,,ice ,,creams1 ,,water ,,ices1 ,,frozen ,,puddings ,,together ,,with ,,refreshments ,,for ,,all ,,social ,,affairs ,by ,mrs4 ,s4 ,t4 ,rorer ,author of ,mrs4 ,rorer's ,new ,cook ,book1 ,philadelphia ,cook ,book1 ,canning and ,preserving1 and other ,valuable ,works on ,cookery ,,contents ,,foreword ,,philadelphia ,,ice ,,creams ,,neapolitan ,,ice ,,creams ,,ice ,,creams ,,from ,,condensed ,,milk ,,frozen ,,puddings ,,and ,,desserts ,,water ,,ices ,,and ,,sherbets ,,or ,,sorbets ,,frozen ,,fruits ,,frapp ,,parfait ,,mousse ,,sauces ,,for ,,ice ,,creams ,,refreshments ,,for ,,affairs ,soups ,sweetbreads ,shell ,fish ,dishes ,poultry and ,game ,dishes ,cold ,dishes ,salads ,sandwiches ,,suggestions ,,for ,,church ,,suppers ,,foreword ,,containing ,,general ,,directions ,,for ,,all ,,recipes ,in this book1 ,philadelphia ,ice ,creams1 comprising the first group1 are very palatable1 but expensive4 ,in many parts of the country it is quite difficult to get good cream4 ,for that reason1 ,i have given a group of creams1 using part milk and part cream1 but it must be remembered that it takes smart juggling to make ice cream from milk4 ,by far better use condensed milk1 with enough water or milk to rinse out the cans4 ,ordinary fruit creams may be made with condensed milk at a cost of about fifteen cents a quart1 which1 of course1 is cheaper than ordinary milk and cream4 ,in places where neither cream nor condensed milk can be purchased1 a fair ice cream is made by adding two tablespoonfuls of olive oil to each quart of milk4 ,the cream for ,philadelphia ,ice ,cream should be rather rich1 but not double cream4 ,if pure raw cream is stirred rapidly1 it swells and becomes frothy1 like the beaten whites of eggs1 and is whipped cream4 ,to prevent this in making ,philadelphia ,ice ,cream1 one-half the cream is scalded1 and when it is very cold1 the remaining half of raw cream is added4 ,this gives the smooth1 light and rich consistency which makes these creams so different from others4 ,,use ,,of ,,fruits ,use fresh fruits in the summer and the best canned unsweetened fruits in the winter4 ,if sweetened fruits must be used1 cut down the given quantity of sugar4 ,where acid fruits are used1 they should be added to the cream after it is partly frozen4 ,,time ,,for ,,freezing ,the time for freezing varies according to the quality of cream or milk or water2 water ices require a longer time than ice creams4 ,it is not well to freeze the mixtures too rapidly2 they are apt to be coarse1 not smooth1 and if they are churned before the mixture is icy cold they will be greasy or buttery4 ,the average time for freezing two quarts of cream should be ten minutes2 it takes but a minute or two longer for larger quantities4 ,,directions ,,for ,,freezing ,pound the ice in a large bag with a mallet1 or use an ordinary ice shaver4 ,the finer the ice1 the less time it takes to freeze the cream4 ,a four quart freezer will require ten pounds of ice1 and a quart and a pint of coarse rock salt4 ,you may pack the freezer with a layer of ice three inches thick1 then a layer of salt one inch thick1 or mix the ice and salt in the tub and shovel it around the freezer4 ,before beginning to pack the freezer1 turn the crank to see that all the machinery is in working order4 ,then open the can and turn in the mixture that is to be frozen4 ,turn the crank slowly and steadily until the mixture begins to freeze1 then more rapidly until it is completely frozen4 ,if the freezer is properly packed1 it will take fifteen minutes to freeze the mixture4 ,philadelphia ,ice ,creams are not good if frozen too quickly4 ,,to ,,repack ,after the cream is frozen1 wipe off the lid of the can and remove the crank2 take off the lid1 being very careful not to allow any salt to fall into the can4 ,remove the dasher and scrape it off4 ,take a large knife or steel spatula1 scrape the cream from the sides of the can1 work and pack it down until it is perfectly smooth4 ,put the lid back on the can1 and put a cork in the hole from which the dasher was taken4 ,draw off the water1 repack1 and cover the whole with a piece of brown paper2 throw over a heavy bag or a bit of burlap1 and stand aside for one or two hours to ripen4 ,,to ,,mold ,,ice ,,creams1 ,,ices ,,or ,,puddings ,if you wish to pack ice cream and serve it in forms or shapes1 it must be molded after the freezing4 ,the handiest of all of these molds is either the brick or the melon mold4 ,after the cream is frozen rather stiff1 prepare a tub or bucket of coarsely chopped ice1 with one-half less salt than you use for freezing4 ,to each ten pounds of ice allow one quart of rock salt4 ,sprinkle a little rock salt in the bottom of your bucket or tub1 then put over a layer of cracked ice1 another layer of salt and cracked ice1 and on this stand your mold1 which is not filled1 but is covered with a lid1 and pack it all around1 leaving the top1 of course1 to pack later on4 ,take your freezer near this tub4 ,remove the lid from the mold1 and pack in the cream1 smoothing it down until you have filled it to overflowing4 ,smooth the top with a spatula or limber knife1 put over a sheet of waxed paper and adjust the lid4 ,have a strip of muslin or cheese cloth dipped in hot paraffin or suet and quickly bind the seam of the lid4 ,this will remove all danger of salt water entering the pudding4 ,now cover the mold thoroughly with ice and salt4 ,make sure that your packing tub or bucket has a hole below the top of the mold1 so that the salt water will be drained off4 ,if you are packing in small molds1 each mold1 as fast as it is closed1 should be wrapped in wax paper and put down into the salt and ice4 ,these must be filled quickly and packed4 ,molds should stand two hours1 and may stand longer4 ,,to ,,remove ,,ice ,,creams1 ,,ices ,,and ,,puddings ,,from ,,molds ,ice cream may be molded in the freezer2 you will then have a perfectly round smooth mold1 which serves very well for puddings that are to be garnished1 and saves a great deal of trouble and extra expense for salt and ice4 ,as cold water is warmer than the ordinary freezing mixture1 after you lift the can or mold1 wipe off the salt1 hold it for a minute under the cold water spigot1 then quickly wipe the top and bottom and remove the lid4 ,loosen the pudding with a limber knife1 hold the mold a little slanting1 give it a shake1 and nine times out of ten it will come out quickly1 having the perfect shape of the can or mold4 ,if the cream still sticks and refuses to come out1 wipe the mold with a towel wrung from warm water4 ,hot water spoils the gloss of puddings1 and unless you know exactly how to use it1 the cream is too much melted to garnish4 ,all frozen puddings1 water ices1 sherbets and sorbets are frozen and molded according to these directions4 ,the quantities given in these recipes are arranged in equal amounts1 so that for a smaller number of persons they can be easily divided4 ,,quantities ,,for ,,serving ,each quart of ice cream will serve1 in dessert plates1 four persons4 ,in stem ice cream dishes1 silver or glass1 it will serve six persons4 ,a quart of ice or sherbet will fill ten small sherbet stem glasses1 to serve with the meat course at dinner4 ,this quantity will serve in lemonade glasses eight persons4 ,,philadelphia ,,ice ,,creams ,,burnt ,,almond ,,ice ,,cream #a quart of cream #a_/b pound of sugar #d ounces of sweet almonds #a tablespoonful of caramel #a teaspoonful of vanilla extract #d tablespoonfuls of sherry ,shell1 blanch and roast the almonds until they are a golden brown1 then grate them4 ,put half the cream and all the sugar over the fire in a double boiler4 ,stir until the sugar is dissolved1 take it from the fire1 add the caramel and the almonds1 and1 when cold1 add the remaining pint of cream1 the vanilla and the sherry4 ,freeze as directed on page #g4 ,this quantity will serve eight persons4 ,,apricot ,,ice ,,cream #f ounces of sugar #a quart of cream #a can of apricots or #a quart of fresh apricots ,if fresh apricots are used1 take an extra quarter of a pound of sugar4 ,put half the cream and all the sugar over the fire in a double boiler and stir until the sugar is dissolved2 take from the fire and1 when cold1 add the remaining cream4 ,turn the mixture into the freezer1 and1 when frozen fairly stiff1 add the apricots after having been pressed through a colander4 ,return the lid1 adjust the crank1 and turn it slowly for five minutes1 then remove the dasher and repack4 ,this quantity should serve ten persons4 ,,banana ,,ice ,,cream #a quart of cream #f large bananas #a_/b pound of sugar #a teaspoonful of vanilla ,put half the cream and all the sugar over the fire and stir until the sugar is dissolved2 take from the fire1 and1 when perfectly cold1 add the remaining half of the cream4 ,freeze the mixture1 and add the bananas mashed or pressed through a colander4 ,put on the lid1 adjust the crank1 and turn until the mixture is frozen rather hard4 ,this quantity will serve ten persons4 ,,biscuit ,,ice ,,cream #f wine biscuits #a quart of cream #a_/b pound of sugar #a teaspoonful of vanilla ,grate and sift the biscuits4 ,scald half the cream and the sugar2 when cold1 add the remaining cream and the vanilla1 and freeze4 ,when frozen1 remove the dasher1 stir in the powdered biscuits1 and repack to ripen4 ,this quantity will serve six persons4 ,,apple ,,ice ,,cream #d large tart apples #a quart of cream #a_/b pound of sugar #a tablespoonful of lemon juice ,put half the cream and all the sugar over the fire and stir until the sugar is dissolved4 ,when the mixture is perfectly cold1 freeze it and add the lemon juice and the apples1 pared and grated4 ,finish the freezing1 and repack to ripen4 ,the apples must be pared at the last minute and grated into the cream4 ,if they are grated on a dish and allowed to remain in the air they will turn very dark and spoil the color of the cream4 ,,brown ,,bread ,,ice ,,cream #c half inch slices of ,boston ,brown ,bread #a quart of cream #a_/b pound of sugar #a teaspoonful of vanilla or #a_/d of a vanilla bean or a teaspoonful of vanilla extract ,dry and toast the bread in the oven1 grate or pound it1 and put it through an ordinary sieve4 ,heat half the cream and all the sugar2 take from the fire1 add vanilla1 and1 when cold1 add the remaining cream1 and freeze4 ,when frozen1 remove the dasher1 stir in the brown bread1 repack and stand aside to ripen4 ,this quantity will serve six persons4 ,,caramel ,,ice ,,cream1 ,no4 #a #a quart of cream #a_/b pound of sugar #a teaspoonful of vanilla ,put four tablespoonfuls of the sugar in an iron frying pan over a strong fire1 shake until the sugar melts1 turns brown1 smokes and burns2 add quickly a half cupful of water2 let it boil a minute1 take from the fire1 and put it1 with all the sugar and half the cream1 in a double boiler over the fire4 ,stir until the sugar is dissolved1 take from the fire1 and1 when cold1 add the remaining cream and vanilla1 and freeze4 ,this quantity will serve six persons4 ,,caramel ,,ice ,,cream1 ,no4 #b #a quart of cream #a pint of milk #a_/b cupful of brown sugar #a_/b pound of granulated sugar #b teaspoonfuls of vanilla ,put the brown sugar in a frying pan over the fire1 shake it until it melts1 burns and smokes4 ,take it from the fire and add two tablespoonfuls of water2 heat until the sugar is again melted1 put it in a double boiler with the milk and all the sugar1 stir until the sugar is dissolved1 and stand aside to cool4 ,when cold1 add half the cream and the vanilla1 and freeze4 ,when frozen sufficiently stiff to remove the dasher1 stir in the remaining pint of cream whipped to a stiff froth1 repack and stand aside for three hours4 ,this quantity will serve ten persons4 ,,bisque ,,ice ,,cream #a quart of cream #a_/d pound of almond macaroons #d kisses #a_/b pound of sugar #a slice of stale sponge cake or #b stale lady fingers #a teaspoonful of caramel #a teaspoonful of vanilla ,if you use it1 #d tablespoonfuls of sherry ,pound the macaroons1 kisses1 lady fingers or sponge cake1 and put them through a colander4 ,put half the cream and all the sugar over the fire in a double boiler2 when the sugar is dissolved1 stand the mixture aside to cool2 when cold1 add the remaining cream1 the caramel1 sherry and vanilla4 ,turn the mixture into the freezer1 and1 when frozen1 add the pounded cakes2 stir the mixture until it is perfectly smooth and well mixed1 and repack4 ,bisque ice cream is better for a three hour stand4 ,this quantity will serve six persons4 ,,chocolate ,,ice ,,cream #a quart of cream #a pint of milk #a_/b pound of sugar #d ounces of chocolate #a teaspoonful of vanilla or #a_/d of a vanilla bean #a_/d of a teaspoonful of cinnamon ,grate the chocolate1 put it in a double boiler with the milk2 stir until hot1 and add the sugar1 vanilla1 cinnamon and one pint of the cream4 ,when cold1 freeze2 when frozen1 remove the dasher and stir in the remaining pint of the cream whipped to a stiff froth4 ,this will serve ten persons4 ,,coffee ,,ice ,,cream #a quart of cream #a_/b pound of pulverized sugar #d ounces of so-called ,mocha coffee ,grind the ,mocha rather coarse1 put it in the double boiler with one half the cream1 and steep over the fire for at least ten minutes4 ,strain through a fine muslin or flannel bag1 pressing it hard to get out all the strength of the coffee4 ,add the sugar and stir until dissolved2 when cold1 add the remaining pint of cream and freeze4 ,this will serve six persons4 ,,cura,,ao ,,ice ,,cream #a quart of cream #a wineglassful of curaao #a_/b pound of sugar #b tablespoonfuls of orange blossoms water ,juice of two oranges ,put the sugar and half the cream over the fire in a double boiler4 ,when the sugar is dissolved1 take it from the fire1 and1 when cold1 add the curaao1 orange juice and orange blossoms water2 add the remaining cream1 and freeze4 ,this will serve six persons4 ,,ginger ,,ice ,,cream #a quart of cream #a_/d pound of preserved ginger #a_/b pound of sugar #a tablespoonful of lemon juice ,put the ginger through an ordinary meat chopper4 ,heat the sugar1 ginger and half the cream in a double boiler2 when the sugar is dissolved1 take it from the fire1 and1 when cold1 add the lemon juice and remaining cream1 and freeze4 ,,maraschino ,,ice ,,cream #a quart of cream #a_/b pound of sugar #a orange #b wineglassfuls of maraschino #b drops of ,angostura ,bitters1 or #a_/b teaspoonful of extract of wild cherry ,put the sugar and half the cream in a double boiler1 and stir until the sugar is dissolved4 ,when cold1 add the remaining cream1 the juice of the orange1 the bitters or wild cherry1 and the maraschino1 and freeze4 ,serve in parfait glasses to six persons4 ,,lemon ,,ice ,,cream #a quart of cream #i ounces of powdered sugar #d tablespoonfuls of lemon juice ,juice of one orange ,grated yellow rind of #c lemons ,mix the sugar1 the grated rind and juice of the lemons1 and the orange juice together4 ,put half the cream in a double boiler over the fire2 when scalding hot1 stand it aside until perfectly cold2 add the remaining half of the cream and freeze it rather hard4 ,remove the crank and the lid1 add the sugar mixture1 replace the lid and crank1 and turn rapidly for five minutes2 repack to ripen4 ,this will serve six people4 ,,orange ,,ice ,,cream #a quart of cream #aj ounces of sugar ,juice of #f large oranges ,grated rind of one orange ,put the sugar1 grated yellow rind of the orange and half the cream in a double boiler over the fire2 when the sugar is dissolved1 take from the fire1 and1 when very cold1 add the remaining cream1 and freeze4 ,when frozen rather hard1 add the orange juice1 refreeze1 and pack to ripen4 ,,pineapple ,,ice ,,cream #a quart of cream #ab ounces of sugar #a large ripe pineapple or #a pint can of grated pineapple ,juice of one lemon ,put half the cream and half the sugar in a double boiler over the fire2 when the sugar is dissolved1 stand it aside until cold4 ,pare and grate the pineapple1 add the remaining half of the sugar and stand it aside4 ,when the cream is cold1 add the remaining cream1 and partly freeze4 ,then add the lemon juice to the pineapple and add it to the frozen cream2 turn the freezer five minutes longer1 and repack4 ,this will serve eight or ten persons4 ,,green ,,gage ,,ice ,,cream #a quart of cream #d ounces of sugar #a pint of preserved green gages1 free from syrup ,press the green gages through a sieve4 ,add the sugar to half the cream1 stir it in a double boiler until the sugar is dissolved2 when cold1 add the remaining cream4 ,when this is partly frozen1 stir in the green gage pulp1 and finish the freezing as directed on page #g4 ,if the green gages are colorless1 add three or four drops of apple green coloring to the cream before freezing4 ,,raspberry ,,ice ,,cream #a quart of cream #a quart of raspberries #ab ounces of sugar ,juice of one lemon ,mash the raspberries2 add half the sugar and the lemon juice4 ,put the remaining sugar and half the cream in a double boiler2 stir until the sugar is dissolved1 and stand aside to cool2 when cold1 add the remaining cream1 turn the mixture into the freezer1 and stir until partly frozen4 ,remove the lid and add the mashed raspberries1 and stir again for five or ten minutes until the mixture is sufficiently hard to repack4 ,this will serve eight or ten persons4 ,,strawberry ,,ice ,,cream ,make precisely the same as raspberry ice cream1 substituting one quart of strawberries for the raspberries4 ,,pistachio ,,ice ,,cream #a quart of cream #a_/b pound of sugar #a_/b pound of shelled pistachio nuts #a teaspoonful of almond extract #aj drops of green coloring ,blanch and pound or grate the nuts4 ,put half the cream and all the sugar in a double boiler2 stir until the sugar is dissolved and stand aside to cool2 when cold1 add the nuts1 the flavoring and the remaining cream1 mix1 add the coloring1 and turn into the freezer to freeze4 ,if green coloring matter is not at hand1 a little spinach or parsley may be chopped and rubbed with a small quantity of alcohol4 ,this quantity will serve six persons1 ,,vanilla ,,ice ,,cream #a quart of cream #a_/b pound of sugar #a vanilla bean or two teaspoonfuls of vanilla extract ,put the sugar and half the cream in a double boiler over the fire4 ,split the vanilla bean1 scrape out the seeds and add them to the hot cream1 and add the bean broken into pieces4 ,stir until the sugar is dissolved1 and strain through a colander4 ,when this is cold1 add the remaining cream and freeze4 ,this should be repacked and given two hours to ripen4 ,four would be better4 ,this will serve six persons4 ,,walnut ,,ice ,,cream #a quart of cream #a_/b pound of sugar #a teaspoonful of vanilla #a teaspoonful of caramel #a_/b pint of black walnut meats ,put the sugar and half the cream over the fire in a double boiler2 when the sugar is dissolved1 stand it aside to cool4 ,when cold1 add the remaining cream1 the walnuts1 chopped1 and the flavoring1 and freeze4 ,this will serve six persons4 ,,neapolitan ,,creams ,in this group we have a set of frozen desserts called by many ice creams1 but which are really frozen custards1 flavored4 ,in localities where cream is not accessible1 the ,neapolitan ,creams are far better than milk thickened with cornstarch or gelatin4 ,,chocolate #a pint of cream #a pint of milk #a_/b pound of sugar #d eggs #b ounces of chocolate #a small piece of stick cinnamon #a teaspoonful of vanilla ,put the milk and cinnamon over the fire in a double boiler4 ,beat the yolks of the eggs and sugar until very light1 add the well-beaten whites1 and stir this into the hot milk4 ,as soon as the mixture begins to thicken1 take it from the fire1 add the grated chocolate1 and1 when cold1 add the cream and the vanilla4 ,freeze and pack as directed on page #g4 ,this is sufficient to serve ten persons4 ,,caramel #a pint of cream #a pint of milk #a_/b pound of sugar #d eggs #c tablespoonfuls of caramel #a teaspoonful of vanilla ,beat the yolks of the eggs until creamy and add the sugar2 beat until light1 and then add the well-beaten whites of the eggs4 ,put the milk over the fire in a double boiler2 when hot1 add the eggs1 and stir and cook until the mixture begins to thicken4 ,take from the fire1 strain through a fine sieve1 add the vanilla and caramel1 and1 when cold1 add the cream1 and freeze4 ,this will serve ten persons4 ,,coffee #a pint of strong black coffee #a pint of cream #b eggs #a_/b pound of sugar #a teaspoonful of vanilla ,beat the sugar and the yolks of the eggs until light1 add the well-beaten whites1 and pour into them the coffee1 boiling hot4 ,stir over the fire for a minute1 take from the fire1 add the vanilla1 and1 when cold1 add the cream1 and freeze4 ,this will serve eight persons4 ,,vanilla #a pint of cream #a pint of milk #a_/b pound of sugar #c eggs #a_/d vanilla bean or a teaspoonful of good extract ,put the milk over the fire in a double boiler1 and add the vanilla bean1 split4 ,beat the yolks of the eggs and the sugar until light1 add the whites beaten to a stiff froth1 and stir into them the hot milk4 ,return the mixture to the double boiler and cook until it begins to thicken1 or will coat a knife blade dipped into it4 ,take from the fire1 strain through a colander1 and1 when cold1 add the cream1 and freeze4 ,repack and stand to ripen for three hours or longer4 ,this will serve eight persons4 ,,walnut #a pint of cream #a pint of milk #b eggs #a_/b pint of chopped black walnuts #a teaspoonful of vanilla #a teaspoonful of caramel ,beat the yolks of the eggs and the sugar until light2 add the well-beaten whites1 and then the milk1 scalding hot4 ,stir over the fire in a double boiler until the mixture begins to thicken2 take from the fire and add the vanilla and caramel4 ,when cold1 add the walnuts and cream1 and freeze4 ,this will serve eight persons4 ,,neapolitan ,,blocks ,these are made by putting layers of various kinds and colors of ice creams into a brick mold4 ,pack and freeze4 ,at serving time1 cut into slices crosswise of the brick1 and serve each slice on a paper mat4 ,,ice ,,creams ,,from ,,condensed ,,milk ,these creams are not so good as those made from raw cream1 but with care and good flavoring are quite as good as the ordinary ,neapolitan ,creams4 ,there is one advantage--condensed milk is not so liable to curdle when mixed with fresh fruits4 ,these recipes will answer also for what is sold under the name of ,evaporated ,cream4 ,use unsweetened milk1 or allow for the sugar in the sweetened varieties4 ,,banana #f large bananas #a_/d pound of sugar #a half pint can of condensed milk #a_/b cupful of water ,juice of one lemon ,press the bananas through a sieve1 and add the lemon juice and sugar4 ,stand aside a half hour1 add milk and water1 stir until the sugar is dissolved1 and freeze as directed on page #g4 ,this will serve six persons4 ,,caramel #a_/d cupful of brown sugar #a_/b cupful of granulated sugar #a cupful of water #b half pint cans of condensed milk #a teaspoonful of vanilla ,put the brown sugar in an iron pan1 melt and brown it4 ,when it begins to smoke1 add two tablespoonfuls of hot water4 ,stir until liquid4 ,pour out the milk1 rinse the cans with the water1 add the caramel1 vanilla and granulated sugar4 ,when the sugar is dissolved1 freeze as directed on page #g4 ,this will serve six persons4 ,,cocoanut #b large cocoanuts #a pint of boiling water #a_/b pint can of sweetened condensed milk ,grate the cocoanuts and pour over them the boiling water4 ,stir until it is cool1 and press in a sieve4 ,put the fibre in a cheese cloth and wring it dry2 add this to the water that was strained through the sieve4 ,when cold1 add condensed milk1 and freeze as directed on page #g4 ,this will serve eight persons4 ,,chocolate1 ,no4 #a #b ounces of ,baker's chocolate #a_/b pint of water #a saltspoonful of ground cinnamon #b half pint cans of condensed milk #a teaspoonful of vanilla #a_/d pound of sugar ,put the water1 chocolate1 sugar and cinnamon in a saucepan2 stir until boiling4 ,take from the fire1 add the vanilla and the condensed milk4 ,when cold1 freeze as directed on page #g4 ,this will serve six persons4 ,,chocolate1 ,no4 #b #d ounces of ,baker's chocolate #a_/b pint of water #a_/b pound of sugar #b half pint cans of condensed milk #a pint of milk #b teaspoonfuls of vanilla #a saltspoonful of ground cinnamon ,put the chocolate1 sugar1 water and cinnamon in a saucepan over the fire4 ,stir until the mixture boils4 ,take from the fire1 and add all the remaining ingredients4 ,when cold1 freeze as directed on page #g4 ,this will serve eight persons4 ,,coffee #a pint of strong black coffee #a_/b cupful of sugar #a_/b pint can of condensed milk #a teaspoonful of vanilla ,add the sugar to the hot coffee1 and stir until it is dissolved2 add the milk1 using water enough to rinse out the cans2 add the vanilla4 ,when the mixture is cold1 freeze1 turning it rapidly toward the end of the freezing4 ,this will serve four persons4 ,,peach #ab ripe or canned peaches #d peach kernels #a_/b pint of water #b half pint cans of unsweetened condensed milk #a_/b pound of sugar ,put the sugar1 water and peach kernels over the fire2 stir until the sugar is dissolved1 and boil three minutes4 ,pare the peaches and press them through a colander1 add to them the strained syrup4 ,when cold1 turn the mixture into the freezer and turn the crank slowly until partly frozen2 add the milk1 and continue the freezing4 ,omit the water and use less sugar with canned peaches4 ,this will serve ten persons4 ,,orange1 ,no4 #a #a full pint of orange juice #b_/c cupful of sugar #a_/b pint can of condensed milk ,grated yellow rind of two oranges ,grate the rinds into the sugar1 add milk and enough water to rinse cans4 ,when sugar is dissolved1 stand it in a cold place4 ,put orange juice in the freezer and freeze it quite hard2 add sweetened milk1 and freeze again quickly4 ,this will serve four persons4 ,,orange1 ,no4 #b ,freeze a full quart of orange juice4 ,when quite hard1 add a can of sweetened condensed milk1 freeze it again1 and serve at once4 ,this is very nice and will serve eight persons4 ,,orange ,,gelatin ,,cream #a_/b pint of orange juice #a package of orange ,jello #a_/b pound of sugar #a pint can of unsweetened condensed milk #a_/b pint of water ,add the grated yellow rind of two oranges to the ,jello2 add the sugar and the water1 boiling4 ,stir until the sugar and ,jello are dissolved1 add the orange juice1 and when the mixture is cold1 put it in the freezer and stir slowly until it begins to freeze4 ,add the condensed milk1 and continue the freezing4 ,this is nice served in tall glasses1 with the beaten whites of the eggs made into a meringue and heaped on top4 ,in this way it will serve eight persons4 ,,sour ,,sop #a large sour sop #a_/d pound of sugar #a_/b pint can of unsweetened condensed milk #d tablespoonfuls of boiling water ,juice of one lime ,squeeze the sour sop1 which should measure nearly one quart2 add the sugar melted in the water with the lime juice and milk1 and freeze slowly4 ,this will serve ten persons4 ,,frozen ,,puddings ,,and ,,desserts ,,alaska ,,bake ,make a vanilla ice cream1 one or two quarts1 as the occasion demands4 ,when the ice cream is frozen1 pack it in a brick mold1 cover each side of the mold with letter paper and fasten the bottom and lid4 ,wrap the whole in wax paper and pack it in salt and ice2 freeze for at least two hours before serving time4 ,at serving time1 make a meringue from the whites of six eggs beaten to a froth2 add six tablespoonfuls of sifted powdered sugar and beat until fine and dry4 ,turn the ice cream from the mold1 place it on a serving platter1 and stand the platter on a steak board or an ordinary thick plank4 ,cover the mold with the meringue pressed through a star tube in a pastry bag1 or spread it all over the ice cream as you would ice a cake4 ,decorate the top quickly1 and dust it thickly with powdered sugar2 stand it under the gas burners in a gas broiler or on the grate in a hot coal or wood oven until it is lightly browned1 and send it quickly to the table4 ,there is no danger of the ice cream melting if you will protect the under side of the plate4 ,the meringue acts as a nonconductor for the upper part4 ,a two quart mold with meringue will serve ten persons4 ,,alexander ,,bomb #a pint of cream #a pint of milk #d eggs #d tart apples #a pint of water #a glassful of orange blossoms water #a wineglassful of curaao #a pound of sugar ,juice of one lemon ,peel1 core and quarter the apples2 put them in a saucepan with the grated yellow rind of the lemon1 half the sugar and all the water2 boil until tender1 and add the juice of the lemon2 rub the apples through a sieve4 ,when cold1 freeze4 ,whip the cream4 ,beat the eggs and the remaining sugar and add them to the milk1 hot2 stir until the mixture thickens1 take from the fire1 and1 when cold1 add the orange blossoms water and the ,curaao2 freeze in another freezer4 ,divide the whipped cream1 and stir one-half into the first and one-half into the other mixture4 ,line a melon mold with the custard mixture1 fill the centre space with the frozen apples1 and cover over another layer of the custard2 put over a sheet of letter paper and put on the lid4 ,bind the seam with a strip of muslin dipped in paraffin or suet1 and pack the mold in salt and ice2 freeze for at least two hours4 ,serve plain1 or it may be garnished with whipped cream4 ,this will serve twelve persons4 ,,biscuits ,,americana #a quart of cream #a_/b pound of sugar #a_/d pound of ,jordan almonds #a teaspoonful of almond extract #a teaspoonful of vanilla ,yolks of six eggs ,grated rind of one lemon ,put half the cream in a double boiler over the fire1 and1 when hot1 add the yolks of the eggs and sugar1 beaten until very1 very light2 add all the flavoring1 and stand aside until very cold2 when cold1 freeze in an ordinary freezer4 ,whip the remaining pint of cream1 add one-half of it to the frozen mixture1 repack and stand aside to ripen4 ,blanch1 dry and chop the almonds4 ,put them in the oven and shake constantly until they are a golden brown4 ,at serving time1 fill the frozen mixture quickly into paper cases2 have the remaining whipped cream in a pastry bag with star tube1 make a little rosette on the top of each case1 dust thickly with the chopped almonds1 and send to the table4 ,this will fill twelve cases of ordinary size4 ,,biscuits ,,glac,s #a pint of cream #c_/d pound of sugar #a pint of water #a gill of sherry #b tablespoonfuls of brandy #a teaspoonful of vanilla ,yolks of six eggs ,put the sugar and water in a saucepan over the fire and stir until the sugar is dissolved2 wipe down the sides of the pan1 and boil until the syrup spins a heavy thread or makes a soft ball when dropped into cold water4 ,beat the yolks of the eggs to a cream1 add them to the boiling syrup1 and with an egg beater whisk over the fire until you have a custard-like mixture that will thickly coat a knife blade2 strain through a sieve into a bowl1 and whisk until the mixture is stiff and cold4 ,it should look like a very light sponge cake batter4 ,add the flavoring4 ,whip the cream and stir it carefully into the mixture4 ,fill the mixture into paper cases or individual dishes1 stand them in a freezing cave or in a tin bucket that is well packed in salt and ice1 cover and freeze for at least four or five hours4 ,if you do not have a freezing cave1 pack a good sized tin kettle in a small tub or water bucket4 ,the kettle must have a tight fitting lid4 ,stand your cases or molds on the bottom of the tin kettle1 which is packed in salt and ice4 ,put on top a sheet of letter paper1 on top of this another other layer of molds or cases1 and so continue until you have the kettle filled4 ,put the lid on the kettle and cover with salt and ice4 ,make sure that you have a hole half-way up in the packing bucket or tub1 so that there is no danger of salt water overflowing the kettle4 ,this is a homely but very good freezing cave4 ,at serving time1 dust the tops of the biscuits with grated macaroons or chopped almonds1 dish on paper mats1 and send to the table4 ,this will fill fifteen biscuit cases4 ,,biscuits la ,,marie #a_/b pound of sugar #a pint of water #a_/b pint of cream #a_/b pound of almond macaroons #a_/d pound of candied or ,maraschino cherries #a teaspoonful of bitter almond extract ,yolks of six eggs ,boil the sugar and water until the syrup will spin a heavy thread4 ,add the eggs1 beaten until very light4 ,whip this over the fire for three minutes1 take it from the fire1 strain into a bowl1 and whip until thick and cold4 ,add the flavoring and the macaroons1 that have been dried1 grated and sifted4 ,add the cream1 whipped4 ,fill the mixture into paper cases1 and freeze as directed for ,biscuits ,glacs4 ,an extra half pint of cream may be whipped for garnish at serving time1 if desired2 otherwise1 garnish the top with chopped maraschino cherries1 and send to the table4 ,this will fill twelve biscuit cases4 ,,bomb ,,glac ,pack a two quart bomb glac mold in salt and ice4 ,remove the lid1 and line the mold with a quart of well-made vanilla ice cream4 ,fill the centre with one half the recipe for ,biscuit ,glac mixture1 that has been packed in a freezer until icy cold4 ,put on the lid1 bind the edge with a piece of muslin dipped in paraffin or suet1 cover the mold with salt and ice1 and stand aside three hours to freeze4 ,this will serve twelve persons4 ,,biscuit ,,tortoni #a quart of cream #a_/b pound of sugar #a gill of maraschino #b tablespoonfuls of sherry #a teaspoonful of vanilla ,yolks of six eggs ,put half the cream in a double boiler over the fire4 ,beat the sugar and yolks together until very1 very light1 add them to the hot cream and stir over the fire until the mixture begins to thicken4 ,take from the fire1 and1 when very cold1 add the vanilla1 maraschino and sherry1 and freeze4 ,when frozen1 stir in the remaining cream1 whipped to a stiff froth4 ,fill individual dishes or paper cases1 stand at once in the freezing kettle or ice cave2 pack and freeze from three to four hours4 ,this will fill twelve cases4 ,,cabinet ,,pudding1 ,,iced #a quart of milk #f eggs #a_/d pound of powdered sugar #a tablespoonful of powdered gelatin #a_/d pound of macaroons and lady fingers1 mixed #a_/b pound of conserved cherries or pineapple #a_/b pound of stale sponge cake ,grate the macaroons and lady fingers1 and rub them through a coarse sieve4 ,cut the sponge cake into slices and then into strips4 ,put the milk over the fire in a double boiler and add the eggs and sugar beaten together until light2 stir and cook until the mixture is sufficiently thick to coat a knife blade4 ,take from the fire1 add the gelatin1 strain1 and stand it aside to cool4 ,garnish the bottom of a two quart melon mold with the cherries or pineapple1 put in a layer of the sponge cake1 then a sprinkling of the macaroons and lady fingers1 another layer of the cherries1 then the sponge cake1 and so continue until you have all the ingredients used4 ,add a teaspoonful of vanilla to the custard1 pour it in the mold1 cover the mold with the lid1 bind the seam with muslin dipped in paraffin or suet1 pack in salt and ice1 and stand aside for three hours4 ,at serving time1 dip the mold quickly into hot water1 wipe it off1 remove the lid and turn the pudding on to a cold platter4 ,pour around a well-made ,montrose ,sauce1 and send to the table4 ,this will serve ten or twelve persons4 ,,iced ,,cake ,make an ,angel ,food or a ,sunshine ,cake and bake it in a square mold4 ,make a plain frozen custard1 and flavor it with vanilla2 pack it and stand it aside until serving time4 ,cut off the top of the cake1 take out the centre1 leaving a bottom and wall one inch thick4 ,at serving time1 fill the cake quickly with the frozen custard1 replace the top1 dust it thickly with powdered sugar and chopped almonds1 and send it to the table with a sauceboat of cold ,montrose ,sauce4 ,this cake may be varied by using different garnishings4 ,maraschino cherries may be used in place of almonds1 or the base of the cake may be garnished with preserved green walnuts or green gages1 or the top and sides may be garnished with rosettes of whipped cream4 ,this will serve twelve persons4 ,,quick ,,caramel ,,parfait ,make a quart of ,caramel ,ice ,cream1 pack1 and stand it aside for two hours4 ,at serving time1 stir in a pint of cream1 whipped to a stiff froth1 dish in parfait glasses1 and send to the table4 ,the top of the glasses may be garnished with whipped cream1 if desired4 ,this will fill eight glasses4 ,,quick ,,caf ,,parfait ,make a quart of plain ,coffee ,ice ,cream1 freeze and pack it4 ,whip one pint of cream4 ,at serving time1 stir the whipped cream into the frozen coffee cream1 dish it at once into tall parfait glasses1 garnish the top with a rosette of whipped cream1 and send at once to the table4 ,this will fill eight glasses4 ,,quick ,,strawberry ,,parfait ,this is made precisely the same as other parfaits1 with ,strawberry ,ice ,cream1 and whipped cream stirred in at serving time4 ,serve in parfait glasses1 garnish the top with whipped cream1 with a strawberry in the centre on top4 ,this will fill eight glasses4 ,,quick ,,chocolate ,,parfait ,make one quart of ,chocolate ,ice ,cream1 and add one pint of whipped cream1 according to the preceding recipes4 ,this will serve eight persons4 ,,monte ,,carlo ,,pudding #a quart of cream #f ounces of sugar 7#b_/c of a cupful7 #d tablespoonfuls of creme de violette #a_/b pound of candied violets #a teaspoonful of vanilla ,put half the cream over the fire in a double boiler4 ,pound or roll the violets1 sift them1 add the sugar and sufficient hot cream to dissolve them4 ,take the cream from the fire1 add the violet sugar1 and stir until it is dissolved2 when cold1 add the flavoring and the remaining cream4 ,freeze1 and pack into a two quart pyramid mold2 pack in salt and ice for at least two hours4 ,at serving time1 turn the ice on to a platter1 garnish the base with whipped cream1 and the whole with candied violets4 ,this will serve six to eight persons4 ,,boston ,,pudding ,make ,boston ,brown ,bread ,ice ,cream and half the recipe for ,tutti ,frutti4 ,when both are frozen1 line a melon mold with the ,brown ,bread ,ice ,cream1 fill the centre with the ,tutti ,frutti1 cover over more of the ,brown ,bread ,ice ,cream1 fasten tightly1 and bind the seam of the lid with a strip of muslin dipped in paraffin or suet4 ,pack in salt and ice for at least two hours4 ,at serving