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Soyer's Standard Cookery



A complete guide to the art of cooking dainty, varied and economical dishes for the household

TitleSoyer's Standard Cookery
AuthorNicolas Soyer
PublisherSturgis & Walton Company
Year1912
Copyright1912, Sturgis & Walton Company
AmazonSoyer's Standard Cookery

List Of Illustrations

A Simple Dish of Dessert (in Color).....Frontispiece

To Face Page

Facsimile Title-page of an Early Cookery Book published by

Alexis Soyer...............viii

Various Cold Collations (in Color).........40

Cutlets in Preparation for Cooking..........172

Roast Ribs of Beef: Method of Carving........200

Saddle of Mutton: How to Carve (No. 1).......226

Saddle of Mutton: How to Carve (No. 2).......228

Joints Made Ready for Table (in Color)........306

Various Cakes and Confections (in Color).......360

Ham Prepared for Table............380

How to Make Good Coffee (No. 1)......... 404

How to Make Good Coffee (No. 2)......... 406

-Introduction
There was a saying, current many years ago, that the French have a hundred sauces and one religion, while the English are a nation of a hundred religions and one sauce. This friendly gibe has lost i...
-Introduction. Continued
Nothing daunted, however, he next turned his attention seriously to the production of books on cookery, and from the sales of these he repeated a rich harvest. News of the distress in the Hospital Ca...
-Consommes - Soups. Clear Soup
Procure five pounds of shin of beef, one pound of knuckle of veal, and soak for six hours in plenty of cold water. Procure vegetables as follows: - three medium-sized carrots, two turnips, two leeks,...
-Clarifying Second Stock
If you have any cold meat you desire to be used up, place it on a dish and leave in oven until a light brown. Place this in a stock-pot with the meat left from stock-pot (see above) on top. Fill up wi...
-Stock For Brown Sauce
Ingredients. - Three pounds knuckle of beef; two pounds knuckle of veal, one ham-bone or half-pound of ham fat. The carcase of a chicken. Mutton or duck should never be used. Into a stock-pot place t...
-White Thick Stock For Soup And Sauces
This recipe is known only to Chefs of great repute and is one of the leading white sauces in all cooking. Method. - Make the same stock as for Brown Sauce but omit tomato and coloring and anything wh...
-Chicken Consomme
This is prepared exactly as the other, but after clarifying, you take off the breast of a chicken or fowl, put the carcase in oven until light brown. Drop this free of grease into consomme and allow t...
-Fish Consomme
Fillet three soles of Whiting. Take the bones and place in a stewpan into which has previously been dropped butter about size of an egg. Half a chopped onion, half a carrot minced (both previously bla...
-Clear Fish Soup
Is made with the above. Four yolks of eggs; place in a stewpan, two teaspoonfuls of arrowroot, three tablespoonfuls cream, salt and pepper at discretion, one glass of Madeira, stir well together, pour...
-Thick Fish Soup
For Thick Fish Soup, composed of any fish. Place two ounces of butter in a stewpan to hold four quarts of stock, add two large tablespoonfuls of chopped onions, stand on fire for two or three minutes...
-Vegetables Prepared For Soup, Stew, Or Garnishing
All Carrots, Turnips, Celery, Onions, must be blanched. Blanching means to put these vegetables in cold water (but see that the water covers them), and boil for three minutes; then strain at once. Th...
-Clear Vegetable Soup
Peel a medium-sized carrot and turnip, which cut first into slices, then into small square pieces about the size of dice; peel also eighteen button onions; wash the whole in cold water and drain them ...
-Printanière Soup
Cut a small quantity of vegetables, as in the last, but rather less carrot and turnip, introducing a little celery, leek, and young spring onions, instead of the button onions; proceed exactly as befo...
-Consomme Demidoff
With the small spoon-cutter, pick out a good tablespoonful of carrot, and the same quantity of turnip pearls. Cook these vegetables in the customary way, and put them in the soup-tureen, the same quan...
-Consomme Deslignac
Prepare two small, stuffed lettuces, rolled into sausage form and poached; two babamolds of royale with cream. Cut the royale into small dice; trim the lettuce and cut into slices; put this garnish in...
-Croute Au Pot
Prepare a freshly-cooked vegetable garnish for a stock-pot - carrots and turnips cut into small sticks and trimmed; a few heads of leeks, and cabbage, parboiled, minced, and cooked in consomme. Also ...
-Maigre Soup
Cut two onions into very small dice, and put them into a stewpan, with two ounces of butter; fry them a short time, but not to discolor them; have ready three or four handsful of well-washed sorrel, w...
-Onion Soup Maigre
Peel and cut six large onions into small dice, put them into a stewpan, with a quarter of a pound of butter, place them over the fire until well fried, then mix in well a tablespoonful of flour, and r...
-French Cabbage Soup
This is a soup very much in vogue amongst the middle classes of the French people. It is very economical, and will satisfy a numerous family at a trifling expense. Put a gallon of water into a saucepa...
-Puree Of Vegetable Soup
Peel and cut up very finely three onions, three turnips, one carrot, and four potatoes, which put into a stewpan, with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley; pas...
-Autumn Soup
Cut up four cabbage-lettuces, one cos ditto, a handful of sorrel, and a little tarragon and chervil; when well washed and drained put them into a stewpan, with two cucumbers finely sliced, and two oun...
-Scotch Cock-A-Leekie
Trim two or three bunches of fine winter leeks, cutting off the roots and part of the heads, then split each in halves lengthwise, and each half into three, which wash well in two or three waters, the...
-Julienne Soup
This soup is entirely the hereditary property of France, and is supposed to be so called from the months of June and July, when all vegetables are in full season; and to make it as originally made, a ...
-Consomme Alexandra
Have a quart of excellent consomme ready; add, in order to thicken slightly, three tablespoonfuls of poached tapioca, very clear. Put the following garnish in the soup tureen; one tablespoon-ful of w...
-Tomato Soup (Commonly Called Portugaise)
Take two pounds of tomatoes, remove stalks and wipe well. Get a large bowl full of boiling water, and drop four tomatoes at a time therein, leaving for twenty seconds; remove quickly. Do this until al...
-Artichoke Soup (Commonly Called Creme D'Artichoke Or Palestine Soup)
Method of Cooking Artichokes. - Peel eighteen good-sized Jerusalem Artichokes, previously well-washed. Place one tablespoon of salt into a stewpan holding four quarts. Add one good tablespoonful of fl...
-Consomme Ambassadeur
Have one quart of boiling consomme ready. Take three different kinds of royale, cold, consisting of truffle puree, tomato puree, and puree of peas, each of which should have been poached in a dariole-...
-Palestine Soup Or Puree Of Artichokes (Another Method)
Have a quarter of a pound of lean bacon or ham, as also an onion, a turnip, and a little celery, cut the whole into small thin slices, and put them into a stewpan, with two ounces of butter; place the...
-Crecy Soup, Or Puree Of Carrots
Procure five or six large carrots, as red as possible, which scrape well, then shave them into very thin slices, taking off all the exterior red, but not using the center, then peel and slice a large ...
-Green Pea Soup
Put two quarts of green peas into a stewpan with a quarter of a pound of butter, a quarter of a pound of lean ham, cut into small dice, two onions in slices, and a few sprigs of parsley; add a quart o...
-Winter Pea Soup
Wash a quart of split peas, which put into a stewpan, with half a pound of streaked bacon, two onions in slices, two pounds of veal or beef, cut into small pieces, and a little parsley, thyme, and bay...
-Consomme Andalusien
Prepare a mold of royale made from tomato puree. When quite cold cut into dice and put in the tureen with one table-spoonful of boiled rice. Pour one quart of boiling clear chicken consomme over the ...
-Consomme Salburg
Cut a tablespoonful of carrot pellets and the same quantity of turnip. Cook these vegetables by boiling them in water, taking care not to overcook them, a tablespoonful of royale made from asparagus h...
-Consomme Bohême
Prepare a dariole-mold of foie-gras puree, and a few pro-fiterolles the size of hazelnuts, the latter being made very crisp. When the royale is cold, cut into regular dice and put in the tureen. Pou...
-Consomme Bouquetière
Prepare a garnish of carrots and turnips cut with a tubular cutter; French beans cut into lozenges, and green peas, all of which vegetables should be fresh and young. Cook each separately and then put...
-Common And Cheap Vegetable Soups In Variety
A delicacy for households where economy has to be studied. Farmer's Soup (Known In France As Fermière) Take two ounces of butter, chop finely a large onion, slice thinly two leeks, shred finely six ...
-Puree Bonne Femme
To make above, prepare Farmer's Soup, and when ready to serve, take one handful of sorrel leaves, well washed, dried and finely chopped, place in a stewpan with one ounce of butter and melt together g...
-Garbure Soup
This soup may be made with all kinds of vegetables. Procedure. - Take a five quart stewpan, fill with water and bring to boil. Meanwhile clean a small cabbage, cutting away all stalk, and divide into...
-Consomme Bourdaloue
Prepare a dariole-mold of each of the four following royales. 1. A puree of haricot-beans with a soupcon of tomato. 2. A chicken puree moistened with velouté. 3. A puree of asparagus-tops, with a f...
-Consomme Carmen
Prepare one quart of consomme to which add, while clarifying, one quarter pint of raw tomato puree in order to give it a faint pink tinge. Peel and press a small tomato; cut into dice and poach in a ...
-Consomme Chartreuse
Prepare six ravioles of spinach puree. Six of foie-gras puree, and six of chopped mushrooms, two small tablespoonfuls of tomato dice. Ten minutes before serving, poach the ravioles in boiling salted w...
-Onion Soup
This soup, which is easily and cheaply prepared, is in great favor in the rural parts of France. Cut four medium-sized onions into dice, put them into a stew-pan with two ounces of butter, and cook v...
-Chickory Soup
Trim four heads of chickory, boil until half cooked, then drain and mince very finely. Mix well with this two ounces each of flour and butter and a sprinkling of pepper, salt and mace. Next place the ...
-Watercress Soup
Take two or three good handfuls of tender shoots of watercress, thoroughly wash and drain from all superfluous moisture. If the sprigs are at all long break them up. Place in an enameled saucepan with...
-Onion Broth
Slice six parboiled onions and fry lightly in an ounce of butter with a little parsley and pepper and salt. Add them to a quart of white stock - chicken broth or fish stock is preferable - with one an...
-Onion And Cheese Soup
Fry four sliced onions in butter and add them to a quart of strong clear stock very hot. Pour this into an earthenware cooking pot and float on the surface some small rounds of toast, each thickly spr...
-Leek Soup
Cut off the green tops from a large bunch of leeks and slice the rest. Fry in two ounces of butter, and add a pint of white stock and a pint of hot milk, with which two ounces of flour have been mixed...
-Jackson Soup
Slice six parboiled potatoes and fry them lightly in two ounces of butter. Add two ounces of minced ham, a sliced onion, half-a-dozen hearts of celery, and a little parsley, nutmeg, pepper, and salt, ...
-Piedmontese Soup
Slice eight large turnips into a quarter of a pound of melted butter, to which has been added a tablespoonful of sifted sugar. Fry briskly until the turnips are slightly browned, then add two quarts o...
-Cabbage Soup
Partly boil a head of cabbage and chop finely. Next fry it in a little butter, mix with a tablespoonful of flour, and add to one quart of veal broth, flavoring with pepper and salt. After simmering ge...
-Celery Puree
Wash some celery well, and remove all the outside parts; cut up half-a-pound, put it on in cold salted water, bring this to the boil, take out the celery and drain. Put the celery into a pan with one-...
-Turnip Soup
Fry a quart and a half of sliced turnips with two ounces of butter, the same quantity of flour, and a tablespoonful of sugar. Add to these a pint of tomatoes with a little thyme, parsley, and bay leaf...
-Cucumber Soup
Peel and slice four large cucumbers, and after removing the seeds fry in one ounce of butter. Turn them into a quart of white stock to which has been added a pint of hot milk with a blade of mace and ...
-Tchi
This is a favorite soup in Russia, and is very easily prepared. Take one pound of forcemeat, make into small balls, and fry a golden brown. Mince the heart of a cabbage and two large onions and fry i...
-Pepperpot
Take one pint of mixed vegetables cut small - any sorts that you happen to have - add three quarts of water, together with a pound of salt pork, mutton, and tripe fried in butter. Flavor with one clov...
-Potage Bortsch
Cut in julienne-fashion the heads of two leeks, one carrot, half an onion, four ounces of white cabbage leaves, previously blanched, half a root of parsley, the heart of a stick of celery and four oun...
-Consomme A L'Éicossaise
Prepare a mutton broth, and at the same time cook a piece of breast of mutton for the garnish. For four quarts of broth, put into the soup-tureen, five tablespoonfuls of pearl-barley cooked beforehan...
-Consomme Divette
Prepare four baba-molds of royale made from crayfish veloute, thirty-six small quenelles of whiting forcemeat, molded to the shape of pearls, and one tablespoonful of small pearls of truffle. Cut the...
-Consomme Gauloise
Prepare one mold of ham royale, and poach the latter in a small, well-buttered Charlotte mold. When quite cold, cut it into large lozenges, and put these into the soup-tureen, and six small cocks' kid...
-Pot-Au-Feu
A soup which finds favor with all classes of society in France, rich and poor alike, as a tribute to its excellence and worth. It is to the French what roast beef and plum-pudding are to the English. ...
-Hodge-Podge
Cut two pounds of fresh scrag of mutton into small pieces, which put into a stewpan, with three quarts of cold water and a tablespoonful of salt, set it upon the fire, and when boiling, place it at th...
-Ox-Tail Soup
Cut up two ox-tails, separating them at the joints, put a small piece of butter at the bottom of a stewpan, then put in the ox-tails, with a carrot, a turnip, three onions, a head of celery, a leek, a...
-Ox-Cheek Soup
Blanch in boiling water two ox-cheeks, cut off the beard, take away all the bone, which chop up, and cut the flesh into medium sized pieces, leaving the cheek part whole; put all together into a stewp...
-White Mock-Turtle Soup
Procure half a calf's head, (scalded, not skinned), bone it, then cut up a knuckle of veal, which put into a stewpan, well buttered at the bottom, with half a pound of lean ham, an ounce of salt, a ca...
-Mutton Broth
Any description of trimmings of mutton may be used for broth, but the scrag ends of the neck are usually chosen. Put two scrags into a stewpan (having previously jointed the bones), with three onions,...
-Irish Soup Made Of Mutton Broth
This soup is made similar to the last, adding ten or twelve mealy potatoes cut into large dice, omitting the other vegetables, which being boiled to a puree thicken the broth; just before serving, thr...
-Punchero
Take a pig's foot, half a pound of ham, three pounds of lean beef and the giblets of a fowl. Cut all into moderate-sized pieces and place in a saucepan with two handfuls of split peas. Add sufficient ...
-Liver Soup
Slice half a pound of liver, sprinkle well with flour, and fry with one ounce of butter and a thinly sliced onion. Next pound it thoroughly, reduce three slices of stale bread to crumbs, and place the...
-Cod Soup
Take the flesh of three moderate-sized cod-fish, cut into rather small pieces and place in a saucepan with three quarts of veal or other white stock. Add a medium-sized onion, a bay leaf and a little ...
-Frog Soup
Take a quart and a half of good white stock and add to it a small sliced onion, a pinch of parsley, one and a half ounces of flour with pepper and salt to taste. After simmering gently for an hour str...
-Fish Soup
Take about two pounds of any large fresh fish and cut it into moderate-sized pieces. Slice finely one small onion, a small carrot, half a stick of celery, and half a dozen button mushrooms. Next take ...
-Fish Broth
Save the water in which any large fish has been boiled, add the scraps left from the fish, and simmer the whole until it is reduced to a quart. After straining, add six potatoes, a carrot and a leek, ...
-Lobster Soup
Fry an ounce of chopped ham, a minced onion, and a minced carrot with a little parsley and thyme in one ounce of butter. Place this in a quart and a half of white stock together with a pint of any whi...
-Lenten Broth
This is a favorite dish in many of the Austrian convents. Cut two pounds of any fish into pieces of moderate size and cook for two hours in a quart of water with a carrot, onion, turnip, two sticks of...
-Bouillabaisse
This is one of the famous dishes of the South of France and can be prepared with comparatively little trouble. Take three pounds of mixed fish - any kinds of fresh fish will do - and cut them into ra...
-Eel Soup
Take two pounds of eels cut in pieces and cook them for twenty minutes in a pint of boiling water, to which has been added half a cupful of vinegar, a carrot, an onion, some parsley and a little peppe...
-Shrimp Cream
Shell and chop fifty shrimps and fry them in two ounces of butter. Place them in two quarts of white stock, together with three anchovies, a sliced onion, four ounces of boiled rice, a piece of stale ...
-Oyster Soup
Put four dozen oysters into a stewpan with their liquor, place upon the fire; when upon the point of boiling, drain them upon a sieve catching the liquor in a bowl; take off the beards, which put into...
-The Fisherman's Soup
Put a quarter of a pound of butter into a stewpan, and when melted add six ounces of flour, stir well together over a slow fire a few minutes; when cool, add one quart of milk, and two quarts of stock...
-Game Soup
Take any odds and ends of game, rabbit, or poultry, with a calf's foot cut small, two ounces of chopped ham, two carrots, one onion, a little mace, and herbs to taste, and cook the whole gently for th...
-Consomme Castellane
Prepare a quart of game consomme, flavored with a fumet of woodcock; two baba-molds of royale, two-thirds of which consist of a puree of woodcock and one-third of lentils, with the half of the yolk of...
-Hare Soup
Put half a pound of butter into a stewpan, and, when melted, add three quarters of a pound of flour, and half a pound of streaked bacon, cut into very small pieces; keep stirring over the fire until b...
-Rabbit Soup
Take the bones and odds and ends of a good rabbit - or two if there is not much meat left - and fry them in one ounce of butter with a sliced carrot and turnip, three minced onions, two cloves, and sp...
-Consomme Diplomate
Roll into small sausage-form six ounces of chicken forcemeat, finished with crayfish butter. Poach the sausages, cut them into thin roundels, and put them into the soup-tureen, with one dessertspoonfu...
-Consomme Florentine
Make twenty-four small quenelles of chicken forcemeat. To the forcemeat of half of these quenelles add some very finely chopped tongue, and to the remaining add some very reduced spinach puree. Poach...
-Jacqueline Soup
Beat up the yolks of three eggs in a cupful of milk and blend with it an ounce of flour over the fire; but be careful that it does not become too thick. Next add about a quart and a half of boiling ho...
-Pigeon Broth
Remove the meat from four freshly roasted pigeons and put the bones and gravy with a quart of stock to simmer by the fire. Mince the meat of the pigeons with a medium-sized onion and blend thoroughly ...
-Duck Soup
Take two cupfuls of the remains of cold roast duck and mince with an ounce of parsley, a bay leaf, and a little thyme. Fry these in an ounce of butter and then add a quart of beef stock thickened with...
-Pigeon Soup
Thoroughly mix an ounce of butter with six ounces of flour, add one ounce of chopped ham and place in two quarts of clear soup together with three pigeons previously cut up and fried in butter. Flavor...
-Pectoral Broth
This is a convent soup greatly in repute with invalid nuns. Cut an old fowl into joints and put them, together with the heart, gizzard, and liver, into two quarts of water, to which add two cups of b...
-Lentil Soup
Take half a pint of French beans, two onions, two turnips, two carrots, and a leek, all sliced, with a cupful of spinach, a little celery, and some parsley, and fry the whole with two ounces of butter...
-Haricot Soup
Boil until tender one pound of haricot beans, and then add one finely shredded cabbage, a slice of fat bacon, a red chili, and a little salt. Let the whole boil steadily for an hour, then add an onion...
-Neapolitan Soup
Bring three pints of strong stock to the boil, and stir in two ounces of semolina and a little pepper and salt, letting the whole simmer for a quarter of an hour. Now beat the yolks of four eggs with ...
-Macaroni Soup
Place ten ounces of macaroni, with two ounces of butter and a little pepper and salt, in two quarts of boiling water, and boil for half-an-hour. After draining the macaroni cut it into half-inch lengt...
-Barley Soup
Cook together two ounces of barley, two carrots, and two onions sliced, with a little parsley and any other herbs that are liked, in two quarts of white stock for three hours. Now stir in carefully th...
-Consomme Brunoise
Cut into small dice the red part only of two carrots, one small turnip, the heads of two leeks, a small stick of celery and a third of an onion of medium size. Season the vegetables moderately with sa...
-Consomme Rachel
Prepare one quart of consomme, and thicken it with three tablespoonfuls of poached tapioca strained through muslin. With a round cutter, stamp out a few roundels of crumbs of bread the size of pennies...
-Consomme Aux Diablotins
Cut a French roll into twelve slices one-quarter inch thick. Reduce about one-quarter pint of Bechamel* to a thick consistence; add two heaped tablespoonfuls of grated Gruyère cheese, and season with ...
-Vermicelli Soup
Put a quart of clear stock into a stewpan upon the fire, and when boiling, add two ounces of vermicelli; boil gently ten minutes, and it is ready to serve. * See page 38. Italian Paste Soup Procure...
-Chestnut Soup
Boil about a quart of large chestnuts for twenty minutes in salted water, then peel them and chop fine. Place them in a saucepan with a quart of water, the thinly pared rind of a lemon and a tablespoo...
-Chlodnik
Boil a quantity of rhubarb in water without sugar so as to make a strong and very sour liquor. To one quart of the hot liquor add four cooked beetroots cut in thick slices, two small pickled cucumbers...
-Pumpkin Soup
For this is needed a large ripe pumpkin weighing about a pound and a half; but an excellent substitute can be made with a thoroughly ripe vegetable marrow, which should be of a deep golden color. Pee...
-Blackberry Soup
Melt two ounces of butter in an enameled saucepan with a tablespoonful of flour, and stir until the mixture becomes slightly browned. Now pour in slowly two pints of water and add one and a half pound...
-Lemon Soup
This very attractive soup is made from a very old recipe, and has only to be tried to be appreciated. Chop together a little cold chicken with some bread crumbs and herbs and make it into forcemeat b...
-Consomme Colombine
Prepare a good tablespoonful of carrot pearls and one of turnip pearls, keeping the latter very white. Cook them in the ordinary way, and put them in the soup-tureen with one table-spoonful of very gr...
-Cheese Soup
Fry a quarter of a pound of minced ham and six sliced onions in two ounces of butter. Mix with half a pound of bread crumbs and mix the whole in three pints of chicken broth or other white stock, flav...
-Egg Soup
Take six slices of stale bread and sprinkle them on both sides with sugar before placing them in the oven to brown. Mix the yolks of three eggs and one ounce of butter with a pint of boiling milk, and...
-Sauces. The Roux
Three kinds of roux are used - brown roux, for brown sauces; pale roux, for veloutes, or cream sauces; and white roux for white sauces and Bechamel. ...
-Brown Roux
Quantities for making about One Pound. - Eight ounces of clarified butter, nine ounces of best quality flour. Preparation. - Mix the flour and butter in a very thick stewpan, and put it on the side o...
-Pale Roux
The quantities are the same as for brown roux, but cooking must cease as soon as the color of the roux begins to change, and before the appearance of any coloring whatsoever. The observations made re...
-White Roux
Use the same quantities as for brown and pale roux, but limit the time of cooking to a few minutes, as it is only necessary to do away with the disagreeable taste of raw flour which is typical of thos...
-Brown Sauce Or Espagnole
To make Four Quarts. - Take one pound of brown roux dissolved in a tall, thick saucepan with six quarts of brown stock. Put the saucepan on the fire, and stir the sauce with a spatula or a whisk until...
-Half Glaze
This is the Espagnole sauce, having reached the limit of perfection by final despumation. It is obtained by reducing one quart of Espagnole and one quart of first-class brown stock until its volume is...
-Veloute Sauce
Quantities Required for Four Quarts. - One pound of pale roux, five quarts of white veal stock. Dissolve the roux in the cold veal stock and put the saucepan containing this mixture on the fire, stir...
-Veloute De Volaille
This is identical with ordinary veloute, except that instead of having white veal stock for its liquor, it is diluted with white poultry stock. The mode of procedure and the time allowed for cooking a...
-Fish Veloute
Veloute is the base of various fish sauces. Prepare it in precisely the same way as poultry veloute, but instead of using poultry stock, use very clear fish fumet, and let it despumate for twenty min...
-Bechamel Sauce
To Make Four Quarts. - Procure one pound of white roux, four and a half quarts of boiling milk, half pound of lean veal, two-thirds of an ounce of salt, one pinch of mignonette, and grated nutmeg, and...
-Sauce Hollandaise
To Make One Quart. - Procure one and one-half pounds of butter, and yolks of six eggs, one pinch of mignonette pepper and one-quarter ounce of salt, three tablespoonfuls of good vinegar. Put the salt...
-Sauce Bordelaise
Put into a vegetable-pan two ounces of very finely minced shallots, one-half pint of good red wine, a pinch of mignonette pepper, and bits of thyme and bay. Reduce the wine by three-quarters, and add ...
-Chasseur Sauce
Peel and mince six medium-sized mushrooms. Heat one-half ounce of butter and as much olive oil in a vegetable-pan; put in the mushrooms, and fry until they are slightly browned. Now add a teaspoonful ...
-Brown Chaud-Froid Sauce
Put into a saucepan one quart of half-glaze and one-fifth pint of truffle essence. Put the pan on an open fire, and reduce its contents; while making same absorb one and one-half pints of jelly - the ...
-Varieties Of The Chaud-Froid Sauce
For Ducks. - Prepare the sauce as directed above, adding to it (for the prescribed quantity) one-half pint of duck fumet obtained from the carcases and remains of roast duckling, and finish it, away f...
-Deviled Sauce
Put in a vegetable-pan two ounces of sliced shallots and one-third pint of white wine. Reduce the latter to two-thirds, season strongly with cayenne pepper, and strain through muslin. This sauce may b...
-Grand-Veneur Sauce
Take one pint of Poivrade Sauce (see p. 42) and boil it, adding one pint of game stock; reduce the sauce by a third; remove it from the fire, and add four tablespoonfuls of red-currant jelly. When the...
-Italian Sauce
Put into a stewpan six tablespoonfuls of Duxelles, two ounces of very lean, cooked ham, cut very finely, brunoise-fashion, and one pint of half-glaze tomatee. Boil for ten minutes, and complete at the...
-Thickened Gravy
Boil one pint of poultry or veal stock (according to the nature of the dish the gravy is intended for). Thicken by means of three-quarters ounce of fecule, diluted cold, with a little water or gravy, ...
-Veal Gravy Tomate
Add to one pint of veal stock two ounces of puree and one-quarter pint of tomato juice, and reduce by a fifth. Strain the gravy through linen. This gravy is served with meat. ...
-Lyonnaise Sauce
Finely mince two ounces of onions and brown them slightly in two ounces of butter. Moisten with one-quarter pint of white wine and the same quantity of vinegar; almost entirely reduce the liquid; add ...
-Madeira Sauce
Put one and a half pints of half-glaze into a saucepan and reduce on a brisk fire to a stiff consistence. Take it off the fire and add one-fifth pint of Madeira to it, bringing it back to its normal c...
-Marrow Sauce
Follow the proportions as given for Sauce Bordelaise, the Marrow Sauce being only a variety of Bordelaise. Finish it with six ounces per quart of beef marrow, cut into cubes, poached and well draine...
-Pignons Sauce
Take the necessary amount of Poivrade Sauce (see p. 43) and let it boil. To make one pint of sauce, prepare an infusion of juniper berries, with a gill of water and two ounces of concassed berries; on...
-Perizueux Sauce
Prepare a Madeira Sauce as above, and add to the half-glaze, to be reduced, half its volume of very strong veal stock, and keep it a little thicker than usual. Finish this sauce by adding one-sixth of...
-Sauce Piquante
Put into a stewpan two ounces of minced shallots, a gill each of vinegar and white wine. Reduce the liquid by half, and add one pint of half-glaze; set the sauce to boil, and remove scum for half an h...
-Poivrade Sauce
Heat two ounces of butter in a stewpan and insert one pound of raw Mirepoix. Fry the vegetables until they are well browned; moisten with one-quarter pint of vinegar and one-half pint of Marinade, red...
-Poivrade Sauce For Vension
Fry, with two ounces of butter and two ounces of oil, one pound of raw Mirepoix to which are added four pounds of well-broken bones and ground-game trimmings. When the whole is well browned, drain the...
-Provengale Sauce
Peel, remove the seeds, and squeeze twelve medium tomatoes. Heat in a saucepan one-fifth pint of oil, until it begins to smoke a little; insert the tomatoes seasoned with pepper and salt; add a crushe...
-Rouennaise Sauce
Prepare a Bordelaise Sauce as previously described. The diluent of this sauce must be an excellent red wine. For one pint of sauce, pass four raw duck's livers through a sieve; add the resulting pur...
-Torture Sauce
Boil one-half pint of veal stock, adding a small sprig each of sage, sweet marjoram, rosemary, basil, thyme, and bay, two ounces of mushroom parings, and one ounce of parsley. Cover and infuse for hal...
-Bearnaise Sauce
Put into a small stewpan one teaspoonful of chopped shallots, two ounces of chopped tarragon stalks, three ounces of chervil, each a pinch of mignonette pepper and salt, and four tablespoonfuls of vin...
-Valois Sauce
Prepare a Bearnaise Sauce as previously explained. Complete it with three tablespoonfuls of dissolved pale meat glaze, which may be added in small quantities at a time. Serve with butcher's meat. ...
-Bearnaise Tomatee Sauce Or Choron Sauce
Proceed as for Bearnaise Sauce. When the sauce is made and rubbed through a sieve, finish it with one-third pint of red tomato puree, but do not add chervil and tarragon. This may accompany grilled p...
-Sauce Bercy
Heat two ounces of chopped shallots. Moisten with one-half pint of white wine and as much fish fumet, or, when possible, the same quantity of fish liquor, the latter being that of a fish similar to th...
-Butter Sauce
Mix two ounces of sifted flour with two ounces of melted butter. Dilute with one quart of boiling water, salted to the extent of one-quarter ounce per quart. Stir briskly to ensure a perfect liaison, ...
-White Bordelaise Sauce
Put in a stewpan two ounces of minced shallots, and one-half pint of Graves, Sauterne, or any other white Bordeaux. Reduce the wine almost entirely, add one-quarter pint of veloute, let simmer twenty ...
-Caper Sauce
This is a derivative of the Butter Sauce described previously, and needs only the addition of two tablespoonfuls of capers per pint of sauce. It is served with boiled fish of all kinds. ...
-Cardinal Sauce
Boil one pint of Bechamel, to which add one-half pint of fish fumet and a little truffle essence, and reduce by a quarter. Finish the sauce, when dishing up, with three tablespoonfuls of cream and thr...
-Mushroom Sauce
If intended for poultry, add one-fifth pint of mushroom liquor and eight ounces of button-mushroom heads turned or channeled and cooked, to one pint of very stiff Allemande Sauce. If it be intended f...
-Chateaubriand Sauce
Place in a stewpan one ounce of chopped shallots, a sprig of thyme and a bit of bay, one ounce of mushroom parings, and one-quarter pint of white wine. Reduce the wine almost entirely, add one-half pi...
-White Chaud-Froid Sauce
Boil one pint of veloute in a stewpan, and add three-quarters pint of melted white poultry jelly. Put the stewpan on an open fire, reduce the sauce by a third, stirring constantly the while, and gradu...
-Chaud-Froid Sauce, Au Vert-Pré
Add to the veloute of the white Chaud-Froid Sauce, at the same time as the jelly, an infusion prepared thus: - Boil one gill of white wine, and add to it one pinch each of chervil stalks, tarragon lea...
-Lent Chaud-Froid Sauce
Proceed as for white Chaud-Froid, using the same quantities, hut with the following modifications: - Substitute fish veloute for ordinary veloute, and white fish jelly for poultry jelly. ...
-Chivry Sauce
In one-half pint of boiling poultry stock put a large pinch of chervil pluches, tarragon and parsley leaves, a head of young pimpernel and a good pinch of chives. Cover up, and for ten or twelve minut...
-Cream Sauce
Boil one pint of Bechamel Sauce, and add one gill of cream to it. Reduce on an open fire until the sauce has become very thick; then pass through a sieve. Bring to its normal degree of consistency by ...
