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The Cook Book By Oscar Of The Waldorf | by Oscar Tschirky



In placing this work before my friends at The Waldorf and the public in general, it is with the feeling that I am giving them a book illustrative of the best methods of preparing food at the present day. The collection of recipes embodies many which have been rendered easy of comprehension and arranged in such a manner as to meet the wants of all - the caterer to large dinners or receptions, as well as the more modest entertainment furnished at the hearthside.

TitleThe Cook Book By "Oscar" Of The Waldorf
AuthorOscar Tschirky
PublisherThe Werner Company
Year1896
Copyright1896, Oscar Tschirky
AmazonHow to Cook Everything
The Cook Book By Oscar Of The WaldorfMaitre D' Hotel, The WaldorfOscar TschirkyMaitre D' Hotel

By Oscar Tschirky, Maitre D' Hotel, The Waldorf

The Werner Company

The Werner Company

-Preface
In placing this work before my friends at The Waldorf and the public in general, it is with the feeling that I am giving them a book illustrative of the best methods of preparing food at the present d...
-A Few Suggestions With Regard To The Kitchen
In the construction of a kitchen range - that is, one that is intended for cooking - it is necessary to consider whether it is advisable or not to erect a stove for each particular purpose or process,...
-Menus, Or Bills Of Fare
Menus are prepared for breakfasts, luncheons, dinners and suppers, but the dinner menu is of the greatest importance. The menus or bills of fare are generally selected a few days in advance, in order ...
-Seasons. Season Of Fish. Season Of Shell Fish
Almost every kind of food has its particular season - that is, a period of the year when it is in its prime. Produced out of season they may bring higher prices, but, however grateful they may be to t...
-Season Of Poultry
Capon. ..... December 1st to August 1st. Chicken to Broil, I lb., All the year. Saute. 2 lbs. . All the year. ...
-Season Of Game and Meat
Antelope and Venison, . August 15th to November 15th. Bear, .... November 1st to February 1st. Doe Birds, May 1st to ...
-Seasons Of Vegetables
Artichoke, .... All the year. (From Europe). Jerusalem, October 1st to May 1st. Asparagus - Hot House, January 1st to...
-Seasons Of Fruits
Alligator Pears, July 1st to October 1st. Apples, .... All the year. Apricots, .... July 15th to August 15th. ...
-Market List
ON HAND. Beef. WANTED. Snort Loin, Hips, Shoulders, .... ...
-How To Make Soups
Kettner writes about Soup: There has been a good deal of needless controversy about Soup, some people rinding in it a dinner in itself, and some refusing it as a weak wash, fit only for babies and in...
-How To Make Beef Soup
Beef Tea Procure some lean rump of beef, remove every particle of fat, cut into small pieces and place in a champagne bottle, cork and tie down tightly. Place the bottle in a deep saucepan of cold ...
-How To Make Bisques
Bisque Of Clams Place a good knuckle of veal, weighing about a pound and a half, into a soup kettle, with a quart of water, one small onion, a sprig of parsley, a bay leaf, and the liquor drained f...
-How To Make Broth
Barley Broth Put a trimmed sheep's head or two pounds of fleshy shin of beef into half a gallon of water, adding a teacupful of well-washed and strained barley (Pearl), two sliced onions and a few ...
-How To Make Broth. Continued
Plain Broth Place the desired amount of beef into a stockpot, with a knuckle of veal and half a fowl, covering with plenty of water. Boil this slowly, letting the scum come to the surface and remov...
-How To Make Chowder
Catfish Chowder Wash the fish in warm water, then place it on the fire in just enough water to cover it, and boil until tender, or until the bones will slip out. Take out the largest bones, chop up...
-How To Make Consomme
Consomme Stock Cut finely a shin of beef, put it in a stockpot with two scraped carrots, two peeled onions, three washed leeks, a few sticks of celery, and a small bunch of parsley roots, all finel...
-How To Make Cream Soup
Barley Cream Soup Mix in a saucepan in the following proportions: Some barley (one teacupful) an onion, a small piece of cinnamon, half a blade of mace, and three pints of chicken broth. When it co...
-How To Make Cream Soup. Continued
Cream Of Lentils Soak one pint of lentils in cold water for four hours, then place them in a saucepan and boil with two quarts of water, one carrot, one onion, two ounces of salt pork, six whole pe...
-How To Make Purees
Puree Of Asparagus Pick out the tender parts of the asparagus, wash thoroughly, and heat in boiling water with some salt to make them green. When beginning to get tender, drain and place them in co...
-How To Make American Soup
Put one pound of the neck of mutton into a saucepan with three-fourths of a pound of split peas that have been previously soaked and five pints of water, and place it over a clear fire; when boiling, ...
-How To Make Bean Soup
Black Bean Soup The night before the soup is desired, soak the beans in some water, and on the following morning drain off the beans and place in a saucepan with some fresh water. When boiling, rem...
-How To Make Bonne Femme Soup
Wash and chop four heads of lettuce finely, and put them into a saucepan with one finely chopped cucumber, one teacupful of chopped chervil leaves, and a small lump of butter, with grated nutmeg, salt...
-How To Make Carrot Soup
After scraping six or eight large carrots, cut off the red parts, and place them in a stewpan, slice two onions, cut up one head of celery and a quarter of a pound or so of raw ham, and put them into ...
-How To Make Celery Soup
Wash thoroughly and trim three or four heads of celery, and boil them in about two quarts of white broth. When tender, take them out of the broth, and pass through a sieve. Mix one dessertspoonful of ...
-How To Make Cheese Soup
Take one and one-half breakfast cupfuls of flour, one pint of rich cream, four-tablespoonfuls each of butter and grated Parmesan cheese, a sprinkling of cayenne, two eggs, and three quarts of clear so...
-How To Make Chicken Soup
Select an old fowl, pluck, singe and draw. Stuff it with a large lump of fat bacon, sew up the neck and vent, truss, flour it well, tie it up in a cloth and put it into a saucepan with sufficient warm...
-How To Make Clam Or Chiffonnade Soup
Chiffonnade Soup Wash, drain, and chop very fine one quart of sorrel, with the green leaves of a lettuce-head. Brown in a saucepan, with two ounces of butter and a sliced onions seasoning with salt...
-How To Make Clear Soup
Skim off the fat from two quarts of stock, pour it into a saucepan, and put in an equal quantity of prepared carrots, turnips, celery, leeks, a bunch of sweet herbs and parsley, one-fourth pound of sc...
-How To Make Colbert Soup
Cut the hearts from four or five heads of celery, blanch them well, put them in a saucepan with a lump of butter, and fry; then pour in some clear soup and boil it. Beat the yolks of three eggs with o...
-How To Make Crab Soup
Open some small uncooked crabs, and remove the deadman's fingers and sandbags. Cut the crabs in two, parboil and extract the meat from the claws, and remove the fat from the back of the shells. Place ...
-How To Make Croute-Au-Pot Or Duchess Soup
Croute-Au-Pot Cut two carrots and one turnip into round slices and add to these a few short pieces of celery stalks and a little white cabbage. Stew these for a few minutes in a covered stewpan and...
-How To Make Ducks Or Farmer's Soup
Ducks' Giblet Soup Take three or four lots of duck's giblets, scald, clean, cut them into pieces, and put in a stewpan; add three quarts of water, a pound and a half of gravy beef, two onions, a bu...
-How To Make Fish Or Flemish Soup
Fish Soup Melt in a stewpan on the fire two ounces of butter, put in a couple of sliced carrots and a sliced onion, and fry them brown, then add one quart of water, a sprig of thyme, two or three l...
-How To Make Gourmet's Soup
Put a large knuckle of veal into a saucepan or stockpot, together with two roasted fowls and any beef bones that may be at hand, pour in ten pints of beef stock and boil for ten minutes; carefully ski...
-How To Make Green Pea Soup
Put four quarts of freshly shelled green peas into a stewpan with a little salt, a small onion, a few sprigs of mint and parsley tied together, and water to cover. Boil the peas until tender, then str...
-How To Make Game Soup
Put the carcasses and remains of any cold cooked game into a stewpan with two or three peeled carrots and turnips, a bunch of sweet herbs, salt and pepper to taste, and a moderate quantity of spices. ...
-How To Make Italian Or Julienne Soup
Italian Soup After a cow-heel has been used for making jelly, cut the flesh off into small pieces. Put one-half teacupful of sage into a stewpan with sufficient water to cook it, and boil until dis...
-How To Make Lamb Or Lark Soup
Lamb Soup Cut a shoulder of lamb into moderately large pieces, place them in a stewpan with an onion and a piece of butter; fry until nicely browned then dredge in a tablespoonful each of flour and...
-How To Make Leek Or Lettuce Soup
Leek Soup Mix two tablespoonfuls of oatmeal with a small quantity of cold water, put it in a saucepan, stir in about one quart of boiling mutton broth, adding it by degrees, then throw in as many l...
-How To Make Macaroni Soup
Put one-fourth pound of macaroni into a saucepan with one ounce of butter and an onion stuck with five or six cloves, and boil until the macaroni is quite tender; remove it, drain, place it in a sauce...
-How To Make Milanese Soup
Put into a stewpan a piece of raw ham with one-half pound of chopped bacon and about one and one-half breakfast cupfuls of haricot beans. Wash a savoy cabbage and cut it into fine shreds and put it in...
-How To Make Mullagatawny Soup
Put one-fourth pound of butter into a saucepan, add three or four sliced onions and fry them until done. Cut two rabbits into nice sized pieces, put them in with the onions and fry for a few minutes; ...
-How To Make Mussel Soup
Clean thoroughly one-half gallon of mussels, and toss them in a saucepan over a fire until the shells open. Take them out, remove the weeds, etc., put them into a saucepan with one ounce each of butte...
-How To Make Neapolitan Or Noodle Soup
Neapolitan Soup Cut into rather small pieces, one-fourth of a raw chicken, put them into a saucepan with one ounce of butter, one ounce of lean raw ham, half a green pepper, half of a sliced onion ...
-How To Make Okra Soup
Cut in slices a quarter of a pound of pork, put it in a fryingpan, fry gently for a few minutes and add a sliced onion and one quart of green okra pods cut into small pieces. Put the lid on and fry th...
-How To Make Onion Soup
Mix one or two tablespoonfuls of oatmeal in cold water until it is quite smooth, then pour in gradually three pints of liquor in which a leg of mutton has been boiled, turn all into a stewpan with sev...
-How To Make Ox-Tail Or Oyster Soup
Ox-Tail Soup Cut the tails into joints, wash the pieces, and fry them in a small quantity of butter, next drain the pieces of tail and put them in a stewpan with a ham bone, two or three carrots an...
-How To Make Potato Soup
Boil in their skins about a dozen medium-sized potatoes, and when done, peel and pass them through a fine sieve. Put a lump of butter about the size of an egg in a saucepan, let it melt, and add a tab...
-How To Make Princess Soup
Separate the meat from the bones of a cold roasted fowl, chop the meat, place it in a mortar, and pound it well. Put the bones and trimmings of the fowl into a saucepan with one pint of boiling veal s...
-How To Make Quenelle Soup
Pour one teacupful of water into a saucepan, set it over the fire, add a small lump of butter and a pinch of salt, stir well until it boils, add sufficient flour to form a fairly thick paste, turn it ...
-How To Make Rice Soup
Rice-And-Pea Soup Wash thoroughly one teacupful of rice, put it into a saucepan with one pint of white stock, and allow it to boil gently until it is very tender. Put one-half pint of young green p...
-How To Make Rice Soup. Continued
Solferino Soup Put into a saucepan with some clear stock an equal quantity each of new potatoes, string and haricot beans, young carrots and green peas; add a little chopped celery, parsley and chi...
-How To Make Terrapin Soup
Put the shells, heads and trimmings of three terrapins into a saucepan with plenty of water and boil them gently for two or three hours, skimming it well the first time it bubbles. When all the good h...
-How To Make Turtle Soup
Turtle Soup From Dried Turtle Cut into small pieces two pounds of shin of beef, two ounces of lean raw ham, and two pounds of knuckle of veal, and put them into a saucepan or stockpot. Put four oun...
-How To Make Turtle Soup. Continued
Turtle Soup Stock Prepare and cut up a turtle. Put the pieces of shell in a saucepan over the fire with sufficient boiling water to cover them, and boil for two or three hours, or until the outer e...
-How To Make Vermicelli Soup
Put from three to four pounds of knuckle of veal, one and one-half pounds of scrag of mutton and one-half pound of ham, all cut up into small pieces, into a saucepan with one-fourth pound of butter, a...
-How To Make White Soup
Put six pounds of lean gravy beef into a saucepan with one-half gallon of water and stew it gently until all the goodness is extracted, then take the beef out. Put into the saucepan with the liquor si...
-How To Make Soup With Noques
Put four ounces of butter into a stewpan to melt, add four or five ounces of flour and stir it over the fire until nicely browned. Pour in gradually with the flour three quarts of rich broth, continue...
-How To Cook Anchovies
These delicious little seafish come principally from the Mediterranean; those esteemed most highly come from Gorgona. These fish are also found in small shoals along the coast of Great Britain, but th...
-How To Cook Bass
Baked Bass, Plain Scale, wash and thoroughly clean a bass, leaving the head intact, if to be sent to table whole; then make a stuffing of two cupfuls of breadcrumbs, one teacupful of butter, the ri...
-How To Cook Bloaters Or Bouillabaisse
Broiled Bloaters Scrape and clean enough bloaters and wipe dry on a towel; split down the belly from head to tail and lay them flat upon a buttered gridiron, over a clear fire, broiling for about s...
-How To Cook Carp
Baked Carp Clean a carp and place it in a bowl of salted cold water and vinegar to let it disgorge. Remove, drain and dry it, stuff with well-seasoned forcemeat, sew up the belly, brush it with egg...
-How To Cook Codfish
Catfish Stewed With Tomatoes Slice the fish, each weighing about two ounces, and fry these with a very little butter or dripping. When they are partly browned and about half cooked, add one breakfa...
-How To Cook Codfish. Part 2
Cleaning Codfish It is usual first to remove the gills by cutting their connection with the rest of the head and shoulders and pulling them out. Lay the fish on his back, open the belly by cutting ...
-How To Cook Codfish. Part 3
Baked Cod's Head Trim and wash well the head of a cod, fill the gills with veal stuffing, put the head in a baking dish, season with pepper and salt, also add a little parsley; moisten with a pint ...
-How To Cook Eels
Braised Eel, Royal Style After skinning and cleaning, cut an eel into two-inch pieces, sprinkle with salt and let them remain for an hour or so. Plunge into a bowl of cold water for ten minutes, dr...
-How To Cook Eels. Continued
Matelote Of Eels Skin two large eels, cut them into pieces, without opening the belly, thrust a knife blade into each piece, and twist it around to remove the inside. Wash them well; put into a sau...
-How To Make Attelettes Of Fish
Cut a slice of any fish to a little more than half an inch thick, remove the skin, and divide the slice in two, having removed the bone. Cut the slices into very thin strips, forming the attelettes, s...
-How To Cook Curried Or Pickled Fish
Curried Fish Peel and cut two medium-sized onions into thin slices and put in a stewpan with a small lump of butter and fry until lightly browned. Pour over them some white stock, judging the qua...
-How To Make Fish Cutlets Or Fritters
Fish Cutlets Season one pint of any kind of cold cooked fish with salt, pepper and cayenne, and make it into paste with a little thick cream sauce, made quite hot. Put the paste on a dish to about ...
-How To Cook Flounders
Baked Flounders Take two flounders, clean and split, and take out all the small bones. Lay the fish in a buttered dish and strew over some chopped mushrooms, parsley, green onions and rasped breadc...
-How To Cook Haddock
Baked Haddock Clean a haddock, remove the eyes, trim it and pass its tail through the cavity of the eyes, or the tail may be tied to its mouth. Chop finely two ounces of fat bacon and a little gree...
-How To Cook Halibut
Baked Halibut Take three or four pounds of the fish and remove the dark skin by dipping the part covered by it into boiling water and scraping. Rub the flesh over with salt and pepper, place it in ...
-How To Cook Herrings
Broiled Fresh Herrings, Maitre D'Hotel Slice the herring down the stomach and take out the insides and the bones; pour over a little olive oil and sprinkle with chopped parsley, and let remain for ...
-How To Cook Mackerel
Baked Mackerel Clean some mackerel, wash in plenty of water, split them open down the back, cut them across, making four pieces of each fish, and lay them in a pie dish in layers, placing between e...
-How To Cook Perch
Boiled Perch Clean and scale the fish, leaving the roe and liver inside. Pour a small quantity of water in a fishkettle with a bunch of parsley, a little salt and pepper, and boil till the parsley ...
-How To Cook Pike
Baked Pike Scale and clean a pike, cut it into slices and place it in a bakingdish; put in some slices of onion, two bay leaves, a piece of butter, some pepper and salt, and one-half pint of sour c...
-How To Cook Salmon
Baked Salmon With Cream Sauce Take a middle cut of salmon; butter a large sheet of white paper and wrap the salmon in it, pinning the ends firmly together. Melt four ounces of butter by mixing with...
-How To Cook Salmon. Part 2
Boudins Of Salmon Remove the skin and bone from one pound of salmon, reduce it to a pulp, and pass it through a fine hair sieve. Mix with the puree ten ounces each of bread panada and crayfish butt...
-How To Cook Salmon. Part 3
Salmon Cutlets, English Style Cut off some slices of salmon and divide them into the shape of cutlets; sprinkle some pepper and salt over, put them into a saucepan with a small quantity of butter, ...
-How To Cook Salmon. Part 4
Fillets Of Salmon, Parisian Style Cut some slices of salmon into small fillets, place them in a buttered sautepan; sprinkle a small quantity of pepper and salt over, baste them with clarified butte...
-How To Cook Salmon. Part 5
Salmon Patties Skin and bone a nice piece of salmon, chop the flesh well and season it highly with grated nutmeg, cayenne pepper, salt and pepper; rub in a small quantity of fresh butter and bind i...
-How To Cook Sardines
Baked Sardines Skin a dozen sardines, put them on a dish in the oven, and heat them through. Put the oil from the sardines into a small saucepan, and when it boils mix in one breakfast cupful of wa...
-How To Cook Shad
Baked Shad Pare and scale a small shad, place it on a well buttered deep baking-dish and season with one pinch of salt and one,half pinch of pepper, adding two finely-chopped shallots and one-half ...
-How To Cook Sheepshead
Boiled Sheepshead Wash and clean the fish well, rub it over with dry salt, and soak it in cold water for an hour. Remove it from the water, wipe dry, score it several times across both sides, and r...
-How To Cook Smelts
Baked Smelts Clean eighteen or twenty smelts, wipe them very dry, and put them on a baking dish with two tablespoonfuls of cooked fine herbs, one-half wineglassful of white wine, one-half pinch of ...
-How To Cook Soles
Baked Sole With Wine Sauce Clean, trim off the gills and dark skin, and scrape the white side of a large sole; make a deep cut on each side of the backbone, and cut off the fins. Butter well the in...
-How To Cook Soles. Part 2
Fillets Of Soles, Joinville Procure the fillets of three soles, fold and lay them in the shape of a crown, in a well-buttered and flat stewpan, adding half a glassful of white wine and three tables...
-How To Cook Soles. Part 3
Fillets Of Sole With Anchovies Fry the fillets of a sole in a little salad oil, season them with salt and pepper, and press them between two dishes until cold. Bone and clean four anchovies, and di...
-How To Cook Trout
Baked Trout Scrape and clean about six pounds of trout, draw them through the gills, wash well, and wipe them inwardly. Stuff them with forcemeat, put them into a baking-pan over a quarter of a pou...
-How To Cook Trout. Continued
Fillets Of Trout, Aurora Cut the fillets from three trout, form them into any desired shape, place them in a sautepan with a little warmed butter, sprinkle over with salt and pepper, and cook them ...
-How To Cook Turbot
Baked Turbot Clean and wash a small turbot, place it on a dish, pour over a small quantity of hot butter, sprinkle with a little finely-chopped parsley, powdered mace, salt and pepper, and allow it...
-How To Make Vol-Au-Vent Of Fish, Normandy
Prepare a puff paste with one pound each of flour and butter and one ounce of salt. Roll the paste out to a thickness of about three-fourths of an inch, and cut it round to the size of the dish on whi...
-How To Cook Whitebait
Wash the fish, drain well on a sieve, dry them in a soft cloth and then drop them on a well-floured cloth, carefully rolling each little fish over in it, so that they shall all be nicely and evenly fl...
-How To Cook Clams
Clam Fritters Place some fresh clams into one pan, and the liquor from them into another. Prepare a mixture of broken crackers and flour in equal quantities, and dip the clams first into their own ...
-How To Cook Crabs
Crabs are in season from April to September, and in May they lose entirely the dryness of flesh for which they are noted during the winter months. The richest flavored crabs are those of medium size, ...
-How To Cook Crabs. Continued
Crabs In Shells Boil a few crabs, pick out the meat and place the coral on one side. Chop up the meat, add to it one onion, ground ginger, lemon juice, mushroom catsup, salt and pepper; put the mix...
-How To Cook Crayfish
Crayfish Boiled In Court Bouillon Put some butter in a stewpan, and add a little celery root, onion and leek, all finely minced, place the pan on a moderate fire and fry them. Then add a little whi...
-How To Cook Edible Snails
Snails are cleaned by placing them in boiling water with some wood ashes and leaving them until they have thrown their cover wide open which will take about a quarter of an hour; they should then be r...
-How To Cook Frogs' Legs
Baked Frogs' Legs Prepare and clean one dozen frogs' legs, put a thick layer of minced mushrooms and sifted brown breadcrumbs in a baking dish, lay the pieces of legs on them, season with salt and ...
-How To Cook Lobsters
Lobster, American Style Procure two good sized freshly boiled lobsters and split them, removing all of the meat very carefully, and cut it up into pieces about an inch in length; and have in readin...
-How To Cook Lobsters. Part 2
Broiled Lobster Take a live lobster, and after it has been boiled split it lengthwise, and pick out all the uneatable parts; open it flat, place two small pieces of butter on it, and dust over with...
-How To Cook Lobsters. Part 3
Lobster Cutlets Take out the meat from a large hen lobster or two small ones, place it in a mortar with some of its coral, and pound, mixing with it a little powdered mace, grated nutmeg, salt, pep...
-How To Cook Lobsters. Part 4
Lobster In Shells Cut an equal quantity of lobster meat and mushrooms into dice. Boil some veloute sauce, together with some essence of mushrooms till properly reduced. Then thicken it with fresh b...
