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The Hostess Of To-Day | by Linda Hull Larned



THE purpose of this book is to assist the house-keeper and hostess in selecting a menu suitable for the most elaborate repast or the simplest meal; to enable her to estimate the cost of either at average market prices-allowing for local differences; to know how to prepare and serve each dish and to provide a quantity sufficient for six persons. It is not designed to instruct beginners in minute details pertaining to the proper preparation of dishes in daily use, or the entire duties of a waitress. These departments have already been ably treated by other writers. The author's intention is to put before her readers a book which will enable them to practise both economy and hospitality, and to make it possible for the inexperienced to calculate exactly the cost of a projected entertainment, how to cook it and how to serve it. This may be accomplished by learning thoroughly the resources and average prices of local markets.

TitleThe Hostess Of To-Day
AuthorLinda Hull Larned
PublisherCharles Scribner's Sons New York
Year1899
Copyright1899, by Charles Scribner's Sons
AmazonThe hostess of to-day

Trow Directory Printing And Bookbinding Company New York

Hostess of Today
-Preface
THE purpose of this book is to assist the house-keeper and hostess in selecting a menu suitable for the most elaborate repast or the simplest meal; to enable her to estimate the cost of either at aver...
-Hints To The Novice
To fry means to plunge into deep, hot fat and cook until brown. Always use a wire basket for this purpose, only cover the bottom of the basket with articles to be fried and do not have them touch each...
-The Formal Dinner
With a few friends, and a few dishes dine, And much of mirth and moderate wine. -Cowley. A dinner of twelve or more covers, to which formal invitations have been sent...
-Dinners And Luncheons. The Informal Dinner
The informal dinner, or the family dinner with the addition of two or more guests, should be served almost like the formal dinner by the hostess having several servants. The few exceptions are that th...
-The Formal Luncheon
The formal luncheon is served like the formal dinner, with the following exceptions: If the table is of very handsome wood, without scratch or blemish, it may be left bare, using small doilies under t...
-The Informal Luncheon
This is the ordinary every-day luncheon, and is like the informal dinner, except that no roasts are served. Tea may be served by the hostess, with the tea-pot, sugar-bowl, cream-jug, and cups and sauc...
-Oysters And Clams
No. 1. Oysters on the Half Shell 60 cts. A : 3 doz. small oysters, Blue Points if possible, in the shell and ice cold ; B : 2 lemons cut in quarters; C : Salt, pepper, cayenne, h...
-Canapes
Canapes are savories or appetizers usually served before the first course at dinners and luncheons, and often in the place of oysters or clams. They should be served on very small plates and placed at...
-Fruits
Fruits may be served instead of oysters, clams, or canapes at breakfast or luncheon, and only at a summer dinner. Method. Cut grape-fruit and oranges into halves or in form of baskets, the edges...
-Soups
At a formal dinner a consomme or light cream soup should always be served unless the courses are very few and rather light, then a bisque or puree is admissible. It should be served from t...
-Clear Soup
Method. Cut meat into small pieces, add bones, cover with water, heat slowly to boiling-point, add 1 c. cold water, simmer gently 4 hours, add vegetables and seasonings, boil 1 pour pour into an ea...
-Cream Soups
Method. Boil vegetables, drain, mash through colander or sieve, and return to water. Scald stock or milk with seasonings. Cook hotter, add flour, stir thoroughly until it simmers, then add hot milk...
-Cream Soups. Continued
No. 41. Cream of Corn 30 cts. A : 1 can corn and the liquor, 1 pt. boiling water, 1/2 tap. salt; B : 2 tbsps. butter and 2 tbsps. arrowroot or flour cooked thoroughly, 1 pt. hot milk, slice o...
-Purees
Method. Simmer vegetables or meat in water or stock until tend add seasonings the last hour. When tender remove large pieces of bone or meat, press remainder through colander or coarse sieve, retur...
-Bisques
Method. Cook fish in water or stock, 20 to 30 m., oysters or clams in their own liquor 3 m., add seasonings. Cook butter, add flour, stir thoroughly until babbling and boiling, add hot stock or mil...
-Chowders And Thick Soups
Method. Saute meat or fish and onion in pork, bacon, or butter, add water or stock, vegetables and seasonings. Cook butter and flour together, add hot stock or water, blend thoroughly and add ga...
-Garnishings For Soups
No. 69. Cheese Balls 15 cts. A : 4 tbsps. butter, 1/2 c. water, 1/4 tsp. salt, dash cayenne, 3/4 c. flour ; B : 3 small eggs, one at a time ; C : 2 tbsps. Parmesan or American dairy che...