-Curry Sauce
Slightly brown the following vegetables in butter: - Twelve ounces of minced onions, one-ounce of parsley roots, four ounces of minced celery, a small sprig of thyme, a bit of bay, and a little mace. ...
-Sauce Diplomate
Take one pint of Normande Sauce, and finish it with two ounces of lobster butter and three tablespoonfuls of lobster meat, and truffles cut into small, regular cubes. ...
-Herb Sauce
Prepare one pint of white wine sauce. Finish it away from the fire with three ounces of shallot butter, a tablespoonful of parsley, chervil, tarragon and chives, chopped and mixed. Serve with boiled o...
-Gooseberry Sauce
Prepare one pint of butter sauce. Meanwhile put one pound of green gooseberries into a small copper saucepan containing boiling water. Boil for five minutes, then drain the gooseberries, and put them ...
-Hungarian Sauce
Fry gently in butter, without coloring, two tablespoonfuls of chopped onions seasoned with table-salt and half a teaspoon-ful of paprika. Moisten with a gill of white wine, add a small faggot, reduce ...
-Sauce Albufera
Take the necessary quantity of Supreme Sauce, and add to this four tablespoonfuls of dissolved, pale meat glaze per quart of sauce, to give it the ivory-white tint which characterizes it. Serve with p...
-Sauce Joinville
Prepare a pint of Normande Sauce and complete it with two ounces of shrimp butter and two ounces of crayfish butter. If this sauce is to accompany a fish á la Joinville, which includes a special garni...
-Marinière Sauce
Take the necessary quantity of Bercy Sauce and add, per pint of sauce, one gill of mussel liquor and a liaison composed of the yolks of three eggs. Serve with small poached fish, particularly with mu...
-Mornay Sauce
Boil one pint of Bechamel Sauce with one gill of the fumet of that fish. Reduce by a good quarter, and add two ounces of Gruyere and two ounces of grated Parmesan. Put the sauce on the fire again for...
-Mousseuse Sauce
Scald and wipe dry a small vegetable-pan, and put into it one-half pound of stiffiy-manied butter, properly softened. Season with tablesalt and a few drops of lemon-juice, and whisk while gradually ad...
-Mustard Sauce
Take the necessary quantity of butter sauce and complete it, away from the fire, with one tablespoonful of mustard per pint of sauce. It is served with small grilled fish, especially fresh herrings. ...
-Nantua Sauce
Boil one pint of Bechamel Sauce, add one-half pint of cream, and reduce by a third. Rub it through a sieve, and finish with a further addition of two tablespoonfuls of cream, three ounces of very fine...
-Noisette Sauce
Prepare a Hollandaise Sauce and add two ounces of hazelnut butter at the last moment. Serve with salmon, trout, and boiled fish generally. ...
-Normande Sauce
Put in a saucepan one pint of fish veloute, three tablespoon-fuls each of mushroom liquor, oyster liquor and twice as much sole fumet, the yolks of three eggs, a few drops of lemon-juice, and a gill o...
-Oriental Sauce
Take one pint of American Sauce, season with curry, and reduce to a third. Then add, away from the fire, one gill of cream per pint of sauce. Serve in the same way as American Sauce. ...
-Poulette Sauce
Boil for a few minutes one pint of Sauce Allemande, and add six tablespoonfuls of mushroom liquor. Finish, away from the fire, with two ounces of butter, a few drops of lemon-juice and one teaspoonful...
-Ravigotte Sauce
Reduce by half, a gill of white wine with half as much vinegar. Add one pint of ordinary veloute, boil gently for a few minutes, and finish with one and one-half ounces of shallot butter and one teasp...
-Soubise Sauce
Stew in butter two pounds of finely-minced onions. This stewing of the onions in butter increases their flavor. Now add one-half pint of thickened Bechamel; season with salt and a teaspoonful of powde...
-Soubise Sauce Tomatee
Prepare a soubise as described above, and add to it one-third of its volume of very red tomato puree. ...
-Sauce Suprème
Put into a saucepan one and one-half pints of clear poultry-stock and one gill of mushroom cooking liquor. Reduce to two-thirds; add one pint of poultry veloute; reduce again, stirring with a spatul...
-Venetian Sauce
Put into a stewpan one tablespoonful of chopped shallots, one tablespoonful of chervil, and one gill of white wine and tarragon vinegar, mixed in equal quantities. Reduce the vinegar by two-thirds; ad...
-Villeroy Sauce
Put into a saucepan one pint of Allemande Sauce to which has been added two tablespoonfuls of truffle essence and ham essence. Reduce, and stir until the sauce is sufficiently stiff to coat immersed ...
-White Wine Sauce
May be made by three methods. 1. Add one-quarter pint of fish fumet to one pint of thickened veloute, and reduce by half. Finish the sauce, away from the fire, with four ounces of butter. Thus prepar...
-Bread Sauce
Boil one pint of milk, and add three ounces of fresh, white bread-crumbs, a little salt, a small onion with a clove stuck in it, and one ounce of butter. Cook gently for a quarter of an hour, remove t...
-Celery Sauce
Clean six stalks of celery using only the hearts, put them in a saucepan, wholly immerse in consomme, add a faggot and one onion with a clove stuck in it, and cook gently. Drain the celery, pound it i...
-Egg Sauce With Melted Butter
Dissolve one-quarter pound of butter, and add to it the necessary salt, a little pepper, half the juice of a lemon, and three hard-boiled eggs (hot and cut into large cubes); also a tea-spoonful of ch...
-Horse-Radish Sauce
Rasp five ounces of horseradish and place in a stewpan with a gill of white consomme. Boil gently for twenty minutes and add a half pint of butter sauce and cream, and one-half ounce of breadcrumbs; t...
-Parsley Sauce
This is Butter Sauce, to which is added a heaped tablespoonful of freshly-chopped parsley to the pint. ...
-Reform Sauce
Put into a small stewpan and boil one pint of half-glaze sauce and one-half pint of ordinary Poivrade sauce. Complete with a garnish composed of half an ounce of gherkins, half an ounce of the hard-bo...
-Genoa Sauce
Pound in a mortar, and make into a smooth, fine paste, one ounce of pistachios and one ounce of fir-apple kernels, or, if these are not available, one ounce of sweet almonds; add half a tablespoonful ...
-Mayonnaise Sauce
Put in a bowl the yolks of six raw eggs, after having removed the cores. Season with half ounce of table salt and a little cayenne pepper. Gradually pour one-fifth pint of vinegar on the yolks while w...
-Cleared Mayonnaise Sauce
Take the necessary quantity of Mayonnaise and gradually add to it, per one and one-half pints of the sauce, one-half pint of cold and rather firm melting aspic jelly - Lenten or ordinary, according to...
-Whisked Mayonnaise
Put into a copper saucepan or other bowl three-quarters pint of melted jelly, two-thirds pint of Mayonnaise, one tablespoonful of tarragon vinegar, and rasped finely-chopped horse-radish. Mix up the w...
-Ravigote Sauce, Or Vinaigrette
Put into a bowl one pint of oil, one-third pint of vinegar, a little salt and pepper, two ounces of small capers, three table-spoonfuls of fine herbs, comprising finely chopped onion, as much parsley,...
-Remoulade Sauce
To one pint of Mayonnaise add a large tablespoonful each of mustard, gherkins, chopped and pressed capers, one tablespoonful of fine herbs, parsley, chervil, and tarragon, all chopped and mixed, and a...
-Cambridge Sauce
Pound together the yolks of six hard-boiled eggs, the washed and dried fillets of four anchovies, a teaspoonful of capers, a dessertspoonful of chervil, tarragon, and chives, mixed. When the whole for...
-Cumberland Sauce
Dissolve four tablespoonfuls of red-currant jelly, to which are added one-fifth pint of port wine, one teaspoonful of finely-chopped shallots, scalded for a few seconds and pressed, one teaspoonful of...
-Gloucester Sauce
Take one pint of very thick Mayonnaise and complete it with one-fifth pint of sour cream and the juice of a lemon and combine with the Mayonnaise by degrees one teaspoonful of chopped fennel and as mu...
-Oxford Sauce
Make a Cumberland Sauce as previously described but instead of the Julienne of orange and lemon rinds use rasped or finely-chopped rinds, and about two-thirds of a teaspoonful of each. ...
-Bercy Butter
Put into a small stewpan a gill of white wine and one ounce of finely-chopped shallots, previously blanched. Reduce the wine by one-half, and add half a pound of butter, softened into a cream; one tea...
-Chateaubriand Butter
Reduce, by two-thirds, four-fifths of a pint of white wine containing four chopped shallots, fragments of thyme and bay, and four ounces of mushroom parings. Add four-fifths pint of veal gravy, reduce...
-Colbert Butter
Take one pound of Maître d'Hôtel butter, add six tablespoon-fuls of dissolved, pale meat glaze and one teaspoonful of chopped tarragon. Serve with fish prepared á la Colbert. ...
-Green Coloring Butter
Peel, wash and thoroughly shake free from water two pounds of spinach. Pound it raw and then press it in a strong towel, twisting the latter so as to extract all the green juice. Pour this into a sauc...
-Various Cullises
Finely pound shrimp and crayfish shells, and combine with these the available creamy parts and spawn of the common and spiny lobsters; add a gill of rich cream per pound of the above remains, and stra...
-Shallot Butter
Put eight ounces of roughly minced shallots in the corner of a clean towel, and wash them quickly in boiling water. Cool and press them heavily. Then pound them finely with their own weight of fresh b...
-Tarragon Butter
Blanch and cool eight ounces of fresh tarragon, drain, press in a towel, pound in a mortar, and add to them one pound of butter. Strain through sieve, and put aside in the cool if not to be used immed...
-Lobster Butter
Reduce to a paste in the mortar the spawn, shell, and creamy parts of lobster. Add their equal in weight of butter and strain through sieve. Lobster Butter Pound three ounces of lobster trimmings an...
-Butter A La Maître D'Hôtel
First manie and then soften into a cream one-half pound of butter. Add a tablespoonful of chopped parsley, a little salt and pepper, and a few drops of lemon-juice. Serve with grills in general. ...
-Manied Butter
Mix, until perfectly combined, four ounces of butter and three ounces of sifted flour. This butter is made immediately before the time of dishing up, and is used for quick liaisons like Matelotes, etc...
-Butter A La Meuniére
Put into a frying-pan the necessary quantity of butter, and cook gently until it has acquired a golden tint and exudes a slight smell of nut. Add a few drops of lemon-juice, and pour on the fish under...
-Montpellier Butter
Blanch equal quantities of watercress leaves, parsley, chervil, chives, and tarragon (six ounces in all) one and one-half ounces of chopped shallots, and one-half ounce of spinach leaves. Drain, cool,...
-Hazel-Nut Butter
Put eight ounces of shelled hazel-nuts, for a moment, in the front of the oven, in order to slightly grill their skins and make them easily removable. Now crush the nuts in a mortar until they form a ...
-Pistachio Butter
Put into boiling water half pound of pistachios, and keep them on the side of the fire until the peel may be easily removed. Drain, cool in cold water, clean the pistachios, and finely pound while moi...
-Printanier Butter
These butters are made from all early-season vegetables, such as carrots, French-beans, peas and asparagus heads. When dealing with green vegetables cook quickly in boiling salted water, drain, dry, ...
-Hot Tartar Sauce
Put four tablespoonfuls of white sauce in a small stewpan, four of broth or milk, boil a few minutes, then add two table-spoonfuls of the tartar sauce in it, stir it very quickly with a wooden spoon, ...
-Maitre D'Hôtel Sauce
Put eight spoonfuls of white sauce in a stewpan, with four of white stock or milk; boil it five minutes, then stir in two ounces of Maître d'Hôtel butter; stir it quickly over the fire until the butte...
-Vegetable Sauce
Take equal parts of carrot, turnips, mushrooms, sausages, and boiled shelled chestnuts. Cut into small pieces and place in a stewpan or earthenware cooking pot. Add just sufficient clear stock to cove...
-Eschalot Sauce
Chop fine about a good tablespoonful of shallot, place it in the corner of a napkin, and pour water over; press until dry, and put in a small stewpan with two tablespoonfuls of vinegar, one clove, a l...
-Piquant Or Sharp Sauce
Put two tablespoonfuls of chopped onions, or shallots, cleaned as above, into a stewpan; put also four tablespoonfuls of vinegar, and a bay-leaf, and boil; then add ten tablespoonfuls of brown sauce, ...
-Tarragon Sauce
Put eight tablespoonfuls of demi-glaze, and four of broth, into a stewpan; boil for a few minutes, add a tablespoonful of vinegar, have ready picked twenty leaves of fresh tarragon, put in to simmer t...
-Brown Cucumber Sauce
Peel a small fresh cucumber, cut it in neat pieces, put in a stewpan with a little sugar, add half an ounce of butter, set it on a slow fire, stir it now and then, add twelve tablespoonfuls of brown s...
-Mince Herb Sauce
Put two tablespoonfuls of finely chopped onions in a stewpan, add a tablespoonful of oil, place it on the fire, stir a few minutes, add ten tablespoonfuls of demi-glaze, and four of broth or water; bo...
-Italian Herb Sauce
Proceed in the same way as the above, only add a little chopped thyme, and a small glass of sherry. ...
-Sauce Robert
Peel and cut up two good-sized onions, put them in stewpan with an ounce of butter, till they are a nice yellow color, then add eight tablespoonfuls of demi-glaze, and two of water or broth; skim, boi...
-Ravigote Sauce
Put in a stewpan one middle-sized onion sliced, with a little carrot, a little thyme, bay leaf, one clove, a little mace, a little scraped horse-radish, a little butter, fry a few minutes, then add th...
-Brown Mushroom Sauce
Clean and cut twelve small mushrooms in slices, place them in a stewpan with a little butter, salt, pepper, the juice of a quarter of a lemon, set it on a slow fire for a few minutes, then add ten spo...
-Orange Sauce For Game
Peel half an orange, removing all the pith; cut it into slices, and then in fillets; put them in a gill of water to boil for two minutes; drain them on a sieve, throwing the water away; place in the s...
-Garlic Sauce
Though many dislike the flavor of this root, yet those that like it ought not to be deprived of it. Put in a stewpan ten tablespoonfuls of demi-glaze, a little tomato sauce, if handy; boil it a few mi...
-Mint Sauce For Lamb
Take three tablespoonfuls of chopped leaves of green mint, three tablespoonfuls of brown sugar, and put into a basin with half a pint of brown vinegar; stir it well up, add one salt-spoonful of salt, ...
-Liaison Of Eggs
Break the yolks of three eggs in a basin, with which mix six spoonfuls of milk, or eight of cream; pass it through a fine sieve, and use when directed. ...
-Anchovy Butter Sauce
Put into a stewpan eight spoonfuls of demi-glaze, or three of broth; when boiling, add one ounce of anchovy butter; stir continually till melted; serve where directed. ...
-Soyer's Sauce
Put six spoonfuls of demi-glaze into a stewpan; when hot, add four spoonfuls of Soyer's Gentleman's Sauce; let boil, and serve with either chop, steak, cutlet, poultry, or game. ...
-Papillotte Sauce
Scrape half an ounce of fat bacon, put it in a pan with four tablespoonfuls of chopped onions, stir over the fire for a few minutes, then add ten tablespoonfuls of brown sauce and boil; then add a tab...
-Tomato Sauce
If fresh, put six in stewpan; having removed the stalk, and squeezed them in the hand to remove pips, etc., add half an onion, sliced, a sprig of thyme, a bay leaf, half an ounce of celery, one ounce ...
-A Very Good And Useful White Sauce
Put a quart of white sauce in a stewpan of the necessary capacity on a fire; stir continually until reduced to one-third; put two yolks of eggs in a basin, stir them well up, add your sauce gradually,...
-Onion Puree Sauce
Peel and cut six onions in slices; put in a stewpan, with a quarter of a pound of butter, a teaspoonful of salt, one of sugar, a half one of pepper; place on a slow fire to simmer till in a pulp, stir...
-Puree Of Cauliflower Sauce
Boil a cauliflower well in three pints of water, in which you have previously put one ounce of butter, two tablespoonfuls of salt; when done, chop it up, having prepared and slowly cooked in a stewpan...
-Jerusalem Artichoke Sauce
Peel twelve, and well wash; boil till tender, and proceed as above. ...
-Bourgeoise Sauce
Mince five or six shallots and some parsley; place them in an enameled saucepan with a little broth or water, a teaspoonful of vinegar, and some pepper and salt. Let it boil until the shallots are coo...
-Black Butter
This sauce is usually served as an addition to boiled fish, and is particularly excellent with skate. It is also used with fried eggs. Place some butter in a frying-pan and let it cook just to the po...
-Dutch Sauce
'set the yolks of four eggs in a pan over the fire until they are of the consistency of a custard, and then blend carefully with half a pint of melted butter. Great care must be taken that this does n...
-Cameline Sauce
Toast lightly some slices of bread and let them simmer over the fire in an enameled saucepan with as much red wine and vinegar in equal parts as they will absorb. Season with mixed spices and turn out...
-Cherry Sauce
Stone one pound of ripe cherries, break the stones and let the kernels simmer with just enough water to cover them for fifteen minutes. Now strain out the kernels, and add to the water the cherries, a...
-Wine Sauce
Stir into half a pint of red wine, mixed with a quarter of a pint of water, the yolks of five eggs, a tablespoonful of sugar, the minced rind of a lemon, and a little cinnamon. Place over a good fire ...
-Fish And Fish Sauces. Grilled Fish
This method is best suited to small fish of medium size. All the white fish should be rolled in flour and oil or clarified butter. Placed on a grid under a very bright fire, taking care that the grid ...
-Fish Frying à L'Anglaise
After cleaning the fish it is rolled in flour and then immersed in the liquor formed of well-whisked eggs. It is next rolled in bread-crumbs and patted with a palette knife to ensure both the cohesion...
-Cooking à La Meunière
is a style of cooking usually applied to fish, but is most suited to small fish rather than large. Fillets of sole, whiting, mackerel, turbot, cod, trout and small salmon are cooked very nicely by thi...
-Brills
are cooked in the same manner as turbots, but, being smaller, do not require so long boiling. But, in boiling any description of fish, never take it up until it will leave the bone with facility, whic...
-Carp, Sauce Matelote
Put your carp in a small oval fish-kettle, with wine and vegetables as in next recipe, to which add also a pint of water and a little salt, with a few cloves and peppercorns; put the lid upon the fish...
-Baked Carp
Procure a good-sized carp, stuff it, then put it into a baking-dish, with two onions, one carrot, one turnip, one head of celery, and a good bouquet of parsley, thyme, and bay-leaf; moisten with two g...
-Stewed Carp
Cut two pounds of carp or other white fish into strips, and place in a saucepan with a cupful of chopped mushrooms, a sliced carrot and a minced onion. Add half a pint of clear stock, a large wineglas...
-Boiled Crimped Cod
Place from two to three pounds of crimped cod carefully wiped in a fish kettle with sufficient warm water to just cover it. Add a wineglassful of white wine vinegar, a sliced onion, a few peppercorns,...
-Bacalao
Well soak one pound of salt cod, then boil it until half cooked, and break into coarse flakes. Now prepare half a pint of tomato sauce, made of stewed tomatoes mixed with a finely-minced onion fried i...
-Crabs And Tomatoes
Take one pound of finely chopped crab meat and mix it with half a pint of tomato sauce, half a pound of bread-crumbs, some parsley, pepper, and salt, the thinly-pared rind and the juice of a lemon and...
-Crab Au Gratin
Take three-quarters of a pound of the meat of crabs, mince finely, adding pepper, salt, and a tablespoonful of grated cheese moistened with a tablespoonful of sherry. Stir these into half a pint of wh...
-Fried Shrimps
Shell one and a half dozen good-sized shrimps, chop them coarsely and fry with half an ounce of butter and an ounce of minced ham. Add at once a cupful of boiling white stock and the juice of a lemon,...
-Fried Eels
Cut your eels into pieces three inches long, dip the pieces into flour, egg over with a paste-brush, and throw them into some bread-crumbs; fry in hot lard as directed for fried soles. ...
-Stewed Eels, Sauce Matelote
Procure as large eels as possible, which cut into pieces three inches long, and put them into a stewpan, with an onion, a bouquet of two bay leaves, a sprig of thyme and parsley, six cloves, a blade o...
-Eels A La Tartare
Fry as directed above, and serve on some tartare sauce; or partly stew first, and, when cold, egg, bread-crumb, and broil gently. Spitchcocked Eels in some parts of England, are cooked with the skins...
-Eels On The Spit
Take a very large eel, cut it into short pieces, and lard them on the back with thin strips of bacon. Place the pieces of eel for three hours in pickle made of oil, sliced onion, sprigs of parsley, sa...
-Flounders, Water Souchet
Procure four or six Thames flounders, trim and cut in halves; put half a pint of water in a saucepan, with a little scraped horse-radish, a little pepper, salt, sugar and few sprigs of fresh parsley; ...
-Gurnets
Are best stuffed and baked. Stuff them as directed for haddocks, turn them round in the same manner, lay slices of bacon over, cut very thin, and bake half an hour or more (according to their size) in...
-Boiled Gurnet
You may boil it either with or without the stuffing, in very salt water; it will require rather more than half an hour; serve with anchovy sauce separate. The remains are very good to re-warm. ...
-Haddock And Asparagus
Cut a large haddock into moderately thick slices and dip each into egg beaten up with grated nutmeg; then cover with breadcrumbs and fry in butter till a light brown. Remove the tips from about fifty ...
-Dublin Bay Haddock
This is a fish which I can highly recommend, both for its firmness and lightness; it is excellent plain boiled, and served with a cream sauce, or any other fish sauce. But the better plan is to cut fo...
-Baked Haddock
Fill the interior of the fish with veal stuffing, sew it up with packthread, and truss it with the tail in its mouth, rub a piece of butter over the back, or egg and bread-crumb it over, set it on a b...
-Halibut
This fish is rather coarse, but very surfeiting. It is best very fresh, and should be very thick and not in spawn. It may be either baked, fried, or sauted in oil, in which case the fillets should not...
-Herrings Broiled, Sauce Dijon
The delicacy of these fish prevent their being dressed in any other way than boiled or broiled; they certainly can be bread-crumbed and fried, but I prefer them dressed in the following way: Wipe the...
-John Dories, Boulogne Fashion
John Dories, though not very handsome, are very delicate eating; choose them from four to six pounds in weight, the thicker the better, and boil as directed for turbot; one of the above size would req...
-Mackerel
are generally served plain boiled; put them in a kettle containing boiling water, well salted, let simmer nearly half an hour, take them up, drain and dish them upon a napkin; serve melted butter in a...
-Soyer Pike Quenelles Or Souffles
This method of employing the fish called pike or jack is unique. My grandfather was the inventor of this method, which is specially good for people suffering from dyspepsia, or delicate digestions. M...
-Red Mullet
Red Mullet En Papillôte Take a Soyer paper-bag, about ten inches by ten inches in size, and grease it well inside, top and bottom. Obtain three red mullet, season with pepper and salt, and place a l...
-Perch
do not grow to a very large size, four pounds being considered a large one. When fresh, are reddish at the eyes and gills. These fish, having a great objection to part with their scales, should be scr...
-Pike
A middling-sized one weighing about five pounds, would be best; when fresh, the eyes must be very transparent, the scales bluish, and not dry upon the back, or it would not clean well. The dressing is...
-Pike, Sauce Matelote
Cook a pike exactly as in the last, dress it upon a dish without a napkin, and sauce with a matelote sauce over, made as directed on page 99. This fish may also be served with caper sauce, as directe...
-Broiled Salmon
The fish to be broiled should be cut in slices of about one to one and a half inches in thickness. Sprinkle with salt and roll in clarified butter or oil, grill over a brisk fire for about twenty-five...
-Kedgeree Of Salmon
This is composed of one pound of boiled salmon, cut into small pieces. Remove the skin and bones; three or four hard-boiled eggs cut into small pieces; one pound of well-boiled pilaff rice; and three-...
-Salmon Cutlets Or Cotellettes De Saumon
Make ready some forcemeat for salmon of a quantity sufficient for the number of cutlets to be made and rub through a coarse sieve. Procure some molds shaped like cutlets, well butter the sides and bo...
-Coulibiac De Saumon
Procure two pounds of brioche paste, unsweetened. Take one and a half pounds of small salmon collops and stiffen in butter. Also prepare two or three ounces of mushrooms, together with an onion choppe...
-Stewed Salmon
Take three pounds of fresh salmon, and after carefully scaling and washing, lard the fish finely and place it in a stewpan, with a pint of clear stock, two carrots, and two onions minced, a little thy...
-Salmon Croquettes
Tinned fish may be used for this dish, though of course fresh salmon is better. Heat half a pint of good white stock and stir into it the yolks of two eggs, half an ounce of butter, the juice of an o...
-Baked Shad
Split open the fish and stuff with a forcemeat made of its roe, some mushrooms, bread-crumbs, butter, parsley, thyme and bay leaf, chopped and thoroughly mixed together. Bind or sew up the fish and ba...
-Coulibiac Of Salmon
Have ready two pounds of ordinary brioche paste. Stiffen in butter one and a half pounds of small salmon collops, and prepare three ounces of mushrooms and one chopped onion (both of which should be f...
-Darne De Saumon à Chambord
Take a piece or darne of salmon cut from the middle of the fish, of a size sufficient for the number of people it is intended for. Moisten in the proportion of two-thirds of good red wine and one-t...
-Salmon à La Daumont
Poach the darne in salt water. Dish up by surrounding the darne with medium-seized mushrooms stewed in butter and garnished with shrimps and a few tablespoonfuls of Nantua sauce; a small round quenel...
-Salmon Slices à Lucullus
Skin one side of the slice, lard it with truffles, and braise it in Chablis. Garnish with small shrimp or salmon patties, small mous-selines of oysters, poached in dariole-molds. The sauce should co...
-Salmon Slices à Nesselrode
Remove all bones. Stuff with raw lobster forcemeat stiffened by means of a little whiting forcemeat. Line a well-buttered, round, raised-pie mold with a thin layer of raised-pie paste (this is made wi...
-Salmon Slice à Royale
Braise the fish in Chablis. Garnish with small quenelles of forcemeat for fish, small mushrooms, slices of truffle, and little balls of potato, raised by a large round spoon cutter and cooked à l'Ang...
-Mousseline Alexandra
Make a forcemeat of salmon, mold the quenelles and place them separately in buttered saucepan. Put a small thin slice of salmon on each, and poach them in a very moderate oven, keeping the lid on the ...
-Cold Salmon
Salmon which is intended to be served cold, should either be cooked whole or in large pieces, in plain salted water, and cooled in the same water. Salmon cooked whole has a better flavor and not so dr...
-Saumon Froid En Bellevue
Skin the salmon, set the piece upright upon the belly side, and decorate the fillets with pieces of truffles, poached white of egg, chervil leaves, and tarragon. Coat the garnish with a little melted...
-Salmon Froid à La Norvègienne
Skin and decorate the salmon or darne and glaze it with aspic jelly. Let a coating of jelly set upon the bottom of the dish. Upon this jelly place a cushion of carved rice the same shape as the fish....
-Medallion De Saumon
Cut some small slices half an inch thick, from a fillet of salmon. Arrange them on a buttered tray; poach and dry in a moderate oven, then cool them. Trim them neatly with an even cutter either round ...
-Salmon Mayonnaise
Garnish the bottom of a salad-bowl with moderately seasoned lettuce. Cover with cold, cooked and flaked salmon, thoroughly freed from all skin and bones. Coat with mayonnaise sauce and decorate with ...
-Salade De Saumon
This is prepared in the same way as the above. The decorating garnish is placed with the salmon and the whole is seasoned in precisely the same way as an ordinary salad, adding two tablespoonfuls of m...
-Skate
Procure two or three slices, tie them with string to keep the shape in boiling, put them into a kettle of boiling water, in which you have put a good handful of salt; boil gently about twenty minutes ...
-Skate Au Beurre Noir
Boil a piece of skate as directed in the last; when done, drain it well, put it upon a dish without a napkin, and proceed exactly as directed for mackerel. Skate may also be served upon a napkin, wit...
-Smelts
To Fry Smelts Dry them in a cloth and dip them in flour; then have half an ounce of butter or clear fat melted in a bowl, into which break the yolk of two eggs, with which rub the smelts over with a ...
-Sole Fish
Fried Soles Have about four pounds of lard or clean fat in a small fish-kettle, which place over a moderate fire, cut off the fins of the sole, and dip it into flour, shake part of the flour off, hav...
-Sole Fish. Part 2
Sole Mornay Lay the sole on a buttered dish; sprinkle a little fish fumet over it, and add half an ounce of butter divided into small pieces. Poach gently. Coat the bottom of the dish with Mornay sau...
-Sole Fish. Part 3
Sole Hollandaise Break the spine of the sole by folding it over in several places. Place the fish in a deep dish; cover it with slightly salted water; set to boil and then poach gently for fifteen mi...
-Fish On The Plate
Place in a shallow earthenware cooking vessel a little butter, some parsley, shallots and mushrooms, all finely minced, with a little pepper and salt. Upon this place a sole previously cleaned and ski...
-Economical Mode Of Cooking Sturgeon
Take a piece of sturgeon about two pounds in weight and place it beneath a piece of meat which is to be baked on a stand in a dish; with the sturgeon put a little water, salt, pepper, etc., and a litt...
-How To Roast Sturgeon
Take the tail part, skin and bone it; fill the part where the bone comes from with some stuffing, as for a fillet of veal; put butter and paper round it, and tie it up like a fillet of veal; roast, an...
-Stewed Tench
Put two onions, a carrot, and turnip, cut in slices, into a stewpan, or very small fish-kettle, with a good bouquet of parsley, a few sprigs of thyme, one bay-leaf, six cloves, a blade of mace, a litt...
-Tench With Anchovy Butter
Cook the tench as in the last, but they may be plain boiled in salt and water; dress upon a dish without a napkin, then put six spoonfuls of melted butter in a stewpan, with one of milk; place it upon...
-Salmon Trout
In its many preparations salmon-trout may be replaced by salmon, and all recipes relating to the former may be adapted to the latter. As its size is less than the salmon's, it is very rarely cut into ...
-Truite à La Cambacèrès
Select a trout; clean it and remove its gills without opening it in the region of the belly. Skin it on one side, starting at a distance of one inch from the head and finishing with two and a half inc...
-Preparation De La Mousse De Tomates
This mousse is really a bavarois without sugar. Cook two pounds of tomato (cleared of skin and seeds and roughly chopped) in two ounces of butter. When the pulp is well mixed with the butter add two t...
-Crevettes Marie
Prepare a trout mousse, mold it in egg-molds, and garnish the center with trimmed prawns' tails. Let the mousses set; then turn them out of the molds and lay in a deep entree-dish. Between each place ...
-Trout
have different names in various parts of Great Britain, but there is the common trout, the white trout, and the sea trout; the white trout never grows very large, but the sea trout does, and is of a v...
-Trout à La Twickenham
When you have cleaned your trout, put them into a kettle of boiling water to which you have added a good handful of salt, and a wineglassful of vinegar; boil gently about twenty minutes, or according ...
-Stuffed Trout
Place in an enameled saucepan a pint of white wine vinegar, a quart of water, one onion, parsnip and carrot sliced, a heart of celery with a little thyme, parsley, and salt, two ounces of butter and t...
-Tunny
They are exceedingly good salted, or pickled like salmon, which it resembles in flavor when thus prepared; when raw, its flesh is very red, but turns pale in boiling. The best way to cook it when fres...
-Turbot
To cook it, cut an incision in the back, rub it well with a good handful of salt, and then with the juice of a lemon; set it in a turbot kettle, well covered with cold water, in which you have put a g...
-Whitebait
Although always ready and willing to partake of a dish of this sweet little fish when dining-out or lunching at some favorite restaurant, the average housewife rarely, if ever, essays to cook the dish...
-Whiting
Fried Whiting The whiting is generally skinned, and the tail turned round and fixed into the mouth; dip it first into flour, then egg over and dip it into breadcrumbs, fry as directed for the sole; f...
-Broiled Fish
Clean carefully and split open any large fish and place it in a deep dish, covering with a marinade of vinegar, oil, minced onion, pepper, salt and herbs. Let it stand for at least an hour in a cold p...
-Fish Chartreuse
Take any remains of cold fish, break it into flakes, and moisten with cream, seasoning with a little pepper and salt. Have ready some mashed potatoes and sufficient hard-boiled eggs. Now take a well-b...
-Fish Stew
Place in a casserole, or shallow earthenware cooking vessel, a sole, fillets of turbot, brill, or almost any other white fish, and add twenty shelled mussels with a little of their liquor, and a few h...
