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Cooking For Profit | by Jessup Whitehead



A new American cookbook adapted for the use of all who serve meals for a price.

TitleCooking For Profit
AuthorJessup Whitehead
PublisherJessup Whitehead &. Co.
Year1893
Copyright1882, Jessup Whitehead &. Co.
AmazonCooking for Profit
-Preface
This book is In many respects a continuation of the preceding volumes in the series, it fulfills the designs that were intended but not finished before, more particularly in the second part which deal...
-Introductory
The pleasing discovery has recently been made by the writer, in the pursuit of a new business, that the interest in the subject of cookery is universal and only wants the proper sort of instructors, t...
-1 - Cup And Spoon Measure
A cup means the common size of white cup generally used in hotels and restaurants that holds 1/2 pint of liquid. Water. - A pint is a pound, a cup is 1/2 pint, therefore a cup of water is 8 oz. Milk...
-Some Articles For The Show Case. 2 - Angel Food Or White Sponge Cake
Whitest And Finest Cake Made. 5 whites of eggs - or six if small. 5 ounces fine granulated sugar - 1/2 cup large. 2 1/2 ounces flour 1/2 cup large. 1 rounded teaspoon cream tartar. 1 teaspoon van...
-3 - Plain Glaze Or Icing For The Above
4 tablespoons powdered sugar. 1 white of an egg. Put the sugar in a cup and mix it with the white of egg. As soon as the sugar is fairly wetted it is ready. It dries pearl white; takes but a minute ...
-4 - Lady-Fingers
7 ounces granulated sugar - 1 cup. 4 eggs. 3 tablespoons water. 6 ounces flour - 1 heaping cup. 1 ounce sugar to dredge. Separate the eggs, the whites in a bowl, the yolks in the mixing pan. Put ...
-5 - Star Kisses
8 ounces fine granulated sugar - rounded cup. 4 whites of eggs. 1 teaspoon flavoring. Whip the whites with a bunch of wire, in a cold place until they are firm enough to bear up an egg, add the sug...
-6 - Fairy Gingerbread, Or Ginger Wafers
This appears to have originated in Boston where it is held in high favor and it is a sort of social duty to know how to make it. No eggs needed. 1 cup butter - 7 oz. 2 cups light brown sugar - 13 oz...
-7- Jelly Roll
1 cup sugar - 7 ounces. 4 eggs. 1 cup water small. 2 cups flour - 9 ounces. 1 large teaspoon baking powder. 1/2 cup fruit jelly or thin marmalade. Separate the eggs, the whites in a good-sized bo...
-8 - Cocoanut Gems, Cakes Or Caramels
These very quickly and easily made cream candy drops we learned to consider worth having in our showcase through observing how rapidly they sold at two rival fruit and confectionary stands in a wester...
-9 - Pound Fruit Cake
Yellow but spotted with fruit. The staple every day sort of plum cake. The fruit does not sink to the bottom in this mixture. 14 ounces sugar - 2 cups. 14 ounces butter - 2 cups. 11 eggs. 18 ounc...
-The Lunch Counter. 10 - Alamode Beef Soup
There is a well established favorite soup sold in the large cities under this name; whether any relation to beef-a-la-mode or not makes no difference whatever. It is especially adapted for a lunch, or...
-11- Cold Baked Ham
Scrape and carefully shave off the outside of a ham and saw off the rank end of the knuckle bone. It is an improvement to soak the ham in water 12 hours before cooking. Boil it in the salt meat boile...
-12 - Roast Ham Bread-Crumbed
Boil and trim the ham as heretofore directed. Mix 3 cupfuls of the sifted crumbs of dried and crushed bread with 1 cupful of grated cheese. Brown the ham in the oven only very slightly, take it out an...
-13 - Fried Oysters
1 dozen oysters. 1 cup cracker-meal or crumbs. 1/2 cup milk batter. Lard to fry. Lemon to garnish. Spread the oysters on a clean napkin and wipe them dry. Mix in a small bowl 2 rounded tablespoo...
-14 - Fried Oysters In Haste
Where there is not time to dry the oysters take 6 tablespoons cracker-meal. 2 large tablespoons flour. Some oyster liquor in a small pan. Mix the cracker-meal and flour thoroughly together dry. Di...
-15 - Oyster Fritters
Mix one-fourth flour with three-fourths cracker meal dry, and have some oyster liquor or milk or both mixed in a pan. Put in a good pinch of salt. Dip the oysters out of their own liquor into tho mixe...
-16 - Oysters Sauteed In Butter
Mix one-fourth flour with three-fourths cracker meal (or sifted crumbs of dried bread dry. Dip the oysters out of their own liquor into the meal, press down without rubbing and give them a good coatin...
-17 - Oyster Pies - Individual
These are covered pies of the usual well-known form containing from 12 to 18 email oysters. They are served in a deep plate with a soup ladleful of oyster-stew liquor poured around. The pies are about...
-18 - Oyster Pot-Pie
Sells well in the restaurant. - 2 quarts small oysters. 1 ounce butter. 1 cup milk. Salt and pepper. Crust made of 1 pound flour - 4 cups. 3 teaspoons baking powder. 1 cup water. Drain the oyster...
-19 - Chow-Chow -Domestic
12 large green tomatoes. 12 cucumbers. 12 onions. 1 head cabbage. There should be about twice as much cabbage when all are chopped as of any one of the others. Chop them small, mix, sprinkle with...
-20 - Plain Pie Paste
1 level cup lard - 7 ounces. 4 level cups flour - 1 pound. 1 teaspoon salt. Water to mix - 1/2 cup. Drop the lard into the flour and rub them together until well mixed. Pour a small cup of cold wa...
-21 - Suet Pie Paste
2 pressed in cups minced suet. 4 cups flour. 1 teaspoon salt. Warm water to mix. Make the suet as fine as possible by first shaving in thin slices and then mine-ing very small with a little flour ...
-22 - The Covered Lemon Pie Of The Great Bakeries
No Eggs Needed. 8 ounces sugar - 1 large cup. 3 ounces flour - 1 small cup. 1 lemon. 1 pint water - 2 cups. Grate rind of lemon into a small saucepan, using a tin grater and scraping off with a f...
-23 - Lemon Cream Pie
Cover the pie pans with a single crust but with a thicker edge than common, and bake it slack done. Take out and fill with lemon cream, cover with meringue and bake again but only until the meringue o...
-24 - Pumpkin Or Squash Pie
6 cups cooked pumpkin or squash,-or 3 pints or pounds, or a can. 1 cup light brown sugar - 7 ounces. 1 cup flour - 4 ounces. 1 cup milk 1/2 pint. 1 teaspoon ground ginger - 1/2 ounce. 1/2 teaspoo...
-25 - Apple Pie
7 or 8 average apples - 2 pounds. Short paste for 2 covered pies. Buy sweet, ripe apples that need no sugar, have a care, however that they are of a good cooking sort. Pare and slice them thinly off...
-26 - Mince Pie - No 1
Cover large pie pans with a bottom crust of plain pie paste and put into each a heaped 1/2 pint of the following mincemeat. Cover with a top crust and bake 1/2 hour. Keep warm until served. Cost of m...
-Restaurant Breakfast. 30 - Coffee
More coffee is consumed in this country than in any other under the sun; its value is understood, its power as a stimulant to bodily and mental activity is appreciated and no other article of general ...
-31 - To Make Coffee - Family
1 heaping cup ground coffee - 4 ounces. 8 cups water - 2 quarts. The most people who do cooking for profit cannot afford to make coffee without boiling, the full strength is not extracted until the ...
-32 - French Coffee
Put a large cup of coarsely ground coffee shaken in and heaped up (4 ounces) into the perforated top of a coffee pot and pour over it 6 cups of boiling water. Keep the pot at boiling heat without actu...
-33 - To Make Coffee - Restaurant
If there is no properly constructed coffee urn, provide a tin one having a faucet near the bottom, and a muslin bag running down to a point hanging inside from a hoop that rests on the rim of the urn ...
-34 - Cream For Coffee
Use the very small individual cream-pitchers that hold only 2 tablespoonfuls and serve one with each cup of coffee. With this careful apportionment it is often found practicable to procure cream enou...
-35 - Tea
1 teaspoonful makes 1 large cup. 4 teaspoonfuls make a quart of tea. 1 heaping cupful is 14 teaspoonfuls, and makes 1 gallon of tea if mixed tea is used and allowed some time to draw. 2 heaping .cup...
-36 - Chocolate
Common unsweetened chocolate is to be used as the sweet chocolate being 1/2 sugar is not strong-. 1 ounce common chocolate makes 4 cups. 1 heaping cupful of grated common chocolate, is 3 ounces and ...
-37 - A Restaurant Pot Of Coffee, Tea Or Choc Late
A pot is a pint silver or crockery-ware coffee pot that a person may order instead of 2 cups; the restaurants that charge 10c per cup furnish a pot of 2 cups for 15c or a pot for 2 of 4 cups for 25c o...
-38 - Tenderloin Steak For One
Price in first-class restaurants 55c, including bread, butter, potatoes and condiments. Cut a slice from the filet rather over than under 1/2 pound, and in thickness according to the size of the file...
-39 - Double Tenderloin
The difference or deduction commonly made when steak for two, of the other descriptions is ordered is not observed with tenderloins, but when a person requires a double one it is simply cut accordingl...
-40 - Tenderloin Or Filet Steaks - Their Cost
The filet of beef is the long strip of solid lean meat that runs along the whole length of the loin under the back bone and between it and the kidney fat. When the loin is cut and sawn straight down t...
-41 - Filet A La Chateaubriand
Price $1,25, or indefinite according to style of house. It is a large tenderloin steak broiled between two thin steaks over a slow charcoal fire until done through, with all the gravy of the three ca...
-42 - Potatoes Free With All Meat Orders - Their Cost
Two average potatoes, or 1/2 pound raw make a dish. Potatoes at $1,00 per 100 are 60c per bushel and 4 middling potatoes cost lc. The cheapest way, as a matter of course, is to serve them with their...
-43 - Porterhouse Steak For One
Price in first-class restaurants 65c, including bread, butter, potatoes and condiments. The porterhouse cut is the middle or best part of the loin beginning an inch or two from where the filet begins...
-44 - Condiments With Meat Orders - Their Cost
The greatest expense is for the table sauces and ketchups - Worcestershire, Halford, London Club sauces and the like and tomato ketchup, and the next for olive oil, french mustard, and horse-radish, w...
-45 - Butter With Meat Orders - Its Cost
With fine butter ranging in price from 30c per pound at the lowest to 60c and even to 75c at times, there is no protection against loss on every meal served except in serving the butter in individual ...
-46 - Porterhouse Steak For Two
Price in first-class restaurants $1,20, including 2 dishes of potatoes, bread, butter and condiments. This is 2 steaks on one dish and one may be cut a little shorter than the other so that with the ...
-47 - Sirloin Steak
Price in first-class restaurants 45c including potatoes, bread, butter and condiments, Either a steak with a bone in it cut from the end of the rib roast down to the first good portenhouse steak, o...
-48 - Mushrooms With Steak Orders
Price in first-class restaurants 20 to 25c additional each person. About half a can with each beefsteak. Drain the mushrooms from their liquor and fry (saute) them in a small frying pan with a little...
-49 - Oysters With Steak Orders
Price in first-class restaurants 20c to 25c, additional each person. The oysters, 1/2 dozen if large or a larger number of small are in a brown oyster sauce prepared the same as the mushrooms in proc...
-50 - French Pease With Steak Orders
Price in first-class restaurants 20c to 25c additional each person. About 1/2 can of Dease with each beef-steak. Throw away the water and put the pease into a small saucepan with an ounce of butter a...
-51 - Tomato Sauce With Meat Orders
Price in first-class restaurants 10c additional each person. Throw 4 tomatoes into boiling water; in three or four minutes take them out peel and cut off the green around the stem, mash them in a lit...
-52 - Onions With Meat Orders
Price in first-class restaurants 10c to 15c additional each person. Slice thinly enough onions to fill such a dish as is used to serve fried potatoes in. Put them into a small frying pan with a spoon...
-53 - Small Steak
The common term for a steak of no particular cut. Price in restaurants from 25c down to 15c, including baked, boiled or saute potatoes, bread, butter and seasonings. A pound of round steak as cut by...
-54 - Cheap Beefsteak
After purchasers have been found willing to pay 25c to 30c per, pound for selected portions there remains a large amount of every carcass that will rate either at the 121/2 cent rate of round of beef ...
-Restaurant Dinner Dishes. 55 - Rich Beef Soup
Price in first-class restaurants 15c large bowl, with bread. To make a gallon of soup put into a boiler a pailful of soup meat and soup bones broken up - about 10 or 12 pounds by weight - and the sam...
-56 - Boiled Fresh Codfish, Egg Sauce
Price in first-class restaurants per dish of 1 pound 35c, including bread, butter, potatoes and condiments. Clean a fresh codfish - the head is considered a delicacy in some countries, and it makes g...
-57 - Egg Sauce
4 cups clear broth or water. 1/2 cup butter. 3 hard-boiled eggs. 3 rounded tablespoons flour. 1 tablespoon salt. Boil 3 cups of the water with 1/2 the butter in it and the salt. Mix the flour wit...
-58 - Salmon Steak Maitre D' Hotel
Price 50 cents. Have ready some potatoes with the skins on cooked in a steamer and hot as they keep a better shape for restaurant dishes managed this way than if pared and stewed. Pepper and salt a ...
-59 - New England Boiled Dinner
Price in first-class restaurants 30c, including bread, butter, and condiments. Boil 3 or 4 pounds corned beef for 3 hours or longer. Also 11/2 pounds salt pork about 1 hour. Cook, cither by boiling o...
-60 - Irish Stew With Vegetables
Price 20c. It should be observed that this dish which is very popular if properly cooked is utterly worthless when the meat is not stewed tender. 2 breasts of mutton - 4 1/2 lbs. 8 potatoes cut, or...
-61 - Roast Turkey
Price 35c; with cranberry or oyster sauce 40c. As a rule a turkey that weighs 10 lbs. raw, drawn, should make 10 restaurant dishes of the price - 2 sidebones, 2 drum-sticks, 2 second joints, 2 tail p...
-62 - Stuffing For Turkey
8 solid cups fine minced bread crumbs, 1 heaping teaspoon salt. 1 heaping teaspoon black pepper. 1 heaping teaspoon ground sage. 2 cups warm water. 1 heaping cup finely minced suet. Mix all toget...
-63 - Minced Turkey With A Poached Egg
Price 35 cents including bread, butter, potatoes and condiments. One 8 lb turkey. 2 cups fine bread crumbs - 6 oz. 3 pints broth. 3 heaping tablespoons browned flour. 1 small onion. 1 large teaspo...
-64 - Rabbit Pot Pie
Price in first-class restaurants 30-cents dish of about 1 pound. 4 pounds rabbit - 1 jack or 4 common. 10 ounces salt pork. 1 small onion and some parsley. 1 tablespoon black pepper. 2 tablespoons...
-65 - Macaroni And Tomatoes, Italienne
Price in first-class restaurants 15c - a vegetable side dish of less than 1/2 pound. 1/2 pound macaroni - 1/2 a package. 1/2 cup grated cheese. 1 cup thick stewed tomatoes. 1 cup brown meat gravy....
-66 - Asparagus On Toast
Price 15c. An extra vegetable side dish where potatoes are given free. Trim off the ends of the stalks of asparagus, let it lie in cold water awhile. Have the water ready boiling, put in a little sal...
-67 - Plain Fritters With Sauce
Price served as a pudding dish 10c 4 cups flour - 1 pound. 1 large teaspoon baking powder. 2 cups water slightly warm. 3 eggs. 3 tablespoons melted lard, 1 of molasses. Pinch of salt. Lard to f...
-68 - Sauce For Fritters
4 cups water - a quart. Lemon peel, blade of mace, few cloves. 2 cups sugar. 1/2 cup corn starch. Boil the water with the flavoring in it. Mix the starch in the sugar dry, drop it into the water q...
-69 - Baked Apple Dumplings With Sauce
Price as pudding 10c For large restaurant dish make the dumpling of a whole apple but of a size that run 4 to a pound. Make the plain paste as for pies at Nos. 20 and 21. Pare and core the apples, r...
-70 - Apple Dumpling Sauce
11/2 cups boiling water. 1 cup light brown sugar. 1/2 cup butter. Nutmeg. 1 tablespoon flour, large. Mix flour and sugar together in a saucepan dry, pour the boiling water to them, add butter and...
-Restaurant Supper Dishes. 71 - Soft-Shell Crabs Fried
Two crabs to an order, common price 50c including bread, butter, potatoes and condiments. Every part is eatable except the sand pouch underneath, which pull off and wash the crab in cold water. Dry o...
-72 - Soft-Shell Crabs Boiled
Pull off the small claws and the sand pouch and wash. Drop the crabs into boiling salted water and cook about 10 minutes. Serve with butter sauce, pars-ley sauce, cream sauce or mayonaise, as ordered....
-73 - Pork Tenderloin Broiled Or Fried
Price in first-class restaurants 35 cts. including the usual accessories. Pork tenderloins weigh from 6 ounces to a pound each. The large one3 should be split part way and opened out and flattened; t...
-74 - Pork Tenderlofn With Fried Apples
The tenderloin cooked by broiling or frying. The apples instead of potatoes. Slice two apples across the core without pairing or coring; dip the slices in flour and lay them in a large fryingpan in w...
-75 - Honeycomb Tripe Broiled Or Fried
Price 35 cents, including bread, butter, potatoes and condiments. Quite a specialty in some restaurants. Cut pieces of about 12 ounces, they are nearly twice as large as the open hand, dip both sides...
-76 - Ham And Eggs - Restaurant
First-class price 45 cents, including bread, butter, potatoes and condiments. Medium-sized hams should be selected, the very small ones being too lean, salt and hard, and the very large not making ha...
-77 - Omelet With Jelly
First-class price, omelet with 3 eggs 25 cents. Break 3 eggs into a bowl, put in with them 3 tablespoons milk. Beat to mix but not to make it too light. Put a bastingspoonful of the clear part of mel...
-78 - Omelet With Oysters
Frist-class price 50 cents, made with 1/2 dozen large oysters. 3 eggs. Milk, butter, seasonings. Cook the oysters rare done in a little saucepan separately, with a spoonful of milk, scrap of butte...
-79 - Oyster Omelet
Make the omelet according to directions preceding and pour over it when done and in the dish the oysters cut in pieces in a brown sauce as follows. Put a large 1/2 cup of oysters into a frying-pan wi...
-80 - Liver And Bacon Broiled
First-class price 35 cents, including potatoes, bread, butter and condiments. 1/2 pound slice of calf's liver. 3 ounces breakfast bacon. Cut the liver broad and thin, pepper and salt, dip both sides...
-81 - Welsh Rarebit Or Canapes Au Fromage
First-class price 40 cents. 4 to 6 ounces good cheese. Butter size of an egg - 2 ounces. 1/4 cup of ale. 2 yolks of eggs. Little cayenne and salt. 4 thin pieces of toast. Chop the cheese small, t...
-82 - Minced Potatoes
This likewise has been a restaurant specialty and has been known as of great effect in drawing trade. It ought to be observed, however, that it takes a considerable allowance of butter in the pan to g...
-83 - Corn Meal Mush And Milk
One of the floating paragraphs of the day is concerning a noted British journalist who cannot bring himself to like corn meal and says unfavorable things about it such as paying it is nothing but oatm...
-Hotel Breakfast Dishes. 84 - "Old-Fashioned" Broiled Beefsteak And Gravy
Take a whole sirloin or other steak as cut by the butcher, notch the edges to prevent curling up on the gridiron and beat it out on the block more or less according to its thickness or the greater or ...
-85 - Individual Beefsteaks
This method practiced by a domestic cook has been known to give extreme satisfaction to a large houseful of people when a so-called first-class cook had ut-terly failed to fill the requirements of the...
-86 - Minced Beefsteak
41/2 cups lean beef minced 11/2 cups beef fat minced. 1/2 cup cold water. 1 heaping teaspoon salt. Same of black pepper. Or, 3 pounds meat, one fourth of it tat, chopped and seasoned like sausage...
-87 - Plain Omelet
Two eggs and one teaspoonful of milk. Add a pineh of salt, beat in a bowl enough to thoroughly mix but not make it too light, as if the omelet rises like a souffle it will go down again, so much the w...
-88 - Omelet With Parsley
Mix a tablespoonful of minced parsley with the omelet mixture while beating it up. Make as directed in the preceding article. ...
-89 - Omelet With Onions And Parsley
Mince two table spoonfuls of onion and fry it in a little lard in a frying-pan with a plate inverted upon it. In five minutes take up the minced onion without grease and add it to the omelet mixture m...
-90 - Omelet With Ham
Have ready on the table some grated or minced lean ham in a dish. Pour a plain omelet of two eggs into the frying-pan and strew over the surface about a tablespoonful of the grated ham. ...
-91 - Omelet With Cheese
Make in the same manner as ham omelet, with grated cheese instead of ham. ...
-92 - Omelet With Tomatoes
Stew tomatoes down nearly dry, season with butter, pepper and salt. In-close a spoonful in the middle of an omelet according to the preceeding examples. Cost of omelets. Omelets are kept off the bill...
-93 - Scrambled Eggs
Not to be beaten up like an omelet but only stirred about. Put a spoonful of melted butter or butter and lard into the small frying-pan, and then two eggs, sprinkle pepper and salt. Stir the eggs abou...
-94 - Shirred Eggs
Some people keep little yellow ware dishes for this purpose, or other dishes that cannot be damaged by baking. Spread with a teaspoon a slight coating of soft butter over the inside of the dish, drop ...
-95 - Fried Eggs
These are the most called-for of any form in which eggs are cooked and there is the widest possible difference between the work of a skilful and unskilful cook in this particular. The fried eggs that ...
-96 - Poached Eggs
Also called dropped eggs. It is no trouble to poach eggs handsomely if two or three rules are observed. Have a roomy vessel with plenty of water, the frying-pan shape is good, but it is not deep eno...
-97 - Boiled Eggs
The best furnished hotel kitchens have a kettle much like a long fish kettle in appearance, and a number of tin bas-kets,each with its handle, that fi tin side by side. The kettle is full of boiling w...
-98 - Fried Mush
Take the pan of cold mush that was set away over night, hold over the fire a minute and shake it on the table. Cut a quart of mush into 8 pieces. Roll them in cracker meal mixed with flour, then in mi...
-99 - Fried Mush Egged And Breaded
1 quart cooked mush. 1 pound cracker meal. 2 eggs. 1/2 pound fat to fry. Mix 3 tablespoonfuls milk or water with the eggs and beat up. Roll the pieces of mush in it and then in the cracker meal an...
-100 - Corned-Beef Hash
Some of the worst blunders the half-made cooks commit are in making hash. Corned-beef hash can be made a real delicacy, good to look at with no appearance of mystery about it, the pink meat fair and c...
-101 - Pork Brown Stew
1 pound coarse cut of fresh pork. 4: medium potatoes. 1 tablespoonful minced onion. 2 or three leaves green sage or a pinch of ground herbs. 1 level teaspoon minced red pepper. 2 of salt. 1 cup f...
-102 - Wheat Muffins -Best
2 rounded-up cups light bread dough -little over a pound. 4 tablespoons melted butter - 2 ounces. Same of milk or cream. 1 teaspoon sugar. 3 yolks of eggs - or 1 yolk and 1 egg. Pinch of salt. 1/2...
-103 - Muffins From The Beginning
When there is no dough set for other purposes the muffins can be made from the beginning with: 3 level cups flour. 1 cup warm water and yeast mixed. 5 tablespoons melted butter. 1 teaspoon sugar. ...
-104 - Buckwheat Cakes
2 cups buckwheat flour. 2 cups water and yeast mixed. 1 level teaspoon salt. 1 tablespoon golden syrup. 2 tablespoons melted lard. Make a sponge or batter over night of the warm water, yeast and f...
-Hotel Dinner. 105 - Ox Tail Soup
21/2 quarts of soup stock. 1 ox tail. 1 small carrot. 1 turnip. 1 onion. Celery, bay leaf, cloves, salt and pep-per. Make the stock by boiling a beef shank in 6 quarts of water several hours, un...
-106 - Fried Bass With Bacon
Scale and clean the fish, chop off the fins, and if small cook them without cutting; if large, split them length-wise and cut across making four. Pepper and salt the pieces, roll them in flour and le...
-107 - Boiled Beef With Horseradish
A fat, unctuous, gristly piece of the brisket or plate is the best for this, of the rib ends that are sawed off a rib roast. Boil it slowly for at least three hours; have a little salt in the water ...
-108 -Roast Sucking Pig
The pig will be ready trussed when it comes from the butcher's, with the toes inserted in slits cut in the skin. Lay it on its back and drive the point of a sharp knife down through the bone of the ba...
-109 - Apple Sauce For Meats
Pure good ripe apples and slice them into a bright saucepan. Add water enough to come up level with the apples and stew with a lid on till done - about thirty minutes. While they are stewing throw in ...
-110 - Chicken Pie, Plain
When chicken pie or any similar dish is written in a menu as of some particular style, it, of course, carries the implication that there are more ways than one. A very small variation or addition of v...
-111 - Boiled Kale Or Seakale
Wash free from grit, tie it in bunches, trim off the root end and boil it in salted, water, like winter spinach, about twenty minutes. Drain in a colander. Pour a spoonful of butter sauce over each bu...
-112 - Mashed Potatoes
Being such a common and easy article it is often the most neglected and goes to the table dark and full of lumps, when it ought to be as smooth as if pressed through a sieve. Butter and milk to mash w...
-113 - Bread Custard Pudding
2 cups-pressed in-fine bread crumbs. 2 cups milk. 1 ounce butter - small egg size. 1 tablespoon sugar. Nutmeg or grated or minced lemon peel. 1 egg Crumble the bread fine either by chopping or g...
-114 - Rhubarb Pie
Rhubarb should be peeled and cut in two-inch lengths, and cooked with only water enough to cover the bottom of the kettle, with half a pound of brown sugar to each pound spread over the top and the st...
-115 - The Stock Boiler
Where the best management prevails and the work goes on like machinery, one wheel within another, there is a regular time of day to set the stock boiler on, it may be in the evening to simmer till the...
-116 - Celery Cream Soup
3 pints soup stock. 1 pint rich milk. Outside stalks of celery, about 4. 1 small onion, minced. Small piece of lean cooked ham. 1 tablespoon flour. Butter size of an egg. Salt and white pepper....
-117 - Boiled Red Snapper - Shrimp Sauce
There should be a proper fish kettle for boiling a fish whole, having a perfor-ated false bottom or drainer, that can be lifted out with the fish upon it when done. Where there is no such article the ...
-118 - Shrimp Sauce
1 pint of clear broth or water. Butter size of an egg. 1 tablespoonful of flour - rather large. Yolk of 1 egg. Salt and pepper. 1/2 can Barataria shrimps. Stir the flour and most of the butter t...
-119 - Duchesse Potatoes
Usually served with fish, on the same plate. They are little cakes of mashed potatoes, in fancy shapes or plain. Take four steamed potatoes and mash them with an ounce of butter, the yolk of an egg an...
-120 - Larded Filet Of Beef
This is nothing if not neat, uniform, precise and workmanlike in appearance. There must be a pound of fat bacon for larding, cold and firm, so that it can be cut aright. Cut the slices a quarter inch ...
-121 - Mushrooms Stewed In Wine
Larded filet of beef with mushrooms or, aux champignons, is the almost universal dish at small party dinners. The common method of preparing the mushrooms has been described at No. 48, but if a finish...
-122 - Brown Gravy
Before serving the filet, or any roast meat let the gravy in the pan dry down until the grease can be poured off clear, while the glaze remains adhering to the pan; pour in water to dissolve it, and w...
-123 - Brown Flour For Thickening
While butter and flour mixed in equal parts and baked brown makes the best thickening for gravies, plain browned flour does nearly as well and is more desirable when the butter is not very good. Put s...
-124 - Stuffed Tomatoes
6 or 8 large tomatoes. 1 cupful fine bread crumbs. 1 rounded tablespoonful of minced onion. 1 heaping tablespoonful minced fat bacon, or butter in equal amount. Slight grating of nutmeg. Cayenne ...
-125 - Egg Plant Plain Fried-(Sauteed.)
Slice the egg plant, without paring, into five or six, throwing away only the end parings. Boil the slices in salted water a few minutes to extract the strong taste, drain them, and while still moist ...
-126 - Chicken Croquettes
1 young hen lightly roasted. 1/2 cup mushrooms. 1 small cup butter. Same of flour. 1 cup cream. Same of broth or water. A slight grating of nutmeg. A little lemon juice. Pepper and salt. Cut ...
-127 - Stewed Cucumbers
Pare three or four young and good cucumbers, and cut them in thick slices, boil these in water, with a little salt and vinegar in it - the same as for egg-plant - for about fifteen minutes, then pour ...
-128 - Angelica Punch
2 cups California angelica wine. 2 cups hot water - a pint. 1 cup sugar 1/2 pound. 1 cup stemmed raisins - 1/2 pound. 1 lemon. 2 whites of eggs and 2 tablespoonful of powdered sugar to beat in. ...
-129 - Boiled Young Ducks
Having picked and singed them, split them down the back and draw them. Cut off the neck and feet. Wash them quickly in cold water and wipe dry, and flatten them slightly to broiling shape with a tap o...
-130 - Orange Sauce For Meats
1 orange. 1 cupful of brown sauce. 1/2 cupful of claret. A little cayenne. Shave off very thinly the yellow rind of about a quarter of the orange and boil it in the brown sauce about 10 minutes. C...
-131 - Crab Salad
6 boiled crabs, common size. 1 cup finely minced white cabbage. 1/2 cup salad dressing. Pick the meat out of the crabs, cut all that can be cut into pieces of even size and rub the rest smooth in s...
-132 - Apple Turnovers
Sometimes served as a sweet entree; more suitable to put in place of pie; best for luncheon, pic-nic parties, and for sale; a favorite form of pastry everywhere. Make the flaky pie paste with about...
-133 - Puff Paste
1 pound of cold flour. 15 ounces of cold butter. 1 cupful of ice water. Get quite ready to make the paste before you begin, that it may be done quickly. It will not, perhaps, belightand good if all...
-134 - Cherry Tartlets
1 heaping cup ripe cherries. 1 level cup light brown sugar. 1 1/2 pounds puff paste. Set the cherries on to cook in a small saucepan with a bastingspoon of water, and sugar spread over the top. Put...
-135 - Tipsy Pudding
Sheets of sponge cake partly saturated with rum and set in a pan of cold boiled custard, For the cake make this: 1/2 cupful of sugar 4 ounces. 2 eggs. 6 tablespoonfuls of water. 1 cup of flour - 4...
-136 - Boiled Custard
2 cups milk. 2 eggs. 2 heaping tablespoons sugar. Flavoring of nutmeg or stick cinnamon. Boil the milk with half the sugar in it to prevent burning on the bottom. Beat the two eggs in a cup with the...
-137 - Caramel Ice Cream
3 cups rich milk. 1 cup cream. 6 yolks of eggs. 2 tablespoons sugar for caramel 8 tablespoons sugar to sweeten 1/2 cup curacoa. Set the 2 ounces of sugar over the fire in a little saucepan, withou...
-138 - Clams On The Half Shell
The smallest clams are preferred. Wash the outside thoroughly before opening. Loosen the clams from shell they are served in and retain all the liquor the shell will hold. Place 4 or 5 in each plate a...
-139 - Consomme Royal
We have no word in English for consomme but broth, and that is not an equivalent,but only a substitute. French cooks understand by consomme a clear soup as rich as melted jelly. Consomme royal is of t...
-140 - Vegetable Soup
2 quarts of soup stock - 8 or 10 cups. 3 cups mixed vegetables. Seasonings. Take for the stock the liquor in which any kind of meat has been boiled - be e shank, mutton, heart, tongue, fowl, rab bit...
-141 - Baked Sea Bass
Scale and clean the fish; leave the head on if it is to be sent to table whole. Make a stuffing for it of 2 pressed cupfuls of bread crumbs, a small cupful of butter, rind of a quarter of lemon minced...
-142 - Small Potatoes
Scoop out balls size of cherries from large potatoes with a potato spoon. A cupful will make enough for a dozen plates of fish. Make 1/2 cup of butter and 1/2 cup of lard hot in a very small saucepan ...
-143 - Boiled Corned Tongue, Caper Sauce
Fresh tongues put in a jar and covered with the brine or pickel No. 106, will be of a good pink color and nicely salted in from a week to ten days. Wash off the corned tongue and boil it three hours....
-144 - Roast Rib Ends Of Beef
Take the ends of the ribs that are sawed off the rib roasts, and put them in to cook early, while breakfast is still going on. Let there be in the baking pan, which should be a deep one, a handful of ...
-145 -The Side Of Lamb
The dainty dish of spring lamb may easily be spoiled, or at least made very unsatisfactory by careless cutting. If you take off the shoulder it will scarcely make two good orders when roasted, and the...
-146 - Roast Lamb - Mint Sauce
It cooks in from 30 to 45 minutes. Should be fairly done through and no more. Needs to be in a pan by itself. Having prepared the meat as directed above, wash it in cold water, dredge both sides with...