-Fish
If fish is served from the butler's pantry, as it is usually at formal dinners, take each hot plate containing the portion in the right hand, remove the cold service-plate or soup-plate with the...
-Fish. Part 2
No. 73. Brook Trout, Baked $1.25. A : 6 large trout ; B : 1 tbsp. butter, 3 .tbsps. mushrooms, 1 truffle, chopped fine, 1/4 tsp. salt, dash cayenne ; C : 1 tbsp. parsley minced, 2 tbsps. b...
-Fish. Part 3
No. 82. Flounder or Sole Fillets, Rolled 55 cts. A : 6 long, narrow fillets ; B : Anchovy, Lobster, Shrimp, or Sardine Butter. (See Flavored Butters.) Spread A with B, roll and fasten w...
-Fish. Part 4
No. 88. Pompano, Sauted 95 cts. A : 6 fillets of pompano, dash nutmeg and pepper, 1/2 tsp. salt; B : Cold Cucumber Sauce No. 155 (Cucumber Sauce). Roll A in flour, saute in butter and s...
-From Cold Cooked Fish
Boil fish in Court Bouillon No. 145 (Court Bouillon - For Boiling Fish). When cold pick into small pieces, reject bones and skin. For Creamed Fish, have pieces \ inch square. For Croquettes or fillets...
-Shell Fish
No. 107. Clams, Baked A : L2 large soft clams ; B : 12 thin slices bacon, 1 tbsp. butter id bits, dash cayenne. Open A carefully to retain juice, remove black heads, leave each clam on ha...
-Shell Fish. Part 2
No. 115. Lobster Chops A: 2cs. boiled lobster meat, chopped fine (see Croquetts): B: 2 tbsps. butter, saute with 1/2tsp. each parsley onion, 4 tbsps. flour, when boiling add 1 c. hot milk, or u...
-Shell Fish. Part 3
No. 123. Oysters, Broiled A : 1 pt. large oysters : B : 3/4 c. crumbs, 1/4 tsp. salt, 1/4 tsp. paprica : 0 : Maitred' Hotel Sauce No. 248 (Maitre d'Hotel Sauce). Dip A in melted butter...
-Shell Fish. Part 4
No. 131. Oyster Pie 60 cts. A : 1 qt. oysters and their liquor ; B : 2 tbsps. butter, 2 tbsps. flour, cook thoroughly, add 1/2 c. cream, 1/2 tsp. salt, dash cayenne and natmeg ; C : .Pu...
-Hot Fish Sauces
No. 142. Anchovy Sauce 8 cts. A : White Sauce No. 229 (White Sauce), made with water ; B : 1 tbsp. butter, 1 tsp. anchovy paste or essence, 1/2 tsp. Worcestershire sauce. Mix ...
-Cold Fish Sauces
No. 155. Cucumber Sauce 20 cts. A : \ c. cucumber, chopped fine, 1/2 tsp. salt, 1/2 tsp. each parsley and onion, minced, 1 tbsp. plain or tarragon vinegar or lemon-juice ; B : 3/4 c. cream, w...
-Entrees Of Meats And Poultry
Any number of entree courses may be served, but care should be taken, however, not to repeat materials, sauces, or flavors. One or two entrees are sufficient unless there are to be many cours...
-Hot Entrees
Creamed Meat Or Poultry For Bouchees, Coquilles Or Ramekin Dishes, Pates, Or Vol Au Vents, Or Swedish Fontage Croustades The following methods are used in preparing meat or poultry for entrees : ...
-Hot Entrees. Part 2
Souffles Method. Add to creamed meat, chicken, sweet-breads, or mushrooms, egg-yolks well beaten, then whites folded in the last moment, turn into deep-buttered dishes, bake and serve immediatel...
-Hot Entrees. Part 3
No. 165. Calf's-feet Terrapin 70 cts. A : 4 calf's feet, wash thoroughly. 1 slice onion, 1 sprig parsley, 6 pepper-corns and 1/2 tsp. salt ; B : 3 tbsps. butter and 1 tbsp. flour,...
-Hot Entrees. Part 4
No. 172. Chicken Croquettes Supreme 75 cts. A : 1 c. white chicken meat, 1/2 c. mushrooms, 2 artichoke fonds, all minced fine ; artichoke fonds may be bought in glass jars for 00 cts. ; B: 2 ...