-Fish Salad
This is a capital recipe for utilizing odds and ends of fish. Flake two cupfuls of any kind of cold boiled fish and add half a pound of picked and chopped shrimps. Stir in two tablespoonfuls of caper...
-Fish Klosh
Mince an ounce of ham or bacon with a shallot or small onion and fry in an ounce of butter until just cooked. Next stir in an ounce of flour, add a quarter of a pint of milk, and let the whole boil ge...
-Fish Matelote
Slice two pounds of any kind of fresh white fish - it is better to have several kinds mixed - and place in a frying pan with twenty very small white onions and two ounces of butter. Fry until the whol...
-Fried Frogs' Legs
The thighs of the edible frog, which is a large variety found in certain parts of England as well as on the Continent, are regarded as a great delicacy both in France and America, and bear a certain r...
-Snails In Shells
Although snails are not commonly eaten in England, yet the large Roman variety properly prepared is by no means to be despised, and is a very popular dish in many districts of France and other parts o...
-French Anglers' Way Of Stewing Fish
Take about four pounds or less of all kinds of fish, that is, carp, pike, trout, tench, eels, etc., or any one of them, cut them into medium-sized pieces, no matter the size of the fish - let the piec...
-Melted Butter
Put into a stewpan two ounces of butter, not too hard, also a good tablespoonful of flour, mix both well with a wooden spoon, without putting it on the fire; when forming a smooth paste, add to it a l...
-Anchovy Sauce
Make the same quantity of melted butter as in the last, but omit the salt, and add three good tablespoonfuls of essence of anchovies. ...
-Fennel Sauce
This is a sauce principally used for boiled mackerel. Make the same quantity of melted butter as in the last, to which add a good tablespoonful of chopped fennel; it is usually served in a boat. Fenn...
-Egg Sauce
is generally served with salt fish or haddock. Boil six eggs ten minutes, let them get cold, then cut them in pieces about the size of dice, put them into a stewpan, with three parts of a pint of melt...
-Shrimp Sauce
Make the same quantity of melted butter as before, to which add three tablespoonfuls of essence of shrimps but omitting the salt; add half a pint of picked shrimps, and serve in a boat. If no essence ...
-Lobster Sauce
Put twelve tablespoonfuls of melted butter in a stewpan, cut up a small-sized lobster into dice, make a quarter of a pound of lobster butter with the spawn, as directed; when the melted butter is upon...
-New And Economical Lobster Sauce
Should you require to use the solid flesh of a lobster for salad, or any other purpose, pound the soft part and shell together (in a mortar) very fine, which put into a stewpan, covered with a pint of...
-Oyster Sauce
Mix three ounces of butter in a stewpan with two ounces of flour, then blanch and beard three dozen oysters, put the oysters into another stewpan, add beards and liquor to the flour and butter with a ...
-A Plainer Method
Blanch three dozen of oysters, which again put into the stewpan, with their liquor (after having detached the beards); add six peppercorns and half a blade of mace; place them over the fire, and when ...
-Mussel Sauce
Proceed exactly the same as for oyster sauce, using only the liquor of the mussels (not the beards) instead of the oysters, and serving the mussels in the sauce; about four dozen would be sufficient. ...
-Matelote Sauce
For about a pound slice of salmon make the following quantity of sauce: - Peel thirty button onions, and put half a teaspoonful of sugar in a quart-size stewpan, place it over a sharp fire, and when m...
-Maître D'Hôtel Butter
Put a quarter of a pound of fresh butter upon a plate with one good tablespoonful of chopped parsley, the juice of two lemons, half a teaspoonful of salt, and a quarter that quantity of white pepper; ...
-Ravigote Butter
Proceed as in the last, but instead of parsley, use one spoonful of chopped tarragon, and one of chervil, and add half a spoonful of Chili vinegar. Ravigote Butter Put into a small saucepan of salte...
-Soyer's Paper-Bag Cookery. Fish
No feature of the daily menu is so dainty and delicious as fish. Properly cooked it is at once a delight to the gourmet and a light, nourishing article of diet to the invalid. But nothing is so diffi...
-Cod Bourgeoise
Take two slices of cod, lay them in a well-buttered bag, season with salt and pepper. Place two mushrooms and two sliced tomatoes on the top of the fish, add a chopped shallot, dot over with butter, s...
-Stewed Eels
Cut up two eels in pieces two inches long. Add salt and pepper, chopped parsley, one teaspoonful of flour, a little sweet herbs (according to taste). Add a small chopped onion. Mix this well together....
-Fish Croquettes
Mix one pound of cooked fish of any variety with two large tablespoonfuls of white sauce, season with salt, pepper, and cayenne, and a little chopped parsley. Form into croquettes, roll them in egg an...
-Smoked Haddock
Trim a smoked haddock weighing about two pounds, season with cayenne pepper to taste, but do not use any salt. Pour two large tablespoonfuls of milk over the fish, and cover it with a little white sau...
-Stuffed Fresh Haddock
Chop a cooked onion and mix it with three tablespoonfuls of breadcrumbs. Add one ounce of butter, salt, and pepper to taste, a little chopped parsley, and one egg. When thoroughly mixed stuff the fish...
-Haddock à La Royale
Take from four to six fillets of fresh haddock. Spread them with butter. Dip in seasoned flour, and then in grated cheese. Put into a well-greased bag, and add to them rather better than a gill of mil...
-Haddock à La Princesse
Take two filleted haddocks. Rub them over gently with butter with a silver fish knife. Dip them in flour and then squeeze a little lemon juice over each, and dust lightly with pepper and salt. Place ...
-Hake
Slice three pounds of fish, season with salt and pepper, add a small chopped onion and a few sweet herbs. Mix one ounce of butter or dripping with a large tablespoonful of flour, add three parts of a ...
-Halibut à La Minute
Season a slice of halibut about an inch in thickness with salt and pepper and roll in flour. Slice two tomatoes, lay them on the fish, squeeze lemon juice over, dot with small pieces of butter, and pl...
-Herrings à La Russe
Take four very fresh soft-roed herrings. Get the fishmonger to bone them for you. In the center of each place a big tea-spoonful of French mustard and a bit of butter. Dust lightly with black pepper, ...
-Fresh Herring
Slit the fish on each side in a horizontal direction. Place on it a little mace, bay leaves, parsley, a small piece of onion, and some salt and pepper. Add two tablespoonfuls of vinegar. Place in the ...
-Kippers And Bloaters
can be treated in the same way, with or without butter. If boiling is preferred, add a tablespoonful of water. To grill fish of this kind, add butter or dripping only. ...
-Lobster à L'Amèricaine
Cut a good-sized lobster crossways into seven slices. Remove the soft part of the flesh, put it into a bowl, and mix with it three large tablespoonfuls of tomato sauce, two teaspoon-fuls of Madeira, a...
-Red Or Gray Mullet
Take the fish with a half tomato cut up, one mushroom, salt, pepper, a little lemon juice or vinegar, one teaspoonful of flour (this can be omitted if desired), a little chopped parsley, and a little ...
-Plaice à La Meuniere
Filleted or whole fish can be used for this dish. Chop a small shallot, add a teaspoonful of anchovy paste or sauce, a squeeze of lemon juice, one ounce of butter, a little chopped parsley, salt and p...
-Sole Bourguigone
Thoroughly butter a bag, place inside a well-trimmed sole, add three small peeled, uncut onions, a bouquet garni, and a glass of claret. Mix a large teaspoonful of flour with an ounce of butter, place...
-Lemon Soles à La Comtesse
Grease a bag thickly. Take six or eight fillets of lemon soles. Dust them lightly with salt and white pepper and squeeze a little lemon juice over each fillet. Put them in the bag and add to them an o...
-Sole, Filleted Plaice, Brill Or Cod
Any of these can be cooked in the same way, and should be allowed the same time as turbot. ...
-Smelts Milanaise
Trim a dozen smelts, roll them in flour. Put one ounce of butter on a very hot dish and let it melt, roll the fish in this butter, sprinkle with a little cayenne pepper and a little grated Parmesan, a...
-Scallops
Wash and trim half-a-dozen scallops, chop finely, and replace in the deep shell. Mince four mushrooms, add a chopped shallot, a little parsley, one chopped tomato, one teaspoonful of flour, season to ...
-Whiting à La Normande
Place two skinned whiting in a buttered bag. Place half-a-dozen bearded oysters between them, and add half-a-dozen sliced mushrooms. Mix two ounces of butter with a large tea-spoonful of flour, add a ...
-Whiting Fines Herbes
Take two whiting (four pound size), get the fishmonger to bone them. Fill the cavity with half a teaspoonful of mixed finely minced chives or shallot and parsley, season to taste with salt and pepper ...
-Trout A La Soyer
Take a nice trout from half a pound to two pounds in weight. Clean and trim well. Then cut on each side about eight or ten incisions. Season well with salt and pepper, according to taste. Take two oun...
-Light White Fish
Take any kind of light white fish. Roll in flour, then in a little milk, afterwards in breadcrumbs. Grease your paper-bag with butter, olive oil, or dripping. Put the fish in the bag and seal up. Plac...
-Poultry And Game. Stuffed Chicken
Wash and dry thoroughly six or seven ounces of rice and fry it in an ounce and a half of butter until lightly browned. Then cover with a little stock and cook till quite tender. If necessary add more ...
-Chicken Liver And Ham
Take equal portions of chicken liver, chicken gizzard, and ham - each sliced very fine - chopped onion, potatoes, and asparagus tips. Stew the meat for half an hour in as little water as possible, and...
-Baked Turkey
Slice two sausages and place in a frying-pan with eight stoned French plums, four pears peeled, cored and sliced, and half a pint of boiled chestnuts. Fry in a little butter for about two minutes. Mix...
-Larks In Onions
Bone a dozen larks, and stuff with minced fowl's liver and herbs. Lay them upon slices of bacon in a stewpan, cover with stock, and simmer carefully for a quarter of an hour. Partly boil six Spanish o...
-Duck Pie
Slice thinly the meat from two roast ducks and steep for one hour in a mixture of tarragon vinegar, olive oil, onion juice, and pepper. Now line a dish with puff paste and bake just enough to color it...
-Rabbit Pie
Mince together half a pound of veal suet, one pound of fresh pork, an onion, a bay leaf, two cloves, a little pepper, salt and parsley. After lining a dish with the forcemeat place in it a rabbit cut ...
-Rabbit Cake
Mince the meat of a boiled rabbit and mix with it a quarter of a pound of minced beef tongue and chopped onion, a cupful of mashed potato, and seasoning to taste. Add a cupful of white stock, mix thor...
-Stewed Venison
Take about four pounds of haunch of venison, and brown it thoroughly in butter. Place it in an earthenware cooking pot or stewpan with a cupful of clear stock and claret, a spoonful of sugar, a little...
-Partridges With Cabbage
Cover a dish with slices of parboiled cabbage, and on each slice place a partridge stuffed with sausage meat. Add a cupful of strong stock, cover closely, and cook gently for two hours. The whole shou...
-Jacobin Pottage
Mince any odds and ends of cold fowl or turkey and season with salt, pepper, and grated Parmesan cheese. Line the bottom of a dish with slices of toast, and pour a cupful of strong stock over them. Th...
-Stewed Chicken And Rice
Stuff a fat fowl with a mixture of breadcrumbs, onion, and the yolk of an egg. Cover the breast with slices of lemon and salt pork, and wrap thoroughly in oiled paper. Place in a stew-pan with an onio...
-Poultry Cassolette
To use up odds and ends of cooked poultry. Take equal portions of well-boiled haricot beans and minced chicken, turkey, or duck. Mix thoroughly and fry with two slices of bacon, two sliced tomatoes, a...
-Chicken Cannelons
Mince a cupful of cooked fowl and add a tablespoonful of flour, the same quantity of butter, the beaten yolk of an egg, two spoonfuls of cream, with pepper and salt to taste. The whole should form a t...
-Chicken With Cheese
Place in an earthenware cooking vessel or enameled saucepan a young chicken with some butter, half a glass of white wine, and the same quantity of clear stock. Add a bouquet garni with pepper and salt...
-Chicken With Tomatoes
Roast on the spit a fowl stuffed with equal parts of fat and lean ham minced. Baste with oil mixed with the juice of a lemon and some salt. When the fowl is placed on the dish pour over it a puree of ...
-Stewed Fowl
Place a fowl in a stewpan, with enough salt water to nearly cover it. Add a slice of rather fat ham, and a very little garlic, some powdered pimento, and a little saffron. Cook till the fowl is tender...
-Capon With Apples
Take a large Soyer paper-bag, well buttered inside throughout and place therein a moderate-sized capon over which spread slices of bacon, lemon, onions and carrots. Sprinkle with pepper and salt, mixe...
-Stewed Woodcock
Stuff the bird with a forcemeat made of bacon, parsley and shallots finely minced, incorporated with the yolk of an egg, and seasoned with pepper and salt. Truss the bird as for roasting, and place in...
-Steamed Chicken
Take an old hen, and truss in the usual fashion, taking care that the legs and wings are tied very closely to the body. Rub both inside and outside of the bird with two tablespoonfuls of melted butter...
-Chicken Rissoles
Make half a pound of puff paste, using no sugar, but mixing with it a tablespoonful of grated cheese, the juice of half an onion, and a little chopped parsley, pepper and salt. With this blend thoroug...
-Partridge Au Choux
Tie up a good partridge with slices of fat bacon. Cut two small white cabbages in four pieces, and blanch, after which throw cold water over them and drain. Lay some thin pieces of bacon at the bottom...
-Fried Chicken
Cut a good-sized fowl into joints and boil in a pint of white stock until about half-done. Remove the fowl and drain. Now reduce the stock by further boiling, take it from the fire, stir in the yolks ...
-Stewed Chicken
Take the remains of cooked chicken, cut into coarse dice - there should be about two heaped tablespoonfuls - a slice of bread toasted cut into dice, two large potatoes coarsely chopped, a tablespoonfu...
-Poultry. Roast Chicken
Cover the breast of the fowl or chicken with butter or dripping, or better still, tie a piece of fat bacon over it. Place in bag, and set on grid in a hot oven. Allow twenty-five minutes for a small ...
-Boiled Fowl
Place the fowl (or other poultry) ready trussed, in a paper bag. Put a little bacon or fat ham on the breast. Place in bag one small chopped carrot, one onion, one clove, a little sweet herb, celery (...
-Boiled Turkey
Same as above. Allow one hour and forty-Uve minutes. If stuffed, allow two hours and thirty minutes. ...
-Tough Old Fowl
This can be sent tender to the table if treated as follows: - Clean, truss and stuff according to taste. Put five spoonfuls of dripping or butter upon the breast. Place in the paper-bag. Allow one hou...
-Fowl
Savory crumbs. Wash the fowl out well inside with plenty of cold water. Dry well, put the liver and a small shallot inside the bird. Have ready a large tablespoonful of white breadcrumbs. Add to them ...
-Turkey Or Goose
Allow one and a quarter hours in moderate oven; if stuffed, allow one hour and forty-five minutes to two hours, according to size. ...
-Pigeon
Requires very delicate cooking. My method cooks a pigeon to perfection, whether it is stuffed or not. To roast allow -fifteen minutes in a very hot oven; if stuffed, allow twenty to twenty-five minute...
-Roast Quail
Truss and lard the quail in the usual way. Place in bag. Seal up and put on grid. Allow eight minutes in a very hot oven (350 Fahr.). It must be cooked quickly. If no lard or fat is used, a little mel...
-Chicken Bruxelloise
Cut a chicken into small pieces, add a finely-chopped leek, a chopped onion, a large tablespoonful of flour, seasoned to taste, half a pint of milk, and a small bouquet garni. Mix well and place in th...
-Aylesbury Duckling With Turnips
Thoroughly butter a paper-bag, place the duckling inside, cut a few slices of carrot and turnip into fancy shapes, cut up a few blanched spring onions and add with a bouquet garni. Pour in three table...
-Poulet à La Reine
Take a fowl, trussed as if for boiling, and rub it well over with a split onion. Place it in a well-greased bag, and add to it a gill of good stock. Add also a sprig of parsley, a bay leaf, a sprig of...
-Poulet à La Marseilles
Bone a large fowl (or the poulterer will do this for you) and cut it into ten or twelve neat fillets; reserve the giblets, back, liver, bones, etc. Place an ounce of either fresh butter or clarified b...
-Poulet Aux Olives
Take a chicken trussed as if for boiling; dust it lightly with spiced pepper, and reserve on a plate till needed; place two ounces of fresh butter or half a gill of oil, whichever is most convenient, ...
-Vegetables. To Boil Vegetables
Always clean thoroughly before cooking and use outside leaves in stock pot. All fresh vegetables should be plunged into boiling salted water, the proportions being one tablespoon-ful of salt to one ga...
-How To Cook Artichokes
Scolloped Artichokes Boil the artichokes until they are quite soft, and mash until they are free from lumps; season with salt and pepper; mix to a creamy consistency with some thick white sauce (made...
-How To Cook Asparagus
Boiled Asparagus Cut the stalks of a bundle of fresh asparagus evenly, and tie them up into a bunch, put them upright into a pan just large enough to hold them comfortably and with boiling water to w...
-How To Cook Beans
Croustades Of Broad Bean Shell the beans and drop into boiling salted water. Boil gently from fifteen minutes to half an hour. When tender pour the water away, and shake them in the saucepan over the...
-How To Cook Cabbage
Boiled Cabbage Cut a good head of cabbage into very thin shreds and boil rapidly in plenty of water for a quarter of an hour. Now pour off the water, add sufficient milk to just cover the cabbage, a ...
-Sauerkraut
A dish dear to the heart of our German cousins, and one which involves very little trouble in preparation, and is moreover, very wholesome. Take three large cabbages, shred thoroughly and place in a ...
-How To Cook Carrots
Carrots à La Flamande Take about twelve young carrots, blanch and rub off skins. Now put them into a stewpan with one ounce of butter, a salt-spoonful of castor sugar, some finely minced parsley, a s...
-How To Cook Cauliflower
Let the cauliflower be thoroughly washed, and then soaked in water to which salt and vinegar have been added, to free it from any insects which may not have been discovered. Blanch and then place it i...
-Fried Celery
Remove the leaves from three sticks of celery and cut them into equal lengths. Place these in a stewpan with two or three slices of ham and the same quantity of bacon, half a pint of stock, and a litt...
-How To Cook Cucumbers
Stuffed Cucumbers Peel and split lengthwise some thick cucumbers, carefully scoop out the seeds, and stuff with a mixture made of chopped chicken or lamb, cold boiled rice, and herbs, moistened with ...
-How To Cook Corn
Open a small can of corn and strain off the liquid; then simmer the corn until tender, but not pulpy in three table-spoonfuls of milk, half an ounce of butter, pepper and salt. About ten minutes wil...
-How To Cook Haricot Beans
Haricot beans must be soaked for quite twelve hours in cold water, then put into a pan with cold water slightly salted (half an ounce of salt to one gallon of water), brought slowly to the boil, then ...
-How To Cook Lentils
Soak the lentils for at least twelve hours in cold water. Then drain and place them in a pan with cold salted water (one gallon of water to one-half ounce of salt), bring them to the boil and then sim...
-How To Cook Mushrooms
Broiled Mushrooms Skin the mushrooms and cut off the stalks; place them on a greased tin, sprinkle with butter, pepper and salt and cook in the oven or before the fire. Pour off the liquor from the m...
-How To Cook Vegetable Marrow
Stuffed Vegetable Marrow Take a large but young vegetable marrow, split lengthwise, scoop out the seeds and rub in some salt. Take half a pound of savory rice, season this with salt, pepper, and chop...
-How To Cook Onions
A Useful Hint About Onions Many people refrain from eating onions on account of their disagreeable effect. If the following is tried, it will be found, probably, that they may be eaten with impunity....
-How To Cook Potatoes
To Mash Potatoes To six good-sized cooked potatoes allow one ounce of butter, two tablespoonfuls of cream, milk and cream mixed, or all milk. Salt and white pepper. Put the potatoes through a masher,...
-How To Cook Potatoes. Part 2
Potato Pyramids Take about six cooked potatoes, mashed with just sufficient milk to enable the potato to be formed into small pyramids; neatly arrange these on a fireproof dish, score the outside of ...
-How To Cook Potatoes. Part 3
Potato Croquettes Take one pound of cold cooked potato and mash until all the lumps have disappeared, add a pat of butter and enough milk or cream to make the potato soft and of the right consistency...
-How To Cook Potatoes. Part 4
Boiled Potatoes Cook the potatoes in their jackets in salted water, after which peel them, cut into slices and place on a dish. Pour over them a white sauce with capers, or gherkins cut into pieces a...
-How To Cook Green Peas
Green Peas Stewed Put a pint of young peas, boiled very green, into a stewpan, with three tablespoonfuls of white sauce, two ounces of butter, a little sugar and salt, and two button onions, with par...
-How To Cook Seakale
Seakale With White Sauce Tie it in bundles, and put into boiling salted water with a little butter. Boil, with the lid off the saucepan, until the seakale is tender. Drain and serve on toast. White s...
-How To Cook Spinach
Spinach Patties (Hot) Take one pound of spinach leaves pick and wash them well, and after blanching, drain them and place them in cold water, remove, press, and strain to get rid of as much moisture ...
-How To Cook Tomatoes
Tomatoes Stuffed With Rice Scald the tomatoes in boiling water for a minute or two, and then carefully remove the skins. Cut a small piece off the top of each and remove a little of the pulp. Put a s...
-How To Cook Turnips
Turnips à La Poulette Peel about one pound of young turnips, wash them well, trim into olive or pear shapes; put them on fire in cold salted water, and bring them sharply to the boil; then drain, rin...
-Vegetable Curry
Do not attempt to make a curry in a hurry. Two hours is the least in which you can make a vegetable curry worthy of the name, and it is far wiser to allow three or four hours. Do not ask your cook to...
-Soyer's Paper-Bag Cookery. Vegetables
If there is one article of our diet which more than any other benefits by cooking in paper bags it is the vegetables. Hitherto the vegetables of the ordinary cook have been a byword for all that is t...
-Entrees
Amourettes (Beef). Cut up two pounds of beef marrow and mix it with a cupful of tomato sauce and a little pepper and salt. To this add half a pound of sliced cooked truffles and a quarter of a pound o...
-Beef Scallop
Place one tablespoonful of chopped onion into a stewpan with one ounce of beef dripping and fry it until it is brown; then stir in the flour, and when this is smoothly mixed add half a pint of vegetab...
-Beef Cake
Cut one pound of beefsteak into small slices, which should be as nearly square as possible; season them with salt and pepper and nutmeg, and roll them up tightly. Cut a carrot and onion, and a piece o...
-Beef Gateau
Put one and a half ounces of dripping into a frying pan with a small slice of fat bacon, one small onion (sliced) and one pound of tender beefsteak which has been cut up, and fry until the meat is nic...
-Grenadin Of Beef
Cut some tender rump steak into medium-sized rounds which should be about half an inch thick, and fry them in small quantity of hot beef dripping over a very quick fire for from six to ten minutes, tu...
-Beef Mold
Put four ounces of breadcrumbs into a saucepan, and pour in sufficient hot beef gravy to moisten them; let the mixture boil up, and when a thick paste is formed remove the pan from the stove, and add ...
-Beef Olives
Beat one pound of lean steak with a rolling-pin for a few minutes and then cut it into slices as nearly the same size as possible, but they must not be thick; flatten them out with a wet knife, and sp...
-Beef Suzette
Cut one and a quarter pounds of fillet of beef (or tender rump steak) into moderately thick slices, and then into neat square pieces (not too large), and place the meat in a pie-dish containing salad-...
-Beef Timbole
Put into a stewpan one and a half ounces of clarified beef dripping; when it is hot add one slice of fat bacon, one onion (sliced), and about one pound of beefsteak cut into two pieces, and fry the me...
-Bistecchi (Beef)
Take about two pounds of fillet of beef or rump-steak, and after removing the skin and most of the fat cut it into four equal parts and sprinkle well with pepper and salt on a dish. Pour over them a t...
-Cold Pie (Beef)
Pass a large slice of bacon twice through a meat chopper and mix it with one tablespoonful of chopped parsley, half a teaspoonful finely minced onion, salt, some freshly-ground black pepper, and a dus...
-Dresden Patties (Beef)
Mince some cooked beef finely, taking care to remove all the fat and gristle; and a small quantity of cooked bacon, also minced, and a dust of salt and pepper. Spread some clarified dripping evenly ov...
-Fillet Of Beef With Shrimps
Cut one pound of fillet of beef into neat square pieces of medium thickness, brush them over with oiled butter, sprinkle them with black pepper and a little cayenne, and grill them over a clear fire. ...
-Hashed Beef
Chop two pounds of underdone beef with a quarter of a pound of suet and two onions, flavoring with pepper, salt, and parsley. Mix well with half a cupful of breadcrumbs and moisten with a cupful of st...
-Minced Cutlet (Beef)
Pass half a pound of cold roast beef through a meat chopper, then add the breadcrumbs which have been moistened with some highly seasoned boiling stock, and then beaten to a paste - some salt, pepper,...
-Marinated Beef
Sprinkle well a fillet of beef with salt and let it stand for four hours. Now make a pickle of vinegar, red wine, and water in equal parts, some small onions stuck with cloves, slices of lemon, a few ...
-Pickled Steak (Beef)
Take about two pounds of rump-steak, place in a deep dish and cover with two sliced onions, twenty-four white peppercorns, six cloves, a teaspoonful of finely-chopped parsley, thyme and marjoram mixed...
-Rolled Beef
Take about two pounds of tender steak (cut in one piece), flatten it out with a rolling-pin, and trim off the fat; flour the meat, and spread it with a forcemeat made as follows: - Mix six ounces of f...
-Rolled Beef In Jelly
Cut some fairly thin slices from a piece of cold roast beef, spread them with a layer of potted ham (or cold boiled bacon), and roll them up and tie with thin white twine. Rub a stew-pan over with som...
-Sauerbraten (Beef)
Place a piece of lean beef in vinegar and let it soak for two days. After draining, lard freely with fat bacon, dust with pepper, salt, and mixed spices, and brown thoroughly in a frying-pan with melt...
-Spiced Pressed Beef
Take the bones from four to five pounds of salt brisket of beef, wash the meat and spread it out on a board and scatter some spices and herbs (which should be mixed together) over the inside. Roll up ...
-Steak And Kidney Pudding
Cut some beefsteak into moderately thin slices, and cut half as many slices of bacon the same size as the beef, only very much thinner, and slice as many kidneys as are required. Spread out the slices...
-Steak And Kidney Pie
Cut up one and a half pounds of steak into small, almost square pieces, which should not be too thick, season with pepper, salt, and a little finely chopped parsley and onion, and roll them up; then d...
-Steak And Tomato Pudding
Mix some fine salt with a dust of cayenne, some black pepper and a little grated nutmeg. Cut about a pound and a half of lean steak into moderately small thin slices; dust them with some prepared salt...
-Stewed Roast Beef
Roast a piece of lean beef before an open fire until it is half done, basting from time to time with butter. Now take the juice of twelve moderate-sized onions, add sufficient breadcrumb to absorb it,...
-Stewed Kidneys
Place as many kidneys as are required for a dish in boiling water for a few minutes, then remove the skin, cut them in two and take out the core. Wipe them, flour them lightly and fry them quickly in ...
-Spanish Onions With Kidneys
Put some Spanish onions which have been peeled and washed, into a saucepan containing plenty of cold salted water; when the water boils up, draw the pan to the side of the stove, and let them cook gen...
-Casserole Of Fowl
Remove the skin from a fowl and cut it into joints and neat pieces, dividing the legs and breaking the back into two pieces. Put one and a half ounces of clarified dripping into a stewpan and when it ...
-Baked Ham
Soak a ham weighing six pounds for twelve hours, or if thoroughly matured for twice as long, changing the water twice; then scrub it in warm water, dry it well, cover it entirely with a thick paste ma...
-Jugged Hare
Skin a hare, wash it thoroughly and dry it, then cut it up into small pieces of convenient size. Put two ounces of dripping into a stewpan and when it is melted add the hare, two ounces of fat bacon (...
-Braised Leg Of Lamb
Melt two ounces of dripping in a large stewpan, and put in a small leg of lamb and fry it for ten minutes, letting it brown lightly on both sides. Then pour in sufficient water to partly cover the mea...
-Stewed Neck Of Lamb
Take two to three pounds of the neck of lamb, which may either be cut up or jointed and left whole. After washing it put it into a stewpan with some cold vegetable stock (water in which a large onion,...
-Lamb Chops à La Maintenon
Cover each chop thickly with a mixture of minced ham, marjoram, and breadcrumbs, blended with butter, onion juice, and parsley. Wrap each chop in a well-buttered Soyer paper-bag and bake in a hot oven...
-Stewed Lamb's Heart (Mutton)
Wash and slice three lamb's hearts, being careful to cut across the grain of the flesh. Brown these well in a stewpan with three tablespoonfuls of butter. Then add sufficient hot water to almost cover...
-Bredee (Mutton)
Cut two pounds of lean neck of mutton into small pieces. Chop up two medium-sized onions and fry them in an ounce and a half of butter or fat until lightly browned. Now add the meat and fry quickly f...
-Broiled Mutton Chop
Cut a chop from a tenderloin of mutton, trim off a little of the fat and scatter a little salt and black pepper over the meat, then dip it into some warm butter (just sufficient to coat the meat) and ...
-Deviled Chops (Mutton)
Mix a quarter of a pint of thick brown sauce with one dessertspoonful of chutney, and one saltspoonful of made mustard, one saltspoonful of curry powder. Place some neatly trimmed shoulder of mutton c...
-Dolmas (Mutton)
Mince finely any odds and ends of cold mutton, and mix it with an equal quantity of boiled rice, adding the yolk of an egg and sufficient milk to form a thick paste. Season to taste and fill a number ...
-Frickadels (Mutton)
Soak two thick slices of stale bread in milk, squeeze out any superfluous milk, and beat the bread well with a fork. Rub two tomatoes through a fine sieve and mix the soaked bread and tomato pulp with...
-Frickadel Of Mutton
Mince two pounds of lean mutton with two ounces of lean bacon which have been soaked in boiling milk, one onion, one dessertspoonful of chopped parsley, and sufficient salt, pepper and nutmeg to seaso...
-Grilled Fillets (Mutton)
Cut some thick slices from the leg of mutton, trim them into squares and after brushing them over with warm dripping and seasoning them with a little black pepper, grill them over a clear fire. Serve ...
-Hot Pot (Mutton)
Remove the fat from eight mutton chops and chop the bones so that they are quite short. Put a layer of parboiled potatoes which have been cut into slices, at the bottom of an earthenware dish, scatter...
-Irish Stew
Cut up about two pounds of neck of mutton (either the middle or scrag end) and trim off the superfluous fat. Coat a stewpan with some clarified dripping and put in the onions, cut into rather thick sl...
-Mutton Collops
Cut some rounds about the size of a twenty-five cent piece from the slices of mutton, fry them in hot drippings with a few slices of onion until they are evenly browned on both sides, and then stew th...
-Mutton Steak Pudding
Cut the meat into small pieces and season them well with pepper and salt and roll them in flour. Line a small pudding-dish with a light suet crust, and fill it as follows: - Put in a layer of raw pota...
-Scalloped Mutton
Put half an ounce of dripping into a stewpan with a dessertspoonful of chopped onion, and fry until the onion is a light brown, then stir in half an ounce of cornflour, mix well and moisten with half ...
-Stuffed Shoulder Of Mutton
Get the butcher to remove the blade bone from a small shoulder of mutton (the bone will make excellent soup); wipe the meat with a cloth wrung out of borax and water, and then fill the place from whic...
-Pigeon Pie
Cut two pigeons into pieces of convenient size and fry them in two ounces of clarified dripping. Take them out of the pan and put them aside to cool. Fry a small onion (sliced) until lightly browned i...
-Salmi Of Pigeons
Put half an ounce of dripping and half an ounce of bacon fat into a stewpan with one onion (cut into slices), two tomatoes (also sliced), and a little parsley; fry the vegetables until the onion is li...
-Stewed Pigeons
Put one ounce of beef dripping into a stewpan with a small onion (cut into slices), two tomatoes (also sliced), and a little parsley; fry the vegetables until the onion is lightly browned, then stir i...
-Brawn (Pork)
