,illustration3 ,mrs4 ,lina ,meier1 ,teacher of ,cookery1 ,german ,cooking ,school1 ,milwaukee1 ,wis4 ,,the ,,art ,,of ,,german ,,cooking ,,and ,,baking ,revised and ,enlarged ,edition4 ,compiled and ,published by ,mrs4 ,,lina ,,meier1 ,german ,cooking ,teacher4 ,,milwaukee1 ,u4,s4,a4 #aibb4 ,,copyright #aibb4 ,by ,mrs4 ,,lina ,,meier1 ,milwaukee1 ,wis4 ,,preface ,,to ,,revised ,,edition ,this cook book consists of about #a1bej recipes which have been tested and prepared4 ,it is divided into #bf ,chapters1 as follows3 ,chapter ,recipes #a ,soups #fh #b ,beef #f #c ,veal #db #d ,mutton #cb #e ,pork #ce #f ,poultry and ,game ,birds #ef #g ,game #be #h ,fish #fa #i ,headcheese and ,gelatines #ab #aj ,dressings or ,gravies #eh #aa ,potatoes #bf #ab ,vegetables #gd #ac ,salads #dg #ad ,eggs #ae #ae ,omelets1 ,pancakes1 ,waffles ,noodles and ,pies #eh #af ,jams and ,sauces #bc #ag ,desserts #abh #ah ,beverages #bi #ai ,wheat and ,rye ,bread1 ,yeast ,cakes1 ,baking ,powder ,cakes and ,tarts #aaa #bj ,fillings and ,frostings #bg #ba ,cookies #ec #bb ,confectionery #bj #bc ,preserves #aae #bd ,menu #e ,sandwiches #h #be ,cookery for ,invalids #fc #bf ,miscellaneous #ab ,in giving to the public this second edition ,i am glad to be able to1 offer a revised and improved cook book4 ,it has been my aim to improve it in every way and to make it as clear1 practical and helpful as possible4 ,the previous material has been carefully revised and changes made in the wording where it was believed that the language could be improved upon to make the author's meaning more clear and comprehensible4 ,a radical change has also been made in the construction and arrangement of the pages1 which ,i trust will be an advantage4 ,in recognition of the friendly attitude of the great public toward my first book1 ,i wish to say that the entire edition of about #e1jjj copies is scattered all over the country and many assurances of appreciation have come to me4 ,i therefore feel encouraged to send this new edition out upon the world1 knowing that it is the same excellent cook book1 only improved and augmented1 and ,i hope that the book will contribute materially to the happiness and attractiveness of many homes and help to solve many problems1 especially for brides and beginners4 ,respectfully1 ,,mrs4 ,,lina ,,meier1 ,author4 ,milwaukee1 ,wis41 ,u4 ,s4 ,a4 ,reliable ,weights and ,measures as used in this ,book4 ,are equal to ,flour #a quart or #d teacups #a lb4 ,flour 7sifted7 #c coffee cups1 level #a lb4 ,flour #b tbsps41 well-rounded #a oz4 ,flour #a teaspoonful1 heaped oz4 ,sugar1 granulated #b measuring cups1 level #a lb4 ,sugar1 8,a0 coffee #a coffee cups1 level #a lb4 ,sugar1 powdered #b coffee cups1 level #a lb4 ,sugar1 powdered #b tbsps41 well-rounded #a oz4 ,sugar1 best ,brown #b coffee cups1 level #a lb4 ,sugar1 granulated1 8,a0 or brown #a tbsp41 well-heaped #a oz4 ,butter1 soft #b full cups1 well-pressed #a lb4 ,butter1 soft #c tbsp41 well-rounded #b ozs4 ,butter1 soft ,piece size of an egg #a oz4 ,lard #b cups #a lb4 ,eggs #aj but if quite large #i l lb4 ,cornstarch #c cups #a lb4 ,indian ,meal #b coffee cups1 level #a qt4 ,coffee1 ground #d cups #a lb4 ,chocolate1 sweet #c grated tablespoons #a oz4 ,rice #b cups1 heaped #a lb4 ,rice #b tablespoons #a oz4 ,sago #b cups1 heaped #a lb4 ,barley #d cups #a lb4 ,bread crumbs #a cup1 grated #b ozs ,chopped meat #b cups1 heaped #a lb4 ,suet #a pint #a lb4 ,nutmeg #b cups #a lb4 ,almonds #e medium-sized #a oz4 ,figs #b cups #a lb4 ,dates #b cups #a lb4 ,raisins #b cups #a lb ,prunes #b cups #a lb4 ,citron #b cups1 heaped #a lb4 #a cup #d ozs #b rounded tablespoons #a oz4 ,,chapter #a4 ,,soups4 ,no4 #a--;,,bouillon4 #d lbs4 ox bones #f qts4 water of an onion of a carrot #a small piece celery #a small piece kohlrabi #a small piece parsley root #a tomato1 salt ,preparation3 ,the soup bone is put over the fire in #f qts4 of cold water after it has been washed in cold water4 ,soup greens and salt are added and the whole is boiled slowly #d hours until it is boiled down to #b or #c quarts4 ,before using pour the bouillon through a fine sieve4 ,if you like the bouillon very strong and of a good color add teaspoonful of beef extract4 ,no4 #b--;,,bouillon4 ,the soup bone and the soup greens are fried light brown with a piece of butter or lard4 ,water is then added and salt4 ,boil #d hours as in the preceding recipe and strain before using4 ,no4 #c--,,oxtail ,,bouillon4 #c lbs4 ox-tall #a tbsp4 butter #e qts4 cold water ,salt ,soup greens ,preparation3 ,cut the ox-tail into small pieces and together with the soup greens1 fry them in butter light brown4 ,add #e qts4 of water and salt4 ,let it boil #d or #e hours slowly down to #b qts4 ,this bouillon will be very strong and may be served in cups1 and bread or cheese sticks may be served with it4 ,no4 #d--;,,bouillon ,,of ,,meat ,,extract4 ,soup greens #a tbsp4 butter or lard #a tsp4 extract of meat ,salt1 #a qt4 water ,preparation3 ,stew the soup greens in butter or lard a little while1 then add water and salt and boil slowly for #bj minutes4 ,add the meat extract and strain4 ,the yolk of one egg may be stirred into it4 ,no4 #e--;,,bouillon ,,of ,,beef4 #c lbs4 of beef #a lb4 of soup bone ,salt #d qts4 water ,soup greens ,preparation3 ,soup bone1 soup greens1 and salt and water are put over the fire to boil one hour1 then the beef is added and the whole is boiled slowly for another #b or #b hours4 ,strain after boiling4 ,this soup is very strong4 ,boiled in this way the meat is tender and nourishing4 ,no4 #f--;,,bouillon4 ,made of ,roast ,bones or ,meat ,remnants4 #b lbs4 of roast bones ,soup greens ,salt #b qts4 water ,preparation3 ,chop the bones and put over the fire with soup greens1 salt and water2 boil #b hours1 then strain4 ,if the bouillon is not strong enough1 add a little meat extract4 ,no4 #g--;,,dumplings ,,for ,,bouillon4 ,marrow ,dumpling ,soup4 ,quantity for #f ,persons4 #c tbsps4 of melted beef marrow #b eggs pt4 grated rolls tsp4 chopped parsley #a pinch nutmeg #a tbsp4 cold water tsp4 salt ,preparation3 ,boil or cook the marrow until it is melted1 strain it through a fine sieve4 ,put #c tablespoonfuls into a dish and let it cool off4 ,then beat it to foam and add the yolks of the eggs1 salt1 parsley1 nutmeg1 the grated rolls and water4 ,finally beat the whites of #b eggs to stiff froth and stir into the mass4 ,form small dumplings1 let bouillon come to a boil1 put the dumplings in and boil slowly hour4 ,it is best to try one dumpling first2 in case it does not hold together1 add some more grated roll4 ,the soup must be served at once4 ,a little chopped parsley put into it is a pleasing and palatable addition4 ,no4 #h--;,,butter-,,dumpling ,,soup4 ,quantity for #f ,persons4 #b tbsps4 of butter1 #b eggs pt4 grated rolls tsp4 of salt tsp4 parsley #a pinch nutmeg #a tbsp4 of cold water ,preparation of butter-dumplings is the same as the marrow dumplings in ,no4 #g4 ,the butter is beaten to a cream at once and less salt is added1 because the butter is already salted4 ,no4 #i--,,liver-,,dumpling ,,soup4 ,quantity for #f ,persons4 lb4 of chopped calf's liver #a tsp4 butter ,a little grated onion #a tsp4 finely chopped parsley #e tbsps4 grated rolls #b eggs #a tsp4 salt1 7scant7 #a pinch nutmeg ,preparation3 ,the butter is stirred and liver1 yolk of eggs1 salt1 parsley1 onion1 nutmeg and roll crumbs added4 ,the whites of eggs are beaten to a froth and stirred into the mass1 then small dumplings are formed4 ,when the bouillon comes to a boil1 put the dumplings in and boil hour4 ,the soup should be served at once4 ,no4 #aj--,,meat-,,dumpling ,,soup4 ,quantity for #f ,persons4 lb4 of finely chopped veal or poultry #b eggs pt4 grated rolls #a tsp4 of butter tsp4 finely chopped parsley #a tsp4 salt #a pinch nutmeg ,preparation3 ,the butter is stirred1 then meat1 yolk of eggs1 parsley1 salt1 nutmeg added and well mixed4 ,the whites of eggs beaten to a froth and added to the mass4 ,small dumplings are formed and when bouillon boils1 let the dumplings boil in it #aj minutes4 ,a little parsley may be put into the soup1 which must be served at once4 ,no4 #aa--,,sponge-,,dumpling ,,soup4 ,quantity for #f ,persons4 #c eggs tsp4 of salt pt4 milk or bouillon ,preparation3 ,eggs and milk or bouillon are well stirred or beaten1 salt is added and the mass boiled in double boiler for #bj minutes4 ,if you have no double boiler put your soup into a small pot and place this into a larger one with boiling water4 ,the bouillon is put into the soup tureen and the dumplings are cut with a teaspoon and put into the bouillon4 ,a little finely chopped parsley is added4 ,no4 #ab--;,,farina-,,dumpling ,,soup4 ,quantity for #f ,persons4 pt4 milk #d tbsps4 fine farina #a egg #a tsp4 of butter tsp4 of salt #a pinch of nutmeg ,preparation3 ,the milk is brought to a boil1 stir in the farina and butter and salt1 then boil #b or #c minutes1 stirring constantly until the mass loosens from the pot4 ,take from the stove1 stir into it the yolk of egg4 ,beat the white of the egg to a froth and add to the mass4 ,when it is cool make small dumplings1 or you may also cut into sponges with teaspoon4 ,let the bouillon boil #e minutes with the dumplings4 ,some chopped parsley in the soup is very good4 ,no4 #ac--,,stirred ,,sponge ,,dumplings4 ,quantity for #f ,persons4 #b tbsps4 of butter #f tbsps4 of flour #b tbsps4 of milk tsp4 of salt tsp4 finely chopped parsley #a pinch of nutmeg #b eggs ,preparation3 ,the butter is beaten to a cream1 add yolks of #b eggs1 salt1 parsley1 nutmeg1 flour and milk4 ,the whites of #b eggs are beaten to a froth and stirred in4 ,when the bouillon boils cut out small sponges with teaspoon and boil #e minutes4 ,if the dumplings are too soft1 add some more flour4 ,the soup must be served at once4 ,no4 #ad--;,,curdle ,,soup4 ,quantity for #f ,persons4 pt4 milk #b-c eggs #c tbsps4 of flour tsp4 of salt #a pinch of nutmeg #a tsp4 of finely chopped parsley ,preparation3 ,the milk1 eggs1 flour1 salt and nutmeg are well mixed4 ,when the bouillon boils the mass is slowly poured into it and boiled #e minutes4 ,the soup must be stirred constantly while boiling1 lest it should burn4 ,when served the parsley is added4 ,no4 #ae--,,marrow ,,strips ,,for ,,soup4 ,quantity for #f ,persons4 lb4 beef marrow1 #b rolls lb4 butter1 7scant7 #a pinch of salt #a pinch of white pepper ,preparation3 ,the rolls are cut into equal strips and baked light brown in the butter4 ,they are then placed on a platter4 ,soak the marrow in water1 cut into layers and place on the hot bread4 ,sprinkle with salt and pepper and place the pan or platter into a hot oven4 ,leave it in the oven until the marrow is transparent and serve with the bouillon4 ,no4 #af--;,,bread ,,sticks ,,for ,,bouillon4 ,quantity for #f ,persons4 pt4 warm milk cake yeast #a tbsp4 of milk #a pinch of salt ,preparation3 ,the warm milk and flour is beaten to a thin dough4 ,the yeast is dissolved in a tablespoonful of warm milk and added to the dough4 ,the whole is placed near a warm stove for rising which requires about hour4 ,when this is done1 work the dough with flour thick enough to roll out in inch layer4 ,cut this dough into narrow strips #d inches long and set aside for rising again1 then bake them in a tin until1 of a yellow color4 ,serve them fresh and warm with a strong bouillon4 ,no4 #ag--;,,cheese ,,sticks ,,for ,,bouillon4 ,quantity for #ab ,persons4 lb4 ,swiss cheese lb4 ,parmesan cheese lb4 butter lb4 flour #a pinch salt #a pinch paprika 7red pepper7 ,preparation3 ,the butter is beaten to foam1 the cheese is grated fine and added1 also salt and paprika4 ,then the flour is kneaded into it to make a smooth dough and rolled out to inch thickness4 ,cut in inch strips and #e inches long4 ,now bake in a medium hot oven to a light yellow color4 ,if too dark the sticks will taste bitter4 ,they are served fresh and warm with strong bouillon4 ,no4 #ah--;,,cheese ,,pastry4 ,quantity for #ab--ae ,persons4 lb4 flour lb4 7scant7 ,parmesan cheese lb4 fresh1 good butter #f tbsps4 thick1 sour cream #a pinch salt #a pinch sugar ,a little nutmeg ,a little paprika 7red pepper7 ,preparation3 ,the butter is beaten to a cream1 and the finely grated cheese added4 ,the cream1 sugar1 salt1 nutmeg1 paprika and flour added1 made into a fine paste and rolled out into inch thickness4 ,cut out with a small glass and bake in a medium hot oven to a light yellow color4 ,remarks3 ,it is better to put the paste on ice for a while and then roll it out4 ,they are served hot with bouillon2 or this pastry1 as also the cheese sticks in ,no4 #ag may be served as dessert instead of bread1 butter and cheese4 ,no4 #ai--;,,flour ,,dumplings4 ,quantity for #f ,persons4 #a cup of flour #a cups of boiling water #a tbsp4 of butter #a tsp4 of salt1 #a egg ,preparation3 ,the flour and salt are mixed and the boiling water1 in which the butter is melted1 poured on and the mass stirred briskly1 after which the egg is mixed in4 ,the bouillon should be boiling1 and the dumplings are formed or cut out with a teaspoon1 put into the bouillon1 and boiled #h minutes4 ,remarks3 ,these dumplings may be made large1 boiled in salt water #aj minutes and served with stewed fruit4 ,no4 #bj--,,rice ,,soup ,,with ,,bouillon4 ,quantity for #f ,persons4 cup of rice #c qts4 of bouillon #b cups of cold water ,preparation3 ,the rice is washed and put on with #b cups of cold water to boil #e minutes2 then pour off the water4 ,now add #c qts4 bouillon and cook slowly for #a hour4 ,no4 #ba--;,,bouillon ,,rice ,,soup ,,with ,,tomatoes4 ,quantity for #f ,persons4 cup rice #b cups water qt4 canned tomatoes or #a lbs4 fresh tomatoes4 #c qts4 bouillon ,preparation3 ,after the bouillon boils as in ,no4 #a1 add instead of one tomato the quantity mentioned in this recipe4 ,proceed as in ,no4 #bj1 strain the bouillon and boil the rice in it for #a hour4 ,no4 #bb--,,rice ,,soup ,,with ,,milk4 ,quantity for #f ,persons4 #a cup of rice #c cups of water #b qts4 of milk tsp4 of salt ,preparation3 ,the rice is washed in water1 and boiled for #e minutes4 ,pour off the water and gradually add milk4 ,it takes the rice about #a to #b hours to get soft4 ,serve with sugar and cinnamon or cooked prunes4 ,in the summer time rice is palatable and refreshing1 served cold with milk4 ,no4 #bc--;,,cold ,,rice ,,soup ,,with ,,apples4 ,quantity for #f ,persons4 cup of rice #b qts4 water #b lbs4 sweet-sour apples lemon tsp4 of salt cup sugar ,preparation3 ,the rice is washed and boiled in #b cups of water for #e minutes1 then this water is poured off and #b qts4 added to boil #a hour4 ,in the meantime peel the apples and remove the core1 cut them up in ths and put into rice1 also cut up the lemon in slices and add to the soup4 ,boil all this #bj minutes after adding salt and sugar as stated above4 ,if the soup is too thick1 add some more water4 ,it can be served warm1 but it tastes better when cold4 ,remarks3 ,you can improve the soup by adding pt4 of white wine and more sugar4 ,no4 #bd--;,,barley ,,soup ,,with ,,bouillon4 ,quantity for #f ,persons4 cup of pearl barley #b cups of water #c qts4 bouillon ,some finely cut asparagus ,preparations3 ,the barley is washed in cold water and then brought to boiling in cold water4 ,the water is poured off and the bouillon poured on and with this it is boiled slowly for #a hours4 ,during the last of an hour the asparagus is put in and boiled until soft4 ,if you wish1 you may leave out the asparagus4 ,if the soup looks too white you may add some meat extract or stir into it the yolk of one egg4 ,no4 #be--;,,barley ,,gruel ,,soup ,,with ,,bouillon4 ,quantity for #f ,persons4 #a cup of pearl barley #a tbsp4 of butter ,some pieces of asparagus if you like #c qts4 strong bouillon ,preparation3 ,the barley is washed and boiling water poured on and off twice4 ,heat the butter and cook the barley in it for a while4 ,then the bouillon is poured on and the soup is boiled slowly for #b hours4 ,now the soup is strained through a fine hair sieve and heated again4 ,if you wish some asparagus in it1 which gives it a nice flavor1 cook the asparagus pieces separately in bouillon until soft and add it to the soup1 or stir the yolk of one egg into the soup4 ,this soup is very good for sick persons1 but for this purpose the asparagus is left out4 ,no4 #bf--;,,barley ,,gruel ,,soup4 ,quantity for #f ,persons4 #a cup of pearl barley #a tbsp4 of butter #c qts4 of water ,salt according to taste #a pinch of nutmeg #b tsps4 of chopped parsley ,preparation3 ,the barley is washed and put over the fire in some cold water4 ,let it get hot and pour off the water4 ,put the barley into the butter and let it steep a while1 then add more water and boil for one hour4 ,add salt and nutmeg and at last add the parsley4 ,you can also add a piece of fresh butter4 ,no4 #bg--,,sweet ,,barley ,,gruel ,,soup4 ,quantity for #f ,persons4 ,this soup is the same as ,no4 #bf with the exception of parsley and nutmeg which are left out4 cup of sugar and some cinnamon are added4 ,the soup is then strained through a fine hair sieve and the yolk of one egg is stirred into it4 ,no4 #bh--,,sago ,,soup ,,with ,,bouillon4 ,quantity for #f ,persons4 #a cup of sago #c qts4 of bouillon #a qt4 of water ,preparation3 ,the sago is soaked for #a hour in cold water4 ,pour off the water and add boiling hot bouillon1 and in this the sago is left to boil until it is transparent4 ,no4 #bi--,,sago ,,soup ,,with ,,red ,,wine ,,or ,,raspberry ,,juice4 ,quantity for #b ,persons4 cup of sago #c cups of water cup of sugar #b slices of lemon #a cups red wine or raspberry juice ,preparation3 ,the sago is soaked in cold water for one hour4 ,this water is then poured off and #c cups of fresh water added in which the sago is boiled until soft and transparent4 ,add the quantity of red wine or juice1 sugar and lemon and let it boil #e minutes longer4 ,remove the lemon slices4 ,serve this soup with zwieback or with small slices of toast4 ,no4 #cj--;,,farina ,,soup ,,with ,,bouillon4 ,quantity for #f ,persons4 cup of farina #b qts4 of bouillon ,preparation3 ,let the already strained bouillon boil1 then pour the farina into it slowly while stirring it1 and leave it to boil #aj minutes4 ,no4 #ca--;,,green ,,corn ,,soup ,,with ,,bouillon4 ,quantity for #f ,persons4 #a cups of green corn #a tbsp4 of butter #c qts4 of bouillon #a or #b yolks of eggs #a milk roll cut into small cubes tbsp4 of butter ,preparation3 ,the green corn is steeped in the tablespoonful of butter1 then the bouillon is added and this boiled slowly for #b hours4 ,this is then strained through a hair sieve and the yolk of one egg stirred in4 ,the milk roll is cut into cubes and fried in the tablespoonful of butter until light yellow4 ,when serving the soup put these bread cubes into it or serve them with the soup4 ,no4 #cb--,,oatmeal ,,soup4 ,quantity for #f ,persons4 #b cups of oatmeal #b tbsps4 of butter ,some salt tsp4 of meat extract #b qts4 of water ,preparation3 ,the oatmeal is put on with the water and salt and boiled slowly for hour1 then the soup is strained or pressed through a hair sieve4 ,now add butter and meat extract and let this all come to a boil4 ,if the soup is too thick add some more boiling water4 ,remarks3 ,instead of water you may also take milk and leave out the meat extract4 ,you may add some sugar4 ,small pieces of rolls fried in butter are good with this soup4 ,it is very good for invalids4 ,no4 #cc--;,,bean ,,soup ,,with ,,bouillon4 ,quantity for #f ,persons4 #a cup of nice white beans lb4 of ham bones #c qts4 of good bouillon ,preparation3 ,the beans are soaked in water for some hours1 pour off the water1 put on fresh water and bring to boil4 ,after boiling for #aj minutes1 pour off this water and boil again4 ,now pour it off for the last time1 add the bouillon and boil the beans in this until soft4 ,the ham bone is boiled in the bouillon4 ,it requires #c hours to cook this soup4 ,no4 #cd--;,,bean-,,puree ,,soup ,,with ,,crab ,,or ,,lobster ,,butter4 ,quantity for #d ,persons4 cup of white beans #a qts4 of water #a tbsp4 of butter #a tbsp4 of crab or lobster butter #a qts4 of bouillon ,some white pepper #c tbsps4 of cream ,preparation3 ,the beans are soaked1 drained and boiled until soft in #a qts4 of water4 ,when they are soft the water must be all boiled down4 ,strain the beans through a fine sieve4 ,this puree or mass is stewed in the butter and the crab or lobster butter and then the bouillon is added1 also the white pepper4 ,the cream is put into the soup dish and the soup is poured over it4 ,begin preparation of this soup about #c hours before time to serve4 ,no4 #ce--,,pea ,,soup ,,with ,,bouillon4 ,quantity for #f ,persons4 #a cups of peas #c qts4 of bouillon tbsp4 of butter lb4 ham or bones #a roll ,preparation3 ,the peas are prepared just like the beans in ,no4 #cc1 then they are boiled until soft in bouillon for #c hours4 ,the soup is then strained4 ,if it is ham that is being boiled in the bouillon1 cut same into small pieces and put them into the strained peas4 ,cut the roll into small cubes1 fry them in butter until light yellow and serve with the soup4 ,no4 #cf--,,lentil ,,soup4 ,quantity for #f ,persons4 #b cups of lentils #c qts4 of bouillon tbsp4 of butter #a tbsp4 of flour #a lb4 of ,wiener sausage ,preparation3 ,the lentils are soaked in water for one hour1 then this water is poured off and the lentils brought to boil in cold water4 ,they must boil for #aj minutes4 ,this water is again poured off and the bouillon added2 in this the lentils are boiled until soft which requires #b to #c hours4 ,when the lentils are done1 the butter is heated and the flour stirred into it2 this is then poured into the soup4 ,ten minutes before serving put the ,wieners into the soup1 let come to a boil and then merely steep4 ,the ,wieners are served with the soup4 ,remarks3 ,put very little salt into the soup1 because the ,wieners are already seasoned4 ,no4 #cg--;,,fresh ,,vegetable ,,soup ,,with ,,bouillon4 ,quantity for #f ,persons4 #c small carrots #b small kohlrabis head of celery head of cauliflower #cj pods of shelled peas #f asparagus stalks #b potatoes if you like tbsp4 of butter #a tbsp4 of flour #c qts4 bouillon ,preparation3 ,the butter is heated and flour put into it to stew1 then the bouillon is added2 all vegetables and potatoes cut into smalls pieces1 and put into the boiling bouillon and cooked for one hour until soft4 ,if you cannot get all of these vegetables you may put less of it into the soup4 ,instead you may put small meat dumplings of veal or chicken into it4 ,these dumplings are prepared as in recipe ,no4 #aj4 ,no4 #ch--;,,asparagus ,,soup ,,with ,,bouillon4 ,quantity for #f ,persons4 #b lbs4 of asparagus #c qts4 of bouillon #a tbsp4 of butter #b tbsps4 of flour ,preparation3 ,the butter is heated and the flour stewed in it1 then the bouillon is added and let come to a boil4 ,the asparagus is peeled1 cut into small pieces1 #a inches long1 and boiled in the bouillon for of an hour4 ,if the asparagus is tender it will be done after hour cooking4 ,no4 #ci--;,,cauliflower ,,soup ,,with ,,bouillon4 ,quantity for #f ,persons4 #a head of cauliflower #c qts4 bouillon #a tbsp4 of butter #b tbsps4 of flour ,preparation3 ,the preparation of this soup is the same as ,no4 #ch4 ,the cauliflower is broken into small roses and boiled in the prepared bouillon about #bj minutes4 ,no4 #dj--,,sorrel ,,soup ,,with ,,bouillon4 ,quantity for #f ,persons4 lb4 of sorrel lb4 lettuce leaves lb4 butter #c tbsps4 of flour #b qts4 bouillon #e tbsps4 of cream ,some sugar #a pinch of pepper #a roll cut into small cubes tbsp4 of butter #b yolks of eggs ,preparation3 ,the sorrel and lettuce leaves are put into boiling water for a minute and placed in a sieve to drain4 ,it is then put into lb4 of butter and stewed for #aj minutes4 ,after this the mass is pressed through a sieve and stirred with the yolks of eggs and cream4 ,the bouillon should be prepared and heated beforehand2 the butter should be heated and the flour stirred in1 and to this the bouillon is gradually added4 ,the cubes of roll are fried light yellow in the tablespoonful of butter4 ,when the puree is done it is poured into the boiling bouillon and sugar and pepper put in to suit taste4 ,the fried roll cubes are served with the soup4 ,no4 #da--;,,celery ,,soup ,,with ,,milk4 ,quantity for #f ,persons4 #b small bundles of fresh celery or #a head of celery #b tbsps4 of butter #c tbsps4 of flour #a-b qts4 of milk and qt4 cream #a-b yolks of eggs #a pinch of pepper #a pinch of salt ,preparation3 ,the celery is cut into small pieces1 and boiled in water until soft1 then strained through a hair sieve4 ,the butter is heated with the flour in it and the milk is now added4 ,the boiled and strained celery is added1 let come to a boil1 stirring constantly4 ,add enough salt and pepper to suit your taste1 stir in the yolks and serve at once4 ,if you leave the soup standing it will get thick4 ,no4 #db--,,tomato ,,soup4 ,quantity for #f ,persons4 #a qt4 canned tomatoes1 or #d lbs4 of fresh tomatoes #a qt4 of water #a tbsp4 of butter tsp4 of sliced onions #a pinch of pepper ,salt1 some sugar #b tbsps4 of flour #a roll cut into cubes tbsp4 of butter #a tsp4 of chopped parsley ,preparation3 ,the tomatoes are boiled in water for a few minutes4 ,if you have taken fresh tomatoes let them cook hour in #a qts4 of water4 ,butter and finely cut onions are steeped so that the onions remain light yellow1 add the flour and cook a little more4 ,butter1 flour and onions are now put into the boiling tomatoes1 and boiled with them4 ,then the mass is strained1 sugar1 salt1 pepper added1 the whole heated1 the chopped parsley put in1 and the soup served4 ,the roll cubes are fried light yellow and put into the soup or if you wish you can serve them with the soup4 ,no4 #dc--,,tomato ,,soup ,,with ,,milk4 ,quantity for #f ,persons4 #a qt4 canned tomatoes or #d lbs4 fresh tomatoes #a qt4 of milk tbsp4 of butter #a pinch of salt #a pinch of sugar #a pinch of pepper #a tsp4 of baking soda ,preparation4 ,the can of tomatoes is heated1 the fresh tomatoes must be boiled until soft in qt4 of water1 then pressed through a fine sieve4 ,the milk and butter are brought to boil in a double boiler and the tomatoes are put into it4 ,salt1 pepper and sugar put in1 then the soda stirred in and the soup served at once4 ,no4 #dd--,,mock-,,turtle ,,soup4 ,quantity for #h ,persons4 calf's head without the brains #a calf's tongue or #b feet lb4 of raw ham1 7scant7 #a carrot #a piece of parsley root of a celery root #b small onions qt4 red wine ,salt and pepper lb4 of butter lb4 of flour #aaf qt4 of ,madeira wine #d eggs #b qts4 of water ,preparation3 ,the finely cut ham1 soup greens and onions are fried and the calf's head and tongue or chopped feet are then put in and the quantity of water added4 ,the feet must be scalded before using4 ,the whole is cooked until tender and salt and pepper added4 ,then it is strained4 ,the skin of the calf's head is cut into small pieces 7also the tongue and feet7 a little salt is strewn over the meat and the red wine poured over it4 ,butter and flour are browned and the bouillon1 from which the fat has been removed is poured on1 also the ,madeira wine4 ,the soup is now slowly boiled for one hour4 ,the scum and fat must be taken off4 ,now the meat with the red wine are put in4 ,the eggs are boiled hard and the whole yolks put into the soup4 ,you can also cut the yolks in halves and put one-half into each soup dish4 ,it requires #c hours to cook this soup4 ,no4 #de--,,potato ,,soup ,,with ,,bouillon4 ,quantity for #f ,persons4 #b lbs4 of raw or unboiled peeled potatoes #b qts4 bouillon of ox bones 7soup-bones7 or bouillon of rabbitroast bones1 or bouillon of poultryroast bones #a roll cut into small cubes tbsp4 of butter ,preparation3 ,the potatoes are pared1 cut into small pieces and cooked until soft in the bouillon1 then pressed through a sieve4 ,if you wish you may leave the pieces of potatoes whole4 ,the roll cubes are toasted light yellow and put into the soup or served with it4 ,remarks3 ,potato soup of rabbitroast bones or fowl bones is very good4 ,if there is some meat left on these bones1 cut it in small pieces and put it into the soup4 ,no4 #df--,,potato ,,soup4 ,quantity for #f ,persons4 #b lbs4 of raw potatoes #b qts4 of water #a tbsps4 of fresh butter ,salt #a roll cut into cubes tbsp4 of butter tsp4 of meat extract ,preparation3 ,the potatoes are pared1 cut into small pieces1 and cooked until soft in the #b qts4 of water1 then pressed through a sieve and cooked again4 ,salt1 butter1 meat extract are now added4 ,the roll cubes are fried light yellow in the tablespoonful of butter and put into the soup before serving4 ,no4 #dg--,,white ,,wine ,,soup4 ,quantity for #f ,persons4 #a qt4 light white wine #a qt4 water #a stick of cinnamon #b cloves #b tsps4 of lemon sugar or #d slices of lemon lb4 of sugar #c tbsps4 of corn starch or flour #a pinch of salt #c eggs ,preparation3 ,the water with the spices is boiled for #b minutes before the wine is added and let come to a boil again4 ,the yolks of the #c eggs are stirred with flour and a little water and then stirred into the soup4 ,let it come to a boil once more1 stirring constantly4 ,then it is taken from the stove4 ,the whites of the eggs are beaten to a stiff froth and put into the soup when served4 ,cloves1 lemon slices1 and cinnamon are taken out4 ,zwieback or toasted slices of rolls are served with this soup4 ,no4 #dh--,,red ,,wine ,,soup4 ,quantity for #f ,persons4 #a qt4 light red wine #a qt4 of water #a small piece of lemon peel #c cloves #a stick of cinnamon lb4 of sugar #c tbsps4 of cornstarch or common flour ,preparation3 ,boil the water1 sugar and spices for #aj minutes4 ,the flour mixed with some water is stirred in and let come to a boil1 stirring constantly4 ,heat the red wine and put it into the soup but do not boil any longer4 ,serve at once4 ,serve zwieback or small soup macaroons with it4 ,no4 #di--;,,beer ,,soup4 ,quantity for #f ,persons4 #a qts4 of beer qt4 water #a stick of cinnamon #b cloves #a pinch of salt #c tbsps4 of flour or cornstarch #c slices of lemon or lemon sugar #c eggs lb4 sugar ,preparation3 ,water1 beer1 sugar and spices are brought to a boil4 ,the flour and yolks of eggs are mixed with water and stirred into the soup and brought to a boil again4 ,the whites of eggs are beaten to a stiff froth and put into the soup when served4 ,zwieback or toasted slices of rolls are served with the soup4 ,no4 #ej--;,,apple ,,soup4 ,quantity for #f ,persons4 #b lbs4 of apples #b qts4 of water lb4 of sugar #a stick of cinnamon #b tbsps4 of cornstarch lb4 of currants ,juice of lemon and a small piece of rind ,preparation3 ,the apples with their peelings on are cut into pieces and the core removed1 and then boiled in the water with the spices until soft4 ,the flour is mixed with a little water and put into the apples while boiling4 ,then the whole is strained or pressed through a sieve4 ,now the washed currants are added and a cup of red wine or white wine and cooked again4 ,remarks3 ,all fruit soups may be prepared this way1 i4e41 plum1 cherry1 apricots1 strawberries1 raspberries1 currants1 grapes1 gooseberries or rhubarb soups are made this way but some need more sugar than others1 or the wine is left out4 ,dried fruit may also be used4 ,no4 #ea--,,rye ,,bread ,,soup4 ,quantity for #f ,persons4 #b lbs4 of rye bread #b qts4 of water ,salt #a tumbler full of white wine ,some sugar1 about #a tbsp4 #a tbsp4 of fresh butter cup of currants ,preparation3 ,the rye bread which may be stale is put on with #b qts4 of cold water and boiled a little1 then pressed through a hair sieve4 ,if it should be too thick1 leave out some bread4 ,it is then boiled with the salt1 sugar1 currants and butter for a little while4 ,the white wine is poured into the soup dish and the soup added to it while boiling hot4 ,no4 #eb--;,,flour ,,soup1 7,,wheat74 ,quantity for #f ,persons4 lb4 of butter lb4 of flour qt4 of water #a pinch of salt #a qts4 of milk ,preparation3 ,the butter is browned1 flour stirred in1 milk1 water and salt added4 ,the soup must be boiled #bj minutes1 constantly stirring it4 ,you may stir into it the yolk of one egg4 ,no4 #ec--,,rye ,,flour ,,soup4 ,quantity for #f ,persons4 lb4 of rye flour #b tbsps4 of butter qt4 of water #a qt4 of milk #a pinch of salt #b yolks of eggs ,preparation3 ,the rye flour is stirred into the cold water1 butter and salt added and cooked for #bj minutes while stirring constantly4 ,add the milk and boil again2 then stir in the yolks4 ,no4 #ed--,,milk ,,soup4 ,quantity for #f ,persons4 #b qts4 of milk #a small stick of cinnamon #a tbsp4 of lemon sugar lb4 of sugar #a pinch of salt lb4 cornstarch ,preparation3 #a qts4 milk1 sugar1 spices and salt1 let come to a boil4 ,the flour is mixed with qt4 of milk and stirred into the boiling milk1 then boiled for hour4 ,stir in one egg yolk1 then serve4 ,no4 #ee--;,,chocolate ,,soup4 ,quantity for #f ,persons4 #b qts4 of milk lb4 of sweet chocolate or lb4 of cocoa #a tbsp4 of lemon sugar lb4 of sugar #a small stick of cinnamon #a pinch of salt lb4 of cornstarch ,preparation3 ,prepare the chocolate soup just the same as the milk soup ,no4 #ed4 ,grate the chocolate and stir it into the flour or cornstarch and milk4 ,if it gets too thick add more milk4 ,no4 #ef--;,,fish ,,soup ,,with ,,fish ,,dumplings4 ,quantity for #f ,persons4 #b lbs4 of pickerel or other fish #a qts4 of water of an onion1 salt lb4 of flour lb4 of butter #a qt4 of bouillon #h oysters #ae shrimps or crabs qt4 white wine #b tbsps4 of butter #b yolks of eggs #ab small fish dumplings ,preparation3 ,the fish is scaled1 drawn and washed4 ,the meat is cut from the bones1 the liver and gall removed4 ,the bones are chopped up and with water1 onions1 salt and spices slowly stewed for a fish bouillon4 ,melt lb4 butter1 stir in the flour1 simmer to a light yellow1 pour the fish bouillon in1 let it simmer slowly for of an hour4 ,the crawfish or crabs are boiled in the meantime4 ,the meat is taken out of the shells4 ,the oysters and the fish liver1 which is cut into pieces1 are heated in the white wine1 but not boiled4 ,the meat of the pickerel is also cut into small pieces and stewed in #b tablespoonfuls of butter until tender4 ,the fish dumplings are also cooked #aj minutes in the white wine4 ,when done1 put the dumplings into the soup tureen4 ,all the meat1 liver1 crabs and oysters are put into the soup tureen1 the gravy is strained and the yolks of #b eggs stirred in and then poured into the tureen4 ,salt to taste4 ,it is a very fine soup4 ,the fish dumplings are made the same way as the meat dumplings in ,no4 #aj1 only instead of meat take fish1 and take half the quantities given in ,no4 #aj4 ,leave out the nutmeg4 ,no4 #eg--;,,crawfish ,,or ,,crab ,,soup ,,with ,,marrow ,,dumplings ,,or ,,liver ,,dumplings4 ,quantity for #f-h ,persons4 #bd small crabs lb4 of butter #b qts4 of bouillon #a pinch of white pepper ,preparation3 ,the crabs are washed carefully and thrown into boiling salt water1 but taken out again immediately4 ,mash the crab meat and stew it of an hour in the lb4 of butter4 ,after this stir in the bouillon1 cover and cook slowly #a hour4 ,marrow dumplings or liver dumplings are cooked in the soup which has been strained4 ,the marrow dumplings are prepared as directed in ,no4 #g and the liver dumplings as in ,no4 #i4 ,take the same quantities4 ,serve at once when the dumplings are done4 ,no4 #eh--,,oyster ,,soup4 ,quantity for #f ,persons4 #a qt4 oysters #a qt4 milk #a pinch of salt #a pinch of pepper #b tbsps4 of fresh butter ,preparation3 ,the milk is boiled and butter1 salt1 and pepper added4 ,the oysters with their juice are put into the boiling milk2 stir constantly while doing this1 let come to boiling1 stirring continually2 then serve at once4 ,serve crackers with the soup4 ,no4 #ei--;,,chicken ,,bouillon ,,to ,,drink4 ,quantity for #d ,persons4 #a chicken #a egg #a qts4 of water ,some salt ,preparation3 ,the chicken is cleaned well and all fat removed4 ,the meat is removed from the bones and chopped fine1 the bones cracked or split1 the egg is stirred in and with water and salt put into a covered pot and cooked slowly for #c hours4 ,strain through a sieve and serve4 ,this soup is very good for invalids and convalescents4 ,no4 #fj--,,pigeon ,,bouillon ,,to ,,drink4 ,quantity for #c ,persons4 #b pigeons #a egg #a qts4 of water ,some salt ,preparation3 ,the pigeons are cleaned well and washed4 ,the meat is removed from the bones and chopped fine1 the bones split or cracked and the egg stirred in4 ,put on the fire with the water and salt and cook in a covered pot for #c hours4 ,strain and serve4 ,this soup is also good for sick people4 ,no4 #fa--,,pigeon ,,soup4 ,quantity for #f-h ,persons4 #b old pigeons #b lbs4 of soup bone1 or better #a lb4 of beef ,some soup greens #c qts4 of water ,scarcely lb4 of fine barley #b tbsps4 of butter #b yolks of eggs #d asparagus stalks ,preparation3 ,the pigeons are cleaned well and the breast and clubs or legs cut off and left whole4 ,the other meat is chopped1 also the beef1 and all is boiled until soft in the quantity of water with salt and soup greens4 ,in the meantime the barley is soaked4 ,drain well and stew the barley in butter for a little while1 then gradually pour on the strained bouillon4 ,peel the asparagus and cut it into inch lengths and add to the barley and bouillon4 ,boil for #a hour4 ,the meat from the breast and legs is cut fine and put into the soup when served4 ,if you have used beef for the soup you may make hash or salad of it4 ,no4 #fb--;,,chicken ,,soup4 ,quantity for #f ,persons4 #a chicken #b qts4 of water ,some soup greens ,salt #f asparagus stalks1 a few pieces of cauliflower cup of good rice1 good measure tsp4 of meat extract ,preparation3 ,the chicken is cleaned well1 washed and cooked until soft with soup greens1 salt and water which requires #a hours4 ,if it is an old chicken it will require #b to #c hours4 ,the rice is washed and put on with some cold water to get partly done4 ,when the water is all boiled down add the strained bouillon4 ,the asparagus and cauliflower are cleaned and cut into small pieces and cooked until soft with the rice in the bouillon4 ,when the soup is done the meat extract is added4 ,the chicken breast is cut into small pieces and put into the soup4 ,you can also carve the whole chicken and serve it with the soup4 ,no4 #fc--,,partridge ,,soup4 ,quantity for #f ,persons4 #b old partridges #d potatoes cut in cubes #b carrots cut in pieces #c tbsps4 of flour #b tbsps4 of butter ,salt #b qts4 of water #a tbsps4 of butter ,preparation3 ,the partridges are cleaned well and fried in the #b tablespoonfuls of butter to a light brown4 ,the flour is browned in the #a tablespoonfuls of butter and the water added1 also potatoes1 carrots and salt and the fried partridges2 all of this is boiled until tender in a covered pot4 ,this will require #b to #b hours4 ,the partridge breast is cut in pieces and served in the soup4 ,the remaining partridge meat may be utilized in hash or dumplings4 ,no4 #fd--,,wild ,,game ,,or ,,poultry ,,soup4 ,quantity for #d-f ,persons4 ,you can make soups from all kinds of wild or tame birds4 ,follow directions given for chicken1 pigeon or partridge soup4 ,if the soup is made of bones and remnants and not rich enough you may add meat extract4 ,no4 #fe--,,red ,,wine ,,soup ,,with ,,sago4 ,quantity for #f ,persons4 bottle of red wine #a qt4 of water lb4 of sago #a stick of cinnamon lb4 of sugar #b slices of lemon cup raisins ,preparation3 ,the sago and raisins are boiled until soft in the water4 ,then the red wine is added1 also cinnamon1 sugar and lemon slices1 and the soup is brought to boil again4 ,zwieback or toasted rolls are served with it4 ,no4 #ff--,,tomato ,,soup ,,with ,,small ,,meat ,,or ,,potato ,,dumplings4 ,quantity for #f ,persons4 #a qt4 can of tomatoes #a qt of water #a tbsps4 of butter #b heaping tbsps4 of flour tbsp4 of sliced onions ,salt to suit taste #a pinch of pepper #a tbsp4 of sugar ,meat ,dumplings4 lb4 beef lb4 pork #a egg ,salt and pepper to suit taste #a tbsp4 of butter ,potato ,dumplings4 cup grated potatoes egg #b tbsps4 of flour ,salt and pepper to suit taste ,preparation3 ,tomatoes are cooked in the water for #aj minutes4 ,the butter is melted and the onions put in and stewed a little1 then the flour is stirred in and the whole is put into the soup4 ,salt1 pepper and sugar are added and after a few minutes boiling the whole is strained4 ,the meat dumplings contain beef1 pork1 #a egg1 butter1 salt and pepper1 which is all mixed and small dumplings are formed4 ,the potato dumplings are made of mashed or grated boiled potatoes which are mixed with #a egg1 flour1 salt and pepper4 ,small dumplings are formed and rolled in flour4 ,the tomato soup must be boiling when the dumplings are put in1 and boil #aj minutes4 ,serve the soup at once with the dumplings in it4 ,a teaspoonful of finely chopped parsley may be put in the soup4 ,no4 #fg--;,,buttermilk ,,soup ,,or ,,sour ,,milk ,,soup4 ,quantity for #f ,persons4 #a qts4 of buttermilk or sour milk qt4 sweet milk lb4 of sago #a small stick of cinnamon #c slices of lemon #a pinch of salt #a cup of sugar ,preparation3 ,buttermilk and sweet milk are brought to a boil with the sago4 ,cinnamon and lemon added4 ,cook slowly for one hour1 stirring frequently4 ,add salt and a little sugar4 ,the soup may be served hot or cold4 ,no4 #fh--,,oyster ,,plant ,,soup4 ,quantity for #f ,persons4 #b bundles of oyster plants #b tbsps4 of butter #b tbsps4 of flour #a pinch of pepper ,salt to suit your taste #b yolks of eggs #a qts4 of milk ,preparation3 ,the oyster plants are scraped and cut into small pieces4 ,put the clean oyster plants immediately into water mixed with vinegar and flour so that they will not get black4 ,when they are well cleaned they are stewed with the butter and a little water until tender2 then stir in the flour and cook a few minutes4 ,then the milk is gradually added while stirring the soup constantly4 ,now the soup is left to cook a little1 stirring occasionally and then salt and pepper are added4 ,at last the yolks of #b eggs are stirred in4 ,,chapter #b4 ,,beef4 ,illustration3 ,numbered cuts on a beef cow #a4 ,beef ,round #b4 ,rump #c4 ,sirloin #d4 ,loin and ,porterhouse with ,fillet #e-f4 ,rib ,roast #f4 ,chuck of ,beef #g4 ,neck #h4 ,round ,shoulder #i4 ,beef ,flank #aj4 ,beef ,brisket #aa4 ,head #ab4 ,shank #ac4 ,tail ,preparation of ,all ,kinds of ,beef ,dishes4 ,boiled1 ,roasted and ,salted ,beef4 ,how ,remnants of ,beef ,may be ,utilized4 ,the best quality of beef has a nice red color and white suet4 ,the meat of young cows is more pale and tender4 ,old cows have dark1 brownish red meat and yellow suet4 ,young beef makes a good roast1 but a poor bouillon4 ,old beef makes a tough roast1 but a good bouillon4 ,the best ,pieces for ,roasting4 ,the fillet1 roast beef1 and the inner part of the forerib4 ,the best ,pieces for braising or ,pot ,roast4 ,the rump1 the sirloin1 the fillet1 roast beef1 7well hung71 also the chuck and round shoulder1 7well hung74 ,the best ,pieces for ,bouillon4 ,the meat from the round1 the rump1 the chuck1 in fact all lean meat and bones4 ,meat for ,salting and ,pickling4 ,the meat from the round1 also from the brisket1 but without bones4 ,best ,pieces for ,boiling4 ,the rump1 the brisket and chuck4 ,no4 #a--,,roast ,,beef4 ,quantity for #f-h ,persons4 #f lbs4 of roast beef #b-c tbsps4 of butter of an onion1 to suit taste cup of water #a cup of water for gravy tbsp4 of flour ,salt1 pepper ,preparation3 ,the roast beef is salted and peppered1 put into a roasting pan with the quantity of water given and roasted in the oven4 ,after hour's roasting add #b to #c tablespoonfuls of butter and let it roast for another hour1 basting frequently4 ,in #a hours the roast beef is rare inside and in #b hours it is well done4 ,if the roast is small1 it will require #ae minutes less per pound1 and if larger #ae minutes longer for roasting4 ,when the roast is done1 put it on a platter and make the gravy4 ,take tablespoonful of flour1 put it into the pan1 stir it well and let it boil #c minutes1 then pour in the #a cup of water1 boil a few minutes1 strain and serve4 ,remarks3 ,be careful that the butter does not turn too dark during the roasting4 ,should this be the case add a little water1 so that the gravy may not taste bitter4 ,no4 #b--,,meat ,,pudding4 ,how to ,utilize ,roast ,beef4 ,roast ,beef ,with ,rice ,covering4 ,quantity for #d-f ,persons4 #a lbs4 left over roast beef cup of rice #b tbsps4 of grated ,swiss or ,parmesan cheese tbsp4 of flour tsp4 chopped onions #b tbsps4 of butter #b tbsps4 of grated rolls cup of left over gravy qt4 of bouillon or water #b yolks of eggs ,preparation3 ,the roast meat is chopped1 but not too fine1 and stewed in a pan with the butter and onions4 ,the gravy is mixed with flour1 salt and pepper and poured on the meat which is left to cook a few minutes until the gravy gets thick4 ,the rice is cooked until soft and thick in the water or bouillon1 the grated cheese is put in and at last the yolks of #b eggs4 ,taste the rice for salt4 ,butter a pudding mold and strew in some grated rolls1 now put in one layer of rice and one layer of meat and so on until all the meat and rice are in4 ,close the mold well and set in a steamer over a kettle of boiling water and steam for #b hours4 ,after the pudding is done1 turn it out and pour over it a ,dutch gravy or serve the gravy separately with it4 ,no4 #c--;,,beef ,,fillet ,,roast4 ,quantity for #f-h ,persons4 #d-f lbs4 of fillet lb4 of butter ,salt and pepper cup sweet or sour cream cup of water ,for larding take lb4 of bacon tbsp4 of flour ,preparation3 ,the fillet roast is freed from fat and skin4 ,the bacon is cut in narrow strips and the fillet larded with it4 ,the butter is put into the frying pan and heated and then the fillet browned in it on both sides and sprinkled with salt and pepper4 ,it is roasted in the oven for of an hour1 basting frequently with the gravy or water2 the cream is put on #a spoonful at a time4 ,the roast must be of a nice pink color4 ,it is placed on a platter4 ,the gravy3 ,the given quantity of flour is put into the pan and browned1 the water poured over and cooked for a few minutes2 then strain and serve4 ,you can also put champignons into the gravy1 which makes it richer4 ,no4 #d--;,,beef ,,fillet ,,beefsteak4 ,quantity for #f ,persons4 #b lbs4 of fillet lb4 of butter ,salt and pepper cup of water ,preparation3 ,cut the #b lbs4 of fillet into #f pieces1 trim off the fat and skin and pound slightly4 ,they are then formed into round beefsteaks and sprinkled with salt and pepper4 ,the butter is put into a frying pan and heated and the steaks quickly browned on both sides1 which requires about #e minutes4 ,fry for #e minutes more1 basting and turning occasionally4 ,the steaks are then taken out and put on a platter4 ,the water poured into the butter and boiled a little while2 this gravy is put over the steak4 ,beefsteak is fried in an open frying pan on the top of the stove4 ,no4 #e--;,,beef ,,fillet ,,steaks ,,with ,,champignons ,,and ,,fried ,,goose ,,liver4 ,quantity for #f ,persons4 #b lbs4 of fillet lb4 of butter ,salt and pepper cup of water lb4 goose liver lb4 champignons tbsp4 of butter tsp4 of flour #b tbsps4 of sweet cream tsp4 of meat extract lb4 of butter with it ,preparation3 ,the fillet is prepared just the same as in ,no4 #d1 and also fried the same way4 ,the goose liver is salted and peppered and sprinkled with flour1 then fried light yellow in lb4 of butter2 add #a tablespoonful of water1 cover the pan and stew hour longer4 ,the water having been drained off the champignons1 add tablespoonful of butter1 teaspoonful of flour and a little salt and then cook a little4 ,the cream and meat extract are added and simmered a while longer4 ,the ready fried beefsteaks are put on a hot platter4 ,the goose liver is cut into as many pieces as there are steaks1 and one piece put in the center of each steak4 ,the prepared champignons are placed around each piece of goose liver on top of each steak4 ,the gravy is put on the platter too4 ,you can garnish the platter with scallops of puff paste4 ,this dish is nice between courses4 ,no4 #f--;,,broiled ,,steak ,,of ,,roast ,,beef4 ,quantity for #f ,persons4 #c lbs4 of roast beef ,salt1 pepper lb4 of butter 7scant7 ,preparation3 ,the roast beef is cut into #a inch thick slices and pounded well4 ,a broiler is put on the open medium hot fire and the slices laid on to broil for #bj minutes1 turning frequently4 ,put them on a hot platter1 sprinkle with pepper and salt1 cut the butter into small pieces and place them on the hot meat4 ,serve at once4 ,no4 #g--,,steak ,,from ,,the ,,beef ,,round4 ,quantity for #f ,persons4 #c-d lbs4 round steak lb4 of butter ,salt1 pepper cup of water #a onion ,preparation3 ,the meat is cut into slices inch thick and pounded slightly4 ,the butter is heated2 the onion is sliced and fried till light yellow in the butter1 then taken out and the meat put into this hot onion butter after it has been salted and peppered4 ,fry for #e to #h minutes to a light brown1 turning it once or twice4 ,the meat is put on a hot platter and the onions on top4 ,a little water is put into the pan with butter and boiled a little4 ,this gravy is poured over the meat4 ,serve at once4 ,remarks3 ,if you do not like onions1 omit them4 ,no4 #h--;,,chopped ,,german ,,steak ,,or ,,hamburg ,,steak4 ,quantity for #f ,persons4 #b lbs4 chopped steak #a tbsp4 of butter #b-c eggs ,salt1 pepper #a tsp4 of grated onion lb4 of butter ,preparation3 ,the lean meat from the round is chopped fine or ground fine by putting it twice or three times through the grinder1 then salted1 peppered and mixed with the eggs1 a tablespoonful of butter and onion if you like4 ,if you do not like onions1 omit them4 ,after mixing well1 scant lb4 dumplings are formed and flattened to #a inches in thickness4 ,the butter or lard heated1 the steaks put in and fried about #aj minutes1 turning and basting frequently4 ,serve the steaks on a hot platter1 and for gravy pour a little water into the frying pan with the butter1 let come to a boil1 and pour over the steaks4 ,remarks3 ,you may serve mustard gravy with this steak by adding #b teaspoonfuls of mustard to the steak butter and #a teaspoonful of flour and bouillon or water1 boiled for #b minutes and strained4 ,no4 #i ,,raw ,,beefsteak ,a ,,la ,,tartare4 ,quantity for #f ,persons4 #b lbs4 of chopped meat ,salt1 some pepper #f yolks of eggs #b tsps4 of chopped onions #b pepper-pickles #b salt pickles lb4 sardines #a tbsps4 of capers ,preparation3 ,the beef which must be very fresh and free from sinews1 is chopped or ground twice in the grinder4 ,mix with salt and pepper and form into #f equal #a inch thick steaks4 ,with a knife1 score or mark squares on the surface4 ,make a depression in the middle of each steak and put into this carefully one raw yolk of egg4 ,garnish each steak with a small heap of onions1 chopped small pieces of pickles1 sardines from which the bones have been removed4 ,capers and mustard mixed with oil and vinegar may be served with it4 ,the steaks must be served fresh4 ,no4 #aj--;,,fillet ,,beefsteak ,,for ,,breakfast4 ,quantity for #b ,persons4 #a lb4 of fillet meat lb4 of butter onion ,some salt #a pinch of pepper #f tbsps4 of gravy #d potatoes peeled ,preparation3 ,the pan which must have a cover is buttered4 ,the potatoes and onions are cut into cubes1 salted and peppered and put into the pan4 ,the pounded meat1 cut into slices is browned on both sides in #a tablespoonful of butter from the lb4 ,this must be done quickly in about one minute4 ,the browned meat is then put on the raw potatoes4 ,the gravy is poured into the beefsteak butter1 or if you have no gravy1 take water and boil it for one minute with a little meat extract1 pour it over the potatoes and meat1 cover well1 and cook it #e minutes over a hot fire2 then set it aside and cook it slowly for #bj minutes more4 ,serve it at once in the covered pan4 ,the pan must be small for such a small portion4 ,remarks3 ,instead of potatoes and onions you can take fresh or canned champignons1 morels or mushrooms4 ,this dish is good for sick persons if you omit the onions and mushrooms and take potatoes only4 ,no4 #aa--;,,beef ,,pot ,,roast4 ,quantity for #f ,persons4 #d lbs4 of meat #a piece of fat bacon ,salt #f pepper-corns #a bay-leaf #a clove #b tbsps4 of suet #c tbsps4 of flour #a tbsp4 of red wine or ,madeira of an onion ,preparation3 ,the meat--from rump1 chuck or sirloin--is pounded4 ,the bacon cut in small thick pieces is stuck into the meat1 heat the suet1 add onions and brown meat slightly on both sides4 ,when this is done it is placed on a platter4 ,flour is browned in the suet to which water and the spices are added1 and cooked4 ,the browned meat is put into the gravy1 which should cover it4 ,cover the pot well4 ,the best thing for a pot roast is an iron pot4 ,put the covered roast into the moderately hot oven for #b to #c hours1 basting frequently4 ,one-half hour before done1 pour the wine over it4 ,when done1 take the roast out and prepare the gravy4 ,take off all fat2 if too thick add more water and strain4 ,no4 #ab--;,,braised ,,beef ,,slices4 ,quantity for #f ,persons4 #c slices of meat1 #c lbs4 ,salt1 pepper lb4 of butter qt4 of bouillon #aj small peeled onions #c carrots cut into cubes #a tbsps4 of flour #a tbsps4 of vinegar ,preparation3 ,the meat slices are salted1 pounded1 browned in hot butter and put into a pot4 ,the carrots and onions are added and the bouillon is poured over4 ,cook slowly until tender4 ,the meat1 carrots and onions are taken out with a big skimmer4 ,the flour is browned in the butter in which the meat was first browned1 the gravy of the meat added and the vinegar2 boil and strain4 ,the onions and carrots are arranged around the roast slices and a few tablespoonfuls of the gravy put on the meat4 ,you can also add for garnishing some nice cuts of boiled potatoes or small potato dumplings4 ,no4 #ac--,,roasted ,,rib ,,piece4 ,quantity for #f ,persons4 #d lbs4--#b ribs ,some fine spices1 salt qts4 good vinegar lb4 of butter #b kohlrabis cut in cubes celery root cut in cubes parsley root cut in cubes #b onions1 cut up small #c carrots cut in cubes ,preparation3 ,the bones and tendons are taken out1 the meat is then rubbed with salt and the spices and put into vinegar for hour4 ,the vegetables1 which have been cut into small pieces1 are stewed in the given quantity of butter until soft4 ,add salt1 and a little water from time to time to prevent the vegetables from becoming brown4 ,the meat is fried in a pan with butter or lard for hour1 turning occasionally4 ,one-half of this fried meat is put into a flat pan1 the stewed vegetables are put on top and the other half of the meat is placed on top of this and the whole is thus baked hour in a medium hot oven4 ,from time to time drop on a little butter4 ,when serving1 be careful to place the roast on the platter without dropping some of the vegetables4 ,the gravy may be served with it4 ,remarks3 ,when the roast is ready for baking you can roll it in a piece of oiled paper and bake it in that4 ,no4 #ad--,,sour ,,roast4 ,quantity for #f ,persons4 #d lbs4 of meat #b qts4 of vinegar #a onion cut in slices #aj pepper-corns #c bay-leaves #c cloves ,some salt #b tbsps4 of flour #b tbsps4 of drippings glass red wine lb4 of bacon ,preparation3 ,for the sour roast take the same kind of meat as in ,no4 #aa1 pound it1 put it into vinegar with the spices and leave it in that for #d days1 turning it over once in a while4 ,after this time take it out and lard it with bacon cut into pieces one-third inch thick and #b inches long4 ,pierce the meat with a pointed knife and insert the bacon4 ,heat the lard and fry the meat light brown on both sides and place it on a platter4 ,brown the flour in the lard and pour on the vinegar with the spices1 water and salt4 ,put in a piece of honey cake 7,pfeffer ,kuchen7 if on hand1 and tablespoonful of sugar1 boil all and put the roasted meat into this gravy4 ,cover the roast and bake in the oven for #b to #c hours1 turning and basting frequently with the gravy4 ,one-half hour before done1 pour in the red wine4 ,when the roast is tender1 finish the gravy4 ,put the roast on a platter1 take all grease off the gravy and strain it4 ,if it is too thick1 add more water1 if not sour enough1 add more vinegar4 ,potato dumplings or noodles are good with this roast4 ,no4 #ae--;,,beef ,,roulade4 ,quantity for #f ,persons4 #b-b lbs4 of beef cut into inch thick slices lb4 bacon cut into thin slices #a onion chopped fine ,salt1 pepper #a tbsps4 of flour lb4 of butter or lard #a cups of bouillon or water ,preparation3 ,the best meat for this is from the round4 ,the meat slices are pounded and cut into squares1 then sprinkled with salt and pepper1 covered with bacon and onions1 rolled up and fastened with twine or toothpicks4 ,heat the butter or lard and brown the roulades in it1 sprinkle flour over and stew1 adding some salt and the bouillon or water4 ,then stew slowly for #a hour in a covered pan or pot4 ,if the roulades are small it requires less time1 if large it requires from #b to #b hours4 ,the roulades are served with the gravy after the twine or toothpicks have been removed4 ,no4 #af--;,,beef ,,gulash4 ,quantity for #f ,persons4 #b lbs4 of meat #b small onions in cubes #a tbsp4 of lard ,salt #a pinch of paprika #a cup of water #a tbsp4 of flour ,preparation3 ,the onions are stewed in the lard4 ,the meat is cut into pieces #a inches thick and #a inches square and added to the stewed onions1 stewed #aj minutes1 flour1 salt and pepper added1 and stewed #aj minutes longer1 and then #a cup of water poured over4 ,in a covered pot or pan it is now stewed for #b to #b hours1 stirring often4 ,if it gets too dry1 pour on more water4 ,gulash must not be too juicy4 ,a little red wine may be added4 ,remarks3 ,from leavings of roast beef fillets or pot roast you can prepare gulash in hour4 ,instead of water you may use the left over gravy4 ,no4 #ag--,,steamed ,,beef-,,brisket4 ,quantity for #f-h ,persons4 #f lbs4 of beef brisket ,salt ,soup greens #a small onion #h pepper-corns #b cloves #b yolks of eggs #a tbsps4 of ,parmesan cheese1 grated #b tbsps4 grated rolls #a tbsps4 of butter #f qts4 water #a bay-leaf ,preparation3 ,the beef is pounded and tied into a white cloth in a good shape4 ,the water is heated with salt1 soup greens and spices to the boiling point1 then the meat added which must boil #a hour so little that you hardly notice it4 ,the pot must be well covered4 ,if there are bones in the meat1 they should be removed and put into the stock4 ,when the meat is tender1 take it out1 cover it with fricassee gravy which is first stirred with #b yolks of eggs4 ,strew the ,parmesan cheese and roll crumbs over it and baste with some melted butter4 ,now set it into the oven and bake for #bj minutes4 ,you can garnish the roast with fried cut potatoes or macaroni4 ,cucumber salad1 mixed pickles or salt- or pepper-pickles go nicely with this meat4 ,remarks3 ,the bouillon may be boiled down and used for soup4 ,no4 #ah--;,,beef ,,cutlets ,,of ,,roast ,,beef4 ,quantity for #f ,persons4 #c lbs4 roast beef ,salt1 pepper lb4 butter ,preparation3 ,the meat is cut into #c slices and bones1 tendons1 fat and skin removed from it4 ,it is then pounded well4 ,it must be #a inches thick4 ,the butter is heated1 the meat fried #bj minutes1 turning it over several times4 ,the last #e minutes you put it off the hot fire and let it simmer4 ,sprinkle with salt and pepper1 then baste with the butter4 ,serve on a hot platter and garnish with parsley4 ,the remnants may be used for gulash4 ,no4 #ai--;,,boiled ,,beef4 ,quantity for #f ,persons4 #d lbs4 of meat ,soup greens #a lb4 of bones #d-e qts4 of water ,salt ,preparation3 ,the meat which may be from the rump1 thick rib piece or breast1 is washed4 ,the water with the bones1 all soup greens and salt is boiled for #a hour1 then put in the meat and boil slowly #b hours4 ,with this meat serve onion1 mustard1 horse radish or leek gravy4 ,remarks3 ,this meat may be utilized for hash1 salad1 meat pudding or beef with onions and eggs4 ,no4 #bj--;,,beef ,,hash4 #a lb4 remnants of meat of an onion #a tbsp4 of butter wine glass of white wine #a cup bouillon ,salt1 pepper #a tsp4 of flour ,preparation3 ,the meat is chopped fine and may be of soup meat1 roast or steak4 ,the onions are cut fine and stewed in butter1 then the chopped meat put in1 the flour strewn over it1 simmered a little while longer1 salt and pepper added and bouillon4 ,if you take water add tablespoonful of meat extract and wine4 ,let it cook hour and serve4 ,fresh boiled1 peeled potatoes are nice to serve with it4 ,no4 #ba--;,,hash ,,with ,,potatoes4 ,quantity for #d-f ,persons4 #a--a lbs4 of meat 7boiled or roasted beef7 onion #a tbsp4 of butter ,a little pepper ,salt #a cup of bouillon or water #d peeled1 boiled potatoes ,preparation3 ,the meat is chopped fine4 ,the onions are cut fine and steeped in the butter1 then the meat put in and cooked #e minutes4 ,salt and pepper are added1 the potatoes are also chopped fine and added and water or bouillon poured on4 ,the whole is cooked for of an hour1 then served4 ,no4 #bb--;,,beef ,,with ,,onions4 ,quantity for #f ,persons4 #a lbs4 boiled beef #a onion #b tbsps4 of butter or suet #b tbsps4 of flour #a tbsp4 of vinegar #a pinch of pepper ,salt tsp4 of meat extract qt4 of bouillon ,preparation3 ,the onion is cut fine and simmered in the butter or suet until soft2 then add flour1 simmer until brown2 pour on the bouillon1 vinegar1 salt1 pepper and meat extract and let come to a boil4 ,the meat is cut in slices and put into the gravy and heated4 ,no4 #bc--;,,boiled ,,beef ,,slices ,,fried ,,with ,,eggs ,,and ,,onions4 ,quantity for #f ,persons4 #a lbs4 boiled beef #a onion #b tbsps4 of butter or good drippings #f eggs ,salt #a pinch of pepper ,preparation3 ,meat and onions are cut into inch thick slices4 ,sprinkle with salt and pepper and fry in the butter or lard until light brown4 ,put the meat and onions on a hot platter4 ,fry the eggs in butter1 strew salt over and lay them on each slice of meat4 ,be careful to keep the yolk whole4 ,potato salad is good served with this meat4 ,no4 #bd--;,,beef ,,salad4 ,quantity for #f ,persons4 #a lb4 of boiled beef #b yolks of eggs ,vinegar to taste ,salt #a pinch of pepper #a tbsps4 of oil tsp4 of grated onions #b tsps4 of capers cup of cold bouillon #c tbsps4 of cream tsp4 of mustard ,preparation3 ,the meat is cut in cubes and mixed with the egg yolks and cream4 ,now vinegar1 bouillon1 mustard and all the other ingredients except the oil are mixed in well4 ,after the salad has stood for #a to #b hours1 covered up well1 the oil is stirred in4 ,the salad is served in mound-shape1 garnished with hard-boiled eggs and pepper-pickles cut into nice slices4 ,no4 #be--;,,croquettes4 ,quantity for #f ,persons4 #a lb4 boiled beef lb4 raw or boiled chopped pork onion1 grated #b rolls soaked in water ,salt #a pinch of pepper #a tsp4 of capers ,juice of lemon #b tbsps4 of butter or lard #b-c eggs ,preparation3 ,the meat is chopped fine or ground twice and mixed well with all the given spices and the soaked rolls4 ,make oblong dumplings of this mass1 roll them in roll crumbs and fry to a light brown in the butter or lard4 ,for gravy serve one of sardines or prepare one of the croquette drippings as follows3 ,when the croquettes are done put tablespoonful of flour into the drippings and let it stew a while1 then add cup of bouillon or water1 teaspoonful of meat extract and salt according to taste4 ,let it boil a while and pour the gravy over the croquettes4 ,no4 #bf--,,meat ,,pudding ,no4 #b4 ,quantity for #f ,persons4 #a lb4 boiled beef or roast beef lb4 bacon #b yolks of eggs #b whites of eggs beaten to foam #d tbsps4 of gravy tsp4 of grated onions #a tsp4 ground capers #a roll soaked and the water pressed out ,salt1 pepper tbsp4 of butter #a tbsp4 of roll crumbs #c chopped sardines ,preparation3 ,meat and bacon are chopped fine and mixed well with yolks of #b eggs1 gravy1 chopped sardines1 onion1 salt1 capers1 pepper and the roll4 ,add the beaten whites of eggs2 put into a pudding mold which has been buttered and strewn with roll crumbs4 ,set it in a steamer over a kettle of boiling water and let it steam #a hours1 or bake in the oven for #a hour4 ,no4 #bg--,k,,nigsberger ,,klops4 ,meat ,balls4 ,quantity for #f ,persons4 #a lbs4 finely chopped raw beef lb4 fat pork1 chopped lb4 of butter #a roll3--the crust cut off #a tsp4 of grated onion #c eggs #a pinch of pepper ,salt ,the juice of of a lemon ,some flour to roll them in ,preparation3 ,the beef and pork are mixed well with the butter2 add the roll which has been soaked and the water pressed out1 and all other things mentioned above1 and mix well4 ,then small dumplings are made1 rolled in flour1 and boiled slowly in bouillon or salt water for #ae or #bj minutes4 ,put them into a deep dish and pour white fricassee gravy over them4 ,sauerkraut is nice with this meat4 ,you can also fry the ,klops instead of boiling them4 ,no4 #bh--;,,fried ,,beef ,,liver ,,with ,,breakfast ,,bacon4 ,quantity for #f ,persons4 #b lbs4 of liver cut into thin slices lb4 of bacon cut into thin slices ,salt1 pepper1 flour ,preparation3 ,the bacon must be lean and is fried light yellow1 then placed on a platter on the stove4 ,the liver slices are salted and peppered1 dipped into flour and fried in the bacon dripping1 quite crisp4 ,it is put on the platter with the bacon4 ,one-half cup of water or bouillon is poured into the lard in which the bacon and liver were fried and left to boil4 ,this gravy may be served separately or on the meat4 ,it requires only a few minutes to fry the liver4 ,no4 #bi--;,,cow ,,udder4 ,quantity for #f ,persons4 #a lbs4 cow udder #a onion ,salt #b bay-leaves #a clove #b qts4 of water #f pepper-corns ,preparation3 ,the cow udder is washed well and placed over the fire with much cold water4 ,as soon as it comes to a boil the water is poured off and the #b qts4 of fresh water poured on and all the spices named added1 then boiled until soft which requires #d or #e hours4 ,then it is cut in pieces1 and these are rolled in roll crumbs and fried in butter until light yellow4 ,or a nice brown gravy is made by taking #b tablespoonfuls of butter and in it brown #b tablespoonfuls of flour1 then add some of the bouillon1 #a tablespoonful of vinegar1 glass red wine1 #a teaspoonful of sugar--all this well cooked4 ,now the udder is put into this gravy1 stewed a little while and served4 ,the gravy must not be too thick4 ,no4 #cj--;,,corned ,,beef4 #cj lbs4 of beef #b lbs4 of salt #f tbsps4 of sugar #aj qts4 of water ,scant lb4 of saltpetre ,preparation3 ,water1 saltpetre1 sugar and salt are boiled until an egg will float on the mixture4 ,then this mixture is poured1 while hot1 on to the fresh meat4 ,the liquid must be #a inches above the meat after a stone or something heavy is placed on it4 ,the meat may remain in this mixture for #c to #d weeks and should be turned once in a while4 ,smaller pieces need only #h to #aj days4 ,no4 #ca--;,,corned ,,beef ,,for ,,cooking4 ,quantity for #f ,persons4 #c lbs4 of pickled beef #d qts4 of water ,some soup greens ,preparation34 ,when the beef is very salty1 soak it in water for a few hours4 ,put it to boil with the #d qts4 of water and soup greens and boil for #b to #c hours slowly4 ,larger pieces need more time4 ,cabbage goes nicely with this beef4 ,in carving1 cut against the grain4 ,no4 #cb--,,smoked ,,corned ,,beef4 ,when the meat is taken out of the brine1 hang it in a cool1 airy place for one day and then smoke it4 ,no4 #cc--,,pickled ,,beef ,,tongue4 #b tongues lb4 of salt #a tsp4 of saltpetre #a tbsp4 of sugar ,preparation3 ,the throat end is cut off and the skin of the tongue is cut with a sharp knife at several places4 ,salt1 sugar and saltpetre are heated and the tongues rubbed well with the mixture4 ,they are then packed into a jar and weighted with a stone4 ,they must be turned every day4 ,it takes #aj to #ad days to pickle the tongues4 ,no4 #cd--,,smoked1 ,,pickled ,,or ,,fresh ,,beef ,,tongue ,,for ,,cooking ,,and ,,frying4 ,quantity for #f ,persons4 ,for ,cooking4 #a fresh1 smoked or pickled beef tongue #a bay-leaf #f pepper-corns #b cloves ,some soup greens onion #c qts4 of water ,for ,frying4 #b tbsps4 of butter #a tbsp4 of flour cup of bouillon or water wine glass of red wine tsp4 of sugar ,juice of lemon ,preparation3 ,cut off the throat end and if the pickled tongue is too salty1 leave it in water for a few hours1 the same with fresh tongue to remove the slime or mucous4 ,the smoked tongue is left in water over night4 ,after this is done the tongue is cooked until soft in the #c qts4 of water1 adding bay-leaf1 pepper-corns1 cloves1 soup greens and onion4 ,if it is a fresh tongue1 add some salt4 ,it requires #c hours to cook a tongue4 ,when the tongue is soft1 take it out of the water and skin it4 ,you can serve the tongue in this manner or cold and sliced4 ,if you wish to serve the tongue warm and whole1 it is nicer to fry it4 ,put it into a low frying pan1 add the given quantity of butter and fry it #aj minutes on both sides1 add #a tablespoonful of flour and let it simmer a few minutes4 ,now add the bouillon or water4 ,with the water put in teaspoonful of meat extract1 red wine1 sugar1 salt and lemon juice1 and then cook of an hour1 basting it several times4 ,then serve4 ,the gravy must be strained4 ,boiled1 warm tongue is nice with vegetables4 ,cut the tongue into slices and place it around the vegetables like scales4 ,no4 #ce--,,ragout ,,of ,,ox-,,tongue4 ,quantity for #f ,persons4 ,for ,cooking4 #a tongue1 smoked1 pickled or fresh #c qts4 of water #b cloves #f pepper-corns onion #a bay-leaf ,sauce4 #c tbsps4 of butter #c tbsps4 of flour qt4 bouillon or water cup ,madeira or red wine #a pt4 of champignons #f truffles ,juice of lemon #a tsp4 of sugar ,salt #c pepper-corns #a clove bay-leaf tsp4 of meat extract #a slice of lemon ,preparation3 ,the tongue is cooked the same as in ,no4 #cd4 ,for ragouts the smoked tongue is preferable4 ,when the tongue is soft1 skin it and cut it into thin slices4 ,gravy3 ,brown the butter and flour1 add the bouillon1 salt1 sugar1 pepper1 #a clove1 bay-leaf1 one slice of lemon and the juice of lemon1 ,madeira or red wine and the water from the champignons4 ,let it boil for hour and strain4 ,peel the truffles1 chop them fine and put them into the strained gravy and if the champignons are large cut them into quarters and put them also in the gravy and finally the slices of tongue4 ,the gravy must not be too spicy if it is a smoked or pickled tongue4 ,after the ragout has been thus prepared it may stew on the stove for hour4 ,the gravy must not be too thin and watery4 ,the ragout is placed on a platter and garnished with warm scallops of puff paste or meat dumplings4 ,meat ,dumplings4 lb4 finely chopped veal lb4 finely chopped pork #a roll1 soaked and the water pressed out ,some grated onion1 salt1 pepper #a tbsp4 of finely chopped champignons #a tsp4 of finely chopped truffles4 #a egg ,mix this all very well and form small dumplings1 then put them into boiling hot salt water or bouillon and cook for #aj minutes slowly1 or fry in butter light brown and place them around the tongue ragout4 ,the plates and the platter on which they are served must be hot4 ,remarks3 ,this is a fine dish for parties4 ,no4 #cf--;,,chop ,,suey4 ,for ,about #f ,persons4 lb4 veal lb4 pork #a lb4 beef #b tsps4 molasses #a large stalk celery #c large onions #a tbsp4 lard #a tbsp4 flour ,preparation3 ,cut the meat in cubes2 put the lard and flour in pan and brown2 add meat and put enough water on to cover it2 add the molasses and cook slowly for #a hour4 ,cut the stalk of celery in small pieces and add them to the meat4 ,cut the onions fine and fry them light brown in a little butter2 add to the rest and boil slowly another half hour4 ,serve with plain ,chinese sauce4 ,,chapter #c4 ,,veal4 ,illustration3 ,numbered cuts on a veal #a4 ,leg4 #b-c4 ,kidney roast and small chops4 #d4 ,shoulder4 #e4 ,neck4 #f4 ,breast4 #g4 ,head4 #h4 ,shank ,leg4 #i4 ,four ,legs4 ,preparation of ,veal4 ,appearance of ,good ,veal4 ,it must be of a white color1 a fine firm grain and have plenty of fat4 ,do not buy very young veal because those calves are as a rule not healthy4 ,cheap meat is never economical4 ,veal is quickly prepared because it does not require long boiling4 ,the bouillon is good for invalids because it contains much gluten4 ,best ,pieces for ,roast4 ,leg or ,loin4 ,the leg with the fricandeau1 the fillet1 loin and kidney roast4 ,small ,pieces for ,frying4 ,the chump end of loin for chops1 veal cutlets from rib piece1 fillet4 ,pieces for ,pot ,roast4 ,the breast1 neck1 shoulder4 ,pieces for ,boiling4 ,the thick rib piece1 neck4 ,pieces for ,bouillon4 ,the calves' feet1 calf-bones1 calf-tail1 also lean meat4 ,parts for ,fricassee4 ,lungs1 brain1 sweetbreads1 breast piece4 ,no4 #a--,,leg ,,of ,,veal4 ,quantity for #h-aj ,persons4 #f-h lbs4 leg of veal lb4 of bacon lb4 of butter cup sweet or sour cream ,salt1 pepper #a cups of water #b tbsps4 of flour ,preparation3 ,the meat is pounded1 boiling water poured over1 i4e41 scalded1 which makes the meat white2 let the water run off immediately4 ,sprinkle with salt and pepper and put into pan4 ,cut the bacon into thin slices and put it on the meat1 add the butter and place into oven4 ,roast for #b hours1 basting frequently4 ,about hour before done1 put the flour into the gravy and stew #e minutes1 then add water and put the cream on the leg in spoonfuls4 ,when the roast is tender1 put on platter and strain the gravy which must not be too thin4 ,remarks3 ,if the roast has much stock1 pour some off before adding flour1 stand cold and let it jelly4 ,now cut it into slices and serve with slices of tenderloin4 ,veal roast may be utilized in various ways4 ,no4 #b--,,warmed ,,up ,,veal ,,roast4 ,quantity for #f ,persons4 #a lbs4 of veal roast lb4 of butter lb4 of sardines #a tbsp4 of capers ,some salt ,juice of lemon ,left over gravy ,for the gravy1 #a tsp4 of flour ,preparation3 ,put the roast into an earthen dish1 heat the gravy1 pour it over the roast1 cover up the dish1 place it into a covered pot with boiling water1 let it boil slowly for one hour and baste the roast several times4 ,the gravy is usually thin1 therefore add the flour and serve with the roast2 the contents of the dish must not boil1 otherwise the roast will become dry4 ,cut the roast into slices1 place them into a buttered mold1 put the sardines1 capers and bits of butter between them and drip the lemon juice on4 ,cover the mold1 put it into the dish with boiling water and boil for hours4 ,the meat is served in the mold1 the gravy heated and served with it4 ,no4 #c--,,veal ,,roast ,,with ,,potatoes4 ,quantity for #f ,persons4 #a lb4 of veal roast ,salt #a pinch of pepper onion ,left over gravy #d big1 raw potatoes1 peeled and cut into thin slices ,preparation3 ,the meat is cut into small pieces1 placed in #b or #c layers alternately with sliced potatoes into an earthenware buttered dish so that the top layer will be potatoes4 ,season each layer with salt1 pepper and a little onion4 ,the meat gravy which may be diluted with bouillon or water is poured over the whole until level with the potatoes2 then put small pieces of butter on top and bake in the oven for #a hours4 ,if you have no left over gravy then take #a tablespoonful of butter1 brown it1 stir in #a tablespoonfuls of flour1 add water or bouillon1 teaspoonful of meat extract1 #c tablespoonfuls of cream 7if on hand71 boil and pour over the potatoes and meat and bake4 ,serve in the earthen dish4 ,no4 #d--,,veal ,,roast ,,ragout--,,brown4 ,quantity for #f ,persons4 #a lbs4 of veal roast pt4 brown gravy #a tsps4 sugar #a tbsps4 vinegar1 7preferably wine vinegar7 #a tbsp4 butter #b gherkins or #d sweet-sour pickles #a tbsps4 of small pearl onions2 pickled ones preferred ,preparation3 ,if you have no left over gravy then make a false gravy by directions given in ,no4 #c4 ,add sugar and vinegar according to taste1 cut pickles into small pieces and put into the gravy with the onions4 ,cut the meat into pieces and put it into the hot gravy2 it must not boil1 otherwise the meat will be tough2 put another piece of butter on top and serve4 ,no4 #e--,,shells ,,filled ,,with ,,veal ,,roast4 ,quantity for #f ,persons4 lb4 veal roast #a tbsps4 of butter #b tbsps4 of flour ,salt1 pinch of pepper #c tbsps4 of white wine ,juice of lemon cup of cream #a cup of bouillon or water and tsp4 meat extract tbsp4 of ,parmesan cheese1 grated #a tbsp4 of rolls1 grated ,preparation3 ,the butter is melted and flour stirred in4 ,stew it and add water or bouillon 7if you take water1 use teaspoonful of meat extract71 cream1 white wine1 salt1 pepper1 lemon juice4 ,the gravy must boil4 ,taste it to make sure that it may not be either too salty1 too sweet1 or too sour4 ,chop the veal roast and put it into the gravy4 ,the mixture should be pretty thick2 fill it into the shells1 sprinkle with the ,parmesan cheese and roll crumbs and place small pieces of butter on top4 ,then bake them in the oven to a light yellow color which requires #aj minutes4 ,serve at once4 ,no4 #f--,,veal ,,roast ,,pudding4 ,quantity for #f ,persons4 #a lb4 veal roast part of an onion chopped fine #c tsps4 of parsley1 chopped fine lb4 of butter1 good measure #c eggs ,salt #a pinch of pepper cup of sweet cream #a roll1 grated pt4 of tomato or sardine gravy #a tsp4 of ,parmesan cheese ,preparation3 ,the veal roast is chopped fine4 ,three-fourths of the butter is creamed1 and the #c yolks stirred in1 meat1 salt1 pepper1 ,parmesan cheese1 roll crumbs1 cream1 parsley1 all well mixed4 ,the chopped onion is cooked in butter for a little while and then stirred in4 ,the white of egg is beaten stiff and also added to the mass4 ,a tin pudding mold is buttered and strewn with roll crumbs1 the mixture put in1 and the closed mold set in a steamer over boiling water and steamed for one hour4 ,dump the pudding on a hot platter and pour over it tomato or sardine gravy4 ,no4 #g--,,veal ,,roast ,,salad4 ,quantity for #f ,persons4 #a lb4 veal roast #c yolks of eggs #a tbsp4 of flour #b tsps4 of salt ,some pepper #a tsp4 of mustard qt4 of milk tbsp4 of butter #d mustard pickles #b tbsps4 of pearl onions #c tbsps4 of wine vinegar ,preparation3 ,milk1 flour1 yolks of eggs1 salt1 pepper1 vinegar1 and butter are stirred to a gravy and brought to boil4 ,it requires #aj minutes time till the gravy is thick and smooth4 ,veal roast and pickles are cut into thin slices4 ,meat1 pickles and onions are put into layers in a dish and between each two layers a few spoonfuls of gravy1 concluding with gravy over the top4 ,three hard-boiled eggs quartered and placed on or around the salad makes it look nice4 ,no4 #h--,,saddle ,,of ,,veal4 ,quantity for #aj ,persons4 #f-g lbs4 of veal saddle ,some salt #a pinch of pepper cup of butter1 or good roast drippings lb4 of bacon #a cup of cream #b tbsps4 of flour ,preparation3 ,the saddle of veal is well prepared by the butcher so it will lie flat in the pan4 ,skin and scald the veal and lard it with bacon1 then sprinkle with salt and pepper and put into the pan4 ,heat the butter1 pour it over the meat and set it into a medium hot oven4 ,pour a little water over once in a while so the butter does not get too brown2 the roast must be basted every #aj minutes to make it juicy4 ,it requires #a or #a hours roasting to make it tender4 ,one-quarter of an hour before done put in the flour and cream4 ,the gravy must be strained before serving4 ,the kidneys may be removed1 cut into thin slices1 arranged around the roast with the pieces overlapping each other like scales4 ,remarks3 ,the gravy may be prepared in various ways4 ,instead of cream take cup of ,madeira or red wine and cut truffles into thin slices and put into the gravy4 ,another way is to take cream and champignons and lemon juice4 ,the left over roast may be utilized for ragout1 gulash1 fricassee1 meat dumplings or in a pudding made of roast and potatoes4 ,the bones are split and used to make bouillon4 ,no4 #i--,,roast ,,veal ,,loin ,,with ,,kidney4 ,quantity for #f ,persons4 #c lbs4 of veal loin with the kidney ,salt #a pinch of pepper lb4 of butter or lard #a tbsp4 of flour cup of cream cup of water ,preparation3 ,pound the meat and sprinkle with salt and pepper4 ,cut the kidney off and if it is very fat1 cut some of the fat off and render it to be used for frying or cooking4 ,the roast is then put on and basted with hot butter or lard2 the kidney is put in with the roast4 ,let it roast until well done and baste it frequently4 ,shortly before it is done1 add flour to the gravy and then the cream4 ,if there should be too little gravy1 add more water and let it roast hour longer4 ,baste with the gravy several times and serve4 ,the gravy must be strained1 the kidney cut in slices and arranged around the roast for garnishing4 ,no4 #aj--,,roasted ,,fricandeau ,,of ,,veal4 ,quantity for #f ,persons4 #c lbs4 fricandeau or cushion of veal #a small piece of bacon for larding lb4 of butter cup of cream #a cup of water #a tbsp4 of flour ,preparation3 ,the fricandeau1 which is a choice piece of lean meat cut from the thickest part of the leg1 is nicely trimmed1 pounded and larded with bacon4 ,it requires #a to #a hours to roast it4 ,prepare it just the same as directed in ,no4 #i4 ,no4 #aa--,,stuffed ,,breast ,,of ,,veal4 ,quantity for #f ,persons4 #c lbs4 of breast of veal lb4 of butter for roasting ,salt1 #a pinch of pepper ,the ,filling4 lb4 of chopped beef or veal lb4 of chopped pork #a soaked rolls #a tbsp4 of butter tsp4 of grated onion #b eggs ,salt1 #a pinch of pepper #b tsps4 of finely chopped parsley ,juice of lemon ,preparation3 ,the meat is pounded a little1 washed1 an incision is made between meat and bone and teaspoonful of salt rubbed in4 ,the ingredients for the filling are mixed well and put into the cavity formed by the cut1 then sewed up4 ,the lb4 of butter is heated1 the stuffed breast put in and roasted a little2 then add #b tablespoonfuls of flour1 sprinkle with salt and pepper1 let it cook #aj minutes4 ,now pour in #a cup of water1 roast for #a hours1 basting frequently4 ,strain the gravy and serve4 ,no4 #ab--;,,breast ,,of ,,veal ,,with ,,beer4 ,quantity for #f ,persons4 #e lbs4 of breast of veal ,salt #d pepper-corns #b cloves #a bay-leaf small onion #c thin slices of lemon #c tbsps4 of flour lb4 of good butter1 heaped #a bottle of beer ,preparation3 ,this breast of veal should be from the brisket end as the meat is thicker and it does not have as much bone and skin as a piece from the middle breast4 ,it must be pounded and tied with a white string into a good shape4 ,then it is roasted in the butter to a nice brown color on all sides4 ,when this is done1 put the meat into another dish4 ,put the flour and sliced onion into the butter1 cook them brown and add the beer2 then add all the spices1 put in the meat1 cover1 and bake in oven slowly for #b hours1 turn over occasionally and baste with gravy4 ,if you do not like beer1 use water4 ,the gravy must not be too thin2 if it gets too thick1 add more water or beer2 strain it4 ,garnish the roast with slices of lemon4 ,no4 #ac--;,,calf',s ,,head ,,ragout4 ,quantity for #f-h ,persons4 #a calf's head with brain and tongue lb4 of beef lb4 of veal lb4 of raw ham #f pepper-corns #b bay-leaves #a piece of tarragon #a piece of carrot #a piece of celery #a piece of kohlrabi of tomato ,salt pt4 red wine lb4 of butter #a onion lb4 of flour #a pinch of paprika pt4 of ,madeira ,juice of lemon #a tsp4 of sugar #d hard-boiled eggs cut into ths #a piece of parsley root ,preparation3 ,the calf's head is split in half1 the brain and the tongue taken out and soaked in water4 ,take the skin off the calf's head1 brush the skin in water until it is white1 then boil it with the tongue until tender4 ,put in the split head bones1 all the soup greens1 salt1 pepper-corns1 bay-leaf1 tarragon and boil for #b hours4 ,the bouillon must be boiled down to #a or #b qts4 ,when the skin is done1 cut it into squares4 ,the tongue is skinned and cut into slices4 ,both are put into a dish and red wine1 salt and pepper added4 ,beef1 veal1 ham and onion are cut into pieces and fried brown in lb4 of butter4 ,add lb4 of flour1 cook a little and add the calf's head bouillon and ,madeira and cook slowly for #b hours4 ,the gravy must be strained1 the fat taken off and then seasoned4 ,put into it the pieces of skin and tongue1 some lemon juice and sugar4 ,serve the ragout on a hot platter4 ,fry the brains to a light yellow1 cut it in pieces and garnish the ragout with them2 also with scallops of pastry and the ths of eggs4 ,it is a fine side dish4 ,no4 #ad--;,,calf',s ,,tongue4 ,quantity for #f ,persons4 #c calves' tongues ,salt #b qts4 of water #f pepper-corns #a bay-leaf #b cloves #a slice of lemon onion ,the ,gravy4 cup of sour cream lb4 of butter #c tbsps4 of flour #b tbsps4 of lemon juice #b tbsps4 of capers tsp4 of sugar #b yolks of eggs ,salt1 #a pinch of pepper ,preparation3 ,the tongues must be fresh and washed well1 cooked until tender in #b qts4 of water with all the given ingredients1 then skinned and cut into slices4 ,the ,gravy3 ,butter is heated1 flour stirred in1 bouillon added and cooked well with lemon juice1 cream1 sugar and capers4 ,the slices of tongue are put in the gravy and heated1 the yolks of eggs stirred in and then served4 ,the gravy must not be too thin4 ,the slices of tongue may be salted1 dipped into yolks of eggs and roll crumbs and fried in butter4 ,no4 #ae--;,,calf',s ,,brains4 ,quantity for #f ,persons4 #c calves' brains ,some salt #a pinch of pepper #a egg cup of grated rolls #a qt4 of water ,preparation3 ,the brains are soaked in water4 ,one quart of water is brought to boil1 the brains put in and boiled for #e minutes1 then taken out and the small veins and skin removed1 then salted and peppered4 ,beat the egg well1 dip the brains in and then in roll crumbs and fry in hot butter to a golden yellow4 ,remarks3 ,when the brains have been thus prepared1 drip a few drops of lemon juice on and then bake1 or1 it may be served with lemon slices4 ,no4 #af--,,veal ,,fricassee4 ,quantity for #f ,persons4 #b lbs4 breast of veal 7brisket7 #b qts4 of water onion #d pepper-corns #b cloves bay-leaf ,salt ,gravy4 #c tbsps4 of butter #b tbsps4 of flour and bouillon #b yolks of eggs #a wineglassful of white wine ,preparation3 ,the meat is cut into nice pieces and the cartilage left on4 ,scald it for minute and drain well4 ,with the #b qts4 of water1 onion1 salt and spices1 it is boiled until tender4 ,boil down the bouillon to of a quart so it is very strong4 ,it requires #a hour to cook the meat done4 ,the ,gravy4 ,heat the butter1 put in the flour and stew a little4 ,butter and flour must remain white1 stir in the veal bouillon gradually that the gravy may become smooth4 ,then add the white wine and cook #a minute1 stir in the yolks of eggs and stop cooking4 ,the meat1 which has been kept hot1 is put into the gravy and served4 ,rice cooked in water and bouillon is nice served with this4 ,place the meat in the middle of the platter and garnish with the rice4 ,no4 #ag--,,veal ,,gulash4 ,quantity for #f ,persons4 #b lbs4 of veal #a small onion #a tbsp4 of butter #a pinch of pepper #a tbsp4 of flour #a cup of water ,salt ,preparation3 ,the meat is cut into #a inch squares4 ,the onion is cut into small cubes and fried slightly in the butter1 the meat is then added and stewed #aj minutes4 ,add the flour1 salt and pepper and stew #e minutes more4 ,the water is then poured in and covered up4 ,stir it once in a while and let it cook until done1 which will require about #a hours4 ,gulash must not be too juicy4 ,no4 #ah--,,unbreaded ,,veal ,,cutlets4 7,chops74 ,quantity for #f ,persons4 #c lbs4 veal chops lb4 of butter ,salt #a pinch of pepper cup of cream ,juice of lemon tbsp4 of capers tbsp4 of meat extract if necessary #a cup of water ,preparation3 ,the cutlets are cut from the back1 each one containing a bone4 ,it is pounded1 shaped neatly and sprinkled with salt and pepper4 ,the butter is heated1 the cutlets put in and fried brown on both sides1 then put on platter4 ,put into the butter the tablespoonful of flour and brown it4 ,should there be too much butter1 take some out before putting in the flour1 then pour into the butter and flour one cup of water1 salt if necessary1 lemon juice and cream4 ,press the capers through a sieve and stir into the gravy4 ,put the cutlets into this gravy1 cover the pan and stew #aj minutes1 then serve4 ,if the gravy is too light brown1 add the teaspoonful of meat extract4 ,remarks3 ,anyone who does not like the taste of capers and lemon juice may leave them out1 also the cream4 ,if you wish the gravy very fine1 leave off the above and add champignons and finely chopped or cut truffles and #b tablespoonfuls of ,madeira4 ,no4 #ai--;,,breaded ,,veal ,,cutlets4 ,quantity for #f ,persons4 #c lbs4 of veal cutlets #a egg #a tbsp4 of milk ,salt1 pepper ,roll crumbs1 or cracker crumbs lb4 of butter ,preparation3 ,the cutlets are pounded1 shaped neatly and sprinkled with salt and pepper4 ,the egg is mixed well with the milk2 in case you have some white of egg left over1 use that with milk1 dip the cutlets into it1 then into the roll or cracker crumbs and place them into the hot butter to brown on both sides4 ,put the fried cutlets on a platter4 ,the ,gravy3 ,put tablespoonful of flour into the hot cutlet butter and stew1 add a half cupful of water1 cook a little while1 pour it over the cutlets1 garnish with lemon slices and serve4 ,no4 #bj--,,veal ,,cutlets ,,as ,a ,,fine ,,side ,,dish4 ,quantity for #f-h ,persons4 #c lbs4 of veal cutlets #a lb4 of sweetbreads lb4 of boiled calf's tongue #a pt4 can of champignons ,salt1 pepper lb4 of butter #a tbsp4 of ,parmesan cheese #a tbsp4 of crab butter #a small can of truffles ,preparation3 ,the cutlets are pounded1 salted and peppered and fried to a light brown on both sides in lb4 of butter4 ,the tongue is cooked well done in water with salt1 a piece of onion1 #d pepper-corns1 #b cloves1 #a bay-leaf2 hour before done1 put in the sweetbreads4 ,when both are done1 skin them and chop them or cut them into cubes4 ,the gravy3 ,put #b tablespoonfuls of flour into the cutlet butter1 stew a little while1 then add bouillon in which the tongue and sweetbreads were cooked1 add some of the champignon juice1 a wine glass of red wine1 #a tablespoonful of lemon juice1 #a teaspoonful of sugar and cook for hour1 strain and put champignons1 finely chopped truffles1 sweetbreads and tongue in the sauce and heat4 ,put the cutlets into an oblong or round casserole1 strew with ,parmesan cheese1 drip some crab butter over4 ,the ragout is poured over them and the whole is baked in the oven for hour and when served in the casserole1 it is a very fine dish4 ,no4 #ba--;,,chopped ,,veal ,,cutlets4 ,quantity for #f ,persons4 #c lbs4 of veal cutlets ,salt1 pepper ,some flour lb4 of butter #a-b eggs ,preparation3 ,the cutlets are chopped and cut off the rib bone4 ,remove all tendons and skin1 and shape the chopped meat round and press it against the bone4 ,beat the egg well4 ,salt and pepper the cutlets1 dip carefully into the egg and then into the flour4 ,now heat the butter and fry the cutlets in it to a light brown on both sides4 ,handle them carefully so they will not fall apart1 then take them out and place them on a hot platter4 ,put cup of water into cutlet butter1 salt if necessary and cook1 pour over cutlets1 garnish with lemon slices and serve4 ,no4 #bb--;,,breaded ,,veal ,,chops4 ,quantity for #f ,persons4 #b lbs4 of veal ,salt1 pepper tbsp4 of flour #a or #b whites of egg #a tbsp4 of milk #a cup of roll or cracker crumbs lb4 of butter or half butter and half lard cup of water ,preparation3 ,the meat for this must be from the loin or leg4 ,it is cut into inch slices1 pounded1 salted and peppered4 ,beat the white of egg well or take egg and milk1 dip the pieces of veal in and then into the roll or cracker crumbs4 ,fry them brown in the hot butter or lard1 this will require #aj minutes4 ,they must not be rare inside4 ,for the gravy1 put tablespoonful of flour into the lard or butter1 brown and add cup of water2 add a little salt if necessary1 cook well1 then pour it over the meat1 garnish with lemon slices and serve4 ,no4 #bc--,,vienna ,,veal-,,schnitzel1 7,,veal ,,cutlets74 ,quantity for #f ,persons4 #b lbs4 of veal from the leg ,salt1 pepper #b eggs ,juice of lemon lb4 of butter #f eggs ,flour ,preparation3 ,the veal is cut into six inch thick slices1 pounded1 salted1 peppered4 ,beat the eggs well1 dip the meat into it and then sprinkle with flour4 ,heat the butter and fry the slices to a light brown on both sides4 ,while they are frying1 drip the lemon juice on4 ,when well done1 put them on a hot platter4 ,make the gravy with cup of water poured into frying butter and salt if necessary1 cook and pour over the cutlets4 ,the eggs are fried and placed on each cutlet carefully so the yolk does not run out4 ,no4 #bd--,,veal ,,cutlet ,,or ,,schnitzel ,a ,,la ,,holstein4 ,quantity for #f ,persons4 #b lbs4 of veal from the leg #b eggs ,salt #a pinch of paprika lb4 of butter #d hard-boiled eggs #b tbsps4 of pickled beets1 chopped #a tbsp4 of capers #a small pickle #f sardines #f slices or six-eighths of a lemon tbsp4 of flour cup of water tsp4 of meat extract #a tbsp4 of onions ,preparation3 ,the meat is cut into six inch thick slices1 sprinkled with salt and paprika and dipped into well-beaten egg4 ,the butter is heated and the meat fried brown on both sides1 then put on a hot platter4 ,the tablespoonful of flour stirred into the butter and cup of water added with teaspoonful of meat extract and salt1 if necessary1 then boiled and poured over the meat4 ,the hard-boiled eggs are