-Hot Entrees. Part 5
No. 178. Chicken Souffle 55 cts. A : Chicken, Creamed, No. L70 ; B : 1/2 c. bread-crumbs, 3 egg-yolks, well beaten ; C : 3 whites, beaten stiff, 3 tbsps. sherry. Cook A, add B, stir tho...
-Hot Entrees. Part 6
No. 185. Corned Beef Souffle 30 cts. A : Follow Recipe No. 184 (Corned Beef, Creamed), add 3 egg-yolks, beaten well, 1/2 tsp. onion-juice ; B : Whites beaten stiff. Mix A, fold in B, an...
-Hot Entrees. Part 7
No. 193. Sweetbread Fillets, Bake $1,06. A : 11/2 lbs. sweetbreads, blanched and made into 6 fillets (see Fillets), dust with salt and pepper and roll in flour : B : 3 or 4 slices bacon, or have...
-Hot Entrees. Part 8
No. 200. Sweetbread Timbales, Fried 6 5 cts. A: 1 c. blanched sweetbreads, chopped fine (see Tim-bales) ; B: 1 tbsp. butter, 1/2 c. fine bread-crumbs soaked in 1 tbsps. cream, 1/4 tsp. salt, ...
-Cold Entrees For Evening Collations, Luncheons, And Warm-Weather Dinners
No. 208. Aspic Jelly 30 cts. A : 2 qts. clear Consomme No. 23 (Consomme), 1 sprig tarragon, 1 tbsp. tarragon vinegar or lemon-juice ; B : 2 tbsps. Madeira wine or sherry. This may be omit-ted...
-Cold Entrees. Continued
No. 214. Ham Mousse 40 cts. A : 2 cs. boiled ham, chopped and pounded very fine, dash cayenne, 1 tsp. French mustard : B : 1/2 c. Aspic Jelly No. 208 (Aspic Jelly), or 1 tsp. granulated gelat...
-Garnishings For Entrees
No. 221. Bread Roulettes or Balls 10 cts. A : 1 c. coarse bread-crumbs, soaked in 1/2 c. milk ; B : 1 egg, beaten slightly, 1/8 tsp. salt, dash cayenne, 1 tap. parsley minced. Mix A wit...
-Sauces For Meats And Vegetables
For convenience this section is separated into four divisions: Hot Sauces, Hot Dressings, Cold Sauces, and Fruit Relishes. ...
-Hot Sauces
No. 229. White Sauce 8 cts. A : 2 tbsps. butter, very hot, 3 tbsps. flour, mixed with 1/4 tsp. salt, and dash pepper ; B : 11/2 cs. hot milk-cream, white stock or water. Cook A, stirring c...
-Hot Sauces. Part 2
No. 238. Champagne Sauce, for Ham 55 cts. A : Brown Sauce No. 230 (Brown Sauce) ; B : 1 c. American champagne or white wine, 1 tsp. sugar, 3 cloves, 3 pepper-corns, or 1 tbsp. sweet red pe...
-Hot Sauces. Part 3
No. 248. Maitre d'Hotel Sauce 8 cts. A : 4 tbsps. butter, creamed ; B : 2 tbsps. lemon-juice, 1 tbsp. chopped parsley, 1/8 tsp. salt, dash pepper and cayenne. Mix B with A thoroughly an...
-Hot Sauces. Part 4
No. 258. Supreme Sauce 17 cts. A : White Sauce No. 229 (White Sauce), made of highly seasoned white stock, add \ c. hot cream and 1 tbsp. butter ; B : 1/4 c. white wine, or mushroom liquor, a...
-Cold Sauces
No. 267. Horseradish Sauce 10 cts. A : 3 tbsps. grated horseradish, 1 tbsp. vinegar, 1/4 tsp. salt, dash cayenne or 1/4 tsp. paprica ; B : 1/2 c. cream, whipped very stiff. Mix A thoroughl...
-Fruit Relishes
No. 270. Apple-sauce 6 cts. A : 6 sour apples, peel, core and quarter, add 1/2 c. water; B :3 tbsps. sugar, 1/8 tsp. cinnamon, grating nutmeg. Cover A and simmer without stirring until ...
-Piece De Resistance. Meats and Poultry
Meats, roasts, or poultry, if served from the side, should be neatly carved in the butler's pantry and placed on the largest-sized dinner-plate, which should be very hot. One or two vegetables, ...
-What To Serve With Meats And Poultry
(All references to recipes in this book are in capitals.) Beef: Serve white or sweet potatoes, mushrooms, cooked bananas, croquettes of hominy, farina, rice, macaroni, matoes, and any of the follow...