-How To Cook Lobsters. Part 5
Scalloped Lobster Select a nice fresh hen lobster and pick out all the flesh; place the spawn in a mortar with two ounces of butter and pound until smooth, then pass it through a fine hair sieve. M...
-How To Cook Mussels
Fried Mussels Pick some mussels out of their shells: remove their beards, dip them in milk, cover with breadcrumbs well seasoned with salt and pepper, and fry in a fryingpan until they are of a lig...
-How To Cook Oysters
Oysters are in season eight months in the year, .he four close months being May, June, July, and August; the other months having the letter r in their spelling, accounts for the saying that oyster...
-How To Make Baked Oysters
Put in a small lined stewpan a quarter of a pound of butter and one teacupful of cream, stirring them well over a fire until thoroughly mingled. Add one wineglassful of wine, one tablespoonful of anch...
-How To Make Broiled Oysters
Take some fine large-sized oysters, lay them on a soft cloth to dry, pepper over, and then place them on a well buttered gridiron over a clear fire and leave till thoroughly hot. Lay them then on slic...
-How To Make Oyster Cocktail
Open half a dozen small oysters and drop them with the juice into a wine glass; add a little lemon juice, three drops of Tobasco sauce, a teaspoonful of Worcestershire sauce and one dessertspoonful of...
-How To Make Fried Oysters
Select large oysters and drain them; mix one tablespoonful of flour smoothly with one-half teacupful of milk, grate some stale breadcrumbs on a sheet of paper and season with salt and pepper; roll the...
-How To Make Oyster Fritters
Separate the yolk and white of an egg, beating the yolk well and mixing with it two tablespoonfuls each of ground rice and salad oil, three-fourths of a tablespoonful of vinegar, and a small quantity ...
-How To Make Oyster Patties
Turn a couple of dozen oysters into a basin with their liquor. Put one ounce of butter into a saucepan and work it together with a tablespoonful of flour into a smooth paste; when warm add a little ma...
-How To Make Spiced Oysters
Take a hundred fresh oysters, put them into a large earthenware pipkin together with their own liquor strained, half a nutmeg grated, eighteen cloves, four blades of mace, a teaspoonful of allspice, a...
-How To Make Stewed Oysters
Open the shells of one dozen oysters, take them out carefully and wash them in their own liquor until perfectly free from grit and pieces of shell, put them in a saucepan, strain the liquor twice, pou...
-How To Make Stuffed Oysters
Put the grated yolks of four hard boiled eggs into a basin and mix in half the quantity of minced bacon or salt fat pork, add a little pepper or chopped parsley and make them all into a paste by addin...
-How To Make Oyster Vol-Au-Vent
Put the liquor and beards of three dozen oysters into a saucepan, add a little pepper (cayenne) and the finely chopped rind and strained juice of half a lemon. Put the pan on the fire, boil up the liq...
-How To Cook Prawns
Boiled Prawns Place a pint of prawns, previously thoroughly washed, into a saucepan with enough water to cover them, adding salt in the proportion of one-quarter pound to each gallon of water; set ...
-How To Cook Scallops
Baked Scallops Take the scallops out of their shells and trim off the beards and all the black parts. Wash the deep shells of the scallops, dry them, put in the scallops, and pour one-half tablespo...
-How To Cook Shrimps
Shrimps And Boiled Rice Make thick white sauce of one heaping tablespoonful of flour, one ounce of butter and one-half pint of milk; flavor it sparingly with mace, cayenne and salt. Stir into the s...
-The Diamond-Back Or Salt-Water Terrapin
Three species of the genus Malacoclemmys inhabit the United States. By far the most important of these, and the most valuable of all terrapins is the Malacoclemmys Palustris, or the diamond-back terr...
-How To Cook Terrapin
Baked Terrapin Cut off the head of a terrapin, put it in a saucepan or pot with the shell on, and let it boil until the under shell can be removed easily. Take it out, pull out all the meat, cleani...
-How To Cook Turtle
Turtle Fins Financiere Scald and wash the fins of a turtle, remove the large bones, and insert thin tubes in the cavities; bind the fins tightly in cloths, place them in a saucepan with enough wate...
-Side Dishes
Anchovy Tartines Unroll, dry and cut into narrow strips the contents of a bottle of anchovies preserved in oil. Cut some French rolls into round slices, butter them well and arrange a few of the st...
-How To Make Canapes
Cut several thin slices of bread, remove the crusts and toast them till they are of an even brown. Butter slightly and spread with any kind of potted meat or fish. Put two slices together, and cut the...
-How To Make Canapes. Part 2
Eggs And Caviar Canapes Cut a French roll into slices of moderate thickness and butter them; spread over each a layer of Russian caviar and squeeze over a little lemon juice. Boil some eggs till ha...
-How To Make Canapes. Part 3
Olive And Anchovy Canapes Stone and peel some olives, being sure to keep their shape as much as possible; wash an equal number of anchovies and coil an anchovy around each olive. Cut as many rounds...
-How To Make Caviar On Toast
Prepare six rounds of toast of white bread. Place in a saucepan two large tablespoonfuls of caviar and one tablespoonful of cream, heat for a minute or two at one side of the fire, stirring carefully ...
-How To Make Olive Custards
Stone some olives. Beat two eggs well, put them into a lined stewpan with two ounces of grated Parmesan cheese, and with a wooden spoon, stir over the fire until they are thick, then remove the pan. C...
-How To Make Patties
Take a few small patty pans and spread them with short paste, make a savory forcemeat of raw calf's liver, fill the pans with it, put over these covers of thin paste and place them in a slack oven to ...
-How To Make Patties. Continued
Patties Financiere Butter twelve fluted deep patty pans, line them with short paste, then with paper, fill them with flour and bake in a moderate oven. When done remove the paper and flour, coat th...
-How To Make Cheese Or Cucumber Salad
Cheese Salad Put the yolk of a hard-boiled egg into a basin, and rub it smooth with a tablespoonful of salad oil; then add one teaspoonful of salt, one of cayenne and one of sugar, and made mustard...
-How To Make Sandwiches
Aberdeen Sandwiches Chop one ounce of cold tongue or ham and two ounces of cold chicken, put the chopped meat into a saucepan with one-half teacupful of good sauce and about half that quantity of c...
-How To Make Sandwiches. Part 2
Roquefort Cheese Sandwich After grating two ounces of Roquefort cheese, work it into a paste with one ounce of butter, using for the purpose a knife, and season with salt and pepper. When it is qui...
-How To Make Sandwiches. Part 3
Savory Sandwiches Take some cold cooked ham, or corned beef or tongue, having one-fourth of its quantity fat; chop it up very finely, and mix with it one teaspoonful of mustard, one saltspoonful of...
-How To Make Toast
Beef Marrow On Toast Take some large pieces of marrow and put them in a saucepan of well salted boiling water, and let them remain for one minute, then drain off the water through a very fine sieve...
-How To Cook Beef
Beef A La Mode Cut off the under part of a round of beef, wipe and trim off the edges, place in a deep earthen dish and pour over it spiced vinegar. This spiced vinegar may be made as follows: Boil...
-How To Cook Beef. Part 2
Braised Beef, Providence Style Braise the beef as indicated for braised beef, and add a quarter of a cooked cauliflower, half a breakfast cupful of flageolet beans, and a cupful of carrots, cut wit...
-How To Cook Beef. Part 3
Hashed Corned Beef Slice a couple of onions and brown well on a saucepan with a lump of butter, and add some well cooked corned beef chopped fine, and four chopped potatoes. Moisten with a teacupfu...
-How To Cook Hashed Beef
Cold roast beef, preferably sirloin, should be used for this dish and should be sliced to half an inch in thickness. Place in a stewpan, cover with stock, adding one or two minced onions and a turnip ...
-How To Cook Hashed Beef. Part 2
Beef Kidneys The size of these and their somewhat coarse nature, places them quite outside the usual culinary preparations prescribed for the smaller kidneys, such as sheep's, lamb's, etc., neverth...
-How To Cook Hashed Beef. Part 3
Beef Marrow The fatty contents of the long bones of the ox are esteemed a great delicacy. At one time it was considered quite the fashion to serve marrow-bones at table as a sort of luxurious suppe...
-How To Cook Hashed Beef. Part 4
Boiled Ox - Tails Put two dozen small onions into a saucepan with three pints of water and boil for about twenty minutes. Cut two ox-tails into pieces, put them into a saucepan with a large lump of...
-How To Cook Hashed Beef. Part 5
Blanquette Of Beef Palates With Truffles Rub some beef palates over with salt, put them in a saucepan with a slice of lemon, a small lump of butter, a saltspoonful of salt, and water enough to cove...
-How To Make Beef Pot-Pie
Cut into pieces of equal size some coarse fat beef, put in a saucepan with cold water, and stew for about two hours with the lid on the pan; add a few slices of fat pork or bacon, an onion, salt and p...
-How To Roast Beef
Roast Beef, American Style Lay the meat on some sticks in a dripping-pan, so as not to touch the water which it is requisite to have in the bottom; season with salt and pepper and place in a roasti...
-How To Cook Smoked Beef
To each twelve pounds of beef rub in the following mixture: One pint of salt, a breakfast cupful of brown sugar, the same amount of molasses, and half a teaspoonful of pounded saltpeter. After rubbing...
-How To Cook Beefsteak
Fried Steak, American Style Tenderloin or porterhouse steak is to be selected for this, put it on a clean block, beat it well, but not hard enough to make it look ragged, sprinkle over pepper and s...
-How To Make Stewed Beef
Remove the meat from the bones and place the bones and fat in a stewpan. Cut the meat into small pieces, and if not already cooked, dredge with salt, pepper and flour, and brown in a fryingpan with sa...
-How To Make Tenderloin Of Beef
Select a good tenderloin of beef, wipe well, and remove all fat, veins and tough portions, trimming into shape. Lard the upper side, and dredge with salt, pepper and flour, putting several pieces of p...
-How To Make Tenderloin Of Beef. Part 2
Minions Of Tenderloin, Pompadour Procure two and a half pounds of tender fillet of beef, pare it neatly all around and cut it up into six equal sized small fillets; flatten them slightly and equall...
-How To Make Tenderloin Of Beef. Part 3
Tournedos Of Beef, New York Style Cut from a cooked tenderloin of beef the requisite number of slices about half an inch in thickness and put them in a saucepan with sufficient water to cover them,...
-How To Cook Beef Tongue
Boiled Tongues Soak the prepared tongues over night in a liberal quantity of cold water to freshen them slightly, if they are salted, or blanch them if they are fresh. On the following day put them...
-How To Cook Beef Tongue. Continued
Beef Tongue, Gourmet Style Boil a beef tongue in plenty of water for three hours. When cooked, drain, peel the skin off, and trim it nicely. Lard and braise four sweetbreads. Take the fillets of tw...
-How To Cook Tripe
This is usually bought ready prepared, but as instances may occur when the cook may have to clean it, the following instructions may be useful: Wash the stomach well as soon as it is taken from the bu...
-How To Cook Tripe. Continued
Tripe Bordelaise Take one and one-half pounds of tripe and cut it into a dozen lozenge-shaped pieces and let them marinade for two hours in one tablespoonful of oil, with a pinch of salt, half a pi...
-How To Cook Beef Vinaigrette
Cut a slice of about three inches in thickness from a round of boiled fresh beef, put in a saucepan and pour over it a wineglassful of white wine and a little water, add a bay leaf, a small bunch of s...
-How To Cook Lamb
Ballotin Of Lamb With Peas Remove the bone from a shoulder of lamb weighing about three pounds, leaving the end bone for a handle; season with one-half tablespoonful of salt and the same quantity o...
-How To Cook Lamb Chops
Broiled Lamb Chops Trim the required quantity of chops that have been cut from a loin of lamb, put them on a heated gridiron and broil them over the fire. When they are nicely browned on both sides...
-How To Cook Lamb Croquettes
Chop fine three pounds of raw lamb, peel and mince three onions, mix them all well together and season with pepper and salt. Divide the mixture into small quantities and roll them into balls, place th...
-How To Cook Curried Lamb
Cut a cooked leg of lamb into middling-sized dice, and remove all the skin and gristle. Fry a chopped onion in a stewpan with a little butter until browned, then put in two breakfast cupfuls of well w...
-How To Cook Lamb Cutlets
Broiled Lamb Cutlets Cut some cutlets of a neck of lamb and trim them as for mutton cutlets, beat the yolks of two eggs with a little warmed butter, dip in the cutlets, then in breadcrumbs, and the...
-How To Cook Lamb Cutlets. Continued
Lamb Cutlets In Papers Take the fat and skin from three cutlets, and dust with pepper and salt. Put three tablespoonfuls of butter into a fryingpan, and place it on the fire, when it has melted suf...
-How To Cook Hashed Lamb
Fry two chopped onions in a saucepan with about one ounce of butter, add one pint of cooked chopped potatoes, and one-half pound of cooked hashed lamb, season with one teaspoonful of pepper, one table...
-How To Cook Pilau Of Lamb
Cut the meat of a leg of lamb into small pieces, and make a little broth with the bones. Cut half a pound of streaky bacon in squares and fry in a stewpan with one chopped onion; put the pieces of lam...
-How To Make Roasted Lamb
Roasted Forequarter Of Lamb Cover a forequarter of lamb with slices of bacon, and wrap it up in a sheet of buttered paper. Roast in the oven, and when it is cooked enough, raise the shoulder from t...
-How To Cook Shoulder Of Lamb
Braised Shoulder Of Lamb Remove the bone from a shoulder of lamb and lard it with lightly-seasoned strips of bacon fat in the thick part of the shoulder; roll the joint to a good shape, tie it roun...
-How To Cook Lambs' Sweetbreads
Baked Lambs' Sweetbreads Clean the sweetbreads, washing them in plenty of water, then steep them in water for an hour or more. Drain the sweetbreads and blanch them in boiling water until firm, the...
-How To Cook Lambs' Tongues
Boiled Lambs' Tongues Put half a dozen or so of lambs' tongues into a saucepan with enough cold water to cover them, and add the juice of half a lemon. Set the saucepan on the fire and boil the ton...
-How To Make Mutton
Sheep's Brains, Poulette Cleanse the brains by placing them in boiling water, wash them well in cold water and let them drain. Prepare in a stewpan a quantity of sauce with a little stock thickened...
-How To Make Mutton Chops
Braised Mutton Chops Cut the chops off a rack of mutton without flattening them, remove a part of the flat bone at the end, also a part of their fat. Put them in a stewpan with the pieces cut off t...
-How To Make Curried Mutton
Chop a large onion and fry it in a pan with a tablespoonful of butter. Mix one tablespoonful each of curry powder and flour in a basin, add a teaspoonful of salt, and when thoroughly mixed add to the ...
-How To Make Mutton Cutlets
Braised Mutton Cutlets Take about three pounds of cutlets, trim and put them into a pan to braise. When done, remove, place them on a board with a weight on top to keep them in shape while they are...
-How To Make Mutton Cutlets. Part 2
Broiled Mutton Cutlets With String Beans Take the best end of a neck of mutton and cut it into slices one-third of an inch thick; cut off most of the fat, trim to a nice shape and beat lightly with...
-How To Make Mutton Cutlets. Part 3
Mutton Cutlets, Jardiniere Peel three or four young turnips and carrots, and cut them into small balls with a vegetable cutter; boil these as well as a few button mushrooms, French beans and green ...
-How To Make Deviled Mutton
Cut some cold mutton into thick slices trimming off most of the fat, gash it across in several places with a sharp knife; mix a coffeespoonful of cayenne pepper with one tablespoonful of black pepper ...
-How To Make Haggis
Clean a sheep's paunch or stomach, washing it thoroughly in several waters. Soak it in salted water and let it remain for several hours. Turn it inside out and scald it in a basin of boiling water. Sc...
-How To Cook Hashed Mutton
Chop an onion and put it into a stewpan with a lump of butter and fry till nicely browned, then mix in a heaped tablespoonful of flour and stir in about one-half pint of clear stock, a tablespoonful o...
-How To Cook Mutton Kidneys
Kidney Bacon Rolls Peel and chop a small onion fine, and mix it with one teacupful of grated bread crumb, one tablespoonful of chopped parsley, the grated rind of half a lemon, and a small quantity...
-How To Cook Leg Of Mutton
Boiled Leg Of Mutton With Caper Sauce Cut off the shank bone from a leg of mutton, trim and make an incision at the first joint; put it on to boil in a stockpot filled with cold water and salt slig...
-How To Cook Leg Of Mutton. Continued
Leg Of Mutton, Provincial Style Take two or three each of cloves of garlic and anchovies cut into fillets, and lard a leg of mutton with them. Roast the mutton in a quick oven, keeping it well bast...
-How To Cook Loin Of Mutton
Loin Of Mutton In Papers Saw the chine bone off the neck end of a loin of mutton, trim to a nioe shape, removing all the gristle and superfluous fat; lay it in a deep dish with plenty of finely-sli...
-How To Cook Minced Mutton
Remove all the fat, skin and gristle from some cold cooked mutton, chop it up very fine, and pour over Italian sauce in the proportion of one pint of sauce to every pound of meat. Warm up thoroughly, ...
-How To Cook Minced Mutton. Continued
Minced Mutton Patties Line some buttered patty pans with thin paste, fill them up with flour or rice, place in a moderate oven and bake. Take out when done, remove the flour or rice, turn them out ...
-How To Cook Saddle Of Mutton
Braised Saddle Of Mutton Remove the kidneys from a saddle of mutton, cut off the skin covering the fat of both fillets and cut off the flaps or skirts and roll them up underneath. Place some slices...
-How To Cook Saddle Of Mutton. Continued
Braised Boned Shoulder Of Mutton Take out the bone from a shoulder of mutton (see boning), letting the stump remain for a handle. Lard it with strips of fat bacon and sprinkle chopped herbs, salt a...
-How To Make Stewed Mutton
Remove the bone from a leg of mutton, cut the meat in large squares, put them in a basin, sprinkle with salt and pepper, add a bunch of sweet herbs, pour in one wineglassful of vinegar, and let them r...
-How To Make Timbale Of Mutton
Put some macaroni into a stewpan with a small lump of butter and milk and water to cover, boil for a few minutes, then strain off the liquid. Pour over the macaroni a small quantity of clear stock, an...
-How To Make Timbale Of Mutton. Continued
Casserole Of Sheep's Trotters With Rice Blanch a number of small sheep's trotters, remove the long bone and split each foot in two lengthwise. Put two chopped onions, a carrot, a turnip, three bay ...
-How To Cook Pork
Bacon And Eggs The rashers of bacon, cut from the back, must be trimmed of all bone, rind and smoked part, and put into a hot fryingpan very clean. Cook until nicely browned, but without burning, t...
-How To Cook Pork. Part 2
Fried Bacon Select a piece of streaky or back and trim off the rind, bone and smoky portions before slicing. Cook in a fryingpan until the fat is transparent and the lean lightly browned on both si...
-How To Cook Pork. Part 3
Broiled Pork With Chili Sauce Prepare the chili sauce before cooking the meat, and in a goodly quantity, as it will keep for a considerable length of time. The cutlets are to be about half an inch ...
-How To Cook Pork. Part 4
Baked Pig's Ears Singe off all the hair from half a dozen or so pig's ears, and scrape and blanch them. Let them get cold, put them into warmed butter, rub them over with bread crumbs, covering the...
-How To Cook Pork. Part 5
Fricasseed Pig's Feet And Ears Clean and wash the feet and ears of a pig, cut them up in small pieces, put them in a saucepan with one pint of milk, and boil for an hour. Strain off the liquor, and...
-How To Cook Hams
With a sharp knife cut round the knuckle and lengthwise along and right down to the edge of the bone until the aitch bone is reached; then make a straight crosscut right around, and the bone can be re...
-How To Cook Hams. Part 2
Broiled Ham Either freshen a slice of ham by soaking it in icewater over night, or by heating it in enough water to cover it; then wipe dry, put it between the bars of a gridiron and brown slightly...
-How To Cook Hams. Part 3
Roasted Ham Choose a small ham, soak it for an hour in fresh water, pare the surface, place it in a large saucepan, and cover with cold water; when boiling move the saucepan to the side of the fire...
-How To Cook Hams. Part 4
Pig's Kidneys, Maitre D'Hotel Clean and wash some pig's kidneys, cut them down the center without quite dividing them and run them through with a skewer to keep them fast. Rub them with a little bu...
-How To Cook Minced Pork
Chop up finely a couple of pounds of fresh lean pork, and break up half a pound of stale bread, soaking it till soft in three-quarters of a pint of milk; mix together the minced pork and soaked bread,...
-How To Make Sausages
Baked Sausages Place twelve sausages on a baking dish, prick them a little, and separate them by twelve slices of bread cut the same length as the sausages. Bake in the oven for twelve minutes, bas...
-How To Make Sausages. Continued
Pork Sausages After emptying and cleaning thoroughly the intestines of an ox, cut the skins into the necessary lengths and place them in a basin of salted water or a weak solution of lime water and...
-How To Make Roasted Shoulder Of Pork
Remove the bone from a shoulder of pork and spread it over inside with a stuffing of sage and onions, filling the cavity where the bone was taken out; roll up and secure it with a string, place it in ...
-How To Cook Veal
Attereaux Of Veal And Ham Cut into slices about one-fourth of an inch in thickness a quantity of cold cooked veal and lean ham. Divide these into flat squares about one inch wide each way. String t...
-How To Make Croquettes Of Calf's Brains
Boil one-half pound of brains gently for about twenty minutes, and then put them in cold water for a few minutes; peel off the outside, chop up the brains and add one-half breakfast cupful of breadcru...
-How To Cook Breast Of Veal
Braised Breast Of Veal, Milanese Style Bone a breast of veal weighing about two and one-half pounds, and season with one tablespoonful of salt and one teaspoonful of pepper. Stuff it in the usual w...
-How To Make Brisotin Of Veal
Cut up six pieces of lean veal about one-fourth of an inch in thickness and six inches in length. Flatten them with a cutlet bat and season with a small quantity each of salt and pepper. Lard the cent...
-How To Make Veal Collops
Pare and cut two pounds of veal (taken, if possible, from the hip), into half a dozen thick slices, season them with one pinch of salt and one-half pinch of pepper, place them in a sautepan on a very ...
-How To Make Veal Croquettes
Take some cold veal, cut off the fat and skin, and chop the veal up very fine, seasoning with onion juice, celery salt, cayenne, chopped parsley, salt and pepper Oysters parboiled and drained may b...
