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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/12069-0.txt b/12069-0.txt new file mode 100644 index 0000000..a07cf4b --- /dev/null +++ b/12069-0.txt @@ -0,0 +1,1846 @@ +*** START OF THE PROJECT GUTENBERG EBOOK 12069 *** + +JOE TILDEN'S RECIPES FOR EPICURES + +[Illustration] + +1907 + + + + +Introductory Note + + * * * * * + +Major Joseph Tilden was in his time one of the most famous Bohemians +and epicureans of the Pacific Coast. Ever since his death his many +friends have been trying to learn the culinary secrets which made a +repast of his devising so delicious. He had given his recipes to but +few, and those few his most intimate friends and fellow spirits. One +of the most favored of his old companions has given this complete +collection of his recipes for publication. + +San Francisco, May, 1907. + + + + +SOUPS AND CHOWDERS + +[Illustration] + + +Onion Soup + +Place six ounces of butter in a large saucepan over the fire, and stir +into it four large white onions cut up, not sliced. Stew this very +slowly for one hour, stirring frequently to prevent its scorching. Add +salt, pepper, cayenne, and about one quart of stock, and cook one hour +longer. Then stir into the mixture one and a half cups of milk and +simmer for a few minutes. Have ready a soup tureen. In it beat the +yolks of four eggs with two tablespoons of grated Parmesan cheese. +Stir the hot soup into this, beating until it thickens a little. A +slice of toasted French bread should be placed in each plate, and the +soup poured over it. + + * * * * * + +Palestine Soup + +Slice two or three Jerusalem artichokes and place in two quarts +of boiling water. Cook for one and one-half hours. Then rub the +artichokes through a colander and add to them one pint of the water +in which they were boiled. Stir in two tablespoonfuls of flour rubbed +into the same amount of butter. Add two cups of milk and boil for ten +minutes. Season with salt and pepper and serve with croutons. + + * * * * * + +Black Bean Soup + +Soak over night one quart of black turtle beans in water to cover +them. In the morning strain and boil them in four quarts of water +for one hour, skimming frequently. Then put into the liquor two white +onions sliced, two stalks of celery cut into bits, salt, pepper, +cayenne, and one teaspoonful each of cloves and allspice. Boil for +three hours. Remove from the stove and add enough stock to thin the +mixture to the consistency of a cream soup. Pour into it nearly a +tumbler of sherry and add a thinly sliced lime. Place over the fire +to boil for five minutes. Just before serving stir into the soup three +hard-boiled eggs, finely chopped. Force meat balls may be added. + + * * * * * + +Parker House Tomato Soup + +Put into a saucepan five pounds of tomatoes, either fresh or canned, +with one quart of water, salt, pepper, cayenne, one and one-half +tablespoonfuls of sugar, and three ounces of butter, rubbed into one +heaping tablespoonful of flour. Cook slowly one hour. Remove from the +fire and rub through a sieve. Place over the fire again and add one +and one-half tablespoonfuls of rice flour which has been dissolved in +a little water. Let it come to a boil, when it is ready to serve. + + * * * * * + +Celery Soup + +Boil one small cupful of rice in three pints of milk, or two pints of +milk and one of cream, until it is tender. Then rub it through a sieve +and add one quart of veal stock, salt, cayenne, and three heads of +celery (the white stalks only) which have been previously grated. Boil +until the celery is tender. + + * * * * * + +Bisque of Prawns or Shrimps + +Boil three dozen prawns twenty minutes in salted water to cover them. +Meanwhile in two small tablespoonfuls of butter, fry an onion and a +carrot sliced, and a small piece of salt pork chopped. Take the prawns +out of the boiling water and add to it the fried mixture with salt, +pepper, a bunch of sweet herbs and one-half the prawns added again. +Simmer one hour. Pound the shells of the prawns in a mortar with a +little butter, to form a smooth paste. Stir this into the soup and +boil twenty minutes. Strain through a sieve. Add one quart of milk and +one teaspoonful of cornstarch stirred into a little of the cold milk. +Let it boil up, and serve. It should be as thick as rich cream. + + * * * * * + +Lobster Soup + +Pick the meat from a five pound lobster and pound it in a mortar, +adding from time to time a little milk or cream. When perfectly +smooth, add two teaspoonfuls of salt, one tablespoonful of chopped +parsley (if liked), cayenne and mace. Take out enough to make a dozen +small balls, mix this with the yolk of an egg and fry it in butter. +Mix the rest of the pounded lobster with two quarts of milk and rub +through a sieve. Put this in a saucepan and simmer ten minutes. Add +two ounces of butter and stir until melted and smooth. Pour over the +fried balls in the tureen and serve very hot. + + * * * * * + +Venison Soup + +Cut six pounds of lean venison into medium sized pieces and place in +a soup kettle with two gallons of cold water, to which add two dozen +cloves and four blades of mace. Boil slowly three hours. Then add two +pounds of venison, cut into pieces about an inch square and one dozen +force meat balls. Boil for thirty minutes. Then season with salt, +pepper, cayenne, and half a glass of lime juice, letting the soup cook +ten minutes longer. It should be served in hot bowls in each of which +is poured a half glass of port before serving. Crisp croutons may be +added. + + * * * * * + +Puree of Venison + +Cut up the remains of venison that had been roasted for a former +dinner, put a few slices of ham into a stew pan, then the venison, two +whole onions, a blade of mace, two quarts of stock, and a small piece +of a sprig of thyme, parsley, and two cloves. Set it on the stove to +simmer, two hours or more. Strain it off, and pull all the meat to +pieces. Pound it with the lean ham that was boiled with it, the crust +of two French rolls which has been soaked in consomme. Rub the whole +through a colander with a glass of claret or port and enough consomme +to bring it to the consistency of cream. Put it back on the fire in +a double boiler. Stir a little butter into it, and serve with bread +fried in dice. + + * * * * * + +Clear Soup Stock + +To four pounds of beef add six quarts of cold water and place over the +fire. Just before it boils, skim it carefully. Then add two cups of +cold water and skim again, repeating this for a third skimming. Allow +it to simmer slowly for three hours. Then add the vegetables; eight +ounces each of cut up carrots, onions and turnips, and three ounces +of celery, with salt and pepper. Simmer three hours longer. The stock +should be strained before using, and while cooking it should not be +allowed to boil. + + * * * * * + +Daniel Webster's Chowder + +Fry with some slices of pork, four tablespoonfuls of sliced onions, +to a light brown. Put them in a deep iron pot with six pounds of cod +sliced, one quart of boiled mashed potatoes, one pound and a half +of broken sea biscuit, fifty oysters, one teaspoonful of thyme, one +teaspoonful of summer savory, one-half a bottle of mushroom catsup, +one bottle of port or claret, one-half a nutmeg, one dozen cloves, a +little mace and allspice, one half a lemon sliced, pepper and salt. +Cover with one inch of water and cook slowly until done. + + * * * * * + +Scott's Chowder + +Cover the bottom of a deep pot with slices of pork cut very thin. Add +a layer of fish sliced and seasoned with salt and pepper, a layer +of onions parboiled and quartered, a layer of tomatoes sliced and +seasoned, a layer of thickly sliced potatoes and a layer of broken +sea biscuit. Repeat the layers until the pot is filled. Just cover the +fish with water and cook one hour very slowly. Add one pint of claret, +cook one-half hour longer and serve. + + * * * * * + +Marblehead Chowder + +Cut half a pound of salt pork into dice and place two-thirds of it in +a deep saucepan; fry a light brown. Remove it and in the fat fry two +large onions sliced. Cover the bottom of the pot with slices of raw +cod or bass mixed with some of the fried pork and onions. On this +place another layer of sliced fish mixed with a few pieces of raw +pork, and slices of raw onion, salt and pepper; over this a layer +of sliced raw potatoes. Repeat these layers until the pot is about +two-thirds full, when the mixture should be covered with warm water, +or preferably a stock made of the heads and tails of the fish. After +the chowder comes to a boil, let it cook for forty-five minutes. +Then add some broken sea biscuit, and boil fifteen minutes longer. +In another saucepan place a quart of milk and heat it to the boiling +point. Then stir into it two ounces of flour rubbed into two ounces of +butter. When it thickens a little, pour it over the chowder and serve. + +The recipe will take about four pounds of fish, half a pound of pork, +six onions, six potatoes, four sea biscuits, two ounces each of butter +and flour and a quart of milk. + + * * * * * + +Clam Chowder I + +Have one hundred clams still in the shell. Boil them in a quart of +water until the shells open. Take the clams out of the kettle, saving +the water in which they were boiled. Remove them from the shells, +discarding all but the soft part. Take six slices of salt pork and cut +into dice. Fry until crisp and a light brown. Remove from the saucepan +and in the fat fry four onions sliced. Then add the water strained +from the clams and the fried pork. To this add six potatoes cut in +small pieces and two green peppers chopped or finely sliced. Boil +the mixture fifteen minutes before putting in the clams and four sea +biscuits, broken into pieces. Then boil for fifteen minutes longer and +add a quart of milk. Have half a cup of bread crumbs rubbed into four +ounces of butter. Stir this in as the chowder heats after the milk has +been added. When it boils, it is ready to serve. + + * * * * * + +Clam Chowder II + +In a saucepan fry two slices of salt pork and when brown, add four +potatoes and four onions cut up. Fry ten minutes and add three pints +of water, salt and pepper. Boil for half an hour. Then add one quart +of clams from which the tough portions have been removed. Also two sea +biscuits which have been soaked until they are soft. Cook ten minutes. +For this recipe, canned clams may be used. + + * * * * * + +Force Meat Balls for Chowder + +Take the meat of a good sized crab, a tumblerful of shrimps and a +clove of garlic. Chop all very fine and make into small force meat +balls with a beaten egg. Fry them a light brown in butter, and serve +in any fish chowder or soup. + + + + +FISH + +[Illustration] + + +Oysters a la Marechale + +Stew very gently in four ounces of butter some thinly sliced truffles +and mushrooms. After cooking ten minutes add salt, white pepper, +cayenne and mace. Stir in four large tablespoonfuls of flour and mix +well together while it thickens. Put in the liquor of the oysters +which has been scalded and skimmed. Then add milk (boiling) enough to +make it as thick as cream. Take from the fire and stir in the yolks of +four eggs beaten well with the juice of a lime and a tablespoonful of +water. + +Cover each oyster thickly with some of the mixture and allow it to +cool. Then roll twice in beaten egg and bread crumbs. Fry to a light +brown in butter and serve very hot. + + * * * * * + +Toasted Angels + +Sprinkle cayenne and a few drops of lime juice over as many large +oysters as are required, then wrap each oyster in a thin strip of +bacon or fat salt pork. Fasten with a wooden tooth-pick and broil +until the bacon is crisp. Serve very hot on squares of buttered toast. + + * * * * * + +Oyster Patés + +Rub together one ounce of butter and one teaspoonful of flour. Melt +this in a saucepan and add salt, mace and cayenne. Stir gently a few +minutes, until smooth. Then add slowly four tablespoonfuls of cream. +Strain two dozen oysters and add the liquor very slowly, stirring all +the time. When it boils up, put in the oysters, cook three minutes and +fill the paté shells. Serve very hot. + + * * * * * + +Scalloped Clams + +Wash clean one hundred clams. Use soft part whole and the tough part +chopped fine. Put a layer on the bottom of a buttered baking dish. +Season with salt, pepper, cayenne and a little mace and sprinkle over +plenty of stale bread crumbs and a quantity of bits of butter. Repeat +the layers until the dish is full. Put plenty of butter on top and +pour in a cup of the water from the clams. Bake in a moderate oven one +hour, and when half done pour in a tumbler of sherry. + + * * * * * + +Shrimp or Oyster Curry + +Melt four ounces of butter and fry in it four young onions and a clove +of garlic chopped. Add the juice of two limes. Stir into this one +teaspoonful of corn starch, two tablespoonfuls of curry powder and +half a cup of cream with salt, pepper and cayenne. Stir this rapidly +over the fire until very thick. Thin with milk until it is the proper +consistency, then add a large cup of picked shrimps, and as many +oysters. Cook two minutes after it boils. + + * * * * * + +Shrimps a la Bordelaise + +Place two tablespoonfuls of butter and one of flour in a saucepan +and brown over the fire. Stir into this one cup of stock, and add +two tablespoonfuls of finely chopped raw ham, a slice of onion, one +tablespoonful of chopped parsley. Simmer for ten or fifteen minutes. +Strain the same and add to it a cup of shrimps. Simmer again for a +few moments and add a teaspoonful of tomato or mushroom catsup. Season +with, salt and pepper, and serve in timbale cases. + + * * * * * + +Shrimps with Tomato + +Stew half a dozen large tomatoes with a tablespoonful of anchovy +sauce, a piece of butter, salt, pepper and cayenne. Put this through a +sieve until it is very smooth. Fill a baking dish with picked shrimps, +pour the tomato over them, sprinkle with bread crumbs and bits of +butter, and bake until brown. + + * * * * * + +Saute of Shrimps + +Melt a piece of butter in a stewpan with a little flour, salt and +cayenne. Just as it turns dark, put in a glass of white wine, a +pound of picked shrimps, a little lemon juice, and if liked, a bit of +anchovy sauce. Take from the fire and stir in the well-beaten yolks of +two eggs. Pour into cup-shaped pieces of fried bread, and serve very +hot. + + * * * * * + +Crab a la Creole + +Fry in four ounces of butter, four young onions, one clove of garlic +and two green peppers, all chopped fine. Cook until soft and add one +tomato cut up, salt, pepper and cayenne. Stew until smooth, and add +one teaspoonful of flour, a little cream or rich milk, and the meat +picked from two crabs. Boil a few moments and serve with buttered +toast. + + * * * * * + +Sole a la Normandie + +Take a large sole (one without a roe). Remove the back skin and with +a sharp knife very carefully cut out the side fins, lay it on the dish +in which it is to be served, one that may be placed in the oven. Brush +the fish with melted butter. Insert in the flesh of the fish some +small slices of truffle. Sprinkle it with salt, white pepper, a very +little mace and dust it all over with fine crumbs. Pour around it a +tumbler of good white wine. Place in a moderate oven and cook until +nearly done, twenty minutes or longer, if the fish be large. Take it +out and put around the edge of the dish a row of croutons, brushing +them with the white of an egg to make them adhere to the dish. Then +scatter over and around the fish, a small can of mushrooms, sliced, +oysters, mussels, picked shrimps and some quenelles. Add a little more +melted butter and a few more crumbs, add more white wine and put back +in the oven for five minutes. + + * * * * * + +Filet of Sole a la Bohemian + +Cut a sole or flounder into four filets. Roll each one up, stuffing +with a mixture of sal piquant sauce. Roll around each a thin slice of +pork and fasten with a skewer. Stand on end in a baking pan and put +a small piece of butter and a slice of lemon on each and bake until +done. + +Fry together for five minutes, chopped eschalots, parsley, chevril, +herbs, butter, salt and cayenne. Take from the fire and stir in a +little lime juice and anchovy sauce. + + * * * * * + +Baked Sole + +Skin the slack side of the fish and lay in a baking pan. Brush with +beaten egg, sprinkle with bread crumbs and pour over them some melted +butter. Cover the fish with a layer of thin slices of pork or bacon. +Add one-half pint of water and bake half an hour. To make the sauce, +take the liquor from the baking pan, add to it salt, pepper, cayenne, +the juice of one lime, a wine glass of sherry, a tablespoonful of +mushroom or walnut catsup, and a piece of butter the size of an egg +with a little flour rubbed into it. Allow it to boil once and pour +over the fish. + + * * * * * + +Flounders a la Magouze + +Place several fish into a baking pan with a glass of white wine, salt, +pepper, and an ounce of butter. While they are cooking break three +eggs into half a pint of cream, and beat until it is light. When the +fish is done remove them from the pan and stir the eggs and cream into +the gravy. Simmer for two minutes, and pour over the fish, serving at +once. + + * * * * * + +Salmon a la Melville + +Put slices of salmon into a baking pan with a little white wine and +water. Sprinkle with salt and bits of butter. Place in the oven and +bake for fifteen minutes. + +For a sauce, blanch some very finely chopped young onions. Put them +in a saucepan with a wine glass of white wine, salt, cayenne, a cup +of picked shrimps, a lemon cut in thin slices, and a tablespoonful of +Worcestershire sauce. Then add a piece of butter the size of a walnut, +rolled in a very little flour. Remove from the fire and stir in the +yolks of two eggs. Pour the sauce over the fish and serve. + + * * * * * + +Stewed Haddock + +Lay pieces of fish in a pan with the skin side up. Sprinkle with salt +and cayenne, and cover tightly, allowing the fish to stew in its juice +for twenty minutes. Then add a quarter of a pound of butter rolled in +flour, and a quarter of a glass of wine. Stir the liquor and simmer +for a few moments, when it is ready to serve. No water should be used. + + * * * * * + +Bacalas a la Viscaina + +Soak half a salt codfish over night. Put in a saucepan one-half cup +of olive oil, and two large onions cut in bits. When browned add two +large tomatoes cut up. Stew slowly fifteen minutes, adding a little +black pepper. Put in the fish picked to pieces and cook slowly half an +hour. Serve on a platter, with some fried whole green peppers on top. + + * * * * * + +Baked Sardines + +Remove the skins from large boned sardines and heat in the oven +on strips of toast. Make a sauce as follows: Pour the oil from the +sardines into a saucepan and heat it well. Then stir in an ounce of +flour, adding a small cup of hot water. Season this with a teaspoonful +of Worcestershire sauce, salt and paprika. Beat the yolk of an egg +with a teaspoonful of vinegar and one of mustard. Stir this into the +sauce after it is removed from the fire. Pour over the sardines and +serve. + + * * * * * + +Sardines with Cheese + +Drain the sardines and lay them on strips of toast or crisply fried +bread. Cover thickly with Parmesan cheese and bake in a hot oven until +light brown in color. Remove and sprinkle with chopped parsley and +pour over all plenty of lemon juice. Serve very hot. + + * * * * * + +Scalloped Fish Roe + +Boil three large roes in water with, a very little vinegar for ten +minutes. Remove from the fire and plunge into cold water, wipe the +roe dry and break into bits without crushing. Have ready the yolks +of three hard-boiled eggs. Mash them into a cup of drawn butter with +salt, pepper, chopped parsley, a teaspoonful of anchovy paste, the +juice of half a lemon and a cup of bread crumbs. Mix very lightly with +the broken fish roe. Place in a baking dish, cover with bread crumbs +and bits of butter, and brown in the oven. + + * * * * * + +Kedgeree + +Boil two tablespoonfuls of rice and drain it as dry as possible. Have +ready a cupful of cooked fish of any sort broken into pieces. Mix it +thoroughly with the rice and heat over the fire; season with salt and +pepper. Beat