-147 - Mint Sauce For Roast Lamb
The conventional lamb sauce. No other sauce or gravy is needed when this is used; 2 tablespoons green mint. 1 tablespoon sugar. 1/2 cup vinegar. Pick the leaves of mint from the stems, wash and ch...
-148 - Roast Green Goose
Singe and pick the young goose free from pin-feathers and draw it. If to send the table whole, the pinions should be cut off before cooking and the main wing joints skewered to the back, and the legs ...
-149 - Cucumber Salad
Slice the cucumbers two hours before they are wanted and sprinkle the slices plentifully with salt. Set the dish in the refrigerator. Just before dinner drain away the salt liquor from the cucumbers a...
-150 -Turkey Salad
Take the remainder of a cooked turkey or half a boiled turkey, if cooked for the purpose, pick all the meat from the bones and remove the thick fat and skin, cut the meat into long shreds and then acr...
-151 - Mayonaise Salad Dressing
2 raw yolks of eggs. 1/2 teacup olive oil. About half as much vinegar or lemon juice. A level teaspoon salt. Same of made mustard. Pinch of cayenne. Put the two raw yolks in a pint bowl, add two...
-152 - Water Cress Salad
Cut away the rough stems, pick off the root fibers, and wash the cress carefully. Drain, cut it in inch lengths, season in a bowl with a little salt and pepper, and when they are mixed in sprinkle wit...
-153 - Lambs' Tongues With Artichokes
Take for preference, corned lambs' or sheeps' tongues of a good pink color, and boil them not less than 2 hours, which may be done the evening before they are served, if more convenient. Put them into...
-154 - Spaghetti And Cheese - Romaine
Spaghetti is maccoroni in another form, a solid cord instead of a tube. 4 ounces spaghetti - 2 cups when broken. 1 cup minced cheese - 2 ounces. 1 cup milk. Butter size of an egg. 2 yolks of eggs...
-155 - Vanilla Puff Fritters -Rum Sauce
1 cup water - 1/2 pint. 1/2 cup butter - 31/2 ounces. 2 rounded tablespoons sugar. I rounded cup flour - 5 ounces. 3 large eggs. 1 teaspoon vanilla extract. Boil the water with the sugar and but...
-156 - Rum Sauce For Fritters
1 cup water. 1/2 cup sugar. 1 rounded tablespoon starch. 1/2 a lemon - without the seeds. 1 ounce butter. 1 bastingspoon of rum. Boil the water. Mix the starch with the sugar dry and stir them i...
-157 - Browned Potatoes
Pare the potatoes and steam them, and the broken ones being used to mash, or a la duchesse, put the others in a small pan with some of the drippings from the roast lamb pan and a dreding of salt and b...
-158 - Cauliflower In Cream
Cauliflower takes from half to three-quarters of an hour to cook done. It should not boil rapidly enough to destroy the small flowerets. Try the stems with a fork and take off when tender. A lump of b...
-159 - Stewed Butter Beans
Throw Lima or butter beans into a sauce-pan of water that is already boiling and has salt in it, and cook about half-hour, if green beans, but if dried they will take one and a half hours, besides a p...
-160 - Artichokes As A Vegetable
Let the artichokes lie in a pan of cold water,the same as is the rule for cauliflower, spinach, etc, an hour or two before they are to be cooked. Wash well, and if the tips of the leaves are discolore...
-161 - Indian Fruit Pudding
3 cups milk or water - 11/2 pints. 1 cup yellow corn-meal - 6 ounces. 1 teacup minced suet - 3 ounces. 1/2 teacup black molasses - 3 ounces. 2 eggs. Little salt. 1 cup seedless raisins - 4 ounces....
-162 - Rich Lemon Pie
7 ounces sugar - a cupful. 3 lemons. 1 cup rich cream. 6 yolks of eggs and 2 whites. Place the sugar in a bowl and grate the lemon rinds into it with a tin greater, and then squeeze in the juice. ...
-163 - White Cocoanut Pie
1 cup milk. 2 tablespoons sugar. 1 rounded tablespoon starch. 2 or 3 ounces grated cocoanut. 3 or 4 whites of eggs. Small piece of butter. Pinch of salt. Boil the milk alone. Mix the starch and s...
-164 - Apricot Ice
3 cupfuls of apricots cut in pieces, 1 cupful of sugar - 8 ounces. 2 cupfuls of water. The kernels of half the apricots. 2 whites of eggs. The ripest and sweetest apricots, if the fresh fruit be ...
-165 - Fine White Cake
18 ounces granulated sugar - 21/2 ends 8 ounces white butter - 1 large cup. 1/2 pint of milk - 1 large cup. 5 ounces of corn starch - 1 roupde. cup. 12 ounces of flour - 3 rounded cups. 2 large t...
-166 - Tomato Soup
2 quarts soup stock. 1 cupful stewed tomatoes. 1 small cupful of minced vegetables. 6 cloves. 1 tablespoon minced parsley. Salt and pepper to taste. Little flour for thickening. Tomatoes stewed...
-167 - Middle Cut Of Salmon - Boiled
Take about three pounds of the middle out of a small salmon, and, having scaled and cleaned it, put it on to cook in water that is already boiling and strongly salted. The fish should be placed on the...
-168 - Scotch Fish Sauce
Set 8 ounces of the best butter, the juice of one lemon, a pinch of cayenne and a tablesoonful of chopped parsley in a bowl in a place warm enough to soften the butter, but not to melt it, and when th...
-169 - Boiled Bacon And Cabbage
Cut 2 summer cabbages in quarters and cut out most of the. stem part. Let lie in a pan of cold water until wanted to cook. Put on saucepan plenty large enough with water and salt and a very little bak...
-170 - Roast Beef
To roast or bake meat so that, however small the piece may be, it will be found full of gravy when cut, it is necessary to have the pan it is baked in hot before the meat goes in, and although there m...
-171 - Stuffed Brisket Of Veal
The breast or brisket of veal is a low-priced cut, at least when the veal is large, but is most excellent when cooked tender. There is a large proportion of gelatinous bone and tendon good for soups a...
-172 - Ragout Of Sweetbreads And Mushrooms
2 or 3 large sweetbreads, or 1 pound. 1/2 can mushrooms. 2 ounces butter - size of an egg. 1 tablespoon flour. Little minced onion and ham for seasoning. Juice of 1 lemon. Cayenne and salt. Fri...
-173 - Macaroni and Cheese - Bechamel
5 ounces Macaroni - 1/3 package. 2 ounces cheese - 1/2 cup. 2 ounces butter. 11/2 pints milk, or water - 3 cups. 2 eggs. Salt. Parsley and flour thickening. Boil the macaroni by itself first, th...
-174 - New Potatoes, Maitre D'Hotel
All articles that are a la maitre d'hotel have an acid and some green in the sauce. Take potatoes that are small and just out of the ground and scrape them, keeping them covered with cold water until ...
-175 - Summer Squash
This vegetable should always be steamed, or at any rate not boiled in water, it being an object to get it as dry as possible so as to allow the addition of milk or cream when it is mashed. Shave off t...
-176 - Steamed Cherry Pudding
1 cup pitted cherries. , 2 heaping cups flour. 2 teaspoonfuls baking powder. 1/2 cup water. Mix the powder in the flour dry, make a hollow in the middle, throw in a little salt, pour in the water ...
-177 - Hard Sauce
1 large cup powdered sugar, 1/2 pound. 1 small cup fresh butter, 1/4 pound. Grated nutmeg. Soften the butter but not melt it. Stir it and the sugar together to a cream as in making cake. The more i...
-178 - Sliced Apple Pie, Rich
Use this way only the best ripe cooking applies. Pare and core and slice them thin across the core hole, making rings. Fill paste-lined pie pans about two layers deep. Thinly cover the apple slices wi...
-179 - Lemon Sherbet
1 quart water. 1 pound sugar. 2 large lemons. 3 whites of eggs. Grate the rinds of the lemons into a bowl and squeeze in the juice. Make a boiling syrup of the sugar and half the water, and pour i...
-180 - Small Cream Cakes
8 ounces granulated sugar - 1 cup, eggs. 4 ounces butter, melted - 1/2 cup. 1/2 cup milk. 12 ounces flour - 3 cups. 1 teaspoonful baking powder. Beat the sugar and eggs together a minute or two, ...
-181 - Pastry Cream
1 cup milk - 1/2 pint. 2 tablespoons sugar - 2 ounces. 1 heaping tablespoon flour - 1 ounce. 1 egg. Butter size of a walnut. Lemon extract to flavor. Boil the milk with a little of the sugar in ...
-182 - Puree of Bean Soup With Crusts
The special seasonings that make this soup good are mustard, butter and minced red pepper, to be added at last. A little of the liquor from the boiling corned beef or a knuckle bone of ham will improv...
-183 - Crusts For Soup
It is a common fault to make these large and unsightly. When, in addition, they are burned in the oven, they spoil any soup, however well made. Shave away the dark crust from cold rolls or slices of ...
-184 - Baked Whitefish
Split the fish, after cleaning, down the back and take out the backbone. Put some good, clear drippings to get hot in a baking pan. Wipe the fish, dip it in beaten egg, then dip it in flour and then i...
-185 - Roast Leg Of Mutton
For plain roast leg of mutton proceed in the same manner as for roast beef. Whether the mutton shall be rare done or well done must depend upon the preferences of those it is cooked for, but in either...
-186 - Beef Heart, Stuffed And Baked
Boil the heart tender first, allowing about two or three hours, and let the water be nearly all boiled away at the finish, that the remaining liquor may be available for gravy. When the heart has boi...
-187 - Scrambled Brains In Patties
A good way to serve brains where there is but a small quantity available. 1 set of brains or a cupful. 2 eggs. 1 ounce of butter - small egg size. Parsley, pepper and salt. Puff paste for 8 shells....
-188 - Rice Croquettes With Currant Jelly
1/2 cup rice, raw, - or 2 cups cooked. 11/2 cup water and milk. Butter size of a guinea egg - an ounce. 1 tablespoon sugar. 2 yolks, or 1 egg. Nutmeg. Put the rice on to boil in a measured cupful...
-189 - Lobster Salad
Take the meat of one large lobster and cut it as near as may be in large dice shapes, or at least to uniform size, and keep the reddest pieces in a dish separate. Chop two heads of celery. Parboil two...
-190 - Browned Sweet Potatoes
If the potatoes are of good size pare them before cooking, split lengthwise and steam them until done. Turn them into a baking pan, sprinkle with salt, moisten with spoonfuls of fat from the roast mea...
-191 - Stewed Turnips
Pare turnips deep enough to remove the rind that contains the pungent flavor. Boil in salted water until tender usually about an hour - then pour away the water and add a white sauce instead, and a sl...
-192 - Lemon Cream Pie. Rich
2 cups milk - a pint.. 4 tablespoons sugar - 4 ounces. 2 heaping tablespoons flour. Butter size of a walnut. 4 eggs - or the yolks only. 1 small lemon, or some lemon extract md cream tartar. Mix...
-193 - Custard Fritters Glazed
A sort of sliced custard, breaded and fried, very rich and very generally liked, made of 1 cup milk. 2 tablespoons sugar. 1 tablespoon core starch. 1 heaping tablespoon flour. 2 yolks of eggs. But...
-194 - Roman Cream
As it is always easier to make an article if it is known what it should be like when it is finished this may described as a dark yellow boiled custard stiffened with gelatine and whipped to a light sp...
-195 - Strawberry Meringue
This is sold extensively at the fine bakeries under the name, generally, of strawberry shortcake. For the cake take 8 ounces granulated sugar - 1 cup. 5 eggs. 4 ounces butter, melted - 1/2 cup. 1/...
-The Ice Cream Saloon. 196 - Ice Cream - Best
1 quart of good sweet cream. 10 heaping tablespoons sugar. 2 tablespoons extract vanilla. Put the the sugar and flavor into the cream. Set the pan or tin pail containing it in ice water and whip wit...
-197 - Cost Of Ice Gream
There are but few things so uncertain as this, so much depending upon the price of ice and salt and so much more upon the method of proceeding to freeze it We have stated a supposable average with cre...
-198 - How To Freeze Ice Cream
Pound the ice quite fine. It seems to take longer at the beginning but it is by far the shorter plan in the end, for the large lumps that are crowded in to save the trouble of crushing do very little ...
-199 - Corn Starch Ice Cream
4 cups rich milk. 10 tablespoons sugar. 2 rounded tablespoons corn starch. 3 eggs. 1 tablespoon lemon extract. This is the best and closest imitation of real cream and is moot generally in use whe...
-200 - Frozen Custard - Rich
4 cups rich milk. 12 tablespoons sugar. 12 yolks of eggs. Vanilla or other flavoring. Boil the milk with half the sugar in it - which prevents burning. Beat the yolks in a large bowl with the rest...
-201 - New York Ice Cream
Known as Delmonico's ice cream, but most people are averse to printing it so in every hotel bill of faro. Nearly the same as the foregoing with gelatine added to produce extreme lightness. 3 cups goo...
-202 - Corn-Starch Ice Cream Without Eggs
The former corn-starch cream has the cream color; this is pure white and while it answers to make at times when neither eggs nor cream can be obtained it is also valuable for fancy ices where differen...
-203 - Chocolate Ice Cream
It is never very good when made with any kind of custard or imitation cream and ought to be made only when real cream is to be had. 4 cups cream. 1 ounce common chocolate. 1 heaping cup sugar. 1 t...
-204 - Ordinary Frozen Custard
1 quart of milk. 3 eggs. 1 small cup sugar. 1/2 a peach tree leaf for flavor. Boil half the milk with the peach leaf and the sugar in it; beat the eggs in a bowl, pour some boiling milk to them, s...
-205 - Bisque Ice Creams
Ice creams with a proportion of the pulp of pounded fruit or nuts added are termed bisques. ...
-206 - Bisque Of Pineapple Ice Cream
1 can pineapple or 3/4 pound. 2 cups sugar. 4 cups cream. Chop the pineapple small and put it in a bright pan or kettle with the sugar and a few spoonfuls of juice or water to dissolve the sugar to ...
-207 - Bisque Of Preserved Ginger
1/2 pound of either preserved or can died ginger. 1 cup sugar. Juice of 1 lemon. 4 cups cream. Cut the candied ginger into very small pieces. Make a hot syrup of the sugar with a few spoonfuls of ...
-208 - Italian Bisque Ice Cream
1 cup sugar. 2 cups milk. 2 cups cream. 8 or 10 lady-fingers (pairs). 3 yolks of eggs. 1/4 cup madeira. Boil the milk with the sugar in it, crumble in the lady fingers, add the yolks and stir ove...
-209 - Bisque Of Almonds
3/4 pound almonds. 4 cups cream. 1 heaping cup sugar. Scald the almonds and take off the skins. Pound them a few at a time in a mortar with a little sugar and teaspoon-ful of water. . They need not...
-210 - Brown Bisque of Hickory Nuts
3/4 pound of hickory nut kernels. 1 neaping cup sugar 4 cups cream. Pick over the kernels to free them from fragments of shell, and pound them like almonds in a mortar with a little sugar and a few...
-211 - Fruit Ice Creams
These have the fruit mixed with the cream either whole or in large pieces. There is one rule to be observed all through, and that is to add the fruit late, when the cream is already frozen and it is ...
-212 - White Cherry Ice Cream
4 cups cream. 2 cups sugar. 5 cups California white wax cherrie 1/2 cup water. Make a boiling syrup of the sugar and water, drop in the cherries and let them simmer in it about 15 minutes, without s...
-213 - Red Cherry Ice Cream
4 cups cream. 2 cups sugar. 5 cups red cherries. 1/2 cup water. Use only the light red cherries for this purpose, for the dark kinds make an unpleasant color. Boil the water and sugar together and ...
-214 - Pineapple Fruit Ice Cream
1 can pineapple, or a pound. 2 cups sugar. 4 cups cream. 1/2 cup water Cut the pineapple in small dice. Make a boiling syrup of the sugar and water, stew the pineapple in it, then strain the flavore...
-216 - Strawberry Fruit Ice Cream
1 quart strawberries - red, ripe and sweet. 2 cups sugar. 4 cups cream. 1/2 cup water. The fruit need not be cooked as in the case of the preceding kinds, cover the strawberries with the sugar and l...
-217- -Peach Fruit Ice Cream
4 cups of peeled and cut peaches. 4 cups cream. 2 cups sugar. Peach extract to flavor. Make a peach-flavored ice cream. Mix some of the sugar with the cut peaches and mix them in after the cream i...
-218 - Ice Cream With Strawberries
Make any kind of plain ice cream or frozen custard according to directions already given and dish up a spoonful of berries on top in the saucer. Ice cream with rasberries or cut peaches the same way. ...
-219 - Frozen Puddings
Sometimes called ice puddings. Some are as cheap as the commonest ice cream, others are quite expensive. They make a welcome variation either to serve alone like ice cream or for two kinds together. ...
-220 - Frozen Cocoanut Pudding
4 cups milk. 1 cup sugar. 4 yolks of eggs. 1/2 pound of grated cocoanut. Make the custard as usual and stir in the cocoanut while it is still warm after straining. Freeze and beat as usual A littl...
-221 - Frozen Tapioca Pudding
3 cups milk. 6 tablespoons sugar - 5 oz, 2 tablespoons pearl tapioca. Butter size of a walnut. 2 eggs. 1/2 cup cream to whip in at last. Flavoring. The pearl Tapioca is the most suitable. If the ...
-222 - Frozen Rice Pudding
3 cups milk. 2 tablespoons rice. 6 tablespoons sugar. 6 yolks of eggs. 1/2 cup of cream. Piece of stick cinnamon. Wash the rice; put it in the milk and the sugar likewise, and an inch length of ...
-223 - Frozen Sago Pudding
3 cups milk. 6 tablespoons sugar. 2 tablespoons best white sago. Butter size of a walnut. 2 eggs - or 3 yolks. 1/2 cup cream to whip in. Flavoring. Put on the milk with the sugar and sago in it...
-224 - Frozen Apple Pudding
Freeze the following compote of apples in one freezer and either of the three or four kinds or frozen pudding of the foregoing receipts in annother, and dish up a half portion in the saucer with the s...
-225 - Frozen Nesselrode Pudding
Glace Nesselrode or iced pudding. A frozen custard made of pounded chestnuts, with fruit and flavorings: 1 pound of large chestnuts - about 40. 1 pint of rich boiled custard. 1 cup sweet cream. 2 ...
-226 - Tutti Frutti
2 cups milk. 6 tablespoons sugar. 4 yolks eggs. 1/4 cup curacoa. 1/2 cup thick cream. 1 pound of French candied fruits of different colors - or else use a mixture of cut figs, sultana raisins, da...
-227 - Neapolitan Ice Cream Or Occhi Pocchi
Make 3 colors of ice cream or 2 creams and 1 water ice in different freezers, and when they are frozen medium hard place them in layers as even as possible in a brick shaped neapolitan mould. Let the ...
-228 - Neapolitan Molds And How To Manage Them
Properly made molds have a bottom lid as well as top. They can be bought at the furnishing stores. The large establishments, however, find it less trouble to use plain tin boxes almost identical in si...
-229 - Sherbets
Sherbets are water ices with either calf 'sfoot jelly or gelatine or white of eggs, or dissolved gum added to make them smooth and capable of being beaten to a light and foamy condition. We give examp...
-230 - Lemon Sherbet
2 lemons. 11/2 cups sugar - 12 oz. 3 cups water. 2 whites of eggs. Grate the rinds of the lemons into a bowl and squeeze in the juice. Make a boiling syrup of the sugar and half the water and pour...
-231 - Orange Sherbet
2 or 3 oranges - according to size. 3 cups water. 1 large cup sugar. 1 lemon - juice only. 2 whites of eggs. Grate the yellow rind of one or two of the oranges into a bowl, squeeze in the juice o...
-232 - White Cherry Sherbet
4 cups white cherries without stems. 11/2 cups sugar. 2 cups water. 2 whites of eggs. Mash the fruit raw and thoroughly so as to break the stones, and strain the juice through a fine strainer into ...
-233 - Grape Sherbet
Only the kinds of grapes that yield a colorless juice can be used this way. The others turn to a very bad color. 5 cups sweet muscat grapes. 1 cup angelica or other sweet wine. 1 cup water. 1 cup su...
-234 - Pineapple Sherbet
1 can of pineapple - or1/2 of a pineapple. 1 cup sugar. 2 cups water. 2 whites of eggs. Make a boiling syrup of the sugar. the pineapple juice and part of the water. Chop the fruit, simmer it a fe...
-235 - Peach Sherbet
3 cups of sliced mellow peaches. 1 large cup sugar. 2 cups water. The kernels of half the peaches, or 1/2 a peach leaf. 2 whites of eggs. Make boiling syrup of the sugar and water stew the peach ...
-236 - Water Ices
The same as the sherbets with the white of eggs or gelatine left out, except that as a rule they cannot be well made with cooked or scalded fruit as sherbets can, but should have the expressed juice o...
-237-- Strawberry Water Ice
1 quart strawberries. 2 cups sugar. 3 cups water. Cover the strawberries with the sugar and let them remain some time to form a thick red syrup. Pick out a few of the berries to be mixed in the ice...
-238 - Lemon Water Ice
The same as lemon sherbet without the white of eggs. A good strong lemonade made in the common way answers as well to freeze; the difference is that it takes three times as many lemons as by the other...
-239 - Raspberry Water Ice
3 cups raspberries. 11/2 cups sugar. 2 cups water. Mash the berries and sugar together and rub them through a strainer into the freezer using the water to help when the pulp is dry. Freeze without ...
-240 - Pineapple Water Ice
Scald the the sliced fruit in syrup as in making pineapple sherbet and force a portion of it through a strainer that will not let the fibrous part pass through. It is the same as the sherbet without t...
-242 - Cherry Water Ice
4 cups sweet red or black cherries. 2 cups water. 1 1 /2 cups sugar. Mash the fruit raw and thorongbly so as to break the stones, and strain the juice through a fine strainer into the freezer. Boil...
-243 - Peach Water Ice
Is best made with soft, raw yellow peaches. Use the same proportions as for sherbet; rub the pulp through a strainer with most of the sugar mashed with it, and make a syrup of the rest and stew the pe...
-244 - Grape Water Ice
Any kind or color of grapes can be made into water ices if not cooked. Canned grapes will not da Proceed as for raspberry water ice. Use no white of eggs. ...
-245 - Frozen Unch Es
These are sherbets and water ices with spiritons liquors added and are of two classes. They are (according to the French usage) Roman punches when they are beaten up with meringue or white of eggs lik...
-246 - Roman Punch
1 pint water - 2 cups. 10 ounces sugar - 11/2 cups. 1 lemon - juice and rind. 1 orange - juice only. 2 whites of eggs. Few spoonfuls of rum or chablis. Dissolve the sugar in the water, hot; grate ...
-247 - Kirsch Punch Romaine
2 cups water. 1 1/2 cups sugar. 1 lemon - juice only. 1/2 cup kirschwasser - small. 2 whites of eggs. Mix the punch materials together cold, strain into the freezer. When nearly frozen whip the 2 ...
-248 - Maraschino Punch - Romaine
2 cups water 1 cup sugar. 1/2 a lemon - juice only. 1/2 an orange - juice only. 1/2 cup of maraschino - large. 2 whites of eggs. Mix all, except the whites, together cold, strain into a freezer, f...
-249 - Strawberry Punch
- - 3 cups ripe red strawberries. 1 1/2 cups sugar. 1 1/2 cups water. 1/2 cup angelica or any sweet wine. Cover the strawberries with the sugar and let remain some time to form a thick red syrup...
-251 - Regent's Punch
1/2 cup gin. 1/2 a lemon. 1/2 cup sugar. 1/2 cup maraschino - or half as much kirchwasser. 1 cup water. 1 bottle soda water (aerated lemon mineral water or soda pop) Grate the rind of 1/2 a le...
-252 - Victoria Punch
2 oranges. 4 lemons. 2 cups sugar. 2 cups water. 1/2 cup angelica or other sweet wine. 1/4 cup rum. 2 whites of eggs. Grate the rinds of 2 of the lemons into a bowl, add the rum and rub with th...
-253 - Imperial Punch
1 cup sugar. 1 1/2 cups water. 1/2 can pineapple, or 6 oz fresh. 1 orange. 1 lemon. 1/2 a nutmeg. 3 whites of eggs. 2 tablespoons each of maraschino, no-yeau, kirschwasser and curacoa. 1/2 cup...
-254 - Cardinal Punch
2 cups port or other red wine. 1 cup water. 1 cup sugar. 1 orange. 12 cloves. 1 cup wine jelly (calfs foot or gelatine). Bake the orange light brown on a plate in the oven. Make a boiling syrup ...
-255 - Champagne Punch
1 cup sugar. 1/2 cup water. 1 bottle champagne. 2 whites of eggs. Dissolve the sugar to syrup with the water, pour it and the champagne into the freezer. When frozen add the whites whipped up with ...
-256 - Fine Bakery Lunch
There are some large establishments in the cities doing an immense business in serving lunches of breads, rolls, coffee-cakes, pies, pastries and cakes with coffee, tea, and milk and no meats beyond a...
-257 - Stock Yeast
Boil a handful of hops in a quart of water about 30 minutes, strain the liquor and put it into a quart bottle. Let the bottle be only two-thirds full. When cool put in a handful of sugar and a handful...
-258 - Common Yeast Or Ferment
Stock yeast is not used to make bread with but to start ferment or common yeast such as the bakers sell in most towns. Take about 24 potatoes. 2 pounds of flour. 4 ounces sugar. 1 quart stock yeas...
-259 - Common Bread Dough
As a rule one-fourth yeast to three-fourths water. The good potato yeast with no germs of sourness in it, such as we have already directed how to make, does no harm in still larger proportions when t...
-260 - Cream Rolls
For about 60 split rolls. 3 large cups milk. 1 large cup yeast. 1 ounce salt. (A heaping tablespoon.) 2 ounces sugar. 2 ounces lard or butter. 4 pounds flour - 16 cups. Strain the yeast and the ...
-261 - Graham Rolls
This is for fifty rolls of small size. 2 pounds graham, not sifted. 1 pound white flour. 11/2 pints warm water. 1/2 pint yeast 1/2 cup reboiled molasses - small. 1 teaspoonful salt. Set sponge ...
-262 - Coffee Cakes
2 pounds light dough. 4 ounces sugar. 4 ounces butter. 4 yolks eggs Large half cup milk. Flour to make it soft dough. Take the piece of common bread dough, already light and fit to be made into ...
-263 - French Coffee Cakes
The plain coffee cakes described in the preceding receipt are the same that hotel pastry cooks call rusks. They are not so easy to raise and bake perfectly as plain rolls, but where they are made in p...
-264 - Cheapest Coffee Cake
2 pounds light bread dough - 4 cups large. 4 ounces sugar - 1/2 cup. 4 ounces butter or lard - 1/2 cup. 1 egg. (Not essential.) Take the dough at noon and mix in the ingredients all slightly warm....
-265 - Stollen Or Picnic Bread
11/2 cups water or milk. 1/2 cup yeast. 1 teaspoon salt 4 tablespoons sugar. 1/2 cup butter. 2 eggs. 1 nutmeg. 1 cup raisins 1 cup currants. Flour to make soft dough - 3 pounds. Set sponge same...
-266 - Cheapest Gingerbread, Yeast-Raised
4 cups light bread dough - 2 pounds. 1 cup black molasses - 10 oz. 1 cup, small, lard or butter - 6 oz, 1 heaping teaspoon ground ginger. Flour to make it soft dough. An egg improves it but is no...
-267 - Currant Buns
No eggs required. Favorite sort and quickly made. This makes 20. 4 cups light dough - 2 pounds. 1 small cup currants. 1/2 cup softened butter. 1/2 cup sugar. It is soon enough to begin these 2 ho...
-269 - Plain Doughnuts
4 cups light bread dough - 2 lbs. 1/2 cup sugar. 2 ounces melted lard. Lard to fry. Take the dough from the breakfast rolls, say at 9 in the morning, in Winter. In Summer the dough worked up at mi...
-270 - Bread Doughnuts
Only plain dough, or French roll dough. Cut out biscuit shapes, let rise, and fry. These are very often found at railroad lunch stands; nearly as cheap as bread and butter, and very saleable. ...
-271 - Bismarcks
Sort of doughnut with stewed fruit inside. 4 cups light dough - 2 pounds. 1 bastingspoon molasses. 1 bastingspoon sugar. 1 egg. 1 bastingspoon melted lard. 1/2 cup stewed apple or other fruit. La...
-272 - Fried Pies
A very good and saleable sort is precisely like Bismarcks except the shape. Cut out large flats, wet the edge, put a spoonful of fruit in the middle and double the side over like any other sort of tur...
-273 - Scotch Seed Cake
Takes five hours time to make, raise, and bake, using dough to begin with. 2 pounds light-bread dough - 5 cups. 12 ounces sugar - 11/2 cups. 12 ounces of butter - 11/2 cups. 4 eggs. 1 teaspoon ca...
-274 - Scotch Tea Cakes
2 pounds light-bread dough. 8 ounces sugar. 8 ounces lard. 1 teaspoonful carraway seeds. 1 pound flour. The difference between this and the proceeding kind is that this makes a soft dough, to be ...
-275 - New England Cake
Make the Scotch seed cake but with 1 pound of seeded or seedless raisins and half cupful of brandy and flavorings, and omit the carraway seeds. ...
-276 - Yeast-Raised Plum Cake
The slowest to rise. Use the liveliest dough, and in winter it had better be saved over night and mixed up with the mam part of the ingredients; add the fruit next morning, and bake after dinner. 2 p...
-277 - Rusks
These are slices of various sorts of cake dried in the oven something like dry toast The coffee cakes previously described, if baked in loaves and sliced when stale make the best of rusks and for thi...
-278 - Marlborough Rusks
Make the common sponge cake - called eight-egg sponge cake in the index - and add to the mixture along with the flour one ounce carraway seeds. Bake in long narrow moulds. When a day old, slice and br...
-279 - Anisette Rusks
8 ounces granulated sugar - 1 cup. 10 eggs. 4 ounces almonds. 6 ounces flour. \ ounce anise seed. Mince the almonds as fine as possible, without removing the skins. Mix them and the anise seed wi...
-280 - Russian Wine Rusks
Make with the same care in beating the eggs and cutting in the flour lightly that is needed to make sponge cake good. 14 ounces granulated sugar. 12 eggs. 8 ounces almonds. 8 ounces graham flour. ...
-281 - Sponge Cake Squares
14 ounces sugar - 2 cups. 8 eggs. 1 cup water. 18 ounces flour - 4 rounded cups, 1 heaping teaspoon baking powder. Separate the eggs, put the sugar and water with the yolks and beat up until ligh...
-282 - Small Sponge Cakes
Either the foregoing or the other sponge cake mixture baked in any sort of gem pans or small oblong molds. They are among the articles that sell in large quantities when well made, and being light are...
-283 - Wafer Jumbles
14 ounces sugar - 2 cups. 14 ounces butter - 2 cups. 11 eggs. 18 ounces flour - 4 rounded cups. Cream the butter and sugar together, beat in the eggs 2 at a time, add the flour, beat well. Put int...
-284 - Drop Cakes
1 pound sugar - 2 cups. 10 eggs. 10 ounces butter - 1 large cup. 1/2 pint milk or water. 4 teaspoons baking powder. 2 pounds flour - 8 level cups. Beat the sugar and eggs together a few minutes, ...
-285 - German Almond Cake
A cheap and simple sort of lunch cake to be cut in square blocks Only good while fresh. 8 ounces sugar - 1 cup. 4 ounces butter - 1/2 cup. 6 eggs. 1 pint milk or water - 2 cups. 3 large teaspoons...
-286 - Corn Rolls
The bakery name for them. Abo known as corn gems and muffins. They are in demand like cream rolls and graham with coffee or milk. 8 ounces white corn meal - 1 1/2 cups. 2 ounces butter or lard - lar...
-287 - Macaroon Cake
A thin sheet of cake baked first, then either spread or striped with cocoanut macaroon mixture, baked lightly and finished with spots of jelly. For the cake: 8 ounces sugar - 1 cup. 4 ounces butter...
-288 - Boston Cream Puffs Or Cream Cakes
Common in the baker's shops, consisting of two parts, the hollow shell made with a cooked paste not sweetened and a thick custard for filling. This makes about 20. 1/2 pint water - 1 cup. 4 ounces l...
-289 - Pastry Cream Or Custard For Cream Cakes
1 pint milk or water - 3 cups. 4 ounces sugar - 1/2 cup. 2 ounces flour - 1/2 cup. 2 eggs. Very little salt. 1 tablespoon lemon extract, or vanilla. Boil the milk - a spoonful of the sugar in it w...
-290 - Corn Starch Cream Puffs
Lightest thinest shells and in other respects the finest. 1 cup milk - 1/2 pint. 1/2 cup butter - 3 ounces. 4 heaping tablespoons starch - four ounces. 5 eggs. Boil half the milk with the butter in...
-291 - Corn Starch Pastry Cream
1 cup water or milk - 1/2 pint. 3 tablespoons sugar - 3 ounces. 1 heaping tablespoon starch - 1 ounce. Butter size of a walnut. 1 egg, (2 yolks are better.) Lemon or vanilla flavoring. Boil the ...