-How To Make Veal Cutlets
Trim some thinly-cut veal cutlets to a nice shape, flatten them with a cutlet bat, and sprinkle them over with salt and pepper. Mince together in equal quantities some pieces of veal and fat bacon, mi...
-How To Make Broiled Veal Cutlets
Cut half a dozen veal cutlets from a fine piece of loin of the white veal, pare and flatten them slightly, place them on a dish and season with one tablespoonful of salt, one teaspoonful of pepper and...
-How To Make Curried Veal Cutlets
The veal cutlets should be prepared as for collops by cutting them into shape, dipping them into the yolks of eggs and covering with grated breadcrumbs mixed with two tablespoonfuls of curry powder an...
-How To Make Veal Forcemeat Cutlets
Chop fine two pounds of lean veal, cut from the hip if possible, place the meat in a bowl with two ounces of chopped raw veal suet, season with a pinch of salt, half a pinch of pepper and one-third of...
-How To Make Veal Forcemeat Cutlets. Part 2
Veal Cutlets, Lyonese Trim the cutlets and dust them on both sides with salt and pepper. Place a lump of lard in a stewpan to melt; then put in the cutlets, and fry them over a brisk fire until don...
-How To Make Veal Forcemeat Cutlets. Part 3
Veal Cutlets, Perigueux Trim some veal cutlets a little more than an inch in thickness, keeping the bones short, and lard them through with raw truffles cut in square fillets. Line the bottom of a ...
-How To Make Calf's Ears, Financiere Style
Cut off the ears, blanch and place in a saucepan with a little stock or water, and boil until quite tender. In the meantime cut a crouton of bread about two inches square at the base, and three inches...
-How To Make Boiled Calf's Feet
Split each of three feet into halves and, after removing the large bones, put them to soak in fresh water for one hour. Wash thoroughly, drain and place them in a saucepan with two tablespoonfuls of f...
-How To Make Braised Fillet Of Veal
Choose a nice piece of fillet of veal, any part can be used; put a good sized lump of butter in a saucepan to melt; put in the veal and brown it on both sides. Pour clear broth or water over the veal,...
-How To Make Veal Fricadelles
Chop fine two pounds or more of lean veal and about three ounces of lean ham. Put one breakfast cupful of breadcrumbs in a saucepan with one-half pint of milk and stir it over the fire until cooked to...
-How To Make Fricandeau Of Veal
Fricandeau of veal is properly made from the round muscle which is found on the innerside of the leg of veal, and is called the kernel, or cushion. To obtain it the rest of the leg must be used for di...
-How To Make Grenadins Of Veal, Chipolata
The same as for grenadins of veal with puree of green peas, only adding one pint of hot chipolata garnishing instead of the peas. Grenadins Of Veal With Puree Of Green Peas Cut into half a d...
-How To Make Veal Ham
Trim a leg of veal to the shape of a ham. Mix well together one pint of bay salt, one pound of common salt, one or two ounces of saltpeter, one ounce of powdered cinnamon and one ounce of juniper berr...
-How To Make Hashed Veal
The remains of cold veal can be used and it is better if rather underdone. Cut the meat into thin slices, trimming off all the skin and gristle; slice a couple of onions and shallots, put them in a st...
-How To Cook Calf's Head
Boiled Calf's Head Plunge a fine, fresh, white calf's head into hot water, leaving it for one minute, lift it out and sharply rub it all over with a rough towel in order to remove all remaining hai...
-How To Make Stewed Calf's Head
After boning a calf's head, cut out the tongue and brains, and steep them with the meat in cold water for a few hours. Chop fine one-half pound of lean veal and one pound of beef suet and mix with the...
-How To Cook Veal In The Saucepan
Cut four pounds of veal about three inches thick off the fillet, roll it up, bind it round with tape, rub it over with flour, put it in a stewpan with a small lump of butter, and fry it until nicely b...
-How To Cook Kernel Of Veal
Braised Kernel Of Veal With Bechamel Sauce Remove the udder and pare a cushion of veal, lard it interiorly with fillets of bacon, and season it with salt and pepper to taste. Line a bakingpan with ...
-How To Cook Veal Kidney
Broiled Veal Kidney, Maitre D'Hotel Cut a veal Kidney in halves lengthwise, pound it lightly, sprinkle over a little salt and pepper, and dip each piece in butter that has been slightly warmed. Cov...
-How To Cook Knuckle Of Veal
Braised Knuckle Of Veal Lard well a knuckle of veal weighing about three pounds; braise it in a pan with one ounce of fresh salt pork, one tablespoonful of salt and one teaspoonful of pepper. Cook ...
-How To Cook Calf's Liver
Those who are addicted to the eating of liver will appreciate that of the calf above all others. It should be cut into slices a half inch or so thick, and well washed, dried and floured before using. ...
-How To Cook Calf's Liver. Continued
Broiled Calf's Liver With Bacon Take a white and tender calf's liver weighing about a pound and a half, pare and trim off the hard portions, cut it into six slices of equal size and put them on a d...
-How To Cook Veal Loaf
Put one and one-half pounds of veal into a stewpan with an onion, carrot and bunch of sweet herbs, pepper and salt, and sufficient water to cover it, and stew the veal gently until tender. Ornament th...
-How To Cook Minced Veal, Turkish Style
Mince fine three pounds of raw veal, put it into a saucepan with two ounces of butter, two tablespoonfuls of water, and one saltspoonful of salt, and stir it over the fire until the moisture has evapo...
-How To Cook Veal Patties
Mince about four pounds of leg of veal and one-fourth pound of salt pork. Roll half a dozen soda crackers and sift them. Mix with the minced meat one tablespoonful each of salt and pepper, one grated ...
-How To Cook Veal Pie, French Style
Trim off the skin from some remains of cold roast veal, and mince the meat as fine as possible with one-third of its quantity of ham. Open and beard two dozen oysters, mix them with the veal, season t...
-How To Cook Veal Pie, French Style. Continued
Veal Rissoles Mince fine one pound of veal and one-fourth pound of suet. Soak two pounds of breadcrumbs in a small quantity of milk till soft, mix them with the veal and suet, season with a little ...
-How To Cook Spiced Veal
Cut some cold lean veal, either fried or baked, into pieces about one inch square. Pour on sufficient scalding-hot vinegar to cover, adding to each pint of the same one dozen whole cloves, one-half st...
-How To Cook Stewed Veal
Put two tablespoonfuls of flour and two ounces of butter into a stewpan and stir over the fire until browned and well mixed; then put in the veal, cut into pieces, and fry a little. Put in some young ...
-How To Cook Stewed Veal. Part 2
Stewed Fillet Of Veal Bone a fillet of veal, fill the cavity with veal stuffing, then lard the fillet and half roast it; then put it into a stewpan with two quarts of white stock, one teaspoonful o...
-How To Cook Stewed Veal. Part 3
Stewed Veal, Marengo Cut three pounds of lean veal into pieces and cook them in a stewpan with one gill of oil, a cut up onion or two shallots and two or three ounces of salt pork, also cut in piec...
-How To Prepare Sweetbreads
Leave a dozen sweetbreads in cold water for two hours to disgorge, then change the water and boil them for a few moments on a hot fire; take them off and refresh in cold water; cut away all the...
-How To Make Braised Sweetbreads
Take six blanched heart sweetbreads, lard the upper parts slightly, and place them in a braisingpan with some slices of fat pork; add half of a sliced carrot, half of a sliced onion, and a garnished b...
-How To Make Creamed Sweetbreads
Wash and boil the required number of sweetbreads for twenty minutes or so, then drain and chop them into small pieces; put them into a saucepan with some white sauce and boil for a few minutes. Toast ...
-How To Make Fried Sweetbreads With Perigueux Sauce
Boil the sweetbreads, leave until cold, then cut them into slices. Melt a small quantity of butter in a flat stewpan, put in the slices of sweetbreads, sprinkle over a little pepper and salt, and fry ...
-How To Make Sweetbread In White Sauce
Put a sweetbread in a bowl and cover it with cold water, and let it steep for an hour or two. Drain the sweetbread, put it into a saucepan with sufficient cold water to cover, and stand it over the fi...
-How To Make Sweetbread In White Sauce. Continued
Sweetbread And Mushroom Patties Soak a sweetbread in cold water, blanch it in boiling water, take it out, drain, trim, remove the skin, fat and gristle. Put it in a saucepan and pour on sufficient ...
-How To Make Rissoles Of Sweetbread
Wash and boil two sweetbreads for twenty or twenty-five minutes, drain and leave them until cold. Cut the sweetbreads into slices and then into small squares. Fry a chopped onion in a saucepan with a ...
-How To Make Timbale Of Sweetbread
Wash some sweetbreads, put them in a saucepan with cold water and a lump of salt and boil for ten minutes; then put them into cold water and leave until quite cold, then lard them with thin strips of ...
-How To Make Sweetbread Vol-Au-Vent, Financiere
Prepare one pound of puff paste and roll it out to about two and one-half inches in thickness. Cut a round out of the paste with a tin cutter, brush the round over with a paste brush dipped in beaten ...
-How To Cook Timbales Of Veal
Trim off all the skin from a fillet of veal, cut the meat into small pieces, place them in a mortar and pound them. Put half a dozen chicken's livers in a fryingpan with some fat bacon, to fry. Drain ...
-How To Cook Capons
The instructions for preparing capons for cooking are as follows: For Cleaning and Trussing - Pluck off all the feathers and singe a capon, chop off the head close to the back, remove the crop, and lo...
-How To Cook Capons. Part 2
Braised Capon, Financiere Take one capon; pluck, singe and draw it, remove the forked part of the breastbone, fill the crop skin with butter seasoned with pepper and salt, and truss the capon in th...
-How To Cook Capons. Part 3
Capon Pie Separate the flesh from the bones of a cold roasted capon and cut it into slices with the exception of the thighs and pinions, which should be left whole. Remove the skin from and boil ab...
-How To Cook Chicken
Instructions For Cleaning A Chicken Lay the bird on its back with its tail toward you, cut a circle around the vent to free the bowels, then turn the chicken about so that the breast is toward you ...
-How To Cook Chicken. Part 2
Trussing Chickens, Fowls, Turkeys, Etc Turkeys and fowls are trussed in the same way, so that what is said of one will do for the other. As there is a good deal to say on this subject it will be we...
-How To Cook Chicken. Part 3
Chicken, Bechamel Sauce Put into a large saucepan two onions cut in quarters with one ounce of butter and fry for a few minutes. Cut about a pound and a half or two pounds of fillet of veal into sm...
-How To Make Boiled Chicken
Put one quart of broth into a stewpan over the stove, and when it boils put in a cleaned and trussed fowl or chicken and season with an onion, a bunch of sweet herbs and a little salt and pepper. When...
-How To Make Braised Chickens
Take three young fat chickens and cut them into quarters; put a little butter at the bottom of a saucepan, and when it is melted add a layer of sweet herbs, a little onion, shallot and mushrooms, all ...
-How To Make Chicken Croquettes
Take two chickens weighing about three pounds each, put them into a saucepan with water to cover, add two onions and carrots, a small bunch of parsley and thyme, a few cloves and half a grated nutmeg,...
-How To Make Curried Chicken
Singe and draw a chicken weighing about three pounds and cut the flesh into square pieces; put these in cold water for five minutes, wash them well, drain and put them in a saucepan filling it up to t...
-How To Make Braised Fillets Of Chicken
Cut off some fillets of chicken and with a larding-needle lard each of them with four strips of pork; put a slice of fat pork for each fillet on the bottom of a braising pan and on top of the pork, a ...
-How To Make Braised Fillets Of Chicken. Part 2
Chicken Fillets, Perigord Style Take two cold braised chickens, cut off the fillets and divide each into halves. Put in a mortar two ounces of goose's fat liver, pound and rub it through a fine hai...
-How To Make Braised Fillets Of Chicken. Part 3
Chicken Fillets Sauted, Royal Style Cut off the fillets of two chickens, which will be four large ones and four small, called minion fillets, being the inside fillets, and flatten them a little wit...
-How To Make Chicken Fricassee
Take a chicken weighing about three pounds, cut it into pieces and steep these in cold water for an hour. Drain and put them in a large saucepan pan with an onion with three cloves stuck in it, a bunc...
-How To Make Fried Chicken
Take a chicken, pluck, singe and wipe it with a wet towel, and cut in joints. Put into a fryingpan one pint of cream and place it over a moderate fire until it begins to color, then put in the chicken...
-How To Make Chicken Fritters
Take a cold roasted chicken and mince the white meat fine. Beat four eggs with half a pint of milk and one pint of cream, and then stir in sufficient ground rice to make a thin batter. Put the minced ...
-How To Cook Hashed Chicken
Put the bones and small pieces of any kind of cooked chickens into a saucepan with cold water enough to cover, add a few sliced fried onions, two carrots, sweet herbs, a blade of mace, and salt and pe...
-How To Make Chicken Livers In Cases
Take eight fat livers, remove the gall, trim off all the green part, plunge them into boiling water and poach without boiling; drain, pare slightly and cut each into halves. Put with the trimmings of ...
-How To Make Chicken Patties
Take some patty-pans and line with puff paste and bake to a light brown. Take any remains of cold roasted chickens and their stuffing, put bones and stuffing into a saucepan with one breakfast cupful ...
-How To Roast Chicken
Take a chicken, clean, singe, and remove the pin feathers; then wipe it clean, stuff and truss it. Rub it over with a mixture of salt, pepper, and flour, and warmed butter, and put it into a bakingpan...
-How To Make Chicken Sauted
The Dubois method of preparing this dish is as follows: Put into a stewpan some peeled truffles with a wineglassful of wine and a little salt, place the pan on the fire and boil, but do not do so unti...
-How To Cook Stewed Chickens
Take two chickens, cut off the feet and beat the breast bones until flat, but without breaking the skin, and dredge them over with a little flour. Put a large lump of butter into a stewpan and make it...
-How To Cook Stewed Chickens. Continued
Stewed Stuffed Chickens, Godard Clean and prepare two chickens, stuff them with forcemeat, truss, put them into a saucepan of white stock and boil until tender. Place in the center of a dish a crou...
-How To Cook Supreme Of Chickens
Cut into slices a quarter of an inch thick the meat off the breasts of three fowls; trim them to one size and to the shape of pears; lay them in a tin dish with plenty of butter, dust them over with s...
-How To Make Timbale Of Chickens
Pick out a couple of fowls of medium size, singe and draw them and remove the pinions and leg bones. Cut each bird into five pieces, not including the backs which are cut in halves; break the thick bo...
-How To Cook Duck
Braised Duck Draw and clean a large duck, stuff the breast with bread or meat stuffing, and truss it. Put into a stewpan some slices of fat bacon or a little butter; when melted place the duck over...
-How To Roast Ducks
Truss the birds, having first removed the pinions, legs, crop, entrails and oil-bags; rub a little butter over them and dredge with flour, salt and pepper, and roast in a hot oven for twenty or thirty...
-How To Stew Ducks
Cut into joints two ducks, put in a stewpan with one pint of rich gravy; let this come to a boil, and as the scum rises, remove; season with salt and cayenne and stew gently for three-quarters of an h...
-How To Cook Duckling
Curried Duckling Put into a saucepan four teaspoonfuls of chopped onion, one teaspoonful each of ground chillies and turmeric, half a teaspoonful of ground ginger, and a quarter of a teaspoonful of...
-How To Cook Gease
Deviled Goose Take a good-sized goose, singe and draw, plunge it into a pan of boiling water and leave for thirty minutes or so; then stuff it with a mixture made of mashed potatoes, butter, onions...
-How To Cook Gease. Part 2
Goose's Giblets Stewed With Apples After cleaning the giblets thoroughly, cut them up and put them in a stewpan with an onion stuck with three cloves, a small bunch of parsley and a little water; d...
-How To Cook Gease. Part 3
Goose Pie Cut the meat from the bones of a cold, cooked goose, put the bones with skin and stuffing (if any) into a saucepan with a little water and boil for two hours. Sufficient water should be u...
-How To Cook Gosling
Baked Gosling Select a gosling - not very young, for the flesh is then flabby - and after it has hung for a day or so, pluck, singe and draw it; then put it in water with a little salt, and let it ...
-How To Cook Pigeons
Pigeons should always, if possible, be drawn as soon as they are killed, then well washed and thoroughly dried. They are trussed by cutting off the neck, also the toes at the first joint, then crossin...
-How To Make Pigeon Cutlets
Having plucked and prepared the birds, put them in a stewpan with sufficient clear stock to cover, and boil slowly until tender. When cooked drain and cut them up into convenient pieces. Season some g...
-How To Make Pigeon Cutlets. Continued
Pigeons, Financiere Style Put four pigeons, cleaned and trussed, into a stewpan with some thin slices of fat bacon on the top, and chicken broth to their height; put a sheet of buttered paper over ...
-How To Make Fried Pigeons
Pluck and prepare three pigeons for cooking, split them into halves lengthwise, remove the breast-bone, and beat the flesh flat. Put them into a fryingpan with two ounces of butter and a little pepper...
-How To Make Pigeon Pie
Pick and draw some young pigeons, wash them, lay them in a saucepan of boiling water, add a piece of onion and a little salt, cover the pan and boil until tender. Take the pigeons out, drain them, and...
-How To Make Roasted Pigeons
It is well to stuff pigeons for roasting with a well-seasoned veal forcemeat. Their flavor is much improved by this means, and parsley fried in butter can then be served with them. The stuffing should...
-How To Make Stuffed Pigeons
Pluck, draw, and clean the required quantity of pigeons, and make an incision in the center of each breast without cutting the flesh. Put the crumb of a stale roll in as much milk as it will absorb, a...
-How To Cook Squabs
Squabs, American Style Singe, draw and truss half a dozen fine fat squabs, stuff them with American forcemeat, and place them in a roastingpan with one pinch of salt evenly distributed, and one-hal...
-How To Make Squab Pie
Make a rich paste and line a deep earthenware dish with it. Cut about one pound of tender roast of veal into slices one-half inch thick first removing the bones, and place a layer of meat around the s...
-How To Cook Turkeys
There is some difference in the methods adopted for trussing a turkey for roasting or braising and boiling. For roasting the same process as that described under trussing poultry is employed. For brai...
-How To Cook Turkeys. Continued
Boiled Turkey Singe and draw a turkey and truss it as for boiling. Wrap the gird in a cloth, place it in a saucepan with plenty of hot water and remove the scum as it rises to the top; when the wat...
-How To Cook Braised Turkey
Draw a turkey, truss it as for boiling, and stuff it with a chestnut-and-truffle stuffing, which should be made as follows. Peel off the dark skin from a quantity of chestnuts, place them in a saucepa...
-How To Cook Braised Turkey. Continued
Turkey Breasts, Spanish Style Proceed as for turkey breasts chipolata, but after cooking for twenty minutes only take the turkey off, place it in another saucepan and baste it with its own gravy, a...
-How To Cook Turkey Giblets
These should be carefully preserved as they come in very handy for making sauce or gravy, or they can be used to make dishes by themselves. The old-fashioned system of tucking the gizzard and the live...
-How To Cook Hashed Turkey
Cut up whatever may be left of a roasted turkey and put it into a saucepan; add to it some shallots, mushrooms and truffles, chopped parsley, two tablespoonfuls of cullis, about a half pint of stock, ...
-How To Cook Minced Turkey With Poached Eggs
Singe and draw a turkey weighing about eight pounds, boil it gently until cooked, then drain and leave it until it is cool. Cut all the flesh off the bones, chop it fine, mix with it two breakfast cup...
-How To Make Turkey Pie Or Patties
Turkey Patties Mince the flesh of some cold cooked remains of turkey, and season it with a little grated lemon peel and nutmeg, salt and pepper. Put it into a saucepan with sufficient cream and but...
-How To Roast Turkey
Singe, draw and truss a turkey, season it interiorly with salt and cayenne pepper, put it in a baking-dish with the washed liver and gizzard, and sufficient water to make the gravy, and bake it in a b...
-How To Make Scalloped Turkey
Cut off all the meat from a boiled or roasted turkey and mince it very fine. Crack and break the carcass, put it into a saucepan together with the fat, skin and gristle, cover it with cold water and l...
-How To Make Turkey, Toulouse
Peel from two to three pounds of raw truffles, chop the trimmings with one-half pound of fresh bacon, place them in a mortar and pound them, passing the mixture through a fine hair sieve. Singe and dr...
-How To Cook Canvas-Back Duck
When served the breast only is carved. Stick the fork straight and firmly into the middle of the breastbone, commence from the neck down to the back, straight to the backbone, and around the back; the...
-How To Cook Ruddy Ducks
Ruddy Ducks, Broiled Select a good, fat ruddy duck and prepare it by singeing; after picking it thoroughly, draw and wipe it well, then split it through the back, but take care not to detach the pi...
-How To Cook Teal Ducks
Choose three fine, fat teal; pick, singe and dry them; cut off their heads and split the birds into halves without separating the parts. Place them on a dish and season with one pinch of salt, one-hal...
-How To Cook Wild Ducks
Broiled Wild Ducks Pick, singe, draw and wipe well a pair of wild ducks, split them down the back without detaching, place them skin downwards on a dish, season with salt and pepper and pour over t...
-How To Make Bouchees Of Game
Put two and a half breakfast cupfuls of game sauce into a stewpan with the flesh of any cold cooked game cut up small; stir over the fire until hot, season with salt and a small quantity of sugar, the...
-How To Make Game Croquettes
Take the white flesh of any cold roasted game; melt a lump of butter in a stewpan and mix with it one scant tablespoonful of flour, then put in the minced game and season to taste with salt, pepper an...
-How To Make Game Cutlets
Take any cold cooked game and cut the flesh into dice. Soak a third of an ounce of gelatine for an hour and a half in a breakfast cupful of water. Put two tablespoonfuls of butter into a fryingpan; wh...
-How To Make Deviled Game
Clean and prepare any game in season and half roast it. Mix equal quantities of salt, cayenne and curry powder and then add double this quantity of powdered dried truffles. Put the entrails and brains...
-How To Make Game Pie
Rub four ounces of butter into twelve ounces of flour and make it into a paste by adding one egg, half of which may be beaten up with water sufficient to make the paste firm and consistent. Knead it t...
-How To Make Salmis Of Game
Cut the meat from some cold-roasted game into small pieces; break the bones and put them with the trimmings in a stewpan, add one pinch of sweet herbs, two cloves, two peppercorns and some cold water;...