chopped fine1 the whites separate from the yolks4 ,the sardines are drained and cut into halves lengthwise1 then rolled up4 ,now arrange your dish neatly1 little heaps of beets1 onions1 pickle1 white and yolk of egg1 lemon slices on each cutlet4 ,the rolled sardines in the middle of the lemon slice1 heaps of the rest around each and the capers singly in between4 ,should be prepared quickly but appetizingly4 ,no4 #be--,,veal ,,cutlets ,,in ,,white ,,wine4 ,quantity for #f ,persons4 #b lbs4 of veal from the leg lb4 of butter ,salt1 pepper #a kohlrabi1 cut into dainty pieces carrot1 cut into dainty pieces parsley root1 cut into dainty pieces celery root1 cut into dainty pieces #aj small pieces of cauliflower pt4 of white wine4 #a cup of water #b tbsps4 of flour4 ,preparation3 ,the meat is cut into slices inch thick1 salted and peppered1 then fried light brown on both sides in the heated butter and placed on a platter4 ,for the gravy stir #b tablespoonfuls of flour into the butter and brown1 then add water and wine1 the vegetables and salt4 ,the vegetables must be cooked very tender1 then put in the veal schnitzel or cutlets and cook slowly for #bj minutes4 ,the whole1 schnitzel1 gravy1 and vegetables1 is served in one dish4 ,it makes a fine dish4 ,the gravy must not be thick4 ,no4 #bf--,,veal ,,steak ,,from ,,the ,,leg4 ,quantity for #f ,persons4 #b lbs4 of veal lb4 of butter #a pinch of white pepper cup of water ,salt ,preparation3 ,the steak must not be cut too thick4 ,remove the skin from the steak and pound it well1 then fry it in the butter on medium fire for hour1 turning and basting it several times4 ,serve it on a hot platter and sprinkle with salt and pepper and put a little fresh butter over the whole4 ,for the gravy1 pour into the frying butter cup of water1 cook well and strain1 then serve separately4 ,garnish the steak with lemon slices4 ,no4 #bg--,,sweetbreads4 ,quantity for #f ,persons4 #b lbs4 of sweetbreads ,salt1 pepper ,roll crumbs or cracker crumbs lb4 of butter #a-b eggs ,preparation3 ,the sweetbreads are cooked in salt water for #aj minutes1 then taken out and skinned4 ,it is then cut lengthwise if it is very thick and sprinkled with salt and pepper4 ,the egg is beaten well and the sweetbreads dipped into that and then into the roll or cracker crumbs4 ,then it is fried to a golden yellow in the butter4 ,for the gravy1 pour a little water into the hot butter and boil1 then pour over the sweetbreads4 ,this is a good dish with vegetables4 ,no4 #bh--,,sweetbreads ,,in ,,shells ,,or ,,other ,,small ,,molds4 ,quantity for #f ,persons4 #a lbs4 of sweetbreads pt4 of champignons1 scant #c truffles wine glass of white wine ,salt #a pinch of pepper #b tbsps4 of butter #b tbsps4 of flour ,some bouillon tbsp4 of ,parmesan cheese tbsp4 of roll crumbs cup of cream tsp4 of meat extract ,preparation3 ,the sweetbreads are boiled in qts4 of salt water until tender1 which requires hour4 ,take them out1 skin them well and cut them into very small pieces4 ,boil down the bouillon of it to #a cups4 ,the ,gravy3 ,heat the butter and stir in the flour and stew but do not brown it1 then add the bouillon1 cream1 wine1 lemon juice and juice of the champignons1 salt and pepper and cook until it thickens4 ,the champignons and truffles are chopped fine and put into the gravy with the sweetbreads4 ,heat and fill into shells or other small molds1 sprinkle with a little ,parmesan cheese1 a few roll crumbs and a little piece of butter and bake in oven light brown1 which requires #aj minutes4 ,this makes a fine side dish4 ,no4 #bi--,,puff ,,paste ,,patties ,,filled ,,with ,,sweetbread ,,ragout4 ,quantity for #f ,persons4 lb4 fresh and very cold butter lb4 good flour #a white of egg pt4 of cold water #a tbsp4 of strong brandy ,this makes #f small patties ,the ,filling4 lbs4 of sweetbreads pt4 of champignons #c truffles wine glass of white wine ,juice of lemon #a tbsps4 of flour #a cup bouillon cup of cream tsp4 of meat extract ,salt and #a pinch of pepper #a tbsps4 of butter ,the ,paste4 ,preparation3 ,the flour is made into a smooth paste with water1 of the egg and brandy1 then rolled out4 ,the butter1 which must be very hard1 is placed on the paste in a chunk1 the paste folded around it and then rolled out again4 ,the board and rolling pin must be well covered with flour4 ,this is repeated #d or #e times4 ,the last time roll out the paste inch thick1 cut out with a tumbler or cake cutter1 then cut narrow strips and fasten them to the edge of the disk by brushing them first with the egg4 ,set the strips one on top of another until the edge is #a inch high1 put a small mold in the opening4 ,with a smaller tumbler1 cut out the covers4 ,bake them both light brown or yellow4 ,after cooling off1 carefully remove the small mold1 fill the patties with the ragout1 cover with the baked covers and bake the patties #aj minutes in medium hot oven4 ,serve at once4 ,the filling is made like the one in ,no4 #bh4 ,for #f patties cut out #f bottoms and six covers and use the other paste for strips4 ,no4 #cj--;,,croquettes ,,of ,,sweetbreads4 ,quantity for #d ,persons4 #a lb4 of sweetbreads pt4 can champignons #a tbsps4 of lemon juice #b yolks of eggs #b tbsps4 of white wine ,salt1 pepper #a egg ,roll crumbs for breading #b tbsps4 of butter #c tbsps4 of flour #a cup bouillon cup champignon juice cup of cream ,good lard for baking ,preparation3 ,the sweetbreads are boiled in salt water until almost done1 then skinned and cut into cubes4 ,the ,gravy3 ,heat the butter and stir in the flour1 add #a cup of bouillon1 white wine1 lemon juice1 cream1 champignon juice1 salt and pepper1 then boil4 ,it must be savory and thick4 ,the champignons are cut into small pieces and put into the gravy1 also the sweetbread cubes4 ,then stir in the yolks of #b eggs4 ,cool it and shape into oblong croquettes4 ,beat the egg well1 dip in the croquettes and then into the roll crumbs4 ,bake in deep lard to a golden yellow color4 ,if the croquettes are too soft1 add more flour4 ,if you want them as a side dish1 take only half the quantity given4 ,remarks3 ,you can make croquettes from remnants of veal and prepare them much more simply4 ,see ,no4 #ca4 ,no4 #ca--;,,croquettes ,,from ,,veal ,,remnants4 ,quantity for #f ,persons4 #a lb4 of veal ,salt1 pepper #a tbsps4 of lemon juice #b yolks of eggs #b tbsps4 of butter or drippings #c tbsps4 of flour #a cup of bouillon or #a cup of water mixed with tsp4 of meat extract cup of cream #a egg and roll crumbs for breading ,good lard for baking ,preparation3 ,the meat is cut very fine4 ,the preparation is the same as in ,no4 #cj1 ,sweetbread ,croquettes4 ,no4 #cb--,,meat ,,balls ,,from ,,veal ,,remnants4 ,quantity for #f ,persons4 #a lbs4 of veal #b eggs #a tbsp4 of butter #a tbsp4 of lemon juice #a pinch of nutmeg #a tsp4 of capers ,salt1 pepper ,roll crumbs for breading ,preparation3 ,the meat is chopped fine or ground twice and mixed well with the eggs1 salt1 pepper1 lemon juice1 capers and nutmeg4 ,it is then formed into oblong shapes1 dipped in roll crumbs and baked or fried to a light brown in hot butter or lard1 then placed on a platter4 ,for the gravy put tablespoonful of flour into the butter or drippings1 steep and add cup of water or bouillon or left over gravy4 ,strain and pour over the meat balls and serve4 ,they are also good served cold4 ,no4 #cc--,,veal ,,hash ,,from ,,remnants4 ,quantity for #f ,persons4 #a lb4 of veal #a tsp4 of chopped onions ,salt1 pepper #a tbsps4 of butter tbsp4 of flour cup of cream ,some water if necessary #b tbsps4 of white wine ,preparation3 ,the meat is chopped and put into hot butter with onions4 ,cook and then add tablespoonful of flour1 salt1 pepper and cream and boil slowly for #e minutes4 ,if it gets too thick1 add more water or cream and the wine1 if you wish4 ,serve on fresh wheat bread toast4 ,this is a fine breakfast dish4 ,no4 #cd--,,liver ,,dumplings4 ,quantity for #f ,persons4 #a lbs4 of calf liver lb4 of bacon #c rolls lb4 of butter1 good measure #d eggs ,salt1 pepper #a pinch of nutmeg onion #c qts4 of salt water or broth for cooking #b cups of flour ,preparation3 ,the liver and bacon are chopped very fine or ground twice4 ,the rolls are grated and browned in butter4 ,the onions are cut fine and cooked or fried to a light yellow in tablespoonful of butter4 ,mix well the crumbs1 onion1 eggs1 salt1 pepper1 nutmeg1 flour1 liver and bacon1 then cut out dumplings with a floured round wooden ladle as large as a medium-sized potato4 ,the salt water must boil1 then put in the dumplings and cook for #aj minutes4 ,put them in a dish or platter and baste with browned butter in which some roll crumbs or onions are fried4 ,try one dumpling first and if it does not stay whole1 add more flour4 ,sauerkraut will go well with this dish4 ,no4 #ce--,,veal ,,or ,,calf',s ,,liver ,,with ,,breakfast ,,bacon4 ,quantity for #f ,persons4 #b lbs4 of calf's liver lb4 of bacon ,salt #a pinch of pepper #a tbsp4 of flour #a onion #a cup of water ,flour for dipping #a oz4 of butter ,preparation3 ,liver is cut into inch strips and bacon in #cx#d inch slices4 ,the bacon is fried light yellow1 then put on a platter and kept hot4 ,the liver is sprinkled with salt and pepper1 dipped in flour and baked to a light brown in butter or the bacon drippings4 ,then placed on the same platter with the bacon and served4 ,stir into the bacon drippings or butter #a tablespoonful of flour and the sliced onions1 boil and add water or bouillon4 ,strain the gravy and serve4 ,no4 #cf--,,larded ,,and ,,baked ,,calf',s ,,liver4 ,quantity for #f ,persons4 #b lbs4 of calf's liver in one whole piece ,salt1 pepper lb4 of bacon for larding lb4 of butter pt4 of cream #a tbsp4 of flour #a carrot #a onion #a small piece of celery #e pepper-corns #b cloves #a bay-leaf #a pt4 light white wine ,preparation3 ,the white wine1 carrot1 onion1 celery1 pepper-corns1 cloves1 bay-leaf1 #a pinch of salt are covered and boiled slowly for hour4 ,the liver is skinned1 larded1 salted and peppered and the cooked wine with contents poured over4 ,let stand for #aj hours4 ,after that1 roast the liver in hot butter in the oven for #cj minutes and baste frequently4 ,during the last #aj minutes1 pour the wine in which the liver had been lying over it and boil4 ,stir in #a tablespoonful of flour and cream and boil again4 ,the liver is served on a hot platter4 ,the gravy is strained and served separately4 ,garnish the dish with lemon slices and parsley4 ,no4 #cg--,,larded ,,braised ,,calf',s ,,liver4 ,quantity for #f ,persons4 #b lbs4 calf's liver1 whole ,salt1 pepper lb4 of bacon for larding #a carrot cut in pieces #a piece of parsley root #a onion1 sliced lb4 butter #a bay-leaf #c cloves #f pepper-corns #a pinch of nutmeg blossom pt4 red wine or white beer1 7weiss beer7 #a tbsps4 of flour ,preparation3 ,the liver is skinned and larded and sprinkled with salt and pepper1 fried quickly until light brown in lb4 of butter4 ,flour1 onion1 carrot and parsley root and all the spices are added and all fried in the liver butter a while4 ,then pour in the red wine or beer and enough bouillon to cover the liver4 ,cover and bake in the oven #a hours4 ,serve on a hot platter and strain the gravy4 ,remarks3 ,you can fry the larded liver without wine or beer1 using only bouillon and ,cup of cream4 ,no4 #ch--,,veal ,,kidneys4 ,quantity for #f ,persons4 #b veal kidneys lb4 raw ham lb4 butter onion #a cup veal roast gravy #a tbsp4 of flour #c tbsps4 of champignons or mushrooms #a tbsps4 of lemon juice tsp4 of sugar #d tbsps4 of red wine or ,madeira ,preparation3 ,the veal kidneys are fried1 some fat cut off1 then they are cut in thick slices1 sprinkled with salt and pepper1 fried one minute in the lb4 of butter until light brown and put on a hot platter4 ,the ham is sliced and fried in the same butter rapidly about #b minutes on both sides and placed on the platter with the kidney slices4 ,in the same butter1 fry the sliced onions1 flour and the sliced champignons4 ,pour in the veal gravy1 ,madeira or red wine1 lemon juice and sugar1 boil and taste4 ,put in the meat slices and heat again but do not cook2 serve at once4 ,toasted wheat bread served with this dish or placed around the edge of the platter is very nice4 ,no4 #ci--,,veal ,,kidney ,,on ,,bread ,,or ,,rolls4 ,quantity for #f ,persons4 lb4 of veal kidneys or remnants of same #a tbsp4 of roll crumbs #a tbsp4 of capers #a tbsp4 of chopped parsley #a yolk of egg #a tbsp4 of butter #c rolls or wheat bread ,parmesan cheese and a little butter #a tsp4 of chopped onions ,preparation3 ,the calf kidney must be cooked tender and chopped fine1 then mixed well with the roll crumbs1 capers1 parsley1 onions1 yolk of egg1 butter1 salt and pepper4 ,cut the rolls or the wheat bread in slices1 cover each thickly with the mixture and sprinkle with ,parmesan cheese4 ,put on a few drops of melted butter and bake in a medium hot oven for #e minutes4 ,serve this dish with asparagus1 cauliflower or spinage4 ,if you do not like the taste of cheese1 leave it out4 ,no4 #dj--,,veal ,,or ,,calf',s ,,tripe4 ,quantity for #f ,persons4 #b calves' tripes lb4 of butter #c or #d tbsps4 of flour ,bouillon #b yolks of eggs ,salt #h pepper-corns #a onion #a bay-leaf #b cloves ,water ,preparation3 ,the calf's tripe must be fresh4 ,it is cleaned well and scalded several times1 then rubbed down with salt and left in water for day4 ,after that it is cut into #c inch squares and cooked until tender4 ,now add salt1 pepper-corns1 bay-leaf1 cloves and onion4 ,heat the butter and flour1 take some of the bouillon when the tripe is done and pour it into the butter to make the gravy thick and stir in #b yolks of eggs4 ,put the tripe and gravy on one platter and serve4 ,the bouillon may boil down to leave just enough for the gravy1 making it pretty strong4 ,no4 #da--,,stewed ,,veal ,,or ,,calf',s ,,tongue ,,with ,,raisins4 ,quantity for #f ,persons4 #b calf tongues lb4 washed raisins #a slice of lemon peel pt4 of white wine #b tbsps4 of butter #b tbsps of flour #c qts4 of water ,salt #f pepper-corns onion #a bay-leaf #b cloves ,juice of lemon ,preparation3 ,soak the calf tongues in water4 ,cover and cook slowly in #c qts4 of water with salt1 lemon peel1 bay-leaf1 cloves1 onion and pepper2 when tender1 skin and slice4 ,brown the butter and flour and add the tongue bouillon1 white wine1 raisins and lemon juice4 ,cook hour and season with sugar1 salt or lemon juice4 ,put the tongues into the gravy and heat but do not boil4 ,the gravy must be thick4 ,serve4 ,potato dumplings are nice with this meat4 ,no4 #db--,,stuffed ,,veal ,,crown ,,roast4 ,quantity for #h-aj ,persons4 #a saddle of veal lb4 chopped veal #a qt4 fresh champignons or #a pt4 canned champignons #b eggs ,salt according to taste #a pinch of pepper #a piece of butter soaked roll ,small peeled potatoes ,preparation3 ,the saddle of veal is freed from all fat and the rib bones are freed from meat #b inches from the end4 ,the prepared saddle of veal is tied together so it looks like a crown4 ,the fresh champignons are cooked until tender in butter and some bouillon or water4 ,add the #b eggs1 the chopped veal1 pepper1 salt and roll and mix well4 ,this stuffing may or may not be stewed a little with butter and then put into the crown of veal4 ,on the small ribs stick some potatoes so that they will not get too brown4 ,roast the stuffed crown of veal #b or #b hours1 same as veal roast4 ,,chapter #d4 ,,mutton4 ,illustration3 ,numbered cuts on a sheep #a4 ,leg #b-c4 ,loin and small ,ribs1 or ,loin ,chops and ,rib ,chops #d-e4 ,shoulder and ,round ,shoulder #f4 ,neck #g4 ,breast #h4 ,head ,,lamb ,,or ,,mutton4 ,boiled and roasted mutton4 ,how scraps of mutton may be utilized4 ,the best time for lambs is from beginning of ,december to the end of ,april4 ,good lamb meat is hard or firm and white and the fat also4 ,avoid buying soft1 reddish meat of lamb or mutton4 ,the forequarter is the most tender part of lamb4 ,the wether furnishes the best meat when he is #b to #c years old4 ,up to one year it is called lamb meat or lamb1 older than that it is called mutton4 ,good mutton must be juicy1 red and covered with a layer of white fat4 ,best parts for roasts are leg and loin4 ,best pieces for braising and stews are leg1 loin and breast4 ,small pieces for frying1 cutlets and steaks from leg4 ,best meat to make bouillon is all lean meat1 the feet1 scraps of cutlets and bones4 ,mutton is less nourishing than beef4 ,it may be kept fresh in vinegar1 buttermilk or sweet milk4 ,especially old mutton will be more palatable after being kept in vinegar or milk for a while4 ,no4 #a--,,leg ,,of ,,mutton1 ,,english ,,style4 ,quantity for #f-h ,persons4 #f lbs4 of leg of mutton ,salt #a pinch of pepper #a tbsp4 of butter #a small bunch of peppermint ,some vinegar and sugar ,preparation3 ,remove some fat from the leg of mutton1 wash it well1 pound it1 salt and pepper it1 and put into oven with pint of boiling water4 ,add #a tablespoonful of butter and roast #a hours1 basting frequently2 the roast will be quite rare inside4 ,if you wish it well done1 roast #b to #b hours4 ,wash the peppermint well and chop it very fine1 stir it with vinegar and sugar and serve with the meat4 ,if you do not like peppermint sauce1 pour off all fat from the roast1 add #a tablespoonfuls of flour1 brown it and pour in #a cup of water1 cup of cream and let this boil2 then season with salt1 strain the gravy and serve it with the meat4 ,no4 #b--,,leg ,,of ,,mutton ,,in ,,milk4 ,quantity for #f-h ,persons4 #f lbs4 of leg of mutton #b-c qts4 of milk lb4 of bacon for larding ,salt1 pepper #b cloves onion bay-leaf lb4 of butter #b tbsps4 of flour cup of sweet or sour cream ,a few drops of lemon juice #a cup of water ,preparation3 ,the membrane and fat are removed from the leg of mutton and it is then well pounded and put into sweet milk for #b or #c days1 turning it twice every day4 ,the milk should cover the roast4 ,in winter leave it in the milk for #c days1 in summer only #b4 ,after this wash it off1 lard it1 salt and pepper it1 put into oven with water1 the spices and onion4 ,after roasting it for hour1 add the butter1 roast for #b hours1 basting frequently4 ,during the last hour take off some fat1 stir in #b tablespoonfuls of flour and add #a cup of water1 gradually1 also the cream and a few drops of lemon juice2 now leave it in the oven a little longer4 ,if the gravy has boiled down too much in the last hour1 add some more water4 ,the gravy must be smooth and strained before serving with the roast4 ,this is a very good dish4 ,no4 #c--,,leg ,,of ,,mutton ,,with ,,red ,,wine4 ,quantity for #f-h ,persons4 #f lbs4 of leg of mutton lb4 of bacon #aj sardines #a qt4 of thin vinegar #b small onions #c cloves #aj pepper-corns lb4 of butter ,salt #a tbsps4 of flour pt4 of red wine pt4 of water #a bay-leaf ,preparation3 ,the leg of mutton is cleared from all membrane and fat1 pounded and larded4 ,the sardines are drained and cut lengthwise into halves and the leg of mutton larded with them4 ,the thus prepared leg of mutton is covered with #a qt4 of vinegar1 onion slices1 cloves1 pepper-corns and bay-leaf and left in the vinegar for #bd hours1 turning it over once in a while4 ,after this time the leg of mutton is fried with the butter and after hour the flour is stirred in1 add salt and pepper1 the pint of water and gradually the red wine4 ,the roast is cooked slowly for #b or #b hours and turned and basted several times until well done4 ,the gravy is strained and served with the roast4 ,remarks3 ,if you do not like the taste of sardines1 lard with bacon only4 ,no4 #d--,,roasted ,,leg ,,of ,,mutton ,,with ,,champignons4 ,quantity for #f-h ,persons4 #f lbs4 leg of mutton lb4 of butter #b tbsps4 of flour #b wine glasses of ,madeira pt4 champignons #h pepper-corns ,juice of one lemon #b cloves bay-leaf ,water or bouillon ,salt ,preparation3 ,the leg of mutton is freed from all fat and membrane1 salted and fried in the lb4 of butter to a nice brown on both sides1 and placed on a platter4 ,brown the flour in the same butter1 add onion and water or bouillon1 salt and spices4 ,put the meat back into this gravy1 it must be half way covered with it1 cover it up and roast in oven #b hours4 ,then take meat out again1 strain the gravy1 take off all fat1 pour the gravy back into the roaster1 add ,madeira and lemon juice1 place the meat into it1 cover1 and cook it hour longer4 ,finally cut up the champignons and put them into the gravy4 ,leg of mutton and gravy may be served on the same platter or separately4 ,the gravy must be smooth1 not thick4 ,no4 #e--,,stuffed ,,roasted ,,leg ,,of ,,mutton4 ,quantity for #f-h ,persons4 ,the preparation and contents are the same as ,no4 #d4 ,the bone is taken out1 the cavity is filled with a stuffing as described in ,no4 #aa1 of the previous chapter1 ,stuffed ,veal ,breast1 and is cooked just the same as ,no4 #d1 of this chapter4 ,you may omit the champignons4 ,no4 #f--,,mutton ,,stew4 ,quantity for #h ,persons4 #e lbs4 of leg of mutton tbsp4 of caraway seeds ,salt #a large onion sliced carrot parsley root ,water ,a thin white cloth ,preparation3 ,the leg of mutton must be of a good quality4 ,it is pounded1 washed and tied into a thin white cloth2 then put into boiling water2 salt1 onion1 carrot1 parsley root1 caraway seeds added and cooked slowly for #b hours4 ,the leg of mutton must be white outside and pink inside and juicy4 ,garnish with parsley and serve4 ,a mustard or caper gravy is served with this meat4 ,no4 #g--,,larded ,,saddle ,,of ,,mutton1 ,,mock ,,venison4 ,quantity for #f ,persons4 #f lbs4 of saddle of mutton4 lb4 of butter lb4 of bacon for larding pt4 sweet or sour cream ,a few drops of lemon juice #a tbsp4 of flour ,salt1 pepper ,preparation3 ,the ribs of the saddle of mutton are chopped off1 the outer hard membrane is trimmed off and the bones cut out4 ,then the meat is pounded and larded1 strewn with salt and pepper and put into the pan with the lb4 of butter with which it is basted very often4 ,water is added from time to time and cooked one hour4 ,now the flour is stirred in1 cup of water and the cream and lemon juice added and boiled again hour4 ,the meat must be basted very often4 ,the gravy is then strained and served with the meat4 ,no4 #h--,,saddle ,,of ,,mutton ,a ,,la ,,english ,,style4 ,quantity for #f ,persons4 #f lbs4 of saddle of mutton #a pt4 of water ,salt1 pepper1 soup greens ,preparation3 ,the saddle of mutton is pounded and skinned4 ,the ribs are chopped off a little1 the fat is left on4 ,now the meat is salted and peppered and put into the oven with #a pint of boiling water1 and soup greens4 ,let it roast #a hour1 basting frequently4 ,then serve4 ,for the gravy1 take #a tablespoonful of flour1 stir it into the drippings and add cup of cream4 ,skim the gravy4 ,you can also serve a peppermint sauce as in ,no4 #a4 ,a ,bearnaise gravy is nice too4 ,no4 #i--,,mutton ,,tenderloin4 ,quantity for #d ,persons4 #b mutton fillets lb4 of bacon ,salt1 pepper #c tbsps4 of butter tbsp4 of flour #a cup of water ,juice of lemon #b tbsps4 of white wine ,bouillon ,preparation3 ,the two fillets are cut from a saddle of mutton1 7they are situated below the ribs alongside of the back74 ,cut the fillets lengthwise and crosswise so they make #h pieces4 ,lard each piece nicely with the bacon1 salt and pepper it1 put the butter into the pan and fry quickly4 ,then stir in tablespoonful of flour and pour in enough bouillon or water mixed with meat extract so the fillets are almost covered4 ,cover the pan and cook slowly hour4 ,finally add the lemon juice and wine4 ,strain the gravy and pour it on the fillets or serve separately4 ,no4 #aj--,,stewed ,,rack ,,of ,,mutton4 ,quantity for #f ,persons4 #d lbs4 rack or rib piece carrot parsley root kohlrabi onion celery root ,salt #c qts4 of water ,preparation3 ,the rib bones are partly chopped through and the whole piece of meat bound with string1 then boiled slowly in #c qts4 of boiling water1 salt and soup greens4 ,when done1 put on a hot platter4 ,a mustard or morel gravy is nice with it4 ,the remnant of bouillon is used to cook vegetables in or for soup4 ,no4 #aa--,,mutton ,,stew ,,with ,,white ,,cabbage4 ,quantity for #f ,persons4 #d lbs4 of lean mutton #a large head of white cabbage #b tbsps4 of butter ,water ,salt ,preparation3 ,the cabbage is cut into #ab parts and put on the fire with boiling water1 then cooked for #aj minutes4 ,the water is then drained off and fresh boiling water put on4 ,the meat is washed and salted1 put in and cooked with the cabbage slowly for #b hours4 ,then it is served on a hot platter4 ,the cabbage must not have too much gravy4 ,if it is not rich enough1 add more butter4 ,serve it with the meat and potatoes4 ,no4 #ab--,,mutton ,,steak4 ,quantity for #f ,persons4 #d lbs4 of mutton chops or cutlets #a piece of butter ,salt1 pepper ,preparation3 ,the cutlets are pounded well1 and the bones all trimmed out4 ,a pan is larded with some mutton fat and heated4 ,the meat is put in and fried on the stove hour1 turning it over often4 ,serve on a hot platter1 salt and pepper1 and butter4 ,a peppermint sauce1 as in ,no4 #a1 is good with this meat4 ,no4 #ac--,,mutton ,,cutlets ,,or ,,chops4 ,quantity for #f ,persons4 #d lbs4 of mutton chops lb4 of butter ,salt1 pepper cup of water ,preparation3 ,the real cutlet piece is the loin with the upper ends of the ribs4 ,every cutlet must have a rib and be one inch thick4 ,they are pounded1 skinned and the fat cut off1 salted and peppered4 ,the butter is melted in a pan and the cutlets put in and fried #c to #e minutes4 ,then they are served on a hot platter4 ,for gravy pour some hot water or bouillon into the frying butter and perhaps a little more salt4 ,pour the gravy over the cutlets and serve hot4 ,no4 #ad--,,mutton ,,cutlets ,,broiled4 ,quantity for #f ,persons4 #d lbs4 of mutton chops #a piece of fresh butter ,salt1 pepper ,preparation3 ,the cutlets are pounded and placed on a broiler #e minutes1 turning them once2 placed on a hot platter1 seasoned with salt and pepper1 buttered and served at once4 ,no4 #ae--;,,broiled ,,breaded ,,mutton ,,chops4 ,quantity for #f ,persons4 #d lbs4 mutton chops ,salt1 pepper #a cup grated rolls #c tbsps4 of ,parmesan cheese lb4 of butter ,preparation3 ,trim off the skin and fat1 pound1 salt and pepper the cutlets4 ,heat some butter and dip each cutlet into it1 then into a mixture of roll crumbs and ,parmesan cheese4 ,now broil to a light brown on a broiler1 which requires #e minutes4 ,serve on a hot platter and pour the rest of the melted butter over them4 ,remarks3 ,you can also fry the cutlets in a pan2 then you need an additional lb4 of butter4 ,no4 #af--,,mutton ,,chops ,,with ,,potatoes4 ,quantity for #f ,persons4 #c lbs4 mutton chops ,salt1 pepper #a pt4 cream or milk grated onion #b tbsps4 of ,parmesan or ,swiss cheese lb4 of butter #b lbs4 boiled1 chopped potatoes4 #c yolks of eggs ,preparation3 ,there should be #ab pieces of chops2 salt and pepper them and fry them brown on both sides in butter4 ,the boiled potatoes are pressed through a potato masher and mixed well with the remainder of the butter1 which is creamed with the yolks of #c eggs1 salt1 grated onion1 cheese1 cream and the rest of the butter which is left in the pan4 ,half of this mixture is placed into a casserole1 the fried cutlets are placed on top and the remainder of the mixture put on to cover them4 ,then strew bread crumbs over the whole and small pieces of butter and bake in a medium hot oven for to hour4 ,serve in the casserole4 ,no4 #ag--,,stewed ,,mutton ,,cutlets4 ,quantity for #f ,persons4 #d lbs4 of mutton cutlets ,salt1 pepper ,some bacon for larding pt4 of champignons #d truffles #a tbsp4 of flour ,some bouillon or water mixed with tsp4 meat extract #b tbsps4 of butter #a small wineglassful of ,madeira or red wine ,preparation3 ,the cutlets must be #b inches thick4 ,they are pounded and larded with bacon strips after the skin and fat have been removed from them1 then peppered and salted and dipped in flour4 ,now they are quickly fried in butter and placed on a hot platter4 ,for the gravy1 brown the flour in the butter1 add bouillon1 wine1 salt1 and the cutlets4 ,cover and stew until done4 hour before they are done1 skim the fat off and add the sliced champignons and chopped truffles4 ,serve the cutlets and gravy on the same hot platter4 ,it is best to warm the plates with such a dish4 ,remarks3 ,you can prepare the cutlets more simply by omitting the champignons and truffles and putting #d tomatoes into the gravy4 ,strain the gravy4 ,no4 #ah--;,,irish ,,stew4 ,mutton ,cutlets stewed with all kinds of vegetables and ,potatoes4 ,quantity for #f ,persons4 #c lbs4 of mutton chops #a head of ,savoy cabbage #e kohlrabis #c small onions #b lbs4 of raw potatoes ,bouillon or water lb4 of butter ,salt1 pepper head white cabbage ,preparation3 ,the vegetables and potatoes are cleaned and peeled well and cut into small pieces4 ,in an iron kettle1 which has been buttered1 the vegetables are placed in layers1 then a layer of cutlets1 seasoned with salt and pepper2 on this a layer of potatoes and onions2 repeat this twice1 taking care that you do not season too highly with salt4 ,potatoes must be the last layer4 ,fill up with hot bouillon or water4 ,place a piece of butter on top4 ,stew or boil for #c hours1 well covered4 ,no4 #ai--;,,baked ,,mutton ,,kidneys4 ,quantity for #f ,persons4 #aj mutton kidneys #a piece of butter ,salt1 pepper tbsp4 of mustard ,grated rye bread ,preparation3 ,the kidneys are cut half way through1 skinned and rubbed with salt and pepper4 ,melted butter mixed with mustard is put over them and then they are dipped in rye bread crumbs1 basted with butter and baked #ae minutes4 ,this dish is very nice garnished with cooked vegetables4 ,no4 #bj--,,mutton ,,kidney ,,pudding4 ,quantity for #f ,persons4 #h raw mutton kidneys #a small onion ,salt1 white pepper #b tbsps4 of butter ,juice of #a lemon #a tbsp4 of flour #ah champignons cup of rice ,bouillon or water #a tbsp4 of butter #b yolks of eggs pt4 gravy or broth from the meat ,preparation3 ,the kidneys are sliced inch thick4 ,butter1 onions and sliced champignons are cooked2 flour1 gravy1 salt and pepper are added4 ,the sliced kidneys are put in and cooked slowly #ae minutes4 ,add lemon juice4 ,the cup of rice is boiled until soft in bouillon or water to a thick mush1 then the butter and finally the #b yolks of eggs are stirred into it4 ,a pudding mold is buttered and strewn with roll crumbs1 then put in a layer of rice and a layer of meat1 alternately1 until all is in2 the last layer should be rice4 ,cover and cook in a steamer over a kettle of boiling water for #b hours4 ,after it is done1 dump it on a hot platter and serve with ,dutch gravy4 ,no4 #ba--,,mutton ,,ragout4 ,quantity for #f ,persons4 #b lbs4 of mutton1 lean1 without bones #a large onion lb4 of butter ,salt1 pepper #b tbsps4 of flour qt4 bouillon or water #a wineglass red wine ,preparation3 ,the meat is cut into #a inch pieces4 ,butter stewed with onion and the pieces of meat are put in to cook #aj minutes4 ,add the flour and cook another few minutes1 then add bouillon or water1 salt and pepper and cook until well done4 ,during the last #ae minutes1 pour in the red wine and serve with a wreath of boiled rice4 7,boil #a cupful of rice in salt water until tender but retaining its firmness and add a piece of butter74 ,no4 #bb--,,mutton ,,with ,,potatoes4 ,quantity for #f ,persons4 #a lbs4 left over mutton roast #a onion1 sliced #a lbs4 sliced raw potatoes ,salt1 pepper ,left over gravy #a small piece of butter ,preparation3 ,the meat is cut into small thin slices1 also the peeled potatoes4 ,a casserole is buttered and filled with #a layer of raw potatoes1 #a layer of meat1 salt1 pepper and sliced onion4 ,repeat twice1 with potatoes for the last layer4 ,pour the gravy over1 7if it is too thick1 dilute with cream or milk7 put a few small pieces of butter on top1 bake in oven for #a hours4 ,if you have no left over gravy1 make one of #a tablespoonful of browned butter1 flour1 water or bouillon1 cream1 pepper and salt4 ,pour over the contents of the casserole and bake it4 ,no4 #bc--,,mutton ,,with ,,pickles4 ,quantity for #f ,persons4 #a-b lbs4 of mutton roast or boiled mutton remnants ,scant lb4 of butter #b tbsps4 of flour small onion1 sliced #a pt4 thin gravy or bouillon tsp4 of meat extract ,salt1 pepper #a clove bay-leaf #a tbsp4 of wine vinegar #c sweet-sour pickles #c tbsps4 of pickled pearl onions #a tsp4 of sugar ,preparation3 ,the cold1 fried or boiled mutton is cut into small pieces4 ,the butter and onions are browned1 then flour stirred in4 ,add salt1 pepper1 cloves1 bay-leaf1 vinegar1 sugar and bouillon or thin gravy and boil until quite thick4 ,the pickles1 cut into small cubes1 and onions1 are now put in1 stewed a little while2 add the pieces of meat1 heat1 but do not boil1 then serve4 ,if the gravy is too light1 add some meat extract or sugar coloring4 ,fresh boiled1 peeled potatoes go well with this dish4 ,no4 #bd--,,mutton ,,roast ,,salad4 ,quantity for #f ,persons4 #a lb4 mutton roast #b yolks of eggs ,salt1 pepper ,some wine vinegar #a tsp4 of mustard pt4 cream #d mustard pickles #a vinegar pickle #b tbsps4 of pearl onions #b tbsps4 of oil ,preparation3 ,meat1 pickles1 onions1 all this cut into small pieces and mixed well with the other ingredients1 then garnished with hard-boiled eggs4 ,no4 #be--,,mutton ,,pie4 ,quantity for #f ,persons4 #c-d lbs4 of mutton from the leg #a qt4 water part of a small celery root #b small onions ,some salt #b tbsps4 of flour ,juice of one lemon #a pinch of white pepper #c doz4 oysters pt4 can of champignons #b tbsps4 of chopped parsley #b tbsps4 of butter ,the ,paste4 lb4 fresh butter lb4 lard lb4 of flour #b tbsps4 of brandy #a glasses water ,preparation3 ,the meat is cut into pieces the size of cutlets1 boiled until tender in #a qt4 of water1 celery root1 #b small onions1 salt4 ,cook #b tablespoonfuls of butter and flour and add veal bouillon2 then add lemon juice1 salt and pepper1 if necessary1 boil a few minutes1 but do not let the gravy get thick4 ,the ,paste3 ,butter and lard must be very cold4 ,you may omit the lard and use more butter instead if you wish4 ,both are cut into the flour1 the very cold water and brandy poured in and then stirred to a light paste and rolled out on a well-floured board4 ,the butter must be visible all through the paste4 ,do not knead much4 ,roll out1 line a baking dish with half of the paste1 then put in layers of meat1 oysters1 then sliced champignons1 chopped parsley1 the gravy poured over the whole and then covered up with the other half of the paste in which make a few cuts1 finish off the edge and bake in medium hot oven #a to #a hours4 ,remarks3 ,leave some of the gravy1 mix with oyster liquor and the juice of lemon and serve with the pie4 ,no4 #bf--,,mutton ,,pie ,,prepared ,,simply4 ,the preparation of this pie is just the same as in ,no4 #be1 but instead of oysters and champignons1 take raw1 very thinly sliced potatoes4 ,no4 #bg--,,lamb ,,roast4 ,quantity for #f-h ,persons4 #f lbs4 of lamb quarter ,salt1 pepper lb4 of butter pt4 sour or sweet cream #b tbsps4 of lemon juice #a cup of water #a tbsp4 of flour ,preparation3 ,the lamb meat must be two days old4 ,it is pounded1 salted1 peppered and put into the oven with the cup of water4 ,after #aj minutes the browned butter is poured hot over the meat4 ,baste frequently1 gradually adding the cream and lemon juice1 and roast for #a to #b hours4 ,for the gravy1 stir into the butter some flour and a little water and cook 7if necessary7 a while longer4 ,serve the gravy with the roast after straining4 ,no4 #bh--;,,breaded ,,lamb ,,roast4 ,quantity for #f ,persons4 #d lbs4 of lamb quarter ,salt1 pepper #b eggs ,finely sifted roll crumbs #a cups of sour cream #a tbsp4 of flour #a tbsp4 of lemon juice #a cup of water lb4 of butter ,preparation3 ,the meat is pounded1 rubbed with salt and pepper1 then rolled in beaten egg and bread crumbs4 ,heat the butter and fry the meat quickly on top of the stove1 then put it into the oven1 basting it often and adding the cream in spoonfuls1 also a little water1 if the butter should get too brown4 ,cook in slow heat #a hours until the roast looks golden yellow2 then serve4 ,for the gravy1 stir #a tablespoonful of flour into the butter1 add water1 cook and strain4 ,you can also add chopped champignons4 ,no4 #bi--,,mutton ,,or ,,lamb ,,ragout4 ,quantity for #f ,persons4 #c lbs4 of mutton or lamb lb4 of butter ,salt #f pepper-corns #b cloves #a bay-leaf carrot #a qts4 of water #c tbsps4 of flour ,juice of lemon #a wineglass red wine pt4 can champignons #e truffles1 chopped and peeled tsp4 of sugar onion ,preparation3 ,the mutton or lamb1 which should be from the breast1 is cut into equal sized pieces1 stewed a little in #b tablespoonfuls of butter1 then add #a qts4 of water1 carrot1 onion1 salt1 pepper1 cloves1 bay-leaf and cook the meat until tender4 ,for the gravy1 take the rest of the butter1 brown it with flour1 add the strained mutton bouillon1 the red wine1 lemon juice1 some of the champignon juice and boil slowly hour4 ,the gravy should be quite thick4 ,now put in the meat1 champignons1 truffles and spices and boil #ae minutes longer4 ,taste it for salt and spices4 ,serve on a hot platter1 and garnish the rim with crescents of puff paste and small fried meat dumplings4 ,the dumplings are prepared the same way as the ,ox-tongue ,ragout in ,no4 #ce1 ,chapter #b4 ,no4 #cj--,,lamb ,,stew4 ,quantity for #f-h ,persons4 ,head1 liver1 lungs and heart ,salt #h whole pepper-corns #a onion #a bay-leaf lb4 of butter #a egg ,roll crumbs #b tbsps4 of flour ,some herb vinegar #b cloves ,preparation3 ,the head is split in two1 brain and tongue taken out and soaked in water4 ,the tongue is boiled until tender in water with salt1 pepper1 bay-leaf1 cloves and onion4 ,in the same water1 cook the brain and also the heart1 liver1 lungs and head until tender4 ,when the tongue1 heart and lungs are well done1 cut them into cubes4 ,all the meat is put into a pot4 ,season with salt1 pepper and a piece of butter1 pour in some bouillon and stew4 ,cut the meat off the head1 season with salt and pepper1 dip in egg and roll crumbs and fry in butter to a golden yellow4 ,the same is done with the brains4 ,the liver is cut into slices1 salted1 peppered1 dipped in flour and also fried4 ,the hash of tongue1 lung and heart is placed in the middle of a hot platter1 the liver slices placed in a wreath around it1 the meat from the head1 which has been cut into neat pieces1 and the brains placed on top of the hash4 ,the gravy should be prepared before dishing out the hash4 ,for the gravy1 take one tablespoonful of flour1 stir it in the butter in which the meat1 brains and liver have been fried1 add some of the bouillon and a little vinegar1 lemon juice or white wine4 ,serve the gravy with the meat4 ,no4 #ca--,,plain ,,ragout ,,of ,,mutton ,,or ,,lamb4 ,the preparation is the same as in ,no4 #bi4 ,instead of wine1 take wine vinegar or herb vinegar and leave off the champignons and truffles4 ,no4 #cb--,,lamb ,,crown ,,roast4 ,contents and preparation are the same as ,no4 #db of previous chapter1 ,veal ,crown ,roast4 ,,chapter #e4 ,,pork4 ,illustration3 ,numbered cuts on a hog #a4 ,ham4 #b4 ,pork ,loin4 #c4 ,pork ,chops4 #d4 ,pork ,shoulder #e4 ,belly #f4 ,head #g4 ,snout #h4 ,shanks #i4 ,feet ,boiled1 ,fried and ,salted ,pork4 ,also recipes for utilizing left over pork4 ,good pork from well fed yearlings is tender1 light and not too fat4 ,the fat or lard must be white1 the hide light4 ,inferior pork has a yellow hide1 smeary lard and very fat1 dark meat4 ,suckling pig is considered a delicacy in the kitchen4 ,it is usually #b or #c weeks old4 ,best ,pieces for ,roasts4 ,the leg1 the pork loin1 the slightly smoked rib piece1 the fillets4 ,small ,pieces for ,frying4 ,the cutlets1 the fillets and ham slices4 ,best ,pieces for ,stew4 ,the pork shoulder and fillets4 ,best ,pieces for ,boiling4 ,the belly1 the hip-bone1 7head1 shoulder and marbled pieces4 ,best ,pieces for ,smoking and ,salting4 ,the hams1 pork loins1 smoked tenderloin1 7called lachsschinken71 the belly for lean bacon1 the pork loin as fat bacon1 tenderloin and shoulder4 ,for ,gelatines4 ,the hide or skin and bones4 ,no4 #a--,,pork ,,roast4 ,quantity for #f-h ,persons4 #d lbs4 rib roast ,salt #f pepper-corns #b cloves4 #a onion #a tbsps4 of flour #a cup of cream #a cups of water #a bay-leaf ,preparation3 ,the meat is washed and pounded1 some fat trimmed off and salted4 ,the roast is put into the oven with #a cup of boiling water1 all spices and onion and roasted #a to #b hours1 basting it frequently4 ,the roast must be crisp outside4 ,when it is done1 put it on a platter and prepare the gravy4 ,if there is too much fat1 skim it off1 put the flour into it1 stew a little while1 add the cream and some water if necessary1 cook1 strain and serve with the roast4 ,no4 #b--;,,fresh ,,young ,,leg ,,of ,,pork ,,for ,,roast4 ,quantity for #aj-ae ,persons4 #h-aj lbs4 of leg of pork ,salt #f pepper-corns #c cloves #a onion #b tbsps4 of flour #a pt4 of water wineglass red wine or ,madeira #b by-leaves ,preparation3 ,the meat is pounded1 skinned1 some of the fat cut off1 rubbed with salt and put in oven with #a pt4 boiling water1 all spices and onion and roasted #b to #c hours1 basting it frequently4 ,for the gravy1 skim off the fat1 stir in the flour1 stew a little while1 then add some water1 the wine or cream1 and cook it well1 strain and serve with the meat4 ,no4 #c--;,,breaded ,,leg ,,of ,,pork4 ,quantity for #aj-ae ,persons4 ,the meat is prepared the same way as described in ,no3 #b1 but hours before done1 #h cloves are stuck into it1 teaspoonful of sugar and #a cup of rye bread crumbs roasted in butter are strewn over it4 ,cover it well with the bread crumbs by pressing it down with a knife1 baste with drippings and roast to hour longer4 ,for the gravy1 stir in #a tablespoonfuls of flour1 #a glass red wine1 #a cups of water2 cook1 strain and serve4 ,no4 #d--;,,braised ,,pork ,,roast4 ,quantity for #f ,persons4 #d lbs4 of pork ,salt1 pepper #c cloves #a bay-leaf #a small onion #b tbsps4 of flour #a pts4 of water #b tbsps4 of white wine ,preparation3 ,the meat is fried quickly to a light brown in #a tablespoonful of lard and onion on the open fire1 the flour is stirred in and browned a little4 ,now the water is poured on1 salt and spices and wine added and then roasted in oven #b to #b hours1 turning and basting frequently4 ,for the gravy1 skim off the fat1 strain it and serve with the roast which must be a light brown4 ,no4 #e--,,sour ,,pork ,,roast4 ,quantity for #f ,persons4 #d lbs4 of pork shoulder #a qt4 vinegar #b onions #f pepper-corns #c cloves #b bay-leaves #a handful of salt for pickling #a tbsps4 of flour #b cups of water ,salt #a pinch of pepper #a wineglass of red wine if you wish ,preparation3 ,the meat is pounded and put into a jar or earthen dish with #a qt4 of vinegar1 sliced onion1 salt1 cloves1 peppers and bay-leaves and left in it for #b days1 turning it once or twice4 ,when taken out to roast1 put it into the oven with #a cup of water1 salt and pepper1 also of the onions that are in the vinegar1 then roast #a hours1 basting frequently4 ,for the gravy1 stir in the flour1 stew a few minutes1 add some water1 the wine or cup of cream1 cook1 pour over the roast4 ,when this is done1 strain the gravy and serve with the roast4 ,no4 #f--,,pork ,,stew4 ,quantity for #f ,persons4 #c lbs4 of pork ,salt #d pepper-corns #b cloves #a bay-leaf #b qts4 of water onion ,preparation3 ,the meat is washed and put on with #b qts4 of cold water1 onion1 salt1 spices and cooked slowly #b to #b hours1 covered4 ,skim the bouillon several times4 ,cut the meat in slices and arrange the vegetables around it4 ,the bouillon may be used for boiling all kinds of vegetables1 beans1 peas and lentils4 ,no4 #g--,,salt ,,pork ,,or ,,hip-,,bone ,,for ,,stew4 ,quantity for #f ,persons4 #d lbs4 of salt pork or hip-bone #f pepper-corns #b cloves #a bay-leaf #a onion #c qts4 of water ,preparation3 ,the salt pork or hip-bone is put on with #c qts4 of cold water1 spices and onion1 and cooked slowly for #c hours4 ,the pot must be well covered and ought to be an earthen dish4 ,the broth will be jellied when cold and can be utilized for all kinds of headcheese4 ,no4 #h--,,smoked ,,ham ,,for ,,cooking4 ,quantity for #ae-bj ,persons4 #aj lbs4 of ham #b onions #f cloves #b bay-leaves #aj pepper-corns ,sufficient water ,preparation3 ,the ham is soaked in water over night1 then put it on the fire with cold water enough to cover it1 onions and spices added4 ,cook it slowly in a large kettle for about #d to #e hours4 ,serve it warm with a ,madeira gravy1 or cold in slices4 ,no4 #i--,,smoked ,,ham ,,boiled1 ,,breaded ,,with ,,rye ,,bread ,,crumbs4 ,quantity for #ae-bj ,persons4 #aj lbs4 of ham ,sufficient water ,rye bread crumbs #a tsp4 of brown sugar ,cloves for larding ,preparation3 ,the ham is soaked in water over night1 then put on the fire with sufficient cold water to cover it1 boil slowly for #d hours4 ,it will be quite done by this time4 ,put it on a platter1 skin it and lard it where the skin has been removed with #cj to #dj cloves1 sprinkle side with the sugar and thickly with the rye bread crumbs1 then lay the ham into a pan and bake it in the oven for #a hour4 ,serve with a ,madeira gravy4 ,this is a fine dish4 ,no4 #aj--;,,ham ,,in ,,burgundy ,,wine4 ,quantity for #ae-bj ,persons4 #aj lbs4 of ham #b bottles of ,burgundy wine #b small sliced onions ,a leek #a piece of thyme #a piece of marjoram lb4 of truffles #a very large pig's bladder #b tbsps4 of butter #b tbsps4 of flour pt4 of ,madeira cup of bouillon ,a cloth to tie up the ham ,water to boil in lb4 of champignons ,preparation3 ,the skin is cut off and the bones are taken out as well as possible4 ,to the wine add the onion1 the chopped leek1 thyme and marjoram1 then leave the ham in it for #bd hours1 turning it over often4 ,after that take it out1 make a stuffing of truffles1 champignons1 #a tablespoonful of butter1 salt1 pepper and cup of bouillon mixed well and stuff the cavity left after removing the bone with it and sew it up4 ,clean the bladder well inside and outside1 make a cut into it and put the stuffed ham inside1 then pour in the wine with all its contents in which the ham has been lying for #bd hours1 sew it up carefully4 ,then tie the whole into a white cloth and put it on the fire in cold water to boil for #d to #e hours slowly4 ,after this1 take the cloth off1 open the suture1 pour the fluid into a pot and put the ham into a pan4 ,brown the butter and flour1 add some of the ham fluid and ,madeira1 cook it well and add perhaps teaspoonful of sugar1 7better taste the gravy first74 ,fill some of this gravy over the ham and put it into the oven1 roast for hour1 then serve it with the gravy4 ,ham prepared in this way is very fine4 ,if wine cannot be had1 use ,ginger ,ale4 ,no4 #aa--;,,fried ,,ham ,,with ,,eggs4 ,quantity for #f ,persons4 #a lb4 raw ham sliced very thin #a pts4 milk #ab eggs #a pinch of salt and white pepper lb4 butter ,preparation3 ,the ham is put in milk for #f hours1 then dry off the ham slices and fry them quickly in butter1 put them on a platter and pour the butter over4 ,in the meantime the eggs have been fried in butter with salt and pepper and now they are carefully placed on the ham4 ,remarks3 ,you need not put the ham into the milk and instead of ham you may take breakfast bacon4 7,bacon and ,eggs74 ,no4 #ab--;,,boiled ,,ham ,,with ,,noodles4 ,quantity for #f ,persons4 #a lb4 of boiled ham ,noodles made from #b eggs #a pt4 milk #a pinch of pepper #b-c eggs ,some butter ,salt ,preparation3 ,the ham is chopped fine4 ,the noodles are cooked in salt water for ten minutes1 then poured into a colander4 ,butter a casserole and put in a layer of noodles1 then a layer of ham and repeat #b or #c times until all is in4 ,the top layer must be noodles4 ,the milk is well mixed with #b or #c eggs and very little salt and pepper and poured over the whole mass1 a few pieces of butter on top and baked in oven slowly for #a hour4 ,no4 #ac--;,,boiled ,,ham ,,with ,,macaroni4 ,quantity for #f ,persons4 #a lb4 of boiled ham lb4 of macaroni #a pt4 of milk ,very little salt and pepper ,juice of #a lemon #b tbsps4 of ,parmesan cheese or ,swiss cheese #b-c eggs ,preparation3 ,the ham is chopped fine and the macaroni broken in #b inch pieces1 boiled in salt water for hour1 then drain4 ,butter a casserole1 put in a layer of macaroni and one of ham1 repeat #b or #c times1 with macaroni for the last layer4 ,the milk is stirred well with eggs1 salt1 pepper1 lemon juice and grated cheese and poured over the mass1 then baked in the oven for one hour1 after putting a few small pieces of butter on top4 ,serve in the casserole in which it was baked4 ,no4 #ad--;,,breaded ,,ham4 ,quantity for #f ,persons4 #a lb4 raw ham lb4 of butter or lard1 good measure #b cups of roll crumbs #a pinch of salt #a pts4 of milk #c whites of eggs ,preparation3 ,the ham is cut into inch thick slices and put into milk for #e hours1 then taken out1 dried1 salted1 dipped into white of egg and then into roll crumbs mixed with the flour4 ,then it is fried in hot butter on both sides4 ,these ham slices are nice to serve with vegetables4 ,no4 #ae--,,roasted ,,pork-,,fillet4 ,quantity for #f ,persons4 #b-b lbs4 of pork-fillet lb4 bacon for larding ,salt1 pepper #a tbsp4 of flour cup of sweet or sour cream #a cup of water #b tbsps4 of butter or drippings ,preparation3 ,the pork-fillets are pounded1 the skin and most of the fat removed1 then larded with bacon1 salted and peppered4 ,put the fat which you cut off into a flat baking tin with some butter2 into this heated lard and butter1 put your fillets1 baste often and let it roast in the oven #de minutes to #a hour4 ,this depends on the size of the meat4 #ae minutes before done1 pour off some of the lard1 stir in the flour to brown1 then the water and gradually the cream1 basting frequently4 ,strain the gravy and serve with the fillet4 ,no4 #af--,,stuffed ,,pork-,,fillet ,,called ,,mock ,,duck4 ,quantity for #f ,persons4 #b large fillets of #b lbs4 or #d small ones lb4 bacon for larding ,salt1 pepper ,for ,stuffing4 lb4 chopped pork lb4 chopped veal #b eggs #b tbsps4 of butter for frying tbsp4 of butter tbsp4 of lemon juice #a tbsp4 of capers ,salt #a pinch of pepper tbsp4 of flour cup of sweet or sour cream #a cup of water ,preparation3 ,the skin and fat are removed from the fillets and these pounded flat4 ,chopped pork and veal1 eggs1 tablespoonful of butter1 lemon juice1 capers1 salt and pepper are mixed well4 ,this stuffing is placed between two fillets and these are then tied together with string or fastened together with toothpicks4 ,if there are four fillets1 put of the stuffing on two and place the other two on top1 then put bacon strips on top and fry them like ,no4 #ae1 #a to #a hours4 ,strain the gravy and serve with the fillets4 ,this makes a very fine dish4 ,no4 #ag--,,roasted ,,pork ,,cutlets4 ,quantity for #f ,persons4 #c lbs4 of pork cutlets ,salt1 pepper #a egg #a cups grated rolls #a tbsp4 of flour #a clove bay-leaf small onion lb4 of butter or lard #a cup of water ,preparation3 ,the pork cutlets are pounded1 salted and peppered4 ,the egg is beaten with a tablespoonful of milk and the cutlets dipped into this and then into the bread crumbs1 then fried until light brown in hot butter or lard4 ,this will require #ae minutes if they are inch thick2 if they are thicker1 fry them for #bj minutes and place them on a hot platter4 ,if there is much fat in the pan1 take some of it out and brown onion slices and flour in the remaining fat2 add water1 clove and bay-leaf1 also salt and pepper1 if necessary1 and cook for #e minutes4 ,strain the gravy and pour over cutlets or serve it separately4 ,no4 #ah--;,,chopped ,,pork ,,cutlets4 ,quantity for #f ,persons4 ,preparation and ingredients are the same as in ,no4 #ag4 ,the cutlets are chopped1 carefully breaded and fried in butter about #h to #aj minutes if the cutlets are to inch thick4 ,no4 #ai--,,stewed ,,pork ,,cutlets4 ,quantity for #f ,persons4 #c lbs4 pork cutlets ,salt1 pepper cup of flour for dipping #a pts4 of bouillon or water mixed with tsp4 of meat extract #b cloves #a bay-leaf #d pepper-corns sliced onion #a-b tbsps4 of flour #a wineglass ,madeira or red wine ,juice of lemon ,butter ,preparation3 ,the fat is cut off and the cutlets salted and peppered and dipped in flour1 then fried quickly in hot butter on both sides4 ,they are then taken out and put on a hot platter4 ,the sliced onion and flour are browned in the drippings1 bouillon1 wine1 spices1 lemon juice1 salt1 #d pepper-corns added1 and cooked a while4 ,the cutlets are then put into this gravy1 covered and placed into the oven to stew one hour4 ,when done1 strain the gravy and serve with cutlets on the same platter4 ,no4 #bj--,,pork ,,kidneys4 ,quantity for #f ,persons4 #a lbs4 pork kidneys ,salt1 pepper #a tbsps4 of flour lb4 of butter #a pt4 of bouillon #a tbsps4 of vinegar ,preparation3 ,the kidneys are cut crosswise into inch slices and fried in the hot butter #a minute4 ,salt and pepper1 stir in the flour1 cook another minute and pour in bouillon and vinegar and cook #a to #b minutes more1 stirring constantly4 ,have a good hot fire4 ,the kidneys are tender when they do not look red any longer4 ,if they cook too long1 they get hard4 ,serve at once4 ,no4 #ba--,,pork ,,ragout ,,or ,,pork ,,pepper4 ,quantity for #f ,persons4 #b lbs4 of lean pork #a tbsps4 of butter or lard ,salt1 pepper onion #b cloves #a bay-leaf #a tbsps4 of vinegar or #a wineglassful of red wine #c tbsps4 of flour ,some water or bouillon cup of pig's blood if you can get it ,preparation3 ,the meat is cut into #b inch squares4 ,the butter and flour is browned1 then bouillon or water1 onion slices1 spices and salt added and cooked a few minutes4 ,put in the meat and cook slowly hour4 ,add the vinegar or red wine and continue to cook slowly until done1 which will require to #a hour4 ,put the ragout in a warm dish and stir the blood into the gravy1 strain and pour over the meat4 ,remarks3 ,you may omit the blood4 ,no4 #bb--,,mock ,,rabbit4 ,quantity for #f ,persons4 #a lb4 chopped pork #a lb4 chopped veal #a lb4 chopped beef #b tbsps4 of butter #c eggs #b soaked rolls ,juice of lemon #a tbsp4 of capers ,salt #a pinch of pepper lb4 of butter or lard for frying tbsp4 of flour #a cup of water #a cup of roll crumbs ,preparation3 ,all the meat must be chopped very fine and mixed well with the roll from which the water has been well drained1 eggs1 #b tablespoonfuls of butter1 lemon juice1 capers1 salt1 pepper1 and #a teaspoonful of grated onion4 ,it is shaped into an oblong loaf and strewn with roll crumbs4 ,the butter or lard is heated1 the loaf of meat put in and baked in the oven one hour1 basting frequently4 ,take out the mock rabbit carefully and put it on a platter4 ,for the gravy1 brown tablespoonful of flour in the drippings1 add the water1 boil1 and when done1 strain and serve with the mock rabbit4 ,you may also add cup of cream and some lemon juice to the gravy4 ,remarks3 ,you may also put #b to #c peeled1 hard-boiled eggs into the loaf of meat1 whole1 before baking it4 ,it is fine for slicing cold4 ,no4 #bc--,,stuffed ,,hog',s ,,head4 ,quantity for #aj ,persons4 #a hog's head with ears ,salt #f whole peppers #g qts4 of water for cooking #a carrot #b small onions of a celery root pt4 of wine vinegar #d cloves #b bay-leaves ,the ,stuffing4 #a lb4 chopped lean pork #a lb4 chopped lean veal ,salt1 pepper lb4 butter #c eggs ,juice of lemon #a tsp4 of grated onion #a pinch of nutmeg4 #b soaked rolls ,extra4 #a lb4 boiled beef tongue lb4 of boiled veal lb4 cooked pork lb4 truffles1 cut in small pieces lb4 bacon #a white cloth to tie up ,preparation3 ,the head is cleaned well and split open lengthwise without cutting the skin4 ,the bones are all taken out and the inside of the head is salted and peppered4 ,the bones are split and put over the fire with the #g qts4 of water1 the carrot1 onion1 celery1 vinegar1 cloves1 and bay-leaf4 ,for the stuffing1 mix well the chopped veal1 salt1 pepper1 soaked rolls1 lb4 of butter1 #c eggs1 grated onion1 lemon juice1 nutmeg and put the stuffing into the head1 #a inch thick1 then make a layer of boiled tongue 7 inch slices71 pork and veal4 ,then a thin layer of truffles4 ,repeat this1 putting in stuffing1 sliced meat and truffles alternately until both sides of the head are filled1 sew it up1 lay a piece of pork skin before the throat opening and sew it on4 ,tie up the whole head in the white cloth or sew it into the cloth and cook it #d hours in the same water in which you have boiled the bones4 ,after it is done1 leave it in the bouillon and cool it off2 when it is nearly cold1 place it on a board and weight it down4 ,when it is cold1 cut off the cloth and pick out all threads4 ,cut off a slice from the head so you can see the stuffing4 ,garnish by pinning a lemon slice into each eye with a toothpick1 into the mouth place a bunch of parsley and around the head1 green lettuce4 ,this will make a fine cold supper or lunch4 ,serve a cold mustard gravy with it4 ,remarks3 ,the bouillon1 after being boiled down considerably1 may be used for aspic or head cheese4 ,no4 #bd--,,pork ,,ribs ,,and ,,sauerkraut4 ,quantity for #f ,persons4 #c lbs4 salted pork ribs #a lb4 sauerkraut lb4 butter #a pinch of sugar #f large1 peeled and sliced apples bottle of white wine ,for ,meat ,dumplings4 lb4 chopped pork lb4 chopped veal #a egg ,salt1 pepper #a tbsp4 of butter tbsp4 of grated onion ,preparation3 ,the pork ribs which have been salted for several days are cut into pieces1 washed1 dried and fried on both sides in hot butter1 then put into a pot1 the sauerkraut on top4 7,if the sauerkraut is too sour1 soak it in water and drain74 ,add lb4 of butter1 apples1 white wine and sugar1 cover and cook slowly for #b hours4 ,when it gets too dry1 pour in some water4 ,the ,meat ,dumplings3 ,the chopped pork and veal1 soaked roll1 egg1 #a tablespoonful of butter and onion are mixed well4 ,shape into dumplings and fry well done in the butter in which you fried the ribs4 ,arrange the sauerkraut in the middle of the platter1 the ribs around it and the dumplings piled on top in a heap4 ,then serve4 ,if you cannot get wine1 omit it4 ,no4 #be--,,sausage4 ,quantity for #f ,persons4 #b lbs4 marbled pork ,salt tsp4 of cloves tsp4 of thyme tsp4 of white pepper ,preparation3 ,the meat is ground three times or chopped very fine1 then mixed well with the spices1 filled into casings made from hog intestines and fried while fresh4 ,no4 #bf--;,,fried ,,sausage4 #b lbs4 of sausage #b tbsps4 of lard #a small onion ,salt1 pepper #a cup of bouillon or water tsp4 of meat extract #a tbsp4 of flour ,preparation3 ,the sausage is fried slowly in the hot lard until brown1 then take it out and put the sliced onion into the same lard1 add the flour1 brown it1 add water or bouillon1 meat extract1 if you have it1 salt and pepper and cook4 ,pour this strained gravy over the sausage and serve4 ,no4 #bg--,,sausages4 ,quantity for #f ,persons4 lb4 lean pork lb4 fat pork from the loin #a pinch of white pepper #b casings of sheep intestines ,salt ,preparation3 ,meat and fat are chopped fine or ground #c times1 salted and peppered1 filled into the casings and formed into lengths of sausages4 ,you can improve the sausage by adding chopped truffles4 ,no4 #bh--;,,fried ,,sausages4 ,quantity for #f ,persons4 #a lb4 of sausages #b whites of eggs #a cup of grated rolls ,salt1 drippings or butter cup of flour ,preparation3 ,the sausages are salted1 dipped into white of egg1 flour and bread crumbs and fried in hot drippings or butter to a nice brown color4 ,they are nice with vegetables4 ,remarks3 ,you can prepare them like ,no4 #bf and omit the bread crumbs4 ,no4 #bi--,,white ,,cabbage ,,pie ,,with ,,pork4 ,quantity for #f-h ,persons4 #a head of white cabbage lb4 chopped pork lb4 chopped beef ,salt #a pinch of pepper #b tbsps4 of butter or drippings #b eggs ,preparation3 ,remove the outer leaves and the core of the cabbage and boil until tender in salt water4 ,mix well the chopped pork and beef1 butter1 eggs1 salt and pepper4 ,butter a pudding mold1 drain the salt water from the cabbage and put in layers of cabbage and meat2 repeat #c times until all is in1 the cabbage being on top1 then close the mold1 put it in a steamer over a kettle of boiling water and boil for #b hours4 ,dump on a dish or platter after draining off the broth4 ,for the ,gravy3 ,stir #e rolled crackers with #a tablespoonful of butter1 salt1 pepper1 add the broth and boil4 ,if it gets too thick1 add some bouillon or water2 stir in #b yolks of eggs and serve with the pie4 ,remarks3 ,for the filling you may take pork only and for gravy thickening use flour instead of crackers4 ,no4 #cj--;,,cabbage ,,sausages4 ,quantity for #f ,persons4 #a head of white cabbage lb4 chopped pork ,salt1 pepper #a onion ,left over gravy or #a pt4 of false gravy lb4 of bacon ,preparation3 ,the whole head of cabbage is boiled until half done in salt water4 ,the outer leaves are then carefully taken off and some of the mixture of chopped pork1 salt and pepper put on each leaf and the leaf is rolled or wrapped around it and tied with string4 ,the bacon and onions are cut into small pieces and fried1 then these little cabbage sausages are fried in it to a nice brown color4 ,the gravy is poured over them1 the pan is covered and the sausages stewed for #a to #b hours1 the string removed and served4 ,remarks3 ,if you have no gravy1 make one by browning #a tablespoonful of butter and #b tablespoonfuls of flour and adding water or bouillon4 ,put in #c tablespoonfuls of cream if you have it2 salt1 pepper and boil4 ,if you have no bouillon1 stir teaspoonful of meat extract with water4 ,no4 #ca--,,spanferkel ,,or ,,roast ,,little ,,pig4 ,quantity for #h-aj ,persons4 #a suckling pig ,salt lb4 of butter pt4 of water #a pinch of pepper ,preparation3 ,the well washed and dressed pig is soaked in water for a few hours4 ,the eyes are taken out and it is salted inside and outside4 ,the fore and hind legs are bent under the pig and in this way it is placed into a pan with a tray on which it rests4 ,pour in some water and let it roast for #aj minutes4 ,the butter is melted and the pig is brushed with it every #e to #aj minutes4 ,gradually add water and cook it #a hours4 ,prick the skin several times so it will not blister2 the butter will make the pig crisp4 ,the drippings will be served as gravy or you can also serve a truffle1 caper or tomato gravy with it4 ,no4 #cb--,,stuffed ,,spanferkel ,,or ,,roast ,,little ,,pig4 ,quantity for #h-aj ,persons4 #a suckling pig #b lbs4 of sweet-sour apples #a cup of dried currants #a tbsp4 of sugar ,salt lb4 of butter cup seedless raisins ,preparation3 ,the dressed and well washed pig is rubbed down with salt4 ,the apples are peeled1 cored and quartered1 then mixed well with dried currants1 raisins and sugar and stuffed into the pig which is then sewed up4 ,now bake just the same as ,no4 #ca4 ,remarks3 ,sauerkraut and fried potatoes are good with it4 ,no4 #cc--,,spanferkel ,a ,,la ,,french ,,style4 ,quantity for #h-aj ,persons4 #a suckling pig ,liver1 lungs and heart lb4 finely chopped pork ,salt1 pepper #b tbsps4 of butter #a egg ,preparation3 ,the pig is washed well1 dressed and rubbed with salt inside and outside4 ,liver1 lungs and heart are chopped very fine and mixed well with butter1 egg1 salt1 pepper and a few drops of lemon juice1 then stuffed into the pig and this sewed up4 ,the pig is brushed with fine salad oil and roasted slowly for #a to #b hours4 ,water is added from time to time1 garnish with lemon slices and serve with the gravy4 ,no4 #cd--,,meat ,,salting ,,and ,,pickling4 #fj lbs4 of meat #b tbsps4 of ground white pepper #b lbs4 of salt ,the ,brine4 #d lbs4 of salt lb4 of saltpetre ,scant lb4 sugar #i qts4 of water ,preparation3 ,rub the meat with the #b lbs4 of salt until it all disappears and rub the joints and cuts with pepper4 ,then pack it into a barrel1 the big pieces at the bottom1 the small ones to fill in the cavities4 ,after #b days1 make the brine by heating it1 but not boiling1 pour it on the meat and leave it on for #bj to #cj days according to the size of the pieces4 ,no4 #ce--,,pickled ,,ham4 #a raw ham1 #aj to #ab lbs4 #b lbs4 of salt #b tbsps4 of sugar #abj lb4 of saltpetre ,preparation3 ,salt is heated in a pan and mixed well with saltpetre1 then the ham is rubbed with it for #de minutes4 ,after this1 put the ham into a barrel1 well weighted4 ,pour the salt water1 which it produces1 over it often and turn the ham over several times4 ,it may remain in the brine #e to #f weeks4 ,,chapter #f4 ,,poultry ,,and ,,game ,,birds4 ,,poultry4 ,cooked and ,roasted ,poultry4 ,complete directions for utilizing ,poultry ,remnants4 ,,the ,,chicken4 ,the young chicken has a slender body and a delicate color4 ,all young poultry has long legs1 soft skin1 feathers with oily quill that can be pulled out easily1 small red comb1 long claws and an elastic breast bone4 ,old hens have a small1 pale comb4 ,if you wish to keep poultry1 hang it up for a few days with the plumage1 then pick it and dress it1 stuff it with white paper1 hang it up or wrap it in a clean cloth and put it on ice4 ,poultry must not be cooked directly after slaughtering1 because it will not get tender4 ,according to the season it will keep #a-c days4 ,a young chicken is roasted or fried4 ,it is best when #h to #af weeks old4 ,old hens are good for cooking4 ,no4 #a--,,roast ,,spring ,,chicken4 ,quantity for #f ,persons4 #b-c young spring chickens ,salt lb4 of butter #a tbsp4 of flour cup of sweet cream pt4 of water #c thin slices of bacon ,preparation3 ,the chicken is dressed1 washed and dried well inside and outside and rubbed with salt4 ,heart and liver may be put back into the chicken1 gizzard and neck into the pan4 ,the bacon slices are tied over the breast of the chicken1 the pieces of butter put on top and then placed in the oven to roast one hour1 basting it often until it is a golden yellow or light brown4 ,add water from time to time so that the butter will not get too brown4 ,during the last #ae minutes put the cream1 the flour and if necessary1 water into the butter and let it simmer #ae minutes longer4 ,strain the gravy and serve with the chicken4 ,remarks3 ,you may leave off the bacon1 but must baste the chicken every #e minutes1 because the breast gets dry very quickly4 ,no4 #b--,,stuffed ,,roast ,,chickens4 ,quantity for #f ,persons4 #b young chickens #b slices of bacon to tie across the breast lb4 butter for frying ,salt tbsp4 of flour cup of cream pt4 of water ,the ,stuffing4 ,the heart1 liver and gizzard #a roll #a tbsp4 of butter #b eggs #a tsp4 of finely chopped parsley ,salt #a pinch of pepper #a pinch of nutmeg tbsp4 of lemon juice ,preparation3 ,the chickens are dressed1 washed1 dried and salted inside and outside4 ,the stuffing made of finely chopped heart1 liver1 gizzard1 from which the tough membrane has been removed1 soaked roll1 salt1 pepper1 parsley1 nutmeg1 butter1 eggs and lemon juice1 well mixed1 is put into the chickens1 the slices of bacon tied across the breast1 the chickens sewed up and roasted exactly like ,no4 #a4 ,remarks3 ,the stuffing may be made richer with cup of chopped champignons and #c truffles chopped fine4 ,no4 #c--;,,another ,,form ,,of ,,stuffed ,,chicken4 ,quantity for #f ,persons4 #b young chickens lb4 of butter #b slices of bacon cup of sweet cream pt4 of water #a tbsp4 of flour ,salt ,the ,stuffing4 #b tbsps4 of butter #a tbsp4 of finely sliced onion ,heart1 liver1 gizzard chopped fine #b eggs ,salt #a pinch of pepper #a pinch of nutmeg #a tsp4 of finely chopped parsley #a roll soaked and the water pressed out ,preparation3 ,the chickens are prepared as described in ,no4 #a and #b4 ,the stuffing is made by heating the butter and stewing the onion slices to a light yellow in it1 then add the chopped heart1 liver and gizzard and stew #e minutes4 ,add the roll and all the other ingredients1 stew another few minutes1 stir in the eggs1 stuff the chickens1 sew them up1 tie bacon across the breast and fry the same as in ,no4 #a4 ,no4 #d--,,stewed ,,chicken ,,with ,,champignons4 ,quantity for #f ,persons4 #b young chickens lb4 of butter #b tbsps4 of flour ,bouillon or water ,salt #a pinch of pepper #a wineglassful of red wine pt4 small champignons or #cj fresh1 cleaned champignons ,juice of #a lemon ,preparation3 ,the chickens are dressed and washed and fried in lb4 of butter in the oven for #ae minutes1 basting them several times4 ,after this time1 stir into the butter the #b tablespoonfuls of flour1 add bouillon or water1 salt1 pepper1 wine and champignons1 cover the pot or pan1 stew the chickens for #a hour4 ,lastly put in the lemon juice and serve the chickens and gravy on one platter4 ,no4 #e--,,old ,,or ,,young ,,chicken ,,with ,,rice4 ,quantity for #f ,persons4 #a old chicken or #b young ones #c qts4 of water ,salt cup of rice ,water and chicken bouillon tbsp4 of fresh butter #b slices of onion ,for the ,gravy4 #a tbsp4 of butter #b tbsps4 of flour wineglassful of white wine #b yolks of eggs ,chicken bouillon ,preparation3 ,the chickens are dressed1 washed and boiled until tender in #c qts4 of water1 the salt and onion slices4 ,boil a young chicken #de minutes1 old chicken #b-c hours1 according to its age4 ,in the meantime1 cook the rice in a double boiler with a few cups of bouillon and a little salt4 ,when the rice is done1 stir in a piece of fresh butter4 ,do not cook it too mushy4 ,the ,gravy3 ,stir #a tablespoonful of butter and #b of flour1 add some of the chicken broth1 cook a few minutes till it thickens1 add the white wine and stir in the #b yolks of eggs4 ,the chickens are carved in nice pieces and placed in a heap in the middle of the platter1 the rice around it and the gravy poured over the meat2 or leave the chicken whole1 place the rice around and serve the gravy separately4 ,remarks3 ,the gravy may be prepared without wine4 ,no4 #f--;,,chicken ,,pie4 ,quantity for #f ,persons4 #b young chickens or #a old one #c qts4 of water ,salt #a tbsp4 of butter #a tbsps4 of flour ,the ,paste4 lb4 of butter and lard1 more butter than lard or butter only lb4 of flour1 good measure #a tumblerfuls of water ,preparation3 ,the chickens are dressed1 washed and put to boil in the water and salt4 ,young chicken will be tender in #de minutes1 old chicken in #b to #c hours4 ,the ,paste3 ,butter and lard must be very cold4 ,cut it into the flour and add the very cold water1 mix lightly and roll one-half of it out in inch thick layer4 ,the paste must be dry2 the butter must be visible after rolling4 ,put this layer into a baking dish1 cut up the chickens1 put the pieces into the dish1 pour in the bouillon so that meat and broth are even4 ,roll the other half of the paste1 make a few cuts into it and cover the pie1 trimming off the edge neatly4 ,bake in the oven #a hour to a golden yellow color4 ,leave only enough broth for the gravy4 ,stir into the broth #a tablespoonful of butter1 #a of flour1 cook1 strain and serve with the pie4 ,cabbage salad and fresh boiled potatoes go nicely with it4 ,no4 #g--,,puff ,,paste ,,patties1 ,,filled ,,with ,,chicken ,,ragout4 ,quantity for #f ,persons4 #a small young chicken ,salt #a qts4 of water ,for the ,gravy4 #b tbsps4 of butter #b tbsps4 of flour ,chicken broth wineglassful of white wine cup sweet cream ,juice of lemon ,salt #a pinch of white pepper pt4 can champignons ,the ,paste4 lb4 very cold fresh butter lb4 flour #a tbsp4 of strong brandy of an egg pt4 very cold water ,preparation3 ,the chicken is prepared well and cooked until tender in #a qts4 of salt water1 then cut up into very small pieces4 ,the ,gravy3 ,melt the butter1 stir in the flour1 fill up with chicken broth1 add cream and wine1 cook till it thickens1 put in the chopped champignons and the meat1 season with salt and pepper1 fill hot into the ready baked patties4 ,then bake in moderately hot oven for about #aj minutes and serve immediately4 ,bake the patties according to ,no4 #ci1 ,chapter #c1 ,veal ,sweetbread ,patties4 ,no4 #h--;,,chicken ,,ragout ,,in ,,shells ,,or ,,other ,,small ,,molds4 ,quantity for #f ,persons4 #a lbs4 of cooked chicken #b tbsps4 of butter #b tbsps4 of flour ,some bouillon wineglassful of white wine ,juice of lemon ,salt #a pinch of pepper cup4 of sweet cream ,preparation3 ,the chicken meat is cut up into small pieces4 ,butter is melted and flour stirred in1 broth1 cream and white wine added1 seasoned with salt1 pepper and lemon juice1 cooked and filled into the shells or other small molds4 ,sprinkle with bread crumbs1 place pieces of butter on top and bake in oven to a nice brown color4 ,remarks3 ,this ragout may be improved with pt4 of finely chopped champignons and #d truffles also chopped fine4 ,this chicken ragout in shells makes an excellent side dish4 ,no4 #i--;,,chicken ,,croquettes4 ,the preparation and ingredients are the same as in ,no4 #ca1 ,veal ,croquettes1 or ,no4 #cj1 ,veal ,sweetbread ,croquettes4 ,see ,chapter #c4 ,no4 #aj--;,,fine ,,chicken ,,fricassee4 ,quantity for #f-h ,persons4 #b young chickens ,salt lb4 of butter ,for the ,gravy4 #b--c tbsps4 of flour pt4 sweet or sour cream ,bouillon or water pt4 champignons #f sliced truffles cup champignon juice #a wineglassful of ,madeira or white wine ,salt #a pinch of white pepper ,some lemon juice ,preparation3 ,the chickens are dressed and washed1 fried light brown in lb4 of butter1 and1 when well done1 carved4 ,for the gravy1 stir into the drippings the flour1 water or bouillon1 cream1 wine1 champignons1 juice and cook well4 ,the gravy ought to be quite thick and light yellow1 strain and season it with lemon juice1 salt1 if necessary1 some pepper1 and put in the whole champignons and the sliced truffles4 ,the chicken should be so carved that the meat will not fall from the bones and should be kept very hot4 ,put the meat on a platter and pour the gravy over it4 ,garnish the rim with puff paste scallops and small meat dumplings4 ,the dumplings are made by chopping the chicken liver1 heart and gizzard1 mixing it well with soaked roll1 salt1 pepper1 #a egg1 teaspoonful of lemon juice4 ,fry the mixture in #a tablespoonful of butter2 when cool1 form small dumplings and fry them a light brown in very little butter4 ,this is a very fine dish4 ,no4 #aa--,,vienna ,,baked ,,chicken4 ,quantity for #f ,persons4 #c young1 fresh chickens ,salt lb4 of flour #b cups of bread crumbs #c lbs4 of lard for frying #a lemon for garnishing #a-b eggs ,preparation3 ,the chickens are killed1 dressed1 washed1 dried and prepared at once4 ,cut the chickens in half1 salt them1 dip them first into flour1 then in beaten egg and then in bread crumbs4 ,the lard is heated in an iron pot or kettle and the pieces of chicken placed into it carefully1 one at a time1 so as not to cool the fat too much and that the crumbs may not fall off4 ,bake them to a nice brown color4 ,after the crust is hard1 let them cook more slowly until well done4 ,then put on paper to drain1 strew fine salt over the pieces and put on a platter after which they may be garnished with lemon slices4 ,no4 #ab--;,,chicken ,,or ,,pigeon ,,cutlet4 ,quantity for #f ,persons4 #c young chickens or #f young pigeons ,salt #a pinch of pepper #b eggs ,some flour #a cups of roll crumbs ,lemon lb4 of butter ,preparation3 ,the birds are dressed1 washed and skinned4 ,each breast is quartered and pounded a little1 on each piece fasten a scraped wingbone and season with salt and pepper4 ,beat the egg well with #a tablespoonfuls of drawn butter1 dip in the cutlets and then into roll crumbs1 mixed with #b tablespoonfuls of flour1 then fry in butter #h to #aj minutes1 turning them often4 ,with asparagus these poultry cutlets are very fine4 ,remarks3 ,the scraps of poultry may be utilized for soup1 croquettes or fricassee4 ,no4 #ac--;,,chicken ,,pie1 ,,english ,,style4 ,quantity for #f-h ,persons4 #b young chickens lb4 of veal steak lb4 of boiled ham #b tbsps4 of chopped parsley #c hard-boiled eggs #b tbsps4 of flour #a pt4 of water or bouillon ,salt #a pinch of pepper #a tbsp4 of butter ,preparation3 ,the paste is made the same as the chicken pie in ,no4 #f4 ,the chickens are prepared as in ,no4 #f1 the meat removed from the bones and cut into inch slices1 the ham and veal too4 ,the baking dish is lined with the paste and filled with alternate layers of meat1 salted and peppered1 chopped parsley and champignons and the yolks of eggs put in whole4 ,the tablespoonful of butter and #b of flour are browned a little1 broth or water added1 stewed1 and this poured over the meat4 ,cover with the paste as described in ,no4 #f1 then bake in the oven slowly for #a hours4 ,the pie may be eaten cold4 ,use no flour for the gravy1 but clear broth4 ,no4 #ad--,,pigeon ,,pie1 ,,english ,,style4 ,quantity for #f ,persons4 #d pigeons lb4 of beefsteak #f hard-boiled eggs1 the yolks only pt4 finely chopped champignons lb4 of butter #a tbsps4 of flour pt4 of bouillon ,salt #a pinch of pepper #b tbsps4 of finely chopped parsley onion ,prepare the pie crust as described in ,no4 #f4 ,see ,chicken ,pie4 ,preparation3 ,the pigeons are dressed1 washed and fried in the butter for hour1 then cut in halves4 ,fry the steak1 which has been cut into small pieces and the fat taken off1 in the same butter for #aj minutes4 ,prepare a baking dish with the crust as described in ,no4 #f1 put in the meat1 salted and peppered1 parsley and champignons and place the yolks of eggs here and there between the meat4 ,slice the onion and brown together with the flour in the drippings1 add the bouillon1 stew1 strain and pour over the meat1 then cover with crust according to ,no4 #f and bake in the oven #a hours4 ,remarks3 ,for the crust1 use butter only4 ,no4 #ae--;,,fried ,,pigeon4 ,quantity for #f ,persons4 #f young pigeons lb4 of butter #a cup of cream cup of water #a tbsp4 of flour ,preparation3 ,the pigeons are dressed1 washed1 salted inside and outside4 ,heat the butter and fry the pigeons light brown on every side1 basting with spoonfuls of water and cream4 ,during the last ten minutes stir in the flour and add some more water if necessary1 strain the gravy4 ,on the stove it requires #a hours to fry the pigeons1 to roast in the oven only one hour4 ,no4 #af--,,stuffed ,,fried ,,pigeons4 ,quantity for #f ,persons4 #f young pigeons lb4 of butter cup of cream #a cup of water #a tbsp4 of flour4 ,for the ,stuffing4 #b soaked rolls ,chopped heart1 liver1 gizzard #a tbsp4 of butter #b eggs pt4 finely chopped champignons #d truffles1 chopped ,salt1 pepper #a tsp4 of chopped parsley4 ,preparation3 ,the pigeons are dressed1 washed and salted inside and outside4 ,the stuffing is made by mixing well the chopped liver1 heart and gizzard from which the inner membrane has been removed with all the other ingredients4 ,stuff the pigeons with it1 sew them1 up and fry them as stated in ,no4 #ae2 prepare the gravy likewise4 ,remarks3 ,you may make the stuffing more simply by omitting the champignons and truffles4 ,no4 #ag--;,,fried ,,pigeons ,,with ,,sweet ,,stuffing4 #d pigeons #c soaked rolls cup of ground almonds cup of dried currants #b eggs #c tbsps4 of sugar #a pinch of salt lb4 of butter ,preparation3 ,the butter is melted1 and the soaked rolls stirred in and sauted or dry fried4 ,the almonds are scalded1 skinned and ground and added with the rest of the ingredients4 ,the pigeons are stuffed and prepared same as in ,no4 #ae4 ,no4 #ah--,,roast ,,turkey4 ,quantity for #aj-ae ,persons4 #a turkey weighing #h to #aj pounds lb4 of butter ,salt #a cup of cream #b cups of water #b tbsps4 of flour #a pinch of white pepper ,preparation3 ,the turkey is dressed and soaked in cold water #cj minutes1 then dried and seasoned with pepper and salt inside and outside4 ,the butter is placed in bits on the turkey and if it is a young turkey1 roast it in the oven #b hours1 basting frequently with cream and water4 ,for the gravy1 brown the flour in the drippings1 add water1 cook1 strain and serve with the turkey4 ,if the turkey is older it will require #c hours to cook it well1 and it is best to cover it so it will not get too brown4 ,to prevent the butter from getting too dark1 add water from time to time4 ,remarks3 ,the leavings may be utilized in many ways4 ,turkey ragout in shells1 see ,no4 #h for ,chicken ragout in shells2 ,turkey croquettes1 see ,no4 #ca or ,no4 #cj1 ,chapter #c1 ,veal and veal sweetbread croquettes2 ,turkey pie1 see ,no4 #f1 ,chicken pie4 ,the bones make a good soup4 ,no4 #ai--,,roasted ,,and ,,stuffed ,,turkey4 ,quantity for #aj-ae ,persons4 ,the ,stuffing4 #c soaked rolls ,chopped liver1 heart and gizzard ,salt1 pepper #b tbsps4 of butter #a tbsp4 of chopped parsley #a tsp4 of lemon juice ,preparation3 ,mix these ingredients well1 stuff the turkey with the mixture and roast as directed in ,no4 #ah4 ,prepare the gravy the same as in ,no4 #ah4 ,the ,goose4 ,the young goose or gosling has a soft gullet1 a pale yellow bill and feet with pointed claws4 ,the bill and feet of old geese are reddish yellow4 ,the color of the skin must be white1 not purple or blue4 ,the time for fat geese is from ,october to ,january4 ,no4 #bj--,,roasted ,,young ,,goose4 ,quantity for #f ,persons4 #a young goose ,salt #f pepper-corns lb4 of butter onion1 sliced #b tbsps4 of flour #a pt4 cold water ,preparation3 ,the goose is cleaned and dressed4 ,the wings1 neck1 head and feet chopped off4 ,the fat is trimmed off1 even from the bowels1 and is soaked in water separately from the meat4 ,the goose is washed and left to soak in cold water for #ae minutes1 then dried and rubbed with salt inside and outside4 ,put it into the oven with #a pt4 of water1 sliced onion and pepper-corns4 ,when the water is boiled down pretty much1 baste the goose frequently with browned butter4 ,a young goose will be done in #a hours4 ,it should be of a light brown color and very crisp4 ,sprinkle a tablespoonful of cold water over it to make it crisp4 ,now prepare the gravy by stirring the flour into the drippings1 cook it a few minutes and add water4 ,cook well1 strain and serve with the goose4 ,no4 #ba--;,,fat ,,goose ,,stuffed ,,with ,,apples4 ,quantity for #g-i ,persons4 #a goose1 #g to #h lbs4 ,salt sliced onion #a pts4 of water #f pepper-corns ,the ,gravy4 #b tbsps4 of flour ,some water ,the ,stuffing4 #a lbs4 peeled1 quartered apples cup currants ,preparation2 ,the goose is prepared as described in the previous number1 washed and salted inside and outside4 ,the prepared apples are mixed well with the currants and stuffed into the goose1 which is then sewed up4 ,the goose is put into the oven in a covered roasting pan with the water1 sliced onion and pepper-corns1 and roasted for #a hour4 ,after that time1 remove the cover1 baste with the drippings every #aj to #ae minutes1 and if the water boils down1 add spoonfuls of it so the fat will not get too brown4 ,it may require from #b to #c hours roasting before the goose is well done and crisp4 ,sprinkle a tablespoonful of cold water over the skin to make it more crisp4 ,then serve4 ,for the gravy1 pour off nearly all of the grease and prepare as described in ,no4 #bj4 ,if there is very much grease from the goose1 skim some of it off while roasting4 ,no4 #bb--;,,fat ,,goose ,,stuffed ,,with ,,chestnuts4 ,quantity for #g-i ,persons4 ,the ,stuffing4 #b lbs4 of chestnuts1 the liver #a pinch of salt #a pinch of pepper #c tbsps4 of butter #a tsp4 of sugar ,some water ,preparation3 ,the preparation and ingredients for goose and gravy are the same as in ,no4 #ba4 ,the chestnuts are put into the oven2 when the shells burst take them out1 peel them at once and chop them fine4 ,put them into a kettle over the fire with water1 butter1 #a pinch of salt and #a of pepper and sugar and cook until well done1 then put in the chopped goose liver1 stuff the goose with this mixture and sew it up4 ,prepare the roast and gravy as directed in ,no4 #ba4 ,no4 #bc--;,,fried ,,goose ,,liver4 ,quantity for #g-i ,persons4 #a goose liver pt4 milk and water #a egg ,some flour ,salt #a pinch of pepper #a piece of butter for frying cup of goose gravy or tablespoonful of flour mixed with broth ,preparation3 ,carefully remove the gall from the liver and put the liver into milk diluted with water for #b hours1 dry it well1 salt and pepper1 dip into beaten egg1 then into flour4 ,heat the butter and fry the liver #e minutes to a light brown1 turning it several times4 ,serve on a hot platter4 ,for the gravy1 brown tablespoonful of flour in the butter1 add broth or water1 cook well and serve with the liver4 ,no4 #bd--;,,goose ,,giblets4 ,quantity for #b-c ,persons4 ,from one goose the heart1 gizzard1 head1 wings1 feet and neck #a qt4 of water ,salt #d pepper-corns #b cloves #a bay-leaf onion1 sliced ,for the ,gravy4 #b tbsps4 of butter #c tbsps4 of flour ,bouillon #a yolk of egg ,preparation3 ,the feet are scalded and skinned1 the gizzard emptied and also scalded and skinned1 the gullet cut from the neck1 the eyes taken out1 wings1 neck and head well cleaned and singed4 ,now put all this in a kettle over the fire with the water1 onion1 salt1 peppers1 cloves1 bay-leaf and cook until tender4 ,for the gravy1 melt the butter1 stir in the flour1 cook and add the goose broth4 ,the gravy must be smooth2 stir into it one yolk of egg and pour it on the giblets4 ,serve in a deep dish4 ,fresh1 peeled potatoes are good with it4 ,remarks3 ,you may also utilize these goose giblets for soup and put in small potatoes4 ,no4 #be--;,,goose ,,liver ,,pie4 ,quantity for #f ,persons4 #c large goose livers lb4 veal lb4 fat pork #f truffles #a lemon lb4 of butter pt4 of bouillon #b tbsps4 of ,madeira or red wine ,salt1 pepper #c yolks of eggs #a tsp4 of grated onion ,bacon slices to line the pan #d tbsps4 of flour ,preparation3 ,two of the goose livers are larded with oblong slices of peeled truffles4 ,drip the juice from #a lemons on the livers and let stand for several hours4 ,the lb4 of butter is heated1 mixed with the flour1 salt and pepper and pt4 of broth and ,madeira added4 ,the finely chopped or ground veal and pork are stirred into the thick gravy4 ,the one goose liver is chopped1 fried #b minutes in #b tablespoonfuls of butter and the onion1 salted and peppered and mixed into the filling4 ,fill all this into a deep baking pan or mold lined with bacon slices so that it makes #b to #c layers of stuffing1 alternating with slices of goose liver4 ,cover with slices of bacon1 set in steamer over a kettle of boiling water and boil for #a hours or bake in oven for #a hour4 ,a truffle or ,madeira gravy may be served with it4 ,no4 #bf--;,,goose ,,liver ,,pudding4 ,quantity for #f ,persons4 #c large goose livers lb4 of bacon #c tbsps4 of butter #c rolls soaked in milk onion #c eggs #c tbsps4 grated ,parmesan cheese #c tbsps4 of cream ,salt1 pepper ,butter for the mold ,preparation3 ,liver and bacon are chopped fine4 ,fry the butter1 grated onion1 and the roll a few minutes1 then put in the chopped liver and bacon1 salt1 pepper1 cheese1 cream1 #c yolks of eggs1 the beaten whites and mix well4 ,put into a buttered mold1 set in a steamer over a kettle of boiling water and boil for one hour1 dump it on a plate and serve with a hot1 brown gravy4 ,this pudding may be made of duck liver as well2 truffles may be added to make it richer4 ,it makes a fine dish garnished with roasted blackbirds4 ,no4 #bg--,,roasted ,,wild ,,goose4 ,quantity for #f ,persons4 #a wild1 young goose #h large1 sour apples #b tbsps4 of butter #a pinch of salt and pepper #c large onions ,for ,roasting4 lb4 of butter ,some water ,some slices of bacon ,the ,gravy4 #a tbsps4 of flour #a cup of broth ,preparation3 ,wild geese are usually very tough1 therefore take a young goose only4 ,clean and dress it well1 let it soak in water for hour1 dry it and salt it inside and outside4 ,the filling or stuffing is made by heating the butter1 chopping the scalded onion and put into the butter together with the peeled and sliced apples1 cut into ths4 ,let these cook half done1 then add #a pinch of white pepper1 salt and #b pulverized cloves1 fill the goose with this and sew it up4 ,tie the slices of bacon across the breast of the goose and put into the oven with the water and lb4 of butter1 basting it frequently4 ,when the gravy gets too brown add more water4 ,after it is well cooked1 take off the string and bacon and serve it4 ,the ,gravy3 ,stir some flour into the broth1 add water or more broth1 cook a few minutes1 strain and serve4 ,no4 #bh--,,smoked ,,goose ,,breast4 ,the breast of one goose lb4 of salt #a tsp4 of saltpetre #a tbsp4 of sugar ,preparation3 ,the breast is cut from an undressed goose4 ,cut off the legs and the meat off the breast down to the bone4 ,be careful not to injure the outer skin4 ,the small fillets are separated from the breast and it is rubbed well with the quantity of salt1 which has been mixed with the saltpetre and sugar until it dissolves4 ,replace the small fillets after salting them also1 fold1 and sew up the breast4 ,salt it well on the outside and place into a crock for #g days1 turning it twice a day and basting it well with the brine that collects4 ,on the eighth day wrap in paper1 place it between two boards1 well weighted1 and draw a string through the top end of fat and skin by which to hang it up4 ,hang it into a smoke house in medium smoke for #h to #aj days4 ,then place again between two boards weighted down for a few days4 ,by this process the fat becomes white and hard and the meat keeps better4 ,the ,duck4 ,when the duck is #f months old it makes the finest roast1 but you may roast it up to a year old4 ,the best time for duck is from ,august to the beginning of ,december4 ,no4 #bi--,,roast ,,duck4 ,quantity for #f-h ,persons4 #b ducks ,salt #a pinch of pepper ,some butter for roasting #aj-ab sweet-sour apples #a cup currants #b tbsps4 of flour #a cups of water ,preparation3 ,the duck is dressed1 neck1 wings and feet cut off and it is washed1 dried and salted inside and outside4 ,the apples are peeled1 quartered1 mixed well with the currants1 filled into the duck and this sewed up4 ,put it into a pan with the water1 #b tbsps4 butter1 and roast for #a hours1 basting frequently4 ,for the ,gravy3 ,if there is too much grease1 pour some of it off1 stir in the flour1 brown it a little1 add water1 cook well1 strain and serve with the duck4 ,no4 #cj--;,,another ,,form ,,of ,,stuffed ,,duck4 ,quantity for #f-h ,persons4 #b ducks ,salt #a pinch of pepper #b tbsps4 of butter for roast ,the ,stuffing4 ,chopped heart1 liver and gizzard #c rolls1 soaked #c eggs #a tbsp4 of finely chopped parsley #a tbsp4 of lemon juice ,salt1 pepper onion chopped finely #a tbsp4 of butter ,for the ,gravy4 #b tbsps4 of flour #a cups of water ,preparation3 ,the ducks are dressed after cutting off neck1 wings and feet1 then washed and salted and strewn with #a pinch of pepper inside and outside4 ,the stuffing is made of chopped liver1 heart1 gizzard1 mixed with all the other ingredients and put into the ducks1 which are then sewed up and treated just the same as described in ,no4 #bi4 ,prepare the gravy as given in ,no4 #bi4 ,no4 #ca--;,,fried ,,duck ,,liver4 ,this is prepared the same as described in ,no4 #bc4 ,no4 #cb--;,,goose ,,and ,,duck ,,schwarz-,,sauer4 ,black ,soup4 ,quantity for #d ,persons4 ,giblets of #a goose or duck ,salt lb4 prunes cup of sugar #a small stick of cinnamon lb4 of peeled apples or pears #b cloves #d pepper-corns ,scant #a pt4 of goose or duck blood #a tbsps4 of vinegar #a qts4 of water #b tbsps4 of flour ,preparation3 ,neck1 head1 feet1 wings1 heart and gizzard are cleaned well and cooked until tender in #a qt4 of water with salt1 pepper and #b cloves4 ,the prunes and quartered apples or pears are cooked until done in qt4 of water4 ,the blood is stirred with the flour into of the broth from the giblets and poured back on again4 ,the chopped fruit added1 then seasoned with vinegar and sugar and brought to boil1 stirring constantly4 ,it must not coagulate4 ,,the ,,game ,,birds4 ,,the ,,pheasant4 ,one can recognize the young bird by its less developed spurs and flexible bones4 ,the pheasant may become #e to #aj years old4 ,freshly shot pheasants are not good to eat because the meat is dry and hard4 ,in winter the bird may be left hanging with its feathers for #b to #c weeks4 ,no4 #cc--;,,fried ,,pheasant4 ,quantity for #f ,persons4 #a pheasant ,salt lb4 of butter #b thin slices of bacon to tie across the breast #a tbsps4 of flour #a cup of water pt4 sweet or sour cream ,preparation3 ,the young pheasant is dressed1 carefully washed and dried1 then salted inside and outside and the liver put back into the bird with a piece of butter4 ,the slices of bacon are tied across the breast4 ,put the pheasant into the oven with lb4 of butter1 baste it frequently and roast to a golden yellow4 ,after #cj minutes1 baste frequently with the cream and water by spoonfuls4 ,it will require #a to #a hours to cook it well done4 ,before serving1 remove the bacon slices4 ,into the drippings stir the flour1 brown it1 if necessary add more water1 cook and strain and serve the gravy with the bird4 ,no4 #cd--;,,fried ,,old ,,pheasant4 ,the preparation is just the same as the one under ,no4 #cc1 with the exception that it requires from #b to #c hours to cook the bird well done1 therefore take a little more cream and water for basting and cover the roasting pan during part of the time to keep the bird from getting too dark4 ,no4 #ce--,,pheasant ,,patties4 ,in ,shells or ,other ,small ,molds4 ,quantity for #f-h ,persons4 lb4 roasted pheasant meat #c tbsps4 of butter #c tbsps4 of flour ,pheasant broth from bones wineglassful of white wine #c chopped truffles cup of chopped champignons ,salt #a pinch of pepper ,some butter for the molds #b eggs ,preparation3 ,the skin is removed from the meat4 ,the meat1 truffles and champignons are chopped fine4 ,the bones are put on the fire with #b qts