-292 - Transparent Puffs
1 cup water - 1/2 pint. Butter size of an egg - 11/2 ounces. 3 tablespoons starch - 3 ounces. 2 whole eggs and 3 whites. Make the same way as other cream puffs. The use of them is to make puffs dif...
-293 - Cocoanut Eclairs
Make 20 cream puffs of either of the three mixtures above directed and take care not to have the paste too soft through the eggs being very large or the flour scant, as these should rise round and hol...
-294 - Cream Puff Tarts
Line 20 common patty pans with a very thin bottom of good pie paste or sweet tart paste and put in each one a spoonful of cream puff mixture - the same as for Boston cream puffs - spread it evenly, th...
-295 - Chocolate Pastry Cream
2 cups milk - 1 pint. 1/2 cup sugar - 4 ounces. 2 heaping tablespoons flour - 2 ounces. 1/2 cup grated chocolate - 1 ounce. Butter size guinea egg - 1 ounce. 1 egg (2 yolks are better). 1 teaspo...
-296 - Chocolate Eclairs
Bake cream puffs in long or ovel shape, put in a small amount of cream filling, then dip the tops in a chocolate icing made of 1 cup sugar. 4 tablespoons water. 2 ounces common chocolate. Grate th...
-297 - French Ceam Puffs
All three of the puff mixtures preceding are unsweetened and cook light colored; this contains a little sugar and is consequently easy to burn. 1 cup water - 1/2 pint. 1/2 cup butter - 31/2 ounces. ...
-298 - Coffee Pastry Cream
1 cup clear very strong coffee. 1 cup cream. 1/2 cup sugar - 4 ounces. 1/2 cup flour - 2 ounces. 2 eggs - (4 yolks make it better.) Set the coffee and cream on to boil. Mix the sugar and flour tog...
-299 - Cream Cake Or Washington Pie
Consists of two layers of cake with pastry cream spread between - like jelly cake - and either powdered sugar or plain icing on top. For the cake take 1 cup sugar - 8 ounces. 5 eggs. 1/2 cup butter ...
-300 - Napoleon Cake
Consists of two layers of puff paste baked separately, pastry cream spread upon one the other placed on top, and icing sugar slightly wetted spread upon that. Make puff paste with three quarters of a...
-301 - Saratoga Cake
Bake two sheets of puff paste the same as for Napoleon cake. Spread fruit jelly, preserves or some good fruit stewed down rich upon one sheet, place the other sheet on top and cover that with frost-in...
-302 - Florentine Pastry
Consists of a bottom crust of rich pie paste in a broad baking pan with jam or good fruit stewed down with sugar, baked in it, and a covering of frosting the same as for lemon pie or strawberry mering...
-303 - English Fruit Pies
These sell well at the bakeries. Take deep dishes such as are used to dish up vegetables in at dinner, but about 6 or 7 inch size, nearly fill with any kind of berries in season, cover with sufficient...
-304 - Iced Coffee
Served in a tall glass like lemonade, with two straws and shaved ice in it. For a single glass take 2 large teaspoons powdered sugar. 4 tablespoons rich milk. A small cup coffee. Some shaved ice. ...
-305 - Raw Oysters - Half Shell
Open the oysters as they are called for, loosen from the shell, serve in the best shell with as much of their own liquor as can be saved, ranged on a plate with half a lemon in the center. Shred cabba...
-306 - Raw Oysters - Bulk
Counts are the largest - same thing as Saddle Rocks. Selects next Lar-gest. Serve a dozen on the plate. Lemon, if called for, in a small glass dish at the side. Cost - according to the price of...
-307 - Oyster Sten
It is a dozen medium oysters with a pint or less of milk and perhaps a small allowance of butter; with crackers, butter and pickles on the table. Cook the oysters and milk in separate saucepans. Dip t...
-308 - Plain Stew
The oysters cooked as above with the liquor only served with them, and no milk. Note - It is with cooking an oyster as with cooking an egg. It may be either soft boiled or hard boiled, only there is ...
-310 - Boston Fancy Stew
Make a milk stew in the same style, and a thin slice of battered toast Use a broad and shallow bowl. Put the buttered toast in the bowl, dish the oysters (soft cooked) on the toast and pour the liquor...
-311 - Box Stew
The richest stew that can be made and with the very largest oysters, called Fulton Market box oysters. Prepare a square of buttered toast the same as for Boston fancy and put it in a hot bowl. Take a...
-312 - Oysters Sawteed In Butter
Not necessary to use eggs. Drop the oysters into a plate of cracker meal and give them a good coating. Be careful not to rub it off as it will not stick a second time Drop an ounce of butter in the fr...
-313 - Fried Oysters. Single Breaded
Dry the oysters by pressing with a napkin. Drop them into beaten egg, in which is a little salt, and out of that into craker meal. Give them a good coating by pressing, with care not to rub, or leave ...
-314 - Fried Oysters. Double Breaded
Out of their own liquor into cracker-meal, coat well, dip in beaten egg and then in cracker-meal again. Fry 4 or 5 minutes. Oysters look twice as large as they really are, when double breaded. Cost. ...
-315 - Broiled Oysters, Bread-Crumbed
The original meaning of breading has nearly been forgotten, so much better for most purposes is the meal of crushed and sifted crackers than grated dry bread. But the smallness of the demand for bread...
-316 - Plain Broiled Oysters On Toast
Take the largest oysters obtainable. Brush the wire oyster broiler with softened butter, lay in the oysters and broil over a hot fire 2 or 3 minutes, basting once on each side with the butter brush. D...
-317 - Oysters Broiled In Bacon
Dredge some large oysters with pepper and squeeze the juice of a lemon over them. Cut large slices of fat bacon as thin as possible. Roll up two oysters together in each slice, run a skewer through d...
-318 - Steamed Oysters. Shells
Scrub the oysters clean in water. Place the deep shell side down in the steamer and steam them about 5 minutes. Take off the top shell and save as much of the liquor as possible with the oyster in the...
-319 - Oysters - Shell Roast
A bright and glowing charcoal fire is requisite for this. The oyster ranges are nearly all broiler and the bars are near the coals. Scrub the dirt from the shells of the oysters before cooking, with a...
-320 - Oysters - Fancy Roast
Cut two slices of buttered toast to fit a medium sized platter, when placed end to end, or cut fancy shapes of toast that when placed together will form a star shape, Roast the oysters in the shells....
-321 - Oysters - Pan Roast
An imitation of the shell roast. 1. Put 12 or 13 oysters in a bright pie pan, with their liquor. Dredge with salt and pepper very sparingiy. Drop in some small lumps of butter and bake on the top she...
-322 - Oysters In A Loaf
Take a loaf that has been baked in a tin mold, such as the bakers sell; cut off the top crust and lay it aside, remove most of the inside crumb, then cut the edge into ornamental notches or saw tooth ...
-323 - Scalloped Oysters
In a small deep dish or pan. Mince some slices of good bread extremely fine with your large knife and mix in about a third as much cracker meal. Cover the bottom of the individual dish with these mixe...
-324 - Scalloped Oysters On Half Shell
Oyster shells of good shape have to be selected and kept for the purpose. One large or two small oysters in each may be scalloped this way. Dredge fine bread crumbs in the shell, put in the oyster, co...
-325 - Scalloped Oysters For A Party
Baked on a platter of a size according to number. Put a border of mashed potato forced like a thick cord through a paper cornet all around the inner rim of the platter to hold in the liquor. The insi...
-326 - Scalloped Oysters For Hotel Dinner
The thing to be guarded against is the getting it all bread and dry and hard and for that reason uneatable These proportions make it right. 8 dozen oysters and their liquor. 12 ounces 2 - cups butte...
-Oyster Patties
327 - Oyster Patties - White The meaning is that the oysters are in a white sauce, for they may be either white, yellow, or brown. The same care that is needed to make a good stew is necessary also ...
-Oyster Soup
331 - Oyster Soup - Common Lunch To make to order have ready some boiling milk and serve in a bowl. 1 pint milk. 6 oysters scalded in their own liquor, and the liquor strained into the bowl first ...
-335 - Clams Raw - Half Shell
Wash the clams in water using a brush, and wipe dry. Open and loosen the clams from both shells. Serve a dozen on a plate or dish with half a lemon in the center. Oyster crackers, butter and a dish of...
-338 - Scalloped Clams - Half Shell
Prepare the clams precisely as directed for oysters in patties, by making a white sauce of half clam liquor and half milk thickened and seasoned. Put in the scalded clams. Then put a spoonful, or abou...
-339 - Scalloped Clams - Party Dinner
Take the clams out of the shells and scald them slightly in their own liquor. Replace them in the half shell, pepper and salt, and then cover with fine bread crumbs, and bake quickly. Make a little wh...
-340 - Fricasseed Clams On Toast
12 large thin slices of buttered toast. 4 dozen clams and their liquor. 6 yolks of eggs. 1 pint milk. 2 ounces butter. 1 ounce flour. 1 lemon, cayenne, salt. Boil the milk. Take the clams from the...
-342 - Soft Shell Clams Fried
This is a large kind of clam with a brittle shell. Cut off the leathery dark portion that projects from the shell and remove with knife and fingers the beard and string from the inside. This leaves th...
-343 - Scallops
The small, soft, white shellfish bearing this name may be cooked in all the same ways as oysters and clams, but is gene-erally preferred breaded and fried. ...
-344 - Clam Chowder - Coney Island Style
The clam chowder so popular in the restaurants as a lunch dish is more of a stew than a soup, being thick with clams and potatoes; a large plate of it makes a hearty meal for a person. It is consequen...
-345 - Clam Chowder - Boston Style
This is what is called the old-fashioned sort, having no tomatoes in it. Make the same as the foregoing but leave out the cloves, the bayleaf and the tomatoes, and put in a pint of milk instead and a ...
-346 - Baked Clam Chowder - Hotel Side Dish
1 cupful clams. 1 cup of the clam liquor. 1 cup salt pork cut in dice. 2 cups sliced raw potatoes. 1 small onion. 1 teaspoon mixed salt and pepper. 1 cup milk. 1/2 cup crushed crackers. A deep ...
-347 - Clam Soup - Hotel
1 can of clams or 1 1/2 dozen. 1 quart clear soup stock. 1 cup raw potatoes in dice. 1/2 cup crushed crackers. 1 slice raw ham. 1 heaping tablespoon chopped onion. 2 cups milk. 1 tablespoon minced ...
-349 - Mussels - Steamed
Steam them in the shells until they open, then pull of the beard and take out the mussel with a knife into a saucepan or dish. The way to steam them is to first wash the outside thoroughly and pack th...
-350 - Mussels - Water Sauchet
The mussels having been steamed as above and taken out of the shells into a saucepan, strain the liquor they were steamed in into another saucepan. Put in a tablespoon of chopped parsley, a little but...
-351 - Mussels Stewed
Having steamed the mussels and taken them out of their shells make a milk stew the same as for oysters, by boiling a cup of milk and adding half cup of liquor from the steamed mussels with butter and ...
-352 - Lobsters to Boil
Have a kettle of water with plenty of salt in it boiling briskly and drop in the live lobster. If small it will be done in 20 or 30 minutes, but a large one takes three quarters of an hour. Cool and k...
-353 - Lobster In The Shell
Split the Lobster lengthwise and serve the half, the meat side up. Take off the large claws and crack them and place on the dish along with the half if it is a restaurant order. Garnish handsomely wit...
-354 - Canned Lobster In Vinegar
Empty a can of lobster into a bowl and pour plain vinegar over. Serve in place of salad cold for dinner. Cost - Lobster 20, vinegar 4; 24 cents for 8 dishes or 3 cents per dish. ...
-355 - Lobster In Mayonaise - Pastry
1 lobster. 1 cup minced celery. 1 cup mayonaise dressing. 1 cup shred lettuce. 2 tablespoons olive oil. 3 tablespoons vinegar. 1 teaspoon made mustard. Salt and cayenne. 2 hard-boiled eggs. Ta...
-357 - Salad Cream Without Oil
1 cup vinegar. 1/2 cup water. 1/4 cup butter - 2 ounces. 1/2 cup yolks of eggs - 5 or six yolks. 1 tablespoon made mustard. 1 teaspoon sugar. Salt, cayenne. Boil the vinegar, water, butter and ...
-358 - Salad Cream - Not Cooked
The vinegar is boiled but not the eggs and it is somewhat different from the preceding kind. 1/2 cup vinegar. 1/2 cup water. 1/2 cup butter. 1/2 cup raw eggs - 3. Mustard, pepper-sauce, salt Boi...
-359 - Lobster Salad Made With Celery
1 can lobster. Same measure minced celery. 1 cup salad cream. Shred lettuce endive or cress. Mince the celery very fine, but cut the lobster into pieces size of beans. Put the lobster in a bright ...
-362 - Lobster Salad Made With Potatoes
1 can lobster Same measure of cold cooked potatoes. 2 hard-boiled eggs. 1 cup salad cream. Cut the cold potatoes in dice shape and the lobster as near as possible in the same form and eggs likewise...
-363 - Buttered Lobster On Toast
Take the large and solid pieces of lobster, cut them to an even size but not very small. Put a piece of butter size of an egg in a frying pan and chop it apart with a spoon while it is getting hot ove...
-364 - Lobster Patties
See directions for oyster patties of the different varieties, white, yellow, brown, in puff paste shells and in household style and make lobster patties the same way, but remember to season lobster wi...
-365 - Lobster Cutlets
So called because made to imitate a lamb chop or cutlet breaded. 1 heaping cup lobster meat - 8 oz. 1 cup fine bread crumbs - 2 oz. Butter size of a guinea egg. 1 teaspoon mixed salt and pepper. 2 ...
-366 - Lobster Croquettes
Instead of mashing to a paste as in the preceding case, chop the lobster small and stir in the bread crumbs, melt the butter and pour in, add a little chopped parsley and make up in pear shapes or in ...
-367 - Shrimps And Prawns
The small sea shrimp is generally eaten in the shell, the head and tail only removed, being more delicate flavor than the prawn but too small for most culinary purposes. The prawn is twice as large. I...
-368 - Shrimps In Mayonaise
Put the shrimps - already picked from their shells - in pan or bowl, add a spoonful of vinegar and the same of olive oil, a pinch of salt, and cayenne and shake them about until they are moistened all...
-369 - Shrimp Salad
Put the prepared shrimps in a bowl with salad cream enough to almost cover them. Prepare individual salad dishes with a border of fresh shred lettuce and dish up a spoonful of the shrimps and sauce in...
-370 - Buttered Shrimps
Warm up the prepared shrimps in a frying pan with a little butter, pepper and salt and serve them as scon as hot through on a broad thin slice of buttered toast. ...
-371 - Shrimp Toast
Pound the shrimps to a paste, season pleasantly with salt, pepper, a slight grating of nutmeg, a teaspoonful of lemon juice and half as much best butter as there is shrimp, and spread it upon thin sli...
-372 - Crabs To Boil
Boil the same as lobsters. The large deep-water crabs take the same length of time. Soft shells are done in ten or fifteen minutes. Use the large ones if possible for salads and to dress cold. ...
-373 - Soft Shell Crabs, Boiled
As served in the restaurants every part of a soft shell crab is eaten, shell, claws and all, except the sand pouch on the under side, but the small claws should be taken off when the crabs are to be c...
-374 - Soft Shell Crabs, Fried
Bread it in the usual manner by dipping in egg in which a small proportion of water has been beaten, then in cracker meal. Drop two or three at a time in a saucepan of hot oil or lard and fry light br...
-375 - Crab Salad
6 boiled crabs, common size. 1 cup finely minced white cabbage lettuce, or endive. \ cup salad cream. Pick the meat out of the crabs, cut all that can be cut into nieces of even size and rub the re...
-376 - Dressed Crab
Pick the meat from the shell and claws, cut the solid part into small pieces, dry the soft part with the addition of a spoonful of fine bread crumbs, mix all with a little oil, vinegar and mustard. Wa...
-377 - Devilled Crabs
Boil the crabs in salted water 20 minutes, open and crack the claws and take out the meat, measure it with a spoon into a bowl and add half as many spoonfuls of fine bread crumbs. For each crab add a ...
-378 - Canned Crabs Devilled
1 can of crab. 1/2 cup butter sauce. 4 hard-boiled yolks of eggs. Salt and cayenne. Crab shells or paper cases.. Have the butter sauce made the same as if for boiled meat, mash the yolks and sauce...
-379 - Bnttered Crabs
Devilled crab from the cans made hot in a frying pan with a little butter, pepper and salt and served on toast. ...
-Quaker Dairy Lunch
Farinaceous and milk food; such dishes as mush and milk, bread and butter and fruit and buttermilk are the specialties of some lunch houses. These are all cheap and healthful dishes and many customers...
-380 - Oatmeal Mush And Milk
1 cup oatmeal. 4 cups water. 2 teaspoons salt. The coarsest oatmeal is the best and the least liable to burn. It is the dust in oatmeal that sticks and scorches on the bottom, if that is washed away ...
-382 - Hulled Corn Or Home Made Hominy
Steep a quart of white corn in weak lye for two days, wash in two waters and boil it about 4 hours or until tender. The lye from the leach of wood ashes is the kind generally used, but a weak solution...
-385 - Doughnuts And Milk
Prepare the dough as if for French rolls or cream rolls, roll out thin, cut out like small biscuits, brash over the tops with the least possible amount of melted lard and let stand in pans to rise for...
-386 - Baked Pork And Beans
Wash and pick over a large heaping cupful of navy beans and steep them in water over night. Put them on next morning with fresh water to more than cover, and baking soda the size of a bean and let boi...
-387 - Boston Brown Bread
1 pound corn meal - about 3 cups. 1 pint boiling water - 2 cups. 1/4 cup black molasses. 1 cup cold water. 1 cup yeast or yeast cake in water. 1/2 pound of either rye or graham flour. 1/2 pound ...
-388 - Sour Milk Cheese Or Smearkase
Set a pan of clabbered milk on the stove when there is not much fire, and let it heat slowly without burniug on the bottom. When it shows signs of boiling it should be taken off, as actual boiling mak...
-389 - Cream Cheese
Take a quart of cream that has become sour and thick, mix in a tablespoonful of salt and pour it into a piece of thin muslin (butter wrapping) placed in a sieve or basket bottom'. Leave it in the milk...
-390 - Baked Bread Pudding
4 heaping cups bread - 1 pound. 4 cups water or milk. 1 cup finely minced suet. 2 tablespoons sugar. 2 eggs. 1 nutmeg, or minced lemon peel. Bread being such a cheap article there is no economy in...
-391 - Baked Rice And Milk Pudding
1 cup rice 1 cup sugar. 6 caps milk. Cinnamon or nutmeg. A pinch of salt Wash the rice in three or four waters, put it into a tin pudding pan, and the sugar, milk, salt and piece of stick cinnam...
-392 - Cracked Wheat Pudding
4 large cups cracked wheat mush. Small half cup black molasses. 1 cup minced suet - 3 ounces. 2 eggs. 1 cup milk or water. 1 rounded teaspoon ground cinnamon. Mix all the ingredients together and...
-393 - Lincoln Pie
1 pound broken crackers or bread. 1 pound brown sugar or molasses. 1/2 pound currants. 1 ounce mixed ground spices, chiefly cinnamon. 1 pint cold water. 1/2 pint hard cider, or vinegar and water....
-394 - Baked Custard In Cups
1 quart milk. 6 eggs. 1/2 cup sugar - 4 ounces. Flavoring. Break the eggs into the sugar and pour in the milk while beating. Grate in a quarter of a nutmeg. Fill five 1/2-pint cups with the custar...
-397 - Peach Shortcake
The same thing as strawberry short-cake, using chopped ripe peaches instead. It is a cake of short paste, not sweet, as large as a plate and thick as a biscuit, split in two after baking, peaches and ...
-399 - Peach Cobbler
A peach pie made in a baking pan to be cut out in squares. Make common pie paste, roll out the larger half of it to a thin sheet and take up off the table by rolling it up on the rolling pin and so un...
-401 - Boiled Rice And Milk
1 cup rice - 1/2 pound. 2 cups water. 1 cup milk. Salt. Wash the rice in three or four waters, rubbing it between the hands to remove all the flour there may be about it. Set it on to boil in the wa...
-402 - Batter Cakes With Syrup
No eggs needed, and raised with yeast 3 cups flour - 12 ounces. 2 1/2 cups water and yeast. 1 tablespoon melted lard. 1 tablespoon syrup. 1/2 teaspoon salt The yeast may be either 1/2 cup of po-tat...
-403 - Flannel Cakes - Best
4 cups flour. 4 cups warm water. 1/2 cup yeast. 1 tablespoon syrup. Lard size of an egg. 2 eggs. Little salt. Mix the, flour into a batter with the yeast and water either over night, if it is for ...
-404 - Baking Powder Batter Cakes
Same ingredients as flannel cakes, but no yeast. Put in two large teaspoons of baking powder and beat up with an egg beater. ...
-405 - White Bread Cakes
2 pressed-in cups bread crumbs. 1 1/2 cups flour. 8 cups water. 2 eggs. Salt. 1 teaspoon baking powder. Remove all dark crust from the bread, and then soak it in a pint of the water several hours,...
-406 - Graham Bread Cakes
Make like the preceding, with part graham flour, and the crumbs of graham bread. ...
-407 - Corn Batter Cakes
1 heaping cup white corn meal. 1 cup flour - 4 ounces. 1 tablespoon melted lard. 1 egg. Little salt. 2 cups water. 1 tablespoon syrup. 1 teaspoon baking powder. Mix gradually to avoid having lump...
-408 - Corn Cakes Without Flour
2 cups corn meal 12 ounces. 2 cups water. Lard size of an egg. 2 eggs. Little salt. 1 teaspoon baking bowder. Boil halt the water {or milk) and scald the meal with it, add the other ingredi-ents, ...
-409 - Rice Batter Cakes
1 heaping pint dry cooked rice. 1 large cup milk or water. 6 ounces flour - 2 level cups. 2 eggs (or 5 yolks for best quality). 2 tablespoons syrup. 1 teaspoon baking powder. Salt The amount of ri...
-410 - Sugar Tops Or Cookies Without Eggs
1 cup butter or lard - 8 ounces, 1 cup sugar - 8 ounces. 1 cup water. 2 teaspoons baking powder 6 cups flour - pounds Mix butter and sugar together, then the water (not too cold) then the flour wit...
-411 - Cookies - Good
2 cups sugar - 1 pound. 1 cup butter - 8 ounces. 6 eggs. 1 cup milk. 4 teaspoons baking powder. 8 cups flour - 2 pounds. Soften the butter and rub it and the sugar together until well mixed, add...
-412 - Cookies - Richest And Best
1 pound of sugar. 1 pound of butter. 12 eggs. 3 teaspoonfuls of baking powder. Flour to make soft dough - 3 pounds. Cream the butter and sugar together the same as for pound cake. Beat the eggs ...
-413 - Hard Cookies Or Sweet Crackers
To cut in fancy shapes. They do not spread or lose form. 12 ounces of powdered sugar. 6 ounces of butter. 6 eggs. Half cup full of milk. 1 teaspoonful of baking powder. 2 pounds of flour. Lemon...
-414 - German Sugar Tops
Rich cookies sprinkled with grave sugar. 1 cup sugar - 8 ounces. 1/2 cup butter, large - 4 ounces. 3 eggs. 1/2 cup milk. 2 teaspoons baking powder. 4 cups flour - 1 pound. Work the softened but...
-415 - Jumbles
These are cookies in ring shapes of vari -ous degrees of richness. The proper shape is ribbed by being forced out of a tube with a saw tooth aperture. Commonly, however, they are only rings made with ...
-416 - Ginger Snaps - Rich Kind
8 ounces of butter. 8 ounces of white sugar. 8 eggs. 1 to 2 ounces of ground ginger. 1 tea spoonful of baking powder. 1 1/2 pounds of flour. Make same way as cookies. Sift granulated sugar over ...
-417 - Ginger Snaps - English, Richest
1 1/2 cups sugar - 12 ounces. 1 cop butter - 8 ounces. 8 eggs. 1/2 cup milk. 2 tablespoons ground ginger. 2 teaspoons baking powder. 6 cups flour - 11/2 pounds. Mix up in the usual way for cookies...
-418 - Brown Ginger' Cookies, Good Common
8 ounces butter - 1 cup. 8 ounces sugar - 1 cup. 8 ounces black molasses - a small teacup 4 eggs. 2 ounces ground ginger - 2 tablespoons. Half cup milk or water. 4 teaspoons baking powder. ' 2 p...
-419 - Ginger Nuts Without Eggs
8 ounces butter - 1 cup. 8 ounces of sugar - 1 cup. 8 ounces of molasses - small teacup. 2 teaspoons ground ginger. 2 teaspoons baking powder. Flour to make soft dough. Warm the butter, sugar an...
-420 - Brandy Snaps
1 pound flour - 4 cups. 8 ounces butter - 1 cup 8 ounces sugar - 1 cup. 2 ounces ground ginger. Lemon extract flavor. 1 teaspoonful soda - rounded measure. 1 1/2 pounds light molasses - 2 cups. Ru...
-421 - Soft Ginger Nuts-Without Eggs
Make the dough as for brandy snaps, and add to it 8 ounces more flour. Roll it out to a thick sheet and cut out with a small cutter. ...
-422 - Sponge Gingerbread - Best Kind
8 ounces molasses - a teacupful. 3 large tablespoons sugar - 3 ounces. 4 ounces butter - 1/2 cup. 1 cup milk or water. 3 eggs. 1 large teaspoon ground ginger. 1 large teaspoon baking powder. 1 p...
-423 - Common Gingerbread
12 ounces black molasses - a coffee cup. 4 ounces butter or lard - 1/2 cup. 1 egg. 1 tablespoon ground ginger. 1 small teaspoon soda. 1 pound or quart flour. 1 cup hot water. Salt when lard is ...
-Fine Confectionery Goods. 424 - Peanut Bar
1 pound granulated sugar. 3/4 pound shelled peanuts. Make the peanuts hot in the oven. Set the sugar over the fire in a kettle to melt without any water. Stir it a little. When it is all melted and ...
-425 - Mint Drops
1 pound pulverized sugar. 1 heaping teaspoon powdered gum-arabic. 5 tablespoons water. 1 tablespoon essence pepperment. Put the water on in a small saucepan or cup and the gum in it and let warm u...
-427 - Honey Nougat
A moist candy to be sliced, wrapped in wax tissue paper. 4 tablespoons strained honey. 2 ounces almonds, blanched. 1 pound flour of sugar,or icing sugar. Make the honey hot without boiling, stir ...
-428 - Tutti-Frutti Candy
Take the preceding receipt and add to it a teaspoon of vanilla, two figs cut small and an equal amount of raisins seeded and cut; work up into a bar with all the fine, powdered sugar necessary to make...
-429 - Burnt Almonds
1 pound shelled almonds. 1 pound sugar. 1/2 cup water. 1 level teaspoon cream tarter. Set the almonds in a round-bottomed candy kettle over a moderate fire and stir them until they begin to parch....
-430 - Almond Taffy - Brown
11/2 pounds brown sugar. 8 ounces best fresh butter. 1 teacupful of vinegar and water - about half and half. 8 to 12 ounces almonds. Scald and peel the almonds, split them and spread them evenly on ...
-431 - Almond Candy - White
1/2 pound almonds. 1 pound granulated sugar, 1 small cup water. 1 rounded teaspoon powdered gum arabic. 1 level teaspoon cream tartar. Little extract of rose. Dissolve the gum in the water-made ...
-432 - Cocoanut Cream Squares
1 pound granulated sugar. 8 ounces cocoanut either fresh grated or desicated. A small half cup water, Set the sugar and water over the fire in a small bright kettle and boil about 5 minutes, or til...
-433 - Chocolate Cream Drops
1/2 pound fine icing sugar. 1 teaspoon powdered gum arabic. 2 tablespoons water. 1 teaspoon extract vanilla. 1/2 pound common chocolate. Cut up the cake of chocolate into a tin cup and set in a s...
-434 - Chocolate Creams - Best
Make the white inside the same as for the preceding and make the balls up in any shape desired, Instead of common chocolate merely melted dip them in this chocolate icing: 1 cup sugar 4 tablespoons ...
-436 - Walnut Creams
1 pound fine icing sugar. 2 heaped teaspoons powdered g]um arabic. 5 tablespoons water. 3 doz walnut kernels. 1 teaspoon extract vanilla. Put a little sugar in the water to make a syrup, and the ...
-439 - Angelica Creams
Flavor the cream candy with extract of strawberry instead of vanilla. Gut green angelica or any other French can-died fruit of a rich color and use as di-directed lor walnut creams. ...
-440 - Cocoanut Cream Balls
1 pound pulverized sugar. 1 teaspoon powdered gum arabic. 5 tablespoons water. 2 tablespoons cocoanut, minced. 2 tablespoons currants, minced. 1 teaspoon lemon extract. Dissolve the gum in the wate...
-441 - Fine White Sugar Candy-Pulled
1 pound white sugar, 1/2 cup water. 1/2 teaspoon cream tartar. 1 ounce butter. Oil of peppermint or lemon or other flavoring. Boil all together, except the flavoring, about 15 minutes. Try by dro...
-442 - Lemon Candy - Clear
1 pound granulated sugar, 1 teacup water. 1 rounded teaspoon powdered gum arabic. 1/2 teaspoon cream tartar. Oil of lemon, few drops. Dissolve the powdered gum in the water made warm for the purp...
-443 - Lemon Cream Candy
Take the same ingredients as for the lemon candy preceding and boil to the same degree - that is, when the drop in a cup of cold water sets brittle around the thin edges but still can be pressed to an...
-444 - Rose Candy - Clear
1 pound granulated sugar. 1 teacup water. 1 rounded teaspoon powdered gum arabic. 1/2 teaspoon cream tartar. Red coloring, few drops. Rose extract to flavor. Dissolve the gum in the hot water,pu...
-445 - Rose Cream Candy
The same ingredients and proportions as the preceding receipt. Boil to the same degree. Then take the kettle from the fire, let it stand 5 minutes to lose some of its heat, add red coloring enough to ...
-446 - Butter Scotch
1 1/2 pounds light brown sugar. 1/2 pound best fresh butter. 1/2 teacup vinegar. 1/2 teacup water. Put all on to boil in a candy kettle, stir at first to mix well but not alter-wards. When it has ...
-447 - Caramels - Lemon
. 1 pound granulated sugar. 1/2 cup water, 1 ounce butter - guinea-egg size. 4 drops oil of lemon. Boil all together, except the flavoring about 10 or 15 minutes. Try by dropping a little in cold ...
-448 - Chocolate Caramels
1 pound sugar - either brown or white will do. 1 ounce butter. Half cup milk. 2 ounces grated chocolate. Vanilla flavoring. Set the milk, butter and sugar on to boil, and stir in the grated chocola...
-449 - Molasses Candy To Pull
1 large coffee cup molasses. 12 ounces sugar, either brown or white. One-third cup vinegar. Half cup water. 1 ounce butter. Put all in a kettle and boil 15 or 20 minutes. Try in cold water. It mu...
-450 - Chocolate Candy To Pull
8 ounces sugar. 8 ounces light colored molasses or syrup. Half cup cream. 1 ounce grated chocolate. Vanilla to flavor. Boil the cream, molasses and sugar together for about 15 minutes, then throw ...
-451 - Fig Paste
3 pints water. 11/2 pounds sugar. 3 ounces corn starch. Juice of half a lemon. 6 ounces glucose. Boil sugar and water together and thicken with the starch same as in making a thickened pudding sa...
-452 - Frosted Grapes
Take grapes of two colors as red Tokays and white Muscadels and pull the bunches apart into clusters of three or four grapes each. Prepare a platter with the sort of pulverized sugar known as fine gra...
-453 - Grapes Glazed With Sugar
Divide some bunches of grapes into small clusters. Put into a deep saucepan, 1 pound sugar. A large cup water. 1/2 teaspoon cream tartar. Stir to dissolve the sugar, then set it on to boil, as if...
-454 - Frosted Oranges
Make plain white icing and use it to dip orange slices in just when it has become too thick with beating not to run off, and yet thin enough to settle to smoothness. Or, if so good that it has already...
-456 - Oranges Glazed With Sugar
Oranges divided and put through the same course as grapes glazed with sugar. There has been no calculation of the cost of the articles in this division which come under the head of candies, because t...
-457 - Almond Macaroons
8 ounces granulated sugar. 4 whites of eggs. 8 ounces almonds. 1 teaspoon lemon juice or pinch of cream tartar. Put the sugar and two of the whites in a deep bowl together, and beat with a wooden ...
-458 - Common Boxed Macaroons
12 ounces almonds. 8 ounces granulated sugar. 4 ounces flour. 4 eggs. Pinch of salt. 1 teaspoon ammonia. Crush the. almonds without taking off the skins, with a rolling-pin upon the table. Mix th...
-459 - Meringue Paste
This in various forms has to be mentioned often in these colmmns. It is always white of egg and sugar, but is sometimes soft meringue as on lemon pies, aad some times nearly all sugar as in cake icing...
-460 - Meringues A La Cream
1 pound of granulated sugar. 6 whites of eggs. Flavoring extract. 3 drops of acetic acid, or a pinch of tartaric, or a little lemon juice. Put half the whites in a bowl without beating, and all th...