-Meats
No. 281. Beef a la Mode 72 cts. A : 5 lbs. round of beef, larded ; B : 1/4 lb. pork in slice, 2 onions, 1 carrot, 4 cloves, and 2 pepper-corns, bit bay-leaf ; C : 3 pts. boiling water :...
-Meats. Part 2
No. 285. Beef Steak Farci, Baked 40 cts. A : 2 lbs. sirloin steak, 1/2 inch thick ; B : 1 c. bread-crumbs, 1 tbsp. butter, 1 tbsp. parsley and \ tbsp. onion, minced, 1/2 tsp. salt, dash peppe...
-Meats. Part 3
No. 291. Lamb Fillets au Parmesan, Broiled 45 cts. A : 2 lbs. lamb cutlets cut into 6 fillets ; B : 2 tbsps. fine crumbs, 2 tbsps. Parmesan cheese. Dip A in melted butter, dust with salt a...
-Meats. Part 4
No. 297. Mutton Saddle, Baked or Roasted $1.45. A : Medium saddle of mutton ; B : 1 tsp. salt, dash pepper, and 1 tbsp. flour. Have butcher dress A by removing skin, cutting the suet in de...
-Poultry
No. 302. Capon, Baked or Roasted $1.50. Follow recipe for Turkey with Truffle Sauce No. 314 (Turkey with Truffle Sauce, Baked or Roasted), using 1 large capon instead of the turkey. Roast about ...
-Poultry. Continued
No. 308. Chicken Fillets, Fried or Sauted $1.05. A : 2 young chickens, about 4 lbs., cut into fillets, use only white meat and second joints, marinate \ an hour in oil, lemon, and onion-juice, d...
-Entrees Of Vegetables
At dinners and luncheons any of the following vegetables are usually served as entrees between the meat or heavy course and the sherbel or game: artichokes, the French variety, asparagus, ...
-Entrees Of Vegetables. Part 2
No. 320. Brussels Sprouts with Madeira Sauce 52 cts. A : 1 qt. Brussels sprouts, washed thoroughly ; B : Madeira Same No. 247 (Madeira Sauce). Boil A 10 m., or until tender, drain and serv...
-Entrees Of Vegetables. Part 3
No. 329. Cucumbers, Fried or Sauted 25 cts. A : :! cucumbers, peel and cut lengthwise in 1/2-inch dust with salt and pepper, toll in flour or cornmeal. Saute A in butter, or egg, crumb and fr...
-Entrees Of Vegetables. Part 4
No. 337. Green Peppers Broiled, with Beefsteak 15 cts. A : 6 young green peppers : B : 1 tbsp. butter and sprinkling of salt. Cut A into quarters, remove Is, broil on greased over very hot...
-Entrees Of Vegetables. Part 5
No. 344. Mushrooms, Broiled 75 cts. A : 1 lb. large mushrooms : B: 1 tbsp. melted butter, dash salt and pepper; C : 1 tbsp. butter, 1 tbsp. cream, dash salt, pepper nutmeg ; D : 6 slice...
-Entrees Of Vegetables. Part 6
No. 351. Onion Souffle or Timbales 20 cts. A . 6 or 8 unions ; B : 1 tbsp. butter, 1 tbsp. cream, 1/8 tsp. salt, dash pepper and cayenne ; C : 1 tbsp. butter and 1 tbsp. flour, cooked unti...
-Entrees Of Vegetables. Part 7
No. 358. Potatoes au Gratin 10 cts. A : 6 medium sized potatoes, baked ; B : 2 tbsps. butter, 3 tbsps. hot cream, 1/4 tsp. salt, dash pepper, 2 egg-whites, well beaten. Cut slices from top...
-Entrees Of Vegetables. Part 8
No. 367. Rice Casserole 12 cts. A : 1 c. rice boiled in chicken broth ; B : 1 beaten egg and 2 tbsps. cream. Mix A with B, butter a ring-mould, dip it in cold milk, fill with the rice, whe...
-Entrees Of Vegetables. Part 9
No. 375. Spaghetti, with Tomato Sauce 12 cts. A : \ package spaghetti, boil with slice of onion, \ bay-leaf, 2 cloves, 1/2 tsp. salt, and 3 pepper-corns ; B : Tomato Sauce No. 259 (Tomato Sau...
-Sherbets
Sherbet, sometimes called sorbet, which is a frozen punch or ice, is served as a course in the middle of a dinner or luncheon. It is supposed to have a stimulating effect upon the digest...