-How To Make Game Souffles
Cut off about two pounds of flesh from any cold roasted game, trim off the skin, chop the flesh, pound it in a mortar, then pass it through a fine hair-sieve. Mix three-quarters of a pint of Spanish s...
-How To Make Vol-Au-Vent Of Cold Game
Cut the meat from any cold cooked game into pieces and mix with it an equal quantity of cold ham or beef tongue, also cut into small pieces. Break up the bones of the bird and put them with the trimmi...
-How To Make Baked Wild Goose With Mushroom Or Celery Sauce
Pluck, draw and singe a wild goose and steep it in salted water for several hours. Cut an onion into slices, put it in the inside, sew it up and plunge it in a saucepan of boiling water for twenty min...
-How To Cook Grouse
Broiled Grouse Singe, draw and wipe three or four grouse, split them in halves through the backs without separating the parts, lay them in a dish and season with salt, pepper and one tablespoonful ...
-How To Make Salmis Of Grouse
Singe, draw, wipe and truss two grouse, season with salt, put a few small pieces of butter over them, place them in a roastingpan in a brisk oven, and cook for eight or ten minutes. Untruss and cut aw...
-How To Make Stewed Grouse
Take a brace of grouse and truss and stuff them. Place one-fourth pound of butter or good dripping into a fryingpan and fry in it while it is quite hot, first one grouse and then the other, turning th...
-How To Make Supreme Of Grouse, Richelieu Style
Singe, draw and wipe three grouse, removing the skin from the breasts. With a sharp knife make an incision on the top of each breastbone from end to end. Carefully cut off the entire breasts on both s...
-How To Cook Guinea Fowls
Broiled Guinea Fowls Pluck, singe and draw two or three Guinea fowls, wash them thoroughly, and split down the backs; wipe dry and flatten them slightly. Dust, salt and pepper over both sides, dip ...
-How To Cook Hares
Before cooking a hare it must be skinned, and if intended for roasting it must be trussed, so as to give it a good effect. This is done in the following manner: Chop off the feet of the first joint...
-How To Cook Hares. Part 2
Broiled Hare Rub the legs and shoulders of a hare with butter, lay them in a deep earthenware dish with one large sliced onion, a small quantity of thyme and parsley, a bay-leaf, a moderate quantit...
-How To Cook Hares. Part 3
Fried Fillets Of Hare With Quenelles Take two fillets of hare, trim, cut them slantwise across into five pieces each, moisten and beat a little, then sprinkle them over with salt and pepper. Pour a...
-How To Cook Hares. Part 4
Roasted Hare With Cream Sauce Prepare a hare and if it is an old one lard it with fine strips of bacon. Boil the liver, chop it and mix half of it with enough chopped beef-suet, herbs, salt, pepper...
-How To Cook Larks
Ballotines Of Larks Bone the required quantity of larks, fill them with chicken forcemeat, place a truffle turned to a ball shape into each bird, and fold them round it. Tie each lark up in a small...
-How To Cook Ortolans
Broiled Ortolans In Papers Rub with melted butter or salad oil as many sheets of paper as there are birds and cut them just large enough to double over the birds and turn in all round the edges lik...
-How To Cook Partridges
Boiled Partridges With Cream Sauce Pluck, singe and draw six birds without breaking the entrails, wipe them with a wet towel and put them in a pan with sufficient boiling water to cover; add one ta...
-How To Cook Partridges. Part 2
Braised Partridges With Truffles Prepare and truss three partridges as for boiling, put them in a stewpan with some mirepoix and cook them; when done drain and arrange them on a hot dish to form a ...
-How To Cook Partridges. Part 3
Partridge Pie Singe, draw and clean three partridges, put them in a fryingpan with a little butter, season them well and fry lightly. Line the inside of a pie-dish with some veal cutlets, and over ...
-How To Cook Fillets Of Partridges
Fillets Of Partridges, Financiere Trim and lard the fillets of six partridges with thin strips of bacon, put them in a sautepan with a little melted glaze and cook them. Make a croustade of paste t...
-How To Make Stewed Partridges
Procure three partridges, old ones will do, lard them, and truss them as for boiling. Line a stewpan with slices of fat bacon, put in the partridges, breasts downwards, with a slice of lean veal, a bu...
-How To Make Roasted Partridges
Pluck the partridges, draw and truss them, and fasten some thin slices of fat bacon round them, roast for fifteen minutes in a hot oven. Five minutes before dishing take the bacon off, sprinkle a litt...
-How To Cook Pheasants
How To Truss Pheasants, Etc Pheasants are trussed in the same manner as fowls, and so are partridges and grouse, with the exception that, like all small wild fowl, the legs are crossed and the head...
-How To Cook Pheasants. Continued
Fried Fillets Of Pheasants With Truffles Cut off the fillets of two young but well-hung pheasants; put them in a saute -pan with some thin slices of truffles and fry them in clarified butter. When ...
-How To Cook Plovers
Braised Plovers Line a braisingpan with sliced bacon and beef cut about half an inch thick, put in a couple of carrots, two small onions, a bunch of thyme and bay leaves, together with some mixed h...
-How To Cook Plovers. Continued
Salmis Of Plover, Maison D'Or Procure six fat plovers, pick, singe and draw, pick out their eyes, skin the heads, wipe, and sprinkle over with a little salt; place in a roastingpan and cook for fou...
-How To Cook Quails
Broiled Quails Singe and draw the quails, split them lengthwise down the back and wipe them with a damp cloth. Season with salt and pepper, rub them well in warmed butter and dredge with flour. Pla...
-How To Cook Rabbit
Deviled Rabbit Cut a rabbit into, joints and parboil them; when they are entirely cold, score them to the bone, making the cuts about one-half inch apart. Melt over the fire three ounces of butter,...
-How To Cook Rabbit. Continued
Roasted Rabbit With Olives Clean a rabbit well, lard its fleshy parts with strips of salted pork, wrap it up in a sheet of buttered paper, fastening it with skewers or binding twine round it, and r...
-How To Cook Reedbirds
Broiled Reedbirds Dress the reedbirds without splitting them, place an oyster in each one, season them with salt and pepper, broil them quickly over a hot clear fire for about five minutes, and ser...
-How To Cook Snipes
Broiled Snipes Pick, singe, draw and dry eight fine snipes, remove the skin from the heads, split them into halves without detaching the parts, and place them on a dish. Season with one pinch of sa...
-How To Cook Squirrels
Squirrels, American Style Put slices of fat bacon in a bakingdish. Skin and wash a squirrel, wipe it dry, lay it on the bacon and place two slices of fat bacon on the top. Bake in a moderate oven a...
-How To Cook Venison Chops
Broiled Venison Chops Cut the chops of a moderate thickness, remove the bones and season the chops with salt and pepper, then put them into a basin, baste them with olive oil and allow them to stee...
-How To Cook Venison Chops. Continued
Baked Saddle Of Venison The saddle of venison is the double loin. Have the ribs cut off close to use for soup, stew or pastry. Wipe all the hairs off with a soft cloth dampened in warm water, tie t...
-How To Make Roasted Fillet Of Venison
Roasted Fillet Of Venison Lard the fillet of venison with narrow strips of bacon, trimming it neatly; put it in a basin with one onion, stuck with three cloves, a bunch of sweet herbs, a little bla...
-How To Cook Widgeons
Grilled Widgeons Remove the heads, neck and wings from a brace of widgeons, split them down the back'and truss as for spatchcock. Remove the breast-bones and rub the interior of the birds with mush...
-How To Cook Woodcocks
Broiled Woodcocks Pluck, singe, draw, pick out the eyes, and remove the skin from the heads of six fine woodcocks, wipe them neatly, and split them through the backs without separating the parts. P...
-How To Cook Woodcocks. Continued
Woodcocks In Croustades Singe and bone some woodcocks and sprinkle them inwardly with pepper and salt. Break the back and bones into small pieces, put them in a stewpan with a lump of butter, and f...
-How To Cook Woodhens
Broiled Woodhens Draw the birds, and truss them with their legs tucked into the body; singe, and split them into halves lengthwise, beat each piece lightly, season and brush them over with clarifie...
-How To Make Aspic Jelly
Beef Tongue In Aspic Jelly Trim off the roots of a skinned cold boiled tongue, either fresh or salted. Pack a half-gallon mould in ice, pour in a little warmed aspic jelly to cover the bottom to ab...
-How To Make Tenderloin Of Beef In Aspic
Trim well a small tenderloin of beef and make a deep incision down the thin side. Chop fine some lean veal, passing it through a fine hair-sieve, returning it to the mortar, and mix with an equal quan...
-How To Make Chicken Cutlets In Aspic
Cut off the fillets from two chickens, contise the minions or small fillets with truffles; put them all into a sautepan with a little butter, cover with paper, place a tin with a weight on the top of ...
-How To Make Chicken Fillets With Aspic Jelly
Take six good-sized chicken fillets, cut off the minion fillets and the thin skin of the larger ones, form these into equal shapes and put them into a sautepan with a little butter, giving them a slig...
-How To Make Game In Aspic Jelly
Put into a saucepan two pounds of. knuckle of veal, one lean slice of ham, a sprig of thyme, a couple of sprigs of parsley, half a dozen white peppercorns, one teaspoonful of salt and one shallot chop...
-How To Make Goose In Aspic Jelly
Cut up three calves' feet, put them in a saucepan with two quarts of water and boil until the flesh leaves the bones. Singe, draw and clean a goose, put it into a saucepan, strain the liquor of the fe...
-How To Make Goose's Fat Liver In Aspic
Take the required number of fat livers and sprinkle over a little cayenne and salt and roll them into balls, mask them in bechamel sauce mixed in a little warmed aspic and decorate with slices of cook...
-How To Make Aspic Of Lobster
Cut some broiled lobster tails in slices, put them in a basin, dust with salt and pepper and squeeze in a little lemon juice. Put a thin layer of aspic jelly in a plain cylinder mould, garnish it with...
-How To Make Aspic Of Oysters
Put three or four dozen large oysters into a stewpan with sufficient white wine or sherry to cover them and let cook gently until firm. Drain, trim, put them in a basin and season with a little salt a...
-How To Make Aspic Of Partridges
Cut the fillets off the breast of a couple of partridges, season each fillet with salt and pepper, lay them in a buttered bakingdish, cover them with a sheet of buttered paper, and bake them. When the...
-How To Make Pigeons In Aspic Jelly
Wash and truss twelve pigeons, put them in a large saucepan with four pounds of the shank of veal, one onion that has been fried, one stick of celery, a bunch of sweet herbs, five or six cloves, two d...
-How To Make Pike With Aspic Jelly
Thoroughly clean a pike, stuff it with some rather stiff fish forcemeat, sew it up, wrap it in a cloth and boil it in court bouillon and white wine. When cooked, leave the fish in its cooking liquor t...
-How To Make Aspic Of Quails, Empress
Select half a dozen prime quails, or as many as may be required, truss and lard them as for roasting, place them in a stewpan containing four ounces of lean ham, half a dozen allspice and blade of mac...
-How To Make Salmon With Aspic Jelly
Singe and cut into halves lengthwise two calves' feet, bone them, put them in a saucepan with some water and boil them gently over a slow fire. Pass the liquor of the feet through a fine hair-sieve in...
-How To Make Aspic Of Soles Or Trout
Aspic Of Fillets Of Soles Fillet the soles, butter a baking-dish, put in the fillets, squeeze a little lemon juice over and season with salt and pepper; cover the fillets with a sheet of buttered p...
-How To Make Lamb Cutlets In Aspic Jelly
Line the bottom of a stewpan with slices of bacon, onions and sliced carrots; trim a few cutlets, place them in the stewpan with a few cloves and peppercorns, half a blade of mace and two or three spr...
-How To Make Ballotines Of Partridges
Bone the birds carefully, lay them open and dust them over with salt, pepper and powdered sweet herbs. Prepare a sufficient quantity of forcemeat with poultry livers, bacon, shallots and sweet herbs a...
-How To Make Boned Poultry Dishes
Boned Chicken Garnished With Jelly Pluck a large chicken, singe and clean it thoroughly, bone it and remove the legs and wings. Cut the flesh from the wings into dice and chop the meat from the leg...
-How To Make Boned Poultry Dishes. Part 2
Boned (Galantine Of) Partridges Singe, draw and bone three partridges. Prepare some game forcemeat with the flesh from the legs and an equal quantity of ham. Peel four truffles, cut them in dice an...
-How To Make Boned Poultry Dishes. Part 3
Boned (Or Galantine Of) Quails Singe, draw and bone ten quails and stuff them with galantine forcemeat mixed with chopped truffles, roll them to an oval shape, and tie them up in some pieces of clo...
-How To Make Chaudfroid Of Chicken
Divide in five pieces each, three roasted chickens (rather underdone), two wings, two legs and one breastpiece; remove the skin and some of the bones. Put three-quarters of a pint of yellow sauce in a...
-How To Make Chaudfroid Of Chicken. Part 2
Chaudfroid Of Pheasants Pluck and truss two pheasants, wrap them in buttered paper, and roast them without coloring. When cold cut them up in several pieces, strip off the skin, dip them in chaudfr...
-How To Make Chaudfroid Of Chicken. Part 3
Chaudfroid Of Salmon Cut a piece about four inches thick from the middle of a salmon and pass a sharp knife between the skin and the fish until almost, but not quite separated; roll a small carrot ...
-How To Make Chaudfroid Of Chicken. Part 4
Chaudfroid Of Turkey Cut the flesh off the breast of a large turkey that has been cooked and cooled, and then cut it into thin fillets lengthwise; trim them to an equal size, dip them in some chaud...
-How To Make Calf's Or Pig's Head Cheese
Calf's Head Cheese This tasty preparation can be produced with any remains of cold, cooked calf's head, as follows: Cut the meat into moderate-sized pieces, place them in a saucepan with some brain...
-How To Make Jellied Veal Or Pig's Feet
Jellied Veal Or Veal Head Cheese Take about two pounds of knuckle of veal, wash it and cut it into two or three pieces. Allow it to simmer in just enough water to cover the meat, until the latter c...
-How To Make Chicken In Jelly
Draw and clean a chicken and cut it up with the exception of the breast, which should be left whole. Put the pieces in a stewpan with the liver, heart and gizzard; add two bay leaves, a small bunch of...
-How To Make Pig's Head In Jelly
Clean a small pig's head and feet, put them in a saucepan with two calf's feet, one onion and a bunch of sweet herbs; season with salt and pepper, squeeze in the juice of a lemon and moisten to height...
-How To Make Fish Jelly
Trout In Fish Jelly Clean several small trout and arrange them with their tails in their mouths. Put in a fish-kettle with some water a bay leaf, a peeled and sliced onion, a moderate quantity of s...
-How To Make Mayonnaise Of Chicken Or Fish
Mayonnaise Of Chicken Cut a cold roasted chicken into small joints, trim them to shape, lay them on a deep dish, dust over salt and pepper, lay two or three slices of onion on them, also a few clov...
-How To Make Mayonnaise Of Chicken Or Fish. Continued
Mayonnaise Of Salmon With Aspic Jelly Remove the bones from two pounds of salmon cut into slices, place them in a fish-kettle, cover over with boiling fish-broth, add a small quantity of salt, then...
-How To Make Pickled Meat Or Fish
Pickled Beef Palates Wash four palates, put them in a saucepan with a bunch of sweet herbs, three blades of mace, two or three cloves, and one quart of water, seasoning to taste with salt and peppe...
-How To Make Potted Meat Or Fish
Potted Beef Place in a jar some lean beef with a little water, cover and place in a deep stewpan full of boiling water, and simmer gently for five hours; take out the beef, mince it very fine and p...
-How To Make Potted Meat Or Fish. Part 2
Potted Game Remove the skin from some remains of cold, cooked game, chop the meat, put it in a mortar and pound until quite smooth. Mix with it about a third of its bulk of fresh butter and season ...
-How To Make Potted Meat Or Fish. Part 3
Potted Mushrooms Large button mushrooms without any brown color inside them should be used, and about two quarts will be enough. Peel and remove the fur from the larger ones, put them all into a sa...
-How To Make Potted Meat Or Fish. Part 4
Potted Reed Birds Take the butter off the top of the potted birds, throw them, one at a time, into a saucepan of boiling water and leave them for half a minute, then remove and dry them thoroughly ...
-How To Make Potted Partridges
Mix together the following spices: one teaspoonful of ground cloves, one-half teaspoonful each of ground mace, allspice and white pepper, one-half tablespoonful of salt, and a small quantity each of n...
-How To Make Potted Goose
Singe and draw a goose, and remove the bones. To fill a potting pan seven inches in diameter the goose should weigh about four pounds when cleaned and without the giblets. Lard the breast with strips ...
-How To Make Potted Hare
Skin, draw, wash and bone a hare, keeping the blood to mix in with the forcemeat. Cut off the meat from the shoulders, and half that of the legs, remove all skin and sinews and put this flesh into a m...
-How To Make Potted Pork
Cut into nice-sized pieces a couple of pounds of lean pork and line an earthenware jar with chopped beef-suet, put the pieces of meat in, with a piece of mace and dust over with salt and pepper; pour ...
-How To Make Potted Turkey
Draw and singe a turkey and bone it. Cut the flesh off the thighs, trim off all the sinews and chop it fine. Chop one pound of fat bacon and one-half pound of lean veal, mix them with the chopped turk...
-How To Make Salmon Montpelier
Cut about eight pounds from the middle of a large salmon, put it into a braising-pan with a few sliced carrots and onions, one-fourth pound of butter, a bunch of thyme, basil, and half a dozen bay lea...
-How To Make Terrine Of Chicken Livers
Peel four or five large truffles, cut them into dice and put them in a basin with six ounces of cooked fat bacon also cut into dice and the livers of ten or twelve fat chickens; sprinkle salt, spices ...
-How To Make Terrine Of Partridge
Empty two partridges, bone them, cut them in two lengthwise, put them in a fryingpan with a little bacon fat, and fry them lightly till the flesh is set, then take them out. Cut the half of a calf's l...
-How To Make Terrine Of Veal
Trim a white cushion of veal, lard it with ham and raw truffles, and sprinkle it well with pepper, salt and spices. Chop the trimmings of the veal with an equal quantity of lean fresh pork and mix wit...
-How To Make Cold Beef Tongue
Cold Beef Tongue Boil a tongue for three hours; when cooked skin it, trim off the rough parts of the root and truss it in good shape by placing the root against some fixture and running a fork thro...
-How To Make Salads
Compound salads will be found described under their particular headings, such as Anchovy, Artichoke, Asparagus, Cress, etc. Other recipes are dealt with in the following list. The simplest form of ...
-How To Make Salads. Part 2
Bohemian Salad Wash and dry well some lettuces, cut them into shreds and put them in a salad-bowl with some slices of beet-root on the top. Beat the yolks of two raw eggs with a small quantity of c...
-How To Make Salads. Part 3
Crab Salad Take the meat from the shells and claws of a dozen small crabs, season with salt and pepper, and add three tablespoonfuls of vinegar, two tablespoonfuls of sweet oil, and a little choppe...
-How To Make Salads. Part 4
Salad Demi-Devil Cut in slices a few cooked peeled truffles and potatoes, arrange them alternately in a salad-bowl well brushed with oil, garnish with small cooked onions and stoned olives, pour ov...
-How To Make Salads. Part 5
Jardiniere Salad Cut into fine strips some beet-root, turnips, carrots and potatoes, mix with them some peas, haricot beans and lentils, put them all together in a saucepan with a lump of butter, c...
-How To Make Salads. Part 6
Prawn Salad Remove the skins and heads of the prawns and arrange them on a dish with a handful or so of pickled parsley, dredging over them some salt. Then squeeze the juice of two or three lemons ...
-How To Make Salads. Part 7
Sorrel Salad Procure a quantity of sorrel, wash it well in several waters and place it on a sieve to drain; if the leaves are large break them in halves, but if small they can be left whole. Place ...
-How To Make Dumas Salad
Pound together a very small quantity of anchovy and tunny (about one teaspoonful of each), put the yolk of a hard-boiled egg in a salad-bowl with one tablespoonful of salad oil and mash it to a smooth...
-How To Make Dutch Salad
Skin and bone a herring and cut it into small pieces; wash and bone eight or ten anchovies, and divide them into eight pieces each. Take an equal quantity each ot cold fowl and German sausage and cut ...
-How To Make Egg Salads
Boil six eggs hard and leave until cold; then peel and cut into halves lengthwise, and dust a small quantity of pepper, salt and cayenne over each half of egg, and pour over it a few drops of oil and ...
-How To Make Leek Or Lettuce Salad
Leek Salad Cut the white part of some young leeks into small equal-sized pieces. Scald a large tomato, remove the skin, leave until cold, and cut into thin slices. Wash a head of lettuce, break off...
-How To Make Game Salad
Take the required quantity and chop separately beet-roots, carrots and whites of hard-boiled eggs. Rub the bottom of a salad-bowl with onion and pour over a little lemon juice. Chop and pound some wat...
-How To Make Onion Salad
Onion And Tomato Salad Choose half a dozen firm, ripe tomatoes of medium size, wipe them with a wet towel and cut them into slices about one-fourth inch thick; peel a medium-sized Spanish onion and...
-How To Make Truffle Salad
Pick out all the black spots from half a dozen white truffles, wash them thoroughly, wipe them dry on a cloth and chop them up as fine as possible. Pour a little oil into a saucepan, add two or three ...
-How To Make Cauliflower Or Cabbage Salad
Red Cabbage And Celery Salad Procure a firm, close, red cabbage, trim off all the outside leaves, cut into four pieces, washing in plenty of water, and drain; break the leaves apart, remove the sta...
-How To Make Russian Salad
Cut into thin slices the best part of some cold remains of salmon, partridges and chicken, arrange them on a salad dish, and mix with them in moderate quantities some cooked asparagus heads, carrots, ...
-How To Make Tomato Salad
Pour boiling water over the required number of tomatoes, then drain them and remove the skins; leave until quite cold, then divide into sections. Put the tomatoes into a salad-bowl, garnish with chopp...
-How To Make Lobster Salad
(1). Cut the meat of a lobster in long thin strips, then cut these into dice. Place them in an earthenware bowl, and season with four tablespoonfuls of vinegar, two tablespoonfuls of oil, and a little...
-How To Make Salad Dressing
(1). Put the cold yolks of two hard-boiled eggs into a basin, mash them until they are quite smooth, add one teaspoonful each of salt and made mustard, one saltspoonful of sugar, and half that quantit...