-461 - Rose Meringues
Having made the meringue paste according to the preceding directions, color it, or a part of it a delicate pink and flavor with rose extract. Drop with the sack and tube, pieces like large marbles on ...
-462 - Chocolate Meringues
There is nothing of the kind choicer or more fragile than these. Only a slight change in the ingredients from the foregoing varieties. 1 pound granulated sugar. 6 whites eggs. 3 ounces grated common...
-463 - Almond Rings And Fingers
Make the same as the preceding with 8 ounces of blanched almonds minced very small instead of chocolate. Fat a smaller tube in the forcing sack, and form finger shapes and rings of the almond meringue...
-464 - Icing And Ornamenting Cakes
Fruit cakes always need two coats of icing. Common glaze or sugar only, melted with white of egg, may do for the first, and it to be very nice, mix some minced almond in it. The first coat will dry in...
-465 - Wine And Fruit Jellies
To make the brilliantly clear, many-hned,and delicately flavored jellies that are found on the tables of the best hotels and at the confectioners, the simple lemon jelly has first to be made in perfec...
-466 - One Quart Of Jelly
The rule is for good quality. 1 quart of water, 1 1/2 ounces of gelatine. 8 ounces of sugar. 1 or 2 lemons. 1 teaspoonful of whole mixed spices.. 2 whites of eggs and the clean shells. But a cupful...
-467 - Soda Mead
A health drink for summer. Make a syrup with: 1 quart water. 2 ounces of whole spices consisting of equal quantities of cloves, stick cinnamon, ginger, coriander, seed and carda-mons. 1 tablespoo...
-468 - English Mead - Small Quantity
A fermented beer of the root beer sort. To make five gallons procure either a keg that size from the liquor stores or a stone jug. Take: 4 gallons water - (a pail and a half.) 16 pounds honey - (...
-469 - Wine Mead In Small Quantity
4 pounds of honey - 6 cups. 2 gallons nearly of warm water - 30 cups. 1/2 cupful of yeast - compressed, dissolved will do. Mix the honey, warm water and yeast together and fill up a two- gallon jug...
-470 - Home Made Beer
It helps the understanding of what is to be done if you have never made beer before to remember that any kind of sweetened liquor with a little yeast added will ferment and become pop in three or fo...
-471 - Molasses Beer
Procure a 10 gallon keg and another holding 5 gallons, or a jug or two, as there will be about 15 gallons of beer, Take 8 ounces hops. 4 quarts coarse ground malt. 6 pounbs brown sugar. 3 pints re...
-472 - Ginger Pop
8 quarts water. 2 ounces raw ginger pounded to pieces. 2 lemons. 3 heaping cups sugar. 2 tablespoons cream tartar. 1/2 cup of yeast. Shave off the thin yellow rind of the lemons into a pail, sque...
-473 - Plain Lemonade
Three or four lemons, according to size, and a small cup of sugar to a quart of water. Slice the lemons into the water beforehand, and let stand. Put shaved ice in the glasses before filling. Clear l...
-474 Egg Lemonade
Individual glasses are made at bars and confectionaries for those who like it with one raw egg broken into a large glass with half a lemon sliced, and a tablespoonful of sugar. Add water and shaved i...
-475 - Egg Lemonade For A Party
8 quarts water - a tin milk pail full. 3 pounds sugar - -6 or 7 cupfuls. 2 dozen lemons. 2 oranges. 8 or 10 whites of eggs. Shaved or broken ice. Grate the rinds of 8 or 10 of the lemons and ora...
-476 - Cider Punch
1 bottle of champagne cider. 1 cupful of sugar. 1 of sherry. 2 lemons. 1/2 cupful of water. Mix the sugar, water and wine together in a pitcher, and stir until the sugar is dissolved, slice in t...
-477- Claret Cup
1 bottle of claret. 1 bottle of soda water. 1/2 cupful of sherry. Peel of lemon. 1/2 pound sugar. 2 or 3 slices of cucumber or a sprig of borage or verbena. Ice. Either grate the lemon rind or pa...
-478 - Catawba Cup
To each bottle of dry catawba allow two bottles of soda water and a quarter pint of curacoa, mix in a pitcher, and add ice abundantly. If not convenient to get bottled soda, use water and sugar or lem...
-479 - Beef Celery
A hot health drink, sold at con-fectionaries and drug stores. Take 3 pounds lean beef. 3 large heads celery. 3 quarts cold water. 4 whites of eggs. 2 teaspoons salt J teaspoon cayenne. Chop the ...
-Hot Drinks. Hot Tom and Jerry
Take a punch-bowl, into which put the yolks of twelve eggs, and beat them up until as thin as water; then add one pound of powdered sugar, half a teaspoonful of ground cinnamon, ditto of ground clove,...
-Eight Weeks At A Summer Resort
Our Daily Bill Of Fare And What It Cost. The Second Part Of Originally Published in the San Francisco Daily Hotel Gazette BY Jessup Whitehead Chicago. 1893. Entered, according to Act of C...
-500 - A Little Party Supper
Jane 25. The proprietor of the Hotel D'Arlington came out with a cigar in his mouth and stood by smiling for a few minutes while I was cutting meat for supper. There was something coming. Presently he...
-501 - A Dish Of Devilled Crabs
Opened the 3 cans. They proved to De solid packed and good, only a little too salty. It is the common way, to mix fine bread crumbs with the crab meat, but there being rather more than enough of this,...
-502 - Sardines With Brown Bread And Butter; Or, En Canape
Shook out three boxes of sardines on to a dish, took up the unbroken sardines with forks and laid on paper to drain. Chopped a green pickle extremely fine and a hard boiled egg and mixed them together...
-503 - Cold Corned Tongue
Red tongue sliced slantwise, extremely thin, enough for two small platters. Minced green radish tops in little heaps around the edges for ornament, and a thin, round slice of lemon in the middle. ...
-504 - Shrimps In Mayonaise
This is only another term for shrimp salad and it is not necessary that the mayonaise dressing (No. 151) be used every time. Took 5 hard-boiled yolks and 3 raw. 1/2 cup olive oil. 1 table spoon sug...
-505 - Maids Of Honor
This is the old-fashioned name of some sorts of cheese cakes or tartlets. As it is often to be met with in English and old Virginia bills-of-fare it is necessary to use the term, if only for explanato...
-506 - Lemon Butter; Or Paste; Or Cheesecake; Or Lemon Honey
A world-wide favorite made of - 1 cup sugar - 8 ounces. 3 lemons. Butter, size of an egg -2 ounces. 4 to 6 yolks or 3 whole eggs -not particular. Put the sugar, butter and grated rinds and juice i...
-507 - Fresh Strawberries
Washed them in a large jar of cold water to free them from sand. Picked and heaped them in three glass bowls with individual pitchers of cold cream and bowls of powdered sugar at hand, and piles of gl...
-508 - A School Commencement Strawberry And Ice Cream Supper
June 26. The supper ordered for to-night is a very different affair from that of the actors. It is for some professors and teachers but mostly for girl graduates who are not hotel boarders. It is con-...
-509 - Sandwiches Of Devilled Ham
A twenty-five cent can of the devilled ham sold in the stores will spread 50 thin sandwiches. Sandwiches are never good unless they are thin. There should be a very sharp knife used and an effort to t...
-510 - The Question Of How Many Fires
There is a wonderful disproportion in some hotels between the size of the furnishings and appliances and the results they are intended to secure. One of the best fitted-up, most city-like country hote...
-Supper #1
Only been here an hour or two and boy clamorous for pie already. It aint good for you, honey. No provisions but some fragments of the janitor's and contents of lunch basket. Ham, cold boiled, slice...
-511 - German Fried Potatoes
This is the name the restaurant keepers have given to the family style of cooking potatoes. Boil potatoes with their jackets on then peel and cut in thick slices into a large frying pan. Put in drippi...
-512 - Plain Baked Custard
Quickest and easiest of all puddings. T00k 6 cups milk (41/2 cents) 10 eggs (121/2 cents) 1 cup of sugar (4 cents) Grating of nutmeg. Beat all together with a wire egg beater, pour into an earther...
-Breakfast #1
July 2nd. Cold ham, thin sliced 1/21b 10 Poached eggs, 8 orders, 16 eggs 21 Potatoes baked in milk 13 Baking powder biscuits, 40 large 72 Butter, 15; bread, 3; cream, 10; milk, 6; coffee and tea, 4...
-513 - Minced Ham On Toast
It is best when freshly made. The ham should be sliced and then minced and served up as soon as it is hot, before it turns to a dark color. Took the lasc lean trimmings of the boiled ham that would no...
-514 - Potatoes Baked In Milk
A third of a peck of potatoes, 4 cents, pared and cut in thick slices raw into a tin baking pan. Added part of a green onion, a teaspoon salt, butter, 1 cent, and two quarts milk, 6 cents, and put in ...
-515 - Baking Powder Biscuits
The lady before referred to, who keeps a boarding house under difficulties, did not take kindly to my way of making biscuits, it seems too dear; but, I should like to talk it over with her. In the fir...
-516 - The Round Of Beef For Steak
We are going to get our meats from Basswood City by express twice a week or as needed, and our fresh fish from Whitefish Bay the same way. There are some fishes in Uintah Lake, but they will not come ...
-517 - A Meat Block
There is as yet no meat block in the kitchen, but one must be procured soon. The block,the same as all butchers have, but small, is the first sign of the difference between professional cookery and po...
-Dinner #1
Potatoes (4 cents) mashed with butter 7 Green peas from garden 15 Corn, 1 2-lb can 15 Bread custard pudding (No, 113' doubled) 16 Rhubarb pie, 3 large covered 30 Milk 4 quarts 12 Coffee and tea 5 Brea...
-518 - Beefsteak Stewed In Cravy
Took 11/2 pounds the toughest part of steaks, cut thin and stewed two hours in water with small bits salt pork, salt and pepper. Put a spoonful butter in large frying pan, dipped out pieces of steak a...
-519 - Covered Rhubarb Pie
Took 8 cups flour (2 pounds, 7 cents.) 2 cups butter (1 pound, 19 cents.) Rubbed together dry and wetted with two cups water (No. 20.) Lined three pie pans, dinner plate size, cut up into them raw r...
-520 - A Bill Of Groceries And The Cost
We are now to make out an order and send to Lakeport for a store-room stock of groceries. The great expenses are going to be for perishable provisions, for meat, butter, eggs, cream, milk, fruits and ...
-521 - Cooking Tough Steaks
Supper. Cooked the better part of handsome young manager's tough beefsteak. First cut in two ounce pieces; pounded it both with back of cleaver and side until beaten out thin (it draws up thick again ...
-522 - Beefsteak Gravy
Put in a pan, butter size of an egg, level teaspoon black pepper, little more of salt and two tablespoons water; drop in the rare-cooked steaks and set the pan over the coals a minute or two. The grav...
-523 - Potato Cakes Or Pats
All cold mashed potatoes can be used by pressing them into little pats like biscuits with plenty of flour on the outside and browning first one side and then the other in a trying-pan with very little...
-524 - Why the Codfish was Dark
It is a pretty good supper bill-of-fare, but what makes the codfish in cream so dark? That is what the chief cook of the New Hebrides Hotel wanted to know when he stopped one night on his travels -...
-525 - Pickerel Fried In Butter
July 3. Breakfast. The early boys caught something this time: rose at four and coaxed two 4-Ib pickerel out of the lake. There is as yet no lard, no meat fat, bacon nor pork to fry them in; might be ...
-526 - The Refrigerator Question
Our first expressed lot of meat will arrive at noon; what is to be done with it to keep it? The cellar is as warm as out of doors and a good deal worse. New milk put down there at night sours before ...
-527 - A Good Hotel Refrigerator
The annexed diagram explaining the form and construction of a refrigerator that was found to meet all the requirements at a certain popular hotel, was printed some time ago in Hotel Meat Cooking sin...
-528 - Potato Cream Soup Without Meat
Neither meat nor soup,vegetables in house. Took: 8 potatoes 1 quart skimmed milk. 1 quart water 1/2 cup butter Carrots and onions from garden, very small, about 1/2 dozen Salt, pepper, slight gr...
-Dinner #2
Potato cream soup (3 quarts, 10 cents.) Pickerel, boiled, Butter sauce (30 cents.) Roast loin of mutton (5 lbs, 55 cents.) Potatoes steamed and browned (3 cents.) Tomatoes stewed (1 can, 15 cents.) Br...
-Supper #2
First meal that caused talk. Superb French rolls; fine creamery butter. Not much besides, but these are a feast by themselves. Calf's liver, fried, plenty of gravy (10 cents.) Cold roast mutton from...
-529 - Fried Liver And Gravy
Only about half the people anywhere will order liver when there is an alternative of cold meat or something else. Cut about 8 thin slices, which will be little over half a pound. Lay them in a frying...
-530 - How To Bake Potatoes
Though there are fifty other good ways there is no better way than baking or roasting either for potatoes that cost five for a cent or large truffles that cost five dollars each. Pick cut the largest ...
-531 - Molasses Pound Cake
This will be found quite an acquisition to the list of cheap and easy cakes: 1 cup sugar, small - 6 ounces. 1 cup butter - 6 ounces. 1 cup molasses - 12 ounces. 1 cup milk. 2 eggs. 6 cups flour - 1...
-532 - French Rolls
As a rule a pound of light dough makes 10 rolls of such a size that most persons take two at a meal; but, as it takes half a pound of liquid to make dough of one pound of flour if we have three pounds...
-533 - About Compressed Yeast
There are but few towns now where compressed yeast cannot be obtained, , he express service being so nearly universal. This yeast is a great saver of time and trouble. Although the expense of purchas...
-Breakfast #2
Oatmeal 1 cup raw, 2 cents. Beefsteak (2 pounds loin, clear, 4c cents.) Eggs, scrambled (6 orders, 12 eggs, 17 cents.) Potatoes, stewed in cream (7 cents.) Biscuits (2 doz., 15 cents.) Batter cak...
-134 - Potatoes Stewed In Cream
Variously called stewed potatoes, minced potatoes in cream, and other ways, and a favorite way with many people. Take cold cooked potatoes, slice them as thin as possible into a stew pan, pour in good...
-535 - Clabber Batter Cakes
About the easiest, quickest made and best batter cakes, are made with only four ingredients, viz: clabber, or milt curdled by souring, flour, soda and salt. Take a little sifted flour in a pan, add...
-Dinner #3
Tomato and green pease soup (4 qts. 28 cents.) Fillet (leg) of veal stuffed (4 pounds veal, 52, and dressing 5; 57 cents.) Potatoes mashed ana browned (10 cents.) Corn (1 can, 15 cents.) Plum pies...
-536 - Tomato And Green Pea Soup
One of the best looking soups when the pease are green and the soup is rich colored. This day it was the soup of necessity rather than choice for in truth we had a half can of tomatoes (8 cents) and n...
-537 - Stuffed Fillet Of Veal
The same in the main as the brisket (No. 171) the fillet of veal being the same as the round of beef and solid meat. The dressing is pressed into the cavity left by removing the bone, and inclosed al...
-538 - Cream Curd Padding
Our wretched cellar sours the milk with wonderful rapidity. Lucky thing I milk is cheap at this place. This morn-|ing used some curdled milk for batter I cakes and still there remained 4 quarts more, ...
-Supper #3
A fragmentary meal. Great rival displays of fireworks getting ready in the shrubbery of all the resort houses around the lake. Nobody caring about eating. Oatmeal (2 cents.) Cold veal (8 slices, cha...
-539 - Shall We Have A Bill-Of-Fare?
The answer that was reached when this question was discussed at this place was, that a bill-of-fare is a luxury that should be indulged in if possible and that in this case it could be adopted for din...
-539 - Shall We Have A Bill-Of-Fare?. Continued
Miscellaneous White Rolls. Muffins. Corn Bread. Griddle Cakes. Dry Toast. Milk Toast Buttered Toast. Chipped Beef with Cream. Oat Meal Mush. Broiled Beef Steak, plain or with onions. Mutton Ch...
-Dinner #4
Soup. Fish. Roast. Boiled. Entrees. Vegetables. Pastry And Desert. Assorted Nuts. Raisins. Tea. Coffee. That is a copy of our blank bill-of-fare, as simple as could be made, having the headings...
-Breakfast #3
July 5. No oatmeal in house. Veal steaks (2 lbs, 26 cents.) Mutton steaks or rough chops (2 lbs, 22 cents.) Butter gravy for meats and eggs (6 oz, 7 cents.) Stowed eggs (22 eggs, 28 cents.) Potato...
-540 - Broiled Mutton Chops
Lay the chops on a plate and touch both sides with the butter brush. Broil over clear coals about five minutes, turning over only once. Put a tablespoonful of butter into a tin pan, together with as ...
-541 - Stewed Eggs
These are eggs poached, a large number at once, then partly chopped, seasoned and dished up by spoonfuls. Drop into a saucepan of water that is boiling gently (See No. 93) about a dozen eggs and cook...
-542 - Potatoes Minced And Browned
At No. 82 find potatoes minced and browned in entire dishes for restaurant orders. At No. 534 find potatoes minced, in cream. Another way is to put the minced cold potatoes in a baking pan, mix in a l...
-543 - To Warm Over Rolls
Take rolls left over from the previous meal, place in a pan and cover with a wet cloth, half a cotton flour sack or piece of old table cloth dipped in water will do. Set in the oven and by the time th...
-544 - Fine Bread
If such good bread can be afforded the receipt for French rolls (No. 532) may be used. That quantity makes two loaves. After it has been kneaded on the table the last time, as if for rolls, divide it ...
-Dinner #5
Lake trout, baked, gravy, (2 lbs, 20 cents.) Veal pot pie (meat, 24, crust, 4 - 28 cents.) Potatoes mashed, browned (5 cents.) No other vegetables in house. No butter in house. Cherry pies (2 wit...
-545 - Veal Pot P,E
Put into a saucepan the pieces of veal that will not slice into neat cutlets, rinse off with cold water, then fill up and boil about half an hour. Take up the meat and cut it all into neat pieces as n...
-546 - Pot Pie Dumplings
To make them, whether dropped far apart as dumpling or close together as one covering of crust, so that they will remain light after cooking and not go down like lumps of lead, it is necessary to mix ...
-547 - Cottage Pudding
This, as well as the molasses pound cake is a great acquisition to the list of cheap cakes, for a good sort of cake it is, although served as a pudding. Some of the large city bakeries are selling it ...
-548 - Cream Sauce For Puddings
Boil rich milk or cream with stick cinnamon or broken nutmeg in it and sugar to sweeten. Stir in a spoonful of starch mixed with cold milk. ...
-Supper #4
No meat in the house, bert some fish left yet. Good country lake house supper. Fried trout (18 pieces, 41/2 lbs gross, @ 8, 36; 2 eggs, and cornmeal 4; lard, 1/2 lb, 7 - 47 cents.) Potatoes plain b...
-549 - Is Fish Cheaper Than Meat?
A few meals back some pickerel, home caught, is credited in our account, to the boys, as worth ten cents a pound, that is net weight. That Is what the fish we get by express seems to cost as it is put...
-550 - Fried Lake Trout
None of these tea-kettle cooks, either in this house or around at the neighbors', I find, have ever seen frying by immersion in hot fat before. Mrs. Tingee, too, I remember, although she had kept hous...
-551 Potatoes Plain Boiled
To go with hot fried fish there is no form of potatoes better than plain boiled. Pare them first and put on in salted water. When done drain off the water and serve the potatoes out of the saucepan as...
-Breakfast #4
July 6. Oatmeal (3 cents.) Ham broiled (6 slices, 11 oz. net, equal to 1 lb gross, 15 cents.) Mutton chops broiled (11 chops, 2 lbs, 20 cents.) Poached eggs on toast; (16 eggs, 20, and toast butter...
-552 - Cutting Up A Ham
One of the most serious calamities that ever Details Mary Jane is the sending her a whole ham to cut up, all by herself: it is a calamity to the ham, too, when she has whittled it and hacked and torn ...
-552 - Broiled Ham
Strange it seems, but it will not do to make a regular practice of broiling ham over the stove hearth because it ruins the stove for drawing. After broiling a lot of ham where the smoke from the broil...
-554 - Poached Eggs On Toast
A neat little way of poaching eggs for a few people is to take tin muffin rings, the kind without bottoms, put them in a frying pan of salted boiling water and break an egg into each one and let it co...
-555 - Fancy Toast For Poached Eggs
Cut for each dish three slices of bread very thin and quite square in form. Toast them, butter them, place one square in the middle of the dish. Cut the other two squares across corner-wise and you ha...
-556 - Broiled Potatoes
They can be done in two ways, either cold boiled potatoes may be sliced, buttered with a brush, placed in the hinged wire broiler and broiled or toasted over the fire, or raw potatoes may be done the ...
-557 Trouble With the Coffee
We are having bad coffee, it is poor in taste, worse in appearance; has that dirty color as if mixed with ink and none of the reddish-brown hue of good coffee. People here don't care much, as milk is ...
-558 - Coaking Sweetbreads
It is the making of sweetbreads to press them to a flat shape between two pans after boiling them, and let them get cold that way. As a rule they are always boiled before being otherwise cooked; not b...
-Dinner #6
Roast Mutton No. 185 - 41/2 lbs, 45 cents. Sweetbreads fried in butter sweetbreads worth 30, and butter 5, 35 cents. Green pease (small quantity from garden for garnishing sweetbreads, worth 20 cent...
-559 - Sweetbreads With Green Pease
Have the sweetbreads previously cooked and pressed (No. 558.) Split each in two, dredge with a little pepper and salt then dip both sides in flour. Put a lump of butter in a frying pin to melt over th...
-560 - To Cook Green Pease
Hard water is the best to boil them in as it preserves the green color. If they take more than half an hour to cook it shows that they are not worth the name of green pease. Very few people gather pea...
-Supper #5
Beefsteak (16 2-oz steaks, 2 lbs loin net, 40 cents.) Potatoes baked (15, 3 cents.) French rolls (30, 14 cents.) Rhubarb sauce (9 cents.) Butter sponge cake, warm frosted (No. 561 - 1 1/2 pounds,...
-561 - Sutter Sponge Cake
One of the best and most useful cakes. 1 cup sugar - 8 ounces. 1/2 cup butter, large - 4 ounces. 4 eggs (use 5 if they are cheap.) 1/2 cup milk. 1 large teaspoon baking powder. 3 cups flour. B...
-Breakfast #5
July 7. Liver and bacon, a la brochette (liver 9, b?.con 7, 16 cents.) Beefsteak broiled (7 steaks, 1 lb-common 15 cents.) Lyonaise potatoes (5 cents.) Rolls, bread and toast (16 cents.) Batter c...
-562 - Calf's Liver A La Brochette
Take a thin slice of liver and one of breakfast bacon for each person and cut them into little square pieces as nearly of one size as may be and place them on tin skewers, a piece of liver and a piece...
-563 - Lyonaise Potatoes
Lyonaise potatoes are cold boiled potatoes sliced in a frying-pan, and Drowned with a little minced onion mixed with the drippings. But, on account of the very general objection to onions, at least am...
-Dinner #7
Nudel soup (4 qts, 12 cents.) Rib ends of beef (No. 144, but smaller cuts - 30 cents.) I Browned potatoes (No. 157 - 5 cents.) Baked pork and beans (No. 386 - beans 1 lb, 4; pork 1/2 lb 5 - 9 cents...
-564 - Nudels, Noodles Or Nouilles Paste
There was a rather funny passage of comment and rejoinder not long since between certain New York and Philadelphia editors, occasioned by the former having seen Nudels somewhere for the first time a...
-565 - Nudel Or Noodel Soup
It has no particular or special flavorings beyond the nudels or nouilles paste. Make as rich a broth as the meat and bones at your disposal will allow, by boiling them several hours, with a bunch of t...
-566 - Beans Baked In Jars, Or Boston Baked, Or Potted Beans
We see this dish with all these names and others besides in hotel bills-of-fare. This is something that we can never have at this little summer house, for the cooking arrangements are not right. There...
-567 - Canned Tomatoes As A Vege-Table
Let the tomatoes stew down to dry out the surplus juice if possible, instead of adding bread crumbs to thicken them. Canned tomatoes are vastly improved (in the way of being solid packed) over what th...
-568 - How To Scrub The-Kitchen
Swish, Bang ! Why, it is a real relief to see the boiling hot suds and lye water dash around and deluge tables, walls, shelves, stove and floor once more, after all these years endurance of that vile...
-569 - Trouble With Steam Chest And Vegetables
The caustic concentrated lye we buy in cans has to be used in moderation; the steam from it alone caused a painful ulceration of the breathing apparatus of a lot of us fellows once where we threw it a...
-Supper #6
Broiled Mackinaw trout (4 lbs, gross 30, butter to baste 5 - 35 cents.) Broiled tenderloin steak (No. 40-7-steaks, 1 1b. 25 cents.) Beefsteak common (8 steaks, 11b. 16, butter gravy 5-21 cents.) Eg...
-570 - B.oiled Mackinaw Trout
If the fish is of small size, split it length-wise in halves and remove the bone entirely, by cutting along both sides of it. Dry the halves on a clean kitchen towel, dredge with pepper and salt, dip ...
-Breakfast #6
July 8. Meats all cut and laid ready in a pan are to be broiled as ordered. Where there are so many kinds offered it is sufficient to prepare two or three orders of each. Beefsteak (6, 12 ozs, net, a...
-571 - Boiled Trout
When we have but a smalt amount of fish We boil it, because we find that it goes further that way than if baked or broiled; whether the reason be that it shrinks less or that there are fewer orders ...
-572 - Taking Unw. Rantable Liberties
Whoever serves fish or meat to a number of guests at a public house of whose tastes and preferences he can know nothing, takes unwarrantable liberties with their food if he covers it with a sauce befo...
-573 - Butter Sauce - Rest
2 cups clear strained broth or water. 1/4 pound butter or more. 2 heaping tablespoons flour. Salt, if not enough in the butter. Take half the butter and all the flour and stir them together in a s...
-574 - Cheap Butter Sauce Substitute
2 cups clear strained broth or water: Flour and water thickening. 1 ounce butter (guinea egg size.) Salt. Thicken the broth or water by stirring in the mixed flour and water. Take it from the fire...
-575 - Family Roast Beef
Each of beef weighs on an average 2 pounds hen it has been shortened and trimmed ready for roasting. Our 2-rib roast weighs 4 pounds and takes an hour to cook well done. Roasted meat is at its best wh...
-576 - Brown Pan Gravy Or Espagnole
The brown sauce which in systematic cooking we find so useful, so indispensable, even, is not much unlike the frying-pan gravy that Mary Jane makes very nicely, sometimes, by taking out the fried pork...
-577 - Baltimore Butter Pie Or Custard Without Eggs
Having no eggs left after breakfast, made a kind of pie that serves in place of pudding and needs none. At the Kissimmeequick Hotel - a noted resort on the Kissimmee River - they have one of those li...
-Supper #7
Beefsteak (10 orders, 20 ozs, 25 cents.) Mutton chops (9 orders, 24 ozs, 20 cents.) Cold boiled ham (8 ozs, 10 cents.) Potatoes (5 cents.) French rolls (35, 14 cents.) Batter cakes ( 2 qts, 14 cents.)...
-578 - Molasses Fruit Cake, Cheap
3 cups raisins - a pound. 4 cups currants - a pound. 1 small cup sugar - 6 ounces. Same of butter. 1 large cup molasses - 12 ounces. 2 eggs. 1 cup sour milk and teaspoon soda - or else use sweet ...
-579 - Mrs. Tingee's Custard Pie
The glory of the custard pie, is in the depth or thickness of it. The distance should be great between the glossy surface wavering between orange, yellow and brown and the substratum,wafer-like in its...
-Breakfast #7
July 9. Ham and eggs (7 orders, 12 ozs, ham, net, 15; eggs 18, 33 cents.) Beetsteak (8 orders, 1 lb, net, 20 cents.) Mutton chops (8 orders, 12 cents.) Stewed kidneys (1/2 lb, 6 cents.) Potatoes bake...
-580 - Ham And Eggs, Hotel Style
The large dish of ham and eggs served at some restaurants as described at No. 76 as costing 25 cents is not the best dish of the kind that can be served. It is quantity in that case rather than qualit...
-581 - Stewed Kidneys, Or Saute Of Kidneys
Kidneys cooked this way are not really stewed, but we have to call them so, because of the dazed looks we meet if we used any harder words. Slice the three or four kindneys that have been taken from ...
-582 - Muffins In Haste
There are no better muffins than the kind made according to the directions at Nos. 102 and 103, but in summer weather and with compressed yeast they can be made of fine quality in a still shorter time...
-Dinner #8
Soup - puree of tomatoes with duchess crusts (5 qts, 25 cents.) Boiled ham (knuckle, 2 lbs, 20 cents.) Roast beef (1 rib and cap or shoulder cut, 4 lbs, gross, 50 cents.) Mutton pie (1 lb, meat 8, ...
-583 - Puree Of Tomatoes Soup
A puree is a paste or pulp like mashed potatoes and a puree soup is one thickened By having a puree of vegetables or perhaps of fowl or game stirred into it; a plain tomato soup may be thin and clear ...
-584 - Duchess And Conde Crusts,Or Croutons
---------------- These are the names given by the French to what English cooks call sippets of fried bread. Cut bread in thin slices without crust, then in dice no larger than navy beans. If you dr...
-585 - Macaroni And Cheese - Ordinary
This makes 12 orders at a cost of one cent each. 1/2 pound macaroni 2 ounces cheese - a small cup grated or minced. 2 ounces butter - size of an egg, 1 cup milk. 1 spoonful flour thickening. 1 e...
-586 - Cheap Steamed Fruit Pudding
Take the molasses fruit cake mixture, No. 578. Put it in a cake mould and steam from one to two hours. The color both of pudding and cake will be from yellow to lack according to the kind of syrup or ...
-587 - Cookies - Good Common
2 cups sugar - a pounds 1 cup butter - 1/2 pounds 5 or 6 eggs. 1 cup milk or water - 1/5 pint 4 teaspoons baking powder. 8 cups flour - 2 pounds. Soften the butter and stir it and the sugar toge...
-588 - Trouble With The Oatmeal
The majority of those who board where the oatmeal or cracked wheat mush is made regularly and made good soon find they cannot make a satisfactory meal without it. It is an article of diet especially d...
-589 - Buttered Eggs
Break some eggs - about 6 or 8 at a time - into a bright saucepan and add for each egg a tablespoonful of melted butter and very little salt. Have a pan of water boiling on the stove; set the saucepan...
-Dinner #9
Vegetable soup (No. 140; cost nominal, say 16 cents.) Roast loin mutton (3 lbs, 30 cents.) Potted beefsteak (village bought, rough, 30 cents.) Macaroni with creamed cheese (12 or-ders, 12 cents.) G...
-591 - Potted Beefsteak
Beef in pieces baked in a covered jar, like Boston beans. Put two or three pounds of rough cut beef into a gallon jar, with a few cloves, a slice of bacon, a bayleaf, salt, pepper, little vinegar and ...
-592 - Macarori With Creamed Cheese
No eggs required, costs about 12 cents for 12 dishes. 1/2 pound macaroni. 4 ounces cheese - a heaping cup minced. 2 ounces butter - size of an egg. 2 cups milk. Cheese that is good enough for use...
-593 - Spice Pie, Vinegar Pie Or Har-Vest Pie
No eggs required nor milk. 2 cups water - a pint. 1 cup vinegar. 2 cups brown sugar - a pound. 1 ounce butter - small egg size. 1 cup flour - 4 ounces. 1 teaspoon ground cinnamon. Boil the water, ...
-594 - Baked Rice Pudding Without Eggs
Neither eggs nor butter required. It is called by a dozen different names, such as Astor House, poor man's pudding and others and is made daily in many fine hotels as an alternative from the richer ki...
-Supper #8
Oatmeal (3 cents.) Beefsteak (6 orders, 12 oz, equal 1 lb, gross, 15 cents.) Cold mutton (8 orders, 10 oz, net; charged dinner.) Potatoes (2 ways, 3 cents.) Graham rolls (No. 596; 30 rolls, 12 cen...
-595 - Raspberry Shortcake
Boys made a bargain with me that I should make raspberry shortcake for the crowd if they would go and pick the berries. Imposed the condition that they should bring a gallon. Said they would if they c...
-596 - Graham Pocket Book Rolls
Graham rolls are a novelty in most places and very nice if made like French rolls, that is, folded over with a touch of butter between, so that they pull open when baked. It requires more practice, ho...
-Breakfast #8
July 11. Oatmeal (3 cents.) Salmon trout, breaded and fried (15 orders, 4 1/2 lbs, gross, 36; 2 eggs to bread 3; cracker meal 2; lard to fry equal to 1/2 lb, loss, 6 - 47 cents.) Beefsteak (8 order...
-597 - Salmon Trout Fried
Split the fish down both sides of the backbone and take it out, cut the two sides in two-ounce pieces; salt and pepper, dip in egg and then in cracker meal and fry by immersion in hot lard. ...
-598 - Building A House With Bread Crusts
We have all heard of gingerbread houses or gingerbread work upon them, but the meaning is not half so literally intended as a remark I heard when old Mr. Stick-tite was building the fine view four-sto...
-599 - Fine Corn Bread
Happily for us all this little company of people contains no distressful hypochondriacs nor people with special aversions. Two harmless hot-water drinking lunatics, that's all. But some of them have i...