an egg lightly and stir into it. Serve at once. + + * * * * * + +Bouillabaise + +The fish used for bouillabaise may be any kind of firm white fish, +and for the following recipe, about two pounds are required. Heat in +a soup kettle four tablespoonfuls of olive oil and fry in it two large +onions sliced, and two cloves of garlic. Add the fish cut into bits +and just cover the mixture with warm water. Then add salt, pepper, +half of a bay leaf, two large tomatoes, peeled and chopped, the juice +of half a lemon and one cup of white wine. Cook over a brisk fire +twelve minutes, or until the liquor is reduced one-third. Add one +tablespoonful chopped parsley and a pinch of saffron. Cook two +minutes. Pour the bouillabaise over slices of French bread. + + + + +ENTREES + +[Illustration] + + +Sweetbreads with Mushrooms + +Lay half a dozen sweetbreads in cold water for twelve hours, changing +the water several times. Then boil them five minutes, drop into cold +water, remove the skin and lard with fat bacon. Put them in a saucepan +with a pint of stock, two small onions and one carrot chopped, a +teaspoonful of minced parsley, salt, pepper, cayenne, and a little +mace. Stew until tender. + +Serve with a mushroom sauce, made as follows: Take a small bottle +of mushrooms or one dozen fresh mushrooms sliced and boil them five +minutes in water and lime juice. Drain and place in a stew pan with +two ounces of butter, one ounce of flour and a pint of well seasoned +stock or gravy. Cook until the sauce is reduced one-half. Pour over +the hot sweetbreads. + + * * * * * + +Terrapin + +Boil the terrapin for one hour, and clean carefully. Rub into a paste +the yolks of six hard-boiled eggs, half the white of one egg chopped, +one tablespoonful of butter, one teaspoonful of flour, three whole +cloves, salt, pepper, cayenne and mace. Place the terrapin into a +stewpan with a glass of sherry or madeira and the prepared paste. Cook +slowly for twenty minutes. Add three glasses of sherry and madeira and +allow it to boil once, when it is ready to serve. + + * * * * * + +Frogs a la Poulette + +Joint the hind legs and backs of twelve frogs; put in a closely +covered saucepan with some truffles, a small can of mushrooms sliced, +a glass of white wine, salt, white pepper, cayenne, mace and four +ounces of butter. Stew gently fifteen minutes, stirring once or twice. +If then tender, add one teaspoonful cornstarch rubbed into one ounce +of butter. Let it cook two minutes, take from the fire and stir in the +yolks of six eggs beaten well with one-half cup of cream. Place this +mixture where it will keep hot without cooking. Cut the crust from a +loaf of bread, scoop out the center, brush with butter and brown in +the oven. Pour the frogs legs and sauce into the bread cup, garnish +with mushrooms and truffles. + + * * * * * + +Calves' Head en Tortue + +Simmer a calves' head for two hours. Tie the brains in a cloth, put +them in the saucepan with the head and cook two hours longer. Then +extract the bones and cut the meat in pieces, return it to the +saucepan without the brains, adding two ounces of butter, two dozen +stoned olives, one dozen cloves, salt, pepper, cayenne, and a cup of +white wine. Cook for one hour, then add the brains cut in bits, the +shaved peel and piece of one lemon and three hard-boiled eggs sliced. +Cook thirty minutes. Thicken the sauce with flour rubbed into butter +and serve with the calves' head. + + * * * * * + +Chops a la Reine + +Trim twelve lamb chops very closely and fry lightly in six ounces of +butter. Remove them and in the same butter place two onions, sliced, +four green peppers minced, one can of mushrooms minced, and two stalks +of celery chopped; salt, pepper, cayenne, and the juice of a lime. +Cook until these ingredients are soft. Stir in six ounces of flour. +Then add two cups of milk and cook until the mixture is thick and +smooth. Dust a plate with cracker crumbs and on this place a spoonful +of the fried mixture. Place a chop on top of this, cover it with +another spoonful of the mixture and dust with cracker crumbs. Repeat +with each chop, and when cold roll each in beaten egg and cracker +crumbs, and fry a light brown. + + * * * * * + +Calves' Feet a la Marechale + +Boil four calves' feet until tender. Cut into inch pieces and fry in +four ounces of butter, with two onions, a little garlic, two green +peppers and some mushrooms, chopped fine, seasoning all with salt, +pepper, cayenne, and a little mace. Stir in four ounces of flour and +add boiling milk, enough to make the mixture as thick as rich cream. +Put in the calves' feet and mix all well together. Then remove from +the fire and beat in the yolks of two eggs which have been mixed with +the juice of a lime and a tablespoonful of water. Pour the whole into +a buttered pan and set aside to cool. When cold cut into slices, brush +with egg and bread crumbs and fry in butter until a light brown. + + * * * * * + +Puree of Chestnuts with Chops + +Boil chestnuts in salted water for twenty minutes. Shell them, season +with salt and pepper, add a piece of butter and wet with milk. Mash +through a colander and heap lightly on a platter, arranging broiled +chops around the puree. + + * * * * * + +Lamb Chops a la Nesselrode + +Trim carefully one dozen young lamb chops. Fry in butter three +tablespoonfuls of marrow, some chopped mushrooms and eschalots. Then +add a glass of sherry and stir it well before adding also a cup of +rice, four cups of stock, several sweet Chili peppers chopped and some +salt. Cook for half an hour or until pasty. Pour it out in a pan +to the thickness of half an inch and let cool. Then with a biscuit +cutter, cut it into rounds about the size of a chop. On each one of +these rounds place a chop and cover the top with Bechamel sauce. When +cold dip in egg and bread crumbs and fry a light brown. + +A good recipe for the Bechamel sauce is the following: One ounce of +butter browned with one ounce of flour. To this add half a glass of +sherry, some finely chopped truffles, one cup and a half of stock, +salt and pepper, and cook for ten minutes. Add the juice of a lime, +take from the fire and stir in the well-beaten yolks of two eggs. + + * * * * * + +Devil Chops + +Make a dressing of the following ingredients mixed together: One ounce +of butter, one teaspoonful of made mustard, one-half teaspoonful of +French mustard, one teaspoonful of grated horseradish, one teaspoonful +of chutney, a little Chili vinegar, the juice of one lime, salt, +pepper and cayenne. Rub this on the chops and broil rare. Serve the +remaining sauce over them in a very hot dish. + + * * * * * + +Lamb Cutlets Duchesse + +Fry one dozen lamb chops in butter and set aside to cool. Put in a +stew pan two ounces of butter with half a can of mushrooms, one small +onion and a teaspoonful of parsley, all minced fine; salt, pepper, +cayenne and a little mace. Cook this gently for ten minutes and add a +cup of milk thickened with flour and butter, the juice of a lemon and +one teaspoonful of sugar. Cook a few minutes. Take from the fire and +add the yolks of four eggs well beaten. Cover the chops with this and +set aside to cool. Brush them with the well-beaten yolk of an egg, +sprinkle with fine bread crumbs, and fry in butter to a light brown. +Serve with green peas in the center of the dish. + + * * * * * + +Lamb Cutlets a la Condi + +Lard lamb cutlets with strips of truffle, anchovy and gherkin. Make a +dressing of bread crumbs, mushrooms, capers, chives, a little shallot +all chopped very fine, pepper, salt and butter. Put this on each side +of the cutlets and cover with crepinette. Broil or fry to a light +brown and dust over with very fine browned bread crumbs. Serve with a +browned veal gravy and sliced lemon. + + * * * * * + +Eggs with Tomatoes + +Fry in two ounces of butter two small dry onions and two green +peppers, chopped. Add half a dozen tomatoes peeled and cut up, salt +and pepper. Simmer fifteen minutes. Add the corn cut from half a dozen +ears, and cook fifteen minutes longer. Pour the mixture into a baking +dish, and break over it six eggs. Place in the oven until set. + + * * * * * + +Macaroni a la Rossini + +Cook a pint or less of macaroni in well salted water; drain and put +into a stew pan, with a little good gravy. Simmer very slowly until +the gravy is all absorbed, shaking the pan occasionally. Put a layer +of the macaroni in a baking dish, sprinkle with grated Parmesan cheese +and sliced truffles mixed with a little good sauce espagnole. Fill +the dish and on the top layer put truffles. Place in the oven a few +minutes and serve with grated Parmesan cheese on a separate dish. + + * * * * * + +Timbale of Macaroni for Twelve Persons + +Boil one-half pound of macaroni in water for five minutes. Cut in +inch length pieces and simmer for twenty minutes in one quart of milk, +being careful that it does not boil. Season with salt, pepper, mace +and cayenne. Add one cup of cream, stir until very smooth, add the +beaten yolks of eight eggs and one can of mushrooms sliced. Stir well +and then add the macaroni with one pound of sweetbreads, cut in small +pieces and two dozen Eastern oysters. Let this cool, then cover with +pastry and bake in the oven until brown. + + + + +CHICKEN AND GAME + +[Illustration] + + +Chicken Portuguese + +Truss two young chickens as though for roasting. Lay on the bottom of +a large stew pan the rind of a piece of pork, and on this, place the +chicken. Add four ounces of butter, a head of celery chopped, two +onions sliced, three small carrots sliced, two Chili peppers cut up, +and the halves of two bell peppers from which the seeds have been +removed. Season with salt, cayenne, thyme and a few sweet herbs. Cover +and cook quickly for forty minutes, moistening from time to time with +a spoonful of stock or gravy. Then add two large tomatoes sliced, and +cook twenty minutes longer. Serve the chicken with the sauce poured +over it. + + * * * * * + +Chicken with Oysters + +Stuff a young chicken with oyster and a few bread crumbs, seasoned +with salt, pepper and butter. Truss the fowl, place it in a tin pail +with a tight cover. Stand the pail in a kettle of boiling water and +leave on the fire one hour and a half. Remove the chicken and place in +a dish. Pour the gravy into a saucepan, adding two dozen oysters, +two hard boiled eggs chopped, a wine glass of cream and one ounce of +butter, into which has been rubbed a teaspoonful of corn starch. Boil +for a few moments and pour over the chicken. + +This is an excellent way to cook a young turkey. + + * * * * * + +Casuela + +Cut a chicken into small pieces and fry it with a clove of garlic in +a large tablespoonful of lard, for ten minutes. Then add one quart of +water, half a cupful each of green peas, string beans and grains of +corn, and boil one and one-half hours. Add three potatoes cut into +bits, one tablespoonful of rice, salt, pepper and the white of one +egg. Boil for three-quarters of an hour longer, then remove from the +fire. In a tureen mix one mashed potato with the yolk of the egg and +a tablespoonful of vinegar. Strain the broth slowly into this and mix +thoroughly before adding the chicken and other ingredients. + + * * * * * + +Fried Chicken, Maryland Style + +Cut up a chicken, and season with salt, pepper and a little mace. Dip +the pieces into beaten egg, then roll in flour and fry in lard and +butter until brown. Take out the chicken and in the pan put a large +piece of butter with a little flour. As soon as it froths up stir in +milk until thick. Let it boil a minute and pour over the chicken. + + * * * * * + +Chicken with Rice + +Cut up a chicken and stew gently for ten minutes in a little water. +Add two ounces of butter, salt, pepper, mace and a green pepper, +chopped very fine, stew until done. + +Make a form of boiled rice around a dish and lay the chicken in +the middle of it. Add to the sauce a good piece of butter with a +teaspoonful of flour rubbed into it and boil two minutes. Take from +the fire and stir in the yolk of three eggs, beaten with a half cup of +rich cream. Pour over the chicken and serve. + + * * * * * + +Chicken with Spaghetti + +Prepare the spaghetti by boiling about three pounds in salted water +for twenty minutes. + +Stew a chicken in water until tender and pick it to pieces, adding +enough of the gravy to make a quart. Into this put four sliced +onions that have been fried in two ounces of butter, and one quart of +tomatoes. Stew for fifteen minutes. Place a layer of spaghetti on a +platter and sprinkle with grated Parmesan cheese, pour over some +of the chicken sauce and repeat the layers, putting the best of the +chicken on top. + + * * * * * + +Quail with Celery + +Cut six quail in halves and cover them with water in a stewpan, adding +strips of salt pork, some finely chopped celery, salt and pepper. Cook +until done. Remove the birds and strain the liquor; add to it, two +ounces of flour rubbed into two ounces of butter, the remainder of +the head of celery grated, and two cups of milk. When it thickens pour +over the birds and serve very hot. + + * * * * * + +Pheasant a la Savarin + +Place on the bottom of a roasting pan two slices of bread cut two +inches thick. Spread over this the pounded liver and heart of the bird +with an anchovy, a bit of ham and two truffles minced. On this lay the +pheasant and roast until done. Serve on the cooked bread. + +Nothing but the finest Burgundy should be served with this. + + * * * * * + +Quail and Onion + +To each quail allow one good sized onion, sliced, and half a glass +each of oil and vinegar. Stew in a covered pot until the birds are +tender. Season with salt and pepper, and serve with any good sauce. + + * * * * * + +Salmi of Duck with Olives + +Roast for eight minutes two sprig tail ducks, take out and cut +the meat from the bones. Break up the bones. Cover with water in a +saucepan and cook with a dozen cloves, one onion and some chopped +celery, to make a gravy. When done strain it off. To this gravy add +the meat, two ounces of butter, salt, pepper, cayenne, one-half head +of celery, cut in strips, one teaspoonful of currant jelly and one +dozen stoned olives. Cook gently ten minutes, stirring it well until +smooth. Add a piece of butter rolled in brown flour. Stew five minutes +and serve very hot. + + * * * * * + +Stewed Squabs + +Make a stuffing of the livers and hearts of six birds chopped fine, +with a little butter, chopped pork, the yolk of an egg, salt, cayenne +and a little lemon. Stuff the squabs with the above. Put them in a +stew pan and cover with stock and stew one-half hour. Take out the +birds, add salt, cayenne, three tablespoonfuls of mushroom catsup, one +tablespoonful Worcestershire sauce, one tablespoonful of lime juice, +a large glass of port or sherry, and two ounces of butter, mixed with +three tablespoonfuls of browned flour. + +Return the birds to the sauce for ten minutes. Fry some thick slices +of bread, place a bird on each and pour the sauce over them. + + + + +MEATS + +[Illustration] + + +Yorkshire Steaks + +Fry in butter several small tenderloin steaks, with two onions sliced +and one cucumber sliced. When well browned add a pint of stock, salt, +pepper and cayenne and one teaspoonful of made mustard. Simmer an hour +or longer. + + * * * * * + +Filet of Beef a la Rossini + +Braise a larded filet of beef with what vegetables are in season. Put +in a saucepan and moisten while cooking with a bottle of good claret +or sherry. When done garnish the meat with macaroni prepared as +follows: Boil one-half pound of macaroni, cut into three-inch lengths +and put in a saucepan with some sliced mushrooms, one-half pint of +good stock, three ounces of grated Parmesan cheese, and a pat of +butter. Season with salt and pepper. Toss over the fire until well +mixed and serve around the beef. Strain the vegetables out of the +gravy and pour over the beef. + + * * * * * + +Yorkshire Pudding + +This is to be served with roast beef, and it should be baked in the +pan of drippings in which the beef has cooked. Mix a cup of flour +with a cup of milk, salt and one egg beaten. Bake quickly and serve at +once. + + * * * * * + +Cold Roast Beef Stewed + +Cut the remains of a cold roast into pieces, flour the pieces and fry +in butter until brown. Then put them into a saucepan with a cup of +stock, a glass of port, salt, pepper and cayenne. Simmer five minutes +and add one tablespoonful of lime juice before serving. + + * * * * * + +Lobscouse + +Soak four thick slices of corned beef in fresh water for two hours. +Fry four slices of salt pork or bacon. In the fat fry four sliced +onions a light brown. Place in a stewpan the beef, onions and pork or +bacon. Add a dozen sliced potatoes, cover with water and season highly +with pepper. Cover and stew gently until the meat is tender. Then +break into the stewpan four sea biscuits, cook for five minutes +longer. The liquor may be thickened a little more with a tablespoonful +of flour mixed with a little cold water. + + * * * * * + +Perchero + +Place five pounds of beef in a large pot half filled with water. Boil +for three hours, having seasoned well with salt and pepper. Then add a +large piece of pumpkin cut in pieces, a pint of string beans, a cup +of corn, a large onion sliced, a carrot and a turnip diced, and a bell +pepper minced. Simmer for half an hour. Then add half a cup of rice +and one teaspoonful of saffron. Cook for half an hour longer. In +another saucepan boil a cabbage, and in a third pan stew some peeled +apples and bananas cut up. Put the meat in the center of a platter and +place the mixed fruits and vegetables around it. + + * * * * * + +Stewed Cold Mutton or Beef + +Place in a saucepan three onions sliced, a carrot and a potato diced; +salt, pepper, a teaspoonful of lime juice or vinegar, with thin slices +of cold meat. Cover closely and simmer for one hour, add half a cup of +cold water and simmer one hour longer. Season with a tablespoonful +of Worcestershire and thicken the gravy with an ounce of flour rubbed +into butter. + + * * * * * + +Lamb with Macaroni + +Cover the bottom of a baking pan with slices of bacon. Place on them a +breast of young lamb and cover it with slices of bacon and thin slices +of a peeled lemon. Season with salt and pepper, add a small onion +minced and a cup of stock. Cover and bake slowly for two hours. + +Boil half a cup of macaroni in gravy to which a few peeled tomatoes +may be added. When tender, place it on a serving dish, lay the lamb +on it and pour over all the gravy which may be thickened with a little +flour. + + * * * * * + +Stewed Fresh Tongue + +Soak a fresh tongue in cold water for one hour, then boil it three +hours and remove the skin. Place the tongue in a stewpan with half +a head of celery, one turnip, one carrot and two onions cut in +small pieces, one dozen cloves, salt and cayenne. Simmer for one +and one-half hours. Take out the tongue and add to the gravy one +tablespoonful of made mustard, one of Worcestershire sauce, three +tablespoonfuls of mushroom catsup, three picketed gherkins chopped, +one glass of port or red wine, and two ounces of butter, creamed with +three ounces of browned flour. Cook until smooth. Return the tongue to +the sauce and simmer half an hour. + + * * * * * + +Pork Pie + +Cut into small pieces enough pork to fill a baking dish. Season it +with salt, pepper and mace. Use no water. Cover the meat with a thick +pastry crust and bake in a slow oven for two hours. Make a gravy of +the bones and scraps of the pork, well seasoned, and pour into the pie +after it is baked. + + * * * * * + +To Barbecue a Pig (very old dish) + +Dress a pig of ten weeks old as if to roast. Make a stuffing of the +liver, two anchovies, and sage leaves all chopped small; bread crumbs, +four ounces of butter, salt, cayenne and a half pint of red wine. +Stuff and sew the pig up. Roast at an open fire. Put in the dripping +pan three bottles or more of red wine. Baste the pig frequently and +when almost done put in the pan close to the fire two loaves of bread. +Stand the pig in the dish for serving and put a lemon in his mouth. +Place one of the loaves of bread on each side; to the gravy in the +pan add one anchovy, one-half lemon and a few sweet