-How To Cook Vegetables
A great difficulty seems to exist among cooks and others in their efforts to define the distinction between vegetables and fruit. In a culinary sense the distinction is somewhat simplified, the term v...
-How To Cook Artichokes
Artichokes Barigoule Cut off about half an inch from the tops of the artichokes, trim off the leaves from the bottom and burn them. Wash thoroughly, put in a saucepan with a good supply of slightly...
-How To Cook Asparagus
Boiled Asparagus Have the asparagus as fresh as possible, scrape and clean, washing thoroughly and tie with a string into bundles of five or six shoots each, taking care to have the head even so th...
-How To Cook Beans
Boiled Black Beans Place the beans in a basin of water and soak for three hours. Then place in a saucepan of water and boil for three hours; take out, drain and place in another saucepan with a few...
-How To Cook String Beans
Boiled String Beans Take the fresh tender beans, break off the tops and bottoms carefully, stringing both sides, and paring the edges neatly; wash in cold water and drain. Then place them in boilin...
-How To Cook White Beans
White Beans And Boiled Pork Select a suitable piece of pork, score the skiri and boil for half an hour. For each pound of meat, take one quart of beans that have been soaked over night in soft wate...
-How To Cook Beet-Roots
The Preparation Of Beet-Roots For Table Choose the small, smooth varieties; wash and clean them without cutting or scraping and boil for one to two hours, dependent upon their size. Allow them to c...
-How To Cook Brussels Sprouts
Boiled Brussels Sprouts Wash well in salted water about two pounds of Brussels sprouts and pick them over well. Place on the fire in a saucepan filled with water a little salt and bicarbonate of so...
-How To Cook Cabbages
Cabbage And Cream Take a well blanched cabbage, drain, cool and chop it up fine, placing it in a saucepan with a couple of ounces of butter, a little salt, pepper and grated nutmeg; add a tablespoo...
-How To Cook Cardoons
Baked Cardoons With Breadcrumbs Blanch and boil a sufficient number of cardoons; place them on a dish well buttered and sprinkled with grated bread, cover them with breadcrumbs, pour over sufficien...
-How To Cook Carrots
Carrot Fritters Beat into pulp a large boiled carrot, pass it through a sieve and mix in two tablespoonfuls of cream, stirring in two well-beaten eggs. Put a piece of lard in a fry-ingpan, and when...
-How To Cook Cauliflower
Boiled Cauliflower Trim off the leaves of a sound, firm head of cauliflower and wash it well in plenty of cold water in which a handful of salt has been dissolved. If any insects are visible betwee...
-How To Cook Cauliflower. Continued
Cauliflowers In Mayonnaise Select some large cold boiled cauliflowers and break them into small branches, adding a little salt, pepper and vinegar to properly season; then heap them on a dish so th...
-How To Cook Celery
Boiled Celery Trim off all outside pieces, and suppress the roots of three heads of celery, cut them into lengths of six inches each, wash well and tie together. Cover them with boiling water in a ...
-How To Cook Cepes Or Chestnuts
Cepes In Shells Select some small sound cepes, mince the heads, place them in a fryingpan with a small lump of butter and fry them gently, tossing them about, season to taste, throw in a small bunc...
-How To Cook Corn
Boiled Corn Choose short, thick ears of fresh corn; remove all the husks except the inner layer; strip that down in order to remove all the silk from the corn and to permit the removal of any defec...
-How To Cook Cucumbers
Cucumbers As Cardoons Quarter some cucumbers lengthwise, scrape out the seeds and slit the outsides so that they may resemble cardoons. Blanch them in boiling water, stew in strong broth with two o...
-How To Cook Eggplant
Boiled Eggplant Peel the eggplants, cut them into moderate-sized pieces, put them into a saucepan of boiling water with a lump of salt, a pinch of parsley, and an onion stuck with two or three clov...
-How To Cook Eggplant. Continued
Eggplant Fritters Boil the eggplant in salted water mixed with a little lemon juice; when tender, skin, drain and mash them. For every pint of pulp add half a breakfast cupful of flour, take two we...
-How To Cook Green Peas
Green Peas, Ancient Style Take three quarts of young, tender green peas, shell them carefully, and keep them wrapped up in a wet cloth till wanted. Clean, drain, and tie up a lettuce head, put it i...
-How To Make Stuffed And Baked Green Peppers
Wash ten or a dozen large green peppers, put them into boiling water, and boil for five minutes; take them from the water and remove the skins by rubbing with a wet cloth. Cut off the stem ends, remov...
-How To Cook Leeks
Baked Leeks Trim off the fibrous roots and cut off the green stalks to within one inch of the white portion of the leeks. Place them in boiling water and soak for ten minutes; then drain, put them ...
-How To Cook Lentils
Lentils And Bacon Wash the lentils, put them into a saucepan with plenty of cold water, a bay leaf and a blade of mace tied together, an onion stuck with three or four cloves and boil gently until ...
-How To Cook Lettuces
Baked Stuffed Lettuce Pick, clean, pare and thoroughly wash half a dozen lettuce heads, parboil them for five minutes, drain thoroughly and fill the insides with sausage forcemeat. Tie each head an...
-How To Cook Mushrooms
Baked Mushrooms In Cups Peel and cut off the stalks of a dozen or more large flat mushrooms, and chop them fine. Put the trimmings in a stewpan with some water or clear gravy, and boil well. When n...
-How To Cook Mushrooms. Part 2
Croustades Of Mushrooms Peel and chop an onion very fine, place it in a fryingpan with a little butter and fry to a light golden color. Stir often, add four or five ounces of finely-chopped mushroo...
-How To Cook Mushrooms. Part 3
Mushroom Puree Remove the stalks and skins from some mushrooms, chop, put in a pan with some milk and simmer for ten minutes. Add the crumb of a French roll and stir till the moisture has evaporate...
-How To Cook Onions
Baked Onions Put six large onions into a saucepan of water or milk and water in equal proportions, add salt and pepper, and boil until tender. When done so they can be easily mashed, work them up w...
-How To Cook Spanish Onions
Baked Stuffed Spanish Onions Peel six medium-sized Spanish onions, take out the centers with a vegetable scoop, parboil them for three minutes and turn them upside down on a cloth to drain; when dr...
-How To Cook Oyster-Plant
Boiled Oyster-Plant Scrape a bunch of tender oyster-plant, putting the roots as they have been scraped in cold water to which a little vinegar has been added. Gut them in pieces, put them in a sauc...
-How To Cook Parsnips
Baked Parsnips Peel and wash some large, hollow-crowned parsnips, cut them lengthwise into quarters, and steam them for one hour. Take them out and place in a baking-dish with a little salt and mea...
-How To Cook Potatoes
Potatoes And Onions Sauted Take an equal amount of small new potatoes and onions of equal size, peel them and place them in a sautepan, with a good sized lump of butter, tossing them over the fire ...
-How To Cook Potatoes. Part 2
Boiled New Potatoes Place in a bowl of water a pound or so of new potatoes, scrape off the thin skins and wash them well, and drop them as they are skinned and washed into another bowl of water, le...
-How To Cook Potatoes. Part 3
Potato Cheese Cakes Peel and thoroughly wash enough potatoes to weigh about six ounces when boiled, and mash them well In the meantime, put a quarter of a pound of lemon-peel into a saucepan of wat...
-How To Cook Potatoes. Part 4
Curried Potatoes Cut into slices a pound or two of cold boiled potatoes, peel and slice a couple of onions, and place the onions in a stewpan with a good-sized lump of fat and fry them until they b...
-How To Cook Potatoes. Part 5
Glazed Potatoes Take a pound or so of good potatoes, boil and skin them and roll them in the yolk of egg; then brown them in the oven, and serve hot. Potatoes In Cases Wash thoroughly eig...
-How To Cook Potatoes. Part 6
Mashed Potatoes Peel and wash the potatoes and put them in a bowl of cold water and let them soak there for an hour or so and then put them into a saucepan with enough salted water to cover and boi...
-How To Cook Potatoes. Part 7
Potatoes, Sarah Cut some raw potatoes with a sharp knife into the form of corkscrews and fry till half done in not too hot fat, then drain and place them in a sautoir with some clarified butter and...
-How To Cook Sweet Potatoes
Broiled Sweet Potatoes Take some peeled sweet potatoes which have been steam-boiled and slice them three-eighths of an inch thick, trim them to olive-shaped pieces and place them in a double broile...
-How To Cook Pumpkins
Pumpkin Fritters Trim off both the ends of some long, but not too large oval pumpkins, cut them into long square fingers, place them in a dish, sprinkle salt over them and leave them for ten minute...
-How To Cook Sorrel
Lean Sorrel Remove the stems from four pints of sorrel, wash it well in several waters, drain and chop it up with a well-cleaned head of lettuce; then add half a bunch of chervil and chop all toget...
-How To Cook Sourcrout
Sourcrout. (Fr. Choucroute; Ger. Sauerkraut) This is a variety of pickled cabbage dear to many of our traveling classes. Sourcrout has been pronounced very wholesome by experienced chemists. It may...
-How To Cook Spinach
There are several varieties of spinach (sometimes spelled Spinage) cultivated in this country, the chief of which are the summer and winter kinds; the former is known as the round-seeded or summer spi...
-How To Cook Squash
Boiled Squash Peel a large winter or summer squash, or a couple of small ones, cut them into pieces about one-inch square, place them over the fire in a saucepan of boiling salted water, and boil u...
-How To Cook Succotash
Place six medium-sized freshly cooked and scraped ears of Indian corn (or a can of canned corn will do) in a saucepan with a pint of Lima beans, adding about one ounce of butter, a pinch of salt and a...
-How To Cook Tomatoes
Tomatoes, Andalusian Style Boil together in a saucepan one pint of tomato sauce and three pints of consomme. Add one-half tablespoonful of salt and one teaspoonful of pepper, then put in two teaspo...
-How To Cook Tomatoes. Continued
Tomatoes, Marseilles Style Select six good-sized firm tomatoes, wipe and cut them into halves through the sides. Pour one-half gill of sweet oil into a fryingpan, let it heat well, lay in the tomat...
-How To Cook Turnips
Glazed Turnips Peel some turnips and cut them into the shapes of small pears; put them in a saucepan with some water and a small quantity of salt, and boil them for ten minutes. Turn them on a siev...
-How To Cook Truffles
The kind of truffles which cooks have mostly to deal with are known as the green and the black; other kinds, such as the white, lack flavor and are not considered as of much culinary value. The red tr...
-How To Cook Truffles. Continued
Truffles In Croustades Wash and peel six or eight truffles, chop them up small, put them into a saucepan with a little butter, and salt and pepper to taste, warm them over with a quick fire, and po...
-How To Cook Timbale Of Truffles
Peel and wash a pound or two of truffles, cut them up into slices about one-fourth of an inch in thickness, put them into a sautepan with a little warmed butter, season them with salt and grated nutme...
-How To Cook Macedoine Of Vegetables
Cut a small, raw carrot with a vegetable scoop, put the pieces into boiling salted water and cook for fifteen minutes; repeat the same with a small raw turnip, cooking each vegetable separately. Drain...
-How To Cook Watercress
German Mode Of Cooking Watercress Wash a quantity of watercress and chop it slightly; put two ounces of butter in a stewpan with two tablespoonfuls of flour and stir over the fire until well-browne...
-Stocks
Fumet Of Game Take one carrot and half an onion; peel and cut them into slices and put them with half a sprig of thyme, one bay leaf, a little chopped, raw, lean ham and the carcass of any kind of ...
-Stocks. Part 2
Crayfish Stock Boil three dozen crayfish, put the meat from the tails together with the bodies into a mortar and pound thoroughly with one dozen blanched sweet almonds. Put four ounces each of ham ...
-Stocks. Part 3
Clear French Stock Cut up six or seven pounds of beef, place it in a stockpot with some crushed bones and a few peeled turnips, carrots, parsnips and one broiled onion, a bunch of laurel leaf and p...
-How To Make Glazes
Glaze For Cold Fowl Put into a saucepan five parts of veloute sauce to one of chicken stock, reduce to a glaze, thicken with the yolk of egg, pass through a sieve, when it is ready for use. ...
-How To Make Marinades
This is a French culinary term which signifies a brine, in which fish, flesh, or fowl may be soaked for a while before cooking them. By doing this a considerable addition is made to the flavor of the ...
-How To Make Veal Stock Or Veal Blond
Melt a small lump of butter in a stewpan, then put in four sliced onions, four pounds of leg of veal, two pounds of gravy beef, and two old fowls from which the flesh has been cut. Pour in one pint of...
-How To Make Butters, Hot And Cold
Anchovy Butter This is very useful and can be used to spread on slips of toast as a relish, or may be employed in making anchovy sauce for fish, or be served in pats garnished with parsley. Clean b...
-How To Make Gravies
Garlic Flavoring For Gravies Peel a few cloves of garlic, plunge them into a saucepan of boiling water, let them remain for five minutes, take out and put them in another pan containing boiling wat...
-How To Make Gravies. Continued
Meat Gravy Cut off the rind from one pound of raw lean ham, put it in a saucepan with a little butter, and add four onions, each cut into quarters. Put about six pounds of fillet of veal and the sa...
-How To Make Liaisons
Liaison Of Butter This is merely the addition of a certain quantity of butter at the last moment of cooking the sauce. Liaison Of Butter And Cream The same as liaison of butter with the a...
-Sauces For Fish, Game, Meats, Etc
Admiral's Sauce Add to one breakfast cupful of melted butter sauce two well-pounded anchovies, four shallots chopped very fine, one teaspoonful of chopped capers, and a very little thinly-pared lem...
-Sauces For Fish, Game, Meats, Etc. Part 2
Bearnaise Sauce Beat the yolks of five eggs in a saucepan, and add one tablespoonful of butter and one pinch of salt; stir the eggs over a slow fire until they commence to thicken; then remove them...
-Sauces For Fish, Game, Meats, Etc. Part 3
Butter Sauce With Parsley Place in a stewpan over the fire six ounces of butter, let it melt, and remove from fire; let it settle for five minutes, pouring off the clear into another pan, warm it u...
-Sauces For Fish, Game, Meats, Etc. Part 4
Chives Sauce Put a cupful of breadcrumbs in a saucepan with two ounces of butter and stir over the fire until of a pale golden color; then pour in half a pint of broth with two tablespoonfuls of fi...
-Sauces For Fish, Game, Meats, Etc. Part 5
Curry Sauce Peel and slice four onions and two apples, place in a stewpan; add four ounces of butter, six peppercorns, a sprig of thyme, two bay leaves and a blade of mace, and brown the onions ove...
-Sauces For Fish, Game, Meats, Etc. Part 6
Sauce For Roasted Hare Or Rabbit Pull out the crumb of a stale French roll, put it into a saucepan, and soak it in port wine, then place the pan on the fire, add a small piece of butter, and beat i...
-Sauces For Fish, Game, Meats, Etc. Part 7
Garlic Sauce Remove the peel from some garlic, separate them into cloves, put them in a saucepan of water and boil for five minutes; change the water three times, boiling for five minutes in each. ...
-Sauces For Fish, Game, Meats, Etc. Part 8
Green Sauce Use one handful each of any or of all the following green herbs : Tarragon, chervil or curled parsley, burnet, parsley, and chives or green onions. After washing them in cold water put ...
-Sauces For Fish, Game, Meats, Etc. Part 9
Kidney Sauce Cut four small or one large beef kidney into slices, dust with flour and put them into a fryingpan with three ounces of butter, a few sweet herbs and half an onion cut up small. Toss t...
-Sauces For Fish, Game, Meats, Etc. Part 10
Sauce Montglas Cut one ounce of cooked smoked beef tongue into small julienne-shaped pieces, one ounce of cooked chicken, a couple of truffles and four mushrooms, all of which place in a saucepan w...
-Sauces For Fish, Game, Meats, Etc. Part 11
Palestine Sauce Bourgeoise Peel and cut a dozen Jerusalem artichokes into round balls, put them into a stewpan, and toss them over the fire with a little butter and sugar until well covered. Mix wi...
-Sauces For Fish, Game, Meats, Etc. Part 12
Prussian Sauce Mix together in a saucepan a scant pint of hot bechamel sauce, a teaspoonful of powdered sugar, half a teaspoonful of red pepper, about three tablespoonfuls of horseradish well grate...
-Sauces For Fish, Game, Meats, Etc. Part 13
Sorrel Sauce Mix together one-half pint of green gooseberries well scalded, a little sugar, a glass of white wine, one-fourth of a pint of sorrel sauce, and one ounce of butter. Boil all together, ...
-Sauces For Fish, Game, Meats, Etc. Part 14
Sauce Veloute Put an ounce lump of butter into a saucepan, allow it to melt and add two tablespoonfuls of flour, stirring continually and not allowing it to become brown; then add a pint of chicken...
-How To Make Maintenon Sauce
Chop fine a slice of lean ham and put it into a saucepan with a sprig of parsley, two mushrooms and two shallots, all finely chopped, one-half tablespoonful of butter, two lumps of sugar and the juice...
-How To Make Polish Sauce
Peel and cut some turnips into small balls or olives, and boil them till tender in salted water with the addition of a little sugar. Put one tablespoonful each of butter and flour into a saucepan, and...
-How To Make Flemish Sauce
Put one breakfast cupful of the red part of carrot cut into very small pieces into a saucepan with one and one-half breakfast cupfuls of boiling water, and let it simmer for one hour. Put three tables...
-How To Make Jardiniere Sauce
Cut three peeled carrots into slices one-quarter of an inch thick, and with a small long and round vegetable-cutter, cut each slice into as many pieces as possible. Prepare some turnips in the same wa...
-How To Make Valois Sauce
Chop two shallots, put them into a saucepan with a wineglassful of vinegar and boil them until the moisture has entirely evaporated; then leave it until cold. Add the beaten yolks of five eggs and one...
-How To Make Piquant Sauce
Prepare some melted butter, flavor it to taste with tarragon, or malt vinegar, a little pepper and mustard if liked. Stir the sauce over the fire till cooked, then move it to the side, thicken it with...
-How To Make Port Wine Sauce
(1). Pour one gill of port wine into an earthenware jar, adding half a wineglass-ful of melted red currant jelly, a saltspoonful of salt, and a teaspoonful of lemon juice, together with a small quanti...
-How To Make Shallot Sauce
(1.) Peel and slice about a dozen shallots, put them into a saucepan with one bay leaf and a small quantity of thyme and parsley tied together and a little more than one teacupful of broth. Boil the l...
-How To Make Shrimp Sauce
Pour one pint of white poivrade sauce and butter sauce into a saucepan, and boil until somewhat reduced. Thicken the sauce with two ounces of lobster butter. Pick one and one-half pints of shrimps, pu...
-How To Make Sicilian Sauce
Place in a mortar half a tablespoonful of coriander seeds and four cloves; bruise them well, then put in a saucepan one and a half breakfast cupfuls of gravy, and one cupful of essence of ham, togethe...
-How To Make Tomato Sauce
Cut one dozen tomatoes in halves, squeeze out the seeds and water, put the tomatoes into a saucepan and add a bunch of herbs, salt and pepper to taste, and one breakfast cupful of water; cover the sau...
-How To Make Duchess Sauce
Cut into small dice one-half ounce of cooked ham and two truffles; place these in a saucepan over a brisk fire with one-half wineglassful of white wine and let the liquor reduce for three or four minu...
-How To Make Bechamel Sauce
Put into a saucepan half of an onion, three tablespoonfuls of butter that has been worked with three tablespoonfuls of flour, a large slice of carrot, a bunch of parsley, thyme and a bay leaf, tied to...
-How To Make Egg Sauce
Boil half a dozen eggs in a saucepan of water for six minutes; let them cool, remove the shells and cut up into small squares; melt eight tablespoonfuls of butter in a saucepan on the fire; add three ...
-How To Make Celery Sauce
Wash thoroughly, and pare neatly, and cut into dice-shaped pieces, and then wash again in fresh water, two or three roots of fine celery, using only the white parts. Lift them out with the hand so tha...
-How To Make Brown Sauce
Peel and cut eight or ten large onions into halves and put them in the bottom of a stewpan with one-fourth pound of butter, put one pound of slices of lean ham on the top of them, then eight pounds of...
-How To Make Butter Sauces
Black-Butter Sauce Brown in a fryingpan an ounce of butter, adding six parsley leaves, heat again for a minute or so, and add five drops of vinegar or lemon juice to the pan; pour this also over, a...
-How To Make Lemon Sauce
Lemon Sauce For Boiled Fowls Peel a large lemon, cut it in slices, pick out all the pips and cut each slice into small pieces. Boil a fowl's liver, then chop and add it to the lemon, pour one-haif ...
-How To Make Parsley And Butter Sauce
Put two ounces of butter into a saucepan and melt it; then stir in two tablespoonfuls of flour, mixing it well over the fire, but not letting it brown at all. Pour in gradually a pint of boiling water...
-How To Make Ravigote
The literal meaning of this French term is pick me up, from the verb ravigoter - to cheer and strengthen. It is applied to a mixture of tarragon, chervil, chives and burnet minced very fine, or used...
-How To Make Financiere Sauce
Put one pint of stock into a saucepan with one ounce of brown roux and stir it over the fire until boiling, skimming it occasionally. Mix with the above ingredients one wineglassful each of mushroom c...
-How To Make Cream Sauce
Put into a saucepan one ounce of flour and two ounces of butter, place it on a slow fire, and stir lightly with a spatula for two minutes, adding one wineglassful of Madeira, two ounces of caster suga...
-How To Make Mustard Sauce
Put two ounces of butter in a saucepan over the fire and warm without browning it. Mix in well two tablespoonfuls of flour, pour in gradually one pint of hot stock or water, and stir until it thickens...
-How To Make Mushroom Sauce
Put a quarter of a pound of mushrooms in a saucepan with three shallots, chopped, and a small bunch of parsley. Pour in enough gravy stock to cover the mushrooms, season and let stew at the side of th...
-How To Make Oyster Or Oyster-Plant Sauce
Oyster Sauce Partially boil the oysters in their own liquor, then strain and beard them, reserving the liquor. Put one ounce of butter in a stewpan with a tablespoonful of flour, stir over the fire...
-How To Make Onion Sauce
Peel the required number of onions, and put them into a saucepan of cold water. When the water boils pour it off, and add more boiling water so as to take the strength out of the onions. Repeat this t...