-Dinner #10
Cream of rice soup (No. 600; 4 qts, 15 cents.) Trout baked, an gratin (No. 601; 3 lbs, 36 cents.) Roast beef (2 ribs, 4 lbs, 50 cents.) Roast mutton (2 lbs, 20 cents.) Blanquette of lamb (No. 602;...
-600 - Cream Of Rice Soup
Put into 5 quarts of water some soup bones and the neck and shanks obtained from the newly arrived side of lamb, 3 or 4 small green onions, a pinch of thyme and savory; boiled an hour and took out the...
-601 - Trout, Au Gratin
Au gratin signifies that the fish is gratinated or browned like toast on the surface, and therefore, that it is covered with bread crumbs. It comes handy to express it in that way, as the fish is not ...
-602 - Blanquette Tor White Dish) Of Lamb With Fried Crusts
This was the first appearance of the lamb in any form at this table and the little entree was quite sure to be in request; and although but a trifle to fill the bill it served as a premonition to the ...
-603 - Fancy Shapes Of Fried Bread
These may be very ornamental if fried to a clean, bright yellow-brown color in the clear oil of butter or in lard. Cut slices of bread m diamond shapes or six sided and cut out the middle, then divide...
-604 - Raspberry Meringne
Bought wild raspberries at 12 cents a quart. Meringne is best made with cake as at Nos. 195, and 395, but having paste left over from shortcake trimmings of previous day used that. Lined two shallow p...
-605 - Vanilla Ice Cream
1 quart milk. 8 yolks (left from raspberry meringne.) 1 neaping cup sugar. 1 pint cream. Vanilla extract 1 tablespoon. Made rich boiled custard of the milk, sugar and yolks (No. 200) strained int...
-Supper #9
Broiled Pickerel (3 lbs, gross, and butter, 30 cents.) Beefsteak (6 orders 12 ozs, n cents.) Cold meats (6 orders, charged dinner.) Codfish in cream (4 orders, 3 cents.) Baked potatoes (3 cents.) Butt...
-606 - Broiled Pickerel With French Potatoes
Pickerel is a firmer fish than Mackinaw trout, less oily than whitefish and pre-ferred by many. Split by cutting down both sides of the back bone. Cut each half in three or four, dip in flour, put in ...
-607 - Butter Rolls
Sometimes called tea cake, and also Sally Lunn. 2 pounds light bread dough. 1 ounce sugar - a spoonful. 4 ounces butter - 1/2 cup. 3 yolks of eggs. 1 teacup milk or cream. 1 pound flour to work in...
-608 - Raspberries And Cream
Serve the berries in glass plates or ice cream saucers individually, quite plain, with powdered sugar and cream on the table. ...
-609 - Good White Cake
A great deal of the fuss and labor some people go through every time a white cake is to be made is altogether needless: to prove it try this easy cake and be surprised: that it can be put together so ...
-Breakfast #9
July 12. Fresh black cap raspberries (1 qt, 10 cents.) Oatmeal (3 cents.) Fish plain fried (7 orders, 1 lb, and lard, 12 cents.) Beefsteak (12 orders, 11/2 lbs, 20 cents.) Liver breaded (8 orders...
-610 - Fish Fried Plain
Dip the pieces in flour only and drop into a saucepan of lard hot enough to hiss. All the smaller kinds of fish and those most esteemed for their flavor such as brook trout and whitebait are best frie...
-611 - Calf's Liver Breaded And Fried
Cut thin slices, pepper and salt them, dip in a little milk in a saucer (not to wash the seasoning away) then in cracker meal in which a little flour has been mixed. To make it a better color the live...
-612 - Potatoes Francaise
Cut potatoes raw with a fluted or scolloped knife, (there are knives made for the purpose) in thim strips the length of the potato, and drop them a few at a time into a saucepan of hot lard or drippin...
-Dinner #11
Italian soup (No. 613; 5 qts, 20 cents.) Boiled Mackinaw trout, pickle sauce (2 lbs, and sauce, 20 cents.) Roast beef (1 rib, 2 lbs, 25 cents.) Roast lamb (Nos 145, 146; 3 lbs, 35 cents.) Beet greens ...
-613 - Italian Soup
4 quarts soup stock (obtained as at No. 582.) 1 quart milk. 4 ounces macaroni broken small. 1 cup cooked lamb, veal or chicken cut small. 1 cup mixed vegetables same way. Chopped parsely or other...
-614 - Beet Greens
Take the leaves of young beets, throw away the thick stalks, wash the leaves and keep in cold water. Shortly before dinner put them into a pot of boiling water in which throw a lump of baking soda siz...
-615 - Rice With Cream
Wash half a cup of rice and put it to boil in a cup of water with a lid on. When nearly dry add half a cup of milk and little salt. When done mix in a half a cup of cream. Serve same as a vegetable in...
-616 - Puddings Without Eggs
At Cedar Point Cottage on Nipantuck Island, one day I found Mary Jane in a state of great perturbation; she was sitting on the edge of a washtub, her face very red and with her wetted thumb she was tu...
-Supper #10
Discouraged landloard. Twelfth of July gone and still nobody in the house, comparatively speaking. Some very fine people sure to come soon and there is a party or two talked of but meantime he says ...
-618 - Lamb And Potato Stew, Or Gal-Limaufry
This is said by one of our French authors to be the ancient dish of gallimaufry a la Languedocienne. It does not hurt anybody to eat it, however, and only costs 10 or 12 cents with all its wealth of n...
-619 - Chelsea Buns, Without Eggs
One of the sweetest warm breads that serve in place of cake when there are no eggs to be had. Take nearly half the dough that is mixed up for French rolls and work into it a few currants. Roll it out...
-Breakfast #10
July 13. Oatmeal (3 cents.) Beefsteaks (6, 12 cents.) Lamb chops (10, 1 lb, net, 11/2 gross, 1 1/2 cents.) Ham (4, 8 cents.) Shirred eggs (No. 94; 18, and butter, 24 cents.) French fried potatoe...
-620 - Lamb Chops And Toast
Lamb chops are tedious, being small, but make a choice dish for a Sunday breakfast. As, in order to make a chop worth having of the ribs it is necessary to cut two ribs to each, take out one bone and ...
-621 - Cocoanut Custard Pie
2 cups milk - a pint. 1/2 cup sugar - 4 ozs. 3 eggs - or, 6 yolks left as from No. 622. 1 heaping cup cocoanut - grated fresh, or dry. 1 teaspoon lemon extract. Beat the eggs sugar and milk togethe...
-622 - Best White Cake, Or "Dream Cake."
2 cups granulated sugar - a pound. 1 cup butter - 1/2 pound. 12 whites of eggs - 12 ounces. 1 cup milk - 1/2 pint. 2 rounded teaspoons baking powder. 1 do cream tartar. Vanilla or lemon extract. 4...
-Supper #11
Beefsteaks (9 orders, 18 cents.) Codfish in cream (5 cents.) Potatoes baked ana fried (4 cents.) German puffs (No. 623 trebled; 24 puffs, 18 cents.) Toast and bread (6 cents.) White cake, cookies, jel...
-623 - German Puffs, Flannel Rolls, Muffins Or Popovers
It makes a great difference whether any dish or product of skill is the present fashion or not. We have all heard of somebody's popovers and come across remarks in the farmers' papers about somebody e...
-Breakfast #11
July 14. Cracked wheat mush (2 cups raw, 3 cents.) Beefsteak (14 orders, 13/4 lbs, and butter, 25 cents.) Breakfast bacon (6 orders, 8 ozs, 7 cents.) Calf's liver broiled (5 orders, 7 cents.) Pot...
-624 - Plain Rolls
For 30 rolls dissolve I cent's worth of yeast in 2 cups of milk or water, warm but not hot, add a teaspoonful of salt and stir in the flour enough to make dough (2 lbs, 6 cents.) It is just as good ma...
-626 - Corn Bread Without Eggs
It is as light and soft and smooth-crusted as wheat bread. 1 1/2 cups corn meal. 1/2 cup flour. 1 tablespoon sugar. 1/2 teaspoon soda; same of salt. 4 tablespoons melted butter or lard. Sour mil...
-627 - Yeast Raised Batter Cakes Without Eggs
3 cups flour. 2 cups warm water. 1/2 cup yeast - or 1 cent's worth-compressed. 1 tablespoon melted lard. Same of syrup - (to make them brown easily.) 1/2 teaspoon salt. Mix all the ingredients t...
-628 - Pearl Barley Soup
4 quarts soup stock. 1 quart milk. 5 tablespoons barley. 1 cupful minced vegetables. 1 ounce butter. Salt; cayenne. It is a white soup suitable to be made with mutton or lamb. To obtain the stock boi...
-629 - Macaroni And Cheese Without Eggs
I never could understand; said Mrs. Tingee, one day, how the Italians can be so poor, as the papers say they are, and yet eat so much macaroni as the papers tell us they do: I should think it woul...
-630 - Pumpkin Or Squash Pie Without Eggs
The bakery pumpkin pie; the pie of the lunch houses and shops. 1 can of pumpkin, or a quart fresh cooked (which is cheaper.) 1 cup sugar. 2 cups milk. 3 basting spoonfuls flour-and-water thickeni...
-631 - Boiled Rice Pudding Without Eggs
1 cup nee. 4 cups milk. 1/2 cup sugar. Butter size of an egg. Wash the rice free from dust and cook it with the milk in a farina kettle or double kettle. If you have none put the sugar and rice both...
-Supper #12
Cracked wheat (3 cents.) Beefsteak (8 orders, 11/2 lbs, 20 cents.) Ham and eggs (8 orders, 36 cents.) Cold lamb (1 lb, from dinner, charged.) French fried potatoes (6 cents.) German puffs (No. 623; 3...
-632 - White Cake Without Eggs
1 small cup sugar - 6 ounces. 1/2 cup butter - 4 ounces. 2 small cups milk - little less than a pint. 2 heaped teaspoons baking powder. 5 cups flour - 11/4 pounds. Warm the butter and stir it and...
-633 - White Layer Cakes Without Eggs
Bake the white cake of the preceding receipt in jelly cake pans; spread with jelly when done; place two or three together and frost over the top. Should be very thin in the cake pans or they rise too ...
-634 - Chocolate Layer Cakes Without Eggs
Put half cup sugar over the fire to boil with a large spoonful of water and add to it two ounces of chocolate. When melted use instead of jelly as in the preceding receipt. ...
-635 - Cake Frosting Without Eggs
It is not necessary to Lave white of eggs to make cake icing or frosting. A better kind of frosting that will not break when the cake is sliced, is made of either dissolved gelatine or powdered gum ar...
-Breakfast #12
July 15. Cold night. Rolls poor; no place in summer kitchen to keep dough warm. Cold enough for buckwheat cakes - wish we had some. Good time for mince pies - make sausag anyhow. Oatmeal (3 cents.) ...
-636 - Crepinettes, Or Sausages Of Cocked Meat
Take two-thirds cold cooked meat and one-third raw meat with some fat upon it, chop it into sausage meat, season with powered sage, some salt and plenty of black pepper. Make up in little cakes as wit...
-Dinner #12
Dinner ordered an hour earlier. Two lady boarders arrived. The firm of Duke and Diamond intend to make much of their vacation from city business and will take a sail with all the ladies on board aroun...
-637 - Consomme Jardiniere
The words signify a clear soup with vegetables. See No. 139. When the materials recommended are not available make as rich a broth as can be with the shoulder bone of the beef roast and the cap or c...
-638 - Beets In Sauce
Boil blood beets in plenty of water from one to two hours. Try with a fork. Put them into cold water and rub off the skin. Cut in quarters or suitable pieces into a saucepan, and fill up with three pa...
-639-Boiled Corn Starch Pudding Without Eggs
4 cups milk - a quart. 2 heaping tablespoons sugar. 4 do corn starch - 4 ounces good weight. 1 ounce butter - small egg size. 1 yolk to color it if you like. Boil the milk with the sugar in it. ...
-640 - Spice Cake Without Eggs
A great favorite: Looks like chocolate cake. Would not be any better if made with eggs. 1 small cup sugar - 6 ounces. 1/2 cup butter -4 ounces. 2 cups milk - a pint. 2 neaped teaspoons baking powd...
-641 - A Pastry And Store Room Necessary
It took about two weeks at this house to get a little room fixed up with a few shelves to keep certain kinds of stores upon and a table in the same room for the bread-making pastry, although I had mad...
-642 - A Board On A Barrel
Which reminds me that it is better to be born lucky than rich. How many lucky rascals there are wherever there is a good hotel, not really deserving more than stale bread and butter, who manage to get...
-Supper #13
Cracked wheat (2 cups, 4 cents.) Beefsteak (7 orders, 1 lb, and bultter, 18 cents.) Lamb chops (11 orders, 11/2 lbs, 18 cents.) Chipped beef in cream (3 orders, 3 cents.) Cold meats (6 orders, 12 ...
-643 - Chipped Beef In Cream
Shave the dried beef extremely thin with a plane or sharp knife, and parboil it in water. While it is in preparation, make a cupful of cream sauce; beat in a small lump of butter additional, then dra...
-644 - Sally Lunn Tea Cakes
If you are making rolls or bread daily, for the evening meal it will be easy to change the dough into sally lunn. Make up the dough at, say, 11 0'clock, the same as at No. 532 and let it rise until 3....
-645 - Cookies Without Eggs
1 small cup sugar - 6 ounces. 1/2 cup butter - 4 ounces. 2 small cups milk - little less than a pint. 3 heaped up teaspoons baking powder. Flour to make soft dough - about 6 cups. Warm the butter ...
-Breakfast #13
July 16. Fresh raspberries (2 qts, 20 cents, ) Oatmeal (2 cents.) Beefsteak (8 orders, 1 lb, and butter, 18 cents.) Mutton chops (11 orders, 11/2 lbs, 18 cents.) Ham (6 orders, 12 ozs, equal 1 lb...
-646 - Buttermilk Muffins Without Eggs
4 cups flour. 1 tablespoon sugar. 1 teaspoon salt. 1 teaspoon soda, small. 2 or 3 tablespoons melted butter or lard. 2 cups butter-milk. Mix all, beat up thoroughly - the more it is beaten the be...
-647 - Rice Batter Cakes
2 large cups dry cooked rice. 1 large cup milk or water. 1 cup flour. 1 2 eggs. 2 tablespoons baking powder. . Mash the rice free from lumps; mix all and beat up well. Butter milk and soda can be u...
-Dinner #13
First bill of fare. Soup - Macaroni dear (4 qts, 20 cents.) Corned beef (1 lb, 10 cents.) Roast beef (1 rib, 2 lbs, 25 cents.) Roast lamb (3 lbs, 30 cents.) Broiled Sweetbreads, maitre d'hotel (No. 6...
-648 - Macaroni Clear Soup
One ounce of macaroni or less to a quart is enough. Make soup stock by boiling soup bones and a bunch of vegetables and spoonful of tomatoes in five quarts of water. Strain through a napkin or fine s...
-649 -Trouble with the Corned Beef
An old friend of mine went as steward to open the new and splendid Winnipeg-away House at Red Lake Falls, and when I arrived there a week or two after and asked how's everythinghe said, rather sorro...
-650 - Corned Beef Brine
6 gallons water - nearly 3 pailfuls. 3 to 6 ounces saltpeter, in water. 1 pint sugar. 10 pounds coarse salt. Boil the above all together and skim while it is boiling. Pour it into two stone jars o...
-651 - Broiled Sweetbreads, Maitre D'Hotcl
It can generally be relied upon that only two-thirds, perhaps only half the people will order such a dish as this however good it may be. Prepare the sweetbreads by splitting in slices the flat way, d...
-652 - Tapisca Pudding Without Eggs
Costs 10 or 12 cents or 1 cent each order. 1 heaping cup tapioca - 1/2 lb. 4 cups milk - a quart. 2 tablespoons sugar. Small lump of butter. Take half the milk and put the tapioca in it to soak in ...
-653 - Red Raspberry Sauce For Puddings
Take half red raspberry juice or syrup and half water. To one cup add half cup sugar with a heaping teaspoonful starch mixed in it dry. Simmer over the fire until thick and clear. Good sauce for any w...
-654 - White Mountain Ice Cream
1 quart cream. 1 pint milk. 1 cup sugar. 2 large tablespoons starch. Boil the milk and sugar and thicken with the starch. Add the cream cold. Flavor, strain and freeze. ...
-655 - Chocolate Cake Without Eggs
1 small cup sugar - 6 ounces. 1/2 cup butter - 4 ounces. 2 cups milk - a pint. 2 rounded teaspoons baking powder. 5 cups flour - 11/4 pounds. 2 ounces chocolate. Warm the butter and stir it and the s...
-Supper #14
Oatmeal and cracked wheat mush (3 cents.) Beefsteak (8 orders, 1 lb, and butter, 16 cents.) Corned beef stewed with potatoes (1/2 lb, meat, etc., 6 orders, 7 cents.) Codfish in cream (4 orders, 3 c...
-657 - Rusks Without Eggs
Take half your roll dough and work in sugar and butter, set it to rise again and at 4 o'clock make out in round balls or cut with a small biscuit cutter; butter between them when placing in the pan an...
-Breakfast #14
Blackcap raspberries and currants (2 qts, 18 cents.) Oatmeal (2 cents.) Beefsteak (4 orders, 10 cents.) Lamb chops (10 orders, 20 small chops, 2 lbs, 20 cents.) Omelets with green onions (No. 89; ...
-658--White Citron Cake Without Eggs
1 small cup sugar - 6 ounces. 54 cup butter - 4 ounces. 2 cups milk - a pint (part of it should be sour.) 2 heaped teaspoons baking powder. 5 cups flour - 11/4 pounds. 1/2 pound citron cut small....
-Dinner #14
Soup, beef a TAnglaise (5 qts, 25 cents.) Whitefish, Point Shirley Style (2 fishes, 4lbs, 20 orders, with seasonings,45 cents.) Boiled corned beef (1/2 lb, 5 cents.) Boiled bacon and greens (trifle,3...
-659 - Beef Soup, A I'Anglaise, Or English Style
It is a brown, strong soup with small cut beef and vegetables in it. Prepare stock over night that the soup may be ready in good time in the fore noon, to allow it to simmer and have frequent skimmin...
-660 - Whitefish, Point Shirley Style
The fish are split in halves, laid open, seasoned, baked in a buttered dripping pan, egged over while baking and spread with softened butter and minced parsley when done. Divide in portions with a bro...
-661 - Bacon And Greens
A small quantity of greens, not enough to serve as a vegetable with every order, fills up a gap in this way and will seldom be called upon when other dishes are numerous. Boil the bacon with the corne...
-662 - Veal Patties, Bechamel
The term bechamel attached to a dish signifies that it is in cream sauce and consequently white; thus the white oyster patties, No. 327, are a la Bechamel in a Bill of tare. It is the name of a French...
-663 - String Beans, German Style
Snap short and boil an hour. Instead of butter or cream sauce to finish cut up some bacon or salt pork quite small, and boil with the beans after pouring off the first water. ...
-664 - Baked Sponge Pudding
Make butter sponge cake, No. 561. Bake in shallow tins. Sift granulated sugar over before baking and it will come out glazed. Cut in small square blocks and serve with red syrup made of cherry juice, ...
-665 - Cherry Pie, Country Style
Roll the paste thin, line the largest pie pan. Put in 2 cups of pitted cherries raw, spread sugar over, cover with a thin crust, bake slowly and well but light colored. ...
-Supper #15
Oatmeal (2 cups raw, 4 cents.) Broiled bass (11 orders, 2 fishes, 3 lbs, gross, and butter, 30 cents.) Beefsteak (3 orders, 7 cents.) Cold corned beef (4 orders, charged dinner.) Potatoes (pats an...
-666 - Broiled Bass
It will be found that dipping the split fish in flour before broiling secures a better brown color than it will take on without. It is a firm fish and rather dry when broiled, but preferred so by many...
-Breakfast #15
July 18. Cherries and gooseberries (2 qts, 16 cents.) Oatmeal (3 cents.) Fried trout (dipped in flour only, 4 orders, 8 cents.) Saratoga chips and baked potatoes (5 cents.) Beefsteak (6 orders, 8...
-667 - Trouble With Sour Meats
Noblesse oblige. A gentleman speaks truth about a hotel although he may be seeking reasons for leaving it. When the colonel says the steaks and chops served to him at the Palmer House at Uintah Lake a...
-Dinner #15
Consomme, a la de Stael (No. 668; 6 qts, 35 cents.) Salmon trout, a la Chevaliere (2 fishes, 4 lbs, and seasonings, 40 cents.) Nantaise potatoes (3 cents.) Boiled ham and corned beef (20 cents.) R...
-668 - Consomme A La Do Stael
It is a clear, rich brown soup with lozenge shapes of fried bread and quenelle forcemeat in the plates. Make a rich broth of beef and veal boiled down strong overnight with a bunch of soup vegetables...
-669 - The Chevalier Style
One of our French authors writes admiringly of the chevaliers and abbes of the last century, and their beneficent influence in advancing and disseminating the art of cookery. The chevaliers, it appe...
-670 - Trout, a la Chevaliere
Split the fish, remove all bones, season with fine salt, cayenne and drops of lemon juice. Mix together 2 cups cracker meal and 1 cup grated or finely minced cheese (any kind.) Dip the sides of the fi...
-671 - Nantaise Potatoes
Scoop out fluted berry shapes of raw potatoes with a potato spoon, put them in a saucepan with a lump of butter and let simmer in it until done, then pour off the butter, set the potatoes in the oven ...
-672 - Lamb Cutlets With Puree 0f Green Peas
Take the best shaped lamb chops, trim nicely and flatten, season, dip in flour and have them ready in a frying pan with very little fat from the roasting meats. Mash some very green cooked peas throu...
-673 - Scrambled Sweetbreads In Pastry Borders
Small and fragmentary sweetbreads that cannot be sliced can be used this way. Cut them in dice, put in a frying pan with butter and eggs, salt, pepper, scramble same as eggs, not too dry, add a squeez...
-674 - Dried Lima Beans
The dried are better than the canned. They are not hard to cook either. Soak a cupful in water a few hours and boil about an hour. Drain off and season in the same way as peas, that is, sometimes with...
-675 - Eve's Pudding
It is a good sort of boiled plum pudding, not so rich and heavy; is cinnamon colored when made right. It is well worth while to weigh the ingredients as they are uncertain things to measure. 1/2 poun...
-676 - Raspberry Butter Sauce
Make hard sauce in the usual manner (No. 177;) and stir in enough of the syrup from scarlet raspberries to color and and flavor it. ...
-677 - White Cocoanut Custard
There is a most excellent white cocoa-nut mixture at No. 163; but takes up more time than this to make. For this proceed as if making custard pie, using all whites and counting 2 whites equal to one ...
-678 - Trouble With The Ice Cream
A little party of four ladies from the Trulirural House came over in a boat immediately after dinner. Wanted to know of the manager whether really and truly, you know, we have ice cream every day. Sai...
-Supper #16
Oatmeal (3 cups raw, 4 cents.) Broiled whitefish (4 lbs, net, and 1/4 lb, butter, 45 cents.) Beefsteak (7 orders, 1 lb, loin net, 15 cents.) Cold meats (8 orders, charged dinner.) Potatoes (from d...
-679 - Waffles - Yeast Raised
6 cups flour - 11/2 pounds. 2 large cups milk or water. 2-Cent Cake Compressed Yeast 1/2 cup melted butter or lard. 4 or 5 eggs, or yolks left over. Salt. Dissolve the yeast in the milk (or wate...
-681 - Good Fruit Cake Without Eggs
1 small cup sugar - 6 ounces. 1/2 cup butter - 4 ounces. 2 cups milk or water - a pint. 2 heaped teaspoons baking powder. 5 cups flour - 11/4 pounds. 2 teaspoons ground cinnamon. 1 teaspoon each ...
-Breakfast #16
July 19. Raspberries and cherries (2 qts, 18 cents.) Cracked wheat (2 cups, 3 cents.) Beefsteak (9 orders, 11/4 lbs, net, 20 cents.) Mutton chops (6 orders, 1 lb, 13 cents.) Liver and bacon (11 o...
-682 - Saratoga Chip Potatoes
Shave raw potatoes into the thinnest possible slices, drop a a few at a time into a saucepan of hot lard and let fry to a deep yellow color. Drain them well, keep hot in a colander set in a pan, sprin...
-Dinner #16
Soup - Scotch barley broth (6 qts, 20 cents.) Trout a la Bechamel (No. 684; 4 lbs gross, and sauce, 42 cents.) Boiled corned beef and cabbage (1 lb, beef, 10 cents.) Roast beef (not in demand, some...
-683 - Scotch Barley Broth
Take the trimmings of the lamb, the shank, shoulder bone and neck of mutton, and add spare pieces of other meats; boil them in eight quarts of water from early morning until 10 or 11 o'clock. Boil 6 t...
-684 - Trout A La Bechamel
Another name for it is trout baked in cream. As previously stated at No. 662, any dish of fish or meat that is in cream sauce is allowably designated a la Bechamel ; because that is the name of the sa...
-685 - Corned Beef And Cabbage
The beef having been well corned, the next requisite to make it a good dish is to give it plenty of time to boil tender. The cabbage should be boiled separately and chopped and seasoned at last with t...
-686 - Stuffed Shoulder Of Mutton
Take out the bone, lay a thin covering of well-seasoned bread stuffing upon the meat; roll up, tie with twine and cook the same as rolled brisket of veal; No. ...
-687 - Beets In Butter Sauce
Beets should not be cut before cooking as they lose their juice and color. Boil about an hour, rub off the skin in cold water, cut up into a saucepan, add 2 cups water, 1/2 cup vinegar, half as much b...
-688 - Onions In Cream Sauce
Boil in plenty of water and pour the water away entirely, as it is dark colored. Make sufficient cream sauce well salted in another saucepan and put the onions in. ...
-689 - Baked Corn Starch Pudding
6 cups milk - 3 pints. 6 heaped tablespoons starch - 7 ounces. 3 do do sugar. 1/4 cup butter - 2 ounces. 5 or 6 yolks - (left over from making white cake.) Flavoring extract, pinch salt. Boil th...
-Supper #17
Oatmeal (3 cups, 5 cents.) Beefsteak (12 orders, 20 cents.) Calf's liver breaded (12 orders, 18 cents ) Broiled bacon (2 orders, 4 cents.) Codfish in cream (4 orders, 5 cents.) Cold meats (1/2 lb, c...
-690 - A Birthday Party Supper Prepared Without Eggs
Gotten up without using eggs, to show that it can be done; and that if it be well done the party will never discover any difference. Menu. Cold Roast Chicken garnished with Jelly. Sandwich Rolls wit...
-691 - Cold Chicken With Aspic Jelly
The supper being for 20 persons, took 4 large spring chickens and of these used only the breasts to roast cut off raw, and the rest of the chickens reserved for a side dish for next day's dinner. Afte...
-692 - Calf's Foot Or Aspic Or Savory Jelly
Colored jelly in ornamental shapes was the distinguishing characteristic of Car-erne's system in cookery, particularly as he employed it to produce gorgeous effects of light and color in the elaborate...
-693 - To Make Calfs Foot Jelly
For reasons named in the preceding article if in England or France we write jelly it is understood first to mean gelatine jelly, whether savory like the jelly o head-cheese or sweet and wine flavored,...
-694 - How To Serve Colored Jellies - Five Ways
1. Pour the jelly (No. 465;) when made into soup plates or bright pans quite shallow. Set on ice. Cut it in diamond shapes when. set, and put one piece of each color in small stem glasses, get three g...
-695 - To Make Savory Or Aspic Jelly
Aspic is the French cooks' name for it. It is the jelly formed by boiling meat down till the liquor will set when cold, the jelly, for example of head cheese, or of boiled chickens when the liquor has...
-698 - Ornamenting With Aspic Jelly
1. Place thin slices of breast of chicken or turkey in individual platters. Chop some jelly quite small, put it in a paper cornet, snip off the end and squeeze the jelly through in a cord around the e...
-697 - To Clarify Jelly Without Eggs
Use lean beef chopped fine, about 4 ounces to a quart. This is the way, fine consommes are made clear, and it is as good for jelly. Mix the minced beef thoroughly with a little cold water, stir it int...
-698 - Tongue Sandwiches
Make dough as for French rolls, after the last kneading roll it out extremely thin, brush the sheet all over with melted butter and double it upon itself; roll it again and when it has stood a minute ...
-699 - Potted Tongue
Boil a corned tongue 3 hours, if a beef tongue, or until tender. Dip it in cold water and peel off the skin. Cut up and mince small, then pound it to a paste. Melt two large cupfuls of butter and prep...
-700 - Lobster Salad Without May- Onaise
Cut white heart lettuce in shreds and across quite fine; break about the same amount of lobster in small pieces but without mashing it, season both with celery, celery-salt, salt, cayenne, oil and vin...
-701 - Panachee, Or Tri-Colored Cel- Cream
The same as Neapolitan, No. 227; which see for directions and use of molds. The bill-of-fare writers get tired of and having the same thing over and over instead of repeating Neapolitan they call it p...
-702 - Florentine Meringue
Roll out a sheet of puff paste thin and cover a baking pan bottom with it, spread jelly or preserves upon it and pake. Whip up some meringue and mix in chopped almonds or desiccated cocoanut and sprea...
-703 - Neapolitan Cake
The new fashion for it is to make layer cakes of three colors, white, yellow, (or pink) and chocolate, spread jelly and build up to 6 layers high; trim the edges and ice it all over. Three kinds can b...
-704 - Ornamented Fruit Cake
Cut a pound of citron in strips and add to the mixture No. 681. Bake in a large round mold previously lined with buttered paper. Put on two coats of icing, a border around, and if for a birthday party...
-705 - Cake Frosting That Will Not Break Off
Our birthday cake was required to be cut in pieces and sent hither and thither, a piece or two to Basswood City and some more to Lakeport, and it would have been extremely annoying had the frosting al...
-706 - Boiled Icing, That Will Not Break
11/2 cups sugar. 4 tablespoons water. 2 whites of eggs. Set the water and sugar on to boil,have it just like making candy. Whisk the whites to a stiff froth, pour the boiling sugar into the whites,...
-707 - Chocolate Boiled Icing Without Eggs
1 pound sugar - 2 cups. 1/2 teacup water. 4 ounces common chocolate, grated - 1 cup. Boil all together almost to candy point, flavor with vanilla when partly cooled, beat a short time, spread over ...
-708 - Chocolate Icing Not Boiled
1 pound sugar - 2 cups - either granulated or powdered will do. 6 whites of eggs. 4 ounces grated common chocolate - 1 cup. 2 teaspoons vanilla extract. Put the sugar and whites of eggs together i...
-709 - Yellow Glaze Or Boiled Icing
This should be the first to be tried as it is of less consequence whether the sugar is boiled to the exact point for yolks of eggs than for whites. 2 cups granulated sugar - a pound. 1/2 teacup wate...
-710 - White Gaze Or Boiled Icing
2 cups sugar. 6 tablespoons water. 4 whites of eggs. Flavor. Boil the sugar and water until a drop in cold water sets in brittle candy. Have the whites slightly beaten in a bowl, pour the boiling ...
-712 - Chocolate Glaze Or Boiled Icing
1 pound sugrr. 1/2 cup water - 7 tablespoons. 3 ounces grated common chocolate - a cupful. 3 eggs. Vanilla flavoring. Boil the sugar, water and chocolate together until a drop in the water sets i...
-Dinner #17
July 20. Soup - Consomme Brunoise (5 qts, 30 cents.) Fillets of trout, Spanish style (3 lbs, gross, potatoes and sauce, 35 cents.) Potatoes Brabant. Boiled meats (no orders, left over for supper, e...
-713 - Consomme Brunoise
5 quarts clear soup stock. 1/2 lb, chopped lean beef. 2 whites of eggs to clear it. 1 cup green cooked peas. 1 cup carrot and turnip and leek and celery if you have them cut in smallest dice. 1 t...
-714- -Fillets Of Trout Spanish Style
Cook the fish this way when you have a lot of small ones, such as brook trout, or lake herring. Run a knife along both sides of the back bone and take it out. Take the two sides, double them, the meat...
-715 - Potataes, A La Brabant
Cut raw potatoes in dice, medium size and perfect cubes, rejecting the uneven sides and ends. Boil them in water drain off before they break, then fry in clean lard very light colored. Sprinkle with s...
-716 - Epigramme Of Lamb, A La Trianon
Epigramme is the French cooks' name for the brisket or breast of lamb. After cutting lamb chops for breakfast there will be three or four of these briskets on hand. Saw them lengthwise in two, boil fo...
-717 - Sauce Trianon
It is a yellow sauce made of white butter sauce with yolks of eggs stirred in to color, and speckled with minced truffles, mushrooms, shalots and white pepper. Add a spoonful of white wine or little d...
-718 - Potato Salad
Take cold boiled potatoes, slice them thinly so that the vinegar will penetrate. For a bowl of sliced potatoes mince one good sized onion and a bunch of parsley and throw on top, also salt and white p...
-719 - Raspberry Dumplings Without Eggs Or Powder
When rolls are made in the morning instead of making loaves of bread of the dough that remains keep it cold until the middle of the forenoon. Then roll it out on the table to a thin sheet - as thin as...
