This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The inner coat of the nutmeg, between the nutmeg and the outside shell, is called mace. It is a good flavoring for meats and cream soups, as well as puddings and sweets, if used sparingly. For the meat kitchen it is generally needed in blades or the unground state; the ground spice goes into mincemeat, puddings, and cakes.
Are put up in cans like any other vegetables; can be obtained at the fancy grocery stores. The vegetables are cut with jardiniere machines all to one size and quite small. There are carrots, turnips, peas, string beans and other kinds in the mixture, the object being to secure a variety of colors. This mixture in hot gravy makes the macedoine garnish to go with cutlets or other meats; or, with oil, vinegar and seasonings, makes the macedoine salad.
A mould of alternate layers of different fruits filled up with jelly.
1 lb. flour, 10 oz. butter, 7 oz. sugar, the grated rind of a lemon, 1/4 oz. ground ginger, 3 eggs, tablespoonful of sherry. Cream and mix as for cakes, put one tablespoonful in small moulds or patty pans, and bake in a moderate oven; strip of citron on top of each.
Wine sauce of two kinds, either savory of sweet, both having Madeira wine in them. (1)-Broth thickened with butter and flour, a pickled lemon cut up in it, little more butter beaten in, glass of wine, nutmeg; for fish, or boiled meat or fowl. (2)-Pudding sauce with Madeira.
A jam pudding steamed, made in a deep round pan; a sheet of short paste is laid in the bottom, a layer of jam on that, then another sheet of paste, then jam of a different color, and so on to fill the pan like a jelly cake of paste and jam. Steamed 2 or 3 hours. Cream for sauce.
(1) Small cakes of the genoise cake sort, baked in patty pans or madeleine moulds; like madeira buns, but richer, made of 1/2 lb. each of butter, sugar, flour and eggs and wineglassful of brandy. (a)-The same with currants, mixed peel, and sultanas added.
Steamed pudding of 12 oz. bread-crumbs, 8 oz. sugar, 8 oz. finely chopped suet, grated rind of 1 lemon, 2 eggs, 2 tablespoons brandy. To be beaten industriously together with a wooden spoon; steamed 3 or 4 hours.
Small sort of sponge cakes baked in narrow tins; made of 1 lb. sugar, 12 eggs, 3/4 lb. flour, almond and orange flavoring, 6 oz. butter; whipped up separately as for sponge cake, butter softened and beaten in, whites last of all, chopped almonds on top.