-How To Make Yellow Sauce
Put two tablespoonfuls of butter into a saucepan. When it has melted, stir in one tablespoonful of flour that has been mixed with a little milk, and stir this over the fire until well mixed, but not b...
-Sweet Sauces For Puddings, Etc
Apple Sauce A few good falling apples are to be sliced and placed in a saucepan with sufficient water to cover the apples, then stew with the lid on until well done, say about half an hour. While...
-Sweet Sauces For Puddings, Etc. Part 2
Chocolate Sauce Put one ounce of chocolate in a lined saucepan with half a pint of milk, and a few drops of essence of vanilla; sweeten to taste and stir over the fire until boiling. Beat the yolks...
-Sweet Sauces For Puddings, Etc. Part 3
Kirsch Sauce Pour into a saucepan one pint of cold water and one-half pound of granulated sugar, and place it over a hot fire. Mix one ounce of corn starch in a cup with one gill of cold water, and...
-How To Make Fruit Sauce
Stew one breakfast cupful each of cherries, plums and green gages with a very little water and loaf sugar to taste; rub the fruit through a fine hair-sieve into another stewpan, crack the stones and p...
-How To Make Jelly Sauce
Black Currant Jelly Sauce Into a saucepan put two tablespoonfuls of flour with one nicely chopped onion and two ounces of butter; stir over the fire until browned, then pour in half a pint of clear...
-How To Make Raspberry Sauce
Squeeze the juice from a sufficient quantity of ripe raspberries to make one-half pint, pour it in a small lined saucepan, adding the juice of a lemon, sweeten to taste with sugar, and place it over t...
-How To Make Sabayon Sauce
Put into a stewpan the yolks of eight eggs and one-half pound of powdered sugar, mix well and moisten with one wineglassful of white wine. Place the stew pan over a slow fire and whip the contents con...
-How To Make Lemon Butter Sauce
Put one tablespoonful of corn starch and two tablespoonfuls of powdered sugar into a saucepan; grate in the rind of one lemon, and then stir in one-half pint of boiling water, the juice of half a lemo...
-How To Make Vanilla Sauce
Pour one pint of milk into a saucepan and put in a vanilla bean and sugar to taste; boil it and then remove the saucepan from the fire. Beat the yolks of three eggs with two tablespoonfuls of flour an...
-How To Make Caramel Sauce
Put eight tablespoonfuls of white sugar into a saucepan upon the fire with two tablespoonfuls of water; stir it constantly with a wooden spoon for three or four minutes until all the water evaporates,...
-How To Make Egg Balls
Egg Balls For Soup Pound in a mortar one teaspoonful of ham or tongue; add the yolk of a hard-boiled egg, a little boiled and finely-minced parsley and a seasoning of grated nutmeg and cayenne. Whe...
-Preparing Croquettes
A good deal of care and practice are required to make croquettes nicely. The meat must be chopped fine, the ingredients well mixed, and the mixture as moist as possible without preventing the formatio...
-How To Make Croutons
Cut some slices a third of an inch in thickness off a kitchen loaf and cut from these with an ordinary paste-cutter or a sharp knife, crescents, squares, lozenges, oblongs, ovals, rounds, stars, or an...
-How To Make Forcemeat Garnishings
This term is a corruption of farce-meats, from the French facir - to stuff. American Forcemeat Place in a saucepan two very finely-chopped onions with one ounce of butter on the fire for fiv...
-How To Make Forcemeat Balls
Take one pound of beef suet and three pounds of veal; put them in a mortar with a few herbs, a little grated nutmeg, dried mace, finely-chopped lemon peel, salt and pepper; and pound them well, adding...
-How To Cook Chicken Forcemeat
Take sufficient meat from a cooked chicken so that after it has been pounded and passed through a fine hair-sieve there will be one pound of the puree; add to this ten ounces of veal udder, boiled and...
-How To Cook Game Forcemeats
Take any cold cooked game; remove the flesh from the bones, weigh it, and for every pound of meat add four ounces of fat bacon, a little shallot, capers, a few leaves of tarragon and a little lemon pe...
-How To Cook Forcemeat Of Ham
Chop fine about two pounds of cooked lean ham, put into a mortar, and pound well. Put one pound of breadcrumbs and one pint of milk into a saucepan, place it over a slow fire, and boil until the crumb...
-How To Cook Lobster Forcemeat
Fry an onion, chopped fine, in an ounce of butter until it is a golden color, adding a tablespoonful of flour to make a roux. Moisten with half a pint of stock, stirring well and often until the sauce...
-How To Cook Forcemeat Of Mushrooms
Take one-fourth pound of button mushrooms, peel off the upper skin, cut off the stems, and, after pounding, put them into a stewpan with two ounces of butter; put in the mushrooms and stew slowly for ...
-How To Cook Partridge Forcemeat
Put an equal quantity of partridge and chicken flesh cut in small pieces in a mortar and pound it; rub it through a fine hair-sieve and mix with it ten ounces of udder of veal previously boiled, pound...
-How To Cook Veal Forcemeat
Chop one pound of beef suet, and half that quantity of lean veal, and mix them together. Season the mixture with salt, pepper and grated nutmeg; place it in a mortar and pound, then stir in four eggs ...
-Garnishings
How To Prepare A Garnished Bouquet Procure four branches of thoroughly washed parsley-stalks, a branch of soup-celery also thoroughly cleansed, a blade of bay leaf, a sprig of thyme and a couple of...
-Garnishings. Part 2
Cardoons For Garnish Select white and sound cardoons, cut them into lengths of three inches each, remove all the prickly part from the sides, plunge them into a basin of water and blanch for twenty...
-Garnishings. Part 3
Crayfish For Garnish Take the desired number of crayfish and plunge them into boiling salted water in which a few chopped vegetables together with a little vinegar have been cooked. Place the pan o...
-Garnishings. Part 4
Puree Of Green Peas For Garnish Put the peas in a saucepan with a few sprigs of mint and parsley, a small onion, a little salt, cover with water, and boil until tender. Drain and rub them through a...
-Garnishings. Part 5
Stewed Mushrooms For Garnish Clean and wash one pound of mushrooms, and cut them, with their stalks, into slices about one-fourth of an inch thick. Put one-fourth of a pound of butter into a frying...
-Garnishings. Part 6
Provincial Garnish This garnish is prepared with cooked mushrooms and stuffed tomatoes, arranged round the dish in alternate groups. It can be served with almost any entree, and should be accompani...
-Garnishings. Part 7
Toulouse Garnish This is made of goose's fat liver, mushrooms, sweetbreads, sheep's kidneys and truffles, prepared as follows: Cut some slices from a cooked goose's fat liver, having them of unifor...
-How To Make Durand Garnish
This is made of bacon, ham, sweetbreads, Spanish sauce, truffles, mushrooms, chicken quenelles, olives, cockscombs, beef palates, chicken livers, eggs, crayfish tails, oysters, gherkins, and sweet her...
-How To Make Supreme Garnish
This is made up of rice, fowl and truffles, seasoned and cooked as follows: Wash thoroughly two ounces of rice, drain and put it into a saucepan with two breakfast cupfuls of white broth or stock. Pou...
-How To Make Quenelles
Beef Marrow Quenelles Put one-half pound of marrow into a basin with an equal quantity of breadcrumbs, add two tablespoonfuls of flour, salt and pepper to taste, and work it into a smooth paste wit...
-How To Make Salpicons
This is a French name given to a mince of chicken or game with tongue, mushrooms, truffles, and sometimes foies gras, generally used as a stuffing. The following recipes for various salpicons are good...
-How To Make Stuffings
The more artistic term for this is forcemeat. The following recipes are those generally in use and others will be found under special headings: Stuffing For Birds Peel two large onions, parb...
-How To Make Stuffings. Continued
Stuffing For Goose Roast fifty chestnuts, using care not to let them burn; remove both the inner and outer peels, and chop them fine. Chop the goose's liver, put it in a saucepan with one-half tabl...
-How To Make Stuffings For Turkey
Truffle Stuffing For Turkey Brush well one and one-half pounds of truffles, peel them, mince the peel very fine, cut the truffles into slices, put them all into a saucepan with one-fourth pound of ...
-How To Make Chestnut Stuffing
Peel a sound, good-sized shallot, chop it up very fine, place it in a saucepan on a hot fire with one tablespoonful of butter and heat it for three minutes without browning; then add one-fourth pound ...
-How To Make Chicken Stuffing
Take the heart, liver and gizzard of a fowl, chop fine, season to taste and mix with boiled rice worked up with a little butter. Stuff the chicken with this. Chicken Liver Stuffing For Birds ...
-How To Cook Eggs
Andalusian Eggs Poach six very fresh eggs, pare them neatly and dress them in a circle on a Duchess potato border browned in the oven. Cover the whole with American sauce to which has been added a ...
-How To Cook Eggs. Part 2
Eggs, Bar-Le-Duc Toast some slices of bread and trim them round-shaped; on each one lay a well-cooked artichoke bottom, and over this drop a poached egg; cover the whole with some good brown tarrag...
-How To Cook Eggs. Part 3
Egg Cromeskies Boil until hard, six eggs, and when cold, peel off the shells; mix together three tablespoonfuls of sifted breadcrumbs, three dessertspoonfuls each of chopped parsley and onion, a te...
-How To Cook Eggs. Part 4
Eggs In Cocottes Take some small china cups (called cocottes) and break a new-laid egg in each with a little butter; sprinkle over a little salt and pepper, set them on hot ashes and salamander the...
-How To Cook Eggs. Part 5
Eggs, Maitre D'Hotel Boil until hard, six eggs; peel and cut into quarters, arranging them on a dish that will stand the heat of the oven; put in some pieces of butter, sprinkle a little chopped pa...
-How To Make Egg Croquettes
Boil eighteen eggs hard, separate the whites from the yolks after removing the shells. Chop the whites small, and rub the yolks of six of the eggs through a fine hair-sieve. Put two onions, cut into s...
-How To Make Eggs In Crusts
Take several thin rounds of bread and cut in pieces three inches in diameter, then with a small thin cutter an inch and a half in diameter cut the center out of each round, leaving an unbroken ring. M...
-How To Bake Eggs
Boil eight eggs in a saucepan of water until quite hard; when cool remove the shells. Cut the eggs up into slices; put these at the bottom of a stewpan and pour over them a few tablespoonfuls of tomat...
-How To Make Easter Eggs
To color Easter eggs red, wash them thoroughly and place in a saucepan of water with a little cochineal, carmine or logwood, and boil for ten minutes. When done leave them in the colored fluid for abo...
-How To Make Fried Eggs
Put into a fryingpan three tablespoonfuls of sweet oil; place on the hot range, heat it well, and break into it one egg, being careful not to injure the yolk. Fold the white over the yolk with the aid...
-How To Make Omelets
Bacon Omelet Take the requisite amount of finely-minced lean bacon, and place in a fryingpan with a little butter or lard, and fry until done. Have ready a sufficient number of eggs well-beaten wit...
-How To Make Omelets. Part 2
Omelet Of Green Peas Break twelve eggs into a bowl, adding one-half pint of boiled green peas, a little salt and pepper, and beat well for four minutes, then make it into an omelet. Ham Omel...
-How To Make Omelets. Part 3
Sausage Omelet Skin three raw sausages, put them into a saucepan with one-fourth ounce of butter; set it on a hot fire for five minutes, and stir well until they are cooked. Make a plain omelet wit...
-How To Make American Omelet
Pour one pint of veloute sauce into a sauceboat, place it on a moderate fire, add a piece of lobster butter about the size of an egg, together with twenty-four cooked and skinned shrimps, and season w...
-How To Make Anchovy Omelet
Cut off a slice from a stale tinned loaf not more than a quarter of an inch thick, remove the crusts, and cut into pieces one inch square. Fry these lightly in oil or butter. Beat up some eggs into an...
-How To Make Crayfish Omelet
Take the tails of two dozen boiled crayfish, and cut them up into dice. Remove the meat from the claws, chop it up with the trimmings of the tails, and an equal quantity of fresh mushrooms; put them i...
-How To Make Mushroom Omelet
Either fresh or canned mushrooms may be used for this. Heat one tablespoonful of chopped mushrooms in enough white sauce to moisten them, or clean three fresh mushrooms, and fry them in just enough bu...
-How To Make Oyster Omelet
Put half a dozen oysters into a saucepan with their liquor to scald; take them out, drain and cut them into quarters. Meanwhile put the yolks of three eggs into a basin, beat them to a cream, add one ...
-How To Make Parsley Omelet
Break two eggs in a basin, put one tablespoonful of milk with them and beat up, mixing thoroughly but not making too light; add a little salt and a tablespoonful of finely-chopped parsley while beatin...
-How To Make Salmon Omelet
Take about two ounces of the flesh of some cold boiled salmon, and shred it as fine as possible with a fork, put it into a basin with one tablespoonful of finelyminced parsley, salt and pepper to tast...
-How To Make Sardine Omelet
Have ready over the fire a fryingpan containing two tablespoonfuls of olive oil. Remove the skins and bones from two sardines, and cut them into one-half inch lengths; beat the eggs with one-half salt...
-How To Make Savory Omelet
Beat the yolks of six eggs till they are almost white, then beat the whites for the same length of time, and pour them over the yolks; add a dessertspoonful of chopped mushrooms, one teaspoonful of mi...
-Eggs On Toast
Toast six or eight pieces of bread without crust, cut square, butter them and place on a dish. Put a poached egg on each, sprinkle with salt and pepper, and serve hot. Eggs, Parisian Style M...
-How To Poach Eggs
Put a gallon of water in a saucepan on the fire to boil gently, adding a large pinch of salt. When the water boils, break in eight eggs very delicately, without injuring the yolks, and leave them to c...
-How To Make Eggs, Poulette Style
Boil a gill of milk with a little chopped parsley, a small lump of butter, and a pinch of pepper and salt; add six hard-boiled eggs peeled and cut into slices, also a few button mushrooms. When the eg...
-How To Make Scrambled Eggs
Beat up four eggs and add a pinch of salt. Put into a saucepan two ounces of butter; pour in the eggs, and stir briskly over a quick fire for one minute. Toast and butter some slices of bread, put the...
-How To Make Stuffed Eggs
Take twelve hard-boiled eggs, peel off the shells, cut them transversely in halves, remove the yolks, and put them in a mortar. Skin and bone eight anchovies, moisten them together with a little butte...
-How To Make Stuffed Eggs. Continued
Turban Of Eggs Stew a pound of fresh mushrooms, then cut them up very fine; stir them into a glassful of bechamel sauce, adding the yolks of six raw eggs. Pour this preparation into a buttered bord...
-How To Make Eggs, Valencienne Style
Put one breakfast cupful of hot, boiled rice into a saucepan with half a pint of hot tomato sauce, two mushrooms, one truffle cut into small pieces, and two tablespoonfuls of grated Parmesan cheese; s...
-Farinaceous
Cheese Patties Have a slice of bread one and one-half inches thick, cut it into small rounds with a cutter, hollow out the middle to form a little cup. Fry eight of these in butter, first dipping t...
-How To Make Macaroni
Baked Macaroni Put nine ounces of macaroni without breaking it into a saucepan with boiling salted water and when done drain, put it into a stewpan, add a little pepper and grated nutmeg to taste a...
-How To Make Cheese Biscuits
Grate into a mortar five or six ounces of any desired cheese, mix with it a teacupful of the best wheat flour, and one-half pound of cream curds; season with a small quantity of salt, and pound well, ...
-How To Make Cheese Straws
(1). Put one-half saltspoonful each of cayenne and salt into two ounces of flour; then mix in two ounces of butter, and add two ounces of grated Parmesan cheese; mix all these to a thick paste with th...
-How To Make German Dumplings
Take two or three small rolls, remove the crusts and cut the crumb into small pieces; put these into a basin, pour over boiling milk and let them soak; press so as to draw off the milk, put them into ...
-How To Make Boiled Hominy
(1) Wash the hominy in cold water, and then soak it for ten or twelve hours in tepid water; put it over a slow fire with the water in which it has been soaking, and boil gently for from three to six h...
-How To Make Hominy Cakes
Boil one quart or so of hominy very soft and add to it one pound of corn meal and one teaspoonful of salt. Mix into it three well-beaten eggs and sufficient milk to make a thin batter. Beat the batter...
-How To Make Macaroni, Bolognese Style
Break some lasagna*or macaroni into convenient lengths and boil in salted water. Thoroughly wash sufficient spinach, using plenty of water, as it is very gritty; put it into a saucepan of boiling wate...
-How To Make Macaroni, Italian Style
Boil three-fourths of a pound of macaroni, place it in a saucepan with one gill each of tomato and Madeira sauces, and one-fourth of a pound of grated Parmesan cheese, season with pepper and nutmeg to...
-How To Make Macaroni, Milanese Style
Cut a piece of lean veal and two ounces of raw ham into moderate-sized pieces, put them into a stewpan with a chopped onion and carrot, and a sufficient quantity of butter, and fry until nicely browne...
-How To Make Stewed Macaroni
Simmer one-fourth pound of macaroni in enough water to cover; when soft, turn it onto a sieve, drain, and leave until cold. Put in one teaspoonful of salt, taking care not to allow the macaroni to bre...
-How To Make Macaroni Timbales
Put one-half pound of macaroni into a saucepan of salted water, and boil until tender, drain, and cut it into pieces about two inches in length. Reduce one wine-glassful of bechamel sauce in a saucepa...
-How To Make Noodles
These are virtually the same, the former being a French adaptation of the original German paste; but national tastes have served in a measure to modify the shapes and applications, as will be seen in ...
-How To Make Pilau
Indian Pilau Throw one teacupful of rice into fast-boiling water, let it boil for twenty minutes, then drain through a colander or sieve. Stir in one ounce of butter and a little pepper and salt. P...
-How To Make Polenta Timbale, Milanese
Place three pints of salted water in a saucepan on the fire and when boiling remove to the side, scatter in one pound of polenta, simmer it gently until it becomes quite thick, then add a little butte...
-How To Make Baked Ravioles
Take one-fourth pound of veal, four ounces of calf's liver, three ounces of sausage-meat, four ounces of either beef-marrow or calf's-kidney fat, and a little mixed powdered herbs; mince all very fine...
-How To Cook Rice
Rice Border Arrange plain boiled rice in a circle, as for serving curry, or work it into a border-mould, as follows: Wash thoroughly in two or three waters one breakfast cupful of rice, place it in...
-How To Cook Rice. Continued
Curried Rice Mix smoothly one dessertspoonful of curry-paste with one tablespoonful of rich brown gravy; place it in a saucepan with one breakfast cupful more of the gravy and boil; then add to it ...
-How To Make Rissotto
Peel and mince fine one small onion; put one ounce of butter into a stewpan with one-half tablespoonful of flour, and stir it over the fire; when well mixed, put in the onion, and fry it until lightly...
-How To Make Spaghetti
A variety of macaroni which has given its name to various dishes prepared with it. Of these the following are very popular: Baked Spaghetti Boil three-fourths of a pound of spaghetti, moiste...
-How To Make Welsh Rabbit
(1) Chop fine one quarter of a pound of cooking-cheese, put it in a saucepan with two ounces of butter, and as the cheese gets warm and the butter melts, mash them together. When softened, add the yol...
-How To Make Hot Desserts
Apple Float Rub a sufficient quantity of stewed apples through a coarse sieve, or mash them thoroughly. Sweeten with sugar and flavor with nutmeg, and add a spoonful at a time to the well-beaten wh...
-How To Make Apple Charlotte
Take a loaf of stale bread and, after removing all the crusts with a sharp knife, cut up the crumb into slices a third of an inch thick, and these slices again into fancy shapes, such as hearts, trian...
-How To Make Peach Charlotte
Peel six peaches, cut them in halves and take out their stones; chop them in little pieces, put them in a basin, sprinkle some vanilla sugar over and one wineglass-ful of rum. Cut some thin slices of ...
-How To Make Pear Or Pineapple Charlotte
Pear Charlotte Cut some thin slices of stale bread, without the crust, and cut out a round with a one and one-half inch in diameter tin-cutter, then cut some heart-shaped pieces of bread, and dip t...
-How To Make Apple Croquettes
An apple marmalade is prepared as for apple-bread and formed by the hands into the shape of pears. Have two or three well-whisked eggs in a dish or basin, dip each croquette into this and throw them a...
-How To Make Fruit Crusts
Cut slices of stale bread into pieces one inch thick with an oval cutter, also some others of a round shape; scoop out a small hollow in the center of them, fry in butter until lightly browned, and ma...
-How To Make Pineapple Crusts
Place in a basin one pound of the best sifted flour, make a hollow in the center and put in it half an ounce of German yeast and a tablespoonful of warmed milk. Stir in sufficient amount of flour to f...
-How To Make Custard
Apple Custard Take some apple marmalade or stewed apples, and warm up with a little finely-powdered sugar, let this stand in a basin until cold. Beat up some eggs until very light and stir and beat...
-How To Make Dumplings
Baked Apple Dumplings These are made with a good short or tart crust. First pare the apples whole, and then cut out the core with a corer, filling up the cavity with sugar, butter and a little cinn...
-How To Make Egg Desserts
Egg Cheese Cakes Boil half a dozen eggs hard and lay them in cold water for a few minutes, and then peel them. Rub them, with six ounces of butter, through a fine wire-sieve, and mix in four ounces...
-How To Make Flawn
Apricot Flawn Butter a flawn circle and place on a baking-sheet, then line with puff paste or trimmings, and trim off level to the rim. Mask the bottom with a thin layer of powdered sugar, and upon...
-How To Make Fritters
Almond Custard Fritters Beat up five eggs to each pound of flour and pour in by degrees some new milk, taking care to keep the mixture smooth. Stir this over a gentle stove for twenty minutes or so...
-How To Make Fritters. Part 2
Cream Fritters Put one teacupful of flour into a basin with an equal quantity of pounded macaroons, a few dried orange flowers that have been browned in sugar, two ounces of finely-shredded candied...
-How To Make Fritters. Part 3
Orange Fritters Peel the oranges, cut them in halves, pick out the seeds, and, with a sharp knife, scrape off all the white pith; put them in a basin together with some fine sugar and three tablesp...
-How To Make Fritters. Part 4
Pineapple Fritters Pare and grate a ripe pineapple, saving all of the juice; with this mix two cupfuls of flour, the yolk of one egg, a little salt and a tablespoonful of melted butter, with enough...
-How To Make Fritters. Part 5
Souffles Fritters Pour one breakfast cupful of water into a saucepan, boil it up, and add two ounces of butter; when it is dissolved, put in four ounces of flour in one lump, and not sprinkled, and...