-Game
Game is usually served from the side table or butler's pantry, unless the host prefers to show his skill in carving. The filled plates are placed in front of each guest from the right, a...
-Game. Part 2
How To Devil Game Method. Broil 15 m. and roll in 1 tbsp. melted butter mixed with 1 tbsp. parsley, minced, juice of 1 lemon, 1/8 tsp. salt and paprica. Then sprinkle lightly with mustard, ro...
-Game. Part 3
No. 413. Partridge, with Cream Sauce, Baked $2.50. A : 3 partridges, truss, cover breasts with thin slices bacon ; B : 2 cs. cream. Place A in baking-dish with 1 tbsp. butter, bake \ hour,...
-Game. Part 4
No. 419. Quails, Roasted $1.85. A : 6 birds, truss and cover each one with 1 thin slice salt pork ; B : 1 tbsp. butter, pepper and salt, dust with flour. Place A in baking-pan with 2 tbsps...
-Game. Part 5
No. 427. Venison, Chops or Steaks, Broiled 68 cts. (Season, August 15th to November 1st.) A : 2 lbs. venison, 3/4 of an inch thick, cut into 6 fillets; B : 2 tbsps. oil or melted butter, 1...
-From Cold Cooked Game
No. 432. Duck Salmi $ 1.50. A : 2 cs. duck meat cut in small pieces ; B : 2 cs. stock or duck-gravy, 1 sprig parsley, 2 cloves, and 4 pepper-corns ; C : 1 tbsp. butter and 2 of flour, brow...
-Salads
All salads are suitable for luncheon, but care should be taken, however, not to serve meal too often. Only vegetable salads should be served at dinner. If a French dressing is used,...
-Salad Dressings
No. 434. Boiled Dressing 10 cts. A : 2 tbsps. butter creamed, add 1/2 tsp. each salt, paprica, and mustard, £ c. hot milk, 1 tsp. sugar; B : 2 egg-yolks, slightly beaten ; C : 3 tbsps. hot vi...
-Salad Dressings. Part 2
No. 442. Artichoke Salad 65 cts. A : 1 jar or can French artichoke fonds, drain, and soak in vinegar 1/2 an hour ; B : Bearnaise Sauce No. 232 (Bearnaise Sauce, for Beefsteak) very cold, or M...
-Salad Dressings. Part 3
No. 452. Cherry Salad 20 cts. A: 2 cs. cherries, stoned, 1 c. celery cut in shreds ; B : Mayonnaise Dressing No. 437 (Mayonnaise Dressing), using cherry-juice instead of vinegar and omitting ...
-Salad Dressings. Part 4
No. 460. Egg Salad 30 cts. A : 6 cold, hard-boiled egg-yolks, mash with 2 tbsps. chopped chicken, veal, lamb, or tongue, 1 tbsp. melted butter, 2 tbsps. cream, 1/4 tsp. salt, dash cayenne ; B...
-Salad Dressings. Part 5
No. 468. Onion Salad 5 cts. A : 3 or 4 Bermuda onions, peel and cut into thin slices, cover with 1 tbsp. sugar and 1 tsp. salt and 1 pt. ice water for three hours; B : French Dressing No. 436...
-Salad Dressings. Part 6
No. 476. Spinach Salad 25 cts. A : 1 peck spinach, boil, season, and mould in C claret-glasses ; B : 6 pieces cold-boiled ham or tongue ; C : French Dressing No. 43G. Put B on lettuce-leav...
-Fruit Salads
Method. Cover tart apples and celery cut into dice with lemon-juice to keep from discoloring. Mix with dressing and serve at once. For all fruit salads, omit onion in dressings and use lemon-juice ...
-Eggs And Cheese
Eggs or cheese dishes, hot or cold, are often used as entrees at luncheons, and eggs are usually served as a separate course. A delicious friend of a cream cheese is a currant preserve put up in...
-Eggs
No. 494. Anchovy Eggs 22 cts. A : 6 hard-boiled eggs, cut into halves, mash yolks with 1 tbsp. each melted butter, anchovy paste, and chopped ham, add 1/4 tsp. paprica ; B : Caper Sauce No. 2...
-Cheese
No. 503. Cheese Boulettes, Hot 15 cts. A : l1/2 cs. dairy cheese, 1 tbsp. Hour, 1/4 tsp. salt, dash cayenne, 1 tsp. Parmesan cheese ; B : 3 egg-whites, beaten very stiff. Mix A, fold in B,...