herbs, all chopped +fine. Boil it a few minutes and pour over the pig. Lay slices of lemon +and barberries round the dish. + + * * * * * + +To Boil a Ham + +Soak a ham for one hour and clean with a brush. Put it in a kettle +with plenty of cold water and after it boils cook seven hours, skim +well and always replenish with boiling water. After it has boiled +three hours add half a handful of whole cloves and at the end of five +hours add one and a half pints of vinegar. After boiling, skin +the ham, sprinkle it with crumbs, stick with cloves and roast in a +moderate oven, thirty minutes, basting with a liquor of half vinegar +and half water. + + * * * * * + +Mexican Tripe + +Dip a thick honey comb piece of tripe in butter, then in crumbs, and +broil over a clear fire until well done, sprinkling over it whilst +cooking three or four finely chopped green Chilis. Melt in a hot soup +plate one ounce of butter, adding salt, pepper and cayenne, and one +teaspoonful of made mustard, rub smooth and add one-half teaspoonful +of vinegar, one tablespoonful of Worcestershire sauce and the juice of +one small lime. Lay the tripe in this sauce as soon as it is removed +from the fire. Serve with buttered toast. An excellent prelude to this +dish is a plate of onion soup. + + * * * * * + +Spanish Bacon on Toast + +Fry a crisp brown, twelve slices of bacon. Remove the bacon from the +frying pan, leaving some of the fat. Into this stir two tablespoonfuls +of flour and a cup of milk; a small onion minced and a dash of pepper. +Cook until it is smooth. Have six slices of toast ready. On each, +place two slices of the fried bacon and on each a slice of raw tomato. +Pour the sauce over the toast and bacon and tomato, and serve very +hot. + + + + +SAUCES + +[Illustration] + + +Sauce for Canvas-back Duck + +Melt together in a hot soup plate one ounce of butter, and an equal +amount of currant jelly. Add the juice of a lime, a glass of sherry +and a small cupful of finely chopped celery. Season with salt, pepper +and cayenne. + + * * * * * + +Sauce for Wild Fowl + +Take one shallot chopped, salt, cayenne, mace, a glass of port or +claret, one tablespoonful of Worcestershire sauce, one tablespoonful +of mushroom catsup, the rind of one-half lime and one tablespoonful of +lime juice. Boil these ingredients for five minutes. Strain the liquor +and add to any gravy. + + * * * * * + +Hollandaise Sauce + +Heat a bowl with boiling water, and wipe dry. In it beat quarter of +a cup of butter to a cream. Add the yolks of two raw eggs, one at a +time, beating until smooth. Then add a tablespoonful of lemon juice, +salt and cayenne, and beat the mixture with a fork or an egg beater, +for five minutes. Place the bowl in boiling water. Stir into the +sauce two tablespoonfuls of boiling water, and beat until the sauce is +smooth and thick as mayonnaise. + + * * * * * + +Parsley Butter + +Beat three tablespoonfuls of butter to a cream. Add half a +tablespoonful of lemon juice and one of chopped parsley, half a +teaspoonful of salt. Beat all together several minutes, when it is +ready for use. An excellent dressing for fried or broiled fish. + + * * * * * + +Green Sauce + +Mix in a bowl a tablespoonful each of finely chopped parsley and +onion, with one tablespoonful of Tarragon vinegar and one of cider +vinegar. Season with salt, pepper and cayenne. + + * * * * * + +Egg Sauce + +Beat two ounces of butter to a froth. Mix into it one tablespoonful of +flour and the yolk of one egg. Pour a cup of hot water of this batter, +stirring constantly. Heat over the fire until it is thick and smooth, +but be careful not to boil. Just before serving stir in two hard +boiled eggs finely chopped. + + * * * * * + +Celery Sauce + +Put in a stewpan with salt, cayenne and a blade of mace, three grated +heads of celery. Cover with boiling water. Boil ten minutes and drain. +Return to the fire with enough veal stock to cover the celery and stew +half an hour. Then add two ounces of butter rolled in flour, and half +a cup of cream. Shake over the fire a minute or two and serve at once. + + * * * * * + +Devil for Boiled Ham or Fowl + +Put in a saucepan half a teacupful of soup stock, three ounces of +butter, one teaspoonful of salt, one teaspoonful of made mustard, two +teaspoonfuls of French mustard, two cloves of garlic chopped fine, one +onion chopped, two green peppers and one pickeled gherkin chopped, one +tomato peeled and cut up, the juice of half a lime and half a lime +cut in thin slices. Simmer for one hour, then add the following: One +tablespoonful of Worcestershire sauce, one of Imperial sauce, one of +Tarragon vinegar, two of Bon Gout sauce, two of mushroom catsup, two +of walnut catsup and two tablespoonfuls of chutney, add half a pint of +sherry and simmer for fifteen minutes. + +This will keep several months. + + * * * * * + +Onion Sauce + +Boil three good sized onions, one hour. Drain and put in a stewpan +with one-half pint of milk and one teaspoonful of salt. Simmer for +fifteen minutes, then rub through a sieve and put back in the pan with +one-half pint of cream and one ounce of butter. + +Simmer ten minutes and serve very hot. + + * * * * * + +Garlic Sauce + +Rub together in a mortar until smooth, two ounces of butter, two +cloves of garlic and one teaspoonful of salt. Add a tablespoonful of +lime juice and one-half a pint of melted butter. Beat until light and +smooth, when it is ready to serve. + + * * * * * + +Melted Butter + +Take one pint of milk and one teaspoonful of salt; when it boils +stir into it three ounces of butter, a little cayenne and two +tablespoonfuls of flour rubbed into it. Let it boil one minute and +serve at once. + + * * * * * + +Salad Dressing Without Oil + +Put in a double saucepan the yolks of three eggs, one teaspoonful of +salt, pepper, cayenne, and one tablespoonful of dry mustard. Mix well +and sift in two tablespoonfuls of flour. Add three tablespoonfuls of +vinegar and four of water. Stir until quite smooth. Place over the +fire, stirring continually one way. As soon as it thickens remove from +the fire and beat in three ounces of butter. Use when cool. + + + + +VEGETABLES + +[Illustration] + + +Asparagus aux Milanaise + +Boil large choice asparagus until tender. Put a layer of stalks upon +the dish on which they are to be served. Sprinkle with salt, pepper, +cayenne, and a little grated Parmesan cheese. Make three layers of +this and pour over all a little melted butter. Break on top a fresh +egg for each person, and put in the oven until set. Serve very hot. To +be served individually, six stalks may be placed on each dish, covered +with cheese, and an egg broken over them. Serve after placing in the +oven a few moments. + + * * * * * + +Corn au Gratin + +Score down twelve ears of boiled corn, and with the back of a knife +press out the kernels. Put them into a baking dish with a large +piece of butter, salt, pepper, a finely chopped green pepper and a +tablespoonful of grated Parmesan or Gruyere cheese. Place in a hot +oven until just browned and serve immediately. + + * * * * * + +Chonfleur au Gratin + +Boil a large cauliflower twenty minutes in salted water. When tender +drain and put on the dish on which it is to be served. Make a sauce of +two ounces of butter, one ounce of flour and half a pint of milk, +one ounce of grated Parmesan cheese, salt and cayenne. Mix this well, +putting in the cheese last. Pour it over the cauliflower and sprinkle +more cheese over the top. Set in a hot oven until browned and serve at +once. + + * * * * * + +Okra + +Cut the stems off of young okra pods and boil in water until the seeds +turn red, which should be in half an hour. Drain and toss in a pan +with butter, salt, pepper and cayenne. + + * * * * * + +Potato Cream + +Boil six medium-sized, mealy potatoes and when soft press them through +a sieve until light and floury. Then beat into them the raw yolks of +six eggs and a little milk and butter. Season with salt and pepper and +sprinkle with finely chopped chevril and thyme, and fine dice of fried +bread before serving. + + * * * * * + +Sweet Potatoes + +Take six good sized sweet potatoes and boil until nearly done. Then +peel them and roll in melted butter, lay in a buttered baking pan. +Sprinkle with brown sugar and bake until done. + + * * * * * + +Chili Beans + +Take four cups of red beans, one onion, four cloves of garlic, cover +with water and cook all day in a covered saucepan. Add a little water +from time to time if too dry. Cook slowly four red peppers and five +black peppers with seeds out, three black peppers with seeds, four +cloves of garlic, four onions with the hearts taken out, salt, and +one cup of beef stock. Rub through a sieve. Put in a saucepan four +tablespoonfuls of marrow. When very hot add the beans and then the +sauce. + + * * * * * + +To Boil Rice + +Have plenty of salted water, with the juice of a lime in it. When +boiling add rice that has been washed in three waters. Boil fast for +sixteen minutes. Try a grain, and if done dash in a glass of cold +water. Drain at once through a colander. Cover with a cloth and let +stand by the fire for a few minutes, shaking up the colander once or +twice. This will make every grain separate. + + * * * * * + +Risotto + +Fry two chopped onions in butter until light brown in color. Add one +cup of raw rice and cover with beef stock. As the rice absorbs the +stock add more until done. Then add two large tomatoes stewed with a +little sugar and highly seasoned. Place on the dish for serving and +grate Parmesan cheese over it. + + + + +SALADS + +[Illustration] + + +Club Salad + +Boil separately two carrots, two turnips, and four potatoes. When +cold, cut the vegetables into dice and mix them together, adding three +apples peeled and cut into small bits. Toss in a large salad bowl with +several olives for garnish. Bits of celery or cold cauliflower may be +added. Pour over all a mayonnaise, or if preferred, a French dressing. +Another dressing that is excellent with this salad is one made of the +yolks of four raw eggs beaten into half a glass of rich cream which +may be either sweet or sour. To this add one teaspoonful of salt, one +of mustard and a wineglassful of vinegar, blending carefully. + + * * * * * + +Winter Salad + +Cut the white stalks of a head of celery into small bits. Mix with two +boiled potatoes cut in dice, two or three boiled beets cut in dice, a +large white onion boiled and cut up, some chopped truffles, anchovies +and stoned olives, a tablespoonful or more of each. Serve with +mayonnaise. + + * * * * * + +Cheese Straws to Serve with Salad + +Make a paste of two ounces of grated Parmesan cheese, two ounces of +flour, two ounces of butter, the yolk of one egg, salt and cayenne. +Roll out the paste until about one-eighth of an inch thick. Cut into +very narrow strips and place on a buttered tin. Bake ten minutes in a +hot oven. + + + + +DESSERTS AND CAKES + +[Illustration] + + +Mince Meat + +Measure carefully and mix together the following ingredients: Two +pounds of roast beef finely chopped, two pounds of chopped beef suet, +two pounds of chopped peeled apples, two pounds of seeded raisins, two +pounds Sultana raisins, two pounds of washed currants, two pounds +of white sugar, one pound of citron cut in bits, one pound of dried +orange peel, two nutmegs grated, three teaspoonfuls of ground mace, +three teaspoonfuls of ground cloves, three teaspoonfuls of ground +cinnamon, one teaspoonful of salt, the grated rind and juice of two +oranges, one quart of brandy, one quart of sherry and one glass of +blackberry jelly. After mixing thoroughly place the mince meat in a +stone jar and use it from this. + + * * * * * + +Hot Zabajone + +Beat well together the yolks of six eggs, and half a cup of sugar. +Heat in a double saucepan, being careful to stir only one way. Place +in a strainer the shaved peel of three oranges. Through this +pour slowly into the eggs a quart of champagne (white wine may be +substituted), and allow the mixture to thicken. Serve hot in champagne +glasses. + + * * * * * + +Frozen Zabajone + +Mix the same as for hot zabajone, adding another half cup of sugar +and a tablespoonful of orange juice. When it is cold half freeze in a +freezer. Then remove and place in paper cases or moulds, on the ice. + + * * * * * + +Genoise Pastry + +Beat to a cream half a cup of butter and half a cup of sugar. Break +into the cream three eggs, one at a time, and mix until smooth. Stir +in half a cup of flour. Pour on a buttered tin and bake ten or fifteen +minutes. When cold spread thickly with apricot jam and cover with +chocolate icing. Set in the oven a few moments, then put aside to +cool. Cut into odd shapes before serving. + + * * * * * + +Omelette Souffle + +Beat to a cream the yolks of six eggs, four tablespoonfuls of sugar +and the grated rind of half a lemon. Whip the whites of the eggs to +a stiff froth. Place in a frying pan over the fire four ounces of +butter. When it is melted mix the yolks and whites together and stir +quickly into the pan. As soon as the eggs have absorbed the butter, +pour them into a buttered baking dish and set in a hot oven for six or +seven minutes. Serve at once. + + * * * * * + +Marmalade Pudding + +Cream half a cup of sugar and two teaspoonfuls of butter. Beat into +this the yolks of four eggs and one cup of cream or milk. Add a cup +of fine bread crumbs and the beaten whites of the eggs; then a cup of +orange marmalade, or some other fruit marmalade. Pour into a buttered +mould and bake one hour in a moderate oven. Turn out of the mould and +serve with a brandy sauce, or cream. + + * * * * * + +Amherst Pudding + +Line a baking dish with thinly rolled pie crust or puff paste. Fill +with the following mixture. A small cup of butter creamed with two +cups of sugar and beaten up with four or five eggs, a cupful of finely +chopped apple added, with the grated rind and juice of a lemon and +a little water. Sprinkle with nutmeg, and bake for half an hour in a +moderate oven. + + * * * * * + +Brown Betty + +Cover the bottom of a baking dish with bread crumbs, over which place +a layer of thinly sliced tart apples. Sprinkle thickly with sugar and +small pieces of butter, cinnamon and nutmeg, then cover with bread +crumbs and repeat the layers until the dish is filled, having a layer +of crumbs sprinkled with bits of butter on top. Then pour over all +three-quarters of a cup of molasses thinned with a little hot water. +Bake until the apples are tender and the top is well browned. + + * * * * * + +Chocolate Pudding + +Grate one-half a pound of Baker's chocolate, and melt it in half a +pint of hot milk. Stir into the milk also half a cup of bread crumbs, +one cup of powdered sugar and the beaten whites of six eggs. Wet +a melon mould in cold water and pour the mixture into it. Boil +three-quarters of an hour. Serve with cream, or the following sauce: +Beat the yolks of six eggs very light. Heat a cup of wine and a cup of +sugar until the sugar is melted. Remove from the fire and stir in the +eggs quickly. + + * * * * * + +Bread and Molasses Pudding + +Butter thickly some slices of bread and lay in a baking dish. Cover +them with thick black molasses and bake slowly. The pudding should be +served hot, with thick cream. + + * * * * * + +Baked Bananas + +Put into a bowl three tablespoonfuls of butter, six of sugar, and +three of wine. Set the bowl in hot water to melt the butter. Peel +the fruit and lay it in a baking pan. Pour over it the mixture in the +bowl, and bake half an hour, basting several times. + + * * * * * + +Hermits + +Cream two cups of sugar and one cup of butter. Add three well beaten +eggs and three tablespoonfuls of milk. Sift into this six cups of +flour and a teaspoonful each of cinnamon, nutmeg and clove. Add last +a cup of chopped raisins. Roll the dough out about one-quarter of an +inch thick, cut into small squares and bake in a quick oven for twelve +minutes. + + * * * * * + +Lady Baltimore Cake + +Cream one pound of sugar and half a pound of butter. Beat the yolks +and whites of eight eggs separately, and add the beaten yolks to the +butter and sugar. Stir in half a pint of milk and one pound of flour +with four teaspoonfuls of baking powder. Flavor with lemon or vanilla +and bake in three layers. For the filling, boil three cups of powdered +sugar and three-quarters of a cup of water for five minutes. Beat four +eggs, the yolks and whites together, and into them stir the boiling +syrup, add two cups of chopped raisins and two cups of almonds, +chopped and blanched. Flavor with vanilla and spread thickly between +the layers of cake. Cover with white frosting. + + * * * * * + +Silver Cake + +Beat lightly the whites of eight eggs. Cream two cups of sugar and +half a cup of butter. Stir into the eggs, adding three-fourths of a +cup of milk. Sift into the batter three cups of flour and one heaping +teaspoonful of baking powder. Bake in a moderate oven. + + * * * * * + +Gold Cake + +Cream a cup of sugar and three-fourths of a cup of butter. Mix into +this the beaten yolks of eight eggs and half a cup of milk. Last add +one and a half cups of flour with one teaspoonful of baking powder. +Bake in a long bread tin. + + * * * * * + +Fig Filling for Cake + +Chop together one pound of dried figs and one cup of seeded raisins. +Add the juice and grated rind of a lemon and sugar to taste. Pour over +the mixture a cup of water and heat thoroughly, mixing it over the +fire. Spread between layers of white cake. + + * * * * * + +Thin Gingerbread + +Place in a saucepan one pint of molasses, one cup of butter, one +teaspoonful of ginger, one teaspoonful of soda, and let them boil +together for a moment. Then remove from the fire, and when nearly cool +stir in flour enough to make a thick batter or dough. Spread thinly on +tins and bake quickly. + + + + +WINE CUPS and PUNCHES + +[Illustration] + + +Champagne Cup I + +Pour on a sliced cucumber one pint of sherry and one-half pint of +brandy. Grate the rind of two lemons over a little sugar. Add it +to the mixture with the juice of one lemon and the juice of three +oranges, half a pint of Curacao, two bottles of seltzer, three bottles +of apollinaris and three bottles of champagne. Sweeten to taste and +ice well. + + * * * * * + +Champagne Cup II + +Mix together two tablespoonfuls of sugar, the juice and shaved peel +of a lemon, a few slices of cucumbers, one wine glass of Curacao, one +quart of apollinaris and one quart of champagne. Pour over a block of +ice in a punch bowl. + + * * * * * + +Champagne Cup III + +Rub three ounces of sugar on lemon peel and put in a punch bowl with +the juice of four lemons, one quart of apollinaris, and one quart of +orgeat. Beat this well. Then add one pint of brandy, half a glass of +Jamaica rum and a glass of Maraschino. Strain into a bowl of ice and +just before serving, pour in three quarts of champagne. + + * * * * * + +Champagne Cup IV + +Two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed +with the juice of half a lemon, three slices of pineapple, one wine +glass each of Maraschino and brandy and a quart each of apollinaris +and champagne. Ice well. + + * * * * * + +Champagne Cup V + +Rub two ounces of sugar over the peel of an orange. Mix with it the +juice of an orange, two wine glasses of sherry, one wine glass of +Maraschino, and a quart each of apollinaris and champagne. Add a few +slices of cucumber and plenty of ice. + + * * * * * + +Hock Cup + +Pour over a block of ice in a punch bowl, a wine glass of Maraschino, +two quarts of apollinaris, two quarts of sparkling hock and the juice +of two lemons. Sweeten with two ounces of sugar. + + * * * * * + +Badminton Claret Cup + +Rub six lumps of sugar on a lemon, strain the juice of the lemon over +the sugar and add a glass of good sherry, two sprigs of verbena, a few +slices of cucumber and a quart of claret. Place in the bowl a large +piece of ice, and when ready to serve add a quart of sparkling mineral +water. + + * * * * * + +Moselle Cup + +Place the following ingredients in a punch bowl, with a block of ice, +two ounces of sugar, the shaved peel of half an orange, three peaches +sliced, a small pineapple sliced, half a dozen apricots, a wine glass +of sherry, a quart of sparkling Moselle and a quart of