time1 dip the mold quickly into hot water1 turn the pudding on to a cold platter1 pour around the base caramel sauce1 and serve at once4 ,this will serve twelve persons4 ,,montrose ,,pudding #a quart of cream #a cupful of granulated sugar #a tablespoonful of vanilla #a pint of strawberry water ice ,yolks of six eggs ,put half the cream over the fire in a double boiler4 ,beat the yolks and sugar together until light1 add them to the boiling cream1 and cook and stir for one minute until it begins to thicken4 ,take from the fire1 add the remaining pint of cream and the vanilla1 and stand aside until very cold4 ,freeze1 and pack into a round or melon mold1 leaving a well in the centre4 ,fill this well with ,strawberry ,water ,ice that has been frozen an hour before1 and cover it with some of the pudding mixture that you have left in the freezer4 ,fasten the lid1 bind the seam with a piece of muslin dipped in suet or paraffin1 and pack in salt and ice to stand for not less than two hours1 four is better4 ,serve with ,montrose ,sauce poured around it4 ,this will serve twelve persons4 ,,nesselrode ,,pudding #a pint of ,spanish chestnuts #a_/b pound of sugar #a pint of boiling water #a_/b pint of shelled almonds #a pound of ,french candied fruit1 mixed #a pint of heavy cream #a_/d pound of candied pineapple ,yolks of six eggs ,shell the chestnuts1 scald and remove the brown skins1 cover with boiling water and boil until they are tender1 not too soft1 and press them through a sieve4 ,shell1 blanch and pound the almonds4 ,cut the fruit into tiny pieces4 ,put the sugar and water in a saucepan1 stir until the sugar is dissolved1 wipe down the sides of the pan1 and boil without stirring until the syrup forms a soft ball when dropped into ice water4 ,beat the yolks of the eggs until very light1 add them to the boiling syrup1 and stir over the fire until the mixture again boils2 take it from the fire1 and with an ordinary egg beater1 whisk the mixture until it is cold and thick as sponge cake batter4 ,add the fruit1 the chestnuts1 almond paste1 a teaspoonful of vanilla and1 if you use it1 four tablespoonfuls of sherry4 ,turn the mixture into the freezer1 and1 when it is frozen1 stir in the cream whipped to a stiff froth4 ,the mixture may now be repacked in the can1 or it may be put into small molds or one large mold1 and repacked for ripening4 ,if packed in a large mold1 this will serve fifteen persons2 in the small molds or paper cases1 it will serve eighteen persons4 ,,nesselrode ,,pudding1 ,,americana #a small bottle1 or sixteen preserved marrons #a quart of cream #d ounces of sugar #d tablespoonfuls of sherry #a tablespoonful of vanilla ,yolks of six eggs ,put half the cream in a double boiler over the fire2 when hot1 add the eggs and sugar beaten until light4 ,cook a minute1 and cool4 ,when cold1 add one small bottle of marrons broken into quarters and the syrup from the bottle1 the sherry and vanilla4 ,freeze1 stirring slowly4 ,when frozen1 stir in the remaining cream whipped to a stiff froth4 ,pack in small molds in salt and ice as directed4 ,these should freeze three hours at least4 ,this will make twelve small molds4 ,,orange ,,souffl #a quart of cream #a pint of orange juice #a_/b box of gelatin #c_/d pound of sugar ,yolks of six eggs ,cover the gelatin with a half cupful of cold water and soak for a half hour4 ,add a half cupful of boiling water1 stir until the gelatin is dissolved1 and add the sugar and the orange juice4 ,beat the yolks of the eggs until very light4 ,whip the cream4 ,add the uncooked yolks to the orange mixture1 strain in the gelatin1 stand the bowl in cold water and stir slowly until the mixture begins to thicken2 stir in carefully the whipped cream1 turn it in a mold or an ice cream freezer1 pack with salt and ice1 and stand aside three hours to freeze4 ,this should not be frozen as hard as ice cream1 and must not be stirred while freezing4 ,make sure1 however1 that the gelatin is thoroughly mixed with the other ingredients before putting the mixture into the freezer4 ,this will serve twelve people4 ,by changing the flavoring1 using lemon in the place of orange1 or a pint of strawberry juice1 or a pint of raspberry and currant juice1 an endless variety of souffls may be made from this same recipe4 ,these may be served plain1 or with ,montrose ,sauce4 ,,plombiere #a quart of cream #a_/b pound of ,jordan almonds #a_/b pound of sugar #a_/b pound of ,sultana raisins ,yolks of six eggs ,blanch the almonds and pound them to a paste1 or use a half pound of ordinary almond paste4 ,put half the cream in a double boiler over the fire1 add the yolks and sugar beaten to a cream1 add the almond paste4 ,stir until the mixture begins to thicken1 take from the fire and beat with an egg beater for three minutes4 ,strain through a fine sieve1 and1 when very cold1 add the ,sultanas and the remaining cream4 ,freeze1 turning the dasher very slowly at first and more rapidly toward the end4 ,remove the dasher1 scrape down the sides of the can and pull the cream up1 making a well in the centre4 ,fill this well half full with apricot jam1 cover over the pudding mixture1 making it smooth2 repack1 and stand aside for two hours4 ,serve plain or with a cold ,pure of ,apricots4 ,this will serve twelve persons4 ,,queen ,,pudding ,make a ,strawberry ,water ,ice or ,frozen ,strawberries4 ,pack a three quart mold in a bucket or tub of ice and salt4 ,line the mold with the ,strawberry ,ice1 fill the centre with ,tutti ,frutti1 using half recipe2 put on the lid1 bind the seam1 and stand aside for at least two hours4 ,when ready to serve1 turn the pudding from the mold into the centre of a large round dish1 garnish the base with whipped cream pressed through a star tube1 and garnish the pudding with candied cherries4 ,here and there around the base of the whipped cream place a marron glac4 ,this will serve fifteen persons4 ,,ice ,,cream ,,croquettes ,mold vanilla ice cream with the ordinary pyramid ice cream spoon1 roll them quickly in grated macaroons1 and serve on a paper mat4 ,,iced ,,rice ,,pudding ,,with ,a ,,compote ,,of ,,oranges ,,for ,,the ,,pudding #a_/b cupful of rice #a quart of cream #a pint of milk #b teaspoonfuls of vanilla extract or #a_/b vanilla bean #a_/b pound of sugar ,yolks of six eggs ,rub the rice in a dry towel1 and put it over the fire in a pint of cold water4 ,bring to a boil and boil twenty minutes2 drain1 add the milk and cook it in a double boiler a half hour4 ,while this is boiling1 whip the cream to a stiff froth1 and stand it in a cold place until wanted4 ,press the rice through a fine sieve and return it to the double boiler4 ,beat the yolks of the eggs and the sugar until light1 stir them into the hot rice1 and stir and cook about two minutes1 until the mixture begins to thicken4 ,take from the fire1 add the vanilla1 and stand aside until very cold4 ,when cold1 freeze1 turning the dasher rapidly toward the last4 ,remove the dasher and stir in the whipped cream4 ,scrape down the sides of the can1 and smooth the pudding4 ,put on the lid1 fasten the hole in the top with a cork1 put over the top a piece of waxed paper1 and pack with salt and ice4 ,stand aside for at least two or three hours4 ,be very careful that the hole in the tub is open1 to prevent the salt water from overflowing the can4 ,,for ,,the ,,compote #a dozen nice oranges #a pound of sugar #a_/b cupful of water #a teaspoonful of lemon juice ,put the sugar and water over the fire to boil1 wipe down the sides of the pan1 skim the syrup1 add the lemon juice1 and boil until it spins a thread4 ,peel the oranges1 cut them into halves crosswise1 and with a sharp knife remove the cores4 ,dip one piece at a time into the hot syrup and place them on a platter to cool4 ,pour over any syrup that may be left4 ,this syrup must be thick1 but not sufficiently thick to harden on the oranges4 ,to dish the pudding1 lift the can from the ice1 wipe it carefully on the outside1 wrap the bottom of the mold in a towel dipped in boiling water1 or hold it half an instant under the cold water spigot4 ,then with a limber knife or spatula loosen the pudding from the side of the can and shake it out into the centre of a large round plate4 ,heap the oranges on top of the pudding1 making them in a pyramid1 put the remaining quantity around the base of the pudding1 pour over the syrup and send to the table4 ,this pudding sounds elaborate and troublesome1 but it is exceedingly palatable and one of the handsomest of all frozen dishes4 ,this will serve twenty persons4 ,in ice cream stem dishes it will serve twenty-four persons4 ,,sultana ,,roll #a-a_/b quarts of cream #a_/b pound of granulated sugar #a_/b cupful of ,sultanas #d tablespoonfuls of sherry #b ounces of shelled pistachio nuts #a teaspoonful of almond extract #aj drops of green coloring ,put one pint of cream and the sugar over the fire in a double boiler1 and stir until the sugar is dissolved2 take from the fire1 and1 when cold1 add a pint of the remaining cream4 ,chop the pistachio nuts very fine or put them through the meat grinder1 add them to the cream and add the flavoring and coloring1 and freeze4 ,whip the remaining pint of cream to a stiff froth4 ,sprinkle the ,sultanas with sherry and let them stand while you are freezing the pudding4 ,when the pudding is frozen1 remove the dasher and line a long round mold with the pistachio cream4 ,if nothing better is at hand1 use pound baking powder cans1 and line them to the depth of one inch4 ,add the ,sultanas to the whipped cream and stir in two tablespoonfuls of powdered sugar4 ,fill the spaces in the cans with the whipped cream mixture1 and put another layer of the pistachio cream over the top4 ,put on the lids1 wrap each can in waxed paper1 and put them down into coarse salt and ice1 to freeze for at least two hours4 ,at serving time1 turn the puddings on to a long platter1 fill the bottom of the platter with ,claret or ,strawberry ,sauce1 and send to the table4 ,this quantity cut into half inch slices will serve twelve persons4 ,,sultana ,,pudding #a pint of milk #a pint of cream #f ounces of sugar #a cupful of ,sultanas #a teaspoonful of vanilla #d tablespoonfuls of sherry 7if you use it7 ,yolks of four eggs ,put the milk in a double boiler1 and1 when hot1 add the yolks and sugar beaten together2 stir until this begins to thicken4 ,take from the fire1 add the vanilla1 and1 when cold1 freeze it4 ,put the sherry over the ,sultanas4 ,garnish the bottom of a melon mold with the ,sultanas1 pack it in coarse ice and salt ready for the frozen pudding4 ,remove the dasher from the frozen mixture1 and stir in the cream that has been whipped to a stiff froth4 ,add the remainder of the ,sultanas and pack at once into the mold2 put on the lid and fasten as directed in other recipes4 ,this may be served plain or with whipped cream garnished with ,sultanas4 ,this will serve eight persons4 ,,the ,,merry ,,widow ,dish a pyramid of vanilla ice cream into a stem individual ice cream glass4 ,garnish the base of the ice cream with fresh strawberries1 dust the cream thickly with toasted pion nuts1 and baste the whole with four tablespoonfuls of ,claret ,sauce flavored with two tablespoonfuls of rum4 ,,tutti ,,frutti ,,pudding #a pint of milk #a pint of cream #a_/b pint of mixed candied fruits #d eggs #a cupful of sugar #a teaspoonful of vanilla #b tablespoonfuls of sherry #a tablespoonful of brandy ,put the milk over the fire in a double boiler1 add the yolks of the eggs and the sugar beaten together until light4 ,when the mixture begins to thicken1 take it from the fire and stand it aside until perfectly cold4 ,add all the flavorings4 ,when the mixture is cold1 add the cream1 and partly freeze it2 then add the fruit1 and freeze to the right consistency4 ,this should be packed at least two hours to ripen4 ,this will serve eight persons4 ,,tutti ,,frutti1 ,,italian ,,fashion #a_/b pound of sugar #a pint of water #a pint of cream #a_/b pint of chopped mixed candied fruits #a teaspoonful of vanilla #d tablespoonfuls of sherry ,yolks of six eggs ,pour the sherry over the fruit4 ,beat the yolks until creamy4 ,put the sugar and water over the fire1 stir until the sugar is dissolved1 and boil five minutes2 add the yolks of the eggs1 beat until it again reaches the boiling point1 take from the fire and beat until cold and thick4 ,add the cream1 the fruit and the vanilla4 ,freeze as directed on page #g4 ,this is usually served in small ice cream glasses garnished with whipped cream1 or may be served plain4 ,in the absence of ice cream glasses1 use ordinary punch glasses4 ,this will fill ten glasses4 ,,lalla ,,rookh ,fill a lemonade or ice cream glass two-thirds full of vanilla ice cream4 ,make a little well in the centre and fill the space with rum and sherry mixed4 ,allow four tablespoonfuls of rum and six of sherry to each half dozen cups4 ,,peaches ,,melba ,dish a helping of vanilla ice cream in the centre of the serving plate1 place in the centre of the ice cream a whole brandied peach1 press it down into the ice cream1 baste over four tablespoonfuls of ,claret ,sauce1 and serve4 ,,lillian ,,russell ,cut into halves small very cold cantaloupes4 ,remove the seeds2 fill the centres of the half melons with vanilla ice cream1 and garnish with whipped cream pressed through a small star tube4 ,dish the halves on paper mats on a dessert plate1 and send to the table4 ,,arrowroot ,,cream #a quart of milk #f ounces of sugar #a level tablespoonful of arrowroot #b teaspoonfuls of vanilla ,moisten the arrowroot with a little cold milk2 put the remaining milk in a double boiler2 when hot1 add the arrowroot and cook ten minutes2 add the sugar1 take from the fire1 and add the vanilla1 ,when perfectly cold1 freeze as directed on page #g4 ,this will serve six persons4 ,,english ,,apricot ,,cream #a_/b pint of apricot jam #a pint of cream #a_/b pint of milk #b tablespoonfuls of noyau ,juice of one lemon ,mix the jam and the cream1 then carefully add the noyau and the lemon juice4 ,press through a fine sieve1 add the milk1 and freeze as directed on page #g4 ,this will serve six persons4 ,,frozen ,,custard #a quart of milk #f ounces of sugar #b teaspoonfuls of vanilla ,yolks of four eggs ,put the milk in a double boiler1 add the yolks of the eggs and the sugar beaten together1 and stir until the mixture thickens4 ,take from the fire1 and1 when cold1 add the vanilla4 ,turn into the freezer and freeze as directed4 ,a little chopped conserved fruit may be added at last when the dasher is removed4 ,chopped black walnuts may also be added4 ,this will serve six persons4 ,,gelatin ,,ice ,,cream #a quart of milk #a_/b pint of cream #f ounces of sugar #a tablespoonful of granulated gelatin #b teaspoonfuls of vanilla ,cover the gelatin with a little cold milk and stand it aside for fifteen minutes4 ,put the remaining milk in a double boiler2 when scalding hot1 add the sugar and the gelatin2 stir until the sugar is dissolved1 take from the fire1 and1 when perfectly cold1 add the cream and the vanilla4 ,freeze as directed on page #g4 ,this will serve six persons4 ,,frozen ,,plum ,,pudding #b pint cans of condensed milk #a_/b cupful of seeded raisins #a_/b pound of sugar #bd almonds that have been blanched and chopped #b ounces of shredded citron #a_/d pound of candied cherries #b teaspoonfuls of vanilla #b tablespoonfuls of sherry #a_/b pint of water ,yolks of four eggs ,put milk in a double boiler over the fire1 and stir until the milk is thoroughly heated2 add the yolks of the eggs and the sugar beaten together1 cook until it begins to thicken1 take from the fire and strain4 ,when cold1 add the citron1 raisins1 the cherries cut into quarters1 the almonds1 vanilla and sherry4 ,when this is perfectly cold1 freeze as directed4 ,do not repack or allow the mixture to stand in the freezer more than a half hour4 ,serve plain or with ,montrose ,sauce4 ,one quart of good rich milk may be used in place of the condensed milk4 ,this will serve twelve persons4 ,,charlotte ,,glac ,make a quart of vanilla ice cream and stir into it a pint of cream whipped to a stiff froth4 ,line round stiff paper charlotte boxes with lady fingers1 fill them with the iced mixture1 and place them at once in a can or bucket packed in salt and ice to freeze for one or two hours4 ,this quantity will fill twelve boxes4 ,,maple ,,panach,e ,fill stem ice cream dishes half full with caramel ice cream2 on top put a layer of vanilla ice cream4 ,smooth it down and dust thickly with toasted pecan nuts chopped fine4 ,a pint of each cream will fill six dishes4 ,,german ,,cherry ,,biscuits ,fill paper cases half full of pineapple water ice4 ,put over a layer of candied cherries chopped1 then a layer of vanilla ice cream2 smooth it quickly1 place a marron glac in the centre1 and garnish the cream with a meringue made from the whites of two eggs and two tablespoonfuls of powdered sugar4 ,dust this with grated macaroons1 and send to the table4 ,make the meringue and grate the macaroons before dishing the ice cream4 ,a pint of each cream will fill eight cases4 ,,fruit ,,salad1 ,,iced ,make one quart of lemon or orange water ice and stand it aside for at least one or two hours to ripen4 ,make a fruit salad from stemmed strawberries1 sliced bananas cut into tiny bits1 a few very ripe cherries1 a grated pineapple if you have it1 and the pulp of four or five oranges4 ,after the water ice is frozen rather hard1 pack it in a border mold1 put on the lid or cover and bind the seam with a strip of muslin dipped in paraffin or suet1 and repack to freeze for three or four hours4 ,sweeten the fruit combination1 if you like1 add a tablespoonful or two of brandy and sherry1 and stand this on the ice until very cold4 ,at serving time1 turn the mold of water ice on to a round compote dish1 quickly fill the centre with fruit salad1 garnish the outside with fresh roses or violets1 and send at once to the table4 ,this will serve eight or ten persons at luncheon4 ,,coupe ,,st4 ,,jacque ,make a fruit salad as in preceding recipe4 ,make a pint of orange or strawberry ice4 ,at serving time fill parfait or ice cream glasses half full of the fruit salad1 fill the remaining half with water ice1 smooth it over1 garnish the top with whipped cream1 put a maraschino cherry in the centre1 and serve4 ,other fruits may be used for the salad4 ,this should make twelve tumblers4 ,,water ,,ices ,,and ,,sherbets ,,or ,,sorbets ,a water ice is a mixture of water1 fruit and sugar1 frozen without much stirring2 in fact1 a water ice can be made in an ordinary tin kettle packed in a bucket4 ,if an ice cream freezer is used1 the stirring should be done occasionally4 ,personally1 ,i prefer to pack the can1 put on the lid and fasten the hole with a cork rather than to use the dasher1 stirring now and then with a paddle4 ,if you use the crank1 turn slowly for a few minutes1 then allow the mixture to stand for five minutes2 turn slowly again1 and again rest1 and continue this until the water ice is frozen4 ,a much longer time is required for freezing water ice than ice cream4 ,when the mixture is thoroughly frozen1 take out the dasher1 scrape down the sides of the can1 give the ice a thorough beating with a wooden spoon2 put the cork in the lid of