-Desserts
Tins department should include the three following sections, as a dish from any one of the three would be a sufficient dessert for the ordinary dinner or luncheon. At the formal dinner a...
-Cold Desserts
No. 512. Bavarian Cream 30 to 50 cts. A : 2 cs. milk or thin cream ; B : 1/4 box or 1 tbsp. granulated gelatine, dissolved in 1/2 c. cold water : C : 2 egg-yolks, slightly beaten, 1/2 c...
-Cold Desserts. Part 2
No. 515. Caramel Custard 10 cts. A: 2 cs. boiling milk, add to 3 eggs slightly beaten with 1/4 c. sugar browned in a sauce-pan, dash salt, 1/2 tsp. butter, 1 tsp. vanilla ; 13 : Caramel Sauce No...
-Cold Desserts. Part 3
No. 524. Jellies 75 to 60 cts. A : 1/2 box gelatine soaked in 1/2 cup cold water ; B : 1 c. sugar, 2 cs. boiling water. Cook B to a syrup, add A and flavoring, strain through cloth into we...
-Cold Desserts. Part 4
No. 530. Lemon Cream 25 cts. A : 4 egg-yolks, beaten, with 5 tbsps. sugar, juice and grated rind 1 lemon, 3 tbsps. hot water; B : Whites beaten stiff with 2 tbsps. sugar ; C : 12 lady-fingers...
-Pastry
Method. All utensils and materials should be very cold. A marble slab, a glass rolling-pin, and hands as clean as those of the modern surgeon are necessities. Successful pastry can only be made wit...
-Pastry. Continued
No. 543. Crab-apple Pie 15 cts. A : 2 cs. crab-apples, core and cut into slices but do not peel. Make as you would ordinary pie, adding more sugar. No. 544. Cream Pie 16 cts. A :...
-Tartlets Or Vol Au Vents
No. 553. Almond Macaroon Tartlets 30 cts. A : 6 tartlets, baked (see Puff Paste No. 541 (Puff Paste)) ; B : \ of a Boiled Custard No. 585 (Boiled Custard)., using yolks only, and add 1 tbsp. ...
-Hot Desserts
No. 558. Apple Balls 10 cts. A : 24 balls cut from apples with vegetable scoop, 1/2 c. water, 1/4 c. sugar, 2 tbsps. lemon-juice ; B : 6 round slices bread, toasted slightly and dipped in ...
-Hot Desserts. Part 2
No. 566. Cream Croquettes 15 cts. A : 1 pt. milk, scald with 1 stick cinnamon, strain and add 2 tbsps. flour and 3 tbsps. corn-starch dissolved in 1/4 C. cold milk ; B : 2 eggs, beaten wit...
-Hot Desserts. Part 3
No. 574. Fig Pudding, Steamed 28 cts. A : 1 c. figs, chopped tine. 1 c. bread-crumbs, soaked in 1 c. hot milk. 1/4. sugar, 1 c. raisins, seeded, 1/2. currants, 1/4 c. almonds and 1/4 c. citron c...
-Cold Pudding Sauces
No. 585. Boiled Custard 9 cts. A : 2 cs. hot milk, add to 3 egg-yolks, slightly beaten, with 1/4 c. sugar, 1/2 tsp. butter, grating nutmeg and dash salt ; 15 : Whites beaten stiff, 1 tsp. flavor...
-Hot Pudding Sauces
No. 598. Banana Sauce 12 cts. A : 1/2 c. sugar, 1 c. water ; B : 3 bananas peeled, 2 tbsps. lemon-juice, 2 eggs, well beaten, dash salt. Boil A until it threads, remove from fire, add B, m...
-Frozen Creams, Ices And Frappes
Stirred Creams While Freezing No. 608. French Ice Cream 35 cts. A : 1 pt. hot milk, pour slowly over 4 egg-yolks, beaten stiff with 1 c. sugar, dash salt; B : Whites, beaten ...
-Frozen Creams, Ices And Frappes. Part 2
No. 616. Brown-bread Ice Cream or Parfait 37 cts. A : French Ice Cream No. 608 (French Ice Cream), or Yellow Parfait No. 611 (Yellow Parfait) B : 1 tbsp. vanilla, 1 c. Boston brown-bread crum...
-Frozen Creams, Ices And Frappes. Part 3
No. 626. Maraschino Ice Cream, Parfait, o 70 cts. Mousse. A : Philadelphia Ice Cream No. 609 (Philadelphia Ice Cream), White Parfait No. 610, or Mousse No. 612 (Mousse) ; B : 4 tbsps. M...
