This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
They are made..full shapes and sizes, of tin, copper, lead and pewter; like melons, pyramids, fruits, bricks, bombs, jugs, and new designs are always coming out. Figures, such as cupids, birds, etc., are in two parts hinged together; the joints are sealed up with butter to keep the salt water from reaching the ice cream inside. It is found best to line such moulds as admit of it with white paper to facilitate the withdrawal of the moulded ice.
Small cones of thin brass or other metal about an inch long, to be obtained at the confectioners' supply stores. The points are filed into various shapes, which shape the cords of icing pressed through them. They are used by dropping them as point into a cone-shaped bag or paper, with the points cut off to receive them, and the bag is then filled with icing.
Richest cake mixture; made of 1 lb. sugar, 16 eggs, 1/2 lb. butter, 3/4 lb. flour, 1/4 lb. ground almonds, vanilla, almond and lemon extracts. Eggs and sugar whisked in pkettle set in warm water, melted butter poured in, then almonds and flour. Baked in shallow moulds or in sheets.
Dry cooked rice rubbed through a seive, seasoned with little butter, sugar and cinnamon; mould lined with it. Inside filled half with grated pineapple and raw egg, rest of space with cocoanut, custard (raw), with eggs plenty to set firm; steamed, turned out of mould.
"The Indians at the Sink of the Humboldt catch a great many small fish, of which they make a kind of chowder. The fish are caught by means of dip-nets, some 8 feet square, suspended from a pole supported on two crotchets, like an old-fashioned well-sweep. These nets are worked by the squaws. They catch from a quart to a peck of minnows at a dip. The fish so caught are beaten into a sort of pulp or paste, just as they come out of the water, insides, outsides and all. A certain amount of flour is then added to the mass, and it is either baked and eaten as a cake or boiled and eaten as a sort of soup or chowder".
Relish made of 8oz. sugar, 4 oz. salt, 2 oz. garlic, 2 oz. shallots, 4 oz. ground ginger, 2 oz. red peppers, 4 oz. mustard seed, 6 oz. raisins stoned, 1 bottle vinegar, 15 large sour apples, 6 oz. tomatoes. Chop up the garlic, shallots, tomatoes, and raisins, and wash the mustard seed in vinegar and let it dry. Then add all to the apples and sugar, and boil slowly for an hour and a half. Add the other half-bottle of vinegar; let it cool, and bottle off or cover in jars.