apollinaris. + + * * * * * + +Sauterne Cup + +Pour in a punch bowl, with ice, a quart each of sauterne, apollinaris +and champagne, a wine glass of Chartreuse and two tablespoonfuls of +sugar. + + * * * * * + +Champagne Punch + +In a bowl place one sliced orange, one lime sliced very thin, and +the juice of another lime, one-fourth of a pineapple sliced, and +one-fourth of a pound of sugar. Let stand twelve hours. Put a large +block of ice in a punch bowl, add the above ingredients with a +wine glass of Maraschino, two tumblers of sauterne, a wine glass of +raspberry syrup, and last of all, one quart of champagne, a few whole +straw-berries and a claret glass of Benedictine may also be added. + + * * * * * + +"T" Punch + +Slice a whole pineapple and three lemons, and place in a punch bowl +with the juice only of nine other lemons, add two pounds of sugar, and +let these ingredients stand several hours. Then add one quart each of +green tea, Jamaica rum, brandy, claret, a pint of Curacao, and allow +it to stand another hour. Then place in the punch bowl with a large +block of ice, and pour in six quarts of champagne. + + * * * * * + +New York Club Punch + +Take two pounds of lump sugar and squeeze over it the juice of one +dozen lemons, using a little of the grated rind. Let this stand three +hours, then strain the syrup through two thicknesses of flannel and +set away on ice. Just before serving add one quart each of brandy, +Jamaica rum, Madeira and water. + + * * * * * + +Milk Punch + +Take the juice and shaved peel of two dozen lemons, mix with five +quarts of water, three pounds of loaf sugar and six quarts of rum. +Stir until the sugar is dissolved, then add two quarts of boiling milk +and allow the mixture to stand twenty-four hours. Then strain twice +through a cloth. + + * * * * * + +Apple Toddy I + +Bake slowly two dozen cored apples until done. Place in a large stone +jar with eight pounds of sugar. Pour over them four gallons of boiling +water and let stand for forty-eight hours. Then remove the apples and +crush them after taking off the skins. Return the fine pulp to the +jar, and add one gallon of whiskey, one gallon of brandy, one gallon +of peach brandy and three pints of Jamaica rum. The toddy should stand +in the covered jar for a week before being used. + + * * * * * + +Apple Toddy II + +Prepare six cored apples by sticking a dozen cloves in each and baking +slowly until soft. Put them in a stone jar and pour over them a toddy +made of two quarts of whiskey, one quart of brandy, one pint of rum +and three cups of water, sweeten to taste and cover closely, allowing +the mixture to blend for a week before using. + + + + +INDEX + + +SOUPS AND CHOWDERS + + Onion Soup + Palestine Soup + Black Bean Soup + Parker House Tomato Soup + Celery Soup + Bisque of Prawns or Shrimps + Lobster Soup + Venison Soup + Puree of Venison + Clear Soup Stock + Daniel Webster's Chowder + Scott's Chowder + Marblehead Chowder + Clam Chowder I + Clam Chowder II + Force Meat Balls for Chowder + + +FISH + + Oysters a la Marechale + Toasted Angels + Oyster Patés + Scalloped Clams + Shrimp or Oyster Curry + Shrimps a la Bordelaise + Shrimps with Tomato + Saute of Shrimps + Crab a la Creole + Sole a la Normandie + Filet of Sole a la Bohemian + Baked Sole + Flounders a la Magouze + Salmon a la Melville + Stewed Haddock + Bacalas a la Viscaina + Baked Sardines + Sardines with Cheese + Scalloped Fish Roe + Kedgeree + Bouillabaise + + +ENTREES + + Sweetbreads with Mushrooms + Terrapin + Frogs a la Poulette + Calves' Head en Tortue + Chops a la Reine + Calves' Feet a la Marechale + Puree of Chestnuts with Chops + Lamb Chops a la Nesselrode + Devil Chops + Lamb Cutlets Duchesse + Lamb Cutlets a la Condi + Eggs with Tomatoes + Macaroni a la Rossini + Timbale of Macaroni for Twelve Persons + + +CHICKEN AND GAME + + Chicken Portuguese + Chicken with Oysters + Casuela + Fried Chicken, Maryland Style + Chicken with Rice + Chicken with Spaghetti + Quail with Celery + Pheasant a la Savarin + Quail and Onion + Salmi of Duck with Olives + Stewed Squabs + + +MEATS + + Yorkshire Steaks + Filet of Beef a la Rossini + Yorkshire Pudding + Cold Roast Beef Stewed + Lobscouse + Perchero + Stewed Cold Mutton or Beef + Lamb with Macaroni + Stewed Fresh Tongue + Pork Pie + To Barbecue a Pig (very old dish) + To Boil a Ham + Mexican Tripe + Spanish Bacon on Toast + + +SAUCES + + Sauce for Canvas-back Duck + Sauce for Wild Fowl + Hollandaise Sauce + Parsley Butter + Green Sauce + Egg Sauce + Celery Sauce + Devil for Boiled Ham or Fowl + Onion Sauce + Garlic Sauce + Melted Butter + Salad Dressing Without Oil + + +VEGETABLES + + Asparagus aux Milanaise + Corn au Gratin + Chonfleur au Gratin + Okra + Potato Cream + Sweet Potatoes + Chili Beans + To Boil Rice + Risotto + + +SALADS + + Club Salad + Winter Salad + Cheese Straws to Serve with Salad + + +DESSERTS AND CAKES + + Mince Meat + Hot Zabajone + Frozen Zabajone + Genoise Pastry + Omelette Souffle + Marmalade Pudding + Amherst Pudding + Brown Betty + Chocolate Pudding + Bread and Molasses Pudding + Baked Bananas + Hermits + Lady Baltimore Cake + Silver Cake + Gold Cake + Fig Filling for Cake + Thin Gingerbread + + +WINE CUPS AND PUNCHES + + Champagne Cup I + Champagne Cup II + Champagne Cup III + Champagne Cup IV + Champagne Cup V + Hock Cup + Badminton Claret Cup + Moselle Cup + Sauterne Cup + Champagne Punch + "T" Punch + New York Club Punch + Milk Punch + Apple Toddy I + Apple Toddy II + + + + + + + + + +End of Project Gutenberg's Joe Tilden's Recipes for Epicures, by Joe Tilden + +*** END OF THE PROJECT GUTENBERG EBOOK 12069 *** diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..47ef902 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #12069 (https://www.gutenberg.org/ebooks/12069) diff --git a/old/12069-8.txt b/old/12069-8.txt new file mode 100644 index 0000000..8d443c7 --- /dev/null +++ b/old/12069-8.txt @@ -0,0 +1,2270 @@ +Project Gutenberg's Joe Tilden's Recipes for Epicures, by Joe Tilden + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Joe Tilden's Recipes for Epicures + +Author: Joe Tilden + +Release Date: April 17, 2004 [EBook #12069] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK JOE TILDEN'S RECIPES FOR EPICURES *** + + + + +Produced by David Starner, Leah Moser and the Online Distributed +Proofreading Team. + + + + + + + +JOE TILDEN'S RECIPES FOR EPICURES + +[Illustration] + +1907 + + + + +Introductory Note + + * * * * * + +Major Joseph Tilden was in his time one of the most famous Bohemians +and epicureans of the Pacific Coast. Ever since his death his many +friends have been trying to learn the culinary secrets which made a +repast of his devising so delicious. He had given his recipes to but +few, and those few his most intimate friends and fellow spirits. One +of the most favored of his old companions has given this complete +collection of his recipes for publication. + +San Francisco, May, 1907. + + + + +SOUPS AND CHOWDERS + +[Illustration] + + +Onion Soup + +Place six ounces of butter in a large saucepan over the fire, and stir +into it four large white onions cut up, not sliced. Stew this very +slowly for one hour, stirring frequently to prevent its scorching. Add +salt, pepper, cayenne, and about one quart of stock, and cook one hour +longer. Then stir into the mixture one and a half cups of milk and +simmer for a few minutes. Have ready a soup tureen. In it beat the +yolks of four eggs with two tablespoons of grated Parmesan cheese. +Stir the hot soup into this, beating until it thickens a little. A +slice of toasted French bread should be placed in each plate, and the +soup poured over it. + + * * * * * + +Palestine Soup + +Slice two or three Jerusalem artichokes and place in two quarts +of boiling water. Cook for one and one-half hours. Then rub the +artichokes through a colander and add to them one pint of the water +in which they were boiled. Stir in two tablespoonfuls of flour rubbed +into the same amount of butter. Add two cups of milk and boil for ten +minutes. Season with salt and pepper and serve with croutons. + + * * * * * + +Black Bean Soup + +Soak over night one quart of black turtle beans in water to cover +them. In the morning strain and boil them in four quarts of water +for one hour, skimming frequently. Then put into the liquor two white +onions sliced, two stalks of celery cut into bits, salt, pepper, +cayenne, and one teaspoonful each of cloves and allspice. Boil for +three hours. Remove from the stove and add enough stock to thin the +mixture to the consistency of a cream soup. Pour into it nearly a +tumbler of sherry and add a thinly sliced lime. Place over the fire +to boil for five minutes. Just before serving stir into the soup three +hard-boiled eggs, finely chopped. Force meat balls may be added. + + * * * * * + +Parker House Tomato Soup + +Put into a saucepan five pounds of tomatoes, either fresh or canned, +with one quart of water, salt, pepper, cayenne, one and one-half +tablespoonfuls of sugar, and three ounces of butter, rubbed into one +heaping tablespoonful of flour. Cook slowly one hour. Remove from the +fire and rub through a sieve. Place over the fire again and add one +and one-half tablespoonfuls of rice flour which has been dissolved in +a little water. Let it come to a boil, when it is ready to serve. + + * * * * * + +Celery Soup + +Boil one small cupful of rice in three pints of milk, or two pints of +milk and one of cream, until it is tender. Then rub it through a sieve +and add one quart of veal stock, salt, cayenne, and three heads of +celery (the white stalks only) which have been previously grated. Boil +until the celery is tender. + + * * * * * + +Bisque of Prawns or Shrimps + +Boil three dozen prawns twenty minutes in salted water to cover them. +Meanwhile in two small tablespoonfuls of butter, fry an onion and a +carrot sliced, and a small piece of salt pork chopped. Take the prawns +out of the boiling water and add to it the fried mixture with salt, +pepper, a bunch of sweet herbs and one-half the prawns added again. +Simmer one hour. Pound the shells of the prawns in a mortar with a +little butter, to form a smooth paste. Stir this into the soup and +boil twenty minutes. Strain through a sieve. Add one quart of milk and +one teaspoonful of cornstarch stirred into a little of the cold milk. +Let it boil up, and serve. It should be as thick as rich cream. + + * * * * * + +Lobster Soup + +Pick the meat from a five pound lobster and pound it in a mortar, +adding from time to time a little milk or cream. When perfectly +smooth, add two teaspoonfuls of salt, one tablespoonful of chopped +parsley (if liked), cayenne and mace. Take out enough to make a dozen +small balls, mix this with the yolk of an egg and fry it in butter. +Mix the rest of the pounded lobster with two quarts of milk and rub +through a sieve. Put this in a saucepan and simmer ten minutes. Add +two ounces of butter and stir until melted and smooth. Pour over the +fried balls in the tureen and serve very hot. + + * * * * * + +Venison Soup + +Cut six pounds of lean venison into medium sized pieces and place in +a soup kettle with two gallons of cold water, to which add two dozen +cloves and four blades of mace. Boil slowly three hours. Then add two +pounds of venison, cut into pieces about an inch square and one dozen +force meat balls. Boil for thirty minutes. Then season with salt, +pepper, cayenne, and half a glass of lime juice, letting the soup cook +ten minutes longer. It should be served in hot bowls in each of which +is poured a half glass of port before serving. Crisp croutons may be +added. + + * * * * * + +Puree of Venison + +Cut up the remains of venison that had been roasted for a former +dinner, put a few slices of ham into a stew pan, then the venison, two +whole onions, a blade of mace, two quarts of stock, and a small piece +of a sprig of thyme, parsley, and two cloves. Set it on the stove to +simmer, two hours or more. Strain it off, and pull all the meat to +pieces. Pound it with the lean ham that was boiled with it, the crust +of two French rolls which has been soaked in consomme. Rub the whole +through a colander with a glass of claret or port and enough consomme +to bring it to the consistency of cream. Put it back on the fire in +a double boiler. Stir a little butter into it, and serve with bread +fried in dice. + + * * * * * + +Clear Soup Stock + +To four pounds of beef add six quarts of cold water and place over the +fire. Just before it boils, skim it carefully. Then add two cups of +cold water and skim again, repeating this for a third skimming. Allow +it to simmer slowly for three hours. Then add the vegetables; eight +ounces each of cut up carrots, onions and turnips, and three ounces +of celery, with salt and pepper. Simmer three hours longer. The stock +should be strained before using, and while cooking it should not be +allowed to boil. + + * * * * * + +Daniel Webster's Chowder + +Fry with some slices of pork, four tablespoonfuls of sliced onions, +to a light brown. Put them in a deep iron pot with six pounds of cod +sliced, one quart of boiled mashed potatoes, one pound and a half +of broken sea biscuit, fifty oysters, one teaspoonful of thyme, one +teaspoonful of summer savory, one-half a bottle of mushroom catsup, +one bottle of port or claret, one-half a nutmeg, one dozen cloves, a +little mace and allspice, one half a lemon sliced, pepper and salt. +Cover with one inch of water and cook slowly until done. + + * * * * * + +Scott's Chowder + +Cover the bottom of a deep pot with slices of pork cut very thin. Add +a layer of fish sliced and seasoned with salt and pepper, a layer +of onions parboiled and quartered, a layer of tomatoes sliced and +seasoned, a layer of thickly sliced potatoes and a layer of broken +sea biscuit. Repeat the layers until the pot is filled. Just cover the +fish with water and cook one hour very slowly. Add one pint of claret, +cook one-half hour longer and serve. + + * * * * * + +Marblehead Chowder + +Cut half a pound of salt pork into dice and place two-thirds of it in +a deep saucepan; fry a light brown. Remove it and in the fat fry two +large onions sliced. Cover the bottom of the pot with slices of raw +cod or bass mixed with some of the fried pork and onions. On this +place another layer of sliced fish mixed with a few pieces of raw +pork, and slices of raw onion, salt and pepper; over this a layer +of sliced raw potatoes. Repeat these layers until the pot is about +two-thirds full, when the mixture should be covered with warm water, +or preferably a stock made of the heads and tails of the fish. After +the chowder comes to a boil, let it cook for forty-five minutes. +Then add some broken sea biscuit, and boil fifteen minutes longer. +In another saucepan place a quart of milk and heat it to the boiling +point. Then stir into it two ounces of flour rubbed into two ounces of +butter. When it thickens a little, pour it over the chowder and serve. + +The recipe will take about four pounds of fish, half a pound of pork, +six onions, six potatoes, four sea biscuits, two ounces each of butter +and flour and a quart of milk. + + * * * * * + +Clam Chowder I + +Have one hundred clams still in the shell. Boil them in a quart of +water until the shells open. Take the clams out of the kettle, saving +the water in which they were boiled. Remove them from the shells, +discarding all but the soft part. Take six slices of salt pork and cut +into dice. Fry until crisp and a light brown. Remove from the saucepan +and in the fat fry four onions sliced. Then add the water strained +from the clams and the fried pork. To this add six potatoes cut in +small pieces and two green peppers chopped or finely sliced. Boil +the mixture fifteen minutes before putting in the clams and four sea +biscuits, broken into pieces. Then boil for fifteen minutes longer and +add a quart of milk. Have half a cup of bread crumbs rubbed into four +ounces of butter. Stir this in as the chowder heats after the milk has +been added. When it boils, it is ready to serve. + + * * * * * + +Clam Chowder II + +In a saucepan fry two slices of salt pork and when brown, add four +potatoes and four onions cut up. Fry ten minutes and add three pints +of water, salt and pepper. Boil for half an hour. Then add one quart +of clams from which the tough portions have been removed. Also two sea +biscuits which have been soaked until they are soft. Cook ten minutes. +For this recipe, canned clams may be used. + + * * * * * + +Force Meat Balls for Chowder + +Take the meat of a good sized crab, a tumblerful of shrimps and a +clove of garlic. Chop all very fine and make into small force meat +balls with a beaten egg. Fry them a light brown in butter, and serve +in any fish chowder or soup. + + + + +FISH + +[Illustration] + + +Oysters a la Marechale + +Stew very gently in four ounces of butter some thinly sliced truffles +and mushrooms. After cooking ten minutes add salt, white pepper, +cayenne and mace. Stir in four large tablespoonfuls of flour and mix +well together while it thickens. Put in the liquor of the oysters +which has been scalded and skimmed. Then add milk (boiling) enough to +make it as thick as cream. Take from the fire and stir in the yolks of +four eggs beaten well with the juice of a lime and a tablespoonful of +water. + +Cover each oyster thickly with some of the mixture and allow it to +cool. Then roll twice in beaten egg and bread crumbs. Fry to a light +brown in butter and serve very hot. + + * * * * * + +Toasted Angels + +Sprinkle cayenne and a few drops of lime juice over as many large +oysters as are required, then wrap each oyster in a thin strip of +bacon or fat salt pork. Fasten with a wooden tooth-pick and broil +until the bacon is crisp. Serve very hot on squares of buttered toast. + + * * * * * + +Oyster Patés + +Rub together one ounce of butter and one teaspoonful of flour. Melt +this in a saucepan and add salt, mace and cayenne. Stir gently a few +minutes, until smooth. Then add slowly four tablespoonfuls of cream. +Strain two dozen oysters and add the liquor very slowly, stirring all +the time. When it boils up, put in the oysters, cook three minutes and +fill the paté shells. Serve very hot. + + * * * * * + +Scalloped Clams + +Wash clean one hundred clams. Use soft part whole and the tough part +chopped fine. Put a layer on the bottom of a buttered baking dish. +Season with salt, pepper, cayenne and a little mace and sprinkle over +plenty of stale bread crumbs and a quantity of bits of butter. Repeat +the layers until the dish is full. Put plenty of butter on top and +pour in a cup of the water from the clams. Bake in a moderate oven one +hour, and when half done pour in a tumbler of sherry. + + * * * * * + +Shrimp or Oyster Curry + +Melt four ounces of butter and fry in it four young onions and a clove +of garlic chopped. Add the juice of two limes. Stir into this one +teaspoonful of corn starch, two tablespoonfuls of curry powder and +half a cup of cream with salt, pepper and cayenne. Stir this rapidly +over the fire until very thick. Thin with milk until it is the proper +consistency, then add a large cup of picked shrimps, and as many +oysters. Cook two minutes after it boils. + + * * * * * + +Shrimps a la Bordelaise + +Place two tablespoonfuls of butter and one of flour in a saucepan +and brown over the fire. Stir into this one cup of stock, and add +two tablespoonfuls of finely chopped raw ham, a slice of onion, one +tablespoonful of chopped parsley. Simmer for ten or fifteen minutes. +Strain the same and add to it a cup of shrimps. Simmer again for a +few moments and add a teaspoonful of tomato or mushroom catsup. Season +with, salt and pepper, and serve in timbale cases. + + * * * * * + +Shrimps with Tomato + +Stew half a dozen large tomatoes with a tablespoonful of anchovy +sauce, a piece of butter, salt, pepper and cayenne. Put this through a +sieve until it is very smooth. Fill a baking dish with picked shrimps, +pour the tomato over them, sprinkle with bread crumbs and bits of +butter, and bake until brown. + + * * * * * + +Saute of Shrimps + +Melt a piece of butter in a stewpan with a little flour, salt and +cayenne. Just as it turns dark, put in a glass of white wine, a +pound of picked shrimps, a little