the can1 draw the water from the tub1 repack it with coarse ice and salt1 cover it with paper and a piece of blanket or burlap1 and stand aside for two or three hours to ripen just as you would ice cream4 ,when it is necessary to make water ice every day or two1 it is best to make a syrup and stand it aside ready for use4 ,fruit jellies may be used in the place of fresh fruits1 allowing one pint of jelly1 the juice of one lemon and a half pound of sugar to each quart of water4 ,when water ice is correctly frozen1 it has the appearance of hard wet snow4 ,it must not be frothy nor light4 ,a sherbet or sorbet is made from the same mixture as a water ice1 stirred constantly while it is freezing1 and has a meringue1 made from the white of one egg and a tablespoonful of powdered sugar1 stirred in after the dasher is removed4 ,,apple ,,ice #a pound of tart apples #a cupful of sugar #a pint of water ,juice of one lemon or lime ,quarter and core the apples1 but do not pare them4 ,slice them1 add the water1 cover and stew until tender1 about five minutes4 ,press through a sieve1 add the sugar and lemon juice4 ,when cold1 freeze as directed4 ,serve in lemonade glasses at dinner with roasted duck1 goose or pork4 ,this will serve six persons4 ,,apricot ,,ice #a quart can of apricots #a_/b cupful of sugar #a pint of water ,juice of one lemon ,press the apricots through a sieve1 add all the other ingredients1 and serve4 ,this is nice served in lemonade glasses for afternoon tea4 ,pass sweet wafers4 ,this will serve eight persons4 ,,cherry ,,ice #b full quarts of sour cherries #a pound of sugar #a quart of water ,stew the cherries in the water for ten minutes and press through a sieve1 add the sugar1 and1 if you have it1 two drops of ,angostura ,bitters2 when cold1 freeze it as directed on page #fc4 ,this will serve ten persons4 ,,currant ,,water ,,ice #a pint of currant juice #a pound of sugar #a pint of boiling water ,add the sugar to the water1 and stir over the fire until it is dissolved4 ,boil five minutes1 take from the fire2 when cool1 add the currant juice4 ,when cold1 freeze as directed on page #fc4 ,this will serve six persons4 ,,currant ,,and ,,raspberry ,,water ,,ice #a pint of currant juice #a pint of raspberry juice #a pint of water #c_/d pound of sugar ,add the sugar to the water1 stir until boiling1 boil five minutes1 and1 when cool1 add the raspberry and currant juices1 and freeze as directed4 ,this will serve six persons2 in punch glasses1 eight persons4 ,,grape ,,water ,,ice #a pint of grape juice #a quart of water #a pound of sugar ,juice of one lemon ,boil the sugar and water together for five minutes1 take from the fire1 add the lemon juice1 and skim4 ,when cold1 add the grape juice1 and freeze as directed4 ,if fresh grapes are to be used1 select ,muscatels or ,concords4 ,pulp the grapes1 boil the pulps1 press them through a sieve1 and add the skins and the pulps to the sugar and water4 ,boil five minutes1 press as much as possible through a sieve1 and freeze4 ,this will serve eight persons4 ,,lemon ,,water ,,ice #d large lemons #a quart of water #a-a_/d pounds of sugar ,grate the yellow rind of two lemons into the sugar1 add the water1 stir over the fire until the sugar is dissolved1 and boil for five minutes4 ,strain1 and stand aside to cool4 ,when cold1 add the juice of the lemons1 and freeze as directed on page #fc4 ,this will serve six persons4 ,,ginger ,,water ,,ice #f ounces of preserved ginger #d lemons #a quart of water #a pound of sugar ,put four ounces of the ginger through an ordinary meat grinder1 and cut the remaining two ounces into fine bits4 ,boil the sugar and water together for five minutes1 and add the lemon juice and ground ginger4 ,take from the fire1 add the bits of ginger1 and1 when cold1 freeze as directed4 ,ginger water ice is better for a two hour stand1 after it is frozen4 ,nice to serve with roasted or braised beef4 ,this will serve six persons2 in small punch glasses1 eight4 ,,mille ,,fruit ,,water ,,ice #a_/b pint of grape juice #f lemons #a orange #d tablespoonfuls of sherry #a_/b pound of preserved cherries or pineapple1 or both mixed #a-a_/b pounds of sugar #a quart of water ,grate the yellow rind of the orange and one lemon into the sugar1 add the water1 stir over the fire until the sugar is dissolved1 boil five minutes1 and strain4 ,add the fruit cut into small pieces1 the juice of the orange and the lemons2 when cold1 add the grape juice and sherry1 and freeze1 using the dasher4 ,do not stir rapidly1 but stir continuously1 as slowly as possible4 ,when the mixture is frozen1 remove the dasher and repack the can2 ripen at least two hours4 ,this is one of the nicest of all the water ices1 and may be served on the top of ,coupe ,st4 ,jacque1 or at dinner in sherbet glasses with roasted veal or beef4 ,this will serve ten persons4 ,,orange ,,water ,,ice #ab large oranges #a pound of sugar #a quart of water ,grate the yellow rind from three oranges into the sugar1 add the water1 boil five minutes1 and strain2 when cold1 add the orange juice1 and freeze as directed for water ices4 ,this will serve ten persons4 ,,pomegranate ,,water ,,ice #ab good sized pomegranates #a pint of water #a pound of sugar ,cut the pomegranates into halves1 remove the seeds carefully from the inside bitter skin2 press them with a potato masher in the colander1 allowing the juice to run through into a bowl2 be careful not to mash the seeds4 ,add the sugar to the juice and stir until it is dissolved2 then add the water1 cold1 and freeze4 ,this is very nice to serve with a meat course1 and also nice for the garnish of a fruit salad4 ,this will serve six persons4 ,,pineapple ,,water ,,ice #b ripe pineapples or #a quart can of grated pineapple #a quart of water #a-a_/b pounds of sugar ,juice of two lemons ,pare the pineapples1 remove the eyes1 and grate the fruit into the water4 ,add the sugar and lemon juice1 boil five minutes1 and1 when cold1 freeze as directed on page #fc4 ,this will serve ten persons4 ,,strawberry ,,water ,,ice #a quart of strawberries #a pound of sugar #a quart of water ,juice of two lemons ,add the sugar and the lemon juice to the stemmed strawberries1 let them stand one hour2 mash them through a colander1 and then1 if you like1 strain through a fine sieve4 ,add the water1 and freeze as directed on page #fc4 ,this will serve eight persons4 ,,raspberry ,,water ,,ice #a quart of red raspberries #a pound of sugar #a quart of water ,juice of two lemons ,add the sugar and the lemon juice to the raspberries1 stir and stand aside one hour4 ,press through a sieve1 add the water1 and freeze as directed on page #fc4 ,this will serve eight persons4 ,,roman ,,punch ,make one quart of lemon water ice4 ,when ready to serve1 fill it into small punch glasses1 make a little well in the centre and fill the space with good ,jamaica rum4 ,this will serve eight persons4 ,,sour ,,sop ,,sherbet ,,or ,,ice ,squeeze the juice from one large sour sop1 strain1 and add four tablespoonfuls of sugar1 boiled a moment with four tablespoonfuls of water4 ,freeze as directed on page #fc4 ,a quart of sour sop when frozen will serve six persons4 ,,cranberry ,,sherbet #a pint of cranberries #a_/b pound of sugar #a_/b pint of water ,add the water to the cranberries1 cover1 bring to a boil2 press through a colander1 return them to the fire1 add the sugar1 and stir until the sugar dissolves4 ,take from the fire1 and1 when cold1 freeze1 stirring slowly all the while4 ,serve with the meat course at dinner4 ,this will serve eight persons4 ,,cucumber ,,sorbet #b large cucumbers #b tart apples #a pint of water #a teaspoonful of sugar #a_/b teaspoonful of salt #a tablespoonful of gelatin #a saltspoonful of black pepper ,juice of one lemon ,peel the cucumbers1 cut them into halves and remove the seeds4 ,dissolve the gelatin in a half cupful of hot water4 ,grate the flesh of the cucumbers2 grate the apples1 add them to the cucumbers1 and add all the other ingredients4 ,freeze as you would ordinary sherbet4 ,serve in tiny glasses1 with boiled cod or halibut4 ,this will fill eight small stem glasses4 ,,gooseberry ,,sorbet #a_/b pint of gooseberry jam #d tablespoonfuls of sugar #a pint of water ,juice of one lemon ,mix all the ingredients together and freeze1 turning slowly all the while4 ,serve in small glasses4 ,this is usually served at ,christmas dinner with goose4 ,this will serve six persons4 ,,orange ,,sherbet #a pint of orange juice #b tablespoonfuls of gelatin #c_/d pound of sugar #a pint of water ,cover the gelatin with an extra half cupful of cold water and soak for a half hour4 ,add the sugar to the pint of water and stir it over the fire until it boils2 add the grated yellow rind of two oranges and the juice2 strain through a fine sieve and freeze1 turning the freezer slowly all the while4 ,remove the dasher1 stir in a meringue made from the white of one egg1 and repack to ripen for an hour at least4 ,this will serve six persons4 ,,mint ,,sherbet #b dozen stalks of spearmint #a_/b pound of sugar #a quart of water ,juice of three lemons ,strip the leaves from the stalks of the mint1 chop them to a pulp and rub them with the sugar4 ,add the water1 bring to a boil1 boil five minutes1 and1 when cold1 add three drops of green coloring and the juice of the lemons2 strain and freeze1 turning slowly all the while4 ,serve at dinner with mutton or lamb4 ,this will serve six persons2 in small stem glasses1 eight persons4 ,,tomato ,,sorbet ,,or ,,sherbet #a quart can or #ab fresh tomatoes #a slice of onion #a blade of mace #a saltspoonful of celery seed #a pint of water #a teaspoonful of salt #a teaspoonful of paprika #a tablespoonful of gelatin ,juice of one lemon ,a dash of cayenne ,add all the ingredients to the tomatoes1 stir over the fire until the mixture reaches the boiling point1 boil five minutes1 and strain through a fine sieve4 ,when this is cold1 freeze according to the rule for sherbets1 turning slowly all the time4 ,serve in punch glasses at dinner as an accompaniment to roasted beef1 or venison1 or saddle of mutton4 ,if fresh tomatoes are used1 simply cut them into halves and cook them without peeling4 ,this will fill nine or ten punch glasses4 ,,frozen ,,fruits ,frozen fruits are mixed and frozen the same as water ices1 that is1 they are only stirred occasionally while freezing1 but the fruit must be mashed or it will form little balls of ice through a partly frozen mixture4 ,the only difference between a water ice and a frozen fruit is that the mixture is not strained1 and more fruit and less water is used4 ,if canned fruits are used1 and these recipes followed1 cut down the sugar4 ,cream may be used in place of water with sub-acid fruits4 ,,frozen ,,apricots #a quart of apricots #b tablespoonfuls of gelatin #a cupful of sugar #a pint of cream ,drain the apricots from the can1 mash them through a colander1 add the sugar and stir until the sugar is dissolved4 ,cover the gelatin with a half cupful of cold water and soak for a half hour4 ,stand it over hot water1 stir until dissolved1 add it to the apricot mixture1 and freeze4 ,when frozen1 remove the dasher and stir in the cream whipped to a stiff froth4 ,repack and stand aside two hours to ripen4 ,this will serve ten persons4 ,,frozen ,,bananas #ab large ripe bananas #a pound of sugar #a_/b pint of water #a pint of cream ,juice of two lemons ,peel the bananas and mash them through a colander4 ,add the sugar to the water1 and boil five minutes2 when cold1 add the lemon juice and the bananas4 ,put the mixture into a freezing can1 stir slowly until frozen4 ,remove the dasher and stir in carefully the cream whipped to a stiff froth4 ,this will serve ten or twelve persons4 ,,frozen ,,chocolate #a quart of milk #c ounces of chocolate #b_/c cupful of sugar #a pint of water #a_/b pint of cream1 whipped #a teaspoonful of vanilla ,grate the chocolate and put it in a double boiler with the water and sugar2 let the water in the surrounding boiler boil fifteen minutes1 beat well1 and add the milk4 ,stir until thoroughly mixed1 and the milk is very hot4 ,take from the fire1 add the vanilla1 and when the mixture is cold1 freeze1 turning slowly all the while4 ,serve in chocolate cups with the whipped cream on top4 ,this will fill nine chocolate cups4 ,,frozen ,,pineapple #b large pineapples #a quart of water #a pound of sugar ,juice of one lemon ,peel the pineapples and grate them4 ,add the sugar to the water1 stir until the sugar is dissolved1 boil five minutes and cool2 add the pineapple and lemon juice1 and freeze1 turning the freezer slowly4 ,this will serve eight or ten persons4 ,,frozen ,,coffee #a quart of cold water #a_/b pound of sugar #f heaping tablespoonfuls of finely ground coffee #a_/b pint of cream ,put the coffee and the water in a double boiler over the fire1 and let the water in the surrounding boiler boil for at least twenty minutes after it begins to boil4 ,strain through two thicknesses of cheese cloth1 add the sugar1 stir until the sugar is dissolved1 and stand aside until very cold4 ,add the cream and the unbeaten white of one egg4 ,freeze1 turning the freezer slowly4 ,this should be the consistency of a soft mush and very light4 ,serve in coffee cups1 either plain or with whipped cream on top4 ,this will serve six persons1 ,,frozen ,,peaches1 ,no4 #a #b pounds of very ripe peaches #f peach kernels #a pint of water #a_/b pound of sugar ,juice of one lemon ,crack the kernels1 chop them fine1 add them to the sugar1 add the water1 and boil five minutes2 strain and stand aside to cool4 ,pare the peaches1 press them through a colander1 add them to the cold syrup1 turn into the freezer1 and stir slowly until the mixture is frozen4 ,if the peaches are colorless1 add a few drops of cochineal before freezing4 ,this will serve eight persons4 ,,frozen ,,peaches1 ,no4 #b #a quart of peach pulp #a pint of cream #c_/d pound of sugar ,juice of one lemon ,add the lemon juice to the peach pulp1 add the sugar1 and stand aside1 stirring every now and then until the sugar is dissolved4 ,freeze the mixture1 stirring slowly2 when frozen1 remove the dasher1 and fold in the cream whipped to a stiff froth4 ,this is one of the nicest ices for afternoon or evening collations4 ,this will serve eight persons2 in stem glasses1 ten persons4 ,,frozen ,,raspberries #a quart of raspberries #c_/d pound of sugar #a pint of water ,juice of one lemon ,add the sugar and the lemon juice to the berries1 mash them with a potato masher4 ,let them stand one hour1 add the water1 and freeze4 ,this will serve eight persons4 ,,frozen ,,watermelon ,scrape the centre from a very ripe watermelon1 chop quickly and press through a colander4 ,to each pint of this juice1 add a half cupful of sugar and four tablespoonfuls of sherry4 ,freeze until it is like wet snow4 ,serve in glasses4 ,one pint will fill three stem glasses4 ,,frozen ,,strawberries #a quart of very ripe strawberries #a pound of sugar #a pint of water ,juice of one lemon ,add the sugar and lemon juice to the berries1 let them stand one hour4 ,mash the berries through a colander1 add the water1 and freeze1 turning the dasher constantly but very slowly4 ,this will serve eight persons4 ,,frapp ,a frapp is nothing more nor less than a water ice partly frozen4 ,for instance1 ,caf ,frapp is a partly frozen coffee4 ,the mixture looks like wet snow4 ,a ,champagne ,frapp is champagne packed in salt and ice and the bottles agitated until the champagne is partly frozen4 ,,parfait ,a parfait is a dessert made from frozen whipped cream1 sweetened and flavored4 ,an old fashioned parfait was not frozen in an ice cream freezer2 the mixture was packed at once into a mold1 the mold packed in salt and ice to freeze for two or three hours4 ,to be perfect1 the mixture must be frozen on the outside to the depth of one and a half to two inches1 with a soft centre4 ,the quick parfait given under frozen desserts is now in general use4 ,,mousse ,a mousse is a parfait frozen to the centre4 ,these mixtures are not smooth like ice cream1 but are frozen in crystals and to be exactly correct1 should look like moss when cut4 ,,burnt ,,almond ,,mousse #a_/d pound of ,jordan almonds #b ounces of almond paste #b_/c cupful of powdered sugar #a pint of thick cream #a teaspoonful of almond extract ,whip the cream to a very stiff froth4 ,blanch1 toast and grind the almonds1 putting them through an ordinary meat grinder2 rub them with the almond paste1 adding the extract and about two tablespoonfuls of water or sherry4 ,sprinkle the sugar over the whipped cream1 and then fold in the nut mixture4 ,pack at once into a mold1 put on the lid1 fasten the seam with a strip of muslin dipped in paraffin or melted suet1 and pack in coarse salt and ice to freeze for two or three hours4 ,serve plain or dusted with chopped almonds4 ,this will serve six persons4 ,,coffee ,,mousse #a pint of cream #a_/b cupful of powdered sugar #b tablespoonfuls of coffee extract ,whip the cream to a stiff froth1 sprinkle over the sugar1 add the coffee extract1 and1 when well mixed1 pack and freeze4 ,this will serve six persons4 ,,egyptian ,,mousse #a_/b cupful of rice #a tablespoonful of gelatin #b_/c cupful of sugar #a_/d pound of dates #a_/b pint of milk #a pint of cream #a teaspoonful of vanilla ,wash the rice1 throw it into boiling water1 boil rapidly twenty minutes2 drain1 add the milk1 and cook in a double boiler fifteen minutes4 ,add the sugar1 the gelatin that has been moistened in cold water1 and the dates chopped4 ,take from the fire1 add the vanilla1 and when the mixture is cold1 fold in carefully the whipped cream4 ,freeze as directed in a mold1 and serve with cold quince jelly sauce4 ,this will serve ten persons4 ,,duchess ,,mousse #d eggs #a_/b cupful of sugar #a pint of cream #a teaspoonful of vanilla #e drops of cochineal ,beat the yolks of the eggs and the sugar until very1 very light2 fold in the whites of the eggs and the flavoring4 ,stand the bowl in a pan of boiling water and beat continuously until the ingredients are hot2 take from the fire and beat constantly for ten minutes4 ,when this is cool1 fold in the cream whipped to a stiff froth1 pack and freeze4 ,serve with quince jelly sauce poured over the mousse4 ,this will serve eight persons4 ,,pistachio ,,mousse #d ounces of pistachio nuts #a tablespoonful of gelatin #a pint of water #a pint of cream #a_/b pound of sugar #a teaspoonful of almond extract #c drops of green coloring ,blanch the pistachio nuts and put them through a meat grinder4 ,boil the sugar and water for five minutes2 when cool1 add the coloring1 the pistachio nuts1 and the gelatin moistened in a little cold water4 ,when this is cold1 fold in the cream beaten to a stiff froth1 and freeze in a mold as directed4 ,if this is not too well mixed the cream will separate1 which makes the handsomer dessert4 ,when the mousse is turned from the mold it will then have a solid white base with a rather green1 beautiful transparent mixture at the top4 ,this will serve ten persons4 ,,rice ,,mousse ,,with ,a ,,compote ,,of ,,mandarins #a_/b cupful of rice #a tablespoonful of gelatin #b_/c cupful of sugar #a pint of milk #a pint of cream #a_/d pound of candied cherries #a teaspoonful of vanilla ,wash and boil the rice in water for