of water1 salt1 a small piece of onion and boiled down to qt4 of bouillon4 ,then the gravy is made by heating the #c tablespoonfuls of butter and the same quantity of flour stirred in to brown1 qt4 of bouillon added and cooked4 ,season with salt and pepper1 add white wine1 meat1 truffles and champignons and stir in the #b yolks of eggs4 ,beat the whites of eggs and stir lightly into the mixture4 ,when this is done1 fill the shells or buttered molds with the filling and bake in the oven to a nice brown color4 ,remarks3 ,truffles and champignons may be omitted4 ,no4 #cf--,,stewed ,,pheasant4 ,quantity for #f ,persons4 #a pheasant ,salt ,broth cooked from neck1 wings1 gizzard1 liver1 heart #a large onion1 sliced #f pepper-corns #a small carrot1 sliced #b-c wineglassfuls of white wine or sherry #c tbsps4 of butter #c tbsps4 of flour #c tomatoes1 sliced #b bay-leaves ,preparation3 ,the pheasant is cleaned1 dressed1 put into a stewpot with #c tablespoonfuls of butter1 fried a little on all sides1 the flour stirred in and then enough broth added to cover the bird4 ,put in the rest of the ingredients named above and roast slowly in the oven for #b to #b hours4 ,strain the gravy through a fine sieve and serve with the pheasant4 ,no4 #cg--,,pheasant ,,pie4 ,quantity for #h-aj ,persons4 #b young pheasants lb4 of butter ,salt #a qts4 broth from bones wineglassful of ,madeira ,juice of lemon pt4 of champignons #a small can of truffles ,pie ,contents4 ,liver1 heart1 gizzard1 chopped fine #b soaked rolls #c eggs ,salt #a pinch of pepper #a tbsp4 of butter #a tsp4 of chopped onion ,preparation3 ,the pheasants are cleaned1 dressed and fried in oven for #bj minutes with lb4 of butter4 ,the meat is then removed from the bones and a good qt4 of broth is made from the latter1 seasoned with ,madeira1 salt1 lemon juice4 ,the champignons are quartered and the truffles sliced2 liver1 heart1 gizzard chopped fine1 the rolls1 salt1 pepper1 and yolk of egg stirred in4 ,the onions are cooked a little in the drippings and the whole mixture added and stewed a little while4 ,the whites of eggs are beaten and stirred into the mixture after it has cooled4 ,now butter your dish and put in one-half of the giblet filling as the bottom layer1 then one layer of meat1 then champignons and truffles1 and so on until all the meat1 champignons and truffles have been used4 ,the broth is poured over the whole1 the other half of the giblet filling put on the top and it is now baked in the oven for #a hours4 ,serve it in the dish or casserole4 ,no4 #ch--,,red ,,grouse ,,and ,,guinea ,,hen4 ,quantity for #f ,persons4 #c red grouse or #c guinea hens lb4 of butter ,salt pt4 of cream #a tbsps4 of flour #a cupful of water ,bacon slices to tie across the breast ,preparation3 ,the preparation is the same as ,no4 #cc1 ,pheasant4 ,it also requires #a to #a hours for cooking4 ,remarks3 ,grouse gets very tender when kept in buttermilk over night4 ,no4 #ci--;,,grouse ,,pie4 ,quantity for #ad ,persons4 #c red grouse ,buttermilk lb4 of butter ,salt ,pie ,filling4 lb4 beef with bones lb4 lean pork #a small can of truffles #a pt4 can champignons #e soaked rolls #d eggs #c tbsps4 of butter ,juice of lemon #a tsp4 of grated onions #a glass ,madeira ,salt #a pinch of pepper ,preparation3 ,the grouse must be well hung2 dress1 salt and bake in hot oven with lb4 of butter for one hour1 basting frequently4 ,if buttermilk is to be obtained1 put the grouse in buttermilk for #bd hours before baking4 ,after frying1 cut off the breasts and divide them into ths4 ,the other meat is cut from the bones and chopped fine1 also the beef and pork4 ,the soaked rolls are sauted or dry fried in #c tablespoonfuls of butter and #d eggs stirred into them4 ,now add grouse meat1 beef1 pork1 salt1 pepper1 juice of lemon1 #a wineglassful of ,madeira1 #a teaspoonful of grated onion and mix well4 ,the bones of the birds and beef are put on the fire with the champignon and truffle juice and boiled down to qt4 of broth1 half of which is stirred into the filling4 ,butter your dish or casserole and after lining it with paste1 put in a layer of filling1 then one of meat1 strewing on some chopped champignons and truffles4 ,pour in the other of the broth1 cover with paste and bake in oven #a hours to a nice brown color4 ,serve with a ,madeira gravy4 ,the paste is made by mixing lightly lb4 of flour with lb4 of cold butter1 glassful of cold water and #a teaspoonful of brandy1 then rolled out4 ,remarks3 ,these pies may be made of pheasants1 heath cocks or hazel hens1 snow hens1 snipes1 quails and partridges4 ,no4 #dj--;,,fried ,,partridges4 ,quantity for #f ,persons4 #f young partridges ,salt ,bacon slices lb4 of butter pt4 sour cream #a tbsp4 flour ,some water ,preparation3 ,after the birds have been cleaned1 singed1 dressed1 wiped out and salted1 tie the bacon slices around them1 put them into a pan1 pour on the hot butter and fry them for hour1 basting frequently and adding the cream by spoonfuls4 ,when well done1 take off the bacon and serve with the following gravy4 ,in the drippings1 brown #a tablespoonful of flour1 add a little water if necessary1 cook1 strain and serve4 ,a little white wine may be added to the gravy4 ,no4 #da--,,partridge ,,with ,,sauerkraut4 ,quantity for #f ,persons4 #b young partridges #a lbs4 of sauerkraut #b tbsps4 of butter #b thin slices of bacon #a wineglassful of white wine ,water for the sauerkraut #a tbsp4 of flour #a apple ,preparation3 ,the partridges are cleaned1 singed1 dressed and wiped out1 bacon slices tied on and fried in #b tablespoonfuls of butter for #ae minutes4 ,if the sauerkraut is too sour1 soak it in water a while1 drain1 then put it on the stove with the partridges and a little water1 white wine1 sliced apple1 cover and stew slowly for #b hours4 ,when the birds are tender1 take off the bacon1 stir a little flour into the sauerkraut2 cook for a few minutes and serve with the birds4 ,no4 #db--;,,fine ,,ragout ,,of ,,partridge4 ,quantity for #f ,persons4 #c young partridges #a pint champignons #a piece of bacon for larding lb4 goose liver or calf sweetbreads ,salt ,for the ,gravy4 #c tbsps4 of butter #c tbsps4 of flour ,broth from the bones #c tbsps4 of red wine #c tbsps4 of ,madeira #a tsp4 of meat extract ,the champignon juice #c pepper-corns ,salt #a pinch of sugar ,for the ,dumplings4 ,heart1 liver1 gizzard1 some meat from the bones #a soaked roll #b eggs ,salt1 pepper ,some butter to fry the dumplings ,a few slices of toasted wheat bread #a tbsp4 of butter ,preparation3 ,the partridges are well prepared4 ,cut off the breast and drum sticks and all other meat from the bones4 ,the latter are cracked1 put on the fire with #c tablespoonfuls of butter and flour1 fried quickly1 then #a qts4 of water1 the champignon juice1 some salt1 #c pepper-corns added and boiled slowly for #b hours to make to qt4 of broth4 ,season this broth with red wine1 ,madeira1 meat extract1 sugar and strain it4 ,lard the breasts and fry them and the drum sticks or legs in butter4 ,cover and stew slowly for hour until done4 ,drip the lemon juice on the goose liver1 salt it and fry it in butter4 ,if you have sweetbreads instead of goose liver1 parboil in salt water for #aj minutes1 remove the skin1 drip on lemon juice and fry in butter4 ,to make the dumplings1 chop the liver1 heart1 gizzard and meat from the bones very fine and mix well with the soaked roll1 one egg1 butter1 salt1 pepper1 some chopped champignons and shape into dumplings4 ,fry these light brown in butter or cook #aj minutes in broth4 ,toast the wheat bread slices1 cut each partridge breast into #d pieces1 also the goose liver or sweetbreads4 ,place the toast on a hot platter1 then on this the meat1 breast1 legs and the goose liver or sweetbreads4 ,put the champignons into the gravy and pour hot over the meat4 ,garnish the dish with the dumplings4 ,this ragout may be made of capon1 quail1 hazel hen1 snow hen1 pheasant or snipe4 ,no4 #dc--;,,blackbirds4 ,quantity for #f ,persons4 #ab blackbirds lb4 of butter #a pinch of salt #a pinch of pepper tbsp4 of flour tbsp4 of white wine cup of water or broth #f juniper berries ,for ,stuffing4 ,the intestines of the birds #b rolls tsp4 of lemon juice ,some salt and pepper #b tbsps4 of butter ,preparation3 ,the blackbirds must be fresh4 ,they are cleaned1 the head skinned1 the eyes taken out and bill and claws chopped off a bit4 ,the legs are turned inward1 the right foot stuck through the eye sockets and the claws joined4 ,the intestines are taken out and the gizzard removed4 ,juniper berries and the cleaned intestines are chopped fine1 seasoned with salt1 pepper1 teaspoonful of lemon juice and #b tablespoonfuls of butter4 ,this stuffing is put into the birds and the openings closed1 fastening with toothpicks4 ,they are then closely packed into a pan and the browned hot butter poured on1 seasoned with more salt1 pepper and #e pulverized juniper berries1 then fried #ae minutes1 turning them over several times4 ,the rolls are sliced and toasted1 placed on a platter and the birds arranged neatly on the toast after removing the toothpicks4 ,for the gravy1 brown tablespoonful of flour in the drippings1 add water1 wine1 cook1 strain and serve with the birds4 ,you may drip some gravy on the toasted roll slices to make them more palatable4 ,no4 #dd--,,leipzig ,,larks4 ,these birds are prepared just like the blackbirds in ,no4 #dc4 ,the intestines may also be used for the filling4 ,no4 #de--;,,fried ,,snipes4 ,quantity for #f ,persons4 #c snipes lb4 of butter ,salt1 pepper tbsp4 of flour #a toasted rolls ,some broth ,bacon slices to tie around them ,preparation3 ,the snipes are prepared the same as the blackbirds or larks in ,no4 #dc and ,no4 #dd4 ,the gizzard is removed1 the bacon slices are tied around the birds1 after salting and peppering inside and outside2 then fry them in butter for #bj minutes and serve them on the toast which has been soaked with some of the gravy4 ,for the gravy1 stir tablespoonful of flour into the drippings1 add broth1 cook1 strain and serve with the birds4 ,these are garnished with snipe on toast made from the intestines4 ,no4 #df--,,snipe ,,on ,,toast4 ,quantity for #f ,persons4 ,intestines from the #c birds with the gizzard removed #a tbsps4 of butter #a yolk of egg #a tbsps4 of red wine #a tsp4 of chopped capers ,salt1 pepper ,a few drops of lemon juice cup of bread crumbs #b rolls1 sliced ,some butter #a tbsp4 ,parmesan cheese ,preparation3 ,the cleaned intestines are chopped and mixed well with butter1 yolk of egg1 red wine1 parsley1 capers1 salt1 pepper1 bread crumbs and lemon juice4 ,cut the rolls in slices inch thick1 cut off the crust1 toast them and put the above stuffing on thick1 sprinkle some ,parmesan cheese over and drip melted butter on1 then bake them in the oven for #e minutes and place around the fried snipes4 ,no4 #dg--;,,fried ,,woodcock4 ,quantity for #f ,persons4 #a woodcock lb4 of butter lb4 of bacon for larding ,salt qt4 of sour cream pt4 of bouillon or broth ,preparation3 ,the woodcock may hang #e days before being cooked4 ,skin1 dress and pound it1 wash and dry it well and salt it inside and outside1 then lard with bacon4 ,the woodcock is fried in the butter1 the cream and broth are poured on gradually and the bird stewed for #b hours1 basting frequently4 ,by this time the gravy will be boiled down and smooth1 strain it and serve with the bird4 ,no4 #dh--;,,another ,,form ,,of ,,fried ,,woodcock4 ,quantity for #f ,persons4 #a woodcock or hen #a bottle of red wine #a bottle wine vinegar #c bay-leaves #aj pepper-corns #g cloves #a onion1 sliced #a carrot1 sliced ,a little thyme ,bacon slices lb4 of butter ,salt #a pt4 sour cream #a pt4 bouillon ,preparation3 ,the woodcock is cleaned1 dressed1 tied1 pressed into a jar and the bottle of red wine is emptied into this4 ,the vinegar is boiled together with bay-leaves1 pepper-corns1 cloves1 onion1 carrot1 thyme and when cooled1 also poured on the bird2 in this it remains #b to #c days4 ,after this time the bird is taken out1 dried1 rubbed with salt1 bacon slices tied around it1 fried in the butter1 and stewed for #b hours1 basting frequently with cream and bouillon4 ,the gravy is strained1 the bacon slices are taken off the bird4 ,it is served on a platter1 some gravy poured over the bird and the rest served separately4 ,remarks3 ,you may serve a ,madeira or pickle gravy with it4 ,no4 #di--,,roast ,,wild ,,duck4 ,quantity for #f-h ,persons4 #b young1 wild ducks #a pt4 water lb4 of butter ,bacon slices #b cloves #a bay-leaf #a onion1 sliced #b tbsps4 of flour #a wineglassful of red wine ,salt #f pepper-corns ,preparation3 ,the ducks are picked1 singed1 dressed1 washed and skinned1 salted inside and outside and tied into bacon slices4 ,the prepared ducks are put into a stewpot over the fire with #a pt4 of water1 onion1 cloves1 pepper-corns1 bay-leaves4 ,cover and stew4 ,when the water is boiled down1 pour the lb4 of hot butter over them and add a little water or broth so that the butter may not get too brown1 also add the red wine4 #ae minutes before they are done1 stir in the flour1 add more broth or water if necessary and cook4 ,the ducks should be of a nice golden brown color4 ,serve them with the strained gravy4 ,no4 #ej--,,roast ,,capons4 ,quantity for #f ,persons4 #a capon ,salt lb4 of butter ,bacon for larding ,for the ,gravy4 #a tbsp4 of flour #a tbsp4 of wine ,preparation3 ,the capon is picked1 dressed1 the breast and drum sticks larded with bacon1 and the bird salted inside and outside4 ,then the hot butter is poured over it and roasted #a hours until done1 basting frequently with cream4 ,for the gravy1 brown the flour in the drippings1 add the wine1 and broth or water1 cook1 strain and serve with the bird4 ,no4 #ea--;,,fried ,,capon ,,ragout4 ,may be made from the capon4 ,prepare it just the same as described in ,no4 #db1 ,fine ,partridge ,ragout4 ,no4 #eb--,,stewed ,,capon4 ,quantity for #f ,persons4 #a capon ,salt #f pepper-corns #b onions1 sliced of a celery carrot1 sliced #a clove #a wineglassful of red wine #a tsp4 of lemon juice #a tsp4 of sugar pt4 champignons ,some bouillon or water lb4 of butter #b tbsps4 of flour #a bay-leaf ,preparation3 ,the capon is prepared well and tied into bacon slices1 then fried in lb4 butter for hour4 ,for the gravy1 stir in the flour1 fill up with bouillon or water mixed with a teaspoonful of meat extract and the rest of the ingredients and in this gravy stew the capon #de minutes to #a hour1 basting and turning it frequently4 ,serve the capon and strain the gravy4 ,quarter the champignons and put them into the gravy4 ,pour in the champignon juice while stewing4 ,remarks3 ,you can take oysters instead of champignons1 allowing #c or #d to each person4 ,before serving the bird1 remove bacon and strings4 ,no4 #ec--,,red ,,grouse ,,cutlets4 ,quantity for #f ,persons4 #c grouse #h tbsps4 thick1 sweet cream ,some salt #a-b eggs #a cups of roll crumbs lb4 of butter1 good measure cup of flour ,preparation3 ,the grouse or other poultry is cleaned well and the meat removed from the bones while raw4 ,chop the meat and remove skin and tendons4 ,mix with the cream and salt4 ,shape into cutlets #a inches thick1 dip into flour1 then into the well-beaten egg and finally into the bread crumbs4 ,stick small bones into the cutlets and fry in butter to a nice color4 ,these cutlets are very good served with vegetables4 ,remarks3 ,these cutlets may be made from all fine game birds1 i4e41 partridge1 pheasant1 hazel hen1 snow hen2 also from chicken4 ,from the bones you can make soup1 which will be better if the bones have been fried in butter and soup greens a little while4 ,no4 #ed--,,roast ,,poulard4 ,quantity for #f-h ,persons4 #a poulard ,salt lb4 of butter ,bacon slices to tie over the breast pt4 sweet or sour cream #a tsp4 of lemon juice #b tbsps4 of flour #a cup of water ,preparation3 ,the ,poulard or ,french pheasant is cleaned1 dressed1 washed1 dried and salted inside and outside4 ,bacon slices are tied over the breast and drum sticks4 ,roast in hot butter1 adding the water1 for #a to #a hours1 a piece of butter being put inside the bird also4 ,baste frequently with water and cream4 ,it should be roasted to a nice golden brown color4 ,serve on a hot platter after taking off the bacon and strings4 ,into the drippings stir some flour1 water or cream if necessary1 the lemon juice1 cook1 strain and serve with the bird4 ,the gravy should be smooth and of a light brown color4 ,no4 #ee--,,poulard ,,fricassee4 ,quantity for #f-h ,persons4 ,prepare like recipe ,no4 #aj1 ,chicken ,fricassee4 ,it will make a very fine side dish4 ,no4 #ef--;,,duck ,,ragout4 ,quantity for #f ,persons4 #a duck #a tbsp4 of butter #a cup of water ,salt ,for the ,gravy4 #b tbsps4 of butter #b tbsps4 of duck grease #b tbsps4 of flour #a pts4 of bouillon or water ,duck stock cup of champignon juice ,salt #f pepper-corns #c sprays of parsley #b cloves pt4 of port wine ,juice of lemon #c truffles pt4 champignons ,preparation3 ,the duck is cleaned1 dressed1 washed1 salted and fried #a to #b hours1 in #a tablespoonful of butter and #a cup of water1 basting frequently4 ,for the gravy1 brown the flour in the #b tablespoonfuls of butter1 add the duck stock and cook a little while2 then add the bouillon1 red wine or port wine1 champignon juice1 lemon juice1 salt1 pepper-corns1 cloves1 parsley and truffle parings4 ,cook the gravy for #ae-cj minutes1 strain through a fine sieve4 ,cut the champignons in half and put them into the strained gravy4 ,carve the duck and put it into the gravy too and steep another #ae minutes4 ,heap the ragout in the middle of a hot platter4 ,put the peeled truffles which were fried in #a teaspoonful of butter for #b minutes1 over the ragout4 ,garnish with puff paste scallops1 7see preparation in ,no4 #bi1 ,chapter #c1 ,puff ,paste ,patties with ,veal ,ragout71 and with dumplings4 ,these are made by chopping very fine the heart1 gizzard and liver1 mixed well with one soaked roll1 one egg1 #a tablespoonful of chopped champignons1 #a teaspoonful of chopped parsley1 #a pinch of salt1 pepper1 and nutmeg4 ,saut or dry fry 7which means cooking food in a small amount of fat7 in tablespoonful of butter and add grated roll4 ,then form small dumplings from this mixture and fry them to a light brown in butter or duck grease4 ,remarks3 ,this duck ragout is a very fine side dish4 ,,chapter #g4 ,,game4 ,game must not be soaked in water and it should be washed only when necessary and then quickly dried4 ,the flavor of game depends greatly on its preparation1 the latter makes it one of the finest dishes4 ,game ought to be fried and roasted2 boiled game is never as savory4 ,butter1 bacon and cream are the best fats in which to fry game4 ,sweet-sour victuals are best to serve with game as3 ,red cabbage1 apple sauce1 currant jelly and ,cumberland sauce4 ,no4 #a--,,roast ,,saddle ,,of ,,venison4 ,quantity for #f-aj ,persons4 #a saddle of venison ,salt #a pinch of pepper ,bacon for larding #a pt of sour cream1 good measure #a tsp4 of lemon juice #a tbsps4 of flour cupful water lb4 of butter ,preparation3 ,the deer1 fawn or doe must hang in its skin a few days before it is cooked4 ,the neck is cut off4 ,the ribs are chopped off if they are too long4 ,the skin is taken off1 the meat pounded and larded closely with bacon strips2 place a thin slice of bacon under the fillets4 ,fry the venison on both sides with part of the lb4 of butter1 put the rest of the butter into the pot or pan and roast the meat #de minutes1 basting frequently with the sour cream4 ,the roast should be pink inside and very juicy4 ,put it on a hot platter and prepare the gravy4 ,stir the flour into the frying butter1 brown it a few minutes1 add the water1 cook #e minutes and add the lemon juice1 then strain4 ,remarks3 ,the remnants of this venison may be utilized in a soup4 ,fry them with some butter or lard and soup greens and a tablespoonful of flour1 add water and cook slowly for two hours4 ,for directions refer to ,no4 #fc and #fd under ,soups1 ,chapter #a4 ,no4 #b--,,leg ,,of ,,venison4 ,quantity for #f ,persons4 #a leg of venison1 #c to #d lbs4 ,salt lb4 of butter qt4 sour cream lb4 of bacon cut in wide1 thin slices1 for lining the pan #a tbsp4 of flour cup of water lb4 bacon strips ,preparation3 ,the meat is pounded on both sides1 washed1 dried1 skinned and larded with bacon4 ,the joint of the leg is chopped4 ,scald the leg with a pint of boiling water and place it into the hot butter in the roasting pan1 brown it on both sides1 then place the bacon slices on the bottom of the pan and the leg of venison on top of them1 roast in the oven for one hour1 basting it often with spoonfuls of cream4 ,the ,gravy3 ,after the leg of venison is done1 stir the flour into the drippings1 brown it for #b minutes1 then add the water1 cook for #e minutes and strain4 ,remarks3 ,with a tablespoonful of red wine you can improve the gravy4 ,if you wish to have the meat rare1 allow hour for roasting4 ,add or subtract some of the time for frying according to the size of the piece of venison4 ,no4 #c--,,venison ,,cutlets4 #b lbs4 of venison from back or loin ,salt ,scant lb4 of butter ,for the ,gravy4 lb4 of butter #c tbsps4 of flour #a qt4 of water pt4 of ,madeira ,some soup greens #a pinch of sugar ,salt #a clove #a tsp4 of meat extract tsp4 of lemon juice #a pinch of pepper ,preparation3 ,the meat is skinned1 cut into inch slices1 each having a rib bone1 then they are pounded on both sides and salted4 ,chop the scraps and fry them with the soup greens1 light brown in hot butter1 stir in the flour and brown it1 add the water and season with salt1 pepper1 sugar1 lemon juice1 ,madeira and clove and cook slowly for #a hours4 ,strain the gravy and put into it the meat extract and truffle slices and stew a little while4 ,the cutlets are fried #d minutes in the lb4 of butter2 serve on a hot platter and pour the gravy1 which should be smooth1 over it4 ,remarks3 ,you may also pour tomato or champignon gravy over the meat4 ,the platter with the cutlets would look well garnished with puff paste scallops4 ,no4 #d--;,,deer ,,or ,,doe ,,liver4 ,quantity for #b ,persons4 #a deer or doe liver ,salt #a pinch of pepper lb4 of butter #a tbsp4 of chopped onion #b tbsps4 of vinegar #b tbsps4 of water tsp4 of meat extract tbsp4 of flour ,preparation3 ,the liver is washed and dried4 ,trim off the membrane1 cut into even thin slices1 salt and pepper and fry quickly in the hot butter4 ,onion and flour are stirred in and stewed with the liver4 ,then the water1 vinegar and meat extract are added and cooked well2 when done1 serve at once because the liver will get hard and tough when standing4 ,no4 #e--,,venison ,,ragout4 ,quantity for #f ,persons4 #c-d lbs4 of venison lb4 of butter #d tbsps4 of flour #a qts4 of water onion1 sliced #f pepper-corns #b cloves #a bay-leaf ,juice of lemon #a tumblerful of red wine ,salt ,preparation3 ,the meat is cut into #c inch squares4 ,the lb4 of butter is browned with the flour1 then water is added and all the spices and cooked #e minutes4 ,the meat is put into this gravy1 the pot well covered and hour before done1 the red wine is added4 ,if the gravy has boiled down too far1 add some more water4 ,when the ragout is done1 take out the meat1 strain the gravy and pour it over the meat1 serve on a hot platter4 ,the gravy should be smooth4 ,this meat should be cooked in an iron pot4 ,remarks3 ,potato dumplings are nice with venison ragout4 ,no4 #f--,,to ,,carve ,a ,,leg ,,of ,,venison4 ,leg of deer1 doe or reindeer may be carved like a leg of veal4 ,from the leg1 remove first the skin and membrane and you will recognize the parts called the fricandeaux4 ,on top of the leg lies a flat piece1 on the side of it a piece that has the shape of a small fillet4 ,these pieces may be used for fricassee or they may be filled and roasted4 ,you may leave these pieces on the leg and lard and roast it with them4 ,the tail end is chopped off1 chopped in small pieces1 and with the last ribs which are attached to it1 a soup is cooked4 ,remarks3 ,all uncooked game keeps in vinegar or milk4 ,no4 #g--,,saddle ,,of ,,venison4 ,quantity for #ad-af ,persons4 #a saddle of venison1 #h to #aj lbs4 ,salt lb4 of butter lb4 of bacon for larding #a pt4 sour cream #a tsp4 of lemon juice #b tbsps4 of white wine #f pepper-corns #b cloves #b tbsps4 of flour #a cup of water #a tsp4 of meat extract1 if necessary ,preparation3 ,the joints are chopped in several places so the meat lies flat in the pan1 then it is skinned1 washed1 larded well1 salted and fried on both sides in the hot butter2 then put into the oven with all the spices and left to roast for #b to #c hours1 basting frequently with the sour cream4 ,for the gravy1 stir in the flour1 brown it a little1 then add the water and cook with the roast for #ae minutes4 ,strain the gravy and if the color is too light1 add the meat extract4 ,no4 #h--,,leg ,,of ,,venison4 ,quantity for #ad-ah ,persons4 #a leg of venison1 #aj lbs4 ,salt #f pepper-corns #b cloves lb4 of butter #a pt4 of sour cream #b tbsps4 of flour #a cup of water #a tsp4 of lemon juice #b tbsps4 of white wine lb4 of bacon for larding ,preparation3 ,the preparation is the same as described in ,no4 #g1 only the time for frying is longer1 from #c to #c hours4 ,remarks3 ,if the meat is from an old animal1 it is best to keep it in milk1 wine or vinegar for #b to #c days4 ,no4 #i--;,,another ,,form ,,of ,,leg ,,of ,,venison4 ,quantity for #ad-ah ,persons4 #a leg of venison1 #aj lbs4 ,salt ,some melted butter ,rolled out bread dough #a sheet of paper ,for the ,gravy4 lb4 of butter and lb4 of drippings ,salt #a clove #c pepper-corns #b tbsps4 of flour ,bouillon cooked from remnants #a tumblerful of port wine ,preparation3 ,the meat is skinned1 the bone trimmed out1 washed and salted4 ,a sheet of paper buttered or brushed with fine salad oil1 is wrapped around the meat1 then it is enveloped in a layer of white bread dough4 ,heat lb4 of drippings and lb4 of butter1 place the leg of venison into it and roast for #e to #e hours1 basting it often4 ,remove paper and crust1 when done1 and brush the meat with gravy4 ,the gravy is prepared by browning the flour in the drippings1 adding all the spices1 the port wine1 and the bouillon1 then cooking it well4 ,if the gravy is too greasy1 skim it off and strain before serving4 ,currant jelly or apple sauce is served with this meat4 ,no4 #aj--;,,chopped ,,steak ,,of ,,game4 ,deer1 ,doe1 ,boar or ,wild ,rabbit ,meat is ,used4 ,quantity for #f ,persons4 #c lbs4 of meat lb4 of bacon lb4 butter ,salt #a pinch of pepper ,scant lb4 of butter for frying ,for the ,gravy4 #a tbsp4 of flour #c tbsps4 of cream #a tsp4 of lemon juice cup of water #a tbsp4 of capers ,preparation3 ,the membrane and tendons are removed from the meat1 then it is chopped or ground fine together with the bacon and mixed well with lb4 of butter1 salt1 pepper and shaped into steaks4 ,the other portion of butter is heated and in this the steak is fried #aj minutes on the stove1 basting and turning often4 ,put it on a hot platter and prepare the gravy4 ,if there is too much drippings left1 take some out1 stir in the flour1 brown a few minutes1 then add all the ingredients and cook well1 pour it over the steak1 serve immediately4 ,no4 #aa--;,,cold ,,game ,,pie4 ,made ,from ,deer1 ,doe1 ,boar or ,rabbit ,meat4 ,a good way to utilize the remnants of game roasts4 ,quantity for #f ,persons4 #b lbs4 fried or roasted game lb4 of butter ,salt #a pinch of pepper #b soaked rolls #a tsp4 of grated onion lb4 of truffles1 sliced #d eggs lb4 finely chopped sardines #b soaked rolls ,some butter for the dish lb4 finely grated ,parmesan cheese ,preparation3 ,the meat is chopped or ground very fine4 ,the butter is melted--add to it the rolls1 chopped sardines 7from which the bones have been removed7 and onions1 one whole egg and #c yolks of eggs4 ,this mixture is stirred on the stove and left to stew until dry4 ,after cooling it off1 add the chopped meat1 salt and pepper4 ,press the whole through a sieve so there will be no chunks or pieces4 ,into this mass stir the truffle slices1 the beaten whites of eggs1 and the ,parmesan cheese4 ,fill a buttered dish or casserole with this mixture1 cover it1 set it in a steamer over a kettle of boiling water and boil #a hours4 ,after cooling1 turn it out on a platter1 garnish the platter with prepared lettuce4 ,this makes a fine dish for an evening dinner4 ,remarks3 ,this pie may also be served hot2 then serve a game gravy or herb gravy with it4 ,no4 #ab--;,,game ,,ragout ,,made ,,from ,,remnants4 ,quantity for #f ,persons4 #a lbs4 cold game remnants1 either deer1 doe1 rabbit or wild boar meat lb4 of bacon #a tbsp4 of butter #b tbsps4 of flour #a tbsps4 of lemon juice #a small onion ,salt #a pinch of pepper #a pt4 bouillon1 boiled from the bones cup sour or sweet cream #b vinegar or dill pickles1 sliced ,preparation3 ,the meat is cut from the bones in nice1 equal pieces4 ,the bones are brought to boil in #b qts4 of cold water and boiled down to #a pt4 of broth or bouillon4 ,cut the bacon into cubes and brown it in the butter1 onion slices and flour and add the bouillon4 ,if you have left over game gravy1 add that too1 season with salt1 pepper1 lemon juice and cream and cook slowly for #bj minutes1 then strain and cut the pickles into it4 ,put the meat pieces into this gravy and let it get hot1 but do not cook or the meat will get tough4 ,the gravy must be smooth4 ,after heating1 serve at once4 ,remarks3 ,if you wish to have the ragout very fine1 omit the pickles and take truffles or champignons instead4 ,no4 #ac--,,leg ,,or ,,saddle ,,of ,,wild ,,boar4 ,quantity for #ad-ah ,persons4 #aj-ad lbs4 of wild boar meat ,for ,pickling4 #e qts4 of vinegar #aj pepper-corns #a doz4 juniper berries #a large onion1 sliced #c cloves ,for ,frying4 #a bottle of red wine ,salt #a qt4 of bouillon ,to ,cover the ,roast4 #a lb4 grated rye bread lb4 of butter #c tbsps4 of sugar #d pulverized cloves ,for the ,gravy4 #c tbsps4 of flour mixed with some water #a tsp4 of meat extract ,preparation3 ,the roast is pounded1 the surface scored or cut in squares and the meat placed into a deep pot or jar4 ,vinegar1 pepper1 juniper berries1 cloves and onion slices are put in and left with the meat for #c days4 ,after this time take the roast out and roast it in a deep roaster with all that was on it in the jar1 except the vinegar4 ,instead of that1 pour on the red wine and bouillon1 season with salt and roast in the oven for #c hours4 ,then strew the roast with rye bread crumbs which have been mixed with lb4 of butter1 pulverized cloves and #c tablespoonfuls of sugar4 ,roast it #cj minutes longer so the crust will get hard and brown4 ,in the meantime add the flour mixed with water to the gravy and cook it a while1 then strain1 add the meat extract1 cook again1 taste for salt and spices and skim off the fat4 ,remarks3 ,the remnants of roast are utilized in the same way as those of pork roast4 ,no4 #ad--;,,how ,,to ,,skin ,a ,,rabbit4 ,hang the animal up by its hind legs on two nails1 rip the rabbit from tail to throat1 lengthwise4 ,take out the insides1 cut the bile carefully from the liver1 retain the latter and the heart and lungs1 and throw away the rest of the intestines4 ,now separate the fur skin from the inner skin1 make a cut through the fur around each ankle1 pull the legs through1 cut off the ears and pull the whole fur skin down from the hind legs over the head4 ,no4 #ae--,,rabbit ,,roast4 ,quantity for #d ,persons4 #a rabbit lb4 bacon for larding ,salt #a pinch of pepper pt4 sour or sweet cream #a tsp4 of lemon juice #a tbsps4 of flour #a cup of water ,scant lb4 of butter ,preparation3 ,the dressed rabbit is washed and dried1 head1 throat and the skin from the belly and its fore paws are cut off and the joints of its hind paws are chopped4 ,the back and legs are larded with thin slices of bacon4 ,the butter is heated and the larded hare is placed into it to roast for #de minutes4 ,season with salt and pepper and baste frequently with cream4 ,if it is an old hare1 it will require #a hours for roasting4 ,ten minutes before the hare is done1 add the lemon juice and the flour and stew #e minutes1 then pour in the water1 leave the hare in this gravy #e minutes longer1 then serve it with the strained gravy4 ,no4 #af--,,stewed ,,rabbit4 ,quantity for #d ,persons4 #a rabbit lb4 of butter lb4 of bacon #b cloves #b cups of rye bread crumbs bottle of red wine ,salt1 pepper ,preparation3 ,the rabbit is prepared as described in ,no4 #ae1 well larded1 cut into pieces large enough for each person4 ,the forelegs may be larded too4 ,these pieces are fried in lb4 of butter until they are light brown4 ,now pour the drippings into a deep roasting pot1 add the bacon slices and make a layer of hare meat1 season with salt1 pepper1 cloves and put on #a cup of rye bread crumbs4 ,over this pour the red wine4 ,after making another layer of meat and bread crumbs1 cover the pot well and stew slowly #b to #b hours4 ,serve the meat on a hot platter1 strain the gravy1 flavor and pour it over the meat4 ,if the pot cannot be closed tightly1 paste a strip of paper or cloth around the rim and cover4 ,remarks3 ,potato dumplings are good with this meat4 ,no4 #ag--;,,another ,,form ,,of ,,stewed ,,rabbit4 ,quantity for #d ,persons4 ,the preparation is the same as given under ,no4 #af with the exception of taking pt4 of sour cream instead of wine and #b tablespoonfuls of flour instead of rye bread crumbs4 ,the hare is prepared and cooked the same as given under ,no4 #af4 ,if the gravy is too thick1 add more water4 ,no4 #ah--,,rabbit ,,cutlets4 ,quantity for #d ,persons4 #a rabbit ,salt #a pinch of pepper #b eggs #a small piece of bacon ,grated wheat bread for breading #a egg ,some melted butter ,for the ,gravy4 pt4 broth #a tbsps4 of flour lb4 of butter ,juice of one lemon tsp4 of sugar ,salt #a wineglassful of red wine ,preparation3 ,all meat is cut from a well dressed rabbit1 skin and membrane removed2 the bacon and meat are chopped or ground fine1 seasoned with salt and pepper and mixed well with #b eggs and small cutlets formed4 ,the butter is heated1 the cutlets brushed with it1 then dipped into the bread crumbs and finally into the beaten egg4 ,some ribs are cut off the skeleton and stuck into each cutlet4 ,the butter for frying is put into a pan1 heated and the cutlets fried to a nice brown color4 ,the gravy has been prepared by browning the heart1 liver and lungs in #a tablespoonfuls of flour1 then adding #a pt4 of broth or water1 putting into this all the bones and seasoning with salt1 cloves1 and #d pepper-corns4 ,cook the gravy for hour and add the red wine or port wine1 lemon juice and sugar4 ,strain and serve with the cutlets4 ,garnish the platter with currant jelly4 ,no4 #ai--;,,hasenpfeffer 7,,rabbit ,,pepper74 ,quantity for #b-d ,persons4 ,the head1 neck1 breast1 lungs1 forelegs1 heart1 liver1 #a lb4 of rabbit meat or lean pork ,some vinegar #a small onion lb4 of bacon or butter #c tbsps4 of flour ,salt #d pepper-corns #b cloves #a bay-leaf #b pts4 of water #a tbsp4 of sugar cup of red wine 7or not7 ,preparation3 ,the head1 neck1 breast1 lungs1 heart1 liver and forelegs are cleaned well1 cut in medium large pieces and left in vinegar for #a day4 ,after the rabbit has been fried1 cut #a lb4 of pork into medium large pieces4 ,cut the bacon into small cubes and fry it1 or if you use butter1 heat this and fry the finely sliced onion and pork in it and the rabbit meat which has been soaked in vinegar4 ,for the gravy1 stir the flour into the drippings1 stew a few minutes1 then add water and all the spices and other ingredients4 ,then slowly cook the meat until tender in the gravy4 ,when it is done1 take the meat out and serve on a hot platter1 strain the gravy and pour over the meat4 ,remarks3 ,you may omit the rabbit meat and pork and use only the heart1 lungs1 liver1 head1 neck1 breast and forelegs if these are sufficient4 ,you may also stir a little vinegar into some rabbit blood and add to the gravy4 ,the liver may be omitted and fried separately4 ,no4 #bj--,,rabbit ,,liver4 ,quantity for #a ,person4 #a rabbit liver #a pinch of salt and pepper #a well-beaten egg ,some flour #a piece of butter for frying #a slice of lemon ,preparation3 ,the liver must be very fresh4 ,as soon as the rabbit is shot1 dress it1 take the liver out and prepare it the same day4 ,if you cannot do this the same day1 it is better to leave the liver and prepare it with the rabbit4 ,the fresh liver is washed1 sliced1 seasoned with salt and pepper1 dipped into egg and flour1 then fried quickly in some hot butter and served at once on a hot platter4 ,place a lemon slice on it4 ,no4 #ba--,,rabbit ,,roast ,,salad4 ,quantity for #f ,persons4 lb4 of bare roast #c medium-sized1 boiled potatoes #b hard-boiled yolks of eggs #b raw yolks of eggs pt4 fine salad oil ,wine vinegar according to taste #a tsp4 of mustard ,salt #a pinch of pepper #a tsp4 of capers #a tsp4 of sugar cupful of cream ,preparation3 ,the meat and potatoes are cut into small pieces4 ,the #b hard-boiled yolks of eggs are mixed well and stirred with the #b raw yolks1 the oil dripped in1 cream1 vinegar and the other ingredients mixed in4 ,taste the gravy and stir lightly into it the meat and potatoes1 then heap it in a glass dish1 chop the #b whites of eggs and strew over the salad4 ,no4 #bb--,,rabbit ,,pie4 #b young rabbits #a piece of bacon for larding lb4 chopped pork #a rolls #b eggs ,salt #a pinch of pepper #a tbsp4 of butter for the filling4 ,for ,frying4 lb4 of butter #c tbsps4 of flour #a qts4 of water or bouillon #a small onion bottle of white wine #a bay-leaf #f pepper-corns #a clove ,lemon peel #a small can of truffles1 sliced ,preparation3 ,shoulders and legs are cut off and the rest of the meat removed from the bones and chopped very fine1 also the pork4 ,mix this well with the soaked rolls1 eggs1 butter1 salt and pepper4 ,line the bottom and sides of the dish with this mixture4 ,the meat from the loins of the rabbits is cut into nice pieces1 fried brown in lb4 of butter and put into the pie with the sliced truffles4 ,now prepare the gravy4 ,into the butter in which the pieces of meat have been fried1 stir #c tablespoonfuls of flour1 brown and add #a qts4 of water or bouillon4 ,season it with all the spices1 onion1 salt1 bay-leaf1 pepper1 clove1 lemon juice1 white wine and the truffle peelings and cook slowly for #a hour4 ,strain the gravy and pour of it into the pie1 put on another layer of the filling1 bake in medium hot oven for #a hours or cover the dish well and set it in a steamer over a kettle of boiling water and boil #a hours4 ,the remainder of the gravy should be served hot with the pie4 ,remarks3 ,the bones are chopped up and broth cooked from them which is used for the gravy to make this rich and palatable4 ,remarks3 ,this1 pie may be served cold4 ,no4 #bc--;,,domestic ,,rabbit ,,roast4 ,quantity for #d ,persons4 #a domestic rabbit lb4 of bacon lb4 of butter cup of sour or sweet cream #a tbsps4 of flour cup of water ,salt ,preparation3 ,the domestic rabbit is prepared and cooked the same as described under ,no4 #ae1 ,rabbit ,roast4 ,no4 #bd--,,stuffed ,,domestic ,,rabbit ,,roast4 ,quantity for #d-f ,persons4 #a domestic rabbit lb4 of bacon lb4 of butter cup of sour or sweet cream #a tbsps4 of flour cup of water ,salt ,for ,stuffing4 ,heart1 liver1 kidneys of the rabbit #b soaked rolls #b eggs #a tbsp2 of butter #a tbsp4 of lemon juice ,salt1 pepper1 nutmeg ,preparation3 ,the domestic rabbit is prepared like the rabbit under ,no4 #ad1 but the legs1 neck and breast are left on1 because it is going to be stuffed4 ,it is washed well inside and outside and salted4 ,heart1 liver and kidneys are chopped fine and mixed well with the soaked rolls and the other ingredients4 ,the rabbit is filled with this stuffing and sewed up1 the back well larded and fried on all sides light brown in hot butter4 ,then it is roasted in the oven for #a hours1 basting frequently with the cream and lemon juice4 ,remarks3 ,the domestic rabbit may be made into ragout4 ,see ,no4 #e1 ,doe or ,deer ,ragout4 ,remarks3 ,the stuffing may be improved by adding champignons or truffles or lb4 of chopped pork4 ,no4 #be--,,lapins4 ,lapins1 the ,european hare1 are prepared like rabbit4 ,see ,no4 #bc and ,no4 #bd4 ,,chapter #h4 ,,fish4 ,,the ,,various ,,preparations ,,of ,,fish ,,and ,,the ,,utilizing ,,of ,,remnants4 ,every fish has a season when it is most savory4 ,during the breeding or spawning season1 no fish is good4 ,when you buy a dead fish1 observe carefully the following3 #a4 ,the meat of the fish must be firm and must not show any form of decay1 neither in smell nor taste4 #b4 ,the skin must be tight on the fish4 #c4 ,both eyes must be clear1 not milky or sunken4 #d4 ,the gills must be red and slimy4 ,fish frozen very hard are not especially good4 ,the meat of middle sized fish is more savory than that of large ones4 ,when you buy live fish1 take the lively ones1 not those that swim on their side or back4 ,the bought fish are best killed in the market4 ,the quickest way of killing a fish is to stun it with a blow on the head or neck1 then cutting its throat and its tail4 ,you scale the fish by taking hold of its tail and with a sharp knife or fish scaler scraping off the scales from there towards the head4 ,to retain the nourishing qualities of the fish1 it is not soaked in water1 only washed and boiled immediately4 ,whole fish are put on the fire with cold or hot water4 ,pieces of fish are put on with boiling water or prepared in hot butter or lard to retain the nutriment in the fish1 since the hot water or fat contracts the cells at the cuts4 ,the skin of a whole fish retains the nutriment1 therefore it may be put on the fire in cold water4 ,fish must not be covered up while cooking or frying so that the temperature will not get too high4 ,frozen fish must be thawed completely before using2 if this is not done1 the inside of the fish is mostly rare when serving it4 ,no dish will be good when the fish or meat used is prepared in a frozen state4 ,fish are dressed by making a slight cut along the whole under side and taking out all intestines4 ,the inner darker membrane must be entirely removed and the fish washed well4 ,no4 #a--,,to ,,boil4 ,whitefish1 shellfish1 pike1 codfish1 pickerel1 bass1 black bass1 white bass1 flounders1 plaice or sole1 carp1 salmon1 trout1 brook trout1 cabeljou1 river trout4 ,quantity for #f ,persons4 #c-d lbs4 of fish #d qts4 of water ,salt #aj pepper-corns #d cloves #a large onion #b bay-leaves lemon1 sliced ,preparation3 ,the fish is dressed and washed4 ,into a fish kettle pour #d qts4 of water1 all the spices and enough salt to make it quite salty4 ,place the fish on the tray of the kettle in a swimming position and bring slowly to boil #e minutes in cold or hot water1 then set back to draw hour4 ,when the meat near the gills is not bloody any more1 the fish is done4 ,before serving1 rinse it with hot water to remove the scum and place on the platter in a swimming position4 ,it is then garnished with lemon slices1 parsley1 lettuce and potatoes4 ,with the fish is served a fish gravy1 mustard gravy1 ,bearnaise gravy or fresh creamed butter1 browned butter1 mustard butter1 parsley butter1 etc4 ,no4 #b--;,,baked ,,fish4 ,any of the varieties named in ,no4 #a4 ,quantity for #f ,persons4 #c--d lbs4 of fish lb4 of fresh butter ,salt #c pepper-corns ,some flour #a cups of sour or sweet cream tsp4 of meat extract ,juice of lemon #a tbsp4 of capers #a tbsp4 of ,parmesan cheese ,preparation3 ,the fish is dressed1 washed and dried1 salted inside and outside and rolled in flour4 ,it is placed into a pan or if possible an earthen or porcelain dish in which the butter has been heated2 then put into the oven and baked for #aj minutes to a light yellow color4 ,baste with the cream and lemon juice1 sprinkle with the ,parmesan cheese1 and add the capers and pepper-corns4 ,in this gravy stew it hour1 then prepare carefully on a hot platter and serve4 ,strain the gravy through a sieve to remove all lumps1 i4e41 make it smooth4 ,if it is too thick1 add some cream or milk and pour it on the fish or serve it extra4 ,remarks3 ,this preparation is very fine4 ,a little meat extract makes the sauce look more delicate4 ,no4 #c--;,,fish ,,steamed ,,or ,,stewed ,,in ,,red ,,wine ,,gravy4 ,any one of the varieties named in ,no4 #a4 ,quantity for #f ,persons4 #c-d lbs4 of fish ,salt lb4 of butter #c tbsps4 of flour #a pt4 of water or bouillon #a pt4 of red wine #a tsp4 of meat extract onion1 sliced #c slices of lemon carrot1 sliced ,small piece of celery root #a small piece of parsley root #f pepper-corns #b cloves #b bay-leaves #a tbsp4 of sugar ,preparation3 ,the fish is dressed1 washed1 dried1 salted inside and outside and left in a cold place for #a hours4 ,the gravy is then prepared4 ,brown the butter and flour and mix in all the ingredients1 also red wine2 add water or bouillon and cook slowly #a hours and strain4 ,it must be smooth and palatable4 ,rub the salt off1 put the fish into a porcelain or earthen dish in which the ounce of butter has been melted and roast in the oven for #aj minutes1 basting frequently with the butter4 ,after this1 pour the gravy over it and stew the fish uncovered in the oven for hour4 ,remarks3 ,the pan or dish should not be much larger than the fish1 so that this is well covered with the gravy4 ,both fish and gravy are served on the same hot platter4 ,no4 #d--;,,broiled ,,or ,,roasted ,,fish4 ,any one kind named in ,no4 #a4 ,quantity for #f ,persons4 #c-d lbs4 of fish ,salt1 flour cup of roll crumbs lb4 of butter #a beaten egg ,preparation3 ,the fish is dressed1 washed and dried1 then ripped lengthwise into two halves and the bones removed4 ,then salt1 dredge with flour1 dip into beaten egg and roll in bread crumbs4 ,drip melted butter on the fish1 place into a flat pan and roast or bake in the oven1 basting with melted butter4 ,serve with brown butter gravy and garnish with lemon slices4 ,no4 #e--;,,boiled ,,salmon4 ,quantity for #f ,persons4 #c lbs4 of salmon #c qts4 of water cup of vinegar #a cup of white wine #a large onion1 sliced #b tbsps4 of salt #a tbsps4 of pepper-corns #aj whole cloves #c bay-leaves lemon1 sliced ,preparation3 ,all ingredients are put into the water and then boiled4 ,the fish is not scaled1 but the insides taken out and washed4 ,when the water boils1 set it aside1 put the fish in and let it draw - hours4 ,cooking would make it tough4 ,serve a butter or madeira gravy with the fish4 ,remarks3 ,if the fish is a salmon1 it requires #bj minutes to cook it4 ,no4 #f--,,salmon1 ,,blue4 ,quantity for #ae ,persons4 #g lbs4 of salmon #g qts4 of water bottle of white wine #a cup of wine vinegar #a tbsp4 of pepper-corns #f cloves #c bay-leaves #a onion1 sliced #a lemon1 sliced #a piece of carrot #a piece of celery root #a piece of parsley root lb4 of butter cup of salt ,preparation3 ,the is dressed1 washed and dried4 ,the vinegar is heated and poured on the fish1 then it is placed into a fish kettle in a swimming position and the water is poured on cold1 so that it almost covers the fish4 ,all the ingredients are added2 bring it to boil and set aside to simmer #a hour4 ,the fish must be served carefully and garnished with parsley and lemon slices2 potato balls are good with it4 ,for gravy1 serve creamed butter1 drawn butter1 egg gravy1 remoulade gravy or mayonnaise dressing4 ,remarks3 ,salmon is good served cold with a mayonnaise dressing4 ,no4 #g--,,salmon ,,salad4 ,quantity for #f ,persons4 #b lbs4 of salmon #b hard-boiled eggs #a raw yolk of egg ,fine salad oil #a tsp4 of mustard ,juice of #a lemon #a tbsp4 of vinegar #a tsp4 of sugar ,salt #a pinch of pepper ,preparation3 ,the boiled fish is arranged on a glass dish in a mound after being cut into nice pieces and the bones removed4 ,the gravy or dressing is made by stirring the raw yolk of egg into the boiled yolks1 adding the oil a few drops at a time1 also the lemon juice1 vinegar and the other ingredients4 ,it must be thick4 ,the dressing is poured over the salad and slightly mixed with a wooden spoon4 ,garnish the salad with hard-boiled eggs and green lettuce leaves4 ,no4 #h--,,sliced ,,salmon ,,broiled4 ,quantity for #f ,persons4 #b lbs4 of salmon ,salt cup melted butter #a tbsp4 of finely sliced onion #a bunch of parsley lb4 of butter for frying #b tbsps4 of lemon juice ,preparation3 ,the salmon is cut into #b to #c slices1 cleaned1 washed and dried well4 ,brush the slices with the cup of melted butter1 salt and put on the lemon juice1 onion slices and parsley4 ,cover the dish and put on the stove for one hour but do not fry4 ,after one hour1 put into a broiler1 broil for #aj to #ae minutes1 basting with butter and turning frequently4 ,you can also fry them in a buttered pan4 ,serve in a hot dish1 garnish with lemon slices and parsley and serve with a tomato or olive gravy1 or a cold1 sour gravy4 ,no4 #i--;,,boiled ,,salmon ,,trout4 ,quantity for #f ,persons4 #c lbs4 of salmon trout ,water enough to cover the fish ,salt pt4 of vinegar #aj pepper-corns #b cloves #a bay-leaf onion1 sliced ,preparation3 ,the fish is cleaned and washed4 ,the water with all ingredients in it is brought to boil1 the fish placed into it in a swimming position1 cooked #aj minutes and served on a hot platter4 ,a fish or egg gravy may be served with it4 ,no4 #aj--;,,fried ,,trout4 ,quantity for #f ,persons4 #c lbs4 of trout ,salt1 flour #a beaten egg lb4 of butter ,preparation3 ,the fish is dressed1 washed1 dried1 salted inside and outside1 dipped into the beaten egg and then into flour4 ,the butter is heated in a pan1 the fish fried in it to a light brown color and a butter gravy served with it4 ,no4 #aa--;,,eel1 ,,blue4 ,quantity for #f ,persons4 #c lbs4 of eel #a qts4 of water #f tbsps4 of vinegar #aj pepper-corns #b bay-leaves #d cloves sliced onion sliced lemon ,salt ,water for cooking ,preparation3 ,the eel is killed by wrapping the head into a cloth and giving it a few blows with a hatchet2 then rub it with salt from head to tail until it looks blue4 ,skin the eel by making a cut in the skin around the head and pulling this down over the tail2 if it does not strip off easily1 cut it loose with a sharp knife4 ,cut the fish into equal pieces and clean each piece separately1 pushing out the intestines and inner membrane and rubbing it with salt4 #a qts4 of water is brought to boil with #d tablespoonfuls of vinegar and the eel scalded with it4 ,heat fresh water1 #b tablespoonfuls of vinegar1 pepper-corns1 bay-leaves1 cloves1 #a onion1 lemon slices and salt2 in this water the eel is cooked slowly #ae minutes4 ,the fish is then served on lettuce leaves and garnished with lemon slices4 ,caper1 mustard or remoulade dressing is served with it4 ,this fish is good eaten cold4 ,remarks3 ,the remnants of eel may be used to make aspic or head cheese4 ,the eel broth and skin are utilized for it4 ,see ,head ,cheese and ,gelatines1 ,no4 #i ,eel in ,jelly4 ,no4 #ab--;,,baked ,,eel4 ,quantity for #f ,persons4 #c lbs4 of eel ,salt #a pinch of pepper #a beaten egg ,flour for dredging lb4 of butter or lard for frying ,preparation3 ,the eel is prepared as described in ,no4 #aa4 ,the bones are taken out of the pieces1 7these may be #c to #d inches long7 salt and pepper1 roll in beaten egg and flour and bake in hot butter to a nice brown color4 ,a ,dutch dressing may be served with it4 ,no4 #ac--;,,eel ,,in ,,beer4 ,quantity for #f ,persons4 #c lbs4 of eel #c tbsps4 of butter #b tbsps4 of flour #a qt4 of white beer onion1 sliced lemon1 sliced ,salt #a pinch of pepper #a clove bay-leaf ,preparation3 ,the eel is prepared as in ,no4 #aa1 the bones being removed from the pieces4 ,the #c tablespoonfuls of butter are stirred into the flour1 the beer added and also all the spices and lemon and onion slices4 ,cook this gravy and put in the pieces of eel to boil #bj minutes4 ,serve the eel on a hot platter1 strain the gravy and pour it over the eel4 ,the gravy must be thick and very palatable4 ,remarks3 ,if the gravy is not thick enough1 mix some more flour with water1 stir it in and let it boil4 ,no4 #ad--;,,eel ,,with ,,rice4 7,,fricassee74 ,quantity for #f ,persons4 #c lbs4 of eel lb4 of butter #b tbsps4 of flour #a pt4 of cream ,salt ,juice of #a lemon ,preparation3 ,the eel is prepared according to ,no4 #aa1 cut into #d inch pieces and cooked almost done in boiling water1 salt1 #b tablespoonfuls of vinegar1 sliced onion1 #h pepper-corns1 #b cloves1 #a bay-leaf4 ,when almost done1 take out the pieces and put them into the gravy1 which is prepared in the following way3 ,heat the butter1 stir in the flour1 add the cream and stir well until smooth1 add salt and lemon juice and let it simmer #aj minutes4 ,serve eel and dressing on a hot platter and place a rim of cooked rice around it4 ,then strew over the whole some fine minced parsley4 ,if you wish you may sprinkle chopped parsley over the eel before serving1 or you may cook the parsley in the dressing4 ,remarks3 ,the gravy must be smooth and savory4 ,no4 #ae--;,,cold ,,eel ,,roulade4 ,quantity for #f ,persons4 #c lbs4 of eel #d hard-boiled1 chopped eggs #a tbsp4 of chopped parsley #a tbsp4 of chopped capers ,juice of one lemon ,salt1 pepper tbsp4 of chopped onion ,for ,cooking4 #b qts4 of water #aj pepper-corns #c cloves #a bay-leaf #a small piece of carrot #a small piece of parsley root #a small piece of celery root ,salt onion ,preparation3 ,the eel is prepared as described in ,no4 #aa1 its head and tail cut off and ripped open lengthwise2 intestines and bones carefully taken out2 then cut it in two crosswise1 to make #d pieces4 ,these pieces are washed1 dried and rubbed with salt4 ,the four hard boiled eggs are chopped and mixed well with the chopped parsley1 onion1 capers1 lemon juice1 salt and pepper4 ,this stuffing is put inside of the four pieces of eel and these rolled up tightly and tied with string1 then each tied up in a piece of white cloth4 ,into the #b qts4 of water put all the ingredients for cooking1 and the head1 tail and skin chopped up into small pieces and cook #ae minutes4 ,this eel stock must be tasted as to seasoning1 vinegar added and the prepared pieces of eel cooked in it slowly for #de minutes4 ,leave them in the stock until pretty well cooled off1 then take them out and place them between two platters4 ,after a few hours1 take off the strings and cloth and cut them into thin slices which are served on green lettuce leaves and garnished with hard-boiled eggs4 ,you may serve them also with pickles and mayonnaise or mustard dressing4 ,remarks3 ,these eel roulades may be made into eel jelly4 ,see ,chapter ,nine1 ,no4 #i4 ,no4 #af--,,larded ,,pickerel4 ,quantity for #f ,persons4 #c lbs4 of fish lb4 of bacon ,salt #a pinch of pepper lb4 of butter #a tbsp4 of flour pt4 sweet or sour cream tsp4 of meat extract #a tbsp4 of ,parmesan cheese ,juice of lemon #a tsp4 of capers ,preparation3 ,the fish is dressed1 washed1 dried and rubbed with salt inside and outside4 ,the back is skinned by slitting the sides and pulling the skin off4 ,the back is then larded with bacon strips4 ,the butter is heated in a pan and the fish placed into it in a swimming position after dredging with flour and grated ,parmesan cheese4 ,the hot butter is dripped on1 also the lemon juice1 and the fish put into the oven to bake #ae minutes4 ,during this time baste with the butter carefully so the flour and cheese make a crust on the fish4 ,gradually add the cream and capers1 and bake the fish in this dressing for hour1 basting frequently4 ,serve on a hot platter4 ,color the gravy with the meat extract and if it is too thin1 add #a teaspoonful of flour1 mixed with cream or milk1 cook and strain4 ,the gravy is served with the fish2 garnish with potatoes and macaroni and serve with sauerkraut4 ,no4 #ag--,,larded ,,and ,,stuffed ,,pickerel4 ,quantity for #f ,persons4 #c lbs4 of fish lb4 of bacon ,salt1 pepper lb4 of butter tbsp4 of flour #a pt4 sour or sweet cream tsp4 of meat extract #a tbsp4 of ,parmesan cheese ,juice of lemon #a tsp4 of capers4 ,the ,stuffing4 #a pt4 can of champignons #b tbsps4 of butter cup of sweet cream ,salt1 pepper #a tbsp4 of flour ,preparation3 ,the preparation is the same as given in ,no4 #af4 ,the filling or stuffing is made from chopped champignons stewed in the butter1 flour1 salt1 pepper and cream4 ,this is stuffed into the fish which is then sewed up4 ,the fish is larded and cooked according to directions in ,no4 #af4 ,the gravy is also prepared as in ,no4 #af4 ,no4 #ah--,,stuffed ,,and ,,larded ,,pike4 ,quantity for #f ,persons4 ,the preparation and ingredients are the same as given under ,no4 #af and ,no4 #ag4 ,no4 #ai--;,,fish ,,fricassee ,,from ,,pickerel ,,or ,,whitefish4 ,quantity for #f ,persons4 #a pickerel or whitefish1 #c lbs4 lb4 of bacon for larding lb4 of butter #a cup of cream ,for the ,fricassee4 #ah crabs #b qts4 of salt water #a lbs4 veal sweetbreads ,juice of lemon ,salt1 pepper lb4 of butter #bj champignons #aj peeled truffles #b tbsps4 of butter #a tbsp4 of lemon juice ,preparation3 ,the fish is dressed1 washed1 dried1 the skin taken off the back and this larded with bacon4 ,then it is sprinkled with salt and put into a pan in a swimming position with lb4 of butter and #a cup of cream and fried slowly for #a hour to a golden yellow color4 ,during this time simmer the #ah crawfish or crabs in salt water for #de minutes4 ,they should not boil1 but simmer4 ,from eight crabs take out the meat and leave the other ten whole4 ,the veal sweetbreads are scalded1 the membrane removed1 salted and peppered1 the lemon juice dripped on1 then dredged with flour and fried in lb4 of butter to a nice brown color4 ,the sweetbreads are cut into nice pieces4 ,the champignons are heated in #a tablespoonful of butter2 lemon juice1 salt1 pepper1 #b tablespoonfuls of cream are added4 ,the truffles are peeled and sliced and stewed with tablespoonful of butter1 #c tablespoonfuls of bouillon1 #a pinch of salt4 ,the crab meat from the #h crabs is chopped fine and stirred with #a tablespoonful of butter and #a tablespoonfuls of flour2 add a little cream and boil4 ,the lemon juice1 salt1 pepper and #a yolk of egg are stirred in and set to cool4 ,small dumplings are formed from this mixture and fried in hot lard4 ,the batter for the dumplings must be thick2 try one first and if it does not hold together1 add more flour4 ,these small dishes must be prepared while the fish is cooking4 ,that which is done must be kept hot in hot water4 ,the fish1 when done1 is served on a hot platter in a swimming position1 three crabs are placed on the fish's back1 the other seven along its sides4 ,the pieces of sweetbread are also arranged neatly around the fish and the champignons and truffles1 as well as the fish dumplings4 ,all must be very hot and kept so until the gravy is done4 ,the ,gravy3 ,into the butter in which the sweetbreads were fried stir some flour and add bouillon or water1 pour it into the pan in which the fish was fried and cook for #b minutes1 taste and strain4 ,it must be smooth and be served with the fish4 ,remarks3 ,this is a fine dish for parties4 ,potato balls and green lettuce are served with it4 ,no4 #bj--,,pickerel ,,with ,,tomato ,,sauce4 ,quantity for #f ,persons4 #c lbs4 of pickerel1 white fish or cod fish ,salt #a sheet of paper lb4 of butter1 good measure ,gravy4 lb4 of butter lb4 of ham #f tomatoes #c tbsps4 of flour #b tbsps4 of ,parmesan cheese ,salt ,pinch of pepper pt4 bouillon pt4 of cream ,preparation3 ,the fish is dressed1 washed1 dried1 salted1 placed into a pan and lightly covered with a buttered paper4 ,then the hot butter is poured over it and it is cooked in the oven until well done1 basting frequently for about one hour4 ,in the meantime the gravy is prepared thus3 ,the ham is cut into small pieces and fried light yellow in the butter1 with onion slices and flour1 then add bouillon and cream1 season with salt1 pepper and add ,parmesan cheese2 also put in the sliced or chopped tomatoes and cook until pretty thick4 ,strain the gravy1 taste it and heat it again4 ,the fish1 which must be a nice pink color1 is brushed with the thick gravy and served in a swimming position4 ,the rest of the gravy may be served separately4 ,no4 #ba--,,pickerel ,,or ,,codfish ,,salad4 ,quantity for #f ,persons4 #a lbs4 of pickerel or codfish #b tbsps4 of butter #a scant tbsp4 of flour #a small onion #a pt4 thick cream #b yolks of eggs #a tsp4 of mustard #b tbsps4 of vinegar #a tbsp4 of salad oil ,salt #a pinch of white pepper #a tbsp4 of capers ,preparation3 ,the boiled fish is cut up into nice pieces4 ,the butter is melted1 the peeled whole onion fried light yellow in it1 then taken out4 ,stir in the flour1 add the cream and cook #e minutes4 ,the #b yolks are stirred in1 but the gravy must not cook any more1 cool it and season with salt1 mustard1 pepper1 capers1 vinegar and salad oil4 ,pour the gravy over the fish4 ,no4 #bb--;,,baked ,,red ,,snapper4 ,quantity for #f ,persons4 #c lbs4 of red snapper ,salt #a beaten egg ,some flour #a cup of rolled crackers lb4 of butter ,preparation3 ,the fish is dressed1 washed1 dried and rubbed with a little salt4 ,it is then dredged with flour1 dipped into the beaten egg and cracker crumbs4 ,the butter is heated and put on the fish1 then baked in the oven for hour until a nice brown4 ,serve a parsley gravy with it4 ,no4 #bc--,,pickerel ,,or ,,whitefish ,,with ,,sauerkraut4 ,quantity for #f ,persons4 #a lb4 boiled pickerel or whitefish #a lb4 boiled sauerkraut #a egg #a large piece of butter pt4 of cream ,some salt ,preparation3 ,a baking dish or casserole is buttered and filled with layers of sauerkraut and fish alternating4 ,the bones must have been removed and the fish cut into nice pieces4 ,there should be #c layers of sauerkraut and #b layers of fish4 ,after the dish is filled1 stir the cream with some salt and pour over the whole4 ,put a little butter on top and bake in oven for #de minutes4 ,no4 #bd--;,,boiled ,,turbot4 ,quantity for #f ,persons4 #c lbs4 of fish ,salt qt4 of wine vinegar ,preparation3 ,the turbot is drawn by making a cut across the dark side below the gills1 then rub it with salt until all slime is gone4 ,after washing it1 pour qt4 of vinegar on and let it stand for hour4 ,run the knife along the spine on the black side and slit the white side in several places to prevent the skin from bursting while cooking4 ,fins and tail are shortened4 ,put plenty of salt water into the fish kettle1 put the fish in1 white side up1 and cook slowly for #e minutes1 then set aside to simmer for hour4 ,do not cover up the kettle4 ,when serving1 the white side should be up and garnish the platter with any kind of lettuce or salad i4e41 cucumber salad1 head lettuce or endive4 ,place lemon slices on the fish or small boiled crabs4 ,serve with a butter gravy or creamed butter and potato balls4 ,no4 #be--,,turbot ,,fricassee4 ,quantity for #f ,persons4 #a lb4 of fish remnants ,a small calf's tongue pt4 of champignons #a tbsp4 of capers #c tbsps4 of butter pt4 of cream or milk ,juice of lemon ,salt1 pepper pt4 of bouillon #b tbsps4 of ,parmesan cheese #b tbsps4 of flour ,preparation3 ,the fish is cut into large pieces4 ,a baking dish is buttered and the pieces of fish placed in4 ,add #c tablespoonfuls of heated butter1 stirred with #b tablespoonfuls of flour1 the cream1 champignon juice and bouillon4 ,the latter may be omitted4 ,cook the gravy until it is smooth and add the lemon juice1 salt1 pepper1 chopped champignons and capers4 ,the tongue which has been boiled is skinned and sliced and put into the gravy1 then boiled a few minutes and tasted as to seasoning4 ,pour this gravy over the fish1 strew with ,parmesan cheese and drip on some butter4 ,place the baking dish into a dish with water and bake in the oven to a nice color4 ,no4 #bf--;,,boiled ,,red ,,snapper4 ,quantity for #f ,persons4 #c lbs4 of fish ,salt #aj pepper-corns #d cloves #b bay-leaves onion1 sliced lemon1 sliced ,water ,preparation3 ,the fish is dressed1 washed and put in a swimming position1 into water enough to cover it and brought to boil4 ,all the ingredients are added and after boiling up once1 set aside to simmer hour4 ,garnish with lemon slices and parsley4 ,serve the fish with a butter gravy mixed with fine chopped parsley or with an egg dressing4 ,no4 #bg--,,red ,,snapper ,,with ,,red ,,wine ,,dressing4 ,quantity for #f ,persons4 ,the preparation and ingredients are the same as given under ,no4 #c4 ,no4 #bh--;,,fried ,,smelt ,,or ,,sparling4 ,quantity for #f ,persons4 #c lbs4 of sparling ,salt #a egg #b tbsps4 of milk ,flour lb4 of butter for frying ,preparation3 ,the fish is dressed1 washed1 rubbed with salt and left standing for #a hours4 ,then the salt is washed off a little4 ,beat the egg with the milk1 brush the fish with it and dip it into the flour4 ,heat the butter and bake the fish in it in the oven to a nice brown color4 ,when served1 pour the drippings over4 ,no4 #bi--;,,fillet ,,of ,,shellfish1 ,,whitefish1 ,,cabeljou1 ,,sole1 ,,with ,,dressing4 ,quantity for #f ,persons4 #c lbs4 of fish lb4 of butter ,salt1 pepper ,juice of #a lemon ,fish ,bouillon4 ,bones1 skin #d pepper-corns #b cloves #a bay-leaf #b slices of lemon onion #a qts4 water ,salt ,preparation3 ,the fish is dressed1 washed1 the bones all removed and cut into equal fillets4 ,these are salted a little and left with the salt hour4 ,during this time prepare the fish bouillon4 ,the bones and skin are brought to boil in #a qts4 of water to which the pepper-corns1 cloves1 lemon and onion slices and salt have been added and then cooked until the water has boiled down to qt4 ,then put the fish fillets into a buttered pan1 season with #a pinch of pepper1 lemon juice1 the lb4 of butter placed on in pieces and cupful of the fish bouillon poured over them4 ,the pan must be covered and the fish stewed in the oven for #be minutes1 then served on a hot platter1 the drippings poured over4 ,a ,dutch gravy is served with it and the bouillon used for that4 ,see gravies or dressings1 ,dutch ,dressing4 ,no4 #cj--;,,fried ,,mackerel4 ,quantity for #f ,persons4 #c lbs4 of mackerel ,salt #a egg #b tbsps4 of milk ,flour lb4 of butter for frying ,preparation3 ,the mackerel is cleaned well1 the head chopped off and the fish split open lengthwise4 ,the bones are all taken out1 the fillets rubbed with salt and let stand for #a hour4 ,then it is washed a little1 dried1 dipped into the egg beaten with milk and into flour4 ,the butter is heated and the fillets are fried in it to a nice color for about #aj to #ae minutes4 ,serve on a hot platter1 pour the drippings over and garnish with lemon slices and parsley4 ,if the drippings are not sufficient1 make an extra gravy of drawn butter mixed with chopped parsley4 ,no4 #ca--,,rolled1 ,,stuffed ,,fish ,,fillets4 ,made from whitefish1 pickerel1 cabeljou1 shellfish1 halibut4 ,quantity for #f ,persons4 #c lbs4 of fish #a rolls1 soaked in milk #a tbsp4 of chopped parsley tbsp4 of chopped onion #a pinch of salt #a pinch of pepper #c eggs lb4 of butter ,for ,stew4 pt4 of white wine #a oz4 of butter #f pepper-corns onion #b lemon slices #c tbsps4 of lemon juice ,the ,gravy4 lb4 of butter #b tbsps4 of flour pt4 of fish gravy #c yolks of eggs ,preparation3 ,the fish is dressed1 washed1 skinned1 split open lengthwise and the bones taken out1 then it is cut into pieces #f inches long and #c inches wide4 ,the trimmings which are left1 must be fully lb4 and are chopped fine4 ,from #b eggs make scrambled eggs4 ,cream the lb4 of butter and mix it well with the soaked roll1 chopped fish trimming1 #a tablespoonful of parsley1 scrambled egg1 onion1 salt1 pepper4 ,press the whole mixture through a sieve and stir in another egg4 ,this stuffing must taste very spicy or piquant and is spread evenly on the fish fillets4 ,then roll each one up and tie it with a white string1 place them into a roasting pan1 add qt4 of water1 pt4 of white wine1 #f pepper-corns1 onion1 #b slices of lemon1 #c tablespoonfuls of lemon juice and salt4 ,the #a ounce of butter is cut into pieces and put on the fish1 then cover the pan with a buttered paper and bake in the oven hour4 ,serve on a hot platter4 ,the gravy or dressing is prepared by mixing lb4 of butter with #b tablespoonfuls of flour1 add the strained broth from the fillets1 cook and stir in #c yolks of eggs1 strain and serve with the fish fillets4 ,no4 #cb--;,,boiled ,,codfish4 ,quantity for #f ,persons4 #c lbs4 of codfish lb4 of soda #b onions ,salt #d qts4 of water ,preparation3 ,the fish is pounded well1 and put into water for #cf hours1 changing it every #ab hours and adding a teaspoonful of soda at every change4 ,after that1 skin the fish and cut it into pieces1 place it into boiling water with the salt1 and #b sliced onions1 and let it simmer for #de minutes4 ,serve it with drawn butter or mustard gravy4 ,no4 #cc--;,,codfish ,,ragout4 ,quantity for #f ,persons4 #a lbs4 of boiled codfish lb4 of butter #b tbsps4 of flour pt4 of bouillon #f pepper-corns #b bay-leaves ,salt ,a small cup of herb vinegar onion ,preparation3 ,the remnants of boiled codfish are cut in small pieces4 ,the lb4 of butter is browned1 #b tablespoonfuls of flour stirred in1 add the bouillon and season with vinegar1 onion1 pepper-corns and bay-leaves4 ,the gravy is cooked slowly hour1 seasoned and strained4 ,add the fish1 reheat but do not boil and serve on a hot platter with potatoes4 ,no4 #cd--;,,fried ,,sole4 ,quantity for #f ,persons4 #c lbs4 of fish ,salt1 white pepper #a egg #b tbsps4 of milk #a cup grated rolls ,juice of #a lemon #a onion1 sliced thin lb4 of butter for frying ,some flour ,preparation3 ,skin the fish by running a sharp knife around the tail2 loosen the skin from the meat and pull downward over the head4 ,the white side is treated the same way1 the tail and fins are shortened and the fish cut into convenient pieces4 ,every piece is cleaned well1 salted and peppered1 the lemon juice dripped on1 the slices of onion placed on top1 the pot covered up and the fish left in it to simmer #a to #b hours4 hour before serving1 each piece is dried1 dredged with flour and dipped into the egg beaten with the milk and salt and then into roll crumbs4 ,the butter is heated and in it the pieces of fish are fried to a nice brown color4 ,serve it on a hot platter1 garnish with lemon slices and parsley4 ,the drippings may be used as gravy4 ,no4 #ce--;,,baked ,,sole4 ,quantity for #f ,persons4 ,the ingredients and preparations are the same as in the preceding1 ,no4 #cd4 ,the pieces of fish are put into boiling hot lard deep enough so they float1 and baked to a golden yellow color4 ,serve with a mayonnaise or caviar gravy4 ,see ,gravies or ,dressings4 ,remarks3 ,the pieces of fish may be rolled in finely chopped or ground hazel nuts instead of bread crumbs2 this is very fine4 ,no4 #cf--;,,baked ,,gurnet4 ,quantity for #f ,persons4 #c lbs4 of fish ,salt #a egg #b tbsps4 of milk ,juice of #a lemon lb4 of butter ,preparation3 ,the fish is cleaned well1 dried1 cut in halves1 lengthwise1 the bones taken out1 salted1 seasoned with lemon juice1 dipped into egg beaten with milk and then into flour4 ,heat the butter and fry the fish in the oven for hour1 basting frequently4 ,serve a butter dressing with it4 ,no4 #cg--,,small ,,fish ,,ragouts ,,in ,,shells ,,or ,,small ,,molds2 ,,utilizing ,,remnants ,,of ,,fish4 ,quantity for #f ,persons4 #a lb4 of boiled fish #a oz4 of butter #b tbsps4 of flour pt4 of sweet or sour cream ,juice of lemon #a tbsp4 of ,parmesan cheese #c tbsps4 of white wine ,salt1 white pepper #b tbsps4 of roll crumbs #a small piece of butter ,preparation3 ,the butter is heated1 the flour stirred in1 also the cream1 wine and lemon juice and boiled4 ,this gravy should be thick2 if too thick1 add more cream or milk1 salt1 pepper and ,parmesan cheese1 then boil one minute4 ,cut the fish into small pieces and put into the gravy4 ,butter the shells or molds and fill with this mixture1 strew the bread crumbs on and bake in the oven about #aj minutes1 to a light yellow color4 ,serve immediately after taking out of the oven4 ,remarks3 ,this dish may be served as a fine side dish together with head lettuce4 ,no4 #ch--;,,fish ,,croquettes4 ,quantity for #f ,persons4 #a lb4 of boiled fish #a oz4 of butter #c tbsps4 of flour pt4 of cream #c yolks of eggs #a tbsp4 of4 lemon juice ,salt #a pinch of pepper #b whites of eggs1 beaten with #a tbsp4 of milk ,flour ,lard enough for frying ,preparation3 ,the fish is cut into small pieces4 ,the butter is melted1 the #c tablespoonfuls of flour stirred in1 then add cream and season with lemon juice1 salt and pepper4 ,this gravy is cooked a few minutes and must be thick1 the #c yolks of eggs are stirred in and the fish added4 ,after this mixture has cooled off1 small croquettes are formed which are dipped into the white of egg and flour or bread crumbs4 ,heat the lard to the boiling point1 7it must be deep enough so the croquettes will float in it7 and bake them to a golden yellow color4 ,remarks3 ,fry one croquette first2 if it should not hold together1 add more flour4 ,no4 #ci--;,,fish ,,cutlets4 ,quantity for #f ,persons4 ,the preparation and ingredients are the same as under ,no4 #ch4 ,form small cutlets1 bread them the same as the croquettes and fry them in butter to a nice color4 ,you may improve them with champignons or crab tails4 ,no4 #dj--;,,fish ,,and ,,potato ,,pudding4 ,quantity for #f ,persons4 #a lbs4 of boiled fish #c lbs4 potatoes #a pt4 of cream or milk lb4 of butter #b tbsps4 of ,parmesan cheese ,salt1 pepper #a tbsp4 of capers #a tbsp4 of roll crumbs #b tbsps4 of flour ,preparation3 ,the boiled fish is cut up fine1 the bones all taken out2 the raw potatoes peeled and sliced fine4 ,the baking dish or casserole is buttered and a layer of potatoes alternating with a layer of fish put in so that the last layer will be potatoes4 ,the gravy is made by heating the butter1 stirring in the flour1 adding the cream1 salt1 pepper1 ,parmesan cheese and capers4 ,cook one minute1 then pour over the layers of fish and potatoes4 ,strew a few bread crumbs on top and place the pieces of butter on1 then bake slowly #a hours4 ,serve in the dish with head lettuce4 ,no4 #da--,,salted ,,codfish ,,croquettes4 ,quantity for #f ,persons4 ,the preparation and ingredients are the same as given under ,no4 #ch1 ,fish ,croquettes4 ,if the codfish is too salty1 soak it in water a few hours or simmer in boiling water a few minutes4 ,no4 #db--;,,codfish ,,hash4 ,quantity for #f ,persons4 #a lbs4 of codfish #a small piece of butter #a tbsp4 of flour pt4 of cream ,preparation3 ,the codfish is picked to pieces4 ,if it is too salty1 soak it a few hours4 ,heat the butter1 stir in the flour1 cream and fish and cook for #aj minutes4 ,toast slices of wheat bread and serve the fish hash on this4 ,no4 #dc--;,,fried ,,fresh ,,herring4 ,quantity for #f ,persons4 #ab fresh herring ,salt lb4 of butter or lard #a cup of flour ,for the ,gravy4 ,juice of #a lemon lb4 butter #a tbsp4 parsley ,preparation3 ,the head of the herring must have a yellow color1 if it looks reddish1 the herring is stale4 ,the herring is dressed1 washed1 salted for #de minutes1 then it is dried and rolled in flour1 that has been mixed with salt and pepper4 ,heat the butter or fat and fry the herring in it to a nice color1 turning occasionally4 ,for the gravy1 brown the butter1 add the juice of the lemon and finely chopped parsley4 ,serve the herring on a hot platter and pour the gravy over it4 ,no4 #dd--,,to ,,marinate ,,or ,,pickle ,,fried ,,herring4 ,quantity for #f ,persons4 #ab fresh herring ,salt #a cup of flour lb4 of butter or lard ,for ,marinating4 qt4 vinegar qt4 water #a large onion1 sliced #f cloves #f bay-leaves ,some ,salt #bj pepper-corns ,preparation3 ,the herring are dressed1 washed1 salted for #de minutes2 after that they are dried1 then rolled in flour mixed with salt and pepper and fried in butter or lard to a nice color4 ,for marinating1 boil vinegar1 water1 pepper1 cloves1 bay-leaves1 sliced onion and salt and cool it4 ,the fried herring are cooled and put into a stone jar and the fluid poured over4 ,to be prepared one day before serving4 ,no4 #de--,,marinated ,,salt ,,herring4 ,quantity for #f ,persons4 #f salt herring #a pt4 sour or sweet cream or milk #b sour apples #ab pepper-corns #d cloves #b bay-leaves ,vinegar to taste #a small onion ,preparation3 ,the salt herring are soaked for one day1 then dressed and skinned4 ,if you wish1 you may cut them into pieces or leave them whole and put them into a dish4 ,the gravy is then prepared4 ,the milt and roe1 taken out of the herring1 are well cleaned1 chopped and beaten with vinegar1 cream1 grated apples and onions1 pepper1 cloves and bay-leaves4 ,pour this dressing over the herring and let stand for to #a day4 ,serve the herring in the gravy and potatoes in their jackets4 ,remarks3 ,sour cream is best to use for marinating salt herring4 ,this preparation is very good4 ,no4 #df--,,marinated ,,salt ,,herring4 ,a ,simple ,way4 ,quantity for #f ,persons4 #f salt herring #a pt4 wine vinegar #a large onion1 sliced #ab pepper-corns #f cloves #b bay-leaves ,preparation3 ,the herring are dressed1 skinned and soaked in water for day1 then cut into desirable pieces or left whole4 ,cook the vinegar with pt4 of water and cool4 ,put all the spices on the herring and pour the cold vinegar over4 ,the milt may be put in also4 ,no4 #dg--;,,herring ,,salad4 ,quantity for #f ,persons4 #c salt herring #ae boiled1 peeled potatoes #c apples lb4 cold roast lb4 tongue sausage lb4 pickled beets #b salt pickles #b pepper pickles #a onion #a tsp4 mustard #d tbsp4 of oil #a pinch of salt ,pepper #a pinch of sugar ,vinegar to taste pt4 bouillon #c hard-boiled eggs ,preparation3 ,the herring are soaked in water for day1 then dressed1 skinned1 the bones taken out1 and cut into equal parts4 ,potatoes1 apples1 roast1 sausage1 eggs1 onion1 pickles1 beets are all cut up1 mixed well and seasoned with oil1 salt1 pepper1 mustard1 sugar and vinegar1 then bouillon added4 ,the salad is served in a glass dish and garnished with minced white of egg1 yolk of egg1 pickles and beets4 ,you may also garnish with sardines cut in halves and rolled4 ,no4 #dh--;,,boiled ,,lobster4 ,quantity for #f ,persons4 #c lobsters1 #b lbs4 ,boiling water ,salt #ab pepper-corns ,preparation3 ,the lobster is cleaned in water with a brush1 by taking hold of its back with the left hand and using the brush with the right4 ,in this way it is harmless4 ,the water is brought to boil in the meantime with salt and the #ab pepper-corns1 then the lobsters are put in head first1 which kills them instantly4 ,boil #e minutes1 then set aside to simmer #de minutes4 ,after this time take out the lobsters1 dry them and put them on a board1 break off the claws and tail and split the body into halves from head to tail4 ,arrange these halves upright on a platter1 put a bunch of parsley in the top1 place lettuce leaves around and garnish neatly with the tails1 cracked claws and legs4 ,creamed butter or butter balls are served with it1 also a mayonnaise dressing4 ,remarks3 ,claws and legs are placed into a cloth and carefully cracked so the meat is not crushed4 ,large lobsters may boil #a hour4 ,no4 #di--;,,cold ,,lobster4 ,quantity for #f ,persons4 ,preparation and ingredients are the same as in the preceding1 ,no4 #dh4 ,when the lobster is done1 pour a cupful of cold water into the hot water and let the lobster cool in it4 ,then take it out1 dry it and press it under a heavy board for one hour4 ,when serving1 brush it with oil and prepare it like the warm lobster4 ,a mayonnaise dressing is nice with it4 ,no4 #ej--,,lobster ,,croquettes ,,or ,,cutlets4 ,quantity for #f ,persons4 ,utilizing remnants of lobsters4 ,the preparation and ingredients are the same as those given under ,no4 #ch and #ci1 ,fish ,croquettes or ,cutlets4 ,no4 #ea--,,lobster ,,ragout ,,in ,,shells ,,or ,,on ,,toast4 ,quantity for #f ,persons4 #b lobsters1 #c lbs4 lb4 of butter #b tbsps4 of flour pt4 bouillon #a tsp4 of meat extract #a pinch of salt #a pinch of pepper #a pinch of sugar #a tbsp4 of lemon juice #d pepper-corns #a clove bay-leaf of an onion #b tbsps4 of ,madeira pt4 of white wine pt4 of champignons #c truffles #a cup tomatoes ,preparation3 ,the lobster is prepared as given under ,no4 #dh4 ,after the lobster is cooked1 all meat is picked out1 reserving the coral1 which is pulverized4 ,the lb4 of butter is browned with the flour1 bouillon or water added and the coral put in4 ,meat extract1 salt1 pepper1 sugar1 lemon juice1 cloves1 bay-leaf1 onion1 ,madeira1 white wine and tomatoes added and smooth4 ,it is strained and must be about of a pint1 this is all cooked hour4 ,this gravy must be very savory4 ,the champignons are cut into small pieces1 the truffles peeled and chopped1 then add the champignons1 truffles and lobster to the strained gravy4 ,this mixture is filled into buttered shells or small molds and baked in the oven for #e to #aj minutes4 ,serve on slices of toast4 ,remarks3 ,this is a fine side dish4 ,no4 #eb--;,,baked ,,lobster4 ,quantity for #f ,persons4 ,the preparation and ingredients are the same as given under ,no4 #dh4 ,when the lobster is cooked and split1 hot butter is dripped on and the lobster baked in it for #aj to #ae minutes4 ,a mayonnaise dressing and chopped pickles are nice with it4 ,remarks3 ,it is best to bake the lobster in a gas oven4 ,no4 #ec--;,,boiled ,,crawfish ,,or ,,crabs4 ,quantity for #f ,persons4 #bd crabs ,sufficient water #b tbsps4 of caraway ,salt #a large onion1 sliced ,the ,gravy4 lb4 of butter #b tbsps4 of chopped parsley ,preparation3 ,the crabs are cleaned like the lobster4 ,see ,no4 #dh4 ,the water with caraway seeds1 salt and sliced onion is boiled and the crabs put in one by one4 ,the water must boil constantly1 so that the crabs are killed instantly4 ,boil #c minutes1 then set aside to simmer to #a hour4 ,serve the hot crabs on a napkin4 ,for gravy or dressing1 take hot butter mixed with minced parsley4 ,no4 #ed--;,,crab ,,cutlets ,,with ,,vegetables4 ,quantity for #f ,persons4 #cf crabs #a oz4 of butter #b yolks of eggs #a egg ,salt1 pepper #a tsp4 of lemon juice #a cupful of roll crumbs lb4 of butter for frying ,preparation3 ,the crabs are prepared and cooked as given under ,no4 #ec4 ,the meat picked out1 #ah claws or legs laid aside4 ,the meat is coarsely minced1 then mixed well with creamed butter1 #b yolks of eggs1 lemon juice1 salt and pepper and small croquettes made from this mixture4 ,dip in beaten egg and roll crumbs4 ,heat the butter and fry these croquettes in it on both sides to a nice color4 ,into each put a claw or leg4 ,arrange the croquettes around asparagus or peas4 ,remarks3 ,a good crab dressing may be prepared from the meat of crabs4 ,no4 #ee--;,,crab ,,ragout4 ,quantity for #f ,persons4 #ej crabs lb4 of butter #c tbsps4 of flour #a pt4 bouillon ,some champignon water wineglassful of white wine #a tbsp4 of lemon juice #a pinch of salt and pepper #b yolks of eggs pt4 champignons ,preparation3 ,the crabs or crawfish are cooked the same way as given under ,no4 #ec1 the meat all picked out1 also out of the tails and cut into small pieces4 ,the coral is pulverized and cooked in lb4 of butter together with flour browned in it4 ,the bouillon1 the champignon juice1 white wine1 lemon juice1 salt and pepper are added and cooked for #ae minutes in a covered pan4 ,this gravy is then strained through a fine sieve and the crab meat and champignons put in4 ,this mixture is filled into shells or patties and baked in oven #e minutes4 7,see ,chapter #c1 ,no4 #bi1 ,veal ,sweetbread ,patties74 ,you can also serve this ragout on toast4 ,no4 #ef--,,oysters4 ,quantity for #f ,persons4 #f doz4 oysters #a lemon ,preparation3 ,the oysters are opened with an oyster knife and cleaned with a small knife1 then placed neatly on a platter covered with a napkin1 garnishing with slices of lemon4 ,no4 #eg--,,oyster ,,patties4 ,quantity for #f ,persons4 #b doz4 oysters #a tbsp4 of butter #a tbsp4 of flour #a tsp4 of lemon juice ,salt1 pepper ,pie crust #b tbsps4 of cream ,preparation3 ,the butter is melted1 flour1 cream1 lemon juice1 salt1 pepper and oysters put in1 then boiled up once4 ,small patties are made as given under ,chapter #c1 ,no4 #bi1 ,veal ,sweet ,bread ,patties4 ,fill the patties with the oyster ragout1 bake in oven a few minutes1 then serve at once4 ,this is a fine dish4 ,no4 #eh--;,,fried ,,oysters ,,or ,,clams4 ,quantity for #f ,persons4 #c doz4 oysters ,salt1 pepper #a cupful of fine roll crumbs lb4 of butter ,some lemon juice ,preparation3 ,the prepared oysters are put into a dish1 the lemon juice dripped on and breaded with crumbs1 which are mixed with salt and pepper4 ,in the meantime brown the butter and fry the oysters crisp1 turning frequently4 ,serve them with spinage1 sauerkraut and fish4 ,no4 #ei--,,oyster ,,or ,,clam ,,salad4 ,quantity for #f ,persons4 #ej oysters or clams ,juice of #b lemons ,salt1 white pepper #b tbsps4 of chopped parsley #d tbsps4 of oil ,preparation3 ,the oysters or clams are mixed with the other ingredients1 put into a glass dish and garnished with green lettuce leaves4 ,no4 #fj--,,oyster ,,or ,,clam ,,pudding ,,with ,,rice4 ,quantity for #f ,persons4 #ej clams #a pt4 white wine #a tsp4 of salt ,for the ,rice4 lb4 of rice #a pt4 bouillon ,for the ,gravy4 lb4 of butter #c tbsps4 of flour pt4 cream or milk #a tbsp4 of lemon juice #c yolks of egg tbsp4 of ,parmesan cheese #b tbsps4 chopped champignons ,preparation3 ,the clams are cleaned in cold water with a brush4 ,change the water several times until it remains clear4 ,the white wine and salt are put into a dish and the clams put in and shaken over the fire until they open4 ,the inside is then taken out1 the shells thrown away4 ,the clam liquor is used for dressing or gravy4 ,heat lb4 of butter1 stir in the flour and add cream1 the liquor from the clams1 chopped champignons and let it boil a few minutes1 stirring constantly2 then stir in the #c yolks of eggs and set aside4 ,while the clams and dressing are being prepared1 the rice is cooked with the bouillon to a thick mush4 ,a baking dish or casserole is buttered and filled with layers of rice alternating with layers of clams1 rice for the top layer4 ,the prepared gravy or dressing is then poured on1 cheese strewn over1 #a tablespoonful of hot butter dripped on and then baked in the oven for #bj minutes4 ,this dish may also be made of fresh oysters4 ,no4 #fa--,,salmon ,,steak4 ,quantity for #f ,persons4 #b-c lbs4 of salmon in #f slices #i tsps4 of lemon juice #b medium-sized onions #a bunch of parsley ,pepper #ab tbsps4 of fine oil ,salt ,preparation3 ,the steaks should be cut in #f neat medium-sized pieces from the middle of the fish1 sprinkle with salt and pepper1 pour #a tablespoonfuls of lemon juice on each steak1 the onion must be thinly sliced1 and the slices put on the steaks1 also the parsley2 then spread #a tablespoonful of oil on each steak and let them lie for #a hours2 get cooking utensil very hot1 then remove the onions and parsley from each slice of fish1 spread another tablespoonful of oil on each and broil for #e minutes4 ,serve on a hot platter and garnish with lemon slices and parsley4 ,an olive sauce should be served with this dish4 ,,chapter #i4 ,,head ,,cheese ,,and ,,gelatines4 ,the various preparations of ,gelatines1 ,aspic1 ,headcheese1 ,poultry and ,fish ,jellies4 ,no4 #a--;,,how ,,to ,,prepare ,,gelatine4 #d lbs4 of pork sward or skin #d lbs4 of pig's feet #f qts4 of water #g whites of eggs and the shells #a qt4 of white wine ,juice of #c lemons ,preparation3 ,the pork sward and pig's feet are cleaned well in cold water1 then put in cold water and brought to boil4 ,as soon as they begin to boil1 pour this water off and cut the sward up into small pieces1 chop the feet into several pieces and put on the stove with #f qts4 of cold water to boil for #g hours4 ,the feet may be taken out before this time if you wish to use them for a meal4 ,the broth must boil down to #b qts42 this is strained through a fine sieve1 set aside to cool1 and all fat removed from the top4 ,whites of eggs1 wine and lemon juice are thoroughly beaten together2 the egg shells are crushed and all this put into the broth4 ,then put the broth over the fire once more and stir constantly until it boils4 ,remove at once1 cover up the pot and place it in a moderate oven until the liquid is perfectly clarified4 ,put a clean white cloth over a pot and strain the broth through it4 ,this must be as clear as water4 ,put into glass jars1 seal and set them in a boiler with water at the bottom1 the jars resting on a tray4 ,cover the kettle and boil for #a hour4 ,this gelatine will keep and may be used for sweet or sour gelatines4 ,remarks3 ,the pig's feet may be served with a brown sweet-sour gravy4 ,they may be eaten cold if put in vinegar1 onion slices1 salt and pepper-corns for #b days4 ,no4 #b--,,meat ,,gelatine ,,for ,,patients4 ,quantity #a qts4 #a lb4 of beef #b lbs4 veal cartilage ,salt qt4 of water #a small carrot ,preparation3 ,the beef and the veal cartilage are washed and cut into small pieces1 the carrot is scraped1 but left whole4 ,then this meat1 the carrot and #a pinch of salt are put into a glass jar with qt4 of water1 sealed and slowly cooked in a boiler with water at the bottom1 the jar resting on a tray1 for #d hours4 ,after that1 strain the broth1 let it get cold and remove the fat1 then serve it to the patient in spoonfuls4 ,remarks3 ,instead of beef1 you may use poultry4 ,no4 #c--;,,gelatine ,,or ,,headcheese ,,from ,,poultry ,,bouillon4 ,quantity for #d-f ,persons4 #a young1 fried or boiled chicken qt4 good beef bouillon #b tbsps4 of ,madeira or white wine tsp4 of meat extract #e layers of box of white gelatine #b sour pickles4 ,preparation3 ,the fried chicken is cut into small pieces1 the pickles are peeled and sliced4 ,the strong beef broth is heated and the gelatine dissolved in it with wine1 meat extract and salt added1 then strained and tasted as to seasoning4 ,put pt4 of the warm fluid into a porcelain dish1 skim off all fat1 let it get cold and put on the sliced pickles and a few tablespoonfuls of broth1 let it cool1 arrange the chicken meat on it in the form of scales1 pour the rest of the broth on and let it get cold and stiff4 ,then turn it out on a platter and garnish with parsley4 ,asparagus cut into small pieces may also be used in this gelatine4 ,remarks3 ,instead of chicken you may use veal roast1 tongue or goose liver from which all hard fried meat and cartilage is removed4 ,no4 #d--;,,headcheese ,,from ,,pig',s ,,feet ,,and ,,calf',s ,,tongue4 ,quantity for #f ,persons4 #d pig's feet #b calves' tongues ,juice of lemon pt4 of white wine #c tbsps4 of vinegar ,some salt #b qts4 of water #a small onion bay-leaf tsp4 of meat extract #a sour pickle1 cut into small pieces #d pepper-corns ,preparation3 ,pig's feet and calves' tongues are cleaned well1 put on to boil with the water1 salt1 pepper1 onion1 bay-leaf4 ,cover the pot and boil until well done1 then take the skin off the tongue and cut it with the rest of the meat into small pieces4 ,strain the bouillon and add vinegar1 lemon juice1 wine and meat extract4 ,put the meat into a dish1 pour the bouillon on and set to cool4 ,then turn it out on a platter and serve with head lettuce or potato salad1 vinegar and oil1 mayonnaise dressing or with fried potatoes4 ,no4 #e--;,,headcheese ,,from ,,ox-,,tongue4 ,quantity for #f ,persons4 #a pickled ox-tongue qt4 strong beef bouillon #d pieces of white gelatine #a tbsp4 of capers #d sliced pickles pt4 sliced champignons pt4 white wine ,some champignon water tsp4 of meat extract ,some vinegar ,preparation3 ,the tongue is cleaned and put on to boil in cold water until tender4 ,it is then skinned and sliced1 pt4 of vinegar poured on and left for a few hours4 ,the bouillon is seasoned with salt1 wine1 champignon juice1 lemon juice1 some vinegar and the #d pieces of gelatine are dissolved in the bouillon4 ,the tongue1 champignon and pickle slices and capers are put into a porcelain dish1 the bouillon poured on and cooled2 then turned out on a platter and served4 ,no4 #f--;,,headcheese ,,from ,,goose ,,or ,,duck4 ,quantity for #f ,persons4 #a goose1 #h to #aj lbs4 #f calves' feet ,for ,cooking4 #f qts4 of water ,salt #f pepper-corns #b cloves #a bay-leaf #a large sliced onion ,some soup greens #a tsp4 of meat extract cup of good vinegar #d whites of eggs and shells ,preparation3 ,the goose and calves' feet are cleaned and well jointed1 then put to boil in cold water with all the other ingredients4 ,when the goose is tender1 take it out of the broth1 remove all spices that may adhere to it1 place it into a porcelain or stone jar4 ,let the calves' feet cook until boiled down to #c qts41 remove all fat and season with vinegar1 meat extract and salt if necessary4 ,put in the crushed egg shells1 beat the white of egg with water and add it to the bouillon1 let it come to boil and then set aside to simmer until the white of egg curdles4 ,after one hour1 strain the bouillon and pour it through a white cloth over the goose meat4 ,remarks3 ,if you wish to prepare the headcheese quickly1 omit the calves' feet and use #ce pieces of gelatine dissolved in #c qts4 of bouillon1 which is also clarified with white of egg and egg shells4 ,remarks3 ,the meat of the calves' feet may be breaded in roll crumbs1 fried in butter and served with a raisin gravy4 ,if you wish to make this headcheese from duck1 take #b ducks4 ,no4 #g--;,,head ,,cheese ,,from ,,partridge4 ,quantity for #f ,persons4 #c partridges #b qts4 of water ,salt #d pepper-corns onion #b cloves #a bay-leaf #b tbsps4 of lemon juice #d tbsps4 of ,madeira or good white wine #b whites of eggs and egg shells #ae pieces of gelatine or #abj of a lb4 tsp4 of meat extract ,preparation3 ,the partridges are cleaned and dressed and put to boil in cold water with the spices4 ,when it is done1 carve it and put it into a porcelain dish4 ,let the bouillon boil down to #a qts41 season with white wine or ,madeira1 lemon juice and meat extract