lemon juice, and if liked, a bit of +anchovy sauce. Take from the fire and stir in the well-beaten yolks of +two eggs. Pour into cup-shaped pieces of fried bread, and serve very +hot. + + * * * * * + +Crab a la Creole + +Fry in four ounces of butter, four young onions, one clove of garlic +and two green peppers, all chopped fine. Cook until soft and add one +tomato cut up, salt, pepper and cayenne. Stew until smooth, and add +one teaspoonful of flour, a little cream or rich milk, and the meat +picked from two crabs. Boil a few moments and serve with buttered +toast. + + * * * * * + +Sole a la Normandie + +Take a large sole (one without a roe). Remove the back skin and with +a sharp knife very carefully cut out the side fins, lay it on the dish +in which it is to be served, one that may be placed in the oven. Brush +the fish with melted butter. Insert in the flesh of the fish some +small slices of truffle. Sprinkle it with salt, white pepper, a very +little mace and dust it all over with fine crumbs. Pour around it a +tumbler of good white wine. Place in a moderate oven and cook until +nearly done, twenty minutes or longer, if the fish be large. Take it +out and put around the edge of the dish a row of croutons, brushing +them with the white of an egg to make them adhere to the dish. Then +scatter over and around the fish, a small can of mushrooms, sliced, +oysters, mussels, picked shrimps and some quenelles. Add a little more +melted butter and a few more crumbs, add more white wine and put back +in the oven for five minutes. + + * * * * * + +Filet of Sole a la Bohemian + +Cut a sole or flounder into four filets. Roll each one up, stuffing +with a mixture of sal piquant sauce. Roll around each a thin slice of +pork and fasten with a skewer. Stand on end in a baking pan and put +a small piece of butter and a slice of lemon on each and bake until +done. + +Fry together for five minutes, chopped eschalots, parsley, chevril, +herbs, butter, salt and cayenne. Take from the fire and stir in a +little lime juice and anchovy sauce. + + * * * * * + +Baked Sole + +Skin the slack side of the fish and lay in a baking pan. Brush with +beaten egg, sprinkle with bread crumbs and pour over them some melted +butter. Cover the fish with a layer of thin slices of pork or bacon. +Add one-half pint of water and bake half an hour. To make the sauce, +take the liquor from the baking pan, add to it salt, pepper, cayenne, +the juice of one lime, a wine glass of sherry, a tablespoonful of +mushroom or walnut catsup, and a piece of butter the size of an egg +with a little flour rubbed into it. Allow it to boil once and pour +over the fish. + + * * * * * + +Flounders a la Magouze + +Place several fish into a baking pan with a glass of white wine, salt, +pepper, and an ounce of butter. While they are cooking break three +eggs into half a pint of cream, and beat until it is light. When the +fish is done remove them from the pan and stir the eggs and cream into +the gravy. Simmer for two minutes, and pour over the fish, serving at +once. + + * * * * * + +Salmon a la Melville + +Put slices of salmon into a baking pan with a little white wine and +water. Sprinkle with salt and bits of butter. Place in the oven and +bake for fifteen minutes. + +For a sauce, blanch some very finely chopped young onions. Put them +in a saucepan with a wine glass of white wine, salt, cayenne, a cup +of picked shrimps, a lemon cut in thin slices, and a tablespoonful of +Worcestershire sauce. Then add a piece of butter the size of a walnut, +rolled in a very little flour. Remove from the fire and stir in the +yolks of two eggs. Pour the sauce over the fish and serve. + + * * * * * + +Stewed Haddock + +Lay pieces of fish in a pan with the skin side up. Sprinkle with salt +and cayenne, and cover tightly, allowing the fish to stew in its juice +for twenty minutes. Then add a quarter of a pound of butter rolled in +flour, and a quarter of a glass of wine. Stir the liquor and simmer +for a few moments, when it is ready to serve. No water should be used. + + * * * * * + +Bacalas a la Viscaina + +Soak half a salt codfish over night. Put in a saucepan one-half cup +of olive oil, and two large onions cut in bits. When browned add two +large tomatoes cut up. Stew slowly fifteen minutes, adding a little +black pepper. Put in the fish picked to pieces and cook slowly half an +hour. Serve on a platter, with some fried whole green peppers on top. + + * * * * * + +Baked Sardines + +Remove the skins from large boned sardines and heat in the oven +on strips of toast. Make a sauce as follows: Pour the oil from the +sardines into a saucepan and heat it well. Then stir in an ounce of +flour, adding a small cup of hot water. Season this with a teaspoonful +of Worcestershire sauce, salt and paprika. Beat the yolk of an egg +with a teaspoonful of vinegar and one of mustard. Stir this into the +sauce after it is removed from the fire. Pour over the sardines and +serve. + + * * * * * + +Sardines with Cheese + +Drain the sardines and lay them on strips of toast or crisply fried +bread. Cover thickly with Parmesan cheese and bake in a hot oven until +light brown in color. Remove and sprinkle with chopped parsley and +pour over all plenty of lemon juice. Serve very hot. + + * * * * * + +Scalloped Fish Roe + +Boil three large roes in water with, a very little vinegar for ten +minutes. Remove from the fire and plunge into cold water, wipe the +roe dry and break into bits without crushing. Have ready the yolks +of three hard-boiled eggs. Mash them into a cup of drawn butter with +salt, pepper, chopped parsley, a teaspoonful of anchovy paste, the +juice of half a lemon and a cup of bread crumbs. Mix very lightly with +the broken fish roe. Place in a baking dish, cover with bread crumbs +and bits of butter, and brown in the oven. + + * * * * * + +Kedgeree + +Boil two tablespoonfuls of rice and drain it as dry as possible. Have +ready a cupful of cooked fish of any sort broken into pieces. Mix it +thoroughly with the rice and heat over the fire; season with salt and +pepper. Beat an egg lightly and stir into it. Serve at once. + + * * * * * + +Bouillabaise + +The fish used for bouillabaise may be any kind of firm white fish, +and for the following recipe, about two pounds are required. Heat in +a soup kettle four tablespoonfuls of olive oil and fry in it two large +onions sliced, and two cloves of garlic. Add the fish cut into bits +and just cover the mixture with warm water. Then add salt, pepper, +half of a bay leaf, two large tomatoes, peeled and chopped, the juice +of half a lemon and one cup of white wine. Cook over a brisk fire +twelve minutes, or until the liquor is reduced one-third. Add one +tablespoonful chopped parsley and a pinch of saffron. Cook two +minutes. Pour the bouillabaise over slices of French bread. + + + + +ENTREES + +[Illustration] + + +Sweetbreads with Mushrooms + +Lay half a dozen sweetbreads in cold water for twelve hours, changing +the water several times. Then boil them five minutes, drop into cold +water, remove the skin and lard with fat bacon. Put them in a saucepan +with a pint of stock, two small onions and one carrot chopped, a +teaspoonful of minced parsley, salt, pepper, cayenne, and a little +mace. Stew until tender. + +Serve with a mushroom sauce, made as follows: Take a small bottle +of mushrooms or one dozen fresh mushrooms sliced and boil them five +minutes in water and lime juice. Drain and place in a stew pan with +two ounces of butter, one ounce of flour and a pint of well seasoned +stock or gravy. Cook until the sauce is reduced one-half. Pour over +the hot sweetbreads. + + * * * * * + +Terrapin + +Boil the terrapin for one hour, and clean carefully. Rub into a paste +the yolks of six hard-boiled eggs, half the white of one egg chopped, +one tablespoonful of butter, one teaspoonful of flour, three whole +cloves, salt, pepper, cayenne and mace. Place the terrapin into a +stewpan with a glass of sherry or madeira and the prepared paste. Cook +slowly for twenty minutes. Add three glasses of sherry and madeira and +allow it to boil once, when it is ready to serve. + + * * * * * + +Frogs a la Poulette + +Joint the hind legs and backs of twelve frogs; put in a closely +covered saucepan with some truffles, a small can of mushrooms sliced, +a glass of white wine, salt, white pepper, cayenne, mace and four +ounces of butter. Stew gently fifteen minutes, stirring once or twice. +If then tender, add one teaspoonful cornstarch rubbed into one ounce +of butter. Let it cook two minutes, take from the fire and stir in the +yolks of six eggs beaten well with one-half cup of cream. Place this +mixture where it will keep hot without cooking. Cut the crust from a +loaf of bread, scoop out the center, brush with butter and brown in +the oven. Pour the frogs legs and sauce into the bread cup, garnish +with mushrooms and truffles. + + * * * * * + +Calves' Head en Tortue + +Simmer a calves' head for two hours. Tie the brains in a cloth, put +them in the saucepan with the head and cook two hours longer. Then +extract the bones and cut the meat in pieces, return it to the +saucepan without the brains, adding two ounces of butter, two dozen +stoned olives, one dozen cloves, salt, pepper, cayenne, and a cup of +white wine. Cook for one hour, then add the brains cut in bits, the +shaved peel and piece of one lemon and three hard-boiled eggs sliced. +Cook thirty minutes. Thicken the sauce with flour rubbed into butter +and serve with the calves' head. + + * * * * * + +Chops a la Reine + +Trim twelve lamb chops very closely and fry lightly in six ounces of +butter. Remove them and in the same butter place two onions, sliced, +four green peppers minced, one can of mushrooms minced, and two stalks +of celery chopped; salt, pepper, cayenne, and the juice of a lime. +Cook until these ingredients are soft. Stir in six ounces of flour. +Then add two cups of milk and cook until the mixture is thick and +smooth. Dust a plate with cracker crumbs and on this place a spoonful +of the fried mixture. Place a chop on top of this, cover it with +another spoonful of the mixture and dust with cracker crumbs. Repeat +with each chop, and when cold roll each in beaten egg and cracker +crumbs, and fry a light brown. + + * * * * * + +Calves' Feet a la Marechale + +Boil four calves' feet until tender. Cut into inch pieces and fry in +four ounces of butter, with two onions, a little garlic, two green +peppers and some mushrooms, chopped fine, seasoning all with salt, +pepper, cayenne, and a little mace. Stir in four ounces of flour and +add boiling milk, enough to make the mixture as thick as rich cream. +Put in the calves' feet and mix all well together. Then remove from +the fire and beat in the yolks of two eggs which have been mixed with +the juice of a lime and a tablespoonful of water. Pour the whole into +a buttered pan and set aside to cool. When cold cut into slices, brush +with egg and bread crumbs and fry in butter until a light brown. + + * * * * * + +Puree of Chestnuts with Chops + +Boil chestnuts in salted water for twenty minutes. Shell them, season +with salt and pepper, add a piece of butter and wet with milk. Mash +through a colander and heap lightly on a platter, arranging broiled +chops around the puree. + + * * * * * + +Lamb Chops a la Nesselrode + +Trim carefully one dozen young lamb chops. Fry in butter three +tablespoonfuls of marrow, some chopped mushrooms and eschalots. Then +add a glass of sherry and stir it well before adding also a cup of +rice, four cups of stock, several sweet Chili peppers chopped and some +salt. Cook for half an hour or until pasty. Pour it out in a pan +to the thickness of half an inch and let cool. Then with a biscuit +cutter, cut it into rounds about the size of a chop. On each one of +these rounds place a chop and cover the top with Bechamel sauce. When +cold dip in egg and bread crumbs and fry a light brown. + +A good recipe for the Bechamel sauce is the following: One ounce of +butter browned with one ounce of flour. To this add half a glass of +sherry, some finely chopped truffles, one cup and a half of stock, +salt and pepper, and cook for ten minutes. Add the juice of a lime, +take from the fire and stir in the well-beaten yolks of two eggs. + + * * * * * + +Devil Chops + +Make a dressing of the following ingredients mixed together: One ounce +of butter, one teaspoonful of made mustard, one-half teaspoonful of +French mustard, one teaspoonful of grated horseradish, one teaspoonful +of chutney, a little Chili vinegar, the juice of one lime, salt, +pepper and cayenne. Rub this on the chops and broil rare. Serve the +remaining sauce over them in a very hot dish. + + * * * * * + +Lamb Cutlets Duchesse + +Fry one dozen lamb chops in butter and set aside to cool. Put in a +stew pan two ounces of butter with half a can of mushrooms, one small +onion and a teaspoonful of parsley, all minced fine; salt, pepper, +cayenne and a little mace. Cook this gently for ten minutes and add a +cup of milk thickened with flour and butter, the juice of a lemon and +one teaspoonful of sugar. Cook a few minutes. Take from the fire and +add the yolks of four eggs well beaten. Cover the chops with this and +set aside to cool. Brush them with the well-beaten yolk of an egg, +sprinkle with fine bread crumbs, and fry in butter to a light brown. +Serve with green peas in the center of the dish. + + * * * * * + +Lamb Cutlets a la Condi + +Lard lamb cutlets with strips of truffle, anchovy and gherkin. Make a +dressing of bread crumbs, mushrooms, capers, chives, a little shallot +all chopped very fine, pepper, salt and butter. Put this on each side +of the cutlets and cover with crepinette. Broil or fry to a light +brown and dust over with very fine browned bread crumbs. Serve with a +browned veal gravy and sliced lemon. + + * * * * * + +Eggs with Tomatoes + +Fry in two ounces of butter two small dry onions and two green +peppers, chopped. Add half a dozen tomatoes peeled and cut up, salt +and pepper. Simmer fifteen minutes. Add the corn cut from half a dozen +ears, and cook fifteen minutes longer. Pour the mixture into a baking +dish, and break over it six eggs. Place in the oven until set. + + * * * * * + +Macaroni a la Rossini + +Cook a pint or less of macaroni in well salted water; drain and put +into a stew pan, with a little good gravy. Simmer very slowly until +the gravy is all absorbed, shaking the pan occasionally. Put a layer +of the macaroni in a baking dish, sprinkle with grated Parmesan cheese +and sliced truffles mixed with a little good sauce espagnole. Fill +the dish and on the top layer put truffles. Place in the oven a few +minutes and serve with grated Parmesan cheese on a separate dish. + + * * * * * + +Timbale of Macaroni for Twelve Persons + +Boil one-half pound of macaroni in water for five minutes. Cut in +inch length pieces and simmer for twenty minutes in one quart of milk, +being careful that it does not boil. Season with salt, pepper, mace +and cayenne. Add one cup of cream, stir until very smooth, add the +beaten yolks of eight eggs and one can of mushrooms sliced. Stir well +and then add the macaroni with one pound of sweetbreads, cut in small +pieces and two dozen Eastern oysters. Let this cool, then cover with +pastry and bake in the oven until brown. + + + + +CHICKEN AND GAME + +[Illustration] + + +Chicken Portuguese + +Truss two young chickens as though for roasting. Lay on the bottom of +a large stew pan the rind of a piece of pork, and on this, place the +chicken. Add four ounces of butter, a head of celery chopped, two +onions sliced, three small carrots sliced, two Chili peppers cut up, +and the halves of two bell peppers from which the seeds have been +removed. Season with salt, cayenne, thyme and a few sweet herbs. Cover +and cook quickly for forty minutes, moistening from time to time with +a spoonful of stock or gravy. Then add two large tomatoes sliced, and +cook twenty minutes longer. Serve the chicken with the sauce poured +over it. + + * * * * * + +Chicken with Oysters + +Stuff a young chicken with oyster and a few bread crumbs, seasoned +with salt, pepper and butter. Truss the fowl, place it in a tin pail +with a tight cover. Stand the pail in a kettle of boiling water and +leave on the fire one hour and a half. Remove the chicken and place in +a dish. Pour the gravy into a saucepan, adding two dozen oysters, +two hard boiled eggs chopped, a wine glass of cream and one ounce of +butter, into which has been rubbed a teaspoonful of corn starch. Boil +for a few moments and pour over the chicken. + +This is an excellent way to cook a young turkey. + + * * * * * + +Casuela + +Cut a chicken into small pieces and fry it with a clove of garlic in +a large tablespoonful of lard, for ten minutes. Then add one quart of +water, half a cupful each of green peas, string beans and grains of +corn, and boil one and one-half hours. Add three potatoes cut into +bits, one tablespoonful of rice, salt, pepper and the white of one +egg. Boil for three-quarters of an hour longer, then remove from the +fire. In a tureen mix one mashed potato with the yolk of the egg and +a tablespoonful of vinegar. Strain the broth slowly into this and mix +thoroughly before adding the chicken and other ingredients. + + * * * * * + +Fried Chicken, Maryland Style + +Cut up a chicken, and season with salt, pepper and a little mace. Dip +the pieces into beaten egg, then roll in flour and fry in lard and +butter until brown. Take out the chicken and in the pan put a large +piece of butter with a little flour. As soon as it froths up stir in +milk until thick. Let it boil a minute and pour over the chicken. + + * * * * * + +Chicken with Rice + +Cut up a chicken and stew gently for ten minutes in a little water. +Add two ounces of butter, salt, pepper, mace and a green pepper, +chopped very fine, stew until done. + +Make a form of boiled rice around a dish and lay the chicken in +the middle of it. Add to the sauce a good piece of butter with a +teaspoonful of flour rubbed into it and boil two minutes. Take from +the fire and stir in the yolk of three eggs, beaten with a half cup of +rich cream. Pour over the chicken and serve. + + * * * * * + +Chicken with Spaghetti + +Prepare the spaghetti by boiling about three pounds in salted water +for twenty minutes. + +Stew a chicken in water until tender and pick it to pieces, adding +enough of the gravy to make a quart. Into this put four sliced +onions that have been fried in two ounces of butter, and one quart of +tomatoes. Stew for fifteen minutes. Place a layer of spaghetti on a +platter and sprinkle with grated Parmesan cheese, pour over some +of the chicken sauce and repeat the layers, putting the best of the +chicken on top. + + * * * * * + +Quail with Celery + +Cut six quail in halves and cover them with water in a stewpan, adding +strips of salt pork, some finely chopped celery, salt and pepper. Cook +until done. Remove the birds and strain the liquor; add to it, two +ounces of flour rubbed into two ounces of butter, the remainder of +the head of celery grated, and two cups of milk. When it thickens pour +over the birds and serve very hot. + + * * * * * + +Pheasant a la Savarin + +Place on the bottom of a roasting pan two slices of bread cut two +inches thick. Spread over this the pounded liver and heart of the bird +with an anchovy, a bit of ham and two truffles minced. On this lay the +pheasant and roast until done. Serve on the cooked bread. + +Nothing but the finest Burgundy should be served with this. + + * * * * * + +Quail and Onion + +To each quail allow one good sized onion, sliced, and half a glass +each of oil and vinegar. Stew in a covered pot until the birds are +tender. Season with salt and pepper, and serve with any good sauce. + + * * * * * + +Salmi of Duck with Olives + +Roast for eight minutes two sprig tail ducks, take out and cut +the meat from the bones. Break up the bones. Cover with water in a +saucepan and cook with a dozen cloves, one onion and some chopped +celery, to make a gravy. When done strain it off. To this gravy add +the meat, two ounces of butter, salt, pepper, cayenne, one-half head +of celery, cut in strips, one teaspoonful of currant jelly and one +dozen stoned olives. Cook gently ten