Wash half a pig's head thoroughly and remove the brains, pieces of bone and veins, then put it in a saucepan with enough cold salted water to cover it. Let the water boil, skim it well, and then keep ...
-Kluskis (Pork)
Mince one pound of fresh lean pork and mix it with half its weight of breadcrumbs soaked in wine. Flavor with pepper and salt and the minced rind of a lemon. Make this mixture into little flat cakes, ...
-Lomo (Pork)
Cut thick slices of pork, not too fat, and let them soak for twenty-four hours in a mixture of lemon juice, garlic, pimento, and just a suspicion of cayenne. Wipe carefully and grill the slices of mea...
-Pork Chops
Cut as many chops as are required from a piece of the neck of pork, trim them neatly, brush them over with warm dripping, and cook them in a hot frying-pan, which has been rubbed over with dripping, f...
-Poerkoell (Pork And Veal)
Cut a pound of lean pork and two pounds of shin of veal into small squares and fry in butter seasoned with onion, cayenne pepper, and mixed herbs. Place the whole in an earthenware cooking-pot or enam...
-Curried Rabbit
Cut one rabbit which has been prepared for cooking into neat pieces, dip them into melted dripping, and cover them thickly with one tablespoonful of curry powder which has been mixed with two tablespo...
-Fricassee Of Rabbit
Cut a young rabbit into joints and neat pieces; wash the meat well and dry it. Put the butter (two ounces, or clarified dripping) into a stewpan with an onion (sliced), two or three sticks of celery (...
-Olla Podrida (Rabbit)
Partly boil and cut up a rabbit and place it in an earthenware pot with two cups of stock, a dozen oysters, a little mace, pepper, salt, and herbs. Cook until tender, which will take about an hour. Re...
-Grilled Sweetbreads
Cook two large sweetbreads for twenty minutes in a cupful of clear soup. When cold dip them in thick cream, roll in breadcrumbs and wrap each in a very thin slice of ham. Next tie each sweetbread in o...
-Hashed Tongue
Slice the remains of a boiled ox tongue - a canned one will answer the purpose - and steep for an hour in a mixture of lemon juice and oil. Now drain and place in a buttered frying-pan with a few slic...
-Meat Macedoine
Line a fancy mold with aspic jelly, and fill the center with a mixture of cooked and sliced tongue, liver sausage, sweetbread, mushrooms and truffles. Add more liquid jelly, and when cold turn out on ...
-Baked Veal
Cut the meat from a shoulder of veal, divide into small cubes and parboil. Let the bones and trimmings simmer separately in a quart of water for two hours to make gravy. The meat is now placed in a pi...
-China Stew (Veal Or Mutton)
Cut one pound of cooked veal (or mutton) into small dice-shaped pieces, and remove all fat and gristle. Fry a tablespoon-ful of minced onion in a stewpan containing one ounce of melted butter or clari...
-Coulibac (Forcemeat)
Make a light paste, roll very thin, and cut it square. Spread this thickly with a forcemeat made of minced veal, mushrooms, eggs, rice, herbs, and butter, moistened with stock. Roll up the whole, spri...
-Forcemeat Puddings
Butter well some small molds and line them with a forcemeat made of minced veal or chicken. Fill the center with minced duck or game, and cover with more of the first forcemeat. Smooth the top with th...
-Goulasch (Veal)
Cut freshly-boiled veal into rather small pieces and fry in butter, seasoning with minced onion, cayenne pepper, and salt. Add one pint of strong brown stock, and serve with small potatoes and onions ...
-Kahab (Veal)
Cut one pound of lean veal into thick slices about two inches square and place them in an ordinary cooking-pot with two ounces of butter. Add a quarter of a teaspoonful of caraway-seeds, a very small ...
-Liver Dumplings
Strictly speaking this should be made of goose liver; but calves' liver makes an excellent substitute. Mix together four beaten eggs and one ounce of melted butter, and flavor with parsley, salt, and...
-Fried Liver
Cut one pound of calves' liver (which has been previously washed and dried) into rather thick slices, flour them, season with salt and pepper, and put them into a frying-pan (or shallow stew-pan will ...
-Kromeskies (Veal Or Mutton)
Mince some cooked veal (or mutton) very finely, season it with salt and pepper and a little mace, and add a small quantity of grated lemon-peel. Put the mince into a small stewpan and add sufficient w...
-Minuten Fleisch (Veal)
Cut one and a half pounds of lean veal into very thin slices, then cut each of these into small squares and sprinkle with pepper and salt. Put them into a pan with about half a tumblerful of claret an...
-Punski (Veal)
Fry a fillet of veal with a sliced onion. When cold chop it finely and mix with the yolks of three hard-boiled eggs and some parsley, adding sufficient stock to well moisten it. Make some pâtes of puf...
-Savory Veal Chops With Spaghetti
Trim as many cutlets as are required for a dish, removing nearly all the fat and scraping the bones so that they are entirely free from skin. Season some fine dry breadcrumbs with salt, pepper and a l...
-Veal Cream
Mince and pound thoroughly a pound of lean veal, add an equal quantity of breadcrumbs, the yolk of one egg and the beaten whites of two, and sufficient milk to make the whole into a moderately thick p...
-Cottage Pie (Mince)
Rub a pie-dish over lightly with a layer of beef dripping, then put in sufficient of the mince to come within an inch of the top of the dish. Have ready the mashed potato which should be moistened wit...
-Roman Pie
Cut up about a pound of cooked meat into small pieces, removing all the fat; chop two ounces of fat bacon rather coarsely and cut three ounces of macaroni into moderately thick rings. Put half a pint ...
-Savory Pasties
Coarsely mince equal quantities of cooked meat and ham, using a sharp knife for the purpose, and season with celery, salt and pepper. Have ready some thick white (or brown) sauce, which has been delic...
-Deviled Meat
Prepare a mixture as follows: - Put two tablespoonfuls of thick brown gravy sauce into a bowl, add a dessertspoonful of chutney paste, a teaspoonful of anchovy sauce, a teaspoonful of Worcester sauce,...
-Mince With Vegetable Marrow
Remove the skin from a small vegetable marrow and cut it into rounds of about an inch and a half in thickness; place the pieces of marrow in a colander and put the latter into a stewpan of boiling sal...
-Meat Dumplings
Meat dumplings may be made in two forms, one being made of the thinnest dough, and the other from a light spongy dough, such as is used for an old-fashioned English rump-steak pudding. Any kind of ra...
-Cassoulic
Chop up any cold meat and mix it with minced bacon and onion. Add half as much boiled haricot beans, which should be rubbed through a sieve, and sufficient stock to moisten the whole. Flavor with pepp...
-Soyer's Paper-Bag Cookery. Entrees
Every kind of entree and small dish of that nature can be easily cooked by Soyer's paper-bag system, thereby retaining the dainty flavors and seasonings which should be a feature of such dishes. Among...
-Veal Chop
Same as above. Allow ten to twenty-five minutes in very hot oven (350 Fahr.)., according to thickness of chop. ...
-Sausages
Same as above. Allow twenty minutes in very hot oven. ...
-Fillet Of Beef
Take a slice one and a half inches thick and well trimmed. Cut in two or three pieces horizontally. Trim a little, by paring off the corners, to make each piece round. Season with salt and pepper as d...
-Escalop Of Sweetbreads
Trim sweetbread and cut into four pieces. Trim four large mushrooms and tomatoes. Roll the sweetbread in flour, and put it between the mushrooms and tomatoes. Well butter your paper bag, and arrange t...
-Sweetbreads Au Naturel
Take four lambs' sweetbreads. Blanch them in boiling water. Take off the skins. Grease a bag thickly. Dust each sweetbread with salt and pepper very lightly, and pour over each sweetbread a tablespoon...
-Sweetbreads
Blanch a very fresh sweetbread by putting in a stewpan in cold water. Let it come slowly to the boil, but not quite to boil. Take the sweetbread from the stewpan and place at once in cold water. Turn ...
-Curry Of Beef, Veal Or Poultry
Cut up the meat in small pieces, add two very finely-chopped peeled onions, one teaspoonful of Madras curry paste, one peeled and chopped apple, half a teaspoonful of sugar, a little lemon juice, a li...
-Entree Of Chicken
Cut up a chicken in pieces, dust with salt and pepper. Add one tablespoonful of flour, tomato or mushroom (if desired), or a little tomato catsup. Add a small chopped onion, according to taste, and a ...
-Veal And Ham Pie
Make a paste in the ordinary way. Prepare the meat as usual, and put in the middle of the paste, which should be rolled to the thickness of about an eighth of an inch. Moisten the four corners and fol...
-Hare Or Rabbit (Roasted)
Stuff and truss a hare or rabbit in the ordinary way. Well sprinkle with flour, and rub with cream, butter, or dripping. Place in a paper bag with seasoning (according to taste) in the usual way. Put ...
-Stewed Rabbit
Treat in the same way as the hare. It can be made most tender and palatable with only salt, pepper, and a little flour, and one chopped onion, three tablespoonfuls of water, and a little dripping. Pla...
-Stewed Hare
Cut up the hare in pieces, place on dish, add salt and pepper to taste. Add an apple and a little fat bacon or ham if desired. As a substitute, two ounces of butter or a tablespoonful of lard will be ...
-Sheep's Kidneys
or any other kidney grill. Skin the kidney, split and place on skewer in the usual way. Season to taste, and add a little butter on top. Place in a well-buttered paper bag and seal. Place on grid in a...
-Stewed Kidney
of any kind except beef. Clean and cut up in several pieces, not too thin. Add salt and pepper to taste. For six kidneys add one teaspoonful of flour, or half a teaspoonful of arrowroot. Add a little ...
-Curried Venison
Cut up three pounds of lean venison (mutton or beef can be used instead). Peel and chop three tomatoes, and add one large tablespoonful of flour, three finely-chopped onions, a large teaspoonful of Ma...
-Fillet De Boeuf à La Mirande
Take a pound and a half of rump steak, and cut it into neat slices about three-eighths of an inch thick and two and a half inches long and broad. Dust each of these lightly with black pepper; melt an ...
-Côtelettes à La Paysanne
Take from four to eight chops, mutton or lamb. Trim them of all superfluous fat. Scrape the bones neatly. Dust them with a little minced shallot and spiced seasoning, i.e., pepper, salt and a tiny gra...
-Chops à L'Espagnol
Take four or six chops. Trim as directed in the foregoing recipe. Dust them with pepper and salt. Have ready a greased bag and six ounces of freshly-boiled rice. Mix with the rice the contents of a sm...
-Côtellettes Aux Navettes
Take half a bunch of young French turnips, peel and trim them all as nearly as possible to one size. Dust them with salt and pepper and preserve. Take a pound and a half of mutton chops. Trim as above...
-Chops In A Hurry
Take four chops. Trim them well. Dust them lightly with salt and pepper. If no cooked peas are to hand, take a bottle (not can) of peas, free them from the preserving liquor, and wash well in cold wat...
-Chops à L'Indienne
For those who like hot things the following may be recommended: - Take a teaspoonful of salted flour, mix with it thoroughly a heaped large teaspoonful of good curry powder - two if liked. Grease a ba...
-Chops For The Nursery
Every mother is aware of the nourishing properties of barley, but not every child can be got to take the barley in the shape of porridge. The appended recipe solves the difficulty by giving the barley...
-Economical Stew
Grease the bag well. Wash one and a half pounds of fresh pieces of mutton well. Dust them thickly with salted barley flour and slightly with pepper. Peel and slice one pound of onions and two pounds o...
-Chicken, Game, Etc., On Spatchcock
Split the chicken down the middle. Well open. Pass two skewers longways to prevent the chicken from curling. Take and break one very fresh egg. Beat well. Add to it a little salt and black pepper, one...
-Salmi De Caneton
Take a cold roast duck and joint it neatly. Place the carcase, giblets, bones, etc., in a clean, enameled iron stewpan; add to them a couple of sage leaves or a little powdered sage, a large onion stu...
-Cold Meat Cookery. Cannelon à La Royale
Take a pound of cold roast veal, free it from skin and fat, etc., and pass it through a meat chopper twice. Add to it six ounces of cooked ham, fat and lean together, also minced. Mix; then add pepper...
-Roulade De Boeuf à La Napolitaine
Take a pound of cold roast beef, free it from skin and fat, etc., and pass it through the meat chopper. Add to it six ounces of finely-minced (cooked) ham or bacon, fat and lean together. Season highl...
-Mouton Grillè à L'Indienne
Underdone mutton, for which no other use can be found, may be turned into a very nice grill as follows: - Cut a sufficient number of slices from a leg of mutton, and cut into rounds or squares. Melt a...
-Cold Fish
Take off all flesh from the fish bones. Mash up a few potatoes. Season to taste. Grease paper bag. Place mashed potatoes at the bottom, flat. Put one teaspoonful of flour on the top of the fish, three...
-Cold Meat Or Poultry
can be done the same way, but omit milk, and substitute the same quantity of water or stock, and add an onion or shallot (not cut up). ...
-Eggs. Various Dishes Composed Of Eggs
Dishes composed of eggs bulk very largely in English menus for breakfast and luncheons, but there is no reason why they should not figure on dinner menus, especially during the season of Lent, when th...
-Omelettes. French Omelette
Break two eggs into a bowl, season with salt, pepper, minced parsley, and chives, etc., and beat together for about one minute. Melt one ounce of butter in an omelette pan and when this smokes pour in...
-Omelette Jambon
To prepare this omelette separate the whites and yolk of as many eggs as are needed and add to each half its volume of milk thickened with rice flour or corn starch. Flavor with pepper and salt and, i...
-Breadcrumbs Omelette
Whip the yolks of six eggs with a cupful of cream, a table-spoonful of cornflour, and a cupful of breadcrumbs. Now stir in the beaten whites of the eggs, add a little minced onion, parsley, pepper and...
-Cheese Omelette
Add a heaped-up tablespoonful of grated cheese to the ordinary omelette mixture, sprinkling some over it just before serving. ...
-French Bean Omelette
Heat some cooked French beans in butter, and place them between a plain omelette. ...
-Green Pea Omelette
Place between an omelette a few green peas, made very hot and tossed in butter, salt and pepper. ...
-Potato Omelette
To four eggs add two tablespoonfuls of very smoothly mashed potato; add a tablespoonful of cream, a small piece of butter, pepper and salt, whip all together, and then fry as before. ...
-Spanish Omelette
Fry in olive oil or butter a sliced lamb's kidney, a tablespoon-ful of chopped ham, four fresh mushrooms finely minced, and one green chili, an onion, some parsley and a bay leaf, all chopped as finel...
-Tomato Omelette
Make an ordinary omelette, and before serving pour this mixture into it: - Take two or three tomatoes and cut them into pieces; slice an onion very thin, melt a tablespoonful of butter into a saucepan...
-Poached Eggs
Use perfectly fresh eggs, for it is quite impossible to obtain an even poaching without. Have ready a saucepan containing boiling salted water (one-third of an ounce of salt per quart of water), slig...
-Poached Eggs. Continued
Poached Eggs In an earthenware cooking vessel melt a tablespoonful of butter with one small onion minced very fine, and a sprinkling of pepper and salt. Parsley or other herbs may be substituted for ...
-Buttered Eggs
Melt about two ounces of butter in a saucepan, break two eggs into the butter, season with salt and pepper, and stir till the eggs thicken. Serve on toast. This dish is much improved by having a few c...
-Buttered Eggs And Mushrooms
Make some buttered eggs in the above manner, but before cooking them add some cooked minced mushrooms, peeled and sprinkled with salt and pepper. Serve on rounds of buttered toast. Roast Ribs of B...
-Fricassee Of Eggs
Take three hard-boiled eggs, cut them in half and remove the yolks, and pound these together with a tiny taste of shallot, chopped parsley, seasoning and butter. Fill the whites with the mixture and k...
-Curried Eggs
Boil two eggs hard, and cut in fairly thick slices. Place each one on a crouton of fried bread, and pour a nice curry sauce over; or cut the eggs into quarters, and surround with a border of rice, and...
-Eggs à La Lucerne
Fry one small sliced onion and put it through a sieve, mix with it one dessertspoonful of flour which has been mixed smooth in rather less than half a pint of milk; season with pepper and salt. Stir o...
-Savory Eggs
Parboil, slice and fry one large onion nearly brown, add half a pint of milk and three hard-boiled eggs cut in slices. Stir over a slow fire for two or three minutes. Beat well the yolks of two eggs w...
-Egg Cutlets
Boil two or three eggs quite hard, shell, and cut into rather thick slices. Dip each slice into beaten egg, seasoned with salt and pepper and minced parsley. Fry a light brown, and take them out of th...
-Baked Eggs
Slice six hard-boiled eggs, place a layer of them in a well-buttered baking-dish, and sprinkle thinly with grated cheese. Then place another layer of egg, and so on, until all are used. Pour half a pi...
-Creamed Eggs
Butter some little fireproof china saucepans, and break neatly into each a fresh egg. Pour over each a spoonful of cream, season with salt and white pepper. Put into the oven until set, and serve at o...
-Egg Sandwiches
For these, pound two or three hard-boiled eggs, a small piece of butter and two teaspoonfuls of grated cheese, and of tomato puree, until a smooth paste is formed. Melt a lump of butter in a saucepan,...
-Eggs Au Gratin
Boil three or four eggs quite hard. When cool cut into rather thick slices. Lay in a well-buttered fireproof dish. Sprinkle with grated cheese, fine breadcrumbs, salt and pepper. Pour over some white ...
-Eggs And Cheese
Cover the bottom of a large plate with equal parts of breadcrumbs, grated cheese and butter, and mix with the yolks of two eggs and any spices that are liked. Spread this thickly over the bottom of th...
-Stewed Eggs And Cheese
Allow one egg for each person and take half the weight in butter and one-third of the weight in grated cheese. Thoroughly beat the eggs and then mix well with the cheese and butter, flavoring with pep...
-Broiled Eggs
Place the flesh of two tomatoes, without the skins and seeds, in a frying-pan with some boiling oil. Add a little salt and some minced fresh pimento, with herbs, and mix thoroughly. Break over this tw...
-Eggs And Rice Cutlets With Macaroni
Grate the whites of four hard-boiled eggs and pound them in a mortar with the yolks of the eggs and half an ounce of butter; add a heaped tablespoonful of boiled rice, moisten the paste with a little ...
-Eggs Sur La Plat
Melt two ounces of butter in an omelette-pan; the moment the butter is melted, slip in 'three eggs carefully, avoiding breaking the yolks. Have three pieces of crisp toast on a hot dish, cover each pi...
-Egg Kromeskies
Poach as many eggs as are required in water to which a small quantity of vinegar has been added; cook them until they are well set, and then put them into cold water. When cold drain the eggs on a cle...
-Eggs A La Reine
Remove the shells from four hard-boiled eggs, cut them in half lengthways, and remove the yolks. Put a quarter of a pound of rice cooked in stock into a bowl, season it with salt and pepper and a dust...
-Stuffed Eggs à La Diable
Hard boil the eggs, shell, place for a few minutes in cold water. Cut a little piece from the pointed end and halve each egg with a sharp knife. Remove the yolk; pound this with butter, salt and a sea...
-Birds' Nests
Take the required number of hard-boiled eggs, cover them with smoothly-mashed potato, in which half a teaspoonful of curry powder has been mixed; roll in egg and breadcrumbs, and fry a golden brown. C...
-Egg And Sausage Salad
Hard boil three eggs and cut them into slices, and cut some Bologna sausage into as many slices as you have pieces of egg. Place a slice of egg on each piece of sausage, and arrange them on some finel...
-Eggs In Ramakin Cases
Remove the pointed end from four hard-boiled eggs and cut a slice from the other end so that the eggs may stand evenly. Take out the yolks by making a small hole at the pointed end, either with an app...
-Egg And Cauliflower Croustades
Cut some rounds from slices of bread (about half an inch thick) with a large cutter, and with a small cutter remove a little piece from the middle of each; dip the pieces of bread quickly into milk, a...
-Eggs In Batter
Take four hard-boiled eggs, peel carefully and dip them in batter. Fry until brown, then dip and fry again, and continue the process till the eggs are twice their usual size. They may then be placed u...
-Eggs And Chestnuts
Place in a stewpan two sliced sausages, one large sliced boiled carrot, a dozen roast chestnuts - without their shells - a spoonful of butter, and a small teacupful of any white stock. Cook gently fo...
-Piedmontese Eggs
Remove the bones and skin from four anchovies, mince finely, and warm them until thoroughly dissolved in half a pint of stock; but do not allow the stock to become too hot. Whip the yolks of six eggs ...
-Carmelite Eggs
Make a vegetable puree by boiling spinach, asparagus tips - or any other vegetable - with herbs and seasoning, and mixing it with a cupful of cream previous to pressing through a sieve. Pour the puree...
-Bercy Eggs
Put half of the butter to be used in a dish; let it melt, break the eggs, taking care not to burst the yolks; baste the latter with the rest of the butter, and season. Cook until the whites are quite ...
-Eggs With Brown Butter
may be prepared by either of these methods: - (1) Cook the eggs in a dish as above and then cover them with one-quarter ounce of brown butter and a few drops of vinegar, which should be added after t...
-Deviled Eggs
Cook the eggs in the omelette-pan; turn them with care, after the manner of pancakes. Slide them gently into a dish, and besprinkle them with brown butter and a few drops of vinegar with which the ome...
-Jockey Club Eggs
Cook the eggs in an omelette-pan; tilt them gently on to a dish, and trim them with a round fancy-cutter. Place each egg upon a round, thin piece of toast, and then cover with foie-gras puree. Arrange...
-Mirabeau Eggs
For ordinary butter substitute anchovy butter. Break the eggs and cook them. Surround each yolk with anchovy fillets, and garnish each with a spray of parboiled tarragon leaves. Place a large olive st...
-Pacha Eggs
Garnish a dish with a large tablespoonful of minced onions cooked in butter and unbrowned. Break the eggs over the garnish, sprinkle with a small tablespoonful of dry, grated Parmesan cheese, and cook...
-Parmentier Eggs
Bake some potatoes in the oven. Open them, from above, with an oval fancy cutter; remove the pulp from the in-side, rub it through a sieve, and make a smooth puree of it. Half-fill the potato-shells w...
-Eggs à La Portugaise
Put a tablespoonful of tomato fondue into a dish. Break the eggs upon this, season, and cook. Between the eggs and at each end of the dish put a little heap of tomato fondue, and on each heap drop a p...
-Eggs à La Reine
Cook the eggs in an omelette-pan, and trim with a round fancy cutter. Put each egg upon a small disc of Duchesse potatoes, of the same size as the egg, previously browned in the oven. Arrange the eggs...
-The Cooking Of Soft-Boiled Eggs
These ought to be very fresh, as in the case of poached eggs. Keep the water boiling; plunge the eggs therein as directed; leave them to cook for six minutes from the time the water has regained the b...
-Hard-Boiled Eggs
Hard-Boiled Eggs Chimay Cut the eggs, lengthwise, in two. Remove the yolks, pound them into a paste, by pressing through a wire sieve, and add thereto an equal quantity of dry Duxelle. Fill the empty...
-Eggs à La Tripe
For six eggs, finely mince two onions, and fry them in butter, without letting them take any color. Add one pint of Bechamel sauce, and set to cook gently for ten minutes. A few minutes before serving...
-Eggs En Cocotte
To poach eggs en cocotte use the bain-marie. Cocottes for eggs, which may be replaced by little china or plaited cases, are a kind of small saucepan in earthenware, in porcelain, or in silver, provid...
-Molded Eggs
Neapolitan Molded Eggs Make a mixture consisting of scrambled eggs and Parmesan cheese, keeping it very soft; add per four scrambled eggs, two small raw eggs. Fill some little, well-buttered brioche-...
-Princess Eggs
Butter some narrow and deep dariole-molds; garnish their bottoms with a slice of truffle, and their sides with a very thin coating of chicken forcemeat. Make a preparation of scrambled eggs, asparagu...
-Eggs Printanier
Butter some hexagonal molds, and garnish them, Chartreuse fashion, with cut-up, cooked vegetables, varying the shades. Break an egg into each mold; season, and poach in a bain-marie. Turn out the mold...
-Scrambled Eggs
This dish is the finest of all egg preparations, provided the eggs be kept soft and creamy. They are mostly served in silver timbales, but may also be dished in special little croustades, or in tartl...
-Fried Eggs
To cook these eggs properly, only one should be dealt with at a time. Heat some oil in an omelette-pan until it begins to smoke slightly; break the egg on a plate; season it and let it slide into the...
-Omelettes
An omelette is in reality scrambled eggs enclosed in a coat composed of coagulated egg, the seasoning of which comprises a small pinch of table-salt and a little pepper, and which requires one-half ou...
-Omelettes. Continued
Omelette With Artichoke Bottoms Finely mince four small cooked artichoke bottoms, season them, and slightly color them in butter. Add the beaten and seasoned eggs, and make the omelette in the usual ...
-Cold Eggs
Cold Eggs à L'Andalouse Cover six cold, well-dried poached eggs with a tomato puree mixed with a third of its volume of Soubise puree and half pint of melted aspic jelly per pint of sauce. Cut some p...
-Joints. Hints About Roasting Meat
It is well to bear in mind that during the hot weather meat can only be kept for a short time, and freshly-killed meat requires longer to roast than meat which is well hung. The usual time allowed for...
-How To Roast A Fowl
Choose a nice fresh fowl and wipe it well all over with a cloth wrung out of borax and water; dry it thoroughly and rub it over with dripping and place a small piece the size of a walnut inside the bi...
-Boiled Corned Beef
Procure from your butcher about five pounds of silverside of beef which has been in brine for about twelve days. Wash the meat, trim off any superfluous fat, and rub it over on the inside with a seaso...
-Savory Round Of Beef
Three or four pounds of the top-side of the round of beef should be rolled into a compact little round by the butcher; after washing and drying it, proceed to insert little pieces of bacon all over it...
-Stuffed Loin Of Lamb
Have the bones removed from a loin of lamb (about three to four pounds in weight); wash the meat and dry it well, and flour and salt. Make a forcemeat according to the recipe given below, and spread i...
-Baked Leg Of Mutton
Boil two or three cloves of garlic in three different waters in order to remove the pungent flavor, and then mince them finely with half a dozen boned anchovies. Take a small leg of mutton, cut numero...
-Larded Leg Of Mutton
Carefully raise and turn back the skin of a small leg of mutton, being careful not to tear it. Then lard the joint all over with fine strips of celery previously half cooked in a little stock, strips ...
-Baked Fillet Of Veal
Line a baking-dish with strips of bacon and cover with a layer of carrots, onions, and turnips sliced, an ounce of minced ham, and a little parsley, and two or three cloves. Sprinkle with pepper and s...
-Rolled Veal
Put a pint of white stock (or water) into a saucepan with an onion in which two cloves have been stuck, a blade of mace, salt and pepper to taste, and let it boil gently for half an hour. Melt an ounc...
-Stuffed Breast Of Veal
Remove the bones from a breast of veal and spread the meat on a board; flatten it out with a rolling-pin and cover it with a thick layer of sausage meat, mixed with some breadcrumbs, herbs and suffici...
-Soyer's Paper-Bag Cookery. Roast. Sirloin, Ribs, Or Round Of Beef
Well grease with dripping (but this is not absolutely necessary). Put the joint in a bag. Do not season the joint before cooking. Put the joint on a grid in a moderate oven (300 Fahr.). Saddle of ...
-Venison
Trim the joint of all skin and nerves. Roll in flour, cover the joint with fat ham, bacon, or dripping. Well season, according to taste; add two glasses of port wine (if desired). Seal joint in bag; a...
-Venison Sauce
The natural juice from the cooking is strained into a stew-pan. Take off all fatty matter. It can be thickened with a little flour, cornflour, or arrowroot, by mixing a teaspoonful of either with one ...
-Sweets And Pastry. Pastry
Pastry is one of the most important branches of culinary science, and possibly one of the oldest, for at a very early period the Orientals understood the art of utilizing flour for this purpose. In it...
-Pastry Making
The quality especially to be desired in pastry is lightness, and this depends almost entirely upon the amount of cold air in the pastry when expansion takes place in the oven. The best pastry is there...
-Butter And Fat
The butter used for making pastry should be good and sweet, for nothing imparts its own unpleasant flavor to everything it comes in contact with more decidedly than inferior butter. Salt butter is not...
-Manipulation
The fat should be lightly, but very thoroughly, rubbed in with the tips of the fingers, never with the palms of the hands. The water should be added gradually but quickly, to prevent hard lumps being ...
-Baking
All kinds of pastry should be baked in a moderately hot oven, for a high temperature is necessary to expand the air or gas, and thus make the pastry light, and also to burst the grains of the flour, t...
-Paste, Crust, Etc. Batter For Frying
Ingredients. - Eight ounces of flour, one ounce of butter (melted), two tablespoonfuls of cream, two yolks of eggs, four whites of eggs, two good pinches of salt, one-eighth of a pint of warm water (a...
-Batter For Frying
Ingredients. - Eight level tablespoonfuls of flour, two table-spoonfuls of salad oil, or oiled butter, four stiffly-whisked whites of eggs, two good pinches of salt, one-half a pint of warm water (abo...
-Brioche Paste
Ingredients. - Two pounds of flour, eight ounces of butter, one ounce of yeast, four large or six small eggs, one-half of a gill of milk, two teaspoonfuls of castor sugar, salt. Method. - Mix the yea...
-Choux Paste
Ingredients. - Eight ounces of fine flour, eight ounces of butter, four ounces of sugar, four large or six small eggs, one pint of water, salt, vanilla essence or other flavoring. Method. - Put the w...
-Dripping Crust. (For Plain Pies And Puddings.)
Ingredients. - Two pounds of flour, twelve ounces of clarified dripping, one pint of water. Method. - With a knife mix the flour to a smooth paste, adding the water gradually. Roll the paste out thin...
-Flaky Paste. (For Pies, Tarts And Tartlets.)
Ingredients. - Twenty-four ounces of flour, eighteen ounces of butter (or butter and lard mixed), one-half pint of water (about). Method. - Sieve the flour into a bowl, and rub in lightly two-sixths ...
-Flead Crust
Ingredients. - Two pounds of flour, one pound of flead (the leaf or pork from which lard is made), two teaspoonfuls of baking-powder, one-half of a teaspoonful of salt, one pint of cold water. Method...
-French Crust Or Pate Brisèe
Ingredients. - Two pounds of flour, twelve ounces of butter, four eggs, one saltspoonful of salt, one pint of water (about). Method. - Sieve the flour, add the salt, rub the butter lightly in, and mi...
-French Puff Paste
Ingredients. - Two pounds of good butter, two pounds of flour, the yolks of four eggs, one saltspoonful of salt, about one-half a pint of water. Method. - Remove as much moisture as possible from the...
-Genoese Paste
Ingredients. - Six ounces of fine flour, eight ounces of castor sugar, four ounces of butter, ten eggs. Method. - Dry and sieve the flour, separate the whites of the eggs from the yolks, to the latter...
-Genoese Pastry
Ingredients. - Six ounces of fine flour, six ounces of butter, eight ounces of castor sugar, eight eggs. Method. - Break the eggs into a bowl, add the sugar, place the bowl over a saucepan of boiling...
-Neapolitan Paste
Ingredients. - Twenty ounces of flour, sixteen ounces of castor sugar, eight ounces of butter, twelve ounces of sweet almonds, two ounces of bitter almonds, the yolks of twelve eggs, the finely-grated...
-Pancake Batter
See Batter for Frying. See Yorkshire Pudding. ...
-Paste For Raised Pies
Ingredients. - Two pounds of flour, twelve ounces of lard, one-half a pint of water, one teaspoonful of salt. Method. - Put the flour and salt into a warm bowl, and let it stand near the fire until i...
-Transparent Paste
Ingredients. - Two pounds of flour (dry and sifted), six-eighths of a pound of butter, two eggs. Method. - Wash the butter in two or three waters, and afterwards remove as much moisture as possible b...
-How To Keep Paste
Paste not. intended for immediate use should be enfolded in grease-proof or slightly-buttered paper, and kept in a cool place. ...
-Potato Paste
Ingredients. - Two pounds of dry floury potato, two pounds of flour, four ounces each of lard and dripping, two eggs, a little warm milk, two good teaspoonfuls of baking-powder, two good pinches of sa...
-Potato Paste, German (To Serve With Game Or Poultry)
Ingredients. - Four pounds of hot potatoes, four ounces of butter, four eggs, grated Parmesan cheese, eggs and breadcrumbs, frying fat. Method. - Pass the hot potato quickly through a sieve or mash t...
-Puff Paste
Ingredients. - Two pounds of flour, two pounds of butter, two teaspoonfuls of lemon juice, about two-sixths of a pint of cold water. Method. - Wash and squeeze the butter in cold water, dry well in a...
-Rich Short Crust