and remove all fat1 then dissolve the gelatine in it4 ,stir the whites of eggs with some bouillon and add it with the egg shells1 then boil for a few minutes and set aside to simmer until the bouillon is clear4 ,strain it through a sieve and a cloth and pour it on to the meat to cool4 ,turn it out on a platter and garnish with lettuce and lemon slices4 ,no4 #h--;,,fish ,,in ,,jelly4 ,quantity for #f ,persons4 #b lbs4 of fish #b qts4 of water ,salt #d pepper-corns #b cloves #b lemon slices #b tbsps4 of vinegar #d tbsps4 of lemon juice pt4 of white wine #aj pieces of white gelatine #a bay-leaf ,preparation3 ,put the water on with all the other ingredients and boil1 then put in the fish after being dressed and cleaned and let it simmer gently for hour4 ,take out the fish1 remove the bones and cut it up into large pieces4 ,the fish stock is boiled down to l qts4 and the gelatine dissolved in it1 then boiled for one hour1 strained and poured on the fish to cool4 ,serve it on a glass platter garnished with head lettuce4 ,no4 #i--;,,eel ,,in ,,jelly4 ,quantity for #f ,persons4 #c lbs4 of eel #a qts4 of water qt4 of wine vinegar #aj pepper-corns #c cloves ,salt #b bay-leaves #a sliced onion ,some soup greens lemon1 sliced #ab layers of white gelatine tsp4 of meat extract #b hard-boiled eggs ,white of #a egg ,preparation3 ,the eel is skinned1 cut in pieces and the intestines taken out4 ,the #a qts4 of water are brought to boil with vinegar1 pepper-corns1 salt1 bay-leaf1 onions1 lemon slices and soup greens2 add the eel and simmer gently for #ae minutes4 ,take out the pieces of eel and boil the broth down to #a qt4 ,into this put the crushed egg shells1 the white of egg mixed with some broth1 teaspoonful of meat extract and the gelatine and cook for a minute1 then set aside4 ,when the bouillon is clear1 strain it through a fine cloth4 ,slice the two hard boiled eggs and cover the bottom of a porcelain dish with them1 then pour on some jelly and fish bouillon and let it get cold4 ,after that put the eel pieces on and the rest of the sliced egg1 then pour the rest of the stock over and let it get cold4 ,when it is stiff1 turn it out on a plate and garnish with head lettuce1 ,it is best to prepare this dish the day before using it4 ,no4 #aj--,,salmon ,,in ,,jelly4 ,quantity for #f ,persons4 #b lbs4 of salmon #a qts4 of water cup of wine vinegar #a cup of white wine sliced onion sliced lemon #ab pepper-corns #e cloves #b bay-leaves #aj pieces of gelatine #b whites of eggs and shells #aj crab tails if you like ,salt ,preparation3 ,into the water put the wine vinegar1 the wine1 salt1 pepper-corns1 bay-leaves1 cloves1 onion slices1 lemon slices and let it come to boil4 ,clean the fish well and put it into this water to simmer gently for to hour4 ,after this take the fish out1 remove the bones1 cut in pieces and boil down the stock to #a qt4 ,beat the whites of #b eggs with some of the broth and add it1 also the crushed shells and #aj pieces or layers of gelatine4 ,let this mass cook a second and set aside to clarify1 then strain through a fine cloth4 ,place the pieces of fish and crab tails into a porcelain dish1 pour the fish stock on and put it on ice to cool quickly4 ,then turn it out on a glass platter and garnish with head lettuce and lemon slices4 ,serve with a mayonnaise dressing4 ,no4 #aa--,,oysters ,,and ,,caviar ,,in ,,jelly4 ,quantity for #f ,persons4 #a qt4 strong beef bouillon #c tbsps4 of white wine #a tsp4 of lemon juice #ab layers of gelatine #d doz4 oysters lb4 of caviar1 ice #b whites of eggs and shells ,preparation3 ,the beef bouillon must be clear and free from fat2 season it with white wine and lemon juice1 and dissolve the gelatine in it4 ,stir the white of egg with some bouillon and add it1 put in the crushed egg shells to cook for a second1 then set aside to clarify4 ,strain it through a fine cloth4 ,fresh oysters are opened1 cleaned and cut out of the shells4 ,a dish is set on chopped ice1 some oysters are placed in a circle into the dish and sufficient cold bouillon put on to cover2 then let them get stiff4 ,repeat this until all oysters have been used4 ,put the rest of the bouillon on top and let it get stiff4 ,the caviar is poured into a sieve1 let very cold water run over it until it becomes granular4 ,in the center of the oyster jelly cut out a round hole1 large enough to hold the quantity of caviar at hand4 ,heat the oyster jelly that has been cut out and pour it over the caviar4 ,when it is perfectly stiff1 turn it out on a platter and garnish with lemon slices and lettuce leaves4 ,serve with a cold mustard dressing4 ,no4 #ab--;,,goose ,,liver ,,in ,,jelly4 ,quantity for #f ,persons4 #a lbs4 of fat goose liver lb4 of truffles lb4 of champignons qt4 very strong beef or chicken broth tsp4 of meat extract #c tbsps4 of ,madeira #aj pieces of white gelatine #a white of egg and shell for clearing ,preparation3 ,remove all fat from the broth4 ,dissolve the gelatine in it1 color with the meat extract and season with ,madeira4 ,add to it the white of egg beaten into some of the broth1 and the crushed shell1 cook a second and set aside to clarify1 then strain through a fine cloth4 ,skin the goose liver and cut it into #a inch slices1 also the truffles and lard the liver slices with the truffles1 then stew slowly in a little butter4 ,when done1 place them on blotting paper to drain off the fat4 ,the champignons are cooked in bouillon for #aj minutes4 ,into a dish set in crushed ice put part of the bouillon1 let it get stiff and put in half of the goose liver1 also half of the champignons4 ,some more bouillon is poured over this and cooled2 then repeat this same process until all goose liver1 champignons and broth have been used4 ,let it get stiff1 turn it out on a platter and serve with a cold mustard dressing and potato salad4 ,,chapter #aj4 ,,dressings or ,,gravies4 ,,dressings ,,for ,,meat1 ,,poultry1 ,,game ,,and ,,fish4 ,,sauces ,,for ,,pastry ,,and ,,sweet ,,dishes4 ,flour ,gravies4 ,good butter and good flour are the essentials for a gravy and constitute the main part of it4 ,for the preparation of white gravies1 earthen1 pewter or enameled dishes are the best4 ,gravies must always be smooth and it is best to strain them through a fine sieve4 ,if you have them ready before the meal1 put them into a double boiler4 ,they must neither be too thick nor too thin4 ,no4 #a--,,white ,,gravy4 ,quantity for #f ,persons4 #a oz4 butter small onion #b tbsps4 of flour pt4 of bouillon #a pinch of salt and pepper #b yolks of eggs ,preparation3 ,melt the butter1 add the peeled onion and steep a little while1 then stir in the flour and bouillon and cook #aj minutes1 season with salt and pepper4 ,beat the #b yolks of eggs with a little water and slowly stir it into the gravy4 ,do not boil any more4 ,no4 #b--;,,dutch ,,gravy4 ,for ,fish1 ,chicken or ,veal ,with ,rice4 ,quantity for #f ,persons4 #a oz4 of butter #b tbsps4 of flour pt4 of fish stock1 chicken or veal broth #a tsps4 of lemon juice1 for fish #b tbsps4 white wine1 for chicken ,salt #b yolks of eggs cup of cream ,preparation3 ,melt the butter1 stir in the flour1 stew a few minutes1 fill up with fish stock1 stirring constantly1 then season with salt and lemon juice and add the #b yolks of eggs as given under ,no4 #a4 ,remarks3 ,if the gravy is for chicken or veal with rice1 season it with white wine4 ,no4 #c--;,,fine ,,dutch ,,gravy ,,for ,,fish ,,or ,,veal4 ,quantity for #f ,persons4 #a oz4 of butter #b tbsps4 of flour pt4 fish stock or bouillon4 cup sour cream #a tbsp4 of lemon juice #a tbsp4 of capers #c sardines ,salt #a pinch of white pepper #b yolks of eggs ,preparation3 ,melt the butter1 stir in the flour1 simmer gently1 fill up with fish stock1 or bouillon if it is intended for veal4 ,cook1 stirring constantly1 add sour cream1 lemon juice1 salt and pepper4 ,the sardines are cleaned1 chopped and put into the gravy with the capers4 ,cook slowly for ten minutes1 stirring frequently1 then strain through a fine sieve1 heat it again and add the #b yolks of eggs4 ,no4 #d--,,whipped ,,dutch ,,gravy4 ,for ,fish1 ,asparagus1 ,cauliflower1 ,oyster ,plants and ,scorzonera4 ,quantity for #f ,persons4 pt4 of fish stock for fish1 or pt4 of vegetable broth for vegetables #a oz4 of butter #c-d yolks of eggs ,salt1 pepper #a tbsps4 of flour ,preparation3 ,the flour is mixed well with fish stock or vegetable broth and whipped while over the fire1 until it thickens2 then add the fresh butter and the yolks of eggs1 which have been beaten with water4 ,let it boil1 stirring constantly4 ,serve at once4 ,remarks3 ,the gravy may be seasoned with #a teaspoonful of lemon juice4 ,no4 #e--;,,good ,,fish ,,gravy4 ,quantity for #f ,persons4 #a oz4 of butter #b tbsps4 of flour pt4 of fish stock #b-c yolks of eggs ,juice of lemon ,salt cup of cream ,preparation3 ,melt the butter1 stir in the flour1 add the fish stock and cream and cook a little while1 stirring constantly1 then season with lemon juice and salt if necessary4 ,finally stir in the yolks of eggs4 ,no4 #f--;,,cauliflower ,,gravy4 ,quantity for #f ,persons4 #a oz4 of butter #b tbsps4 of flour pt4 of cauliflower broth ,salt to taste #b yolks of eggs ,nutmeg to taste ,preparation3 ,melt the butter1 stir in the flour1 gradually pour in the cauliflower broth and boil1 stirring constantly4 ,then season with salt and nutmeg and stir in the #b yolks of eggs4 ,no4 #g--;,,asparagus ,,gravy4 ,quantity for #f ,persons4 lb4 of butter #a tbsp4 of flour #d-f yolks of eggs cup of cream pt4 of asparagus broth ,salt to taste ,preparation3 ,cream the butter1 add the yolks of eggs1 flour and cream2 then add the boiling asparagus broth1 while stirring4 ,let it boil1 stirring constantly4 ,serve at once or keep warm in water4 ,it is very fine4 ,no4 #h--;,,fine ,,mustard ,,gravy4 ,for ,beef and ,fish4 ,quantity for #f ,persons4 lb4 of butter #c yolks of eggs #b tbsps4 of mustard #a tbsp4 of flour #a tbsp4 of lemon juice #a slice of lemon #a pinch of sugar #a pinch of salt pt4 bouillon ,preparation3 ,cream the butter1 add the yolks of eggs1 mustard1 flour1 and gradually pour in the bouillon1 stirring constantly1 then cook4 ,season it with lemon juice1 sugar and salt if necessary4 ,put in the lemon slice which should be taken out when served4 ,no4 #i--,,plain ,,mustard ,,dressing4 ,for ,fish and ,beef4 ,quantity for #f ,persons4 #aaj lb4 of butter #a tbsps4 of flour #b tbsps4 of mustard #a tbsp4 of vinegar #a pinch of salt ,sugar1 pepper pt4 of bouillon ,preparation3 ,brown the butter and flour1 add the bouillon1 cook and season with pepper1 salt1 sugar and vinegar4 ,no4 #aj--;,,fine ,,bearnaise ,,sauce4 ,for ,fillets1 ,saddle of ,mutton1 ,mutton ,cutlets4 ,quantity for #f ,persons4 #a leek #c tbsp4 of vinegar lb4 of butter #d yolks of eggs cup of bouillon tsp4 of meat extract #a tsps4 of chopped parsley ,salt1 pepper ,preparation3 ,the leek is cut into small pieces1 vinegar added1 then boiled down to one-half of the portion and strained through a fine sieve4 ,cream the butter1 stir in the yolks of eggs1 the leek vinegar1 meat extract and bouillon4 ,place into a double boiler and let it thicken1 stirring constantly2 season with salt1 pepper and finely chopped parsley4 ,it must be smooth4 ,serve at once4 ,no4 #aa--,,tomato ,,gravy4 ,for ,fillet1 ,saddle of ,mutton and ,mutton ,cutlets4 ,quantity for #f ,persons4 #a leek #c tbsps4 of vinegar lb4 of butter #c yolks of eggs cup of bouillon cup of tomato pulp #a tsp4 of sugar ,salt1 pepper tsp4 of flour ,preparation3 ,the leek is cut into small pieces and boiled down in vinegar to half of the portion4 ,cream the butter1 add yolks of eggs1 tomatoes1 flour1 bouillon and the strained leek vinegar4 ,put into a double boiler and let it thicken1 stirring constantly4 ,season with sugar1 salt and pepper and serve at once4 ,no4 #ab--;,,fine ,,tomato ,,dressing4 ,quantity for #f ,persons4 #a oz4 of butter #a tbsps4 of flour #a lb4 or qt4 can of tomatoes lb4 raw ham onion #a pt4 bouillon ,salt to taste #a pinch of sugar and pepper tbsp4 of lemon juice #b yolks of eggs ,preparation3 ,ham and onion are cut into fine pieces and fried brown in butter4 ,the chopped tomatoes are added and cooked a little while2 then stir in the flour and add the bouillon4 ,season it with salt1 pepper1 lemon juice and sugar4 ,cook the gravy slowly for #a hour1 strain through a fine sieve and stir in the #b yolks of eggs4 ,no4 #ac--;,,fine ,,gravy4 ,for ,poultry1 ,meat and ,fish4 ,quantity for #f ,persons4 lb4 of butter lb4 of raw ham #a small onion #a tbsps4 of flour pt4 bouillon pt4 cream or milk cup of ground poultry1 fish or meat ,salt1 pepper #a tsp4 of lemon juice ,preparation3 ,the lean ham is cut into small cubes and fried in the butter4 ,add the sliced onion1 stir in the flour and stew a little while1 add the bouillon and cream4 ,now the gravy is cooked for #ae minutes and the cupful of ground fish added4 ,when served with meats1 add meat instead of fish4 ,season with salt1 pepper and lemon juice4 ,let it boil a while and strain through a fine sieve4 ,no4 #ad--;,,horse ,,radish ,,gravy4 ,quantity for #f ,persons4 cup of horse radish #a tsps4 of flour #a tbsp4 of butter cup of cream or bouillon #a pinch of salt #a tsp4 of sugar ,preparation3 ,the horse radish must be scraped and grated very quickly1 flour and butter stirred in and the cream added4 ,let it boil #ae to #bj minutes1 stirring constantly1 and season with salt and sugar4 ,no4 #ae--;,,horse ,,radish ,,dressing1 ,,raw4 ,quantity for #f ,persons4 cup of horse radish #c tbsps4 of vinegar #a pinch of salt #a tsp4 of sugar ,preparation3 ,the prepared horse radish is mixed with vinegar1 salt and sugar and served that way4 ,no4 #af--,,sardine ,,gravy4 ,for ,fish and ,meat4 ,quantity for #f ,persons4 lb4 of butter #b tbsps4 of flour pt4 of strong bouillon or fish stock pt4 of white wine ,juice of lemon #d-f sardines ,salt #a pinch of pepper #b yolks of eggs ,preparation3 ,the sardines are soaked in water for hour1 then chopped fine and rubbed through a sieve4 ,melt the butter1 stir in the flour and stew a while1 then add the bouillon1 or fish stock if used for fish4 ,add wine and lemon juice and the sardines1 cook it slowly for #ae minutes and season with salt and pepper2 then stir in the yolks of eggs1 but do not boil it any longer4 ,no4 #ag--;,,caper ,,sauce4 ,quantity for #f ,persons4 #aaj lb4 of butter of an onion #a tbsps4 of flour pt4 of bouillon 7or fish stock1 for fish7 #b tbsps4 of capers #a tbsp4 of lemon juice ,salt #a pinch of pepper #b yolks of eggs ,preparation3 ,melt the butter1 add the sliced onion and stew a while1 then stir in the flour and add the bouillon1 season with salt1 pepper1 lemon juice1 and boil #ae minutes1 stirring constantly4 ,strain through a fine sieve4 ,put in the capers and let it simmer gently4 ,stir in the yolks of eggs and a pinch of sugar4 ,no4 #ah--,,oyster ,,dressing4 ,quantity for #f ,persons4 #ah oysters #aaj lb4 of butter #a tbsps4 of flour #a pt4 strong bouillon #a sardine or #a tbsp4 sardine butter #a pinch of salt ,pepper cup of cream ,preparation3 ,melt the butter1 stir in the flour1 add the bouillon1 and oyster liquor4 ,if the oysters are fresh1 you may use some of the beards4 ,cook the gravy slowly for hour1 then strain through a fine sieve and season with salt and pepper4 ,put in the sardine butter or finely chopped sardines4 ,the oysters are put into boiling water for minute1 then placed into a colander to drain4 ,put into the hot gravy and serve at once4 ,no4 #ai--;,,crab ,,or ,,lobster ,,gravy4 ,for ,fish1 ,chicken and ,fricassee4 ,quantity for #f ,persons4 #ah crabs #b qts4 salt water #aaj lb4 of butter #b tbsps4 of flour ,salt #a pinch of pepper ,sugar #b tbsps4 of cream pt4 of rich bouillon ,preparation3 ,the crabs are brushed well in cold water1 then cooked very red in #b qts4 of boiling salt water4 ,the claws and tails are broken off and the meat picked out and cut up4 ,remove the gravy substance from the bodies and crush the coral in a mortar4 ,heat the butter and put in the crushed coral1 stir while stewing1 add the #b tablespoonfuls of flour1 stew a while and add the bouillon1 cook it slowly until it is smooth1 then strain through a sieve and season with salt and pepper4 ,stir in the #b tablespoonfuls of cream1 let the gravy get very hot and put in the meat from the tails and claws4 ,it must not boil any more4 ,lobster gravy is prepared the same way4 ,instead of crabs or crab butter1 take lobsters or lobster butter4 ,remarks3 ,a left over body of a lobster may be utilized for a gravy4 ,no4 #bj--,,remoulade ,,sauce4 ,quantity for #f ,persons4 #c tbsps4 of fine oil #a tbsps4 of flour pt4 of bouillon #b hard-boiled yolks of eggs #a raw yolk of egg #a tbsps4 of lemon juice #a tsp4 of mustard ,salt #a pinch of pepper tsp4 of sugar ,preparation3 ,stew the oil and flour a little while1 add the bouillon1 cook1 strain and stir until cold4 ,stir the hard-boiled yolks of eggs together with the raw yolk1 lemon juice1 mustard and gradually stir in the oil mixture4 ,season with salt1 pepper and sugar4 ,it is served with beef1 eggs and head cheese4 ,no4 #ba--,,white ,,fricassee ,,sauce4 ,for ,chicken ,fricassee or ,veal ,fricassee4 ,quantity for #f ,persons4 #a small piece of butter #b tbsps4 of flour #a pt4 bouillon #a tbsp4 of lemon juice ,salt #a pinch of pepper wineglass of white wine ,preparation3 ,melt the butter and stir in the flour1 add the bouillon1 stir and boil #e minutes1 add white wine1 lemon juice1 salt1 pepper and set to simmer gently4 ,no4 #bb--,,onion ,,gravy4 ,for ,boiled ,beef4 ,quantity for #f ,persons4 #a small piece of butter #a medium-sized onion #a tbsp4 of flour ,salt #a pinch of pepper #a tbsp4 of vinegar pt4 bouillon ,preparation3 ,brown the butter with the sliced onion1 stir in the flour1 add the bouillon and season with salt1 vinegar and pepper4 ,cook the gravy #aj minutes and strain through a fine sieve4 ,no4 #bc--,,pearl ,,onion ,,gravy4 ,quantity for #f ,persons4 #a small piece of butter tbsp4 of sliced onion #a tbsp4 of flour pt4 of bouillon #a tbsps4 of vinegar ,salt #a pinch of pepper #b yolks of eggs #b tbsps4 of small pearl onions ,preparation3 ,prepare the gravy just like onion gravy1 ,no4 #bb4 ,after the gravy has been strained1 put in the pearl onions1 cook for #a minute and stir in the yolks of eggs1 but do not cook any longer4 ,no4 #bd--,,pickle ,,gravy4 ,quantity for #f ,persons4 #a piece of butter #b tbsps4 of sliced onion #a tbsps4 of flour pt4 of bouillon tsp4 of meat extract ,salt1 pepper tbsp4 of vinegar #a tsp4 of sugar #b small chopped pickles ,preparation3 ,brown the butter1 stir in the onion and flour1 cook a minute1 and add the bouillon4 ,add the meat extract and cook #ae minutes1 then strain and season with salt1 pepper1 vinegar1 sugar4 ,put in the finely chopped pickles and set to simmer4 ,you can improve this gravy with pieces of cauliflower and small pearl onions4 ,serve with mutton roast or lamb4 ,no4 #be--;,,burgundy ,,or ,,madeira ,,sauce4 ,for ,ham1 ,fish or ,tongue4 ,quantity for #f ,persons4 #aaj lb4 of butter #b tbsps4 of flour pt4 of bouillon #a cup of ,burgundy1 red wine or ,madeira ,salt #a clove #a bay-leaf #a lemon slice #a tbsp4 lemon juice #a tsp4 sugar tsp4 meat extract #f pepper-corns ,preparation3 ,brown the butter and flour1 add the bouillon and all the other ingredients4 ,cook this gravy for #a hour slowly1 stirring frequently1 then strain through a fine sieve1 add a few tablespoonfuls of wine1 season and serve hot4 ,it must be a nice brown color and smooth4 ,no4 #bf--;,,bacon ,,gravy4 ,quantity for #f ,persons4 lb4 of bacon #b tbsps4 of flour pt4 bouillon onion ,salt #f pepper-corns #a clove #a bay-leaf #b tbsps4 of vinegar ,sugar ,preparation3 ,cut the bacon into small cubes and fry to a nice yellow color1 add the finely sliced onion and fry a little while1 add the flour and bouillon and season with salt1 pepper1 cloves1 bay-leaf1 vinegar and sugar4 ,cook for #ae minutes and serve with potatoes in their jackets4 ,no4 #bg--;,,herb ,,gravy4 ,quantity for #f ,persons4 #c tbsps4 of minced herbs #a tbsp4 of minced parsley #a tsp4 of minced onions #a spray of thyme #f pepper-corns #b tbsps4 of flour #a pts4 of bouillon tsp4 meat extract #a tsp4 lemon juice ,salt to taste #b tbsps4 of butter ,preparation3 ,parsley1 onion1 thyme1 pepper-corns are fried in butter1 the flour stirred in and browned2 add the bouillon and meat extract and boil down to the quantity1 strain through a fine sieve1 heat again and put in the herbs4 ,season with lemon juice and salt and stir in a small piece of butter4 ,no4 #bh--;,,brown ,,champignon ,,sauce4 ,quantity for #f ,persons4 #aab lb4 of butter #b tbsps4 of flour #a tsp4 of sliced onion #a pt4 of bouillon #a tsp4 of meat extract cup champignon liquor cup of red wine or #d tbsps4 of ,madeira #a tbsp4 lemon juice ,salt to taste #a pinch of sugar pt4 of champignons ,preparation3 ,brown the butter1 stir in flour and onion and cook #a minute1 add the bouillon and champignon liquor1 season with meat extract1 red wine or ,madeira1 lemon juice and cook for hour4 ,strain the gravy1 add the champignons1 which may be quartered if they are too large1 set aside to simmer gently4 ,now flavor with salt1 sugar and lemon juice4 ,no4 #bi--,,truffle ,,sauce4 ,quantity for #f ,persons4 #aab lb of butter #c tbsps4 of flour #a tsp4 of chopped onion #a pt4 bouillon or beef gravy #a cup red wine cup ,madeira #b cloves #a bay-leaf #a pinch of sugar ,salt to taste #a small can of truffles tsp4 meat extract #f pepper-corns ,preparation3 ,butter and onion are browned1 flour stirred in and bouillon added1 together with red wine1 ,madeira1 pepper1 meat extract1 cloves1 bay-leaf and put in the peelings of truffles1 cook slowly for #a hour1 strain through a fine sieve4 ,chop the peeled truffles and add them1 season with salt and a little sugar4 ,no4 #cj--,,morel ,,sauce4 ,quantity for #f ,persons4 #a lb4 of fresh morels or can of morels #a pt4 of bouillon #b tbsps4 of butter #b tbsps4 of flour #a tsp4 onion #a pinch of pepper pt4 morel liquor tsp4 meat extract lb4 raw1 lean ham #a tsp4 minced parsley #a tsp4 of butter ,salt ,preparation3 ,the fresh morels are cleaned1 washed in lukewarm water and put on the fire with lukewarm water1 stirring carefully while heating the water4 ,then they are poured into a colander4 ,this process is repeated until there is no more sand on the morels4 ,the last water is put aside4 ,after a while pour it off carefully from the settlings and boil down to pt4 ,the ham and onion are cut into small dice1 fried brown in #b tablespoonfuls of butter1 the flour stirred in and browned #a minute1 then add the bouillon and morel liquor and cook slowly for #de minutes4 ,add the meat extract1 pepper1 salt and strain it4 ,cut up the morels1 put them into the gravy1 let it come to boil again1 add parsley and serve very hot4 ,no4 #ca--,,parsley ,,gravy4 ,quantity for #f ,persons4 #aab lb4 of butter #a tbsp4 chopped onion #b tbsps4 of flour #a pt4 bouillon #a tbsp4 of lemon juice #a pinch of pepper ,salt #d tbsps4 of finely chopped parsley ,preparation3 ,the finely chopped onions and flour are browned in butter1 bouillon added and cooked #aj minutes1 stirring constantly4 ,season with salt1 pepper and lemon juice1 add the chopped parsley1 but do not cook any longer4 ,remarks3 cup of sweet cream will improve the gravy4 ,no4 #cb--;,,dill1 ,,chive ,,or ,,tarragon ,,gravy4 ,these gravies are prepared like the parsley gravy1 the ingredients are the same also1 but instead of parsley take dill for dill gravy1 chives for chive gravy1 and tarragon for tarragon gravy4 ,these gravies are good with fish1 chicken1 beef and asparagus4 ,no4 #cc--,,sorrel ,,gravy4 ,quantity for #f ,persons4 #aab lb4 of butter #b tbsps4 of flour #a pt4 bouillon cupful of sweet cream #b yolks of eggs tsp4 of sugar #a pinch of pepper ,salt to taste cup of sorrel puree ,preparation3 ,melt the butter1 stir in the flour1 gradually add the bouillon and cream1 stirring constantly1 cook a few minutes and add the sorrel4 ,strain and season with salt1 pepper and sugar4 ,stir in the yolks of eggs and serve very hot4 ,remarks3 ,the sorrel is cleaned and treated like spinage and boiled the same way1 then rubbed through a sieve4 ,cold ,dressings4 ,no4 #cd--,,oil ,,dressing ,a ,,la ,,tartare4 ,for ,hard-,boiled ,eggs1 ,cold ,beef and ,head ,cheese4 ,quantity for #f ,persons4 cup of fine salad oil #a tbsp4 finely sliced onion #b tbsps4 of flour pt4 of bouillon #a tbsps4 of minced herbs or minced mixed pickles #a pinch of pepper ,salt to taste ,juice of lemon ,preparation3 ,oil1 onion and flour are fried light brown1 bouillon and lemon juice added1 cook a little while1 then strain and stir until cold4 ,add the herbs or pickles and season with salt1 pepper and more lemon juice1 if necessary4 ,if the gravy is too thick1 when cold1 add more bouillon4 ,no4 #ce--;,,cold ,,mustard ,,dressing4 ,for ,cold ,lamb or ,veal ,roast4 ,quantity for #f ,persons4 #b hard-boiled yolks of eggs #a raw yolk of egg cup of fine salad oil ,juice of lemon #a pinch of pepper ,sugar #a tbsp4 of cream #a tbsp4 of mustard ,salt to taste ,preparation3 ,hard-boiled and raw yolks of eggs are well stirred together1 the oil added in drops1 season with mustard1 lemon juice1 salt1 pepper and sugar4 ,if the dressing is too thick1 thin it with #a tablespoonful of cream4 ,this dressing is very good with cold roast4 ,no4 #cf--,,tartare ,,dressing4 ,quantity for #f ,persons4 #c tbsps4 of oil #b tbsps4 of flour #a tbsp4 of finely chopped onions pt4 strong bouillon #a tsp4 mustard ,salt to taste #a pinch of pepper #b yolks of eggs #b tbsps4 of chopped mixed pickles #a tbsp4 of chopped capers #c tbsps4 lemon juice or vinegar ,preparation3 ,oil1 onion1 flour are fried light brown1 bouillon added1 seasoned with mustard1 lemon juice1 salt and pepper and cooked slowly for #ae minutes1 then strained through a fine sieve4 ,stir until cold1 then stir in the #b yolks of eggs and the pickles and capers4 ,taste it again4 ,it should be quite thick4 ,no4 #cg--;,,cold ,,herb ,,dressing4 ,quantity for #f ,persons4 #b hard-boiled eggs #a raw yolk of egg cup of fine salad oil #a tbsps4 of minced herbs #a mustardspoonful of mustard #a tsp4 of lemon juice or vinegar ,salt to taste #a pinch of pepper ,preparation3 ,the #b hard-boiled and #a raw yolk of eggs are thoroughly beaten together1 the oil added a few drops at a time1 the herbs and mustard put in and then seasoned with salt and pepper and the finely chopped white of egg put in also4 ,no4 #ch--;,,cold ,,remoulade ,,dressing4 ,very fine4 ,quantity for #f ,persons4 #c hard-boiled yolks of egg #b raw yolks cup of fine salad oil cup thick sour cream #c tbsps4 lemon juice or vinegar #a tbsp4 chopped capers tbsp4 chopped sardines tbsp4 mustard #a pinch of salt ,pepper ,preparation3 ,the two kinds of yolks of eggs are mixed well1 the oil added a few drops at a time1 cream and lemon juice slowly stirred in1 then capers1 sardines and mustard are added4 ,season with salt and pepper and keep cold4 ,no4 #ci--;,,cold ,,chive ,,dressing4 ,for ,beef4 ,quantity for #f ,persons4 cup of cream or milk cup of vinegar #a pinch of pepper and sugar cup of finely chopped chives ,salt to taste ,preparation3 ,cream1 vinegar and chives are stirred together1 then seasoned with salt1 pepper and sugar4 ,no4 #dj--;,,cold ,,caviar ,,dressing4 ,quantity for #f ,persons4 lb4 of caviar #c yolks of eggs cup of cream #b tbsps4 of vinegar #a pinch of pepper and sugar ,salt to taste ,preparation3 ,put the #c yolks of eggs and cream into a double boiler and cook until it thickens1 stirring constantly1 add the vinegar and stir until cold1 then season with pepper1 sugar and salt4 ,put the caviar into a sieve1 and let cold water run over it until it becomes granular1 then stir into the dressing4 ,this dressing is good with blue fish4 ,no4 #da--,,mayonnaise ,,dressing ,no4 #a4 7,,cold74 ,quantity for #f ,persons4 #f yolks of eggs pt4 olive oil ,juice of lemon #aaj tsp4 of mustard tsp4 of sugar ,salt to taste #a pinch of white pepper ,preparation3 ,the #f yolks of eggs are stirred with the oil1 then seasoned with lemon juice1 pepper1 mustard1 sugar and salt4 ,remarks3 ,mayonnaise dressing is good with salmon4 ,no4 #db--,,mayonnaise ,,dressing ,no4 #b4 ,quantity for #f ,persons4 #d yolks of eggs pt4 fine salad oil #c tbsps4 of bouillon #b tbsps4 of vinegar tsp4 of mustard tsp4 of grated onion #a pinch of pepper ,salt to taste ,preparation3 ,the yolks of eggs are stirred adding the oil and vinegar a few drops at a time1 season with onion1 pepper and salt and add sufficient bouillon to give it the required thickness4 ,no4 #dc--;,,cooked ,,mayonnaise ,,dressing4 ,very ,good ,with ,lobster or ,chicken ,salad4 ,quantity for #f ,persons4 #d yolks of eggs cup of sour cream #b tbsps4 of vinegar tsp4 ground mustard #a pinch of white pepper #a pinch of salt #a pinch of sugar pt4 of thick1 sour whipped cream ,preparation3 ,yolks of eggs1 cream1 vinegar1 mustard1 pepper1 salt and sugar are mixed well and cooked in a double boiler1 stirring constantly until it thickens4 ,when the gravy is cold1 add sour whipped cream4 ,remarks3 ,you may peel a dill pickle1 chop it very fine and add to the dressing4 ,no4 #dd--,,mayonnaise ,,dressing ,no4 #c4 ,very ,good ,with ,poultry ,salad4 ,quantity for #f ,persons4 #d yolks of eggs #a tsp4 of flour #a cup of sweet cream cup of good poultry broth #a pinch of white pepper ,salt tsp4 of grated onion #b tbsps4 of fine oil #b tbsps4 of vinegar ,preparation3 ,yolks of eggs1 cream1 broth and vinegar are mixed well and boiled in double boiler as before mentioned in ,no4 #dc1 then seasoned with salt1 pepper and onion4 ,stir the dressing until cold1 then add #b tablespoonfuls of oil a few drops at a time4 ,sweet ,sauces or ,dressings4 ,sauces for ,puddings and ,pastries4 ,no4 #de--,,white ,,wine ,,sauce4 ,quantity for #f ,persons4 #b eggs #a tsp4 of flour #b slices of lemon #b tbsps4 of sugar #a tumblerful of white wine ,preparation3 ,the #b whole eggs1 flour1 wine1 sugar are mixed well on the stove and stirred until it becomes foamy and begins to thicken1 but must not cook4 ,then add the lemon slices4 ,remarks3 ,this sauce may be served cold or warm4 ,no4 #df--;,,arrack ,,sauce4 ,quantity for #f ,persons4 cup of arrack or brandy #a pt4 of water #c yolks of eggs #b tbsps4 of lemon juice #a slice of lemon #a tbsps4 of flour lb4 of sugar ,preparation3 ,all ingredients except the arrack or brandy are mixed well and treated the same as mentioned under ,no4 #de4 ,the arrack or brandy is stirred in last4 ,this sauce may be served cold or warm4 ,no4 #dg--,,vanilla ,,sauce4 ,quantity for #f ,persons4 #a pt4 of milk vanilla bean or #a tbsp4 vanilla extract #d yolks of eggs #a tsp4 of flour cup of sugar ,preparation3 ,the vanilla bean is left to soak in milk for #a hour1 then the sugar is added4 ,the milk is brought to boil1 the yolks of eggs and flour are mixed with a little cold milk1 slowly stirred into the boiling milk and cooked for one minute4 ,if you wish to use this sauce cold1 it must be stirred several times while getting cold so it will not form a skin4 ,remarks3 ,the sauce must be stirred well while boiling4 ,when it is used cold you may add cup of whipped cream or the white of egg beaten to a froth4 ,no4 #dh--;,,cocoa ,,sauce4 ,quantity for #f ,persons4 #a pt4 milk tsp4 of vanilla extract #c tbsps4 of cocoa cup of sugar #d yolks of eggs ,preparation3 ,stir the cocoa with the yolks of eggs and a little cold milk and prepare the sauce like vanilla sauce given under ,no4 #dg4 ,no4 #di--;,,chocolate ,,sauce4 ,quantity for #f ,persons4 ,the preparation is the same as given under ,no4 #dg and ,no4 #dh1 but instead of cocoa1 lb4 of chocolate is grated and stirred into the yolks of eggs and milk and less sugar is needed4 ,no4 #ej--,,lemon ,,sauce4 ,quantity for #f ,persons4 #a pt4 of milk lemon peel #a tsp4 of flour cup of sugar #d yolks of eggs ,the preparation is the same as given under ,no4 #dg1 but instead of vanilla use lemon peel4 ,no4 #ea--,,maraschino ,,sauce4 ,quantity for #f ,persons4 #d tbsps4 of maraschino #a pt4 of milk #a tsp4 of flour cup of sugar #d yolks of eggs ,the preparation is the same as given under ,no4 #dg1 but instead of vanilla1 use #d tablespoonfuls maraschino4 ,no4 #eb--;,,cherry ,,sauce4 ,quantity for #f ,persons4 #a lb4 sour cherries qt4 of water ,sugar to taste #a small piece of cinnamon #a tbsps4 of corn starch ,preparation3 ,the cherries are stoned and boiled in the water for #a hour1 then rubbed through a fine sieve4 ,the corn starch is dissolved in a little water1 then stirred into the boiling cherry sauce mixed with sugar and cooked #e minutes1 stirring constantly4 ,the sauce is served cold4 ,no4 #ec--,,prune ,,sauce4 ,preparation and ingredients are the same as given under ,no4 #eb4 ,instead of cherries use #a lb4 of fresh or dried prunes4 ,no4 #ed--;,,apricot ,,sauce4 ,preparation and ingredients are the same as given under ,no4 #eb4 ,instead of cherries use #a lb4 of fresh or dried apricots4 ,no4 #ee--,,strawberry ,,sauce4 ,quantity for #f ,persons4 #a pt4 strawberry juice lb4 of sugar #a stick of cinnamon #a tbsps4 of corn starch #a tsp4 of vanilla or lemon extract ,preparation3 ,the corn starch is mixed with some juice4 ,the remaining juice is mixed with sugar and spices and put over the fire until it boils1 then the dissolved corn starch added and boiled #e minutes1 stirring constantly4 ,the sauce is served cold or warm4 ,remarks3 ,when the juice from preserved fruit is used1 less sugar is needed4 ,no4 #ef--,,raspberry ,,sauce4 ,preparation and ingredients are the same as given under ,no4 #ee2 instead of #a pt4 of strawberry juice1 use #a pt4 of raspberry juice4 ,no4 #eg--;,,cherry1 ,,currant1 ,,blueberry ,,sauce4 ,preparation and ingredients are the same as given under ,no4 #ee but instead of strawberry juice1 use either cherry1 currant or blueberry juice4 ,no4 #eh--;,,fruit ,,puree ,,sauce4 ,quantity for #f ,persons4 ,sauce made from prunes or fresh plums1 cherries1 strawberries1 raspberries1 gooseberries1 currants1 grapes1 apples or apricots4 lb4 of fruit puree ,sugar to taste #a small piece of cinnamon qt4 of water #a tbsps4 of corn starch cup of white wine lemon ,preparation3 ,the fruit puree is made very savory with sugar and spices4 ,the corn starch is mixed with a little water and stirred into it1 also the rest of the water1 then the whole is cooked and rubbed through a fine sieve4 ,if the sauce should be too thin1 use more corn starch4 ,the wine may be omitted4 ,,chapter #aa4 ,,potatoes4 ,the various recipes for the preparation of potatoes4 ,the potato is a very useful food and may be prepared in many ways4 ,salt is necessary to make the potato savory4 ,it must be boiled well done and quickly4 ,it may be peeled long before using1 but should be kept covered with water after it is peeled1 otherwise it will turn brown4 ,potatoes lose their good flavor if they are kept in a moist cellar where they will grow poisonous sprouts4 ,they sprout also in the spring2 the sprouts should be immediately removed4 ,no4 #a--,,potatoes ,,in ,,their ,,skins ,,or ,,jackets4 ,quantity for #f ,persons4 #b lbs4 of medium-sized potatoes ,water sufficient to cover them #c tbsps4 of salt ,preparation3 ,the potatoes must be of equal size4 ,they are cleaned in cold water and put to boil in cold water in a covered kettle4 ,when done1 drain off the water1 shake them a little and set them aside to dry and their jackets will burst4 ,no4 #b--,,new ,,potatoes ,,in ,,their ,,jackets4 ,quantity for #f ,persons4 #b lbs4 of potatoes #c tbsps4 of salt ,water sufficient to cover them #a tsp4 of caraway seeds if desired ,preparation3 ,the potatoes are cleaned in cold water and with a kitchen knife1 a small piece of peeling is cut off4 ,put on the fire with cold water and caraway4 ,when done1 pour off the water1 leave the dish covered1 shake it and set it aside to dry1 and their jackets will burst4 ,remarks3 ,the potatoes must be kept constantly boiling4 ,no4 #c--;,,baked ,,potatoes4 ,quantity for #f ,persons4 #b lbs4 of potatoes ,preparation3 ,the potatoes should be of even size4 ,they are cleaned in cold water1 the point of each is cut off and they are baked in the oven for #a good hour4 ,the oven must be very hot4 ,serve in their jackets4 ,no4 #d--,,peeled ,,potatoes4 ,quantity for #f ,persons4 #b lbs4 of raw potatoes ,water sufficient to cover them #a tbsps4 of salt ,preparation3 ,the potatoes are cleaned in cold water and peeled4 ,the very large ones are quartered1 the medium-sized ones are cut into halves and the small ones rounded1 with the eyes well pierced out4 ,put into clear water at once after peeling4 ,then put them over the fire with cold water and salt1 boil quickly1 drain well and set them aside to dry a little4 ,no4 #e--,,small ,,potato ,,balls4 ,to ,be ,served ,with ,fish4 ,quantity for #f ,persons4 #e-f lbs4 of large potatoes ,water sufficient to cover them #a tbsp4 of salt ,preparation3 ,the potatoes are cleaned in cold water1 peeled1 and with a vegetable scoop cut out round balls4 ,they are then put over the fire in a kettle with water and salt and boiled until done which requires about #ae to #bj minutes4 ,drain the water off at once and set aside to dry4 ,remarks3 ,you may steam these potatoes1 which requires hour4 ,they are very nice when steamed4 ,no4 #f--,,utilizing ,,the ,,remnants ,,of ,,potato ,,balls1 ,,mashed ,,potatoes4 ,the remnants from potato balls #a tbsps4 of salt ,water sufficient to cover them #b tbsps4 of butter ,preparation3 ,the potato remnants are boiled until tender in salt water1 which is then drained off and the potatoes pressed through a potato masher4 ,the butter is added1 the pot with these potatoes placed into hot water and beaten until well mashed1 seasoned with salt1 then served in a hot dish4 ,remarks3 ,the remnants may also be used for potato soup or dumplings4 ,the whites of #e eggs1 well-beaten1 may be stirred into the above and then baked in a buttered pan in the oven4 ,no4 #g--,,parsley ,,potatoes4 ,quantity for #f ,persons4 #e-f lbs4 of large potatoes #a tbsp4 of salt #a tbsp4 of finely chopped parsley #b tbsps4 of fresh butter ,water sufficient to cover them ,preparation3 ,the potatoes are peeled1 scooped out and cooked as given under ,no4 #e4 ,when they are done1 stir in the butter mixed with parsley and cover a few minutes4 ,no4 #h--;,,french ,,fried ,,potatoes1 ,,pomme ,,souffle4 ,quantity for #f ,persons4 #a lbs4 of raw potatoes #a tsp4 fine salt #a lbs4 clear lard ,preparation3 ,the potatoes are peeled and cut into thin oblong or round slices as thick as the back of a knife or cut out in small balls4 ,the lard is heated until it smokes1 but must not boil4 ,the potatoes are dried with a clean cloth and fried to a golden yellow color in the lard1 then they are placed into a colander to drain1 sprinkled with salt1 shaken a little and served very hot4 ,no4 #i--,,potato ,,chips4 ,quantity for #f ,persons4 ,the ingredients are the same as given under ,no4 #h1 ,french ,fried ,potatoes4 ,preparation3 ,the potatoes are cleaned1 peeled and sliced so thin that you can see the knife through them4 ,the lard is heated until it smokes1 a handful of potato slices at a time are dried and fried golden yellow in the hot lard1 then taken out with a skimmer and placed on paper to drain4 ,salt and serve very hot4 ,they must never be covered1 neither while cooking nor afterwards4 ,no4 #aj--,,stuffed ,,potatoes4 ,quantity for #f ,persons4 #ab large potatoes #aaj lb4 of butter #b yolks of eggs tbsp4 of ,parmesan cheese tsp4 of grated onion #a pinch of pepper ,salt to taste ,some butter for frying #a tsp4 of finely chopped parsley ,preparation3 ,the potatoes are washed well and cooked in their jackets1 removed from the fire when barely done1 strained1 peeled1 then carefully cut into halves and scooped out4 ,the pieces which have been removed1 are pressed through a potato masher and mixed with butter1 ,parmesan cheese1 onion1 parsley and yolk of egg4 ,season with salt and pepper and put back into the scooped out potato halves1 smooth off on top1 sprinkle with salt and fry in butter to a golden yellow color4 ,remarks3 ,they are very fine to serve with cold meats or to garnish hot meat platters4 ,no4 #aa--,,potato ,,croquettes4 ,quantity for #f ,persons4 #a lb4 of potatoes lb4 of butter #c yolks of eggs ,salt to taste lb4 finely grated bread ,butter or lard for frying #a pinch of pepper ,preparation3 ,the potatoes are washed1 cooked1 peeled1 grated and pressed through a potato masher4 ,the butter is creamed with the yolks of eggs and grated potatoes stirred in and seasoned with salt and pepper4 ,small croquettes are formed1 rolled in bread crumbs and fried in butter or lard to a nice color4 ,serve hot4 ,no4 #ab--,,potato ,,balls1 ,,fried4 ,quantity for #f ,persons4 #a lb4 of potatoes lb4 of butter #d yolks of eggs #a tbsp4 of ,parmesan cheese #a pinch of nutmeg #a pinch of pepper ,salt to taste cup of flour #a cup of roll crumbs ,lard for frying ,preparation3 ,the potatoes are boiled1 peeled1 grated or mashed4 ,cream the butter1 stir in the yolks of eggs1 ,parmesan cheese1 nutmeg1 pepper and salt1 the mashed potatoes and flour4 ,balls1 walnut size1 are formed from this mass1 rolled in roll crumbs and fried in hot lard to a nice golden yellow color4 ,the lard should be deep enough for the balls to float4 ,drain in a colander or on paper4 ,remarks3 ,these potato balls are nice to garnish meat platters4 ,no4 #ac--,,sour ,,potatoes4 ,quantity for #f ,persons4 #a lb4 of potatoes lb4 of butter or good drippings #a tsp4 of chopped onions #a pt4 good beef bouillon #a pinch of pepper #b tbsps4 of vinegar or to taste ,salt to taste #c tbsps4 of flour ,preparation3 ,the potatoes are cooked1 peeled and sliced4 ,while they are boiling1 the dressing is prepared4 ,brown the butter or lard with the onions1 stir in the flour1 stew a little while1 add the bouillon and season to taste with vinegar1 salt and pepper and cook a few minutes4 ,put in the boiled sliced potatoes1 cook a few minutes and serve4 ,no4 #ad--;,,creamed ,,potatoes4 ,quantity for #f ,persons4 #a lb4 of potatoes lb4 of butter #b tbsps4 of flour pt4 of milk or pt4 of milk and pt4 of sweet cream #a pinch of pepper ,salt ,preparation3 ,the potatoes are cooked in the jackets1 then peeled and sliced or cut into small dice4 ,or bake the potatoes in the oven1 peel them and cut into dice4 ,melt the butter1 stir in the flour1 cook #a minute1 add the milk and cream1 cook a little while1 season with salt and pepper1 put in the potatoes1 cook and serve4 ,the dressing must neither be too thin nor too thick4 ,remarks3 ,creamed potatoes are nice with soup meat1 mutton chops or fried sausage4 ,no4 #ae--;,,baked ,,potato ,,pudding4 ,quantity for #f ,persons4 #a lbs4 of potatoes ,fully lb4 of butter #d-f eggs tbsp4 of ,parmesan cheese #a pinch salt ,pepper cupful of flour ,butter for the mold ,preparation3 ,the potatoes are boiled1 peeled and mashed4 ,the butter is creamed with yolks of eggs1 cheese1 pepper and salt4 ,stir in the mashed potatoes1 the flour and lastly the beaten white of egg4 ,butter the mold1 put the mixture in and bake in medium hot oven for #de minutes4 ,no4 #af--,,steamed ,,potato ,,pudding4 ,quantity for #f ,persons4 ,preparation and ingredients are the same as given under ,no4 #ae4 ,the prepared mixture is put into a mold that has been buttered and sprinkled with bread crumbs4 ,set in a steamer over a kettle of boiling water and boil for #a hour4 ,then turn it out on a platter and serve4 ,remarks3 ,caper sauce is good with potato pudding4 ,no4 #ag--,,potato ,,pancakes4 ,quantity for #f ,persons4 #c lbs4 of raw potatoes #c-d eggs #a cupfuls of flour #a pinch of pepper #a large sour apple1 peeled and grated tsp4 of grated onion ,enough lard for baking tbsp4 of salt ,preparation3 ,the raw potatoes are peeled1 washed and put into cold water4 ,take out of the water and grate quickly ,drain off the water that collects on the grated potatoes1 mix them with the yolks of eggs1 flour1 pepper1 salt1 apple1 onion and lastly with the beaten whites of eggs4 ,heat the lard and bake #c to #d thin pancakes in the pan at once4 ,they must be baked brown and crisp4 ,the dish or plate on which they are served1 should not be covered4 ,remarks3 ,apple sauce is good with them4 ,no4 #ah--;,,bouillon ,,potatoes4 ,quantity for #f ,persons4 #b lbs4 of raw potatoes #a qts4 of beef bouillon #a medium-sized onion #a pinch of pepper ,salt to taste #a piece of butter1 half the size of an egg #c tbsps4 of finely chopped parsley ,preparation3 ,the potatoes are peeled and cut into quarters or sixths1 according to their size1 then partly boiled in water4 ,drain off the water and pour on the boiling bouillon1 season with salt1 pepper and onion1 do not cover them and cook slowly until the bouillon has been absorbed by the potatoes4 ,add the butter1 cook a little longer1 then add the parsley4 ,remarks3 ,with new potatoes you need only #a qt4 of bouillon1 because they are not so mealy4 ,no4 #ai--,,sardine ,,or ,,herring ,,potatoes4 ,quantity for #f ,persons4 #c lbs4 of boiled potatoes ,scant lb4 of sardines or #b herrings ,for the ,gravy4 lb4 of raw ham lb4 of butter #b sliced onions lb4 of flour qt4 of beef bouillon #a pinch of pepper ,very little salt #a tbsp4 ,parmesan cheese qt4 of sweet cream or milk ,preparation3 ,the boiled potatoes are peeled and sliced1 sardines or herring are soaked in water and cut in small pieces4 ,the ham1 which may be remnants1 is also cut and fried in lb4 of butter and the sliced onion4 ,the butter must not get brown2 stir in the flour and after cooking a little1 add the bouillon and cream1 season with salt and pepper if necessary4 ,cook this dressing slowly for hour1 then rub through a sieve4 ,fill a buttered baking dish or casserole with layers of sliced potatoes and herring or sardines alternately1 pour the dressing over1 strew with cheese and drip on a little butter1 then bake in oven #bj minutes1 being careful that the dressing does not boil1 as that will make it thin4 ,it is best to put the dish into another dish with water before baking4 ,bake until a golden yellow4 ,remarks3 ,this may also be prepared without sardines or herring4 ,no4 #bj--,,potatoes ,,with ,,crackers4 ,quantity for #f ,persons4 #b lbs4 of raw potatoes lb4 of salt crackers #a qt4 of sweet cream or milk #a pinch of pepper ,salt lb4 of butter ,preparation3 ,the raw potatoes are peeled1 sliced thin1 and the crackers rolled4 ,butter a baking dish or casserole1 fill with layers of potatoes and crackers alternately1 with small pieces of butter1 salt and pepper between each1 repeating until all has been used4 ,then pour the cream or milk over1 put a few pieces of butter on top and bake #a hours4 ,remarks3 ,this dish is good with cold meats4 ,no4 #ba--;,,fried ,,raw ,,potatoes4 ,quantity for #f ,persons4 #b lbs4 raw potatoes lb4 of butter or good drippings #a small1 chopped onion pt4 of water ,salt to taste ,preparation3 ,the raw potatoes are peeled1 sliced very thin and washed well4 ,butter or drippings are put into a pan1 add the sliced potatoes1 onion1 salt and pepper4 ,cover and fry slowly1 gradually adding the water4 ,in hour the potatoes are done and of a golden yellow color4 ,no4 #bb--,,sweet ,,potatoes4 ,quantity for #f ,persons4 #c lbs4 of sweet potatoes ,preparation3 ,the potatoes are washed well and baked in their skins in the oven for to #a hour4 ,fresh butter is served with them4 ,no4 #bc--,,potato ,,dumplings ,,from ,,boiled ,,potatoes4 ,quantity for #f ,persons4 #c lbs4 of boiled potatoes #a cups of roll crumbs roll cut into cubes lb4 of butter #c-d eggs tsp4 of onion #a pinch of pepper #a heaping tbsp4 of salt cup of flour ,salt water ,preparation3 ,the potatoes are boiled1 peeled and grated when they are cooled off or mashed while still hot4 ,when cold1 the mashed potatoes are mixed well with roll crumbs1 eggs1 onion1 pepper1 salt1 the lb4 of melted butter and the flour4 ,the roll cubes are fried in butter crisp and yellow4 ,these pieces are put in the middle of dumplings formed of the mashed potatoes1 rolled in flour and cooked in salt water #ae to #bj minutes in an open kettle4 ,the water must be boiling when the dumplings are put in4 ,remarks3 ,try a dumpling2 if it does not hold together1 add more flour4 ,the dumplings must be taken out of the water as soon as done4 ,serve hot4 ,no4 #bd--;,,another ,,kind ,,of ,,potato ,,dumplings4 ,quantity for #f ,persons4 #c lbs4 of boiled potatoes #aab lb4 of butter #d-e eggs #a pinch of nutmeg #a tbsp4 of salt #b cups of flour #a roll cut into cubes ,salt water for cooking ,preparation3 ,the potatoes are boiled1 peeled and grated4 ,when they are cold1 butter1 eggs1 nutmeg1 salt and flour are stirred in4 ,the roll cubes are fried in butter until crisp1 then medium-sized dumplings are formed from this mixture with the roll cubes in the center4 ,dip your hands into flour and make the dumplings round and firm1 then roll them in flour and boil them in an open kettle #ae or #bj minutes4 ,the salt water must boil briskly before the dumplings are put in4 ,remarks3 ,try a dumpling first and if it does not hold together add more flour4 ,sour roast goes nicely with potato dumplings4 ,no4 #be--,,raw ,,potato ,,dumplings4 ,quantity for #f ,persons4 #e lbs4 of large potatoes #a pts4 of milk lb4 of fine farina #a tbsp4 of salt #a roll cut into cubes ,salt water for cooking #c eggs ,preparation3 ,the raw potatoes are peeled1 grated and pressed dry in a cloth4 ,bring the milk to boil1 pour in the farina slowly and boil it #c to #d minutes1 stirring constantly4 ,mix the grated potato with the boiling farina1 yolks of eggs1 salt and beaten whites of eggs4 ,fry the roll cubes in butter very crisp4 ,rinse your hands in cold water1 make dumplings from the mixture with the roll cubes in the center4 ,while the dumplings are being made the salt water is brought to boil and the dumplings are put in for #ae to #bj minutes4 ,do not cover the pot4 ,the raw potato dumplings must be prepared quickly or they will turn black4 ,remarks3 ,they may be served with any kind of meat4 ,no4 #bf--,,utilizing ,,remnants ,,of ,,potato ,,dumplings4 ,the dumplings left over are sliced and fried in butter to a golden yellow color4 ,,chapter #ab4 ,,vegetables4 ,the various preparations of vegetables4 ,vegetables are known to be the best and most wholesome food4 ,mushrooms1 all kinds of cabbage1 legumes are good for anemics4 ,the legumes and cabbages must be washed well and scalded4 ,the ,preservation of ,vegetables ,during the ,winter4 ,cauliflower is cut off above the roots1 the outer leaves removed1 a string tied to the stem and hung up on the ceiling of the cellar4 ,white and red cabbage and savoy cabbage are preserved in the same manner4 ,kohlrabi1 carrots1 turnips1 parsley roots1 celery roots and shallots are kept in dry sand over winter4 ,fresh parsley is kept in glass jars by putting in alternate layers of salt and parsley4 ,close the glass well each time after taking some out4 ,rinse the parsley before using4 ,no4 #a--;,,asparagus ,,with ,,brown ,,butter4 ,quantity for #f ,persons4 #c lbs4 of asparagus #c qts4 of water #a tbsps4 of salt lb4 of fresh butter ,preparation3 ,the asparagus stalks are washed and peeled thin at the top and thicker toward the end4 ,if the ends are woody cut them off4 ,then tie the asparagus into small bundles and put them into salt water to boil until tender1 about hour4 ,place them on a platter with the heads all lying one way1 lightly brown the butter and pour it over4 ,serve hot4 ,no4 #b--;,,asparagus ,,with ,,creamed ,,butter4 ,quantity for #f ,persons4 #c lbs4 of asparagus #c qts4 of water #a tbsps4 of salt lb4 fresh butter ,preparation3 ,preparation and cooking of this asparagus are the same as given under ,no4 #a4 ,serve the asparagus on a platter covered with a napkin1 then cream the butter and serve in a separate dish4 ,no4 #c--;,,asparagus ,,with ,,cream ,,dressing4 ,quantity for #f ,persons4 #c lbs4 of asparagus #a tbsps4 of salt #c qts4 of water ,for the ,dressing4 lb4 of butter #a even tbsp4 of flour #d tbsps4 of sweet cream pt4 asparagus liquor #d yolks of eggs ,preparation3 ,the asparagus are prepared and cooked as given under ,no4 #a4 ,when they are tender pile them on a platter keeping the heads all one way and prepare the dressing4 ,melt the butter1 stir in the flour1 the yolks of eggs and the cream and gradually pour in the boiling asparagus liquor4 ,let it come to a boil1 stirring constantly1 pour over the asparagus and serve hot4 ,no4 #d--;,,canned ,,asparagus4 ,quantity for #f ,persons4 ,this asparagus is carefully heated and served with any kind of dressing prepared for it as given either under ,no4 #a1 ,no4 #b or ,no4 #c4 ,no4 #e--;,,french ,,asparagus ,,with ,,cream ,,dressing4 ,quantity for #f ,persons4 #b lbs4 of fresh or #b lb4 can of asparagus #b qts4 of water #a tbsp4 of salt ,for the ,dressing4 lb4 of butter #b tbsps4 of flour cup of sweet or sour cream pt4 of asparagus liquor #b yolks of eggs #c tbsps4 of lemon juice ,preparation3 ,thin stalks of asparagus may be used for this2 they are peeled and cut into #b inch lengths1 then cooked in boiling salt water for #bj minutes4 ,the water is poured off1 the asparagus put into a dish and the gravy or dressing poured over4 ,for the dressing melt the butter1 stir in the flour and pour in gradually the boiling asparagus liquor1 add sour or sweet cream1 #c teaspoonfuls of lemon juice1 stirring constantly1 boil #a minute1 then add the #b yolks of eggs1 but do not boil any more4 ,no4 #f--,,preserved ,,asparagus ,,with ,,cream4 ,quantity for #f ,persons4 ,preparation and ingredients are the same as given under ,no4 #e1 ,french ,asparagus with ,cream ,dressing4 ,no4 #g--;,,green ,,asparagus4 ,quantity for #f ,persons4 #d lbs4 of asparagus #c qts4 of water lb4 of butter #c slices of toasted wheat bread #b tbsps4 of salt ,preparation3 ,the green asparagus is washed1 but not peeled1 and cooked #bj minutes in boiling salt water4 ,the slices of toast are placed on a platter and the asparagus1 from which the water is drained in a colander1 put on each slice of toast1 heads all one way4 ,the butter which has been heated to a golden color is poured on4 ,serve very hot4 ,no4 #h--;,,asparagus4 ,quantity for #f ,persons4 #b lbs4 of fresh or #b lbs4 of canned asparagus pt4 asparagus liquor #b qts4 of water #a tbsp4 of salt lb4 of butter pt4 sweet or sour cream tbsp4 of ,parmesan cheese #b tbsps4 of grated rolls #a tbsp4 of butter #c scant tbsps4 of flour ,preparation3 ,the fresh asparagus is peeled and cooked as given under ,no4 #e4 ,for the dressing melt the butter1 stir in the flour1 add the cheese1 the sweet or sour cream1 and cook1 stirring constantly4 ,the dressing must be thick4 ,drain the water off the asparagus1 butter a baking dish1 put in the asparagus and dressing1 strew the roll crumbs over and drip the tablespoonful of butter on4 ,bake this by setting the baking dish in a dish with hot water in the oven about #aj to #ae minutes4 ,boiled ham or tongue is nice with this dish4 ,remarks3 ,it makes a fine side dish4 ,no4 #i--;,,cauliflower4 ,quantity for #f ,persons4 #a head of cauliflower1 #b lbs4 #b tbsps4 of salt #d qts4 of water ,for the ,dressing4 lb4 of fresh butter #b tbsps4 of flour pt4 of cauliflower liquor pt4 of sweet cream #b-c yolks of eggs ,a little nutmeg ,preparation3 ,pick off the outer leaves and put the head of cauliflower1 the top downward1 in cold water for #ae minutes to remove the insects that might be on it4 ,the salt water is brought to boil and the cauliflower boiled in it a half hour4 ,for the dressing stew the butter and flour1 add the cauliflower liquor and cream1 and boil1 stirring constantly4 ,add the yolks of eggs and do not boil any more4 ,the cauliflower is carefully placed on a platter or into a vegetable dish so it does not fall apart and the dressing is poured over1 then the nutmeg is strewn over it4 ,no4 #aj--;,,cauliflower ,,with ,,butter ,,sauce4 ,quantity for #f ,persons4 #a head of cauliflower1 #b lbs4 #d qts4 of water #b tbsps4 of salt lb4 of butter ,preparation3 ,the cauliflower is prepared and cooked the same as given under ,no4 #i4 ,it is carefully placed in a dish1 and the hot browned butter poured over4 ,no4 #aa--;,,cauliflower ,,with ,,crab ,,or ,,lobster ,,dressing4 ,quantity for #f ,persons4 #a head of cauliflower1 #b lbs4 #d qts4 of water #b tbsps4 of salt ,crab dressing ,preparation3 ,the preparation of cauliflower is the same as given under ,no4 #i4 ,make a dressing as described under ,no4 #ai1 in ,gravies or ,dressings and pour it over the head of cauliflower4 ,no4 #ab--,,scalloped ,,cauliflower ,,au ,,gratin4 ,quantity for #f ,persons4 #a head of cauliflower1 #b lbs4 #b tbsps4 of salt #d qts4 of water ,for the ,dressing4 lb4 of butter #b tbsps4 of flour #a pt4 sweet or sour cream #a pinch of salt #a tbsp4 of ,parmesan cheese #a tbsp4 of lemon juice #b tbsps4 of fine roll crumbs #a tbsp4 of butter ,preparation3 ,the cauliflower is cleaned and put in water hour1 then boiled in salt water hour until almost tender1 placed into a buttered dish until the dressing is made4 ,the butter is melted1 flour stirred in1 and cooled #a minute4 ,add the sweet cream1 boil1 season with cheese1 lemon juice and salt to taste4 ,this dressing is poured over the cauliflower1 roll crumbs strewn on and a little butter dripped over it2 then baked in oven #bj to #cj minutes until it is a nice yellow color4 ,no4 #ac--;,,artichokes ,,with ,,butter4 ,quantity for #f ,persons4 #c large or #f small artichokes #d qts4 of water #a tbsp4 of vinegar lb4 of fresh butter #c tbsps4 of salt ,preparation3 ,with a sharp knife cut off the points of the artichokes about #a inches1 then boil them tender in salt water and vinegar4 ,serve them on a dish1 cream the butter and serve with the artichokes or brown it and pour it over4 ,no4 #ad--,,stewed ,,artichokes4 ,quantity for #f ,persons4 #c large artichokes or #f small ones #d qts4 of water #c tbsps4 of salt #b tbsps4 of vinegar lb4 of butter #b tbsps4 of flour pt4 strong bouillon #a tsp4 of meat extract wineglass ,madeira or red wine #b tbsps4 of grated ,parmesan cheese #d tbsps4 of champignons ,salt to taste #a pinch of pepper ,preparation3 ,the artichokes are cleaned and prepared given under ,no4 #ac and cooked partly done in salt water and vinegar4 ,then each one is cut into half and the inside white fibers removed carefully4 ,these pieces are put into a pot1 #c tablespoonfuls of butter1 chopped champignons1 cheese and pt4 of bouillon added1 the pot covered and the artichokes stewed #b hours1 turning them over several times4 ,the stewed artichokes are put into a vegetable dish and the dressing prepared4 ,heat the rest of the butter with the flour1 add the artichoke liquor1 the rest of the bouillon1 ,madeira or red wine and the meat extract4 ,cook this well and season with pepper and salt1 then pour over the artichokes4 ,no4 #ae--;,,canned ,,artichokes4 ,quantity for #f ,persons4 #b lb4 can artichokes lb4 butter #b tbsps4 of flour pt4 of bouillon pt4 sweet cream ,juice of lemon #a pinch of pepper ,salt to taste ,preparation3 ,the canned artichokes are heated and the dressing is prepared4 ,the butter is heated1 the flour stirred in1 cooked #b minutes1 the bouillon and cream added and cooked well4 ,season the dressing with salt1 pepper and lemon juice4 ,take the artichokes out of the liquor and put them into this dressing to simmer #aj minutes4 ,if you like add #c tablespoonfuls of white wine and chopped champignons or truffles4 ,no4 #af--,,scalloped ,,artichokes ,,with ,,cheese4 ,quantity for #f ,persons4 #c large or #f small artichokes #d qts4 of water #c tbsps4 of salt4 #b tbsps4 of vinegar ,for the ,dish4 lb4 of butter1 good measure lb4 of grated ,parmesan cheese pt4 of rich bouillon #a pinch of pepper and salt ,preparation3 ,the artichokes are prepared as given under ,no4 #ac4 ,cooked partly done with vinegar in the boiling salt water4 ,from the pieces of cooked artichokes remove the white fibers4 ,place them into a buttered baking dish or casserole1 strewn with cheese and put on the lb4 of butter in small pieces1 season with pepper and salt1 add the bouillon1 cover the dish and bake them slowly in the oven #b to #c hours4 ,no4 #ag--,,oyster ,,plants1 ,,salisfy4 ,quantity for #f ,persons4 #b lbs4 of oyster plants #b qts4 of water #a tbsps4 of salt #b tbsps4 of vinegar ,for the ,dressing4 lb4 of butter #b tbsps4 of flour pt4 of bouillon1 or pt4 of bouillon and #a pt4 sweet cream tsp4 meat extract #a pinch of pepper and salt to taste ,preparation3 ,the oyster plants are scraped and at once placed into water mixed with flour or milk so that they keep their white color1 then cut into #b inch lengths and cooked until tender in boiling salt water with vinegar4 ,while they are cooking1 prepare the dressing4 ,melt the butter1 stir in the flour1 cook and add bouillon or half bouillon and half cream1 add meat extract1 cook and season with pepper and salt4 ,then drain the water from the oyster plants1 put them into the dressing and set aside to simmer gently for #aj minutes4 ,no4 #ah--,,scorzonera4 ,quantity for #f ,persons4 #b lbs4 of scorzonera #b qts4 of water #a tbsp4 of salt #b tbsps4 of vinegar ,for the ,dressing4 lb4 of butter #b tbsps4 of flour pt4 of bouillon pt4 sweet cream or milk ,juice of lemon #b yolks of eggs1 if desired ,preparation3 ,the vegetable is scraped1 cut into #b inch lengths and immediately put into water1 mixed with flour or milk1 then cooked until tender in salt water and vinegar4 ,this will require hour1 during which time you prepare the dressing4 ,melt the butter1 stir in the flour1 stew a few minutes1 add the bouillon and cream or milk1 boil again and season with lemon juice1 pepper and salt4 ,drain the water from the vegetables1 put them into the dressing and cook #aj minutes or set aside to simmer gently4 ,when serving stir in the yolks of eggs4 ,remarks3 ,for scorzonera salad make a dressing of oil and vinegar mixed with mayonnaise4 ,no4 #ai--;,,fresh ,,green ,,peas4 ,quantity for #f ,persons4 #a lbs4 of fresh green peas #b qts4 of water #a tbsp4 of salt lb4 of fresh butter tbsp4 of flour tsp4 of meat extract #a pinch of pepper ,salt to taste tbsp4 of chopped parsley tsp4 of sugar pt4 of sweet cream ,preparation3 ,the fresh1 green peas are taken out of the pods and boiled until tender in boiling salt water4 ,this will require hour2 then drain the water off1 add butter and flour1 shake the pan1 but do not stir it2 add cream1 meat extract1 #a pinch of pepper1 sugar and salt to taste4 ,let it cook slowly and when you serve it put in the chopped parsley4 ,no4 #bj--;,,another ,,way ,,of ,,preparing ,,peas4 ,quantity for #f ,persons4 #a lbs4 of fresh1 green peas1 or #b lb4 can #b qts4 of water #a tbsp4 of salt #a pinch of pepper ,salt to taste tsp4 of sugar #a tbsp4 minced parsley lb4 fresh butter ,preparation3 ,the fresh green peas are prepared and cooked as directed under ,no4 #ai4 ,when they are done drain them1 put the drawn butter on1 season with pepper1 salt1 sugar1 shaking the pan1 and sprinkle with minced parsley before serving4 ,canned peas are prepared the same way1 but not cooked in salt water4 ,no4 #ba--;,,fresh ,,green ,,peas ,,with ,,crab ,,meat4 ,quantity for #f ,persons4 #a lbs4 fresh green peas #be crabs or crawfish ,preparation3 ,the preparation and ingredients are the same as given under ,no4 #bj4 ,when they are done shake them with the hot butter1 add the crab meat1 mix1 drip the crab butter on4 ,remarks3 ,this is a very fine dish4 ,no4 #bb--,,pea ,,omelet4 ,look for the preparation in chapter #ae1 ,omelets4 ,no4 #bc--;,,asparagus ,,and ,,cauliflower ,,omelet4 ,look for the preparation in chapter #ae1 ,omelets4 ,no4 #bd--,,marrow ,,peas4 ,quantity for #f ,persons4 #b lbs4 of marrow peas #a pts4 of bouillon #aaj lb4 of butter #a pinch of pepper ,salt to taste tsp4 of sugar tbsp4 of flour #a tbsp4 of chopped parsley ,preparation3 ,the marrow peas are strung like beans1 washed and cooked until tender in bouillon and butter1 then add the flour1 stir and season with salt1 pepper and sugar4 ,lastly add the parsley4 ,no4 #be--,,young ,,carrots4 ,quantity for #f ,persons4 #b lbs4 of carrots #a pt4 bouillon #aaj lb4 of butter ,salt to taste #a pinch of pepper #a tsp4 of sugar #a tbsp4 of flour #a tbsp4 of finely chopped parsley ,preparation3 ,the carrots are scraped1 cut into small pieces or sliced1 then washed and cooked until tender in bouillon and butter4 ,this will require from to #a hour4 ,season them with salt1 pepper1 sugar to taste1 stir in the flour and let them cook a little while longer1 lastly add the parsley4 ,the carrots may be scooped out and the openings filled with boiled green peas1 then stewed until soft4 ,no4 #bf--;,,fresh ,,green ,,peas ,,and ,,carrots4 ,quantity for #f ,persons4 ,the peas are prepared as directed under ,no4 #ai1 but take only #a lb4 of peas and of all other ingredients4 ,take of the quantity of carrots also1 and prepare according to directions in ,no4 #be4 ,when serving1 place the carrots in the center of the dish and the peas around them4 ,no4 #bg--,,spinage4 ,quantity for #f ,persons4 #a peck of spinage #e qts4 of water #c tbsps4 of salt lb4 of butter pt4 sweet cream pt4 bouillon #a pinch of pepper ,salt to taste #b tbsps4 of flour ,preparation3 ,the spinage is picked over1 the stems cut off and washed well4 ,cook it in boiling salt water for #ae minutes1 drain the water off and chop the spinage or rub it through a colander4 ,melt the butter1 stir in the flour1 cook and stir in the spinage1 add sweet cream and bouillon1 season with salt and pepper and cook a little longer1 stirring constantly4 ,remarks3 ,the dish may be garnished with hard-boiled eggs4 ,no4 #bh--,,sorrel4 ,sorrel is prepared just like spinage1 see ,no4 #bg1 ,spinage4 ,no4 #bi--,,lettuce4 ,lettuce as a vegetable dish is prepared like spinage4 ,see ,no4 #bg1 ,spinage4 ,no4 #cj--,,spinage ,,in ,,individual ,,molds4 ,quantity for #f ,persons4 #a peck of spinage #e qts4 of water #c tbsps4 salt lb4 of butter #a pinch of pepper ,salt to taste #c yolks of eggs pt4 sweet cream #b tbsps4 of flour ,preparation3 ,the spinage is picked over1 the stems cut off1 washed well1 cooked in boiling salt water for #ae minutes1 the water then drained off and the spinage rubbed through a sieve4 ,melt the butter1 stir in the flour1 cook1 add the spinage1 season with salt1 pepper1 stir in the cream and yolks of eggs4 ,put in small buttered molds and set in a steamer over a kettle of boiling water and boil until the mixture stiffens1 then turn them out on a platter and serve4 ,no4 #ca--,,savoy ,,cabbage4 ,quantity for #f ,persons4 #b heads of ,savoy cabbage1 #d-e lbs4 #f qts4 of water #d tbsps4 of salt lb4 of butter or half butter and half lard tbsp4 of flour tbsp4 finely chopped onion pt4 bouillon #a pinch of pepper ,salt to taste ,preparation3 ,the head of cabbage is cut into half1 remove the outer leaves and cut out the heart or core1 then cut up the rest into several pieces1 wash it and cook it #bj minutes in boiling salt water4 ,butter and onions are stewed a little while1 add the flour and stew a few minutes4 ,drain the water from the cabbage1 chop it or rub it through a colander1 then add it to the butter1 onion and flour2 add the bouillon1 season with salt and pepper and cook slowly for #ae minutes4 ,no4 #cb--;,,brussels ,,sprouts4 ,quantity for #f ,persons4 #c lbs4 of ,brussels sprouts #d qts4 of water #b tbsps4 of salt lb4 of butter pt4 of bouillon tsp4 of meat extract to taste #a pinch of pepper ,salt to taste tbsp4 of flour ,preparation3 ,the sprouts are cleaned1 the yellow leaves removed1 then slowly boiled in salt water4 ,drain off the water4 ,melt the butter1 stir in the flour1 cook a little while1 add the bouillon and meat extract and put in the ,brussels sprouts4 ,season with salt and pepper and cook #bj minutes longer4 ,the little sprouts must not fall apart4 ,remarks3 ,when served it may be garnished with a wreath of fried chestnuts4 ,no4 #cc--;,,another ,,way ,,of ,,preparing ,,brussels ,,sprouts4 ,quantity for #f ,persons4 #c lbs4 of ,brussels sprouts #d qts4 of water #b tbsps4 of salt cup of fine roll crumbs cup of strong bouillon #a pinch of pepper lb4 of butter ,preparation3 ,the sprouts are prepared as before1 7,see ,no4 #cb47 ,after the water has been drained off1 melt lb4 of butter1 add the sprouts1 pour in some bouillon1 season with salt and pepper and serve4 ,fry the roll crumbs in the other lb4 of butter and put over the sprouts before serving4 ,no4 #cd--,,kale ,,or ,,borecole4 ,quantity for #f ,persons4 #c-c lbs4 of kale #f qts4 of water #c tbsps4 of salt lb4 of butter or good drippings #a tbsp4 of flour to #a pt4 strong bouillon #a pinch of pepper ,salt to taste ,preparation3 ,the ribs of the leaves are cut out1 then the kale is washed carefully #d to #e times1 to remove all sand4 ,cook in boiling salt water for hour or until tender1 then pour it into a colander to drain4 ,now chop it fine or rub it through the colander4 ,the butter or drippings are melted1 the flour stirred in1 stewed1 the prepared kale added1 and then the bouillon4 ,season with salt and pepper4 ,cook slowly #a to #a hours and add cup of sweet cream if you like4 ,no4 #ce--,,stewed ,,red ,,cabbage4 ,quantity for #f ,persons4 #a head of red cabbage1 #d lbs4 lb4 of butter or good drippings glass red wine to taste #b tbsps4 of vinegar #a tbsp4 of sugar #b peeled and sliced apples #b cloves #a pinch of pepper ,salt to taste #a pt4 water ,preparation3 ,the bad leaves are cut off1 the cabbage cut into half1 the heart cut out and the cabbage sliced4 ,pour a pint of boiling water on1 add butter or drippings1 cook one hour1 add all the other ingredients4 ,cook #a to #b hours longer1 stirring occasionally4 ,ten minutes before serving it1 add #a tablespoonful flour and stew #aj minutes longer4 ,remarks3 ,taste the cabbage so that it is neither too sweet nor too sour4 ,you may use vinegar instead of wine4 ,no4 #cf--,,white ,,cabbage4 ,quantity for #f ,persons4 ,white cabbage1 #d lbs4 #e qts4 of water lb4 of good drippings #a pt4 bouillon #a tbsp4 of flour tbsp4 caraway seeds #a pinch of pepper ,salt to taste ,preparation3 ,the bad leaves are removed1 the head of cabbage cut in half1 the heart cut out and the cabbage cut into #af parts4 ,it is cooked in boiling salt water for #ae minutes1 drained1 drippings and bouillon added and stewed for #a hour4 ,add caraway seeds1 flour1 salt and pepper and stew a while longer4 ,no4 #cg--,,stewed ,,white ,,cabbage4 ,quantity for #f ,persons4 #d lbs4 of white cabbage #e qts4 of water lb4 of drippings #a tbsp4 of sugar #a tbsp4 of flour #a pinch of pepper ,salt to taste #a pt4 of bouillon or water #c-e tbsp4 of vinegar ,preparation3 ,the cabbage is prepared as directed under ,no4 #cf4 ,the sliced cabbage is stewed for #ae minutes1 the water drained off1 bouillon or water and drippings added and stewed for one hour4 ,sugar1 vinegar1 flour1 pepper1 salt are added and the cabbage stewed another hour1 stirring frequently4 ,no4 #ch--,,white ,,cabbage ,,prepared ,,like ,,cauliflower4 ,quantity for #f ,persons4 #d lbs4 of white cabbage #d tbsp4 of salt #f qts4 of water ,for the ,dressing4 lb of butter #b tbsps4 of flour #a pt4 of milk #a pinch of pepper ,salt to taste #b yolks of eggs ,preparation3 ,the outer leaves are removed and the head of cabbage cooked until tender in #f qts4 of boiling salt water4 ,the butter is melted1 flour stirred in1 milk added1 cooked and seasoned with salt1 pepper and if you like1 stir in the yolks of eggs4 ,put the head of cabbage on a platter and pour the thick dressing over it1 then serve at once4 ,no4 #ci--,,white ,,cabbage ,,sausages4 ,quantity for #f ,persons4 #a head of cabbage1 #d lbs4 #e qts4 of water #c tbsps4 of salt lb4 chopped pork lb4 of chopped beef #a tbsp4 of butter ,salt to taste lb4 of bacon1 cut fine #a onion1 cut fine pt4 gravy #a pinch of pepper ,preparation3 ,the bad leaves are removed and after cleaning the cabbage well1 it is cooked partly done in boiling salt water4 ,the outer leaves are then carefully cut off4 ,the leavings of the cabbage are chopped fine1 also the pork and beef and all this is mixed well1 seasoned with butter1 salt and pepper4 ,some of this mixture is put on each cabbage leaf and the leaf is rolled round it and tied with a clean string4 ,the bacon is put into a pan and the cabbage sausages fried brown in it4 ,the gravy is poured in and all is cooked a few minutes1 then served on a platter4 ,no4 #dj--,,white ,,cabbage ,,with ,,lamb4 ,quantity for #f ,persons4 #a head of white cabbage1 #e lbs4 #e qts4 water #b-c lbs4 of lamb #a pinch of pepper ,salt to taste #a qt4 of water ,preparation3 ,the bad leaves are trimmed off1 the heart cut out1 the cabbage cut up into #h parts and cooked #ae minutes in boiling water1 then the water is drained off4 #a to #b qts4 of water are poured on the cabbage1 the meat is put in1 season with salt and pepper and boil until tender4 ,by the time the meat is done1 the water ought to be boiled down so the vegetables are not too juicy4 ,no4 #da--,,kohlrabi4 ,quantity for #f ,persons4 #f-h medium-sized kohlrabis #c qts4 of water #a tbsp4 of salt #aaj lb4 of butter #a tbsps4 of flour pt4 of bouillon tsp4 of meat extract cup of sweet cream #a pinch of salt #a pinch of pepper ,preparation3 ,the kohlrabis are peeled1 sliced and cooked until tender in boiling salt water4 ,drain off the water4 ,melt the butter1 add the flour and bouillon and cook4 ,put in the kohlrabis1 season with salt and pepper1 add the cream and stew slowly for #ae minutes4 ,no4 #db--,,turnips4 ,quantity for #f ,persons4 #f-h medium-sized turnips #d qts4 of water #b tbsps4 of salt #aaj lb4 of butter tbsp4 of flour pt4 of bouillon #a pinch of pepper ,salt to taste ,preparation3 ,the turnips are peeled1 sliced1 cooked until tender in boiling salt water1 which is drained off when done4 ,put the butter on the turnips1 add the flour and bouillon1 season with salt and pepper and stew #ae minutes more4 ,no4 #dc--,,teltow ,,turnips4 ,quantity for #f ,persons4 #b lbs4 of ,teltow turnips #c qts4 of water #b tbsps4 of salt lb4 of butter #a tbsp4 of flour #a pt4 of bouillon tsp4 of meat extract #a tsps4 of sugar #a pinch of pepper ,salt to taste ,preparation3 ,the vegetable is scraped1 washed well in warm water1 put into boiling salt water and boiled partly done1 then drained4 ,the turnips are stewed in butter to which the flour1 sugar and bouillon are added1 then the dish is covered and left to stew until tender4 ,season with salt and pepper4 ,the vegetable must not be too juicy4 ,no4 #dd--,,stewed ,,green ,,string ,,beans4 ,quantity for #f ,persons4 #b lbs4 fresh1 green beans lb4 of butter or good drippings #a pt4 of bouillon #a tbsp4 of flour #a tsp4 of sugar #a small piece of summer savory #a tbsp4 of chopped parsley ,salt and pepper #a-b tbsps4 of vinegar ,preparation3 ,string the beans1 slice them or break into #d parts each1 wash them1 put over the fire with the butter or drippings1 some bouillon and cook until tender1 gradually adding more bouillon4 hour before well done1 flour1 vinegar1 sugar are added1 also salt and pepper4 ,when they are cooked1 add the parsley4 ,if you like1 you can put in a little summer savory4 ,no4 #de--;,,green ,,string ,,beans1 ,,prepared ,,another ,,way4 ,quantity for #f ,persons4 #b lbs4 of fresh1 green beans #c qts4 of water lb4 of butter #b tbsps4 of salt #b tbsps4 of flour #a pt4 of milk pt4 sweet cream ,salt to taste #a pinch of pepper #a tbsp4 of minced parsley ,preparation3 ,the beans are prepared as given under ,no4 #dd1 and boiled until tender in salt water1 which is then drained off4 ,the butter is melted1 flour stirred in and the milk added4 ,this dressing is cooked a few minutes1 stirring constantly1 and the beans put into it4 ,season with salt and pepper1 stew #e minutes and add the minced parsley4 ,remarks3 ,the dressing for the beans must not be too thick4 ,no4 #df--,,salted ,,green ,,beans4 ,quantity for #f ,persons4 #b lbs4 of salted beans #c qts4 of water lb4 of butter #b tbsps4 of flour #a pt4 of milk pt4 of cream #a pinch of pepper #a tbsp4 of parsley ,preparation3 ,soak the beans in water for a few hours1 drain and put over the fire in boiling water4 ,then boil until tender1 drain and prepare the beans as given under ,no4 #dd or ,no4 #de4 ,remarks3 ,the salted beans need more time to cook than fresh beans and when seasoning1 be careful not to add too much salt4 ,no4 #dg--;,,canned ,,green ,,beans4 ,quantity for #f ,persons4 #a qt4 can of green beans #aaj lb4 of butter #a tbsps4 of flour pt4 of bouillon #a pinch of pepper and one of salt #a tsp4 of finely chopped parsley ,preparation3 ,the water is poured off the beans1 butter is melted and the beans put into it and cooked slowly for #ae minutes4 ,flour is lightly stirred in1 the bouillon poured in and the beans stewed in it a little while1 then seasoned with salt1 pepper and the parsley4 ,no4 #dh--;,,canned ,,wax ,,beans4 ,quantity for #f ,persons4 #a qt4 can of beans #aaj lb4 of butter #a tbsps4 of flour pt4 of bouillon tbsp4 of sugar ,salt to taste #a pinch of pepper #a tsp4 of chopped parsley #a tbsp4 of vinegar ,preparation3 ,pour off the water1 melt the butter and put the beans in to steep a little while4 ,then stir in the flour1 add the bouillon1 season with vinegar1 sugar1 salt and pepper and stew #ae minutes1 then add the parsley4 ,no4 #di--;,,fresh ,,wax ,,beans4 ,quantity for #f ,persons4 #b qts4 of fresh beans #c qts4 of water #b tbsps4 of salt lb4 of butter #b tbsps4 of flour pt4 of water #c tbsps4 of vinegar ,salt to taste #a pinch of pepper #b yolks of eggs ,preparation3 ,the beans are strung and broken into #b to #c pieces1 washed and cooked until tender in boiling salt water4 ,the butter is melted1 the flour and water added4 ,boil a few minutes1 stirring constantly1 and season with salt1 pepper and vinegar4 ,put the beans into this gravy1 stew them a little1 then stir in the yolks of eggs1 but do not boil any more4 ,no4 #ej--;,,canned ,,sweet-,,sour ,,beans4 ,quantity for #f ,persons4 #b qts4 fresh1 yellow beans #c qts4 of water #b tbsps4 of salt #a cup of water cup of vinegar cup of sugar #b cloves #a stick of cinnamon ,preparation3 ,the beans are strung1 broken into pieces and cooked until tender in boiling salt water4 ,one cup of water mixed with vinegar1 sugar1 cloves1 cinnamon1 boiled and poured over the beans1 from which the salt water has been well drained4 ,serve cold4 ,no4 #ea--;,,beets4 ,quantity for #f ,persons4 #c lbs4 of beets #d qts4 of water #aaj lb4 of butter #a pt4 of milk ,salt to taste #a pinch of pepper #b tbsps4 of flour ,preparation3 ,the beets are put over the fire in cold water and cooked until tender1 then the water is drained off and the beets peeled and sliced4 ,the butter is heated1 the flour and the milk stirred in1 then boiled1 seasoned with salt and pepper1 the beets put in and cooked a little while longer4 ,no4 #eb--,,young ,,onions4 ,quantity for #f ,persons4 #c lbs4 of onions #c qts4 of water #b tbsps4 of salt lb4 of butter #b tbsps4 of flour #a pt4 of milk ,salt to taste #a pinch of pepper ,preparation3 ,the onions are peeled and cooked until tender in boiling salt water1 which is drained off when done4 ,the butter is heated1 the flour stirred in1 stewed a little1 milk added and cooked1 stirring constantly4 ,lastly add the onions1 season with salt and pepper1 and simmer a few minutes4 ,no4 #ec--,,stuffed ,,onions4 ,quantity for #f ,persons4 #f large onions #b qts4 of water #b tbsps4 of salt lb4 of fine meat filling #b tbsps4 of chopped champignons #a tsp4 of chopped truffles #a tbsp4 of flour pt4 bouillon tsp4 of meat extract ,salt to taste #a pinch of pepper #d tbsps4 of red wine #b tbsps4 of butter ,preparation3 ,the onions are peeled1 scooped out1 put into boiling salt water for a few minutes and then taken out and dried4 ,the meat stuffing is mixed well with champignons and truffles1 then carefully put into the onions4 ,the inside of the onions is stewed in butter1 the flour stirred in and then the bouillon4 ,season with wine and meat extract and stew the stuffed onions in this gravy for #a hour until they are brown4 ,strain the gravy and add salt and pepper4 ,no4 #ed--,,tomatoes4 ,quantity for #f ,persons4 #a qt1 of fresh or canned tomatoes #b cups of fine rolled crackers #aaj lb4 of butter #a pinch of salt and one of pepper ,preparation3 ,the tomatoes are sliced and put into a buttered baking dish in layers alternating with crackers1 seasoned with butter1 salt and pepper and baked in the oven hour1 then served in the dish4 ,no4 #ee--,,stuffed ,,tomatoes4 ,quantity for #f ,persons4 #f nice1 red tomatoes #a cup of grated rye bread #aaj lb4 of butter #a tbsp4 of chopped parsley #a pinch of pepper ,salt to taste tsp4 of grated onion #b yolks of eggs ,preparation3 ,the tomatoes are wiped clean1 a slice is cut off at the top1 the pulp carefully taken out with a small spoon and rubbed through a fine sieve4 ,put the butter1 grated bread and onions in a pan to cook1 then add the tomato pulp1 salt1 pepper and parsley1 stew it a little while1 stir in the yolks of eggs and fill the tomatoes with this mass4 ,sprinkle with roll crumbs and butter1 place these stuffed tomatoes in a buttered baking pan and bake them in the oven hour4 ,no4 #ef--,,tomatoes ,,filled ,,with ,,meat4 ,quantity for #f ,persons4 #f nice1 red tomatoes lb4 fine chopped veal or sweetbreads #a yolk of egg ,salt to taste #a pinch of pepper #c tbsps4 of minced champignons #c tbsps4 of butter #c tbsps4 of cream ,preparation3 ,prepare the tomatoes as given under ,no4 #ee4 ,the butter is melted1 the veal stewed in it1 yolks of eggs1 cream1 champignons stirred in and seasoned with salt and pepper1 #b tablespoonfuls of tomato pulp added and the whole mixture cooked a few minutes4 ,now fill the tomatoes with this1 sprinkle with roll crumbs and butter1 then place in a buttered baking pan and bake in the oven hour4 ,remarks3 ,you may omit the champignons4 tomatoes look very nice on the table and are served at parties4 ,no4 #eg--,,stuffed ,,cucumbers4 ,quantity for #f ,persons4 #f medium-sized cucumbers #a lb4 finely chopped veal roll ,salt to taste #a pinch of nutmeg #a tsps4 finely chopped parsley #aaj lb4 of butter #b eggs #a pinch pepper ,for ,stewing4 lb4 of butter #a pt4 bouillon or gravy ,preparation3 ,the cucumbers are peeled and carefully scooped out4 ,mix the chopped veal with the soaked roll1 stew it in the butter1 add salt1 pepper1 nutmeg1 eggs and parsley1 cook #b minutes and fill the cucumbers with this mixture4 ,melt the lb4 butter in a shallow pan1 place the cucumbers in and gradually add the bouillon1 and stew hour4 ,place the cucumbers carefully on a platter and serve very hot4 ,no4 #eh--,,stewed ,,cucumbers4 ,quantity for #f ,persons4 #d large cucumbers #a tbsp4 of salt #f tbsps4 of sugar #d tbsps4 of wine vinegar #a pinch of pepper #a qt4 of bouillon ,salt to taste #d tbsps4 of vinegar cup of sugar lb4 of butter #a small onion #b tbsps4 of flour #a tsp4 of meat extract ,preparation3 ,the cucumbers are peeled and cut in halves4 ,the seeds are taken out and the cucumbers cut into equal parts1 which are marinated for #a hours in #d tablespoonfuls of vinegar1 #a tablespoonful of salt1 #f tablespoonfuls of sugar and a pinch of pepper4 ,the bouillon is cooked with meat extract1 vinegar1 sugar1 salt and pepper and the cucumbers put in to cook until tender4 ,then the butter is melted1 the sliced onion and flour browned in it1 and the cucumber liquor added4 ,the cucumbers are put in and slowly stewed hour until they are a shining brown color4 ,season the gravy to taste4 ,remarks3 ,preserved cucumbers are at once placed in the gravy and stewed hour4 ,no4 #ei--,,stuffed ,,root ,,celery ,,or ,,celeriac ,,au ,,jus4 ,quantity for #f ,persons4 #c medium-sized roots of celery #d qts4 of water #c tbsps4 of salt #a pt4 of gravy pt4 of ,madeira of red wine #a yolk of egg lb4 of savory veal stuffing ,preparation3 ,the celery is cleaned well and peeled1 then carefully scooped out and cooked in salt water for #bj minutes4 ,line with yolk of egg and stuff with meat stuffing4 ,see preparation of ,stuffed ,veal1 ,chapter #c4 ,the slice which had been cut from the top of the celery before this was scooped out1 is tied on to the stuffed celery and this is put into a pot with the gravy1 mixed with ,madeira or red wine and stewed slowly #a hours until tender1 turning several times4 ,cut each celery in half1 pour dressing over and serve4 ,no4 #fj--8;,,gardi ,,and ,,finocci0 ,,as ,,vegetables4 ,this is a southern species of thistle and is prepared like ,stuffed ,root ,celery1 ,no4 #ei4 ,you can prepare this vegetable without stuffing1 by cooking it tender in salt water1 and stewing a few minutes in a savory wine dressing4 ,no4 #fa--,,mixed ,,or ,,leipzig ,,vegetables4 ,quantity for #f ,persons4 #a lb4 of asparagus #a small head of cauliflower #cj small1 young carrots lb4 of morels or fresh champignons #ab crabs #d qts4 of water #c tbsps4 of salt lb4 of butter #b tbsps4 of flour #a pinch of pepper ,salt to taste ,preparation3 ,the asparagus is peeled and cut into #a inch pieces1 cauliflower is cleaned and broken into small roses1 morels or fresh champignons brushed well4 ,if you use morels1 put them over the fire in lukewarm water and let them get hot1 stirring gently1 then strain4 ,repeat this process until all sand is removed4 ,asparagus and cauliflower are cooked until tender in salt water4 ,the carrots are scraped and stewed until tender in butter and pt4 of bouillon4 ,the crabs are washed1 brushed and cooked in boiling salt water1 then the meat is picked out1 the coral broken fine and stewed in #b tablespoonfuls of butter and #a pt4 of vegetable liquor from cauliflower and asparagus4 ,the flour is mixed with a little water and stirred in and all this is cooked hour1 then seasoned with salt and pepper and strained4 ,the crab sauce is added to the carrots1 the asparagus1 cauliflower1 morels and crab meat added1 heat it over the fire1 put into a dish with a little butter over top and serve very hot4 ,remarks3 ,this is a very fine dish and it may be prepared from canned vegetables4 ,no4 #fb--;,,champignons4 ,quantity for #f ,persons4 #b lbs4 of fresh champignons lb4 of good butter ,salt to taste #a tbsp4 flour pt4 of cream pt4 champignon liquor #b tbsps4 lemon juice #a pinch of pepper ,preparation3 ,the fresh champignons must be hard and white4 ,remove the brown skin1 trim off the roots and wash them4 ,the butter is heated and the champignons put in1 season with salt and pepper and gradually pour on cup of water1 stew until tender4 ,stir the flour with the cream1 add to the mushrooms and stew a few minutes4 ,remarks3 ,if you take canned champignons1 take pt4 of cream and pt4 of champignon liquor4 ,no4 #fc--;,,champignon ,,puree4 ,the preparation is the same as given under ,no4 #fb4 ,the champignons are chopped fine and while preparing them1 add teaspoonful of meat extract4 ,remarks3 ,may be served on toasted bread4 ,no4 #fd--,,truffles ,,in ,,brown ,,dressing4 ,quantity for #f ,persons4 lb4 of fresh truffles lb4 of butter #a tbsps4 of flour #a pt4 of strong bouillon #a tsp4 of meat extract #a wineglassful of ,madeira or red wine ,salt to taste #a pinch of pepper tsp4 lemon juice ,preparation3 ,the truffles are put into cold water so the dirt will dissolve1 then brushed in lukewarm water4 ,put them on the fire with butter1 gradually add the bouillon1 cover the pot and cook slowly until tender4 ,when done1 take them out1 peel them carefully and cut them up into #f to #h parts4 ,the rest of the butter is browned1 flour and the truffle peelings added1 and the bouillon in which the truffles were boiled4 ,season with meat extract1 ,madeira1 salt1 pepper1 sugar and lemon juice4 ,cook a nice1 brown dressing of this1 strain1 put the truffles in and stew a few minutes4 ,serve on toast4 ,remarks3 ,this may be used for stuffing4 ,no4 #fe--,,truffle ,,puree4 ,quantity for #f ,persons4 lb4 of truffles pt4 of good bouillon lb4 of butter #a tbsps4 of flour #e tbsps4 of ,madeira or red wine ,salt to taste #a pinch of pepper tsp4 of sugar tsp4 of lemon juice tsp4 of meat extract ,preparation3 ,the truffles are cleaned and the dressing is prepared from the peelings of the truffles1 according to ,no4 #fd4 ,the truffles are chopped very fine1 put into the strained dressing and seasoned4 ,then put into shells or small porcelain dishes or serve on cutlets or scrambled eggs4 ,no4 #ff--,,morels4 ,quantity for #f ,persons4 #b lbs4 of morels #a piece of butter as large as an egg tbsp4 flour tsp4 of meat extract pt4 morel liquor cup of cream ,salt to taste #a pinch of pepper #a tsp4 of finely chopped parsley ,preparation3 ,the morels are cleaned well and put on the fire with lukewarm water and let them get hot1 stirring gently1 then strain4 ,repeat this until all sand is removed4 ,the last water is boiled down to pt4 ,the butter is browned with the flour1 the morel liquor is added and the meat extract1 and then cooked slowly for #ae minutes4 ,put in the cream and season with salt and pepper4 ,now put the morels into the dressing1 cook1 put in a piece of butter and the parsley4 ,this dish is fine with smoked salmon or scrambled eggs4 ,remarks3 ,canned or dried morels are prepared the same way4 ,if you use canned morels1 then utilize the liquor in the can4 ,dried morels are soaked in water for #b to #c hours4 ,no4 #fg--,,mushrooms4 ,edible ,boletus4 ,quantity for #f ,persons4 #b lbs4 of mushrooms lb4 of butter tbsp4 of flour #a medium-sized onion pt4 of sour cream ,salt to taste #a pinch of pepper #a tbsp4 of parsley ,preparation3 ,mushrooms must be firm1 they are brushed and very dark ones only are peeled4 ,the lighter colored ones do not need to be peeled4 ,they are cut up into equal pieces4 ,the butter is heated1 the mushroom pieces put in with the whole peeled onion and stewed for #ae to #bj minutes4 ,the dish must be covered4 ,strew the flour on1 stirring lightly1 add the sour cream1 teaspoonful of meat extract1 salt and pepper1 and lastly the parsley1 stew #b minutes and serve4 ,no4 #fh--;,,chanterelles4 ,another ,species of ,mushrooms4 ,quantity for #f ,persons4 #b lbs4 of chanterelles #b qts4 of water #b tbsps4 of salt lb4 of butter tbsp4 of flour ,salt to taste #a tbsps4 of finely chopped parsley #b tbsps4 of cream #a pinch of pepper ,preparation3 ,the chanterelles are cleaned1 washed1 but not left in water2 cook them #a minute in #b qts4 of boiling salt water1 drain in a colander4 ,heat the butter1 put in the chanterelles with flour1 salt and pepper and stew #b minutes1 then add the cream and parsley and serve at once4 ,no4 #fi--,,olives ,,as ,,vegetables4 ,quantity for #f ,persons4 #fj olives lb4 of butter1 scant #a tbsp4 of flour #a pt4 of bouillon tsp4 of meat extract ,salt to taste #a pinch of pepper tsp4 parsley pt4 of cream ,preparation3 ,the stones are taken out and the olives cooked tender in the bouillon2 to this add #a tablespoonful of butter4 ,the rest of the butter is melted1 flour stirred in1 then the olives1 bouillon1 cream and meat extract4 ,season with salt and pepper1 stew for #ae minutes and add the chopped parsley4 ,no4 #gj--,,stuffed ,,olives4 ,quantity for #f ,persons4 #cf olives lb4 of finely ground chicken #a egg ,salt and pepper to taste #d tbsps4 of cream tsp4 of lemon juice #a tbsp4 of butter pt4 of ,madeira sauce ,preparation3 ,the preserved olives are scooped out and stuffed with cooked chicken1 which has been ground fine and mixed with egg1 butter1 salt1 pepper and lemon juice4 ,one-half pint of ,madeira sauce is prepared4 ,see under ,gravies and ,dressing1 ,no4 #be4 ,the stuffed olives are put in and cooked until tender4 ,no4 #ga--;,,filled ,,or ,,stuffed ,,olives ,,with ,,champignons4 ,quantity for #f ,persons4 ,the preparation is the same as given under ,no4 #gj4 ,one-half pound of champignons1 which have been cooked until tender in butter1 are stirred into the dressing4 ,remarks3 ,this is a fine dish to serve at parties3 ,no4 #gb--,,roasted ,,chestnuts4 ,quantity for #f ,persons4 #a lb4 of sweet chestnuts lb4 of fresh butter #a lb4 of salt ,preparation3 ,the skins are rubbed off and the chestnuts slit with a sharp knife4 ,into an iron frying pan or spider put of the salt1 place the chestnuts on the salt in one layer and cover them with the rest of the salt4 ,put the pan into a medium hot oven and bake them scarcely hour1 then take them out and place them on a napkin to eat with fresh butter4 ,no4 #gc--;,,chestnut ,,puree4 ,quantity for #f ,persons4 #a lbs4 of chestnuts lb4 of butter #a tbsp4 of flour pt4 of bouillon pt4 of cream #d tbsps4 of red wine ,salt to taste #a pinch of pepper #a tbsp4 of sugar #a tsp4 of chopped parsley ,preparation3 ,the chestnuts are taken out of the outer shell1 then hot water poured on and the inner skin pulled off4 ,cook them in bouillon until tender and strain4 ,heat the butter1 stir in the flour1 stew a few minutes1 add the chestnuts and stir in cream1 red wine1 salt1 pepper1 sugar and parsley4 ,let it get hot1 stirring briskly1 arrange mound-shaped and serve4 ,no4 #gd--;,,fried ,,chestnuts4 ,quantity for #f ,persons4 #a lb4 of chestnuts lb4 of butter #a pinch of salt #a tbsp4 fine sugar ,preparation3 ,shell the chestnuts1 scald them and pull off the inner skin4 ,brown the butter and after the chestnuts are cooked slightly in water1 put them into the hot butter1 add salt and sugar and fry them light brown1 shaking frequently4 ,serve them with roast goose stuffing or as a garnish with cabbage4 ,,chapter #ac4 ,,salads4 ,the various preparations of green salads1 potato salads1 vegetable salads and meat salads4 ,green salads such as head lettuce1 endive1 romaine and escariol salads are pleasing and refreshing with meats and fish4 ,salads must be prepared carefully4 ,they may be served with every meal4 ,good oil and good vinegar or lemon juice are essentials for preparing salads4 ,no4 #a--;,,green ,,lettuce4 ,head ,lettuce1 ,endive ,lettuce4 ,quantity for #f ,persons4 #b heads of lettuce cup of fine oil cup of vinegar tsp4 of salt #a pinch of pepper #a tsp4 of minced parsley ,preparation3 ,the head lettuce is picked over1 