minutes, stirring it well until +smooth. Add a piece of butter rolled in brown flour. Stew five minutes +and serve very hot. + + * * * * * + +Stewed Squabs + +Make a stuffing of the livers and hearts of six birds chopped fine, +with a little butter, chopped pork, the yolk of an egg, salt, cayenne +and a little lemon. Stuff the squabs with the above. Put them in a +stew pan and cover with stock and stew one-half hour. Take out the +birds, add salt, cayenne, three tablespoonfuls of mushroom catsup, one +tablespoonful Worcestershire sauce, one tablespoonful of lime juice, +a large glass of port or sherry, and two ounces of butter, mixed with +three tablespoonfuls of browned flour. + +Return the birds to the sauce for ten minutes. Fry some thick slices +of bread, place a bird on each and pour the sauce over them. + + + + +MEATS + +[Illustration] + + +Yorkshire Steaks + +Fry in butter several small tenderloin steaks, with two onions sliced +and one cucumber sliced. When well browned add a pint of stock, salt, +pepper and cayenne and one teaspoonful of made mustard. Simmer an hour +or longer. + + * * * * * + +Filet of Beef a la Rossini + +Braise a larded filet of beef with what vegetables are in season. Put +in a saucepan and moisten while cooking with a bottle of good claret +or sherry. When done garnish the meat with macaroni prepared as +follows: Boil one-half pound of macaroni, cut into three-inch lengths +and put in a saucepan with some sliced mushrooms, one-half pint of +good stock, three ounces of grated Parmesan cheese, and a pat of +butter. Season with salt and pepper. Toss over the fire until well +mixed and serve around the beef. Strain the vegetables out of the +gravy and pour over the beef. + + * * * * * + +Yorkshire Pudding + +This is to be served with roast beef, and it should be baked in the +pan of drippings in which the beef has cooked. Mix a cup of flour +with a cup of milk, salt and one egg beaten. Bake quickly and serve at +once. + + * * * * * + +Cold Roast Beef Stewed + +Cut the remains of a cold roast into pieces, flour the pieces and fry +in butter until brown. Then put them into a saucepan with a cup of +stock, a glass of port, salt, pepper and cayenne. Simmer five minutes +and add one tablespoonful of lime juice before serving. + + * * * * * + +Lobscouse + +Soak four thick slices of corned beef in fresh water for two hours. +Fry four slices of salt pork or bacon. In the fat fry four sliced +onions a light brown. Place in a stewpan the beef, onions and pork or +bacon. Add a dozen sliced potatoes, cover with water and season highly +with pepper. Cover and stew gently until the meat is tender. Then +break into the stewpan four sea biscuits, cook for five minutes +longer. The liquor may be thickened a little more with a tablespoonful +of flour mixed with a little cold water. + + * * * * * + +Perchero + +Place five pounds of beef in a large pot half filled with water. Boil +for three hours, having seasoned well with salt and pepper. Then add a +large piece of pumpkin cut in pieces, a pint of string beans, a cup +of corn, a large onion sliced, a carrot and a turnip diced, and a bell +pepper minced. Simmer for half an hour. Then add half a cup of rice +and one teaspoonful of saffron. Cook for half an hour longer. In +another saucepan boil a cabbage, and in a third pan stew some peeled +apples and bananas cut up. Put the meat in the center of a platter and +place the mixed fruits and vegetables around it. + + * * * * * + +Stewed Cold Mutton or Beef + +Place in a saucepan three onions sliced, a carrot and a potato diced; +salt, pepper, a teaspoonful of lime juice or vinegar, with thin slices +of cold meat. Cover closely and simmer for one hour, add half a cup of +cold water and simmer one hour longer. Season with a tablespoonful +of Worcestershire and thicken the gravy with an ounce of flour rubbed +into butter. + + * * * * * + +Lamb with Macaroni + +Cover the bottom of a baking pan with slices of bacon. Place on them a +breast of young lamb and cover it with slices of bacon and thin slices +of a peeled lemon. Season with salt and pepper, add a small onion +minced and a cup of stock. Cover and bake slowly for two hours. + +Boil half a cup of macaroni in gravy to which a few peeled tomatoes +may be added. When tender, place it on a serving dish, lay the lamb +on it and pour over all the gravy which may be thickened with a little +flour. + + * * * * * + +Stewed Fresh Tongue + +Soak a fresh tongue in cold water for one hour, then boil it three +hours and remove the skin. Place the tongue in a stewpan with half +a head of celery, one turnip, one carrot and two onions cut in +small pieces, one dozen cloves, salt and cayenne. Simmer for one +and one-half hours. Take out the tongue and add to the gravy one +tablespoonful of made mustard, one of Worcestershire sauce, three +tablespoonfuls of mushroom catsup, three picketed gherkins chopped, +one glass of port or red wine, and two ounces of butter, creamed with +three ounces of browned flour. Cook until smooth. Return the tongue to +the sauce and simmer half an hour. + + * * * * * + +Pork Pie + +Cut into small pieces enough pork to fill a baking dish. Season it +with salt, pepper and mace. Use no water. Cover the meat with a thick +pastry crust and bake in a slow oven for two hours. Make a gravy of +the bones and scraps of the pork, well seasoned, and pour into the pie +after it is baked. + + * * * * * + +To Barbecue a Pig (very old dish) + +Dress a pig of ten weeks old as if to roast. Make a stuffing of the +liver, two anchovies, and sage leaves all chopped small; bread crumbs, +four ounces of butter, salt, cayenne and a half pint of red wine. +Stuff and sew the pig up. Roast at an open fire. Put in the dripping +pan three bottles or more of red wine. Baste the pig frequently and +when almost done put in the pan close to the fire two loaves of bread. +Stand the pig in the dish for serving and put a lemon in his mouth. +Place one of the loaves of bread on each side; to the gravy in the +pan add one anchovy, one-half lemon and a few sweet herbs, all chopped +fine. Boil it a few minutes and pour over the pig. Lay slices of lemon +and barberries round the dish. + + * * * * * + +To Boil a Ham + +Soak a ham for one hour and clean with a brush. Put it in a kettle +with plenty of cold water and after it boils cook seven hours, skim +well and always replenish with boiling water. After it has boiled +three hours add half a handful of whole cloves and at the end of five +hours add one and a half pints of vinegar. After boiling, skin +the ham, sprinkle it with crumbs, stick with cloves and roast in a +moderate oven, thirty minutes, basting with a liquor of half vinegar +and half water. + + * * * * * + +Mexican Tripe + +Dip a thick honey comb piece of tripe in butter, then in crumbs, and +broil over a clear fire until well done, sprinkling over it whilst +cooking three or four finely chopped green Chilis. Melt in a hot soup +plate one ounce of butter, adding salt, pepper and cayenne, and one +teaspoonful of made mustard, rub smooth and add one-half teaspoonful +of vinegar, one tablespoonful of Worcestershire sauce and the juice of +one small lime. Lay the tripe in this sauce as soon as it is removed +from the fire. Serve with buttered toast. An excellent prelude to this +dish is a plate of onion soup. + + * * * * * + +Spanish Bacon on Toast + +Fry a crisp brown, twelve slices of bacon. Remove the bacon from the +frying pan, leaving some of the fat. Into this stir two tablespoonfuls +of flour and a cup of milk; a small onion minced and a dash of pepper. +Cook until it is smooth. Have six slices of toast ready. On each, +place two slices of the fried bacon and on each a slice of raw tomato. +Pour the sauce over the toast and bacon and tomato, and serve very +hot. + + + + +SAUCES + +[Illustration] + + +Sauce for Canvas-back Duck + +Melt together in a hot soup plate one ounce of butter, and an equal +amount of currant jelly. Add the juice of a lime, a glass of sherry +and a small cupful of finely chopped celery. Season with salt, pepper +and cayenne. + + * * * * * + +Sauce for Wild Fowl + +Take one shallot chopped, salt, cayenne, mace, a glass of port or +claret, one tablespoonful of Worcestershire sauce, one tablespoonful +of mushroom catsup, the rind of one-half lime and one tablespoonful of +lime juice. Boil these ingredients for five minutes. Strain the liquor +and add to any gravy. + + * * * * * + +Hollandaise Sauce + +Heat a bowl with boiling water, and wipe dry. In it beat quarter of +a cup of butter to a cream. Add the yolks of two raw eggs, one at a +time, beating until smooth. Then add a tablespoonful of lemon juice, +salt and cayenne, and beat the mixture with a fork or an egg beater, +for five minutes. Place the bowl in boiling water. Stir into the +sauce two tablespoonfuls of boiling water, and beat until the sauce is +smooth and thick as mayonnaise. + + * * * * * + +Parsley Butter + +Beat three tablespoonfuls of butter to a cream. Add half a +tablespoonful of lemon juice and one of chopped parsley, half a +teaspoonful of salt. Beat all together several minutes, when it is +ready for use. An excellent dressing for fried or broiled fish. + + * * * * * + +Green Sauce + +Mix in a bowl a tablespoonful each of finely chopped parsley and +onion, with one tablespoonful of Tarragon vinegar and one of cider +vinegar. Season with salt, pepper and cayenne. + + * * * * * + +Egg Sauce + +Beat two ounces of butter to a froth. Mix into it one tablespoonful of +flour and the yolk of one egg. Pour a cup of hot water of this batter, +stirring constantly. Heat over the fire until it is thick and smooth, +but be careful not to boil. Just before serving stir in two hard +boiled eggs finely chopped. + + * * * * * + +Celery Sauce + +Put in a stewpan with salt, cayenne and a blade of mace, three grated +heads of celery. Cover with boiling water. Boil ten minutes and drain. +Return to the fire with enough veal stock to cover the celery and stew +half an hour. Then add two ounces of butter rolled in flour, and half +a cup of cream. Shake over the fire a minute or two and serve at once. + + * * * * * + +Devil for Boiled Ham or Fowl + +Put in a saucepan half a teacupful of soup stock, three ounces of +butter, one teaspoonful of salt, one teaspoonful of made mustard, two +teaspoonfuls of French mustard, two cloves of garlic chopped fine, one +onion chopped, two green peppers and one pickeled gherkin chopped, one +tomato peeled and cut up, the juice of half a lime and half a lime +cut in thin slices. Simmer for one hour, then add the following: One +tablespoonful of Worcestershire sauce, one of Imperial sauce, one of +Tarragon vinegar, two of Bon Gout sauce, two of mushroom catsup, two +of walnut catsup and two tablespoonfuls of chutney, add half a pint of +sherry and simmer for fifteen minutes. + +This will keep several months. + + * * * * * + +Onion Sauce + +Boil three good sized onions, one hour. Drain and put in a stewpan +with one-half pint of milk and one teaspoonful of salt. Simmer for +fifteen minutes, then rub through a sieve and put back in the pan with +one-half pint of cream and one ounce of butter. + +Simmer ten minutes and serve very hot. + + * * * * * + +Garlic Sauce + +Rub together in a mortar until smooth, two ounces of butter, two +cloves of garlic and one teaspoonful of salt. Add a tablespoonful of +lime juice and one-half a pint of melted butter. Beat until light and +smooth, when it is ready to serve. + + * * * * * + +Melted Butter + +Take one pint of milk and one teaspoonful of salt; when it boils +stir into it three ounces of butter, a little cayenne and two +tablespoonfuls of flour rubbed into it. Let it boil one minute and +serve at once. + + * * * * * + +Salad Dressing Without Oil + +Put in a double saucepan the yolks of three eggs, one teaspoonful of +salt, pepper, cayenne, and one tablespoonful of dry mustard. Mix well +and sift in two tablespoonfuls of flour. Add three tablespoonfuls of +vinegar and four of water. Stir until quite smooth. Place over the +fire, stirring continually one way. As soon as it thickens remove from +the fire and beat in three ounces of butter. Use when cool. + + + + +VEGETABLES + +[Illustration] + + +Asparagus aux Milanaise + +Boil large choice asparagus until tender. Put a layer of stalks upon +the dish on which they are to be served. Sprinkle with salt, pepper, +cayenne, and a little grated Parmesan cheese. Make three layers of +this and pour over all a little melted butter. Break on top a fresh +egg for each person, and put in the oven until set. Serve very hot. To +be served individually, six stalks may be placed on each dish, covered +with cheese, and an egg broken over them. Serve after placing in the +oven a few moments. + + * * * * * + +Corn au Gratin + +Score down twelve ears of boiled corn, and with the back of a knife +press out the kernels. Put them into a baking dish with a large +piece of butter, salt, pepper, a finely chopped green pepper and a +tablespoonful of grated Parmesan or Gruyere cheese. Place in a hot +oven until just browned and serve immediately. + + * * * * * + +Chonfleur au Gratin + +Boil a large cauliflower twenty minutes in salted water. When tender +drain and put on the dish on which it is to be served. Make a sauce of +two ounces of butter, one ounce of flour and half a pint of milk, +one ounce of grated Parmesan cheese, salt and cayenne. Mix this well, +putting in the cheese last. Pour it over the cauliflower and sprinkle +more cheese over the top. Set in a hot oven until browned and serve at +once. + + * * * * * + +Okra + +Cut the stems off of young okra pods and boil in water until the seeds +turn red, which should be in half an hour. Drain and toss in a pan +with butter, salt, pepper and cayenne. + + * * * * * + +Potato Cream + +Boil six medium-sized, mealy potatoes and when soft press them through +a sieve until light and floury. Then beat into them the raw yolks of +six eggs and a little milk and butter. Season with salt and pepper and +sprinkle with finely chopped chevril and thyme, and fine dice of fried +bread before serving. + + * * * * * + +Sweet Potatoes + +Take six good sized sweet potatoes and boil until nearly done. Then +peel them and roll in melted butter, lay in a buttered baking pan. +Sprinkle with brown sugar and bake until done. + + * * * * * + +Chili Beans + +Take four cups of red beans, one onion, four cloves of garlic, cover +with water and cook all day in a covered saucepan. Add a little water +from time to time if too dry. Cook slowly four red peppers and five +black peppers with seeds out, three black peppers with seeds, four +cloves of garlic, four onions with the hearts taken out, salt, and +one cup of beef stock. Rub through a sieve. Put in a saucepan four +tablespoonfuls of marrow. When very hot add the beans and then the +sauce. + + * * * * * + +To Boil Rice + +Have plenty of salted water, with the juice of a lime in it. When +boiling add rice that has been washed in three waters. Boil fast for +sixteen minutes. Try a grain, and if done dash in a glass of cold +water. Drain at once through a colander. Cover with a cloth and let +stand by the fire for a few minutes, shaking up the colander once or +twice. This will make every grain separate. + + * * * * * + +Risotto + +Fry two chopped onions in butter until light brown in color. Add one +cup of raw rice and cover with beef stock. As the rice absorbs the +stock add more until done. Then add two large tomatoes stewed with a +little sugar and highly seasoned. Place on the dish for serving and +grate Parmesan cheese over it. + + + + +SALADS + +[Illustration] + + +Club Salad + +Boil separately two carrots, two turnips, and four potatoes. When +cold, cut the vegetables into dice and mix them together, adding three +apples peeled and cut into small bits. Toss in a large salad bowl with +several olives for garnish. Bits of celery or cold cauliflower may be +added. Pour over all a mayonnaise, or if preferred, a French dressing. +Another dressing that is excellent with this salad is one made of the +yolks of four raw eggs beaten into half a glass of rich cream which +may be either sweet or sour. To this add one teaspoonful of salt, one +of mustard and a wineglassful of vinegar, blending carefully. + + * * * * * + +Winter Salad + +Cut the white stalks of a head of celery into small bits. Mix with two +boiled potatoes cut in dice, two or three boiled beets cut in dice, a +large white onion boiled and cut up, some chopped truffles, anchovies +and stoned olives, a tablespoonful or more of each. Serve with +mayonnaise. + + * * * * * + +Cheese Straws to Serve with Salad + +Make a paste of two ounces of grated Parmesan cheese, two ounces of +flour, two ounces of butter, the yolk of one egg, salt and cayenne. +Roll out the paste until about one-eighth of an inch thick. Cut into +very narrow strips and place on a buttered tin. Bake ten minutes in a +hot oven. + + + + +DESSERTS AND CAKES + +[Illustration] + + +Mince Meat + +Measure carefully and mix together the following ingredients: Two +pounds of roast beef finely chopped, two pounds of chopped beef suet, +two pounds of chopped peeled apples, two pounds of seeded raisins, two +pounds Sultana raisins, two pounds of washed currants, two pounds +of white sugar, one pound of citron cut in bits, one pound of dried +orange peel, two nutmegs grated, three teaspoonfuls of ground mace, +three teaspoonfuls of ground cloves, three teaspoonfuls of ground +cinnamon, one teaspoonful of salt, the grated rind and juice of two +oranges, one quart of brandy, one quart of sherry and one glass of +blackberry jelly. After mixing thoroughly place the mince meat in a +stone jar and use it from this. + + * * * * * + +Hot Zabajone + +Beat well together the yolks of six eggs, and half a cup of sugar. +Heat in a double saucepan, being careful to stir only one way. Place +in a strainer the shaved peel of three oranges. Through this +pour slowly into the eggs a quart of champagne (white wine may be +substituted), and allow the mixture to thicken. Serve hot in champagne +glasses. + + * * * * * + +Frozen Zabajone + +Mix the same as for hot zabajone, adding another half cup of sugar +and a tablespoonful of orange juice. When it is cold half freeze in a +freezer. Then remove and place in paper cases or moulds, on the ice. + + * * * * * + +Genoise Pastry + +Beat to a cream half a cup of butter and half a cup of sugar. Break +into the cream three eggs, one at a time, and mix until smooth. Stir +in half a cup of flour. Pour on a buttered tin and bake ten or fifteen +minutes. When cold spread thickly with apricot jam and cover with +chocolate icing. Set in the oven a few moments, then put aside to +cool. Cut into odd shapes before serving. + + * * * * * + +Omelette Souffle + +Beat to a cream the yolks of six eggs, four tablespoonfuls of sugar +and the grated rind of half a lemon. Whip the whites of the eggs to +a stiff froth. Place in a frying pan over the fire four ounces of +butter. When it is melted mix the yolks and whites together and stir +quickly into the pan. As soon as the eggs have absorbed the butter, +pour them into a buttered baking dish and set in a hot oven for six or +seven minutes. Serve at once. + + * * * * * + +Marmalade Pudding + +Cream half a cup of sugar and two teaspoonfuls of butter. Beat into +this the yolks of four eggs and one cup of cream or milk. Add a cup +of fine bread crumbs and the beaten whites of the eggs; then a cup of +orange marmalade, or some other fruit marmalade. Pour into a buttered +mould and bake one hour in a moderate oven. Turn out of the mould and +serve with a brandy sauce, or cream. + + * * * * * + +Amherst Pudding + +Line a baking dish with thinly rolled pie crust or puff paste. Fill +with the following mixture. A small cup of butter creamed with two +cups of sugar and beaten up with four or five eggs, a cupful of finely +chopped apple added, with the grated rind and juice of a lemon and +a little water. Sprinkle with nutmeg, and bake for half an hour in a +moderate oven. + + * * * * * + +Brown Betty + +Cover the bottom of a baking dish with bread crumbs, over which place +a layer of thinly sliced tart apples. Sprinkle thickly with sugar and +small pieces of butter, cinnamon