-Dinner #18
July 21. Soup - Green corn (6 qts, 30 cents.) Boiled muskalonge, egg sauce (3 lbs, sauce and potatoes, 33 cents.) Potatoes Hollandaise. Boiled smoked tongue and corned beef (few orders, 12 cents.)...
-720 - Green Corn Soup
Any good simple soup net specially flavored may have grated corn and some milk added to it and will be generally acceptable. For a rule for 30 to 35 persons take: 5 quarts soup stock. 1 or 2 quarts ...
-721 - Boiled Muskailonge
The muskailonge is fish like the pickerel. It is convenient sometimes to nave another name even for the same fish for the purposes of a bill of fare. Mark off the fish in individual portions. Have the...
-722 - Potatoes, Hollandaise
Cut raw potatoes in quarters lenghtwise as if to be fried, then trim to a rough kidney shape, boil in salted water, take off before they break, drain, and sprinkle with parsley, melted, butter, salt a...
-723 - Fricassee Of Chicken, Parisienne
Cut tender chickens in joints, pepper and salt and roll in flour, either fry or bake brown using enough oil, clarified butter or drippings to baste with. Make yellow fricassee sauce - that is, white s...
-724 - Haricot Of Mutton, Bourgeoise
Haricot, is the name of a stew of meat with vegetables in it. Bourgeoise signifies that it is common - in family style. Haricots is also the French for beans. Cut up the breast and neck of mutton, bro...
-725 - Beets Plain
Boil the beets, peel in cold water, cut them in dice size of cherries, season with salt and one spoonful of roast meat fat shaken about in them to keep them from drying out and serve so without sauce....
-726 - Tapioca Custard Pudding
1 heaping cup tapioca - 1/2 pound. 6 cups milk - 3 pints. 1/2 cup sugar - 4 ounces. 1 ounce butter - small egg size. 4 eggs, or 8 yolks. Crush the tapioca, if the large and rough kind, put it to ...
-Dinner #19
July 22. Soup - Barley, a la Princesse (6 qts, 30 cents.) Whitefish, a l' Espagnole (31/2 lbs, gross,, and sauce, 35 cents.) Julienne potatoes. Boiled meats (nominal to fill bill, rarely ordered.)...
-727 - Barley Soup A La Princess Or Consomme A I' Orge
Prepare 5 quarts of clear consomme; boil 1/2 cup pearl barley separately until well done, then wash it in a colander in plently of water. Cut a piece of carrot and turnip in fine dice no larger than t...
-728 - Whitefish A I' Espagnole
Anything and everything you may meet with in a bill of fare that is a l' Espagnole is in brown meat sauce, either cooked in it or has the sauce poured over it. Fish cooked in this way is more like mea...
-729 - Potatoes A La Julienne
Choose the longest potatoes, slice them raw very thinly and then cut the slices in shreds thin as shoestrings. Fry in hot lard, drain well, sprinkle with salt. 773 - Frizzed Potatoes The same as Jul...
-730 - Fricassee Of Veal, Francaise
Take veal that is not suitable for cut-lets and cut it in square pieces, put in a frying pan with a little oil, butter or roast meat fat and fry (saute) over the fire until it is light brown. Put in w...
-731 - Brochette Of Liver A La Bretonne
Make thin slices of liver and equal number of bacon and cut them in squares no much larger across than a silver quater, place them on skewers alternately, have the skewers nearly full. Dip in egg and ...
-732 - Boiled Suet Pudding
4 cups flour - a pound. 2 large cups minced suet - 6 ounces. 1 cup sugar - 1/2 pound. 1 large cup raisins or currants - 1/2 pound. 1 cup milk. 1 egg. Pinch of soda and little salt. The suet shou...
-733 - Silver Pudding Sauce, Or Sweet Velante
1 cup powdered sugar. 1/2 cup butter. 3 whites of eggs. 3 tablespoons brandy or little flavoring extract. It is hard sauce (No. 177) improved by having whipped white of egg stirred in while it is s...
-734 - Pound Cakes, Assorted Kinds
4 cups sugar - light weight of 2 pounds. 4 small cups butter - 1 1/2 pounds. 20 eggs. 8 rounded cups flout - 2 pounds good weight. Warm the butter and sugar to soften, then stir them to a cream, a...
-Dinner #20
July 23. Soup - Puree of green peas, or potage St. Germaine (6qts, 36 cents.) Fillets of whitefish with fine herbs (3 lbs, net 30, mushrooms, etc., 15; 45 cents.) Potatoes, Victoria. Boiled tongue...
-735 - Puree Of Green Peas Soup, Or Potage St. Germaine
Boil 3 pints of dry peas of a good green color, or 5 pints of fresh green peas in 5 quarts of clear soup stock. Put in a piece of salt pork, about half a pound and a handful of soup vegetables. When t...
-736 - Croutons Soufflees
These are little squares of fine puff paste, cut no larger than white beans, thrown into hot lard and fried of a very light color. ...
-737 - Fillets Of Whitefish With Fine Herbs
Fine herbs as applied to several dishes and to sauce aux fines herbes, means mushrooms, shalots or green onions and parsley minced and mixed together in a light brown sauce. Take whitefish when f...
-738 - Potatoes A La Victoria
They are balls of mashed potato egged on top and baked. Boil 4 potatoes, drain off and mash them with the raw yolk of an egg, pinch of salt and slight grating of nutmeg. Make in round balls about the...
-739 - Escalopes Of Veal A La Bear- Naise
The slices must be thin ana or a choice cut to look well; scraps and fragments, will make other dishes; the leg or best meat of the loin and ribs will make escalopes. Cut like small thin steaks about...
-740 - Sauce Bearnaise
It is a thick yellow sauce that looks like tartar sauce or mayonaise, but hot and contains minced shalots, mushrooms, truffles and parsley. Put into a small bright saucepan 4 tablespoons vinegar and ...
-741 - Deviled Ham With Puree Of Ptoato
Thin slices ham half the size that are used for breakfast will do for this. Spread them with French mustard, largely diluted with oil and vinegar, or with common mustard as if for sandwiches, lay in a...
-742 - Boiled Spice Pudding
4 cups flour - a pound. 2 cups minced suet - 6 ounces. 1 cup molasses - 1/2 pound. 1 heaping cup raisins - 1/2 pound. 1 tablespoon mixed ground spices-cinnamon, nutmeg, cloves, alspice or whicheve...
-743 - Golden Sauce For Puddings
1 cup sugar. 1 cup water. 1 heaping teaspoon corn starch. 1 yolk of egg. 1 ounce butter. Lemon peel or nutmeg. Boil the sugar and water with the flavoring in it. Mix the starch in a cup with wat...
-744 - Gooseberry Jelly Tarts
One making of puff paste or a piece kept on ice from a previous day will do for the fried souffles for soup (No. 738) for leaf or crescent shapes to decorate an entree, and the remainder for tarts. Ro...
-745 - Trouble With The Fruit Jellies
This is about jelly that wouldn't jell. It was beautifully pink and clear, however, that is the jelly which the lady of the house and her maids made was, while a quart that the cook made in a sort o...
-746 - Consomme Solferino
A clear brown consomme with white quenelles in the plates. When boiling the strained broth to clarify it (as at No. 139) add a tablespoon-ful of whole cloves and alspice, giving the finished consomme...
-747 - Fried Black Bass, Tartar Sauce
Split the fish, divest them of skin, which can be done by cutting close with a sharp knife or else by dipping in hot water; cut in small pieces, salt well, roll in flour only, and fry in a kettle of h...
-748 - Tartar Sauce
It is mayonaise sauce with minced pickle, capers and onion added. Put 2 raw yolks into a pint bowl, add a tablespoon of salad oil and stir together with an egg beater, add more oil and continue stirr...
-749 - Potatoes A La Gastronome
Cut raw potatoes in shape of bottle corks, which is done by first cutting in thick slices and then with an apple corer or funnel or a column cutter of graded size proper for the purpose. Boil in salte...
-750 - Beef A La Mode Jardiniere
Take a lean piece of beef - about 11/2 pounds, and 1/2 pound salt pork and a turnip and carrot. Choose the pork fat close to the skin because it is tough enough to lard with without breaking. Cut it i...
-751 - Epigramme Of Lamb A I' Alle-Mande
It is lamb stew with German dumplings, Allemande signifying German. The sauce is light yellow, the dumplings raised with yeast and strained separately. Chop the breast of lamb into strips, then into p...
-752 - German Dumplings Without Eggs Or Powder
Leave out a piece of roll dough from the breakfast breads and keep in cool. About 2 hours before dinner make it out in round balls, set them in steamers, taking care not to cover all the holes, grease...
-753 - Queen Fritters Beignets Souffles
1 cup water - 1/2 pint full measure. 2 ounces butter or lard - large egg size. 1 round cup flour - 4 ounces. 5 eggs-Set the water on to boil in a saucepan and the butter (or lard) in it. Stir in the...
-754 - Sauce Safayon
Boil together 1 cup sugar and 1/2 cup water and thicken with cornstarch. Beat 2 or 3 yolks in a bowl with 4 tablespoons of wine and 2 of sugar; when it is frothy with beating pour the thickened sauce ...
-Dinner #21
July 25. Soup - Puree of white beans or, potage a la conde (6 qts 30 cents). Sliced tomato and cucumber (10 cents). Salmon au gratin, tartar sauce (3 lbs net @ 15, breading and sauce 53 cents). Po...
-755 - Puree Of White Beans Or, Potage A La Conde
It is bean soup with milk-added - a cream of beans. Take: 4 cups beans. 1 large onion, carrot, turnip. 1 lb lean salt pork. 5 or 6 quarts soup stock 1 or 2 quarts milk. Soak the beans in water ove...
-756 - Sliced Tomatoes
While it is quicker and easier to peel tomatoes if they are first scalded in hot water, they are never so good afterwards, and some people take a little more time and patience and peel them with a sha...
-757 - Salmon Au Gratin
Means that it is browned in the oven-A gratin is a baking pan; anything grati-nated is toasted or browned. Take half the salmon and lay it open without quite dividing; take off the skin with a sharp ...
-758 - Potatoes A La Marechale
The name for the familiar browned whole potatoes with the difference, however, that these must be all quite round and of one size, made so by cutting out with the largest size of potato spoon which fo...
-759 - Entrecote Of Pork, Dauphinoise
Entrecote signifies choice piece, middle cut, the cut between the ribs, generally applied to beef. The use of it is to intimate that it is not plain roast pork but something seasoned. Cut the meat fr...
-760 - Kromeskies A La Russe
Kromeskies are a kind of meat fritter or fish or oyster fritter; for krom-eskies can be made of anything that will make croquettes. Mince some veal, lamb or chicken very fine; season with spiced salt,...
-761 - Boiled Farina Pudding
4 cups milk - a quart, 1 small cup farina - 4 ounces. 1/4 cup sugar. 1 or 2 yolks. Butter size of an egg. Boil the milk with the sugar in it, beat in the farina with an egg whisk the same as making mu...
-762 - Coffee Ice Cream
1 quart pure sweet cream. 1 cup sugar. 1/2 cup strong clear coffee. Mix and freeze. In order to obtain coffee strong enough not to dilute the cream a cup of made coffee can be boiled up with a hea...
-Dinner #22
July 26. boup - consomme aux pates d' Italie (6 qts 30 cents). Sliced tomatoes and cucumbers (10 cents). Salmon a l' Ecossaise (3 lbs (gross @ 13, with sauce 48 cents). Potatoes au naturel. Brais...
-763 - Consomme With Italian Pastes Or Aux Pates D' Italie
It is clear consomme made as for royal (No. 139) with some sort of Italian pastes cooked, separately, washed free from meal and put in. These are various, such as alphabet pastes of the same material ...
-764 - Salmon, Scottish Style Or A I'Ecossaise
Have some water boiling ready, throw in salt enough to make it taste, and half an hour before dinner drop in the fish and boil gently at the back of the stove. Stir some butter to make it soft without...
-765 - Braised Tongue, Flemish Style, A La Flamande
It is corned tongue larded through lengthwise with strips of fat pork, simmered in a covered saucepan with vege-tables and seasonings, sliced across the larding so as to show it, laid upon a spoonful ...
-766 - Pork Cutlets, Sauce Robert
Cut pork chops or steaks very small and thin, dredge with salt and pepper and dip into flour; lay them in a frying pan ready. Cook on top of the stove a few minutes before dinner, using roast meat fat...
-767 - Sauce Robert
Named after a French restauranteur of the last century who made it known and valued as an accompaniment to broiled pork. Mince an onion extremely fine and stir over the fire in a small saucepan with ...
-768 - Rice Plain Southern Way
The object is to get the grains loose and distinct and served dry although well cooked. Wash a cupful of rice in three waters; put in on to boil in four cups of water and shut up with a lid. Never sti...
-769 - Rich Baked Plum Pudding
Had broken cake and frosting from party supper, crushed and rolled it to crumbs, took 6 heaped cups of cake crumbs and icing. 6 eggs. 1 1/2 cups milk. 1/4 cup brandy. 1 lemon. Mix eggs and milk ...
-770 - Delicate Cake
One of the very best white cakes. 2 cups granulated sugar - 1 pound light weight. 2 cups white butter - 3/4 pound. 13 whites of eggs - 3/4 pound. 2 cups corn starch. } 2 cups flour. }1 pound toge...
-Dinner #23
July 27. Soup - cream a la duchesse (8 qts 45 cents). Scalloped salmon, frizzed potatoes (fish, charged previous days, say, 20 cents). Boiled corned tongue (21/2 lbs, 28 cents). Corned beef and ca...
-771 - Cream Soup, A La Duchesse
A rich white soft soup like cream of chicken with egg custards. Boil either a chicken or white veal in the stock until quite tender; chop in the meat and pound it in a mortar. Boil a cup of rice and ...
-772 - Scalloped Salmon, Plain Or Au Vin
Take cold cooked salmon which may have been left from a previous day and some other fish or canned salmon to make enough, and pick it into pieces of even size without Bones. Mix finely minced bread an...
-774 - Grenadins Of Veal, Napolitaine
Small selected veal steaks, size of the palm of the hand, larded with a few strips of fat pork, baked in a quick oven, served with sauce in the dish. Slice the leg of veal for them and use the trimmi...
-775 - Sauce Napolitaine
Mix grated horseradish in thin white sauce, made by tnickening strong chicken broth with white roux. Butter sauce diluted will answer the purpose ordinarily - the horseradish is the chief ingredient. ...
-776 - Brochettes of Kidneys and Ham
Slice up the kidneys that may have accumulated, and small pieces of ham, cut them to one size as near as can be, and not larger than a silver half dollar. Run them on iron skewers, a slice of kidney a...
-777 - Sauce Claremont
Mince onions and stir over the fire in a little oil until cooked; add brown sauce or light veal gravy; skim off the oil as it rises. ...
-778 - Hot Slaw
1 or 2 heads white cabbage. 1 cup vinegar. 1 cup water. 4 yolks of eggs. 1 tablespoon butter. 1 tablespoon salt. Shred the cabbage fine, mix the yolks well with some water, put everything into a...
-779 - Hot Slaw Another Way
The common hotel way of making hot slaw is to put the shred cabbage into a large saucepan with roast meat or bacon fat and vinegar and stir it over the fire until the cabbage is partly cooked and the ...
-730 - Steamed Pound Pudding
1 pound sugar - any kind. 3/4 pound butter. 10 eggs. 1 pound flour. Stir the butter and sugar together; add the eggs, two at a time, not beaten; when all are in add the flour. Beat up well. Use pa...
-781 - Apple Tarts
Made of puff paste and cooked apple put through a colander and well sweetened. Canned apples will answer when fresh cannot be had. Roll out puff paste, cut flats and line large patty pans or jem pans...
-782 - Eclairs A La Creme
The French name for cream puffs No. 288 when filled with whipped cream. In places where pure cream can be obtained, as at this summer resort, instead of using the pastry custard take cream, set in a p...
-783 - Sultana Cake
Make delicate cake, No 770, and. add to it a pound of sultana seedless raisins. ...
-784 - Spanish Stock Sauce
When the number of people to be provided for amounts to forty or fifty, it is a saving of labor to keep stock sauces on hand ;the most useful is that which has come to be called Spanish sauce, con- ta...
-Dinner #24
July 28 Soup - Mock turtle (8 qts, 60 cents.) Sliced tomatoes and cucumbers (10 cts.) Fish - Redfish au court-bouillon (4 lbs and sauce 56 cents) New Potatoes. Corned beef and tongue (12 orders 22 cen...
-785 - Mock Turtle Soup
Light brown, rather like a thin gravy with square cut pieces of calf's head in it and chopped hard boiled yolks, wine and lemon. Boil a calfs head and feet for 2 hours - the head previously split and...
-786 - Redfish Au Court-Bouillen
This is one of the specialties of New Orleans and all Southern holels and restaurants. The court-bouillon is not the same seasoned stock for boiling a whole fish in, that is generally known by that na...
-787 - Sauce Court-Bouillon
1/2 cup olive oil 1/2 cup minced young onions. 3 coves (quarter:) of garlic 1 teaspoon thyme - green or-dried but on powdered. 1/2 cup flour. 1/2 cup tomatoes, 4 cups soup stock. Salt and pepper ...
-788 - Fricandeau Of Veal, Italienne
It is a piece of veal larded, cooked and glazed in its own gravy. Take any lean piece such as the shoulder with the bone removed, or part of the flank, or the leg and lard it full of strips of fat sal...
-789 - Italian Sauce. Brown
1 cup brown sauce (roast meat gravy skimmed, strained and thickened.) 1 teaspoon minced onion. 2 of minced mushrooms. Same of parsley. Juice of 1 lemon. Cayenne and salt. Pour half the juice from...
-790 - Small Patties A La Toulouse
Puff paste shells filled with a ragout of brains, chicken and mushrooms. Boil the brains taken from the calf's head used for soup, cut when cold into large dice, cut white meat of chicken the same wa...
-791 - String Beans In Espagnole
Boil the beans and pour over them rich meat gravy or brown sauce No. 576. ...
-792 - Boiled Cinnamon Pudding
The English suet pudding No. 732, with a teaspoonful of ground cinnamon added has a pink color and forms another variation among the kinds which can be made with suet, saving butter and eggs. ...
-Dinner #25
July 29 Soup - Consomme imperial (8 qts 56 cents.) Red snapper a l' lndienne (3 lbs and sauce 48 cents.) Rice au gratin (with the fish instead of potatoes.) Boiled ham with greens (8 orders 1 lb a...
-794 - Red Snapper A I' Lndienne, Or With Curry Sauce
Fish baked in curry sauce with a border of rice baked with it in the same dish. Any dish that is said to be a l' Indienne may be expected to contain curry powder or curry paste. Brush a baking pan o...
-795 - Curry Sance
Mince an onion extremely fine, put it in a small saucepan with butter and stir over the fire until it is cooked without browning; put in three times as much grated cocoanut as there was onion (dry coc...
-736 - Calf's Head, A La Fortue, Or In Turtle Style
Calf's head previously cooked, cut in pieces in a brown sauce containing olives, mushrooms, wine quenelles or egg balls and mushroom liquor. Cut the half head and the boneless feet reserved from the m...
-797 - Eqg Quenelles For Turtle Sauce And Soup
2 hard boiled yolks. 1/2 as much hot boiled potato. 1 teaspoon chopped parsley. Cayenne and salt. 1 raw yolk. Mash all together. Make up in balls size of cherries, with flour on the hands. Poach ...
-798 - Forcemeat Balls Or Quenelles
1/2 a calf's tongue, cooked, or some cold veal. 1/2 the weight of fine bread crumbs. 2 or 3 tablespoons melted butter. Seasoning of sweet herbs, and nutmeg. Pepper and salt. 1 raw egg. Mince the me...
-799 - Scallops Of Mutton, Provencale Or Creole
A scallop of meat is a thin slice or steak, as is the Scotch collop and the French escalope. Anything a la Provencale in French cookery is the same as a la Creole in American, it implies tomatoes, oni...
-800 - Apple Cream Pie
2 cups stewed apple - a pint. 1 cup sugar - 1/2 pound. 1 cup milk. 1/2 cup butter - 1/4 pound 4 eggs (or 8 yolks if any left over) 1/2 cup sherry or nutmeg or lemon flavoring. Have the apples dry b...
-Dinner #26
July 30. Soup - Potage a l' Andalouse (8qts- 48 cents.) Sliced cucumbers and tomatoes (12 cts.) Broiled whitefish, Venitienne (4 lbs and sauce 52 cents.) Potatoes dauphine. Boiled corned tongue (...
-801 - Potage A I'Andalouse
Andalusian or Spanish soup. Make same as directed for Spanish sauce with twice as much tomatoes. It is a brown tomato soup with a light flavor of garlic. Serve a few croutons in the plates. ...
-802 - Broiled Whitefish, Venetian Sauce
Split the fish and cut in small pieces Broil in the oyster broiler only a few minutes before it is wanted. Serve Venetian sauce and dauphine potatoes in the same plate with the fish. ...
-303 - Venetian Sauce For Fish
Make drawn butter (butter sauce) a little thinner than usual for that sauce, with a liberal amount of the best butter beaten in. Add the juice of half a lemon, some minced parsley and minced capers. A...
-804 - Potatoes a la Dauphine
They are potato croquettes of a flattened shape. Take 4 or 5 potatoes out of the steamer and mash them with the yolk of 1 egg, salt and a grating of nutmeg. If very dry a small lump of butter may be ...
-805 - Veal Stew. Milanaise
Stew pieces of veal the same as for pot; pie; also, boil 4 ounces of macaroni broken in short lengths and when done drain dry and season it. Dish up macaroni in the individual dish with stewed veal pl...
-806 - Rissoles Of Sweetbeads With Truffles
Sweetbreads cut small in very stiff sauce rolled up in pie-paste and fried. Boil and then cut small 4 or 5 sweetbreads. Take 1/2 cup of minced onion and the same of mushrooms and 1/2 cup butter and s...
-807 - Corn And Tomatoes
Cut corn from the cob and instead of the usual milk dressing, mix it with Stewed tomatoes, salt and little butter, and serve. ...
-808 - Sweet Tomatoes
Peel tomatoes and put them in a pan with sugar enough to cover and bake in a slow oven. The sugar melts, then dries down to syrup, and tomatoes that way are esteemed a luxury among dinner vegetables b...
-809 - Currant Suet Roll
One of the cheapest and best boiled puddings. 3 cups flour - 3/4 pound 2 large cups minced suet - 1/2 pound. 1 heaped cup raisins or currants - 1/2 1b. 1 cup water. Salt. Mix all together. Make ...
-810--Sauce Diplomate For Puddings
Sugar and water boiled and thickened with flour, allowed to simmer until clear, red fruit juice or wine, lemon and mace added. ...
-811 - Pumpkin Pie Without Eggs-Richer
4 cups stewed squash or pumpkin - a quart. 1/2 cup sugar. 1/4 cup butter. 2 large basting spoons of flour and water to thicken it. 1 teaspoon cinnamon. 1 teaspoon ground ginger. Melt the butter,...
-812 - Pumpkin Butter For Tarts
4 cups pumpkin cooked dry. 2 cups sugar. 1/2 cup butter. Grated rind of a lemon or some kind of spice flavor. Mash the pumpkin through a colander. mix in the other ingredients, stew down rich and th...
-Dinner #27
July 31 Soup - Consomme Milanaise (7 qts 40 cents). Tomatoes, cucumbers, pickled beets on the table (12 cents). Fillets of trout a la Morney (6 lbs grass and trimmings 70 cents). Potatoes au grati...
-813 - Consomme Milanaise
Clear consomme with short cut macaroni or spaghetti or fidelini in it and red corned or smoked tongue cut in shreds size of Julienne vegetables. Cook the macaroni or spaghetti separately, wash off in ...
-814 - Fillets Of Trout,A La Morny
Small fillets doubled up in order in a dish, a raised border of potato around and all baked brown, with sauce. Morny is the title of a French duke. A large platter such as is used to dish up a whole t...
-815 - Yorkshire Pudding With Roast Meats
A rich egg-batter pudding; can also be served with sweet sauce. 1 1/2 cups flour - 6 ounces. 3 cups milk - 1 1/2 pints. 1 ounce butter, melted. 3 eggs. Salt. 1/2 teaspoon baking powder. Mix the...
-816 - Lamb Slew, A La Jardiniere
Jardiniere is French for gardener; the made jardiniere always implies the use of a mixed lot of vegetables. There are jardiniere cutters to be bought which cut vegetables in various fancy shapes effec...
-817 - Green Corn Fritters
1 heaped cup corn. 1/2 cup butter. 1/2 cup flour. 1 cup milk or water. 1 egg. Salt and pepper. Batter to fry in. The corn may be either from a can of the dry solid packed sort or else green corn ...
-818 - Cabbage Au Veloute
Means cabbage in white sauce, as en Espagnole means brown sauce. Chop the cabbage, season it, serve a spoonful to a dish with sauce veloute poured over it. ...
-819 - Sauce Veloute
Is white sauce but not cream sauce which latter is called Bechamel. The word veloute means velvety or smooth. To make the sauce take some chicken or veal broth boiled down strong enough to be jelly wh...
-820 - West Point Pudding
Brown cracked wheat pudding with molasses and raisins. 4 heaped cups cracked wheat mush. 1/2 cup molasses. 1 cup minced suet - 4 ounces, 2 or 3 eggs, 3 cups milk. 1 teaspoon ground cinnamon. 1 cu...
-Dinner #28
August 1. Soup - Croute-au-pot (8 qts. 40 cents.) Tomatoes, cucumbers, (12 cents.) Boiled whitefish, parsley sauce (3 lbs. and sauce 34 cents.) New potatoes browned. Tongue, corned beef, ham (nom...
-821 - Croute-Au-Pot Soup
Crust-pot or crust soup; a good soup of mixed vegetables and small toast. Make the vegetable soup No. 140 and add tomatoes, or the tomato soup No. 166, and add more vegetables. Cut some slices of brea...
-822 - Boiled Whitefish, Parsley Sauce
Set on the poissoniere or fish-kettle half-full of water, put in an onion stuck with cloves, a bay leaf, salt, a handful of parsley and half cup vinegar. When it oils put in the fish on the moveable d...
-823 - Parsley Sauce
Make good butter sauce (No. 573)and add to it a cupful of chopped parsley while at boiling heat. ...
-824 - Sweetbreads Au Beurre Noir
Some epicures, apparently have discovered an agreeable new zest in butter browned by frying, for it has been employed as a flavoring in sweets as well as in meat sauces. The English call it nut brown ...
-825 - Ragout Of Veal. Julienne
A ragout is a mixture of meats and ther edibles cut small in a sauce. Elaborate mixtures of this sort are some-oimes served like a sauce to larger meats, and again, are served in this way. Cut a piece...
-826 - Succotash
Corn and beans mixed together is called succotash; butter beans is the kind preferred but all sorts of green garden beans are used. Season as corn alone would be seasoned, with a little sauce made of ...
-827 - Boiled Lemon Pudding
A lemon suet pudding; pale yellow, rich. 2 cups flour - 1/2 pound. 2 cups minced suet - 1/2 pound. 2 solid cups minced bread - 1/2 pound. 1/2 cup sugar 2 lemons. 2 eggs. 2 cups milk - a pint. ...
-828- Tea Ice Cream
Can only be made with pure sweet, cream as it is not good with custard or starch, but fine if made right. Sweeten 2 quarts of cream with 2 cups sugar and add 1 cup strong tea made as for drinking and ...
-Dinner #29
August 2. Soup - Consomme Calcutta (6 quarts 35 cents.) Sliced tomatoes and cucumbers (on table; 10 cents.) Fillets of sole, a la tartare (5 pounds grass and sauce 70 cents.) Potatoes duchesse. Co...
-829 - Consomme Calcutta
Clear consomme with a teaspoonful of pulp of tomato curry, and cayenne (or Tobasco or Chili sauce) in each plate. Make and clarify the consomme according to directons for royal at No 139 with the dif...
-830 - Fillets Of Sole, A La Tartare
The sole is a flat-fish much esteemed in the seaports where it is known and often represented by some good substitute in the interiors where it is not known. The fillets are the boneless strips of fis...
-831 - Potatoes A La Duchesse
Take 4 or 5 potatoes out of the dinner steamer and mash them with a seasoning of salt, the yolk of an egg and grating of nutmeg or pinch of ground mace. When perfectly smooth roll it on the flour boar...
-832 - Scrambled Sweetbreads With Puree Of Peas
Cut up cooked sweetbreads into large dice and put them in a buttered pan into about half the amount of raw eggs, or 5 eggs to a pound of sweetbreads. Grate in a little nutmeg, add salt and pepper and ...
-833 - Pineapple Fritters And Sauce
Open 2 cans pineapple, save the juice cut the larger slices in two. For the batter: 2 cups flour. 1 small teaspoon baking powder. 2 eggs. 1 cup milk or water. 1 tablespoon oil or melted lard. Pin...
-834 - Pineapple Sauce
Half pineapple juice and half water, a cup of sugar to 2 cups of it, and a tablespoon of starch. Boil and color pink with raspberry or other fruit juice. It should be thick enough to coat over a fritt...
-835 - Vanilla Jelly
Sweet jelly of gelatine (No 465) made with a little lemon juice to help in the clarifying but without lemon pee land a flavoring of vanilla instead. Color like golden syrup with few drops burnt sugar ...
-August 3
We have a new boarder this morning but his meals wili not count at present. Early breakfast ordered for a doctor who is going away. I hope no sickness has broken out at our resort. My sec has an unu...
-836 - Rich Fruit Cake Or Black Cake
This is the kind of cake or rather, one of the kinds that can be kept for years without detriment to the cake. Some caterers have had it mentioned among their specialties as grooms cake, 3 years old...
-Dinner #30
August 3. Soup-Consomme, chatelaine (6 qts. 40 cents.) Tomatoes and cucumbers (on table 10 cents.) Flounder a l' Italienne (4 lbs. gross and sauce 45 cents). Potato croquettes. Boiled ham and ton...
-837 - Consomme Chatelaine
Like consomme royal with minced shalots and mushrooms in the custards. Make and clarify the consomme as at No. 139; there ought to be a fowl roasted brown and then boiled in it, otherwise add extract...
-839 - Potato Croquettes
Take 4 or 5 potatoes out of the dinner steamer and mash them with salt, the yolk of an egg, or two, and pinch of ground mace or nutmeg and if quite dry add a little butter. Roll on the flour board, c...
-840 - Braised Brisket Of Veal Marechale
To braise or braze meat is to cook in a brazier or covered pot with live coals , on top. It can be done nearly as well in deep baking pan in the oven if covered with buttered paper - which will stand ...
-841 - Lamb Cutlets, A La Nelson
Cutlets spread with a highly flavored mince in stiff sauce, dredged with bread crumbs and baked brown. Prepare the cutlets (chops) as for broiling, lay in a pan and bake half-done so that they will r...
-842 - Sauce Allemande
Take chicken or veal broth boiled down rich and strained through a napkin and pour it to a roux of butter and flour made hot over the fire as if mak-ing butter sauce. When thin enough let it slowly b...
-843 - Rissolettes A La Marseillaise
Picked fish and cheese pounded together, rolled up in pie paste and fried. Take cold whitefish or any other that is free from bones, and half as much cheese, mince, and then pound them together to a ...
-844 - Baked Tomatoes
If not intelligently managed, baked tomatoes are sure to be a failure through all dissolving into liquid. Without peeling, cut off a slice of the top and scoop out the inside with a teaspoon into a st...
-845 - Queen Pudding
This is known by half a dozen different names - it looks well and is a favorite kind. It is a bread custard with jelly spread over the top after baking and meringue (frosting) upon that like a lemon ...
-Dinner #31
August 4. Soup - Potage a la Reine (5 qts 40 cents.) Fillets of trout, a la Chambord (4 lbs, with forcemeat etc. 70 cents.) Potatoes, Monaco. Boiled ham with spinach (3 orders ham, 9 spinach 13 ce...
-846 - Potage A La Reine
Reine is the French word for queen, this would therefore be in English Queen's Soup. It is a puree soup like the potato cream and puree of beans, but thickened, instead, with the paste or puree of ...
-847 - Fillets Of Redfish A La Chambord Individual
Thin fillets spread with a paste or force-meat containing lobster, rolled up and baked and served with a lobster sauce. Chambon is the name of a part of France on the sea coast and also a count's tit...
-848 - Potatoes A La Monace
Cut cores out of raw potatoes with an apple corer or column cutter, and slice them into thick lozenge shapes like gun-wads. Boil first, then fry in a kettle of lard. Before serving, shake them about i...
-849 - Mutton A La Bretonne
Mutton and beans. The French equivalent for our pork and beans. The frequency of the sign in the windows of French restaurants seems to indicate that it is in demand at least for a lunch dish. Take a...
-850 - Chicken Pie, American Style
When you make chicken pie cut down the quantities of all other meats and cut down the vegetables and leave out the third entree altogether that there may be afforded enough of this and without haying ...
-851 - Birds Nest Pudding
An egg batter pudding with apples. Probably gets its name from its appearance when baked in round pan. 1 large cup flour - 5 ounces. 3 cups milk - 1 1/2 pints. 2 heaped tablespoons sugar. Butter siz...
