This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Same as the above, baked in small moulds like small sponge cakes or savoys.
A hot drink; an old English form of egg-nogg, made by pouring a pint of boiling ale to a dozen beaten eggs with sugar, nutmeg and, sometimes, a glass of brandy. Served with toast.
A boiled bread custard with fruit in it, made by filling a mould or basin with bread crumbs, having currants and raisins mixed in, and pouring in eggs mixed with cream or milk in custard proportions, sweetened and flavored; boiled 2 hours, tied down with a floured cloth. Cherry jam or dilute preserves for same.
Used about furniture by the repairers; it makes a red stain for wood.
Soda, saleratus, potash, borax, lye, ammonia, quinine, morphine, are some of the alkalies; they neutralize acids by combining with them in the form of gas and salts, hence act as antidotes to acid poisons; they combine with oils and fats in the form of soap; they change a red solution of cochineal to blue; added to the water in which green vegetables are boiled, they keep them green where otherwise the vegetables would be almost black, but if in excess they change the green to yellow and dissolve the leaves and stems. They help to restore tainted meat by counteracting that part of the taint which is only sourness caused by hot packing and keeping in bulk.
A yellow or cream-colored sauce made of broth seasoned with mushroom liquor, parsley and onion, thickened with white roux and yolks of eggs, and little lemon juice to finish. Good for fish, chicken, etc.
Pimento, a common spice useful in mincemeat and common brown cakes and puddings, when ground, and in the whole state is used in pickling, in pig's feet, tripe, sweet pickles, etc. The cook needs a small quantity ready in the spice box to add to some kinds of soup, and game entrees, the pastry cook uses a small amount, whole, to boil in gelatine jelly.
Slices cut from the fleshy tail of young alligators are sometimes cooked and tasted, if not eaten, from motives of curiosity, by Southern tourists. The meat is somewhat like boiled beef, is not objectionable in taste, but is sinewy and tough and seldom provokes a second trial. An English traveler in South America found that young alligators were regularly sought after to be used for food, and he partook of some, stewed, which he compared to the favorite flatfish sole in taste.