-How To Make Fruit Omelet
Apricot Omelet Put the yolks of six eggs and the whites of four into a basin; sprinkle over them a small quantity of salt, and beat well. Pour into an omelet pan with a lump of butter, and as soon ...
-How To Make Omelet Souffle
An omelet souffle is one of the most delicious of hot sweets. It is not difficult to make when its principles are understood, and yet it is seldom well made by inexperienced cooks. The true omelet sou...
-How To Make Orange Meringue
Thoroughly wash and pick over one-half pound of the best rice, put it into a saucepan with plenty of water and place it over the fire. When the water boils drain it off the rice and pour in its place ...
-How To Make Pancakes
Mix two teaspoonfuls of flour with a little salt. Beat the yolks of four eggs and the whites of two, add a few drops of orange-flower water, and then stir this in with the flour. Butter a small omelet...
-How To Make Pancakes. Continued
New England Pancakes Stir slowly into one pint of cream five tablespoonfuls of sifted flour. Beat up the yolks of seven new-laid eggs and the whites of four, season these with one teaspoonful of sa...
-How To Make Puddings
Adelaide Pudding Put the whites of three and the yolks of six eggs into a bowl and beat thoroughly; then place a pint of water and nine ounces of sugar in a saucepan and boil; when the scum rises, ...
-How To Make Puddings. Part 2
Bombay Pudding Beat three whole eggs with one pint of milk, sweeten to taste with loaf-sugar, pour them into a lined saucepan, and stir over a slow fire until thickened, but not boiling. Move the s...
-How To Make Puddings. Part 3
Baked California Pudding Beat well three eggs with three-quarters of a pint of milk, sweeten to taste with sugar and flavor with a few drops of essence of almonds, add three-quarters of a wine-glas...
-How To Make Puddings. Part 4
Cottage Pudding Put two and one-half breakfast cupfuls of mixed butter and lard into a basin, and warm and beat to a cream with one breakfast cupful of sifted, crushed loaf-sugar. Stir in one well-...
-How To Make Puddings. Part 5
German Pudding Cut off about one pound of slices of bread from a household loaf, put them in a flat dish, pour in milk enough to cover and let soak thoroughly; then squeeze the bread dry and beat i...
-How To Make Puddings. Part 6
Macaroon Puddings Place three-quarters of a pound of macaroons in a basin and pour over a pint and a half of boiling cream. Leave until cold, then beat them up with a wooden spoon. Beat the yolks a...
-How To Make Puddings. Part 7
Rum Pudding Pour over one breakfast cupful of breadcrumbs just sufficient rum to moisten them. Beat the yolks of half a dozen eggs with the whites of two add, five tablespoonfuls of granulated suga...
-How To Make Tapioca Custard Pudding
Take one breakfast cupful of tapioca, pour over it just enough water to cover, and allow it to steep all night. Beat the yolks of five eggs lightly. Pour one quart of milk into a saucepan over the fir...
-How To Make Vanilla Pudding
Place a vanilla bean in a mortar together with one-half pound of sugar, pound well together, then sift. Separate the yolks from the whites of nine eggs, beat the yolks well, stir them in with one quar...
-How To Make Baked Bread Pudding
Place in a sauce a half pint of sweet cream, a little powdered sugar and lemon peel, place on stove and stir with a spatula for three minutes or so, then remove from the fire. Pare off the crust from ...
-How To Make Almond Pudding
Put some butter in a dish to warm. Then beat the yolks of a number of eggs with the whites in a basin, and add gradually a little sifted crushed loaf-sugar, then the butter and half a pound of sweet a...
-How To Make Cherry Pudding
Place one-half pound of warm butter in a basin and work it thoroughly with a spoon, adding the yolks of twelve eggs, one at a time, and then one-half pound of powdered sugar. When it begins to froth, ...
-How To Make Flame Pudding
Warm four ounces of butter and beat it with four ounces of sugar to a creamy froth. Separate the yolks and whites of ten eggs; beat the yolks and add them to the beaten butter, then mix in smoothly tw...
-How To Make Fruit Pudding
Put half a pint of milk and half a pint of juice from any kind of canned fruit into a saucepan with two heaped tablespoonfuls of powdered sugar, and place it over the fire until boiling; then move it ...
-How To Make Mousseline Pudding
Put six ounces of butter into a lined saucepan to melt, then mix in six ounces of sugar and the grated rinds of two small lemons and the beaten yolks of fifteen eggs. Stir the mixture over the fire un...
-How To Make Neapolitan Pudding
Put three and a half ounces of crushed loaf sugar into a basin, mix it up with twelve ounces of sifted breadcrumbs, and beat in one wineglassful of rum, the rind of a lemon very finely chopped, and fi...
-How To Make Plum Pudding
(1). Beat up a dozen eggs and mix with them a pint and a half of cream, three-quarters of a pound each of sifted breadcrumbs and flour. When well beaten together, mix in a pound and a half each of ver...
-How To Make Rice Pudding
(Baked) Take one teacupful of rice boiled in milk until it is three-fourths cooked, add two well-beaten eggs, two ounces of grated nutmeg to taste, and a little cream as well is an improvement. Stir t...
-How To Make Lemon Pudding
(1) Butter a pint pudding-basin and line it with the crumb of a French roll cut in thin slices and thickly spread with lemon paste. Make a custard with one-half pint of new milk, two eggs, flavor with...
-How To Make Rice Cake
Blanch one pound of sweet and one-half ounce of bitter almonds, place them in a mortar with a small quantity of water and pound them to a pulp; then add two quarts of water and strain them through a c...
-How To Make Souffles
Souffles are usually cooked in flat, metal dishes, round tins or fluted moulds, according to the style, a very useful flat dish being one with a loose, tin lining, the souffle being kept nicely warmed...
-How To Make Souffles. Part 2
Coffee Souffle (1) In a sugar boiler put one-half pound of green coffee, roast without browning it, and soak in it one quart of boiling milk for about an hour. Stir one breakfast cupful of flour, o...
-How To Make Souffles. Part 3
Orange Souffle Mix one tablespoonful of flour smoothly with one pint of cream, add two tablespoonfuls of rosewater and put it over the fire in a saucepan with a little thinly-pared orange peel and...
-How To Make Vol-Au-Vents Chantilly
Take one pound of puff-paste, give it six and a half turns, roll it out to about one-eighth of an inch in thickness, and with a fluted cutter cut out about two and one-half dozen pieces. Form them int...
-Cold Desserts
Almond Bavarois Put a small quantity of gelatine into a basin with a little milk and soak it for two hours. Put sufficient cream into a basin, and whip until there is but one-third of the amount le...
-How To Make Blanc-Mange
Chocolate Blanc-Mange With Cream Soak an ounce and a half of gelatine in half a pint of cold water for four hours. Warm one quart of milk, stir in the gelatine and half a pound of sugar; let it get...
-Blanc-Mange, Waldorf Style
Carefully blanch about six ounces of sweet and two ounces of bitter almonds; place in a vessel and cover them with cold water, letting them soak for fully an hour; drain through a sieve and pound thor...
-How To Make Charlotte
Chantilly Charlotte Line a dome-shaped mould with lady's-finger biscuits, arranging them artistically according to taste; put into a basin one pint or more of thick cream, and whisk it with an egg-...
-How To Make Charlotte. Part 2
Raspberry Charlotte Take two pounds of ripe raspberries, remove the hulls, see that there are no insects in the hollows of the berries, and have in readiness also one pound of dry breadcrumbs. Then...
-How To Make Charlotte. Part 3
Chartreuse Of Oranges Two plain moulds will be required, one of which should be about one and one-half inches larger in diameter than the other. Make some orange jelly and pour a layer of it in the...
-How To Make Charlotte. Part 4
How To Make Compotes Compote Of Apples Peel and core some apples, boil them in a light syrup with the rind of lemon pared very thin, and a few cloves. When done, remove the peel and cloves a...
-How To Make Charlotte. Part 5
Compote Of Fruits With Iced Champagne Select two fine cooking-pears, peel, core and cut in quarters, and put them in a sugar-boiler with syrup at sixteen degrees and sufficient prepared cochineal t...
-How To Make Charlotte. Part 6
Nectarine Compote Peel and stone some nectarines, cut them in halves and put them in a saucepan with some syrup at the small thread degree (see Sugar Boiling), and cook them until quite tender. Whe...
-How To Make Charlotte. Part 7
Compote Of Pears, Princess Use nine large pears as near one size as possible. Scrape the stalks, turn the pears spirally from head to stalk, put them in a preserving-pan with a little syrup and let...
-How To Make Creams
Almond Cream Blanch a quarter of a pound of sweet almonds, dry and pound them well. Put them into a stewpan with six ounces of loaf-sugar and the yolks of four eggs, and mix well with a fork. In an...
-How To Make Creams. Part 2
Chateaubriand Cream Place a jelly-mould on the ice, and pour some liquid jelly around it, turning it about sideways in order to allow it to set; stick some shredded almonds round the sides and top ...
-How To Make Creams. Part 3
Cream Flavored With Cinnamon Put one breakfast cupful of cream into a saucepan with two ounces of caster-sugar and add half an ounce of cinnamon broken in pieces; place the pan on the fire and boil...
-How To Make Creams. Part 4
Cream For Fruit Pies . Put one pint of milk into a stewpan with the rind of a lemon and a little cinnamon. Meanwhile take the yolks of two eggs and whisk them well with one tablespoonful of flour a...
-How To Make Creams. Part 5
Lemon Cream Beat well the yolks of two eggs, add to them one pint of thick cream, one-fourth pound of powdered sugar, and the thin rind of a lemon; turn all into a suacepan, boil up once, remove fr...
-How To Make Pastry Cream
Put one pint of cream and one pint of milk into a stewpan, place it on the fire, stirring constantly with a wooden spoon, and after it has boiled up put in two ounces of sugar, the peel of a lemon and...
-How To Make Fruits And Whipped Cream
Strawberries And Whipped Cream First remove the hulls from the strawberries and see that they are clean and sound. Arrange them in a glass dish, put a layer of powdered white sugar between the laye...
-How To Make Vanilla Cream
Pour one and one-half pints of milk into a saucepan with half a vanilla bean, and boil it; then remove the saucepan from the fire, put the lid on and allow the vanilla to soak for an hour. Beat the yo...
-How To Make Whipped Cream
This is made from cream that has been left for a day or two before being skimmed from the milk. It should be placed in a large basin, and set on ice, so that it may be kept cool while it is being whip...
-How To Make Cold Custard
Arrowroot Custard Beat up an egg or two with some sweetened milk, stir in a teaspoonful of arrowroot and add sufficient hot milk for the mixture to fill a small buttered cup. Stand this in a stewpa...
-How To Make Cold Custard. Continued
French Custard Mix into two tablespoonfuls of cold milk one dessertspoonful of potato-flour; when smooth, add gradually half a pint of boiling milk sweetened with one ounce of caster-sugar, and sti...
-Flawn Of Fruits
Flawn Of Fruits, Viennese Style Line a scalloped flawn-circle with a tartlet paste; decorate the edge of the border with leaves of paste and brush them over with egg. Cover the bottom and sides of ...
-Flawn Of Fruits. Continued
Fruit Rice Put one breakfast cupful of well-washed rice into a saucepan with six tablespoonfuls of moist sugar, a tablespoonful of butter and three pints of milk, and boil gently until tender, stir...
-How To Make Jelly
Anisette Jelly With Pears Cut some large pears into six pieces each, boil them in some syrup and color with a few drops of prepared cochineal. Whisk a little gelatine over a fire till boiling, addi...
-How To Make Jelly. Part 2
Champagne Jelly In Glasses Put fifteen leaves of gelatine in a basin, cover them with cold water and allow them to soften for half an hour; then drain off the water. Find out the consistence of the...
-How To Make Jelly. Part 3
Dantzig Sweet Jelly Clarify from sixteen to twenty leaves of French gelatine, and when it is cold mix with it about one-half pint of Dantzig brandy, and add the syrup required to sweeten. When the ...
-How To Make Jelly. Part 4
Lemon Jelly Steep two ounces of gelatine in one-half pint of cold water for one hour; then mix with it one and one-half pints of boiling water, brandy or sherry wine, the thinly-pared peel of one a...
-How To Make Jelly. Part 5
Peach Jelly Procure some large peaches, not too ripe; wipe them well and take out the stones; cut the peaches in quarters, and put them in a covered jar. Crack the stones, cut the kernels into smal...
-How To Make Jelly. Part 6
Red Jelly Soak one ounce of isinglass in one pint of water, and add the eighth part of the well-beaten white of an egg, put it in a saucepan over the fire, and, when nearly melted, add one pound of...
-How To Make Jelly. Part 7
Tapioca Jelly Put one-half teacupful of tapioca into a basin with one breakfast cupful of cold water and let it steep for two hours, standing the basin in a warm place. Pour two more breakfast cupf...
-How To Make Jelly With Fruit Champagne
Put into a stewpan the whites of three well-beaten eggs, three-fourths of a pound of powdered sugar, the juice of one lemon, two ounces of gelatine, and one quart of water; whisk it over the fire unti...
-How To Make Princess Victoria Jelly
Pour one pint of milk into a saucepan and add a small lump of sugar and the rind of half a lemon, one ounce of gelatine, a few bruised coriander-seeds and a slight flavoring of vanilla. Place the sauc...
-How To Make Kummel Jelly
Pour one quart of cold water into a saucepan with one-half pound of granulated sugar, two ounces of gelatine broken into small pieces, and the grated rind of a medium-sized lemon, squeezing in the jui...
-How To Make Maraschino Jelly
Cut a calf's foot in pieces, place it in a saucepan in cold water, and boil for two minutes; then wash in cold water and again put it in a saucepan with one quart of cold water. When boiling, remove t...
-How To Make Prune Jelly
Wash in a little warm water a pound of prunes, and place them in a stewpan with sugar to taste, a small piece of lemon peel, a stick of cinnamon and enough water to cover, stewing them until they beco...
-How To Make St. Petersburgh Jelly
Warm one pint of lemon jelly and pour half of it into one basin and the other half into another. Color one of these with cochineal and flavor the other with noyau. When the cochineal jelly is nearly s...
-How To Make Venetian Jelly
Put one ounce of soaked gelatine into a saucepan with three-fourths of a pint of hot water and place it over the fire until dissolved; then add one-fourth pound of coarsely-crushed loaf sugar and the ...
-How To Make Meringues
Put in a pan a pound of granulated sugar with a pint of cold water, and place it on the hot stove. Have two quarts of ice-water in a bowl, and when the sugar comes to the boil dip the fingers in the i...
-How To Make Meringues. Part 2
Italian Meringues Place a pound and a quarter of sugar in a boiler and boil to the blow degree and place the boiler in a large basin of cold water to set the sugar. Work the sugar against the side ...
-How To Make Meringues. Part 3
Meringue Shells Prepare a meringue mixture. Slide a tube down a pastry-bag, lay a piece of paper over a baking-sheet, and after putting the meringue into the bag, press it out into the paper, givin...
-Orange Baskets
Select some oranges with a clear skin, and, with a blunt knife, mark out the handle and rim of the baskets in Vandykes. With a sharp knife cut through the rind over the traced lines, taking care not t...
-How To Make Pies
Apple Pies Use either a good puff-paste or rub together half a pound of butter to every pound of flour used, until evenly mixed; then pour in a little cold water and salt, and stir up with two fing...
-How To Make Pies. Part 2
Cocoanut Custard Pies Put two eggs in a basin, beat them with two cupfuls of milk and four ounces of sugar, add one cupful of grated cocoanut and half a teaspoonful of extract of lemon. Put the mix...
-How To Make Pies. Part 3
Gooseberry Pie Line the edges of a deep pie-dish with rich puff paste, fill the dish with cleaned and picked gooseberries and put half a pound of moist sugar with them; pour in a little water, cove...
-How To Make Pies. Part 4
Lemon Mince Pies Line some buttered patty-pans with thinly rolled puff paste, fill them half full of the lemon mincemeat, put a round of paste on the top of each, press together round the edges, di...
-How To Make Cold Puddings
American Black Pudding Put a quart of small berries, such as blue or elderberries, into a saucepan with one breakfast cupful of sugar and a pint of water, cooking until the berries are done; then c...
-How To Make Cold Puddings. Part 2
Gelatine Pudding Put a quarter of an ounce of gelatine in half a teacupful of cold water, let it remain until soft and then add boiling water to make the quantity up to half a pint. Beat up the yol...
-How To Make Cold Puddings. Part 3
Peach Pudding Peel twelve ripe peaches and cut them in pieces, put them in a basin, sprinkle fine sugar over and let them stand for an hour. Put one and one-half pints of milk in a double boiler. B...
-How To Make Cold Puddings. Part 4
Boiled Rice With Apricots Wash well a scant teacupful of rice, place it in a saucepan with as much milk as it will absorb and loaf-sugar to taste, and boil the whole gently until tender. When cooke...
-How To Make Cold Puddings. Part 5
Peach Sponge Strain the juice from a can of preserved peaches and pass the fruit through a fine hair-sieve, then beat it up with the juice and a small quantity of sugar. Put one ounce of isinglass ...
-How To Make Stewed Fruits
Stewed Apples Great care should be taken in the selection of the apples to avoid those which fall easily. The cores should be removed before peeling and the apples placed in sufficient water to c...
-How To Make Stewed Fruits. Continued
Stewed Pears Cut some pears lengthwise in halves and remove the cores. Place them in a stewpan the cut side upwards; put in half a pound of sugar, pour over them one gill of red wine and sufficient...
-How To Make Tarts
Apple Tart And Custard Place a border of rich puff-paste around the pie-dish and put in some apples pared, cored and cut into thin slices; sprinkle over them a little sugar and grated rind of lemon...
-How To Make Jelly Tarts
Roll out one-half pound of rich puff paste, cut it into rounds about two and one-half inches in diameter, dampen the edges with water, pinch the paste so that it will assume shapes like three-cornered...
-How To Make Tartlets
Almond Tartlets Line a sufficient number of tartlet-moulds with paste, cut the paste on the rims of the moulds, then mask the bottom with a thin layer of marmalade. Pound some blanched almonds drie...
-How To Make Tartlets. Part 2
Paganini Tartlets Put the whites of three eggs into a basin, beat them to a froth, and add by degrees five or six ounces of sifted crushed loaf sugar. Have in readiness one tartlet or patty-pan lin...
-How To Make Tartlets. Part 3
Roman Tartlets Put the whites of half a dozen eggs into a whipping-bowl and beat them to a froth; add by degrees one-half pound of powdered sugar and after this is worked in add one dessertspoonful...
-Ice-Creams And Ices
Lemon Bavarois Put the peel of two lemons in with one and one-half pints of boiling milk, and let soak for an hour. Steep one and one-half ounces of gelatine in water for fifteen minutes, drain and...
-How To Make Ice-Cream
The kind of cream usually made is composed of milk and a small proportion of cream, with eggs and sugar added to it. Dissolve one-half pound or so of sugar in one quart of milk, place it over the fire...
-How To Make Ice-Cream. Part 2
Caramel Ice-Cream Place in a copper basin ten ounces of sugar together with a small quantity of water and cook to a caramel, then pour it out onto a marble slab to become cool, after which pound it...
-How To Make Ice-Cream. Part 3
Hazel-Nut Ice-Cream Blanch and chop fine one-fourth pound of hazel-nuts weighed without their shells, place them in a basin with six ounces of sugar, two ounces of flour and six well-beaten eggs. P...
-How To Make Ice-Cream. Part 4
Neapolitan Ice-Cream Make one pint of vanilla ice cream, one pint of raspberry water ice and one pint of pistachio ice cream. Take a long brick-form mould, holding three pints, put the raspberry wa...
-How To Make Ice-Cream. Part 5
Pear Ice-Cream Peel twelve mellow pears, cut them in quarters and core, pass them through a fine hair-sieve with one pint of cream, sweeten to taste with sugar, and squeeze in a little lemon juice....
-How To Make Ice-Cream. Part 6
Punch Ice-Cream Make about one-half teacupful of strong green tea, strain it when cold, mix with it one pint of rich cream, and add two wineglassfuls of rum and the strained juice of half a lemon. ...
-How To Make Ice Cups
Pack one dozen flat champagne glasses or small tumblers in a tub with pounded ice and salt around them; a little brine at the bottom of the tub is also advisable. Fill these glasses with any fruit syr...
-How To Make Lemon Ice-Cream
Add to the juice of five lemons the grated peel of one, one-half pint of clarified sugar, and one pint of cream; mix all thoroughly together, then strain through a sieve into a mould or glasses packed...
-How To Make Vanilla Ice-Cream
Mix thoroughly together one quart of nice fresh cream, a well-beaten egg and one pound of powdered white sugar; add one-fourth of a vanilla bean cut into pieces, place it over the fire in a saucepan a...
-How To Make Mousse
Caramel Mousse Beat the yolks of nine eggs in a stewpan with a dozen tablespoonfuls of powdered sugar, then pour in a pint and a half of milk and stir the mixture over a slow fire till it thickens ...
-How To Make Iced Puddings
Alexandria Iced Pudding Place two breakfast cupfuls of milk or cream in a saucepan with the yolks of four eggs and sugar to the taste, and stir them into a custard; next turn this custard into a ba...
-Iced Plum Pudding
Boil together half a pint of cream with the thinly-shredded rind of half a lemon and a small piece of citron. Place in a basin the yolks of four eggs with four ounces of caster-sugar and beat well, th...
-How To Make Punchs
Punch In Surprise Have six different fancy moulds, resembling in shape an apple, pear, banana, tomato, pineapple and peach. Fill a tin pan with ice well mixed with rock salt, lay on it the six moul...
-How To Make Sherbets
American Sherbet Secure some tin moulds to imitate high-shaped wineglasses, fill them with pure cold water, close them securely, and pack them in pounded ice. In the meantime mix in equal quantitie...
-Souffle Ices
Pour one pint of syrup, at thirty-two degrees, in a basin, and stir into it the yolks of fifteen or eighteen eggs; strain this into a copper egg-bowl made a little warm by pouring hot water into it an...
-How To Make Tutti Frutti
This is the Italian for all sorts and kinds of fruit. The name is applied to a great variety of fruit dishes, ices, etc., as will be seen by the following recipes: Line the interior of a three-pint le...
-How To Make Water Ices
Apple Water Ice Peel and core the required number of apples, cut them into quarters and place in a saucepan; set the pan over a fire and cook until tender. Pass them through a very fine sieve over ...