-852 - Lemon Pie Meringued
Rule: One lemon and two eggs to each pie. 1 cup sugar. 2 cups water or milk. 2 lemons or 3 if small. 1/2 cup flour. 6 yolks of eggs. Put the sugar in a saucepan and grate lemon rinds into it, squ...
-853 - Galantine En Belleve
A galantine (not gelatine as it often mistakenly appears in printed bills) is a boned fowl or bird of any sort; it is en bellevue when it is encased in jelly and ornamented. Galantines are made the sa...
-854 - Stuffing For Galantines
Where boned turkey and chicken is served so frequently for lunch that it is no rarity, the easiest ana quickest way of stuffing may perhaps be as good as the best; a boned tutkey then becomes a fraud,...
-855 - Forcemeat Far Boned Turkey And Cticken
The quantity of this receipt is sufficient for one medium-sized turkey that will slice into twenty-five individual dishes. For a large chicken the amounts may be one-half. This makes about four pounds...
-856 - Cost Of Ga Antine Of Turkey Or Chicken
Twenty cents a pound for material is the lowest that boned turkey and chicken can be expected to cost, and if prices rule high the cost may be sometimes twice that sum. A 14 pound turkey (plucked but ...
-858 - Art In Cutting Eggs
Hold the hard-boiled egg in a napkin in your hollowed hand while you cut it in quarters lengthwise, and avoid breaking the yolks and spoiling the eggs for ornamental purposes. Eggs are turned blue and...
-859 - Art In Mincing Parsley
Chop parsley very fine, inclose it in a clean towel and wring by twisting it until all the juice is expressed. The parsley is then a green dust which when scattered upon a dish will not fall all in on...
-Birthday Party Supper
Menu. Galantine of Chicken en Bellevue. Pain de Foies-gras. Toasted Rusks. Sandwiches, Chicken Salad. Ornamented Fruit Cake. Charlotte Russe. Orange Cake. Meringues a la Gelee. Frozen Bisque o...
-860 Pa n de Foies-Gras
It means loaf or cake of poultry livers, and is of course, a high-flavored dish of which a small quantity suffices, to be eaten with thin sliced bread as potted tongue or ham would be. Pain is the Fre...
-861 - Charlotte Russe - Three Ways
It is an outside casing of cake filled with a thick cream, which ought to be real cream thick enough to whip to froth; if such cannot be had, a thin cream can be made firm by adding gelatine to it; an...
-862 - Individual Charlotte-Russe. Six Ways
1. It is best to make individual charlottes where the time allows, for hotel dinners or parties. In some places paper cases can be bought and the charlottes made and served in them. Make the same mixt...
-863 - About Whipped Cream
Good thick cream, if cold, can be made firm enough by beating with a wire egg whisk to fill charlottes, or even plates lined with a thin sheet of cake, or to spread over a cream pie without the additi...
-864 - Bavarian Cream - Best
But whipped cream as stated in the foregoing not being capable of carrying much sugar or flavoring, a little gelatine has to be added to give it substance. Half an ounce to a quart is sufficient unles...
-866 - Maraschino Cream
For filling charlotte-russe or serving instead of ice cream: 2 1/2 pints thin cream. 1 teacup maraschino. 7 ounces sugar. 1 package of gelatine - 11/2 ounces. Put the extra half pint of cream in ...
-867 - Orange Cake
White cake layers with orange icing (frosting). Make the best white cake, No. 622, and bake on jelly-cake pans. Grate the rinds of 2 or 3 oranges into 2 large cups powdered sugar. Take 3 whites of egg...
-Dinner #32
August 5. Soup - consomme printanier royal (5 qts, 40 cents.) Tomato salad (on table, 15 cents.) Fillets of sheephead a la Horly (fish 2 lbs 24, batter frying, 20; 44 cents.) Potatoes Julienne, co...
-868 - Consomme Printanier Royal
It is consomme royal, No. 139, with a jardinier mixture of vegetables in it - or consomme jardiniere with custards in it, whichever way you may choose to regard it. Make the consomme good with roast c...
-869 - Tomato Salad
Take small tomatoes not ripe enough to be soft, pare them with a very sharp knife without scalding. Cut in quarters, then in slices, put in a bowl with oil, vinegar, pepper, salt; same as plain potato...
-870 - Fillets Of Sheephead, A La Horly
Strips of fish fried in batter, served with Julienne potatoes and crisp fried onions, the sheephead is one of the best of the Southern sea fishes; in shape and quality it is very much like the black b...
-871 - Ro Lade Of Veal, A Is Napolitaine
Napolitaine is but another way of saying Italian style; it means with macaroni when it is not with Neapolitan or horse-radish sauce. Roll up a shoulder of veal after taking out the bone, and braise or...
-872 - Cutlets Of Minced Chicken, Bor-Delaise
2 solid cups chicken meat, or, equal to the meat of one fowl. 1 cup panada. 1/2 cup butter. 1 tablespoon minced onion. 2 tablespoons minced mushrooms. 2 eggs. Thyme, parsley, pepper, salt. Pick th...
-873 - Croustades Of Chicken Livers
The livers of poultry and game being high-flavored should be set apart for spe-cial uses instead of being stewed promiscuously with the chicken, or pot-pies to which they give a taste that may not be ...
-874 - Potato Shells Or Croustaries
Make the same mashed potato preparation as for croquettes with one or two yolks in it, take it on the pastry board with a little flour, make a long roll of it, cut off slices like common biscuits in s...
-875 - Apricots A La Colbert
Half an apricot or peach placed against a like amount of rice croquette mixture, egged and breaded in the form of a ball, and fried in a kettle of lard. When done, light-colored, rolled in sugar and s...
-876 - Preserved Tomato Tarts Or Fies
When there are fresh tomatoes around, perhaps already peeled and not otherwise needed ii is easy to put them in a pan with a cup of sugar and piece of bruised ginger and let slowly stew down to preser...
-877 - Touble In Planning Dinners
The last dinner was not well planned; there were good things in plenty but they ought not to have met in the same bill of fare; there were too many fries; came near being all fried; the fish in batter...
-Dinner #33
August 6. Soup - Mulligatawney a la Manhattan, (4 qts 32 cents.) Sheephead, a la Dieppaise (2 lbs 24, trimmings 20; 44 cents.) Potatoes, serpentine. Roast beef (1 rib steak rare 1 lb 15 cents. Be...
-878 - Mul Igataw Y A La Manhattan
Mulligatawny soup is always a curry soup although it may be changed in other respects. This remark is prompted by the mistake some cooks are making of giving the name to a soup made of tomatoes and ve...
-879 - Sheephead A La Dienpoise
Fillets of fish placed in a deep baking pan, a matelotte (or fish stew) poured over, cracker crumbs on top and baked. Dieppe is a seaport and fishing town. Cut the sheephead or other fish in two-ounce...
-880 - Potatoes Serpentine
There is an instrument like an auger made for the special purpose of boring out potatoes in corkscrew shapes. When it has passed through a potato you have two spirals of the size and appearance of str...
-881 - Beef A La Mode Parissienne
A piece of beef larded with salt pork only, braised tender, garnished in the dish with large cuts of vegetables in fancy forms, and very green peas, and a crouton. Braise the beef as usual. Prepare an...
-882 - Veal Pie, A La T Ermier
Fermier is French for farmer; a la mode fermiere means country style. Make a good veal stew with milk in it as directed for veal pot pie, cover with short pie crust and bake. ...
-883 - Cutlets Of Sweetbreads, A La Victoria
Croquette mixture of sweetbreads made in cutlet shapes. There are two principal ways of preparing croquettes, either with panada as for the chicken cutlets of the last dinner or with roux of butter a...
-884 - Baked Indian Pudding - Richest
4 cups milk - a quart. 1 heaped cup corn meal - 6 ounces. Butter size of an egg - 2 ounces. 1 large cooking spoon molasses - 3 ounces. 4 eggs (8 yolks are better.) 1 small lemon. Make mush of t...
-885 - Mixed Fruits For Pies
When certain, kinds of fruits have been repeatedly used because of their plenti-fulness some variety may be had by mixing two sorts together. Apples and blackberries are good in any form of pastry whe...
-886 - Trouble With Captain Joh Son
The trouble with Captain Johnson was, he was too superficial in his methods for his own interests and was not so smart as he thought himself. It was a long way from this place; yet I could not help re...
-Dinner #34
------------------- August 7. Soup - Potage a la Bagiation (6 qts 36 cents.) Croaker in batter, sauce remoulade (3 lbs and sauce, 46 cents.) Potatoes a la Bazaine. Boiled mutton, caper sauce (bo...
-887 - Potage A La Bagration
Anything denominated bagration will prove to be a mixture of fish and vegeta-les. For potage bagration make a white rice soup with mixed vegetables cut in small dice and fish cut small, about one-thir...
-888 - Croaker In Batter, Sauce Re-Moulade
The croaker is a southern sea-fish, small, something like a white perch - good for frying and broiling. Split the fish lengthwise, remove the bone, salt well, dip in thin batter same as for a la Horl...
-889 - Sauce Remoulade
Remoulade is the French name of a favorite kind of salad dressing that is made with cooked yolks in part, has garlic, shalots and parsley added. It is different from mayonaise which is made with raw y...
-890 - Potatoes Algerierne
Cut raw potatoes in large cubes (dice) same as for Brabant, the more perfect the better; the outside trimmings of potato can be used to mash. Steam or boil first and let get cold, then saute the cubes...
-891 - Emince Of Veal With Eggs
Trim up the remains of cold veal or shave off the outside of cold cooked cut-lets; mince the meat small, put in a pan with few spoonfuls of hot gravy, seasoning of powdered thyme or sage or nutmeg, sa...
-892 - Timbales Of Macaroni, A La Rossini
A timbale is a shape, mould or form; the term is not often applied to anything but moulds of macaroni, rice and potato. Cook 1/2 pound of macaroni, and when cold, cut it in inch lengths, and mix with...
-893 - Sliced Bread And Butter Pudding
1 pound bread in slices - about 1 loaf, 1/2 cup butter. 4 cups milk. 2 tablespoons sugar, 3 eggs (6 yolks are better.) 1 cup currants. Grated nutmeg enough to flavor. Have the slices free from da...
-894 - Chocolat Cake - Best
2 cups granulated sugar - a pound, 1 cup butter - 1/2 pound. 1 cup milk - 1/2 pint. 5 cups flour - little over a pound. 2 teaspoons baking powder. 12 whites of eggs - or 1 1/2 cups. 4 ounces chocol...
-895 - Trouble In Serving Meals
At a pleasure resort it is the same as on board a steamer or at the first table of a public banquet, everybody sits down to the table at the same instant, and, to all appearances, begins instantly to ...
-Dinner #35
August 8. Soup - Consomme with quenelles (5 qts 35 cents.) Red Snapper a la Joinville (3 lbs and trimmings 60 cents.) Potato boulettes. Boiled ham and tongue (left for cold, say, 15 cents.) Roast...
-896 - Consomme With Quenelles
Clear soup like No. 139 with yellow egg balls in the plates. One way of making egg balls for such purposes may be found at No. 797. Another sort is made as follows; Put into a small saucepan a heaping...
-897 - Red Snapper A La Joinville
Remove the rough skin of this fish with the point of a sharp knife or by dipping in boiling water, but it need not be split open. Brush over with egg, sift cracker meal upon it, take up and place in b...
-898 - Potato Boulettes
Potato balls, made of potato croquette mixture with another raw yolk added to make it moist. Roll in flour till they have taken a good coating and without egging or breading; fry them in the frying ba...
-899 - Veal Cutlets, Milanaise
Cut 8 cutlets small and thin, but of good shape; dust with powdered herbs, salt and pepper; dip both sides in a plate of flour and let them remain in it until near dinner time. Melt 4 ounces of butter...
-900 - Vinaig Ette Of Brains, A La Provencale
French vinaigrette sauce of minced pickles and shalots of olive oil seasoned with salt and pepper; poured over a por-tion of calf's brains previously boiled. Parboil the brains first, ana pick off al...
-901 - Boiled P Um Pudding
1 pound white bread crumbs - 4 pressed cups. 1/2 pound sugar - 1 cup. 1/2 pound minced suet - 2 pressed cups. 1/2 pound raisins - 1 heaped cup. Same of currants. 1 cup milk. 4 eggs, pinch soda a...
-902 - Trouble With The Manager
The trouble with our manager is, he is not making as much money as he expected, and he is looking at the table and at my regularly rendered account of cost per meal to find the reason why. Another of ...
-Dinner #36
August 9. Soup - Pot au fere (6 qts 20 cents.) Sliced cucumbers (on table 12 cents.) Stewed codfish and potatoes (18 cents.) Corned tongue and cabbage (1/2 tongue 15, cabbage 5, 20 cents.) Roast ...
-903 -Pot-Au-Feu Or Gravy Soup
Take 3 or 4 pounds of coarse beef, the neck will do or the long strings of the flank which some butchers sell attached to the porter house steaks; cut in pieces, put it into a jar or pot with 6 quarts...
-904 - Stewed Cedfish And Potatoes
Chop a pound of salt codfish in pieces size of walnuts, steep them a few hours to freshen, boil in water, throw that away and boil again in fresh water and milk; put in as many potatoes as there are p...
-905 - Broast A Lamb, A La Jardinier
Chop briskets of mutton lengthwise in strips, put them in a deep baking pan with seasonings and vegetables, cover with buttered paper and let cook in the oven until quite tender and the liquor is drie...
-906 - Ragouts Of Beef, A La Creole
Take the pieces of beef from the soup pot and cut to medium sized portions. Mince an onion, crush a half head of of garlic with the side of your knife, and mince that; put them on in a frying pan with...
-907 - Baked Indian Pudding - Cheap
1 pound corn meal. 2 quarts water. Make mush of them, set at back of stove or on a brick and let cook with a lid on a long time. Then add: 1/2 cup butter or fine minced suet. 1 small cup molasses ...
-908 - Welsh Rarbit - Three Ways
A Welsh rarebit is a slice of cheese baked upon a slice of bread; the seasonings are optional. 1. A good and easy way for a family party is to cut a number of thin slices of read, toast them and spre...
-909 - Cheese Fondue. Is The Name Of A Sort Of Cheese-Omelet
that is fully half cheese and is a dish much esteemed in some quarters, and does not mean the same as fondu or melted cheese. Make the creamed cheese as for the Welsh rarebits of the foregoing receip...
-910 - Smoked Salmon - Broiled
Cut smoked and dried salmon in broiling slices and steep in water for half a day. Dry the slices on a cloth, brush with butter and broil about 5 minutes. Breakfast for Forty. August 10. Fresh huckl...
-911 - Codfish Balls
There should be nearly as much fish used as potato, say 1 pound of salt codfish to 8 potatoes. Codfish balls cannot be made very good with cold mashed potatoes; all should be fresh boiled for the purp...
-912 - Cream Chocolate
There was the Queen and Crescent restaurant enjoying quite a reputation for its chocolate, every cup of which was said to be served with whipped cream on top although, in fact, no cream ever came near...
-Dinner #37
August 10. Soup - Consomme Knickerbocker (6 qts 30 cents.) Lake trout stuffed (3 lbs and stuffing, 30 cents.) Potatoes a la Colbert. Boiled ham (shank, 2 orders 5 cents.) Roast chicken with curra...
-913 - Consomme Knickerbocker
It is chicken broth made dark colored with fried vegetables and chopped fresh tomatoes, and a small amount of barley added. When you have fowls that must be boiled before roasting, the liquor they are...
-914 - Fish Stuffed And Baked
Make a small amount of stuffing the same as for chicken and turkey, and seasoned with either powdered thyme or sage, and add an egg or two yolks. The back bone can be taken out of the fish without qui...
-915 - Potatoes A La Colbert
Like marechale, largest size of Paris-ienne, size of crab apples, of raw potatoes, but steamed for this style instead of baked brown, and sprinkle with fine parsley, salt and melted butter. ...
-916 - Roast Chicken With Currant Jelly
Boil old fowls two hours, take out, dredge with salt and pepper, then with flour, which insures a good, rich brown color, and bake about 3/4 hour. Carve and serve with gravy ana currant jelly. ...
-917 - Beef A La Mode Allemande, Or German
Lard a piece of lean beef in the usual way by drawing it full of strips of pork or bacon fat, put it in a jar or pot in the oven, with water enough to cover, and salt, pepper and few pieces of carrot ...
-918 - Braised Mutton With Nudels
Something like mutton with beans, a la Bretonne, but with nudels (noodles or nouilles) cooked separately and in gravy to serve with the cuts of mutton. The briskets of mutton as well as the shoulders...
-919 - Baked Prune Pudding
Make a bread pudding, either No. 113 doubled perhaps in quantity, or at No. 390. Take three cups of stewed prunes without the juice and drop them in as you would raisins; the prunes are better if pitt...
-920 - Summer Squash
This vegetable should always be steamed, or at any rate not boiled in water, it being an object to get it as dry as possible so as to allow the addition of milk or cream when it is mashed. Shave off t...
-Dinner #38
August 11. Soup - Potage Parmentier or potato cream (7 qts 40 cents.) Boiled pickerel, parsley sauce (3 lbs and sauce 36 cents.) Potatoes Hollandaise. Boiled ribs beef with horseradish (15 cents.)...
-921 - Potage Parmentier, Or Potato Soup
Named for the man, M. Parmentier, who first brought the potato into France. Take about 10 or 12 potatoes, steam or boil, mash and mix them with a quart of boiling milk or cream. Have a well seasoned ...
-922 - Breast Of Veal With Browned Potatoes, Or A I'Anglaise
Saw through the ribs to make convenient cuts; cook as directed for rib ends of beef and serve new potatoes first steamed and then browned in the oven, and gravy in the dish. ...
-923 - Ragout Of Giblets En Crous- Tade
Boil the livers, gizzards, hearts and necks of poultry in water to cover, when done drain them out and cut all into small pieces. Mince an onion and fry it in two ounces of butter or oil, put in two t...
-925 - Corn Fritters Or Mock Oysters - Two Ways
The French way of making corn fritters is found at No. 817. These two ways, one with canned corn and one with roasting ears the cheaper and much more popular. 1. To one can of corn allow 2 eggs, an o...
-926 - New Green Apple Pie
Apples before they are ripe are best used this way. Steam them as you would potatoes without paring, when done mash them through a colander. Add sugar, butter and nutmeg to the pulp and make open pies...
-927 - Gipsy Pudding
Sponge jelly cake floating in a pan of cold custard. Make the sponge cake No. 281 and bake on jelly-cake pans, put two together with fruit jelly between. Make boiled custard, No. 136, put in a tin mi...
-928 - Tapioca Jelly
4 cups water. 1/2 cup tapioca - 4 ounces. 1 heaped cup sugar - 10 ounces. 1 cup raspberry juice or syrup, or lemon juice and rind and water. Steep the tapioca in half the water two hours. The wate...
-929 - Brandy Snaps
The name of a sort of molasses wafer,, but there is no brandy about them. 4 cups flour - a pound. 1 cup butter - 1/2 pound. 1 cup sugar - 1/2 pound. 2 ounces ground ginger. Lemon extract to flavo...
-Dinner #39
August 12. Soup - Consomme St. Xavier (7 qts 42 cents.) Lake trout, a la Genevoise (5 lbs and wine 70 cents.) Potato bignets (10 cents.) Roast beef (loin and flank 4 lbs 50 cents.) Spring lamb, m...
-930 - Consomme St. Xavier
- - A brown vegetable broth with a kind of nudel paste in it. Make a good consomme as usual, with brown roasted chicken and beef in it if practicable or make good with meat extract, and add to it a ...
-931 - Lake Trout A La Genevoise
Fish baked in wine and served on toast in gravy. Take a 5-pound trout, cleanse and wipe dry; score through the skin on both sides where the individual portions are to be taken off, and also sever the...
-932 - French Potato Fritters Or Beignets
This makes 25, small size for garnishing: 12 ounces potato - 2 cups mashed. 1/2 cup flour - 2 ounces 2 tablespoons cream. Same of white wine or sherry 3 eggs and 2 yolks Salt, nutmeg and cayenne. ...
-933 - Mutton Stew, A La Irlandaise
The half-French bill-of-fare name for Irish stew, No. 60. But there can be beef stew a la Irlandaise as well as mutton ; it is beef stewed with potatoes, and a very cheap dish. It is good with tomato...
-934 - Macaroni A La Palermetane
The special name of the dish at No. 65. Italienne is right, too, for it is a general appellation for any form of macaroni or Italian pastes. Palermetane means of the city of Palermo, in Italy, just as...
-935 - Peaches With Rice, A La Richelieu
Prepare some cooked peaches in syrup - a compote of peaches - and prepare some rice the same as for croquette or rice cake, that is, slightly sweetened and flavored, and with the yolk of an egg or two...
-936 - Stewed Carrots
Scrape young carrots, split and divide in quarters lengthwise, boil or steam about an hour. Put them in butter sauce, cream sauce or plain butter only, changing the style on different days. ...
-937 - Huckleberry Roll Pudding, Or Roty-Poly
Make biscuit dough by the receipt at No. 515, which is good for the purpose as it is, but if you would have the dough so that it will peel apart in flakes after cooking, roll it out thin on the table...
-938 - Floating Island
It is a piece of cake floating in a bowl of boiled custard; the cake should be spread with fruit jelly and have a pile of whipped cream on top. Sponge cake and the varieties made out of the same mixtu...
-939 - Corn Starch Jelly
This can be made very good, if not spoiled by the use of too much lemon or too much starch. 5 cups water - a quart and a cup. 11/2 cups sugar - 12 ounces. 1 small lemon. 3 heaping tablespoons star...
-940 - A Picke -Up Supper For Forty
Oatmeal (3 cups raw near 3 qts, 7 cents.) Beefsteak (cooked 20, small, 21/2 lbs 35 cents.) Mutton chops (cooked 16, small, 2 lbs 30 cents.) Cold meats (charged dinner.) Biscuits (made 45; 22 cents....
-941 - Wedding Cake
2 pounds sugar - 4 cups. 11/2 pounds butter - 3 cups. 12 eggs. 2 pounds flour - 8 cups. 8 taplespoons wine; same of brandy. 6 nutmegs ground or grated. 5 pounds raisins. 4 pounds currants. 2 p...
-942 - Cost Of Ornamented Cakes
The confectioners and caterers following a similar rule to the other employers of skilled labor, charge for the ornamentation of a cake about double the amount that they pay in wages for the time cons...
-943 - Zoned Chicken With Truffles
Bone one fat young fowl and take the white meat of two more and mince it fine for stuffing. Put the minced chicken in a saucepan with the two ounces of butter, and about a third as much bread panada a...
-944 - Lomatoes In Mayonaise
Pare good, smooth tomatoes with a very sharp knife without scalding them and they will retain their crispness, which scalding destroys; then slice each one in three or four. Lay three of these slices ...
-945 - Ribbon Sandwiches
Cut thin slices of the finest and whitest bread of close grain and newly baked and remove the crust. Spread with potted ham or tongue, roll them up and tie them around with narrow satin ribbon, making...
-946 - Lamb Cutlets, A La Maintenon
They are choice rib chops of lamb or mutton the bones scraped, half-cooked in a pan to shrink them, seasoned, spread on one side with a thick, white sauce, sprinkled with cut truffles baked in a butte...
-947 - Potatoes A La Baden-Baden
The same as No. 142; simmered in butter first, then drained and carefully baked to a yellow brown in the oven and sprinkled with parsley and fine salt. To serve them, fry a number of small lettuce le...
-948 - Partridge Souffles In Cases
Roast three partridges, young guinea fowls or common chickens, pick off the meat without skin or tendons, mince it extremely fine and then pound to a paste and rub it through a sieve. This is a diffic...
-949 - White Coffee A La Soyer
Is made with coffee that, instead of being browned is only baked to a slight yellow color and is not ground, or at most the berries are only bruised, and is made with one-half milk and one-half water....
-950 - Apricot Ice Cream
5 cups cream. 2 cups canned (or cooked) apricots. 11/2 cups sugar. Pass the apricots without the syrup through a sieve. Freeze the cream and sugar first to guard against curdling by the fruit; then...
-951 - Four Thousand Meals
So that couple got safely married and went away; still the number of guests in the house is steadily increasing. It seems almost a pity there was not a story teller here making a book out of what he s...
-952 - Review
In keeping the foregoing accounts of cost of dishes and meals there has been no attempt and no wish to argue that one style of living is better than another; those who must set out cheap meals will lo...
-953 - Croceres For Four Thousand
Bill at No. 520.............. $109 52 Bought additional: Mushrooms, 4 cans.......... 1 20 Shrimps, 2 cans retail........ 55 Lobster, 2 cans.............. 45 Salad oil 1 qt................ 1 00 B...
-954 - Yeast And Baking Powder
Bought compressed yeast, used regularly twice a day 5 cents a day, 40 days, $2 00 Baking powder used occasionally cost $2 60 ...
-955 - Meat, Fish And Poultry For Four Thousand
Bought meat 888 lbs at average 12 cents, Including expressage, $106 56. Bought fish 232 lbs at average 10 cents, including expressage, $23 20 Bought poultry 93 lbs @ 12, $11 16. Total, $140 92. A ...
-Dinner #40
August 14. Soup - Consomme Colbert (5 qts 24 eggs 55 cents.) Trout with Chili, Mexican style (4 lbs and sauce 50 cents.) Potatoes Chilian. Boiled ham (2 orders 4 cents.) Roast beef (2 ribs 4 lbs ...
-956 - Consomme Colbert
Clear consomme with small vegetables and green peas in it and a poached egg dropped in each plate when served. Make the consomme same as Brunoise or jardiniere and have the eggs poached nearly hard, r...
-957- Trout With Chili, Mexican Style
The Mexican chili pepper is no stronger than curry powder. It is deep red, and is sometimes called sweet pepper and coloring pepper; is much used in the South and by the Creoles. Split open the fish,...
-958 - Potatoes, Chilian Style
Mashed potatoes sliced cold, like cold mush to fry, the slices cut in. shapes, floured and sauted in oil or drippings. Season the potatoes when mashing with chili pepper as well as salt, and broth but...
-959 - Stuffed Mutton, A La Soubise
Soubise always means with onions either white or brown. Take a shoulder and bone it. Cut 4 slices of bread in dice and throw them in a frying pan; put in also a good-sized onion, cut up small, or a bu...
-960 - Saute Of Chicken With Rissotto
Rissotto is rice; this is seasoned the Italian way with salt, cayenne, minced onions, ham and saffron, which makes it yellow. As saffron is not used and not wanted much in this country, a little curry...
-961 - Kromeskies A La Venitienne
Minced meat rolled in thin bacon, dipped in batter and fried and sezed with white Italian sauce. Take the remains of cooked chicken, some of the livers and hearts cooked, and small quantity of lean h...
-962 - White Italian Sauce
Make butter sauce and use mushroom liquor from the cans instead of water. Let the sauce be rather thinner than the usual butter sauce. Slice button mushrooms, about a dozen to a pint of sauce, and put...
-963 - Corn In The Ear
Leave a few of the husks on the ears and drop them that way into a boiler of salted water. Boil about half an hour. When to be served take hold with a clean napkin and pull off husks and silk. Take a ...
-964 - Potato Cream Pie
2 large cups mashed potato - a pound. 1 cup sugar - 1/2 pound. Small cup butter - 6 ounces. 1/2 cup milk. Flavoring of some kind. Boil good mealy potatoes and mash them through a sieve; mix the but...
-965 - Go Den Cake
2 cups sugar - 1 pound light. 1 cup butter 1/2 pound. 1 cup water. 18 yolks - about 11/2 cups. 4 teaspoons baking powder. 6 cups flour - 1 1/2 pounds. This cake should be made after white cake o...
-966 - Flour For Four Thousand
Bought flour 550 lbs at 3 1/2.......$19 25 Bought corn meal, 33 lbs at 2 ...... 66 Bought graham flour, 20 lbs at 3. 60 Total...................... $2051 Averaging 2 1/3 ounces for each person, ea...
-967 - Sugar For Four Thousand
Bought 276 lbs at 8 cents......$22 08 A little over 1 ounce each person, each meal, used for all purposes, and costing about 1/2 cent each. ...
-968 -Coffee For Four Thousand
----------------------- Bought 30 lbs Java at 28 cents... $8 40 About one-fifth of a cent each person, each meal; but as this was in summer weather, when ice-water and milk were in greater request, t...
-Dinner #41
August 15. Soup - cream of barley (7 qts 40 cents.) Boiled whitefish, shrimp sauce (4 lbs and sauce 55 cents.) Potatoes maitre d'hotel. Corned beef and cabbage (1 lb and cabbage 15 cents.) Roast ...
-969 - Cream Of Barley Soap
It is puree of barley mixed with half stock and hall milk. Boil 2 cups pearl barley in plenty of water and strain the water away as it is of a dark color. Then put the barley into 3 quarts of milk an...
-970 - Potatoes, Maitre D'Hotel
Pick out the smallest new potatoes, scrape or pare, and boil them. Drain away the water, put in a little fresh, and lump of butter, salt and a spoonful of vinegar, and thicken slightly with flour; boi...
-971 - Pigeon Or Squab Pie
Young pigeons, called squabs in this country, are pigeonneaux in French. The price varies greatly with locality; we paid 80 cents a dozen. This is a pie with brown gravy instead of white us in chick e...
-972 - Macaroni A La Genoase
Macaroni plain boiled, served with Spanish sauce or any meat gravy poured first in the dish, the macaroni in that and a dredging of grated cheese on top. ...
-973 - Roasiing Ears Roasted
Pull off the outside husks, but leave the ears well covered, throw them in the oven on the bottom, get up a good heat, and they will be done in half an hour. Pull off husks and silk, cut out one row t...
-974 - Sago Custard Pudding
1 heaped cup sago - 1/2 pound. 6 cups milk - 3 pints. 1/2 cup sugar. Butter size of an egg. 4 eggs or 8 yolks. Grated lemon rind or other flavor. Boil the milk with the sugar in it - which preve...
-975 - Conmmon Sponge Cake
2 cups granulated sugar - a pound scant. 8 eggs. 1 cup water - 1/2 pint. 4 rounded cups flour - 18 ounces. 2 large teaspoons baking powder. Separate the eggs, the whites into a good-sized bowl, th...
-976 - Butter For Four Thousand
Bought 13 lots butter ranging 25, 20, 19, 15, 12 cents; average 19 cents-lbs 210 at 19, $39 90. Bought lard 37 lbs at 14, $5 18. Total, $45 08. Table butter kept entirely separate; the consumption ...
-977 - Eggs For Four Thousand
Bought 142 doz at 15 cents, $21 30. That is 1704 eggs; ess than 1/2 egg for each person; but as they were offered only for breakfast it allowed one egg each for the one-third number and left 374 eggs...
-978 - Potatoes To Four Thousand
Bought 16 bushels ranging 50, 60, 75 cents. Total, $9 95. 16 bushels are 960 pounds; about 1/4 lb each person each meal at cost of 1/4 cent each. Potatoes lose one-third the gross weight if pared ra...
-979 - Fresh Vegetables And Fruits For Four Thousand
Bought at sundry times and some from the garden to the amount of $ 14 00. ...
-980 - Canned Fruits And Vegetables For Four Thousand
Bought vegetables 53 cans....... $ 7 95 Bought fruits, 60 cans........... 11 25 Mushrooms, shrimps and lobster, 8 cans....................... 2 20 Total....................... $21 40 ...
-Dinner #42
August 16. Soup - consomme Claremont (6 qts 36 cents.) Pike, a la Genoise (6 lbs gross and sauce 60 cents.) Potatoes French fried. Boiled corned tongue and cabbage (tongue 30, with cabbage 35 cent...
-981 - Consomme Claremont
Clear consomme, like royal, with crisp light fried onions in rings dropped in the plates. Having the consomme prepared and well flavored with meat extract and catsup, cut some onions in slices across ...
-982 - Pike, A La Genoise
Place the fish in the baking pan without splitting open, but scored across where the portions are to be taken off. Slice a small carrot, piece of turnip, an onion and stalk of celery into the pan, and...
-983 - Potatoes French-Frie
The common way. Cut raw potatoes lengthwise in strips about the size of a little finger and fry in a kettle of lard. As fried potatoes are generally prepared in haste to order it should be remembered...
-984 - Roast Guinea Chicken
Young guinea fowls are more like partridges than like common chickens. Roast them in the usual way with a chicken stuffing, and serve currant or cranberry jelly in small saucers or chips separately. ...
-985 - Collops Of Beef, A La Mace
doine. Collops are small steaks. Almost any piece of meat will do for this dish but the pieces must be sliced thin and trimmed to be nearly round. Flatten them with the cleaver, salt and pepper and f...
-986 - Epigramme Of Lamb, Bordelaise
Divide the breasts of lamb or mutton in strips by sawing through the bones, cook them in a deep baking pan with broth and seasonings and let dry down until glazed. Serve cuts with Bordelaise sauce in ...
-987 - Bordelaise Sauce
It is brown sauce with minced garlic, ham, shalot, claret, cayenne and lemon juice. Take a few shreds of lean cooked ham - only enough for a flavoring - and mince and pound it fine, boil it in a pint ...
-988 - Calf's Head Pried In Batter
Boil a calf's head and save the liquor for soup. Take out the bones, put the meat in; press between 2 dishes. A calf's head generally requires one hour's boiling but large ones may take two hours. Wh...