-Ices
No. 639. Water Ice 15 to 30 cts. A : 2 cs. water, 1 c. sugar, boil, add 1 tsp. granulated gelatine dissolved in water ; B : 4 egg-whites, beaten stiff, and flavoring. Beat A until cold, ad...
-Frappes
Method. Frappes are soft water-ices, with or without cream, served in small punch-glasses with a teaspoon, pour mixtures in freezer, using half ice and half salt, freeze to the consistency of mush....
-Cakes
Cake, In Loaves No. 647. Angel Cake 1 loaf). 20 cts. A : 1 c. egg-whites, 1/8 tsp. salt ; B : 1 c. granulated sugar sifted twice, 1 tsp. almond, \ tsp. vanilla ; C : 1 c. ...
-Cakes. Continued
No. 653. Plain Cake 1 large loaf). 22 cts. A : Cream 1/2 c. butter, add 2 cs. granulated sugar, sifted, 4 egg-yolks, beaten thick, 1 tbsp. vanilla or brandy, grating nutmeg ; B : 3 cs. flour,...
-Cake, In Layers
Bake in round, shallow pans, slightly buttered. When cold fill with any of the fillings (see Cake Fillings), trim edges neatly, and cover top and sides with frosting (see Cake Frost-ings) to correspon...
-Small Cakes
No. 664. Cocoanut Thumbs or Squares 30 cts. A : Cream 1/3 c. butter, add 1 c. sifted granulated sugar; B : 1 c. milk, 2 cs. flour, 1 tbsp. corn-starch, and 2 tsps. baking-powder, sifted tw...
-Afternoon Tea Cakes
No. 670. Almond Drops 14 cts. A : 5 egg-whites, beaten very stiff ; B : 1/2 c. flour, \ c. fine granulated sugar, and 1/2 tsp. cream of tartar ; C : 1/2 tsp. almond extract, 1/2 tsp. rose-...
-Afternoon Tea Cakes. Continued
No. 677. Flakes 8 cts. A: 3 egg-yolks, beaten. 1/4 tsp. salt, 1/2 tsp. cinnamon, flour. Make A thick enough with flour to roll very thin, cut in long, narrow strips, fry in very hot fat in dr...
-Cake Fillings And Frostings
No. 686. Caramel Filling 12 cts. A : 1 tbsp. butter, 3/4 c. cream, 1/2 c. sugar ; B : 4 tbsps. caramel or burnt sugar, 1 tsp. vanilla. Boil A until it threads, add B, when cool fill and co...
-Frostings
No. 698. Boiled Frosting 6 cts. A : 1 c. tine granulated sugar, 1/3 c. hot water ; B : 1 large egg-white. 1/8 tsp. cream of tartar ; C : 1 tsp. flavoring extract, or 1 tbsp. cordial. Boil ...
-Coffee And Cordials
After the dessert is removed serve black coffee, which should be clear and very strong. It may be poured on the table by the hostess or sent in from the butler's pantry. The cups, wh...
-Wines, and How to Serve Them
With oysters, serve sauterries slightly cold in the bottle, decanter, or glass pitcher. With soups, serve sherry, slightly cold in decanters. With fish, serve Rhine wine, rather cold in bottle. ...
-Hot Beverages
No. 711. Chocolate 24 cts. A : 1 qt. hot milk, or 3 cs. milk and 1 c. hot water. 1-inch stick cinnamon ; B : 4 tbsps. chocolate or very rich cocoa and 3 tbsps. sugar, or 2 bars Mail...
-Cold Drinks
No. 717. Iced-tea Punch 35 cts. A : 6 tsps. tea (see mixture in No. 716 (Russian Tea)) ; B : 1 qt. freshly boiling water ; C : |c. granulated sugar, 6 tbsps. lemon-juice, 1 lemon and 1 ora...
-Some Accessories
All of the following accessories should be served with their respective courses, except the salted nuts or popcorn, bonbons and olives, celery or radishes. The three latter should be remov...
-Sandwiches For Luncheons, Afternoon Functions, And Evening Collations
Method. Use white, brown, graham, or entire wheat bread, cut into very thin slices, spread each slice with any of the Flavored Butters or soft plain butter, spread one slice with the mixture,...
-Savory Sandwiches
No. 737. Anchovy Sandwiches 75 cts. A: Anchovy Butter No. 765 (Anchovy Butter), or plain butter, and 6 anchovies ; B : 6 olives, stoned and chopped very fine. Spread white bread with A, th...