Ingredients. - Two pounds of flour, six-eighths of a pound of butter, four yolks of eggs, two level tablespoonfuls of castor sugar, two teaspoonfuls of baking-powder. Method. - Run the butter lightly...
-Short Crust
Ingredients. - Sixteen ounces of flour, four ounces of butter, four ounces of lard, two yolks of eggs, two teaspoonfuls of baking-powder, two good pinches of salt, about two-eighths of a pint of water...
-Plain Short Crust
Ingredients. - One pound of flour, six ounces of lard, clarified fat or dripping, two teaspoonfuls of baking-powder (heaped), one-half teaspoonful of salt, one-half pint of water. Method. - Pass the ...
-Rich Suet Crust
Ingredients. - Sixteen ounces of flour, six ounces of bread crumbs, twelve ounces of suet, two heaped teaspoonfuls of baking-powder, one-half teaspoonful of salt, about two-sixths of a pint of water. ...
-Suet Crust
Ingredients. - Twenty-four ounces of flour, twelve ounces of suet, two teaspoonfuls of baking-powder, one-half teaspoonful of salt, two-sixths of a pint of water. Method. - Chop the suet finely with ...
-Suet Crust For Meat Pies
Ingredients. - Twenty-four ounces of flour, twelve ounces of suet, two heaped teaspoonfuls of baking-powder, one-half teaspoonful of salt, two-sixths of a pint of cold water. Method. - Free the suet ...
-Sweet Paste For Tartlets
Ingredients. - Two pounds of fine flour, sixteen ounces of castor sugar, ten ounces of butter, six eggs, the finely-grated rind of lemon. Method. - Sift the flour into a bowl, make a hole in the cent...
-Tarts, Tartlets, Etc
Ingredients. - Short paste, eight ounces of ground almonds, eight ounces of castor sugar, three-fourths of an ounce of cornflour, one ounce of butter, two whole eggs, two yolks of eggs, raspberry or s...
-Alma Pudding
Ingredients. - Sixteen ounces of flour, twelve ounces of castor sugar, eight ounces of butter, four ounces of currants, four ounces of sultanas, eight eggs, two teaspoonfuls of baking-powder, the grat...
-Baked Almond Pudding
Ingredients. - Two penny rolls, four ounces of ground almonds, two ounces of butter, two ounces of castor sugar, two pints of milk, six eggs, the grated rind of two lemons, two good pinches of cinnamo...
-Apple Amber Pudding
Ingredients. - Twelve large apples, six ounces of brown sugar, four ounces of butter, six eggs, two lemons, cherries, strips of angelica, short paste, or puff paste trimmings, castor sugar. Method. -...
-Baked Apples
Ingredients. - Twelve apples, two whites of eggs, castor sugar, jam or jelly. Method. - Pare and core the apples, keeping them whole; roll up an apple-paring tightly, and place it in the center of ea...
-Apple Charlotte
Ingredients. - Four pounds of good cooking apples, eight ounces of brown sugar, or to taste, two ounces of butter, the rind of two lemons. For lining the mold: thin slices of bread, oiled butter. Met...
-Apple Cheesecakes
Ingredients. - Three pounds of apples, six ounces of sugar, three ounces of butter, six eggs, two lemons, paste. Method. - Peel, core and slice the apples, place them in a stewpan with the sugar, and...
-Apple Dumplings
Baked Apple Dumplings Ingredients. - One pound of short paste {See Pastry) ten or twelve apples, according to size, two tablespoonfuls of currants, a little moist sugar. Method. - Peel and core the ...
-Apple Pudding
Baked Apple Pudding Ingredients. - Twelve sour cooking apples, one pint of breadcrumbs, four or six tablespoonfuls sugar, two ounces of butter, two eggs. Method. - Pare, core and cut the apples into...
-Apples And Rice
Ingredients. - Eight or ten apples, two and a half pints of milk, four tablespoonfuls of rice, two heaped tablespoonfuls of sugar, two ounces of butter, lemon rind and other flavoring, two good pinche...
-Apples And Sago
Ingredients. - Eight or twelve cooking apples, two pints of water, four tablespoonfuls of moist sugar, two tablespoonfuls of fine sago, the rind and juice of one lemon, a few drops of carmine or cochi...
-Apples With Custard Sauce
Ingredients. - Twelve apples, raspberry jam. For the custard, one pint of milk, four yolks of eggs, two whites of eggs, two dessertspoonfuls of sugar. Method. - Pare and core the apples, keeping them...
-Apple Snow
Ingredients. - Twelve sour cooking apples, eight ounces of sugar, or to taste, yolks of eight eggs, four whites of eggs, the grated rind of one lemon, vanilla pod, one pint of milk, two tablespoonfuls...
-Buttered Apples
Peel and core some large apples, but do not cut them up. Now cut some round slices of stale bread just large enough for an apple to stand upon each. Butter an earthenware cooking-pot, place bread and ...
-Flaming Apples
Peel some small apples and arrange on the bottom of a stewpan. Just cover them with water and add the grated rind of an orange or a lemon, a little cinnamon and plenty of sugar. Boil gently till the a...
-Apple Miroton
Mix together half a pound each of apricot marmalade and of apple marmalade, and pile in a mound in the middle of a fireproof plate. Next core and peel twelve large apples and slice them evenly. Place ...
-Apple Pie
Stew one pound of pared and cored apples in a syrup made by dissolving half a pound of sugar in a pint of water. Be very careful that they do not break. Now line a dish with puff paste and arrange the...
-Apple Tart
Make a dough of two pounds of flour, one pound of butter, two eggs, half a pint of milk, and a spoonful of sifted sugar. Add one ounce of yeast and let it rise. When sufficiently risen roll the dough ...
-Apple Timbale
Take a bowl or deep dish, line with good puff paste, and bake till done. Next cook some apples in a syrup flavored with vanilla and reduce until of a somewhat thick consistency. Pour this into the dis...
-Baked Arrowroot Pudding
Ingredients. - Two pints of milk, two tablespoonfuls of arrowroot, two tablespoonfuls of castor sugar, six eggs, two pinches of salt. Method. - Mix the arrowroot smoothly with a little milk, boil the...
-Steamed Arrowroot Pudding
Ingredients. - Two tablespoonfuls of arrowroot, two table-spoonfuls of moist sugar, two pints of milk, the grated rind of one lemon, four eggs. Method. - Mix the arrowroot smoothly with a little of t...
-Austrian Pudding
Ingredients. - One pint of raspberries, moist sugar, eight ounces of cakecrumbs, four ounces of castor sugar, four ounces of ground almonds, four ounces of glace cherries, eight eggs, two tablespoonfu...
-Baba With Rum Syrup
Ingredients - One and a half pounds of flour, one ounce of yeast, four ounces of castor sugar, eight ounces of butter, three ounces of currants cleansed and picked, one-third of a pint of milk, two go...
-Babas With Kirsch
Ingredients. - Two pounds of fine flour, one and a half ounces of yeast, sixteen to eighteen ounces of butter, two tablespoonfuls of currants, cleaned, two tablespoonfuls of sultanas, cleaned, two tab...
-Bachelor's Pudding
Ingredients. - Sixteen ounces of flour, eight ounces of finely-chopped suet, eight ounces of sugar, four ounces of raisins, stoned, four ounces of sultanas, cleaned and picked, two eggs, two teaspoonf...
-Baroness Pudding
Ingredients. - One and a half pounds of finely-chopped suet, one and a half pounds of flour, one and a half pounds of raisins (stoned) one pint of milk, two saltspoonfuls of salt. Method. - Mix all t...
-Baked Batter Pudding
Ingredients. - Two pints of milk, four eggs, eight heaped tablespoonfuls of flour, salt, dripping. Method. - Put the flour and two good pinches of salt into a bowl, make a hole in the center, break i...
-Berlin Pudding
Ingredients. - Four ounces of flour, four ounces of butter, four ounces of castor sugar, four ounces of almonds, eight eggs, one pint of milk (rather less), salt. Method. - Blanch, peel and shred the...
-Black-Cap Pudding
Ingredients. - Eight ounces of flour, two ounces of sugar, two ounces of currants, cleaned and picked, one pint of milk, two eggs, two good pinches of salt. Method. - Put the flour and salt into a ba...
-Black-Currant Tartlets
Ingredients. - Short crust, two pounds of black-currants, four tablespoonfuls of moist sugar, one-half of a pint of cream, castor sugar. Method. - Cook the black-currants with the sugar, and four tab...
-Cherry Tartlets
Ingredients. - One pound of short paste, two pounds of cooking cherries, four tablespoonfuls of moist sugar, four large or six small eggs, castor sugar. Method. - Remove the stalks from the cherries,...
-Brandy Pudding
Ingredients. - Two wineglassfuls of brandy, one pint of cream, one pint of milk, eight eggs, two stale French rolls, four ounces of macaroons or ratafias, eight ounces of sugar, one teaspoonful of gra...
-Baked Bread And Butter Puddings
Ingredients. - Ten or twelve thin slices of bread and butter, two pints of milk, four eggs, two dessertspoonfuls of sugar, sultanas, currants or candied lemon, if liked. Method. - Cut off the crust a...
-Bread Cutlets
Take some thick slices of stale bread, soak them in custard till they are just moistened, and then dip in breadcrumbs and fry in butter. These are eaten with baked apples, each apple having a little c...
-Brown Bread Pudding
Melt in a saucepan a quarter of a pound of butter with eight ounces of brown breadcrumbs. When thoroughly mixed, stir in half a pint of claret and let the whole get cold. Now add twelve beaten eggs, h...
-Steamed Bread And Butter Puddings
Ingredients. - Ten or twelve slices of bread and butter, one and a half pints of milk, two dessertspoonfuls of sugar, four eggs, sultanas, raisins, currants, or candied peel, if liked. Method. - Butt...
-Cabinet Pudding
Ingredients. - Stale sponge cakes or Savoy biscuits, one and a half pints of milk, eight yolks and four whites of eggs, twelve or sixteen ratafia biscuits, two tablespoonfuls of castor sugar, a few dr...
-Plain Cabinet Pudding
Ingredients. - Ten or twelve thin slices of bread, two pints of milk, four eggs, two tablespoonfuls of sugar, four tablespoonfuls of raisins, a few drops of almond essence, or other flavoring. Method...
-Canadian Pudding
Ingredients. - Twelve tablespoonfuls of Indian meal, four tablespoonfuls of castor sugar, eight eggs, the thin rind of two small lemons, two quarts of milk, raisins stoned and halved. Method. - Mix t...
-Caramel Pudding
Ingredients. - For the caramel: four ounces of loaf sugar, four tablespoonfuls of cold water. For the custard: one pint of milk, eight yolks and four whites of eggs, two tablespoonfuls of castor sugar...
-Caramel Rice Pudding
Ingredients. - For the caramel: eight ounces of loaf sugar, one-half pint of water. For the pudding: six ounces of rice, two pints of milk, two tablespoonfuls of castor sugar, four eggs, vanilla essen...
-Cassell Pudding
Ingredients. - Four eggs and their weight in butter, castor sugar and flour, two saltspoonfuls of finely-grated lemon rind, jam. Method. - Whisk the eggs well, stir in the sugar and flour, and add th...
-Chestnut Pudding
Ingredients. - Twelve ounces of chestnuts (weighed after the skins are removed), two ounces of chocolate, four ounces of cakecrumbs, four ounces of flour, four ounces of butter, two ounces of castor s...
-Chestnut Amber
Ingredients. - One pint of chestnuts, one pint of milk, four ounces of breadcrumbs, two ounces of castor sugar, two ounces of butter, four eggs, two lemons, vanilla essence, puff paste. Method. - Bak...
-Chocolate Pudding
Ingredients. - Eight ounces of chocolate, four ounces of cakecrumbs, four ounces of flour, four ounces of butter, two ounces of castor sugar, eight eggs, one pint of milk, one tea-spoonful of vanilla ...
-Chocolate Tartlets
Ingredients. - Short paste, four ounces of grated chocolate, eight ounces of cakecrumbs, six ounces of castor sugar, four ounces of butter, one ounce of cornflour, four eggs, chocolate icing. Method....
-Christmas Pudding
Ingredients. - One pound of beef suet, four ounces of flour, one pound of raisins, one-half pound of mixed peel, one grated nutmeg, one ounce of mixed spice, one ounce of ground cinnamon, two gills of...
-Corn Pudding
Ingredients. - Six tablespoonfuls of Indian meal, two tablespoonfuls of castor sugar, one-half of a teaspoonful of finely-grated lemon rind, six eggs, two pints of milk. Method. - Mix the meal with a...
-Cornflour Pudding
Ingredients. - Two pints of milk, four tablespoonfuls of cornflour, two tablespoonfuls of castor sugar, four eggs, two pinches of salt, the grated rind of a lemon. Method. - Mix the cornflour smoothl...
-Cream Buns
Ingredients. - Choux paste, one pint of cream, castor sugar. Method. - Shape the paste as directed in the receipe for Coffee Eclairs, and bake them from ten to fifteen minutes. When cool, make an inc...
-Croquets Of Rice
Ingredients. - Eight ounces of Carolina rice, four ounces of castor sugar, one ounce of butter, lemon rind, about three pints of milk, four yolks of eggs, two whole eggs, breadcrumbs, frying-fat, salt...
-Boiled Currant Pudding
Ingredients. - One pound of currants, cleaned, one pound of suet finely chopped, two pounds of flour, milk, lemon, butter, sugar. Method. - Mix the dry ingredients together, and add sufficient milk t...
-Baked Custard Pudding
Ingredients. - One pint of milk, two dessertspoonfuls of loaf or castor sugar, four eggs. Method. - Beat the eggs, add to them the sugar and milk, and stir until the sugar is dissolved. Strain into a...
-Steamed Custard Pudding
Ingredients. - One pint of milk, two dessertspoonfuls of castor sugar, six eggs, a few drops of essence of vanilla or other flavoring. Method. - Beat the eggs, add the sugar, milk and vanilla essence...
-Custard Pie
Ingredients. - Two quarts of milk, two tablespoonfuls of sugar (or to taste) two level tablespoonfuls of cornflour, six eggs, the rind of a lemon, or other flavoring, salt, paste. Method. - Mix the c...
-Damson Tart
Ingredients. - Short paste, three pints of damsons, four heaped tablespoonfuls of brown sugar, or to taste. Method. - Prepare the crust as directed for apple tart. In the center of the pie-dish place...
-Eclairs
Ingredients. - Choux paste, chocolate or coffee icing, cream, custard or jam. Method. - Put the choux paste into a forcing-bag, and press it out on to a buttered baking-sheet in the form of small sav...
-Filbert Tartlets
Ingredients. - Paste, six ounces of filberts, two ounces of ground almonds, six ounces of castor sugar, one ounce of cornflour, eight yolks of eggs, one gill of cream or milk. Method. - Blanch and pe...
-Flan Of Apples
Ingredients. - Six or eight apples, two tablespoonfuls of moist sugar, four tablespoonfuls, of sherry, eight cloves, four whites of eggs, castor sugar, one pound of short crust. Method. - Peel, core,...
-Flan Of Pineapple
Ingredients. - A preserved pineapple, castor sugar, four eggs, one pound of short crust. Method. - Prepare and bake the flan as for Apple Flan. Cut the pineapple into dice and remove all the specks. ...
-Flan Of Strawberries
Ingredients. - Two pounds of strawberries, castor sugar, four whites of eggs, one pound of short crust. Method. - Make the flan as directed; when about three-quarters baked remove the rice, and fill ...
-Fluted Rolls
Ingredients. - Puff paste, castor sugar. Method. - Roll out the puff paste, dredge it well with castor sugar, and fold as usual. Repeat this twice, then roll it out to about one-quarter of an inch in...
-Frangipane
Whisk half a dozen eggs until they are very light, and add carefully a pint of milk and two spoonfuls of flour. Place in a double saucepan - or in a large bowl immersed in a saucepan of water - with a...
-Frangipan Tart
Ingredients. - Short crust, eight eggs, three ounces of butter, three ounces of sugar, one-half ounce of flour, one pint of milk, two bay-leaves, four or six fine strips of lemon rind, nutmeg. Method...
-Fruit Or Jam Turnovers
Ingredients. - Short crust or puff paste, stewed fruit or jam, castor sugar. Method. - Roll the paste out thinly, and cut it into rounds about four inches in diameter. Place a little fruit or jam in ...
-Geneva Pudding
Ingredients. - Four pounds of sour cooking apples, six ounces of rice, two ounces of butter, sugar, about three pints of milk, one-half of a teaspoonful of ground cinnamon, salt. Method. - Wash and d...
-Gingerbread Pudding
Ingredients. - One pound of flour, one-half pound of finely-chopped suet, one pound of treacle, two eggs, two teaspoonfuls of baking-powder, two teaspoonfuls of ground ginger, one-half pint of milk, s...
-Golden Pudding
Ingredients. - Eight ounces of breadcrumbs, eight ounces of finely-chopped suet, eight ounces of marmalade, four ounces of sugar, four eggs, milk, salt. Method. - Mix the breadcrumbs, suet, sugar, an...
-Baked Gooseberry Pudding
Ingredients. - Three pints of gooseberries, one pint of breadcrumbs, four ounces of sugar, or to taste, three ounces of butter, six eggs. Method. - Cut off the tops and tails of the gooseberries, coo...
-Gooseberry Tart
Ingredients. - Three pints of gooseberries, one-half pound of short crust, one-half pound of moist sugar. Method. - With a pair of scissors cut off the tops and tails of the gooseberries; put them i...
-Granville Tartlets
Ingredients. - Short paste, six ounces of castor sugar, four ounces of butter, four ounces of currants, cleaned and picked, two ounces of ground rice, two ounces of finely-shredded candied peel, six o...
-Italian Pudding
Crush a quarter of a pound of any sweet biscuits with six macaroons, and mince finely two ounces of candied peel, an ounce of sultanas, and one ounce of pistachio nuts or almonds. Bind thoroughly with...
-Jam Profiterolles
Heat without boiling half a pint of milk, two ounces of butter and an ounce of sugar. When thoroughly blended stir in a spoonful of orange-flower water and sufficient flour to make a moderately stiff ...
-Kleiner
Beat two whole eggs with the yolks of six others and a quarter of a pound of sifted sugar. When thoroughly blended stir in an ounce of melted butter with two tablespoonfuls of cream, and then work in ...
-Lemon Cheesecakes
Ingredients. - Short paste, two pounds of loaf sugar, one-half pound of butter, twelve eggs, the grated rind of four lemons and the juice of six, finely-shredded candied peel. Method. - Put the sugar...
-Baked Lemon Pudding
Ingredients. - Four lemons, four ounces of castor sugar, two ounces of butter, six sponge cakes, six eggs, one pint of milk, paste. Method. - Put the milk, butter, sugar and grated lemon rind into a ...
-Boiled Lemon Pudding
Ingredients. - Sixteen ounces of breadcrumbs, four ounces of flour, eight ounces of finely-chopped suet, eight ounces of sugar, four lemons, four eggs, milk. Method. - Mix the breadcrumbs, flour, sue...
-Lemon Tartlets
Ingredients. - Short paste, eight ounces of butter, eight ounces of castor sugar, six yolks of eggs, two lemons. Method. - Cream the butter and sugar well together, beat each yolk of egg in separatel...
-Macaroni Or Spaghetti Pudding
Ingredients. - Two ounces of macaroni or spaghetti, two ounces of butter, two ounces of sugar, two pints of milk, four eggs, the grated rind of one lemon, or other flavoring, salt. Method. - Break th...
-Madeira Pudding
Ingredients. - Eight ounces of bread in small dice, four ounces of castor sugar, four eggs, one pint of milk, two wine-glassfuls of Madeira or sherry, two teaspoonfuls of grated lemon rind. Method. -...
-Maids Of Honor
Ingredients. - Puff paste, eight ounces of castor sugar, four ounces of Jordan almonds, one ounce of fine flour, four yolks of eggs, four tablespoonfuls of cream, two tablespoonfuls of orange-flower w...
-Mid-Lent Fritters
Boil three cupfuls of milk with an ounce of butter and a little sugar, and then blend it with the yolks of four eggs and sufficient semolina to make the whole into a tolerably firm paste. Add a tables...
-Mincemeat
Ingredients. - Two pounds of finely-chopped suet, two pounds of currants, washed and picked, two pounds of raisins, stoned and quartered, two pounds of chopped apples, two pounds of castor sugar, one ...
-Mince Pies
Ingredients. - Puff paste, mincemeat. Method. - When the paste has had the necessary number of turns, roll it out to about a quarter of an inch in thickness, and line some large-sized patty-pans with...
-Nouille Pudding
Ingredients. - Eight ounces of nouille paste, sixteen ounces of castor sugar, one ounce of butter, two ounces of finely-shredded mixed candied peel, twelve eggs, two teaspoonfuls of vanilla essence. ...
-Oatmeal Pudding
Ingredients. - Two tablespoonfuls of fine oatmeal, two dessertspoonfuls of flour, two and a half pints of milk, two eggs, salt. Method. - Mix the oatmeal and flour smoothly with a little cold milk, b...
-Open Tart Of Strawberry Or Any Other Kind Of Preserve
Ingredients. - Trimmings of puff paste, any kind of jam. Method. - Butter a tart-pan of the usual shape, roll out the paste to the thickness of one-eighth of an inch, and line the pan with it, prick ...
-Orange Tartlets
Ingredients. - Four good oranges, six ounces of butter, six ounces of sugar, six yolks of eggs, two whites of eggs, one teaspoonful of vanilla essence, and short paste. Method. - Remove the rinds of ...
-Parisian Tartlets
Ingredients. - Short paste, six ounces of butter, six ounces of castor sugar, four ounces of cakecrumbs, two ounces of cornflour, two ounces of ground almonds, four small eggs, four tablespoonfuls of ...
-Pastry Sandwiches
Ingredients. - Pastry trimmings, jam, castor sugar. Method. - Knead the trimmings lightly into a smooth round ball and roll out very thinly, keeping the shape as square as possible. Spread jam evenly...
-Compote Of Pears
Cut a French roll into thin slices, toast or bake until a golden brown and perfectly dry, after which crush the slices to a coarse powder. Place in an earthenware cooking pot or an enameled sauce-pan ...
-Pfeffernusse
Mix together the grated rind of a lemon, a teaspoonful of cinnamon, half a spoonful of ground cloves, one grated nutmeg, about three ounces of citron very finely minced, and a teaspoonful of baking-po...
-Picatostes
Cut some slices of stale bread into strips about the thickness of a finger. Soak in water, and after draining for a moment place in a cooking pot, cover, and heat until the slices swell up. Then fry t...
-Cossack Plum Pudding
One pound of flour, three-quarters of a pound of stoned raisins, three-quarters of a pound of fat of salt pork (well washed and cut into small dices or chopped), two tablespoon-fuls of sugar or treacl...
-Plum Pudding
Ingredients. - Twelve ounces of flour, twelve ounces of breadcrumbs, twelve ounces of finely-chopped suet, twelve ounces of moist sugar, twelve ounces of raisins, halved and stoned, twelve ounces of c...
-Pound Pudding
Ingredients. - Two pounds of finely-chopped suet, two pounds of currants, cleaned, two pounds of raisins, stoned, one pound of breadcrumbs, one pound of flour, four ounces of shredded mixed peel, two ...
-Polish Tartlets
Ingredients. - Puff paste trimmings, raspberry and apricot jam, chopped pistachios, grated cocoanut. Method. - Roll the paste out thinly, cut it into two and a half inch squares, moisten each corner,...
-Prune Tarts
Ingredients. - One and a half pounds of prunes, two table-spoonfuls of cranberry juice, sugar to taste, short paste. Method. - Scald the prunes, remove the stones, and take out the kernels; put the f...
-Pumpkin Pie
Ingredients. - To every quart of pumpkin, strained, allow six eggs, one-quarter pound of butter, one-half pint of sweet milk, one-half pound of white sugar, one tablespoonful of French brandy, one gil...
-Puff Paste Rings With Jam
Ingredients. - Puff paste trimmings, jam, white of egg, castor sugar. Method. - Roll the paste out to about a quarter of an inch in thickness, and stamp out an equal number of rounds two and a half a...
-Queen's Pudding
Ingredients. - Eight ounces of finely-chopped suet, four ounces of castor sugar, twelve bananas sliced, six eggs, two breakfast-cupfuls of wholemeal, two breakfast-cupfuls of boiling milk. Method. - ...
-Raspberry Tartlets
Ingredients. - Short paste, two pints of raspberries, one pound of loaf sugar, one-half pint of water, one glass of brandy (optional), desiccated cocoanut. Method. - Boil the sugar and water together...
-Red Currant And Raspberry Tart
Ingredients. - Three pints of red currants, one pint of raspberries, four or six tablespoonfuls of moist sugar, short crust. Method. - Strip the currants from the stalks, put half of them into a pie-...
-Roly-Poly Pudding
Ingredients. - Sixteen ounces of flour, eight ounces of finely-chopped suet, one teaspoonful of baking-powder, two salt-spoonfuls of salt, four or six tablespoonfuls of jam. Method. - Mix the flour, ...
-St. Cloud Tartlets
Ingredients. - Short paste, puff paste or puff paste trimmings, one pound of greengage jam, castor sugar, vanilla sugar, one gill of cream, glace cherries, angelica. Method. - Line the patty-pans wit...
-St. Denis Tartlets
Ingredients. - Pastry, four ounces of butter, four ounces of castor sugar, four ounces of ground almonds, two level table-spoonfuls of cornflour, four yolks of eggs, two whites of eggs, vanilla essenc...
-Savarin
Ingredients. - Sixteen ounces of flour, one ounce of yeast, four ounces of castor sugar, six ounces of butter, eight eggs, two tablespoonfuls of cream, a little milk, salt. Method. - Dry and sift the...
-Savarin With Pineapple
Ingredients. - Savarin border, prepared as directed, preserved pineapple, four tablespoonfuls of apricot marmalade, glace cherries. For the syrup: one and a half pints of water, six ounces of loaf sug...
-Savoy Pudding
Ingredients. - Twelve ounces of stale savoy or sponge cake, four ounces of butter warmed, about four ounces of shredded mixed peel, two ounces of castor sugar, six eggs, about one-half pint of boiling...
-Saxon Pudding
Ingredients. - Eight sponge cakes, twelve macaroons, thirty-six ratafias, eight eggs, one pint of milk, one-half pint of cream, two glasses of sherry, four ounces of almonds, a few glace cherries, ang...
-Semolina Pudding
Ingredients. - Three pints of milk, six to eight tablespoon-fuls of semolina, two tablespoonfuls of moist sugar, four eggs, bay-leaves or other flavoring, salt. Method. - Put the milk, with a good pi...
-Snowdon Pudding
Ingredients. - Eight ounces of finely-chopped beef suet, eight ounces of breadcrumbs, eight ounces of castor sugar, eight ounces of raisins, stoned and halved, two ounces of glace cherries, halved, tw...
-Swiss Pudding
Ingredients. - Twelve large sour baking apples, about sixteen ounces of breadcrumbs, brown sugar, butter, twelve cloves. Method. - Pare, core and slice the apples. Cover the bottorn of a buttered pie-...
-Tapioca Pudding
Soak a cupful of tapioca all night in three pints of cold water, and in the morning cook for one hour in a double saucepan, stirring frequently. When done add half a teacupful of sugar, half a teaspoo...
-Tapioca Or Sago Pudding
Ingredients. - Two pints of milk, four tablespoonfuls of tapioca or sago, two tablespoonfuls of sugar, or to taste, four eggs (optional), nutmeg, salt. Method. - Boil the milk, sprinkle in the tapioc...
-Cream Of Tea
Take half a pint of strong infusion of China tea, add five ounces of sugar, and mix with the beaten yolks of four eggs. Stir over the fire till it thickens, being careful that it does not boil, and th...
-Timbales Of Semolina
Ingredients. - Two bottles of apricots, or an equal quantity of freshly-cooked fruit, two pints of water, six ounces of semolina, four ounces of castor sugar, six whole eggs, angelica, glace cherries,...
-Torrijas
Take some slices of bread about as thick as one's finger and soak them first in a glass of milk sweetened and mixed with the yolk of an egg, and afterwards in port or any other sweet wine. Drain and f...
-Molasses Pudding
Ingredients. - Two pounds of flour, sixteen ounces of finely-chopped suet, four ounces of breadcrumbs, molasses, the grated rind of two lemons, two teaspoonfuls of baking-powder, salt. Method. - Mix ...
-Vermicelli Pudding
Ingredients. - Four ounces of vermicelli, two ounces of sugar, or to taste, four eggs, two pints of milk, lemon rind, bay-leaves or other flavoring. Method. - Boil the milk and flavoring ingredients ...
-Vanilla Pudding
Rub half a dozen sponge cakes through a sieve, or crush the same number of large sweet biscuits. Pound six macaroons, and mix the whole in a bowl with four yolks and two whites of eggs well whisked. B...
-Victoria Pudding
Ingredients. - Sixteen ounces of finely-chopped beef suet, eight ounces of breadcrumbs, six ounces of flour, eight ounces of apples, eight ounces of apricot jam, four ounces of finely-shredded mixed p...
-Viennoise Pudding
Ingredients. - Ten ounces of white bread cut into small dice, six ounces of castor sugar, six ounces of sultanas picked and cleaned, four ounces of finely-shredded candied peel, two ounces of almonds,...
-Welsh Pudding
Ingredients. - Sixteen ounces of finely-chopped suet, sixteen ounces of breadcrumbs, sixteen ounces of sugar, the juice of four large lemons, and the finely-grated rind of two lemons, four eggs. Meth...
-Wine Pudding
Heat a quart of Sauterne or other white wine to boiling point and then add a heaped teaspoonful of cornflour, the juice and grated rinds of two lemons and half a pound of sugar. Blend thoroughly, and ...
-Yorkshire Pudding
Ingredients. - Two pints of milk, four eggs, eight heaped tablespoonfuls of flour, salt, dripping. Method. - Put the flour and two good pinches of salt into a bowl, make a hole in the center, break i...
-Soyer's Paper-Bag Cookery. Sweets
Pastry, cakes, and sweets generally are wonderfully improved by being cooked in paper bags. The concentration of heat which is thus gained has the effect of making puff paste lighter and more regular ...
-Tart In A Pie-Dish
Place in a paper bag well sealed. Put on the grid. Allow thirty-five to forty-five minutes in 350 Fahr., but use previously cooked fruit. Sausage Rolls or any other pastry, can be cooked by the same ...
-Apple Dumpling
Make in the usual way. Cook in the paper bag. Allow twenty minutes in hot oven (350 Fahr.). ...
-Bananas, Apples, Or Other Cooking Fruit
Put fruit in the paper bag, with or without butter or jam. Flavor to taste. Add sugar if desired. Bake twenty minutes in hot oven (350 Fahr.). ...
-Scone
Any kind of scone or breakfast rolls should be placed in large loose greased bags in hot oven (350 Fahr.). Allow ten to fifteen minutes, according to size. ...
-Genoise Paste
Take six ounces of flour and sift it on a sheet of paper, then half a pound of sifted castor sugar, five ounces of butter, melted, but not hot. Break six eggs in a bowl, and place the bowl in some boi...
-Petit Nid
Peel and core half a dozen cooking apples. Empty the contents of a sixpenny bottle of fruit syrup (for preference pineapple) into a thickly-buttered bag. Add the apples, seal bag, and place on grid, s...
-Beignets à La Portugaise
Wash well six ounces of Carolina rice and place it in a clean stewpan, and add four ounces of sifted sugar, two ounces of butter, half a stick of cinnamon, and a strip of lemon peel, or a very little ...
-Pommes à La Mascotte
Take a dozen large apples, as nearly of a size as possible. Peel very thinly, and remove the cores with an apple-corer. Roll the apples in well-beaten egg and then in plenty of centrifugal sugar. (Add...
-Souffles And Souffle Omelettes. General Directions
Molds or tins in which souffles are to be steamed or baked should, after being well coated with cool clarified butter, have a band of three or four folds of buttered paper tied round their rim to supp...
-Apricot Souffle
Ingredients. - Twelve fresh or canned apricots, eight ounces of Vienna flour, four ounces of butter, four ounces of castor sugar, one pint of milk, six yolks of eggs, eight whites of eggs. Method. - ...
-Chocolate Souffle
Ingredients. - Four ounces of finely-grated chocolate, six ounces of flour, four ounces of sugar, two ounces of butter, one pint of milk, six yolks of eggs, eight whites of eggs, one teaspoonful of va...
-Orange Souffle
Ingredients. - Two oranges, six ounces of cakecrumbs, six ounces of breadcrumbs, four ounces of castor sugar, two ounces of butter, four eggs, one and a half pints of milk, one small glass of noyeau, ...
-Prune Souffle
Ingredients. - One pound of prunes, eight ounces of castor sugar, two ounces of flour, one ounce of butter, one ounce of almonds blanched and shredded, two lemons, six eggs. Method. - Wash the prunes...
-Raspberry Souffle
Ingredients. - One pound of ripe raspberries, four ounces of cakecrumbs or breadcrumbs, four ounces of castor sugar, four ounces of rice flour or cornflour, one ounce of butter, one gill of cream, eig...
-Rice And Apple Souffle
Ingredients. - Two pounds of sour cooking-apples, four ounces of ground rice, four ounces of castor sugar, two ounces of butter, six eggs, one and a half pints of milk, four table-spoonfuls of moist s...
-Apricot Fritters
Ingredients. - Twenty to twenty-four apricots (preserved fruit will do), castor sugar, ground cinnamon, frying fat. For the yeast batter: sixteen ounces of flour, half an ounce of yeast, three ounces ...
-Banana Fritters
Ingredients. - Twelve firm bananas, frying batter, castor sugar, frying-fat. Method. - Cut each banana lengthwise and across, thus forming four portions. Coat them completely with the prepared batter...
-Beetroot Fritters
Ingredients. - Two large cooked beetroots, six yolks of eggs, two tablespoonfuls of flour, sugar to taste, one teaspoonful of lemon rind, two good pinches of nutmeg, frying batter, frying-fat. Method...
-Croquettes Of Fruit
Ingredients. - One and a half pounds of cooking cherries, damsons or plums, three pounds of savory biscuits or Genoese cake finely crumbled, eight ounces of sugar, two teaspoonfuls of finely-grated le...
-Cornflour Or Cornmeal Fritters
Ingredients. - Eight heaped tablespoonfuls of cornflour or cornmeal, four eggs well-beaten, one pint of milk, one salt-spoonful of salt, frying-fat. Method. - Mix the ingredients smoothly together, d...
-Custard Fritters
Ingredients. - Two tablespoonfuls of cornflour, two table-spoonfuls of fine flour, four tablespoonfuls of castor sugar, four yolks of eggs, one pint of milk, two saltspoonfuls of salt, vanilla essence...
-Indian Fritters
Ingredients. - Six tablespoonfuls of flour, the yolks of eight eggs, the whites of four eggs, jam or jelly, frying-fat. Method. - Stir into the flour sufficient boiling water (about one gill) to form...
-Souffle Fritters
Ingredients. - Choux paste, frying-fat, castor sugar. Method. - Prepare the paste as directed, drop teaspoonful of it into hot fat, and fry rather slowly until crisp and lightly browned. Drain well, ...
-Spanish Fritters
Ingredients. - Two pounds of flour, one ounce of yeast, two eggs, milk, four ounces of butter warmed, two saltspoon-fuls of salt, frying-fat. Method. - Moisten the yeast with a little lukewarm water,...