the ribs cut through1 also the largest leaves1 then washed well and dried4 ,the oil1 vinegar or lemon juice1 salt and pepper are mixed well and poured over the lettuce4 ,mix thoroughly with two spoons4 ,no4 #b--;,,green ,,lettuce ,,with ,,egg ,,dressing4 ,head ,lettuce1 ,endive1 ,romaine1 ,escariol ,lettuce4 ,quantity for #f ,persons4 #b heads of lettuce #b yolks of eggs cup of cream tsp4 salt #a pinch of pepper tsp4 of sugar ,juice of lemon ,preparation3 ,the lettuce is picked over1 washed and drained4 ,the yolks of eggs are thoroughly beaten with cream1 then vinegar stirred in slowly and salt1 pepper and sugar added4 ,pour over the lettuce1 mix well with two spoons1 and serve at once4 ,no4 #c--;,,green ,,lettuce ,,with ,,mayonnaise ,,dressing4 ,head1 ,endive1 ,escariol ,lettuce4 ,quantity for #f ,persons4 #b heads of lettuce #b yolks of eggs #d tbsps4 of sour cream #b tbsps4 of vinegar tsp4 of mustard tsp4 of salt #a pinch of white pepper #a pinch of sugar ,preparation3 ,the lettuce is prepared as before mentioned4 ,yolks of eggs1 cream1 vinegar1 mustard1 salt1 pepper and sugar are mixed well and cooked in a double boiler until thick1 stirring constantly1 cooled and mixed with the lettuce4 ,no4 #d--;,,green ,,lettuce ,,with ,,bacon4 ,head1 ,endive ,lettuce4 ,quantity for #f ,persons4 #b heads of lettuce lb4 of bacon #e tbsps4 of vinegar #a pinch of pepper #a pinch of sugar tsp4 of mustard tsp4 of salt ,preparation3 ,prepare the lettuce as before4 ,the bacon is cut into small cubes and fried to a nice yellow color2 add vinegar1 salt1 pepper1 sugar and mustard1 cool and add the lettuce1 stirring lightly4 ,no4 #e--;,,green ,,lettuce ,,prepared ,,sweet4 ,head ,lettuce4 ,quantity for #f ,persons4 #b heads of lettuce #a egg #c tbsps4 of sugar cup of vinegar tsp4 of salt #a pinch of pepper cup of cream ,preparation3 ,prepare the lettuce as before4 ,the whole egg is beaten with sugar1 cream1 vinegar1 salt and pepper and mixed well with the lettuce4 ,remarks3 ,three tablespoonfuls of oil may be used4 ,no4 #f--,,potato ,,salad4 ,quantity for #f ,persons4 #d lbs4 of potatoes cup of good oil cup of vinegar ,salt to taste tsp4 of pepper #a tsp4 finely sliced onions cup of warm bouillon or water ,preparation3 ,the potatoes should be medium-sized and not mealy4 ,they are boiled in the jackets1 peeled and sliced4 ,the vinegar and bouillon are poured over while potatoes are still warm1 add the oil1 salt1 pepper and onions and mix well1 being careful not to break the potatoes4 ,this salad must be prepared one hour before serving4 ,taste before serving and add more seasoning if necessary4 ,no4 #g--,,potato ,,salad ,,with ,,spiced ,,dressing4 ,quantity for #f ,persons4 #b lbs4 of potatoes #d yolks of eggs #a large cup of milk large cup of vinegar #b mustardspoonfuls of mustard #a tsp4 of salt tsp4 of red pepper #a tsps4 of sugar #a tsp4 of flour ,piece of butter1 the size of an egg ,preparation3 ,the potatoes are prepared as given under ,no4 #f4 ,yolks of eggs1 milk1 vinegar1 mustard1 salt1 pepper1 sugar1 flour and butter are mixed well and cooked in double boiler until thick1 stirring constantly4 ,mix the sliced potatoes with this dressing4 ,no4 #h--,,potato ,,salad ,,with ,,sour ,,cream4 ,quantity for #f ,persons4 #b lbs4 of potatoes #a pt4 thick1 sour cream cup of vinegar #a tbsp4 of sugar tbsp4 of salt #a pinch of pepper ,preparation3 ,prepare the potatoes as in ,no4 #f4 ,the cream1 vinegar1 sugar1 salt and pepper are put on the sliced potatoes and mixed well4 ,remarks3 ,nos4 #g and #h are fine salads4 ,no4 #i--,,potato ,,salad ,,with ,,bacon4 ,quantity for #f ,persons4 #b lbs4 of potatoes lb4 of bacon cup of vinegar tbsps4 of salt #a tbsp4 of finely sliced onions #a pinch of pepper cup of bouillon or water ,preparation3 ,prepare the potatoes as in ,no4 #f4 ,cut the bacon into small dice1 fry to a light yellow color1 add the onions and fry a few minutes1 then add bouillon1 vinegar1 salt1 pepper and let come to a boil4 ,pour over the sliced potatoes4 ,no4 #aj--;,,cucumber ,,salad4 ,quantity for #f ,persons4 #b large cucumbers tbsp4 of salt #c tbsps4 of oil #d tbsps4 of vinegar #a pinch of pepper #a tsp4 of finely chopped parsley ,preparation3 ,the cucumbers are peeled and sliced very thin1 salted and left standing for a while4 ,drain well1 add oil1 vinegar1 pepper1 parsley and mix well4 ,no4 #aa--,,sweet ,,cucumber ,,salad4 ,quantity for #f ,persons4 #b large cucumbers #a egg cup of cream #a pinch of pepper tbsp4 of salt1 for salting #a tsp4 of finely chopped parsley #c tbsps4 of sugar ,preparation3 ,the cucumbers are prepared as given under ,no4 #aj4 ,egg1 cream1 vinegar1 sugar1 pepper1 parsley1 are beaten well and mixed with the cucumbers4 ,no4 #ab--;,,cucumber ,,salad ,,with ,,sour ,,cream4 #b large cucumbers tbsp4 of salt1 for salting pt4 thick sour cream #b tbsps4 of vinegar #a pinch of pepper ,preparation3 ,the cucumbers are prepared as given under ,no4 #aj and mixed well with cream1 vinegar and pepper4 ,they are very good4 ,no4 #ac--;,,cucumbers ,,and ,,head ,,lettuce ,,mixed4 ,quantity for #f ,persons4 #a large cucumber #a head of green lettuce pt4 of thick1 sour cream #b tbsps4 of lemon juice #a pinch of salt #a pinch of pepper ,preparation3 ,the lettuce and cucumber are prepared as before given under ,no4 #a and ,no4 #aj4 ,the cucumber slices are mixed well with cream1 vinegar1 pepper1 salt and mixed lightly with the green lettuce4 ,no4 #ad--,,tomato ,,salad4 ,quantity for #f ,persons4 #b lbs4 of tomatoes cup of fine oil #a tsp4 of salt tsp4 of onion1 sliced fine #a tsp4 of finely chopped parsley cup of vinegar #a pinch of pepper ,preparation3 ,the tomatoes are scalded1 skinned1 sliced and mixed well with oil1 vinegar1 salt1 pepper1 onion and parsley4 ,no4 #ae--,,tomato ,,salad ,,with ,,mayonnaise ,,dressing4 ,quantity for #f ,persons4 #f nice medium-sized tomatoes #a head lettuce #c yolks of eggs cup of very fine oil tsp4 of mustard tsp4 of salt #a pinch of pepper ,juice of #a lemon cup of thick1 sweet cream ,preparation3 ,the tomatoes are scalded1 skinned and placed on ice4 ,the yolks of eggs are mixed with oil1 which is put in a few drops at a time2 add cream1 lemon juice1 pepper1 salt and mustard4 ,the mayonnaise dressing must be thick4 ,the head lettuce is treated as under ,no4 #a1 placed on salad plates and the cold tomatoes put on them1 the mayonnaise dressing poured over the tomatoes4 ,remarks3 ,this is a fine salad4 ,no4 #af--,,tomato ,,salad ,,with ,,cooked ,,mayonnaise4 ,quantity for #f ,persons4 #f medium-sized tomatoes #c yolks of eggs #f tbsps4 of sour cream #b-c tbsps4 of vinegar tsp4 of mustard #a pinch of salt #a pinch of white pepper #a pinch of sugar ,preparation3 ,preparation is the same as given under ,no4 #ae4 ,yolks of eggs1 cream1 vinegar1 mustard1 salt1 pepper and sugar are mixed well and cooked in the double boiler until thick1 stirring constantly4 ,let it get cold and pour over the whole tomatoes4 ,the tomatoes may be garnished with green lettuce as under ,no4 #ae4 ,no4 #ag--;,,asparagus ,,salad4 ,quantity for #f ,persons4 #b lbs4 of asparagus #b qts4 of water #a tbsp4 of salt #b tbsps4 of good vinegar #a pinch of salt #a pinch of pepper #d tbsps4 of fine oil ,preparation3 ,the asparagus are peeled1 cut into equal pieces or left whole and boiled until tender in boiling water4 ,when cold1 mix them with the oil1 vinegar1 pepper and salt4 ,no4 #ah--;,,asparagus ,,salad ,,with ,,mayonnaise4 ,preparation and ingredients are the same as given under ,no4 #ag4 ,the asparagus is covered with mayonnaise dressing4 ,see ,no4 #af1 ,cooked ,mayonnaise ,dressing for ,tomato ,salad4 ,no4 #ai--;,,cauliflower ,,salad4 ,quantity for #f ,persons4 #a large cauliflower #b qts4 of water #a tbsp4 of salt #d tbsps4 of vinegar #a pinch of pepper #a pinch of salt #d tbsps4 of oil ,preparation3 ,the cauliflower is broken up into roses1 boiled until tender but not too soft1 in boiling salt water1 drained and mixed with oil1 vinegar1 pepper and salt4 ,no4 #bj--;,,cauliflower ,,with ,,cooked ,,mayonnaise4 ,preparation and ingredients are the same as given under ,no4 #ai4 ,instead of the other dressing use cooked mayonnaise dressing4 ,see ,no4 #af4 ,no4 #ba--;,,carrot ,,salad4 ,quantity for #f ,persons4 #b lbs4 of small1 young carrots #b qts4 of water tbsp4 of salt cup of vinegar #a pinch of salt #a pinch of pepper cup of fine oil ,preparation3 ,the carrots are scraped1 cut up into equally large pieces and cooked until tender in salt water1 drained and mixed well with oil1 vinegar1 salt and pepper4 ,no4 #bb--;,,bean ,,salad4 ,quantity for #f ,persons4 #b lbs4 of yellow string beans #c qts4 of water #a tbsp4 of salt cup of oil cup of vinegar #a tsp4 of grated onion #a pinch of salt ,pepper #a tbsp4 of chopped parsley or chives ,preparation3 ,the beans are strung1 broken into pieces1 boiled until tender in salt water1 drained1 and while still warm1 mixed with oil1 vinegar1 salt1 pepper1 onion and parsley4 ,it must not be too dry4 ,no4 #bc--,,root ,,celery ,,or ,,celeriac ,,salad4 ,quantity for #f ,persons4 #b large celery roots #c qts4 of water #a tbsp4 of salt #e tbsps4 of oil #f tbsps4 of vinegar #a pinch of salt ,pepper pt4 of cold bouillon ,preparation3 ,the celery is washed well1 cooked until tender in #c qts4 of water1 peeled1 sliced and while still lukewarm1 mixed with vinegar1 oil1 salt1 pepper1 bouillon1 then covered and left standing for #a hour before serving4 cup of sugar may be mixed with it4 ,no4 #bd--,,root ,,celery ,,salad ,,mixed ,,with ,,potato ,,salad ,,with ,,mayonnaise ,,dressing4 ,quantity for #f ,persons4 #a lbs4 of potatoes #a celery root #d yolks of eggs #a cup of cream tsp4 of mustard tsp4 of pepper ,salt to taste #a tsp4 of sugar cup of vinegar ,preparation3 ,the potatoes and celery are cleaned1 cooked until tender1 peeled and sliced thin4 ,yolks of eggs1 cream1 vinegar1 mustard1 pepper1 salt and sugar are mixed well and cooked in double boiler until thick1 stirring constantly4 ,this dressing is mixed with warm potatoes and celery4 ,no4 #be--;,,celery ,,salad ,,with ,,mayonnaise ,,dressing4 ,quantity for #f ,persons4 #b large celery roots portion of mayonnaise dressing ,preparation3 ,the celery is prepared according to ,no4 #bc4 ,one-half of the portion of mayonnaise dressing is made according to ,no4 #bd and mixed with the celery4 ,no4 #bf--;,,bean ,,salad4 ,quantity for #f ,persons4 #b lbs4 of green or yellow beans #c qts4 of water #b tbsps4 of salt cup of fine oil cup of vinegar cup of bouillon #a tbsp4 of finely chopped parsley tsp4 of finely chopped onion ,salt to taste ,pepper ,preparation3 ,the beans are strung1 broken into #c pieces1 cooked until tender in boiling water1 drained and mixed with oil1 vinegar1 bouillon1 parsley1 onion1 salt and pepper4 ,this salad must be prepared a few hours before serving and should be kept covered until served4 ,no4 #bg--,,mixed ,,salad4 ,quantity for #f ,persons4 lb4 of asparagus #a small head of cauliflower small celery root lb4 of green beans lb4 of yellow beans #e potatoes #f young carrots ,salt water cup of fine oil cup of vinegar ,salt to taste ,pepper tsp4 grated onion #a tbsp4 of finely chopped summer savory #a head lettuce ,preparation3 ,the vegetables are cleaned1 cut up and each separately cooked until tender in salt water and drained4 ,the potatoes are boiled until tender1 peeled and cut4 ,when the vegetables and potatoes are cold1 mix with oil1 vinegar1 salt1 pepper1 onion1 summer savory and parsley1 being careful not to break the pieces4 ,no4 #bh--;,,fine ,,mixed ,,vegetable ,,salad4 ,quantity for #f ,persons4 #a portion of mayonnaise dressing #f young carrots cup of minced truffles and olives lb4 smoked salmon #f sardines lb4 asparagus small celery root #f young carrots #d boiled potatoes #a small head of cauliflower broken into small roses lb4 green beans lb4 yellow beans #a head of green lettuce ,for ,mayonnaise ,dressing4 #d yolks of eggs #a cup of cream ,juice of #a lemon #a pinch of white pepper ,salt to taste #d tbsps4 of fine oil tsp4 mustard ,preparation3 ,all the vegetables are cut into small pieces and boiled separately in salt water until tender1 but not too soft4 ,the water is drained off and the vegetables mixed with the potatoes1 truffles1 salmon1 sardines and olives1 which have also been cut into pieces4 ,the mayonnaise dressing is made by stirring the #d yolks of eggs into cream2 add lemon juice1 mustard1 pepper and salt and cook in double boiler until thick1 stirring constantly4 ,after it has cooled off1 stir in the oil4 ,the salad is mixed carefully with one-half of this dressing4 ,the head lettuce leaves are picked off and placed into the salad dish1 the salad piled up in the center of it and the rest of the dressing poured over4 ,you may garnish it with olives4 ,this is a very fine salad4 ,no4 #bi--,,mixed ,,salad ,,with ,,meat4 ,quantity for #f ,persons4 #a head lettuce #a cup of prepared endive lettuce cup of wax beans1 cut in pieces cup of green cut beans cup of sliced radishes cup of very small pearl onions small cauliflower1 cut into roses #a apple1 cut into pieces #b sour pickles1 cut into pieces lb4 boiled potatoes1 cut into pieces #b cups of meat1 cut into pieces ,salt to taste #a pinch of pepper cup of fine oil cup of vinegar tsp4 of mustard ,preparation3 ,the vegetables are all prepared according to ,no4 #bh4 ,the meat may be beef1 veal or poultry1 which has been cooked or fried and is cut up like the vegetables1 then mixed with these and vinegar1 oil1 pepper1 salt and arranged on the leaves of the head lettuce4 ,remarks3 ,this salad may be served with mayonnaise dressing as ,no4 #bh4 ,no4 #cj--;,,champignon ,,salad4 ,quantity for #f ,persons4 #b lb4 can of champignons or #b lbs4 of fresh ones #e potatoes #a lb4 of boiled sweetbreads #a cup sour cream ,juice of #a lemon tsp4 of chopped parsley ,salt to taste #a pinch of pepper #aj olives cup of fine oil ,preparation3 ,the larger champignons are cut into pieces1 the smaller ones left whole4 ,the potatoes are boiled until tender1 peeled and cut into small dice4 ,the sweetbreads are boiled in salt water1 skinned and minced4 ,all this is mixed with the sour cream1 oil1 lemon juice1 salt and4 pepper and arranged on the head lettuce leaves1 strewn with parsley and garnished with olives4 ,no4 #ca--,,truffle ,,salad4 ,quantity for #f ,persons4 lb4 of truffles #a lb4 of salad potatoes #c hard-boiled eggs cup of fine oil cup of bouillon ,salt to taste #a pinch of pepper #c tbsps4 of fine white wine cup of vinegar ,preparation3 ,preserved truffles are scraped and sliced fine1 fresh ones are brushed well in much water1 then put into a small pot with the bouillon and #b tablespoonfuls of oil and cooked until tender1 taken out of the bouillon1 peeled and sliced4 ,into the water or bouillon in which the truffles had been cooked1 put the rest of the oil1 vinegar1 salt and pepper to cook and pour it on the sliced potatoes4 ,add the sliced truffles and the chopped hard-boiled eggs and the white wine4 ,mix it all carefully1 cover the dish and set aside for #c hours before serving4 ,remarks3 ,if you take canned truffles cook the bouillon with the truffle liquor and peelings for #ae minutes1 strain it and mix it with the other ingredients4 ,no4 #cb--;,,cold ,,slaw4 ,quantity for #f ,persons4 #a small head of red or white cabbage #b qts4 boiling water cup of vinegar #b yolks of eggs ,salt to taste #a pinch of pepper #c tbsps4 of oil #a cup of sour or sweet cream ,preparation3 ,pick off the bad leaves and slice or cut the cabbage very thin1 scald it #e minutes and drain the water off through a colander4 ,mix it well with vinegar1 cream1 yolks of eggs1 pepper1 salt and oil4 ,no4 #cc--;,,beef ,,salad4 ,quantity for #f ,persons4 ,for preparation and ingredients for this salad look to ,no4 #bd1 ,chapter #b1 ,beef salad4 ,remarks3 ,lamb and veal salad are prepared the same way4 ,no4 #cd--,,rabbit ,,roast ,,salad4 ,quantity for #f ,persons4 ,for preparation and ingredients for this salad look to ,no4 #ba1 ,seventh ,chapter1 ,game4 ,no4 #ce--;,,chicken ,,salad4 ,quantity for #f ,persons4 #a chicken #c qts4 of water ,salt to taste #a cup of cream cup of vinegar cup of chicken broth #d yolks of eggs tsp4 of mustard ,salt to taste #a pinch of pepper cup of sliced champignons pt4 sour whipped cream #b tbsps4 of sliced truffles #a bunch of stalk-celery ,preparation3 ,the chicken is well cleaned and cooked until tender in #b qts4 of water and salt4 ,the skin is removed and the meat cut fine4 ,the bouillon is boiled down and cup of it poured on the meat4 ,the cup of cream1 yolks of eggs1 vinegar1 mustard1 pepper and salt are mixed well and cooked until thick1 stirring constantly4 ,this dressing is poured over the meat1 the chopped champignons and truffles added and mixed with the rest or they may be omitted4 ,cover the salad and set it aside for one hour before serving4 ,this salad may be made from any kind of poultry4 ,you may add celery cut in small pieces4 ,lastly add the whipped cream4 ,no4 #cf--;,,herring ,,salad4 ,quantity for #f ,persons4 ,for preparation and ingredients see ,chapter #h1 ,no4 #dg4 ,no4 #cg--,,salmon ,,salad4 ,quantity for #f ,persons4 ,for preparation and ingredients see ,chapter #h1 ,no4 #g4 ,no4 #ch--,,pike ,,salad4 ,quantity for #f ,persons4 #b lbs4 of pike #b qts4 of boiling water #a tbsp4 of salt #a piece of butter the size of an egg #a medium-sized onion #a tbsps4 of flour qt4 thick cream #c yolks of eggs #b tsps4 of mustard #d tbsps4 of vinegar #b tbsps4 of fine oil ,salt to taste #a tbsp4 of capers ,preparation3 ,the fish is scaled1 dressed1 washed1 cooked until tender in salt water and set to simmer gently #ae minutes4 ,remove the skin and bones1 cut the meat into small pieces4 ,heat the butter and onion1 but do not brown1 stir in the flour1 add the cream1 stirring constantly1 cook1 add the yolks of eggs1 but do not boil any longer4 ,when the dressing is cold1 add the vinegar1 oil1 mustard1 capers and salt4 ,stir the dressing for #ae minutes more1 pour over the fish and mix lightly4 ,take out the onion before adding the cream4 ,no4 #ci--,,oyster ,,or ,,clam ,,salad4 ,quantity for #f ,persons4 ,for preparation and ingredients see ,fish1 ,chapter #h1 ,no4 #ei4 ,no4 #dj--,,lobster ,,salad4 ,quantity for #f ,persons4 #c lbs4 of lobster #c tbsps4 of vinegar #b tbsps4 of oil ,salt to taste #a pinch of pepper #c yolks of eggs ,juice of lemon #a tsp4 of capers tsp4 of mustard tsp4 of sugar #a cup of cream ,preparation3 ,the lobster is cooked1 cooled1 the meat picked out and cut into small oblique pieces4 ,mix it with vinegar1 oil1 salt and pepper4 ,the cream1 yolks of eggs1 lemon juice1 mustard and sugar are mixed well and cooked until thick1 stirring briskly2 then put in the capers4 ,the head lettuce is prepared and the large leaves cut into smaller pieces4 ,now arrange on a platter one layer of lettuce and one of lobster salad1 pour over some mayonnaise dressing and repeat #b or #c times until all is used up4 ,garnish the dish or plate with radishes4 ,it makes a fine salad4 ,this salad may be mixed with mayonnaise dressing as in ,chapter #aj1 ,no4 #db4 ,no4 #da--;,,fruit ,,salad ,,as ,,dessert4 ,quantity for #f ,persons4 #c oranges #c bananas pineapple pt4 cognac cherries ,sugar to taste #a pt4 whipped cream pt4 strawberries ,preparation3 ,oranges1 pineapple1 bananas are peeled and sliced4 ,strawberries are cleaned1 the cherries are stoned1 all this fruit mixed and whipped cream poured on in a glass dish4 ,the whipped cream may be omitted4 ,if you like you may mix cup of ,sherry wine in with it4 ,no4 #db--,,lettuce ,,combination ,,salad4 ,head lettuce #d medium-sized tomatoes #a small cucumber #b tbsps4 vinegar #d green onions #f radishes cup mayonnaise dressing ,roquefort cheese tsp4 ,worcestershire ,sauce ,preparation3 ,line salad bowl with the crisped lettuce2 peel and quarter the tomatoes2 slice and crisp the cucumbers2 slice the onions and radishes in very thin slices4 ,arrange the vegetables on the lettuce2 mix the vinegar with the mayonnaise dressing and pour over the salad4 ,a little ,roquefort cheese crumbled and mixed with the dressing is fine4 ,excellent1 served with steak4 ,no4 #dc--;,,fruit ,,salad ,,dressing4 ,preparation3 ,take #a cup boiled mayonnaise1 a little powdered sugar1 juice of an orange or a lemon1 pint of whipped cream4 ,no4 #dd--;,,fruit ,,salad ,no4 #a4 #b apples #a small bunch celery #a cup chopped walnuts #a cup pineapple ,preparation3 ,mix all the cut fruit with fruit salad dressing4 ,no4 #de--;,,fruit ,,salad ,no4 #b4 #d oranges #a cup pineapple cup chopped nuts #b cups cherries cup shredded cocoanut ,preparation3 ,mix all the cut fruit with the fruit salad dressing4 ,no4 #df--;,,fruit ,,salad ,no4 #c4 #f large peaches #a pt4 strawberries #c bananas cup nuts ,preparation3 ,mix all the cut fruit with the fruit salad dressing4 ,no4 #dg--;,,fruit ,,salad ,no4 #d4 #a lb4 dates #a cup chopped apples #a cup chopped celery #c sliced oranges ,preparation3 ,mix all the cut fruit with the fruit salad dressing4 ,,chapter #ad4 ,,eggs4 ,the preparation of eggs4 ,eggs are a valuable food and indispensable in the kitchen4 ,some dishes cannot be prepared without eggs4 ,eggs can be tested as to their freshness in a basin with pt4 of water mixed with a tablespoonful of salt4 ,fresh eggs sink to the bottom1 others float on top4 ,to preserve eggs for the winter1 put them into salt1 so that they do not touch and are covered well4 ,use a stone jar for this purpose and cover it4 ,no4 #a--,,soft ,,boiled ,,eggs4 ,quantity for #f ,persons4 #ab eggs #c qts4 of water ,preparation3 ,the eggs are washed well1 then carefully put into boiling water with a spoon and cooked #c minutes4 ,take from the stove and let stand #a more minute4 ,no4 #b--;,,hard-,,boiled ,,eggs4 ,quantity for #f ,persons4 #ab eggs #c qts4 of water ,preparation3 ,the eggs are washed well and carefully put into boiling water to boil #bj minutes4 ,these hard-boiled eggs are easily digested4 ,no4 #c--;,,hard-,,boiled ,,eggs ,,for ,,garnishing4 ,quantity for #f ,persons4 #d-e eggs #b qts4 of water ,preparation3 ,the eggs are boiled #bj minutes in #b qts4 of boiling water1 then shelled and either sliced or quartered and used for garnishing spinage and ragout4 ,no4 #d--;,,fried ,,eggs4 ,quantity for #f ,persons4 #ab eggs ,salt and pepper #a tbsp4 of butter ,preparation3 ,the butter is heated in a clean spider and each egg carefully put in and fried until the white around the yolk has become opaque or firm4 ,sprinkle with salt and pepper and take out with a cake turner1 place on platter and garnish with parsley4 ,no4 #e--,,poached ,,eggs4 ,quantity for #f ,persons4 #ab eggs #a qts4 of water #a tsp4 of vinegar #f slices of toast ,salt to taste ,preparation3 ,add salt and vinegar to the water1 boil it and put each egg in on a ladle1 hold it there until the white has become firm1 then put it on a skimmer to let the water drip off1 place it on the warm buttered toast and put into oven until all eggs are poached4 ,no4 #f--;,,fried ,,eggs ,,in ,,tomato ,,sauce4 ,quantity for #f ,persons4 #aj-ab eggs #a cup of fine oil ,tomato ,sauce or ,dressing4 #f very ripe tomatoes lb4 of raw ham ,salt to taste #a pinch of pepper #a tsp4 of sugar #a tbsp4 of butter #a tbsp4 of flour medium-sized onion ,preparation2 ,the tomatoes are sliced and the ham cut into small pieces4 ,melt the butter1 stew the sliced onion and ham in it for #aj minutes1 then stir in the flour1 #a pt4 of water1 tomatoes1 salt1 pepper and sugar and cook hour1 then strain through a fine sieve4 ,sprinkle each egg with salt and pepper and fry in the salad oil1 which should be very hot4 ,tip the pan or dish a little so the oil covers the egg4 ,when the white of egg is firm1 take it out and put it into the hot tomato dressing which is set where it will remain hot4 ,no4 #g--;,,boiled ,,eggs ,,in ,,brine4 ,quantity for #f ,persons4 #f eggs lb4 of salt #b qts4 of water ,preparation3 ,the eggs are boiled five minutes in boiling water4 ,if you wish them hard1 cook them #ae minutes1 then crush the points of the egg shells and put the eggs into #b qts4 of salt water4 ,no4 #h--;,,brine ,,eggs ,,in ,,cream ,,sauce4 ,quantity for #f ,persons4 #f eggs lb4 of salt #b qts4 of water #b tbsps4 of butter #a tbsps4 of flour #a pt4 cream ,juice of lemon1 or #b tbsps4 of vinegar ,salt to taste #a pinch of pepper ,preparation3 ,the eggs are boiled #ae minutes1 the shells crushed and the eggs placed into strong salt water for #d hours4 ,the butter is heated1 flour stirred in1 cream1 lemon juice1 salt and pepper added and this cooked1 stirring continually4 ,shell the eggs1 quarter them1 heat them in the gravy and serve very hot4 ,no4 #i--,,scrambled ,,eggs4 ,quantity for #f ,persons4 #aj eggs cup of milk tsp4 of salt #a tbsp4 of butter ,preparation3 ,beat the eggs well into milk and salt for #e minutes4 ,heat the butter in a pan1 pour in the mixture of egg and milk and slowly stirring them1 let them get firm1 then serve on a hot platter4 ,no4 #aj--,,scrambled ,,egg ,,pancake4 ,quantity for #f ,persons4 #aj eggs tsp4 of salt4 #a tbsp4 of butter ,preparation3 ,beat the eggs in a dish #e minutes1 adding salt4 ,heat the butter in a broad pan or spider1 pour in the eggs and let them get firm over a slow fire4 ,lift with a knife once or twice and carefully slip on a hot platter to serve4 ,no4 #aa--,,scrambled ,,eggs1 ,,english ,,style4 ,quantity for #f ,persons4 #aj eggs ,salt #c tbsps4 of finely chopped champignons #a pinch of white pepper #a tbsp4 of butter cup of cream ,preparation3 ,the eggs are beaten #e minutes with cream1 salt1 pepper1 then champignons added4 ,the butter is heated in a pan1 the eggs poured in and stirring gently1 let them get firm1 then serve on a hot platter4 ,no4 #ab--,,scrambled ,,eggs ,,with ,,red ,,herring4 ,quantity for #f ,persons4 #c red herrings #f eggs #a pinch of pepper #b tbsps4 of butter #a pinch of salt ,preparation3 ,the herrings are skinned and the bones removed from them1 then stewed in the hot butter4 ,eggs1 salt and pepper are well-beaten and poured over the fish4 ,let the eggs get firm and serve on a hot platter4 ,no4 #ac--,,scrambled ,,eggs ,,with ,,chives4 ,quantity for #f ,persons4 #aj eggs #b tbsps4 of chives tsp4 salt #a pinch of white pepper cup of milk ,preparation3 ,the preparation is the same as ,no4 #i4 ,the chives are strewn on or mixed in while baking4 ,no4 #ad--,,stuffed ,,eggs1 7,,deviled ,,eggs74 ,quantity for #f ,persons4 #f eggs #a tbsp4 of butter tsp4 finely chopped parsley #a tsp4 chopped capers #a tsp4 of mustard #a pinch of pepper #a pinch of sugar #a tsp4 of lemon juice tsp4 of salt ,preparation3 ,the eggs are cooked #ae minutes1 cooled1 peeled1 cut into halves1 the yolk taken out and mixed well with butter1 parsley1 capers1 salt1 pepper1 sugar1 lemon juice and mustard and put back into the whites of the eggs4 ,place lettuce leaves on a platter1 garnish with sardines and put the stuffed eggs on4 ,no4 #ae--;,,another ,,form ,,of ,,stuffed ,,eggs4 ,quantity for #f ,persons4 #h eggs lb4 of caviar #ab crab tails #b tbsps4 of oil tsp4 of salt #a pinch of pepper #b tbsps4 of cream or bouillon #a layers of white gelatine #a tbsp4 of lemon juice ,preparation3 ,the eggs are cooked #ae minutes1 cooled1 the top carefully cut off and the inside carefully scooped out with a small spoon1 so the shell is not destroyed or broken4 ,the white of egg is chopped fine1 the yolk stirred with oil1 which is put in by drops1 mixed with lemon juice1 salt1 pepper1 sugar1 cream4 ,the gelatine is dissolved in a tablespoonful of warm water1 strained and also stirred in with the yolk mixture4 ,the crab tails are cut into small pieces4 ,the caviar is poured into a sieve and cold water poured on plentifully1 then drained off4 ,now fill each egg with a little dressing1 then crab meat1 then chopped white of egg1 dressing and caviar2 repeat this until the egg is filled4 ,replace the tip of the egg and put the eggs on ice or prepare them the day before serving1 then no ice is needed4 ,garnish with lettuce4 ,,chapter #ae4 ,,omelets1 ,,pancakes1 ,,waffles1 ,,noodles ,,and ,,pie4 ,the ,various ,preparations of ,omelets1 ,pancakes1 ,waffles1 ,noodles1 as ,sweet ,pastry and ,small ,side dishes4 ,,pies4 ,no4 #a--,,omelet ,,for ,,breakfast4 ,quantity for #f ,persons4 #aj eggs #d tbsps4 of cream or milk #a tbsp4 butter #a tsps4 of flour tsp4 salt ,preparation3 ,the yolks of #aj eggs are beaten #c minutes with cream1 flour1 salt4 ,the beaten whites are stirred in lightly ,a large round spider is heated1 the butter melted in it1 the egg batter poured in and baked #a minute on the stove1 then put into the oven for #e minutes4 ,the omelet must be a nice yellow color2 do not turn it over4 ,serve on a hot platter4 ,no4 #b--,,sweet ,,omelet ,,as ,,dessert4 ,quantity for #f ,persons4 #h eggs #c tbsps4 of milk or cream tsp4 of salt #a tbsp4 of butter glass jelly or preserves ,sugar to sprinkle #a tsp4 of flour ,preparation3 ,the preparation is the same as under ,no4 #a1 also the baking4 ,when the omelet is done1 put jelly or preserves on one-half of it and fold the other half over to cover it4 ,sprinkle sugar over and serve at once4 ,no4 #c--;,,asparagus ,,omelet4 ,quantity for #f ,persons4 #h eggs #c tbsps4 of cream or milk tsp4 of salt #a lb4 canned asparagus or cooked fresh ones #a tbsp4 of butter #a tsp4 of flour ,the preparation is the same as ,no4 #a4 ,the asparagus pieces are mixed into the batter and baked the same as ,no4 #a4 ,serve at once4 ,no4 #d--,,pea ,,omelet4 ,quantity for #f ,persons4 #h eggs #c tbsps4 of cream or milk tsp4 of salt #a tsp4 of flour pt4 can of fine peas #a tbsp4 of butter ,preparation3 ,the water is drained from the peas4 ,beat the yolks1 cream1 flour and salt #c minutes and stir in the peas and the beaten whites of eggs4 ,bake as given under ,no4 #a and serve at once4 ,no4 #e--,,omelet ,,with ,,parmesan ,,cheese ,,or ,,oysters4 ,quantity for #f ,persons4 #aj eggs #d tbsps4 of cream or milk tsp4 of salt #b tbsps4 of ,parmesan cheese lb4 of butter #a cup of roast gravy #a pinch of pepper ,preparation3 ,eggs1 cream1 salt1 pepper are beaten #e minutes and the melted butter stirred in4 ,a broad spider is heated with a little butter1 the omelet batter poured in1 the pan shaken to and fro until the batter is baked4 ,then slip the omelet carefully on a hot platter1 sprinkle with cheese1 roll it up1 pour a little gravy over and serve at once4 ,stewed oysters may be rolled in the omelets4 ,no4 #f--,,omelets ,,with ,,meat ,,or ,,champignons4 ,quantity for #f ,persons4 #h eggs cup of cream #a tsp4 of salt #a pinch of pepper lb4 of fresh butter #a portion of champignon puree or #a portion of veal hash #a tbsp4 of ,parmesan1 cheese4 ,preparation3 ,preparation and baking are the same as given under ,no4 #e1 ,omelet ,with ,cheese4 ,when the omelet is done1 cover it well with champignon puree1 7see ,chapter #aa1 ,no4 #fb17 roll up the omelet1 sprinkle it with cheese and serve at once4 ,remarks3 ,pour a cup of gravy over the omelet4 ,no4 #g--,,whipped ,,cream ,,omelet4 ,quantity for #f ,persons4 #f fresh eggs #a pt4 of whipped cream tsp4 of salt ,scant cup of fresh butter cup of flour ,preparation3 ,yolks of eggs1 flour and salt are mixed well with the beaten whites of eggs and the cream4 ,melt the butter in a broad spider1 pour in the omelet batter and bake in medium hot oven #aj minutes until golden yellow4 ,remarks3 ,the omelet may be sprinkled with ,parmesan cheese4 ,no4 #h--,,whipped ,,cream ,,omelet ,,as ,,dessert4 ,prepare the omelet ,no4 #g1 fill it with jelly or preserves and serve a fruit sauce with it4 ,no4 #i--,,whipped ,,cream ,,omelet ,,with ,,frosting4 ,quantity for #f ,persons4 #f fresh eggs #a pt4 whipped cream cup of flour tsp4 of salt lb4 of sugar cup of butter #a cup of strawberry or plum marmalade ,frosting4 #f whites of eggs ,fruit for garnishing lb4 of sugar ,preparation3 ,yolks of eggs1 flour1 salt and sugar are mixed well4 ,add the beaten whites of eggs and the whipped cream4 ,the butter is heated in a broad spider1 the omelet batter poured in and baked in medium hot oven #aj to #ab minutes until golden yellow4 ,when done1 spread it with plum1 prune1 strawberry or apricot marmalade4 ,beat the #f whites of eggs to a stiff froth1 stir into it the pound of sugar1 then put into a cornucopia from which the point has been cut off4 ,now press the frosting through the opening and make figures on the omelet1 put it into the oven for #ae minutes until the frosting is of a light yellow color4 ,when done1 serve on a warm platter and garnish with sugared fruit4 ,serve at once4 ,remarks3 ,the frosting must be ready when the omelet is taken out of the oven the first time4 ,cover it with fruit marmalade and the figures or designs of frosting and finish baking it in the oven4 ,no4 #aj--,,pancakes4 ,quantity for #f ,persons4 #d eggs pt4 of milk #a cup of flour #a tsps4 baking powder tsp4 of salt ,butter or lard for baking ,preparation3 ,yolks of eggs1 milk1 flour and salt are mixed well with beaten whites of eggs and lastly the baking powder4 ,heat the butter or lard in a small pan or spider1 put in #b tablespoonfuls of batter and bake it to a nice color4 ,when baked on one side1 turn the pancakes and bake on the other side4 ,remarks3 ,if you use a large spider1 put in #b to #c pancakes and bake them at once4 ,potato ,pancakes4 ,for preparation see ,no4 #ag1 ,chapter #aa1 ,potato ,pancakes4 ,no4 #aa--;,,filled ,,pancakes4 ,quantity for #f ,persons4 #f eggs pt4 of milk cup of flour tsp4 of salt ,butter for baking ,jelly or fruit marmalade for stuffing ,sugar and cinnamon to sprinkle #a tbsp4 of sugar ,preparation3 ,the eggs are beaten #e minutes with milk1 flour1 sugar and salt4 ,heat a large spider and put in the butter1 then #d to #e tablespoonfuls of pancake batter and bake until golden yellow on both sides4 ,spread with the jelly or marmalade1 roll up the pancake1 place it on a platter and sprinkle with sugar and cinnamon4 ,this recipe will make #f pancakes4 ,they must be baked very thin4 ,no4 #ab--,,waffles4 ,quantity for #f ,persons4 qt4 of flour #c eggs #d tbsps4 of melted butter tsp4 of baking powder #a cups of milk ,preparation3 ,flour1 yolks of eggs1 milk1 butter and salt are stirred well with beaten whites of eggs and baking powder4 ,grease a waffle iron1 put in #b to #c tablespoonfuls of batter and bake the waffles to a nice brown color1 turning it to bake on both sides4 ,serve at once4 ,no4 #ac--;,,another ,,form ,,of ,,waffles4 ,quantity for #f ,persons4 #d eggs #b cups of sour milk #b tbsps4 of sour cream #b cups of flour tsp4 of soda ,lard for baking ,preparation3 ,the #d yolks of eggs1 milk1 cream1 flour1 are mixed well and the soda dissolved in #a tablespoonful of milk stirred in2 add the beaten whites of eggs and bake according to ,no4 #ab4 ,no4 #ad--,,sand ,,cake ,,waffles4 ,quantity for #f ,persons4 lb4 of butter #d eggs lb4 of sugar lb4 of fine flour lb4 of corn starch tbsp4 of grated lemon peel ,lard for baking ,vanilla sugar to sprinkle over ,preparation3 ,the butter is washed so it does not contain any salt1 then creamed4 ,add the eggs1 sugar1 flour and lemon and bake the batter in a waffle iron4 ,put teaspoonful of lard on each half of the iron1 then put in three tablespoonfuls of batter1 close the iron and bake #h minutes1 turning it to bake on both sides4 ,sprinkle with vanilla sugar4 ,no4 #ae--,,yeast ,,waffles4 ,quantity for #f ,persons4 lb4 of butter #d eggs cup of sugar grated lemon peel pt4 of milk or cream #a-b cents worth of yeast lb4 of flour ,lard for baking #a pinch of nutmeg ,preparation3 ,cream the butter1 stir in eggs1 sugar1 lemon peel1 nutmeg4 ,the yeast is dissolved in the cream which has been warmed1 stirred into the mixture1 then flour added to make a stiff batter4 ,set to rise in a warm place4 ,grease the waffle iron1 put in #c tablespoonfuls of batter1 close the iron and bake the waffles light brown1 turning the iron to bake on both sides4 ,waffles must be baked and served quickly1 because they are apt to lose their crispness and become tough4 ,when serving1 sprinkle with sugar and cinnamon4 ,no4 #af--,,lemon ,,pie4 ,quantity for #f ,persons4 lb4 of fresh1 very cold butter glass of very cold water #a cups of flour ,for the ,filling4 #a large cup of sugar #b tbsps4 of flour ,juice of one large lemon #a small lemon peel #a large cup of boiling water #b tbsps4 of boiling water #b yolks of eggs #a egg ,for ,frosting4 #b whites of eggs #f tbsps4 of sugar ,preparation3 ,the #a cups of flour are put into a dish1 the hard butter cut into it and rubbed1 not kneaded2 gradually add glass of cold water1 work lightly1 roll it out and line a pie tin with the paste1 making a high rim4 ,then bake it in oven and prepare the filling4 ,mix the sugar with #b tablespoonfuls of flour1 lemon juice1 grated lemon rind and hot water and boil #a minute1 stirring constantly1 then cool and mix in the #b yolks and one whole egg4 ,put this filling into the baked crust and set aside for a few minutes to thicken4 ,the frosting is made by beating the #b whites of eggs to a stiff froth1 stir in the #f tablespoonfuls of sugar1 cover the pie filling with it and put back into the oven and bake to a light brown color4 ,no4 #ag--;,,apple ,,pie4 ,quantity for #f ,persons4 lb4 of butter glass of water #a cups of flour ,for the ,filling4 #d medium-sized sour apples cup of sugar ,for ,frosting4 #b eggs cup of cream #b tbsps4 of sugar tsp4 of cinnamon ,preparation3 ,the paste is prepared as given under ,no4 #af4 ,the apples are peeled1 cored1 sliced1 placed into a pie tin lined with paste1 sugar strewn over and baked in oven4 ,the frosting is then made by beating the #b yolks of eggs with cream1 sugar1 cinnamon and the beaten whites4 ,when the apples in the pie are done1 pour on the frosting and put back into the oven until the frosting turns a light brown color4 ,apple pie must be served warm4 ,no4 #ah--;,,another ,,kind ,,of ,,apple ,,pie4 ,quantity for #f ,persons4 lb4 of cold butter glass of cold water #c cups of flour ,for the ,filling4 #d medium-sized apples cup of sugar tsp4 of cinnamon glass white wine ,preparation3 ,the paste is prepared like ,no4 #af4 ,half of it is rolled out and the pie tin lined with it4 ,the apples are peeled1 cored1 sliced1 put into the crust which is not yet baked1 sugar and cinnamon strewn on1 the white wine sprinkled over1 the rest of the paste rolled out1 #d slits cut in the center and placed over the apples1 fastening the edge well by pressing it down and cutting off the superfluous crust4 ,bake to a nice brown color4 ,no4 #ai--,,strawberry ,,or ,,huckleberry ,,pie4 ,quantity for #f ,persons4 lb4 of cold butter cup of cold water #b cups of flour ,for the ,filling4 #a-b qts4 of berries #a cup of sugar ,prepare the crust as before1 7,see ,no4 #af1 ,lemon ,pie71 roll out half of the crust1 line a pie tin with it1 fill with berries and sugar1 cover as before1 7see ,no4 #ah71 and bake in oven to a nice brown color4 ,no4 #bj--,,strawberry ,,pie ,,with ,,whipped ,,cream4 ,quantity for #f ,persons4 lb4 of butter cup of water #a cups of flour ,for the ,filling4 #a-b qts4 of berries #a cup of sugar ,for the ,frosting4 #a pt4 whipped cream #b tbsps4 of sugar #a tsp4 of vanilla ,preparation3 ,the pie crust is prepared and baked as given under ,no4 #af4 ,then the berries and sugar are put in and put back into oven #ae minutes until berries are cooked1 cool off1 mix the whipped cream with sugar and vanilla and garnish the pie with it or spread evenly over the top and garnish with raw strawberries4 ,no4 #ba--,,peach ,,pie4 ,quantity for #f ,persons4 lb4 of cold butter #b cups of flour #b lbs4 of peaches cup of sugar cup of cold water ,preparation3 ,prepare the pie crust as in ,no4 #af1 but do not bake4 ,peel the peaches and remove the stones1 then slice them1 put into the pie and sprinkle the sugar over4 ,cover with the rest of the crust and bake to a nice brown color4 ,no4 #bb--,,squash ,,pie4 ,quantity for #f ,persons4 lb4 of butter glass of water #a cups of flour ,for the ,filling4 #a pt4 of squash #c eggs #a tsp4 of vanilla #a pinch of nutmeg cup of cream or milk tbsp4 of corn starch ,preparation3 ,prepare the crust as in ,no4 #af1 but do not bake it4 ,cook the squash1 rub through a sieve or colander1 add eggs1 vanilla1 nutmeg1 cream1 corn starch and put into the crust1 bake #de minutes4 ,no4 #bc--,,pumpkin ,,pie4 ,quantity for #f ,persons4 lb4 of cold butter glass of cold water #a cups of flour ,for ,filling4 medium-sized pumpkin cup of molasses pt4 of boiling milk #a tsp4 of salt cup of sugar #b tsps4 of cinnamon #a pinch of nutmeg #b eggs ,preparation3 ,the pie crust is prepared as in ,no4 #af4 ,the pumpkin is cut into pieces and cooked until tender4 ,rub through a colander or sieve1 take #b cups of pumpkin puree1 mix it with molasses1 milk1 salt1 sugar1 cinnamon1 nutmeg and cook #ae minutes1 stirring constantly4 ,lastly stir in #b eggs1 put into the crust and bake #de minutes4 ,no4 #bd--,,mince ,,pie4 ,quantity for #f ,persons4 lb4 of cold butter glass of cold water #a cups of flour ,mince ,filling4 #a lb4 of lean beef #a lb4 of sour apples cup of molasses cup of sugar tsp4 of ground cloves tsp4 of ground cinnamon tsp grated nutmeg cup brandy tsp4 of salt pt4 of cider lb4 of raisins lb4 of dried currants #a tbsp4 of chopped1 sugared1 citron #b tbsps4 of butter lb4 of suet ,preparation3 ,the pie crust is prepared as in ,no4 #af4 ,the mince filling is prepared by cooking the lean beef in a little water1 then removing fat and membranes1 and chopping it fine4 ,apples are peeled1 cored1 chopped4 ,mix apples1 meat1 molasses1 sugar1 cloves1 cinnamon1 nutmeg1 suet1 chopped fine1 cider1 raisins1 currants1 citron1 butter1 salt and brandy1 put into the crust and bake #de minutes4 ,remarks3 ,this filling may be sufficient for #b pies4 ,the mince meat not used is kept in a sealed glass can4 ,no4 #be--;,,another ,,kind ,,of ,,mince ,,meat4 ,quantity for #d ,pies4 #b lbs4 of lean beef #a lb4 of beef suet #e lbs4 sour apples #a lb4 of raisins #b lbs4 of currants lb4 of minced citron #a tsp4 of salt lb4 of brown sugar #a cup of molasses #a orange #a lemon pt4 of brandy #b tsps4 of all kinds of spices ,preparation3 ,the meat is prepared as in ,no4 #bd4 ,apples1 suet and citron are treated as given in ,no4 #bd and the whole mixed with the spices1 i4e41 #a teaspoonful of pulverized cinnamon teaspoonful of cloves1 teaspoonful of nutmeg1 salt1 sugar1 molasses1 raisins1 currants1 juice of orange and lemon and brandy4 ,stir it for #aj minutes1 put it into a glass can and seal4 ,no4 #bf--,,pieplant ,,pie1 ,,rhubarb4 lb4 of cold butter glass cold water #b cups of flour ,for the ,filling4 #a tbsp4 of flour #a qts4 pie plants1 cut up #a cups of sugar ,preparation3 ,prepare the pie crust as in ,no4 #af4 ,the pie plants are skinned and cut into #a inch pieces1 then put into pie crust1 strew sugar and #a tablespoonful of flour over1 cover with a crust1 making slits in the center1 and bake #de minutes4 ,no4 #bg--;,,grape ,,pie4 ,quantity for #f ,persons4 lb4 of cold butter glass water #a cups of flour ,for the ,filling4 #b cups of crushed and strained grapes #b cups of sugar ,preparation3 ,the dough is prepared as in ,no4 #af4 ,the grapes crushed in a sieve or colander1 to remove the seeds and shells1 then mixed with the sugar1 put into the crust4 ,cover with strips of pie crust and bake #de minutes4 ,no4 #bh--,,sour ,,cream ,,pie4 ,quantity for #f ,persons4 lb4 of cold butter glass of water #a cups of flour ,for the ,filling4 #a cup of light brown sugar #a cup of sour cream #b eggs #a tsp4 of grated lemon peel ,preparation3 ,prepare the crust as in ,no4 #af and bake it4 ,sour cream1 sugar1 yolks of eggs1 lemon peel1 beaten whites of eggs are mixed well and put into the baked crust and baked #ae minutes in medium hot oven4 ,no4 #bi--,,vanilla ,,cream ,,pie4 ,quantity for #f ,persons4 lb4 of cold butter glass of water #a cups of flour ,for the ,filling4 #b cups of cream cup of sugar #b tbsps4 of flour #c eggs #i tbsps4 of sugar #a tbsp4 of vanilla ,preparation3 ,prepare the crust as in ,no4 #af and bake it4 ,for the filling1 mix the cream1 cup of sugar1 flour1 vanilla and cook in double boiler until thick1 then stir in the #c yolks of eggs1 put into the crust and bake in oven #aj minutes4 ,now make the frosting with #c beaten whites of eggs and the #i tablespoonfuls of sugar stirred in1 cover the pie and bake in oven until light brown4 ,no4 #cj--;,,chicken ,,pie4 ,quantity for #f ,persons4 ,ingredients and preparation are given under ,no4 #f1 ,chapter #f1 ,poultry1 see ,chicken ,pie4 ,no4 #ca--,,patty ,,paste4 ,quantity for #f ,persons4 lb4 of good cold butter lb4 of fine flour pt4 of cold water #a white of egg #a tbsp4 of rum tsp4 of baking powder ,preparation3 ,flour1 water1 egg1 rum and baking powder are mixed into a paste4 ,the cold butter is cut on the paste1 folded around it and rolled out4 ,this repeated #c times and the paste rolled out1 cut into #f small tarts or #a large one4 ,no4 #cb--,,sweet ,,puff ,,paste4 ,quantity for #f ,persons4 ,preparation3 ,the ingredients and preparation are the same as given under ,no4 #ca4 ,the rolled out paste is cut into all kinds of shapes1 sprinkled with sugar and covered with fruit marmalade1 then folded over1 baked to a nice brown color1 brushed with white of egg and sprinkled with sugar and cinnamon4 ,no4 #cc--,,puff ,,paste ,,scallops4 ,quantity for #f ,persons4 ,preparation3 ,ingredients and preparation are the same as under ,no4 #ca4 ,the paste is rolled out to inch thickness1 cut out with a medium large tumbler1 cut into halves and baked4 ,remarks3 ,these scallops are used for garnishing ragout4 ,no4 #cd--,,puff ,,paste ,,tarts4 ,quantity for #f ,persons4 ,preparation3 ,prepare the paste as given under ,no4 #ca1 roll it out to inch thickness and cut out #ab disks1 then with a smaller cutter cut out the centers of these1 so as to form #ab rings4 #f of the small disks cut out of the centers are used to cover the tarts and the other #f are folded together and rolled out to inch thickness and #f disks cut out a little larger than the rings4 ,these are for the under crust4 ,set the rings upon the larger disks and fasten them on with beaten egg1 brush the ring with beaten egg and put on a second ring4 ,then bake them in the oven1 also the small disks as covers4 ,fill each tart with anything you like and put the cover on1 put back into oven for a few minutes and serve4 ,no4 #ce--,,sweetbread ,,patties4 ,quantity for #f ,persons4 ,ingredients and preparation are the same as given in ,chapter #c1 ,veal1 ,no4 #bh1 ,sweetbread ,patties4 ,no4 #cf--;,,chicken ,,patties4 ,quantity for #f ,persons4 ,ingredients and preparation are the same as given under ,chapter #f1 ,no4 #g1 ,puff ,paste ,patties4 ,no4 #cg--,,pigeon ,,pie1 ,,english ,,style4 ,quantity for #f ,persons4 ,ingredients and preparation are given in ,no4 #ad1 ,chapter #f4 ,no4 #ch--;,,goose ,,liver ,,pie4 ,quantity for #f ,persons4 ,ingredients and preparation are given in ,no4 #be1 ,chapter #f1 ,goose ,liver ,pie4 ,no4 #ci--,,pheasant ,,pie4 ,quantity for #f ,persons4 ,ingredients and preparation are given under ,no4 #cg1 ,chapter #f1 ,pheasant ,pie4 ,no4 #dj--,,pie ,,made ,,from ,,grouse1 ,,hazelhen1 ,,snowhen1 ,,snipe1 ,,quail1 ,,partridge4 ,quantity for #f ,persons4 ,ingredients and preparation are given under ,no4 #ci1 ,chapter #f4 ,no4 #da--;,,cold ,,game ,,pie4 ,venison1 ,doe1 ,boar1 ,rabbit4 ,quantity for #f ,persons4 ,ingredients and preparation are given under ,no4 #aa1 ,chapter #g1 ,cold ,game ,pie4 ,no4 #db--,,rabbit ,,pie4 ,quantity for #f ,persons4 ,ingredients and preparation are given under ,no4 #bb1 ,chapter #g1 ,rabbit ,pie4 ,no4 #dc--,,oyster ,,patties4 ,quantity for #f ,persons4 ,ingredients and preparation are given under ,no4 #eg1 ,chapter #h1 ,fish4 ,no4 #dd--,,noodles4 ,quantity for #f ,persons4 #d eggs ,piece of butter size of walnut #b cups of flour ,preparation3 ,beat the eggs and butter well1 mix in the flour gradually1 knead the dough #bj minutes1 roll it out very thin1 so it is almost transparent1 then roll it up and cut in inch slices for cooking and baking and still finer for soup1 then dry them thoroughly4 ,no4 #de--;,,cooked ,,noodles4 ,quantity for #f ,persons4 ,ingredients and preparation are given under ,no4 #dd4 ,these dried noodles are cooked in #e qts4 of boiling salt water #aj minutes1 then the water is drained off4 ,no4 #df--,,soup ,,noodles4 ,quantity for #f ,persons4 ,ingredients and preparation are given under ,no4 #dd4 ,the fine soup noodles are cooked in bouillon #ae minutes4 ,no4 #dg--;,,ham ,,noodles4 ,quantity for #f ,persons4 ,ingredients and preparation are given under ,no4 #ab1 ,chapter #e1 ,pork1 ,boiled ,ham and ,noodles4 ,no4 #dh--,,noodle ,,pudding ,,with ,,apples ,,as ,,dessert4 ,quantity for #f ,persons4 #b eggs ,piece of butter1 size of walnut #a cup of sugar cup of currants #a cup of flour ,salt water #a lb4 of apples cup of peeled1 chopped almonds #a cup of water tsp4 of cinnamon ,preparation3 ,the noodles are prepared like ,no4 #dd1 cooked in salt water #aj minutes and the water drained off4 ,the apples are peeled1 cored and sliced4 ,butter a baking dish or casserole and put in a layer of noodles1 then apples1 currants1 sugar1 cinnamon and almonds1 repeat #b or #c times until all is used4 ,the last layer should be noodles4 ,pour the cup of water over1 place little pieces of butter on top and bake in oven #a hour4 ,no4 #di--;,,apple ,,strudel4 ,quantity for #f ,persons4 #b eggs ,piece of butter1 size of egg #a cup of flour ,for the ,filling4 #d medium-sized apples cup of almonds #b tbsps4 of citron cup of currants cup of sugar tsp4 of cinnamon #a tbsp4 of butter lb4 of butter for baking ,preparation3 ,the eggs and butter are mixed with the cup of flour and a noodle dough made which is rolled out to be almost transparent4 ,the apples are peeled1 cored and chopped into quite small pieces1 the almonds peeled and almonds and citron chopped quite fine4 ,all these are placed on the dough1 then sugar1 cinnamon1 currants and lastly the tablespoonful of butter cut into small pieces added1 these rolled up in the dough and placed into a long pan4 ,the lb4 of butter is cut in pieces and put on the strudel and this is baked in the oven to a nice color4 ,cream may be served with this as dressing4 ,no4 #ej--,,rolled ,,up ,,apples4 ,quantity for #f ,persons4 #b eggs ,butter1 the size of egg cup of milk #b cups of flour tsp4 of baking powder #f medium-sized apples #ab strawberries ,sugar ,cinnamon ,lard for baking ,preparation3 ,butter and eggs are mixed well1 then milk and flour added and lastly the baking powder1 a smooth paste made and rolled out thin4 ,the apples are peeled1 cored and left whole1 then each apple filled with fresh or preserved strawberries4 ,each apple is wrapped into a piece of paste1 which is pressed around it1 so it cannot come off and fry in deep fat4 ,when done1 strew with sugar and cinnamon and serve hot4 ,no4 #ea--;,,apple ,,fritters4 ,quantity for #f ,persons4 ,for the ,pancake ,batter4 #c eggs #a cup of flour cup of milk tsp4 of salt #c medium-sized apples cup of sugar tsp4 of cinnamon ,butter for baking ,sugar and cinnamon for sprinkling4 glass white wine ,preparation3 ,eggs1 flour1 milk and salt are stirred to a pancake batter4 ,the apples are peeled and cut into thick slices1 the core carefully removed1 the white wine with sugar and cinnamon poured over the slices1 covered and left standing for #a hour4 ,heat the butter in a pan1 dip the apple slices into the batter and put them into the hot butter1 then put on another tablespoonful of batter and bake on both sides to a nice brown color4 ,strew sugar and cinnamon over4 ,serve hot4 ,no4 #eb--,,macaroni ,,with ,,parmesan ,,cheese4 ,quantity for #f ,persons4 lb4 of macaroni #c qts4 of water #a tbsp4 of salt #a medium-sized onion #b cloves lb4 of butter #a pinch of pepper lb4 of grated ,parmesan cheese ,preparation3 ,the macaroni is broken into pieces and cooked well in boiling salt water1 which will require hour4 ,drain the water off1 strew pepper and grated cheese on1 put the butter on and cook a while longer4 ,serve hot with a tomato or lobster dressing4 ,no4 #ec--;,,baked ,,macaroni4 ,quantity for #f ,persons4 ,ingredients and preparation are the same as given under ,no4 #eb1 but these are put into a buttered baking dish1 pt4 of cream poured on1 roll crumbs and butter on top and baked in the oven to a nice color4 ,no4 #ed--,,macaroni ,,with ,,ham4 ,quantity for #f ,persons4 ,ingredients and preparation are given in ,chapter #e1 ,no4 #ac1 ,boiled ,ham ,with ,macaroni4 ,no4 #ee--;,,fish ,,macaroni4 ,quantity for #f ,persons4 lb4 of macaroni #c qts4 of water #a tbsp4 of salt #b lbs4 of boiled fish lb4 of grated ,parmesan cheese pt4 white wine #a tbsp4 of flour #a pt4 of cream or milk #b tbsps4 of lemon juice ,salt to taste #a pinch of pepper cup sliced champignons lb4 of butter ,preparation3 ,the macaroni is broken into inch pieces and boiled in #c qts4 of salt water4 ,the fish is cleaned1 dressed and boiled in salt water1 then the skin and bones are taken out and the fish cut into small pieces4 ,butter a baking dish1 put in a layer of macaroni1 then fish and ,parmesan cheese and champignons1 sprinkled with white wine4 ,repeat this #c times1 the last layer being macaroni4 ,a dressing is made of lb4 of melted butter into which the flour1 cream or milk1 lemon juice1 salt and pepper are stirred1 this poured over the macaroni1 the lb4 of butter cut in small pieces1 sprinkled over the top and baked in the oven to a nice color4 ,no4 #ef--,,macaroni ,,pudding4 ,quantity for #f ,persons4 lb4 of macaroni #c qts4 of water1 for cooking #a tbsp4 of salt ,scant lb4 of butter lb4 of grated ,parmesan cheese #d eggs pt4 of cream #a pinch of pepper and one of salt ,preparation3 ,the macaroni is broken into #a inch pieces1 cooked in #c qts4 of salt water1 and drained4 ,cream the butter1 stir in the yolks of eggs1 cheese1 salt1 pepper and macaroni4 ,beat the whites of eggs and add1 stirring lightly4 ,put into a buttered baking dish or casserole1 which has been strewn with bread crumbs1 cover well1 set in a steamer over a kettle of boiling water and cook #a hour4 ,serve with a truffle or brown butter dressing and turn pudding out on a platter4 ,no4 #eg--,,muffins4 ,quantity for #f ,persons4 pt4 of flour pt4 of corn meal cup of sugar pt4 of milk #b tbsps4 of melted butter #b tsps4 of baking powder #b eggs ,preparation3 ,flour1 corn meal1 sugar1 eggs1 milk and melted butter are mixed to a smooth batter1 the baking powder added1 then small muffin tins buttered and filled with dough4 ,bake #bj minutes4 ,no4 #eh--;,,chocolate ,,pie ,,with ,,whipped ,,cream4 ,quantity for #f ,persons4 lb4 of butter glass water #a cups of flour ,for the ,filling4 lb4 of sugar lb4 grated sweet chocolate cup of water #a tsp4 vanilla #c eggs ,for the ,frosting4 ,whipped cream ,preparation3 ,the pie crust is made as given under ,no4 #af4 ,for the filling1 cook the chocolate #e minutes with the water1 sugar and vanilla1 stirring constantly1 remove from the stove and stir in the yolks of eggs and the beaten whites4 ,this mixture is poured into the baked pie crust and put back into the oven to thicken4 ,when cold1 cover with whipped cream mixed with sugar and vanilla4 ,,chapter #af4 ,,sauces4 ,,fruit4 ,stewed fruit used as a sauce is a wholesome and valuable food4 ,it is served with poultry and game4 ,it is refreshing for patients4 ,the fruit must be cooked in a pot or kettle free from any kind of grease4 ,the spices must be removed from sauces and jams before serving4 ,fruit jams and sauces look best when served in glass dishes4 ,no4 #a--;,,apple ,,sauce4 ,quantity for #f ,persons4 #b lbs4 of apples #c cups of water ,sugar to taste cup of white wine4 ,if you like it #a slice of lemon #a tsp4 of lemon juice ,preparation3 ,the apples are pared1 cored1 cut up into eighths1 boiled until tender with water1 wine1 lemon slice1 lemon juice and sugar4 ,they should be cooked on a moderate fire to prevent scorching1 rubbed through a colander1 served cold in a glass dish4 ,no4 #b--;,,cherry ,,sauce4 ,quantity for #f ,persons4 #b lbs4 of cherries ,sugar to taste #a cup of water ,preparation3 ,the cherries are cleaned1 the stems picked off1 cooked until tender in sugar and water and served cold4 ,sour cherries require much sugar4 ,no4 #c--,,strawberry ,,sauce4 ,quantity for #f ,persons4 #b qts4 of strawberries #a cup of sugar cup of water ,preparation3 ,the berries are cleaned and washed4 ,water and sugar are boiled down to a syrup2 cool it and put in the strawberries and shake them until they are well mixed with the syrup4 ,then put them in a cool place4 ,no4 #d--,,raspberry ,,sauce4 ,quantity for #f ,persons4 #a qt4 of raspberries cup of sugar cup of water ,preparation3 ,clean the berries1 boil the water and sugar #e minutes1 then put in the berries and cook a little while4 ,carefully remove the scum and serve the fruit cold4 ,no4 #e--;,,currant ,,sauce4 ,quantity for #f ,persons4 #b qts4 of currants #a cup of water #a cups of sugar ,preparation3 ,clean the currants and pick them off the stems4 ,boil the sugar and water1 put in the berries and cook them a few minutes1 take them out and put them into a dish4 ,boil the syrup until thick1 then pour over the berries and serve cold4 ,no4 #f--,,whortleberry ,,or ,,huckleberry ,,sauce4 ,quantity for #f ,persons4 #a qts4 of whortleberries cup of sugar #a tbsp4 of lemon juice #a lemon slice ,preparation3 ,the berries are picked over1 washed1 put on the fire with water and sugar to cook4 ,when boiling1 add lemon slice and juice1 let it boil up a few times1 remove the lemon slice and serve cold4 ,no4 #g--;,,black ,,mulberry ,,sauce4 ,quantity for #f ,persons4 #b qts4 of mulberries cup of sugar cup of white wine or water #a tbsps4 of lemon juice ,preparation3 ,the berries are picked over1 washed and the water drained off4 ,white wine and sugar or water and sugar are brought to boil4 ,add lemon juice and mulberries1 cook #a minute1 take them out with a skimmer4 ,boil down the juice and pour over the berries4 ,serve cold4 ,no4 #h--;,,fresh ,,plum ,,sauce4 ,quantity for #f ,persons4 #b lbs4 of fresh plums cup of water cup of sugar ,preparation3 ,the plums are cut into halves and the stones are taken out4 ,the water and sugar boiled a few minutes1 the plums put in1 covered and cooked slowly without stirring until tender4 ,carefully place them into a dish so they will not be crushed4 ,boil down the juice and pour it over the fruit4 ,serve cold4 ,no4 #i--;,,gooseberry ,,sauce4 ,quantity for #f ,persons4 #a qts4 of gooseberries cup of water #b cups of sugar #a piece of lemon peel ,preparation3 ,the unripe berries are cleaned1 i4e41 stems and calix removed1 scalded and left in the water a few minutes and drained4 ,water and sugar are boiled1 the berries put in and covered4 ,let them simmer hour1 strew with sugar and serve cold4 ,remarks3 ,if there should be much syrup1 boil some of it down with sugar until it becomes pink and forms bubbles1 then pour on to a moistened plate4 ,this jelly may be used for garnishing4 ,no4 #aj--;,,bilberry ,,or ,,blueberry ,,sauce4 ,quantity for #f ,persons4 #a qt4 berries #b cups of water #a cup of sugar ,preparation3 ,the berries are washed1 cooked until tender in water and sugar1 rubbed through a sieve or colander and served cold4 ,no4 #aa--,,peach ,,sauce4 ,quantity for #f ,persons4 #b lbs4 of peaches cup of sugar cup of water #aj peach stones ,preparation3 ,the peaches are pared1 cut into halves and the stones removed4 ,sugar and water are boiled a few minutes1 the peaches put in and #aj of the stones1 set to simmer a few minutes2 then take them out with a skimmer1 boil down the syrup and pour over the fruit when cold4 ,no4 #ab--;,,apricot ,,sauce4 ,quantity for #f ,persons4 ,the ingredients and preparation are the same as given under ,no4 #aa1 ,peach ,sauce4 ,no4 #ac--,,plum ,,sauce4 ,mirabelle ,plum4 ,quantity for #f ,persons4 #a lbs4 mirabelle plums cup of white wine or water #a cup of sugar ,preparation3 ,sugar and wine are boiled for minute1 prick each plum1 put them into the boiling sugar and stew them slowly until tender4 ,serve cold4 ,no4 #ad--;,,greengage ,,sauce4 ,quantity for #f ,persons4 ,the preparation of this fruit is the same as given under ,no4 #ac1 ,mirabelle ,plum4 ,no4 #ae--,,pineapple ,,sauce4 ,quantity for #f ,persons4 #a pineapple #a cup of sugar #b tbsps4 of lemon juice #a cup of water ,preparation3 ,the pineapple is peeled1 cut up into neat pieces and cooked well done in sugar and water mixed with lemon juice4 ,if there is too much syrup1 take out the fruit1 boil down the syrup and pour over the fruit4 ,serve cold4 ,no4 #af--,,melon ,,sauce4 ,quantity for #f ,persons4 #b melons ,juice of #a lemon #a cup of sugar cup of water ,preparation3 ,the melons are peeled1 the seeds taken out1 the fruit cut into neat pieces and boiled until tender in sugar1 water and lemon juice4 ,then take out the melon with a skimmer1 boil down the juice to a syrup and pour it over the fruit4 ,serve cold4 ,no4 #ag--,,orange ,,and ,,apple ,,sauce4 ,quantity for #f ,persons4 #f sweet-sour apples #f oranges cup of white wine cup of water #a cup of sugar ,preparation3 ,the apples and oranges are peeled1 the core and seeds removed and each sliced or cut into #h to #aj equal pieces4 ,the sliced apples are boiled in white wine1 water and cup of sugar4 ,cook slowly1 taking care that the pieces do not break4 ,let them cool4 ,the white skin is removed from the oranges4 ,the yellow skin or peeling is cut up and thickly sugared1 set on the stove so the sugar will adhere to the pieces1 then set to cool4 ,the orange slices are also sugared well4 ,now in a glass dish1 alternate layers of boiled apples and sliced oranges are placed1 repeating twice1 and the apple and orange juice poured over4 ,the sugared orange peel is used for garnishing the dish2 but the rind of one orange should be sufficient for that4 ,no4 #ah--,,stewed ,,sliced ,,apples ,,for ,,sauce4 ,quantity for #f ,persons4 #ab sweet-sour apples #b cups of water cup of white wine cup of sugar cup of currants ,preparation3 ,the apples are peeled1 cored and cut into #h or #aj equal parts4 ,the currants are washed and put to boil with apples1 water1 wine and sugar4 ,boil until tender1 but not broken4 ,serve them cold4 ,no4 #ai--;,,dried ,,apples ,,for ,,sauce4 ,quantity for #f ,persons4 lb4 of dried apples qt4 of water lb4 of sugar #a slice of lemon ,juice of lemon #a cup of white wine1 if you wish ,preparation3 ,the apples are washed1 drained and put to boil in qt4 of water4 ,set them on the back of the stove where they will heat very slowly and soak while heating4 ,add the sugar1 lemon slice1 lemon juice and white wine1 let them boil until tender and serve cold4 ,remarks3 ,these dried apples may be made into a smooth sauce by rubbing them through a colander or sieve when done4 ,no4 #bj--,,prunes ,,for ,,sauce4 ,quantity for #f ,persons4 #a lb4 of prunes cup of sugar #a pt4 of water #a slice of lemon ,juice of lemon ,preparation3 ,the prunes are washed and set to boil with #a pt4 of water1 sugar1 lemon slice and lemon juice4 ,if there is too much juice1 take the prunes out1 boil down to a thicker syrup and pour over the prunes4 ,serve cold4 ,no4 #ba--,,rhubarb ,,sauce4 ,quantity for #f ,persons4 #b bunches of pie plants #a cup of water ,sugar to taste ,preparation3 ,skin the rhubarb and cut it up in #b inch pieces1 cook until tender in water and much sugar4 ,serve cold4 ,rhubarb requires much sugar1 as it is very sour4 ,remarks3 ,if you like1 you can thicken this sauce with a little corn starch dissolved in water4 ,no4 #bb--,,pear ,,sauce4 ,quantity for #f ,persons4 #b lbs4 of juicy pears #a qts4 of water lb4 of sugar #a stick of cinnamon #a slice of lemon #a tbsp4 of corn starch #a clove ,preparation3 ,the pears are peeled1 large pears cut into #d parts1 small ones into halves4 ,the core is cut out and the pears cooked until tender in water1 sugar1 cloves1 cinnamon and lemon slice4 ,it is best to cook them very slowly in a granite or porcelain dish4 ,when the pears are soft1 take them out1 add the corn starch to the syrup1 boil it down and pour over the fruit4 ,serve cold or warm4 ,no4 #bc--,,tomato ,,sauce4 ,quantity for #f ,persons4 #ab medium-sized tomatoes #b cups of sugar #c cloves sliced lemon #a cups of water ,preparation3 ,the tomatoes are scalded and skinned4 ,water1 sugar1 cloves and lemon slices brought to boil and the tomatoes put in #b or #c at a time4 ,when they are done1 take them out and put in others until all are boiled4 ,boil down the syrup if there is too much of it and pour over the tomatoes after straining4 ,,chapter #ag4 ,,desserts4 ,directions for preparing all kinds of desserts1 cold and warm2 puddings1 puff pastes1 souffles1 sherbets1 creams1 ices and ice creams4 ,steamed ,puddings4 ,no4 #a--,,rice ,,pudding4 ,quantity for #f ,persons4 lb4 of rice #a qt4 of milk lb4 of fresh butter lb4 of sugar1 scant lb4 of raisins lb4 of ground almonds #g eggs #a pinch of salt ,preparation3 ,the rice is washed and brought to boil in #a cup of water4 ,when the water is boiled down1 add the milk gradually and #a pinch of salt and boil to a thick mush4 ,when done1 cool it off4 ,cream the butter1 add sugar1 #g yolks of eggs1 raisins1 almonds and the beaten whites of eggs4 ,butter a pudding mold1 strew in some bread crumbs1 put in the rice pudding1 close the mold well and set in a steamer over a kettle of boiling water and boil for #a hours4 ,when serving1 turn the pudding out on a platter and serve cold with a vanilla or wine sauce or sweet cream4 ,no4 #b--;,,apple ,,rice ,,pudding4 ,quantity for #f ,persons4 lb4 of rice qt4 of milk lb4 of butter lb4 of raisins #g eggs #a pinch of salt #f sweet-sour apples #a cup of sugar lb4 of blanched1 ground almonds ,preparation3 ,the rice is cooked slowly with one cup of water2 when the water is boiled down1 add the milk gradually and cook it to a thick mush4 ,cream the butter1 add the sugar1 then the yolks of eggs1 raisins and almonds4 ,let rice cool1 then mix all together4 ,the apples are peeled1 cored1 cut into #af parts and stewed until tender in a little water and sugar4 ,butter a pudding mold and strew with bread crumbs4 ,stir the well-beaten whites of the #g eggs into the rice1 put a layer of rice into the mold1 then a layer of apples and repeat this twice2 the last layer to be rice4 ,close the mold1 set in a steamer over a kettle of boiling water and boil #a hours1 then turn over on platter and serve with sweet cream4 ,no4 #c--;,,cherry ,,rice ,,pudding4 ,quantity for #f ,persons4 lb4 of rice qts4 of milk lb4 butter #g eggs lb4 of peeled and ground almonds lb4 of raisins #a lb4 stoned sour cherries #a cup of sugar ,preparation3 ,the preparation is again the same as ,no4 #b1 instead of apples put in layers of sour cherries1 boiled until tender in #a cup of sugar and #a cup of water4 ,boil down the cherry juice with sugar to taste and serve it with the pudding4 ,no4 #d--,,peach ,,rice ,,pudding4 ,quantity for #f ,persons4 lb4 of rice qt4 of milk #g eggs lb4 of butter lb4 of peeled and ground almonds lb4 of raisins #a lbs4 of peaches lb4 of sugar ,preparation3 ,the preparation is again the same as ,no4 #b1 instead of apples put in layers of peaches1 boiled until tender in #a cup of water and one of sugar4 ,boil down the peach juice1 putting in a few stones which should be removed before serving1 and serve the syrup with the pudding4 ,no4 #e--;,,apricot ,,rice ,,pudding4 ,quantity for #f ,persons4 lb4 of rice qt4 of milk lb4 of butter #g eggs #a lbs4 of stoned apricots lb4 of sugar lb4 of peeled and ground almonds lb4 of raisins ,preparation3 ,the preparation is the same as given under ,no4 #b1 see ,apple ,rice ,pudding4 ,instead of apples put in layers of apricots boiled until tender in #a cup of water and cup of sugar4 ,boil down the juice with some sugar and serve with the pudding4 ,no4 #f--,,plain ,,rice ,,pudding4 ,quantity for #f ,persons4 lb4 of rice #a qt4 of milk lb4 of butter #g eggs lb4 of sugar ,preparation3 ,the preparation is the same as given under ,no4 #a1 ,rice ,pudding4 ,no4 #g--;,,froth ,,or ,,foam ,,pudding4 ,quantity for #f ,persons4 pt4 of milk lb4 of butter lb4 of sugar lb4 of fine flour #a lemon peel #h eggs ,preparation3 ,the milk is brought to boil1 the butter added1 sugar and flour are mixed and stirred into the boiling milk until the mixture comes off the sides of the skillet4 ,then cool it1 grate the lemon peel and stir it in with the yolks of eggs and the beaten whites4 ,butter a pudding mold and strew in bread crumbs1 then put in the pudding1 set in a steamer over a kettle of boiling water1 cover the mold tightly and boil for #b hours4 ,turn it1 and serve with a fruit sauce4 ,no4 #h--;,,cabinet ,,pudding4 ,quantity for #f ,persons4 #h zwieback #ab lady fingers lb4 of raisins lb4 of currants #a pt4 of milk #a pt4 of cream #f eggs lb4 of sugar ,preparation3 ,the zwieback is broken into #c parts1 the lady fingers into halves4 ,butter a mold and make a layer of zwieback1 raisins1 currants1 then one of lady fingers1 repeat this #b to #c times1 the last layer being zwieback4 ,then mix well the milk1 cream1 sugar and eggs and pour on the pudding1 set in a steamer over a kettle of boiling water and boil #a hours4 ,when done1 turn it out on a platter and serve with a wine sauce4 ,no4 #i--,,wheat ,,bread ,,pudding4 ,quantity for #f ,persons4 lb4 of fresh butter #f eggs lb4 of sugar cup of raisins cup of currants cup of fine cut citron cup blanched1 grated almonds #d milk rolls ,preparation3 ,cream1 the butter with yolks of eggs1 sugar1 raisins1 currants1 citron and almonds1 mix and stir well4 ,the crust of the rolls is grated off1 then they are soaked in milk1 the surplus milk pressed out and the rolls stirred with the rest of the ingredients1 also the beaten whites of eggs4 ,butter a mold1 strew with bread crumbs1 put in the pudding and steam #a hour4 ,serve with a fruit sauce4 ,no4 #aj--,,plum ,,pudding4 ,quantity for #f-h ,persons4 #a pinch of salt #a lb4 raisins #a lb4 currants #a lb4 of flour #a lb4 of sugar #a lb4 beef kidney suet #f eggs #a lemon peel #b cups of milk #b small cups of grated bread cup of brandy ,rum ,preparation3 ,raisins and currants are washed well and dried4 ,the suet is chopped very fine and mixed well with #f eggs1 sugar1 raisins1 currants1 grated lemon peel1 milk1 bread crumbs1 brandy and lastly the flour4 ,butter a mold1 strew with bread crumbs1 put in the pudding and steam for #e hours4 ,turn the pudding out on a platter1 pour the rum over and light it4 ,the flaming pudding is brought to the table and served with a wine sauce4 ,no4 #aa--;,,chocolate ,,pudding4 ,quantity for #f ,persons4 #a pt4 of milk ,scant lb4 of butter lb4 grated sweet chocolate ,scant lb4 of sugar lb4 blanched1 ground almonds #f eggs lb4 fine flour ,preparation3 ,the milk is brought to boil1 butter1 sugar1 flour1 chocolate well stirred in until the mixture comes off the sides of the skillet1 then take from the stove4 ,cool it and stir in the almonds1 yolks of eggs and the beaten whites4 ,butter a mold1 strew with bread crumbs1 fill with the pudding1 cover tightly and steam #a hours1 then turn out on a platter and serve with a vanilla sauce4 ,remarks3 ,the dish must be only full because the pudding raises very much4 ,no4 #ab--;,,flour ,,pudding4 ,quantity for #f ,persons4 lb4 of fine flour #h eggs grated lemon peel lb4 of sugar #d tbsps4 of lemon juice ,preparation3 ,beat the yolks of eggs with sugar #bj minutes1 add lemon juice and grated rind and lastly stir in the flour1 which must be sifted #d times4 ,the whites of eggs are beaten to a stiff froth and mixed in4 ,butter a mold1 put in the pudding1 close it well and steam #a hours4 ,turn the pudding on a platter and serve with a wine sauce4 ,no4 #ac--,,layer ,,pudding4 ,quantity for #f ,persons4 pt4 of cream lb4 of flour lb4 of butter #e beaten whites of eggs lb4 of sugar lemon peel #e yolks of eggs ,for the ,filling4 lb4 peach marmalade1 or #a qt4 of cherry or strawberry preserves ,for ,between ,layers1 #d ,small ,pancakes4 lb4 of flour #c tbsps4 of butter #d eggs #a pinch of salt lemon peel ,butter1 for baking pt4 of milk ,preparation3 ,cream1 flour1 butter1 yolks of eggs are mixed well and brought to boil4 ,when the batter rolls from the sides of the pot1 take it off the fire to cool4 ,then add sugar1 grated lemon peel1 and #e whites of eggs beaten to a stiff froth4 ,now bake the pancakes4 ,mix well the milk1 flour1 #c tablespoonfuls of melted butter1 #d eggs and a little salt4 ,heat a pan with butter and bake the pancakes the size of the pudding dish4 ,now butter the mold1 strew bread crumbs in1 make #a layer of pudding batter1 one layer of fruit marmalade or preserved fruit as peaches1 cherries1 strawberries or raspberries2 on this fruit layer1 place a pancake1 then another layer of pudding batter1 again a layer of fruit1 another pancake and so on according to the number of pancakes you have4 ,the top layer must be the pudding batter4 ,close the dish well and steam for #a hours4 ,when done1 turn the pudding out and serve with a fruit sauce4 ,no4 #ad--;,,farina ,,pudding ,no4 #a4 ,quantity for #f ,persons4 #a pt4 of milk #a cup of fine farina lb4 of butter ,scant lb4 of sugar lb4 of blanched1 ground almonds ,the rind of lemon #f eggs ,preparation3 ,milk and butter are brought to boil1 the farina stirred in1 the sugar and lemon rind added and all stirred and cooked until the batter rolls from the sides of the skillet1 then cool it off and add almonds1 yolks of eggs and beaten whites4 ,butter a mold1 strew with roll crumbs1 put in the pudding1 close the mold well and steam #a hours4 ,turn the pudding out on a platter and serve with cherry or raspberry sauce4 ,no4 #ae--,,macaroni ,,pudding4 ,quantity for #f ,persons4 ,ingredients and preparation are the same as given under ,no4 #ef1 in ,chapter #ae1 ,macaroni ,pudding4 ,no4 #af--,,potato ,,pudding4 ,quantity for #f ,persons4 ,ingredients and preparation are given in ,chapter #aj1 ,no4 #af1 ,potato ,pudding4 ,no4 #ag--,,meat ,,pudding ,,with ,,rice ,,layers4 ,quantity for #f ,persons4 ,ingredients1 and preparation are the same as given as in ,chapter #b1 ,beef1 ,no4 #b1 ,meat ,pudding1 from ,roast ,beef1 ,stew or ,soup ,meat4 ,no4 #ah--;,,another ,,form ,,of ,,meat ,,pudding4 ,quantity for #f ,persons4 ,ingredients and preparation are the same as given in ,chapter #b1 ,beef1 ,no4 #bf1 ,meat ,pudding4 ,no4 #ai--,,mutton ,,kidney ,,pudding4 ,quantity for #f ,persons4 ,ingredients and preparations are given in ,chapter #d1 ,lamb1 ,no4 #bj1 ,lamb ,kidney ,pudding4 ,no4 #bj--,,veal ,,roast ,,pudding4 ,quantity for #f ,persons4 ,ingredients and preparation are the same as given in ,chapter #c1 ,veal1 ,no4 #f1 ,veal ,roast ,pudding4 ,no4 #ba--;,,goose ,,liver ,,pudding4 ,quantity for #f ,persons4 ,ingredients and preparation are given in ,chapter #f1 ,poultry1 ,no4 #bf1 ,goose ,liver ,pudding4 ,no4 #bb--;,,cherry ,,pudding4 ,quantity for #f-h ,persons4 #h milk rolls qt4 of milk lb4 of butter #h eggs ,rind of #a lemon tsp4 of cinnamon #b lbs4 stoned cherries cup of sugar ,preparation3 ,the milk rolls are grated and soaked in milk4 ,when well soaked1 press out the milk and rub them through a strainer or colander4 ,melt the butter in a spider1 put in the mashed rolls and saut or dry fry them on the stove4 ,now mix this well with yolks of eggs1 grated lemon rind1 cinnamon1 sugar1 stoned cherries and cherry syrup4 ,beat the whites of eggs to a stiff froth and add to the mixture4 ,butter a pudding mold1 strew in bread crumbs1 then fill with the pudding and steam for #b hours4 ,turn out and serve4 ,no4 #bc--;,,farina ,,pudding ,no4 #b4 ,quantity for #f ,persons4 #a qt4 of milk lb4 of butter cup of sugar #a grated lemon peel cup of fine farina #h bitter almonds lb4 sweet almonds #h eggs ,preparation3 ,the milk and butter are brought to boil1 then the sugar1 lemon peel and farina poured in and cooked #e minutes to a thick paste1 stirring constantly4 ,now take from the fire1 cool off and add blanched and ground sweet and bitter almonds1 the #h yolks of eggs and the beaten whites4 ,butter a pudding mold1 strew with bread crumbs1 put in the pudding and steam #a hours4 ,turn the pudding out and serve with a fruit or wine sauce4 ,no4 #bd--,,sour ,,cream ,,pudding4 ,quantity for #f ,persons4 pt4 thick1 sour cream ,juice and peel of lemon #aj eggs #a cup of currants lb4 of roll crumbs tsp4 of salt cup of sugar ,preparation3 ,the thick sour cream is mixed well and stirred #aj minutes with juice and grated peel of lemon1 yolks of eggs1 roll crumbs1 salt1 currants and beaten whites of eggs4 ,a mold is buttered and strewn with roll crumbs1 the pudding filled in and steamed #a hours4 ,then it is turned out on a platter and served with a wine or fruit sauce4 ,no4 #be--;,,black ,,pudding4 ,quantity for #f ,persons4 lb4 of ground almonds lb4 sweet chocolate lb4 of sugar lb4 of small raisins cup chopped citron tsp4 cinnamon tsp4 ground cloves cup of roll crumbs cup of white wine #f eggs ,preparation3 ,the unblanched almonds are ground1 the chocolate grated4 ,sugar and yolks of eggs are stirred #bj minutes1 then mixed well with almonds1 chocolate1 raisins1 citron1 cinnamon1 cloves1 roll crumbs1 white wine and beaten whites of eggs4 ,butter a mold1 strew it with crumbs1 put in the pudding1 close it well and steam #a hours4 ,turn it out and serve with a chocolate sauce4 ,no4 #bf--,,pudding ,a ,,la ,,brandenburg4 ,quantity for #f-h ,persons4 #a pt4 of milk lb4 of butter lb4 flour1 good measure lb4 of sugar lb4 of blanched1 chopped sweet almonds #a tbsp4 chopped bitter almonds #b tbsps4 chopped citron #a tbsp4 chopped orange rind grated lemon peel #g eggs cup of rum ,preparation3 ,milk and butter are brought to boil1 add the flour and boil1 stirring constantly till it comes from the sides of the skillet4 ,cool and stir in the sugar1 sweet and bitter almonds1 citron1 orange and lemon peel1 yolks of eggs and the beaten whites4 ,butter a pudding mold1 strew it with roll crumbs1 put in the pudding1 close well and steam for #b hours4 ,turn the pudding out on a platter1 pour on cup of rum1 light it and bring it to the table4 ,serve with a wine sauce4 ,warm ,puddings1 ,baked ,puddings4 ,no4 #bg--;,,baked ,,cream ,,pudding4 ,quantity for #f ,persons4 qt4 of sour cream cup of sugar lemon peel #b tbsps4 of lemon juice #c tbsps4 of flour #g eggs ,preparation3 ,the sour cream is mixed well with sugar1 grated lemon peel1 lemon juice1 flour1 #g yolks of eggs and beaten whites4 ,then bake in the oven in a buttered pudding dish for #be to #cj minutes4 ,no4 #bh--;,,baked ,,rice ,,pudding4 ,quantity for #f ,persons4 #a cup of rice qt4 of milk lb4 of butter #d eggs cup of sugar ,preparation3 ,the rice is boiled to a thick mush with milk4 ,cream the butter with sugar and yolks of eggs1 add the rice and the beaten whites of eggs1 fill into a buttered pudding dish and bake in oven hour4 ,remarks3 ,the pudding may be made richer with lb4 blanched1 ground almonds1 cup of raisins1 #f to #h eggs instead of #d4 ,no4 #bi--;,,baked ,,rice ,,pudding ,,with ,,fruit ,,layers4 ,quantity for #f ,persons4 #a cup of rice qt4 of milk lb4 of butter #a qt4 boiled fruit1 7cherries1 apricots or peaches7 #f eggs cup of sugar ,preparation3 ,the preparation of the rice is the same as given under ,no4 #bh1 ,baked ,rice ,pudding4 ,the buttered pudding dish is filled with alternating layers of rice and fruit1 from which the juice has been drained4 ,put in #c layers of each and the top layer should be rice4 ,bake in oven for #a hour and serve with the sauce from the fruit used in the pudding4 ,no4 #cj--;,,baked ,,farina ,,pudding ,,with ,,fruit4 ,quantity for #f ,persons4 #a qt4 of milk #a cup of farina lb4 of butter #a grated lemon rind #c tbsps4 of lemon juice lb4 sugar #e eggs #a qt4 cherries ,preparation3 ,the milk is brought to boil1 the farina put in and stirred #aj minutes4 ,let it get cold4 ,cream the butter1 add grated lemon rind1 lemon juice1 sugar1 #e yolks of eggs and the farina and stir in the beaten whites of eggs4 ,butter a pudding dish and fill it with alternating layers of farina and cherries1 #b layers of each2 the top layer should be farina4 ,put a few pieces of butter over the top and bake in oven #a hour4 ,no4 #ca--;,,baked ,,cherry ,,pudding4 ,quantity for #f ,persons4 lb4 of butter lb4 of sugar #f eggs lb4 blanched1 ground almonds #c rolls #c lbs4 sweet cherries ,preparation3 ,soak the rolls in milk1 cream the butter with sugar1 add the yolks of eggs1 almonds and rolls1 after pressing out the milk2 mix well1 add the stoned cherries and beaten whites of eggs4 ,butter a baking dish1 put in the pudding and bake in oven #a hour4 ,no4 #cb--;,,baked ,,lemon ,,pudding4 ,quantity for #f ,persons4 #h eggs lb4 of sugar lemon peel #a tbsp4 corn starch ,juice of #a lemons ,preparation3 ,the #h yolks of eggs are beaten hour with sugar1 lemon juice and grated lemon peel1 the corn starch and beaten whites of eggs added last4 ,butter a baking dish1 fill in the pudding and bake #ae minutes4 ,no4 #cc--;,,baked ,,potato ,,pudding4 ,quantity for #f ,persons4 lb4 boiled1 grated potatoes #f eggs pt4 of cream lb4 of sugar #a grated lemon rind ,preparation3 ,cream the yolks of eggs and sugar1 add the grated lemon peel1 grated potatoes1 cream1 beaten whites of eggs1 and mix well4 ,put the batter into a buttered baking dish and bake in oven #de minutes4 ,serve with a fruit sauce4 ,no4 #cd--;,,baked ,,potato ,,pudding4 ,to be ,served with ,meat4 ,quantity for #f ,persons4 #h medium-sized potatoes #aaj lb4 of butter #b-c eggs tbsp4 ,parmesan cheese #a pinch of pepper ,salt to taste ,preparation3 ,the potatoes are boiled1 peeled and grated4 ,cream the butter with the yolks of eggs1 add the potatoes1 cheese1 salt1 pepper and beaten whites of eggs4 ,butter a casserole or pudding dish1 put the pudding in1 sprinkle bread crumbs and pieces of butter over the top and bake in oven #de minutes4 ,no4 #ce--;,,baked ,,charlotte ,,pudding4 ,quantity for #f ,persons4 #f rolls pt4 of milk almonds pt4 of white wine lb4 of sugar cup of blanched1 ground cup of raisins grated lemon peel #d eggs ,preparation3 ,the rolls are soaked in milk and wine1 add ground almonds1 sugar1 raisins1 lemon peel1 yolks of #d eggs and lastly the beaten whites of eggs4 ,a baking dish is buttered1 the pudding filled in and baked in oven #de minutes4 ,a fruit or wine sauce is served with the pudding4 ,no4 #cf--;,,baked ,,almond ,,pudding4 ,quantity for #f ,persons4 #h eggs lb4 blanched1 ground almonds cup of sugar lb4 fine flour ,preparation3 ,the yolks of eggs1 almonds and sugar are stirred #bj minutes1 then the flour and whites of eggs added4 ,a pudding dish is buttered1 the pudding filled in and baked #de minutes4 ,no4 #cg--;,,baked ,,yorkshire ,,pudding4 ,quantity for #f ,persons4 #a egg #a white of egg pt4 of milk #a pinch of salt #f tbsps4 of butter #f tbsps4 of mutton suet #a cup of flour ,preparation3 ,egg1 white of egg1 milk and flour are mixed well4 ,butter is heated in a pudding dish1 the batter put in1 the suet heated and poured over and the pudding baked in a hot oven #bj minutes4 ,no4 #ch--;,,baked ,,chocolate ,,pudding4 ,quantity for #f ,persons4 #a pts4 of milk lb4 of sweet chocolate #d tbsps4 of flour lb4 of sugar cup of butter #g eggs #a tsp4 of vanilla ,preparation3 ,the chocolate is grated and mixed with flour and sugar4 ,the milk is brought to boil and the chocolate with the flour and sugar added1 stirred over the fire until the mixture is thick1 then cooled4 ,cream the butter with the yolks of eggs and vanilla1 mix with the chocolate batter and the beaten whites of eggs4 ,butter a pudding dish1 fill in the pudding and bake in oven for #a hour4 ,no4 #ci--;,,baked ,,apple ,,and ,,farina ,,pudding4 ,quantity for #f ,persons4 #a pt4 of milk cup of fine farina #d eggs lb4 of butter #f large sweet-sour apples lb4 of raisins or currants lb4 blanched1 ground sweet almonds #f blanched1 ground bitter almonds ,one lemon peel ,preparation3 ,the milk is brought to boil1 the farina added and cooked #aj minutes1 stirring constantly1 then cooled4 ,cream the butter1 mix with yolks of eggs1 sugar1 grated lemon peel1 the boiled farina1 and the beaten whites of eggs4 ,the apples are peeled1 sliced into inch slices1 mixed with cup of sugar4 ,butter a pudding dish and put in layers of farina1 apples1 currants and almonds alternating1 repeat #c times2 then bake in oven for #a hour4 ,no4 #dj--;,,baked ,,apple ,,stew ,,pudding4 ,quantity for #f ,persons4 lb4 of good butter #h medium-sized sweet-sour apples cup of sugar #a heaping tbsps4 of flour #a pt4 thick sweet cream #d eggs #a lemon peel ,preparation3 ,the apples are peeled1 cut into #d inch slices and stewed in lb4 of butter1 then cooled4 ,beat #d yolks of eggs for #cj minutes with sugar1 add flour1 grated lemon peel1 cream and the stewed apples4 ,lastly add the beaten whites of eggs4 ,butter a pudding dish1 put in the pudding and bake #de minutes4 ,no4 #da--;,,fine ,,baked ,,apple ,,pudding3 ,quantity for #f ,persons4 #f medium-sized1 sweet-sour apples cup of currants cup of blanched1 ground almonds #b tbsps4 of sugar tsp4 of cinnamon grated lemon peel qt4 thick1 sweet cream #e eggs cup of sugar #b tbsps4 of flour ,preparation3 ,the apples are peeled1 cored and filled with a mixture of currants1 almonds and #b tablespoonfuls of sugar4 ,butter a pudding dish1 put in the filled apples1 make a batter of cream1 cinnamon1 lemon peel1 yolks of eggs1 sugar1 flour and beaten whites of eggs1 then pour over the apples and bake slowly4 ,no4 #db--;,,baked ,,omelet ,,pudding4 ,quantity for #f ,persons4 #f eggs grated lemon peel #f tbsps4 of sugar ,preparation3 ,the yolks of eggs are beaten #be minutes with the sugar1 the beaten whites of eggs lightly mixed in1 then put into a buttered pudding dish1 and bake in oven #bj minutes4 ,no4 #dc--;,,baked ,,cream ,,pudding4 ,quantity for #f-h ,persons4 #a pt4 of milk #g eggs lb4 of corn starch #a tbsp4 of butter grated lemon peel lb4 of sugar ,preparation3 ,milk1 butter and sugar are brought to boil4 ,four yolks of eggs are stirred smooth with the corn starch and added to the boiling milk to cook #c minutes1 stirring constantly2 then cooled and three yolks of eggs1 grated lemon peel1 beaten whites of #g eggs added4 ,butter a dish1 put in the pudding and bake in oven hour4 ,serve with a fruit sauce4 ,no4 #dd--;,,baked ,,flour ,,pudding4 ,quantity for #f ,persons4 qt4 of milk cup of flour lb4 of sugar lb4 blanched1 ground almonds #e eggs ,preparation3 ,flour and cup of milk are stirred smooth1 the rest of the milk brought to boil and the flour stirred in to boil #a minute4 ,the almonds1 sugar and eggs are stirred in and beaten #aj minutes4 ,butter a pudding dish1 put in the batter and bake in oven for #a hour4 ,serve with a raspberry sauce4 ,no4 #de--;,,baked ,,sponge ,,pudding4 ,quantity for #f ,persons4 #f eggs #d tbsps4 of thick1 sour cream cup of sugar #b tsps4 of vanilla ,preparation3 ,yolks of eggs1 cream1 sugar and vanilla are stirred #bj minutes4 ,the beaten whites of eggs are mixed and put into a buttered pudding dish4 ,bake in medium hot oven for hour4 ,a fruit sauce is served with it4 ,no4 #df--;,,baked ,,veal ,,roast ,,pudding4 ,quantity for #f-h ,persons4 ,ingredients and preparation are given in ,chapter #c1 ,veal1 ,no4 #f1 ,veal ,roast ,pudding4 ,no4 #dg--;,,baked ,,sweet ,,pudding ,,with ,,wine ,,frosting4 ,quantity for #f ,persons4 #f rolls #a pt4 of milk lb4 of good butter lb4 of sugar lb4 chopped citron or almonds #a grated lemon peel tsp4 of cinnamon #f eggs ,for ,wine ,frosting4 #f eggs lb4 of sugar ,peel and juice of #a lemon tsp4 of cinnamon #b glasses of ,french white wine #a glass of arrack ,preparation3 ,the crust is grated off the rolls1 these are cut up1 soaked in milk for #a hour1 then the milk is pressed out and the soaked rolls stirred with the melted butter to a creamy mass4 ,add sugar1 citron1 cinnamon1 #f yolks of eggs1 and the beaten whites4 ,butter a pudding dish1 put in the batter and bake #a hour4 ,prepare the frosting by mixing #f yolks of eggs1 sugar1 grated lemon peel and lemon juice1 cinnamon1 ,french white wine and arrack and heating it on the fire while beating constantly4 ,then add the #f beaten whites of eggs to the hot sauce4 ,pour the wine sauce over the hot baked pudding and serve at once4 ,no4 #dh--;,,baked ,,rye ,,bread ,,pudding ,,with ,,apples4 ,quantity for #f ,persons4 #b cups of soaked rye bread #c eggs #a cup of sugar #f-h medium-sized1 sweet-sour apples lb4 of butter cup of currants ,preparation3 ,the apples are peeled1 cored1 cut into slices inch thick4 ,cream the butter1 add sugar1 yolks of eggs1 rye bread1 currants and beaten whites of eggs4 ,butter a pudding dish and fill it with alternating layers of rye bread mixture and apples with sugar sprinkled over1 repeat #b or #c times4 ,the top layer should be rye bread4 ,put on small pieces of butter and bake in oven #a hour4 ,serve sweet cream with the pudding4 ,no4 #di--;,,baked ,,noodle ,,pudding4 ,quantity for #f ,persons4 ,noodles made front #b eggs ,salt water #f-h medium-sized1 sweet-sour apples cup of sugar cup of currants #a cup of water ,preparation3 ,the noodles are cooked in salt water for #aj minutes1 then the water is drained off4 ,the apples are peeled1 cored and sliced4 ,butter a pudding dish and fill with alternating layers of noodles and apples with sugar and currants4 ,the top layer should be noodles4 ,pour on a cup of water1 put on small pieces of butter and bake in oven #a hour4 ,no4 #ej--;,,baked ,,quince ,,pudding4 ,quantity for #f ,persons4 #f-h quinces lb4 of sugar ,juice and peel of #a lemon #f eggs ,preparation3 ,the quinces are boiled until soft in water1 then skin and grate them4 ,the grated quince should weigh about lb4 ,stir until white4 ,add sugar1 grated lemon peel and juice1 yolks and beaten whites of eggs4 ,put into a buttered dish and bake in oven hour4 ,no4 #ea--;,,baked ,,macaroon ,,pudding4 ,quantity for #f ,persons4 #b tbsps4 of butter pt4 of milk ,scant lb4 of flour #b tbsps4 of cream #c cups of sweet macaroons cup of bitter macaroons #e eggs lb4 of sugar lb4 blanched1 ground almonds #a tbsp4 of vanilla ,preparation3 ,butter1 milk1 flour1 crushed macaroons are stirred over the fire until they form a thick batter2 remove from the fire and stir until it has cooled off4 ,add the yolks of eggs1 sugar1 almonds1 vanilla1 beaten whites of eggs4 ,put into a buttered dish and bake in oven for #a hour4 ,serve with a fruit sauce4 ,remarks3 ,this pudding may be steamed for #a hours4 ,sweetmeats ,baked or ,fried in ,pans ,on the ,stove4 ,no4 #eb--;,,french ,,toast4 ,quantity for #f ,persons4 #f milk rolls #a pt4 of cream or milk cup of sugar #b eggs tsp4 of cinnamon ,butter or lard for baking ,preparation3 ,the rolls are sliced1 cream1 sugar1 eggs1 cinnamon are mixed and poured over the slices to soak4 ,butter is heated in a pan1 the roll slices baked a golden yellow in it and sprinkled thickly with sugar and cinnamon4 ,serve dried or fresh fruit sauce with it4 ,no4 #ec--;,,carthusian ,,dumplings ,,with ,,wine ,,sauce4 ,quantity for #f ,persons4 #f fresh rolls #a pts4 of milk #b eggs cup of sugar tsp4 of cinnamon ,butter for baking ,preparation3 ,the crust of the rolls is grated off1 then quarter them and soak in a pint of milk4 ,after soaking1 press out the milk1 mix the milk well with eggs1 sugar1 cinnamon and pour it back on the roll slices to soak for a while longer4 ,now roll each piece in the crumbs from the crusts and bake in butter to a nice color4 ,serve on a hot platter with wine sauce4 ,no4 #ed--;,,apple ,,fritters ,,or ,,banana ,,fritters4 ,quantity for #f ,persons4 #d sweet-sour apples or bananas glass of white wine cup of sugar ,for the ,batter4 #c eggs tsp4 of salt #a cup of flour #a cups of milk ,butter for frying ,preparation3 ,the apples are peeled1 the core removed1 sliced in inch thick1 round slices1 white wine and sugar poured over4 ,eggs1 milk1 flour and salt are mixed to a batter4 ,butter is heated in a pan1 each apple slice dipped into the batter1 put into the hot butter and fried a nice color4 ,serve on a hot platter1 sprinkled with sugar and cinnamon4 ,no4 #ee--;,,apple ,,strudel4 ,quantity for #f ,persons4 ,noodle dough from #c eggs ,flour lb4 of butter ,for the ,filling4 #f medium-sized1 sweet-sour apples cup of sugar cup of currants tsp4 of cinnamon lb4 blanched1 chopped almonds cup of chopped citron ,butter for baking ,preparation3 ,the noodle dough is rolled out very thin4 ,melt the butter and brush it on the dough4 ,peel and core the apples and slice them thin4 ,then put the apple slices1 sugar1 cinnamon1 almonds and citron on the dough1 roll it up1 brush it with butter and bake in a buttered pan #cj to #de minutes4 ,sprinkle with sugar and cinnamon and serve4 ,no4 #ef--;,,chocolate ,,strudel4 ,quantity for #f ,persons4 ,noodle dough from #c eggs lb4 of butter ,flour ,for the ,filling4 #e eggs ,scant cup of sugar lb4 blanched1 chopped sweet almonds #aj blanched1 chopped bitter almonds lb4 grated sweet chocolate ,butter for baking ,preparation3 ,the noodle dough is kneaded with lb4 of butter1 then rolled out very thin4 ,the #e yolks of eggs are stirred with sugar for #ae minutes1 almonds and chocolate are added1 and lastly the beaten whites of eggs4 ,this mixture is spread on the dough which is then rolled up4 ,a baking pan is buttered and the strudel baked to hour4 ,no4 #eg--;,,chocolate ,,strudel ,,with ,,dressing4 ,quantity for #f ,persons4 ,the ingredients and preparation are the same as given under ,no4 #ef1 ,chocolate ,strudel4 ,when ready to be baked1 place it into the pan in the form of a snail1 pour on pt4 of hot cream mixed with lb4 of fine grated chocolate and #a tablespoonful of vanilla1 then bake hour4 ,no4 #eh--,,steam ,,noodles4 ,quantity for #f ,persons4 lb4 of flour pt4 of milk #a cent's worth of yeast lb4 of butter #c eggs #a cups of flour #a qt4 of cream lb4 of butter cup of sugar ,preparation3 ,mix flour1 milk and yeast to a batter and set to rise4 ,when risen1 mix in butter1 sugar1 eggs and flour4 ,put on a well-floured baking board and form dumplings from the dough1 leaving them on the