-Savory Sandwiches. Continued
No. 746. Ham or Tongue and Vea 15 cts. Sandwiches. A : 1/2 c. cooked ham or tongue, mixed with 1/2 c. cooked veal, all chopped fine ; B : 1 tsp. vinegar, 2 drops Tabasco sauce, 1/2 tsp. mu...
-Sweet Sandwiches
No. 758. Banana Sandwiches 10 cts. A : 2 bananas, sliced and marinated in 2 tbsps. maraschino, rum, or lemon-juice ; B : 3 tbsps. thick cream, sweetened with honey. Spread white bread with...
-Flavored Butters For Canapes, Sandwiches, and Sauces
Method. Cream plain butter or fresh butter made without salt, add flavoring, beat until smooth and thoroughly blended, pack in jars, cover, and keep on ice until needed. No. 765. Anchovy But...
-Five O'Clock Functions
Soon at five o'clock Please you I'll meet you. -Comedy of Errors. Strong tea and scandal-Bless me how refreshing, -School for Scandal. The live-o'clock function may be f...
-Evening Collations
This night he makes a supper and a great one, To many lords and ladies. -Henry VIII. The evening collation is served late, and custom has decreed that this repast should consist of the ...
-Chafing Dish Creations
Not all on books their criticism waste, The genius of a dish some justly taste, And eat their way to fame. - Young. The chafing-dish, like the bicycle, has pushed itself into the best s...
-Savory Dishes
No. 780. Almonds, Deviled 18 cts. A : 1/4 1b. almonds, blanched, 1 tbsp. butter: B: 1 tbsp. each chutney sauce, chopped gherkins, and Worcestershire sauce, 1/4 tsp. each paprica and salt. ...
-Savory Dishes. Part 2
No. 789. Cheese Cream, with Truffles 40 cts. A : 1 c. grated cheese, \ c. deviled ham, 3 truffles, sliced or chopped, 1 c. cream ; B : 1 tbsp. butter, 1/8 tsp. each salt and cayenne ; C : ...
-Savory Dishes. Part 3
No. 798. Chicken Terrapin 55 cts. A : 21/2 cs. cooked chicken and livers, cut into small pieces ; B : 2 tbsps. hot butter, 1 tbsp. arrowroot or flour, cooked until smooth, 2 boiled egg-yolks,...
-Savory Dishes. Part 4
No. 807. Creamed Eggs au Parmesan 25 cts. A : G hard-boiled egg-whites, chopped and mixed with White Sauce No. 229 (White Sauce) ; B : Yolks, mashed smooth, with 1 tbsp. olive oil, 1 tsp. mus...
-Savory Dishes. Part 5
No. 817. Ham, with Currant Sauce 22 cts. A : 2 cs. cold boiled ham, cut in small thin slices ; B : 1 tbsp. butter, \ c. currant jelly, 1/4 c. sherry, dash cayenne. Cook B, when boiling add...
-Savory Dishes. Part 6
No. 827. Mushrooms, Saute'd 82 cts. A : 1 lb. large, fresh mushrooms ; B : 4 tbsps. butter, 1/4 tsp. salt, dasb cayenne and nutmeg, 2 tbsps. cream, mushroom stems, chopped line. Mix B, fil...
-Savory Dishes. Part 7
No. 835. Oyster Crabs a la Newburg $ 1.10. A : 1 pt. oyster crabs, 1 tbsp. butter, 1/4 tsp. salt, 1/4 tsp. paprica ; B : 3/4 c. cream, 2 beaten eggs, 2 tbsps. sherry or Madeira ; C : 6 hot pa...
-Savory Dishes. Part 8
No. 844. Shad Roe, with Sauce 35 cts. A : 1 shad roe, soak in water 1/2 hour, scald, drain, and cut in slices, 2 tbsps. hot butter ; B : 1 tbsp. flour ; C: 1 c. stock or hot water and 1 ts...
-Savory Dishes. Part 9
No. 853. Terrapin, Stewed See No. 141 (Terrapin, Stewed). No. 854. Tomato Curry 15 cts. A : 3 large, firm, fresh tomatoes, peeled and cut in slices, 1 tbsp. hot butter ; B : 1 t...
-Sweet Dishes
No. 860. Apples, Sauted 12 cts. A: 6 tart apples, core, and cut in slices \ an inch thick, cover with juice 1 lemon, 1 tbsp. brandy, 1 tbsp. sugar, for 1 hour ; B : 1 tbsp. butter ; C : 2 ...






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