twenty minutes1 drain1 put it in a double boiler with the milk and sugar2 stir until the sugar is dissolved1 cover the kettle and cook slowly for twenty minutes4 ,press through a sieve1 add the vanilla1 and the gelatin covered with cold water4 ,when this is cold1 fold in the cream whipped to a stiff froth2 pack and freeze4 ,i usually freeze this in the ordinary ice cream can2 simply remove the dasher1 put in the mixture and pack it to freeze for two or three hours4 ,while this is ripening1 separate the mandarins into carpels4 ,boil together for five minutes one pound of sugar1 a half pint of water and the juice of one lemon2 take from the fire1 add at once the carpels1 stir lightly until they are thoroughly covered with the syrup and stand aside until very cold4 ,at serving time1 wipe the outside of the freezing can with a warm towel1 turn the mousse into the centre of a round dish1 heap the carpels around the base and over the top in the form of a pyramid1 pour over the syrup1 and send at once to the table4 ,this will serve twelve persons4 ,,sauces ,,for ,,ice ,,creams ,,hot ,,chocolate ,,sauce #a_/b cupful of cream or condensed milk #b ounces of chocolate #a cupful of sugar #a teaspoonful of vanilla ,put all the ingredients into a saucepan and stir over the fire until they reach boiling point1 boil until the mixture slightly hardens when dropped into cold water4 ,add the vanilla1 turn at once into the sauceboat and send to the table4 ,this must be sufficiently thin to dip nicely over the ice cream4 ,,maple ,,sauce #a cupful of sugar #a teaspoonful of lemon juice #a cupful of water #a teaspoonful of maple flavoring ,put half the sugar in an iron saucepan and stand it over the fire until it melts and browns1 add hastily the water1 the remaining sugar and the lemon juice1 and boil for about two minutes2 take from the fire and add the flavoring4 ,this may be served plain1 or with chopped fruit or nuts added4 ,,claret ,,sauce ,boil one cupful of sugar and a half cupful of water with a saltspoonful of cream of tartar for five minutes4 ,take from the fire and add one cupful of claret1 and stand aside until icy cold4 ,,nut ,,sauce #a cupful of sugar #a_/b cupful of chopped nuts #a cupful of water #a teaspoonful of caramel #b teaspoonfuls of sherry ,boil the sugar and water with a saltspoonful of cream of tartar or a teaspoonful of lemon juice for five minutes1 take from the fire and add all the other ingredients1 and stand aside to cool4 ,,montrose ,,sauce #a_/b tablespoonful of granulated gelatin #a_/d cupful of sugar #a_/b cupful of milk #a pint of cream #b tablespoonfuls of brandy #a teaspoonful of vanilla ,yolks of #c eggs ,cover the gelatin with milk1 let it soak a half hour1 and put it1 with the milk1 in a double boiler over the fire4 ,beat the yolks of the eggs and the sugar together1 add them to the hot milk1 stir about one minute until the mixture begins to thicken1 take from the fire1 and1 when cold1 add the vanilla and the brandy1 and1 if you like it1 four tablespoonfuls of sherry4 ,stand this aside until very1 very cold4 ,,orange ,,sauce #a_/b pint of orange juice #a_/b pint of water #a_/b cupful of sugar #a tablespoonful of arrowroot ,whites of three eggs ,add the sugar to the water1 and1 when boiling hot1 add the arrowroot moistened4 ,beat the whites of the eggs to a stiff froth1 add gradually the hot mixture1 beating all the while4 ,add the orange juice1 beat again4 ,turn it into a sauceboat and stand aside until very cold4 ,,walnut ,,sauce ,melt maple sugar with a little water1 and add to each cupful of syrup a half cupful of chopped black walnuts4 ,maple syrup may also be used by adding half the quantity of boiling water and the nuts4 ,,refreshments ,,for ,,affairs ,in arranging this matter1 ,i have made an earnest effort to be of service to the housewife without or with one maid1 as well as to those who are fortunate enough to have trained help4 ,it is1 perhaps1 unnecessary to say that elaborate refreshments are entirely out of place at small afternoon or evening cards4 ,an ice1 with a wafer1 or cake and coffee1 served on card tables1 are sufficient4 ,a salad1 with bread and butter sandwiches and coffee1 or a salad sandwich with coffee1 make a nice combination4 ,hot dishes1 even light entres1 seem to call for a dessert1 or another course and coffee4 ,for wedding and other large receptions serve a greater variety of dishes--jellied meats1 boned chicken1 salads1 sandwiches1 ices1 cakes and coffee4 ,in winter creamed dishes may be served in paper cases on the same plate with salads and other cold dishes4 ,serve coffee in small cups after refreshments4 ,many so called elaborate dishes are quite easily made1 and entres are frequently quite as good when rewarmed4 ,chicken croquettes may be made and fried early in the day1 ready to rewarm on brown paper in a baking pan in a hot oven ten minutes before serving time4 ,sandwiches will keep perfectly well for several hours if wrapped in a damp towel and closed in a tin bread box4 ,salad sandwiches are better1 however1 if made as near serving time as possible4 ,if a large reception is to be given1 even with good help1 prepare as many dishes as possible the day before1 to avoid confusion on the fixed day4 ,refreshments for small affairs need not necessarily cost much time or money4 ,a half cupful of chopped left-over steak1 a couple of chops or a bit of chicken or a box of sardines1 make a good foundation for molds of tomato jelly4 ,served with bread and butter sandwiches and coffee they are quite sufficient for afternoon or evening cards4 ,many of the ices in this book are new and attractive4 ,the new sorbets are liked by those who are always striving for a change4 ,many are old and reliable4 ,at large affairs1 serve from the dining table4 ,at card parties1 large and small1 serve on the card tables1 using a small tea cloth on each table4 ,at afternoon teas1 serve from the tea table in the drawing room4 ,at lawn parties1 serve from a large table on the lawn4 ,small tables may be placed here and there for the convenience of guests4 ,every day afternoon tea may be served1 in the summer on the porch1 in the winter1 in the living room or library4 ,if two dishes only are served1 be sure that they harmonize with each other and with the manner of service4 ,suitable and hygienic combinations are always to be considered1 but the sthetic side seems to me of equal importance4 ,,coffee ,,for ,,large ,,home ,,affairs ,allow eleven ounces of finely ground coffee to each gallon of water4 ,this will serve twenty five persons with one coffee cup each1 and forty persons with after-dinner cups4 ,the better way to make a large quantity of coffee without an urn is to purchase a new wash boiler4 ,wash it and put in the required quantity of water 7cold74 ,weigh the coffee and divide it into half pound lots4 ,put each lot in a small cheese cloth bag2 tie the top of the bag1 allowing room for the coffee to swell4 ,put the bags in the water an hour before serving time1 bring slowly to a boil1 and then boil rapidly for five minutes4 ,remove the bags at once1 pressing them well4 ,keep the coffee very hot until it is all served4 ,coffee is not spoiled by being kept at boiling point for some time1 if the grounds are removed4 ,,soups ,,bouillon #b pounds of chopped lean beef #b quarts of cold water #a small onion #ab cloves #b tablespoonfuls of sugar #b teaspoonfuls of salt #ab whole peppercorns ,a dash of cayenne ,juice of half a lemon ,put the sugar in the soup kettle1 add the onion1 sliced1 and shake until the onion is thoroughly browned and the sugar almost burned2 add the meat1 shake it for a moment1 and add the water4 ,cover1 bring to boiling point1 and put over a slow fire to simmer for two hours4 ,add all the seasonings and simmer one hour longer4 ,strain through a colander1 pressing the meat4 ,beat the whites of two eggs slightly1 then whisk them into the warm bouillon1 and add the juice of the lemon4 ,bring to boiling point1 boil rapidly five minutes1 let it stand a moment1 and strain through two thicknesses of cheese cloth4 ,this should stand until it is perfectly cold1 so that every particle of fat may be removed from the surface4 ,reheat to serve4 ,this will serve ten persons1 using ordinary bouillon cups4 ,,clam ,,bouillon #ej large clams #b quarts of water #ab whole peppercorns #a_/b teaspoonful of celery seed ,wash and scrub the clams thoroughly4 ,put them1 a few at a time1 in the soup kettle1 the bottom of which has been covered with a pint of boiling water4 ,boil rapidly1 take the clams out with a skimmer1 and put in another lot1 and so continue until all the clams have been cooked4 ,remove them from the shells1 saving all the liquor4 ,chop and return them1 with the liquor and remaining water1 to the soup kettle4 ,simmer gently a half hour1 then add the peppercorns1 crushed1 and the celery seed4 ,cover the kettle1 take it from the fire and allow it to stand until perfectly cold4 ,strain through two thicknesses of cheese cloth4 ,reheat to serve4 ,this will serve fifteen persons4 ,,bellevue ,,bouillon #a quart of plain or chicken bouillon #a quart of clam bouillon #a_/b pint of cream ,paprika ,this is one of the most elegant of all bouillons4 ,heat the bouillons separately1 mix them at the last minute1 pour at once into heated cups1 put a tablespoonful of whipped cream on the top of each cup1 garnish with a dusting of paprika1 and send to the table4 ,this will serve ten persons2 in a pinch1 twelve4 ,,chicken ,,bouillon #a four pound fowl #c quarts of water #a onion #b tablespoonfuls of sugar #a teaspoonful of salt #a bay leaf #a saltspoonful of celery seed1 or one half cupful of chopped celery #a saltspoonful of black pepper ,draw the chicken and cut it up as for a fricassee4 ,scald and skin the feet1 and crack them thoroughly with your cleaver knife4 ,put the sugar in a soup kettle1 add the onion1 sliced1 shake over a quick fire until brown1 add the chicken and the water1 bring to boiling point1 and skim4 ,simmer gently for two hours4 ,add all the seasonings1 simmer one hour longer1 and strain4 ,add the juice of half a lemon and the whites of two eggs1 slightly beaten4 ,boil rapidly five minutes1 and strain through two thicknesses of cheese cloth4 ,reheat to serve4 ,this may be used in place of beef bouillon1 with the clam broth1 for ,bellevue bouillon4 ,this will serve twelve persons4 ,,oyster ,,bouillon #ej fat oysters #b quarts of water #ab whole peppercorns #ab whole allspice #a-a_/b teaspoonfuls of salt ,drain and wash the oysters4 ,throw them at once in a hot kettle1 shake until the gills have curled1 cover the kettle1 and simmer gently for fifteen minutes4 ,drain again1 this time saving the liquor4 ,return it to the kettle with the peppercorns and allspice1 crushed1 and water4 ,chop the oysters with a silver knife1 put them back in the kettle1 simmer gently a half hour1 and add the salt4 ,strain through two thicknesses of cheese cloth1 reheat and serve with whipped cream on top of each cup4 ,this serves fifteen persons4 ,,tomato ,,puree la ,,rorer #a quart can of tomatoes #a_/b pint of cream #a quart of chicken bouillon #b tablespoonfuls of butter #b tablespoonfuls of arrowroot #a bay leaf #a blade of mace #a onion #a teaspoonful of salt #a teaspoonful of paprika ,add the onion1 paprika1 mace and bay leaf to the tomatoes1 boil rapidly five minutes4 ,moisten the arrowroot with three or four tablespoonfuls of cold water1 add it to the hot tomato1 boil ten minutes1 and press through a sieve4 ,add the chicken bouillon1 boil ten minutes1 add the butter1 and1 when the butter is thoroughly dissolved1 turn at once into cups4 ,put a tablespoonful of whipped cream on top of each1 and serve4 ,this will serve ten persons4 ,,glaze ,glaze is absolutely necessary for fine cooking1 either for the browning of sweetbreads1 birds or chickens4 ,cover a half box of gelatin with a half cupful of cold water to soak for an hour4 ,put one quart of good bouillon1 chicken or beef1 over the fire1 and boil it rapidly until reduced to a pint2 add the gelatin4 ,as soon as the gelatin is dissolved1 strain the mixture4 ,put four tablespoonfuls of sugar into an iron saucepan1 stir until it is browned1 then add to it slowly the hot glaze1 stir until it is thoroughly melted1 turn it into a china or granite receptacle1 and stand away to cool4 ,keep this in the refrigerator1 and use it according to directions4 ,,sweetbreads ,,sweetbreads la ,,creme1 ,no4 #a #b pairs of calves' sweetbreads #a can of mushrooms #a pint of milk #d level tablespoonfuls of butter #d level tablespoonfuls of flour #a level teaspoonful of salt #a saltspoonful of white pepper ,wash the sweetbreads and trim them4 ,throw them in a saucepan of boiling water and simmer gently for one hour2 drain and throw them in cold water4 ,the water in which they were boiled may be used for stock4 ,when they are thoroughly cold1 remove the membrane1 and pick them into small pieces4 ,rub the butter and flour together in a saucepan1 add the milk1 stir until boiling1 add the mushrooms1 chopped fine1 the sweetbreads1 salt and pepper4 ,stir until it again reaches the boiling point1 cover and stand over hot water for twenty minutes4 ,serve in ramekin dishes1 pat shells or paper cases4 ,this will fill twelve cases1 or fourteen pat shells4 ,,sweetbreads la ,,creme1 ,no4 #b #a pound of fresh mushrooms #b pairs of calves' sweetbreads #a_/b pint of milk #d level tablespoonfuls of butter #d level tablespoonfuls of flour #a teaspoonful of salt #a saltspoonful of white pepper ,wash and stem the mushrooms2 do not peel them4 ,with a silver knife cut them into slices4 ,put half the butter in a saucepan1 add the mushrooms and half the milk1 and the salt and pepper4 ,cover the saucepan1 and stew slowly a half hour4 ,rub the remaining butter and flour together2 drain the liquor from the mushrooms1 add it1 with the rest of the milk1 to the butter and flour4 ,stir until boiling1 add the mushrooms and sweetbreads that have been boiled and picked apart4 ,cover the saucepan1 stand it over hot water1 or use a double boiler1 pushing the boiler to the back of the stove for twenty to thirty minutes4 ,the saucepan must be kept closely covered1 or the aroma of the mushrooms will be lost4 ,this will fill sixteen cases1 or fourteen pat shells1 or alone it will serve twelve persons4 ,,sweetbreads la ,,bordelaise #a pair of calves' sweetbreads #a_/b pint of stock #a onion #a bay leaf #a_/b teaspoonful of salt #a can of mushrooms #a teaspoonful of browning or kitchen bouquet #a saltspoonful of white pepper #b level tablespoonfuls of butter #b level tablespoonfuls of flour ,wash the sweetbreads1 put them in a saucepan1 add the bay leaf1 onion and one pint of cold water2 bring to boiling point1 and simmer gently one hour4 ,save the water in which they were boiled4 ,throw the sweetbreads into cold water1 remove the membrane and pick them apart4 ,put the butter and flour in a saucepan2 when thoroughly mixed1 add a half pint of stock in which the sweetbreads were boiled1 stir until boiling1 add the mushrooms1 drained1 and the seasoning4 ,bring to boiling point1 and push to the back of the fire for ten minutes4 ,skim off any butter that comes to the surface1 add the sweetbreads1 cook gently ten minutes longer1 and serve in either pat cases1 ramekin dishes1 or paper cases4 ,this will serve eight persons4 ,,baked ,,sweetbreads #b pairs of calves' sweetbreads #a can of ,french peas #c tablespoonfuls of butter #b tablespoonfuls of glaze #a teaspoonful of salt #a saltspoonful of pepper ,wash the sweetbreads and soak them in cold water2 cut them apart and trim them neatly4 ,sprinkle the bottom of a baking pan with a chopped onion1 put the sweetbreads on top1 dust them lightly with salt and pepper1 baste them with one tablespoonful of the butter1 melted1 and run them in a quick oven to bake for twenty minutes4 ,then brush them thoroughly with glaze and bake them ten minutes longer4 ,drain1 wash and heat the peas1 add the remaining butter and season them with salt and pepper4 ,put the peas in the bottom of the serving dish1 dish the sweetbreads in them and send at once to the table4 ,these may also be served in individual dishes1 cutting the sweetbreads in small pieces1 so they may be eaten with a fork4 ,they will serve from four to six people4 ,the throat sweetbread may be cut into halves1 but as a rule one sweetbread is served to each person4 ,,lambs' ,,sweetbreads ,,in ,,paper ,,cases #h lambs' sweetbreads #a_/b box of gelatin #a pint of beef stock or chicken bouillon #a can of peas #a head of celery #b level tablespoonfuls of butter #b level tablespoonfuls of flour #a_/b pint of milk #a lemon ,hearts of lettuce ,yolks of two eggs ,salt and pepper ,wash the sweetbreads1 put them in a saucepan1 cover with boiling water1 add two tablespoonfuls of vinegar and a sliced onion4 ,cook gently for three-quarters of an hour4 ,drain1 put them in a baking pan1 brush them with butter1 add a few tablespoonfuls of glaze or stock1 put over three or four slices of bacon1 and cook in the oven a half hour1 basting three or four times4 ,rub the butter and flour together1 add the milk1 stir until boiling1 add two tablespoonfuls of the soaked gelatin1 a half teaspoonful of salt and a little white pepper4 ,take from the fire and add hastily the beaten yolks of the eggs4 ,cover the bottom of a cold baking pan with muffin rings1 put one sweetbread into each muffin ring4 ,when the sauce is a little cool1 cover the sweetbreads thoroughly1 filling the rings quite full4 ,stand these away over night in a cold place4 ,dissolve the remaining gelatin in the hot bouillon1 season1 add the lemon juice1 and stand it aside over night4 ,at serving time1 remove the contents from the rings and place them in paper cases of the same size4 ,turn the clear aspic out on to a towel and cut it into pretty shapes4 ,decorate the top of the cases with this aspic1 placing a sprig of green in the centre4 ,drain and press the cold peas through a sieve1 and season them with salt and pepper2 put this pulp in a pastry bag with a star tube1 and decorate the top of each mold4 ,serve at once with mayonnaise passed in a boat4 ,another way is to fill the bottom of the paper cases with finely chopped celery1 mixed with mayonnaise1 and put the sweetbreads on top1 omitting the peas4 ,if made well1 these are exceedingly handsome4 ,one ring will be served to each person4 ,,sweetbreads la ,,newburg #b pairs of calves' sweetbreads #a can of mushrooms #d hard boiled yolks of eggs #a_/b pint of milk #b level tablespoonfuls of butter #a tablespoonful of flour #a_/b teaspoonful of salt #a saltspoonful of white pepper #a_/b saltspoonful of grated nutmeg ,a dash of cayenne ,cook the sweetbreads as directed in first recipe2 when cold1 pick them apart1 rejecting the membrane4 ,rub the butter and flour together1 add the milk1 stir until boiling1 and add this slowly to the mashed yolks of the eggs4 ,work and stir until you have a perfectly smooth paste4 ,press it through a fine sieve1 add the salt1 pepper1 mushrooms and sweetbreads4 ,stand over hot water for twenty minutes1 until thoroughly hot4 ,add1 if you use it1 four tablespoonfuls of sherry1 and serve4 ,this will serve ten persons4 ,,shell-,,fish ,,dishes ,,deviled ,,crabs #ab crabs1 or one pint of crab flake #d hard boiled eggs #b level tablespoonfuls of butter #b tablespoonfuls of soft bread crumbs #a tablespoonful of flour #a teaspoonful of salt #a saltspoonful of grated nutmeg #a teaspoonful of onion juice #a_/b pint of milk ,a dash of cayenne ,chop the whites of the hard boiled eggs very1 very fine4 ,put the yolks through a sieve4 ,rub the butter and flour together1 and add the milk2 stir until boiling1 take from the fire1 and add the bread crumbs and the eggs4 ,add all the seasoning to the crab flake1 mix the two together1 and fill at once into the shells4 ,the shells must be quite full1 so that there will be no danger of the fat being held in the shell4 ,dip the shells in egg1 then cover them thickly with bread crumbs4 ,it is well to egg and bread crumb the upper side again2 in fact both dippings may be on the upper sides1 leaving the shells red underneath4 ,put these in a frying basket and fry for a minute in hot1 deep fat4 ,serve one to each person4 ,this quantity should fill eight shells4 ,,crab ,,backs la ,,caracas #a dozen crabs1 or six backs and a pint of crab flake #a teaspoonful of salt #a teaspoonful of onion juice ,a dash of cayenne ,add the seasoning to the crab flakes1 and mix without breaking the flakes4 ,fill the mixture into the backs1 put a teaspoonful of butter on the top of each1 sprinkle lightly with crumbs1 and bake in a quick oven twenty minutes1 ,,crab ,,meat la ,,dewey #a pint of crab flake #b tablespoonfuls of butter #b tablespoonfuls of flour #a teaspoonful of salt #a red and one green pepper #a_/b pint of chicken stock1 or milk #b tablespoonfuls of sherry ,yolks of two eggs ,drop the peppers into hot fat just a moment and rub off the skin1 remove the seeds and chop the flesh fine4 ,put this1 with the butter1 in a saucepan1 and shake over the fire until the peppers are soft4 ,add the flour1 mix1 and add the stock or milk2 stir until boiling1 add the salt and pepper and the crab flakes4 ,do not stir1 but heat slowly over hot water4 ,when hot1 add the yolks of the eggs1 beaten with two tablespoonfuls of cream4 ,heat again1 just a moment1 being careful not to curdle the eggs1 and serve on toast4 ,this dish is very nice when made in a chafing dish1 and will serve six people4 ,,lobster ,,cutlets #a pint of lobster meat #b level tablespoonfuls of butter #d level tablespoonfuls of flour #a_/b pint of milk #a teaspoonful of salt #a teaspoonful of onion juice #a saltspoonful of white pepper #a_/b saltspoonful of grated nutmeg ,yolk of one egg ,a dash of cayenne ,chop the boiled lobster rather fine with a silver knife1 and add to it all the seasoning4 ,rub the butter and flour together in a saucepan1 add the milk1 stir until you have a smooth1 thick paste1 add the yolk of the egg1 cook a moment longer1 add the lobster1 and turn out to cool4 ,when cold1 form into cutlet shaped croquettes1 dip in egg1 roll in bread crumbs1 and fry in deep hot fat4 ,put a small claw in the end of each cutlet to represent the bone4 ,serve with these either cream sauce or sauce tartar4 ,this quantity should make eight cutlets4 ,,lobster ,,newburg ,make this precisely the same as crabs ,newburg1 using one pint of boiled lobster meat4 ,cut the lobster in cubes of about one inch4 ,purchase one large or two small lobsters4 ,,oyster ,,croquettes #ej fat oysters #d level tablespoonfuls of flour #b level tablespoonfuls of butter #a tablespoonful of chopped parsley #a teaspoonful of salt #a teaspoonful of onion juice #a_/b saltspoonful of nutmeg #a saltspoonful of white pepper ,yolks of two eggs ,drain and wash the oysters1 throw them into a hot kettle1 shake until the gills curl and the liquid boils4 ,boil five minutes and drain1 saving the liquor4 ,there should be a half cupful of liquor4 ,chop the oysters and add them to the liquor4 ,rub the butter and flour together1 add the oysters and liquor1 stir until the mixture reaches boiling point1 and push to the back of the stove where it will cook for ten minutes4 ,add all the seasoning and the yolks of the eggs1 cook just a minute1 and turn out to cool4 ,this must stand either over night1 or must be placed directly on the ice for at least four hours4 ,when cold1 form into small cylinder shaped croquettes1 dip in egg and bread crumbs1 and fry in deep hot fat4 ,this quantity will make one dozen good sized cylinders4 ,,poultry ,,and ,,game ,,dishes ,,chicken ,,croquettes #a four pound chicken #a_/b pint of milk #b level tablespoonfuls of butter #d level tablespoonfuls of flour #b teaspoonfuls of salt #b teaspoonfuls of onion juice #b tablespoonfuls of chopped parsley #a saltspoonful of grated nutmeg #a saltspoonful of white pepper ,a dash of cayenne ,draw1 truss the chicken1 put it into boiling water1 boil it rapidly for ten minutes1 and let it simmer until tender4 ,when cold1 remove the meat1 rejecting the bones and skin4 ,chop the meat with a chopping knife2 do not put it through the meat grinder4 ,when fine1 add all the seasoning and mix thoroughly4 ,put the milk in a saucepan over the fire1 and add the butter and flour1 rubbed together4 ,stir and cook until you have a smooth paste1 add the chicken1 mix thoroughly1 and turn out to cool4 ,when cold1 form into croquettes1 dip in an egg1 beaten with a tablespoonful of water1 roll in dry bread crumbs1 and fry in deep hot fat4 ,serve plain1 or with ,french peas4 ,this will make thirteen large croquettes4 ,one pair of thoroughly cooked sweetbreads may be chopped with the chicken1 or you may add a pair of parboiled calf's brains2 this increases quantity1 and makes the croquettes more creamy4 ,this should make sixteen large cylinders or pyramids1 serving sixteen persons4 ,the meat from the chicken after it is chopped should measure one quart4 ,any other meat may be substituted for chicken1 but could not be used1 of course1 for an elegant affair4 ,,chicken la ,,creme ,the white meat of one cooked chicken #a pair of calves' sweetbreads #a can of mushrooms #d level tablespoonfuls of butter #d level tablespoonfuls of flour #a pint of milk #a teaspoonful of salt #a saltspoonful of white pepper #aj drops of onion juice ,yolks of two eggs ,cut the chicken into cubes of a half inch4 ,boil the sweetbreads and pick them apart1 rejecting the membrane4 ,drain and wash the mushrooms1 cut them into halves and mix them with the sweetbread and chicken4 ,rub the butter and flour together1 and add the milk2 when boiling1 add salt1 pepper1 onion juice and meat4 ,stand this over hot water in a covered saucepan for twenty minutes1 add the yolks of the eggs1 slightly beaten1 and bring just to boiling point4 ,served in ramekins or paper cases this is sufficient for fifteen persons4 ,served as a supper or luncheon dish alone1 twelve persons4 ,,chicken la ,,king ,the white meat of one chicken #a_/b can of mushrooms #a green pepper #a_/c pint of milk #a_/b teaspoonful of salt #b level tablespoonfuls of butter #b level tablespoonfuls of flour #a saltspoonful of white pepper #b tablespoonfuls of sherry ,drop the pepper into hot fat for a moment to remove the skin1 then chop it very fine4 ,put the butter in a saucepan or chafing dish1 add the pepper1 stir until the pepper is soft1 add the flour1 mix and add the milk1 stir until boiling1 and add the salt4 ,cut the meat into pieces an inch square1 add them to the hot sauce1 add the mushrooms1 sliced1 and1 when hot1 add the wine and serve4 ,this will serve four or five persons4 ,,boudins la ,,reine #a pint of chopped cooked chicken #a_/b can of mushrooms #a can of peas #b eggs #a_/b cupful of bread crumbs #a_/b cupful of chicken stock #a teaspoonful of salt #a saltspoonful of pepper ,brush ordinary timbale cups lightly with butter1 put a mushroom in the centre of the bottom1 and around the edge a ring of peas4 ,put the stock and bread over the fire1 and1 when boiling1 add the chicken and seasonings1 stir until it reaches the boiling point1 take from the fire1 and add the eggs1 well beaten4 ,put this carefully in the cups1 cover the top with oiled paper1 stand the cups in a shallow pan partly filled with hot water1 and cook in the oven about twenty minutes1 until the contents are set in the centre4 ,heat the remaining quantity of peas1 and season them with salt and pepper4 ,turn the boudins on a platter1 surround them with the hot peas1 and send them at once to the table4 ,this will serve eight persons4 ,these may also be served with plain sauce1 or with ,sauce ,bechamel4 ,,sauce ,,bechamel #b level tablespoonfuls of butter #b level tablespoonfuls of flour #a_/b cupful of chicken stock #a_/b cupful of milk #a_/b teaspoonful of salt #a saltspoonful of pepper ,yolk of one egg ,rub the butter and flour together1 add the liquids1 stir until boiling1 add the salt and pepper1 stir1 add the yolk of an egg1 well beaten1 pass through a fine sieve1 and use at once4 ,,chicken ,,timbale ,the white meat of one chicken #a_/b pint of soft white bread crumbs #a_/b cupful of milk #a teaspoonful of salt #a saltspoonful of white pepper ,the whites of five eggs ,put the raw meat of the chicken twice through the meat chopper1 then put it in a mortar and pound it to a paste1 or work it in a bowl with a wooden spoon4 ,boil the bread and milk1 stirring constantly2 when this is cold1 add the salt1 pepper and four tablespoonfuls of cream2 work it gradually into the chicken meat4 ,this must be a perfectly smooth paste4 ,add the unbeaten whites of two eggs2 when they are thoroughly incorporated1 fold in the well beaten whites of the three eggs4 ,put at once into an oiled ,charlotte mold or into small timbale molds4 ,the molds may be garnished with mushrooms1 or chopped truffles1 or peas4 ,stand them in a pan of hot water1 cover with oiled paper and cook in the oven1 small molds twenty-five minutes1 a large mold thirty-five4 ,serve hot1 with cream mushroom sauce4 ,this quantity in small molds should serve twelve people2 in a large mold1 ten4 ,,cream ,,mushroom ,,sauce #a can of mushrooms #b level tablespoonfuls of butter #a_/b pint of milk #b level tablespoonfuls of flour #a_/b teaspoonful of salt #a saltspoonful of pepper ,rub the butter and flour together1 and add the milk1 stir until boiling1 add the seasoning1 and the mushrooms1 cut into halves4 ,when hot it is ready to use4 ,,cold ,,dishes ,,poulet ,,en ,,bellevue #a_/b box of gelatin #a pint of chicken stock #a bay leaf #a onion ,the white meat of two chickens ,salt and pepper ,remove the white meat carefully from two boiled chickens2 split the breasts into halves1 long ways4 ,cover the gelatin with a half cupful of cold water to soak for a half hour4 ,add the seasonings to the stock or bouillon1 bring to a boil1 add the gelatin1 and if not clear1 clarify with the white of an egg4 ,add the juice of a lemon and strain4 ,take small oblong china or tin molds1 garnish the bottoms with fancy bits of good red pepper and chopped truffles1 baste over a little of the hot aspic1 and let them stand until very cold4 ,cool the remaining aspic1 but do not allow it to become solid4 ,put on top of each mold a half breast of chicken1 dust with salt and pepper1 pour over the cold aspic and stand them aside over night4 ,at serving time dip the molds quickly into hot water1 turn out the cutlets1 dish them on luncheon plates1 and garnish with hearts of lettuce4 ,pass mayonnaise dressing4 ,this will make eight molds and serve eight persons4 ,use the dark meat for fricassee or stew of chicken4 ,,tomatoes l',,algerienne ,the white meat of one chicken #bd perfect tomatoes #a_/d box of gelatin #a_/b pint of chicken stock #a_/b pint of cream #a teaspoonful of anchovy paste #c heads of fine lettuce #a_/b pint of mayonnaise ,peel the tomatoes1 cut off the stem end and scoop out the hard portion and the seeds2 put the tomatoes on the ice4 ,put the meat of the chicken through the meat grinder1 season it with the anchovy paste1 if you have it1 and salt and pepper4 ,soak the gelatin in a half cupful of cold water1 add the chicken stock1 bring to a boil1 add a half teaspoonful of salt1 a dash of pepper1 and the juice of half a lemon4 ,mix a part of this with the chicken4 ,whip the cream1 stir it into the chicken mixture1 and fill it into the tomatoes1 making them smooth on top4 ,when the tomatoes are very cold and the aspic is cool1 but not thick1 baste just a little over the top1 dust thickly with chopped parsley and finely chopped almonds1 and stand them in a cold place for several hours4 ,arrange each tomato in a little nest of lettuce leaves1 and pass with them mayonnaise dressing4 ,if these are made well1 they are the most sightly of the small cold dishes1 and cost almost nothing4 ,this1 of course1 will be served to twenty-four persons4 ,tongue1 sardines1 lobster1 crab meat or cold left-over meat may be substituted for chicken4 ,,galantine ,,of ,,chicken #b chickens #a_/b pound of boiled ham #a_/d pound of larding pork #a can of mushrooms #b teaspoonfuls of salt #a egg #a pound of lean veal #b truffles ,salt and pepper ,singe the chickens1 and remove the head and feet2 place the chicken on the table with the breast down4 ,take a small1 sharp-pointed sabatier knife and cut the skin from neck to rump right down the back bone4 ,carefully and slowly run the knife between the bones and the flesh1 keeping it always close to the bone4 ,take out first the wings1 then loosen the carcass1 and then take out the legs4 ,unjoint and separate each bone1 and take it out as you come to it4 ,do not take the small bones from the wings2 they may be cut off4 ,when you have removed all the flesh from the bones1 keeping it perfectly whole1 and without breaking the skin1 wipe the skin and put it on the table2 draw the legs and the wings inside4 ,take all the raw meat from the other chicken1 rejecting the skin and bones1 but you do not have to bone this one carefully4 ,put it in the meat grinder1 with half the ham1 all the veal and half the bacon4 ,when chopped1 season it with two teaspoonfuls of salt1 and two saltspoonfuls of white pepper2 add the egg and mix thoroughly4 ,put a thin layer of this into the boned chicken1 put in here and there long pieces of the remaining ham and bacon1 a layer of mushrooms1 blocks of truffles1 then another layer of the forcemeat1 and so continue until you have used all the ingredients4 ,pull up the skin and sew it down the back1 making a perfect roll4 ,tie the neck and rump4 ,roll this in cheese cloth1 fasten it securely1 and sew the cheese cloth so that the roll will be perfect when done4 ,put all the bones in the soup kettle1 add a sliced onion1 a bay leaf1 and sufficient cold water to come just to the top of the bones4 ,bring to boiling point1 and put in the galantine1 as the chicken roll is called4 ,cover the kettle1 and boil continuously for four hours4 ,when done1 slightly cool1 remove the cloth1 and stand it away until perfectly cold4 ,strain the water1 which should measure two quarts2 add to it a box of gelatin that has been soaked in a cupful of water for an hour4 ,bring this to boiling point1 season it with salt and pepper1 add the juice of a lemon and the whites of two eggs1 slightly beaten4 ,boil five minutes1 and strain through two thicknesses of cheese cloth4 ,select a long round pudding mold1 or a regular boned chicken mold1 something like a large melon mold2 baste the mold inside with this liquid jelly1 decorate it in patterns or unconventional designs1 using green and red pepper1 the hard boiled white of egg and peas4 ,allow the remaining jelly to cool1 but not stiffen4 ,after you finish the decorations1 baste them carefully with1 cold gelatin and stand the mold on ice4 ,then put in a little more cold jelly1 until you have a good base upon which to rest the galantine4 ,put it in1 breast side down1 and pour over the remaining gelatin4 ,stand in a cold place for twenty-four hours4 ,when ready to serve1 wipe the mold with a warm cloth1 and turn the galantine on to a long platter4 ,garnish the platter with hearts of lettuce4 ,to serve1 cut the galantine in the thinnest possible slices1 and serve it with a salad1 either celery1 or mixed vegetables1 or plain lettuce2 or it may be served with a sauce tartar or plain mayonnaise dressing4 ,this is one of the most elegant of cold dishes1 and will serve twenty-five persons4 ,,chicken ,,mousse #a pint of cooked chopped chicken #a_/b pint of milk #b level tablespoonfuls of butter #a teaspoonful of salt #a level tablespoonful of flour #a tablespoonful of granulated gelatin #a saltspoonful of white pepper #a_/b pint of cream ,rub the butter and the flour together over the fire1 add the milk1 stir until boiling1 and add the gelatin that has been soaked in a couple of tablespoonfuls of cold water for fifteen minutes4 ,add the salt1 pepper and chicken1 mix thoroughly and stand it aside to cool4 ,beat the cream to a stiff froth4 ,make a half cupful of mayonnaise from the yolk of one egg and eight tablespoonfuls of olive oil2 stir the cream gradually into the mayonnaise and then add it carefully to the cold chicken mixture4 ,turn it into an ordinary melon pudding mold1 cover closely and stand it in a bucket of cracked ice and salt4 ,it is wise to bind the cover seam to keep out the salt water4 ,when slightly frozen1 which will take about two hours1 remove the lid1 turn out the mousse1 cover the top with first a ring of hard boiled whites1 chopped fine1 then a ring of finely chopped parsley1 inside this a ring of the yolks of the eggs pressed through a sieve1 and right in the centre a sprig of curly parsley4 ,send at once to the table4 ,lobster1 crab flakes and cold roasted game may be used according to this recipe4 ,this will serve eight persons at a reception4 ,at a luncheon only six persons4 ,,pate-,,de-,,foie-,,gras ,,in ,,aspic #a box of granulated gelatin #a teaspoonful of beef extract #a small onion #a bay leaf #a blade of mace #a truffle #a carrot #a green pepper #a red pepper #a lemon #a tureen of foie-gras ,cover the gelatin with a half cupful of cold water to soak for a half hour4 ,put all the vegetables and seasoning in one quart of cold water1 bring to boiling point1 simmer gently twenty minutes1 add the beef extract1 one teaspoonful of salt and a saltspoonful of black pepper4 ,add the gelatin1 stir until the gelatin is dissolved1 and strain4 ,add the juice of the lemon and the whites of two eggs1 slightly beaten4 ,bring to boiling point1 boil rapidly for five minutes1 and strain through two thicknesses of cheese cloth4 ,cut the peppers into fancy shapes4 ,chop the truffle fine4 ,select a dozen dariole molds1 moisten them in cold water1 baste them with the aspic1 and1 when cold1 garnish the bottoms handsomely with a pepper and truffle4 ,put in another layer of aspic1 which must be cold1 but not thick2 on top of this place a slice of pate-de-foie-gras1 cover them carefully with the aspic1 filling the mold to the top4 ,stand these away over night4 ,serve on crisp lettuce leaves1 and pass with them a mayonnaise4 ,these are the handsomest of all the cold aspic dishes4 ,a single large mold may be used for ball suppers or large receptions4 ,to serve1 cut it into slices1 and pass mayonnaise of celery4 ,this will serve twelve persons4 ,,boned ,,turkey ,turkey is boned precisely the same as you bone a galantine of chicken4 ,use for the