board to rise4 ,stew them #ae minutes in the hot cream and lb4 of butter until light brown1 then sprinkle with sugar and pour drawn butter over4 ,no4 #ei--;,,fried ,,apple ,,pockets4 ,quantity for #f ,persons4 #f small apples cup of sugar ,raspberry jelly ,pancake ,batter4 #c eggs cup of milk ,salt #b cups of flour ,lard for baking ,preparation3 ,the apples are pared1 cored1 filled with jelly and strewn with sugar4 ,eggs1 milk1 salt and flour are stirred into a dough that is rolled out to inch thickness4 ,with a tumbler cut out #ab round disks4 ,put each apple between two disks and press the edges together1 so as to completely cover the apple4 ,then fry in much hot lard1 place into a colander to drain off the fat and sprinkle with sugar and cinnamon4 ,they may be served warm or cold4 ,no4 #fj--;,,biscuit ,,tortoni4 ,,macaroon ,,mousse4 ,quantity for #f ,persons4 #f eggs #a cup of powdered sugar #a tsp4 vanilla #a cup of grated macaroons #a pt4 whipped cream ,preparation3 ,whip the yolks of eggs1 vanilla and sugar well1 mix in the macaroons1 beaten whites of eggs and whipped cream4 ,oil a mold1 put in the mixture and let it stand in ice #f hours before serving4 ,no4 #fa--,,rum ,,cream ,,with ,,cherry ,,sauce4 ,quantity for #f-aj ,persons4 #f eggs cup of rum lb4 of sugar #a tsps4 of vanilla #e layers of gelatine or package pt4 of milk #a pt4 whipped cream ,preparation3 ,yolks of eggs1 rum and sugar are whipped to a froth4 ,milk and vanilla are brought to boil1 the gelatine dissolved in a little milk and mixed with the boiling milk to which also the mixture of yolks of eggs1 rum and sugar is added4 ,this mixture must be stirred until it is cold1 then the beaten whites of eggs and finally the whipped cream is stirred in4 ,rinse a mold with cold water1 put in the pudding and place on ice or in a cold place4 ,turn the pudding out on a platter and serve with cherry sauce4 ,no4 #fb--,,whipped ,,cream ,,pudding4 ,quantity for #f ,persons4 #a pt4 of whipped cream cup of sugar #b tsps4 of vanilla #b qts4 of fresh strawberries #a cup of sugar #a cup of grated pumpernickel lb4 of grated chocolate cup of sugar ,preparation3 ,the cream is mixed with sugar and vanilla4 ,the strawberries are cleaned and mixed with #a cup of sugar4 ,pumpernickel1 chocolate and cup of sugar are mixed4 ,now arrange in a glass dish layers of strawberries1 pumpernickel and whipped cream4 ,the latter garnished with strawberries make the top layer4 ,no4 #fc--,,wine ,,pudding4 ,quantity for #f ,persons4 pt4 good white wine ,juice of #b lemons #a grated lemon rind lb4 of sugar #h eggs #d layers or package of white gelatine ,fruit for garnishing ,preparation3 ,white wine1 lemon juice1 and lemon rind1 sugar1 #h yolks of eggs are stirred well on the stove and brought to boil minute4 ,the gelatine is dissolved in #d tablespoonfuls of wine and mixed in with the rest1 also the beaten whites of eggs4 ,oil a mold1 put in the mixture and put on ice or in a cold place4 ,when stiff1 turn it out on a platter and garnish with fruit4 ,no4 #fd--,,wine ,,cream4 ,quantity for #f ,persons4 pt4 good white wine cup of ,french brandy or cognac cup of cherry juice ,juice of #a lemon lb4 of sugar #f eggs #f layers or package of red gelatine ,juice of #a orange #a pinch of salt ,preparation3 ,white wine1 brandy1 cherry juice1 lemon juice1 orange juice1 sugar1 yolks of eggs and the gelatine dissolved in wine are mixed well and stirred over a slow fire until it thickens1 but do not let it boil4 ,while still warm1 add the whites of eggs beaten to a froth and salt4 ,oil a mold1 put in the cream and place on ice or prepare it a day before using4 ,when serving1 turn it out and garnish with cherries4 ,no4 #fe--,,wine ,,jelly ,,with ,,rice ,,layers4 ,quantity for #f ,persons4 ,wine ,jelly4 bottle of white wine #i layers of gelatine or package #a cups of water ,juice of #b lemons and #a orange ,rice ,layer4 lb4 of sugar cup of good rice #c qts4 of water ,juice and grated rind of lemon #a pinch of salt pt4 of white wine #c layers or package of white gelatine #c oranges ,preparation3 ,white wine1 lemon and orange juice1 sugar and gelatine dissolved in #a cups of water are well mixed over a slow fire4 ,the rice is washed and cooked #be minutes in #c qts4 of water1 then poured into a colander or sieve4 ,now add the wine1 sugar1 lemon juice and rind1 salt and dissolved gelatine1 cover and cook very slowly4 ,when the juice has been absorbed by the rice1 take it from the stove and cool4 ,a dish is placed into ice or very cold water and a layer of wine jelly poured in to stiffen4 ,when that is stiff1 cut out oblong dumplings of cold rice and place them on the jelly layer in circles1 pour on another layer of wine jelly and so on until the rice and jelly are used up4 ,when stiff1 turn it out and garnish the jelly and platter with orange slices4 ,no4 #ff--,,white ,,wine ,,jelly ,,with ,,fruit ,,layers4 ,quantity for #f ,persons4 bottle of white wine #i layers or package of white gelatine pt4 of water cup of sugar ,juice of #b lemons and one orange ,fruit for ,layers4 ,bananas ,strawberries or pineapples ,preparation3 ,white wine1 dissolved gelatine1 sugar1 lemon and orange juice are well mixed and stirred over the fire until it starts to boil1 then strain through a cloth4 ,place a dish on ice or into very cold water1 pour in a cup of jelly to stiffen1 on this place a layer of fruit1 strawberries1 sliced bananas or pineapples and repeat several times4 ,if you have no fresh fruit1 use preserves from which the syrup has been drained4 ,the jelly layer must be on top4 ,turn it out before serving4 ,the platter may be garnished with various kinds of fruit4 ,no4 #fg--,,lemon ,,jelly4 ,quantity for #f ,persons4 qt4 of water ,juice of #d to #e lemons #aj layers or #a package of white gelatine lb4 of sugar ,preparation3 ,the gelatine is dissolved in qt4 of warm water1 sugar and lemon juice added and the whole warmed a little1 then strained through a cloth4 ,put into a mold and when stiff1 turn it out on a platter4 ,remarks3 ,you may put layers of fruit into the jelly according to ,no4 #ff1 ,wine ,jelly ,with ,fruit ,layers4 ,no4 #fh--,,orange ,,jelly4 ,quantity for #f ,persons4 #a pts4 of orange juice1 7about #aj oranges7 #e tbsps4 of lemon juice lb4 of sugar #i layers or package of red gelatine #a cup of champagne or good white wine ,preparation3 ,the oranges are cleaned1 cut into halves1 and the juice carefully pressed out with a lemon squeezer4 ,the gelatine and sugar are dissolved in this juice1 then warmed and lemon juice and wine added4 ,strain through a cloth4 ,the orange rinds are carefully cleaned out without breaking them and filled with the above gelatine1 then placed on ice4 ,when stiff1 place the oranges on a platter and garnish with fresh leaves4 ,no4 #fi--,,pineapple ,,jelly4 ,quantity for #f ,persons4 #a large pineapple #a pt4 of water or white wine #h layers or package of white gelatine #a cups of sugar ,preparation3 ,the pineapple is peeled and grated on a fine grater4 ,the gelatine is dissolved in #a pt4 of warm water1 then mixed well with sugar and the grated pineapple4 ,this mixture is strained through a fine sieve1 poured into a mold1 placed on ice to harden4 ,when cold1 turn it out4 ,no4 #gj--;,,cherry ,,jelly4 ,quantity for #f ,persons4 #b qts4 of sour cherries #a pt4 of water lb4 of sugar #a stick of cinnamon #aj layers or #a package of gelatine cup of red wine #b cloves ,preparation3 ,the cherries are cleaned and stoned4 ,two dozen of the stones are crushed and boiled with the crushed cherries1 cloves and cinnamon for #bj minutes in #a pt4 of water1 the dish being covered4 ,strain1 add gelatine and sugar1 then strain again and add the red wine4 ,put the jelly into a mold1 place on ice and when cold1 turn out on a platter4 ,no4 #ga--,,strawberry ,,jelly4 ,quantity for #f ,persons4 #b qts4 of nice1 ripe strawberries lb4 of sugar ,juice of #b lemons #h layers or package of red gelatine #b tsps4 of vanilla #a pt4 of water ,preparation3 ,the strawberries are crushed1 water1 sugar1 lemon juice mixed in and cooked over a slow fire for #aj minutes1 then strained through a fine sieve4 ,the gelatine is dissolved in this juice and the whole strained again4 ,fill into a mold1 place on ice to stiffen1 then turn out and garnish with strawberries and whipped cream4 ,no4 #gb--,,orange ,,gelatine4 ,quantity for #f ,persons4 #a pt4 of cream ,grated rind of #a orange ,juice of #c oranges #f layers or package of white gelatine lb4 of sugar ,preparation3 ,cream1 grated orange rind and juice1 sugar and gelatine are mixed well and cooked hour1 stirring constantly1 then strained through a fine sieve4 ,oil a mold1 put in the jelly and place on ice or prepare the day before serving4 ,turn out on a platter or glass dish4 ,no4 #gc--;,,arrack ,,cream ,,with ,,whipped ,,cream4 ,quantity for #f ,persons4 #f yolks of eggs lb4 of sugar #e layers or package of red gelatine cup of warm water #f tbsps4 of arrack #a pt4 of whipped cream ,preparation3 ,yolks of eggs and sugar are whipped hour4 ,the gelatine is dissolved in warm water and strained1 then mixed with the yolks of eggs and sugar1 arrack and lastly the whipped cream4 ,this is filled into a glass dish and set to stiffen4 ,no4 #gd--,,strawberry ,,cream4 ,quantity for #f ,persons4 #a qt4 of preserved strawberries1 or #b qts4 of fresh ones lb4 of sugar #a tsp4 of vanilla #e layers or package of white gelatine cup of warm juice #a pt4 of whipped cream #ab lady fingers ,preparation3 ,the juice is drained from the strawberries and strained to remove the seeds4 ,the gelatine is dissolved in cup of the juice and mixed with strawberries1 vanilla1 sugar and whipped cream4 ,oil a mold1 strew with sugar1 put in a layer of lady fingers1 then the cream on top of the lady fingers1 place on ice to harden1 turn it out and serve with strawberry juice4 ,remarks3 ,if you take fresh strawberries1 use more sugar4 ,no4 #ge--,,raspberry ,,cream4 ,quantity for #f ,persons4 ,ingredients and preparation are the same as given under ,no4 #gd1 ,strawberry ,cream4 ,if you use fresh raspberries1 you need #b pts4 ,no4 #gf--,,pineapple ,,cream4 ,quantity for #f ,persons4 #a pt4 of preserved pineapple cup of sugar #a tsp4 of vanilla #f layers or package of white gelatine #a pt4 whipped cream ,preparation3 ,the juice from the pineapple is drained off and warmed1 the gelatine dissolved in some of it and strained through a fine sieve4 ,sugar and vanilla are stirred in and the pineapple cut up into small pieces4 ,lastly add the whipped cream which has been drained on a sieve4 ,oil a mold1 strew in a little sugar1 fill in the cream and place on ice or prepare the day before serving4 ,turn out on a platter4 ,no4 #gg--,,vanilla ,,cream4 ,quantity for #f ,persons4 pt4 of milk #c eggs #a vanilla bean or #b tbsps4 of vanilla #e layers or package of gelatine #a pt4 of whipped cream lb4 of sugar ,preparation3 ,the vanilla bean is put into the milk to soak1 or the vanilla extract put into the milk2 also the yolks of eggs1 sugar and gelatine4 ,let this mixture come to a boil1 stirring constantly1 boil minute1 mix in the beaten whites of eggs and stir until cold4 ,now add the whipped cream4 ,oil a mold1 fill in the cream1 and place on ice2 turn it out when stiff4 ,no4 #gh--;,,cold ,,apple ,,cream4 ,quantity for #f ,persons4 #f apples pt4 white wine lb4 of sugar #a qt4 of cream #e eggs #a tbsp4 of flour lemon peel #a qt4 of strawberries or raspberries ,preparation3 ,the apples are peeled1 cored and cut into #h parts1 then boiled until soft in pt4 of white wine and lb4 of sugar4 ,when done1 cool them4 ,the cream1 yolks of eggs1 flour1 grated lemon peel and lb4 of sugar are mixed well1 then boiled to a cream1 stirring constantly4 ,now oil a mold and put in a layer of boiled apples1 then strawberries or raspberries1 then a layer of cream1 then frosting made of the whites of eggs beaten to a froth with #f tablespoonfuls of sugar4 ,this is baked #aj minutes in a medium hot oven4 ,let it get cold and serve in the dish4 ,remarks4 ,this cream may be served hot1 but it is better cold4 ,if you have no fresh fruit1 use preserved1 but drain off the juice4 ,no4 #gi--;,,cold ,,apple ,,pudding4 ,quantity for #f ,persons4 #ab sweet-sour apples ,water #b cups of white wine #h layers or package of white gelatine #a cup of sugar ,preparation3 ,the apples are cut up and put into a pot with enough water to cover them1 then boiled until soft1 very slowly1 so they do not get slushy4 ,pour them into a sieve or cloth and drain off the juice4 ,this is boiled down to #a qt41 add to it the sugar and gelatine and strain2 boil up again1 then mix in the white wine4 ,fill the whole into a glass dish to stiffen and serve with a vanilla sauce4 ,remarks3 ,the apples may be used for apple sauce4 ,no4 #hj--,,nectar4 ,quantity for #f ,persons4 #a qt4 of sour cream lb4 of sugar #a tsps4 of vanilla #i layers or package of red gelatine #d tbsps4 of rum cup of milk ,preparation3 ,sour cream1 sugar1 vanilla and rum are mixed well4 ,the gelatine is dissolved in warm milk1 strained and mixed with the other ingredients4 ,pour into a mold and set on ice to stiffen4 ,turn it out before serving4 ,no4 #ha--;,,corn ,,starch ,,pudding4 ,quantity for #f-h ,persons4 #a qt4 of milk ,scant lb4 of corn starch lb4 of sugar lb4 peeled1 ground almonds #a tbsp4 of vanilla #h eggs ,preparation3 qt4 of milk1 sugar1 almonds and vanilla are mixed well and brought to boil4 ,then the corn starch is stirred into qt4 of milk1 poured into the boiling mixture and boiled #e minutes1 stirring constantly4 ,yolks of eggs are stirred in as soon as the pudding is taken from the fire1 also the beaten whites of eggs4 ,put into a dish to stiffen1 turn it out and serve with a vanilla or wine sauce4 ,no4 #hb--;,,cold ,,lemon ,,cream4 ,quantity for #f ,persons4 #f eggs lb4 of sugar ,juice and rind of #a lemon glass white wine #e layers or package of white gelatine #c tbsps4 of arrack ,preparation3 ,the yolks of eggs and sugar are stirred #a hour1 then add the grated rind and juice of #a lemon and the arrack4 ,dissolve the gelatine in warm white wine1 stir until cold and strain before mixing with the other ingredients4 ,add the whites of eggs beaten to a froth1 place on ice or prepare a day before serving4 ,turn it out on a platter4 ,no4 #hc--,,russian ,,cream4 ,quantity for #f ,persons4 #f eggs cup of sugar #b tbsps4 of rum ,preparation3 ,yolks of eggs and sugar are beaten for #ae minutes1 add the rum1 then the beaten whites of eggs4 ,serve in glass dishes4 ,no4 #hd--,,orange ,,cream ,,prepared ,,cold4 ,quantity for #f ,persons4 #e eggs lb4 of sugar ,grated rind of orange #b tbsps4 lemon juice #d layers or package of white gelatine #h tbsps4 of orange juice ,preparation3 ,the yolks of eggs and sugar are beaten hour1 add the gelatine dissolved in the orange juice1 and strained4 ,then add the lemon juice1 grated orange rind and the beaten whites of eggs4 ,put into glass dishes and set to stiffen4 ,no4 #he--;,,cold ,,lemon ,,cream4 ,quantity for #f ,persons4 ,the preparation is the same as given under ,no4 #hd1 ,orange ,cream ,prepared ,cold4 ,instead of #h tablespoonfuls of orange juice and rind1 take the same quantity of lemon juice and rind4 ,no4 #hf--;,,coffee ,,cream ,,prepared ,,cold4 ,quantity for #f ,persons4 ,the preparation is the same as given under ,no4 #hd1 ,orange ,cream ,prepared ,cold4 ,instead of the juice of oranges1 the juice of lemons and the rind1 take pt4 of coffee extract in which you dissolve #a tablespoonful of cocoa4 ,no4 #hg--;,,chocolate ,,cream ,,prepared ,,cold4 ,quantity for #f ,persons4 ,the preparation is the same as given under ,no4 #hd1 ,orange ,cream ,prepared ,cold4 ,instead of the juice of oranges1 the juice of lemons and the rind1 take #aaj lb4 of bitter chocolate or cocoa dissolved in cup of water and #a teaspoonful of vanilla4 ,no4 #hh--;,,chocolate ,,cream4 ,quantity for #f ,persons4 lb4 of chocolate lb4 of sugar #a pt4 of water #f layers or scant package of white gelatine #d eggs #a tsp4 of vanilla ,preparation3 ,the chocolate is dissolved in pt4 of water and the gelatine in the other pt41 mix the two4 ,add sugar and vanilla and boil this mixture minute4 ,take from the fire and add the yolks of eggs1 a little later the whites of eggs beaten to a froth4 ,rinse a mold with cold water1 put in the mixture to stiffen1 turn it out and serve with a vanilla sauce4 ,no4 #hi--;,,chocolate ,,mousse4 ,quantity for #f ,persons4 cup of cocoa cup of sugar #a tbsp4 vanilla #d layers or package of gelatine cup of water #a pt4 of whipped cream ,preparation3 ,dissolve the cocoa and gelatine in cup of water on a small fire1 with sugar and vanilla well mixed in4 ,stir until cold1 add the whipped cream4 ,rinse a mold with cold water2 put in the mixture1 close the dish well1 pack in ice and salt and let stand several hours4 ,when serving1 dry the dish and turn the cream out on a platter4 ,no4 #ij--,,vanilla ,,mousse4 ,quantity for #f ,persons4 #a qt4 of whipped cream #d layers or package of white gelatine #e tbsps4 of warm water #b tsps4 of good vanilla lb4 of sugar ,preparation43 ,the gelatine is dissolved in the warm water and strained4 ,the sugar and vanilla are added and the whipped cream in spoonfuls4 ,rinse a mold with cold water1 fill in the mixture1 close well and pack in ice and salt for several hours4 ,then dry and turn out on a platter4 ,no4 #ia--;,,coffee ,,mousse4 ,quantity for #f ,persons4 ,the preparation is the same as given under ,no4 #ij1 ,vanilla ,mousse4 ,instead of vanilla1 take #f to #h tablespoonfuls of coffee extract4 ,no4 #ib--;,,hazelnut ,,mousse4 ,quantity for #f ,persons4 ,the preparation is the same as given under ,no4 #ij1 ,vanilla ,mousse4 ,mix in lb4 roasted1 coarsely chopped hazelnuts4 ,no4 #ic--,,pineapple ,,mousse4 ,quantity for #f ,persons4 ,the preparation is the same as given under ,no4 #ij4 ,instead of vanilla1 take lb4 of pineapple1 cut into small pieces1 or pineapple puree4 ,no4 #id--,,rum ,,or ,,cognac ,,mousse4 ,quantity for #f ,persons4 ,the preparation is the same as given under ,no4 #ij1 ,vanilla ,mousse4 ,instead of vanilla1 take #h tablespoonfuls of rum or cognac4 ,no4 #ie--;,,count ,,pueckler ,,or ,,layer ,,mousse4 ,quantity for #f ,persons4 #a pts4 whipped cream lb4 chocolate lb4 of sugar cup of raspberry jelly #b whites of eggs lb4 of macaroons #a tsps4 of vanilla #ab layers or #a package of white gelatine cup of warm water ,,part ,i4 ,preparation3 lb4 of chocolate is grated and mixed well with cup of warm water and lb4 of sugar4 ,dissolve the gelatine in the other cup of warm water1 strain and divide into #c parts2 mix of it with the chocolate1 teaspoonful of vanilla and pt4 of thick whipped cream4 ,,part ,,ii4 ,dissolve the raspberry jelly over the fire1 mix in lb4 of sugar1 #b beaten whites of eggs1 and of the dissolved gelatine1 also teaspoonful of vanilla and pt4 of thick whipped cream4 ,,part ,,iii4 ,the macaroons are crushed1 mixed with pt4 of whipped cream1 lb4 of sugar1 teaspoonful of vanilla and part of the dissolved gelatine4 ,a form is rinsed with cold water and layers of the chocolate1 raspberry and macaroon mixtures are put in4 ,then the mold is closed well and packed in salt and ice for some hours4 ,when serving1 dry the mold and turn it out on a platter4 ,no4 #if--;,,cold ,,rice ,,starch ,,pudding4 ,quantity for #f ,persons4 lb4 rice starch lb4 of sugar #a pt4 of milk #a grated lemon peel #e eggs #a pinch of salt ,preparation3 ,the milk and grated lemon peel are brought to boil2 sugar1 rice starch and yolks of eggs are mixed well with a little cold milk1 stirred into the boiling milk and boiled again #e minutes1 stirring constantly2 then take from the stove4 ,when the mass has cooled1 mix in the beaten whites of eggs4 ,rinse a mold with cold water1 fill in the pudding and set to stiffen4 ,turn it out on a platter and serve with a fruit sauce4 ,no4 #ig--;,,cold ,,chocolate ,,pudding ,,with ,,farina4 ,quantity for #f ,persons4 lb4 of fine chocolate lb4 of fine farina cup of sugar #a qt4 of milk #a tsp4 of vanilla ,preparation3 ,the chocolate is grated and mixed with farina1 vanilla and sugar4 ,the milk is brought to boil1 the farina mixture put in and boiled #ae minutes1 stirring constantly4 ,rinse a mold with cold water1 fill in the pudding and set to stiffen4 ,vanilla sauce is served with it4 ,no4 #ih--;,,cold ,,rice ,,pudding ,,with ,,peaches4 ,quantity for #f-aj ,persons4 #a cup of good rice qt4 of milk #a pinch of salt #a cup of sugar #a tsp4 of vanilla cup of raisins #a cup of blanched1 ground almonds #e finely chopped macaroons #e layers or package of white gelatine #a pt4 of whipped cream #a qt4 preserved or fresh stewed peaches ,preparation3 ,wash and boil the rice for #e minutes in #a cup of water with a pinch of salt1 then add the milk gradually and cook until the rice is done and thick1 but not mushy4 ,mix with sugar1 vanilla1 raisins1 almonds and macaroons4 ,dissolve the gelatine in cup of warm water and mix with the rice1 then cool and stir in the whipped cream4 ,rinse a mold with milk and sprinkle with sugar1 then make alternating layers of rice and peaches from which the syrup has been drained4 ,the top layer must be rice4 ,close the mold well and place on ice or into a very cold place4 ,when serving1 use the fruit juice for a sauce4 ,no4 #ii--,,plain ,,cold ,,rice ,,pudding4 ,quantity for #f ,persons4 #a cup of rice qt4 of milk #a cup of sugar #a tsp4 of vanilla #e layers or package of white gelatine #a pt4 of whipped cream #a pinch of salt ,preparation3 ,wash and boil the rice #e minutes in #a cup of water and a pinch of salt1 then gradually add the milk until the rice is thick1 but not mushy4 ,now stir in the sugar and vanilla4 ,dissolve the gelatine in cup of warm water and stir into the rice1 then cool and mix in the whipped cream4 ,rinse a mold or dish with milk and sprinkle with sugar4 ,put in the pudding1 close it well and place on ice or into very cold water4 ,turn it out on a platter and serve with cherry sauce4 ,no4 #ajj--;,,champagne ,,cream4 ,quantity for #f ,persons4 #h eggs ,scant lb4 of sugar #a pt4 champagne #e layers or package of white gelatine #a pint of thick whipped cream ,preparation3 #e yolks of eggs1 #c whole eggs1 sugar and champagne are mixed and boiled to cream1 stirring constantly4 ,the gelatine is dissolved in cup of water and mixed into the cream1 also the beaten whites of #e eggs4 ,put it into a mold or into glasses and put on ice4 ,serve with macaroons4 ,remarks3 ,omit the gelatine when using the whipped cream4 ,no4 #aja--;,,currant ,,and ,,raspberry ,,pudding4 ,quantity for #f ,persons4 #b qts4 of currants and #a qt4 raspberries #a pt4 of water lb4 of sugar #a cup of fine farina or sago cup of corn starch ,preparation3 ,currants and raspberries are picked over and cooked in #a pt4 of water hour1 then strained through a cloth and the juice brought to boil4 ,add the sugar and farina and cook for #bj minutes1 stirring constantly2 fill the mass into a mold rinsed with cold water to stiffen4 ,turn it out and serve with cream or milk4 ,remarks3 ,if you use corn starch instead of farina1 mix it with #a cup of cold juice before putting it into the boiling juice4 ,then boil it #e to #h minutes and fill it into the mold4 ,if the farina is not sweet enough1 add more sugar while boiling4 ,no4 #ajb--;,,gooseberry ,,pudding4 ,quantity for #f ,persons4 #b qts4 of gooseberries #a qt4 of water #a lb4 of sugar cup of fine farina ,preparation3 ,gooseberries are best when still unripe4 ,cook them in water for hour1 then press through a fine sieve and put in the sugar and cook again with the farina for #aj minutes4 ,fill it into a dish rinsed with cold water and set aside to stiffen1 turn it out and serve with cream or milk4 ,no4 #ajc--;,,cherry ,,pudding4 ,quantity for #f ,persons4 #b lbs4 of sour cherries #a pt4 of water lb4 of sugar #a tbsp4 of lemon juice lb4 of corn starch ,preparation3 ,clean and stone the cherries1 then crush about #bj stones and cook them with the cherries in the water slowly for hour1 after that strain them and add lemon juice and sugar4 ,then let it come to boil again4 ,mix the corn starch with #a cup of cold juice and stir it into the boiling juice to cook #e to #h minutes more1 stirring constantly4 ,put into a dish rinsed with cold water and after stiffening1 turn it out and serve with cream or milk4 ,remarks3 ,if the pudding is too thin1 add more corn starch4 ,no4 #ajd--;,,hill ,,cream4 ,quantity for #f ,persons4 qt4 sweet cream #e yolks of eggs lemon peel #a tbsp4 of flour lb4 of sugar #c whites of eggs #a glass of raspberry jelly ,preparation3 ,cream1 yolks of eggs1 grated lemon peel1 flour and sugar are mixed well and boiled to a cream4 ,the #c beaten whites of eggs and the jelly are stirred #a hour1 then fill the cream into a glass dish and set to cool4 ,after cooling1 fill the jelly on top of it4 ,serve cold4 ,desserts ,that ,are ,frozen4 ,no4 #aje--,,vanilla ,,ice ,,cream4 ,quantity for #aj ,persons4 #a qt4 of cream #a pt4 of milk tbsp4 of flour #b tbsps4 of vanilla ,sugar to taste #c eggs ,preparation3 pt4 of milk #c yolks of eggs and flour are boiled to a cream1 stirring constantly2 mix the beaten whites of eggs with sugar and add to the cream4 ,to this add the rest of the milk1 cream and vanilla4 ,freeze the mass and pour a hot chocolate sauce over it when serving4 ,it is very fine4 ,no4 #ajf--,,strawberry ,,ice ,,cream4 ,quantity for #f ,persons4 #c qts4 of fresh or #a qt4 preserved strawberries #a qt4 of cream #a tsp4 of vanilla ,sugar to taste ,preparation13 ,the strawberries1 fresh or preserved1 are rubbed through a sieve1 cream and vanilla1 sugar to taste added1 then frozen4 ,no4 #ajg--,,raspberry ,,ice ,,cream4 ,quantity for #f ,persons4 #b pts4 of fresh or #a pt4 preserved raspberries #a pt4 of cream #a tsp4 of vanilla ,sugar to taste ,the preparation is the same as given under ,no4 #ajf1 ,strawberry ,ice ,cream4 ,no4 #ajh--,,peach ,,ice ,,cream4 ,quantity for #h-aj ,persons4 #b qts4 of fresh or #a qt4 preserved peaches #a qt4 of cream #a tsp4 vanilla ,sugar to taste ,preparation3 ,fresh peaches are peeled1 stoned and rubbed through a sieve1 mixed with cream1 vanilla and sugar and frozen4 ,no4 #aji--;,,apricot ,,ice ,,cream4 ,quantity for #h-aj ,persons4 #b qts4 of fresh or #a qt4 of preserved apricots #a qt4 of cream #a tsp4 of vanilla ,sugar to taste ,the preparation is the same as given under ,no4 #ajh1 ,peach ,ice ,cream4 ,no4 #aaj--,,lemon ,,ice ,,cream4 ,quantity for #f ,persons4 #a pt4 of milk pt4 of cream #b cups of sugar ,juice of #b lemons ,preparation3 ,milk1 cream and sugar are mixed and put into the ice cream freezer to freeze a little1 then the juice of lemons are added and frozen4 ,no4 #aaa--,,pineapple ,,ice ,,cream4 ,quantity for #f-h ,persons4 #a large pineapple #a qt4 of cream ,sugar ,juice of lemon ,preparation3 ,the pineapple is peeled and grated1 then rubbed through a sieve1 mixed with cream1 sugar and lemon juice and frozen4 ,no4 #aab--;,,chocolate ,,ice ,,cream4 ,quantity for #f ,persons4 #a pt4 of cream #a pt4 of milk #d yolks of eggs lb4 of chocolate #a tsps4 of vanilla ,about lb4 of sugar ,preparation3 ,dissolve the chocolate in milk1 add sugar1 cream1 vanilla1 yolks of eggs and heat to the boiling point1 stirring constantly4 ,remove from the fire immediately1 stir until cold and freeze4 ,no4 #aac--;,,coffee ,,ice ,,cream4 ,quantity for #f ,persons4 #a pt4 of cream lb4 of finely ground strong coffee #a pt4 of milk lb4 of sugar #d yolks of eggs ,preparation3 ,the coffee must steep in the milk for #a hour1 then strain through a fine cloth4 ,cream1 yolks of eggs and sugar are mixed well and cooked to a cream1 stirring constantly4 ,then take it off the stove and stir until cold1 mix with coffee and milk and freeze4 ,no4 #aad--,,nut ,,ice ,,cream4 ,quantity for #f ,persons4 #a pt4 of cream #a pt4 of milk ,about lb4 of sugar #c yolks of eggs lb4 ground hazelnuts ,preparation3 ,milk1 cream1 sugar and yolks of eggs are mixed well and boiled1 stirring constantly2 then cooled1 the nuts mixed in and the mass frozen4 ,remarks3 ,one teaspoonful of vanilla may be added4 ,no4 #aae--,,tea ,,ice ,,cream4 ,quantity for #f ,persons4 #a pt4 of cream #a pt4 of milk lb4 of sugar #d yolks of eggs #b tbsps4 of fine tea ,the preparation is the same as given under ,no4 #aac1 ,coffee ,ice ,cream4 ,instead of steeping the coffee in the milk1 put in tea4 ,no4 #aaf--,,vanilla ,,ice ,,cream ,,with ,,fruit4 ,quantity for #f ,persons4 #a qt4 of cream #a tbsps4 of vanilla lb4 of sugar #d eggs #a cup of large raisins cup of chopped citron lb4 of crushed macaroons #be preserved cherries #c tbsps4 of maraschino ,preparation3 ,cream1 vanilla1 sugar and yolks of eggs are mixed well and brought to boil1 stirring constantly1 then cook it4 ,the raisins are scalded1 put into a colander1 cut into small pieces1 mixed with the cut citron1 crushed macaroons and quartered cherries1 also #c tablespoonfuls of maraschino are mixed into the cold cream4 ,add also the beaten whites of eggs and freeze4 ,no4 #aag--,,strawberry ,,ice4 ,quantity for #f ,persons4 #d qts4 of fresh or #a qt4 preserved strawberries #a tsp4 of vanilla ,sugar to taste ,preparation3 ,the strawberries are rubbed through a sieve1 sugar and vanilla added1 then frozen4 ,serve with whipped cream4 ,no4 #aah--,,raspberry ,,ice4 ,quantity for #f ,persons4 #c pts4 of fresh or #a qt4 of preserved raspberries #a tsp4 of vanilla ,sugar to taste ,the preparation is the same as given under ,no4 #aag1 ,strawberry ,ice4 ,no4 #aai--,,peach ,,ice4 ,quantity for #f ,persons4 #c-d qts4 of fresh or #a qts4 of preserved peaches ,sugar to taste ,preparation3 ,the fresh peaches are peeled1 stoned1 pressed through a sieve1 mixed with sugar and frozen4 ,no4 #abj--;,,apricot ,,ice4 ,quantity for #f ,persons4 ,preparation and ingredients are the same as given under ,no4 #aai1 ,peach ,ice4 ,no4 #aba--,,pineapple ,,ice4 ,quantity for #f ,persons4 #a large pineapple pt4 of water lb4 of sugar1 7good measure7 #b whites of eggs ,juice of lemon ,preparation3 ,the pineapple is peeled1 grated1 mixed with sugar1 whites of eggs1 lemon juice and water1 then frozen4 ,no4 #abb--,,tutti-,,frutti ,,ice4 ,quantity for #f ,persons4 #a large pineapple pt4 of water #c whites of eggs lb4 of sugar1 7good measure7 ,juice of lemon #b oranges #a cupful of preserved cherries ,preparation3 ,this tutti-frutti ice is prepared like ,no4 #aba1 ,pineapple ,ice4 ,oranges are peeled and cut into small pieces and sugared1 the cherries are quartered and sugared4 ,when the pineapple ice is nearly frozen1 mix with orange and cherry and freeze a little more1 but do not turn the freezer4 ,no4 #abc--;,,champagne ,,sherbet4 ,quantity for #f ,persons4 #a pt4 of water #a qt4 of champagne #b cups or #a pt4 of sugar #a pt4 of orange juice ,preparation3 ,dissolve the sugar in a little water then add champagne and orange juice4 ,fill the mixture into a freezer and pack with finely chopped ice and salt4 ,do not turn freezer1 stir contents occasionally with spoon4 ,no4 #abd--;,,champagne ,,frappe4 ,quantity for #h ,persons4 #a pt4 of water ,whites of #b eggs ,juice of #a lemons or to taste #b cups of sugar #a bottle of champagne ,preparation3 ,dissolve the sugar in water and add the juice of lemon1 beat the whites of eggs well and add1 then let it freeze4 ,before serving the lemon ice1 it should be put into a larger dish when taken out of the freezer4 ,pour the champagne over the mass and beat quickly1 serve at once in glasses4 ,no4 #abe--,,maple ,,syrup ,,ice4 ,quantity for #h ,persons4 ,yolks of #h eggs #b tbsps4 of water #a cup of maple syrup #a qt4 of whipped cream ,preparation3 ,the yolks of eggs and water are beaten #ae minutes1 add the syrup1 let it come to a boil in a double boiler1 stirring constantly4 ,let it cool1 add the whipped cream1 pour into a mold1 close the mold and pack in ice with salt4 ,no4 #abf--,,roll ,,dumplings4 ,quantity for #f ,persons4 #f rolls #a piece of butter1 7egg size7 #b-c eggs cup of sugar #a pinch of salt #a cup of flour #d qts4 of water mixed with #a tbsp4 of salt ,preparation3 ,the rolls must be soaked in water or milk and the liquid pressed out4 ,cream the butter with the eggs and sugar1 then mix all this with the soaked rolls1 flour and salt4 ,now boil #d qts4 of water with one tablespoonful of salt1 cut off dumplings from the batter with a tablespoon1 drop into the boiling salt water and boil them #aj minutes4 ,always try one dumpling first1 if too loose1 mix a little more flour into the batter4 ,no4 #abg--;,,better ,,kind ,,of ,,roll ,,dumplings4 ,quantity for #f ,persons4 #f rolls #c eggs lb4 of butter cup of sugar ,a pinch of salt cup of currants lb4 of blanched1 ground almonds ,rind of lemon cup of flour #d qts4 of salt water ,preparation3 ,the rolls must be soaked in milk and the milk pressed out4 ,cream the butter with the yolks of eggs and sugar1 add the almonds1 currants1 grated lemon rind1 rolls1 flour and salt4 ,beat the whites of eggs to a stiff froth and stir into the mixture4 ,let the #d qts4 of salt water boil1 cut off dumplings from the batter with a tablespoon1 drop into the boiling salt water and boil them #aj minutes4 ,remarks3 ,always try one dumpling first1 if too loose1 mix a little more flour into the batter4 ,no4 #abh--,,lemon ,,ice ,,garnished ,,with ,,fruit4 ,quantity for #f ,persons4 #a pt4 of milk ,juice of #a lemon #a cupfuls of sugar #f slices of canned pineapple #f boiled prunes #f tsps4 of whipped cream #f tsps4 of brandied cherries cupful of fruit juice #f preserved apricots cut in half ,preparation3 ,mix the milk1 lemon juice and sugar1 but do not freeze4 ,on each dessert plate put a slice of pineapple1 on this the half of an apricot1 a prune on the apricot1 then a teaspoonful of whipped cream1 finishing with the brandied cherries1 adding a small piece of lemon ice to the fruit4 ,mix some of the pineapple and apricot juice1 boil with sugar and #b tablespoonfuls of sherry until it thickens4 ,add #c tablespoonfuls of this sauce to each plate of dessert4 ,,chapter #ah4 ,,beverages4 ,cold and ,hot ,beverages4 ,no4 #a--;,,cold ,,punch4 #b bottles of white wine bottle of arrack ,juice of #c lemons #a lb4 of sugar #a thin lemon rind ,preparation3 ,the ingredients are mixed well1 put into a punch bowl and covered to stand several hours4 ,no4 #b--;,,hot ,,punch4 #a bottle of fine rum #a bottle of white wine #a lbs4 sugar ,juice of #b lemons ,rind of #a lemon #b qts4 of boiling water ,preparation3 ,the punch bowl is put into hot water4 ,pour into it #a pt4 of boiling water1 sugar and lemon rind and let stand for a while1 then add white wine1 rum1 lemon juice and #b qts4 of hot water1 stir with a wooden ladle and serve hot4 ,no4 #c--;,,hot ,,king',s ,,punch4 #a bottle of white wine #a pt4 fine rum ,juice of #a lemon lemon peel lb4 of sugar #a qt4 of water ,preparation3 ,mix the ingredients1 boil and serve hot4 ,no4 #d--,,president',s ,,punch4 ,cold or ,warm4 #a bottle of fine white wine #a wineglassful of fine rum #c pts4 of water lb4 of sugar lb4 of preserved pineapple #a cup of pineapple juice ,preparation3 ,sugar and water are boiled #ae minutes1 then wine1 rum1 pineapple juice and preserved pineapple added4 ,this punch is served hot or put on ice and served cold4 ,no4 #e--;,,egg ,,punch4 #a bottle of white wine pt4 of arrack #a cups of sugar lemon rind ,juice of #a lemon #g eggs ,preparation3 ,mix white wine1 sugar1 lemon juice and rind1 add the well beaten eggs and bring to a boil1 beating constantly1 then take from the stove and mix in the arrack4 ,serve at once4 ,no4 #f--,,warm ,,burgundy ,,punch4 bottle of ,burgundy wine bottle of good white wine bottle of arrack pt4 pineapple juice #b oranges bottle ,german champagne lb4 of sugar pt4 of water ,preparation3 ,sugar1 water1 ,burgundy wine1 white wine1 arrack and pineapple juice are mixed well and heated but not boiled4 ,the orange is sliced with the peel and put into the bowl1 then the hot fluid is poured in and the champagne added at the table4 ,no4 #g--;,,hot ,,wine4 #a bottle of red wine lb4 of sugar #aj cloves #a stick of cinnamon lemon rind ,preparation3 ,the ingredients are mixed well and brought to the boiling point1 but not boiled1 strained and served hot4 ,no4 #h--;,,grog4 pt4 of rum ,liberal lb4 of sugar qt4 of boiling water ,preparation3 ,mix the ingredients and serve at once4 ,no4 #i--;,,bishop4 #a tbsp4 of ,bishop essence1 or the thin peel of a small orange #a bottle of red wine lb4 of sugar cup of water ,preparation3 ,the sugar is dissolved in the red wine and the ,bishop essence mixed in or the orange peel is soaked in water for hour and mixed with the wine4 ,no4 #aj--;,,cardinal1 7,,cold74 #b bottles of good white wine ,juice of #b oranges lb4 of fresh pineapple #a bottle of champagne #a lb4 of sugar orange peel ,preparation3 ,the pineapple is cut into small pieces1 put into a bowl1 the piece of orange peel and juice1 with the sugar added and left to stand #ae minutes1 then the white wine is poured on4 ,put the beverage on ice and when serving1 add the champagne4 ,no4 #aa--;,,cream ,,punch4 #e eggs lb4 of sugar #a qts4 of whipped cream pt4 of arrack ,preparation3 ,yolks of eggs and sugar are beaten to a froth1 the arrack mixed in1 the beaten whites of eggs added and lastly whipped cream4 ,serve this punch in glasses or tumblers4 ,no4 #ab--,,pineapple ,,punch4 #a large1 fresh pineapple lb4 of sugar #b bottles of white wine bottle of champagne ,preparation3 ,the pineapple is peeled and sliced very thin4 ,the sugar is added1 bottle of the wine poured over and let stand several hours1 then add the rest of the wine and when serving1 pour in the champagne4 ,remarks3 ,instead of the champagne you may put in a small bottle of ,seltzer-water4 ,no4 #ac--,,strawberry ,,punch4 #b qts4 of fresh strawberries ,scant lb4 of sugar #b bottles of white wine ,the preparation is the same as ,no4 #ab1 ,pineapple ,punch4 ,if you like you may add bottle of champagne4 ,no4 #ad--,,raspberry ,,wine4 ,raspberries and sugar ,light white wine ,preparation3 ,the berries are crushed and strained through a cloth4 ,with #a qt4 of raspberry juice1 use #b lbs4 of sugar and #b qts4 of white wine and let it come to a boil4 ,cool it and fill into bottles that are well corked and kept in a cool place4 ,no4 #ae--,,peach ,,punch4 #c lbs4 of peaches lb4 of sugar #b bottles of white wine #a bottle of red wine ,preparation3 ,the peaches are peeled and sliced1 put into a bowl with sugar1 bottle of white wine and let stand #c to #d hours4 ,then pour on the rest of the white wine and red wine and serve very cold4 ,no4 #af--,,may ,,bowl ,,or ,,woodruff ,,punch4 #b bottles of white wine ,about #abj lb4 of woodruff lb4 of sugar ,preparation3 ,one-half bottle of white wine is poured on the woodruff4 ,cover the bowl and let stand several hours4 ,then add the rest of the wine and sugar4 ,place the bowl on ice4 ,remarks3 ,this ,may bowl may be improved by mixing a bottle of champagne and #a cupful of strawberries with it when serving4 ,no4 #ag--;,,currant ,,wine4 #aj qts4 of currant juice #bj qts4 of water #ae lbs4 of sugar #a qt4 corn brandy ,preparation3 ,red and white currants are mashed and strained through a cloth4 ,to #aj qts4 of juice1 add #ae lbs4 of sugar and #bj qts4 of water4 ,put it into a clean cask1 and leave it to ferment for #c weeks4 ,after that time empty the cask1 clean it well1 then pour back the wine and leave it two weeks longer1 then add the brandy4 ,now close up the cask tightly and place it so that it need not be moved when the wine is drawn off4 ,bottle the wine after six months1 without moving the cask4 ,no4 #ah--,,warmbeer4 #a qt4 beer ,sugar to taste ,a piece of butter the size of an egg pt4 of milk #c yolks of eggs #a piece of cinnamon ,preparation3 ,beer1 sugar and butter are brought to boil2 then milk and yolks of eggs are mixed well and added2 season with cinnamon1 let all come to a boil and serve hot4 ,no4 #ai--;,,cold ,,lemonade4 #a qt4 of cold water ,juice of #a lemon cup of sugar ,preparation3 ,dissolve the sugar in the water1 add the lemon juice1 mix well and serve very cold4 ,no4 #bj--;,,fine ,,lemonade4 #a qt4 of cold water ,sugar ,juice of #a orange #b bananas ,juice of lemon ,preparation3 ,dissolve the sugar in the water1 mix in the lemon and orange juice and pour the whole over the sliced bananas4 ,no4 #ba--;,,almond ,,milk4 lb4 sweet almonds #a qts4 of water ,scant lb4 of sugar #d tbsps4 of rose water ,preparation3 ,the almonds are blanched and ground1 then put into a porcelain dish4 ,add the water and sugar and let stand #bj minutes1 then strain through a cloth and add the rose water4 ,no4 #bb--;,,chocolate4 ,quantity for #f ,persons4 lb4 of chocolate cup of water ,sugar to taste #a qts4 of milk ,preparation3 ,the chocolate is broken into pieces and dissolved in the water on the stove1 the milk is added and brought to boil4 ,mix in sugar to suit your taste4 ,remarks3 ,you may stir in #b yolks of eggs4 ,plain chocolate is made by using more water and mixing #a tablespoonful of flour with water and adding this to the chocolate while cooking4 ,no4 #bc--;,,ice ,,chocolate4 ,ingredients and preparation are the same as given under ,no4 #bb1 ,chocolate4 ,when cooled off1 strain through a sieve1 add #a teaspoonful of vanilla1 place into ice and salt for #c hours and serve in tumblers or sherbet cups with whipped cream on top4 ,no4 #bd--;,,cocoa4 ,quantity for #f ,persons4 #d tbsps4 of cocoa #a qts4 of milk tsp4 of vanilla ,sugar to taste #b yolks of eggs ,preparation3 ,the cocoa is stirred smooth with milk1 add the sugar1 let it get hot1 stirring constantly4 ,add the rest of the milk1 cook #a minute and add the vanilla4 ,mix the yolks of eggs well with one tablespoonful of milk and stir into the cocoa4 ,remarks3 ,you may omit the yolks of eggs and instead stir a tablespoonful of flour1 mixed with water1 into the boiling cocoa4 ,no4 #be--,,tea4 ,enough for #ab cups4 #h even tsps4 of tea #b qts4 of water ,preparation3 ,the tea is put into a well covered pot4 ,pour on #a pt4 of boiling water1 cover and let it steep #c minutes1 then pour on the rest of the water and set to draw again #e minutes before serving4 ,no4 #bf--,,tea ,,with ,,vanilla4 ,ingredients and preparation are the same as given under ,no4 #be1 ,tea4 ,but add to this teaspoonful of vanilla4 ,remarks3 ,you may add a small piece of lemon peel when pouring on the water4 ,dried tea leaves may be used for sweeping carpets4 ,moisten the leaves and sprinkle them on the carpet4 ,this will clean the carpet and absorb the dust when sweeping4 ,no4 #bg--;,,iced ,,tea4 ,the ingredients and preparation are the same as given under ,no4 #be1 ,tea4 ,after the tea has steeped long enough1 pour it off1 cool it and put in pieces of clean ice1 sugar and into each glass #a to #b slices of lemon4 ,no4#bh--;,,coffee4 ,enough for #ab cups4 #f tbsps4 of ground coffee #ad cups of boiling water ,preparation3 ,it is best to grind the coffee fresh and fine every time you wish to make some4 ,the water must boil when you pour it on4 ,close the pot well4 ,remarks3 ,there are various ways of making coffee4 ,a4 ,an egg may be stirred into the ground coffee before pouring on the hot water4 ,b4 ,it may be made in a machine in which the water boils and little water gets onto the coffee at a time4 ,this is the best way4 ,c4 ,pour the hot water on the coffee1 simmer #e minutes and strain4 ,this is the quickest way of making coffee4 ,no4 #bi--;,,gooseberry ,,or ,,currant ,,wine4 ,for a #f gallon cask use #ah lbs4 of sugar #c-d gallons of juice ,water to fill the cask ,clean and pick over the berries1 wash them and press out the juice well4 ,the cask must be very clean and odorless4 ,scald it several times and then dry it in the fresh air1 put in the sugar and enough water to dissolve it while shaking the cask4 ,when the sugar is dissolved1 add the strained juice4 ,place the cask into a place like the garret where it is warm4 ,it will soon ferment1 then remove the foam from the bunghole every morning1 stir the wine with a clean wooden stick and fill in fresh water so the cask remains full4 ,after about #f weeks the fermenting will cease1 then close the bunghole with a cork1 leave it in the cask another #c to #d months and then put the wine into bottles4 ,cork and seal them well and set them upright in the cellar1 where it is dark and cold4 ,,chapter #ai4 ,,bread ,,and ,,cakes4 ,no4 #a--,,wheat ,,bread ,no4 #a4 ,enough for #b ,loaves4 #h cups of wheat flour #a cents' worth of yeast #a pt4 of milk #a pt4 of water #b tbsps4 of salt ,preparation3 ,the #d cups of flour are put into a mixing bowl1 lukewarm milk and wafer added and mixed into a smooth batter4 ,the yeast is dissolved and stirred in cup of milk and mixed into the batter2 sprinkle a little flour over it and put the sponge in a warm place to rise4 ,if the pan is full1 it1 must rise to half fill the pan4 ,put in the salt and the rest of the flour1 knead the dough for #ae minutes and put into two greased bread pans to rise again4 ,if the pans are half full1 the bread must rise to the brim of the pan4 ,brush the top of the bread with cold water and bake it in medium hot oven for #de minutes4 ,no4 #b--,,wheat ,,bread ,no4 #b4 ,enough for #b ,loaves4 #h cups of flour #a cents' worth of yeast #a qt4 of milk #b tbsps4 of salt #a tbsp4 of lard ,the preparation is the same as given under ,no4 #a4 ,when the second part of the flour is kneaded into the dough1 work in #a tablespoonful of lard4 ,remarks3 ,you may take butter instead of lard4 ,one cup of boiled and grated potatoes may be mixed with the flour4 ,no4 #c--,,rye ,,bread ,,with ,,leaven4 ,enough for #b ,loaves4 #aa cups of rye flour #a qt4 of water #c cents' worth of leaven #b tbsps4 of salt #a tsp4 of caraway seed if you like ,preparation3 ,mix #d cups of flour with lukewarm water1 then add the leaven or yeast1 strew a little flour over and set to rise to double its bulk4 ,then knead in the salt and caraway seed and the rest of the flour and continue kneading for #bj minutes4 ,make two loaves and put them into greased pans and set to rise again to twice its size1 brush it with cold water and bake #a hour4 ,no4 #d--,,rye ,,bread ,,with ,,yeast4 ,enough for #b ,loaves4 #aa cups of rye flour #a qt4 of water #b cents' worth of yeast4 #a tsp4 of caraway seed if desired #b tbsps4 of salt ,the preparation is the same as given under ,no4 #c1 using yeast instead of leaven4 ,dissolve the yeast in cup of lukewarm water and mix it with the flour4 ,no4 #e--;,,health ,,bread ,,or ,,groats ,,bread4 ,enough for #b ,loaves4 #h-i cups of coarse meal or flour 7groats7 #a qt4 of water #b cents' worth of yeast4 #a tbsps4 of salt ,preparation3 ,sift #d cups of flour and mix it to a smooth batter with lukewarm water and yeast that is dissolved in cup of water1 then set the sponge to rise4 ,after this mix in the salt and knead the rest of the flour in and continue kneading #bj minutes4 ,form two loaves and put them into greased pans1 then set them to rise again to twice their size4 ,bake to #a hour in medium hot oven4 ,no4 #f--;,,bread ,,sticks4 ,quantity for #f ,persons4 ,ingredients and preparation are given under ,chapter #a1 ,soups1 ,no4 #af1 ,bread ,sticks4 ,no4 #g--;,,biscuit4 ,quantity for #aj ,persons4 #d cups of flour #a pt4 of milk #a cents' worth of yeast lb4 of butter #a egg tsp4 of salt ,preparation3 ,mix #b cups of flour to a smooth batter with the lukewarm milk and the yeast dissolved in cup the lukewarm milk1 then set to rise in a warm place4 ,mix in the melted butter1 egg and salt and beat the batter #bj minutes1 then add the rest of the flour4 ,roll out the dough to about inch thickness1 cut out biscuits with a tumbler1 fold them half over or leave them round1 put them into floured or greased tins1 set to rise and bake them to a nice color4 ,remarks3 ,if you wish sweet biscuits1 stir in cup of sugar4 ,the dough must be beaten #bj minutes4 ,no4 #h--;,,coffee ,,cake4 ,enough for #b ,cakes4 #c-d cups of flour #a pt4 of milk lb4 of butter lb4 of sugar #c eggs #a cent yeast grated lemon rind ,preparation3 ,the milk is made lukewarm and stirred to a smooth batter with #b cups of flour1 then the yeast dissolved in cup of lukewarm1 milk is mixed in quickly and put in a warm place to rise4 ,after the sponge has risen well1 mix in the melted butter1 sugar1 grated lemon rind1 the eggs and the rest of the flour1 stir the dough thoroughly with a spoon4 ,butter #b tins and put in the dough about #a inch thick1 then set to rise2 after this strew on sugar1 cinnamon and put on small pieces of butter and some chopped almonds4 ,bake in medium hot oven4 ,no4 #i--,,streusel ,,coffee ,,cake4 ,preparation of the ,streusel4 ,a piece of butter the size of an egg cup of flour #a cups of sugar cup of ground almonds ,yeast dough like ,no4 #h #a tsp4 of cinnamon ,preparation3 ,the dough is prepared as given under ,no4 #h1 ,coffee ,cake4 ,instead of strewing on sugar1 cinnamon and pieces of butter1 you make sugar crumbs as follows3 ,melt the butter1 mix flour1 sugar1 cinnamon and almonds with it and rub to crumbs with the hands4 ,sprinkle over the cakes before baking4 ,no4 #aj--,,schnecken 7,,snails74 ,yeast dough like ,no4 #h ,for the ,filling4 lb4 of butter #a cup of sugar cup of blanched1 ground almonds #a cup of currants ,preparation3 ,the preparation is the same as given under ,no4 #h1 ,coffee ,cake4 ,stir in #a cup of flour more than given in ,no4 #h1 roll out the dough to #a inch thickness1 strew it with sugar1 cinnamon1 currants1 almonds1 sprinkle with melted butter1 roll it up carefully and cut slices off to make the snails4 ,place these into a buttered tin and set to rise about hour4 ,then bake them in a medium hot oven1 brush them while hot with melted butter and sprinkle with sugar4 ,no4 #aa--;,,filled ,,berliner ,,pancakes ,,or ,,stuffed ,,doughnuts4 ,yeast dough1 according to ,no4 #h ,lard for baking ,jelly for filling ,preparation3 ,the dough is prepared like ,no4 #h1 ,coffee ,cake1 but #a cup of flour more is kneaded in than given under ,no4 #h4 ,roll out the dough inch thick1 cut out small disks with a tumbler1 put on one disk some jelly or thick apple sauce1 place another disk on top and fasten the two by pressing the dough together all around1 leave them on a floured board or tin and set to rise4 ,heat the lard in an iron kettle and put in a few ,berliners at a time and bake them golden yellow4 ,they must be fried in deep fat4 ,prick them with a knitting needle to see whether the dough is baked enough4 ,while hot1 roll them in sugar4 ,no4 #ab--,,wreath ,,cake4 #a lb4 of flour cup of butter #d eggs #a cents yeast #b tbsps4 of vanilla cup of milk lb4 of sugar ,preparation3 ,cream the butter1 stir in the eggs1 sugar vanilla1 the yeast which has been dissolved in cup of lukewarm milk and the flour4 ,roll out the dough quite thick1 cut three strips of it and braid it4 ,then make a wreath of this braid and put it into a buttered pan to rise in a warm place4 ,brush it with yolks of eggs1 strew sugar on and bake in a hot oven to a nice color4 ,no4 #ac--,,round ,,coffee ,,cake ,no4 #a4 #a lb4 of flour lb4 of butter lb4 of sugar lemon peel #a cents yeast #c eggs #a cup of milk ,preparation3 ,cream the butter with sugar and eggs4 ,the yeast is dissolved in #a cup of lukewarm milk and mixed in1 also the grated lemon peel2 then stir in the flour and beat the dough well for #bj minutes4 ,butter a round cake pan with tube1 fill in the dough to half full and let it rise in a warm place to the top of the pan4 ,then bake it #a hour4 ,no4 #ad--,,round ,,coffee ,,cake ,,with ,,raisins4 #d cups of flour #a pt4 of milk #c eggs ,scant lb4 of butter lemon peel #a cup of sugar #a cup of raisins #b cents yeast ,preparation3 ,let the milk get lukewarm and stir to a smooth batter with #b cups of flour1 mix with the yeast dissolved in cup of lukewarm milk4 ,set the sponge to rise in a warm place1 then stir in the melted butter1 eggs1 sugar1 grated lemon peel1 raisins and the rest of the flour1 beat this dough well for #aj minutes4 ,butter a round cake pan with tube1 fill it half full and set to rise in a warm place until the pan is full1 then bake to a nice color for to #a hour4 ,no4 #ae--,,stollen4 ,sufficient for #b-c ,cakes4 #a qt4 of milk #f cents yeast #ab to #ae cups of flour #a lb4 of sugar #a lb4 of butter #f eggs lb4 of blanched1 ground almonds lb4 of bitter1 blanched1 ground almonds cup of brandy #a lbs4 of raisins lb4 of cut citron ,preparation3 ,warm the milk and stir into a smooth batter with #d cups of flour1 add the yeast dissolved in cup of lukewarm milk and set the sponge to rise4 ,stir in the melted butter1 sugar1 eggs1 raisins1 citron1 sweet and bitter almonds1 brandy and the rest of the flour to make a pretty stiff dough4 ,knead it until it will not adhere to the hands4 ,cut the dough into #b or #c parts1 as many 8stollen0 as you wish to have1 and shape them nice and round1 then set to rise in a warm place4 ,butter a pan for each cake1 double up the dough1 place it into the pan and set to rise again4 ,bake in a medium oven4 ,if the cakes are large1 bake them #b hours1 if small1 #a hours4 ,as soon as you take them out of the oven1 brush them with butter and strew them with sugar4 ,these cakes must be prepared in a warm place4 ,no4 #af--;,,apple ,,cake4 ,yeast dough like ,no4 #h ,sweet-sour apples ,sugar ,cinnamon ,for ,frosting4 cup of cream #b eggs cup of sugar ,preparation3 ,the dough is prepared like ,no4 #h1 ,coffee ,cake4 ,butter some pans and spread the dough out in them inch thick1 then set to rise in a warm place4 ,peel and slice the apples1 place them on the dough in rows1 sprinkle with sugar and cinnamon1 then bake4 ,after the cake is baked1 spread the frosting on4 ,the frosting is made by mixing cream1 yolks of eggs1 sugar and beaten whites of eggs2 spread it on the cakes and bake them #aj minutes longer4 ,remarks3 ,the frosting is sufficient for #a small cake4 ,the dough will make #d to #e cakes1 according to size4 ,no4 #ag--;,,cherry ,,cake4 ,yeast dough like ,no4 #h ,stoned sweet-sour cherries ,sugar ,frosting like ,no4 #af ,preparation3 ,the dough is prepared like ,no4 #h1 ,coffee ,cake4 ,put the dough1 about inch thick1 into buttered pans and set to rise in a warm place4 ,the cherries and the sugar are put on thick1 then the cake is baked in a hot oven4 ,after taking it out1 spread on the frosting which has been prepared according to ,no4 #af1 ,apple ,cake1 and bake #aj minutes longer4 ,this cake may be prepared without the frosting4 ,no4 #ah--,,plum ,,cake4 ,yeast dough like ,no4 #h ,stoned plums ,sugar ,frosting like ,no4 #af ,the preparation is the same as given under ,no4 #ag4 ,no4 #ai--;,,cheese ,,cake4 ,feast dough like ,no4 #h #a lbs4 cottage cheese pt4 of cream lb4 of sugar #c eggs tsp4 of vanilla #a pinch of salt lb4 of butter ,preparation3 ,the dough is prepared according to ,no4 #h4 ,butter some pans1 spread the dough out in them inch thick and set to rise4 ,during this time prepare the cheese4 ,the cottage cheese1 cream1 sugar1 eggs1 salt and vanilla are mixed well and spread over the dough quite thick4 ,the butter is melted and sprinkled over the cheese1 then the cake is baked to a nice color4 ,remarks3 ,you may mix into the cheese cup of currants4 ,no4 #bj--;,,currant ,,cake4 ,yeast dough like ,no4 #h ,currants ,sugar ,frosting like ,no4 #af ,the preparation and baking are just the same as given under ,no4 #ag1 ,cherry ,cake4 ,no4 #ba--,,poppy ,,seed ,,cake4 ,yeast dough like ,no4 #h #b lbs4 of poppy seed #c juicy pears lb4 of sugar #c eggs lb4 of butter ,preparation3 ,the dough is prepared according to ,no4 #h and spread out in buttered pans about inch thick1 then set to rise in a warm place4 ,the poppy seed is scalded and the water drained off4 ,the pears are peeled and grated into the poppy seed1 sugar and eggs are mixed in4 ,spread the poppy seed mixture thick on the dough1 sprinkle melted butter on and bake hour4 ,no4 #bb--;,,huckleberry ,,cake4 ,yeast dough like ,no4 #h ,huckleberries ,sugar ,frosting according to ,no4 #af ,preparation3 ,the dough is prepared as given under ,no4 #h1 spread out in buttered pans about inch thick1 then set to rise in a warm place4 ,the berries are strewn on thick and sprinkled with sugar4 ,bake it and if you wish1 spread the frosting on according to ,no4 #af4 ,no4 #bc--,,onion ,,cake4 ,yeast dough like ,no4 #h #f peeled onions #b sweet-sour apples lb4 of sugar lb4 of butter ,preparation3 ,the dough is prepared as given under ,no4 #h1 spread out in buttered pans about inch thick and set to rise in a warm place4 ,the onions are peeled1 sliced and stewed a little in lb4 of butter1 to which the peeled and finely chopped apples are added4 ,strew sugar on the dough and spread on the onions mixed with apples inch thick1 sprinkle with sugar1 then with the melted butter and bake to a nice golden color4 ,remarks3 ,the apples may be omitted4 ,no4 #bd--;,,coffee ,,cake ,,with ,,egg ,,cream4 ,yeast dough like ,no4 #h lb4 of butter #aa eggs lb4 of sugar ,preparation3 ,the dough is prepared as given under ,no4 #h1 rolled out to inch thickness and put into buttered pans to rise in a warm place4 ,melt the butter and stir with the eggs to a thick cream4 ,this cream is spread thickly on the dough and the cake baked quickly in a hot oven4 ,when the cake is done1 put on quite a little butter and sprinkle with plenty of sugar4 ,baking ,powder ,cakes4 ,no4 #be--;,,coffee ,,cake ,,with ,,almond ,,frosting4 cup of butter #a cups of sugar #a cup of milk #c cups of flour #d eggs ,juice and rind of #a lemon #b heaping tsps4 of baking powder ,for the ,frosting4 #a cup of almonds cup of melted butter #a cup of sugar #a tsp4 of cinnamon ,preparation3 ,cream the butter1 stir in sugar1 lemon juice and rind1 gradually mix in yolks of eggs1 milk and flour4 ,lastly add the baking powder and the beaten whites of eggs4 ,spread this batter out #a inch thick into buttered pans1 sprinkle with sugar1 cinnamon and blanched almonds cut into narrow strips1 sprinkle butter over and bake to a nice color4 ,no4 #bf--;,,coffee ,,cake ,,with ,,chocolate ,,frosting4 ,the batter according to ,no4 #be lb4 of chocolate lb4 of sugar #a tsp4 of vanilla #c tbsps4 of cold water #a white of egg ,preparation3 ,the batter is prepared and baked as in ,no4 #be4 ,dissolve the chocolate over the fire in the water1 add sugar and vanilla and stir until it becomes stringy4 ,now mix the beaten whites of eggs with it and spread on the cake when it is baked4 ,no4 #bg--,,round ,,coffee ,,cake ,no4 #b4 ,ingredients and preparation are given under ,no4 #be4 ,put the batter into a round cake pan with tube and bake it hour4 ,no4 #bh--,,stirred ,,cake4 cup of butter #a cups of powdered sugar #b cups of flour ,juice of lemon #a tsps4 of baking powder #f whites of eggs ,preparation3 ,cream the butter and mix with sugar1 lemon juice and flour1 add #a teaspoonfuls of baking powder and the beaten whites of eggs4 ,put in a buttered pan and bake to hour4 ,no4 #bi--,,layer ,,cake ,,with ,,chocolate4 lb4 of butter lb4 of sugar #f eggs lb4 of flour #b heaping tsps4 of baking powder lb4 of chocolate ,for the ,filling4 cup of cream #c eggs #a tsps4 of vanilla #d tbsps4 of sugar ,preparation3 ,cream the butter1 then mix with sugar1 yolks of eggs1 flour1 and lastly the baking powder and beaten whites of eggs4 ,the chocolate is grated and mixed with one-half of the batter4 ,bake in four layers1 #b light or yellow ones and #b dark ones containing chocolate4 ,the filling is made by mixing well3 cream1 yolks of eggs1 vanilla and sugar and cooking it in a double boiler to a thick cream1 stirring constantly4 ,let it get cold1 mix with the beaten whites of eggs and spread it between the layers1 putting them together light and dark alternately4 ,the cake may be covered with a chocolate frosting4 ,no4 #cj--,,layer ,,cake ,,with ,,jelly ,,filling4 lb4 of butter lb4 of sugar #e eggs lb4 of flour #b heaping tsps4 of baking powder ,jelly for the filling ,preparation3 ,cream the butter with sugar1 add the yolks of eggs1 then gradually work in the flour1 baking powder and beaten whites of eggs4 ,bake in three layers and when these are cooled off1 spread jelly over them and place one on the other4 ,if you like1 cover the cake with a white frosting4 ,no4 #ca--,,layer ,,cake ,,with ,,banana ,,filling4 #a cup of butter #b cups of sugar #b cups of flour #f eggs cup of milk #b heaping tsps4 of baking powder ,for the ,filling4 #d-e peeled and sliced bananas cup of sugar ,preparation3 ,cream the butter with the sugar and yolks of eggs2 gradually add the milk and the flour1 and lastly the baking powder and beaten whites of eggs4 ,bake in #d layers and when these are cooled1 spread the sugared1 sliced bananas between the layers and cover the cake with white frosting4 ,no4 #cb--,,layer ,,cake ,,with ,,cocoanut ,,filling4 ,no4 #a4 #a cup of butter #b cups of sugar #d yolks of eggs #b whites of eggs #a cup of milk #b cups of flour #b heaping tsps4 of baking powder ,for the ,filling4 lb4 of cocoanut #b whites of eggs cup of sugar #a tsp4 of vanilla ,preparation3 ,cream the butter with the sugar1 add yolks of eggs and the milk and gradually stir in the flour4 ,lastly add the baking powder and beaten whites of eggs4 ,bake in three layers and prepare the filling in the meantime4 ,mix the beaten whites of eggs with sugar1 cocoanut and vanilla and spread between the layers as well as on and over the whole cake4 ,no4 #cc--,,sponge ,,cake4 #d eggs #a cup of sugar #e tsps4 of milk #a tsp4 of vanilla or lemon juice #a cup of flour #a pinch of salt #a heaping tsp4 of baking powder ,for the ,filling4 cup of milk #d tbsps4 of sugar #a tsp4 of vanilla or essence of lemon #b eggs #a tsp4 of flour ,preparation3 ,cream the sugar and yolks of eggs and add milk1 vanilla and cup of flour4 ,to the beaten whites of eggs stir cup of flour and mix it with the rest1 then add salt and baking powder4 ,bake in two layers and prepare the filling in the meantime4 ,milk1 yolks of eggs1 sugar and vanilla are mixed well and cooked to a thick cream in a double boiler1 stirring constantly4 ,when this is cooled off1 mix in the beaten whites of eggs and spread the filling between the layers4 ,put a cocoanut frosting on the cake4 ,no4 #cd--;,,gold ,,cake4 #a cup of butter #b cups of sugar #f yolks of eggs #a tsp4 of vanilla to taste #a cup of milk #c cups of flour #a heaping tsps4 of baking powder ,preparation3 ,cream the butter and mix with sugar1 yolks of eggs and vanilla1 then add milk and gradually the flour and lastly the baking powder4 ,butter a cake pan1 fill in the dough and bake #a hour4 ,no4 #ce--,,silver ,,cake4 cup of butter l cups of sugar #a tbsp4 of vanilla #a cup of milk l cups of flour cup of corn starch #b heaping tsps4 of baking powder #f whites of eggs ,preparation3 ,cream the butter and sugar1 add vanilla1 milk1 gradually the corn starch1 then baking powder and lastly the beaten whites of eggs4 ,put into a buttered pan and bake #a hour4 ,no4 #cf--,,theater ,,cake4 #a tbsp4 of butter #b cups of sugar #a egg #a tsp4 of lemon essence or vanilla #a cup of milk #a cups of flour #a tsps4 of baking powder ,preparation3 ,cream the butter with sugar1 yolks of eggs and vanilla2 add the milk1 then flour1 baking powder and the beaten whites of eggs4 ,put into a buttered pan and bake hour4 ,no4 #cg--;,,flat ,,cake4 #a lb4 of butter #a lb4 of sugar #h eggs ,juice of #b lemons #a lemon peels ,a little cardamom #b lbs4 of flour #a heaping tsp4 of salt of hartshorn ,preparation3 ,the butter is melted1 yolks of eggs and sugar are put in and stirred to a cream4 ,add the grated lemon peel and juice1 cardamom and gradually work in the flour4 ,mix the salt of hartshorn with a little flour and stir it in4 ,lastly mix in the well-beaten whites of eggs and spread the dough out in buttered pans about #b inches thick4 ,sprinkle with sugar1 cinnamon and ground almonds and bake to a nice color4 ,no4 #ch--,,potato ,,cake ,,or ,,tart4 #a lb4 boiled1 peeled1 grated potatoes #ad eggs #a lb4 of sugar ,juice and rind of #b lemons lb4 blanched1 ground almonds ,preparation3 ,the yolks of eggs and sugar are beaten to a cream2 then grated lemon rind and juice1 the ground almonds1 potatoes and beaten whites of eggs mixed in4 ,butter a round1 loose bottom pan and strew with bread crumbs1 put the batter in and bake slowly for #a to l hours4 ,remarks3 ,tarts1 so-called in ,europe1 differ very much from the dainties similarly designated in this country4 ,the former are more like our ,american pies1 but without an upper crust4 ,sometimes they have narrow strips of crust laid in the form of lattice work across the top4 ,no4 #ci--,,rice ,,cake ,,or ,,tart4 #a lb4 of rice #b qts4 of milk #ab eggs lb4 of butter lb4 of sugar #a lb4 of raisins #a tsp4 of cinnamon ,preparation3 ,the rice is washed and partly cooked in milk1 but do not stir it1 for the kernels must stay whole4 ,cool the rice4 ,cream the butter and sugar1 add raisins and cinnamon1 then the rice and lastly the beaten whites of eggs4 ,butter a round1 loose bottom cake pan1 strew with bread crumbs1 put the batter in and bake slowly4 ,no4 #dj--,,strawberry ,,short ,,cake4 cup of butter cup of sugar cup of milk #c eggs #b cups of flour #b heaping tsps4 of baking powder ,for the ,filling4 #b-c qts4 of strawberries #a pt4 of whipped cream ,sugar to taste #a tsp4 of vanilla ,preparation3 ,cream the butter with sugar1 yolks of eggs and milk1 gradually work in the flour and baking powder and lastly the beaten whites of eggs4 ,the dough is baked in #b layers1 each being #a inches thick4 ,when they are cool1 spread between the layers and on top crushed strawberries mixed with sugar and on this the whipped cream mixed with sugar and vanilla4 ,remarks3 ,after the whipped cream is on the strawberry short cake1 it must be served at once4 ,no4 #da--;,,devil',s ,,food4 ,for the ,first ,half4 cup of butter cup of milk #a cup of brown sugar #b cups of flour #a egg #b yolks of eggs #a tsp4 of soda ,for the ,second ,half4 #a cup of brown sugar cup of milk #a cup of grated bitter chocolate ,for the ,filling4 ,the cream prepared according to ,no4 #bi ,preparation3 ,the first half is prepared by creaming the butter1 mixing with sugar1 egg and yolks of eggs4 ,dissolve the soda in milk and stir it into the mixture1 then measure and sift the flour and add it gradually4 ,the second half is prepared by putting the brown sugar1 the bitter chocolate and milk into a double boiler1 to stew to a smooth cream which is set to cool4 ,now the first and second half are put together1 mixed and baked in three layers4 ,when these are cooled1 make the cream according to ,no4 #bi1 see ,layer ,cake with ,chocolate1 and spread between the layers4 ,cover the cake with a chocolate frosting4 ,no4 #db--;,,angel',s ,,food4 #i whites of eggs #a tsp4 of cream of tartar #a cup of sugar #a cup of the finest flour #a tsp4 of vanilla ,preparation3 ,the whites of eggs are beaten to a stiff froth1 the cream of tartar stirred in and also the sugar and vanilla4 ,the flour is sifted #g times and at last mixed with the other ingredients4 ,put into a buttered pan and bake slowly hour4 ,no4 #dc--,,yellow ,,angel',s ,,food4 #ab ounces of sugar #e ounces of fine flour #a tsp4 of cream of tartar #aa whites of eggs #f yolks of eggs #a tsp4 of vanilla ,preparation3 ,the sugar is sifted #d times and stirred to a cream with yolks of eggs2 add the beaten whites of eggs1 cream of tartar and vanilla4 ,sift the flour #e times and work it in4 ,put the batter into a buttered pan and bake slowly to #a hour4 ,no4 #dd--;,,fig ,,cake4 cup of butter #b cups of sugar #f whites of eggs #a cup of milk #b cups of flour cup of corn starch #ab figs #c heaping tsps4 of baking powder #a tsp4 of cinnamon #a tsp4 of cloves ,for the ,frosting4 #c whites of eggs #a tbsp4 of sugar #d tbsps4 of water lb4 finely chopped almonds ,preparation3 ,cream the butter1 add the sugar1 milk1 flour1 baking powder and lastly the beaten whites of eggs4 ,divide the batter into #c parts4 ,into the first part mix the cinnamon1 cloves and chopped figs4 ,bake two light and one dark layer and arrange them with the dark layer in the middle4 ,prepare the frosting by beating the whites of eggs to a stiff froth and mixing it with #a tablespoonful of sugar and #d tablespoonfuls of water which have been boiled #e minutes4 ,the mixture is stirred until cool1 the almonds are added and the frosting spread over the cake4 ,no4 #de--,,layer ,,cake ,,with ,,cocoanut4 ,no4 #b4 cup of butter #b cups of sugar #a cup of flour #b heaping tsps4 of baking powder #g whites of eggs ,for the ,filling4 ,cream according to ,no4 #bi4 ,for the ,frosting4 #d whites of eggs cup of sugar lb4 of cocoanut ,preparation3 ,cream the butter with sugar1 then add flour and baking powder and the beaten whites of eggs4 ,bake in #d layers4 ,make the filling according to ,no4 #bi1 ,layer ,cake ,with ,chocolate1 and when the layers are cool1 spread the cream between them4 ,make the frosting from the beaten whites of eggs mixed with sugar1 spread it on the cake and sprinkle with grated cocoanut4 ,no4 #df--,,tea ,,cake4 lb4 of sugar #aj eggs lb4 of fine flour lb4 of blanched1 grated almonds ,juice and rind of #a lemon #b heaping tsps4 of baking powder ,preparation3 ,the sugar and yolks of eggs are stirred #bj minutes1 the ground almonds added and the mixture stirred again #bj minutes4 ,now add lemon juice and grated lemon rind1 the whites of eggs beaten to a froth1 and then quickly stir in the flour4 ,lastly add the baking powder mixed with some of the flour4 ,put the batter into a buttered pan and bake #a hour4 ,remarks3 ,in the beginning1 the heat may be greater in the bottom of the oven than in the top4 ,no4 #dg--,,sunshine ,,cake4 #e eggs #a cup of sugar tsp4 of salt cup of flour tsp4 of cream of tartar #a tsp4 of lemon juice #a tsp4 of orange juice ,preparation3 ,the yolks of eggs are stirred with sugar hour4 ,the flour mixed with the cream of tartar is sifted #d times4 ,add salt1 lemon and orange juice1 the sifted flour and the whites of eggs beaten to a froth4 ,butter a pan and strew it with roll crumbs1 put the batter in and bake #dj minutes in medium hot oven4 ,no4 #dh--;,,fruit ,,cake4 #a lb4 of butter #a lb4 of brown sugar #ab eggs #a lbs4 of flour #f tbsps4 of molasses #b tsps4 of soda #d lbs4 of ,sultana raisins #c lbs4 of small raisins #a lb4 of chopped citron #a chopped orange rind lb4 of chopped figs pt4 of brandy pt4 of white wine pt4 of rose water tsp4 ground cloves tsp4 mace and nutmeg ,preparation3 ,cream the butter with sugar and yolks of eggs4 ,dissolve soda in molasses and mix it into the batter1 add the brandy1 white wine1 rose water1 ground cloves1 mace1 nutmeg1 flour and lastly the beaten whites of eggs4 ,mix in the ,sultana and the small raisins1 citron1 orange rind and figs4 ,line a pan with buttered paper1 put the batter in and bake slowly for #b hours4 ,no4 #di--;,,bremer ,,block4 #a lb4 washed butter lb4 of sugar #a lb4 of seeded raisins lb4 of currants lb4 blanched1 chopped almonds lb4 of chopped citron qt4 warm milk #e cents yeast #c tsps4 of salt #c lbs4 of sifted flour ,preparation3 ,cream the butter and sugar4 ,wash the raisins and currants and put them in a warm place2 when real warm1 mix them with the butter4 ,almonds and citron are next stirred in1 then the warm milk1 the yeast dissolved in cup of warm milk1 salt and flour4 ,put the dough into buttered pans1 set to rise and bake #a to #b hours4 ,no4 #ej--,,plain ,,fruit ,,cake4 #a cup of butter #a cup of brown sugar #a cup of white sugar #a cup of raisins #a cup of currants cup of molasses #a cups of black coffee #c eggs #d cups of flour #c tsps4 of saleratus ,preparation3 ,cream the butter with sugar and yolks of eggs1 add raisins1 currants and saleratus dissolved in molasses2 then coffee1 flour and lastly whites of eggs beaten to a stiff froth4 ,put the batter into a pan lined with buttered paper and bake in a moderate oven #a to #a hours4 ,no4 #ea--;,,brown ,,spice ,,cake ,no4 #a4 #b eggs #b heaping tbsps4 of lard #a lb4 best molasses #a lb4 of brown sugar #a tsp4 of ground cloves #a tsp4 of cinnamon #a cup of raisins #a pinch of salt #a level tsp4 baking soda #a heaping tsp4 of cream of tartar #a cup of sour milk or black coffee #d cups of flour grated nutmeg ,preparation3 ,the eggs are beaten thoroughly1 lard heated a little1 sugar1 molasses1 cloves1 cinnamon1 nutmeg1 raisins and salt mixed in4 ,the soda is dissolved in the milk or coffee and added4 ,the cream of tartar is mixed into the flour1 and this added gradually4 ,line a pan with buttered paper1 put the batter in and bake #a to #a hours in medium hot oven4 ,no4 #eb--,,natron ,,or ,,carbonate ,,of ,,soda ,,cake4 lb4 of butter #b cups of sugar #a cup milk #e eggs ,juice and rind of #a lemon #aj bitter almonds #a lb4 of flour #a tsps4 of cream of tartar #a tsp4 of natron1 7carbonate of soda7 lb4 of sweet almonds ,preparation3 ,cream the butter1 sugar and yolks of eggs1 then add lemon juice and grated rind and the blanched1 ground sweet and bitter almonds4 ,the carbonate of soda and cream of tartar are mixed into the flour and this is gradually worked into the batter2 and lastly1 stir in lightly the stiffly beaten whites of eggs4 ,put into a buttered pan and bake #a hour4 ,no4 #ec--,,lightning ,,cake4 lb4 of sugar #d eggs lb4 of butter #a grated lemon rind lb4 of flour #b tsps4 of baking powder ,for ,sprinkling on the ,cake4 lb4 blanched1 ground almonds cup of sugar #a tsp4 of cinnamon ,preparation3 ,cream the butter1 sugar and yolks of eggs1 add the lemon rind1 flour mixed with baking powder and lastly the stiffly beaten whites of eggs4 ,butter some pans1 spread the dough out in them about inch thick1 sprinkle with almonds1 sugar and cinnamon4 ,bake in medium oven and while still warm1 cut into nice pieces and serve warm4 ,no4 #ed--;,,caraway ,,cake4 lb4 of butter cup of sugar #a lb4 of flour lb4 of raisins #c eggs pt4 of milk #a tbsp4 of caraway #a tsp4 of natron or soda ,preparation3 ,the butter and flour are rubbed together1 raisins1 sugar and caraway and the well-beaten eggs stirred in4 ,boil the milk and dissolve the soda in it1 let it get cold and stir into the dough4 ,put the batter into a buttered pan and bake to #a hour4 ,no4 #ee--,,wit ,,cake4 #f eggs lb4 of sugar lb4 of flour ,juice of lemon #b tbsps4 of arrack #a tsps4 of baking powder lb4 of butter ,for ,sprinkling4 lb4 of chopped1 blanched almonds ,preparation3 ,stir the yolks of eggs and sugar to a cream1 work in the flour4 ,add the melted butter1 arrack1 lemon juice1 baking powder and beaten whites of eggs4 ,butter some pans1 spread the batter in #a inch thick1 sprinkle the almonds over and bake the cake hour4 ,no4 #ef--;,,english ,,cake4 lb4 of butter lb4 of flour ,scarce lb4 of sugar lb4 of raisins #b tbsps4 of chopped orange rind #d eggs pt4 of milk #d grams of ammonium #b tbsps4 of chopped citron ,preparation3 ,butter1 flour and sugar are rubbed together with the hands4 ,add to this the raisins1 citron1 grated orange rind2 beat the #d eggs to a froth1 boil the milk and mix it with the eggs1 then stir into the batter and lastly mix in the ammonium4 ,butter a pan1 strew it with roll crumbs1 fill in the batter and bake in medium hot oven #a hour4 ,no4 #eg--,,walnut ,,cake4 cup of butter #a cup of brown sugar #b eggs #a cup of sour milk cup of chopped walnuts cup of chopped raisins #b cups of flour #b tsps4 of baking powder tsp4 of soda ,preparation3 ,cream the butter1 add sugar and eggs and beat #aj minutes4 ,soda is dissolved in sour milk and mixed into the batter1 the walnuts1 raisins1 flour and lastly the baking powder added4 ,put the batter into buttered pans and bake to a nice color4 ,no4 #eh--,,spice ,,cake ,no4 #b4 #a cup of butter #a cups of sugar #a cup of sour milk #a tsp4 of soda #c eggs #b cups of raisins #b tsps4 of cinnamon #a tsp4 of cloves tsp4 of nutmeg #b cups of flour ,preparation3 ,cream the butter with sugar and yolks of eggs1 then add soda1 dissolved in sour milk1 and raisins1 cinnamon1 ground cloves1 nutmeg and flour1 and lastly the whites of eggs beaten to a stiff froth4 ,butter a pan1 put in the batter and bake #a hour4 ,no4 #ei--,,sour ,,cream ,,cake4 #a cup of sugar #a cup of sour milk #a egg #a pinch of salt #a pinch of nutmeg #a tsp4 of soda #a cup of flour ,preparation3 ,the soda is mixed with sour milk and to it are added in the order named1 sugar1 yolk of egg1 salt1 nutmeg1 flour and the stiffly beaten white of egg4 ,bake the batter in two layers and spread on the lower layer the sour cream filling4 ,this is made by mixing well cup of sour cream1 #a yolk of egg1 #b tablespoonfuls of sugar1 teaspoonful of flour1 teaspoonful of lemon juice and cook it minute1 stirring continually4 ,when this has cooled1 stir in the beaten white of egg4 ,no4 #fj--,,thousand ,,puff ,,tart4 #a lb4 of fresh washed butter #a lb4 fine flour pt4 cold water ,whites of #b eggs #b tbsps4 of rum tsp4 of baking powder lb4 of apricot or raspberry marmalade ,preparation3 ,mix the flour1 water1 egg1 rum and baking powder4 ,cut the cold butter into bits and spread it over the dough1 fold the dough over and roll out1 repeat #c to #d times1 then roll out thin4 ,now cut out #f to #h disks the size of the tart you wish to make1 turn up the edge1 brush over with yolks of eggs and bake light brown or yellow4 ,dust with sugar when done1 fill in apricot or raspberry marmalade1 place the disks one on top of the other4 ,the top one should have no marmalade1 but be dusted with powdered sugar4 ,remarks3 ,this tart dough can be prepared like ,good ,tart dough in ,no4 #ic1 a very good recipe4 ,no4 #fa--;,,cheese ,,tart4 lb4 of butter lb4 of sugar lb4 of flour #b eggs tsp4 of baking powder ,for the ,filling4 #b lbs4 of cheese lb4 of butter lb4 of sugar #a tbsp4 of vanilla #b tbsps4 of flour #c eggs ,preparation3 ,cream the butter1 add sugar1 eggs1 flour and baking powder4 ,butter a pan1 roll out the dough and put in1 turning up a high rim4 ,cheese1 butter1 sugar1 vanilla1 flour1 yolks of eggs and beaten whites are mixed well1 filled into the tart and baked until of a yellow color4 ,no4 #fb--;,,apple ,,tart4 lb4 of washed butter lb4 of flour pt4 of water ,white of #a egg #a tbsp4 of rum tsp4 of baking powder ,for the ,filling4 #a qt4 of thick apple sauce or peck of apples1 stewed soft in #a glasses of white wine and sugar ,for the ,frosting4 #f whites of eggs #a cups of sugar lb4 blanched1 ground almonds ,preparation3 ,the preparation of the dough is the same as given under ,no4 #fj4 ,the dough is rolled out1 put into a buttered1 round1 loose bottom pan with a high rim1 partly baked and spread thick with apple sauce4 ,the #f whites of eggs are beaten to a stiff froth1 sugar and ground almonds mixed in and this frosting spread on the sauce4 ,now the tart is baked again to a nice light brown color4 ,remarks3 ,this tart dough can be made like ,good ,tart dough1 in ,no4 #ic1 a very good recipe4 ,no4 #fc--,,orange ,,tart4 #h yolks of eggs lb4 of sugar almonds ,juice of #b large oranges lb4 unblanched1 ground #b tsps4 of baking powder ,preparation3 ,yolks of eggs and sugar are stirred hour1 almonds and orange juice mixed in1 then the baking powder and beaten whites of eggs4 ,this dough is put into a buttered1 round1 loose bottom pan1 strewn with bread crumbs and baked hour in medium hot oven4 ,no4 #fd--,,rice ,,tart ,,with ,,oranges4 lb4 of washed butter lb4 of flour #b eggs lb4 of sugar tsp4 of baking powder ,for the ,filling4 lb4 of rice #a lb4 of sugar pt4 of white wine ,juice of #a lemon ,juice and rind of #a orange #d eggs ,preparation3 ,the preparation of the dough is the same as ,no4 #fa4 ,the dough is rolled out and put into the pan1 making a high rim1 and baked4 ,the rice is cooked done but not mushy in #c qts4 of water4 ,then pour off the water1 add white wine1 lemon juice1 orange juice1 grated rind of orange and sugar mixed with the rice to simmer hour4 ,the yolks of eggs and the beaten whites are added and this mixture spread thick on the tart which is baked #bj minutes more in a medium hot oven4 ,instead of baking this dough1 the batter may be prepared for the tart according to ,no4 #ic4 ,no4 #fe--;,,bread ,,tart4 #ab eggs #a lb4 powdered sugar #a pt4 grated rye bread #a tbsp4 of cinnamon #a cups of blanched1 ground almonds #a tbsp4 of citron tsp4 of cardamom #a tsps4 of baking powder ,preparation3 ,yolks of eggs and sugar are stirred #bj minutes1 then bread1 cinnamon1 almonds1 citron1 cardamom1 baking powder and beaten whites of eggs mixed in4 ,a round1 loose bottom pan is buttered1 the batter filled in and the tart baked in a slow oven4 ,you can cover the tart with a chocolate frosting4 ,no4 #ff--,,puff ,,paste ,,tart ,,with ,,cream4 lb4 of washed butter lb4 of flour pt4 of water ,white of #a egg #a tbsp4 of rum tsp4 of baking powder ,for the ,cream4 #a pt4 of cream #a tbsps4 of flour #f yolks of eggs #b tbsps4 of butter ,rind of lemon lb4 of sugar cup of blanched1 ground almonds ,preparation3 ,flour1 water1 egg1 rum and baking powder are mixed into a dough1 the butter cut into bits and spread on1 the dough folded over1 rolled out and this repeated several times4 ,cut out #c round layers and bake them each in a round baking pan to a golden color4 ,meanwhile mix the cream1 flour1 butter1 sugar1 yolks of eggs1 grated lemon rind and cook in double boiler to a thick cream1 add the cup of ground almonds1 spread this cream between the layers and cover with the frosting4 ,to make this1 beat the whites of #d eggs to a stiff froth1 add #ab tablespoonfuls of sugar4 ,after the frosting is on1 put the tart into the oven again and bake to a golden yellow4 ,no4 #fg--;,,cherry ,,tart4 lb4 of fresh butter lb4 of flour pt4 of water ,white of #a egg #a tbsp4 of rum tsp4 baking powder ,for the ,filling4 #b qts4 of stoned cherries #a cup of sugar ,for the ,frosting4 lb4 blanched1 ground almonds #e eggs ,sugar to taste #c tbsps4 of lemon juice ,preparation3 ,flour1 water1 egg1 rum and baking powder are stirred to a dough and rolled out4 ,the butter is cut into bits and spread on and the dough folded over and rolled out again2 repeat this process #c to #d times and lastly put the dough into a round baking pan shaping it with a high rim4 ,now fill in the cherries and partly bake the cake4 ,in the meantime prepare the frosting by mixing well #e yolks of eggs1 ground almonds1 sugar1 lemon juice and beaten whites of eggs4 ,bake the tart again to a nice color4 ,remarks3 ,this tart dough can also be made like ,good ,tart dough1 in ,no4 #ic4 ,no4 #fh--,,strawberry ,,or ,,raspberry ,,puff ,,tart4 lb4 of washed butter lb4 of flour pt4 of water ,white of #a egg #a tbsp4 of rum tsp4 baking powder ,for the ,filling4 #b qts4 of strawberries #a cup of sugar #a qt4 whipped cream ,preparation3 ,butter1 flour1 water1 egg1 rum and baking powder are stirred into a dough1 rolled out and butter cut into bits and spread on1 then folded up and rolled out again4 ,repeat this #c to #d times1 cut out #c layers which are baked to a nice color4 ,the strawberries or raspberries are picked over1 washed1 mixed with sugar and whipped cream and spread between the layers4 ,cover with whipped cream4 ,no4 #fi--;,,emperor ,,tart4 lb4 blanched1 roasted hazelnuts #aj eggs lb4 sugar #a tsp4 vanilla #b ozs4 fine flour ,for the ,filling4 #a glass apricot marmalade ,preparation3 ,the nuts are ground and stirred for hour with yolks of eggs and sugar1 then vanilla and flour are added and lastly the beaten whites of eggs4 ,bake in two layers1 cool them1 spread apricot marmalade between them and cover the cake with pineapple frosting4 ,no4 #gj--,,mouth ,,pockets4 lb4 of washed butter lb4 of flour pt4 of water tsp4 of baking powder ,white of #a egg #a tbsp4 of rum ,fruit marmalade ,preparation3 ,the preparation of the dough is the same as given under ,no4 #fh4 ,roll out the dough very thin1 cut out little tarts1 put in the center of each some kind of marmalade1 either raspberry1 apple sauce1 cherry or plum1 and bake the tarts after folding one-half of each over the fruit4 ,no4 #ga--,,puff ,,paste ,,strips4 lb4 of washed butter lb4 of sugar pt4 of water ,white of #a egg #a tbsp4 of rum tsp4 baking powder ,sugar ,fruit marmalade ,preparation3 ,the preparation of the dough is the same as given under ,no4 #fh4 ,when the dough is rolled out thin1 cut strips #c inches long and #a inches wide1 bake them until done1 dust with sugar and finish baking4 ,when done1 spread with fruit marmalade and place two and two together4 ,no4 #gb--;,,almond ,,tart ,,filled ,,with ,,cream4 #f eggs #a large cup of powdered sugar lb4 of unblanched1 ground almonds #a tsps4 baking powder ,for the ,filling4 #a pt4 of whipped cream cup of sugar #a tsp4 of vanilla ,preparation3 ,yolks of eggs and powdered sugar are beaten for #ae minutes1 the ground almonds added1 then the baking powder and the beaten whites of eggs4 ,bake in #c layers1 cool them1 then spread on whipped cream mixed with sugar and vanilla1 place the layers one on the other and cover the whole cake with whipped cream4 ,the cake may be filled with fruit marmalade4 ,no4 #gc--;,,hunter',s ,,tart4 #f eggs lb4 of sugar #a grated lemon rind #a tsps4 of baking powder lb4 of fine flour ,for the ,filling4 ,fruit marmalade or jelly ,for the ,frosting4 #b whites of eggs cup of sugar #b tbsps4 of lemon juice lb4 blanched1 ground almonds ,preparation3 #d yolks of eggs and #b whole eggs are stirred with sugar #ae minutes1 add #a grated lemon rind1 flour1 baking powder1 the beaten whites of #d eggs4 ,butter a round1 loose bottom pan1 sprinkle with roll crumbs1 put the batter in1 and bake it in medium hot oven4 ,when baked1 spread it with marmalade and then with the frosting4 ,this is made by beating the whites of eggs to a stiff froth and mixing it with sugar1 lemon juice and almonds4 ,then bake the cake again in a medium hot oven until the frosting is yellow4 ,no4 #gd--;,,fire ,,tart4 #g hard-boiled eggs lb4 blanched1 ground almonds lb4 sugar ,flour enough to make stiff dough ,for the ,filling4 ,jelly or marmalade ,for ,sprinkling4 lb4 blanched1 ground almonds cup of sugar ,preparation3 ,stir the yolks of the hard-boiled eggs well with sugar1 add the almonds1 then the flour1 enough to make a stiff dough4 ,butter a pan and cover the bottom of it with dough4 ,leave enough for strips4 ,then bake the tart in a slow oven1 cool it and spread it with jelly or marmalade4 ,mix the ground almonds with sugar and sprinkle over the jelly1 then arrange the strips of dough nicely over the top and bake again4 ,place something under the pan that the bottom of the tart will not get dark4 ,no4 #ge--,,white ,,almond ,,tart4 lb4 of butter lb4 of sugar #c eggs lb4 of blanched1 ground almonds #b tbsps4 of baking powder lb4 of flour ,for the ,frosting4 cup of rum ,powdered sugar ,preparation3 ,cream the butter1 sugar and yolks of eggs1 then add the ground almonds1 the flour1 the baking powder and lastly the beaten whites of eggs4 ,butter a round1 loose bottom pan1 put the batter in and bake to a nice color4 ,the rum is mixed with enough powdered sugar to make a creamy frosting and when the tart has cooled off1 spread it with this frosting4 ,no4 #gf--;,,heaven',s ,,tart4 #a cup of fresh butter #a cup of powdered sugar #a egg #a tsp4 of vanilla #b scant cups of flour #b heaping tsps4 of baking powder #c yolks of eggs ,for the ,filling4 ,no4 #a4 #c whites of eggs #d tbsps4 of powdered sugar #f bitter1 ground almonds tsp4 of cinnamon lb4 blanched1 ground almonds ,no4 #b4 #a glass raspberry jelly ,no4 #c4 #a cup of cream #b yolks of eggs ,juice of #a lemon #a tbsp4 of flour #b tbsps4 of sugar #a tsp4 vanilla ,preparation3 ,cream the butter1 add the sugar1 egg1 yolks of eggs1 flour and baking powder1 mix well and bake in three layers4 ,beat the #c whites of eggs to a stiff froth1 add #d tablespoonfuls of powdered sugar1 lb4 sweet and #f bitter1 ground almonds and vanilla1 and spread on the baked layers4 ,put them back into the oven to bake light yellow4 ,on two of the layers put jelly4 ,the cup of cream1 #b yolks of eggs1 lemon juice1 flour1 #b tablespoonfuls of sugar and #a teaspoonful of vanilla are mixed well and boiled to a cream1 stirring constantly4 ,let it get cold1 spread it over the two layers covered with jelly and place one on the other4 ,place the layers covered with the beaten whites of eggs on top4 ,no4 #gg--;,,heaven',s ,,food4 #b eggs #a cup of sugar #b heaping tbsps4 of flour #a tsp4 of baking powder cup of ground walnuts cup of chopped dates ,for the ,filling4 #c oranges #a pt4 of whipped cream #b bananas ,preparation3 ,the eggs are well-beaten and stirred with sugar for #aj minutes2 add flour and baking powder1 ground walnuts and chopped dates and bake the cake to a nice color4 ,when it is done1 break it in desirable pieces1 place them close together again1 put the sliced oranges and bananas on and cover the whole with whipped cream mixed with sugar and vanilla4 ,serve at once4 ,no4 #gh--,,meringue ,,tart4 #f whites of eggs #b cups of sugar #a tsp4 of vanilla tsp4 of cream of tartar #a tbsp4 of vinegar ,preparation3 ,the whites of eggs must be beaten very stiff1 the cream of tartar1 sugar and vanilla added and beaten or stirred #a hour4 ,rinse a round cake pan with water1 put the mixture in and bake in a slow oven #a hour4 ,when cold1 fill it with whipped cream4 ,no4 #gi--,,sponge ,,cake4 #d eggs #a cup of sugar #c tbsps4 of water #a cup of sifted flour #a pinch of salt #a tsp4 of vanilla or lemon #a tsp4 of baking powder ,preparation3 ,cream the yolks of eggs and sugar1 add the flour1 water1 salt and vanilla1 then add baking powder and beaten whites of eggs4 ,butter a pan1 put the batter in and bake slowly4 ,no4 #hj--,,walnut ,,tart4 #g eggs #b cups of powdered sugar ,juice of #a lemon cup of dates #b tsps4 of baking powder cup of sifted cracker crumbs lb4 of blanched walnuts ,preparation3 ,rub yolks of eggs to a cream with sugar1 add the ground walnuts1 chopped dates1 lemon juice1 cracker crumbs1 baking powder and beaten whites of eggs4 ,butter a round1 loose bottom cake pan1 put the batter in1 bake it to a nice color1 and cover with a chocolate frosting4 ,no4 #ha--;,,biscuit ,,tart4 #ab eggs #a lb4 of sugar #a tsps4 baking powder #a tsp4 of vanilla or lemon rind #aa ozs4 of flour ,preparation3 ,cream the yolks of eggs and sugar1 add vanilla or grated lemon rind1 flour1 baking powder and the beaten whites of eggs4 ,butter a round1 loose bottom pan1 put the batter in and bake in a slow oven4 ,a glass of fine wine poured over the baked tart makes it very nice4 ,no4 #hb--,,sand ,,tart4 #a lb4 of butter #aj eggs #a lb4 #a lb4 of sugar ,the juice and rind of #a lemon #b tbsps4 of good brandy #a lb4 corn starch or half corn starch and half flour #a tsp4 of baking powder ,preparation3 ,the butter is washed to take the salt out1 then creamed2 add gradually the sugar and yolks of eggs1 lemon juice1 grated lemon rind and brandy4 ,then add the flour in spoonfuls4 ,all in all the batter must have been stirred #a hour4 ,now add the baking powder and beaten whites of eggs4 ,butter a round1 loose bottom pan1 put the batter in and bake slowly #a hours4 ,no4 #hc--;,,filled ,,biscuit ,,rolls4 #d eggs lb4 of sugar #a tsp4 grated lemon rind lb4 of flour #a tbsp4 of butter #a cup of fruit marmalade ,preparation3 ,the yolks of eggs and sugar are stirred hour1 then the grated lemon rind1 flour and beaten whites of eggs mixed in4 ,a pan is buttered with the #a tablespoonful of butter1 the batter spread in inch thick and baked in a medium hot oven to a light brown color4 ,when still warm1 spread with the marmalade1 roll it up and cut slices of it which may be baked or dried a little in the oven4 ,if you wish1 cover them with frosting4 ,no4 #hd--;,,date ,,cake ,,with ,,whipped ,,cream4 #f eggs lb4 of sugar lb4 of chopped walnuts #a lb4 chopped dates cup of wheat bread crumbs #b tsps4 of baking powder ,for the ,filling4 #a pt4 of whipped cream ,preparation3 ,the yolks of eggs are creamed with sugar1 then add the chopped or ground walnuts and dates1 bread crumbs1 baking powder and beaten whites of eggs4 ,bake in #b layers4 ,mix the whipped cream with sugar and teaspoonful of vanilla1 spread on the layers and arrange these one on the other4 ,serve at once4 ,no4 #he--;,,farina ,,tart4 #g eggs cup of sugar cup blanched1 ground1 sweet almonds #ae bitter1 blanched1 ground almonds #a grated lemon peel lb4 of farina1 good measure ,preparation3 ,the yolks of eggs1 sugar1 lemon peel and almonds are stirred #a hour1 the farina mixed in dry and lastly the beaten whites of eggs4 ,butter a round1 loose bottom pan1 put the batter in and bake slowly #a hour4 ,no4 #hf--;,,brown ,,spice ,,cake ,no4 #c4 #b cups of brown sugar #a cup of butter #c eggs #a cup of milk #c cups of flour #a tsp4 of cloves tsp4 of nutmeg #a cup of chopped raisins #a cup of chopped hickory nuts #c tsps4 of baking powder #a tsp4 of cinnamon ,preparation3 ,cream the butter with sugar and yolks of eggs1 add the milk1 cloves1 cinnamon1 nutmeg1 raisins1 nuts1 flour1 baking powder and whites of eggs4 ,butter a pan1 put the batter in and bake #a to #a hours in medium hot oven4 ,no4 #hg--,,spice ,,cake ,no4 #d4 cup of butter cup of lard #a cups of dark brown sugar #b eggs cup of cold coffee cup of sour milk #a tsp4 of soda tsp4 of cinnamon tsp4 cloves #c-d cups of flour ,preparation3 ,the butter1 lard1 yolks of eggs and sugar are stirred to a cream1 add the coffee1 sour milk in which the soda has been dissolved1 cinnamon1 cloves1 flour and beaten whites of eggs4 ,butter a pan1 put the batter in and bake #a hour or bake in #c layers4 ,no4 #hh--,,scotch ,,tart4 lb4 of butter #a lb4 of sugar lb4 of finely cut raisins #i eggs ,juice and rind of #a lemon #a lb4 of flour #b heaping tsps4 of baking powder ,preparation3 ,the butter is stirred to a cream1 with yolks of eggs1 sugar1 lemon juice and rind2 add the flour and lastly the baking powder and beaten whites of eggs4 ,butter a pan1 put the batter in and bake to a light brown color4 ,no4 #hi--,,lard ,,cake4 lb4 pork lard #f eggs lb4 of sugar lb4 of corn starch lb4 of flour lb4 blanched1 ground1 sweet almonds #bj blanched1 ground1 bitter almonds #a heaping tsp4 of baking powder ,preparation3 ,stir the yolks of eggs and sugar to a cream2 cream the lard and mix with