-Jellies, Jams, Preserves, Fruit, Pickles. Preparation Of Molds
Molds, whether intended for creams or jellies, should be thoroughly clean, and when possible rinsed with cold water before being used. In preparing them for decorated creams, they are usually coated w...
-Freezing Mixture
The materials usually employed for this purpose are ice, and coarse salt, or freezing salt, the correct proportions being one pound of salt to seven or eight pounds of ice. More salt than this is ofte...
-Varieties Of Ices
Ices may be broadly divided into two classes, viz., cream ices and water ices. The former are sometimes composed almost entirely of cream, sweetened, flavored and elaborated in a number of ways, but m...
-Jellies
Jellies are made of cooked fruit juice and sugar, in nearly all cases the proportions being equal. Where failures occur, it is generally due to the use of too ripe fruit. To Prepare Glasses for Jelly...
-Calves' Feet Jelly
Take five pounds of shin of beef, and soak for six hours in cold water. Take also four calves' feet, split in two, and blanch for three minutes in boiling water. Place the beef and calves' feet in a ...
-Aspic Jelly
Suitable for decoration of cold entree, etc. Procure a quarter of a pound of gelatine and soak in cold water until soft. Now place four quarts of white stock in a six-quart stewpan. To this add one or...
-Apple Jelly
Wipe apples, remove stem and blossom ends, and cut in quarters. Put in a granite or porcelain-lined preserving kettle, and add cold water to come nearly to top of apples. Cover, and cook slowly until ...
-Quince Jelly
Follow recipe for apple jelly, using quinces in place of apples, and removing seeds from fruit. Quince parings are often used for jelly, the better part of the fruit being used for bottling. ...
-Crab Apple Jelly
Follow recipe for apple jelly, leaving apples whole instead of cutting in quarters. ...
-Currant Jelly
Currants are in the best condition for making jelly between June 28 and July 3, and should not be picked in dry weather. Cherry currants make the best jelly. Equal proportions of red and white currant...
-Currant And Raspberry Jelly
Follow recipe for currant jelly, using equal parts of currants and raspberries. ...
-Blackberry Jelly
Follow recipe for currant jelly, using blackberries in place of currants. ...
-Raspberry Jelly
Follow recipe for currant jelly, using raspberries in place of currants. Raspberry jelly is the most critical to make, and should not be attempted if fruit is full ripe, or if it has been long picked....
-Barberry Jelly
Barberry jelly is firmer and of better color if made from fruit picked before the frost comes, while some of the berries are still green. Make same as currant jelly, allowing one cup water to one peck...
-Grape Jelly
Grapes should be picked over, washed and stems removed before putting into a preserving kettle. Heat to boiling-point, mash, and boil thirty minutes; then proceed as for currant jelly. Wild grapes mak...
-Green Grape Jelly
Grapes should be picked when just beginning to turn. Make same as grape jelly. ...
-Jelly For Venison
One peck wild grapes, one quart vinegar, a quarter cup each of whole cloves and stick cinnamon; six pounds sugar. Put first four ingredients into a preserving kettle, heat slowly to the boiling-point...
-Damson Jelly
Wipe and pick over damsons; then prick several times with a large pin. Make same as currant jelly, using three-fourths as much sugar as fruit juice. ...
-Jams
Raspberries and blackberries are the fruits most often employed for making jams, and require equal weight of sugar and fruit. ...
-Raspberry Jam
Pick over raspberries. Mash a few in the bottom of a preserving kettle, using a wooden potato masher, and so continue until the fruit is used. Heat slowly to boiling-point, and add gradually an equal ...
-Blackberry Jam
Follow recipe for raspberry jam, using blackberries in place of raspberries. ...
-Grape Marmalade
Pick over, wash, drain, and remove stems from grapes. Separate pulp from skins. Put pulp in preserving kettle. Heat to boiling-point, and cook slowly until seeds separate from pulp; then rub through a...
-Quince Marmalade
Wipe quinces, remove blossom ends, cut in quarters, remove seeds; then cut in small pieces. Put into a preserving kettle, and add enough water to nearly cover. Cook slowly for twenty minutes, stirring...
-Orange Marmalade
To every dozen Seville oranges use two lemons. Take a cloth and rub each fruit to remove all dirt, then divide into quarters. Take pulp and juice (leaving the peel quite free) and put into a bowl. In ...
-Orange And Rhubarb Marmalade
Remove peel in quarters from eight oranges and prepare as for orange marmalade. Divide oranges in sections, remove seeds and tough part of skin. Put into a preserving kettle, add five pounds rhubarb, ...
-Quince Honey
Pare and grate five large quinces. To one pint boiling water add five pounds sugar. Stir over fire until sugar is dissolved, add quinces and cook fifteen or twenty minutes. Turn into glasses. When col...
-Canning And Preserving
Preserving fruit is cooking it with from three-fourths to its whole weight of sugar. By so doing, much of the natural flavor of the fruit is destroyed; therefore canning is usually preferred to preser...
-Directions For Preserving
Fruit for preserving should be fresh, firm, of good quality, and not over-ripe; if over-ripe, some of the spores may survive the boiling, then fermentation will take place in a short time. For preser...
-How To Sterilize Jars
Wash jars and fill with cold water. Set in a kettle on a trivet and surround with cold water. Heat gradually to boiling-point, remove from water, empty, and fill while hot. Put covers in hot water, bu...
-Preserved Peaches
Wipe peaches and put in boiling water, allowing them to stand just long enough to easily loosen skins. Remove skins and cook fruit at once, that it may not discolor, following directions for preservin...
-Preserved Pears
Wipe and pare fruit. Cook whole with stems left on, or remove stems, cut in quarters and core. Follow directions for preserving. A small piece of ginger root or a few slicings of lemon rind may be coo...
-Preserved Pineapples
Remove skin and eyes from pineapples; then cut in half-inch slices or in cubes, at the same time discarding the core. Follow directions for preserving. Pineapples may be shredded and cooked in one-hal...
-Preserved Quinces
Wipe, quarter, core and pare quinces. Follow directions for preserving. Quinces may be cooked with an equal weight of sweet apples wiped, quartered, cored and pared; in this case use no extra sugar fo...
-Preserved Cherries
Use large white or red cherries. Wash, remove stems, then follow directions for preserving. ...
-Preserved Huckleberries
Pick over and wash berries, then put in a preserving kettle with a small quantity of water to prevent berries from burning. Cook until soft, stirring occasionally, and put in jars. No sugar is require...
-Preserved Rhubarb
Pare rhubarb and cut in one inch pieces. Pack in a jar, put under cold water tap, and let water run twenty minutes, then screw on cover. Rhubarb preserved in this way has often been known to keep a ye...
-Preserved Tomatoes
Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed. Cut in pieces and cook until thoroughly scalded; skim often during cooking. Fill jars, following directions gi...
-Damson Preserves
Wipe damsons with a piece of cheese-cloth wrung out of cold water, and prick each fruit five or six times, using a large needle; then weigh. Make a syrup by boiling three-fourths their weight in sugar...
-Strawberry Preserves
Pick over, wash, drain, and dry strawberries; then weigh. Fill glass jars with berries. Make a syrup the same as for damson preserve, cooking the syrup fifteen minutes. Add syrup so as to overflow jar...
-Raspberry And Currant Preserve
Six pounds currants, six pounds sugar, eight quarts raspberries. Pick over, wash, and drain currants. Put into a preserving kettle, adding a few at a time, and mash. Cook one hour, strain through dou...
-Brandied Peaches
One peck peaches, half their weight in sugar, one quart high-proof alcohol or brandy. Remove skins from peaches, and put alternate layers of peaches and sugar in a stone jar; then add alcohol. Cover ...
-Tutti Frutti
Put one pint brandy into a stone jar, add the various fruits as they come into market; to each quart of fruit add the same quantity of sugar, and stir the mixture each morning until all the fruit has ...
-Preserved Red Peppers
Wash one peck red peppers, cut a slice from stem end of each, and remove seeds; then cut in thin strips by working around and around the peppers, using scissors or a sharp vegetable knife. Cover with ...
-Preserved Melon Rind
Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing two teaspoonfuls of powdered alum to each quart of water. Heat gradually to boiling-point and cook slowly ten minu...
-Tomato Preserve
Two pounds Yellow Pear tomatoes, two pounds sugar, four ounces preserved Canton ginger, four lemons. Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed. Add suga...
-Pickling
Pickling is preserving in any salt or acid liquor. ...
-Spiced Currants
Fourteen pounds currants, ten pounds brown sugar, six ta-blespoonfuls cinnamon, six tablespoonfuls clove, two pints vinegar. Pick over currants, wash, drain, and remove stems. Put in a preserving ket...
-Sweet Pickled Peaches
One peck peaches, four pounds brown sugar; two pints vinegar, two ounces stick cinnamon, cloves. Boil sugar, vinegar and cinnamon twenty minutes. Dip peaches quickly in hot water, then rub off the fu...
-Sweet Pickled Pears
Follow recipe for sweet pickled peaches, using pears in place of peaches. ...
-Chili Sauce
Twenty-four medium-sized ripe tomatoes, two peppers, finely chopped, two onions, finely chopped, four cupfuls vinegar, six tablespoonfuls sugar; two tablespoonfuls salt, four tea-spoonfuls cloves, fou...
-Ripe Tomato Pickle
Six pints tomatoes, peeled and chopped, two cups chopped celery, eight tablespoonfuls chopped red peppers, eight tablespoonfuls chopped onion, eight tablespoonfuls salt, twelve tablespoonfuls sugar, t...
-Cheese Dishes. Welsh Rarebit
Slice down some good rich cheese rather thinly into a very-clean stewpan with a quarter its weight of butter, and two or three spoonfuls of porter, good ale, or new milk, as you please, and according ...
-Baked Cheese Sandwiches
Cut some slices of good rich cheese, about a third of an inch thick, season lightly with freshly-ground black pepper and a drop or two of tarragon vinegar; then place them between two slices of brown ...
-Parmesan Puffs
Mix four and a half ounces of breadcrumbs, four ounces of Parmesan cheese, two ounces of butter, half a teaspoonful of cayenne pepper and salt, and two eggs; pound these all thoroughly in a mortar, bi...
-Parmesan Eggs
Take a flat fireproof dish and put into it the yolks of two eggs, a small pat of butter, some spice, and a tablespoonful of finely-grated Parmesan cheese. Stir over the stove. Then break into it five ...
-Cheese Pie
Place one pint of milk in a saucepan and let it become hot, then pour it on to one tablespoonful of ground rice, previously mixed with a little cold milk, return to the pan and stir until the mixture ...
-Cheese Patties
Line some patty-pans with cheese pastry, and fill them three parts full with the following mixture: Place two ounces of finely-grated breadcrumbs in a bowl, and mix into them one raw egg and a tablesp...
-Cheese Custard Pudding
Put two ounces of finely-grated cheese into a bowl, and add to it two well-beaten eggs and three-quarters of a pint of milk. Trim the edge of a pie-dish with cheese pastry, and pour in the mixture. Pl...
-Cheese Croutons
Take six rounds of bread, three-quarters inch thick and about the size of a five-shilling piece, fry them a golden brown color, sprinkle thinly over them a dust of dry mustard, a layer of grated chees...
-Cheese Canapes
Grate two ounces of cheese and mix it smoothly in a bowl with a dessertspoonful of mustard, the same of anchovy sauce, a shake of cayenne, a pinch of salt, a dessertspoonful of anchovy vinegar, a tabl...
-Little Cheese Custards
Grate finely three and a half ounces of cheese and mix it with one egg, add quarter of a pint of boiling milk, pour the mixture into small fireproof dishes, and bake from ten to fifteen minutes. Serve...
-Cheese And Macaroni Tartlets
Line the required number of tartlet pans with cheese pastry (see recipe). Boil one ounce of macaroni in just as much water as it will absorb. When soft, cut it into tiny pieces, mix with one ounce of ...
-Cheese And Egg Toast
Boil two eggs hard, pound them in the mortar with enough cream to make them into a paste, season with pepper and salt, and mix in a tablespoonful of grated cheese. Toast a round of bread from a tin lo...
-Anchovy Custards On Toast
Make some rounds or squares of buttered toast, and keep them hot. Put a piece of butter about the size of a large filbert into a small enamel saucepan; when melted, pour in a teaspoonful of anchovy es...
-Cheese Pastry (Hot Or Cold)
Two ounces of Parmesan cheese, a saltspoonful of coralline pepper, half a pound of flour, two ounces of butter, the yolk of one egg, beaten up with sufficient water to mix the ingredients into a paste...
-Cheese Creams In Cases (Hot Or Cold)
Take two tablespoonfuls of grated cheese, flavor with white pepper and cayenne, and pound with cream to a smooth paste. If required hot, place a spoonful on each pastry case, make very hot and sprinkl...
-Pastry For Cheese Straws And Biscuits (Hot Or Cold)
A rich and short pastry is required for these savories. Proceed as follows: - Three ounces of grated cheese, three ounces of butter, four ounces of flour, the yolk of one egg. Salt and cayenne. Knead ...
-Cheese Biscuits
Stamp out all of one size, and serve either hot or cold, using the same mixture as for cheese straws. ...
-Cheese Tartlets
Prepare eight tiny tartlet cases of cheese pastry. Put one ounce of butter, and one dessertspoonful of water in a saucepan, and bring to the boil. Stir in sufficient very fine breadcrumbs to make a st...
-Cheese Cream Tartlets
Make eight tartlet cases of cheese pastry, keep hot. Take four tablespoonfuls of finely-grated cheese, a little salt and white pepper, and mix it into the same quantity of cream. Whip all well togethe...
-Cheese Puffets
Mix together three ounces of grated cheese, one tablespoon-ful of flour, one egg, one teacupful of milk, a pinch of salt; place in ramakin dishes, and bake for ten minutes. Serve hot. ...
-Cheese Zephyrs
Measure half a pint of milk and dissolve in it a quarter ounce of gelatine (four sheets of white leaf gelatine); warm the milk and when the gelatine is dissolved, strain the milk into a clean pan, add...
-Savory Cheese Pancakes
Put a quarter of a pound of flour into a bowl, add a pinch of salt to it and dust of cayenne; whisk two eggs and pour them gradually into the flour, mixing it well with a wooden spoon, then add by deg...
-Cheese And Macaroni Balls
Boil two ounces of macaroni, drain and cut into small pieces. Put it into a saucepan with one ounce of grated cheese, the yolk of one egg, pepper and salt. Cook for a few minutes. When cold form into ...
-Cheese Fingers
Slice a quarter of a pound of cheese and pound in a mortar with one ounce of butter, salt and pepper and a little mustard and curry paste mixed. Serve on fingers of hot buttered toast. ...
-Cheese Souffle
Put one ounce of butter into a saucepan, and as soon as it has melted stir in half an ounce of sifted flour. Then add by degrees a quarter of a pint of warm milk, and stir until the mixture thickens; ...
-Cheese Custard
Take six ounces of cheese, two cupfuls of milk, two eggs, half an ounce of butter. Beat all well together, and bake for about half an hour in a fireproof dish, in not too hot an oven, and serve very h...
-Cheese Pudding
, Beat up an egg with a teaspoonful of made custard, a quarter of a pint of cream or milk and half an ounce of oiled butter. To this add half a pound of grated cheese, season well with salt and cayenn...
-Soyer's Paper-Bag Cookery. Savories. Filleted Deviled Kipper On Toast
Fillet the kipper in the usual way. Butter some toast. Place fillet on top and cut to any shape you may fancy. Put a little grated cheese, cayenne pepper or black pepper, a pinch of breadcrumbs, and a...
-Soft Roe à La Soyer
Place half the roe on top of a piece of buttered toast, put a good peeled mushroom on top, add salt and pepper to taste and a little piece of butter. Place the other half of the roe on top of the mush...
-Any Savory Made With Cheese And Cream
Put a little flaked cold fish with a sprinkling of Parmesan mixed with a little cream on a slice of well-buttered toast. Place in bag and cook six minutes in a very hot oven (350 Fahr.). ...
-Savory Of Lobster
Cut a small lobster from head to tail. Cut flesh into small dice. Put in small stewpan with one tablespoonful of white sauce, one tablespoonful of cream; add salt and cayenne or other pepper to taste,...
-Crab And Crayfish
Can be treated in the same way, with a like excellent result. ...
-Savory Oysters
Take two tablespoonfuls of white sauce, one teaspoonful of grated Parmesan cheese, one tablespoonful of cream, the liquor from the oysters, and seasoning to taste. Take half a dozen deep oyster shells...
-Cheese Biscuit
Take four ounces of flour, three ounces of butter, one yolk of egg, three tablespoonfuls of cream, one ounce of grated Parmesan cheese, three tablespoonfuls of water, and a pinch of cayenne pepper. Mi...
-Vegetable Salads. Chapon
Cut a neat square of crust from a white loaf, sprinkle it with salt and rub it with raw onion or with a clove of garlic. Put this at the bottom of the salad bowl, place the salad on it, and mix thorou...
-French Bean Salad
Boil the beans whole, drain and dry them on a cloth; when quite cold place them in a bowl and pour over them some salad oil, shake some black pepper over them and a small amount of salt; then drop ove...
-Lettuce Stalk Salad
Take the stalks from lettuces running to seed and tie them in bundles, cutting them more or less of the same size. Place in a saucepan and boil until tender, ten to fifteen minutes. Take out and drain...
-Apple And Celery Salad
This salad consists of sliced apple and shred celery; and is dressed with mayonnaise sauce or with whipped cream, flavored with salt and pepper. ...
-Nut And Celery Salad
Crack some Brazil nuts and cut the kernels into three or four pieces. Take an equal quantity of crisp cleanly-washed and shred celery. Mix together and dress with mayonnaise sauce. Pile in the center ...
-Walnut And Celery Salad
This salad is simply two-thirds of celery to one-third walnuts tossed in mayonnaise sauce. ...
-Walnut Salad
Stew some green peas with butter and a little water till quite done, and then let them get cold. Chop half a pound of fresh walnuts, after removing the skins, mix them well with the peas and cover wit...
-Winter Salad
Scald and then boil one or two large onions till soft. When cold slice the onion, mix with shred celery and sliced beetroot. Dress with oil, vinegar, salt and pepper. ...
-Flemish Salad
Chop one pickled herring after removing the skin and bones, and add two cold boiled potatoes cut into small dice, a small sour apple peeled, cored, and chopped up small, a little cooked cauliflower, a...
-Russian Salad
Cut up some beetroot into shapes, add to this a little chopped celery, some turnip, carrot, potato, all cooked and cut into dice; pour some mayonnaise over it all, mix well, and garnish with bunches o...
-Lettuce And Tomato Salad
For this proceed exactly as for a plain lettuce salad, but add a ring of fresh tomato, peeled, and not too thinly sliced. ...
-Potato Salad
Take sufficient boiled potatoes, cut them in slices and while still hot at once dress them with oil, vinegar, pepper and salt, and minced parsley, or any herbs that may be liked. Butter or cream may b...
-Cabbage And Potato Salad
Cut in thin slices equal quantities of cold boiled potatoes, a pickled red cabbage, and one-third as much white celery very finely shreded. Mix thoroughly in a salad bowl, seasoning with pepper and sa...
-Sardine And Onion Salad
Peel half a dozen small onions, make a little hole in the middle of each, and fill it with butter. Then bake in a covered pan for an hour. Let them get quite cold and then slice carefully, adding six ...
-Endive Salad
Trim and cut up finely a good-sized head of endive, and add a dressing made of two parts of olive oil to one of tarragon vinegar, a teaspoonful of anchovy paste, a little celery seed, and pepper and s...
-Carrot Salad
Cut up eight carrots into small dice - cooked ones may be used if preferred, but are not so good - and add three sliced raw tomatoes, a handful of watercress in small branches, and one minced onion. M...
-Hot Cabbage Salad
Cut a red cabbage in very fine strips and mix well with melted bacon fat or goose grease, seasoning with pepper, salt and vinegar. Place in earthenware cooking pot and keep by the fire until the cabba...
-Watercress Salad
Wash the sprigs of young watercress very thoroughly and mix with a dressing made in the following way: - Put a saltspoonful of salt and half as much pepper into a cup with a tablespoonful of salad oi...
-Artichoke Salad
Boil the number of Japanese artichokes required for five minutes, and when cold place in a salad bowl with slices of cold boiled beetroot and celery. Cover with mayonnaise sauce. Garnish with beetroot...
-Vegetable Marrow Salad
Boil or steam the marrow, drain, and when cold cut into neat pieces, place in a salad bowl with a dressing of oil and vinegar. ...
-Shrimp Salad
Cut up some boiled asparagus tips into short pieces, and add an equal quantity of boiled shrimps picked and cut up, unless they happen to be very small ones. Add some capers, a little French mustard, ...
-Anchovy Cheese Creams
Make round biscuits of the cheese pastry, and arrange on each some strips of anchovy and some capers, and then pile on each some whipped cream flavored with essence of anchovy and a little salt, and c...
-Orange Salad
Orange salad simply consists of the sections of oranges free from the pith and skin, string and pips, arranged in a bowl, and dressed with oil and vinegar. ...
-Orange And Cherry Salad
This salad consists of glace cherries arranged in the center of the bowl, surrounded by sections of oranges, and dressed with the same mixture. ...
-Fruits: Fresh, Preserved
Fruits are usually at their best when served ripe and in season; a few cannot, however, be eaten in their raw state, while others are rendered more easy of digestion by cooking. The methods employed a...
-How To Prepare Strawberries
1. Pick over strawberries, place in colander, pour over cold water, drain thoroughly, dry lightly in a cloth, and turn into dish. Serve with powdered sugar and cream. 2. Pick over selected strawberri...
-How To Prepare Canteloupes
Canteloupes and muskmelons should be very ripe and thoroughly chilled before being prepared for serving. Wipe melons - if small, cut in halves lengthwise; if larger, cut in sections, and remove seeds ...
-How To Prepare Grapes
Put bunches in colander and pour over cold water, drain, chill, and arrange on serving dish. Imperfect grapes, as well as those under-ripe or over-ripe, should be removed with sharp-pointed scissors. ...
-How To Prepare Oranges
1. Wipe orange and cut in halves crosswise (not through the stalk and eye). Place one-half on a fruit plate, having an orange spoon or teaspoon on plate at right of fruit. Serve with powdered sugar. ...
-How To Prepare Grape Fruit
Wipe grape fruit and cut in halves crosswise as directed for oranges. With a small, sharp-pointed knife make a cut separating pulp from skin around entire circumference; then make cuts separating pulp...
-Apple Sauce
Wipe, quarter, core and pare eight sour apples. Make a syrup by boiling seven minutes one cupful sugar and one cupful water with thin shavings from rind of a lemon. Remove lemon, add enough apples to ...
-Apple Ginger
Wipe, quarter, core, pare and chop two and a half pounds of sour apples. Put in a stewpan and add one and a half pounds light brown sugar, the juice and rind of one and a half lemons, one-half ounce o...
-Baked Bananas
Remove skins from six bananas and cut in halves lengthwise. Put in a shallow granite pan or on an old platter. Mix two tablespoonfuls melted butter, one-third cupful sugar, and two tablespoonfuls lemo...
-Sauted Bananas
Remove skins from bananas, cut in halves lengthwise and again halved. Dredge with flour, and saute in clarified butter. Drain, and sprinkle with powdered sugar. ...
-Baked Peaches
Peel, cut in halves, and remove stones from six peaches. Place in a shallow granite pan. Fill each cavity with one tea-spoonful sugar, one-half teaspoonful butter, a few drops of lemon juice, and a sl...
-Baked Pears
Wipe, quarter and core six pears. Put in a deep pudding-dish, sprinkle with sugar or a little molasses, then add water to prevent pears from burning. Cover, and cook two or three hours in a very slow ...
-Baked Quinces
Wipe, quarter, core, and pare eight quinces. Put in a baking-dish, sprinkle with three-fourths of a cupful of sugar, add one and one-half cupfuls water, cover, and cook until soft in a slow oven. Quin...
-Cranberry Sauce
Pick over and wash three cupfuls cranberries. Put in a stewpan, add one and one-fourth cupfuls sugar and one cupful boiling water. Cover, and boil ten minutes. Care must be taken that they do not boil...
-Cranberry Jelly
Pick over and wash four cupfuls of cranberries. Put in a stewpan with one cupful boiling water, and boil twenty minutes. Rub through a sieve, add two cupfuls sugar, and cook five minutes. Turn into a ...
-Stewed Prunes
Wash and pick over prunes. Put in a saucepan, cover with cold water, and soak two hours; then cook in same water until soft. When nearly cooked, add sugar or molasses to sweeten. The addition of a sma...
-Rhubarb Sauce
Peel and cut rhubarb into one inch pieces. Put in a saucepan, sprinkle generously with sugar, and add a small quantity of water to prevent rhubarb from burning. Rhubarb contains such a large percentag...
-Border Of Pears
Take four pounds of small stewing pears, one pound of loaf sugar, four ounces of castor sugar, two ounces of butter, six sponge cakes, four whole eggs, two yolks of eggs, the grated rind of one lemon,...
-Fruit Salad
Take four peeled and thinly-sliced bananas, half a pound of well-washed and dried black grapes, ditto strawberries, an apple, two large oranges. Pinch each grape slightly. Hull the strawberries and pe...
-Hors-D'Oeuvres. To Make Clarified Butter
Take one pound of butter and melt it in a stewpan large enough to hold twice the quantity. Remove the scum which rises, and when the butter is clear strain through a muslin. It is then ready for fryin...
-Various Butters For Hors-D'Oeuvres. Butters And Creams
The seasoning of butters for hors-d'Oeuvres when preparing in advance, ought to be placed in a bowl, and put somewhere in the cool, covered with an oiled paper. ...
-Anchovy Butter
Wash twelve or fifteen anchovies in cold water, and dry them thoroughly. Remove the fillets from the bones, pound them smoothly with three ounces of butter, rub the whole through a fine sieve, and put...
-Caviare Butter
Pound three ounces of pressed caviare with three ounces of butter, and rub through a fine sieve. ...
-Shrimp Butter
Pound three ounces of shrimps with three ounces of butter; rub through a fine sieve after having softened the preparation. Shrimp Butter Finely pound any available shrimp remains, add to these their...
-Curry Butter
Soften three ounces of butter in a bowl, and add thereto sufficient Madras curry-paste to ensure a decided taste. The exact quantity of curry cannot be prescribed, since the quality of the latter enti...
-Crayfish Butter
Cook the crayfish with two tablespoonfuls of mirepoix. Finely pound the shells after having removed the tails, and add thereto three ounces of butter per two ounces; rub through a fine sieve and add a...
-Red-Herring Butter
Take the fillets of three red-herrings; remove the skins, and finely pound with three ounces of butter. Rub through a fine sieve. ...
-Horse-Radish Butter
Grate two ounces of horse-radish and pound with three ounces of butter. Rub through a fine sieve. ...
-Smoked Salmon Butter
Finely pound three ounces of smoked salmon with as much butter, and rub through a fine sieve. ...
-Paprika Butter
Soften two ounces of butter in a bowl, and mix therewith a pinch of paprika infused in a few drops of white wine or consomme, to strengthen the color of the paprika. ...
-Pimento Butter
Pound three ounces of preserved or freshly-cooked capsicum, or chili, add as much butter thereto, and rub through a fine sieve. ...
-Caviare Cream
Pound three ounces of preserved caviare and add thereto, gradually, one tablespoonful of fresh cream and two ounces of softened butter. Rub through a fine sieve, and finish the preparation by an addit...
-Lobster Cream
Pound three ounces of lobster trimmings, spawn and coral, and add thereto three tablespoonfuls of fresh cream and two ounces of softened butter. Rub through a hair sieve, and complete with whisked cr...
-Game Cream
Pound four ounces of cold, cooked game meat, minus skin and bones, with three tablespoonfuls of fresh cream and two ounces of softened butter. Rub through a sieve and finish with three tablespoonfuls ...
-Smoked Salmon Cream
Finely pound three ounces of smoked salmon, adding gradually three tablespoonfuls of fresh cream and two ounces of softened butter. Rub the whole through a fine wire sieve, and finish with an addition...
-Tunny Cream
Finely pound four ounces of tunny in oil, and finish the cream similarly to that of the smoked salmon. Season to taste. ...
-Chicken Cream
Finely pound three ounces of cold fowl (white parts only) and add thereto two tablespoonfuls of fresh cream and one ounce of softened butter. Rub through a fine wire sieve and finish with three tables...
-Hors-D'Oeuvres. Anchovy Allumettes
Roll some puff paste trimmings into strips three inches wide and one-tenth inch thick. Spread thereon a thin coating of fish stuffing, finished with anchovy butter, and cayenne pepper; lay the anchovy...
-Anchovy Fillets
Cut each halved anchovy, which should have been previously marinaded in oil, into two or three little fillets. Place them across each other in a hors-d'Oeuvre dish, in the form of a lattice; garnish w...
-Rolled Anchovies
Turn some fine olives and stuff them with anchovy butter, when quite cold, encircle them with a ring of anchovy fillet, kept whole. ...
-Paupiettes Of Anchovy
Prepare some thick slices of blanched cucumber, about the size of half-crowns, and hollow their centers slightly. Place rings composed of the fillets of anchovies in oil upon these slices, and fill up...
-Anchovy With Pimentos
Prepare some anchovy fillets in oil, and place them across each other using fillets of pimento alternately with those of the anchovies. Garnish as for anchovy fillets, i. e., with the chopped white an...
-Eel With White Wine And Paprika
Divide the eel into lengths of three and a half inches; poach in exactly the same way as for matelote, but with white wine and paprika seasoning. Let them cool in thier cooking-liquor, cut the pieces ...
-Eel Au Vert
Stew in butter two ounces of sorrel, one-quarter ounce each of parsley and chervil, a few tarragon leaves, one-quarter ounce of savory, a sprig of green thyme, and a few sage-leaves all of which must ...
-Artichoke Bottoms
Remove the leaves and the hearts of some little artichokes; trim their remaining bases, and plunge each as soon as trimmed into acidulated water lest they blacken. Cook them as Jerusalem artichokes, l...
-Smoked Hamburg Beef
Cut it into very thin slices; divide these up and roll into the shape of cones. The slices may also be served flat Dish up at the last moment. ...
-Canapes And Toast
In the matter of hors-d'oeuvres, the two above names have the same meaning. The preparation consists of small slices of the crumb of bread, about one-quarter inch thick, slightly-toasted and with a ga...
-Caviare Toast
Make the pieces of toast round; cover with caviare butter, garnish the edges with a thread of softened butter laid on by means of a piping-bag fitted with a grooved pipe. Put fresh caviare in the cent...
-Shrimp Toast
Make the pieces of toast round or square, cover with shrimp butter, and garnish by means of a border composed of shelled shrimps' tails with a caper or gherkin in the center. ...
-Christiana Toast
Prepare and warm some slices of brown bread, equal in thickness to the toast. Spread horse-radish butter over them and cover with alternate strips of smoked salmon, caviare, and filleted herrings, mar...
-Tongue Toast
Prepare some slices of crumb of bread, of equal thickness, and toast them. Now garnish with a coating, half as thick as the slices themselves, of seasoned butter. Cover the butter with thin slices of ...
-Elena Toast
Prepare round pieces of toast, cover with mustard butter, and border the edges with a line of finely-chopped tongue. Garnish the middle of each with chopped white chicken-meat, and in the center drop ...
-Various Jannette
These are very small eclairs of pate à choux without sugar. When quite cold, garnish them inside with a puree, either of tongue, fowl, game, or foie-gras, etc., then coat them thinly with a chaud-froi...
-Blinis Of Caviare
Caviare is the richest and most delicate of hors-d'oeuvre. It is served very simply, either in a silver timbale or on its original receptacle, surrounded with ice, and accompanied by a dish of Blinis,...
-Celery "Bonne-Femme."
Take equal quantities of very tender celery sticks and peeled, quartered and cored russet apples. Finely mince the celery and apples, season with a mustard-and-cream sauce, and place on a hors-d'oeuvr...
-Celery à La Grècque
Selected a few hearts of celery of equal size; trim, wash, and parboil them in acidulated water, as directed under artichoke bottoms. Prepare the cooking-liquor from the same ingredients, using the ...
-Celeriac
Quarter, peel, and cut the vegetable julienne fashion. Prepare the seasoning with mustard, salt, pepper, and vinegar; add the julienne of celeriac and mix thoroughly. When the roots are quite soft, a ...
-Cherries à L'Allemande
Take two pounds of Morella cherries, put them in a bottle, as in the case of cherry brandy, and add thereto two cloves, a fragment of cinnamon, a little grated nutmeg, and a small sprig of tarragon. P...
-Brains Nievise
