This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
One pound sound red cranberries, one pound granulated sugar, half pint cold water. Wash the berries in plenty of cold water and carefully pick them, rejecting all those that float on top of the water, overripe or spoiled. Place them in an enamelled saucepan with half a pint cold water, and as soon as the water comes to a boil add the sugar; mix well with a wooden spoon and let gently boil for thirty minutes, mashing the berries as much as possible with the wooden spoon while cooking. Remove the pan from the fire, let the sauce get thoroughly cold, and always serve in a saucebowl separately.
N. B. The above amount of cranberry sauce will be considerably more than required for this occasion, therefore whatever is left over should be placed in a jelly jar, tightly covered and kept in a cool place, as it will keep in excellent condition for several months. A larger quantity than the above can be prepared if so desired.
Pare off the green stalks and neatly trim the roots from two small stalks of white, crisp celery. Thoroughly wash, drain well, then cut into quarter-inch pieces. Dry well on a clean cloth, place in a salad bowl and season with two tablespoons dressing (as per No. 863). Mix well, and, just a minute before sending it to the table, add three tablespoons mayonnaise to the celery; mix it well and serve.
Place one fresh egg yolk in a small bowl with one tablespoon good vinegar, one saltspoon ground English mustard, two saltspoons salt and a saltspoon cayenne pepper. Briskly beat up the whole together with a wire whisk for two minutes, then add, drop by drop, three-quarters of a gill good cool olive oil, continually mixing while adding it, and continue mixing for four minutes after the oil has been added; add the juice of one-quarter of a sound lemon, mix for one minute more, then use when required.
Place the surplus of the mayonnaise in a cup and put in a cold place, as it will keep in good condition for two or three days.
Lightly butter the interior of a one quart pudding mould. Arrange a small piece of white paper to cover the bottom of the mould. Cut out from a sandwich loaf of bread thirty round pieces one inch in diameter and one-third inch in thickness. Beat up in a bowl two raw egg yolks with a tablespoon powdered sugar and one gill cream or good milk. Steep the pieces of bread in the cream for ten minutes. Chop very fine six small slices of candied or canned pineapple and fifteen peeled pis-taches. Mix them together, arrange a layer of the bread at the bottom of the mould, then a layer of pineapples, etc. Continue the same operation until all are used, seeing that the last is a layer of bread. Gradually fill the mould up to the height of the bread with a custard (as per No. 37). Place in a saucepan and pour in boiling water up to half the height of the mould. Place in a moderate oven to bake for one hour. Remove, unmould, dress on a hot dish, and serve with a hot pineapple sauce.
Heat in a saucepan one and a half gills canned pineapple liquor with half gill granulated sugar and a small piece lemon peel (one quarter). Mix and let boil for six minutes. Add one teaspoon curacao. Mix a little. Remove the lemon peel and serve.