the eggs and sugar4 ,now add flour and almonds in spoonfuls and lastly the baking powder and beaten whites of eggs4 ,butter a pan1 put the batter in and bake to a nice brown color4 ,no4 #ij--,,sexton',s ,,cake4 lb4 of butter lb4 of sugar lb4 of extra fine flour lb4 blanched1 ground1 sweet almonds tsp4 baking powder ,preparation3 ,the butter is stirred to a cream2 add the sugar1 ground almonds1 flour and baking powder and stir #de minutes4 ,spread the batter inch thick in small square muffin pans or in a large square buttered cake pan1 bake it to a light brown color and leave it to cool a little before taking out of the pan1 because it breaks easily4 ,after it has cooled off completely1 dust with sugar or spread frosting on4 ,no4 #ia--;,,chocolate ,,tart4 lb4 sweet chocolate #a cup of water lb4 ground almonds lb4 of butter #c eggs #a cups of sugar #a tsps4 of baking powder #b cups of flour ,for ,filling4 #a pt4 of whipped cream ,preparation3 ,stir the butter1 sugar and yolks of eggs to a cream4 ,add the chocolate dissolved in water1 unblanched1 ground almonds1 flour and baking powder and the beaten whites of eggs4 ,butter a round1 loose bottom pan1 put the batter in and bake in a slow oven4 ,mix the whipped cream with sugar and vanilla and fill or cover the tart with it before serving4 ,no4 #ib--;,,english ,,bride',s ,,cake 7,,fruit ,,cake74 #a lb4 of butter #a lb4 brown sugar #aj eggs #a lb4 of flour #a pt4 of brandy #a tbsp4 ground cinnamon #b lbs4 finely cut citron tbsp4 of ground cloves #d ground nutmegs #a tsp4 of baking soda #a cup of molasses #aj lbs4 of raisins #d lbs4 of currants #a tbsp4 of ground bark of nutmeg ,preparation3 ,the butter is stirred to a cream with sugar and yolks of eggs4 ,then work in lb4 of flour1 the brandy mixed with the spices and the molasses in which the soda is dissolved1 the beaten whites of eggs1 then raisins1 currants1 citron and the other lb4 of flour4 ,the cake is baked #c to #d hours4 ,remarks3 ,this cake may be kept #bj years and longer and will still be palatable4 ,wine is served with it4 ,no4 #ic--;,,good ,,tart ,,dough4 lb4 of butter #b yolks of eggs lb4 of blanched1 ground almonds lb4 of sugar #a tbsp4 of brandy #b cups of flour cup of cracker crumbs ,preparation3 ,cream the butter with sugar1 egg yolks and brandy1 and add the flour4 ,roll out the dough and line a round1 loose bottom pan with it4 ,strew with cup of cracker crumbs and lb4 blanched1 ground almonds4 ,spread the fruit on the almonds4 ,this dough is very good for any kind of ,fruit ,tart4 ,no4 #id--;,,chocolate ,,tart ,no4 #b4 #f eggs #a cup sugar lb4 chopped bitter chocolate #bj chopped almonds cup of flour #a heaping tsp4 of baking powder ,for ,filling4 #a pt4 of whipped cream ,preparation3 ,beat the whites of eggs to a stiff froth1 add the chopped bitter chocolate and almonds1 then yolks of eggs and sugar1 and lastly the flour and baking powder4 ,bake in two layers4 ,a little before serving1 spread whipped cream between the layers4 ,no4 #ie--;,,filled ,,sand ,,tart4 ,sand tart batter as in ,no4 #hb4 ,for ,filling4 #a glass of fine fruit marmalade ,for ,frosting4 ,rum frosting according to ,chapter #bj1 ,no4 #bb ,preparation3 ,the sand tart batter should be baked in #c layers2 when cold1 spread the fruit marmalade between the layers4 ,then cover with rum frosting4 ,no4 #if--,,tree ,,tart4 #g eggs #a cup sugar #a cup finest flour ,chocolate or sour filling ,preparation3 ,beat the yolks with a rotary egg beater1 add cup sugar and beat well again1 then set aside4 ,beat whites to stiff froth1 add other cup sugar4 ,mix both and add #a cup flour measured before sifting4 ,butter pans1 dredge them with flour and put the batter in4 ,bake in #h layers in a slow oven4 ,spread chocolate or sour cream filling as in ,no4 #gf1 between the layers4 ,you may also cover with a frosting if you wish4 ,no4 #ig--;,,fence ,,tart4 ,first ,layer4 #d whites of eggs #c yolks of egg #a pinch of salt tsp4 cream of tartar #a cups of sugar #a cup flour ,second ,layer4 or lb4 bitter chocolate dissolved in cup hot water #a cup of powdered sugar #a tsp4 of vanilla package ,knox gelatine dissolved in cup of water #a cups of cream pt4 whipped cream ,third ,layer4 package ,knox gelatine with pink coloring dissolved in cup of water #a cup of powdered sugar #a cups of cream pt4 whipped cream #a tsp4 of vanilla ,for the ,covering4 #a pt4 whipped cream ,for the ,fencing4 #a doz1 ladyfingers or macaroons ,preparation3 ,the first layer4 ,whip whites of eggs to thin froth1 add salt and cream of tartar1 then whip to a stiff froth1 mix in the sugar and then the yolks of eggs whipped to a cream4 ,mix the flour in lightly and bake this batter in a buttered1 round1 loose bottom pan4 ,loosen edge of layer and arrange ladyfingers or macaroons around in circle4 ,for the second layer4 ,the dissolved bitter chocolate1 sugar1 cream and vanilla are boiled for #b minutes1 stirring constantly2 stir in the dissolved gelatine1 set the mixture in cold water and continue stirring until it begins to thicken1 then add the pint of whipped cream and spread the mixture over the baked layer4 ,the third layer is made exactly like the second layer only using the pink coloring instead of the bitter chocolate2 after the whipped cream is added1 spread the mixture over the chocolate layer4 ,before serving1 spread the #a pint of whipped cream1 to which has been added a little sugar and vanilla1 over the cake4 ,no4 #ih--;,,fruit ,,tart4 ,apricot1 ,peach1 ,plum1 ,blueberry1 ,raspberry or ,strawberry ,tart4 ,prepare the batter according to ,no4 #ic1 ,good ,tart ,dough4 ,cover with the desired fruit1 either fresh or canned1 sprinkle with sufficient sugar1 bake for #be minutes4 ,before serving the cake1 cover with beaten cream or almond frosting1 prepared according to ,no4 #bc1 ,chapter #bj and then bake4 ,no4 #ii--,,sunshine ,,cake4 #f eggs #a cup sugar #a cup flour #a even tsp4 cream of tartar ,pinch of salt tsp4 vanilla ,preparation3 ,beat the yolks of eggs first and add half the sugar2 beat the whites of eggs very dry and add remaining sugar2 beat well and add the vanilla1 salt and the yolks of eggs2 lastly1 add the flour and cream of tartar4 ,bake in a moderate oven one hour4 ,no4 #ajj--,,love ,,chocolate ,,cake4 cup butter #a cup sugar #a egg #a tsp4 vanilla cup sour milk tsp4 soda #b squares bitter chocolate cup hot water #a large cup flour ,preparation3 ,cream butter and sugar2 add the egg and vanilla2 add the milk in which the soda is dissolved2 dissolve the chocolate in a half cup boiling water1 let cool and add2 lastly1 add the flour4 ,bake in flat cake tin about #de minutes4 ,no4 #aja--;,,angel ,,food4 ,whites of #i eggs #a cup sugar #a tsp4 vanilla #a cup flour #a tsp4 cream of tartar ,preparation3 ,beat the whites of eggs to a stiff froth2 boil the sugar with #d tablespoons of water until all the sugar is dissolved2 beat the sugar syrup into the whites of the eggs2 add vanilla and the flour and cream of tartar4 ,bake slowly one hour4 ,no4 #ajb--;,,fruit ,,cake4 #a cups sugar cup butter ,yolks of #b eggs #a cup sour milk #a tsp4 baking soda #a cups flour tsp4 cloves tsp4 cinnamon cup dates1 raisins and citron #a cup walnuts ,preparation3 ,cream the sugar and butter1 add yolks of eggs1 cloves and cinnamon2 dissolve the soda in the sour milk and add to the rest2 add the flour and mix well2 lastly add the raisins1 dates1 citron and walnuts4 ,bake about #de minutes4 ,no4 #ajc--;,,cream ,,puffs4 #a large teacup hot water tsp4 butter #a teacup flour #d eggs ,preparation3 ,stir the flour into the boiling water and butter4 ,set aside to cool and1 when cold1 stir in the unbeaten eggs one at a time4 ,drop in muffin tins and bake in a fairly hot oven4 ,when baked1 fill with beaten cream1 sweetened to taste and flavored with vanilla4 ,no4 #ajd--;,,cream ,,puffs4 #a cup boiling water cup butter #a cup pastry flour #c eggs1 beaten ,small pinch of soda ,preparation2 ,pour the water over the butter4 ,as soon as it boils and the butter is melted1 stir in the flour and keep stirring until it leaves the sides of the pan4 ,let cool1 stir in the eggs and soda1 drop on the buttered pans and bake thirty minutes4 ,do not open the oven door for twenty minutes for fear they will fall4 ,fill with whipped cream1 sweetened and flavored4 ,no4 #aje--,,yeast ,,doughnuts4 #a cup sugar #c cups milk ,flour to make soft sponge #a yeast cake ,mix and let stand over night ,in the ,morning ,add3 #a cup sugar cup butter #c eggs a nutmeg tsp4 soda ,flour to mix stiff ,preparation3 ,let rise1 then roll and cut in shape desired1 or roll into long strips and twist into shape4 ,let rise again while the lard is heating and then fry4 ,raised doughnuts require longer cooking4 ,no4 #ajf--,,sour ,,cream ,,doughnuts4 #e tbsps4 sour cream #a cup milk cup butter #b eggs ,little salt #a tsp4 soda tsp4 cinnamon tsp4 nutmeg #a tsp4 baking powder #a cup sugar #a pts4 of flour ,preparation3 ,stir butter1 eggs and cream well1 add all other ingredients1 roll and cut the dough1 bake in hot lard to golden brown color and sprinkle powdered sugar over4 ,no4 #ajg--;,,blitz-,,kuchen4 #a lb4 sugar lb4 butter #h eggs #a lb4 flour ,preparation3 ,stir sugar1 butter and yolks of eggs together well1 add the stiffly beaten whites of eggs and flour4 ,bake in a long tin and cover with sugar1 cinnamon and chopped almonds4 ,cut and serve while warm4 ,no4 #ajh--,,spice ,,cake4 #b cups brown sugar cup butter #b eggs #b egg yolks cup sour milk #a tsp4 nutmeg #b cups flour #a tsp4 cloves #a tsp4 cinnamon #a tsp4 soda ,preparation3 ,beat the sugar1 butter and eggs together until smooth2 add the remaining ingredients4 ,bake in three layers and put together with white frosting4 ,no4 #aji--,,whipped ,,cream ,,cake4 ,make a good sponge cake dough 7see ,no4 #bi74 and omit the chocolate4 ,filling4 #a pint whipped1 sweet cream #a pound blanched1 chopped almonds ,vanilla ,sugar ,preparation3 ,after the layers are baked1 beat the cream stiff1 add sugar1 vanilla and almonds2 sweeten the cream and spread between the layers and on top4 ,this is the queen of all cakes4 ,no4 #aaj--,,walnut ,,cake4 #a lb4 walnuts 7leave out #ad halves for the top7 #a cup powdered sugar cup crackers 7rolled fine7 #h eggs #a tsp4 baking powder #a cup powdered sugar ,filling4 #b cups milk ,corn starch to thicken cup sugar ,vanilla ,yolks of #b eggs ,preparation3 ,cream the yolks of eggs and the sugar2 add the beaten whites of the eggs2 mix the rolled crackers1 finely chopped nuts and baking powder and add4 ,bake in three layers in a slow oven4 ,stir powdered sugar with a little water1 spread on top of cake and put on the walnut halves4 ,no4 #aaa--;,,angel ,,cake4 #a scant cup flour #a scant cup sugar #a tsp4 baking powder #a cup walnuts 7cut7 #a cup dates 7cut7 #d eggs ,preparation3 ,cream the eggs separately1 add sugar1 walnuts1 dates1 baking powder and flour4 ,bake in a buttered pan4 ,,chapter #bj4 ,,fillings ,,and ,,frostings ,,for ,,cakes4 ,no4 #a--,,vanilla ,,filling4 cup of sweet cream #c eggs #a tsps4 of vanilla #d tbsps4 of sugar ,the preparation of the vanilla filling is the same as given in ,chapter #ai1 ,no4 #bi1 ,layer ,cake with ,chocolate4 ,no4 #b--,,nut ,,filling ,no4 #a4 #a tsp4 of butter cup of milk #b tbsps4 of flour #a cup of sugar cup of chopped nuts #a egg ,preparation3 ,the ingredients1 excepting the white of egg1 are all mixed well4 ,the mixture is cooked one minute1 stirring constantly1 then cooled and the beaten white of egg mixed in4 ,no4 #c--,,raisin ,,filling4 #a cup of sugar cup of water #a cup of seedless chopped raisins #a white of egg ,preparation3 ,water and sugar are stirred well1 then boiled for one minute and taken from the stove4 ,the raisins and beaten white of egg are mixed in and the filling spread on the cake1 while still warm4 ,no4 #d--,,nut ,,filling ,no4 #b4 #a cup of sugar #a cup of finely chopped nuts #a cup of sour cream ,preparation3 ,the ingredients are mixed and cooked for several minutes1 stirring constantly4 ,no4 #e--;,,almond ,,filling4 #b tbsps4 of sugar #a tbsp4 of water tsp4 of vanilla #a cup of blanched1 ground almonds ,whipped cream1 to taste ,preparation3 ,the sugar1 water and vanilla are boiled #a minute and spread on the cake while warm4 ,the almonds are strewn on immediately1 then cover with the sweetened whipped cream4 ,no4 #f--,,lemon ,,filling4 cup of milk #d tbsps4 of sugar #a tsp4 of lemon extract #b eggs #a tsp4 of flour ,preparation3 ,this is given in ,chapter #ai1 ,no4 #cc1 ,sponge ,cake4 ,no4 #g--,,walnut ,,filling4 cup of chopped walnuts cup of chopped seedless or seeded raisins #a cup of sugar tsp4 of vanilla cup of water ,preparation3 ,the ingredients are mixed and boiled1 stirring constantly1 then spread on the cake while still warm4 ,no4 #h--;,,chocolate ,,filling4 lb4 of sweet chocolate cup of sugar #a tsp4 of vanilla #b tbsps4 of water #c whites of eggs ,preparation3 ,the chocolate is dissolved in the water1 vanilla and sugar added and boiled #c minutes while stirring constantly4 ,mix in the beaten whites of eggs while the chocolate is still warm4 ,no4 #i--;,,cocoanut ,,filling4 lb4 of cocoanut #b whites of eggs cup of sugar #a tsp4 of vanilla ,preparation3 ,the whites of eggs are beaten to a stiff froth1 the cocoanut mixed in1 then sugar and vanilla4 ,no4 #aj--;,,banana ,,filling4 #d-e bananas cup of sugar ,preparation3 ,the bananas are peeled and sliced1 mixed with sugar and spread between the layers of the cake4 ,no4 #aa--;,,date ,,filling4 #a cup of dates ,juice and rind of #a orange #b tbsps4 of water cup of sugar ,preparation3 ,the dates are chopped fine and mixed with orange juice and grated orange rind1 water and sugar and spread on the cake4 ,no4 #ab--;,,chocolate ,,frosting ,no4 #a4 lb4 of sweet chocolate lb4 of sugar #d tbsps4 of water #a tsp4 of vanilla ,preparation3 ,chocolate and sugar are dissolved in the water and vanilla and cooked until it threads4 ,stir it a little while longer and spread on the cake quickly1 then put the cake into the oven again for #a minute4 ,no4 #ac--;,,chocolate ,,frosting ,no4 #b4 cup of butter lb4 of chocolate #b cups of sugar #a cup of boiling water tsp4 of vanilla ,preparation3 ,the chocolate is grated1 mixed with the other ingredients1 and boiled a few minutes1 stirring constantly1 until quite stiff4 ,take off the fire1 stir until nearly cold and spread on the cake immediately4 ,no4 #ad--;,,chocolate ,,frosting ,no4 #c4 lb4 of confectionery sugar #b heaping tbsps4 of cocoa #a tsp4 of vanilla #c-e tbsps4 of water ,preparation3 ,sugar1 cocoa and vanilla are mixed and the cold water gradually stirred in1 being careful not to take too much water because the mixture must be thick4 ,spread on the cake at once4 ,if you wish1 add cup of blanched and chopped almonds4 ,no4 #ae--,,vanilla ,,frosting4 #a lb4 of confectionery sugar #a tbsp4 of vanilla ,sufficient cream to make the frosting of proper consistency ,preparation3 ,vanilla is added to the sugar and the cream in teaspoonfuls4 ,take only sufficient cream to make the frosting of consistency to spread4 ,no4 #af--,,lemon ,,frosting4 #a lb4 confectionery sugar ,juice of #a lemon ,cream1 if necessary ,preparation3 ,the lemon juice is mixed with the sugar and stirred a while4 ,if the frosting is too thick1 add more cream4 ,no4 #ag--,,tutti-,,frutti ,,frosting ,no4 #a4 #a cups of sugar #a tbsp4 of cocoa or chocolate #a tbsp4 of butter cup of cocoanut cup of chopped walnuts cup of milk cup of finely chopped raisins ,the ingredients are mixed well and cooked until the mixture may be spread on the cake while still warm4 ,no4 #ah--,,tutti-,,frutti ,,frosting ,no4 #b4 #c tbsps4 hot milk cup of confectionery sugar lb4 of ground peanuts #a cup of finely chopped seedless or seeded raisins cup of chopped citron ,preparation3 ,the sugar and hot milk are stirred a while1 then the other ingredients are added and the frosting spread on the cake immediately4 ,no4 #ai--,,plain ,,frosting4 cup of confectionery sugar #a white of egg #a tsp4 of vanilla or lemon ,preparation3 ,white of egg and sugar are stirred well and vanilla or lemon essence added2 white of egg is not beaten to a froth4 ,no4 #bj--;,,caramel ,,frosting4 #a cup of brown sugar cup of milk #a tsp4 of butter #a tsp4 of vanilla ,preparation3 ,sugar and milk are boiled until the mixture draws threads1 take off the fire1 add butter and vanilla and stir continually until you spread it on the cake while still warm4 ,no4 #ba--;,,glaze ,,frosting ,,for ,,honey ,,cakes4 lb4 of confectionery sugar #c tbsps4 of rose water #a white of egg ,preparation3 ,all ingredients are stirred to a cream and spread on the cake4 ,no4 #bb--,,rum ,,frosting4 cup of confectionery sugar #a tbsps4 of rum pt4 of water ,preparation3 ,the sugar is dissolved in water and cooked until it threads4 ,then cool it a little1 add the rum and stir until the frosting begins to get white1 then spread on the cake4 ,no4 #bc--;,,almond ,,frosting ,,for ,,fruit ,,tart ,no4 #a4 #f whites of eggs #a cups of sugar ,scant lb4 blanched almonds cut in long thin strips ,preparation3 ,the whites of eggs are beaten to a stiff froth1 mixed with sugar and almonds and spread on the cake4 ,this is then put into a medium oven and baked lightly to harden the frosting4 ,no4 #bd--;,,almond ,,frosting ,no4 #b4 #e eggs lb4 blanched1 ground almonds cup of sugar #c tbsps4 of lemon juice ,the preparation is the same as given in ,chapter #ai1 ,no4 #fg1 ,cherry ,tart4 ,no4 #be--;,,fruit ,,frosting4 lb4 of powdered sugar #b tbsps4 of fruit marmalade #a white of egg ,preparation3 ,the ingredients are mixed well1 stirred #be minutes until thick and foamy1 then spread on the cake immediately4 ,no4 #bf--;,,cream ,,frosting ,,for ,,fruit ,,cake4 cup of sweet or sour cream #b eggs cup of sugar ,preparation3 ,cream1 sugar and yolks of eggs are mixed well and the beaten whites of eggs added4 ,this frosting is spread on the cake and baked #aj minutes until the frosting is a nice yellow color4 ,no4 #bg--,,plain ,,almond ,,frosting4 lb4 of confectionery sugar cup of cream or milk #a cup of blanched1 ground or chopped almonds ,preparation3 ,the cream and the almonds are stirred into the sugar4 ,the frosting must be quite thick1 then spread on the cake immediately4 ,,chapter #ba4 ,,cookies4 ,directions for ,preparing ,christmas ,cookies4 ,no4 #a--;,,butter ,,cookies4 #a lb4 of butter #a lbs4 of flour #b yolks of eggs #a tbsp4 of arrack or brandy lb4 of sugar lb4 of blanched1 ground almonds cup of chopped citron ,preparation3 ,the butter is washed to take the salt out4 ,then butter1 flour and sugar are mixed1 yolks of eggs1 arrack and almonds added and the dough rolled out to inch thick4 ,cut out with cookie cutters and bake to a light yellow color4 ,remarks3 ,these cookies may be brushed with whites of eggs and dusted with sugar1 cinnamon and almonds before they are baked4 ,no4 #b--;,,hazelnut ,,cookies4 lb4 of sugar #d eggs #a lb4 of flour #a tsps4 of vanilla lb4 of ground hazelnuts ,preparation3 ,the ingredients are mixed into a smooth batter1 rolled out thin1 cut out in various designs and baked a nice yellow color4 ,when done1 spread with vanilla frosting4 ,no4 #c--,,kisses4 lb4 of sugar mixed with vanilla #d whites of eggs ,preparation3 ,the sugar and whites of eggs are whipped to a stiff froth4 ,the pan is spread with wax1 little heaps of froth are put on and baked in a very moderate oven4 ,no4 #d--,,sand ,,cookies4 #a cup of butter #a cups of sugar #c eggs #a tbsp4 of water tsp4 of baking powder ,flour enough to make a stiff dough ,sugar and cinnamon ,preparation3 ,butter1 sugar1 yolks of eggs and #a tablespoonful of water are stirred well1 then the beaten whites of eggs and baking powder are added and flour mixed in to make the dough stiff enough to roll out4 ,cut it into squares1 dust with sugar and cinnamon and bake4 ,no4 #e--;,,almond ,,heaps4 lb4 of sugar #c whites of eggs tsp4 of cinnamon lb4 unblanched almonds1 cut into long strips tsp4 of corn starch ,preparation3 ,stir the beaten whites of eggs with sugar hour1 add almonds1 cinnamon and corn starch4 ,rinse the cake pans with water1 put little heaps of the batter on and bake #bj minutes in a medium oven4 ,no4 #f--;,,almond ,,macaroons4 lb4 of sugar #c whites of eggs lb4 blanched1 ground almonds #a tsp4 of corn starch ,preparation3 ,the beaten whites of eggs and sugar are stirred hour1 then the almonds and corn starch are added4 ,the cake tins are rinsed with cold water2 put little heaps of the mixture on and bake in a medium oven to a golden yellow4 ,no4 #g--;,,chocolate ,,macaroons ,,with ,,almonds4 lb4 unblanched almonds1 cut into long strips cup of sugar lb4 of grated sweet chocolate #c whites of eggs #b tbsps4 of water ,preparation3 ,the almonds are blanched and cut into long strips1 then they are stirred in the sugar and water over the fire until they become sugared4 ,when this has cooled1 stir in the chocolate and beaten whites of eggs4 ,grease the pans with a bacon rind1 put little heaps of the batter on and bake in a medium oven4 ,no4 #h--;,,chocolate ,,macaroons ,,with ,,cocoanut4 #a lb4 of sugar #d eggs lb4 of sweet1 grated chocolate lb4 of cocoanut #a tsp4 of cinnamon #a lb4 of flour #b tsps4 of baking powder ,preparation3 ,sugar and eggs are stirred well1 then chocolate1 cocoanut1 cinnamon1 lastly flour and baking powder added4 ,grease the pans with a bacon rind4 ,put little heaps of the batter on and bake in a slow oven4 ,no4 #i--,,walnut ,,macaroons4 lb4 of ground walnuts lb4 of sugar #c whites of eggs tsp4 of vanilla ,preparation3 ,the whites of eggs are beaten to a stiff froth1 sugar is mixed in and stirred hour1 then walnuts and vanilla are added4 ,rinse the pans with cold water1 place little heaps of the mixture on and bake in a medium oven4 ,no4 #aj--;,,flawns4 lb4 of butter #c eggs lb4 of sugar #a lb4 of flour #a tsp4 of baking powder ,for ,sprinkling4 ,sugar1 almonds and cinnamon ,preparation3 ,the butter is stirred to a cream with sugar and the eggs1 then work in flour and baking powder4 ,roll out the dough to the thickness of a knife1 cut out designs1 sprinkle with sugar1 blanched and cut or ground almonds and cinnamon and bake in medium hot oven4 ,the butter must be washed to take out the salt4 ,no4 #aa--;,,almond ,,puffs4 #c whites of eggs lb4 of sugar #a grated lemon rind lb4 blanched almonds1 cut in long strips #b tsps4 of corn starch ,preparation3 ,the whites of eggs are beaten to a froth and stirred hour with the sugar1 grated lemon rind1 almonds and corn starch4 ,rinse the pans with cold water1 put on small heaps of the mixture and bake in medium oven4 ,no4 #ab--;,,almond ,,straws ,no4 #a4 #f eggs #a lb4 of sugar4 lb4 blanched1 grated almonds #a grated lemon rind ,preparation3 ,eggs1 sugar1 almonds and lemon rind are mixed well and stirred until the dough rolls from the spoon with which you stir it4 ,the bread board is floured1 the dough rolled out to inch thickness and cut into strips #c inches long and #b inches wide4 ,leave them on the board over night1 turn them in the morning and leave them #f hours longer1 then bake in a medium hot oven to a golden yellow color4 ,no2 #ac--,,vanilla ,,straws4 lb4 of butter lb4 of sugar #e eggs #a tbsps4 of vanilla tsp4 of baking powder lb4 of flour ,preparation3 ,the butter is washed to take out the salt1 creamed and mixed with sugar1 eggs and vanilla4 ,add the baking powder mixed with the flour4 ,roll out the dough on a well-floured board to inch thickness1 cut out oblong strips and bake them in buttered pans to a dark yellow color4 ,no4 #ad--;,,anise ,,cookies4 #a lb4 of sugar #d large eggs ,butter1 the size of a nut #a level tsp4 of ammonium #a lbs4 of flour ,anise to taste ,preparation3 ,sugar1 eggs1 butter1 anise and ammonium dissolved in a little milk are mixed well and stirred hour1 then gradually add the flour4 ,roll out the dough on a floured board1 cut out designs1 leave them on the board for #bd hours and bake to a yellow color4 ,no4 #ae--,,vanilla ,,flawns4 #d eggs lb4 of sugar #a tbsp4 of vanilla lb4 of flour ,preparation3 ,the eggs and sugar are stirred on the stove for hour1 then vanilla and flour are added4 ,with a coffee spoon put little heaps of the batter on a pan1 let them stand #d to #e hours1 put in the oven and bake to a nice color4 ,no4 #af--,,oatmeal ,,cookies ,no4 #a4 #b cups of sugar cup of lard cup of hot water #b cups of dry oatmeal #a tsp4 of soda dissolved in water ,spices to taste ,preparation3 ,the lard and sugar are stirred well2 oatmeal1 hot water and the dissolved soda mixed in2 #a pinch of salt and some nutmeg1 cloves and cinnamon added4 ,put little heaps on a buttered pan and bake to a light brown color4 ,no4 #ag--,,oatmeal ,,cookies ,no4 #b4 lb4 of butter #a cup of brown sugar #b eggs tsp4 of salt #a tsp4 of cinnamon tsp4 of cloves tsp4 of nutmeg #b cups of dry rolled oatmeal #b cups of flour tsp4 of saleratus1 dissolved in #a tbsp4 of milk ,preparation3 ,the butter is rubbed to a cream2 mix well with sugar1 eggs1 salt1 cinnamon1 cloves1 nutmeg1 oatmeal1 then add the dissolved saleratus and flour4 ,roll out the dough1 cut out cookies with a cutter and bake to a light brown color4 ,no4 #ah--;,,brown ,,cookies ,no4 #a4 pt4 of molasses #a pt4 of syrup lb4 of maple sugar lb4 of butter lb4 of lard lb4 of chopped almonds cup of chopped citron #a tsp4 of cloves #a tsp4 of cinnamon #a grated lemon rind #b tsps4 of potash tsp4 of hartshorn salt #b lbs4 of flour ,preparation3 ,rub the butter and lard to a cream with sugar1 add molasses1 syrup1 chopped almonds and citron1 cloves1 cinnamon1 grated lemon rind1 potash1 hartshorn salt and flour4 ,roll the dough1 cut out cookies and bake to a light brown color4 ,no4 #ai--;,,butter ,,cookies4 cup of butter #b cups of sugar #d eggs #e tbsps4 of sour cream #a tsp4 of saleratus tsp4 of nutmeg #d-e cups of flour ,preparation3 ,the butter1 sugar and eggs must be stirred to a cream1 then add cream1 saleratus1 nutmeg1 and lastly the flour4 ,roll out the dough1 cut out cookies and bake to a golden yellow color4 ,no4 #bj--;,,brown ,,cookies ,no4 #b4 lb4 of butter #b lbs4 of syrup lb4 of sweet1 chopped almonds lb4 of bitter1 ground almonds oz4 potash1 dissolved in cup of rose water tsp4 of cloves #a tsps4 of cinnamon #a tsp4 of cardamom #a grated lemon rind lb4 of finely chopped citron #b lbs4 of flour #a lbs4 of sugar ,preparation3 ,rub the butter to a cream with syrup1 sweet and bitter almonds1 potash1 cloves1 cinnamon1 cardamom1 lemon rind and citron4 ,lastly mix in the flour and sugar4 ,roll out the dough1 cut out and bake in medium hot oven4 ,no4 #ba--;,,brown ,,cookies ,no4 #c4 #a qt4 of syrup #b cups of sugar #a cups of melted lard #a cup of hot water #a tsp4 of baking soda tsp4 of allspice #a tsp4 of cinnamon tsp4 of ginger tsp4 of nutmeg tsp4 of salt tsp4 of pepper ,flour enough to make a stiff dough ,preparation3 ,mix the ingredients well1 put in enough flour to make a stiff dough1 roll it out1 cut out cookies and bake4 ,no4 #bb--;,,brown ,,cookies ,no4 #d4 #a qt4 of syrup #a lb4 of brown sugar #a lb4 of lard #a pinch of salt #a tsp4 of cinnamon #a cup of sour milk dough #b tsps4 of baking soda ,flour enough to make a stiff ,preparation3 ,mix well the melted lard1 sugar1 syrup1 cinnamon1 salt and sour milk in which the soda is dissolved2 then work in enough flour to make a stiff dough4 ,roll out the dough1 cut out cookies and bake4 ,no4 #bc--;,,brown ,,cookies ,no4 #e4 #a cup of sugar #a cup of lard #b cups of molasses #b tsps4 of baking soda #a tsp4 of cloves tsp4 of ginger #a tsp4 of salt #a tsp4 of cinnamon #b eggs ,flour enough to make a stiff dough ,preparation3 ,melt the lard and add sugar1 molasses1 baking soda1 cloves1 cinnamon1 ginger1 salt1 eggs and enough flour to make a stiff dough4 ,roll out the dough1 cut out cookies and bake4 ,no4 #bd--,,white ,,cookies ,no4 #a4 lb4 of butter lb4 of sugar lb4 of blanched1 ground almonds #b yolks of eggs cup of sweet cream #a tbsp4 of cardamom lemon rind1 grated #b tsps4 of hartshorn salt1 dissolved in cup of rose water #a-a lbs4 of flour ,preparation3 ,cream the butter with sugar and yolks of eggs1 then add almonds1 cream1 cardamom1 lemon rind1 dissolved hartshorn salt and flour enough to make a stiff dough4 ,roll it out1 cut out cooking and bake4 ,no4 #be--,,white ,,cookies ,no4 #b4 #d lbs4 of fine sugar #a bottle of rose water #d yolks of eggs #a cup of butter oz4 hartshorn salt lb4 of grated orange rind #a grated lemon rind lb4 of blanched1 chopped almonds lb4 of finely chopped citron #d lbs4 of flour ,preparation3 ,the sugar is dissolved in the rose water and brought to boil4 ,yolks of eggs and hartshorn salt are mixed and stirred into the sweetened rose water while still warm1 7not hot71 then all the other ingredients are quickly mixed in and lastly the flour4 ,roll out the dough1 cut out cookies and bake to a golden yellow color4 ,remarks3 ,let the dough stand for a day before baking4 ,no4 #bf--,,white ,,cookies ,no4 #c4 lb4 of butter #c eggs #a tsp4 of hartshorn salt1 dissolved in cup of rose water #a lb4 of sugar cup of blanched1 ground almonds #b grated lemon rinds #b lbs4 of flour ,preparation3 ,the butter is washed to remove the salt4 ,the cold butter is cut into the flour and mixed with the hands1 then eggs1 dissolved hartshorn salt1 sugar1 almonds and lemon rind are added4 ,the dough is now rolled out and cut out with a tumbler or cookie cutter4 ,bake in pans to a golden yellow color4 ,no4 #bg--;,,butter ,,straws ,,with ,,almonds4 lb4 of butter #b eggs lb4 of sugar lb4 of blanched1 ground almonds #a grated lemon rind lb4 of flour #a tsp4 of baking powder ,preparation3 ,rub the butter to a cream with yolks of eggs4 ,then add the beaten whites of eggs1 lemon rind and baking powder mixed with flour4 ,the dough is rolled out1 cut into strips and baked to a golden yellow color4 ,no4 #bh--;,,chocolate ,,cookies4 lb4 of grated1 sweet chocolate lb4 of butter #a lb4 of sugar lb4 of blanched1 ground almonds #c eggs #a tsp4 of vanilla #a lb4 of flour #a tsp4 of baking powder ,preparation3 ,rub the butter and sugar to a cream1 add chocolate1 almonds1 eggs and vanilla1 then baking powder mixed with flour and roll out the dough4 ,cut out the cookies with a tumbler or cutter and bake in a slow oven4 ,remarks3 ,cookies containing chocolate take more time for baking4 ,no4 #bi--,,nut ,,chocolate ,,cookies4 #a cup of grated1 sweet chocolate #a cups of sugar #d eggs #ab tbsps4 of ground walnuts #a tsp4 of cinnamon #a cups of flour ,preparation3 ,the ingredients are mixed well and stirred1 the flour added last1 then this dough is rolled out and cut into strips or into disks with a tumbler and baked slowly4 ,no4 #cj--,,molasses ,,cookies4 #a cup of lard #a cup of sugar #b eggs #b cups of good or best molasses cup of hot water #b tsps4 of soda #a tsp4 of cream of tartar tsp4 of cinnamon tsp4 of ginger tsp4 of salt ,flour enough to make a stiff dough ,preparation3 ,the lard is melted and mixed with sugar1 molasses1 water1 the soda dissolved in a little water1 the cream of tartar1 cinnamon1 ginger1 salt and enough flour added to make a stiff dough4 ,roll out1 cut out cookies and bake4 ,no4 #ca--;,,cocoanut ,,drop ,,cakes4 #e eggs #b cups of sugar lb4 of cocoanut #b tsps4 of baking powder #c cups of flour ,preparation3 ,the ingredients are mixed well and the flour stirred in last4 ,with a teaspoon drop on well buttered pans and bake until light brown4 ,no4 #cb--;,,hickorynut ,,drop ,,cakes4 #a cups of sugar #a cup of butter #b eggs #a cup of sour cream #a tsp4 of vanilla #a cup of hickory nuts #b tsps4 of baking powder #c cups of flour #a tsp4 of soda ,preparation3 ,the butter is stirred to a cream and mixed with sugar and eggs4 ,the soda is dissolved in the sour milk and added1 also the vanilla1 the nuts and the baking powder mixed with the flour4 ,little heaps of dough are placed on well buttered pans and baked in a slow oven4 ,no4 #cc--,,small ,,hermit ,,cakes ,no4 #a4 #a cups of brown sugar #a cup of butter #c eggs #a cup of ground nuts #a cup of finely chopped raisins #a tsp4 of cloves #a tsp4 of cinnamon #a tsp4 of baking soda #a tbsp4 of good molasses #c cups of flour #a cup of finely chopped dates ,preparation3 ,butter1 sugar and eggs are stirred well4 ,the soda dissolved in the molasses and mixed in2 then add nuts1 raisins1 dates1 cloves1 cinnamon and flour4 ,grease the pans with a bacon rind1 make little cakes the size of a walnut and bake in a slow oven4 ,no4 #cd--,,small ,,hermit ,,cakes ,no4 #b4 #a cup of butter #b eggs #b cups of sugar #a cup of currants #a tbsp4 of molasses #a tsp4 of cinnamon #a tsp4 of cloves #a tsp4 of nutmeg ,flour enough to make a stiff dough #a tsp4 of soda ,preparation3 ,the butter1 eggs1 sugar and currants are mixed well1 soda dissolved in the molasses added1 also cinnamon1 cloves1 nutmeg and enough flour to roll out the dough1 being careful not to make it too stiff4 ,roll out thin1 cut out with a cookie cutter or in strips and bake in a hot oven4 ,no4 #ce--,,mother',s ,,cookies4 #a cups of butter #c eggs #c cups of sugar #c tsps4 of baking powder #f cups of flour grated lemon rind cup of milk ,preparation3 ,cream the butter with eggs and sugar1 add the milk1 lemon rind and baking powder mixed with the flour4 ,roll out quite thin1 cut out cookies and bake to a golden yellow color4 ,no4 #cf--,,peanut ,,drop ,,cakes4 #b tbsps4 of butter #b eggs #d tbsps4 of sugar #a cup of ground peanuts #a tsp4 of salt #d tbsps4 of milk #a tsp4 of baking powder #a cup of flour ,preparation3 ,the butter1 sugar and yolks of eggs are stirred to a cream2 add the milk1 nuts1 salt1 the beaten whites of eggs and baking powder mixed with the flour4 ,with a teaspoon drop on well buttered pans1 place a peanut on each and bake in a slow oven4 ,no4 #cg--,,peanut ,,straws4 cup of butter #a large cup of flour #a large cup of sugar #d whites of eggs ,some chopped or cut peanuts ,preparation3 ,the very cold butter is cut into the flour1 sugar is added and quickly mixed with the hands4 ,beat the whites of eggs to a stiff froth and add it to the dough4 ,spread the dough into buttered pans1 strew the peanuts on and bake the cake4 ,when it has cooled1 cut it into small equal strips4 ,no4 #ch--,,small ,,plain ,,cookies4 cup of butter cup of lard #c eggs #a cups of sugar #a tsp4 of baking soda tsp4 of salt ,flour enough to make a stiff dough #c tsps4 of boiling water ,preparation3 ,butter1 lard1 eggs and sugar are stirred well4 ,the soda is dissolved in the hot water and added1 then salt and not too much flour4 ,the dough should be rather soft2 roll it out1 cut out cookies1 sprinkle with sugar and bake to a golden yellow color4 ,no4 #ci--,,raisin ,,cake4 #a cup of butter #c eggs #a cups of sugar #a cups of finely chopped raisins #f tbsps4 of strong coffee #a cups of chopped ,english walnuts #a tsp4 of cinnamon #a tsp4 of baking soda cup of hot water #c cups of flour ,preparation3 ,the butter1 eggs and sugar are stirred well1 raisins1 walnuts1 coffee1 cinnamon1 soda dissolved in the hot water and flour mixed in4 ,the pans are buttered well and the dough put on in teaspoonfuls1 flattened a little and baked slowly4 ,no4 #dj--;,,ginger ,,snaps4 #a cup of butter and lard #a cup of brown sugar #c eggs #a cup of molasses cup of sour milk #b tsps4 baking soda #a tbsp4 of ginger #a tbsp4 of cinnamon #a tsp4 of cloves ,flour enough to make a stiff dough4 ,preparation3 ,butter1 lard1 sugar and eggs are stirred well2 baking soda dissolved in the sour milk1 coffee1 ginger1 cinnamon1 cloves added and flour to make a stiff dough4 ,roll it out1 cut out the cookies with a tumbler and bake4 ,no4 #da--;,,brown ,,peppernuts ,no4 #a4 #a lbs4 of sugar #b lbs of butter #a lbs4 of syrup oz4 of cardamom oz4 of cinnamon #c grated lemon rinds lb4 ground almonds lb4 of finely chopped citron #a ozs4 of potash1 dissolved in cup of rose water #e lbs4 of flour ,preparation3 ,sugar and butter are stirred to a cream1 then all ingredients mixed in and lastly the flour4 ,make little heaps or nuts on buttered pans and bake them4 ,no4 #db--;,,brown ,,peppernuts ,no4 #b4 #a lbs4 of butter #a lb4 of sugar #a lb4 of syrup #a cup of rose water #b tsps4 of hartshorn salt cup of finely chopped citron lb4 of ground almonds #a tbsp4 of cardamom #a grated lemon rind #c lbs4 of flour ,preparation3 ,preparation is the same as the one before1 ,no4 #da1 ,brown ,peppernuts4 ,the hartshorn salt is dissolved in the given quantity of rose water4 ,no4 #dc--,,sugar ,,peppernuts4 #a lb4 of butter #a lbs4 of sugar lb4 of blanched1 ground almonds cup of sweet cream cup of finely cut citron #a tbsp4 of cardamom #b tbsps4 of brandy #a tsps4 of hartshorn salt dissolved in #a cup of rose water #c lbs4 of flour ,preparation is the same as given under ,no4 #da4 ,no4 #dd--,,vanilla ,,stars4 #a lb blanched1 ground almonds #e eggs #a lb4 of sugar #b vanilla beans ,preparation3 ,the vanilla is crushed with the sugar1 then yolks of eggs1 almonds1 beaten whites of eggs mixed in and stirred #a hour4 ,roll out the dough1 make little stars and bake in medium hot oven4 ,the board must be well-floured when rolling out the dough4 ,no4 #de--;,,egg ,,cracknels4 #a lb4 of butter lb4 of sugar cup of arrack or rum #f hard-boiled yolks of eggs #a lb4 of flour ,preparation3 ,the ingredients are mixed well with the hands1 and the dough formed into small rings2 these are dipped into beaten egg1 then rolled in sugar and cinnamon and baked to a golden yellow color4 ,remarks3 ,the eggs must be boiled #bj minutes4 ,the yolks are chopped fine before working into the dough4 ,the whites may be chopped1 mixed with salt1 pepper1 oil and vinegar and used for garnishing green lettuce4 ,no4 #df--;,,almond ,,bread4 #a lb4 of brown sugar #d eggs lb4 of grated1 sweet chocolate lb4 of chopped almonds tsp4 of ground cinnamon tsp4 of ground nutmeg tsp4 of ground cloves #a tsps4 of baking powder #b cups of flour ,preparation3 ,sugar and eggs are stirred well1 the other ingredients mixed in and lastly the baking powder mixed with the flour4 ,roll out the dough and bake4 ,when done and still warm1 cut into strips4 ,no4 #dg--,,springels4 #a lb4 powdered sugar #d-e eggs tsp4 of ammonia or #a tsp4 of baking powder #a lb4 of flour ,preparation3 ,the sugar and eggs are beaten well4 ,the ammonia is pulverized with a knife blade and added1 then the flour4 ,roll out the dough and cut out small cookies1 then bake in medium oven to a nice color4 ,no4 #dh--,,plain ,,peppernuts4 lb4 of sugar #b eggs #a tsps4 of cinnamon #a tsp4 of cloves tsp4 of pepper tsp4 of ammonia ,flour enough to make a stiff dough cup of brandy ,preparation3 ,the sugar is stirred hour with the eggs1 then add cinnamon1 cloves1 pepper and the ammonia1 pulverized with a knife blade4 ,stir in enough flour to make a stiff dough1 roll it out and cut out small cookies4 ,leave these for #b to #c days1 turning them over and dipping in brandy and bake slightly in a medium oven4 ,no4 #di--;,,almond ,,strips ,no4 #b4 lb4 of sugar #c eggs lb4 of almonds1 sliced fine and roasted ,flour enough to make a stiff dough ,preparation3 ,sugar and eggs are stirred well1 the almonds mixed in after they are cold1 then flour to make a stiff dough4 ,roll it out and cut into small strips and bake4 ,no4 #ej--;,,honey ,,cakes4 #b lbs4 of honey #a lb4 of sugar #e cents worth of refined potash #c tbsps4 of rum lb4 of unblanched1 chopped almonds #b tbsps4 of sugared orange rind lb4 of butter #d eggs #a tsp4 of cinnamon tsp4 of ground cloves #c lbs4 of flour lb4 of finely cut citron ,preparation3 ,melt the honey4 ,dissolve the potash in the rum and cover the dish4 ,then mix all the other ingredients with the honey1 add the rum with the dissolved potash1 and lastly the flour4 ,knead the dough #a hour and set it in a warm place for #e days4 ,then roll it out and bake it4 ,when it is still warm1 cut it into squares1 oblongs or triangles4 ,if you wish1 you may cover them with a frosting1 or with almonds and citron before baking4 ,no4 #ea--;,,cocoanut ,,kisses4 ,whites of #d eggs #b cups sugar #a tsp4 cream of tartar #a tsp4 vanilla lb4 cocoanut ,preparation3 ,beat the whites of eggs very stiff2 add the sugar and beat well2 add cream of tartar and vanilla and lastly the cocoanut4 ,drop from a spoon on a buttered tin and bake in a moderate oven one-half hour4 ,no4 #eb--;,,cinnamon ,,stars4 ,whites of #h eggs #a lb4 sugar #a tbsp4 cinnamon #a lb4 almonds ,preparation3 ,stir the sugar1 eggs and cinnamon together one hour2 put six tablespoonfuls in a separate dish for frosting4 ,to the remainder1 add the grated1 unblanched almonds2 mix well2 roll out upon a molding board strewn with flour and sugar2 form with a star2 frost2 bake on buttered tins4 ,no4 #ec--,,lady ,,fingers4 #h eggs lb4 sugar lb4 flour ,flavoring and salt ,preparation3 ,beat eggs and sugar stiff1 add salt and flour2 put the dough in a form #c inches long and #b inches wide1 bake rapidly4 ,it will also make a fine cake if baked in a buttered pan4 ,,chapter #bb4 ,,confectionery4 ,no4 #a--,,molasses ,,candy4 #a qt4 of good molasses cup of sugar #a tbsp4 of butter #a tbsp4 of vinegar #a tsp4 of baking soda #a tbsp4 of lemon extract or vanilla ,preparation3 ,boil the molasses1 sugar1 butter and vinegar1 stirring constantly4 ,test it by dropping a few drops into cold water2 if it hardens it has been boiled sufficiently4 ,then add soda dissolved in #a tablespoonful of hot water and lemon essence or vanilla4 ,pour the candy into a buttered pan and when cool1 pull it with your hands well buttered until it is a light color4 ,see candy pulling4 ,no4 #b--,,vinegar ,,taffy4 #f tbsps4 of sugar #d tbsps4 of water #b tbsps4 of vinegar ,preparation3 ,mix the ingredients and boil #bj minutes1 then pour into a buttered pan and pull4 ,no4 #c--;,,chocolate ,,fudges4 cup of molasses #b cups of sugar cup of milk cup of butter cup of grated1 sweet chocolate #b tbsps4 of finely chopped figs #b tbsps4 of finely chopped raisins #a tbsp4 vanilla cup of ground ,english walnuts ,preparation3 ,mix the molasses1 sugar1 milk and butter and cook #g minutes1 add the chocolate and cook #g minutes more1 then add the other ingredients4 ,pour into a buttered pan and when cold1 cut into squares4 ,no4 #d--;,,butter ,,scotch4 #a cup of corn-syrup #b cups of sugar cup of water lb4 of butter #a tbsp4 of vinegar #a tbsp4 of vanilla ,preparation3 ,boil the syrup1 sugar1 water and butter until it hardens when testing in cold water4 ,add the vinegar and vanilla and pour into a buttered pan4 ,when cold1 cut into squares4 ,no4 #e--,,lemon ,,candy4 #a lb4 of sugar pt4 of water #a tsp4 of cream of tartar tsp4 of tartaric essence tsp4 of lemon extract ,preparation3 ,mix the sugar1 water and cream of tartar and boil until it cracks and breaks when tried in cold water4 ,pour into a deep buttered dish and when cool1 mix in the tartaric essence and lemon extract1 and shape into any desired form4 ,no4 #f--;,,chocolate ,,caramels ,no4 #a4 #b cups of sugar #a cup of syrup cup of grated1 sweet chocolate #a cup of milk #a tbsp4 of butter #a tbsp4 of vanilla ,preparation3 ,mix the sugar and syrup and boil #e minutes1 add the other ingredients and boil until it stiffens4 ,pour into a buttered pan and cut into squares4 ,no4 #g--;,,bon-,,bons4 #b lbs4 of sugar #a pt4 of water #a vanilla bean or #b tbsps4 of vanilla extract ,preparation3 ,mix the sugar1 water and vanilla and boil until it cracks when tried in cold water4 ,pour into an oiled pan or porcelain platter1 spread it out and cut into cubes4 ,remarks3 ,you can also flavor with rosewater1 orange or lemon instead of vanilla4 ,no4 #h--;,,chocolate ,,candy4 #c pieces of sweet chocolate or #b tbsps4 of cocoa #b cups of sugar cup of milk tbsp4 of vanilla tbsp4 of butter ,preparation3 ,mix the ingredients and boil #c minutes1 then pour into buttered pans and cut into cubes when cold4 ,no4 #i--,,nut ,,candy4 #c cups of brown sugar cup of milk cup of cream #a tbsp4 of butter #a pinch of salt #a tsp4 of vanilla #a lb4 of chopped walnuts ,preparation3 ,mix the sugar1 milk and cream and boil until1 when trying a few drops in cold water1 it holds together and forms a soft mass4 ,then add butter and salt1 take from the stove1 mix in vanilla and nuts and stir the mixture until it gets creamy4 ,pour it to #a inch thickness into buttered pans and cut it into cubes when cold4 ,no4 #aj--,,popcorn ,,candy4 #a cup of sugar #a tbsp4 of butter #c tbsps4 of water #a pinch of salt #d qts4 of popped corn ,preparation3 ,pour enough popped corn into a pan to cover the bottom of the pan1 put it on the stove to get very hot1 being careful not to burn it4 ,mix the sugar1 butter1 water and salt and boil until it hardens when tried in cold water4 ,now mix it with the hot corn1 add the rest of the popped corn and stir until it rolls from the spoon1 then spread it out in buttered tins4 ,remarks3 ,it is best to use old popcorn4 ,no4 #aa--;,,cocoanut ,,drops4 #a cocoanut ,about #b cups of sugar #a white of egg ,preparation3 ,grate the cocoanut and weigh it1 add to it of its weight in sugar1 mix this with the beaten white of egg1 drop on buttered paper and bake in oven #ae minutes4 ,no4 #ab--;,,chocolate ,,caramels ,no4 #b4 #a cup of sugar cup of butter cup of grated1 sweet chocolate #a cup of molasses #a cup of milk ,preparation3 ,cream the sugar and butter1 add chocolate1 molasses and milk and boil until it hardens when tried in cold water4 ,pour it about #a inch thick into buttered pans and when cold1 cut into squares with a buttered knife4 ,no4 #ac--,,peanut ,,candy4 #b cups sugar #a cup chopped peanuts ,preparation3 ,put two cups white sugar into a porcelain kettle2 stir constantly until dissolved4 ,add one cup chopped peanuts4 ,turn at once into a buttered dish and cut in squares4 ,no4 #ad--,,pulled ,,taffy4 #c cups granulated sugar cup mild vinegar cup water ,butter1 size of a walnut ,preparation3 ,if vinegar is strong1 use two-thirds water and one-third vinegar4 ,boil the sugar1 water and vinegar together until half done2 then add the butter and stir until mixed well4 ,when it snaps when tested in cold water1 it is done4 ,pour on buttered tins1 let cool1 flavor and pull4 ,no4 #ae--;,,ice ,,cream ,,candy4 #b cups sugar cup vinegar cup water ,butter1 size of an egg ,preparation3 ,boil sugar1 vinegar and water together about ten minutes2 add butter and let it boil another five minutes4 ,try a few drops in a glass of cold water4 ,if hard1 pour the mass into a buttered tin and set in a cool place until cool enough to pull4 ,pull it until it becomes white4 ,cut in pieces as desired4 ,no4 #af--;,,cracker ,,jack4 #c qts4 popped corn cup sugar cup syrup tsp4 vinegar tsp4 soda cup peanuts ,preparation3 ,boil syrup1 sugar and vinegar until it will crack when tried in cold water4 ,add the soda1 stir well and pour the foamy mixture over the corn and peanuts4 ,no4 #ag--,,pop ,,corn ,,balls4 #h qts4 popped corn #b cups granulated sugar #a cup water ,flavoring to taste ,preparation3 ,pop the corn and remove all the hard kernels4 ,boil the sugar and water until it hairs1 add the flavor1 pour over the corn and form into balls4 ,no4 #ah--;,,chocolate ,,fudge4 #a cup granulated sugar #a cup brown sugar #a cup milk #b squares chocolate #b tbsps4 butter #a tsp4 vanilla ,preparation3 ,put sugar1 chocolate and milk on to boil and stir occasionally to prevent burning4 ,remove from fire as soon as a soft ball can be formed when mixture is tested in cold water4 ,add butter2 stir vigorously until creamy4 ,pour into buttered shallow pan and mark in squares4 ,no4 #ai--;,,caramels4 #a cup milk #a cup syrup #a cup sugar #a cup brown sugar lb4 sweet chocolate #a tbsp4 flour #a tbsp4 butter #a tsp4 vanilla ,preparation3 ,mix everything together4 ,boil until it hardens in cold water4 ,the last quarter hour stir well4 ,put in buttered tins4 ,when cold1 cut in squares4 ,no4 #bj--;,,fudge4 #b cups sugar #a cup grated chocolate #a cups milk or #a cup cream ,butter1 size of walnut #a tsp4 vanilla #a cup chopped walnuts ,preparation3 ,boil together sugar1 chocolate and milk or cream until it hardens in water4 ,add the butter2 take off the fire2 add the vanilla and walnuts4 ,stir until it thickens4 ,pour in a greased tin and put in a cool place to harden4 ,,chapter #bc4 ,,preserves4 ,preserving ,fruits and ,vegetables4 ,only the best quality of fruit should be used for preserving1 and the preserves must be kept in a cool dry place4 ,glass jars are the best to put up preserves2 tin cans must be soldered and this cannot very well be done at home4 ,the kettle in which the preserves are cooked should be clean and kept for this purpose only4 ,the spoon or ladle used for stirring is best of silver or new wood4 ,the jars should be clean and scalded before using4 ,they must have good rubbers and be closed so tightly that not a drop will come out when turned upside down4 ,no4 #a--,,strawberries4 #a lb4 of strawberries lb4 of sugar ,preparation3 ,the strawberries must be dry and sound4 ,clean them1 pour water on and let stand for a few minutes1 then drain in a colander4 ,now weigh the fruit and take lb4 of sugar to every pound of fruit4 ,boil the fruit and sugar a few minutes over a slow fire1 then fill it at once into the jars4 ,close these tightly and set them upside down to test the covers4 ,when they are cold1 store them in a cool1 dry place4 ,can also be made according to ,no4 #ac1 but cook only #bj minutes instead of #b hours4 ,no4 #b--,,raspberries4 #a lb4 of raspberries lb4 of sugar ,preparation3 ,the preparation of the raspberries is the same as that of strawberries4 ,see ,no4 #a1 ,strawberries4 ,no4 #c--,,pineapple4 #a lb4 of pineapple cup of water1 scant lb4 of sugar ,preparation3 ,pare and slice the pineapple1 which is best done with a silver knife4 ,weigh the fruit after it is sliced and take to every pound of fruit lb4 of sugar and small cupful of water4 ,boil the sugar and water #e minutes1 skim it and put in the fruit to boil #bj minutes until it is transparent1 skim it again and put it hot into the jars2 then treat the jars as in ,no4 #a and store them in a cool1 dry place4 ,no4 #d--,,peaches ,,and ,,apricots4 #a lb4 of peaches or apricots lb4 of sugar cup of water #d peach stones ,preparation3 ,peel the peaches or apricots very thin1 cut in halves and stone them4 ,to one pound of fruit take lb4 of sugar and cup of water4 ,boil the sugar1 water and #d crushed stones #e minutes1 skim and add the fruit and boil a few minutes longer until it is soft4 ,do not let it get mushy4 ,skim the fruit again and fill it hot into the jars4 ,then treat the jars again as in ,no4 #a to test the covers4 ,store them in a cool1 dry place4 ,remarks3 ,the peelings may be used for jelly4 ,see ,preparation of ,jelly4 ,no4 #e--,,peaches ,,in ,,jelly4 #b lbs4 of nice1 large peaches #a lb4 small peaches #a pt4 of water #c lbs4 of sugar ,brandy paper ,preparation3 ,cut the small peaches into pieces1 stone them1 weigh them1 boil until tender in the water and drain in a colander4 ,now put the sugar into the fruit syrup and boil until thick1 skim it and put the large peeled peaches into it whole4 ,boil until the fruit is tender but not mushy1 then put it carefully into the jars1 pour the thick syrup on1 place a brandy paper over and close the jars up tightly4 ,no4 #f--;,,apricots ,,in ,,jelly4 #b lbs4 of nice1 large apricots #a lb4 of small apricots #a pt4 of water #c lbs4 of sugar ,brandy paper ,preparation3 ,the preparation of apricots is the same as that of peaches4 ,see ,no4 #e1 ,peaches in ,jelly4 ,no4 #g--,,pickled ,,peaches4 #a lb4 of peaches lb4 of sugar cup of vinegar cup of water #c cloves #a small stick of cinnamon ,preparation3 ,peel the peaches1 leave them whole and weigh them4 ,boil the given quantity of water with sugar1 vinegar1 cloves and cinnamon #e minutes1 skim and add the peaches4 ,when the fruit is soft1 put it into the cans or jars and pour the syrup over4 ,if there is too much syrup1 boil it down to fill the cans or jars4 ,cover with a brandy paper and close them up tightly4 ,the stone jars may be tied up with parchment paper4 ,no4 #h--,,pickled ,,apricots4 #a lb4 of apricots lb4 of sugar cup of vinegar cup of water #c cloves #a small stick of cinnamon ,preparation3 ,the preparation of pickled apricots is the same as that of pickled peaches4 ,see ,no4 #g1 ,pickled ,peaches4 ,no4 #i--;,,apricots ,,or ,,peaches ,,in ,,brandy4 #a lb4 of apricots or peaches lb4 of sugar cup of water #a wineglassful of ,french brandy ,preparation3 ,peel and weigh the apricots or peaches4 ,boil the sugar and water #e minutes and skim1 then put in the fruit1 boil a few minutes and put into the jars4 ,let the syrup boil down and pour it onto the fruit hot1 then pour the brandy on top1 close the jars tightly and treat them as in ,no4 #a4 ,remarks3 ,to every pound of fruit use #a glass of brandy4 ,no4 #aj--,,strawberries ,,in ,,jelly4 #a lbs4 of nice1 large strawberries #a lb4 of small strawberries #b lbs4 of sugar ,juice of lemon ,brandy paper ,preparation3 ,prepare the large strawberries as in ,no4 #a1 and drain off the water4 ,treat the small berries the same way1 put the latter on the stove with the sugar1 boil until soft1 then rub through a sieve or a white1 clean cloth so the juice will run into a dish4 ,put this juice back into the kettle1 add to this the lemon juice and boil it down to jelly4 ,then add the large strawberries and boil #c to #d minutes4 ,put carefully into the jars1 boil down the syrup if it is too much and pour it on the fruit hot4 ,cover with brandy paper and close the jars tightly4 ,treat them as in ,no4 #a1 to test the covers and when cold1 store them in a cool1 dry place4 ,melted paraffine is often used to make jars air-tight4 ,no4 #aa--,,raspberries ,,in ,,jelly4 #a lbs4 of raspberries #b lbs4 of sugar ,juice of lemon ,brandy paper ,preparation3 ,the preparation of raspberries is the same as that of strawberries4 ,see ,no4 #aj1 ,strawberries in ,jelly4 ,no4 #ab--,,stoned ,,sour ,,cherries4 #a lb4 of nice cherries lb4 of sugar ,brandy paper ,preparation3 ,wash the cherries1 stone them and weigh them4 ,to every pound of cherries take lb4 of sugar1 boil #e minutes and fill hot into the jars4 ,cover with a brandy paper and treat the jars as in ,no4 #a4 ,no4 #ac--,,large ,,sweet ,,cherries4 #a lb4 of cherries #a lb4 of sugar cup of water ,brandy paper ,preparation3 ,wipe the cherries with a cloth and place them into the jars4 ,boil the sugar and water #e minutes1 skim it and pour over the cherries4 ,close the jars1 but not tightly4 ,put the jars into a boiler with water reaching nearly to the top of the jars4 ,cover the boiler1 boil for #b hours1 take out the jars1 close them tightly and treat them as in ,no4 #a4 ,remarks3 ,the cherries may be stoned4 ,put a tray or several thicknesses of cloth on the bottom of the boiler1 also hay or cloth between the jars4 ,no4 #ad--;,,cognac ,,cherries4 #a lb4 of large1 sweet cherries #a lbs4 of sugar #a cup of water #a pts4 of corn brandy ,preparation3 ,wash and dry the cherries1 prick them with a needle1 and trim the stems with a pair of scissors4 ,fill a jar half full with them4 ,boil down the sugar and water to one-third of the quantity and add the brandy4 ,when this syrup is cold1 pour it into the jars1 close them tightly and treat them as in ,no4 #a4 ,no4 #ae--,,mirabelle ,,plums1 ,no4 #a4 #a lb4 of mirabelles lb4 of sugar cup of water ,preparation3 ,mirabelles are the small1 round1 yellow plums2 they must be firm and sound when preserved4 ,rub them with a cloth and prick them with a needle a few times4 ,boil sugar and water #e minutes1 skim1 add the plums1 boil a few minutes and put into the jars4 ,boil down the syrup and pour it over the plums hot4 ,treat the jars as in ,no4 #a and store in a cool1 dry place4 ,no4 #af--,,mirabelle ,,plums1 ,no4 #b4 #a lb4 of ,mirabelle ,plums lb4 of sugar cup of water ,brandy paper ,preparation3 ,treat the plums as before4 ,after they have been rubbed with a cloth and pricked1 fill a jar half full4 ,boil the sugar and water #aj minutes and pour over the plums hot4 ,close the jars1 but not tightly1 then place into a boiler with water to boil #b hours4 ,after that time take out the jars1 close them tightly and treat them as in ,no4 #a4 ,remarks3 ,put a piece of brandy paper inside before closing them up tightly4 ,no4 #ag--,,plums4 #a lb4 of plums lb4 of sugar cup of water ,preparation3 ,wipe the plums with a cloth4 ,boil the sugar and water for #e minutes1 skim and add the plums4 ,let them boil up a few times2 as soon as they begin to crack1 skim and put them carefully into the jars4 ,boil the syrup down and fill into the cans hot4 ,then close the jars tightly and treat them as in ,no4 #a4 ,no4 #ah--,,peeled ,,plums4 #a lb4 of plums lb4 of sugar #a small stick of cinnamon #a tbsp4 of wine vinegar cup of water ,preparation3 ,put the large1 blue plums into hot water for a minute and skin them4 ,with a sharp knife make a slit into the side of each plum and take out the stone2 place them into the jars in layers4 ,boil the sugar and water with cinnamon and vinegar for #e minutes1 skim and pour it hot over the plums4 ,close the jars and boil them in a boiler for #de minutes4 ,then take them out1 close them tightly and treat the jars as in ,no4 #a4 ,remarks3 ,plums must be prepared quickly1 as they will easily turn brown4 ,to avoid this1 one may sprinkle some of the sugar over as soon as they are skinned4 ,no4 #ai--,,plums ,,in ,,red ,,wine4 #a lb4 of plums lb4 of sugar cup of red wine cup of wine vinegar #a clove #a small stick of cinnamon ,preparation3 ,wipe the ripe1 blue plums with a cloth4 ,boil the sugar1 red wine1 vinegar1 cloves and cinnamon #e minutes1 skim1 add the plums and boil a few minutes4 ,take them out as soon as the skins begin to crack and put them into the jars4 ,boil down the syrup and fill it hot into the jars4 ,close the jars tightly and treat them as in ,no4 #a4 ,no4 #bj--,,pickled ,,plums4 #c lbs4 of plums #a lb4 of sugar pt4 of vinegar ,several small sticks of cinnamon #f cloves ,preparation3 ,wipe the plums with a cloth1 prick with a toothpick several times and place carefully into a stone jar4 ,boil the sugar1 vinegar1 cinnamon and cloves a few minutes1 skim and pour over the plums boiling hot4 ,this process is repeated #c times4 ,when the juice boils for the third time1 the plums are put in1 let boil up a few times1 then all is put back into the stone jar or cans and tightly closed or tied up4 ,these pickled plums are nice to serve with meat4 ,no4 #ba--;,,gooseberries4 #c lbs4 of gooseberries #b lbs4 of sugar ,a few sticks of cinnamon #a cups of water ,preparation3 ,clean1 wash and drain nice1 large gooseberries1 which are not overripe4 ,boil the sugar1 water and cinnamon until clear and jelly like1 then add the berries1 boil a few minutes and put into jars4 ,boil down the syrup and pour it into the jars4 ,close tightly and treat them as in ,no4 #a4 ,remarks3 ,if after #a day the syrup is too thin1 pour it off and boil it once more4 ,no4 #bb--,,pickled ,,pears4 #b lbs4 of pears #a lb4 of sugar #a cup of water cup of wine vinegar ,several sticks of cinnamon #b cloves ,preparation3 ,peel the pears1 cut them into halves and core them1 then put into cold water or rub with lemon juice to keep them white4 ,boil the sugar1 water and vinegar #e minutes with the cloves and cinnamon tied into a white cloth1 skim1 add the pears and boil until soft but not mushy4 ,fill the fruit into jars and close them tightly1 then treat them as in ,no4 #a4 ,no4 #bc--,,pickled ,,crab ,,apples4 #a lb4 of crab apples lb4 of sugar #a cup of water cup of vinegar #a stick of cinnamon ,preparation3 ,wipe the little red crab apples with a cloth1 leave the stems on4 ,boil the sugar1 water1 vinegar and cinnamon #e minutes1 skim1 add the apples and boil #aj minutes4 ,they must not cook to pieces and the skin must stay whole if possible4 ,place the apples carefully into the jars1 boil down the syrup and pour it on hot4 ,then close the jars tightly and treat them as in ,no4 #a4 ,no4 #bd--;,,blueberries1 ,,huckleberries4 #a lb4 of blueberries lb4 of sugar cup of vinegar or juice of lemon ,preparation3 ,pick the berries over1 wash and drain them1 then boil in sugar and vinegar or lemon juice a little while4 ,when still hot1 pour them into jars1 close tightly and treat them as in ,no4 #a4 ,no4 #be--;,,green ,,gages4 #a lb4 of green gages lb4 of sugar cup of water ,preparation3 ,the genuine green gages which have red dots are the best for preserving4 ,wipe them with a cloth1 shorten the stem and prick the plum to the stone several times with a darning needle4 ,then boil the sugar and water #e minutes1 put in #h to #aj plums1 boil them until the skin begins to burst1 take them out immediately and put them into the jars4 ,continue this until all plums are cooked4 ,pour the syrup over1 close the jars and put them into a boiler with water to cook for #de minutes4 ,then take them out1 close the covers tightly and when cold1 store them in a cool place4 ,no4 #bf--,,peeled ,,green ,,gages4 #a lb4 of green gages lb4 of sugar cup of water ,preparation3 ,peel and stone the plums4 ,boil the sugar and water #e minutes1 add the plums and boil until tender1 then skim and put them into the jars4 ,if there is too much syrup1 boil it down and pour it over the plums hot1 then close the jars tightly and treat them as in ,no4 #a4 ,no4 #bg--;,,cranberries4 #a lb4 of cranberries lb4 of sugar cup of water ,brandy paper ,preparation3 ,the ,american cranberries are in the market in winter to be used fresh1 while the ,german cranberries are in the market in summer to be preserved for the winter4 ,pick them over and wash1 them in much water1 then drain in a colander4 ,boil the sugar and water #a minute1 add the berries and boil until they are light red and transparent1 skim and fill into cans or stone jars4 ,boil syrup #ae to #bj minutes longer and pour boiling hot over the berries4 ,cover with a piece of brandy paper and close the cans or tie up the jars tightly4 ,if you put them into jars1 let the fruit cool off before you put on the brandy paper and tie up the jars4 ,no4 #bh--;,,currants4 #a lb4 of currants #a lb4 of sugar ,preparation3 ,only the largest currants are used for preserves4 ,strip them from the stems1 wash in cold water1 drain well and weigh them4 ,boil the sugar and berries slowly for #aj minutes1 skim and put into jars hot4 ,close the jars tightly and treat them as in ,no4 #a4 ,no4 #bi--;,,blackberries4 #a lb4 of blackberries lb4 of sugar ,the ,preparation is the same as that of currants1 but let them boil only a few minutes instead of #aj minutes4 ,no4 #cj--,,melons4 #c lbs4 of melon #c lbs4 of sugar #a pt4 of water pt4 of wine vinegar #d cloves ,some sticks of cinnamon ,brandy paper ,preparation3 ,peel ripe but firm melons1 cut them in halves and scoop out the seeds with a silver spoon1 then cut into small pieces and weigh4 ,boil the sugar1 water1 vinegar1 cloves and cinnamon #e minutes1 add the melon and boil until transparent and soft4 ,now fill them into jars1 boil down the syrup and pour it on the fruit hot4 ,close the jars tightly and treat them as in ,no4 #a4 ,no4 #ca--,,quinces4 #e lbs4 of quinces #c lbs4 of sugar #aj cloves #b finely chopped lemon rinds ,several sticks of cinnamon ,water ,preparation3 ,pare the quinces1 slice them very thin and boil in water4 ,when partly done1 take them out and drain on a cloth4 ,boil the sugar1 #b cups of water1 cinnamon1 lemon rind and cloves #e minutes1 skim1 add the partly boiled quinces and boil until soft4 ,then put them into jars with the syrup1 close the jars tightly and treat as in ,no4 #a4 ,no4 #cb--,,quinces ,,in ,,cognac4 #a lb4 of quinces cup of water lb4 of sugar #c sticks of cinnamon lemon rind cut fine #c cloves #a wineglassful of cognac ,preparation3 ,pare the quinces1 cut them into small pieces and put at once into cold water4 ,when they are all cut up1 put them into boiling water and boil until tender4 ,boil the sugar1 water1 cloves1 cinnamon and lemon rind #a minute1 add the quinces and boil slowly for #e minutes4 ,put the quince into jars1 boil down the syrup until it gets thick1 add the cognac and pour it hot over the fruit4 ,close the jars tightly and treat them as in ,no4 #a4 ,no4 #cc--,,pumpkin4 #c lbs4 of pumpkin flesh #b lbs4 of sugar #a qt4 of vinegar #c qts4 of water #e cloves #b sticks of cinnamon #a piece of ginger lemon rind ,brandy paper ,preparation3 ,peel the pumpkin1 cut in halves1 scoop out the seeds and all juicy or thready matter4 ,cut the flesh into slices inch thick and put into #a qt4 of cold vinegar mixed with #b qts4 of cold water4 ,let it stand #ab hours4 ,then boil the sugar1 qt4 of water and the spices tied into a white cloth #a minute4 ,add the sliced pumpkin after draining it well1 and boil until tender and transparent4 ,put into jars1 boil down the syrup until it thickens1 fill up the jars with it while boiling hot1 cover with a brandy paper1 close and treat them as in ,no4 #a4 ,no4 #cd--;,,green ,,or ,,small ,,yellow ,,oranges4 #fj small oranges #c lbs4 of sugar qt4 of water ,preparation3 ,prick the oranges with a fork and blanch them in water for #e minutes4 ,then cover them with water and let them stand #aj days1 changing the water twice daily4 ,on the eleventh day boil the sugar and qt4 of water #e minutes1 skim and pour cold on the well drained oranges4 ,on the twelfth day pour off the sugar water and boil it until it gets thick4 ,put in the oranges1 let them boil a few minutes and then fill the jars4 ,if necessary1 boil the sugar water a little more1 pour it over the oranges1 close the jars tightly and treat them as in ,no4 #a4 ,no4 #ce--,,pickled ,,walnuts4 #a lb4 of green walnuts #a lb4 of sugar #bj grams of whole cinnamon #a cup of water ,preparation3 ,the walnuts must be picked before they form a hard shell4 ,clean the walnuts well and let stand in water #ad days1 changing the water once a day4 ,then drain well and boil until tender in fresh water4 ,boil the sugar1 water and cinnamon #a minute1 add the nuts and boil a few minutes1 pour into a porcelain dish and let stand #c days1 then boil again a few minutes and fill the nuts into jars4 ,boil the syrup if it is not thick enough and pour it over the nuts cold1 then close the jars well4 ,no4 #cf--;,,green ,,almonds4 #fj green almonds lb4 of wood ashes #d qts4 of water #a pt4 of water #a lbs4 of sugar tsp4 of bishop extract ,preparation3 ,the almonds must be green1 but soft enough to be easily pierced with a fork4 ,mix the wood ashes and #d qts4 of water and boil until the mixture feels greasy4 ,now put in the almonds and boil them until the skin can be pulled off4 ,after skinning them1 put them into fresh water1 pierce them with a fork1 put into hot water1 set them on the stove and let them simmer1 but not boil1 until they are soft4 ,pour off the water1 put on fresh cold water and let stand until the next day4 ,now boil the sugar in #a pt4 of water until it gets thick and pour it cold over the well drained almonds4 ,the next day pour off the sugar water1 boil it again1 and when cold1 pour over the nuts and let stand another day4 ,the third day repeat the cooking again1 add the bishop extract1 when cold1 pour it over the almonds in the jars and close them tightly4 ,no4 #cg--;,,grapes4 #c lbs4 of grapes lb4 of sugar cup of water ,preparation3 ,boil the sugar and water #e minutes1 pour over the grapes and let stand for #ab hours4 ,after this time pour off the sugar water1 bring it to boil1 add the grapes1 let them boil a few minutes and put into jars4 ,boil the syrup down thick1 pour over the grapes hot1 close the jars tightly and treat them as in ,no4 #a4 ,remarks3 ,the little seeds are taken out with a skimmer4 ,how to ,make ,jelly1 ,marmalade and ,jam4 ,no4 #ch--,,strawberry ,,marmalade4 #a lb4 of strawberries lb4 of sugar ,brandy paper ,preparation3 ,rub the prepared strawberries through a sieve1 then mix with sugar and boil down to a thick marmalade1 stirring constantly4 ,fill it into jars1 let it get cold1 put on a piece of brandy paper and close the jars well1 or tie them up with parchment paper4 ,no4 #ci--,,raspberry ,,jelly4 #d lbs4 of raspberries #b lbs4 of currants #a pt4 of water #b lbs4 of sugar ,brandy paper ,preparation3 ,clean and wash the currants and raspberries1 then put on the stove with the water and boil until the berries burst and are soft2 then pour them through a thin white cloth and let the juice drain off into another dish4 ,weigh this juice and to #a pound of juice take pound of sugar or to #a pt4 of juice take #a lb4 of sugar and boil #e minutes or until it jellies when a little of it is cooled in a dish4 ,put into jars or glasses and when cold1 cover with the brandy paper and tie up well with parchment paper4 ,no4 #dj--;,,currant ,,jelly4 ,currants #a pt4 of currant juice #a lb4 of sugar ,brandy paper ,preparation3 ,clean and wash the ripe1 red currants1 press through a white cloth1 squeezing out all juice4 ,this juice is left to stand over night4 ,the next day slowly pour off the clear juice from the settlings4 ,to each pint of juice take #a pound of sugar1 boil it until it jellies when cold4 ,put it hot into glasses or jars1 let it get cold1 cover with brandy paper and tie it up or close the jars well4 ,no4 #da--;,,black ,,currant ,,jelly4 ,black currants #a pt4 currant juice l cups of sugar ,brandy paper ,the preparation of black currants is the same as that of red currants4 ,see ,currant ,jelly1 ,no4 #dj4 ,no4 #db--,,rose ,,jelly4 #b lbs4 of green apples #c pts4 of water #a lb4 of red currants #a pt4 of rose water #a drop of oil of roses #c lbs4 of sugar ,preparation3 ,wash the unpeeled apples1 cut them up and boil without stirring1 in a covered kettle with #c pts4 of water until they are soft4 ,when nearly done1 put in the currants and boil a while until the berries burst4 ,now pour the whole mass into a white muslin bag and let the juice run into a dish4 ,let it stand for a while1 then carefully pour it off the settlings into the preserve kettle4 ,add the sugar and rosewater and boil until it jellies when cold4 ,stir in the drop of rose oil1 fill the jelly into glasses1 let it get cold1 cover them with paraffine or tie them up4 ,no4 #dc--;,,blueberry ,,jelly4 #a lb4 of blueberry juice #a lb4 of sugar ,juice of #a lemon ,preparation3 ,the preparation of blueberry jelly is the same as that of ,currant ,jelly1 see ,no4 #dj4 ,no4 #dd--;,,apple ,,jelly4 #h lbs4 of sweet-sour apples #d qts4 of water #d lbs4 of sugar pt4 of white wine #d tbsps4 of lemon juice vanilla bean or #a tbsp4 of vanilla essence ,brandy paper ,preparation3 ,wash and quarter the unpeeled apples and boil slowly in #d qts4 of water until tender1 but do not stir them4 ,then pour the mass into a muslin bag and let the juice run into a dish4 ,when settled1 pour the juice into the kettle and boil down to one-half the quantity4 ,then add sugar1 wine1 lemon juice and vanilla and cook until it jellies2 fill it into glasses1 when cold1 cover with a piece of brandy paper and tie them tightly4 ,no4 #de--;,,crab ,,apple ,,jelly4 #a cup of crab apple juice ,water #a cup of sugar ,vanilla to taste ,brandy paper ,preparation3 ,wash and quarter the crab apples1 put on with water to barely cover the apples1 then cover the kettle and cook until tender4 ,when they are done1 pour them into a white muslin bag and let the juice run into a dish4 ,carefully pour the juice off the settlings1 add to each cup of juice one cup of sugar1 put in vanilla as much as you like and boil the whole to jelly1 which will take about #aj minutes4 ,pour it into glasses or jars1 when cold1 cover with a brandy paper and close up tightly4 ,no4 #df--,,quince ,,jelly4 #h lbs4 of quinces #d qts4 of water #d lbs4 of sugar #d tbsps4 of lemon juice ,brandy paper ,preparation3 ,the preparation is the same as that of apple jelly4 ,see ,no4 #dd1 ,apple ,jelly4 ,no4 #dg--,,peach ,,marmalade4 #a lb4 of peaches lb4 of sugar cup of water ,brandy paper ,preparation3 ,the peaches are peeled very thin1 cut into pieces and boiled in the water until soft4 ,rub through a sieve4 ,moisten the sugar with water and boil #e minutes1 skim it1 add the fruit and boil #bj minutes1 stirring constantly4 ,pour it into glasses or jars1 cover with a brandy paper when cold and close up the glasses or jars tightly4 ,remarks3 ,you can add to the marmalade some kernels of peaches and cut the peaches into very small pieces without rubbing them through a sieve4 ,through the long cooking much of the fruit flavor is lost4 ,no4 #dh--;,,apricot ,,marmalade4 #a lb4 of apricots lb4 of sugar cup of water ,brandy paper ,the preparation is the same as that of peach marmalade4 ,see ,no4 #dg1 ,peach ,marmalade4 ,no4 #di--,,plum ,,marmalade4 #a lb4 of large1 blue plums lb4 of sugar1 scant cup of water ,preparation3 ,peel and stone the plums1 then slice into narrow strips4 ,boil the sugar and water #a minute1 skim1 add the sliced plums and boil until soft and thick but not mushy4 ,then fill them into glasses or jars1 cover with a brandy paper and close them up tightly4 ,no4 #ej--,,raspberry ,,marmalade4 #a lb4 of raspberries cup of sugar ,brandy paper ,the preparation of raspberry marmalade is the same as that of strawberry marmalade4 ,see ,no4 #ch1 ,strawberry ,marmalade4 ,no4 #ea--,,plum ,,jam4 #cj lbs4 of plums #b tsps4 of ground cloves #a small piece of ginger #a lemon rind #b tsps4 of ground cinnamon #aj green nuts ,preparation3 ,wipe the plums with a cloth1 stone them and boil #d hours while stirring constantly with a wooden ladle4 ,after this time put in the spices and boil the jam until it is thick1 then pour it into stone jars1 put these into the oven to dry a little over the top and tie them up with paper1 or strew cinnamon on thickly before tying them up4 ,store the jam in a cool1 airy place but never in the cellar2 this way it will keep for years4 ,no4 #eb--,,pear ,,jam4 #e lbs4 of pears #b lbs4 of sugar #a qt4 of water #a tsp4 of cinnamon ,preparation3 ,quarter the pears and boil in the water until tender4 ,when you preserve pears1 you may use the peelings for jam by boiling them with the pears and rubbing them through a sieve4 ,then put the jam back on the stove and boil it until it gets thick1 stirring constantly4 ,while it is boiling1 add sugar and cinnamon2 fill it into stone jars1 cover with ground cinnamon when cold1 tie up the jars well and keep them in a dry1 airy place4 ,no4 #ec--,,mixed ,,marmalade4 #a lb4 of apples #a lb4 of yellow plums #a lb4 of peaches #a lb4 of quinces #a lb4 of pears #a lb4 of melon #a stick of cinnamon #b qts4 of water #c lbs of sugar ,brandy paper ,preparation3 ,wipe the fruit with a cloth1 slice it and boil with the water and cinnamon until very soft4 ,then rub through a fine sieve1 add the sugar and boil until it thickens1 stirring constantly4 ,fill it into jars or glasses2 when cold1 cover with a brandy paper and close them up tightly4 ,no4 #ed--;,,grape ,,jelly4 #a cup of grape juice #a cup of sugar ,brandy paper ,preparation3 ,wash the grapes1 boil with a little water until they burst1 then pour them into a muslin bag and let the juice run into a dish4 ,after it has settled1 pour the clear juice off carefully from the settlings and to every cup of juice take one cup of sugar4 ,now boil it down until it jellies1 skim it and fill into glasses1 cover with a brandy paper when cold and close up tightly4 ,the ,preparation of ,fruit ,juices or ,syrups4 ,no4 #ee--,,raspberry ,,syrup4 #a lb4 of raspberries #a lb4 of sugar ,preparation3 ,put the berries into a deep dish or jar in alternating layers with sugar and let it stand for #b days4 ,strain the juice into clean bottles through a white muslin or linen bag1 cork tightly and then boil hour in water1 being careful that the bottles stand upright and do not touch4 ,put a tray or cloth on the bottom of the boiler or kettle and pack hay between the bottles4 ,put a cover on the boiler or kettle4 ,no4 #ef--,,strawberry ,,syrup4 #a lb4 of strawberries #a lb4 of sugar ,the preparation of this syrup is the same as that of raspberry syrup4 ,see ,no4 #ee1 ,raspberry ,syrup4 ,no4 #eg--;,,cherry ,,syrup4 #a pt4 of cherries lb4 of sugar ,a little fine oil #a stick of cinnamon ,preparation3 ,take nice1 sour cherries1 pick off the stems and crush the cherries with the stones in a mortar or in a fruit press4 ,the next day pour off the clear juice from the settlings and boil #ae minutes with sugar and cinnamon1 skimming it frequently4 ,when cold1 strain it and fill into bottles2 into each bottle of syrup pour #a teaspoonful of fine oil1 cork the bottles well and seal them with sealing wax4 ,before using the syrup1 dip off the oil with cotton batting4 ,no4 #eh--,,raspberry ,,wine4 #b lbs4 of raspberries #a pt4 of water #be grams of tartaric acid #b lbs4 of sugar ,preparation3 ,dissolve the tartaric acid with the water in a stone jar1 add the raspberries and let stand for #cj hours4 ,press through a white muslin or linen bag and let it stand a while1 then carefully pour it off from the settlings1 add the sugar and stir the syrup for hour4 ,fill it into clean1 dry bottles1 cork them loosely or put cotton batting on top of the bottles4 ,let stand #h weeks before using and then strain the juice because the impurities have come to the top4 ,no4 #ei--,,wild ,,strawberry ,,wine4 #b lbs4 of strawberries #a pt4 of water #be grams of tartaric acid #b lbs4 of sugar ,the preparation is the same as that of raspberry wine1 see ,no4 #eh1 ,raspberry ,wine4 ,no4 #fj--;,,blueberry ,,juice4 #a qt4 of juice #a lb4 of sugar #a stick of cinnamon ,preparation3 ,crush the berries and press through a white muslin bag4 ,put the juice into a cool place to clarify4 ,carefully pour the clear juice off from the settlings and boil it #aj minutes with the sugar and cinnamon4 ,when cold1 strain it1 fill it into bottles and cork well4 ,no4 #fa--,,orange ,,juice4 #h large oranges #a lemon #aj pieces of lump sugar #a lb4 of sugar pt4 of water ,preparation3 ,clean the oranges and the lemon with a cloth and grate off the rind with the lump sugar4 ,mix the sugar1 water1 grated rind of oranges and lemon and boil #a minute1 then add orange and lemon juice1 boil another minute1 strain through a cloth1 fill into bottles and cork well4 ,no4 #fb--,,quince ,,juice4 #a pt4 of quince juice #a lb4 of sugar ,preparation3 ,take nice1 yellow quinces1 clean them with a cloth1 grate them down to the granular part1 press out and put into glasses or jars over night to clarify or settle4 ,the next day carefully pour off the clear juice1 boil #c minutes with the sugar and when cold1 fill it into bottles1 and cork well4 ,no4 #fc--;,,currant ,,juice4 #a pt4 of juice lb4 of sugar cup of water ,oil ,preparation3 ,clean the currants1 press through the fruit press and let stand for a few hours to clarify4 ,then carefully pour off the settlings1 boil sugar and water #e minutes1 skim and put in the juice4 ,boil #aj minutes1 skim and when cold1 fill into bottles4 ,into each bottle pour #a teaspoonful of fine oil2 cork well1 seal the bottles and keep them in the cellar4 ,before using1 dip off the oil with cotton batting4 ,no4 #fd--;,,blackberry ,,juice4 #a pt4 of juice lb4 of sugar cup of water ,oil ,preparation34 ,the preparation is the same as that of currant juice4 ,see ,no4 #fc1 ,currant ,juice4 ,no4 #fe--,,tutti-,,frutti ,,in ,,arrack4 #a qt4 of arrack or rum #a lb4 of strawberries #a lb4 of raspberries lb4 of large1 red1 stoned cherries #f lbs4 of sugar lb4 of large1 black1 stoned cherries lb4 of blue1 peeled plums #aj medium-sized peaches #aj apricots #aj good preserving pears ,preparation3 ,the fruit must be ripe but not soft4 ,take each fruit as it appears in the market1 clean it and put into a large jar4 ,for instance1 if strawberries are in the market1 prepare these1 wash and drain them1 put them first into the jar with lb4 of sugar and pt4 of arrack4 ,close the jar well and if it is a stone jar1 tie it up well4 ,continue to put in the rest of the fruit as it comes and use the rest of the sugar and arrack1 closing the jar or can well every time4 ,peaches1 pears and apricots must be peeled and quartered before they are put in and pears should be boiled partly done in sugar and water4 ,remarks3 ,after the fruit has all been used1 the juice may be used for pudding sauce4 ,preserved ,vegetables4 ,no4 #ff--;,,asparagus4 ,asparagus ,to #a qt4 of water #a tsp4 of salt ,preparation3 ,take nice1 white1 thick stalks of asparagus1 peel carefully and cut into small pieces that will fit into a jar4 ,economy jars may be used for asparagus4 ,pack the asparagus with heads downward into the jars4 ,mix #a teaspoonful of salt into each qt4 of water and fill up the jars with this salt water4 ,close the jars and place them into a wash boiler with cold water enough to cover the jars by #a inch4 ,place a cloth on the bottom of the boiler1 if it has no tray1 cover the boiler and boil for #c hours4 ,after that1 take out the jars1 dry them and keep them in a cool1 airy place4 ,no4 #fg--,,wax ,,beans ,no4 #a4 ,wax beans ,salt water #a qt4 of water #a stick of cinnamon #c cloves cup of sugar cup of vinegar ,preparation3 ,wash the beans1 string and slice them1 and boil until tender in boiling salt water4 ,drain the water off and pack them into the jars4 ,boil the water1 vinegar1 sugar1 cinnamon and cloves a few minutes1 skim and pour it over the beans boiling hot4 ,close the jars tightly and place them upside down to test the covers and rubbers4 ,remarks3 ,the syrup should have quite a sweet-sour taste4 ,the jars must be well filled with the beans4 ,no4 #fh--,,wax ,,beans ,no4 #b4 ,young wax beans ,to #a qt4 of water #a tsp4 of salt ,preparation3 ,the beans must be very tender4 ,string the beans and leave them whole4 ,wash them and fill the jars with them4 ,mix the salt water and pour over the beans1 close them and boil them in a covered wash boiler as before1 for #c hours4 ,then take out the jars1 which may be ,economy jars1 and test the covers4 ,if some of them are not tight1 put on others and place the jars into the boiler to boil #ae minutes longer4 ,no4 #fi--;,,green ,,beans4 ,very young1 green beans ,to every qt4 of cold water1 #a tsp4 of salt4 ,preparation3 ,the preparation of these beans is the same as that of wax beans ,no4 #b1 see ,no4 #fh1 ,wax ,beans ,no4 #b4 ,no4 #gj--,,salted ,,green ,,beans4 ,green beans ,salt ,preparation3 ,wash1 string1 and slice the beans1 and pack in layers with salt into stone jars4 ,each layer of beans must be stamped down with a wooden pestle4 ,through this process some juice will collect on the beans when they are all in4 ,now place a white piece of muslin on them1 a little board weighted with a stone on top of that and keep them cool4 ,when using1 soak them in water to take out some of the salt4 ,look to it that there is no mould forming on them4 ,the cloth1 board and stone must be cleaned occasionally4 ,no4 #ga--,,young ,,carrots4 ,young carrots ,salt water for cooking ,for pickling1 to each qt4 of water1 #a tsp4 of salt ,preparation3 ,the young carrots should be of a uniform size4 ,clean and wash them1 put them into boiling salt water until they are partly done1 pour them into a colander and drain off the water4 ,place them in ,economy jars1 the first layer must have the points up and the second layer the points down4 ,make the jars full and pour on the cooled salt water in the proportions given above1 close the jars tightly and boil them for #a hours in a boiler1 as stated before4 ,no4 #gb--,,red ,,beets4 #b tbsps4 of caraway seeds #a pt4 of vinegar #c tbsps4 of horseradish pieces cup of sugar #b tsps4 of salt #e lbs4 of red beets ,preparation3 ,clean the beets1 boil until tender in boiling water1 skin them and slice them about #aaj inch thick into a stone jar4 ,strew caraway seeds on every layer and place the pieces or slices of horse radish between each layer4 ,boil the vinegar with salt and sugar and when cold1 pour it over the beets to well cover them1 tie up the jar or close the can well4 ,no4 #gc--;,,green ,,peas4 ,green peas ,to every qt4 of cold water1 #a tsp4 of salt ,preparation3 ,shell the peas1 wash them and put into ,economy jars4 ,boil the salt water1 cool it and fill the jars with it4 ,close the jars and boil in a covered wash boiler for #c hours4 ,then take them out1 dry them and test the jar covers4 ,if these are not tight1 put on other covers and boil the jars for hour longer4 ,the peas must not be yellow but tender and sound4 ,if there are bad ones among them1 they must be carefully selected or the preserves will not keep4 ,no4 #gd--;,,corn4 ,very fresh corn ,juice from the corn cobs ,preparation3 ,cut the kernels from the cobs and put into the jars1 press the juice out of the cobs and pour it over the corn4 ,close the jars and boil in a covered wash boiler for #e hours4 ,after cooling1 take out the jars1 test them as to the rubbers and covers1 close them up tightly and treat them as in ,no4 #a4 ,covers that are not tight must be replaced by others and the jars put back into the boiler to cook another #ae minutes4 ,remarks3 ,everything must be very clean4 ,no4 #ge--,,whole ,,tomatoes4 ,nice1 medium-sized tomatoes ,fresh water ,to every qt4 jar full of tomatoes #a tsp4 of salt ,preparation3 ,dip the tomatoes into boiling water for #a minute and skin them1 put into ,economy jars4 ,strew the salt into the jar and fill it with cold water4 ,close the jars and boil them in a covered boiler for #a hour4 ,the water in the boiler must be inch above the jars4 ,no4 #gf--,,piccalilli4 ,vinegar water #a pk4 of green tomatoes ,about #a cup of salt #aj cents worth of small onions #d cups of sugar #g cups of vinegar #e cents worth of mixed spices ,preparation3 ,slice the tomatoes and strew with #a cup of salt4 ,peel the onions and put into salt water4 ,let both tomatoes and onions stand until the next day4 ,now take both out of the salt water and bring them to boil in weak vinegar water4 ,when that turns yellow1 strain it1 put the tomatoes and onions back into the kettle1 add sugar1 #g cups of vinegar and spices and boil until nearly done4 ,fill into cans or stone jars and close them tightly4 ,no4 #gg--,,tomato ,,marmalade4 ,tomatoes ,sugar ,preparation3 ,put the tomatoes into boiling water for one minute1 skin them1 slice thin and bring slowly to a boil4 ,boil to a marmalade1 stirring constantly4 ,when you think it is thick enough1 mix in the sugar and boil #ae minutes more4 ,put into jelly glasses and tie them up well4 ,remarks3 ,if you like1 the tomatoes may be pressed through a sieve before the sugar is added4 ,no4 #gh--,,plain ,,tomatoes ,,for ,,soup4 ,tomatoes ,preparation3 ,peel the tomatoes1 boil until tender and fill into jars4 ,close tightly and put in a dry1 cool place4 ,no4 #gi--,,sweet ,,tomatoes4 #a lb4 of tomatoes lb4 of sugar slice of lemon cup of water #c cloves #a stick of cinnamon #b pieces of ginger ,preparation3 ,put the medium-sized1 red tomatoes into boiling water for a minute and skin them4 ,boil the sugar1 water1 cloves1 cinnamon and ginger #a minute1 skim1 add the tomatoes and boil slowly until they are tender but not too soft4 ,fill them carefully into the jars4 ,boil the syrup thick1 pour it over the fruit and close the jars tightly4 ,treat the jars as in ,no4 #a and store them in a cool1 dry place4 ,no4 #hj--,,tomato ,,catsup4 #a pk4 of tomatoes #a tsp4 of ground1 black pepper tsp4 of red pepper tsp4 of ground cloves tsp4 of ground allspice #c large onions #b tbsps4 of sugar ,salt to taste ,preparation3 ,peel and slice nice1 ripe tomatoes1 add the spices and boil until thick4 ,strain through a fine sieve1 put it back into the kettle1 boil until of the consistency of thick cream1 fill into bottles and when cold1 cork them well4 ,no4 #ha--,,rhubarb4 ,rhubarb ,preparation3 ,skin the rhubarb1 cut into small pieces and pack into jars or bottles4 ,close them well and boil in a covered wash boiler with a tray or cloth on the bottom for #de minutes4 ,the water is put into the boiler cold and must be inch above the jars or bottles4 ,when they are cooled off1 take them out1 test the covers1 treat them as in ,no4 #a4 ,before using the contents1 put sugar in and boil it a little1 then serve cold4 ,no4 #hb--,,rhubarb ,,marmalade4 ,rhubarb ,sugar ,preparation3 ,skin the rhubarb1 cut into small pieces1 bring slowly to boil in a little water1 stirring constantly until it thickens4 ,add sugar1 fill it into jars and close them up tightly4 ,no4 #hc--,,sauerkraut4 ,firm1 white cabbage heads ,salt ,pepper-corns ,preparation3 ,remove the bad outer leaves1 cut the cabbage in halves1 cut out the heart1 slice the cabbage in fine shreds and put into a clean barrel or stone jar4 ,first place whole cabbage leaves over the bottom of the jar or barrel1 pack on a layer of sliced cabbage1 strew it with salt and pepper-corns1 pack on another layer and so on until the cabbage is all used up4 ,stamp it down firmly so the liquor will cover the cabbage1 then cover it with a clean piece of white muslin1 a board and a stone to hold it down4 ,look after it occasionally and clean the cloth1 board and stone4 ,after the cabbage has fermented enough1 which you will know by its sour odor1 put it into a cool place4 ,no4 #hd--,,parsley4 ,green parsley ,salt ,preparation3 ,wash the parsley1 cut off the stems and wipe dry4 ,pack in layers with salt into jars1 close the jars tightly and keep them like preserves4 ,remarks3 ,when using1 soak in water to take out some of the salt and close the jar well every time4 ,no4 #he--,,to ,,keep ,,red ,,and ,,white ,,cabbage4 ,cabbage heads ,paper ,twine ,preparation3 ,the cabbage heads must be firm4 ,remove all bad leaves1 tie the heads in paper and hang them up in the cellar4 ,they will keep all winter4 ,no4 #hf--,,parsley1 ,,carrots1 ,,celery ,,and ,,borage ,,for ,,the ,,winter4 ,firm parsley roots ,firm carrots ,firm borage ,firm celery roots ,fine1 dry sand ,preparation3 ,the sand must be fine and dry4 ,pour it into the cellar on the cement floor or into a box4 ,cover each vegetable with it4 ,in this way they will keep all winter4 ,no4 #hg--,,to ,,preserve ,,pearl ,,onions4 ,onions ,salt ,vinegar ,preparation3 ,salt the onions well and leave in the salt for #h to #aj days1 peel and partly cook them in vinegar4 ,put them into jars with sufficient salt to cover them and close the jars well4 ,no4 #hh--;,,champignons ,,or ,,mushrooms4 #c lbs4 of champignons #b qts4 of water #b tbsps4 of vinegar #a qt4 of water #b tbsps4 of salt ,preparation3 ,there are forest champignons and manure champignons4 ,the former are whiter and easily turn soft4 ,they grow wild while the latter are cultivated4 ,the champignons to be preserved must be firm2 if they have been exposed to the air too long1 they are not good for preserving4 ,wash them in #b qts4 of water mixed with #b tablespoonfuls of vinegar4 ,cut off the stems and brush both the stems and caps of the champignons in the vinegar water until they are white4 ,rinse them in #a qt4 of fresh water mixed with #a tablespoonful of vinegar4 ,the quart of water mixed with #b tablespoonfuls of salt is brought to boil4 ,as soon as you have prepared a handful of champignons1 throw them into the boiling salt water and let them boil until the second handful is prepared4 ,now take the boiled champignons out with a skimmer1 put them into the jars and continue the boiling until the jars are full1 pour on the liquor to fill the jars completely4 ,close up the jars or if you are using tin cans1 solder them1 and boil them in a boiler to #a hour4 ,remarks3 ,only in this careful manner1 white champignons are obtained and preserved4 ,no4 #hi--;,,champignons ,,in ,,vinegar4 #a lb4 of small champignons #a tbsp4 of salt #a tbsp4 of vinegar #a qt4 of wine vinegar #a tbsp4 of salt tsp4 of white pepper ,preparation3 ,the champignons must be firm and small4 ,clean them by rubbing each one with salt and brushing them with a brush1 rinse them in cold water mixed with #a tablespoonful of vinegar4 ,bring the one quart of vinegar to boil with #a tablespoonful of salt and pepper1 and add the champignons4 ,as soon as they begin to get tender1 fill them into the jars and when cold1 close tightly4 ,no4 #ij--,,truffles4 #a lb4 of truffles #a tbsp4 of salt #a pt4 of water ,preparation3 ,put the truffles in water for #a hour and brush them until they are perfectly black and clean4 ,then put them immediately into boiling water for hour and put into jars4 ,boil #a pt4 of water mixed with #a tablespoonful of salt1 let it get cold and fill the jars with it1 close them and boil in water in a covered boiler for #a hour4 ,no4 #ia--,,salt ,,pickles ,no4 #a4 ,medium-sized pickles ,minced dill ,in #f qts4 of water1 lb4 of salt ,cherry leaves from sour cherry trees ,preparation3 ,brush the pickles in fresh water1 pack into a stone jar in alternate layers with cherry leaves and chopped dill1 the uppermost layer being leaves and dill4 ,boil the water and salt1 let it get cold and pour it on the pickles to cover them by #a to #b inches4 ,leave them in a warm place for about a week until they have fermented sufficiently1 then set them into a cool place4 ,they can soon be used4 ,remarks3 ,if you want these pickles for the winter1 pack them into a cask1 pour the brine over to completely fill the cask and close the cask tightly1 except for a bunghole in the cover through which it can work off4 ,put the cask into the sun for a while and when the pickles have fermented sufficiently1 put a new cork into the bunghole and carry the cask into the cellar4 ,examine the cask from time to time to see if there is sufficient brine on it4 ,if there is not enough1 add fresh cold brine and close up the bunghole4 ,no4 #ib--,,salt ,,pickles ,no4 #b4 ,medium-sized pickles ,salt ,dill ,herbs ,mustard seeds ,pepper-corns ,cloves #a piece of ginger ,half water and half vinegar ,preparation3 ,wash the pickles and pack them into a stone jar with salt about inch thick4 ,pour cold water over to cover them well and place a weight on them4 ,after #c weeks the pickles are taken out1 washed and the water drained off4 ,then put them back into the jar in layers with dill1 herbs1 cloves1 pepper-corns1 and a small piece of ginger1 the uppermost layer being herbs4 ,now boil one-half the quantity that the jar would hold of equal parts water and vinegar and a handful of salt and pour it warm over the pickles4 ,the liquid should cover