Cook well-cleansed sheep's or lamb's brains in court-bouillon, and cool. Divide them up into thin and regular slices, and place them on a fine sieve, combine the resulting puree with a mustard-and-cre...
-Cucumber à La Nevegrode
Cut the cucumber to the shape of small cassolettes or bar-quettes, blanch and marinade them. Garnish with a preparation composed of a puree of salmon mixed with fillets of herring and chopped, hard-b...
-Stuffed Cucumbers
Prepare as above, in the shape of small barquettes or cassolettes. Cook them, at the same time keeping them firm; marinade them for twenty minutes, when quite cold, in oil and vinegar, and garnish by ...
-Cucumber Salad
Carefully peel the cucumbers, cut them in two, lengthwise, remove seeds, and mince finely. Place them in a bowl, sprinkle with table-salt, and leave them to exude their moisture for twenty-five minute...
-Molded Creams
Prepare a hors-d'oeuvre cream in accordance with previous recipes. Put this cream into very small, slightly oiled, and ornamented molds, and leave to set in the cool or on ice. Empty the molds at the ...
-Duchesses
This hors-d'oeuvre is almost equivalent to the Jannette except that the shape of the Duchesses is that of little choux, about the size of a pigeon's egg, and that, as a rule, they are merely glazed wi...
-Nantua Duchesses
Stuff the little choux, referred to above, with crayfish puree or sardines and sprinkle them, again and again, with cold, melted jelly by means of a small brioche, in order to cover them with a transp...
-Duchesses Reine
Stuff the little choux with a puree of fowl with cream. Glaze with jelly, as above, and sprinkle with very black, finely-chopped truffles. ...
-Duchesses Sultane
Stuff the little choux with a puree of fowl, completed with pistachio butter. Glaze with jelly, and sprinkle a little chopped pistachio upon each little choux. ...
-Caviare Duchesses
Stuff with fresh caviare or caviare cream. Serve with jelly iced on double glass dishes. ...
-Smoked Salmon Duchesses
Stuff the little choux with a puree of smoked salmon and butter. ...
-Norwegian Duchesses
Stuff the choux with a puree of Kilkis and butter and serve with jelly. ...
-Fennel à La Grèque
Prepare as for artichokes and celery à la Grèque. ...
-Foie-Gras
If in the form of a sausage, cut it into thin slices. If potted, shape it into little shells, after the manner in which butter is sometimes served, only a little smaller. In all cases serve it iced, a...
-Salad Of Filleted Salted Herrings
Remove the fillets whole; take off the skins; set to soak and then trim. Dish, and cover them with the following sauce: - Add the puree of eight soft roes, moistened with two table-spoonfuls of vinega...
-Fresh Herrings Marinaded In White Wine
For twelve herrings, put one pint of white wine into a saucepan, with a gill of vinegar, an onion cut into thin slices, half a carrot cut into grooved roundels, a faggot, the necessary salt, and a few...
-Lucas Herrings
Raise the fillets from fine salted herrings, soak in cold water, and then in milk for an hour. Prepare a sauce as follows: Beat up the yolks of two eggs in a bowl with salt and pepper and one tablesp...
-Herrings A La Simone
Take some fine salted herrings' fillets, clean and cut them into dice. Place these in a bowl, and add thereto, in equal quantities, some cold boiled potatoes and russet apples cut into dice, parsley, ...
-Herrings Paysanne
These hors-d'oeuvres are at their best in the months of September and October, when the first shoals of herrings begin to appear. They can only be kept a few days, but they form an excellent dish, and...
-Oysters
The best oysters to be had are those of Whitstable, and Colchester. Oysters are the dish par excellence: and they are so easily digested that the most delicate invalid can partake of them freely. Wit...
-Melon With Port, Marsala, Or Sherry, Etc
Select a cantaloupe melon and let it be just ripe. Make a round incision about the stalk, three inches in diameter; withdraw the plug thus cut, and through the resulting hole thoroughly remove all the...
-Smoked Breast Of Goose
Cut it into the thinnest possible slices, and garnish with very green parsley. ...
-Plain Olives
Olives of all kinds are suitable for hors-d'ceuvres, and are served plain. They are excellent, provided they be fleshy, firm, very green, and moderately salted. ...
-Stuffed Olives
Select large Spanish olives and stone them, either by cutting them spirally, or by means of a special machine. In the place of the stone, put one of the butters or creams for hors-d'Oeuvres. Before se...
-Hard-Boiled Eggs As A Basis For Hors-D'Oeuvres
Egg Disks. - Cut the eggs laterally into roundels a third of an inch in thickness, discarding the two end pieces of each egg, so that the shapes may be almost uniform, and the yolks appear about the s...
-Lark Pate
For this use the ready-made pOete, which is obtained either in pots or crusts. Thoroughly set it by means of ice; turn it out of its receptacle, cut it into very small and thin slices, and arrange on ...
-Red Mullet à La Grèque
Select small fish if possible. Place them in an oiled pan, and add peeled squeezed tomatoes, parsley-root, fennel, thyme, bay, a little garlic, peppercorns, coriander, and saffron, the latter being th...
-Salami
Cut these into very thin slices, and place them, one on top of the other, on a hors-d'oeuvre dish, in the form of a crown, with a sprig of curled-leaf parsley in the middle. They may also be laid flat...
-Foie-Gras Sausages
Cut into thin roundels and dish up on serviette with chopped aspic jelly as a center garnish. ...
-Smoked Salmon
Cut into thin slices; roll these into cones, and arrange in the form of a crown with curled-leaf parsley in the middle. ...
-Sprats
These are usually smoked sardines, taking care to select the very fleshy ones. To prepare them, suppress the heads and remove or leave on the skins, according to taste. Put them on a dish with some f...
-Tartlets And Barquettes
Special Paste for Tartlets and Barquettes. - Sift one pound of flour on to a mixing-board; make a hole in the center, into which put one-eighth ounce of salt, one-half pound of cold, melted butter, on...
-Tunny In Oil
Tunny In Oil These may be purchased ready prepared and may be served as it stands. It is very greatly used as a garnish for hors-d'oeuvres. Tunny With Tomatoes Lay alternate slices of tunny and tom...
-Tomatoes à L'Américaine
Select firm, medium-sized tomatoes, and cut them into thin slices. Put them into a dish with salt, pepper, oil, and a few drops of vinegar, and leave to marinade for twenty minutes. Then arrange on a ...
-Tomatoes Monégasque
Select and skin some small tomatoes the size of walnuts, and cut a slice from each in the region of the stalk. Squeeze out all the juice and seeds. Prepare a mince of tunny with oil, and add for every...
-Quartered Tomatoes
Use medium-sized tomatoes, somewhat firm and with smooth skins. Peel and empty them, and then fill with either a fish puree cleared with jelly, or with a macédoine of vegetables thickened by means of ...
-Marinaded Trout
Select some small trout, clean and dress them, and poach in a white wine court-bouillon to which vinegar has been added in the proportion of one-third of its volume. Leave the fish to cool in the liq...
-Bread, Rolls, Muffins, Buns, And Pastes. Bread Making
Fermented Bread is' made by mixing to a dough, flour, with a definite quantity of water, milk, or water and milk, salt, and a ferment such as yeast. Sugar is usually added to hasten fermentation. The ...
-Baking Of Bread
Bread should be baked in a hot oven. If the oven be too hot the crust will brown quickly, and before the heat has reached the center, thus preventing further rising; the loaf should continue rising fo...
-After Baking
Remove loaves at once from pans, and place on their sides on a wire bread or cake cooler. If a crisp crust is desired allow bread to cool without covering; if soft crust, cover with a towel during coo...
-Water Bread
Two cups boiling water, one tablespoonful of butter, one tablespoonful of lard, one tablespoonful of sugar, one and a half teaspoonfuls of salt, one-quarter yeast cake dissolved in one-quarter cup luk...
-Milk And Water Bread
One cup scalded milk, one cup of boiling water, one table-spoonful of lard, one tablespoonful of butter, one and a half teaspoonfuls of salt. One yeast cake dissolved in one-quarter cup lukewarm water...
-Graham Bread
Two and a half cups of hot liquid (water, or milk and water), half cup molasses, one and a half teaspoonfuls of salt, one-quarter yeast cake dissolved in one-quarter cup lukewarm water, three cups flo...
-Rye Bread
One cup scalded milk, one cup boiling water, one tablespoonful of lard, one tablespoonful of butter, one-third cup of brown sugar, one and a half teaspoonfuls of salt, one-quarter yeast cake dissolved...
-Rolled Oats Bread
Two cups boiling water, one-half cup molasses, one-half tablespoonful of salt, one tablespoonful of butter, one-half yeast cake dissolved in one-half cup lukewarm water, one cup rolled oats, four and ...
-Rye Biscuits
One cup of boiling water, one cup rye flakes, two tablespoon-fuls of butter, one-third cup molasses, one and a half tea-spoonfuls of salt, one yeast cake dissolved in one cup of lukewarm water, flour....
-Boston Brown Bread
One cup of rye meal, one cup granulated cornmeal, three-quarter teaspoonful of soda, one teaspoonful of salt, one cup of Graham flour, three-quarters cup of molasses, two cups sour milk, or one and th...
-Bread Dumplings
Soak three thick slices of white bread in about a pint of broth, squeeze fairly dry, and beat up with a fork. Melt a tablespoonful of butter over the fire, add the bread, mix well, and season with pep...
-Sweet French Rolls
One cup of milk, one yeast cake dissolved in one-quarter of a cup of lukewarm water, flour, one-quarter of a cup of sugar, one teaspoonful of salt, one egg, yolk of one egg, one-eighth of a teaspoonfu...
-Luncheon Rolls
One-half cup of scalded milk, two tablespoonfuls of sugar, one-quarter of a teaspoonful of salt, one-half yeast cake dissolved in two tablespoonfuls of lukewarm water, two table-spoonfuls of melted bu...
-French Rusks
Two cups of scalded milk, one-quarter of a cup of butter, one-quarter of a cup of sugar, one teaspoonful of salt, one yeast cake dissolved in one-quarter of a cup of lukewarm water, flour, one egg, yo...
-Coffee Cakes
One cup of scalded milk, one-quarter cup of yolks of eggs, one-half cup of whole eggs, two-thirds cup of butter, one-half cup of sugar, two yeast cakes, one-half of a teaspoonful of extract of lemon o...
-Coffee Rolls
Two cups of milk, one and a half yeast cakes, butter, lard, sugar, flour, one egg, one-half teaspoonful of cinnamon, one teaspoonful of salt, melted butter, confectioners' sugar, vanilla. Scald milk;...
-Dutch Apple Cake
One cup of scalded milk, one-third cup of butter, one-third cup of sugar, one-third teaspoonful of salt, one yeast cake, two eggs, flour, melted butter, five sour apples, one-quarter cup of sugar, one...
-Buns
One cup of scalded milk, one-third cup of butter, one-third cup of sugar, one yeast cake dissolved in one-quarter cup lukewarm water, one-half teaspoonful of salt, one-half cup of raisins stoned and c...
-Hot Cross Buns
One cup of scalded milk, one-quarter cup of sugar, two tablespoonfuls of butter, one-half teaspoonful of salt, one-half yeast cake dissolved in one-quarter cup lukewarm water, three-quarters teaspoonf...
-Raised Muffins
One cup of scalded milk, one cup boiling water, two table-spoonfuls of butter, one-quarter cup of sugar, three-quarters teaspoonful of salt, one-quarter yeast cake, one egg, four cups flour. Add butt...
-Grilled Muffins
Put buttered muffin rings on a hot greased griddle. Fill one-half full with raised muffin mixture, and cook slowly until well risen and browned underneath; turn muffins and rings and brown the other s...
-Raised Hominy Muffins
One cup of warm cooked hominy, one-quarter cup butter, one cup scalded milk, three tablespoonfuls of sugar, one-half teaspoonful salt, one-quarter yeast cake, one-quarter cup lukewarm water, three and...
-Raised Rice Muffins
Make same as raised hominy muffins, substituting one cup of hot boiled rice in place of hominy, and adding the whites of two eggs beaten until stiff. ...
-Raised Oatmeal Muffins
Three-quarters cup of scalded milk, one-quarter cup of sugar, one-half teaspoonful of salt, one-quarter yeast cake dissolved in one-quarter cup lukewarm milk, one cup cold cooked oatmeal, two and a ha...
-Health Food Muffins
One cup warm wheatmush, one-quarter cup brown sugar, one-half teaspoonful of salt, one tablespoonful of butter, one-quarter yeast cake, one-quarter cup lukewarm water, flour. Mix first four ingredien...
-Squash Biscuits
One-half cup squash (steamed and sifted) one-quarter cup sugar, one-half teaspoonful of salt, one-half cup scalded milk, one-quarter yeast cake dissolved in one-quarter cup lukewarm water, one-quarter...
-Imperial Muffins
One cup scalded milk, one-quarter cup sugar, one-half teaspoonful of salt, one-third yeast cake dissolved in one-quarter cup lukewarm water, one and three-quarters cup flour, one cup cornmeal, one-qua...
-Water Toast
Dip slices of dry toast quickly in boiling salted water, allowing one-half teaspoonful of salt to one cup boiling water. Spread slices with butter, and serve at once. ...
-Milk Toast
One pint scalded milk, two tablespoonfuls of butter, two and a half tablespoonfuls of bread flour, half teaspoonful of salt, cold water, six slices dry toast. Add cold water gradually to flour to mak...
-Tomato Cream Toast
One and a half cups stewed and strained tomato, one-half cup scalded cream, one-quarter teaspoonful of soda, three tablespoonfuls of butter, three tablespoonfuls of flour, one-half teaspoonful of salt...
-German Toast
Three eggs, one-half teaspoonful of salt, two tablespoonfuls of sugar, one cup milk, six slices stale bread. Beat eggs slightly, add salt, sugar and milk; strain into a shallow dish. Soak bread in mi...
-Brewis
Break stale bits or slices of brown and white bread in small pieces, allowing one and one-half cups brown bread to one-half cup white bread. Butter a hot frying-pan, put in bread, and cover with equal...
-Bread For Garnishing
Dry toast is often used for garnishing, cut in various shapes. Always shape before toasting. Cubes of bread, toast points, and small oblong pieces are most common. Cubes of stale bread, from which cen...
-Cream Scones
Two cups of flour, four teaspoonfuls of baking powder, two teaspoonfuls of sugar, one-half teaspoonful of salt, four table-spoonfuls of butter, two eggs, one-third of a cup of cream. Mix and sift tog...
-Baking-Powder Biscuit
Two cups of flour, four teaspoonfuls of baking powder, one teaspoonful of salt, one tablespoonful of lard, three-quarters of a cup of milk and water in equal parts, one tablespoonful of butter. Mix d...
-Emergency Biscuit
Use recipe for baking-powder biscuit (previous recipe), with the addition of more milk, that mixture may be dropped from spoon without spreading. Drop by spoonfuls on a buttered pan, one-half inch apa...
-Mountain Muffins
One-quarter cup of butter, one-quarter cup of sugar, one egg, one-quarter cup of milk, two cups of flour, three teaspoonfuls of baking powder. Cream the butter; add sugar and egg well beaten; sift ba...
-Rye Muffins
One and a quarter cups of rye meal, one and a quarter cups of flour, four teaspoonfuls of baking powder, one teaspoonful of salt, one-quarter cup of molasses, one and a quarter cups of milk, one egg, ...
-Rye Gems
One and two-thirds cups of rye flour, one and a third cups of flour, four teaspoonfuls of baking powder, one teaspoonful of salt, one-quarter cup of molasses, one and a quarter cups of milk, two eggs,...
-Cornmeal Gems
One-half a cup of cornmeal, one cup of flour, three teaspoonfuls of baking powder, one tablespoonful of sugar, one table-spoonful of melted butter, one-half a teaspoonful of salt, three-quarters of a ...
-Hominy Gems
One-quarter cup of hominy, one-half a teaspoonful of salt, one-half a cup boiling water, one cup scalded milk, one cup cornmeal, three tablespoonfuls of sugar, three tablespoonfuls of butter, two eggs...
-Berkshire Muffins
One-half a cup of cornmeal, one-half cup of flour, one-half a cup of cooked rice, two tablespoonfuls of sugar, one-half a teaspoonful of salt, two-thirds cup of scalded milk (scant), one egg, one tabl...
-Golden Corn Cake
One-quarter of a cup of cornmeal, one and a quarter cups of flour, one-quarter cup of sugar, five teaspoonfuls of baking powder, one-half a teaspoonful of salt, one cup of milk, one egg, one or two ta...
-Corn Cake (Sweetened With Molasses)
One cup of cornmeal, three-quarters of a cup of flour, three and a half teaspoonfuls of baking powder, one teaspoonful of salt, one-quarter cup of molasses, three-quarters of a cup of milk, one egg, o...
-White Corn Cake
One-quarter cup of butter, one-half cup of sugar, one and one-third cups of milk, whites of three eggs, one and a quarter cups of white cornmeal, one and a quarter cups of flour, four teaspoonfuls of ...
-White Cornmeal Cake
One cup of scalded milk, one-half cup of white cornmeal, one teaspoonful of salt. Add salt to cornmeal, and gradually pour on milk. Turn into a buttered shallow pan to the depth of one-fourth inch. B...
-Pop-Overs
One cup of flour, one-quarter teaspoonful of salt, seven-eighths of a cup of milk, two eggs, one-half a teaspoonful of melted butter. Mix salt and flour; add milk gradually, in order to obtain a smoo...
-Griddle Cakes. Sour Milk Griddle Cakes
Two and a half cups of flour, one-half a teaspoonful of salt, two cups of sour milk, one and a quarter teaspoonfuls of soda, one egg. Mix and sift flour, salt, and soda; add sour milk, and egg well b...
-Sweet Milk Griddle Cakes
Three cups of flour, one and a half tablespoonfuls of baking powder, one teaspoonful of salt, one-quarter of a cup of sugar, two cups of milk, one egg, two tablespoonfuls of melted butter. Mix and si...
-Entire Wheat Griddle Cakes
One-half cup of entire wheat flour, one cup of flour, three teaspoonfuls of baking powder, one-half a teaspoonful of salt, three tablespoonfuls of sugar, one egg, one and a quarter cups of milk, one t...
-Corn Griddle Cakes
Two cups of flour, one-half cup of cornmeal, one and a half tablespoonfuls of baking powder, one and a half teaspoonfuls of salt, one-third cup of sugar, one and a half cups boiling water, one and a q...
-Rice Griddle Cakes
Two and a half cups of flour, one-half cup cold cooked rice, one tablespoonful of baking powder, one-half teaspoonful of salt, one-quarter cup of sugar, one and a half cups of milk, one egg, two table...
-Bread Griddle Cakes
One and a half cups of fine stale breadcrumbs, one and a half cups of scalded milk, two tablespoonfuls of butter, two eggs, one-half cup of flour, one-half teaspoonful of salt, four teaspoonfuls of ba...
-Soyer's Cake Without Flour
One pound ground sweet almonds, one-half pound of butter, one pound of sugar, ten yolks of eggs, three ounces of arrowroot fecule, ten whites of eggs. Flavor as to taste. Mix up butter, sugar, almond...
-Ginger Bread
One pound of flour, one pound of treacle, one-quarter pound of butter, one ounce of ginger, some candied peel, a few car-raway seeds ground, a teaspoonful of soda. To be baked in a slow oven. Flour to...
-Spice Cake
Place in an enameled saucepan a pint of golden syrup, one-half pound of fresh butter, the grated rind of one lemon, half an ounce of allspice and powdered ginger, with a tea-spoonful of mixed coriande...
-Butter Cakes
Mix two cupfuls of sugar with half a pound of melted butter, add seven beaten eggs, and blend with three pounds of flour and half a pint of milk. Thoroughly beat the whole, spread thinly on buttered p...
-Wonders
Beat a quarter of a pound of melted butter with the same quantity of sifted sugar until it forms a cream. Now blend with three whipped eggs, one pound of flour, and a little grated nutmeg. Mix thoroug...
-Cheese Wafers
Blend half a pound of Gruyére or other mild cheese with the same quantity of butter until it is thoroughly smooth. Then add four beaten eggs, a little water, and sufficient flour to make a rather stif...
-Brioches
Mix a quarter of a pound of flour and a quarter of an ounce of German yeast with sufficient water to make a stiff paste. After well kneading form it into a ball and place it in a large bowl of warm wa...
-Grecian Easter Cakes
Thoroughly mix four ounces of butter with the same quantity of sugar, and blend with half a pound of flour, adding four beaten eggs, a cupful of milk, and an ounce and a half of yeast. After rising fo...
-Lemon Twists
Mix three ounces of flour with the yolks of five eggs and sufficient water to make a paste. Flavor with the juice and the grated rind of a lemon and a pinch of salt. After standing for half an hour ro...
-Sparrow Cakes
Make a thick batter of flour, eggs, and milk, and flavor with a little salt. Beat thoroughly and then sprinkle it or pour it slowly through a colander into a pan of boiling fat so that the batter fall...
-Honey Cakes
Boil an ounce of sugar in two cupfuls of honey, and then add a quarter of a pound of finely-chopped almonds. After simmering for another five minutes add half a pound of chopped candied peel, the grat...
-Sponge Cake Tarts
Take some sponge cakes, scoop out the centers, and roll them first in jam and then in chopped almonds or other nuts. In the hollow of each place a layer of whipped cream sweetened with sifted sugar, a...
-Rum Rings
Sift twelve ounces of the finest flour, and mix thoroughly with half a pound of butter and the crumbled yolks of four hard-boiled eggs. When well blended add a quarter of a pound of castor sugar and a...
-Rum Fingers
Whisk three eggs with seven ounces of castor sugar until thoroughly creamed, and gradually add a small glass of rum and a little grated lemon peel. Now blend thoroughly with half a pound of fine flour...
-Supper Cakes
Mix sufficient flour with a pint of hot milk and a little yeast to make a dough, and let it remain over night to rise. In the morning cream two eggs and a quarter of a pound of butter with a cupful of...
-Afternoon Cakes
Take three cupfuls of flour, and one cupful of milk, two ounces of butter, three eggs, a cupful of sugar, and the same quantity of minced raisins, currants, and citron in equal parts, and two tablespo...
-Aniseed Cakes
Beat four eggs for ten minutes with one pound of sifted sugar, and let stand for an hour, after which add a teaspoon-ful of hartshorn and a tablespoonful of essence of lemon. Mix with sufficient flour...
-Buckwheat Cakes
One-third cup of fine breadcrumbs, two cups of scalded milk, one-half teaspoonful of salt, one-quarter yeast cake, one-half cup of lukewarm water, one and three-quarter cups of buckwheat flour, one ta...
-Waffles
One and three-quarter cups of flour, three teaspoonfuls of baking powder, one-half teaspoonful of salt, one cup of milk, yolks of two eggs, whites of two eggs, one tablespoonful of melted butter. Mix...
-Waffles With Boiled Cider
Follow directions for making waffles. Serve with boiled cider. Allow twice as much cider as sugar, and let boil until of a syrup consistency. ...
-Virginia Waffles
One and a half cups of boiling water, one-half cup of white cornmeal, one and a half cups of milk, three cups of flour, three tablespoonfuls of sugar, one and a quarter tablespoonfuls of baking powder...
-Raised Waffles
One and three-quarters cup of milk, one teaspoonful of salt, one tablespoonful of butter, one-quarter of yeast cake, one-quarter of a cup of lukewarm water, two cups of flour, yolks of two eggs, white...
-Fried Drop Cakes
One and one-third cups of flour, two and one-half teaspoonfuls of baking powder, one-quarter of a teaspoonful of salt, one-third of a cup of sugar, one-half cup of milk, one egg, one teaspoonful of me...
-Rye Drop Cakes
Two-thirds of a cup of rye meal, two-thirds of a cup of flour, two and one-half teaspoonfuls of baking powder, one-half teaspoonful of salt, two tablespoonfuls of molasses, one-half cup of milk, one e...
-Doughnuts
One cup of sugar, two and a half tablespoonfuls of butter, three eggs, one cup of milk, four teaspoonfuls of baking powder, one-quarter of a teaspoonful of cinnamon, one-quarter of a teaspoonful of gr...
-Crullers
One-quarter of a cup of butter, one cup of sugar, yolks of two eggs, whites of two eggs, four cups of flour, one-quarter teaspoonful of grated nutmeg, three and a half teaspoonfuls of baking powder, o...
-Cake Fillings, Frostings And Icings. To Make Cream Filling
Take one and a half cups of sugar, one and a quarter cups of flour, a quarter of a teaspoonful of salt, four eggs, four cups of scalded milk, two teaspoonfuls of vanilla or one tea-spoonful of lemon e...
-Chocolate Cream Filling
Put one and a quarter squares of bakers' chocolate in a saucepan and melt over hot water. Add to above cream rilling, using in making two cups of sugar in place of one and a half cups. ...
-Coffee Cream Filling
Flavor cream filling with one and one-half tablespoonfuls o£ coffee extract. ...
-French Cream Filling
One and one-half cups of thick cream, one-half cup of milk, one-half cup powdered sugar, whites of two eggs, one teaspoonful of vanilla. Dilute cream with milk and beat until stiff, using Dover egg-b...
-Strawberry Filling
Two cups of thick cream, one cup of sugar, whites of two eggs, one cup of strawberries, one teaspoonful of vanilla. Beat cream until stiff - Dover egg-beater - add sugar, whites of eggs beaten until ...
-Lemon Filling
Two cups of sugar, five tablespoonfuls of flour, the grated rind of four lemons, one-half cup lemon juice, two eggs, two teaspoonfuls of butter. Mix sugar and flour, add grated rind, lemon juice, and...
-Orange Filling
One cup of sugar, five tablespoonfuls of flour, grated rind of one orange, one-half cup orange juice, one tablespoonful of lemon juice, two eggs slightly beaten, two teaspoonfuls of butter. Mix ingre...
-Chocolate Filling
Five squares of chocolate, two cups of powdered sugar, six tablespoonfuls of milk, yolks of two eggs, one teaspoonful of vanilla. Melt chocolate over hot water, add one-half the sugar and milk; add r...
-Nut Or Fruit Filling
To white mountain cream add chopped walnuts, almonds, figs, dates, or raisins, separately or in combination. ...
-Cocoanut Filling
Whites of four eggs, fresh grated cocoanut, powdered sugar. Beat whites of eggs on a platter with a fork until stiff. Add enough powdered sugar to spread. Spread over cake, sprinkle thickly with coco...
-Lemon Cocoanut Cream
Juice and grated rind of two lemons, two cups of powdered sugar, yolks of four eggs, two cups of shredded cocoanut. Mix lemon juice and rind with sugar and yolks of eggs slightly beaten; cook ten min...
-Fig Filling
One pound of figs, finely chopped, one cup sugar, one cup of boiling water, two tablespoonfuls of lemon juice. Mix ingredients in the order given and cook in double boiler until thick enough to sprea...
-Marshmallow Paste
One and a half cups of sugar, one-half cup of milk, half-pound marshmallows, four tablespoonfuls of hot water, one teaspoonful of vanilla. Put sugar and milk in a saucepan, heat slowly to boiling-poi...
-Pistachio Paste
To marshmallow paste add a few drops extract of almond, one-third cup of pistachio nuts blanched and chopped, and leaf green to color. Use same as marshmallow paste. ...
-Prune Almund Filling
To white mountain cream add one cup of selected prunes, stoned and cut in pieces, and one-third cup of almonds blanched and chopped. ...
-Confectioners' Frosting
Four tablespoonfuls boiling water, one cupful of cream, confectioners' sugar, flavoring. To liquid add enough sifted sugar to make of right consistency to spread; then add flavoring. Fresh fruit juic...
-Orange Frosting
Grated rind of two oranges, two teaspoonfuls of brandy, one teaspoonful of lemon juice, two tablespoonfuls of orange juice, yolks of two eggs, confectioners' sugar. Add rind to brandy and fruit juice...
-Gelatine Frosting
Five tablespoonfuls of boiling water, one teaspoonful of granulated gelatine, one teaspoonful of vanilla, one and a half cups of confectioners' sugar. Dissolve gelatine in boiling water. Add sugar an...
-Plain Frosting
Whites of two eggs, four teaspoonfuls of cold water, one and a half cups of confectioners' sugar, one teaspoonful of vanilla or one tablespoonful of lemon juice. Beat whites of eggs until stiff; add ...
-Chocolate Frosting
Chocolate Frosting (I) Three squares of chocolate, one cup of scalded cream, few grains salt, yolks of two eggs, one teaspoonful of melted butter, confectioners' sugar, one teaspoonful of vanilla. M...
-White Mountain Cream
Two cups of sugar, two cups of boiling water, six whites of eggs, two teaspoonfuls of vanilla or one tablespoonful of lemon juice. Put sugar and water in saucepan, and stir to prevent sugar from adhe...
-Ice Cream Frosting
Four cups of sugar, twelve tablespoonfuls of water, whites of four eggs, one teaspoonful of vanilla. Follow directions for white mountain cream. ...
-Boiled Frosting
Two cups of sugar, one cup of water, whites of four eggs, two teaspoonfuls of vanilla, or one tablespoonful of lemon juice. Make same as white mountain cream. This frosting, on account of the larger ...
-Boiled Chocolate Frosting
To white mountain cream or boiled frosting add one and one-half squares of melted chocolate as soon as syrup is added to whites of eggs. ...
-Brown Frosting
Make same as boiled frosting, using brown sugar in place of white sugar. ...
-Maple Sugar Frosting
Two pounds of soft maple sugar, one cup boiling water, whites of four eggs. Break sugar in small pieces, put in saucepan with boiling water, and stir occasionally until sugar is dissolved. Boil witho...
-Cream Maple Sugar Frosting
Two pounds of soft maple sugar, two cups of cream. Break sugar in small pieces, put in saucepan with cream, and stir occasionally until sugar is dissolved. Boil without stirring until a ball can be fo...
-Milk Frosting
Three cups of sugar, one cup of milk, two teaspoonfuls of butter, one teaspoonful of vanilla. Put butter in saucepan; when melted, add sugar and milk. Stir, to be sure that sugar does not adhere to s...
-Caramel Frosting
Caramel Frosting (I) Make same as milk frosting, adding one and one-half squares of melted chocolate as soon as boiling-point is reached, and flavoring with one-eighth teaspoonful of cinnamon. Caram...
-Nut Caramel Frosting
Two and a half cups of brown sugar, two teaspoonfuls of vanilla, half a cup of white sugar, whites of four eggs, half a cup of English walnut meats, broken in pieces. Boil sugar and water as for whit...
-Opera Caramel Frosting
Three cups of brown sugar, one and a half cups of thin cream, one tablespoonful of butter. Boil ingredients together in a smooth granite saucepan until a ball can be formed, when mixture is tried in ...
-Chocolate Fudge Frosting
Three tablespoonfuls of butter, one cup of unsweetened powdered cocoa, two and a half cups of confectioners' sugar, few grains of salt, half cup of milk, one teaspoonful of vanilla. Melt butter, add ...
-Mocha Frosting
One cup of butter, three cups of confectioners' sugar, two tablespoonfuls of breakfast cocoa, coffee infusion. Cream butter, and add sugar gradually, continuing the beating; then add cocoa and coffee...
-Fondant Icing
The mixture in which small cakes are dipped for icing is fondant, the recipe for which may be found in chapter on Confections. Cakes for dipping must first be glazed. To Glaze Cakes. - Beat white of ...
-Ornamental Frosting
Four cups of sugar, two cups of water, whites of six eggs, half teaspoonful of tartaric acid. Boil sugar and water until syrup when dropped from tip of spoon forms a long thread. Pour syrup gradually...
-Almond Paste
Ingredients. - Eight ounces of ground almonds, twelve ounces of loaf sugar, two whites of eggs, lemon juice. Method. - Put the sugar, with two tablespoonfuls of water and two teaspoonfuls of lemon ju...
-Chocolate Icing
Ingredients. - Six ounces of chocolate, one pound of icing sugar, one gill of water. Method. - Break the chocolate into small pieces, put them into a small stewpan with the water, and stir by the sid...
-Coffee Butter
Ingredients. - One-half pound of fresh butter, one-half pound of castor sugar, two yolks of eggs, coffee essence. Method. - Cream the sugar and yolks of eggs for about ten minutes, add coffee essence...
-Coffee Icing
Ingredients. - Two pounds of icing sugar or fine castor sugar, two gills of cold water, two dessertspoonfuls of coffee essence. Method. - Put the sugar and water into a stewpan, stir by the side of t...
-Transparent Icing
Ingredients. - Two pounds of loaf sugar, one gill of warm water. Method. - Put the sugar and water into a sugar boiler or stewpan, let it dissolve, then bring to the boil and simmer for about five mi...
-Confectioners' Custard
Ingredients. - Eight yolks of eggs, three pints of milk, eight ounces of castor sugar, one ounce of cornstarch, six sheets of French gelatine, flavoring essence. Method. - Mix the cornstarch smoothly...
-Frangipan Cream
Ingredients. - One pound of fine sifted flour, half a pound of castor sugar, four ounces of butter, eight eggs, two pints of milk, flavoring essence. Method. - Put eight yolks and four whites of eggs...
-Dishes Made With Cereals. Table For Cooking Cereals
Kind. Quantity. Water. Time. Steam-cooked and rolled oats .............. 1 cup 1 3/4 cups 30 minutes Rolled Avena ........... Quaker roll...
-Oatmeal Mush With Apples
Core apples, leaving large cavities; pare, and cook until soft in syrup made by boiling sugar and water together, allowing one cup of sugar to one and one-half cups water. Fill cavities with oatmeal m...
-Cereal With Fruit
Three-quarters cup of wheat germ, three-quarters cup cold water, two cups of boiling water, one teaspoonful of salt, half a pound of dates, stoned and cut in pieces. Mix cereal, salt and cold water; ...
-Fried Cornmeal Mush, Or Fried Hominy
Pack cornmeal or hominy mush in greased, one pound baking-powder boxes, or small bread-pan, cool, and cover. Cut in thin slices, and saute; cook slowly, if preferred crisp and dry. Where mushes are co...
-Macaroni Pie (Hot)
Have ready some cooked macaroni, and place a layer of it in a greased pie-dish. Then add a layer of cooked tomato puree, and then one of savory rice, adding pepper and salt, and moistening well with m...
-Baked Tomatoes And Macaroni
Cut four or five tomatoes of equal size into halves, and place them in a baking tin with a small piece of butter on each, and dust them with black pepper and nutmeg. Bake from fifteen to twenty minute...
-Macaroni With Tomatoes