and nutmeg, then cover with bread +crumbs and repeat the layers until the dish is filled, having a layer +of crumbs sprinkled with bits of butter on top. Then pour over all +three-quarters of a cup of molasses thinned with a little hot water. +Bake until the apples are tender and the top is well browned. + + * * * * * + +Chocolate Pudding + +Grate one-half a pound of Baker's chocolate, and melt it in half a +pint of hot milk. Stir into the milk also half a cup of bread crumbs, +one cup of powdered sugar and the beaten whites of six eggs. Wet +a melon mould in cold water and pour the mixture into it. Boil +three-quarters of an hour. Serve with cream, or the following sauce: +Beat the yolks of six eggs very light. Heat a cup of wine and a cup of +sugar until the sugar is melted. Remove from the fire and stir in the +eggs quickly. + + * * * * * + +Bread and Molasses Pudding + +Butter thickly some slices of bread and lay in a baking dish. Cover +them with thick black molasses and bake slowly. The pudding should be +served hot, with thick cream. + + * * * * * + +Baked Bananas + +Put into a bowl three tablespoonfuls of butter, six of sugar, and +three of wine. Set the bowl in hot water to melt the butter. Peel +the fruit and lay it in a baking pan. Pour over it the mixture in the +bowl, and bake half an hour, basting several times. + + * * * * * + +Hermits + +Cream two cups of sugar and one cup of butter. Add three well beaten +eggs and three tablespoonfuls of milk. Sift into this six cups of +flour and a teaspoonful each of cinnamon, nutmeg and clove. Add last +a cup of chopped raisins. Roll the dough out about one-quarter of an +inch thick, cut into small squares and bake in a quick oven for twelve +minutes. + + * * * * * + +Lady Baltimore Cake + +Cream one pound of sugar and half a pound of butter. Beat the yolks +and whites of eight eggs separately, and add the beaten yolks to the +butter and sugar. Stir in half a pint of milk and one pound of flour +with four teaspoonfuls of baking powder. Flavor with lemon or vanilla +and bake in three layers. For the filling, boil three cups of powdered +sugar and three-quarters of a cup of water for five minutes. Beat four +eggs, the yolks and whites together, and into them stir the boiling +syrup, add two cups of chopped raisins and two cups of almonds, +chopped and blanched. Flavor with vanilla and spread thickly between +the layers of cake. Cover with white frosting. + + * * * * * + +Silver Cake + +Beat lightly the whites of eight eggs. Cream two cups of sugar and +half a cup of butter. Stir into the eggs, adding three-fourths of a +cup of milk. Sift into the batter three cups of flour and one heaping +teaspoonful of baking powder. Bake in a moderate oven. + + * * * * * + +Gold Cake + +Cream a cup of sugar and three-fourths of a cup of butter. Mix into +this the beaten yolks of eight eggs and half a cup of milk. Last add +one and a half cups of flour with one teaspoonful of baking powder. +Bake in a long bread tin. + + * * * * * + +Fig Filling for Cake + +Chop together one pound of dried figs and one cup of seeded raisins. +Add the juice and grated rind of a lemon and sugar to taste. Pour over +the mixture a cup of water and heat thoroughly, mixing it over the +fire. Spread between layers of white cake. + + * * * * * + +Thin Gingerbread + +Place in a saucepan one pint of molasses, one cup of butter, one +teaspoonful of ginger, one teaspoonful of soda, and let them boil +together for a moment. Then remove from the fire, and when nearly cool +stir in flour enough to make a thick batter or dough. Spread thinly on +tins and bake quickly. + + + + +WINE CUPS and PUNCHES + +[Illustration] + + +Champagne Cup I + +Pour on a sliced cucumber one pint of sherry and one-half pint of +brandy. Grate the rind of two lemons over a little sugar. Add it +to the mixture with the juice of one lemon and the juice of three +oranges, half a pint of Curacao, two bottles of seltzer, three bottles +of apollinaris and three bottles of champagne. Sweeten to taste and +ice well. + + * * * * * + +Champagne Cup II + +Mix together two tablespoonfuls of sugar, the juice and shaved peel +of a lemon, a few slices of cucumbers, one wine glass of Curacao, one +quart of apollinaris and one quart of champagne. Pour over a block of +ice in a punch bowl. + + * * * * * + +Champagne Cup III + +Rub three ounces of sugar on lemon peel and put in a punch bowl with +the juice of four lemons, one quart of apollinaris, and one quart of +orgeat. Beat this well. Then add one pint of brandy, half a glass of +Jamaica rum and a glass of Maraschino. Strain into a bowl of ice and +just before serving, pour in three quarts of champagne. + + * * * * * + +Champagne Cup IV + +Two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed +with the juice of half a lemon, three slices of pineapple, one wine +glass each of Maraschino and brandy and a quart each of apollinaris +and champagne. Ice well. + + * * * * * + +Champagne Cup V + +Rub two ounces of sugar over the peel of an orange. Mix with it the +juice of an orange, two wine glasses of sherry, one wine glass of +Maraschino, and a quart each of apollinaris and champagne. Add a few +slices of cucumber and plenty of ice. + + * * * * * + +Hock Cup + +Pour over a block of ice in a punch bowl, a wine glass of Maraschino, +two quarts of apollinaris, two quarts of sparkling hock and the juice +of two lemons. Sweeten with two ounces of sugar. + + * * * * * + +Badminton Claret Cup + +Rub six lumps of sugar on a lemon, strain the juice of the lemon over +the sugar and add a glass of good sherry, two sprigs of verbena, a few +slices of cucumber and a quart of claret. Place in the bowl a large +piece of ice, and when ready to serve add a quart of sparkling mineral +water. + + * * * * * + +Moselle Cup + +Place the following ingredients in a punch bowl, with a block of ice, +two ounces of sugar, the shaved peel of half an orange, three peaches +sliced, a small pineapple sliced, half a dozen apricots, a wine glass +of sherry, a quart of sparkling Moselle and a quart of apollinaris. + + * * * * * + +Sauterne Cup + +Pour in a punch bowl, with ice, a quart each of sauterne, apollinaris +and champagne, a wine glass of Chartreuse and two tablespoonfuls of +sugar. + + * * * * * + +Champagne Punch + +In a bowl place one sliced orange, one lime sliced very thin, and +the juice of another lime, one-fourth of a pineapple sliced, and +one-fourth of a pound of sugar. Let stand twelve hours. Put a large +block of ice in a punch bowl, add the above ingredients with a +wine glass of Maraschino, two tumblers of sauterne, a wine glass of +raspberry syrup, and last of all, one quart of champagne, a few whole +straw-berries and a claret glass of Benedictine may also be added. + + * * * * * + +"T" Punch + +Slice a whole pineapple and three lemons, and place in a punch bowl +with the juice only of nine other lemons, add two pounds of sugar, and +let these ingredients stand several hours. Then add one quart each of +green tea, Jamaica rum, brandy, claret, a pint of Curacao, and allow +it to stand another hour. Then place in the punch bowl with a large +block of ice, and pour in six quarts of champagne. + + * * * * * + +New York Club Punch + +Take two pounds of lump sugar and squeeze over it the juice of one +dozen lemons, using a little of the grated rind. Let this stand three +hours, then strain the syrup through two thicknesses of flannel and +set away on ice. Just before serving add one quart each of brandy, +Jamaica rum, Madeira and water. + + * * * * * + +Milk Punch + +Take the juice and shaved peel of two dozen lemons, mix with five +quarts of water, three pounds of loaf sugar and six quarts of rum. +Stir until the sugar is dissolved, then add two quarts of boiling milk +and allow the mixture to stand twenty-four hours. Then strain twice +through a cloth. + + * * * * * + +Apple Toddy I + +Bake slowly two dozen cored apples until done. Place in a large stone +jar with eight pounds of sugar. Pour over them four gallons of boiling +water and let stand for forty-eight hours. Then remove the apples and +crush them after taking off the skins. Return the fine pulp to the +jar, and add one gallon of whiskey, one gallon of brandy, one gallon +of peach brandy and three pints of Jamaica rum. The toddy should stand +in the covered jar for a week before being used. + + * * * * * + +Apple Toddy II + +Prepare six cored apples by sticking a dozen cloves in each and baking +slowly until soft. Put them in a stone jar and pour over them a toddy +made of two quarts of whiskey, one quart of brandy, one pint of rum +and three cups of water, sweeten to taste and cover closely, allowing +the mixture to blend for a week before using. + + + + +INDEX + + +SOUPS AND CHOWDERS + + Onion Soup + Palestine Soup + Black Bean Soup + Parker House Tomato Soup + Celery Soup + Bisque of Prawns or Shrimps + Lobster Soup + Venison Soup + Puree of Venison + Clear Soup Stock + Daniel Webster's Chowder + Scott's Chowder + Marblehead Chowder + Clam Chowder I + Clam Chowder II + Force Meat Balls for Chowder + + +FISH + + Oysters a la Marechale + Toasted Angels + Oyster Patés + Scalloped Clams + Shrimp or Oyster Curry + Shrimps a la Bordelaise + Shrimps with Tomato + Saute of Shrimps + Crab a la Creole + Sole a la Normandie + Filet of Sole a la Bohemian + Baked Sole + Flounders a la Magouze + Salmon a la Melville + Stewed Haddock + Bacalas a la Viscaina + Baked Sardines + Sardines with Cheese + Scalloped Fish Roe + Kedgeree + Bouillabaise + + +ENTREES + + Sweetbreads with Mushrooms + Terrapin + Frogs a la Poulette + Calves' Head en Tortue + Chops a la Reine + Calves' Feet a la Marechale + Puree of Chestnuts with Chops + Lamb Chops a la Nesselrode + Devil Chops + Lamb Cutlets Duchesse + Lamb Cutlets a la Condi + Eggs with Tomatoes + Macaroni a la Rossini + Timbale of Macaroni for Twelve Persons + + +CHICKEN AND GAME + + Chicken Portuguese + Chicken with Oysters + Casuela + Fried Chicken, Maryland Style + Chicken with Rice + Chicken with Spaghetti + Quail with Celery + Pheasant a la Savarin + Quail and Onion + Salmi of Duck with Olives + Stewed Squabs + + +MEATS + + Yorkshire Steaks + Filet of Beef a la Rossini + Yorkshire Pudding + Cold Roast Beef Stewed + Lobscouse + Perchero + Stewed Cold Mutton or Beef + Lamb with Macaroni + Stewed Fresh Tongue + Pork Pie + To Barbecue a Pig (very old dish) + To Boil a Ham + Mexican Tripe + Spanish Bacon on Toast + + +SAUCES + + Sauce for Canvas-back Duck + Sauce for Wild Fowl + Hollandaise Sauce + Parsley Butter + Green Sauce + Egg Sauce + Celery Sauce + Devil for Boiled Ham or Fowl + Onion Sauce + Garlic Sauce + Melted Butter + Salad Dressing Without Oil + + +VEGETABLES + + Asparagus aux Milanaise + Corn au Gratin + Chonfleur au Gratin + Okra + Potato Cream + Sweet Potatoes + Chili Beans + To Boil Rice + Risotto + + +SALADS + + Club Salad + Winter Salad + Cheese Straws to Serve with Salad + + +DESSERTS AND CAKES + + Mince Meat + Hot Zabajone + Frozen Zabajone + Genoise Pastry + Omelette Souffle + Marmalade Pudding + Amherst Pudding + Brown Betty + Chocolate Pudding + Bread and Molasses Pudding + Baked Bananas + Hermits + Lady Baltimore Cake + Silver Cake + Gold Cake + Fig Filling for Cake + Thin Gingerbread + + +WINE CUPS AND PUNCHES + + Champagne Cup I + Champagne Cup II + Champagne Cup III + Champagne Cup IV + Champagne Cup V + Hock Cup + Badminton Claret Cup + Moselle Cup + Sauterne Cup + Champagne Punch + "T" Punch + New York Club Punch + Milk Punch + Apple Toddy I + Apple Toddy II + + + + + + + + + +End of Project Gutenberg's Joe Tilden's Recipes for Epicures, by Joe Tilden + +*** END OF THIS PROJECT GUTENBERG EBOOK JOE TILDEN'S RECIPES FOR EPICURES *** + +***** This file should be named 12069-8.txt or 12069-8.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/1/2/0/6/12069/ + +Produced by David Starner, Leah Moser and the Online Distributed +Proofreading Team. + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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For +example an eBook of filename 10234 would be found at: + + https://www.gutenberg.org/1/0/2/3/10234 + +or filename 24689 would be found at: + https://www.gutenberg.org/2/4/6/8/24689 + +An alternative method of locating eBooks: + https://www.gutenberg.org/GUTINDEX.ALL + + diff --git a/old/12069-8.zip b/old/12069-8.zip Binary files differnew file mode 100644 index 0000000..0cae578 --- /dev/null +++ b/old/12069-8.zip diff --git a/old/12069.txt b/old/12069.txt new file mode 100644 index 0000000..c2a4bfa --- /dev/null +++ b/old/12069.txt @@ -0,0 +1,2270 @@ +Project Gutenberg's Joe Tilden's Recipes for Epicures, by Joe Tilden + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Joe Tilden's Recipes for Epicures + +Author: Joe Tilden + +Release Date: April 17, 2004 [EBook #12069] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK JOE TILDEN'S RECIPES FOR EPICURES *** + + + + +Produced by David Starner, Leah Moser and the Online Distributed +Proofreading Team. + + + + + + + +JOE TILDEN'S RECIPES FOR EPICURES + +[Illustration] + +1907 + + + + +Introductory Note + + * * * * * + +Major Joseph Tilden was in his time one of the most famous Bohemians +and epicureans of the Pacific Coast. Ever since his death his many +friends have been trying to learn the culinary secrets which made a +repast of his devising so delicious. He had given his recipes to but +few, and those few his most intimate friends and fellow spirits. One +of the most favored of his old companions has given this complete +collection of his recipes for publication. + +San Francisco, May, 1907. + + + + +SOUPS AND CHOWDERS + +[Illustration] + + +Onion Soup + +Place six ounces of butter in a large saucepan over the fire, and stir +into it four large white onions cut up, not sliced. Stew this very +slowly for one hour, stirring frequently to prevent its scorching. Add +salt, pepper, cayenne, and about one quart of stock, and cook one hour +longer. Then stir into the mixture one and a half cups of milk and +simmer for a few minutes. Have ready a soup tureen. In it beat the +yolks of four eggs with two tablespoons of grated Parmesan cheese. +Stir the hot soup into this, beating until it thickens a little. A +slice of toasted French bread should be placed in each plate, and the +soup poured over it. + + * * * * * + +Palestine Soup + +Slice two or three Jerusalem artichokes and place in two quarts +of boiling water. Cook for one and one-half hours. Then rub the +artichokes through a colander and add to them one pint of the water +in which they were boiled. Stir in two tablespoonfuls of flour rubbed +into the same amount of butter. Add two cups of milk and boil for ten +minutes. Season with salt and pepper and serve with croutons. + + * * * * * + +Black Bean Soup + +Soak over night one quart of black turtle beans in water to cover +them. In the morning strain and boil them in four quarts of water +for one hour, skimming frequently. Then put into the liquor two white +onions sliced, two stalks of celery cut into bits, salt, pepper, +cayenne, and one teaspoonful each of cloves and allspice. Boil for +three hours. Remove from the stove and add enough stock to thin the +mixture to the consistency of a cream soup. Pour into it nearly a +tumbler of sherry and add a thinly sliced lime. Place over the fire +to boil for five minutes. Just before serving stir into the soup three +hard-boiled eggs, finely chopped. Force meat balls may be added. + + * * * * * + +Parker House Tomato Soup + +Put into a saucepan five pounds of tomatoes, either fresh or canned, +with one quart of water, salt, pepper, cayenne, one and one-half +tablespoonfuls of sugar, and three ounces of butter, rubbed into one +heaping tablespoonful of flour. Cook slowly one hour. Remove from the +fire and rub through a sieve. Place over the fire again and add one +and one-half tablespoonfuls of rice flour which has been dissolved in +a little water. Let it come to a boil, when it is ready to serve. + + * * * * * + +Celery Soup + +Boil one small cupful of rice in three pints of milk, or two pints of +milk and one of cream, until it is tender. Then rub it through a sieve +and add one quart of veal stock, salt, cayenne, and three heads of +celery (the white stalks only) which have been previously grated. Boil +until the celery is tender. + + * * * * * + +Bisque of Prawns or Shrimps + +Boil three dozen prawns twenty minutes in salted water to cover them. +Meanwhile in two small tablespoonfuls of butter, fry an onion and a +carrot sliced, and a small piece of salt pork chopped. Take the prawns +out of the boiling water and add to it the fried mixture with salt, +pepper, a bunch of sweet herbs and one-half the prawns added again. +Simmer one hour. Pound the shells of the prawns in a mortar with a +little butter, to form a smooth paste. Stir this into the soup and +boil twenty minutes. Strain through a sieve. Add one quart of milk and +one teaspoonful of cornstarch stirred into a little of the cold milk. +Let it boil up, and serve. It should be as thick as rich cream. + + * * * * * + +Lobster Soup + +Pick the meat from a five pound lobster and pound it in a mortar, +adding from time to time a little milk or cream. When perfectly +smooth, add two teaspoonfuls of salt, one tablespoonful of chopped +parsley (if liked), cayenne and mace. Take out enough to make a dozen +small balls, mix this with the yolk of an egg and fry it in butter. +Mix the rest of the pounded lobster with two quarts of milk and rub +through a sieve. Put this in a saucepan and simmer ten minutes. Add +two ounces of butter and stir until melted and smooth. Pour over the +fried balls in the tureen and serve very hot. + + * * * * * + +Venison Soup + +Cut six pounds of lean venison into medium sized pieces and place in +a soup kettle with two gallons of cold water, to which add two dozen +cloves and four blades of mace. Boil slowly three hours. Then add two +pounds of venison, cut into pieces about an inch square and one dozen +force meat balls. Boil for thirty minutes. Then season with salt, +pepper, cayenne, and half a glass of lime juice, letting the soup cook +ten minutes longer. It should be served in hot bowls in each of which +is poured a half glass of port before serving. Crisp croutons may be +added. + + * * * * * + +Puree of Venison + +Cut up the remains of venison that had been roasted for a former +dinner, put a few slices of ham into a stew pan, then the venison, two +whole onions, a blade of mace, two quarts of stock, and a small piece +of a sprig of thyme, parsley, and two cloves. Set it on the stove to +simmer, two hours or more. Strain it off, and pull all the meat to +pieces. Pound it with the lean ham that was boiled with it, the crust +of two French rolls which has been soaked in consomme. Rub the whole +through a colander with a glass of claret or port and enough consomme +to bring it to the consistency of cream. Put it back on the fire in +a double boiler. Stir a little butter into it, and serve with bread +fried in dice. + + * * * * * + +Clear Soup Stock + +To four pounds of beef add six quarts of cold water and place over the +fire. Just before it boils, skim it carefully. Then add two cups of +cold water and skim again, repeating this for a third skimming. Allow +it to simmer slowly for three hours. Then add the vegetables; eight +ounces each of cut up carrots, onions and turnips, and three ounces +of celery, with salt and pepper. Simmer three hours longer. The stock +should be strained before using, and while cooking it should not be +allowed to boil. + + * * * * * + +Daniel Webster's Chowder + +Fry with some slices of pork, four tablespoonfuls of sliced onions, +to a light brown. Put them in a deep iron pot with six pounds of cod +sliced, one quart of boiled mashed potatoes, one pound and a half +of broken sea biscuit, fifty oysters, one teaspoonful of thyme, one +teaspoonful of summer savory, one-half a bottle of mushroom catsup, +one bottle of port or claret, one-half a nutmeg, one dozen cloves, a +little mace and allspice, one half a lemon sliced, pepper and salt. +Cover with one inch of water and cook slowly until done. + + * * * * * + +Scott's Chowder + +Cover the bottom of a deep pot with slices of pork cut very thin. Add +a layer of fish sliced and