stuffing3 #b chickens #a pound of sausage meat #a pound of veal #c truffles #a can of mushrooms #a pound of ham ,take six hours to cook the turkey4 ,when cold put it in a boned turkey mold that has been garnished1 and fill with aspic4 ,cut in very thin slices to serve thirty persons4 ,,boned ,,quail ,purchase twenty-four quails4 ,split them down the back and remove the bones1 keeping your knife close to the bone4 ,do not break the skin nor tear the flesh4 ,spread them out1 skin side down1 on a board and stuff them with the seasoned sausage meat4 ,put them into shape1 sew them down the back1 cover the breast of each with a slice of bacon1 put them in a baking pan1 add a half pint of hot stock1 and bake in a quick oven forty minutes1 dusting with pepper and basting frequently4 ,when cold1 remove the string from the back4 ,for a dozen quails use3 #a box of gelatin #a quart of milk #a tablespoonful of grated onion #b truffles #d level tablespoonfuls of butter #d level tablespoonfuls of flour #b teaspoonfuls of salt #a saltspoonful of white pepper ,soak the gelatin in the milk a half hour4 ,rub the butter and flour together1 then add the milk and gelatin1 stir until boiling1 and add all the seasoning and strain4 ,stand aside until cool1 but not thick4 ,place the birds on a tin sheet or a large platter1 and baste them with this cold white sauce4 ,as soon as the first basting has hardened1 baste them again4 ,this time decorate the breasts with the truffles cut into fancy shapes4 ,to serve1 arrange them around a large mound of mayonnaise of celery4 ,use either a meat platter1 or two round chop dishes4 ,have the breasts of the birds down1 and the back slightly pressed into the salad4 ,in between each bird put a pretty bunch of curly parsley1 and garnish the top of the mound with ,spanish peppers cut into strips4 ,serve one to each person4 ,,salads ,salads play a most important part in all conventional suppers4 ,chicken1 lobster1 crab1 duck1 tongue1 and lamb salad take the place of other meats1 although for a large supper there is no objection to serving a meat salad following a hot course4 ,if one can make a good mayonnaise dressing1 salads are the easiest of all refreshments1 and are most acceptable to the guests4 ,,mayonnaise ,put the yolks of three eggs in a clean cold dish1 beat slightly and add slowly1 almost drop by drop1 a half pint or more of salad oil4 ,after adding the first half pint1 add a half teaspoonful of vinegar now and then to prevent breaking4 ,you may add a quart of oil1 if you like2 you may serve it plain1 or stir in at the last moment stiffly whipped cream4 ,one quart of mayonnaise will hold one quart of whipped cream4 ,for light colored salads1 as sweetbread and ,waldorf1 it is well to use the whipped cream slightly colored with a drop of vegetable green4 ,,sauce ,,tartar ,add to a half pint of mayonnaise dressing a tablespoonful of chopped gherkin1 the same of chopped parsley1 four chopped olives and a tablespoonful of capers4 ,,sauce ,,suedoise #a_/b pint of mayonnaise #a_/b pint of cream #b tablespoonfuls of finely grated horseradish ,whip the cream and drain it1 then stir it carefully into the mayonnaise1 and at last add the horseradish4 ,this sauce is appropriate to serve with boned partridges or quail1 and is also nice to serve with mixed cold meats4 ,,french ,,dressing ,put eight tablespoonfuls of oil in a bowl1 add a half teaspoonful of salt1 and a piece of ice the size of an egg4 ,work the ice with the oil until the salt is thoroughly dissolved1 then add a tablespoonful of tarragon vinegar and a drop of ,tabasco sauce4 ,remove the ice1 beat rapidly until you have a creamy dressing1 and use at once4 ,french dressing should be used over cucumber or tomato molds1 and is nice with fish or chicken mousse and ,east ,indian ,salad4 ,,cucumber ,,molds #b good sized cucumbers #a_/b box of gelatin #a pint of chicken stock #a teaspoonful of salt #a tablespoonful of onion juice #a saltspoonful of pepper ,the juice of one lemon ,peel and grate the cucumbers4 ,add the gelatin to the stock1 soak for twenty minutes1 bring to a boil and add the seasoning2 then stir in the drained cucumber4 ,turn into small round timbale cups and stand aside to harden4 ,serve with any cold fish dish1 as cold boiled slice of halibut1 or fish in aspic4 ,these are nice for ,sunday night supper with broiled sardines4 ,,tomato ,,molds #a can of tomatoes #a box of gelatin #a onion #a saltspoonful of celery seed #a bay leaf #a blade of mace #b tablespoonfuls of tarragon vinegar #a teaspoonful of paprika #b teaspoonfuls of salt ,cover the gelatin with a cupful of cold water to soak for fifteen minutes4 ,add all the seasoning to the tomatoes1 bring to boiling point1 add the gelatin1 and strain4 ,turn into twelve small tomato molds and stand aside to harden4 ,serve with mayonnaise dressing as an accompaniment to boned chicken or turkey1 or chicken pat1 or alone1 with mayonnaise1 as a complete salad4 ,chopped celery1 a little cold cooked meat or nuts may be added1 when the molds are to be served as a salad4 ,with this addition1 one half the recipe will serve twelve persons4 ,,crabs ,,ravigot ,purchase as many crab shells as you have people to serve4 ,to each six allow a pint of crab flakes4 ,if you buy the crabs fresh1 twelve crabs will serve six people4 ,squeeze over the flakes the juice of one lemon1 add a half teaspoonful of salt and a dash of ,tabasco4 ,fill the meat loosely into the shells1 place each shell on a pretty paper doily on a plate1 and spread over a thick layer of mayonnaise dressing1 with which you have mixed a tablespoonful of chopped parsley1 a tablespoonful of tarragon leaves1 a tablespoonful of chopped onion or shallot1 and a tablespoonful of green chives4 ,,chicken ,,salad ,cut cold boiled chicken into dice1 add an equal quantity of tender celery1 season with salt1 pepper and lemon juice1 mix with mayonnaise dressing1 and serve on lettuce leaves4 ,a four pound chicken1 and six heads of tender celery1 three heads of lettuce1 a half pint of whipped cream1 and one pint of mayonnaise1 will serve fifteen persons4 ,,lobster ,,salad ,cut cold boiled lobster into cubes of an inch1 mix with mayonnaise dressing and serve on lettuce leaves4 ,one three-pound lobster will serve six persons4 ,,crab ,,salad ,season crab flakes with salt1 pepper and lemon juice1 mix them with mayonnaise dressing1 and serve on lettuce leaves1 garnished with cress4 ,one pint of flakes will serve six persons4 ,,tongue ,,salad ,cut fresh-cooked beef's tongue or calf's tongue into dice4 ,have ready peeled perfectly round smooth tomatoes1 take out the core and scoop out the seeds4 ,fill each tomato with the cubes of tongue1 sprinkle over a teaspoonful of lemon juice and a little salt and pepper4 ,stand these on nests of lettuce leaves1 put on top of each a large tablespoonful of mayonnaise4 ,dust thickly with paprika and serve one to each person4 ,,lamb ,,salad ,cut cold boiled lamb into dice1 mix with it half the quantity of freshly cooked green peas or canned peas4 ,add a half can of mushrooms1 chopped fine1 salt1 pepper and lemon juice4 ,mix with mayonnaise dressing and serve on lettuce leaves1 garnished with large sprigs of mint4 ,cap the top of the dish with a good sized sprig of fresh mint1 and sprinkle capers all over the salad4 ,a nice plain lamb salad is made by mixing left-over cold lamb with mayonnaise2 serve on lettuce leaves and garnish with chopped mint4 ,a quart will serve ten persons4 ,,tomatoes ,,en ,,surprise ,this is one of the nicest of the salads for a simple card party4 ,it takes the place of both vegetables and meat1 and with brown bread and nut sandwiches as an accompaniment1 is very attractive4 ,peel the tomatoes1 cut off the stem end and scoop out the core and seeds4 ,fill the tomatoes with either crab flakes1 chopped lobster1 canned salmon1 or sardines4 ,squeeze over a little lemon juice1 and dust with salt and pepper4 ,turn them upside down on a nest of lettuce leaves1 and cover the tomato with creamy mayonnaise4 ,,sweetbread ,,salad #b pairs of sweetbreads #d ounces of almonds #d ounces of pecan meats #b ounces of shelled ,brazilian nuts #b ,spanish peppers #a_/b can of mushrooms #b heads of celery #b heads of lettuce #a pint of mayonnaise #a pint of cream #a can of ,french peas ,this is the most elaborate of all salads1 is palatable and comparatively wholesome4 ,put the sweetbreads into boiling water1 add a tablespoonful of vinegar1 and simmer gently for one hour4 ,when cold1 remove the membrane and pick the sweetbreads apart4 ,put them in a bowl1 cover them with an onion1 sliced1 and squeeze over the juice of a lemon2 cover the bowl and stand it aside over night4 ,blanch and chop the almonds1 and chop the pecans4 ,remove the onion from the sweetbreads1 mix in the nuts1 add the white portions of the celery1 cut the size of the sweetbreads4 ,add the mushrooms1 sliced1 two teaspoonfuls of salt1 a saltspoonful of white pepper and a saltspoonful of paprika4 ,add the cream1 whipped1 to the mayonnaise1 and mix a portion of it with the sweetbreads and celery4 ,have a round shallow salad bowl lined with the lettuce leaves1 turn in the centre the sweetbread salad and cover it over with the remaining quantity of mayonnaise4 ,put the peas in a ring around the base of the salad1 and cap the top with the yolk of a hard-boiled egg4 ,cut the white of the egg into eighths and press them upside down around the yolk1 forming a sort of a daisy4 ,cut the ,spanish peppers into rings and arrange them just above the peas4 ,put here and there around the base1 above the peas1 ripe or green olives1 and send to the table4 ,this will serve at supper or luncheon ten persons4 ,,roast ,,beef ,,salad ,for impromptu evening affairs any cold left-over meat may be utilized in a salad4 ,beef1 mutton and tongue are usually served with ,french dressing1 seasoned with tomato catsup4 ,cut the meat into dice1 season with salt and pepper1 dish them on lettuce1 or they may be mixed in the winter with chopped celery or chopped crisp cabbage1 and basted with ,french dressing1 seasoned with two or three tablespoonfuls of tomato catsup for beef1 mint sauce1 or a drop of ,tabasco ,sauce for mutton1 a little ,worcestershire ,sauce for tongue4 ,a quart will serve ten persons4 ,,east ,,indian ,,salad ,this is purely a vegetable salad2 it is exceedingly nice for a simple evening affair4 ,shave sufficient cabbage to make a pint1 soak it in cold water for one hour1 changing the water once or twice4 ,cover a half box of gelatin with a half cupful of cold water to soak for a half hour4 ,put a half can of tomatoes in a saucepan1 add one onion1 chopped1 a teaspoonful of salt1 a saltspoonful of pepper and the juice of a lemon1 or two tablespoonfuls of vinegar4 ,bring to boiling point1 and add the gelatin4 ,cover the bottom of a large melon mold with finely chopped celery or cooked carrots1 put on top of this a few drops of onion juice1 then a thin layer of cabbage1 a dusting of salt and pepper1 then a goodly quantity of ,india relish2 cover this over with chopped nuts1 pecans1 hickory or peanuts1 then another layer of celery1 and so continue until the mold is full1 seasoning the layers with salt and pepper4 ,have the last layer chopped celery4 ,strain over this the tomato aspic1 which should be cold1 but not thick1 and stand aside for four or five hours4 ,serve plain1 or garnished with lettuce leaves or cress4 ,this will serve twelve persons4 ,,potato ,,salad ,fancy potato salad may be served for an evening affair with an accompaniment of cold tongue1 or it may be garnished with hard-boiled eggs and form the entire course4 ,serve with it brown bread and butter and coffee4 #d potatoes #h tablespoonfuls of olive oil #b tablespoonfuls of cream #b tablespoonfuls of tarragon vinegar #a level teaspoonful of salt #a saltspoonful of pepper ,wash the potatoes and boil them with skins on4 ,the moment they are done1 drain the water1 dry and peel4 ,put the oil1 salt1 pepper and vinegar in a bowl1 beat rapidly until thoroughly mixed1 and then add one good sized onion1 sliced very thin1 or use two tablespoonfuls of grated onion4 ,put in the hot potatoes1 sliced1 toss them a moment1 and if you have it1 sprinkle over two tablespoonfuls of vinegar from pickled walnuts1 or a tablespoonful of mushroom catsup4 ,stand aside to cool4 ,when ready to serve1 turn on to a cold platter1 garnish with chopped parsley1 and1 if you have them1 chopped pickled beets4 ,this is sufficient for six persons4 ,,french ,,potato ,,salad ,moisten a teaspoonful of cornstarch in four tablespoonfuls of milk1 add two tablespoonfuls of cream and stir over hot water until thick2 then add gradually six tablespoonfuls of olive oil1 a teaspoonful of ,french made mustard1 a level teaspoonful of salt and a saltspoonful of pepper4 ,boil four potatoes1 cut them into blocks1 and1 when nearly cold1 mix them with this dressing1 and stand aside until very cold4 ,serve with a garnish of chopped celery or lettuce leaves4 ,this will serve six persons4 ,,macedoine ,,salad ,a mixture of vegetables1 peas1 beans1 carrots1 turnips1 can be purchased1 canned1 at any grocery store4 ,drain1 wash them in cold water1 dish them on a bed of shaved cabbage or lettuce leaves1 and cover them with ,french dressing4 ,all these vegetables may be cooked at home and used cold4 ,string beans garnished with carrots make an excellent salad4 ,,banana ,,salad ,for this use the red bananas4 ,roll them out of the skin rather than strip the skin from them1 and cut them into slices a half inch thick4 ,cover the bottom of your salad bowl with crisp lettuce leaves1 then put over the bananas1 allowing one banana to each two persons4 ,squeeze over the juice of a lemon1 and1 when ready to serve1 baste with ,french dressing4 ,,apple ,,and ,,nut ,,salad #d tart apples #a cupful of pecan meats #bd blanched almonds #b sweet ,spanish peppers ,the rule for ,french dressing ,peel the apples1 cut them into dice1 squeeze over the juice of one or two lemons1 and stand them aside until wanted4 ,the lemon juice will prevent discoloration4 ,chop the nuts4 ,at serving time line the salad bowl with a layer of chopped celery or cabbage or lettuce leaves1 then a layer of apples1 nuts1 celery1 apples and nuts4 ,baste with the ,french dressing1 and1 if you have them1 garnish with the sweet peppers cut into strips1 and use at once4 ,this1 using a pint of chopped cabbage or celery1 will serve six persons4 ,,cantaloupe ,,salad ,this is the newest and most sightly of salads4 ,arrange crisp lettuce or ,romaine leaves on individual plates4 ,cut a cold ripe cantaloupe into halves1 take out the seeds1 and with a large vegetable scoop or teaspoon scoop out balls or egg-shaped pieces4 ,heap a half dozen of these on the lettuce leaves1 and1 at serving time1 baste them well with ,french dressing1 and serve4 ,watermelon may be substituted for cantaloupe4 ,,sandwiches ,sandwiches may be made from thin white bread1 or whole wheat bread1 or ,boston brown bread1 or nut bread4 ,a nut loaf is easily made at short notice1 and needs only butter to make an excellent sandwich4 ,an endless variety of sandwiches may be made from materials always at hand4 ,for ,,cheese ,,sandwiches3 ,grind or mash common ,american cheese1 add a palatable seasoning of tomato catsup1 ,worcestershire sauce1 and a little melted butter4 ,a teaspoonful of these will be sufficient for a quarter of a pound of cheese4 ,put this between thin slices of unbuttered bread4 ,if a large quantity of sandwiches is to be made1 beat the butter to a cream before using it4 ,,meats3 ,all sorts of meats1 just a little left over1 may be chopped1 seasoned and utilized for sandwiches4 ,if the meat is slightly moistened with a little olive oil1 cream or melted butter1 and the sandwiches are wrapped in a damp cloth1 as soon as made1 and closed in a tin bread box1 they will keep nicely for several hours4 ,on a warm day put a few moist lettuce leaves on top of the sandwiches1 under the cloth1 and put the box in a cold place4 ,,canned ,,salmon1 ,,sardines1 or ,,boiled ,,salt ,,cod1 pounded and nicely seasoned with oil and lemon juice1 or mayonnaise1 make nice sandwiches to serve with molded tomato jelly1 and coffee1 for a winter evening4 ,they are quite enough with coffee alone in an emergency4 ,,nut ,,sandwiches are made by putting chopped nuts or nut butter between thin slices of buttered bread1 or crackers4 ,,sweet ,,sandwiches are made by putting a mixture of chopped fruits between thin slices of buttered bread4 ,the fruits best suited for sandwiches are dates1 raisins1 candied ginger and cherries1 and washed figs4 ,these may be used separately or blended1 using less ginger than other fruits4 ,a nice filling may be made from a half pound of dates1 an ounce of ginger1 and ten cents' worth of roasted peanuts1 or a quarter of a pound of pecans4 ,put these through a meat chopper1 add the juice of an orange1 and pack the mixture in jelly tumblers4 ,keep in a cold place4 ,this will keep a month in winter1 and equally long in a refrigerator in summer4 ,sweet sandwiches are usually cut into fingers1 or into rounds with an ordinary biscuit cutter4 ,,honolulu ,,sandwiches are made by rubbing one roll of ,neufchatel cheese with a half cupful of grated apple1 two sweet ,spanish peppers1 and twenty-four blanched and chopped almonds4 ,add salt and a drop of ,tabasco sauce4 ,spread between thin slices of unbuttered bread4 ,,jelly ,,or ,,canned ,,fruit ,,sandwiches are made by spreading jelly or mashed fruit1 drained1 on a very thin slice of buttered bread4 ,trim off the crusts and roll quickly4 ,tie with baby ribbon1 or press it firmly together4 ,these are usually served with chocolate or tea4 ,,chicken ,,salad ,,or ,,celery ,,mayonnaise ,,sandwiches are usually served with coffee1 and can be made quickly by mixing any left-over chicken1 or tender white celery1 with mayonnaise1 and putting the mixture between thin slices of buttered bread4 ,a lettuce leaf on the bread first holds the salad nicely4 ,one may use two lettuce leaves if necessary4 ,,nut ,,bread #b cupfuls of flour #a_/b cupful of chopped nuts #b teaspoonfuls of baking powder #a cupful of milk #a egg #b tablespoonfuls of sugar #a_/b teaspoonful of salt ,sift the salt1 baking powder and flour together1 add and mix in the nuts and sugar4 ,beat the egg1 add the milk1 and stir these in the flour4 ,mix well1 and turn it in a greased bread pan4 ,cover1 and allow it to stand fifteen minutes4 ,bake in a moderately quick oven a half hour4 ,pecans1 hickory nuts1 peanuts1 or ,english walnuts may be used4 ,use the next day after it is baked4 ,cut thin1 butter lightly1 and press two slices together4 ,serve whole1 or cut into halves4 ,do not remove the crusts4 ,,suggestions ,,for ,,church ,,suppers ,,nut ,,meat ,,roll #a pound of chopped beef #a quart of roasted peanuts in shells #a teaspoonful of salt #a saltspoonful of pepper #c shredded wheat biscuits #b eggs #a tablespoonful onion juice #a tablespoonful of parsley ,shell and chop the peanuts1 mix them with the meat1 and add the shredded wheat rubbed fine2 salt1 pepper1 parsley1 chopped1 and onion juice4 ,mix well4 ,beat the egg slightly1 add three tablespoonfuls of water1 and mix this into the meat4 ,form in a