Remove the stalks of the tomatoes, cut each one into four pieces, then put them into a stewpan with a little water, a bay-leaf, and a sprig of basil, and season with pepper and salt to taste; now boil...
-Buttered Macaroni
Boil two ounces of macaroni and drain it well. Put two ounces of butter into a thoroughly warmed pie-dish; put the macaroni on top of this, and mix it all together, at the same time add freshly-grated...
-Macaroni And Spaghetti (To Boil)
Macaroni or spaghetti should be boiled in the same way as rice, namely thrown into boiling salted water, and should never, under any circumstances, be soaked or placed in cold water previously. They s...
-Boiled Macaroni
Three-quarters cup of macaroni broken in inch pieces, half cup of cream, two quarts of boiling water, one tablespoonful of salt. Cook macaroni in boiling salted water twenty minutes or until soft, dr...
-Macaroni With White Sauce
Three-quarters cup of macaroni broken in inch pieces, two quarts of boiling water, one tablespoonful of salt, one and a half cups of white sauce. Cook as for boiled macaroni and re-heat in white sauc...
-Baked Macaroni
Put macaroni with white sauce in buttered baking-dish, cover with buttered crumbs, and bake until crumbs are brown. ...
-Baked Macaroni With Cheese
Put a layer of boiled macaroni in buttered baking-dish, sprinkle with grated cheese; repeat until dish is nearly full; pour over white sauce, cover with buttered crumbs, and bake until crumbs are brow...
-Macaroni With Tomato Sauce
Re-heat boiled macaroni in one and one-half cups of tomato sauce, sprinkle with grated cheese, and serve; or prepare as baked macaroni, using tomato in place of white sauce. ...
-Macaroni à L'Italienne
Three-quarters cup of macaroni, two quarts of boiling salted water, one-half onion, two cloves, one and a half cups tomato sauce, one-half cup grated cheese, two tablespoonfuls of wine, one-half table...
-Pontifical Macaroni
Take half a pound of any kind of macaroni or spaghetti and boil for fifteen minutes. After draining, line a well-buttered mold with macaroni and fill in the center with a mixture of sliced chicken and...
-How To Boil Rice
Wash the rice in several waters, rubbing it well between the hands to remove all dirt. Place the rice in a pan of fast-boiling water, and be careful to choose one large enough for it, remembering that...
-Plain Rice Pudding
No eggs or milk required. Put on the fire twelve pints of water in a saucepan, add to it, when boiling, one pound of rice (previously washed), or sixteen tablespoonfuls (one table-spoonful equal to an...
-Savory Rice Pudding. (Hot.)
Boil three ounces of rice in half a pint of milk, season with pepper and salt; butter a pie-dish, lay in a layer of rice, sprinkle this with one ounce of grated cheese, add the rest of the rice, sprin...
-Rice And Chicken Andalusien
Mix together one and a half pounds of cooked chicken cut into dice, half a pound of boiled rice, onion, parsley, and seasoning to taste. A clove of garlic may be added or omitted according to taste. M...
-Carmelite Rice
Cook half a pound of rice in salted water until quite tender. Let it drain and dry. Now add the flaked meat of a cured haddock (which has previously been well soaked), half an ounce of butter, and her...
-Boiled Rice
One cup of rice, two quarts of boiling water, and one table-spoonful of salt. Pick over rice; add slowly to boiling, salted water, so as not to check boiling of water. Boil thirty minutes, or until s...
-Steamed Rice
One cup of rice, one teaspoonful of salt, two and three-quarters to three and a quarter cups of boiling water (according to age of rice). Put salt and water in top of double boiler, place on range, a...
-Rice With Cheese
Steam one cup of rice, allowing one tablespoonful of salt; cover bottom of buttered pudding-dish with rice, dot over with three-fourths tablespoonful of butter, sprinkle with thin shavings of mild che...
-Rissoto Creole
Three tablespoonfuls of butter, one cup of rice, two and three-quarter cups of highly-seasoned brown stock, canned pi-mentoes. Melt butter in hot fryingpan, add rice, and stir constantly until rice i...
-Fried Rice
Boil half a pound of rice as directed, and when it is thoroughly dried, fry it in one ounce of butter until slightly browned. Dust with pepper and salt, and serve piled in a dish. ...
-Deviled Rice
Proceed as for fried rice, but mix in a pinch of curry powder, which has been baked for ten minutes, with the hot liquid butter. Rice à l'ltalienne. Boil the rice as usual, and to four ounces, when c...
-Rice Fritters
Take some rice à l'ltalienne when cold. Form into balls, dip into batter, and fry. Risotto à la Milanaise. Fry three ounces of chopped onion in two ounces of butter or clarified dripping, until of a ...
-Another Risotto
Place in a saucepan half a pint of milk, a small teacupful of raw rice, four small Portugal onions, six good-sized tomatoes, both finely chopped, pepper and salt to taste. Boil all together until soft...
-Risotto Made With Stock
Chop half an onion very finely, and fry it in half an ounce of butter. Place four ounces of rice in a saucepan with half a pint of stock, add the onion, and cook until the stock is absorbed. Stir in o...
-Rice Cakes
Boil four ounces of rice in stock, taking care to let it absorb as much liquid as possible; to this add one tablespoonful of finely-grated cheese, one teaspoonful of chopped parsley, one ounce of fine...
-Rice And Cheese Croquettes. (Eustace Miles Recipe.)
Mix four ounces of cooked rice, about three ounces of breadcrumbs, four ounces of grated cheese, one egg, one ounce of proteid food, a little celery salt, one tablespoonful of nutril, one dessertspoon...
-Rice And Tomato Kedgeree
To four ounces of boiled rice take one gill of tomato sauce and stir over the fire until hot and sufficiently dry. Serve in a hot fireproof dish, with grated yolk of a hard-boiled egg scattered over. ...
-Kedgeree Custard
Well mix one gill of cream with a fresh egg, add pepper and salt, and mix in four ounces of boiled rice, and stir over the fire until the rice absorbs the mixture. ...
-Pilaff Of Rice
Wash, boil for five minutes, and drain four ounces of rice. Place it in a stewpan with one ounce of butter, salt and pepper, stir well and add little by little one-third of a pint of vegetable stock. ...
-Timbal Of Rice With Buttered Eggs
Wash well four ounces of rice, and cook it in as much vegetable stock as it will absorb, with two ounces of butter. Add more stock if necessary. Keep the pan covered, and cook gently. When done, the r...
-Cassolettes Of Rice
Proceed as before, but press the rice into small molds, and when done hollow out and fill with some of the rice mixed with a thick curry gravy or tomato puree or cheese sauce. Put back the piece of br...
-Semolina Cakes
Boil one pint of milk with one tablespoonful of butter and a little salt. When boiling, drop into it by degrees four ounces of semolina, and stir it until it thickens like custard, which takes about f...
-Gnocci
Bring one pint of water to the boil with one tablespoonful of butter and some salt; drop four ounces of semolina by degrees, and stir until the mixture thickens. This will take about one-quarter of an...
-Savory Semolina Pudding
Proceed as for semolina cakes, but place in a greased pie dish, sprinkled with butter and grated cheese and bake until the top is a golden brown. For a variety add a little tomato sauce to the mixtur...
-Spaghetti Pudding
Cook four ounces of spaghetti as previously directed, drain it, and place half of it in a pie-dish, grate two ounces of Parmesan cheese and sprinkle some of it over the spaghetti; slice four or five s...
-Vermicelli
Boil one quart of milk, add to it five ounces of sugar. When this boils, add six ounces of vermicelli mashed up. When that has cooked for fifteen minutes, add one ounce of butter, little flavoring of...
-Special Tasty Dishes For Breakfast, Supper Or High Tea. Sandwiches
In making a large quantity, a stale quartern loaf should be taken and trimmed free from all crust, and cut into slices the eighth of an inch in thickness, slightly buttered, and then thin slices of me...
-Cheese Sandwiches
Take a small quantity of very fresh cream cheese, put it into a bowl or a marble mortar, add some salt, pepper, and a little mustard, beat it well up until it is of the same consistency as butter; if ...
-Salad Sandwiches
Cover the bread as before, and have ready some mustard and cress and water-cresses, well washed and dried; put into a bowl with mayonnaise sauce, and when ready to serve place it neatly between the br...
-Spiced Gammon Of Bacon
Get about four pounds of gammon of bacon (it is not necessary that the bacon should be gammon, provided it is lean), and boil it with two onions stuck with three cloves each, one carrot, one turnip, a...
-Bacon Fritters
Cut some thin slices of bacon and roll them neatly, secure the roll with thread and parboil them, and allow to cool. Make a batter as follows: - To a quarter of a pint of tepid water add a dessertspoo...
-Corned Beef Salad
Shred finely two lettuces into a bowl and incorporate a dressing made by mixing two tablespoonfuls of salad oil and one of vinegar, a dessertspoonful of tarragon vinegar, and a little pepper and salt ...
-Beef And Ham Pastie
Cut some lean steak into small pieces (about an inch square) and fry, together with a minced onion and some chopped parsley for a quarter of an hour in a little dripping; turn the meat constantly so t...
-Haricot Bean Salad
Boil some white haricot beans, which have been previously soaked until they are tender; allow to cool, remove the skins, and dress with a sauce made as directed below. Hard boil as many eggs as are re...
-Molded Haricot Beans
Take half a pound of well-cooked white haricot beans, which have been boiled with a small onion, a turnip, and a carrot previously blanched; drain them, and pass them, together with the vegetables, th...
-Beef Sandwiches In Jelly
Cut some thin slices of cold salt beef, and with cutter-shapes stamp them into circles; make a paste by pounding the hard-boiled yolks of one or two eggs with a small quantity of tomato catsup. Spread...
-Curry Scallops
Fry half a sliced onion in an ounce of clarified dripping until it is lightly browned, then add a large teaspoonful of curry powder and cook for five minutes longer. Have ready threequarters of a pint...
-Fish In Bread Cases
Stamp out some rounds with a cutter from some slices of bread, and with a small cutter make a little hollow in the middle of each. Dip the rounds of bread quickly into milk, then dust them lightly wit...
-Fish With Macaroni And Tomatoes
Take a cooked whiting and divide into flakes, heat in a saucepan with melted butter sauce. Put a large tablespoonful of finely-minced onion into a frying-pan with an ounce of butter, and cook gently f...
-Fish Rissolettes
Remove the skin and bones from some cooked whiting and divide into flakes; then mix it with some finely-mashed potato - two-thirds of fish to one of potato - and make into a fairly stiff paste by addi...
-Minced Galantine
Take about a pound and a half of salt boiled beef, from which fat and gristle have been removed, and pass through a meat chopper; then mix with it breadcrumbs, chopped parsley, lemon peel (grated), ch...
-Ham And Rice Patties
Mix some potted ham with a small piece of butter and sufficient milk to make a soft paste; season with pepper and nutmeg, add a small quantity of boiled rice, a little chopped parsley and the beaten y...
-Scalloped Kippered Herrings
Divide into fillets some kippered herrings which have been soaked in milk, place in a hot frying-pan containing a small quantity of melted butter and cook until they are just tender. Now take out the ...
-Stuffed Lettuce
Wash a lettuce, trim off the outside leaves, tie with tape and blanch for a few minutes in boiling water, and allow to drain. When cool, split each with a sharp knife down one side, carefully remove a...
-Macaroni Cutlets
Boil four ounces of macaroni until quite tender, drain well and allow to cool. Then cut up into small pieces and mix with about a quarter of a pint of stiff white sauce, which has been flavored with a...
-Soyer's Paper-Bag Cookery. Breakfast Dishes
The following breakfast dishes will form a pleasant variation in the ordinary bill of fare for the morning meal. ...
-Oeufs Aux Tomates
Butter a bag thickly. Put into it half a pint of thick tomato catsup and a lump of butter the size of a walnut. Cook in a hot oven for ten minutes. Cut a square from the center of the bag and break in...
-Oeufs à La Bechamel
Boil four eggs hard. Throw them into cold water. Shell them, cut each in halves. Grease a bag thickly. Put in the eggs. Add a little cream, pepper, and salt to taste, and a tiny dust of powdered mace....
-Kippered Mackerel Fines Herbes
Place the fillets of mackerel in a deep, clean dish. Just cover them with boiling water. Leave for an instant. Take out and dry. Dust well with coarse black pepper and put on top of each fillet half a...
-Croutes Strasbourg Aux Oeufs
Butter a bag. Cut four squares of stale bread, all of a size. Free them from crust. Butter them thinly and dust lightly with pepper. Spread a layer of foie-gras on each. Put in the bag and cook in the...
-Oeufs à La Tripe
Take half a pint of white sauce, made with an ounce of flour, an ounce of butter, and half a pint of milk, and flavored with a little mace. Add to it two large thinly-sliced onions cooked in a little ...
-Stuffanté à La Milanaise
Cut a round from the top of six tomatoes, scoop out the seeds, dust well with pepper and salt, and put a bit of butter in each tomato, fill with finely-minced cold veal and bacon or mutton or beef and...
-Riz à La Strasbourg
Take four ounces of freshly-boiled rice, mix with it the contents of a jar of Strasbourg paste (not the fat, only the pâte) and work up lightly but thoroughly with a fork. Butter a bag thickly and put...
-Riz Aux Crevettes
Take four ounces of boiled rice. Add to it pepper and salt to taste, a lump of butter about the size of a big Brazil nut, and two dessertspoonfuls of finely-grated cheese. Put this mixture into a well...
-Kippers And Bloaters Aux Fines Herbes
Few people know how very nice the English smoked and dried fish can be when cooked in a paper-bag and seasoned in the French fashion. Take four soft-roed bloaters, bone them, fill the cavities with a ...
-Jambon Milanaise
Take some six slices of either raw ham or back bacon, machine cut if possible, take also half a pint of cold boiled peas, and, if to hand, half a dozen cold boiled new potatoes. Put the rashers into t...
-Filleted Soles Fines Herbes
Take four or six fillets of sole or lemon soles, dust lightly with salt and white pepper, and sprinkle also lightly with finely-minced parsley, chopped mushrooms, and a very little minced shallot. Add...
-Various Colorings Essences, Flavorings, Etc
Burnt Sugar, called Black Jack, Otherwise Essence Parisian. Take a pound of any kind of sugar, moisten with four tablespoonfuls of water and place in a copper sugar boiler made of pure copper, not tin...
-Green Spinach Coloring
Take and wash one pound of green spinach thoroughly in water, then squeeze it through a piece of muslin until perfectly dry, then put six spoonfuls of cold water in it, and let it stand, then remove i...
-Essence Of Lemon
Take one lemon, apply one piece of lump sugar on the rind, and keep on rubbing this until you get the side of the sugar perfectly yellow. Then take a knife and grate off the colored sugar on to a piec...
-Essence Of Vanilla
Buy two pods of vanilla from your grocer or confectioner, roll these in a piece of paper, so as to dry perfectly, then take twelve pieces of lump sugar, break the two pods of vanilla into it, place al...
-How To Make Spice Salt, Otherwise Sel-A-Picer
Take two ounces of allspice, pure, mix up with one pound of salt, and put in a jar to keep dry. This salt is used for seasoning sausages, or any kind of meat pies, liver, etc. It will give you a salt ...
-Soyer's All-Spice
One ounce of dried bay-leaves, half an ounce of dried thyme, one ounce of coriander, one ounce of cinnamon, one and a half ounces of grated nutmeg, one ounce of cloves, one ounce of root ginger, three...
-How To Make Spice Salt
For seasoning meat, game pie, forcemeat, etc. Mix two ounces of the above powder with twelve ounces of well-dried salt. Keep airtight in a dry place. ...
-Aromatic Herbs For Flavoring
consist of parsley, chervil, pimpernel, sage, basil, rosemary, sweet marjoram, thyme and bay. Cinnamon, ginger, juniper-berries, nutmegs, clove, mace and vanilla. Also Seville orange and lemon rind. T...
-Saline Seasoning
Salt, spiced salt, saltpetre, malt vinegar, French vinegar, tarragon vinegar, white vinegar and lemon juice. Peppercorns, ground or crushed, or pepper. Mignonette, paprika, curry, cayenne, and compou...
-Pungent Flavorings
Onions, shallots, garlic, chives, horse-radish, all of which are used judiciously according to taste (a little is always better than a large quantity). ...
-Bouquets Garnée
Faggots - commonly called bouquets garnée - are usually composed of two sprigs of parsley well washed, one bay-leaf, and one sprig of thyme, tied tightly together in a bunch or bouquet. ...
-Various Fruit Beverages. For Lemonade
Take two cups of sugar, one cup of lemon juice, one and a half pints of water. Make syrup by boiling sugar and water twelve minutes; add lemon juice, cool, and dilute with ice-water to suit individua...
-Cold Punch
Proceed as above for lemonade, but add one pint of sugar to half a pint of lemon juice, one pint of pale brandy, one pint of pale rum, one tablespoonful of arrack, and five quarts of cold water; let i...
-Port Wine Negus
Take one quart of new port wine, of a fruity character, one tablespoonful of spirit of cloves, one teacupful of sugar, one lemon sliced, half a nutmeg grated; pour over these two quarts of boiling wat...
-White Wine Fillip
Take one bottle of sherry or Madeira, or champagne, or any other good white wine, a gill of Noyeau or Maraschino, the juice of half a lemon; add to it one quart of calves' foot jelly, well sweetened a...
-Marmalade Water
Take two tablespoonfuls of orange marmalade, place in a jug and pour on half a pint of boiling water. Stir well together. Now add a further one and a half pints of boiling water, stir and allow to coo...
-Hot Orange Drink
Squeeze, free from pips the juice of two oranges and one lemon into a half-pint tumbler. Add one piece of lump sugar, and fill up with hot water. This is not a beverage for all occasions, but is parti...
-Pineapple Lemonade
One pint of water, one cup of sugar, one quart ice-water, one can of grated pineapple, juice of three lemons. Make syrup by boiling water and sugar ten minutes; add pineapple and lemon juice, cool, s...
-Orangeade
Make syrup as for lemonade. Sweeten orange juice with syrup, and dilute by pouring over crushed ice. ...
-Mint Julep
One quart of water, two cups of sugar, one pint of claret wine, one cup of strawberry juice, one cup of orange juice, juice of eight lemons, one and a half cups of boiling water, twelve sprigs of fres...
-Claret Punch
One quart of cold water, half a cup of raisins, two cups of sugar, two-inch piece stick cinnamon, few shavings of lemon rind, one and one-third cups of orange juice, one-third cup of lemon juice, one ...
-Fruit Punch
One quart of cold water, two cups of sugar, half a cup of lemon juice, two cups chopped pineapple, one cup of orange juice. Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, str...
-Ginger Punch
One quart of cold water, one cup of sugar, half a pound of root ginger, half a cup of orange juice, half a cup of lemon juice. Chop ginger, add to water and sugar, boil fifteen minutes, add fruit juic...
-Club Punch
One cup of water, two cups of sugar, one quart Burgundy, one cup of rum, one-third cup of brandy, one-third cup Benedictine, one quart Vichy, three sliced oranges, half can pineapple, with syrup, juic...
-Unfermented Grape Juice
Ten pounds of grapes, one cup of water, three pounds of sugar. Put grapes and water in granite stewpan. Heat until stones and pulp separate; then strain through jelly-bag, add sugar, bring to boiling...
-Claret Cup
One quart of claret wine, one-half cup Curacoa, one quart Apollinaris, one-third cup of orange juice, two tablespoonfuls of brandy, sugar, mint leaves, cucumber rind, twelve strawberries. Mix ingredi...
-Sauterne Cup
One quart of soda water, two cups of Sauterne wine, rind of half orange, rind of half lemon, two tablespoonfuls of orange Curacoa, half a cup of sugar, mint leaves, few slices of orange, twelve strawb...
-Capillaire Water
Place one pound of fresh, well-cleaned maiden-hair fern - roots and all - in a vessel with just sufficient boiling water to cover it. Let it remain in a warm place for ten hours, after which strain an...
-Metheglin
Take eight gallons of boiling water, fifteen pounds of honey, a gallon of currant juice, an ounce and a half of cream of tartar, and stir together for half an hour. Let it ferment well, and then add t...
-Nonpareil Cordial
Take two large pineapples, forty greengages, and twenty ripe pears. Peel and mince finely, being careful not to waste the juice. To each pound of the fruit add a pound and a half of sugar and three-qu...
-Heidelberg Punch
Slice a large cucumber and mix with three tablespoonfuls of sugar and the thin rind of a lemon. Let the mixture stand for a couple of hours and then pour over it a pint of claret, a pint of Vichy or s...
-Kirsch And Lemon
Infuse the thinly pared rind of a lemon in a small glass of Kirsch for an hour or two, then strain and pour it into a quart of red or white wine, in which three-quarters of a pound of sugar has been ...
-Aromatic Cup
Take four pints of hock or Moselle and add half a pound of sugar, an orange and a lemon sliced, two sprigs of woodruff, one of peppermint, and twenty of balm, and then add three leaves each of black c...
-Orange Bichof
Cut four bitter oranges into quarters, score the rind lightly with a knife and grill the pieces over a rather slow fire. Then place them in an earthenware cooking vessel with four bottles of strong wh...
-Mead
Stir twenty pounds of honey and the whites of four eggs into twelve gallons of water. Add a spoonful each of cloves, mace, cinnamon, and ginger, and two sprigs of rosemary, and let the whole simmer fo...
-Bordeaux Punch
Take a quart of claret and place it in a saucepan with a quarter of a pound of sugar, a small stick of cinnamon, and the juice of three oranges and two lemons. Raise to boiling point and then pour int...
-Rhubarb Water
Boil gently seven sliced stalks of green rhubarb and a quarter of a pound of chopped figs or raisins in three pints of water for half an hour. Then strain through muslin and add a few drops of orange-...
-Koumiss
Fill a quart bottle three-quarters full with new milk, adding a tablespoonful of fresh yeast and a teaspoonful of sugar. Shake until the ingredients are mixed, then fill up the bottle with milk and s...
-Racahout
Mix thoroughly together two tablespoonfuls of ground rice, a tablespoonful of sifted sugar, one teaspoonful of chocolate powder, and half a tablespoonful of arrowroot. Take two dessertspoonfuls of thi...
-Coffee And Cocoa. Coffee
The coffee-tree is native to Abyssinia, but is now grown in all tropical countries. It belongs to the genus Coffea, of which there are about twenty-two species. The seeds or berries of coffee-trees co...
-Coffee à La Franchise
Take 1 cup coffee (finely-ground), 6 cups boiling water. Various kinds of coffee-pots are on the market for making filtered coffee. They all contain a strainer to hold coffee without allowing grounds...
-For Boiled Coffee
Take two cupfuls of coffee, two eggs, two cups of cold water, twelve cups of boiling water. Scald granite-ware coffee-pot. Wash egg, break, and beat slightly. Dilute with one-half the cold water, add...
-How To Make Coffee For One
Allow two tablespoonfuls of ground coffee to one cup of cold water. Add coffee to cold water, cover closely, and let stand over night. In the morning, bring to a boiling-point. If carefully poured, a ...
-After-Dinner Coffee. (Black Coffee, Or Cafe Noir.)
For after-dinner coffee use twice the quantity of coffee, or half the amount of liquid mentioned in previous recipes. Filtered coffee is often preferred where milk or cream is not used, as is always t...
-Kola
The preparations on the market made from the kola-nut have much the same effect upon the system as coffee and chocolate, inasmuch as they contain caffeine and theobromine; they are also valuable for t...
-Cocoa And Chocolate
The cacao-tree is a native of Mexico. Although successfully cultivated between the twentieth parallels of latitude, the industry is chiefly confined to Mexico, South America, and the West Indies. Coco...
-For Cocoa Shells
Take two cups of cocoa shells, twelve cups of boiling water. Boil shells and water three hours; as water boils away it will be necessary to add more. Strain, and serve with milk and sugar. By adding ...
-For Cracked Cocoa
Take three tablespoonfuls of prepared cocoa, four table-spoonfuls of sugar, four cups of boiling water, four cups of milk. ...
-Scald Milk
Mix cocoa, sugar and a pinch of salt, dilute with one-half cup boiling water to make smooth paste, add remaining water, and boil one minute; turn into scalded milk and beat three minutes, when froth w...
-Soyer's Medicated Coffee For Invalids
Prepare coffee as a la Franchise (pp. 403-404), and when ready to serve drop into the liquor three ounces of raw, very lean beef (previously finely minced and diluted with three tablespoonfuls of co...
-Jewish Dishes
In the hope that my book may appeal to all classes of the community, I give, in the following chapter a few recipes specially useful in those Jewish households where the regulations prescribed by the ...
-Soups. Barsht
Take some red beetroots, wash thoroughly and peel, and then boil in a moderate quantity of water from two to three hours over a slow fire, by which time a strong red liquor should have been obtained. ...
-Pesach Barsht
About a month before Easter, take one hundred-weight, more or less, of beetroot, which must be thoroughly washed and scraped. Place the whole in a clean barrel of sufficient size, adding five or six g...
-Shabbos Shalend
Take a quart each of white haricot beans and pearl barley, wash them in several waters and drain carefully. Now place them in a covered cooking vessel with some marrow bones or some meat cut into very...
-Yontuffsup
Take two pounds of rib of beef, half a chicken, a quarter of a turkey, and several pigeons. Place in a large cooking vessel with plenty of water, and add a split carrot and onion, a head of celery, a ...
-Mazzakloyss
This is an accompaniment to the Yontuffsup described above. Prepare some Mazzamehl by crushing unleavened bread to a fine powder. To each tablespoonful of this flour take one egg. Beat the egg separa...
-Einlauf
Take four new-laid eggs and beat well into a semi-liquid paste with four tablespoonfuls of flour and a pinch of salt. Take up the mixture in large spoonfuls and drop from a considerable height into bo...
-Fruit Soup
Take two pounds of plums, cherries, or red currants and raspberries, which carefully pick and wash, and boil to a pulp with a pint of water. Let it slightly cool and then stir in the beaten yolk of an...
-Fish. Gafillte Fisch
Any large round fish, such as cod, hake, or haddock, may be used, but pike is considered best for the purpose. Wash and scale the fish with the utmost care, and remove the entrails. The head may be c...
-Jewish Method Of Frying Fish
Scale the fish with the utmost thoroughness, remove the entrails, wash very thoroughly, and salt both inside and out. Then cut the fish into convenient slices, place them on a strainer, and leave them...
-Meat And Game. Descaides
Wash thoroughly several fowls' livers and then let them simmer until tender in a little strong Kosher stock, adding some sliced mushroom, minced onion, and a little pepper and salt. When thoroughly do...
-Gafillte Milz
Take the milt of an ox or a calf, thoroughly wash it, rub well with salt, and again wash it. Then split it open and scrape off the flesh until only a somewhat thick skin is left. Make the flesh into a...
-Krepplekh
Make a fairly tough paste by mixing beaten eggs with flour, roll out very thin and cut into small squares. Next mince any Kosher meat with onion, nutmeg, pepper and salt, and distribute the minced mea...
-Annastich
Cook one pound of rice in a quart of Kosher stock for half an hour, stirring frequently. Then add a chicken stuffed and trussed as for roasting; cover closely and cook thoroughly. After removing the c...
-Vegetables. Krosphada
Place two sliced onions with two ounces each of sugar, and spices, pepper and salt to taste, in a pint of pure malt vinegar, and boil gently until the onions are nearly done. Let it cool a little and ...
-Tsimess
Take equal portions of parboiled spinach and sorrel, flavor to taste with ground nutmeg, pepper and salt, and add sufficient dripping to make the whole moderately moist. Place in a covered bowl or oth...
-Salad. Salt Herring Salad
Put a salted herring to soak in water over night, and the next morning wash well, skin it and remove the bones. Mince the flesh with a raw onion and a hard-boiled egg, adding pepper to taste and suffi...
-Sweets And Cakes. Mlinczki
Beat up some eggs with sufficient flour to make a semi-liquid paste of about the consistency of thick molasses. Pour this into a frying-pan in which a little oil or butter has been heated to boiling p...
-Kremslekh
To each tablespoonful of Mazza flour (unleavened bread reduced to powder), take one egg, a pinch of salt, half a tea-spoonful of sugar, a teaspoonful of ground almonds, a few stoned and chopped raisin...
-Kindlekh
In a large bowl place one pound of fine flour. Make a hole in the midst and pour into it a small yeast cake dissolved in a little milk. Let this remain until the milk and yeast have risen a little. At...
-Egg Marmalade
Make a thick syrup by dissolving one pound of sugar in half a pint of water over the fire, adding one ounce of pounded almonds while the syrup is clarifying. Take off the saucepan and when the content...
-Ramakins Of Egg And Cheese
Beat three new-laid eggs and blend thoroughly with two ounces of grated cheese and one ounce of partly-melted butter. Place the mixture in little pans or saucers and bake in the oven. ...
-Almond Pudding
Whisk the whites of seven eggs with the yolks of ten, and stir into half a pound of pulverized sweet almonds with half an ounce of pounded bitter almonds, half a pound of castor sugar and a tablespoon...
-Lamplich
Make a mincemeat by chopping finely eight medium-sized apples, half a pound each of raisins, currants, and sugar, a little citron peel, two or three cloves, and a teaspoonful of powdered cinnamon. Cu...
-Macrotes
Blend one pound of good light dough with two eggs, six ounces of butter, and add as much flour as may be needed to make the whole sufficiently dry. Make it into the shape of a French roll, and cut off...
-Gefulde Boterkoek. (Stuffed Butter Cake.)
Make a paste by working three-quarters of a pound of butter into one pound of flour with three-quarters of a pound of moist sugar, a teaspoonful of ground cinnamon, and a pinch of salt. Next mix half...
-A Week's Dinners For The Working-Man's Home
Soyer's Paper-Bag Cookery By One Who Has Tried the Soyer Paper-bag System The era of Paper-Bag Cookery opens up a happier prospect to the wife of the working man, not only in the quality of the dishe...
-Sunday
Allow a quarter of a pound per head for each child, and half a pound per head for the two adults, and you will have two pounds left over, either for Sunday night's supper or for next day's dinner. As ...
-Monday
What is left over from Sunday will make the dinner for Monday. Grease a bag well as before. Cut up the remains of the stewed beef into small square pieces. Dust these with fresh seasoned flour. Put t...
-Tuesday
For this day try a new way of doing sausages. Take two pounds of cold boiled potatoes, pour on to them two wineglassfuls of hot milk or water, add a good big lump of dripping or cold bacon fat, and m...
-Wednesday
Let the dinner be roast and stuffed breast of mutton. Take a lean breast of mutton four pounds weight, getting the butcher to bone it for you. Make a stuffing with two ounces of stale breadcrumbs, a ...
-Thursday
Chop the cold mutton left over from Wednesday finely. Dust it with pepper, salt, a little powdered sweet herbs, and add to it a large finely-chopped onion. Sprinkle the whole well with seasoned flour....
-Friday
A little fish once a week not only makes a nice change in the monotony of the midday meal, but is often a distinct saving both in health and pocket. Stuffed and baked haddocks are delicious. For a fa...
-Saturday
On Saturday the housewife usually has a good deal of cleaning up and mending to do for the morrow, so she will need something which does not require much preparation beforehand. Liver and bacon, alwa...
-Soyer's Paper-Bag Cookery. Invalid Cookery
Sweetbread Mackenzie. Blanch and trim a good-sized sweetbread, make a little mirepoix of vegetables, paying attention to the color of the vegetables and seeing that they do not brown. Cut the sweetbre...
-Chicken And Rice Tea
Chop up half a raw chicken, wash a tablespoonful of rice in cold water and mix with the chicken. Wash a teaspoonful of pearl barley and add with a quarter of a pint of cold water. Put the whole in a s...
-Chicken Quennelle
Take the breast of one Surrey fowl, add a pint of white sauce and a piece of butter the size of a walnut. Pound well, mix in one egg, pass through a hair sieve. Place in a bowl, add a quarter of a pin...
-Filleted Poultry For Invalids
Mince up finely a carrot, turnip, and onion, add a little ham, a pinch of sugar and salt, and place at the bottom of small well-buttered bag. Slice the breast of a fowl, lay the slices on the prepared...
-Minced Chicken For Invalid
Finely mince the breast of a chicken, add a tablespoonful of cream, the yolk of an egg, and a little salt. Lay in a small bag, together with a small piece of toast placed at the side. Cook for five mi...
-Baked Custard For Invalid
Peel and remove the seeds from a slice of tomato, add a pinch of salt. Break three eggs and place the yolks in a bowl, add a tablespoonful of cream and half a pint of milk. Place the tomato at the bot...
-Beef Tea
Put one pound of beef steak in a paper bag, seal it and put on grid in a moderate oven for twelve minutes. Take the parcel and place on a dish. Open the bag and you will find the natural gravy on the ...







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