-991 - Baked Farina Pudding
8 cups milk - 2 quarts. 1 heaped cup farina - 7 ounces. Small cup sugar - 6 ounces. 1/2 cup butter - 4 ounces. 5 eggs (or 8 yolks.) Boil the milk with the sugar in it, and sprinkle in the farina ...
-992 - Blueberry Shortcake
Made the same way as strawberry shortcake and others as at No. 397. Pick over the blueberries, mix a cup of sugar in two quarts, and stir them about enough to draw juice to dissolve the sugar. Spread ...
-994 - Milk And Cream For Four Thousand
Bought milk, regular supply, 40 days, 20 qts. a cay, 800 qts @ 3 cents........ $24 00 Bought milk and buttermilk irregularly 6 weeks 140 qts. @ 3 cents............... 4 20 Bought cream 102 qts. @...
-995 - Tot I Cost Of Provisions For Four Thousand
Groceries, including canned goods, coffee, flour, meal, yeast, sugar, baking powder........................ $ 124 52 Meat, fish and poultry........ 140 92 Milk and cream.............. 48 60 Butter ...
-996- To Save Twenty Dollars A Week
The above is a fraction - about the ninth of a cent over 10 cents a meal average, including the extravagance of the 16-cent and 17-cent dinners, the 54-cent wedding breakfast and the birth day suppers...
-Dinner #43
August 17. Soup - Potage Alexandrina (7 qts 40 cents.) Whitefish a la Cardinal (4 lbs and trimmings, 65 cents.) Potato crulls. Cold tongue. Potato salad (10 cents.) Roast beef (2 ribs 5 lbs net,...
-997 - Potage Alexandrina
It is a vegetable puree soup spotted with a jardiniere of mixed vegetables cooked separately. Set the strained soup stock over the fire with a cup of raw rice, a quart of green peas, a large turnip, s...
-998 - Whitefish A La Cardinal
Lay the fish open in a baking pan, spread over with lobster paste made the same as for lobster croquettes, dredge a small amount of cracker dust on top and bake, basting once with butter. Serve cuts w...
-999 - Cardinal Sauce
Anything a la cardinal may be expected to be red or have red ornaments. Cardinal red being the color of the robe worn by the Cardinals on State occasions. Make butter sauce and make it red or at leas...
-1000 - Potato Crulls
There are small machines of the apple-parer class, which cut potatoes in spiral shavings called crulls or curls. Fry these in the usual way of fried potatoes, drain, dust with fine salt; serve one wit...
-1001 - Roast Pork, A L' Anglaise
Pork with sage and onions. Take the bone out of a shoulder or loin of pork. Mince a large onion, throw it in a frying pan with a spoonful of fat, and stir it over the fire; put in a table-spoonful of...
-1002 - Veal Cutlets, A La Maintenon
Cut veal steaks from the best part, (using the remaining pieces for stews) very thin and about two and a half inches wide. Make a well seasoned mince like that for kromeskies, No. 961; or chicken cro...
-1003 - Calves' Brains In Batter, Re-Moulade
Boil the brains, perhaps those saved from one calf's head will be enough to fill the bill; and when cold cut in small pieces and put them in a dish of vinegar and water with salt and pepper. When to b...
-1004 - Farina Fritters
Make farina cake or pudding and let it become cold, then slice it in long but narrow pieces, dip in egg and cracker meal and fry brown. Roll the fritters in powdered sugar and serve without sauce. The...
-1005 - Fried Carrots
Cut in long strips, boil in water, drain, salt well, shake about in a pan of flour and fry the same as fried potatoes. ...
-1006 - Grated Corn
Boil ears of green corn and grate off the cob instead of cutting as for cut-off corn. Season the grated corn with butter, salt and a spoonful or two of cream, and serve as a vegetable same as Summer s...
-1007 - Queen Cakes
Queen cake is the best white cake with sultana raisins, citron and currant; a fine white fruit cake. Make the best white cake, No. 622; and add about a cupful of each of the fruits. The greenest new-...
-1008 - Baked Cabinet Pudding
It is made with slices of cake and citron in small slips; custard poured over and baked, and then frosted on top like lemon pie. Take slices of cake of any sort, but sponge cake is the best, and enou...
-1009 - Pineapple Cream Pie
1 quart pineapple - 2 cans. 11/2 cups sugar - 12 ounces. 1 cup cream. 12 yolks of eggs. If fresh pineapple grate it; if cans save the juice for sauces and mince the fruit first and then mash it, a...
-1010 - How Much They Eat
To serve four thousand meals required solid food as follows: Flour and meal 603 pounds made into bread and pastry was, say 800 lbs Oatmeal and wheat 62 pounds made into mush was say...... 150 Rice,...
-1011 - How Much They Drink
To serve four thousand meals required: Milk and cream.......... 1042 quarts Coffee at 1 lb for 2 gallons 240 Tea at 1 lb for 5 gallons.. 40 Total.................... 1322 quarts Which is 1/3 quart...
-Dinner #44
August 18. Soup - Consomme paysanne (7 qts 42 cents.) Fried sunfish, a la Margate (string of 30 panfish, 5 lb 40 cents. Potatoes stuffed. Sliced cucumbers, potato salad, olives (20 cents.) Boile...
-1012 - Consomme Paysanne
Clear consomme with vegetables like jardiniere and Brunoise but the specialty of shred cabbage in addition. Paysanne means peasant-county style. For the vegetables take the smallest vegetable spoon an...
-1013 - Fried Panfish, A La Margate
Dip small fish in flour and fry in a pan of hot lard. To garnish, have ready a pint of young green peas, fry them in lard or clear butter, not too hot, until they are dry but very bright green, like ...
-1014 - Potatoes Stuffed
Select medium potatoes all of one size and cut off the ends and bake. When the potatoes are done scoop out the inside, mash and season, then put it back into the shells, set them on end in the baking ...
-1015 - Chicken Pot Pie, Country Style
Cut up five fowls in joints and boil in water barely enough to cover, and time according to age. Old fowls make good pies if allowed two or three hours to stew tender. Add a seasoning of salt pork and...
-1016 - Sma I Fillets Of Beef, A La Creole
Small beefsteak pieces sauteed and stewed tender and put in tomato sauce. To saute the meat put in the frying pan first a minced onion and piece of garlic along with butter or oil, and thin pieces of ...
-1017 - Grated Corn Pudding
Grate cooked corn off the cob; to a quart add four yolks eggs, half cup of milk, half cup of butter, salt and pinch of white pepper. Put in a tin pan and bake. Serve as a vegetable, a spoonful in a sm...
-1018 - Browned Carrots
Steam or boil first; put the carrots in a pan in the oven with a spoonful of roast meat fat and bake brown. Dredge salt. ...
-1019 - Steamed Cabinet Puddings
Individual; in custard cups. Take as many slices of cake as will fill a two-quart pan. 1/2 cup butter. 1/2 cup citron shred fine. 6 cups milk. 8 eggs. 1/2 cup currant jelly. Spread the slices o...
-1020 - Sliced Sweet Potato Pie
Steam a few sweet potatoes and let get cold. Roll out four or five pie crusts, slice the sweet potatoes thin and lay in slices enough to a little more than cover the bottoms. Strew in sugar enough to ...
-1021 - Cocoanut Ma Aroons
Make as at No. 457; but use desiccated cocoanut instead of almonds. When you have cake icing left over it can be used to advantage in this way. How Much to Serve. It is needless to offer Mrs. Tingee...
-Dinner #45
August 19. Soup - Calf's head, a la Portuguaise (6 qts 48 cents.) Perch, water souchet (6 lbs gross, 48 cents.) Potatoes a la poulette. Boiled bacon and greens (16 cents.) Roast beef (2 ribs sho...
-1022 - Calf's Head Soup, Portuguaise
It is a vegetable soup with barley, and calf's head cut in dice in it and a small proportion of tomatoes. ...
-1023 - Perch Water Souchet
A water souchet - called souchy by English cooks - is fish steaks or fillets stewed in a very little water with herb seasonings and served on toast with some of the broth over the toast. Slice the ...
-1024 - Potatoes A La Poulette
Parisienne potatoes in yellow sauce. Steam or boil the potatoes without breaking. Make butter sauce, add to it the yolk of an egg, salt, white pepper and juice of half a lemon. Put the potatoes in the...
-1025 - Chicken Giblets Saute, With Rice
Cut the giblets in small pieces all of one size and steep in cold water. Fry a minced onion in ham or bacon fat, then put in the giblets and fry (saute) them Brown. Put in water to nearly cover, seaso...
-1026 - Lobster Cutlets, A La Victo Ia
Take half a can of lobster and pound it to a paste. Put in a saucepan, half a cup butter and one small cup flour and stir them over the fire and when hot and well mingled, add a cup of boiling broth o...
-1027 - Green Corn Pudding
Shaved cooked corn off the cob, or use canned corn pounded to a half-paste. To a quart add one cup milk, half a cup butter and four eggs and salt I and white pepper to season. Bake in a pudding pan; s...
-1028 - Boiled Sago Pudding
4 cups milk. 2 tablespoons sugar. 1 cup sago. Butter size of an egg. 2 eggs or the yolks only. Boil the milk with the sugar in it, shake in the sago and keep it stirred up for a. few minutes, let...
-1029 - Work And Wages
Counting up to the 13th of August we only had an average of twenty-three paying people in the house including the owner and his family. Mrs. Tingee and her two or three girls, and a boy in the yard co...
-1030 - Laundry Work
The washing of table cloths and napkins is an expense large enough to change the grade of the house that cannot afford it from the one that can; it must be paid for by the boarders and consequently af...
-1031 - Fuel And Light
This item I could not get with perfect exactness but can approximate closely. Our John has it as part of his yearly con- tract that he shall in Winter provide twenty cords of wood for the Summer busin...
-1032 - Lce
Mr. Farewell has contract with one of the neighbors, by which he hauls all the ice he needs for the season from said neighbor's ice-house for a compensation of $15. All the ice used for freezing cream...
-1033 - Total Cost Of Board
Provisions for 23 boarders 42 days $290.70 Wages of employes 6 weeks 312.00 Provisions for employes 42 days 113.67 Fuel, light, ice................ 36.00 Total...................... $752.37 This ...
-1034 - How Much Profit?
This house charges $10 a week for board and lodging, transient meals are 50 cents and therefore average half profit, while there is a margin on regular boarders of $4.55 a week each and a total of $62...
-Dinner #46
August 20. Soup - Corn and tomato (7 qts 40 cents.) Halibut, Maryland style (4 lbs 50, trimmings 20, 70 cents.) Fried hominy. Boiled chicken with salt pork (5 fowls 1 25, pork 12, and sauce 140 ce...
-1035 - Corn And Tomato Soup
One quart green corn cut off the cob, one quart tomatoes chopped small, one pint mixed vegetables cut small in five quarts seasoned soup stock. Boil up and season to taste. ...
-1036 -Halibut, Maryland Style
Halibut steak cut thin, breaded in corn meal and fried in a small quantity of salt pork fat - not immersed but in a frying pan and turned over to brown. Serve a slice of the dry fried salt pork on top...
-1037 - Fried Hominy
Fine hominy made into mush same as oatmeal. Cut thin slices when cold, divide them in diamond shapes, flour on both sides and fry light colored. Serve with fish and chicken. ...
-1038 - Boiled Chicken With Salt Pork
Boil 5 fowls, time according to age, and a pound of salt pork with them, and make a cream sauce. Serve a joint of fowl with sauce poured over and a small slice of streaked pork by way of garnish. ...
-1039- Lyonaise Of Liver With Fred Crusts
It is liver and onions in brown sauce. Fry a cupful or more of chopped onions, green ones are preferable, in roast meat fat and throw in the liver cut in small blocks; cover with a lid and let them si...
-1040 - Browned Sweet Potatoes
Boil or steam first, and then brown in the oven; dredge salt and baste with butter or drippings. ...
-1041 - How Many Cooks To How Many People?
My second used to do up her hair one day with blue ribbon and the next day with pink, in the old happy days five or six weeks ago when there was nobody in the house, and singing began and ended the da...
-Dinner #47
August 21. Soup - Puree a la Crecy (6 qts 36 cents.) Salt mackerel, mustard sauce (4 fish and sauce, 24 cents.) Potatoes a naturel. Chicken, a la Bechamel (5 fowls and sauce, 130 cents.) Roast be...
-1042 - Puree A La Crecy, Or Carrot Soup
Crecy, an old French battlefield, afterwards turned into market gardens became noted again for the production of the carrot, a vegetable more highly valued before the introduction of the beet than it ...
-1043 - Salt Mackerel Boiled
There is as much difference between mackerel boiled soft and boiled hard as between eggs similarly cooked. If you would have mackerel tender, as well as of good color, put it on to cook in cold water ...
-1044 - Salt Mackerel Broiled
Divide the fish lengthwise, and if of the largest size, again into quarters. Broil over clear coals, or toast before the fire in the hinged wire broiler, browning the inside first. Serve the brown ski...
-1045 - Mustard Sauce
Make butter sauce, and mix with ti made mustard enough to give it a pale yellow color, then let boil up again for a moment to thicken, but not to separate the butter. ...
-1046 - Potatoes, Au Naturel
Means that they are plain. New potatoes with the skins on, should be steamed and served in a dish separate from the fish. ...
-1047 - Chicken, A La Bechamel
Chickens with cream sauce. Boil the fowls in salted water or broth, and take some of the broth, strain through a nap-kin, boil, and thicken with flour, then beat in butter and add cream or rich milk a...
-1048 - Curry Of Veal, A La Calcutta
The specialty of the style is the putting grated cocoanut in the stew; and yet, perhaps, there will be some to say that it is no specialty, but common to all curries if properly made. There is an old ...
-1049 - Macaroni, A La Creole
Cook 1/2 pound of macaroni, cat it in short pieces, fry a little garlic and onion in oil, throw in a minced red pepper, add a pint of tomato sauce, put in the cooked macaroni and shake up. ...
-1050 - Egg Plant Breaded And Fried
See directions at No. 125. Besides that egg-plant can be breaded in egg and cracker dust, and fried by immersion. It is not absolutely necessary to parboil the vegetable, and in places where they are ...
-1051 - Frozen Buttermilk
A grateful change from ice cream in hot weather. Put buttermilk in the freezer without any addition and freeze with rapid turning to make it foamy, but it should not be frozen solid. I have had to ad...
-1052 - Boarding The Employes
In all the preceding estimates and in all the bills of fare the provisions for the help have been counted the same as for the guests and meals charged at the same cost, but the same has not been done ...
-1053 - Boarding Children
Growing boys and girls consume at least as much food as adults, perhaps more. If there is any difference to be made in regard to children it must be for those of too tender age to come to table. Hotel...
-Dinner #48
August 22. Soup - Chicken gumbo (1 chicken 25, okra 25, 7 qts 70 cents.) Red snapper, a la Palatka (7 lbs and trimmings, 100 cents.) Sweet potatoes fried (12 cents.) Bacon and cabbage (10 cents.) ...
-1054 - Chicken Gumbo Soup
The several sorts of gumbo soup are all named so from being made with okra pods, called gumbo in the South, and used both green and in a dried and pow-dered state called gumbo file. This green powder,...
-1055 - Red Snapper, A La Palatka
First make a sauce of the head of the fish, then bake the sliced fish in it. It is a court-bouillon without wine. Split the head, put it to boil in 3 or 4 pints of water with a few green onions cut sm...
-1056 - Fried Sweet Potatoes
They can be fried raw, or Steamed and then sliced raw and fried; are good either way if carefully cooked in lard not too hot, but a little better if cooked before frying. Cut them in slices an eighth ...
-1057 - Roast Chicken, Puree De Mar- Rons
The words mean chicken stuffed with chestnuts - mashed chestnuts - the dish in reality is chicken stuffed with sweet potatoes. Good sweet potatoes are very much like chestnuts in taste. Mash and seaso...
-1058 - Beef And Green Peas, A La Turque
Take any small pieces of beef such as the ends of porter-house steaks, or the shoulder cap, cut all to one size, put them in a saucepan with fat or butter enough to grease the bottom, and a chopped on...
-1059 - Arabian Cake - Biscoscha
There are several grades and varieties of sponge cake to be found in this book, all good in their place, yet the one I used to regard the chief and is so put forward in the American Pastry Cook had ne...
-1060 - Meals For Ten Or Fifteen Cents
If it be true, as our figures seem to prove, that a pound of food and a pint of drink are the average requirements for a full meal, then if an eating-house keeper offering meals for 10 cents could ind...
-1061 - Country Board At Five Dollars
It was mentioned incidentally at the beginning of this bcok that Mrs. Tingee keeps boarders at $3.50 a week, having lately had to make a reduction from her former price of $4, to meet the demands of h...
-Dinner #49
August 23. Soup - Vermicelli (7 qts 35 cents.) Catfish stewed with tomatoes (5 lbs net, steaks 60 with sauce, 68 cents.) Potatoes Hollandaise. Boiled smoked tongue (25 cents.) Roast beef (3 ribs ...
-1062 - Verm Celli Soup
------------ For general directions about making soup stock, or bouillon, as the French call it, read No.115, the quantities to be according to the number of people. The stock having been strained i...
-1063 - Catfish Stewed With Tomatoes
Cut fish in slices, each about 2 ounces, and fry (saute) them in a frying pan with very little butter or drippings. When they are partly browned and about half-cooked add a cup of water, a minced gree...
-1064 - Civet Of Rabbit, A La Cahsseur
Chasseur is hunter, a la Chasseur means in hunter's style; it does not signify anything in particular in regard to the dish but is merely an ornamental affix to anything that consists of game. Civet i...
-1035- Chicken Giblets, A La Par-Manlier
Giblets with puree of potatoes. Cut the giblets in small pieces all of one size and stew until tender; strain off the liquor that remains and make a brown sauce of it, or, add to it some Spanish sauc...
-1066 - Blanc Mange
1 quart milk. 1 package gelatine - 1 1/2 ounces. 1 cup cream. 1/2, cup sugar. Flavoring. Put the sugar and gelatine into the milk and set over a slow fire or at the side and stir frequently until...
-1067 - If - A Bundle Of Suppositions
If the colonel and his young wife desire to indulge in meals a little more expensive than their neighbors', as has been the desire of wealthy epicures in all times, they can do so by only eating oatme...
-Dinner #50
August 24. Soup - Tapioca cream (7 qts 48 cents.) Fillets of whitefish, a la Normandie (5 lbs 80 cents.) Potatoes a la Victoria. Roast ham, champagne sauce (1 lb 20 cents.) Sirloin of beef, a la ...
-1068 - Tapioca Cream Soup
Take 3 quarts soup stock and 3 quarts milk, make a white roux to thicken it by simmering a slice of ham in 4 ounces butter and stirring in a cup of flour and add soup to the roux until it is thick sau...
-1069 - Fillets Of Fish, A La Norman-Die
Cut the fish in thin fillets size of two fingers, double them and place in close order in a baking dish. Prepare mashed potatoes with yolk of egg mixed in as for croquettes and place a border of it ro...
-1070 - Roast Ham, Champagne Sauce
Boil a piece of ham, the thick end, and when nearly done put it in the oven to finish and acquire a brown outside. Slice thin, serve sauce under in the dish. ...
-1071 - Champagne Sauce
It is little more than a name for a brown sauce flavored. Take good gravy from the veal or beef pans (No. 576). Put on a spoonful of spices - allspice, cloves and mace - to boil in 1/2 cup of wine and...
-1072 - Sirloin Of Beef, A La Hongroise
That is nothing but a name for you to attach to any piece of warmed-over beef on a day when the dinner is such that you know nobody will order beef. Sometimes you can call it a la Demidoff, or Malakof...
-1073 - Roast Prairia Chickens
Singe them, wipe clean inside and out, skewer through the thighs and body, or else tie the legs in place, put in a salted pan with drippings; roast late and have them come out only just done through. ...
-1074 -Game Sauce
Take two-thirds brown sauce and one-third currant jelly or grape jelly, throw in 6 or 8 cloves and simmer together a few minutes. ...
-1075 - Kohl-Rabi, Or Cabbage Turnip
It is the light green above-ground turnip or swelled cabbage stalk seen in the markets but not in common use. Pare, cut in large dice, boil as you would turnips and season in the same manner by pourin...
-1076 - String Beans, A La Turque
String beans salad, in effect. Cut the beans down the whole length, shredding them, boil till done, drain off, cool, then pour over enough salad oil to make them shine; salt, pepper, vinegar, and shak...
-1077 - Lemon Soufflee Pudding
It is the pastry cream, same as used to fill Boston cream puffs, No. 289, with white of eggs whipped to froth stirred in and then baked. It rises high in the oven; should be served immediately or at l...
-1078 - Mountain Strawberry Ice Cream
Late in the Summer when strawberries in most places are gone and forgotten the mountain gardens send down their crop, as great a rarity in the low country as are peas in January. A few of them may be ...
-1079 - Almond Cream Cake
Mince a cup of almonds, boil them in a cup of syrup with an ounce of butter, put in a cup of white of eggs (8 whites) and stir until cooked after the same method as lemon honey. Spread between layer c...
-1080 - Keeping Clean Side-Towels
When a correspondent writes of what she saw at the South Kensington Cooking School, she seems to be the most taken by the ceremoniousness with which the grand high priestess washes her fingers and dri...
-Dinner #51
August 25. Soup - Bisque of lobster (6 qts 48 cents.) Baked carp, tomato sauce (4 lbs and sauce, 50 cents.) Boiled ham with Brussells sprouts (25 cents.) Roast loin of beef (2 lbs 35 cents.) Brai...
-1081 - Bisque Of Lobster
Bisque is paste; bisque soups are soups thickened with a paste or puree or pulp offish or game, as bisque ice creams are, creams thickened with pulp of fruit or nuts. Selected small pieces of the meat...
-1082 - Baked Carp, Tomato Sauce
Put the fish in a baking pan without splitting open, with salt and butter or drippings, and bake half an hour. Pour a quart of strained tomatoes into the pan, add an onion and pepper, and bake half an...
-1083 - Brussells Sprouts
They are a small species of cabbage about the size of apples, that grow in rows on a tall stem. All dishes in European cookery that are a la Flamande are with Brussells sprouts. They are met with in o...
-1034 - Sucking Pig, A La Francaise
To make the stuffing; fry a minced onion in some fat, throw in a spoonful of sage, then a quantity of finely minced bread crumbs and ladleful of broth to moisten. Stir around in the frying pan until w...
-1085 - Salmi Of Grouse With Olives
Roast the birds rare done, cool off, cut in pieces ready to serve. Make some Spanish sauce hot, add wine and cayenne, put in the cut birds and a cup of olives stoned and sliced. Serve with crouton orn...
-1036 - Egg-Plant Stew, A La Turque
Take rough small pieces of beef or the rib ends and cut to one size, put them to stew in water. Choose small egg-plants, the seeds not very distinct, pare and cut up in pieces like apple quarters, and...
-1087 - Compote Of Bananas, A La Richelieu
Make a syrup pudding sauce; cut bananas in halves, put them in the sauce and let be parboiled in it, but not cooked too soft. Make a bed of sweetened rice in the dish, place bananas on the top and sau...
-1088 - Fried Cabbage
Chop, season and saute in a frying pan. A good way to dispose of cabbage left over. ...
-1089 - Baked Barley Pudding
Have the barley thoroughly well boiled then use jt to make puddings by the same receipts as cracked wheat. ...
-1090 - Best Sponge Or Savoy Cake
Make the cake mixture No. 4; and bake in molds instead of small shapes. May be flavored with lemon rind for lemon Savoy cake. ...
-1091 - How Many Fires? - Again
The one large stove has proved sufficient in all but one particular - we could not fill toast orders with it. If there had been another fire however small there would have been nothing more to be desi...
-1092 - A Rich Fruit Cake For The Landlady
This is an English wedding cake of equal quality with the black cake of the second birthday supper and the bride's cake of the wedding breakfast, but all three are different. 1 pound sugar. 1 1/2 po...
-1093 - Tomato Catsup For The Land Lady
Known to be good. 1/2 bushel tomatoes. 3 ounces allspice. 2 ounces cloves. 1 ounce cayenne. 1 tablespoon black pepper. 1 cup salt. 2 heads garlic. 2 large onions, 1 quart vinegar. Take ripe tom...
-1094 - Chili Sauce For The Landlady
Known to be good. 24 large ripe tomatoes. 6 green peppers. 4 large onions. 3 tablespoons salt. 8 tablespoons brown sugar. 6 teacups vinegar. Chop the peppers and onions very fine. Peel the tomato...
-1095 - Banana Ice Cream
About three good, mellow bananas are enough for each quart of cream. Rub the bananas through a sieve; sweeten the cream as usual, mix in the pulp and freeze. This is a favorite kind when made with rea...
-1096 - Banana Fritters
Make thin batter, the same as for apple or pineapple fritters. Cut the bananas in halves across, if large, or use whole if small; put them in a bowl and moisten with rum and sugar, dip each piece in t...
-1097 - Oyster Soup Aux Fines Herbes Or New Orleans Style
For a hundred people - two gallons of oysters and their liquor, two gallons of milk, two cans mushrooms, one onion, two bay leaves, a handful of parsley, a pod of red pepper, some white roux or butter...
-1098 - Oyster Brochettes, A La Creole
Run a dozen or more of large oysters on a tinned skewer, drop into hot oil and let fry about three or four minutes to shrink them. Take out and finish them on the gridiron over hot coals. Dust with sa...
-1099 - A Proposal To Rent The Place
Sept. 7. - As long as the moon shone at night my tent among the bushes on a little point jutting out into the lake was not perceived; there is no path that leads to it from the land side and the boat ...
-Conclusion
A few materials have been mentioned as derived from the cook's valise, they are not included in the bills. These are extract of meat, catsups and two or three dollars'worth of canned truffles. Opinion...
-Conclusion. Continued
Epitaph This man was too advanced for use, He had to great a head. He worked his Settle-Down in French - His settle-up in lead. From the Hotel Register, N. Y, Hotel Carving Certain men who pra...
-Artistic Cookery
And Notes on the London Cookery and Food Exhibition of 1885. By Jessup Whitehead. The thousands of intelligent and progressive workers who are now using Whitehead's Hotel Books are reminded of a pro...
-The London Exhibition
It was not alone that gave seeming indicatons of a change to a revival of ornamental pieces, for its precursor, a similar exhibition at Berlin a year or two previous, which has already been alluded to...
-The London Exhibition. Part 2
American Dinner It was certainly atr ibute to the ex-cellence of American fare that the price of the was placed the highest in the list; the plan probably contemplated oysters, turkey, terrapin and c...
-The London Exhibition. Part 3
Cook's Annual Banquets These selections from a lengthy catalogue will give an idea what the display was made of. The exhibitors where the chefs in the employ of certain lords and ladies in most cases...
-The London Exhibition. Part 4
Nectarine De Foie Gras A La Molesworth By M. Alphonse Landry, of London. A cylindrical mould resting on a layer of pounded rough ice is to be lined with a bright aspic jelly, the sides being decorat...
-The London Exhibition. Part 5
Wax Leaves And Flowers The best material for flowers and leaves is white wax although stear-ine answers very well for some of the less delicate forms. They are made by carving a flower on a carrot or...
-The London Exhibition. Part 6
Bread Blocks And Crous-Tades In order to elevate a galantine into sufficient prominence above the ornaments a bread block may be employed or cake of cooked rice, according to the subject. Cut the b...
-The Boar's Head
In the United States we have little or nothing to do with the perpetuation of ancient customs and have little sympathy of sentiment with them that have. We are too ready to throw a wet blanket on ever...
-The Boar's Head. Continued
Boar's Head Galantines For practice in putting up a boar's head the beginner should bone and cook pigs' heads to serve cold, until he has become familiar with the methods of making them good and of p...
-As Natural As Life
Rosemary and bays always mentioned in connection with the boar's head, belong to that dish by association as holly belongs to Christ-mas. They are both used for sea soning as well as for green decor...
-Decorated Cakes
There is evidently a laborious effort to discover something marvelous to put upon a cake when a resort is had to flexible glass, satin sashes, panel paintings and various sorts of millinery in additio...
-Decorated Cakes. Part 2
How They Are Made For a single stand take two sheets of note paper and keeping them doubled as they are, cut out a scroll pattern with a pair of scissors, which when opened out will be like this: ...
-Decorated Cakes. Part 3
Patterns On Tinfoil Tinfoil paper such as tobacco and similar merchandise is wrapped in can be used instead of the waxed paper recommended in foregoing directions. Lay a covering of tinfoil on the ou...
-Appendix. Camovito's Dinners
Because all large dinners in New York are given at Delmonico's, the Brunswick, the Fifth Avenue or the Hoffman House, it is an error to suppose that a really artistic table-spread is never produced ou...
-A Costly Dinner
Count Horace de Viel - Castel, whose memoirs were recently published, was a decided gourmand. He made a bet once that he would eat a dinner, the cost of which would not be less than 500 fr. The menu, ...
-Wine Service
The proper service of wines is a study of itself; but we may say generally that sherry should be poured with the soup, white wines with the fish, champagne with the roast and claret all through the di...
-One-Cent Breakfast
The head master of the Board School at Wallsend, seeing so much distress about, and that many of the children attending his school were badly prepared to face the lessons of the day for want of suffic...
-The Prevailing Discontent
It was a little country inn Without a bill-of-fare. They simply set forth what they had; Variety was spare. A man of cranky appetite Sat at this humble board, And was no sooner served than he T...
-To Make An Astonishing Egg
Labouchere gives the following recipe for a monster Easter egg: Take a dozen eggs, separate the whites from the yolks, which latter you pour into a small bladder well washed and thoroughly cleaned. Sh...
-"Planked Shad."
The approach of the season when Washington epicures can enjoy the luxury of planked shad, reminds the correspondent of the St. Louis Globe - Democrat of the following story about Daniel Webster: We...
-The Real Vienna Bread
Viennese bread is celebrated. It may interest you to know something about it. The excellence of the bread is attributed in Vienna to three reasons - the oven, the men and the yeast. I think another ma...
-Cream Or Fondant
I presume from your question that the cream you speak of is what we call fondant, which article is the basis of all cream bonbons. This fondant is also used for covering or icing cakes and a great var...
-How To Prepare Stuffed Egg-Plant
Mme. C. B. Waite's style is thus described by M. Xavier Wirtz, of the Societe Culinaire Philantro-pique, and as fine a chef as ever wore white cap and apron: Cut the top of the eggplant off, also a sm...
-How To Serve Potatoes
A grand international potato exhibition was opened at the Crystal Palace yesterday afternoon by Mr. Alderman and Sheriff De Keyser, in the absence of the Lord Mayor. Ten years ago an association was f...
-About Truffles
Truffles are subterranean in their habits, their position beneath the soil varying from two or three inches to two feet in depth. They have neither root, stem nor leaf, and are of different shades of ...
-A Battle With Wild Hogs
An Arkansas correspondent writes: Few people are aware that there are such things as wild hogs in this country, but such is the case, however little the fact may be known. Not long since James Reynold...
-About Terrapin
Sam Ward, during his reign at Washington as king of the Lobby, used to delight in treating epicurean foreigners to a thoroughly American dinner. His bill of fare was iced clams, fish chowder, stewed t...
-Terrapin - Fishing
Boil your terrapin for two hours, until the skin on the legs peels off; the pick the terrapin out of the shell and remove its gall-sac; then stew, by adding a quarter of a pound of butter, a taste of...
-The Consumption Of Ice Cream
Enormous quantities of ice cream are consumed every day in New York city in warm wether. On the Fourth of July the supply, though unusually large, was nearly exhausted by ten o'clock at night. Ice cre...
-Entrees And Restaurant Orders
Entrees Bacon and Cabbage, 169. Beef a la Mode, Allemande,'917. Jardiniere, 750. Parisienne, 881. Beef and Green Peas, a la Turque, 1058. Beef and Fried Squash, a la Creole, Beef Heart, Smothered ...
-Entrees And Restaurant Orders. Part 2
Fish a la Victoria, 1026. au Courtbouilion, 786. Gratin, 757, 601. aux Fines Herbes, 737. Bisque, of, 1081. Scalloped, 772. Steaks, 58. Water Souchet, 1023. Fish. Kinds. Bass, 666, 747, 106. Carp, ...
-Entrees And Restaurant Orders. Part 3
oyster, 327-Peach cobbler, 399. ice cream, 217. meringue, 396. short cake, 397. water, ice, 243. Peaches with rice, 935. Pearl barley soup, 628. glaze, 3. Perch, water souchet, 1023. Pigeon or sq...
-Entrees And Restaurant Orders. Part 4
Hotel, 347, 348. Consomme Brunoise, 718. Calcutta, 829. Chatelaine, 837. Claremont, 981. Colbert, 956. De Stael, 668. Imperial, 793. Italian Pastes, 763. Jardiniere, 637. Knickerbocker, 918. ...
-Hotel Cook Books
No. I.-The American Pastry Cook. (Sixth Edition.) Price, Postpaid, $2.00. Embraces The Following: Part First - The Hotel Book of Pine Pastries, Ices, Pies, Patties, Cakes, Creams, Custards. Char...
-The Steward's Handbook And Guide To Party Catering
By Jessup Whitehead. Price, Postpaid, $3.00. Embraces The Following: Part First - Hotel Stewarding. Showing the Internal Workings of the American System of Hotel Keeping. The Steward's Duties in De...







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