roll about eight inches long1 roll in oiled paper1 place it in a baking pan1 add a half cupful of water to the pan and bake in a moderate oven three-quarters of an hour4 ,remove the paper and stand aside to cool4 ,serve in thin slices with either tomato or potato salad4 ,this will serve eight persons at a cost of about four cents each4 ,,jellied ,,veal #c knuckles of veal #d onions #a carrot #c teaspoonfuls of salt #h tablespoonfuls of vinegar #f gherkins #a teaspoonful of black pepper ,wash the knuckles1 remove the meat and cut it in pieces4 ,put the bones in a kettle1 the meat on top1 and pour over six quarts of cold water4 ,bring to a boil1 skim1 and simmer gently two hours4 ,add the onion sliced1 the carrot chopped1 salt and pepper1 and simmer one hour longer4 ,drain in a colander4 ,dip long molds1 or ordinary bread pans1 in cold water1 cover the bottom with slices of hard boiled eggs1 put the meat in bits on top of this1 seasoning it with a little salt4 ,slice the gherkins and put them in layers between the meat4 ,strain the liquid1 add the vinegar1 and pour it over the meat4 ,there should be just enough to cover it nicely4 ,if there is more than this1 boil it down before adding vinegar4 ,stand aside over night4 ,when cold1 dip the mold a second in boiling water1 and turn the jelly in a platter4 ,serve cut in slices1 with either a nice cold slaw1 or cabbage and celery salad4 ,jellied beef is made the same1 substituting a leg or shin of beef4 ,this will cost about seventy five cents1 and will make twenty-five to thirty slices4 ,,bagged ,,veal #b pounds of lean ham #d pounds of veal cutlet #c shredded wheat biscuits #b eggs #b onions #a teaspoonful of powdered sage #a_/b teaspoonful of allspice #a teaspoonful of salt #a_/b teaspoonful of black pepper ,put the meat1 raw1 through a meat chopper1 add the biscuits crumbed1 the onions grated1 and all the seasonings4 ,work it well with the hands1 and mix in the eggs1 slightly beaten4 ,pack the mixture in clean salt bags or bags about that size1 plunge them in a kettle of boiling water1 boil rapidly ten minutes1 and simmer three hours4 ,when cool1 turn the bags wrong side out off the meat4 ,serve sliced like summer sausage4 ,this will cost one and a half dollars1 and will serve twenty five persons4 ,a ,,spanish ,,stew ,,for ,,one ,,hundred ,,persons #be pounds of round of beef #f sweet peppers1 or #a can of ,spanish pimentos #ab sweet turnips #a_/b bottle of ,worcestershire sauce #a cupful of flour #a pound of suet #aj large onions #c gallon cans of peas #ab carrots #a jar of beef extract #d tablespoonfuls of salt #d tablespoonfuls of cornstarch #a_/d pound of butter ,put the suet into a large kettle or in two smaller ones2 try it out and remove the crackling4 ,add to the hot fat the onions and peppers chopped fine4 ,shake until they are well cooked and slightly browned4 ,add the meat cut into cubes of one inch1 cover the kettles and cook a half hour1 stirring now and then4 ,dissolve the beef extract in three gallons of hot water1 pour it over the meat1 and simmer for two hours4 ,add the carrots and turnips cut into dice1 and more water if necessary1 and cook one hour longer4 ,add the flour and cornstarch moistened in cold water1 and all the seasonings4 ,stir and boil ten minutes1 add the peas1 drained1 and serve4 ,this is nice garnished with small hot milk biscuits4 ,taste before serving it1 to see if you have added sufficient salt4 ,,veal ,,roll #d pounds of lean veal #c shredded wheat biscuits #a teaspoonful of salt #a_/b teaspoonful of sage #a_/b pound of lean ham #b eggs #a tablespoonful of parsley #a saltspoonful of pepper ,put the veal and ham through a meat chopper1 add all the seasonings1 and the biscuits rubbed fine4 ,mix thoroughly1 add the egg slightly beaten1 mix again1 and form into a roll three inches in diameter4 ,roll in oiled paper1 place in a baking pan1 cover the bottom of the pan with hot water1 add a slice of onion1 and1 if you have it1 a little chopped celery tops4 ,bake slowly one and a half hours1 basting over the paper every fifteen minutes4 ,when done1 remove the paper1 and put in a cold place4 ,serve in thin slices with tomato jelly salad4 ,this will cost about one dollar and will serve eighteen persons4 ,,man-,,of-,,war ,,salad ,for twenty-five persons1 chop sufficient hard white cabbage to make two quarts4 ,cover it with cold water1 let it soak for an hour1 and then wash it through several cold waters1 and dry it in a towel4 ,cover three boxes of gelatin with a pint of cold water to soak a half hour4 ,open three cans of tomatoes1 put them in a saucepan with four chopped onions1 a cupful of chopped celery tops1 if you have them1 bring to a boil1 add the juice of a lemon1 a level tablespoonful of salt1 ten drops of ,tabasco sauce1 the juice of a lemon1 or two tablespoonfuls of vinegar1 and the gelatin4 ,stir a moment1 and press through a sieve4 ,dip bread pans or melon molds in cold water1 put in a layer of cabbage1 then a very thin layer of ,indian relish1 then cabbage1 and so continue until the molds are filled4 ,pour over the tomato jelly1 cold1 and stand aside over night4 ,serve in slices with cooked or ,french dressing4 ,,cooked ,,dressing ,put a pint of milk over the fire in a double boiler1 add three level tablespoonfuls of cornstarch moistened in a little cold milk4 ,cook until thick and smooth4 ,take from the fire1 add the beaten yolks of four eggs1 and work in slowly two tablespoonfuls of butter4 ,add a teaspoonful of salt and a saltspoonful of pepper4 ,when cool add the juice of a lemon or four tablespoonfuls of vinegar4 ,fold in carefully the well-beaten whites of the eggs1 and stand aside until very cold4 ,,grandmother',s ,,potato ,,salad ,boil ten large potatoes in their jackets4 ,peel them and1 when cool1 cut eight into dice4 ,peel and mash the remaining two while hot2 add to them a quarter pound of sweet butter1 four tablespoonfuls of grated onion1 two teaspoonfuls of salt1 a dash of cayenne1 two drops of ,tabasco sauce1 and press through a fine sieve4 ,hard boil two eggs2 rub the yolks to a paste1 and add two raw yolks4 ,when smooth1 add to these gradually the potato mixture4 ,thin to the consistency of good mayonnaise1 with vinegar4 ,at serving time mix the potato blocks and one can of drained peas with the dressing1 being very careful not to break them4 ,dish on lettuce leaves1 and garnish with chopped red beets1 or1 better1 chopped celery4 ,this is an excellent cheap salad1 and will serve fifteen persons4 ,,salmon ,,pudding ,remove the bone1 skin and oil from two pound cans of salmon4 ,boil together two cupfuls of white bread crumbs and one cupful of milk4 ,take from the fire1 and add one cupful of boiled rice1 a teaspoonful of salt1 a saltspoonful of pepper1 a teaspoonful of onion juice1 and four eggs slightly beaten4 ,mix and work in the fish4 ,press the whole through a colander1 and pack it at once into a mold4 ,cover and steam three-quarters of an hour4 ,serve hot with cream sauce4 ,this will serve twelve persons4 ,,nut ,,cake ,at suppers where the yolks of eggs are used for mayonnaise or cooked dressing1 the whites accumulate and are lost if not used in some white cake4 #a_/b cupful of butter #b cupfuls of flour #a-a_/b cupfuls of sugar #c_/d cupful of water #a cupful of ,english walnut or hickory nut meats #b rounding teaspoonfuls of baking powder ,whites of four eggs ,cream the butter1 add the water and flour1 alternately1 beating all the while4 ,beat the whites1 add half of them to the mixture1 then all the nuts1 chopped1 then the baking powder1 dry1 and beat well4 ,fold in the remaining whites4 ,bake in a round cake pan in a moderate oven three-quarters of an hour4 ,when cool1 ice the top and decorate it with nut meats4 ,,scones ,,for ,,twenty-,,five ,,persons ,sift three quarts of flour with six rounding teaspoonfuls of baking powder and two of salt4 ,beat1 without separating1 three eggs4 ,rub into the flour a quarter of a pound of butter1 or three tablespoonfuls of snowdrift4 ,add to the eggs one quart and a half of milk1 and stir this into the flour4 ,mix quickly and drop by spoonfuls in greased baking pans1 and bake fifteen minutes in a quick oven4 ,serve at once4 ,these are better and more easily made than biscuits4 ,,poor ,,man',s ,,fruit ,,cake #c-a_/b cupfuls of flour #a cupful of brown sugar #a_/b cupful of ,new ,orleans molasses #a pound of seeded raisins #a cupful of sour milk #a_/b cupful of butter #a teaspoonful of cinnamon #a teaspoonful of allspice #a teaspoonful of soda ,cut the raisins into halves and flour them with four tablespoonfuls of the flour4 ,dissolve the soda in a tablespoonful of water1 add it to the thick sour milk1 beat a minute1 add the molasses1 beat again1 add the butter1 melted carefully1 and stir in the flour2 add the spices1 and beat well4 ,stir in the raisins1 and turn into a greased bread pan4 ,bake in a moderate oven one hour4 ,when done1 turn from the pan1 baste with a syrup1 made by boiling four tablespoonfuls of sugar with three of water1 and add two teaspoonfuls of currant or grape jelly4 ,shut the cake in a tin box for a week or more4 ,if made well this is moist and rich at very little cost4 ,,banana ,,layer #a_/d cupful of butter #a cupful of sugar #b_/c cupful of water #b cupfuls of flour #b rounding teaspoonfuls of baking powder ,whites of four eggs ,put together the same as ,ice ,cream ,cake1 and bake in three layers4 ,when cold1 put together with ,banana ,filling4 ,,banana ,,filling ,boil together one cupful of sugar and a half cupful of water until they spin a heavy thread1 and pour slowly1 beating all the while1 into the well-beaten whites of two eggs4 ,beat until rather stiff and cold4 ,when the cakes are cold1 spread one-third of this filling over one cake1 cover with thin slices of red bananas1 put on another cake1 on this another third of filling and bananas1 and the remaining cake2 cover this with the remaining filling1 and dust thickly with chopped nuts4 ,do not let this stand too long1 or the filling will absorb moisture from the bananas and run down the cake4 ,,ice ,,cream ,,cake #a-a_/b cupfuls of sugar #b-a_/b cupfuls of flour #a_/d cupful of butter #a cupful of water #b rounding teaspoonfuls of baking powder ,whites of five eggs ,cream the butter1 adding slowly the sugar4 ,sift the flour with the baking powder4 ,add the water and flour alternately to the sugar mixture1 and beat well4 ,fold in the well-beaten whites1 and bake in three layers4 ,put together with a soft icing made from the whites of two eggs4 ,,fruit ,,jelly ,dip a fancy mold into cold water1 fill it half full of mixed chopped candied fruits1 or use dates1 figs and bananas chopped4 ,fill the mold with a well-made lemon or orange gelatin4 ,serve plain1 or with whipped cream4 ,,mock ,,eggs #a_/b box of gelatin #a can pared apricots #a cupful of sugar #a pint of water ,whites of three eggs ,juice of three lemons ,cover the gelatin with a half cupful of cold water to soak for a half hour1 add the sugar and the water boiling2 stir until the gelatin is dissolved2 add the lemon juice1 strain1 and cool until congealed but not too hard4 ,add the unbeaten whites of eggs1 stand the bowl in a pan of cracked ice or cold water1 and beat until the whole mass is as white as snow4 ,pour into ramekin dishes or paper cases1 press a half apricot1 rounding side up1 in the centre1 and stand aside in a cold place4 ,,index ,,ice ,,creams1 ,,water ,,ices ,,and ,,frozen ,,puddings ,alaska ,bake ,alexander ,bomb ,almond ,ice ,cream1 ,burnt ,mousse1 ,burnt ,apple ,ice ,ice ,cream ,apricot ,cream1 ,english ,ice ,ice ,cream ,apricots1 ,frozen ,arrowroot ,cream ,banana ,ice ,cream ,bananas1 ,frozen ,biscuit ,ice ,cream ,tortoni ,biscuits la ,marie ,americana ,german ,cherry ,glacs ,bisque ,ice ,cream ,blocks1 ,neapolitan ,bomb1 ,alexander ,glac ,boston ,pudding ,brown ,bread ,ice ,cream ,burnt ,almond ,ice ,cream ,mousse ,cabinet ,pudding1 ,iced ,caf ,parfait1 ,quick ,cake1 ,iced ,caramel ,ice ,cream ,no4 #a ,no4 #b ,neapolitan ,parfait1 ,quick ,charlotte ,glac ,cherry ,biscuits1 ,german ,ice ,chocolate ,ice ,cream ,frozen ,neapolitan ,ice ,cream1 ,no4 #a ,no4 #b ,parfait1 ,quick ,sauce1 ,hot ,claret ,sauce ,cocoanut ,ice ,cream ,coffee1 ,frozen ,ice ,cream ,mousse ,neapolitan ,compote of ,oranges with ,iced ,rice ,pudding ,compote of ,mandarins1 with ,rice ,mousse ,coupe ,st4 ,jacque ,cranberry ,sherbet ,cream1 ,arrowroot ,english ,apricot ,orange ,gelatin ,creams1 ,neapolitan ,croquettes1 ,ice ,cream ,cucumber ,sorbet ,curaao ,ice ,cream ,currant and ,raspberry ,water ,ice ,water ,ice ,custard1 ,frozen ,directions for ,freezing ,duchess ,mousse ,egyptian ,mousse ,english ,apricot ,cream ,foreword ,frapp ,frozen ,apricots ,bananas ,coffee ,chocolate ,custard ,fruits ,peaches1 ,no4 #a ,peaches1 ,no4 #b ,pineapple ,plum ,pudding ,puddings and ,desserts ,raspberries ,strawberries ,watermelon ,fruit ,salad1 ,iced ,water ,ice1 ,mille ,fruits1 ,frozen ,gelatin ,cream1 ,orange ,ice ,cream ,german ,cherry ,biscuits ,ginger ,ice ,cream ,water ,ice ,glac1 ,bomb ,charlotte ,glacs1 ,biscuits ,gooseberry ,sorbet ,grape ,water ,ice ,green ,gage ,ice ,cream ,hot ,chocolate ,sauce ,ice1 ,apple ,apricot ,cherry ,currant and ,raspberry ,water ,currant ,water ,ginger ,water ,grape ,water ,lemon ,water ,mille ,fruit ,water ,orange ,water ,pineapple ,water ,pomegranate ,water ,raspberry ,water ,strawberry ,water ,sour ,sop ,ice ,cream1 ,apple ,apricot ,banana ,biscuit ,bisque ,brown ,bread ,burnt ,almond ,caramel ,caramel1 ,no4 #a ,no4 #b ,chocolate ,coffee ,croquettes ,curaao ,gelatin ,ginger ,green ,gage ,lemon ,maraschino ,orange ,peach ,no4 #a ,no4 #b ,pineapple ,pistachio ,raspberry ,strawberry ,vanilla ,walnut ,ice ,creams1 ,directions for ,freezing from ,condensed ,milk ,philadelphia ,quantities for ,serving ,sauces for ,time for ,freezing ,to ,mold ,to remove from ,molds ,to repack ,use of ,fruits in ,iced ,cabinet ,pudding ,cake ,fruit ,salad ,rice ,pudding with ,compote of ,oranges ,ices1 ,to ,mold ,to ,remove from ,molds ,lalla ,rookh ,lemon ,ice ,cream ,water ,ice ,lillian ,russell ,maple ,panache ,sauce ,maraschino ,ice ,cream ,melba1 ,peaches ,merry ,widow1 ,the ,mille ,fruit ,water ,ice ,mint ,sherbet ,monte ,carlo ,pudding ,montrose ,pudding ,sauce ,mousse ,burnt ,almond ,coffee ,duchess ,egyptian ,pistachio ,rice with ,compote of ,mandarins ,neapolitan ,blocks ,creams ,nesselrode ,pudding ,americana ,nut ,sauce ,orange ,gelatin ,cream ,ice ,cream ,no4 #a ,no4 #b ,sauce ,sherbet ,souffl ,water ,ice ,parfait ,quick ,caf ,quick ,caramel ,quick ,chocolate ,quick ,strawberry ,panache1 ,maple ,peach ,ice ,cream ,peaches ,no4 #a1 ,frozen ,no4 #b1 ,frozen ,melba ,philadelphia ,ice ,creams ,pineapple1 ,frozen ,ice ,cream ,water ,ice ,pistachio ,ice ,cream ,mousse ,plombiere ,plum ,pudding1 ,frozen ,pomegranate ,water ,ice ,pudding1 ,boston ,cabinet1 ,iced ,frozen ,plum ,iced ,rice1 with ,compote of ,oranges ,monte ,carlo ,montrose ,nesselrode ,nesselrode1 ,americana ,queen ,sultana ,tutti ,frutti ,to ,mold ,to ,remove from ,molds ,punch1 ,roman ,quantities for ,serving ,queen ,pudding ,quick ,caf ,parfait ,caramel ,parfait ,chocolate ,parfait ,strawberry ,parfait ,raspberry and ,currant ,water ,ice ,raspberry ,ice ,cream ,water ,ice ,raspberries1 ,frozen ,rice ,mousse with ,compote of ,mandarins ,pudding1 ,iced1 with ,compote of ,oranges ,roll ,sultana ,roman ,punch ,salad1 ,iced ,fruit ,sauce1 ,claret ,hot ,chocolate ,maple ,montrose ,nut ,orange ,walnut ,sauces for ,ice ,creams ,sherbet1 ,cranberry ,mint ,orange ,sour ,sop ,tomato ,sherbets ,sorbet1 ,cucumber ,gooseberry ,tomato ,sorbets ,souffl1 ,orange ,sour ,sop ,sherbet or ,ice ,strawberry ,ice ,cream ,parfait1 ,quick ,water ,ice ,strawberries1 ,frozen ,sultana ,pudding ,roll ,time for ,freezing ,tomato ,sorbet or ,sherbet ,to ,mold ,ice ,creams1 ,ices or ,puddings ,remove ,ice ,creams1 ,ices and ,puddings from ,molds ,repack ,ice ,creams ,tutti ,frutti1 ,italian ,fashion ,pudding ,use of ,fruits ,vanilla ,ice ,cream ,neapolitan ,walnut ,ice ,cream ,neapolitan ,water ,ice1 ,currant ,currant and ,raspberry ,ginger ,grape ,lemon ,mille ,fruit ,orange ,pineapple ,pomegranate ,raspberry ,strawberry ,water ,ices and ,sherbets or ,sorbets ,watermelon1 ,frozen ,walnut ,sauce ,,index ,,refreshments ,,for ,,affairs ,apple and ,nut ,salad ,bagged ,veal ,banana ,filling ,layer ,salad ,baked ,sweetbreads ,bechamel ,sauce ,beef ,salad1 ,roast ,bellevue ,bouillon ,boiled ,salt ,cod ,sandwiches ,boned ,quail ,turkey ,boudins la ,reine ,bouillon ,bellevue ,chicken ,clam ,oyster ,bread1 ,nut ,cake1 ,ice ,cream ,nut ,poor ,man's ,fruit ,canned ,fruit ,sandwiches ,salmon ,sandwiches ,cantaloupe ,salad ,celery ,mayonnaise ,sandwiches ,cheese ,sandwiches ,chicken la ,creme la ,king ,bouillon ,croquettes ,galantine of ,mousse ,salad ,sandwiches ,timbale ,church ,suppers1 ,suggestions for ,clam ,bouillon ,cod ,sandwiches1 ,boiled ,salt ,coffee for ,large ,home ,affairs ,cold ,dishes ,cooked ,dressing ,crab ,backs la ,caracas ,meat la ,dewey ,salad ,crabs1 ,deviled ,ravigot ,cream ,cake1 ,ice ,mushroom ,sauce ,croquettes1 ,chicken ,oyster ,cucumber ,molds ,cutlets1 ,lobster ,deviled ,crabs ,dressing1 ,cooked ,french ,east ,indian ,salad ,eggs1 ,mock ,filling1 ,banana ,french ,dressing ,potato ,salad ,fruit ,cake1 ,poor ,man's ,jelly ,sandwiches1 ,canned ,galantine of ,chicken ,glaze ,grandmother's ,potato ,salad ,home ,affairs1 ,coffee for ,large ,honolulu ,sandwiches ,ice ,cream ,cake ,jelly1 ,fruit ,sandwiches ,jellied ,veal ,lamb ,salad ,lamb's ,sweetbreads in ,paper ,cases ,large ,home ,affairs1 ,coffee for ,layer1 ,banana ,lobster ,cutlets ,newburg ,salad ,macedoine ,salad ,man-of-,war ,salad ,mayonnaise ,sandwiches1 ,celery ,meat ,roll1 ,nut ,meat ,sandwiches ,mock ,eggs ,molds1 ,cucumber ,tomato ,mousse1 ,chicken ,mushroom ,sauce1 ,cream ,nut and ,apple ,salad ,bread ,cake ,meat ,roll ,sandwiches ,oyster ,bouillon ,croquettes ,pate-de-foie-gras in ,aspic ,poor ,man's ,fruit ,cake ,potato ,salad ,french ,grandmother's ,poulet en ,bellevue ,poultry and ,game ,dishes ,pudding1 ,salmon ,pure1 ,tomato1 la ,rorer ,quail1 ,boned ,ravigot ,crabs ,refreshments for ,affairs ,roast ,beef ,salad ,roll1 ,nut ,meat ,veal ,salad1 ,apple and ,nut ,banana ,cantaloupe ,chicken ,crab ,east ,indian ,french ,potato ,grandmother's ,potato ,lamb ,lobster ,macedoine ,man-of-,war ,potato ,roast ,beef ,sandwiches1 ,chicken ,sweetbread ,tongue ,salads ,salmon ,pudding ,sandwiches1 ,canned ,salt ,cod ,sandwiches1 ,boiled ,sandwiches ,boiled ,salt ,cod ,canned ,fruit ,salmon ,celery ,mayonnaise ,chicken ,salad ,cheese ,honolulu ,jelly ,meat ,nut ,sardine ,sweet ,sardine ,sandwiches ,sauce ,bechamel ,cream ,mushroom ,suedoise ,tartar ,scones ,shell ,fish ,dishes ,soups ,bellevue ,bouillon ,bouillon ,chicken ,bouillon ,clam ,bouillon ,glaze ,oyster ,bouillon ,tomato ,pure la ,rorer ,spanish ,stew ,stew1 ,spanish ,suedoise ,sauce ,suggestions for ,church ,suppers ,sweetbreads la ,bordelaise la ,creme ,no4 #a ,no4 #b la ,newburg ,baked ,lambs1 in ,paper ,cases ,sweetbread ,salad ,sweet ,sandwiches ,tartar ,sauce ,timbale1 ,chicken ,tomatoes l',algerienne en ,surprise ,tomato ,molds ,pure1 la ,rorer ,tongue ,salad ,turkey1 ,boned ,veal1 ,bagged ,jellied ,roll