-How To Make Water Ices. Continued
Peach Water Ice Slice ten ripe peaches but do not peel them, boil till soft in one-half pint of water, then rub them through a fine hair-sieve. Mix with the pulp one pint of syrup, the strained jui...
-Pastry
Almonds The kernel of the almond nut is largely used in cooking and confectionery for its delicate flavor. There are two kinds, sweet and bitter, so closely resembling each other in appearance as t...
-Baba
Sift four pounds of dried flour onto a marble or slate slab, put a quarter of it into a basin, and pour in the center one ounce of German yeast dissolved in a teacupful of warm water. Mix well with th...
-How To Make Biscuits
Almond Biscuits Blanch and pound an equal quantity of bitter and sweet almonds, adding a few drops of orange-water to prevent them from oiling. Beat the yolks of some eggs in a little powdered suga...
-How To Make Biscuits. Continued
Pistachio Biscuit Have ready two basins and put the whites of a dozen eggs in one and the yolks in the other; mix with the yolks a pound of sugar, four ounces of blanched pistachios powdered to a p...
-How To Make Dessert Cakes
Almond Cakes Take some Valencia almonds, and put them in a large basin with an equal quantity of sugar, a little essence of lemon and mixed spice. Mix with a wooden spoon, together with the yolks o...
-How To Make Dessert Cakes. Part 2
Chestnut Cakes Put about twenty or thirty chestnuts on a gridiron over a clear fire, and cook until the skins can be easily removed. Skin them and put them into a mortar, with two or three ounces o...
-How To Make Dessert Cakes. Part 3
Cinnamon Cakes Work well together two pounds of flour, one pound of sugar and one pound of butter; beat the yolks of three and the whites of six eggs with a little rosewater and make all into a dou...
-How To Make Dessert Cakes. Part 4
New Year's Cookies Warm slightly three-quarters of a pound of butter and beat it until creamy with one pound of caster-sugar; beat three eggs well and mix them with the butter; then stir in slowly ...
-How To Make Dessert Cakes. Part 5
Cream Puffs Warm slightly one pound of butter, and beat it well with one-half pound of caster-sugar, then mix in two eggs. Put one and one-fourth pounds of sifted flour into a basin, with two table...
-How To Make Eclairs
Eclairs (Coffee Or Chocolate) Put into a saucepan two gills of milk with two ounces of butter, set on the fire and stir with a wooden spoon; when boiling, add a quarter of a pound of well-sifted fl...
-How To Make Gingerbread
American Gingerbread (Southern) Put one pint of molasses into a copper basin, warm it, and melt half a pound of butter in it; then mix in half a pound of moist sugar and three well-beaten eggs, add...
-How To Make Home-Made Cake
Place half a pound each of sugar and butter in a bowl, mixing thoroughly with the hand for fifteen to twenty minutes; then break four eggs, leaving the whites in a basin, and drop the yolks in with th...
-How To Make Honey Cakes
Put three-quarters of a pound of butter into a saucepan on the fire until melted, then stir in two pounds and a half of sifted flour, and keep stirring until lightly brown. Turn the flour out of the s...
-How To Make Jelly Cakes
Beat eight ounces of sugar with five eggs, add one-fourth pound of melted butter, one teacupful of milk and twelve ounces of flour to which has been added one teaspoonful of baking powder. Spread this...
-How To Make Jersey Wonders
Work together with a tablespoon before the fire one-fourth pound of powdered sugar with one-fourth pound of the best butter until they are well incorporated. Beat up thoroughly four eggs and add these...
-How To Make Ladies' Bouchees
Place a small quantity of paste in a pastry-bag. Butter well and flour a baking-sheet, and form a sufficient number of small round biscuits the shape of macaroons, sprinkle lightly with powdered sugar...
-How To Make Lady Cake
Take one pound of caster-sugar, half a pound of flour, half a pound of butter, the whites of fourteen eggs, and mix well together. Flavor with two drops of oil of bitter almonds and bake on a buttered...
-How To Make Lemon Cake
Beat one-half pound of powdered sugar together with the yolks of six eggs; when smooth add the whites previously whisked to a stiff froth, then stir in slowly seven or eight tablespoonfuls of flour an...
-How To Make Macaroon Cake
Warm some butter, mix it with some sugar, work to a cream; beat in some eggs, add some milk, baking-powder, and enough flour so that you will be able to roll it. Work the dough thoroughly and put on a...
-How To Make Madeleine Cakes, Printaniere
Rub the rinds of two small lemons on a lump of sugar; crush it very fine with a roller, mixing three ounces of powdered sugar in with it. Put two ounces of this into a saucepan with two ounces of sift...
-How To Make Madeleine Cakes, Printaniere. Continued
Cream Meringues Take the whites of six eggs and whip them to a white froth, and until they are very light and dry; then mix in rapidly but gently one-half pound of caster-sugar. Take some parafflne...
-How To Make New Year Cakes
Place one pound of powdered sugar and ten ounces of butter into a basin and beat them to a cream. Add three well-beaten eggs two ounces of caraway-seeds, one grated nutmeg and one pound of flour. When...
-How To Make Plum Cake
A raised paste should be made with three ounces of butter, ten ounces of flour and two tablespoonfuls of sugar, three eggs, half an ounce of yeast and the requisite quantity of milk; when risen enough...
-How To Make Pop-Overs
Mix to a smooth batter two breakfast cupfuls of flour and milk and the yolks of a couple of eggs, together with a teaspoonful of salt. Butter thoroughly a dozen small earthenware jars, and place them ...
-How To Make Pound Cakes
Have a pound and a half of sugar and twelve ounces of butter, and work to a cream; then add twelve well-beaten eggs, a pound and a half of sifted flour, and mace and nutmeg to suit the taste. Form int...
-How To Make Shortcakes
Rub together half a pound of butter and a pound of flour, mixing in a quarter of a pound of caster-sugar, a beaten egg and half a pint of milk. Dust a board with some flour and roll out the paste quit...
-How To Make St. Honore Cake
This exceptionally beautiful dish requires much skill and patience to prepare. Peel neatly two medium-sized, sound, blood oranges. Separate carefully the sections to prevent tearing the skin, for, if ...
-How To Make Tea Cakes
Sift one pound of flour onto a pasteboard, make a well in the center of it, in which put one saltspoonful of salt, one tablespoonful of sugar and one-half pound of slightly-warmed butter. Mix all well...
-How To Make Genoese Pastry
Warm four ounces of fresh butter, heat it, then mix in four ounces of sugar, and whip the two together until creamy; beat in, one at a time, four eggs, then stir in quickly four ounces of finely-sifte...
-How To Make Wafers
A variety of wafers will be found described under various headings, their mode of preparation being thoroughly explained. Should it be desired to make the wafers exceedingly thin and exact in size, it...
-How To Make American Waffles
Boil one teacupful of rice until it is quite soft; stir in with it a raw egg, one tablespoonful each of flour and milk, and beat all together to a smooth paste. Allow it to cool, put it into well-grea...
-Pastes
Almond Paste Blanch some Jordan almonds the day before they are required for use and allow them to remain in cold water. Soak two-thirds of this quantity of clean gum-dragon in a jar with a little ...
-Pastes. Part 2
Paste For Custards Or Preserved Fruits Put six ounces of butter over the fire in a saucepan with six tablespoonfuls of water, let it come to the boil, and then mix into it as much flour as will mak...
-Pastes. Part 3
Paste For Pies Put three pounds of well-sifted flour on a board or table, work in one pound of butter, make a hollow in the center, and work in the yolks of four eggs, one ounce of salt, and a brea...
-How To Make Puff Paste
By the French cook this is styled feuilletage, and is prepared as follows: Weigh out the flour, previously dried and shaken through a sieve, and use an equal amount of the best fresh butter. In the su...
-How To Make Puff Paste. Continued
Half Puff Paste This is made as for puff paste, using twelve ounces of flour, one-fourth of an ounce of salt, ten ounces of butter and one teacupful of water, keeping the paste very firm. Pu...
-How To Make Short Paste
This, as has already been explained, differs from puff paste in that the butter or other fat is worked in the flour before wetting. In other particulars, one short paste may differ from another accord...
-Bakery And Breakfast Dishes
Butter Biscuits Mix up half a pound of butter with two pounds of sifted flour, adding a teaspoonful of salt; moisten to a stiff dough with half a pint of milk and mix . well. Remove the dough from ...
-How To Make American Bread
Place in an earthen vessel which is wider at the top than at the bottom, a pound and a half of flour and half a pint of fresh brewers' yeast, mixing it with a pint of lukewarm water, when it may be se...
-How To Make American Bread. Continued
Household Bread Mix in following proportions: Ten pounds of best flour into half a gallon of water; when well mixed add half a pint of yeast, knead, cover it over and place in a warm place to rise....
-Buns
Mix half a pound each of butter and sugar with three pounds of sifted flour, rubbing them together thoroughly, and add a pound of currants washed and dried, some caraway seed and three ounces of yeast...
-Buns. Continued
Soda Crackers These are made by adding from one to two teaspoonfuls of bicarbonate of soda to either of the foregoing recipes, or in the following way: Make three-quarters of a pound of flour into ...
-How To Make Muffins
Pour into a basin one breakfast cupful of milk that has been boiled, and mix in two tablespoonfuls of sugar, the yolk and white of an egg, one teaspoonful of salt, and one half teacupful of yeast, add...
-How To Make American Rolls
Place the desired amount of sifted flour in a deep bowl, make a hollow in the middle, and put in some lukewarm milk, a little butter dissolved in the milk, a little salt and sugar and two gills of yea...
-How To Make Oatmeal Wafers
Mix a small quantity of salt into eight ounces of oatmeal flour, and make it into a dough by adding one teacupful of boiling water, Turn it onto a board well sprinkled with meal, knead it slightly, ro...
-How To Make Breakfast Cakes
Dissolve in half a pint of warm milk half an ounce of German yeast, and stir in enough flour to make a batter; stand to rise, and then warm a quarter of a pound of butter, mixing it with a little milk...
-How To Make Griddle Cakes
Rub together a pound of flour, three ounces of butter, a little salt and make it into a paste with some sweet buttermilk; roll it out and cut with a biscuit-cutter into cakes which are baked on a grid...
-How To Make Oatmeal Gruel
Mix two tablespoonfuls of oatmeal to a paste by adding three tablespoonfuls of water; stir in three breakfast cupfuls of milk or water, pour it into a saucepan over a slow fire, and cook for half an h...
-How To Make Mush
Cracked-Wheat Mush (American) Brush lightly over the inside of a flat-bottomed, iron saucepan with a paste brush dipped in lard - it will require but little - pour in two quarts of water, and stand...
-How To Make Porridge
Cracked-Wheat Porridge Brush over the inside of a flat-bottomed saucepan with a small quantity of melted lard. Pour in four pints of water to boil, stir in one breakfast cupful of cracked wheat and...
-How To Make Cream Toasts
Cut some slices of bread, about one-third of an inch in thickness, and trim off the crusts. Have ready on the fire a bowl half full of boiling water with about one ounce of butter in it; toast the sli...
-Teas, Coffees, Etc
Chocolate Chocolate may be bought in cakes and may be had either sweet or plain. Allow one ounce to a cupful. Grate the chocolate and melt it over the fire in a cupful of water, stirring until the ...
-Confectionery
Sugar Boiling Considerable attention to this art should be directed by those who desire to note the changes that take place in sugar at different degrees of heat, the expressions, Boil to the crac...
-Confectionery. Continued
Chocolate Bonbons Put half a pound of French chocolate in a sugar-boiler, and stand on the stove till the chocolate is soft. Dissolve half an ounce of gum arabic in a tablespoonful and a half of ho...
-How To Make American Candy
Pour one pint of water and one-fourth pint of vinegar over six pounds of sugar and leave it until fully dissolved. Place a sugar-pan over the fire and let the contents boil fast till thick enough to p...
-How To Make Caramels
(1) Boil some syrup and flavor with either liquors, essences, or some strong extract of coffee; then hold it over a very slow fire in a saucepan in order to allow it to cook slowly for about two or th...
-How To Make Acid Drops
Put three pounds of loaf sugar in a sugar-boiler with one teaspoonful of cream of tartar, and two breakfast cupfuls of water, and boil them to the crack. When the pan is removed from the fire, stir in...
-How To Make Vanilla Lozenges
Cut up four or five vanilla beans, place them in a mortar with a small quantity of sugar, and pound them to a powder; sift it through a fine sieve, and mix up with two pounds more of sifted sugar on a...
-How To Make Flavored Sugar
Rub the required quantity of powdered sugar through a fine sieve on a sheet of paper, turn it into a round-bottomed pan, set it on the stove to warm, and whisk in any kind of flavoring essence desired...
-How To Make Honey Nougat
Place a pound and a half each of sugar and strained honey in a saucepan over a very gentle fire, and stir it until quite brittle, which can be found out by putting a little cold water in the sugar. Ad...
-How To Make Nougat
This is described as a cake, confection or sweetmeat made of almonds or other nuts. When freshly prepared it is so elastic that it can be moulded into cups, baskets or any other shapes. The following ...
-How To Make Nougat Baskets
Blanch one and one-half pounds of almonds, cut them into shavings, and place them near the fire to be thoroughly dried and warmed through. Put three-fourths of a pound of the best confectioner's sugar...
-Preserves, Jams, Etc
Almond Milk When almonds, either bitter or sweet, are pounded together, and water added, the liquor resulting is of a milky appearance, and is commonly known as almond milk. Mix four ounces of al...
-How To Make Brandied Fruits
Take equal quantities of ripe and sound fruit, such as apricots, peaches and plums, and prick them several times with a fork through to the stones. Put loaf sugar in a lined vessel, allowing one pound...
-How To Make Brandied Fruits. Part 2
Prunes In Brandy Pack the plums in layers in a wide-mouthed bottle strewing a liberal quantity of powdered sugar over each layer; fill it up with the best brandy, cork, and stand the bottle in the ...
-How To Make Brandied Fruits. Part 3
Strawberry Conserve Take some fresh and very ripe strawberries, pick them over, crush them in a cloth and wring out the juice. To each dessertspoonful of juice allow six ounces of sugar. Boil the s...
-How To Make Jam
American Crab-Apple Jam After removing all stalks and unsound parts from the fruit, wipe them well, and spread out before the fire to make sure that the peels are thoroughly dried. Then weigh the f...
-How To Make Jam. Part 2
Currant Jam Put one pound each of black, red and white currants into a preserving-pan and boil for a few minutes; then add two pounds and a quarter of sugar and boil all together, crushing the frui...
-How To Make Jam. Part 3
Greengage Jam Select sound ripe greengages, split them down the sides and remove the stones; put the fruit in a preserving-pan with a little water, stew them until quite tender, then rub the fruit ...
-How To Make Jam. Part 4
Plum Jam Have ready twelve pounds of large ripe plums peeled and divided into halves, crack their stones, blanch the kernels and pound them in a mortar. Put the parings and cracked stones into a pa...
-How To Preserve As Jelly
Apple Jelly Pare, core and slice some good apples into a preserving-pan with enough water to cover them. Place on the fire and boil until they are reduced to a mash, then pour the mixture into a fl...
-How To Preserve As Jelly. Part 2
Currant Juice Jelly Put an ounce of gelatine into a half pint of cold water, and soak it for two hours; then pour a pint and a half of boiling water over, and mix until it is dissolved; add the jui...
-How To Preserve As Jelly. Part 3
Guava Jelly Peel and cut into quarters about a hundred ripe guavas, plunge them into a bowl of water, wash thoroughly, place them in a saucepan with sufficient water to cover, and boil for two hour...
-How To Make Marmalade
Apple Marmalade Take the apples to be used after cutting them into quarters and peeling them, and place them in a stewpan with a little water and powdered sugar. Leave them over a slow fire until r...
-How To Make Marmalade. Continued
Peach Marmalade Put some ripe autumn peaches that have been peeled and stoned in layers in a deep dish, cover them thickly with crushed loaf sugar and leave them for twenty-four hours. Place the pe...
-How To Preserve Mince-Meat
This word evidently takes its original meaning from the French and signifies anything that is minced or chopped up fine. From the following recipes it will be seen that mince-meat may be prepared in a...
-How To Make Fruit Paste
Apricot Paste Make a very firm apricot jam, pour it upon a clean baking-sheet, and put it in a very slow oven to dry. When set, stamp out or cut into any shapes, such as rings, ovals, etc., and pla...
-How To Make Pickled Fruits
Pickled Grapes Select large but not ripe grapes, cut into small bunches, and fill a stone jar with them, putting vine leaves between the bunches. Dissolve one pound of bay salt and a little common ...
-How To Preserve Fruits
Preserved American Or Siberian Crab-Apples Gather the apples just prior to their becoming ripe, select carefully, cut the stems short, and then plunge the fruit into boiling-water for a few minutes...
-How To Preserve Fruits. Part 2
Preserved Cucumbers Select small, well-formed cucumbers, boil for two or three minutes; take out of the water and pierce with a needle in three or four places and let drain. Allow to every pound of...
-How To Preserve Fruits. Part 3
Preserved Grapes Select grapes that are ripe and quite sound. Pick off the stalks and weigh the fruit and to every pound of grapes allow one pound of sugar. Squeeze the pulp out of the skins, putti...
-How To Preserve Fruits. Part 4
Preserved Pears Pears for preserving should be firm and rather sour; if they are small they should be preserved whole; if medium-sized, cut them in halves; if large, in quarters. Peel them with a s...
-How To Preserve Fruits. Part 5
Preserved Quinces Carefully peel and core the required quantity of quinces, removing both from parings and fruit everything that is not perfectly good. Cut the quinces either into quarters or acros...
-How To Make Preserved Strawberries
Put two pounds of strawberries at the bottom of a preserving-pan, pour over two breakfast cupfuls of red or white currant juice, cover with finely-crushed loaf sugar and again with a sheet of paper, p...
-How To Make Sugared Quinces
Select good, firm quinces, rub them over with a damp cloth in order to remove the dust, cut each one into eight pieces and remove the cores. Place the quinces in a preserving-pan on the stove, pour ov...
-How To Make Essence Of Vanilla
Cut three vanilla beans into very small shreds, put them into a bottle with one pint of brandy, and cork the bottle. Shake the vanilla occasionally and in the course of three months' time it will be r...
-Pickles And Condiments
Bottled Tomatoes Cut off the stems and green parts from four or five pounds of ripe tomatoes, divide them into small pieces, put them into a stewpan with two onions, two bay-leaves, three or four c...
-How To Make Chutney
Remove the peelings and cores from two or three pounds of green cooking-apples, chop them up, put them into a saucepan with three breakfast cupfuls of vinegar, and boil them to a pulp. Pour this pulp ...
-How To Make Catsups
Cucumber Catsup Pound some cucumbers in a mortar; sprinkle with salt and leave them for several hours to extract the juice. Strain off the liquid by twisting in a towel, season well, and boil. Pour...
-How To Make Pickle Of Brine
Pickle of brine is the name usually given in this country to the liquor in which substances used for food are soaked in order to give them certain flavors, or to assist in their preservation. These ar...
-How To Make Pickled Vegetables
Pickled Beet-Roots Slice and cut into squares as many cold cooked beet-roots as needed and place them in wide-mouthed pickle bottles; boil enough vinegar to cover them, a blade of mace, half an oun...
-How To Make Pickled Vegetables. Part 2
Pickled Eggs Put twenty eggs into a net, then into a saucepan with more than enough boiling water to cover them, and boil for thirty minutes; then plunge them into cold water, remove the shells, an...
-How To Make Pickled Vegetables. Part 3
Pickled Onions Put the desired quantity of small onions into hot water and then peel them; place them in fresh salted water with a small piece of alum in it, and leave them until the following day;...
-How To Make Mixed Pickles
Mix in equal quantities some small cucumbers, sliced green tomatoes, cauliflower picked into small flowerets and small button-onions. Put them in a large vessel, cover with strongly-salted water and l...
-How To Make Mixed Pickles. Part 2
Green Tomato Pickles Select fully-grown green tomatoes just before they begin to open, slice them and put them in layers in large jars, strewing plenty of salt over each layer. Allow them to remain...
-How To Make Mixed Pickles. Part 3
Preserved Green-Corn Select very full ears of tender corn, remove the husk and silks, cut the corn from the cob with the back of a knife, pack it in glass jars, filling them and pressing the corn d...
-How To Make Pickled Cucumbers
Select two or three dozen large cucumbers, cut a piece out of the sides and scoop out the seeds with a spoon. Care should be taken that the cucumbers be not overripe or yellow at the ends. Place in a ...
-Mango, Preserved
Put a hundred or so medium-sized green mangoes into a bowl of cold water to steep; grate off the outer coat very fine, cut them lengthwise in order to remove the stones, and throw them into weak lime-...
-How To Make Seasoning Sauces
Aristocratic Sauce Mix one pound of anchovies, and about one-half teaspoonful each of cloves, mace and Jamaica ginger with one pint of juice that has been pressed from some green walnuts and permit...
-How To Make Spices
French Spice Mix together one-half ounce of thyme and bay-leaves, and one-fourth ounce each of marjoram and rosemary; place the herbs on a sheet of paper, in a slow oven. When very dry put the herb...
-How To Make Vinegar
Celery Vinegar Pour over one ounce of celery-seeds one quart of the best vinegar, having the celery-seeds dried and pounded, and let them steep in it for ten days, shaking it every day; then strain...
-Cheese And Fruits
Brie Cheese This is a large, flat, soft, round cheese, from three-fourths of an inch to one inch thick, and ten to twelve inches in diameter, made in the district of Brie, about twenty-five miles f...
-Cheese And Fruits. Part 2
Cream Cheeses Are made from new milk, milk and cream mixed in varying proportions, and even strippings, the last of the milk drawn from the cow at each milking, and less creamy than the first; bu...
-Cheese And Fruits. Part 3
Pont-L'Eveque Cheese This is a milk cheese named after the place where it is manufactured. It is considered inferior to Brie cheese, but it has a very good local reputation and deserves to be bette...
-Cheese And Fruits. Part 4
Stilton Cheese This is the king of English cheeses, and, therefore, as it commands a large price, subject to worthless imitations. Although Stilton takes its name from a town of that name in Huntin...
-Cheese And Fruits. Part 5
Roasted Chestnuts Split the skin on one side of some chestnuts, put in a pan with a perforated bottom, stand over a moderate fire, and when they are done wrap them in a cloth for a few minutes. Ser...







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