the pickles by #b inches4 ,cover with a round1 white muslin bag in which you put yellow and green mustard flour and place a weight on them4 ,no4 #ic--,,vinegar ,,pickles ,no4 #a4 ,small pickles about #c to #d inches long ,salt ,tarragon ,dill ,summer savory ,pepper-corns ,bay-leaves ,cloves ,some green or red peppers ,wine vinegar ,preparation3 ,cut the blossoms and stems off and put the pickles in fresh water for several hours1 drain through a colander1 strew thickly with salt and let stand over night4 ,the next morning rub the salt off1 pack them1 closely into a stone jar4 ,make layers of pickles1 herbs and spices1 the latter on top4 ,boil enough wine vinegar to cover them by #b inches and pour it hot over them4 ,after #d days1 pour it off again1 boil and skim it1 let it get cold1 then pour it over again4 ,if there is not enough to cover them1 boil some more4 ,put a weight on the pickles1 and set in a cool place4 ,no4 #id--,,vinegar ,,pickles ,no4 #b4 ,medium-sized1 firm cucumbers or pickles ,vinegar ,tarragon ,green or red peppers ,summer savory ,thyme ,cloves ,pepper-corns ,bay-leaves ,preparation3 ,wash the cucumbers and put on to boil with the vinegar4 ,as soon as they begin to boil1 take them off1 drain them and let them get cold4 ,put in layers in a stone jar with herbs and spices1 the latter on top4 ,then cook fresh wine vinegar and pour on sufficient to cover the pickles by #a inches4 ,the vinegar must be hot4 ,after #h days1 drain off the vinegar1 cook it again and pour it hot over the pickles4 ,when it is cold1 cover them1 put a weight on and keep them in a cool place4 ,no4 #ie--,,mustard ,,pickles4 ,large1 full-grown cucumbers ,salt ,tarragon ,pearl onions ,some cloves ,mustard seeds ,horse radish ,spanish peppers ,basil ,pepper-corns ,wine vinegar ,preparation3 ,peel the cucumbers1 cut in halves1 scoop out the seeds and cut the vegetable into desirable pieces4 ,cover thickly with salt and let stand over night4 ,the next morning rub the salt off1 pack the cucumbers into stone jars or cans and put all herbs and spices named between them4 ,to every quart of vinegar take one tablespoonful of salt1 boil it1 and when cold1 pour it over the cucumbers4 ,the next day pour it off and cook it again and pour on cold4 ,repeat this process for the third time4 ,the vinegar should cover the cucumbers by #a to #b inches4 ,tie up the jars or close the cans tightly4 ,after three weeks they will be ready to serve4 ,no4 #if--,,spiced ,,pickles4 ,large1 full-grown cucumbers ,salt ,wine vinegar ,water ,sugar ,some cloves ,pepper-corns ,mustard seeds ,pearl onions ,preparation3 ,peel the cucumbers1 cut in halves1 scoop out the seeds and cut the vegetable into desirable pieces4 ,over every #c lbs4 of cucumbers1 sprinkle #a oz4 of salt and leave them over night4 ,the next day rub off the salt well and boil them in a pickle of #a pint of vinegar1 pint of water1 #a lb4 of sugar1 #a stick of cinnamon #c inches long1 #f cloves1 #aj pepper-corns and #a tablespoonful of mustard seeds4 ,when it boils1 put in the cucumbers and boil them until they are transparent4 ,fill them into jars and close up tightly4 ,no1 #ig--,,mixed ,,pickles4 ,very white cauliflower ,small salad beans ,pearl onions ,red radishes ,cucumbers #b to #c ,inches long ,red and green ,spanish peppers ,very small carrots ,lemon slices ,whole white pepper-corns ,tarragon leaves ,bay-leaves ,nutmeg ,pieces of horse radish ,salt ,good wine vinegar ,preparation3 ,prepare each vegetable in the proper way4 ,break the cauliflower into little roses4 ,cauliflower1 beans1 onions and carrots should be separately cooked in salt water and drained4 ,put salt on the cucumbers and radishes and let stand over night1 the next day rub off the salt4 ,when all is prepared1 arrange nicely according to color in jars and strew the pepper-corns1 tarragon and bay-leaves1 nutmeg1 slices of lemon1 cubes of horse radish over each layer4 ,then boil the vinegar1 cool it and pour it over to cover well4 ,after a few days1 repeat this process with the vinegar and close the jars tightly4 ,no4 #ih--;,,dried ,,pears4 ,pears ,preparation3 ,peel the pears1 cut them in halves or quarters and place on very clean baking pans4 ,cover the bottom of the oven with bricks and start a fire to produce moderate heat4 ,then place the pans on the bricks and dry the pears1 turning them occasionally4 ,this will require fully one day4 ,store the dried pears away in bags4 ,no4 #ii--;,,dried ,,apples4 ,apples ,preparation3 ,the process of drying apples is the same as that of drying pears4 ,see ,no4 #ih1 ,dried ,pears4 ,air the apples for a few days4 ,no4 #ajj--,,sugared ,,lemon ,,and ,,orange ,,rind4 #a lb4 of lemon or orange rind #b lbs4 of sugar ,preparation3 ,peel the oranges or lemons very thin and cut the rind1 pack into jars and cover thickly with sugar4 ,close the jars well4 ,no4 #aja--;,,green ,,color ,,for ,,coloring ,,ices ,,or ,,other ,,food4 ,white of an egg #bj coffee beans1 7raw7 ,preparation3 ,rinse the coffee beans1 and set aside in the beaten white of an egg for #ab hours in a covered dish2 the nicely colored white of egg will then be found convenient to color ices or other sweetmeats4 ,no4 #ajb--;,,glazed ,,chestnuts4 ,good chestnuts ,boiling salt water #a lb4 of sugar cup of water ,preparation3 ,boil the chestnuts in salt water until they can be easily pierced with a pin or needle4 ,drain the water off and take off the brown thick shell and then the thin white skin underneath4 ,string #d to #e chestnuts on a toothpick or thin stick so they do not touch4 ,boil the water and sugar until it is jelly-like1 dip the stick with chestnuts in and turn them around in the sugar1 take them out and dip and turn them once more1 then hand them to a second person who will turn them until the sugar is cooled4 ,place them in an upright position into a dish and put in a dry place until you strip them from the stick to serve4 ,no4 #ajc--,,roasted ,,almonds4 #a lb4 of sweet almonds #a lb4 of sugar vanilla bean pt4 of water ,a few drops of oil ,preparation3 ,boil the sugar1 water and vanilla for #ae minutes and add the blanched almonds4 ,stir them until they pop1 then pour them into oiled dishes4 ,no4 #ajd--,,salted ,,almonds4 ,almonds ,fine salt ,hot lard ,preparation3 ,put blanched1 sweet almonds into clean1 boiling lard for #a minute4 ,then take them out with a skimmer and place on pans lined with blotting paper to drain off the lard4 ,dust them with very fine salt and dry them in the oven4 ,no4 #aje--;,,canned ,,spring ,,chicken4 ,chicken cut into desirable pieces ,salt and pepper to taste ,preparation3 ,dress the chickens1 cut into desirable pieces1 wash and pack into ,economy jars4 ,salt and pepper to taste1 pour on cold water to fill the jars1 close them and boil in a wash boiler with cold water enough to cover the jars by #a inch4 ,cover the bottom of the boiler with several thicknesses of cloth4 ,put the cover on the boiler and boil for #c hours4 ,when cold1 take out the jars and store them in a cool place4 ,no4 #ajf--;,,canned ,,salmon ,,or ,,other ,,large ,,fish4 ,preparation3 ,dress and wash the fish and remove the backbone4 ,cut it into pieces that will go into a jar1 sprinkle with salt and pepper and fill the jars with cold water4 ,close the jars and boil them in a boiler as before for #c hours4 ,when cold1 store them in a cool place4 ,no4 #ajg--;,,canned ,,fried ,,chicken1 ,,duck ,,or ,,wild ,,game4 ,chicken ,water ,butter for frying ,salt and pepper ,preparation3 ,carefully dress and prepare the fowl1 bake quickly in the oven for #bj minutes1 then cut into desirable pieces1 leaving the bones in4 ,sprinkle with salt and pepper1 and fill the jars with the hot meat4 ,make a gravy from the drippings and pour it on hot to cover the meat well4 ,close the jars and boil in a covered boiler as before for #c hours4 ,the water in the boiler must cover the jars by #a inch4 ,when they are cold1 put them into a cool place4 ,no4 #ajh--,,mince ,,meat4 ,for ,about #bb ,pint ,glasses4 #a pk4 green tomatoes #a cup cold water #c lbs4 brown sugar #a tbsps4 cinnamon #b lbs4 finely chopped apples #a lb4 finely chopped plums #b cans syrup #a cup vinegar #b tsps4 salt #a lb4 raisins #b finely chopped oranges #a finely chopped lemon #a tsp4 nutmeg #a tbsp4 allspice #a tbsps4 cloves #b lbs4 currants lb4 finely chopped suet ,preparation3 ,chop tomatoes fine1 let boil #e minutes1 run through a sieve1 and add the other ingredients4 ,let boil #de minutes and stir or let steam #cj minutes4 ,while hot1 put in glasses and screw covers on tightly4 ,very good4 ,no4 #aji--,,spiced ,,green ,,tomatoes4 ,for ,about #ab ,pint ,glasses4 #a pk4 green tomatoes #e cups vinegar #b cups ground table celery cup salt #b cups sugar #f ground red peppers 7empty inside7 #b cups ground onions cup mustard seed ,preparation3 ,put the tomatoes through a meat grinder1 add salt and let stand all night4 ,drain and squeeze out the juice4 ,mix well and pack cold into jars1 closed tight4 ,no4 #aaj--,,sweet-,,sour ,,sliced ,,cucumber ,,pickles4 ,for ,about #ae ,pint ,glasses4 #ah large cucumbers #i onions #a pts4 vinegar #a cups brown sugar #b tsps4 celery salt #a tsps4 ginger #b tsps4 mustard seed #a tsps4 pepper #a tsps4 salt #a tsps4 turmeric powder #a tsps4 cinnamon buds ,preparation3 ,peel and slice fine cucumbers and onions1 sprinkle with salt and let stand one hour4 ,drain and add remaining ingredients2 let come to a boil and seal while hot4 ,no4 #aaa--;,,chili ,,sauce4 ,for ,about #f ,pint ,bottles4 #a onion #ab medium-sized ripe tomatoes #c red peppers #b cups vinegar #c tbsps4 sugar #a tbsp4 salt #b tsps4 cloves #b tsps4 allspice #b tsps4 grated nutmeg ,preparation3 ,peel and slice tomatoes2 add peppers and onion1 cut very fine4 ,boil one-half hour1 and add the rest of the ingredients and boil two hours4 ,put in jars while hot and seal well4 ,no4 #aab--;,,english ,,chow ,,chow4 ,for ,about #bd ,pint ,glasses4 #a qt4 young cucumbers #b qts4 small white onions #b qts4 string beans #c qts4 green tomatoes #b heads cauliflower #b heads cabbage #a oz4 turmeric powder #f red peppers #d tbsps4 mustard seed #b tbsps4 allspice cup mustard #b tbsps4 celery seed #b tbsps4 whole cloves ,vinegar ,preparation3 ,put cucumbers1 onions1 tomatoes1 cauliflower1 and cabbage through the food chopper4 ,mix all together and put into stone jars with a sprinkling of salt4 ,let stand #bd hours and drain off the brine4 ,put the vegetables in a kettle over the fire and stir in the turmeric1 red pepper chopped fine1 mustard seeds1 allspice and ground mustard4 ,pour over enough vinegar to cover4 ,cover tightly and let simmer until thoroughly cooked1 stirring often4 ,put into glass jars and seal while hot4 ,no4 #aac--;,,chili ,,sauce4 ,for ,about #ah ,pint ,glasses4 #a pk4 ripe tomatoes #b cups chopped celery #c green peppers #c onions #a cup sugar #a qt4 vinegar cup salt #b ozs4 mustard seed ,preparation3 ,chop tomatoes fine and strain1 add all other ingredients1 boil about two hours1 fill-glasses while hot and close up tight4 ,no4 #aad--;,,dill ,,pickles4 ,for ,about #ad ,pint ,glasses4 ,to #f qts4 of water1 add #b qts4 vinegar #a lb4 of salt #e cents worth of ,weinsteinsaeure 7tartaric acid7 ,pepper ,cloves ,allspice ,a good quantity of dill ,horse radish ,grape leaves ,bay-leaves ,preparation3 ,place a layer of cucumbers in a stone jar and sprinkle over some of the spices2 continue until all are used1 laying the dill and leaves between each layer4 ,put a tight1 well weighted cover over them4 ,no4 #aae--,,mustard ,,pickles4 ,for ,about #bj ,pint ,glasses4 #b qts4 green tomatoes #b qts4 small onions #b qts4 string beans #b heads cauliflower #bj small cucumbers #b cups sugar #a lb4 ,coleman's mustard #a tbsp4 turmeric #a gal4 vinegar ,preparation3 ,slice the tomatoes1 cut the cauliflower in small pieces1 and salt vegetables over night4 ,in the morning drain thoroughly4 ,mix mustard with vinegar4 ,when the vinegar boils1 put all in and boil one-half hour4 ,bottle while hot4 ,,sandwiches4 ,no4 #a--;,,egg ,,sandwiches4 ,preparation3 ,slice white or brown bread into thin slices4 ,spread with butter1 mayonnaise and finely chopped eggs2 press two slices together and trim into desired shapes4 ,this is a wonderful improvement over the ordinary rather tasteless sandwiches made with butter alone4 ,no4 #b--;,,celery ,,sandwiches4 ,preparation3 ,chop celery fine and add mayonnaise to taste4 ,spread on buttered bread and remove crusts4 ,cut in narrow strips and serve garnished with celery tips4 ,no4 #c--,,olive ,,sandwiches4 ,preparation3 ,mix cream cheese smooth with mayonnaise dressing1 add a dozen chopped olives and use as a filling for bread and butter sandwiches4 ,no4 #d--;,,chicken ,,sandwiches4 ,preparation3 ,made the same as veal sandwiches4 ,always remember to prepare the bread as for bread and butter sandwiches4 ,put finely chopped cucumbers on top4 ,no4 #e--,,veal ,,sandwiches4 ,preparation3 ,spread bread with butter and mayonnaise4 ,place a layer of chopped meat and a layer of chopped cucumbers or olives between the slices4 ,no4 #f--;,,egg ,,sandwiches4 ,preparation3 ,use hard-boiled eggs4 ,chop finely and mix with mayonnaise dressing4 ,to this may be added a finely chopped pickle1 a little ham1 sardines mashed to a paste or shredded lettuce4 ,spread on bread and butter sandwiches4 ,no4 #g--,,peanut ,,sandwiches4 ,preparation3 ,spread butter on bread and add peanut butter2 put a lettuce leaf between4 ,no4 #h--;,,corned ,,beef ,,sandwiches4 ,preparation3 ,chop cold corned beef to a fine paste2 mix with a little mayonnaise dressing4 ,beat the mixture until smooth and well blended and spread evenly on buttered bread4 ,,chapter #bd4 ,,the ,,menu4 ,family ,dinner4 ,a ,menu for one day in a ,month4 ,,january4 ,oxtail soup4 ,fried whitefish4 ,small potato balls4 ,head lettuce4 ,fillet with champignons4 ,asparagus4 ,riced potatoes4 ,mixed salad4 ,vanilla ice cream with hot chocolate dressing4 ,coffee and cake4 ,,february4 ,grape fruit4 ,chicken soup4 ,meat patties4 ,tongue ragout with dumplings and puff paste scallops4 ,tomato salad with boiled mayonnaise dressing4 ,rabbit roast with apple sauce and red cabbage4 ,orange cream4 ,coffee4 ,,march4 ,oyster soup4 ,fine ragout in shells4 ,asparagus with tongue4 ,lamb crown roast with turnips and mashed potatoes4 ,chocolate pudding with vanilla sauce4 ,coffee4 ,,april4 ,bouillon in cups4 ,bread sticks4 ,fish in red wine sauce4 ,fried potatoes4 ,chicken salad4 ,fillet beefsteak with sliced goose liver4 ,macaroni with tomato sauce4 ,cold rice pudding with peaches and whipped cream4 ,,may4 ,vegetable soup4 ,lamb roast4 ,stuffed potatoes4 ,spinage4 ,green asparagus with salmon4 ,fried pigeons with gooseberry jam4 ,cheese1 tart and coffee4 ,,june4 ,tomato soup4 ,ham noodles4 ,roast beef with fried potatoes and cauliflower4 ,asparagus salad4 ,strawberry ice with macaroons4 ,bread and butter and cheese4 ,coffee4 ,,july4 ,bouillon with marrow dumplings4 ,fish ragout in shells4 ,baked ham with ,burgundy sauce4 ,stuffed tomatoes4 ,potato chips4 ,red farina pudding with cream4 ,coffee4 ,,august4 ,green pea soup4 ,lobster with remoulade sauce4 ,veal chops with apple sauce4 ,head lettuce4 ,broiled spring chicken4 ,fried potatoes4 ,fruit salad4 ,coffee and cake or tart4 ,,september4 ,bouillon with egg sponge dumplings4 ,chicken fricassee with dumplings and puff paste scallops4 ,hamburg steak with green beans and creamed potatoes4 ,champignon salad4 ,chocolate cream4 ,bread and butter4 ,cheese4 ,coffee4 ,,october4 ,brown bouillon with rice pudding4 ,lobster ragout in shells4 ,fried duck with cranberries and baked cauliflower4 ,mixed salad4 ,strawberry cream with almond heaps4 ,,november4 ,green corn soup4 ,duck ragout4 ,lamb cutlet with kohlrabi4 ,potato pudding4 ,mixed jam or marmalade4 ,apple strudel4 ,,december4 ,fish soup4 ,roasted chestnuts with sliced goose liver4 ,turkey with jam and potatoes4 ,mixed salad4 ,plum pudding with vanilla sauce4 ,a ,,fine ,,supper ,,or ,,breakfast4 ,a ,menu for each ,season4 ,,january to ,,march4 ,bouillon with cheese wafers4 ,lobster with remoulade sauce4 ,caviar on toast4 ,mutton chops with chestnut puree4 ,truffle salad4 ,spring chicken with jam4 ,tutti-,frutti ice4 ,,april to ,,june4 ,crab soup4 ,asparagus and cutlets4 ,pigeons and salad4 ,strawberry cream and cake4 ,,july to ,,september4 ,bouillon in cups with bread sticks4 ,fish with ,bearnaise dressing4 ,small potato balls4 ,sweetbread ragout with peas4 ,venison4 ,tomato salad4 ,fine wine ice cream4 ,,october to ,,december4 ,grape fruit4 ,oysters4 ,fillets of sole with mushroom sauce4 ,turkey with apple sauce4 ,mixed salad4 ,chocolate ice4 ,,fine ,,dinner4 ,a ,menu for ,each ,season4 ,,january to ,,march4 ,asparagus soup1 meat patties4 ,venison with jam4 ,trout with horse radish and mustard butter4 ,pineapple ice4 ,young roast goose with small potato balls4 ,partridge with cucumber and tomato salad4 ,asparagus with creamed butter4 ,strawberry cream with almond heaps4 ,crackers4 ,butter4 ,various kinds of cheese4 ,coffee4 ,,april to ,,june4 ,vegetable soup4 ,timbale of crabs with herb sauce4 ,lamb roast with champignons4 ,whitefish with beaten egg sauce4 ,chicken souffle with puff paste scallops4 ,venison with vegetable salad4 ,asparagus with tongue4 ,strawberries and vanilla ice cream4 ,coffee4 ,fruit4 ,,july to ,,september4 ,crawfish soup4 ,chicken patties with lobster1 mayonnaise dressing4 ,saddle of veal garnished with beef tongue and riced potatoes4 ,broiled spring chicken with ,bearnaise dressing4 ,champignons and stuffed tomatoes4 ,salmon with cucumber salad and browned butter4 ,baked sweetbreads with toast4 ,snipe with jam4 ,truffle and artichoke salad4 ,cold rice pudding with peaches and whipped cream4 ,coffee4 ,,october to ,,december4 ,turtle soup4 ,caviar pie4 ,venison with artichokes1 garnished with goose liver and ,madeira sauce4 ,fine fish with small potato balls4 ,brown champignons4 ,crawfish4 ,turkey with cranberries1 salad4 ,chocolate ice with cake4 ,a ,,large ,,buffet4 ,for #cj ,persons4 #a salmon with lobsters and mayonnaise dressing #a venison roast #a roast beef #a saddle of veal or veal roast #a ham #a chicken1 asparagus and crawfish jelly with herb sauce #b chicken pies with champignons #a macaroni pudding with tomato sauce #a goose liver pie garnished with aspic ,fine fish salad ,lobster salad #b dishes of vegetables1 7asparagus1 peas1 morels with crab tails7 #ab deviled eggs #f qts4 assorted ices #b wine jellies with fruit #d portions of cake ,,every ,,day ,,dinner4 ,no4 #a4 ,soup with mushrooms4 ,roast stuffed chicken4 ,potatoes4 ,apple sauce4 ,orange cream4 ,no4 #b4 ,bread soup4 ,boiled fish with beaten egg gravy4 ,small potato balls4 ,head lettuce4 ,filled pancakes4 ,no4 #c4 ,bouillon with rice4 ,veal roast1 sauerkraut4 ,mashed potatoes4 ,chocolate pudding with vanilla sauce4 ,no4 #d4 ,pea soup4 ,hamburg steak1 spinage4 ,stuffed potatoes4 ,lemon souffle4 ,no4 #e4 ,marrow dumpling soup4 ,lamb crown roast with cauliflower4 ,potatoes4 ,apple strudel4 ,no4 #f4 ,tomato soup4 ,meat pie with rice4 ,tomato salad4 ,omelet4 ,no4 #g4 ,pea soup4 ,roast beef4 ,stuffed tomatoes4 ,fried potatoes4 ,vanilla ice cream4 ,no4 #h4 ,wine soup4 ,fish in red wine sauce1 potatoes4 ,macaroni with tomato sauce4 ,apple sauce with cake4 ,no4 #i4 ,soup with bread sticks4 ,stuffed duck4 ,red cabbage4 ,potato pudding4 ,strawberry ice cream4 ,no4 #aj4 ,asparagus soup4 ,chicken pie with cold slaw4 ,potatoes4 ,apple strudel4 ,no4 #aa4 ,vegetable soup4 ,veal chops4 ,kohlrabi4 ,mashed potatoes4 ,stuffed apples with rice pudding4 ,no4 #ab4 ,oyster soup4 ,goose stuffed with chestnuts4 ,cranberries4 ,potatoes4 ,vanilla ice cream with hot chocolate sauce4 ,no4 #ac4 ,potato soup4 ,mock rabbit4 ,mashed potatoes4 ,green beans4 ,wine jelly4 ,no4 #ad4 ,blueberry soup4 ,chicken fricassee with rice and potatoes4 ,potato pancakes with apple sauce4 ,no4 #ae4 ,red wine soup4 ,stuffed lamb crown roast4 ,turnips4 ,mashed potatoes4 ,rice pudding with cherry syrup4 ,no4 #af4 ,cauliflower soup4 ,fried sausage4 ,beets4 ,potatoes4 ,bread pudding with cream4 ,no4 #ag4 ,lentil soup with ,wieners4 ,fried fish4 ,head lettuce4 ,fried potatoes4 ,filled omelet4 ,no4 #ah4 ,bouillon with farina dumplings4 ,stuffed veal breast4 ,asparagus4 ,stuffed potatoes4 ,coffee with thousand puff tart4 ,no4 #ai4 ,bean soup4 ,stuffed cabbage head4 ,potatoes with cracker sauce4 ,apple fritters4 ,no4 #bj4 ,celery soup4 ,sour roast4 ,potato dumplings4 ,noodles4 ,fruit salad with whipped cream4 ,,chapter #be4 ,,cookery ,,for ,,invalids4 ,while the directions found throughout this book will be generally adequate for the preparation of food for invalids or convalescents1 always carefully regulating and limiting the quantities of fats1 spices1 condiments1 etc41 used1 it is nevertheless deemed best to add a separate chapter especially devoted to the enumeration of recipes and directions intended for the sickroom4 ,a majority of the sick and invalids1 are usually nervous and irritable1 and as it is quite essential that they receive the food prepared for them with all possible readiness and pleasure1 it becomes necessary that the manner of presenting the meals to them should obtain great attention2 even this detail1 if properly carried out1 being of assistance to the physician in successfully handling the case4 ,invalids should seldom be consulted regarding their wishes as to food2 as a usual thing they are quite unable to make a decision1 or at the moment they lack the desire to determine upon anything they would like to eat1 and yet it is often observable that properly prepared and appetizingly served dishes are eagerly received by them4 ,all the ingredients used in the preparation of dishes for invalids must be faultlessly good4 ,meats1 fish1 poultry1 vegetables and fruits must be absolutely fresh and untainted4 ,the natural fats of flesh foods should not be used1 and the very best butter only must be taken when preparing food for invalids4 ,water for cold beverages must always be boiled and artificially cooled4 ,meals should never be prepared in the sickroom1 because the air becomes vitiated1 the noise and activity inseparable from the work itself is annoying to the patient1 and is apt to diminish whatever appetite he may happen to have4 ,never bring more victuals into the sickroom than are necessary to supply present needs1 because the air in the room and the exhalations from the patient act deleteriously upon the food1 and may prove dangerous4 ,all cooking utensils1 particularly in cases of contagious and severe illness1 should be used for that patient only2 the most scrupulous cleanliness must1 it is perhaps needless to say1 always be observed4 ,the quality of many dishes is impaired when they are cooked in utensils too large for the purpose4 ,sick people are usually very sensitive in their taste1 and the slightest taint in an article of food prepared for them will at once destroy all desire for it4 ,the utensils should1 as much as possible1 consist of small earthenware and enameled pots1 kettles1 pans1 spiders1 etc42 a small bouillon pot with tightly-fitting cover should also be provided4 ,the dishes in which the food is served should be adapted to the small portions given1 because neatness in everything connected with giving invalids their sustenance is certain to sharpen the appetite2 furthermore1 the victuals are likely to cool too rapidly when contained in large receptacles4 ,for invalids who can only take their food and beverages slowly1 vessels provided with hot water heaters are the best4 ,no4 #a--,,strong ,,beef ,,tea4 ,ingredients for #a pint4 lb4 lean beef lb4 breast of veal #a old pigeon #a qt4 of water #a tsp4 of salt ,small piece of carrot ,preparation3 ,cut the beef and veal into small pieces1 clean the pigeon carefully1 remove the breast and cut up into small pieces1 crush drumsticks and bones1 put everything into a very clean kettle1 pour over the required quantity of cold water and set aside for one hour2 then add salt and carrot1 and cook slowly for #c hours1 rub through a very fine sieve1 take off the fat and pour the soup carefully from the settlings4 ,this bouillon can be served in cups1 or be used in any kind of soup1 as desired4 ,no4 #b--,,weak ,,veal ,,bouillon4 ,ingredients for #a pint4 lb4 breast of veal #a qt4 of water #a small carrot #a tsp4 of salt ,preparation3 ,wash the veal1 cut into very small pieces1 put it into the cold water and boil very slowly for #b hours with the carrot and #a teaspoonful of salt1 then pass through a sieve and use in soups as desired4 ,no4 #c--;,,beef ,,bouillon4 ,ingredients for #a pint4 #a lbs4 of lean beef #a qt4 of water #a tsp4 of salt small carrot ,preparation3 ,cut the beef into dice1 put them into the required quantity of cold water1 add carrot and salt and boil in a small covered kettle or double boiler for #c hours2 pour through a sieve and remove all of the fat4 ,this bouillon may be mixed with the yolk of #a egg and served in cups4 ,no4 #d--;,,beef ,,tea4 ,ingredients for cup4 lb4 fresh beef steak pt4 boiled water1 cold #aaj tsp4 of salt ,preparation3 ,chop the meat1 put into a fruit jar together with the water and salt1 close top lightly1 put in a kettle with water1 cover and boil very slowly for #b hours1 then pour the tea through a fine sieve4 ,administer a teaspoonful at a time4 ,beef tea must be freshly prepared every day4 ,no4 #e--;,,beef ,,tea ,,with ,,cognac4 ,ingredients and preparation same as in ,no4 #d4 ,add #a tablespoonful of cognac to the beef tea2 the beverage must be served cold4 ,no4 #f--,,poultry ,,bouillon4 ,ingredients for #a quart4 #a chicken1 either young or old #b qts4 of water #a tsp4 of salt ,a piece of carrot ,preparation3 ,clean chicken carefully1 remove breast and cut it into small pieces4 ,chop drumsticks and bones1 put into the water together with carrot and salt1 boil very slowly for #b hours and strain through a fine sieve4 ,the pieces of the breast are added to the bouillon at the last hour of the boiling1 and the cooking finished over a very slow fire4 ,the bouillon is served with the meat in it4 ,no4 #g--,,pigeon ,,or ,,partridge ,,bouillon4 ,prepare same as in ,no4 #f4 ,no4 #h--,,lamb ,,bouillon4 ,ingredients for #a pint4 #b qts4 of water #a lb4 of lamb's trotters lb4 of lean mutton #a tsp4 of salt ,preparation3 ,the lamb's trotters are carefully cleaned1 and then chopped into small pieces2 the meat is cut up very fine1 salt added and boiled slowly in a small1 tightly covered kettle for #c hours4 ,strain through a fine sieve and take off the fat carefully4 ,this bouillon can be used for rice or barley soups4 ,no4 #i--;,,bouillon ,,of ,,game4 ,ingredients for #a pint4 #a lbs4 of fresh game lb4 of bones #a small fresh tomato #a tsp4 of salt #a tsp4 of finely chopped celery #a qts4 of water ,preparation3 ,the meat is cut into small pieces and the bones crushed1 put into a small1 tightly covered kettle with the tomato1 celery1 salt and water and boiled very slowly for #b hours2 it may also be cooked for #c hours in a slow oven4 ,no4 #aj--,,noodle ,,or ,,grits ,,soup ,,made ,,of ,,clear ,,bouillon4 ,ingredients for #a pint4 ,bouillon made as in ,no4 #c4 cup of finely1 cut noodles #a pt4 of bouillon #c tbsps4 of grits ,preparation3 ,slowly boil the noodles or the grits in the hot bouillon for #ae minutes4 ,before adding the grits to the bouillon1 rinse same in cold water1 stir it in #d tablespoonfuls of the bouillon1 then put it into the rest of the bouillon and boil4 ,no4 #aa--,,sago ,,soup ,,with ,,game ,,bouillon4 ,ingredients for #a pint4 ,game bouillon as in ,no4 #i #a-c tbsps4 of sherry cupful of ,french sago ,preparation3 ,mix the sherry with the sago1 add the hot bouillon and boil for #ab minutes4 ,no4 #ab--,,roll ,,soup ,,with ,,bouillon4 ,ingredients for #a pint4 ,bouillon as in ,no4 #a1 #b1 #c or #f cup of grated wheat flour rolls #a tsp4 of butter ,yolk of #a egg #a tsp4 of cream ,preparation3 ,rolls must be stale1 grate them1 heat with the butter on the stove1 but do not get them yellow or brown in color1 then add the bouillon and boil slowly for #bj minutes4 ,stir yolk of egg and the cream into the soup and rub through a sieve4 ,no4 #ac--;,,barley ,,gruel4 ,ingredients for #a pint4 cup of barley ,bouillon as in ,no4 #a1 #b1 #c1 #f or #h pt4 of water ,preparation3 ,rinse the barley with #a cupful of boiling water1 put over the fire in pint of water and boil slowly for #a hours2 then add the bouillon1 and boil slowly for another hour1 rub through a sieve1 heat again and serve4 ,remarks3 ,the yolk of an egg may be stirred into this soup4 ,no4 #ad--,,rice ,,gruel4 ,bouillon according to ,no4 #a1 #b1 #c1 #f or #h pt4 of water cupful of rice ,preparation3 ,same as ,no4 #ac1 ,barley ,gruel4 ,no4 #ae--;,,barley ,,soup ,,with ,,sweetbreads ,,and ,,asparagus4 ,ingredients for #a pint4 ,yolk of an egg ,bouillon according to ,no4 #a1 #b1 #c or #f cup of rice #a tsp4 of butter #d tbsps4 of sweetbreads cut in small pieces #a tbsp4 of flour cup of asparagus cut in small pieces #a pts4 of water ,preparation3 ,put the rice on the stove with #a cup of cold water1 heat it and strain and add the required quantity of water4 ,boil slowly for #a hour1 add bouillon1 then boil for another hour4 ,during this time1 boil the asparagus in a small quantity of salt water until tender2 the sweetbreads should also simmer in salt water for about #e minutes4 ,strain the soup1 add the asparagus and sweetbreads1 stir the yolk of an egg with some asparagus liquor until smooth1 heat the soup again and stir into it the yolk of the egg4 ,no4 #af--,,plain ,,barley ,,gruel4 ,ingredients for #a pint4 ,preparation and ingredients same as in ,no4 #ae1 but instead of rice use pearl barley4 ,no4 #ag--;,,chicken ,,puree ,,soup4 ,ingredients for #a pint4 ,chicken bouillon according to ,no4 #f lb4 of stewed breast of chicken #a tsp4 of cream cup of roll crumbs ,preparation3 ,boil the roll crumbs in the bouillon for #aj minutes2 chop the breast of chicken very fine1 rub through a sieve and add cup of soup into which #a tablespoonful of cream has been stirred1 stir into the soup and let it come to a boil2 serve immediately4 ,no4 #ah--,,veal ,,puree ,,soup4 ,ingredients for #a pint4 ,ingredients and preparation the same as in ,no4 #ag1 but instead of the meat of a chicken and chicken bouillon take veal1 and bouillon according to ,no4 #a or #b4 ,no4 #ai--,,pigeon ,,or ,,partridge ,,puree ,,soup4 ,ingredients and preparation the same as in ,no4 #ag1 but instead of the meat of a chicken and chicken bouillon1 take pigeon or partridge puree and bouillon2 cook as explained in ,no4 #f4 ,no4 #bj--,,plain ,,soup ,,for ,,invalids4 ,ingredients for #a plateful4 lb4 of potatoes1 scant #a pt4 of water tsp4 of salt #a tsp4 of butter ,yolk of #a egg ,preparation3 ,peel and wash potatoes and cut them into small pieces1 boil until done1 rub through a fine sieve1 add salt1 butter and the yolk of an egg1 heat the soup quickly1 stirring vigorously all the time and serve at once4 ,no4 #ba--,,thin ,,rice ,,soup4 ,ingredients for #a plateful4 cupful of rice #a pt4 of water #a pinch of salt #b tbsps4 of sugar #a tbsp4 of lemon juice ,preparation3 ,put the rice over the fire in cold water1 when the water is hot pour it off1 then boil the rice in #a pint of water until it is well done and add salt1 sugar and lemon juice4 ,no4 #bb--,,pearl ,,barley ,,soup4 ,ingredients for #a plateful4 cupful of pearl barley #a tsp4 of butter #a pint of water tsp4 extract of beef #a pinch of salt ,preparation according to ,chapter #a1 ,no4 #cb1 ,soups4 ,no4 #bc--,,rye ,,bread ,,soup4 ,ingredients for #a plateful4 cupful of grated rye bread pt4 of water pt4 of boiling milk #b tbsps4 of sugar #a pinch of salt ,yolk of an egg #b tbsps4 of cream ,preparation3 ,heat the bread crumbs in a clean spider until crisp1 pour over them the required quantity of water1 and let it stand to one side of the hot stove for #a hour1 but do not boil2 add the hot milk1 salt1 sugar and the yolk of the egg and pass the soup through a sieve4 ,no4 #bd--;,,fruit ,,soup4 ,blueberry1 ,cherry1 ,raspberry or ,strawberry ,soups4 ,ingredients for #a pint4 lb4 of fruit #a pts4 of water cupful of sugar tbsp4 of lemon juice #a tbsp4 of corn starch ,preparation3 ,prepare and wash the fruit thoroughly and crush it with a potato masher1 add the water and boil the soup for half an hour1 put in sugar1 lemon juice and corn starch stirred up with a tablespoonful of water1 then boil the soup until it is quite smooth4 ,no4#be--,,red ,,wine ,,soup4 ,preparation is designated in ,chapter #a1 ,no4 #bi1 ,soups2 take only of the quantities given4 ,no4 #bf--,,rye ,,flour ,,soup ,,and ,,milk ,,soup4 ,are described in ,chapter #a1 ,nos4 #ec and #ed4 ,no4 #bg--,,meat ,,puree ,,for ,,the ,,seriously ,,ill ,no4 #a4 ,quantity for #a ,person4 lb4 of veal or beef roast1 medium well done #b yolks of eggs #a pinch of salt1 if necessary #e tbsps4 of stock from the roast ,preparation3 ,chop the meat very finely1 pass through a sieve on a porcelain dish1 stir with the yolks of eggs and the stock1 from which all fat has been removed1 then put in a double boiler1 and boil until quite thick1 stirring occasionally4 ,no4 #bh--,,puree ,,of ,,game ,,roast4 ,for a ,seriously ,ill ,patient4 ,quantity for #a ,person4 #a tbsp4 of red wine #c tbsps4 of bouillon or stock lb4 game roast ,yolk of an egg #a tbsp4 of ,madeira ,preparation3 ,chop the meat very fine1 rub through a sieve1 and heat in a small porcelain dish with the ,madeira1 red wine1 meat stock and yolk of egg in a double boiler1 stirring until it thickens4 ,no4 #bi--,,minced ,,beef1 ,,veal ,,or ,,lamb ,,steak4 ,quantity for #a ,person4 lb4 of good meat1 free from bones or fat tsp4 of salt #a tbsp4 of butter ,yolk of an egg ,for the ,gravy4 tsp4 of extract of meat #a drop of extract of lemon ,yolk of an egg pt4 of bouillon or water #a tsp4 of cream ,preparation3 ,chop the meat very finely and rub it through a fine sieve1 stir into it the yolk of an egg and the salt1 form into a steak about an inch thick1 which is fried with brown butter in a small pan for about #e minutes1 turning frequently1 then serve on a hot plate4 ,yolk of an egg1 extract of meat1 lemon juice1 cream and bouillon are stirred in a double boiler1 boiled until thick and this gravy poured over the steak4 ,no4 #cj--;,,fried ,,calf',s ,,brain4 ,quantity for #a ,person4 of a calf's brain ,yolk of an egg #a tbsps4 of milk #a tbsp4 of flour ,white of #a egg #a pinch of salt #a tbsp4 of sugar ,preparation3 ,rinse the calf's brain and then pour hot water over it2 drain off the water and remove all veins or blood vessels1 then cut up the brain into small pieces4 ,stir together yolk of egg1 milk1 flour and salt1 add the brain and the beaten white of egg4 ,this mixture is fried in the butter in two pancakes1 and served on a hot dish with a little spinage4 ,no4 #ca--;,,calf',s ,,tongue4 ,quantity for #a ,person4 #a calf's tongue #a pts4 of water tsp4 of lemon juice tsp4 of extract of meat #a tsp4 of flour #a tbsp4 of ,madeira1 if permitted by physician ,preparation3 ,clean the tongue and boil slowly in the water for #a hours until tender1 then remove the skin and all fat4 ,after this1 stew the tongue1 gradually adding the bouillon which should be boiled down by this time to of a pint1 also add the lemon juice1 extract of beef and flour1 which has been stirred with #b tablespoonfuls of cold bouillon and the ,madeira1 then stew the tongue for half an hour4 ,it must be very tender when given to the invalid4 ,tongue and gravy should be served together4 ,no4 #cb--;,,breast ,,of ,,chicken ,,with ,,white ,,gravy4 ,quantity for #a ,person4 #a young chicken1 weighing about #a lbs4 #a qt4 of bouillon #a tsp4 of salt ,for the ,gravy4 #a tbsp4 of butter ,yolks of #b eggs #a pinch of salt #a tbsp4 of white wine or tbsp4 of lemon juice ,preparation3 ,clean the chicken carefully and stew slowly in a small kettle for a little while1 then pour enough hot water over it to just cover2 add a little salt1 put cover on tightly and cook slowly for hour4 ,yolk of egg1 white wine or lemon juice1 and cup of chicken bouillon are stirred in double boiler until thick4 ,the chicken is taken out and its breast cut away1 skin removed and then served on a hot plate with the hot gravy poured over it4 ,if permitted by the physician1 serve a few asparagus tips with it4 ,no4 #cc--;,,breast ,,of ,,pigeon ,,with ,,white ,,gravy4 ,quantity for #a ,person4 ,ingredients and preparation same as for ,no4 #cb1 but instead of a chicken take a young pigeon4 ,no4 #cd--;,,breast ,,of ,,partridge ,,with ,,madeira ,,sauce4 ,quantity for #a ,person4 ,preparation same as in ,no4 #cb2 use #b tablespoonfuls of ,madeira and teaspoonful of meat extract for the gravy4 ,no4 #ce--,,raw ,,ham ,,with ,,egg4 ,quantity for #a ,person4 lb4 of raw ham ,yolks of #b eggs #a tsp4 of butter ,preparation3 ,rub the lean ham through a sieve1 mix with butter and the yolks of eggs1 and then heat in a double boiler1 stirring constantly4 ,serve with wheat bread toast4 ,no4 #cf--;,,fish ,,for ,,invalids4 ,broiled fish for #a ,person4 lb4 of fish ,preparation is given in ,chapter #h1 ,no4 #h4 ,however1 skin and bones are carefully removed1 and a trifle of egg or butter sauce is served with it4 ,no4 #cg--;,,fish ,,cutlet4 ,quantity for #a ,person4 lb4 of fish of a roll #a tbsp4 of butter ,yolks of #b eggs #a tsp4 of salt tsp4 of finely chopped parsley #a tsp4 of lemon juice cupful of roll crumbs ,preparation3 ,chop up the fish1 remove skin and bones1 mix well with yolks of eggs1 salt and soaked roll4 ,form #b cutlets1 dredge with crumbs and bake in the butter slowly for #h minutes4 ,add some parsley and lemon juice to the butter4 ,no4 #ch--,,vegetables ,,for ,,invalids4 ,cauliflower1 scorzonera1 spinage1 purees of young carrots1 artichokes1 green peas1 and macaroni may also be served to invalids4 ,these vegetables are listed in ,chapter #ab2 prepare them as there described1 but for #a person take only one-sixth the quantity of ingredients specified in those recipes4 ,sweet ,dishes for ,invalids4 ,no4 #ci--,,rice ,,in ,,milk4 ,quantity for #a ,person4 cupful of good rice pt4 of milk #a pinch of salt #a tbsp4 of sugar ,preparation3 ,heat the rice twice in cold water1 pour off the water1 add salt and milk and boil in a double boiler until very tender4 ,sprinkle the sugar over the rice when serving4 ,remarks3 ,if desired1 the yolk of an egg can be stirred into this dish4 ,no4 #dj--,,milk ,,jelly4 ,quantity for #a ,person4 pt4 of thin cream cupful of sugar grated lemon rind #b layers or #a tsp4 of gelatine dissolved in #e tbsps4 of water pt4 of ,madeira #a tsp4 of lemon juice ,preparation3 ,the cream1 sugar and lemon juice are boiled together1 then add the dissolved gelatine and let it cool4 ,add the wine and the lemon juice1 fill into glasses and let it get stiff4 ,no4 #da--;,,chocolate ,,cream ,,with ,,red ,,wine4 ,quantity for #a ,person4 lb4 of chocolate pt4 of red wine cupful of sugar cupful of water #c layers or #a tsp4 of white gelatine ,whites of #b eggs tsp4 of vanilla ,preparation3 ,chocolate and sugar are dissolved in the red wine1 and the gelatine in the cupful of water2 pass the chocolate and gelatine through a sieve1 and mix4 ,beat the whites of eggs to a stiff froth1 and quickly add to the first mixture1 spread a drop of good oil over the bottom of a mold1 sprinkle with a teaspoonful of sugar1 fill in the cream1 and when stiff1 turn it out4 ,no4 #db--,,rhubarb ,,jelly4 ,quantity for #a ,person4 lb4 of rhubarb pt4 of water lb4 of sugar #b layers or #a tsp4 of gelatine pt4 of cream ,preparation3 ,rinse the rhubarb carefully and cut it into small pieces1 then boil in the water with the sugar until tender1 and rub through a sieve4 ,when this is cool1 dissolve the gelatine in it1 mix in the cream1 and then heat the mixture1 stirring constantly4 ,oil the mold with a drop of oil and sprinkle it with a teaspoonful of sugar1 fill in the jelly and after it stiffens1 turn it out4 ,no4 #dc--,,rice ,,with ,,red ,,wine4 ,quantity for #a ,person4 cupful of rice pt4 of red wine #a small stick of cinnamon #a pinch of salt cupful of sugar ,preparation3 ,bring the rice to boil in #a cupful of water1 drain1 then take another cupful of water and boil the rice until it is about half done2 add the wine1 cinnamon1 salt and sugar and boil the rice until quite tender1 shaking frequently4 ,rinse a mold with a little wine1 sprinkle with sugar1 fill in the rice and turn it out when cold4 ,serve with a little cream as a sauce4 ,no4 #dd--;,,baked ,,apples4 ,quantity for #a ,person4 #b medium-sized sweet-sour apples #b tbsps4 of sugar #d tbsps4 of water ,preparation3 ,take the cores out of the apples very carefully1 leaving the bottom intact to hold the filling1 which is made of the sugar and water2 bake the apples in the oven for hour4 ,no4 #de--;,,egg ,,foam4 ,quantity for #a ,person4 ,white of an egg #a tbsp4 of cream #a tbsp4 of ,california brandy #a tsps4 of sugar ,preparation3 ,beat the white of an egg to a stiff foam1 gradually beat in the cream1 mix in the brandy and sugar and serve to the patient1 a spoonful at a time4 ,no4 #df--;,,beaten ,,egg4 ,quantity for #a ,person4 #a fresh egg #a pinch of salt ,preparation3 ,beat the egg with the salt in a tumbler until the glass is half full of foam4 ,the egg should be beaten in a well ventilated room only1 because the air in the room influences the nourishment served to the invalid4 ,no4 #dg--;,,beaten ,,yolk ,,of ,,egg4 ,quantity for #a ,person4 ,yolk of an egg #a tsp4 of powdered sugar ,preparation3 ,with a teaspoon beat the yolk of egg and the sugar in a tumbler for about #bj minutes and pour it into a clean glass1 or else wipe the first glass with a damp towel before using it to serve the egg4 ,remarks3 ,a tablespoonful of brandy or ,malaga or orange juice may be mixed with the egg1 if desired4 ,no4 #dh--,,red ,,wine ,,foam4 ,quantity for #a ,person4 pt4 of red wine #b eggs cupful of sugar #a tbsp4 of raspberry jelly ,preparation3 ,beat all ingredients to a froth over the fire with an egg beater2 serve in a tumbler4 ,no4 #di--;,,ice ,,cream4 ,ices1 for instance vanilla or chocolate ice cream can often be given to invalids without harm4 ,their preparation is given in ,chapter #ag4 ,no4 #ej--;,,fig ,,sauce4 ,quantity for #a ,person4 lb4 of figs pt4 of water wineglassful of ,malaga #a tbsp4 of sugar ,preparation3 ,rinse the figs and cut them into small pieces1 add the water1 and set them aside for #ab hours4 ,at the expiration of this time boil until very tender1 add the other ingredients1 rub through a sieve2 to those not seriously ill it can be served without straining4 ,no4 #ea--,,zwieback 7,,sweet ,,toast74 ,ingredients4 pt4 of milk and water #b cents yeast lb4 of flour lb4 of butter lb4 of sugar #b eggs #a pinch of salt ,preparation3 ,take #b parts of water and #a part of milk to make pint1 heat until lukewarm and dissolve the yeast in it2 the mixture is stirred to a smooth batter with part of the flour1 then let it rise in a warm place for about an hour4 ,butter1 sugar1 eggs1 salt and the remainder of the flour are mixed well and added to the yeast mixture4 ,wrap the dough in a cloth sprinkled with flour and set aside in a warm place over night2 the next day the dough is put into oblong bread pans1 and baked in a medium hot oven4 ,after the baking is done and cold1 cut it into strips that are of a uniform thickness of inch1 place them into a buttered pan and brown them slightly4 ,the ,zwieback can be sprinkled with sugar before browning4 ,no4 #eb--,,teas ,,prepared ,,from ,,various ,,medicinal ,,herbs4 ,camomile1 ,peppermint1 ,fennel1 ,elderberry ,blossoms1 ,basswood ,blossoms1 ,sage1 etc4 ,quantity for #a ,person4 #a tsp4 of tea pt4 of water ,preparation3 ,put the herbs into a porcelain jar1 pour the boiling water over them and after #e minutes strain through a sieve4 ,no4 #ec--,,lung ,,tea ,,with ,,malt ,,sugar4 ,quantity for #a ,person4 #a tbsp4 of lung tea pt4 of boiling water #a tbsp4 of malt sugar ,preparation3 ,cover all of the ingredients1 boil slowly for #e minutes and strain through a sieve4 ,no4 #ed--;,,iron ,,and ,,wine4 ,ingredients4 #a bottle of white wine #aaj lb4 of horse radish #abj lb4 of iron filings tsp4 of ginger ,preparation3 ,mix the ingredients and set aside for about #ab hours in a warm place1 strain through a sieve and fill into a bottle4 ,the iron filings must be rinsed in water before using4 ,take wineglassful twice every day4 ,as a remedy in anaemia or stomach troubles1 this preparation will be found efficacious4 ,no4 #ee--,,whey4 ,ingredients4 #a qt4 of milk #a tsps4 of lemon juice #b tbsps4 of sugar ,preparation3 ,put the lemon juice into the milk1 warm up slowly and when curdled1 pour through a thin cloth and sweeten with sugar4 ,no4 #ef--,,warm ,,milk ,,with ,,cognac4 ,quantity for #a tumblerful4 pt4 of milk ,rind of of a lemon ,yolk of an egg #b tbsps4 of sugar #c tbsps4 of cognac ,preparation3 ,warm the milk with the lemon rind1 pour through a sieve1 add the yolk of an egg1 sugar and cognac1 put on the stove and beat to a froth2 serve while hot4 ,no4 #eg--,,yolk ,,of ,,egg ,,and ,,wine4 ,ingredients4 ,yolk of an egg #c tbsps4 of sugar #b tbsps4 of ,tokay wine #a tbsp4 of cognac ,preparation3 ,beat the yolk of an egg and the sugar to a foam1 and mix with the ,tokay wine and the cognac4 ,no4 #eh--;,,cream ,,of ,,almonds ,,as ,a ,,beverage4 ,ingredients4 lb4 of sweet almonds #a qt4 of water or milk #aaj lb4 of sugar #a tbsp4 of orange-flower water ,preparation3 ,blanch the almonds and let them lie in cold water for #bd hours1 then crush them very finely and mix with the water or milk2 at the expiration of about #d hours1 pour through a fine cloth and mix with the sugar and the orange-flower water2 the latter can be omitted4 ,no4 #ei--,,milk ,,lemonade4 ,ingredients4 pt4 of water lb4 of sugar qt4 of milk #c tbsps4 of lemon juice pt4 of white wine ,preparation3 ,boil the water with the sugar1 add milk1 lemon juice and white wine1 bring the lemonade to a boil1 then pass through a fine sieve or cloth and set in a cold place4 ,no4 #fj--,,toast ,,and ,,water4 ,quantity for #a ,quart4 lb4 of rye bread #a qt4 of water #a tbsp4 of lemon juice4 #c tbsps4 of sugar #a pinch of salt ,preparation3 ,hold the bread over the fire with a toasting fork until thoroughly toasted1 cut into small cubes and pour boiling water over it4 ,when cool1 pour the water through a sieve and season with lemon juice and sugar4 ,no4 #fa--;,,barley ,,water4 ,ingredients4 lb4 of barley #a qt4 of water #a pinch of salt ,preparation3 ,rinse the barley carefully1 dry it thoroughly with a cloth and put it in the oven to roast4 ,grind the barley after it is roasted1 put it into the water and boil for #b hours until smooth and thick1 using an earthenware utensil for this purpose2 then rub through a fine sieve4 ,add a little sugar when serving4 ,can be mixed with any kind of wine or fruit juice4 ,no4 #fb--;,,apple ,,drink4 ,quantity for #a ,quart4 #a lbs4 of sweet-sour apples qt4 of water pt4 of white wine #a tbsp4 of lemon juice lb4 of sugar ,preparation3 ,clean away the bud-end of the apples1 cut the fruit into pieces and boil slowly in the quart of water until quite soft2 after cooking1 rub through a thin cloth1 add the white wine1 sugar and lemon juice4 ,serve this beverage either hot or cold4 ,no4 #fc--,,water ,,with ,,lemon ,,juice4 ,quantity for #a ,quart4 #a qt4 of water ,rind of #a lemon #a cupful of sugar #d tbsps4 of sherry wine ,preparation3 ,put the thinly pared rind of a lemon into boiling water and cover4 ,when cold1 pass through a sieve and mix into it the sugar and sherry4 ,the following ,recipe belongs under ,chapter #h and its an omission from page #aeb3 ,transcriber's ,note3 ,the recipe 8,no4 #fa--,,salmon ,,steak0 has been moved to the specified location4 ,,chapter #bf4 ,,miscellaneous4 ,treatment of ,burns4 ,meat ,carving4 ,carving of ,poultry in the ,kitchen4 ,time ,required for ,broiling1 or for ,frying in a ,pan with ,butter1 ,fat or ,both1 ,small ,cuts of ,meat4 ,time ,required for ,meats on the ,stove or in the ,oven4 ,roasting4 ,roasting in the ,pan ,frying4 ,broiling4 ,roasting in the ,oven4 ,flour4 ,yeast4 ,table of ,comparison4 ,,treatment ,,of ,,burns4 ,since it often happens that you burn yourself while cooking and baking1 ,i shall give some methods of treating the wounds4 ,there are various kinds of burns3 #a4 ,when the surface is burned and a burning pain sets in1 make cold water applications or compresses of raw grated potatoes or lime water4 #b4 ,when the burn causes swelling and blisters1 put on cotton batting dipped in olive oil or the following mixture3 equal parts of lime water and linseed oil and a little thymol4 ,shake it well before using4 #c4 ,when the heat has destroyed the lower skin and the epidermis rises in large blisters filled with a dark1 bloody fluid4 ,when the patient has fever and nervous symptoms4 #d4 ,when the skin is completely destroyed and black1 and the patient has fever4 ,as a remedy for the last two cases use a mixture of carbolic acid and water and apply it with cotton batting4 ,for healing use white vaseline1 #bj grams2 provence oil1 #aj grams2 glycerine1 #ej grams2 mix well and spread on the wounds4 ,,meat ,,carving4 ,in order to carve meat properly it is necessary to know something about the anatomy of meat1 muscles1 tendons and the skeleton4 ,the simplest carving is on meat without bones1 as beef steak and roast meat4 ,hold the meat with a large fork and cut across the grain or fiber in not too thin slices4 ,the knife must be held a little on the slant4 ,fricandeau of veal or fillet both have all the fibers running in the same direction1 so find out how they run and cut against the grain or across the fiber4 ,for roast beef without bones the same must be observed4 ,mark carefully that the vertebrae in the roast are chopped in two4 ,cut thin slices from the whole width of the roast1 fat and all1 and pour a little of the drippings over to make them juicy4 ,leg of veal1 mutton or game is carved on one side1 first beginning at the chump end of loin4 ,perpendicular and rather thick slices are carved4 ,the ,english way is to cut horizontal and very thin slices4 ,venison is carved in slanting slices to keep the larded pieces together4 ,in carving ham you begin at the middle and cut around the bone4 ,to carve a saddle of lamb or veal or other meat requires some skill4 ,hold the meat with the fork and make deep cuts along the backbone1 then place the knife in from below and shove it forward4 ,in this way you carve the meat from the ribs4 ,make slanting slices4 ,it is advisable to carve poultry in the kitchen4 ,,carving ,,of ,,poultry ,,in ,,the ,,kitchen4 ,when poultry is the main course you cut larger pieces than if it were served in ragout1 or with vegetables or as a side dish4 ,small birds1 like quail or larks are served whole on toast and are not carved4 ,partridges1 hazelhens1 spring chickens and pigeons are cut in half when they are the main course4 ,with a poultry shears they are cut lengthwise and the two halves placed together again and covered with a hot gravy4 ,when they are a side dish1 they are quartered and the backbones cut out4 ,when they are fried1 the breast is carved into #c parts4 ,turkeys1 ducks1 geese1 chickens1 pheasants and woodcocks when fried are carved in the same way4 ,the drumsticks or legs are cut around the hip joint and then the joint separated4 ,the wings with some breast meat are cut off4 ,the meat on the breast is carved from either side of the breastbone and cut into desirable pieces4 ,when serving1 place them together again to make the breast appear whole4 ,the legs are also cut into two or three pieces and replaced before serving4 ,,time ,,required ,,for ,,broiling1 ,,or ,,for ,,frying ,,in ,a ,,pan ,,with ,,butter1 ,,fat ,,or ,,both1 ,,small ,,cuts ,,of ,,meat4 ,time ,turn minutes4 times4 #a loin beef steak1 lb4 #f #d #a chopped beef steak1 lb4 #f #e #a round steak1 inch slices #b #b #a round steak1 #a inch slices #g #f #a veal steak from leg1 #a lb4 in inch slices #ab #f #a ,vienna schnitzel1 lb41 breaded #f #b #a breaded veal cutlet1 lb4 #f #b #a lamb chop1 lb4 #b #b #a breaded pork chop1 lb4 #h #d #a cutlet from leg of venison1 lb4 #d #d #a breaded oyster #a #a #a meat ball1 lb41 #a inch thick #f #d ,,time ,,required ,,for ,,meats ,,on ,,the ,,stove ,,or ,,in ,,the ,,oven4 ,pounds4 ,hours4 ,beef rib roast #d #a ,roast beef1 rolled #d #a ,pot roast #e #b ,sour roast 7,sauerbraten7 #e #b-c ,leg of veal #e #b ,filled breast of veal #d #a-b ,saddle of veal #d #a ,leg of lamb #c #a ,saddle of lamb #d #a ,young chicken #b ,young chicken #c-d ,older chicken #d #a ,young turkey #aj #b ,older turkey #aj #c ,young capon #e #a ,older capon #e #b ,ham #aj #d ,roast pork #e #c ,pork tenderloin #a #a squab filled 44 #a #a duck #e #b #a fat goose filled #aj #b-b #a young goose #h #a ,,roasting4 ,roasting means the rapid confining of the meat's juices by coagulating the albumen in the surface tissues1 the slow changing of the outer layers into a brown palatable crust1 dissolving of the natural fats of the meat1 changing the albumen gradually to a semi-fluid form and loosening and breaking up the fibers by steam generated in the mass of the meat4 ,roasting may be done on a stove in a pan1 or over the open fire on a spit1 or in an oven4 ,,roasting ,,in ,,the ,,pan--,,frying4 ,heat a clean pan1 put in the fat of the meat or butter and heat it2 the fat must be steaming and the butter have a light brown color before the meat is put into the pan4 ,fat and butter mixed may also be used4 ,beef steak1 veal1 mutton or pork chops1 liver1 pork or veal steak1 etc41 are cut into uniformly thick slices2 the time for frying is estimated according to the average weight of the pieces4 ,do not salt too soon as this will draw out the juice4 ,breading must be done immediately before frying1 otherwise the juices of the meat will be drawn out and the breading will not hold4 ,do not leave meat on boards1 as the juices will be absorbed by the wood2 it is better to put meat on china4 ,the pieces of meat1 the largest first are placed in the hot fat with a cake turner1 not with a fork1 and take note of the time when beginning4 ,never put so much meat into the pan at one time as to cool the fat and stop its sizzling4 ,after every three pieces stop long enough to give the fat a chance to heat up4 ,when several pieces1 of meat are in the pan1 they must be turned in the order in which they were put in1 baste frequently with the fat or butter in the pan and turn often4 ,when done1 the meat must be well browned but not hard on the outside1 and be reddish and tender inside4 ,stabbing the meat with a fork is not advisable for two reasons4 ,in the first place the juice will run out and the meat will be dry1 and then the meat will begin to stew in the juice and the temperature of the fat will be reduced1 the meat will not turn brown2 breaded meat loses the breading or this will be soft4 ,washed meat must be well dried with a clean cloth before breading4 ,when fried meat is pale and colorless1 it has been either fried in too low a temperature or was stabbed with a fork or was not well dried before frying4 ,,broiling4 ,flat pieces of meat only are suitable for broiling1 the fire must be a fairly hot one1 all coals aglowing4 ,the broiler is greased with a bit of bacon or suet and heated over the fire4 ,lay on the pounded slices of meat and as soon as the same begins to blister1 turn with a cake turner4 ,the meat must be rich and not too lean4 ,the meat is seasoned after broiling and hot butter may be poured over it before serving4 ,,roasting ,,in ,,the ,,oven4 ,in ,germany roasts made in the oven are preferred on account of the desired gravies4 ,roast beef1 fillet of beef1 mutton1 game and small birds require comparatively little time for roasting1 but a uniformly hot oven4 ,veal1 lamb1 turkey and goose roasts require a longer time but only a moderate heat4 ,for roasting use only meats from full-grown1 but not old1 animals4 ,the cellular walls of the muscle tissues must be still tender and filled with juice4 ,in older animals the tissues become harder and less juicy and such meat is better suited for stewing than for roasting4 ,meats for roasting should be #b to #c days old and ought to be slightly pounded4 ,,flour4 ,good nutritive flour has a yellowish tinge on account of the nutritive gluten contained therein2 flour must not be gray1 for this color denotes impurities4 ,the whiter the flour the larger is the proportion of starch and smaller the proportion of albuminous substances4 ,to test flour1 put some of it on a bluish white sheet of paper1 where color1 finish and grain can be distinguished4 ,the finest brands of flour have less albumen than others1 because this is distributed near the outer shell1 which is removed4 ,good flour possesses a certain degree of cohesiveness which can be observed when pressing some of it in the hand2 poor flour acts like dust4 ,flour made of grain not thoroughly seasoned is not well adapted for gravies and baking4 ,adulterations and mixtures of good and poor flour are easily detected in cooking and baking as the gravies are thinner and cakes are liable to fall4 ,to keep large quantities of flour1 the same must be placed high in a covered wooden box in an airy place1 so that the moisture of the floor and air which is deleterious1 may not affect it4 ,flour must turned and sifted often4 ,,yeast4 ,compressed yeast is the best to use2 it must be fresh and to obtain the best results in baking1 the same must have an odor of fine brandy or fruit and not smell cheesy or sour4 ,yeast must have a yellowish white color1 must be moist and break up in lumps1 not like dust4 ,to retain activity1 yeast must not be subjected to heat or great cold4 ,to obtain the best results in baking1 the yeast needs careful attention1 drafts must be avoided and the baking room must be warm4 ,,notice4 ,wherever the use of wine in recipes is prescribed and cannot be obtained1 take ,ginger ,ale4 ,weights and ,measures ,most ,commonly ,used in the ,art of ,cooking4 ,,europe ,,and ,,the ,,united ,,states4 ,,copyright #aibb1 ,,by ,c ,n4 ,,caspar ,,co 4 ,,milwaukee4 ,,wis4 ,note--,the ,metric ,system is used in all civilized countries except the ,united ,states and ,great ,britain and has also in the ,art of ,cooking great advantages compared with the out-of-date ,weights and ,measures used in the ,united ,states4 ,for practical purposes1 consider one kilogram #b ,pounds ,u4,s4 and one liter ,quart ,u4 ,s4 ,the following conversion tables present a practical selection of ,weights and ,measures most commonly used in ,europe and the ,united ,states4 ,the sign 99 means approximately4 #a ,kilogram 7kg47 #ajjj ,gram 99#b ,pounds 7,united ,states7 ,kilogram #ejj ,gram 99#a ,pound 7,united ,states7 #a ,german ,pound #ejj ,gram 99#a ,pound 7,united ,states7 #a ,liter 7l47 #a ,quart 7qt47 99#h ,jelly glasses 7medium7 ,liter #a ,pint 7pt47 #a ,deciliter 7dl47 #a ,gill 7gi47 ,vol4 of #a ,diam4 by #c in4 high4 ,,therefore3 #a ,kilogram or ,kilo 99#b ,pounds 7,united ,states7 #ejj ,gram 99#a ,pound 7,united ,states7 #bej ,gram 99 ,pound 7,united ,states7 #abe ,gram 99 ,pound 7,united ,states7 ,,popular ,,measures #b ,gram 99#a ,thimble full #d ,gram 99#a ,teaspoon struck ,rice1 ,farina1 ,barley #f ,gram 99#a ,teaspoon heaped ,starch1 ,sugar #be ,gram 99#a ,tablespoon struck #cj ,gram 99#a ,tablespoon heaped #ej to #fj ,gram butter 99#a ,tablespoon well-rounded 7,eidick size of an egg7 ,pound ,metric or ,unit4 ,states ,flour 99#b ,teacups 7small cups7 ,pound ,metric or ,unit4 ,states ,raisins ,almonds 99#a ,teacups #a ,german ,pound 7,metric7 99#a ,pound #a ,ounces 7,united ,states7 #a ,german ,pound 99#a ,u4 ,s4 ,pounds #a ,united ,states ,pound 99 ,german ,pounds #af ,ounces ,,gram ,,and ,,ounces ,,compared ,united ,states ,metric #a ,ounce #bh ,grams #b ,ounces #eg ,grams #c ,ounces #he ,grams #d ,ounces #aac ,grams #e ,ounces #adb ,grams #f ,ounces #agj ,grams #g ,ounces #aih ,grams #h ,ounces #bbg ,grams #i ,ounces #bee ,grams #aj ,ounces #bhc ,grams #aa ,ounces #cab ,grams #ab ,ounces #cdj ,grams #ac ,ounces #cfi ,grams #ad ,ounces #cig ,grams #ae ,ounces #dbe ,grams #af ,ounces #ded ,grams ,gram ,ounces ,dram #a #acb #b #aaf #a #c #ccb #a #d #ah #b #e #ecb #b #f #caf #c #g #gcb #c #h #ad #d #i #icb #d #aj #eaf #e ,kilogram ,pounds ,ounces #a #b #c #b #d #g #c #f #aj #d #h #ac #e #aa #aj #bb ,,weights 7old and new7 ,,used ,,particularly ,,in ,,southern ,,germany 7,,including ,,austria7 #a ,vienna ,pound #cb ,loth #a ,vienna ,pound #ef ,deka #efj ,gram #a ,vienna ,loth #ag ,gram #a ,vienna ,loth ,ounce #a ,deka 7,dekagram7 #aj ,gram #a ,deka 99 ,ounce #a ,kilogram 7kg47 #ajjj ,gram #b ,german ,pounds 7,metric7 #a ,vienna ,pounds #a ,vienna ,pound #efj ,gram #a ,german ,pounds #ejj ,gram 99#a ,pounds 7,united ,states7 #a ,german ,pound 7,metric7 #ejj ,gram ,vienna ,pounds 99#a ,united ,states ,pounds #a ,kilogram or ,kilo #ajj ,deka 7,dekagram7 #a ,liter 7l47 #aj ,deciliter #a ,deciliter 7dl47 #aj ,centiliter ,pint #a ,tablespoon struck #a ,centiliter #a ,deka 99#aj ,gram 99#ch ,ounces #f ,dram #a ,loth 99#ag ,gram 99#eh ,ounces #aj ,dram #a ,gram 99#acb ,ounce ,dram ,,gram ,,and ,,ounces ,,compared ,,old ,,metric ,united ,states ,loth ,deka ,gram ,gram ,lb4 ,ounces #a #a #g #ag #b #c #e #ce #a #c #e #b #eb #a #d #g #gj #b #e #h #g #hg #c #f #aj #e #aje #c #g #ab #b #abb #d #h #ad #adj #e #i #ae #g #aeg #e #aj #ag #e #age #f #aa #ai #a #aia #f #ab #ba #baj #g #ac #bb #g #bbg #h #ad #bd #e #bde #h #ae #bf #b #bfb #i #af #bh #bhj #aj #ag #bi #g #big #aj #ah #ca #e #cae #aa #ai #cc #b #ccb #aa #bj #ce #cej #ab #ba #cf #g #cfg #ac #bb #ch #e #che #ac #bc #dj #b #djb #ad #bd #db #dbj #ae #be #dc #g #dcg #ae #bf #de #e #dee #a #bg #dg #b #dgb #a #bh #di #dij #a #a #bi #ej #g #ejg #a #b #cj #eb #e #ebe #a #b #ca #ed #b #edb #a #c #cb #ef #efj #a #d ,,gram ,,and ,,ounces ,,compared ,u4,s4 ,metric ,ounces ,gram #d #g #aa #ad #ah #bb #be #a #bh ,,dry ,,measures ,,teaspoon and ,,tablespoon #a ,teaspoon ,sugar--heaped 99#a ,ounce #a ,tablespoon ,rice1 ,farina1 ,sugar1 ,flour1 ,starch heaped 99#a ,ounce #a ,tablespoon ,butter well-rounded 99#a ,ounces ,,cup ,,or ,,glass 7medium7 #a ,cup or ,glass 7medium7 ,sugar 99#a ,pound #b ,cup or ,glass 7medium7 ,sugar--pulverized 99#a ,pound #c ,cup or ,glass 7medium7 ,farina 99#a ,pound #c ,cup or ,glass 7medium7 ,flour 7wheat7 99#a ,pound #b ,cup or ,glass 7medium7 ,butter 99#a ,pound ,,pint #a ,pint ,sugar 99#a ,pound #a ,pint ,flour 7wheat7 99#a ,pound ,,united ,,states ,,measures #a ,gill 7gil47 ,pint #h cubic inches #j4acgf ,liter #a ,pint 7pt47 ,quart #cc cubic inches #j4eejf ,liter #a ,quart 7qt47 #b ,pints #fg cubic inches #a4ajab ,liter #a ,peck 7pk47 #h ,quarts #ecg cubic inches #h4haj ,liter #a ,bushel 7bu47 #d ,pecks #baej #gaf cubic inches #cf4cdgg ,liter #a ,gallon 7gal47 #bfh cubic inches ,,note3--,dry ,measures are about larger than liquid measures4 #a ,bushel #d ,pk42 #a ,bushel1 heaped #e ,pk42 #d ,bushel1 heaped #e ,bu41 struck ,,liquid ,,measures ,,united ,,states ,,measures #a ,gill 7gi47 ,pint #g #acb cu4 in4 #j4aahc ,liter #a ,pint 7pt47 ,quart #d ,gills #bh cu4 in4 #j4dgc ,liter #a ,quart 7qt47 #b ,pints #h ,gills #eg cu4 in4 #j4idf ,liter #a ,gallon 7gal47 #d ,quarts #h ,pints #bca cu4 in4 #c4ghe ,liter #a ,liter #aj ,deciliter #ajj ,centiliter #ajjj ,milliliter #a ,liter #j4ijh ,dry ,quart #a4jefg ,liquid ,quart #a ,dry ,quart #a ,liquid ,quart #a ,liquid ,quart ,dry ,quart ,,old ,,german ,,weights ,,and ,,measures 7,after #ahcd7 #a ,zollpfund 7,german ,pound7 #cj ,loth #ejj ,gram 99#ag ,ounces 99#a ,pound #a oz4 #a ,loth #aj ,quentchen #af4ff ,gram 99 ,ounce #a ,quentchen #a4ff ,gram 99#abj ,ounce #a ,quentchen #a ,thimblefull ,southern ,germany1 including ,austria #a ,vienna ,pound #cb ,loth #efj ,gram 99#a ,pound 7,u4,s47 #a ,loth 7,vienna7 #ag ,gram 99 ,ounce 7,u4,s47 #a ,vienna ,pound #ef ,deka #a ,deka 7,dekagram7 #aj ,gram #a ,neuloth #d ,vienna ,loth #g ,deka 99#b ,ounces 7,u4,s47 #a ,unze 7,german ,ounce7 #aaf ,german ,pound 7,metric7 99#aab ,troy ,pound 99#cj ,gram 99#a ,ounce 7,u4,s47 #a ,german ,pound 7,zollpfund7 ,vienna ,pound #a ,vienna ,pound #a ,german ,pound #a ,scheffel #af ,metzen 7,prussia1 ,saxony7 #f ,metzen 7,bavaria7 #ec liter 99#a ,bushels 7,u4,s47 #a ,metze 99#c ,liter #c ,quarts 7,u4,s47 #a ,mass #a ,quart1 ,quartier #aeaf ,liter #a ,quart 7,u4,s47 #a ,schoppen ,liter 99#a ,pint 7,u4,s47 #a ,nssel #a ,tpfchen ,kanne ,liter 99#a ,pint 7,u4,s47 ,,index4 ,page4 ,preface #c ,reliable ,weights and ,measures #d ,chapter #a1 ,nos4 #a-fh4 ,,soups4 ,no4 ,page4 ,apple ,soup #ej #ai ,asparagus ,soup with ,bouillon #ch #ae ,barley ,gruel ,soup #bf #ab ,barley ,gruel ,soup with ,bouillon #be #aa ,barley ,gruel ,soup with ,bouillon #bd #aa ,bean-,puree ,soup with ,crab or ,lobster ,butter #cd #ad ,bean ,soup with ,bouillon #cc #ah ,beer ,soup #di #ai ,bouillon #a-b #e ,bouillon made of ,roast ,bones or ,meat ,remnants #f #f ,bouillon #a-f #e ,bouillon of ,beef #e #e ,bouillon of ,meat ,extract #d #e ,bouillon ,rice ,soup with ,tomatoes #ba #aj ,bread ,sticks for ,bouillon #af #i ,butter-,dumpling ,soup #h #f ,buttermilk ,soup or ,sour ,milk ,soup #fg #be ,cauliflower ,soup with ,bouillon #ci #ae ,celery ,soup with ,milk #da #af ,cheese sticks for ,bouillon #ag #i ,cheese ,pastry #ah #i ,chicken ,bouillon to drink #ei #bb ,chicken ,soup #fb #bc ,chocolate ,soup #ee #ba ,cold ,rice ,soup with ,apples #bc #aa ,crawfish or ,crab ,soup with ,marrow ,dumplings or ,liver ,dumplings #eg #bb ,curdle ,soup #ad #h ,dumplings for ,bouillon1 ,marrow ,dumpling ,soup #g #f ,farina-,dumpling ,soup #ab #g ,farina ,soup with ,bouillon #cj #ac ,fish ,soup with ,fish ,dumplings #ef #ba ,flour ,dumplings #ai #aj ,flour ,soup 7,wheat7 #eb #bj ,fresh ,vegetable ,soup with ,bouillon #cg #ae ,green ,corn ,soup with ,bouillon #ca #ac ,lentil ,soup #cf #ad ,liver-,dumpling ,soup #i #g ,marrow ,strips for ,soup #ae #h ,meat-,dumpling ,soup #aj #g ,milk ,soup #ed #ba ,mock-,turtle ,soup #dd #ag ,oatmeal ,soup #cb #ac ,oxtail ,bouillon #c #e ,oyster ,soup #eh #bb ,oyster plant ,soup #fh #bf ,partridge ,soup #fc #bd ,pea ,soup with ,bouillon #ce #ad ,pigeon ,bouillon to drink #fj #bc ,pigeon ,soup #fa #bc ,potato ,soup #df #ah ,potato ,soup with ,bouillon #de #ah ,red ,wine ,soup #dh #ai ,red ,wine ,soup with ,sago #fe #bd ,rice ,soup with ,bouillon #bj #aj ,rice ,soup with ,milk #bb #aj ,rye ,bread ,soup #ea #bj ,rye ,flour ,soup #ec #bj ,sago ,soup with ,bouillon #bh #ab ,sago ,soup with ,red ,wine or ,raspberry ,juice #bi #ab ,sorrel ,soup with ,bouillon #dj #af ,sponge-,dumpling ,soup #aa #g ,stirred ,sponge ,dumplings #ac #h ,sweet ,barley ,gruel ,soup #bg #ab ,tomato ,soup #db #af ,tomato ,soup with ,milk #dc #ag ,tomato ,soup with ,small ,meat or ,potato ,dumplings #ff #be ,white ,wine ,soup #dg #ah ,wild ,game or ,poultry ,soup #fd #bd ,chapter #b1 ,nos4 #a-cf4 ,,beef4 ,no4 ,page4 ,beef ,cutlets of ,roast beef #ah #cf ,beef ,fillet ,beefsteak #d #bi ,beef ,fillet ,roast #c #bi ,beef ,fillet ,steaks with ,champignons and fried ,goose liver #e #cj ,beef ,gulash #af #ce ,beef ,hash #bj #cg ,beef ,pot ,roast #aa #cc ,beef ,roulade #ae #ce ,beef ,salad #bd #ch ,beef with ,onions #bb #cg ,boiled ,beef #ai #cf ,boiled ,beef ,slices fried with ,eggs and ,onions #bc #cg ,braised ,beef ,slices #ab #cc ,broiled ,steak of ,roast ,beef #f #cj ,chopped ,german ,steak or ,hamburg ,steak #h #ca ,chop ,suey #cf #dc ,corned ,beef #cj #dj ,corned ,beef for ,cooking #ca #dj ,cow ,udder #bi #dj ,croquettes #be #ch ,fillet ,beefsteak for ,breakfast #aj #cb ,fried ,beef ,liver with ,breakfast ,bacon #bh #ci ,hash with ,potatoes #ba #cg ,knigsberger ,klops #bg #ci ,meat ,pudding--,how to ,utilize ,roast ,beef ,roast beef with #b #bh ,rice ,covering ,meat ,pudding ,no4 #b #bf #ci ,pickled ,beef ,tongue #cc #da ,ragout of ,ox-,tongue #ce #db ,raw ,beefsteak a la ,tartare #i #cb ,roast ,beef #a #bh ,roasted ,rib ,piece #ac #cc ,smoked ,corned ,beef #cb #da ,smoked ,pickled or ,fresh ,beef for ,cooking and ,frying #cd #da ,sour ,roast #ad #cd ,steak from the ,beef ,round #g #ca ,steamed ,beef-,brisket #ag #ce ,chapter #c1 ,nos4 #a-db4 ,,veal4 ,no4 ,page4 ,breaded ,veal ,chops #bb #ee ,breaded ,veal ,cutlets #ai #ec ,breast of ,veal with ,beer #ab #ej ,calf's ,brains #ae #ea ,calf's ,head ,ragout #ac #ej ,calf's ,tongue #ad #ea ,chopped ,veal ,cutlets #ba #ed ,croquettes from ,veal ,remnants #ca #ei ,croquettes of ,sweetbreads #cj #eh ,stuffed ,breast of ,veal #aa #di ,larded and ,baked ,calf's ,liver #cf #fa ,larded ,braised ,calf's ,liver #cg #fa ,leg of ,veal #a #de ,liver ,dumplings #cd #fj ,meat ,balls from ,veal ,remnants #cb #ei ,puff ,paste ,patties filled with ,sweetbread ,ragout #bi #eh ,roasted ,fricandeau of ,veal #aj #di ,roast ,veal ,loin with ,kidney #i #di ,saddle of ,veal #h #dh ,shells filled with ,veal ,roast #e #dg ,stewed ,veal or ,calf's ,tongue with ,raisins #da #fc ,stuffed ,veal ,crown ,roast #db #fc ,sweetbreads #bg #eg ,sweetbreads in ,shells or other ,small ,molds #bh #eg ,unbreaded ,veal ,cutlets 7,chops7 #ah #ec ,veal ,cutlets as a fine ,side ,dish #bj #ed ,veal ,cutlets in ,white ,wine #be #ef ,veal ,cutlets or ,schnitzel a la ,holstein #bd #ee ,veal ,fricassee #af #eb ,veal ,gulash #ag #eb ,veal ,hash from ,remnants #cc #fj ,veal ,kidneys #ch #fb ,veal ,kidneys with ,bread or ,rolls #ci #fb ,veal or ,calf's ,liver with ,breakfast ,bacon #ce #fj ,veal or ,calf's ,tripe #dj #fb ,veal ,roast ,pudding #f #dg ,veal ,roast ,ragout--,brown #d #df ,veal ,roast ,salad #g #dh ,veal ,roast with ,potatoes #c #df ,veal ,steak from the ,leg #bf #ef ,vienna ,veal-,schnitzel 7,veal ,cutlets7 #bc #ee ,warmed up ,veal ,roast #b #de ,chapter #d1 ,nos4 #a-cb4 ,,mutton4 ,no4 ,page4 ,baked ,mutton ,kidneys #ai #ga ,breaded ,lamb ,roast #bh #ge ,broiled ,breaded ,mutton ,chops #ae #gj ,irish ,stew4 ,mutton ,cutlets in all kinds of ,vegetables and #ah #ga ,potatoes ,lamb ,crown ,roast #cb #gf ,lamb ,roast #bg #gd ,lamb ,stew #cj #gf ,larded ,saddle of ,mutton1 ,mock ,venison #g #fg ,leg of ,mutton1 ,english ,style #a #fe ,leg of ,mutton in ,milk #b #fe ,leg of ,mutton with ,red ,wine #c #ff ,mutton ,chops with ,potatoes #af #gj ,mutton ,cutlets ,broiled #ad #fi ,mutton ,cutlets or ,chops #ac #fi ,mutton ,kidney ,pudding #bj #gb ,mutton or ,lamb ,ragout #bi #ge ,mutton ,pie #be #gc ,mutton ,prepared4 ,simply #bf #gd ,mutton ,ragout #ba #gb ,mutton ,roast ,salad #bd #gc ,mutton ,steak #ab #fi ,mutton ,stew #f #fg ,mutton ,stew with ,white ,cabbage #aa #fi ,mutton ,tenderloin #i #fh ,mutton with ,pickles #bc #gc ,mutton with ,potatoes #bb #gb ,plain ,ragout of ,mutton or ,lamb #ca #gf ,roasted ,leg of ,mutton with ,champignons #d #ff ,saddle of ,mutton a la ,english ,style #h #fh ,stewed ,mutton ,cutlets #ag #gj ,stewed ,rack of ,mutton #aj #fh ,stuffed ,roasted ,leg of ,mutton #e #fg ,chapter #e1 ,nos4 #a-ce4 ,,pork4 ,no4 ,page4 ,boiled ,ham with ,macaroni #ac #hb ,boiled ,ham with ,noodles #ab #hb ,braised ,pork ,roast #d #gi ,breaded ,ham #ad #hb ,breaded ,leg of ,pork #c #gi ,cabbage ,sausages #cj #hi ,chopped ,pork ,cutlets #ah #hd ,fresh ,young ,leg of ,pork for ,roast #b #gh ,fried ,ham with ,eggs #aa #ha ,fried ,sausage #bf #hg ,fried ,sausages #bh #hh ,ham in ,burgundy ,wine #aj #ha ,meat ,salting and ,pickling #cd #ij ,mock ,rabbit #bb #he ,pickled ,ham #ce #ij ,pork ,kidneys #bj #he ,pork ,ragout or ,pork ,pepper #ba #he ,pork ,ribs and ,sauerkraut #bd #hg ,pork ,stew #f #hj ,pork ,roast #a #gh ,roasted ,pork ,cutlets #ag #hd ,roasted ,pork-,fillet #ae #hc ,sausage #be #hg ,sausages #bg #hh ,salt ,pork or ,hip-hone for stew #g #hj ,smoked ,ham ,boiled1 ,breaded with ,rye ,bread ,crumbs #i #hj ,smoked ,ham for ,cooking #h #hj ,sour ,pork ,roast #e #gi ,spanferkel or ,roast ,little ,pig #ca #hi ,spanferkel ala ,french ,style #cc #ij ,stewed ,pork ,cutlets #ai #hd ,stuffed ,hog's ,head #bc #hf ,stuffed ,pork-,fillet called ,mock ,duck #af #hc ,stuffed ,spanferkel or ,roast ,little ,pig #cb #hi ,white ,cabbage ,pie with ,pork #bi #hh ,chapter #f1 ,nos4 #a-ef4 ,,poultry ,,and ,,game ,,birds4 ,no4 ,page4 ,blackbirds #dc #aaj ,chicken ,croquettes #i #ie ,chicken or ,pigeon ,cutlet #ab #if ,chicken ,pie #f #id ,chicken ,pie ,english ,style #ac #ig ,chicken ,ragout in ,shells or other small ,molds #h #ie ,duck ,ragout #ef #aae ,fat ,goose ,stuffed with ,apples #ba #ajj ,fat ,goose ,stuffed with ,chestnuts #bb #aja ,fine ,chicken ,fricassee #aj #ie ,fine ,ragout of ,partridge #db #aji ,fried ,capon ,ragout #ea #aac ,fried ,duck ,liver #ca #aje ,fried ,goose ,liver #bc #aja ,fried ,old ,pheasant #cd #ajf ,fried ,partridge #dj #aji ,fried ,pheasant #cc #aje ,fried ,pigeon #ae #ih ,fried ,pigeons with ,sweet ,stuffing #ag #ih ,fried ,snipes #de #aaa ,fried ,woodcock #dg #aab ,fried ,woodcock1 ,another ,form of #dh #aab ,goose and ,duck ,schwartz-sauer #cb #aje ,goose ,giblets #bd #aja ,goose ,liver ,pie #be #ajb ,goose ,liver ,pudding #bf #ajb ,grouse ,pie #ci #ajh ,leipzig ,larks #dd #aaa ,old or ,young ,chicken with ,rice #e #ic ,partridge with ,sauerkraut #da #aji ,pheasant ,patties in ,shells or other ,small ,molds #ce #ajf ,pheasant ,pie #cg #ajg ,pigeon ,pie1 ,english ,style #ad #ig ,poulard ,fricassee #ee #aae ,puff ,paste ,patties1 ,filled with ,chicken ,ragout #g #id ,red ,grouse and ,guinea ,hen #ch #ajh ,red ,grouse ,cutlets #ec #aad ,roast ,capons #ej #aac ,roast ,duck #bi #ajd ,roast ,poulard #ed #aad ,roast ,spring ,chicken #a #ia ,roast ,turkey #ah #ii ,roast ,wild ,duck #di #aab ,roasted and ,stuffed ,turkey #ai #ii ,roast ,wild ,goose #bg #ajc ,roast ,young ,goose #bj #ajj ,smoked ,goose ,breast #bh #ajc ,snipe on ,toast #df #aaa ,stewed ,capon #eb #aac ,stewed ,chicken with ,champignons #d #ic ,stewed ,pheasant #cf #ajg ,stuffed ,chicken1 ,another ,form of #c #ib ,stuffed ,duck1 ,another ,form of #cj #ajd ,stuffed ,roasted ,chickens #b #ib ,stuffed ,fried ,pigeons #af #ih ,vienna ,baked ,chicken #aa #if ,chapter #g1 ,nos4 #a-be4 ,,game4 ,no4 ,page4 ,chopped ,steak of ,game4 ,deer1 ,doe1 ,boar or ,wild ,rabbit ,meat #aj #abj is used ,cold ,game ,pie4 ,made from ,deer1 ,doe1 ,boar or ,rabbit ,meat #aa #abj ,deer or ,doe ,liver #d #aah ,domestic ,rabbit ,roast #bc #abf ,game ,ragout made from ,remnants #ab #aba ,hasenpfeffer 7,rabbit ,pepper7 #ai #abd ,how to ,skin a ,rabbit #ad #abb ,lapins #be #abg ,leg or ,saddle of ,wild ,boar #ac #aba ,leg of ,venison #b #aag ,leg of ,venison #h #aai ,leg of ,venison ,another ,form of #i #aai ,rabbit ,cutlets #ah #abc ,rabbit ,liver #bj #abe ,rabbit ,pie #bb #abe ,rabbit ,roast #ae #abb ,rabbit ,salad #ba #abe ,roast ,saddle of ,venison #a #aaf ,saddle of ,venison #g #aai ,stuffed ,domestic ,rabbit ,roast #bd #abf ,stewed ,rabbit #af #abc ,stewed ,rabbit ,another ,form of #ag #abc ,to ,carve a ,leg of ,venison #f #aah ,venison ,cutlets #c #aag ,venison ,ragout #e #aah ,chapter #h1 ,nos4 #a-fa4 ,,fish4 ,no4 ,page4 ,baked ,eel #ab #acc ,baked ,gurnet #cf #adc ,baked ,lobster #eb #adh ,baked ,red ,snapper #bb #ach ,baked ,sole #ce #adc ,boiled ,codfish #cb #adb ,boiled ,crawfish or ,crabs #ec #adi ,boiled ,lobster #dh #adg ,boiled ,red ,snapper #bf #aci ,boiled ,salmon #e #aca ,boiled ,salmon ,trout #i #acb ,boiled ,turbot #bd #aci ,codfish ,hash #db #ade ,codfish ,ragout #cc #adb ,cold ,eel ,roulade #ae #acd ,cold ,lobster #di #adh ,crab ,cutlets with ,vegetables #ed #adi ,crab ,ragout #ee #aej ,eel1 ,blue #aa #acc ,eel in ,beer #ac #acc ,eel with ,rice 7,fricassee7 #ad #acd ,fillet of ,shellfish1 ,whitefish1 ,cabeljou1 ,sole1 with #bi #adj ,dressing ,fish1 ,boiled #a #abi ,fish ,broiled or ,roasted #d #acj ,fish ,baked #b #abi ,fish ,steamed or ,stewed #c #acj ,fish and ,potato ,pudding #dj #add ,fish ,croquettes #ch #add ,fish ,cutlets #ci #add ,fish ,fricassee from ,pickerel or ,whitefish #ai #acf ,fried ,fresh4 ,herring #dc #ade ,fried ,mackerel #cj #ada ,fried ,oysters or ,clams #eh #aej ,fried ,smelt or ,sparling #bh #adj ,fried ,sole #cd #adb ,fried ,trout #aj #acb ,herring ,salad #dg #adg ,larded and ,stuffed ,pickerel #ag #acf ,larded ,pickerel #af #ace ,lobster ,croquettes or ,cutlets #ej #adh ,lobster ,ragout in ,shells or on ,toast #ea #adh ,marinated ,salt ,herring #de #adf ,marinated ,salt ,herring a ,simple ,way #df #adf ,oysters #ef #aej ,oyster or ,clam ,pudding with ,rice #fj #aea ,oyster or ,clam ,salad #ei #aea ,oyster ,patties #eg #aej ,pickerel or ,codfish ,salad #ba #ach ,pickerel or ,whitefish with ,sauerkraut #bc #ach ,pickerel with ,tomato ,sauce #bj #acg ,red ,snapper with ,rad ,wine ,dressing #bg #adj ,rolled1 ,stuffed ,fish ,fillets #ca #ada ,salmon1 ,blue #f #aca ,salmon ,salad #g #aca ,salmon ,steak #fa #che ,salted ,codfish ,croquettes #da #ade ,sliced ,salmon ,broiled #h #acb ,small ,fish ,ragouts in ,shells or ,small ,molds2 ,utilizing #cg #adc ,remnants of ,fish ,stuffed and ,larded ,pike #ah #acf ,to ,marinate or ,pickle ,herring #dd #adf ,turbot ,fricassee #be #aci ,chapter #i1 ,nos4 #a-ab4 ,,head ,,cheese ,,and ,,gelatines4 ,no4 ,page4 ,eel in ,jelly #i #aef ,fish in ,jelly #h #aee ,gelatine or ,head ,cheese from ,poultry ,bouillon #c #aec ,goose ,liver in ,jelly #ab #aeg ,head ,cheese from ,goose or ,duck #f #aed ,head ,cheese from ,ox-,tongue #e #aed ,head ,cheese from ,partridge #g #aee ,head ,cheese from ,pig's ,feet and ,calf's ,tongue #d #aec ,how to ,prepare ,gelatine #a #aeb ,meat ,gelatine for ,patients #b #aeb ,oysters and ,caviar in ,jelly #aa #aeg ,salmon in ,jelly #aj #aef ,chapter #aj1 ,nos4 #a-eh4 ,,dressings ,,or ,,gravies4 ,no4 ,page4 ,apricot ,sauce #ed #agd ,arrack ,sauce #df #agc ,asparagus ,gravy #g #afa ,bacon ,gravy #bf #afg ,brown ,champignon ,sauce #bh #afg ,burgundy or ,madeira ,sauce for ,ham1 ,fish or ,tongue #be #aff ,cocoa ,sauce #dh #agc ,caper ,sauce #ag #afd ,cauliflower ,gravy #f #afa ,cherry1 ,currant1 ,blueberry ,sauce #eg #age ,cherry ,sauce #eb #agd ,chocolate ,sauce #di #agc ,cold ,caviar ,dressing #dj #aga ,cold ,chive ,dressing for ,beef #ci #aga ,cold ,herb ,dressing #cg #agj ,cold ,mustard ,dressing for ,cold ,lamb or ,veal ,roast #ce #agj ,cold ,remoulade ,dressing1 very fine #ch #aga ,cooked ,mayonnaise ,dressing1 very good with ,lobster or #dc #agb ,chicken ,salad ,crab or ,lobster ,gravy for ,fish1 ,chicken and ,fricassee #ai #afd ,dill1 ,chive or ,tarragon ,gravy #cb #afi ,dutch ,gravy #b #aei ,fine ,bearnaise ,sauce1 for ,fillets1 ,saddle of ,mutton1 #aj #afb ,mutton ,cutlets ,fine ,dutch ,gravy for ,fish or ,veal #c #afj ,fine ,gravy1 for ,poultry1 ,meat and ,fish #ac #afc ,fine ,mustard ,gravy1 for ,beef and ,fish #h #afa ,fine ,tomato ,dressing #ab #afb ,fruit ,puree ,sauce #eh #age ,good ,fish ,gravy #e #afj ,herb ,gravy #bg #afg ,horse ,radish ,dressing1 ,raw #ae #afc ,horse ,radish ,gravy #ad #afc ,lemon ,sauce #ej #agd ,maraschino ,sauce #ea #agd ,mayonnaise ,dressing ,no4 #a 7,cold7 #da #aga ,mayonnaise ,dressing ,no4 #b #db #agb ,mayonnaise ,dressing ,no4 #c for ,poultry ,salad #dd #agb ,morel ,sauce #cj #afh ,oil ,dressing a la ,tartare1 for ,hard-,boiled ,eggs1 ,cold ,beef #cd #afi and ,head ,cheese ,onion ,gravy1 for ,boiled ,beef #bb #afe ,oyster ,dressing #ah #afd ,parsley ,gravy #ca #afh ,pearl ,onion ,gravy #bc #aff ,pickle ,gravy #bd #aff ,plain ,mustard ,dressing1 for ,fish and ,beef #i #afa ,prune ,sauce #ec #agd ,raspberry ,sauce #ef #age ,remoulade ,sauce #bj #afe ,sardine ,gravy1 for ,meat and ,fish #af #afc ,sorrel ,gravy #cc #afi ,strawberry ,sauce #ee #agd ,whipped ,dutch ,gravy1 for ,fish1 ,asparagus1 ,cauliflower1 #d #ahc ,oyster ,plants and ,scorzonera ,tartare ,dressing #cf #agj ,tomato ,gravy #aa #afb ,truffle ,sauce #bi #afh ,vanilla ,sauce #dg #agc ,whipped ,dutch ,gravy1 for ,fish ,asparagus1 ,cauliflower1 #d #afj ,oyster ,plants and ,scorzonera ,white ,fricassee ,sauce1 for ,chicken or ,veal ,fricassee #ba #afe ,white ,gravy #a #aei ,white ,wine ,sauce #de #agb ,chapter #aa1 ,nos4 #a-bf4 ,,potatoes4 ,no4 ,page4 ,baked ,potatoes #c #agf ,baked ,potato ,pudding #ae #ahj ,bouillon ,potatoes #ah #aha ,creamed ,potatoes #ad #ahj ,french ,fried ,potatoes1 ,pomme ,souffle #h #agh ,fried ,paw ,potatoes #ba #ahb ,new ,potatoes in their ,jackets #b #agf ,parsley ,potatoes #g #agg ,peeled ,potatoes #d #agg ,potato ,balls1 ,fried #ab #agi ,potato ,chips #i #agh ,potato ,croquettes #aa #agi ,potato ,dumplings from ,boiled ,potatoes #bc #ahb ,potato ,dumplings1 ,another kind of #bd #ahc ,potatoes in their ,skins or ,jackets #a #agf ,potato ,pancakes #ag #ahj ,potatoes with ,crackers #bj #ahb ,raw ,potato ,dumplings #be #ahc ,sardine or ,herring ,potatoes #ai #aha ,small ,potato ,balls1 for ,fish #e #agg ,sour ,potatoes #ac #agi ,steamed ,potato ,pudding #af #ahj ,stuffed ,potatoes #aj #agh ,sweet ,potatoes #bb #ahb ,utilizing ,remnants of ,potato ,dumplings #bf #ahd ,utilizing ,remnants of ,potato ,balls1 ,mashed ,potatoes #f #agg ,chapter #ab1 ,nos4 #a-gd4 ,,vegetables4 ,no4 ,page4 ,asparagus #h #ahg ,asparagus and ,cauliflower ,omelet #bc #aib ,asparagus with ,brown ,butter #a #ahe ,asparagus with ,cream ,dressing #c #ahf ,asparagus with ,creamed ,butter #b #ahe ,artichokes with ,butter #ac #ahi ,beets #ea #bjj ,brussels ,sprouts #cb #aid ,brussels ,sprouts ,another ,way of ,preparing #cc #aid ,canned ,artichokes #ae #ahi ,canned ,asparagus #d #ahf ,canned ,green ,beans #dg #aii ,canned ,sweet-sour ,beans #ej #aii ,canned ,wax ,beans #dh #aii ,cauliflower #i #ahg ,cauliflower with ,butter ,sauce #aj #ahh ,cauliflower with ,oran or ,lobster ,dressing #aa #ahh ,champignon ,puree #fc #bjd ,champignons #fb #bjc ,chanterelles1 ,another ,species of ,mushrooms #fh #bje ,chestnut ,puree #gc #bjg ,filled or ,stuffed ,olives with ,champignons #ga #bjf ,fried ,chestnuts #gd #bjg ,french ,asparagus with ,cream ,dressing #e #ahf ,fresh ,green ,peas #ai #aia ,fresh ,green ,peas ,another ,way #bj #aia ,fresh ,green ,peas and ,carrots #bf #aib ,fresh ,green ,peas with ,crab ,meat #ba #aib ,fresh ,wax ,beans #di #aii ,gardi and ,finocci as ,vegetables #fj #bjc ,green ,asparagus #g #ahg ,green ,string ,beans1 ,prepared ,another ,way #de #aih ,kale or ,borecole #cd #aie ,kohlrabi #da #aig ,lettuce #bi #aic ,marrow ,peas #bd #aib ,mixed or ,leipzig ,vegetables #fa #bjc ,morels #ff #bje ,mushrooms #fg #bje ,olives as ,vegetables #fi #bjf ,oyster ,plants1 ,salsify #ag #aij ,pea ,omelet #bb #aib ,preserved ,asparagus with ,cream #f #ahg ,roasted ,chestnuts #gb #bjf ,salted ,green ,beans #df #aih ,savoy ,cabbage #ca #aid ,scalloped ,artichokes with ,cheese #af #aij ,scalloped ,cauliflower1 an gratin #ab #ahh ,scorzonera #ah #aij ,sorrel #bh #aic ,spinach #bg #aic ,spinach in ,individual ,molds #cj #aic ,stewed ,artichokes #ad #ahi ,stewed ,cucumbers #eh #bjb ,stewed ,green ,string ,beans #dd #aih ,stewed ,red ,cabbage #ce #aie ,stewed ,white ,cabbage #cg #aif ,stuffed ,root ,celery or ,celeriac au jus #ei #bjb ,stuffed ,cucumbers #eg #bja ,stuffed ,olives #gj #bjf ,stuffed ,onions #ec #bjj ,stuffed ,tomatoes #ee #bja ,teltow ,turnips #dc #aig ,tomatoes #ed #bja ,tomatoes ,filled with ,meat #ef #bja ,truffle ,puree #fe #bjd ,truffles in ,brown ,dressing #fd #bcd ,turnips #db #aig ,white ,cabbage #cf #aie ,white ,cabbage ,prepared like ,cauliflower #ch #aif ,white ,cabbage ,sausages #ci #aif ,white ,cabbage with ,lamb #dj #aig ,young ,carrots #be #aib ,young ,onions #eb #bjj ,chapter #ac1 ,nos4 #a-dg4 ,,salads4 ,no4 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,vanilla ,frosting #ae #cah ,walnut ,filling #g #cag ,chapter #ba1 ,nos4 #a-ec4 ,,cookies4 ,no4 ,page4 ,almond ,bread #df #cca ,almond ,heaps #e #cbb ,almond ,macaroons #f #cbb ,almond ,puffs #aa #cbc ,almond ,straws ,no4 #a #ab #cbc ,almond ,stripe ,no4 #b #di #ccb ,anise ,cookies #ad #cbd ,brown ,cookies ,no4 #a #ah #cbd ,brown ,cookies ,no4 #b #bj #cbe ,brown ,cookies ,no4 #c #ba #cbe ,brown ,cookies ,no4 #d #bb #cbe ,brown ,cookies ,no4 #e #bc #cbf ,brown ,peppernuts ,no4 #a #da #ccj ,brown ,peppernuts ,no4 #b #db #ccj ,butter ,cookies #a #cba ,butter ,cookies #ai #cbe ,butter ,straws with ,almonds #bg #cbg ,chocolate ,cookies #bh #cbg ,butter ,macaroons with ,almonds #g #cbb ,chocolate ,macaroons with ,cocoanut #h #cbb ,cinnamon ,stars #eb #ccb ,cocoanut ,kisses #ea #ccb ,cocoanut ,drop ,cakes #ca #cbh ,egg ,cracknels #de #cca ,flawns #aj #cbc ,ginger ,snaps #dj #ccj ,hazelnut ,cookies #b #cba ,hickory ,drop ,cakes #cb #cbh ,honey ,cakes #ej #ccb ,kisses #c #cba ,lady ,fingers #ec #ccb ,molasses ,cookies #cj #cbg ,mother's ,cookies #ce #cbi ,nut ,chocolate ,cookies #bi #cbg ,oatmeal ,cookies ,no4 #a #af #cbd ,oatmeal ,cookies ,no4 #b #ag #cbd ,peanut ,drop ,cakes #cf #cbi ,peanut ,straws #cg #cbi ,plain ,peppernuts #dh #cca ,raisin ,cake #ci #cbi ,sand ,cookies #d #cba ,small ,hermit ,cakes ,no4 #a #cc #cbh ,small ,hermit ,cakes ,no4 #b #cd #cbh ,small ,plain ,cookies #ch #cbi ,springels #dg #cca ,sugar ,peppernuts #dc #ccj ,vanilla ,flawns #ae #cbd ,vanilla ,stars #dd #cca ,vanilla ,straws #ac #cbc ,walnut ,macaroons #i #cbb ,white ,cookies ,no4 #a #bd #cbf ,white ,cookies ,no4 #b #be #cbf ,white ,cookies ,no4 #c #bf #cbf ,chapter #bb1 ,nos4 #a-bj4 ,,confectionery4 ,no4 ,page4 ,bon-,bons #g #ccd ,butter ,scotch #d #ccc ,caramels #ai #ccf ,chocolate ,candy #h #ccd ,chocolate ,caramels ,no4 #a #f #ccd ,chocolate ,caramels ,no4 #b #ab #cce ,chocolate ,fudge #c #ccc ,chocolate ,fudge #ah #ccf ,cocoanut ,drops #aa #cce ,cracker ,jack #af #ccf ,fudge #bj #ccg ,ice ,cream ,candy #ae #ccf ,lemon ,candy #e #ccd ,molasses ,candy #a #ccc ,nut ,candy #i #ccd ,peanut ,candy #ac #cce ,popcorn ,balls #ag #ccf ,popcorn ,candy #aj #cce ,pulled ,taffy #ad #cce ,vinegar ,taffy #b #ccc ,chapter #bc1 ,nos4 #a-aae4 ,,preserves4 ,no4 ,page4 ,apple ,jelly #dd #cdh ,apricot ,marmalade #dh #cdi ,apricots in ,jelly #f #cci ,apricots or ,peaches in ,brandy #i #cdj ,asparagus #ff #cec ,blackberries #bi #cdd ,blackberry ,juice #fd #ceb ,black ,currant ,jelly #da #cdh ,blueberries1 ,huckleberries #bd #cdc ,blueberry ,jelly #dc #cdh ,blueberry ,juice #fj #ceb ,canned ,fried ,chicken1 ,duck or ,wild ,game #ajg #cfc ,canned ,salmon or other ,large ,fish #ajf #cfc ,canned ,spring ,chicken #aje #cfc ,champignons in ,vinegar #hi #ceh ,champignons or ,mushrooms #hh #ceh ,cherry ,syrup #eg #cea ,chili ,sauce #aaa #cfd ,chili ,sauce #aac #cfe ,cognac ,cherries #ad #cda ,corn #gd #cee ,crab ,apple ,jelly #de #cdh ,cranberries #bg #cdd ,currants #bh #cdd ,currant ,jelly #dj #cdg ,currant ,juice #fc #ceb ,dill ,pickles #aad #cfe ,dried ,apples #ii #cfb ,dried ,pears #ih #cfa ,english ,chow ,chow #aab #cfd ,glazed ,chestnuts #ajb #cfb ,gooseberries #ba #cdc ,grapes #cg #cdg ,grape ,jelly #ed #cej ,green ,almonds #cf #cdf ,green ,beans #fi #ced ,green ,color for ,coloring ,ices or ,garnished ,dishes #aja #cfb ,green ,gages #be #cd ,green or ,small ,yellow ,oranges #cd #cdf ,green ,peas #gc #cee ,large ,sweet ,cherries #ac #cda ,melons #cj #cde ,mince ,meat #ajh #cfc ,mirabelle ,plums ,no4 #a #ae #cda ,mirabelle ,plums ,no4 #b #af #cda ,mustard ,pickles #ie #cfj ,mustard ,pickles #aae #cfe ,orange ,juice #fa #ceb ,parsley #hd #ceg ,parsley ,carrots1 ,celery and ,borage for the ,winter #hf #ceg ,peaches and ,apricots #d #cci ,peaches in ,jelly #e #cci ,peach ,marmalade #dg #cdi ,pear ,jam #eb #cej ,pearl ,onions #hg #ceh ,peeled ,green ,gages #bf #cdd ,peeled ,plums #ah #cdb ,piccalilli #gf #cee ,pickled ,apricots #h #cdj ,pickled ,crab ,apples #bc #cdc ,pickled ,peaches #g #cci ,pickled ,pears #bb #cdc ,pickled ,plums #bj #cdb ,pickled ,walnuts #ce #cdf ,pine ,apple #c #cch ,plain ,tomatoes for ,soup #gh #cef ,plums #ag #cdb ,plum ,jam #ea #cej ,plum ,marmalade #di #cdi ,plums in ,red ,wine #ai #cdb ,pumpkin #cc #cde ,quinces #ca #cde ,quinces in ,cognac #cb #cde ,quince ,jelly #df #cdi ,quince ,juice #fb #ceb ,raspberries #b #cch ,raspberries in ,jelly #aa #cdj ,raspberry ,jelly #ci #cdg ,raspberry ,marmalade #ej #cdi ,raspberry ,syrup #ee #cea ,raspberry ,wine #eh #cea ,red ,beets #gb #ced ,rhubarb #ha #cef ,rhubarb ,marmalade #hb #ceg ,roasted ,almonds #ajc #cfb ,rose ,jelly #db #cdh ,salted ,almonds #ajd #cfc ,salted ,green ,beans #gj #ced ,salt ,pickles ,no4 #a #ia #cei ,salt ,pickles ,no4 #b #ib #cei ,sauerkraut #hc #ceg ,spiced ,pickles #if #cfa ,spiced ,green ,tomatoes #aji #cfd ,stoned ,sour ,cherries #ab #cdj ,strawberries #a #cch ,strawberries in ,jelly #aj #cdj ,strawberries ,marmalade #ch #cdg ,strawberries ,syrup #ef #cea ,sugared ,lemon and ,orange ,rind #ajj #cfb ,sweet-,sour ,sliced ,cucumbers #aaj #cfd ,sweet ,tomatoes #gi #cef ,to keep ,red and ,white ,cabbage #he #ceg ,tomato ,catsup #hj #cef ,tomato ,marmalade #gg #cef ,truffles #ij #cei ,tutti-,frutti in ,arrack #fe #cec ,vinegar ,pickles ,no4 #a #ic #cfj ,vinegar ,pickles ,no4 #b #id #cfj ,wax ,beaus ,no4 #a #fg #cec ,wax ,beaus ,no4 #b #fh #ced ,whole ,tomatoes #ge #cee ,wild ,strawberry ,wine #ei #cea ,young ,carrots #ga #ced ,,sandwiches4 ,no4 ,page4 ,celery ,sandwiches #b #cff ,chicken ,sandwiches #d #cff ,corned ,beef ,sandwiches #h #cff ,egg ,sandwiches #a #cff ,egg ,sandwiches #f #cff ,olive ,sandwiches #c #cff ,peanut ,sandwiches #g #cff ,veal ,sandwiches #e #cff ,chapter #bd4 ,,the ,,menu4 ,page4 ,everyday ,dinner #cfi ,family ,dinner #cfg ,fine ,dinner #cfh ,fine ,supper #cfh ,large ,buffet #cfi ,chapter #be4 ,for ,invalids1 ,convalescents1 etc4 ,no4 ,page4 ,apple ,drink #fb #che ,baked ,apples #dd #cha ,barley ,gruel #ac #cgd ,barley ,soup with ,sweetbreads and ,asparagus #ae #cge ,barley ,water #fa #chd ,beaten ,egg #df #cha ,beaten ,yolks of ,egg #dg #cha ,beef ,bouillon #c #cgb ,beef ,tea #d #cgc ,beef ,tea with ,cognac #e #cgc ,bouillon of ,game #i #cgc ,breast of ,chicken with ,white ,gravy #cb #cgh ,breast of ,pigeon with ,white ,gravy #cc #cgi ,breast of ,partridge with ,madeira ,sauce #cd #cgi ,calf's ,tongue #ca #cgh ,chicken ,puree ,soup #ag #cge ,chocolate ,cream with ,red ,wine #da #chj ,cream of ,almonds as a ,beverage #eh #chd ,egg ,foam #de #cha ,fig ,sauce #ej #chb ,fish ,cutlet #cg #cgi ,fish for ,invalids #cf #cgi ,foam with ,red ,wine #dh #chb ,fried ,calf's ,brain #cj #cgh ,fruit ,soup #bd #cgf ,ice ,cream #di #chb ,iron and ,wine #ed #chc ,lamb ,bouillon #h #cgc ,lung ,tea with ,malt ,sugar #ec #chc ,meat ,puree for the ,seriously ,ill #bg #cgg ,milk ,jelly #dj #chj ,milk ,lemonade #ei #chd ,minced ,meat1 ,veal or ,lamb ,steak #bi #cgg ,noodle or ,grits ,soups made of clear ,bouillon #aj #cgd ,pearl ,barley ,soup #bb #cgf ,pigeon or ,partridge ,bouillon #g #cgc ,pigeon or ,partridge ,puree ,soup #ai #cge ,plain ,barley ,gruel #af #cge ,plain ,soup for ,invalids #bj #cgf ,poultry ,bouillon #f #cgc ,puree of ,game ,roast2 for a severely ill patient #bh #cgg ,raw ,ham with ,egg #ce #cgi ,red ,wine ,soup #be #cgg ,rhubarb ,jelly #db #chj ,rice ,gruel #ad #cgd ,rice in ,milk #ci #chj ,rice with ,red ,wine #dc #cha ,roll ,soup with ,bouillon #ab #cgd ,rye bread ,soup #bc #cgf ,rye flour ,soup and ,milk ,soup #bf #cgg ,sago ,soup with ,game ,bouillon #aa #cgd ,strong ,beef ,tea #a #cgb ,tea from ,medicinal ,herbs #eb #chc ,thin ,rice ,soup #ba #cgf ,toast and ,water #fj #chd ,veal ,puree ,soup #ah #cge ,vegetables for ,invalids #ch #cgi ,warm ,milk with ,cognac #ef #chc ,water with ,lemon ,juice #fc #che ,weak ,veal ,bouillon #b #cgb ,whey #ee #chc ,yolk of ,egg and ,wine #eg #chd ,zwieback 7,sweet ,toast7 #ea #chb ,chapter #bf4 ,,miscellaneous4 ,page4 ,broiling #chi ,bums1 ,treatment of #chf ,carving ,poultry in the ,kitchen #chg ,comparative ,table of ,weights and ,measures #cia ,flour #chi ,meat ,carving #chf ,meats1 ,time ,required for ,broiling or ,frying #chg ,meats1 ,time ,required on the ,stove or in the ,oven #chh ,roasting #chh ,roasting in the ,pan--,frying #chh ,roasting in the ,oven #chi ,yeast #cij ,,memoranda4 ,just a ,reminder4 8,lina ,meier's ,genuine ,german ,cooking and ,baking10 when first published1 appeared in one volume1 in ,english-,german combined4 ,to meet a great demand of the public1 the publishers have decided to publish this1 the second1 revised and enlarged editions1 in three different volumes3 ,one in the ,english language1 ,one in the ,german language1 ,one in ,english-,german combined4 ,the books are all bound in full cloth and either one or all of the different editions can be secured at any time through book stores or from the publishers1 by addressing3 ,,wetzel ,,bros4 ,,printing ,,co41 #cbd-cbh ,broadway1 ,milwaukee1 ,wis4 ,transcriber's ,notes4 ,obvious typographical errors have been corrected in this text4 ,hyphenation variations are standardized4 ,ditto marks used to represent repeated text have been replaced with the text that they represent4 ,italic text is specified by leading and trailing underscores4 ,chapter #bd menu items were originally separated by em dashes4 ,they have been placed on separate lines in this transcription4 ,errata has been incorporated into the text4 ,the original book 7as well as a ,german language edition7 is available at the ,hathi,trust ,digital ,library and ,internet ,archive4 ,inconsistencies between the recipe ingredients and preparation text were resolved by referring to the ,german edition3 ,text corrections3 ,no4 #ei--,,sour ,,cream ,,cake4 #a cup sour cream replaced by #a cup sour milk to match the ,english text and the ,german edition ingredient list4 ,no4 #af--;,,cracker ,,jack4 ,added 8and peanuts0 to the end of the last sentence4 ,this matches the ,german edition4 ,no4 #ae--;,,barley ,,soup ,,with ,,sweetbreads ,,and ,,asparagus4 ,changed 8add the parsley and sweetbreads0 into 8add the asparagus and sweetbreads0 per ,german edition4 ,yeast ,measurements ,both the ,english and ,german editions of this work use the term 8cents0 to specify a quantity of compressed yeast cake without giving further definition4 ,a rough definition can be found by comparing the ,wheat ,bread ,no4 #a recipe 7#h cups unsifted flour and #a cents' worth of yeast7 to current bread yeast recommendations for the same quantity of flour4 ,the ,red ,star ,yeast ,company website's 8,yeast ,conversion0 ,table 7,november #bjbj7 specifies #b packages 7 ounce per packet7 dry yeast for #h cups of flour4 ,therefore1 as a first approximation3 #a cents' worth of yeast #a packets or #c tsp4 dry yeast