seasoned with salt and pepper, a layer +of onions parboiled and quartered, a layer of tomatoes sliced and +seasoned, a layer of thickly sliced potatoes and a layer of broken +sea biscuit. Repeat the layers until the pot is filled. Just cover the +fish with water and cook one hour very slowly. Add one pint of claret, +cook one-half hour longer and serve. + + * * * * * + +Marblehead Chowder + +Cut half a pound of salt pork into dice and place two-thirds of it in +a deep saucepan; fry a light brown. Remove it and in the fat fry two +large onions sliced. Cover the bottom of the pot with slices of raw +cod or bass mixed with some of the fried pork and onions. On this +place another layer of sliced fish mixed with a few pieces of raw +pork, and slices of raw onion, salt and pepper; over this a layer +of sliced raw potatoes. Repeat these layers until the pot is about +two-thirds full, when the mixture should be covered with warm water, +or preferably a stock made of the heads and tails of the fish. After +the chowder comes to a boil, let it cook for forty-five minutes. +Then add some broken sea biscuit, and boil fifteen minutes longer. +In another saucepan place a quart of milk and heat it to the boiling +point. Then stir into it two ounces of flour rubbed into two ounces of +butter. When it thickens a little, pour it over the chowder and serve. + +The recipe will take about four pounds of fish, half a pound of pork, +six onions, six potatoes, four sea biscuits, two ounces each of butter +and flour and a quart of milk. + + * * * * * + +Clam Chowder I + +Have one hundred clams still in the shell. Boil them in a quart of +water until the shells open. Take the clams out of the kettle, saving +the water in which they were boiled. Remove them from the shells, +discarding all but the soft part. Take six slices of salt pork and cut +into dice. Fry until crisp and a light brown. Remove from the saucepan +and in the fat fry four onions sliced. Then add the water strained +from the clams and the fried pork. To this add six potatoes cut in +small pieces and two green peppers chopped or finely sliced. Boil +the mixture fifteen minutes before putting in the clams and four sea +biscuits, broken into pieces. Then boil for fifteen minutes longer and +add a quart of milk. Have half a cup of bread crumbs rubbed into four +ounces of butter. Stir this in as the chowder heats after the milk has +been added. When it boils, it is ready to serve. + + * * * * * + +Clam Chowder II + +In a saucepan fry two slices of salt pork and when brown, add four +potatoes and four onions cut up. Fry ten minutes and add three pints +of water, salt and pepper. Boil for half an hour. Then add one quart +of clams from which the tough portions have been removed. Also two sea +biscuits which have been soaked until they are soft. Cook ten minutes. +For this recipe, canned clams may be used. + + * * * * * + +Force Meat Balls for Chowder + +Take the meat of a good sized crab, a tumblerful of shrimps and a +clove of garlic. Chop all very fine and make into small force meat +balls with a beaten egg. Fry them a light brown in butter, and serve +in any fish chowder or soup. + + + + +FISH + +[Illustration] + + +Oysters a la Marechale + +Stew very gently in four ounces of butter some thinly sliced truffles +and mushrooms. After cooking ten minutes add salt, white pepper, +cayenne and mace. Stir in four large tablespoonfuls of flour and mix +well together while it thickens. Put in the liquor of the oysters +which has been scalded and skimmed. Then add milk (boiling) enough to +make it as thick as cream. Take from the fire and stir in the yolks of +four eggs beaten well with the juice of a lime and a tablespoonful of +water. + +Cover each oyster thickly with some of the mixture and allow it to +cool. Then roll twice in beaten egg and bread crumbs. Fry to a light +brown in butter and serve very hot. + + * * * * * + +Toasted Angels + +Sprinkle cayenne and a few drops of lime juice over as many large +oysters as are required, then wrap each oyster in a thin strip of +bacon or fat salt pork. Fasten with a wooden tooth-pick and broil +until the bacon is crisp. Serve very hot on squares of buttered toast. + + * * * * * + +Oyster Pates + +Rub together one ounce of butter and one teaspoonful of flour. Melt +this in a saucepan and add salt, mace and cayenne. Stir gently a few +minutes, until smooth. Then add slowly four tablespoonfuls of cream. +Strain two dozen oysters and add the liquor very slowly, stirring all +the time. When it boils up, put in the oysters, cook three minutes and +fill the pate shells. Serve very hot. + + * * * * * + +Scalloped Clams + +Wash clean one hundred clams. Use soft part whole and the tough part +chopped fine. Put a layer on the bottom of a buttered baking dish. +Season with salt, pepper, cayenne and a little mace and sprinkle over +plenty of stale bread crumbs and a quantity of bits of butter. Repeat +the layers until the dish is full. Put plenty of butter on top and +pour in a cup of the water from the clams. Bake in a moderate oven one +hour, and when half done pour in a tumbler of sherry. + + * * * * * + +Shrimp or Oyster Curry + +Melt four ounces of butter and fry in it four young onions and a clove +of garlic chopped. Add the juice of two limes. Stir into this one +teaspoonful of corn starch, two tablespoonfuls of curry powder and +half a cup of cream with salt, pepper and cayenne. Stir this rapidly +over the fire until very thick. Thin with milk until it is the proper +consistency, then add a large cup of picked shrimps, and as many +oysters. Cook two minutes after it boils. + + * * * * * + +Shrimps a la Bordelaise + +Place two tablespoonfuls of butter and one of flour in a saucepan +and brown over the fire. Stir into this one cup of stock, and add +two tablespoonfuls of finely chopped raw ham, a slice of onion, one +tablespoonful of chopped parsley. Simmer for ten or fifteen minutes. +Strain the same and add to it a cup of shrimps. Simmer again for a +few moments and add a teaspoonful of tomato or mushroom catsup. Season +with, salt and pepper, and serve in timbale cases. + + * * * * * + +Shrimps with Tomato + +Stew half a dozen large tomatoes with a tablespoonful of anchovy +sauce, a piece of butter, salt, pepper and cayenne. Put this through a +sieve until it is very smooth. Fill a baking dish with picked shrimps, +pour the tomato over them, sprinkle with bread crumbs and bits of +butter, and bake until brown. + + * * * * * + +Saute of Shrimps + +Melt a piece of butter in a stewpan with a little flour, salt and +cayenne. Just as it turns dark, put in a glass of white wine, a +pound of picked shrimps, a little lemon juice, and if liked, a bit of +anchovy sauce. Take from the fire and stir in the well-beaten yolks of +two eggs. Pour into cup-shaped pieces of fried bread, and serve very +hot. + + * * * * * + +Crab a la Creole + +Fry in four ounces of butter, four young onions, one clove of garlic +and two green peppers, all chopped fine. Cook until soft and add one +tomato cut up, salt, pepper and cayenne. Stew until smooth, and add +one teaspoonful of flour, a little cream or rich milk, and the meat +picked from two crabs. Boil a few moments and serve with buttered +toast. + + * * * * * + +Sole a la Normandie + +Take a large sole (one without a roe). Remove the back skin and with +a sharp knife very carefully cut out the side fins, lay it on the dish +in which it is to be served, one that may be placed in the oven. Brush +the fish with melted butter. Insert in the flesh of the fish some +small slices of truffle. Sprinkle it with salt, white pepper, a very +little mace and dust it all over with fine crumbs. Pour around it a +tumbler of good white wine. Place in a moderate oven and cook until +nearly done, twenty minutes or longer, if the fish be large. Take it +out and put around the edge of the dish a row of croutons, brushing +them with the white of an egg to make them adhere to the dish. Then +scatter over and around the fish, a small can of mushrooms, sliced, +oysters, mussels, picked shrimps and some quenelles. Add a little more +melted butter and a few more crumbs, add more white wine and put back +in the oven for five minutes. + + * * * * * + +Filet of Sole a la Bohemian + +Cut a sole or flounder into four filets. Roll each one up, stuffing +with a mixture of sal piquant sauce. Roll around each a thin slice of +pork and fasten with a skewer. Stand on end in a baking pan and put +a small piece of butter and a slice of lemon on each and bake until +done. + +Fry together for five minutes, chopped eschalots, parsley, chevril, +herbs, butter, salt and cayenne. Take from the fire and stir in a +little lime juice and anchovy sauce. + + * * * * * + +Baked Sole + +Skin the slack side of the fish and lay in a baking pan. Brush with +beaten egg, sprinkle with bread crumbs and pour over them some melted +butter. Cover the fish with a layer of thin slices of pork or bacon. +Add one-half pint of water and bake half an hour. To make the sauce, +take the liquor from the baking pan, add to it salt, pepper, cayenne, +the juice of one lime, a wine glass of sherry, a tablespoonful of +mushroom or walnut catsup, and a piece of butter the size of an egg +with a little flour rubbed into it. Allow it to boil once and pour +over the fish. + + * * * * * + +Flounders a la Magouze + +Place several fish into a baking pan with a glass of white wine, salt, +pepper, and an ounce of butter. While they are cooking break three +eggs into half a pint of cream, and beat until it is light. When the +fish is done remove them from the pan and stir the eggs and cream into +the gravy. Simmer for two minutes, and pour over the fish, serving at +once. + + * * * * * + +Salmon a la Melville + +Put slices of salmon into a baking pan with a little white wine and +water. Sprinkle with salt and bits of butter. Place in the oven and +bake for fifteen minutes. + +For a sauce, blanch some very finely chopped young onions. Put them +in a saucepan with a wine glass of white wine, salt, cayenne, a cup +of picked shrimps, a lemon cut in thin slices, and a tablespoonful of +Worcestershire sauce. Then add a piece of butter the size of a walnut, +rolled in a very little flour. Remove from the fire and stir in the +yolks of two eggs. Pour the sauce over the fish and serve. + + * * * * * + +Stewed Haddock + +Lay pieces of fish in a pan with the skin side up. Sprinkle with salt +and cayenne, and cover tightly, allowing the fish to stew in its juice +for twenty minutes. Then add a quarter of a pound of butter rolled in +flour, and a quarter of a glass of wine. Stir the liquor and simmer +for a few moments, when it is ready to serve. No water should be used. + + * * * * * + +Bacalas a la Viscaina + +Soak half a salt codfish over night. Put in a saucepan one-half cup +of olive oil, and two large onions cut in bits. When browned add two +large tomatoes cut up. Stew slowly fifteen minutes, adding a little +black pepper. Put in the fish picked to pieces and cook slowly half an +hour. Serve on a platter, with some fried whole green peppers on top. + + * * * * * + +Baked Sardines + +Remove the skins from large boned sardines and heat in the oven +on strips of toast. Make a sauce as follows: Pour the oil from the +sardines into a saucepan and heat it well. Then stir in an ounce of +flour, adding a small cup of hot water. Season this with a teaspoonful +of Worcestershire sauce, salt and paprika. Beat the yolk of an egg +with a teaspoonful of vinegar and one of mustard. Stir this into the +sauce after it is removed from the fire. Pour over the sardines and +serve. + + * * * * * + +Sardines with Cheese + +Drain the sardines and lay them on strips of toast or crisply fried +bread. Cover thickly with Parmesan cheese and bake in a hot oven until +light brown in color. Remove and sprinkle with chopped parsley and +pour over all plenty of lemon juice. Serve very hot. + + * * * * * + +Scalloped Fish Roe + +Boil three large roes in water with, a very little vinegar for ten +minutes. Remove from the fire and plunge into cold water, wipe the +roe dry and break into bits without crushing. Have ready the yolks +of three hard-boiled eggs. Mash them into a cup of drawn butter with +salt, pepper, chopped parsley, a teaspoonful of anchovy paste, the +juice of half a lemon and a cup of bread crumbs. Mix very lightly with +the broken fish roe. Place in a baking dish, cover with bread crumbs +and bits of butter, and brown in the oven. + + * * * * * + +Kedgeree + +Boil two tablespoonfuls of rice and drain it as dry as possible. Have +ready a cupful of cooked fish of any sort broken into pieces. Mix it +thoroughly with the rice and heat over the fire; season with salt and +pepper. Beat an egg lightly and stir into it. Serve at once. + + * * * * * + +Bouillabaise + +The fish used for bouillabaise may be any kind of firm white fish, +and for the following recipe, about two pounds are required. Heat in +a soup kettle four tablespoonfuls of olive oil and fry in it two large +onions sliced, and two cloves of garlic. Add the fish cut into bits +and just cover the mixture with warm water. Then add salt, pepper, +half of a bay leaf, two large tomatoes, peeled and chopped, the juice +of half a lemon and one cup of white wine. Cook over a brisk fire +twelve minutes, or until the liquor is reduced one-third. Add one +tablespoonful chopped parsley and a pinch of saffron. Cook two +minutes. Pour the bouillabaise over slices of French bread. + + + + +ENTREES + +[Illustration] + + +Sweetbreads with Mushrooms + +Lay half a dozen sweetbreads in cold water for twelve hours, changing +the water several times. Then boil them five minutes, drop into cold +water, remove the skin and lard with fat bacon. Put them in a saucepan +with a pint of stock, two small onions and one carrot chopped, a +teaspoonful of minced parsley, salt, pepper, cayenne, and a little +mace. Stew until tender. + +Serve with a mushroom sauce, made as follows: Take a small bottle +of mushrooms or one dozen fresh mushrooms sliced and boil them five +minutes in water and lime juice. Drain and place in a stew pan with +two ounces of butter, one ounce of flour and a pint of well seasoned +stock or gravy. Cook until the sauce is reduced one-half. Pour over +the hot sweetbreads. + + * * * * * + +Terrapin + +Boil the terrapin for one hour, and clean carefully. Rub into a paste +the yolks of six hard-boiled eggs, half the white of one egg chopped, +one tablespoonful of butter, one teaspoonful of flour, three whole +cloves, salt, pepper, cayenne and mace. Place the terrapin into a +stewpan with a glass of sherry or madeira and the prepared paste. Cook +slowly for twenty minutes. Add three glasses of sherry and madeira and +allow it to boil once, when it is ready to serve. + + * * * * * + +Frogs a la Poulette + +Joint the hind legs and backs of twelve frogs; put in a closely +covered saucepan with some truffles, a small can of mushrooms sliced, +a glass of white wine, salt, white pepper, cayenne, mace and four +ounces of butter. Stew gently fifteen minutes, stirring once or twice. +If then tender, add one teaspoonful cornstarch rubbed into one ounce +of butter. Let it cook two minutes, take from the fire and stir in the +yolks of six eggs beaten well with one-half cup of cream. Place this +mixture where it will keep hot without cooking. Cut the crust from a +loaf of bread, scoop out the center, brush with butter and brown in +the oven. Pour the frogs legs and sauce into the bread cup, garnish +with mushrooms and truffles. + + * * * * * + +Calves' Head en Tortue + +Simmer a calves' head for two hours. Tie the brains in a cloth, put +them in the saucepan with the head and cook two hours longer. Then +extract the bones and cut the meat in pieces, return it to the +saucepan without the brains, adding two ounces of butter, two dozen +stoned olives, one dozen cloves, salt, pepper, cayenne, and a cup of +white wine. Cook for one hour, then add the brains cut in bits, the +shaved peel and piece of one lemon and three hard-boiled eggs sliced. +Cook thirty minutes. Thicken the sauce with flour rubbed into butter +and serve with the calves' head. + + * * * * * + +Chops a la Reine + +Trim twelve lamb chops very closely and fry lightly in six ounces of +butter. Remove them and in the same butter place two onions, sliced, +four green peppers minced, one can of mushrooms minced, and two stalks +of celery chopped; salt, pepper, cayenne, and the juice of a lime. +Cook until these ingredients are soft. Stir in six ounces of flour. +Then add two cups of milk and cook until the mixture is thick and +smooth. Dust a plate with cracker crumbs and on this place a spoonful +of the fried mixture. Place a chop on top of this, cover it with +another spoonful of the mixture and dust with cracker crumbs. Repeat +with each chop, and when cold roll each in beaten egg and cracker +crumbs, and fry a light brown. + + * * * * * + +Calves' Feet a la Marechale + +Boil four calves' feet until tender. Cut into inch pieces and fry in +four ounces of butter, with two onions, a little garlic, two green +peppers and some mushrooms, chopped fine, seasoning all with salt, +pepper, cayenne, and a little mace. Stir in four ounces of flour and +add boiling milk, enough to make the mixture as thick as rich cream. +Put in the calves' feet and mix all well together. Then remove from +the fire and beat in the yolks of two eggs which have been mixed with +the juice of a lime and a tablespoonful of water. Pour the whole into +a buttered pan and set aside to cool. When cold cut into slices, brush +with egg and bread crumbs and fry in butter until a light brown. + + * * * * * + +Puree of Chestnuts with Chops + +Boil chestnuts in salted water for twenty minutes. Shell them, season +with salt and pepper, add a piece of butter and wet with milk. Mash +through a colander and heap lightly on a platter, arranging broiled +chops around the puree. + + * * * * * + +Lamb Chops a la Nesselrode + +Trim carefully one dozen young lamb chops. Fry in butter three +tablespoonfuls of marrow, some chopped mushrooms and eschalots. Then +add a glass of sherry and stir it well before adding also a cup of +rice, four cups of stock, several sweet Chili peppers chopped and some +salt. Cook for half an hour or until pasty. Pour it out in a pan +to the thickness of half an inch and let cool. Then with a biscuit +cutter, cut it into rounds about the size of a chop. On each one of +these rounds place a chop and cover the top with Bechamel sauce. When +cold dip in egg and bread crumbs and fry a light brown. + +A good recipe for the Bechamel sauce is the following: One ounce of +butter browned with one ounce of flour. To this add half a glass of +sherry, some finely chopped truffles, one cup and a half of stock, +salt and pepper, and cook for ten minutes. Add the juice of a lime, +take from the fire and stir in the well-beaten yolks of two eggs. + + * * * * * + +Devil Chops + +Make a dressing of the following ingredients mixed together: One ounce +of butter, one teaspoonful of made mustard, one-half teaspoonful of +French mustard, one teaspoonful of grated horseradish, one teaspoonful +of chutney, a little Chili vinegar, the juice of one lime, salt, +pepper and cayenne. Rub this on the chops and broil rare. Serve the +remaining sauce over them in a very hot dish. + + * * * * * + +Lamb Cutlets Duchesse + +Fry one dozen lamb chops in butter and set aside to cool. Put in a +stew pan two ounces of butter with half a can of mushrooms, one small +onion and a teaspoonful of parsley, all minced fine; salt, pepper, +cayenne and a little mace. Cook this gently for ten minutes and add a +cup of milk thickened with flour and butter, the juice of a lemon and +one teaspoonful of sugar. Cook a few minutes. Take from the fire and +add the yolks of four eggs well beaten. Cover the chops with this and +set aside to cool. Brush them with the well-beaten yolk of an egg, +sprinkle with fine bread crumbs, and fry in butter to a light brown. +Serve with green peas in the center of the dish. + + * * * * * + +Lamb Cutlets a la Condi + +Lard lamb cutlets with strips of truffle, anchovy and gherkin. Make a +dressing of bread crumbs, mushrooms, capers, chives, a little shallot +all chopped very fine, pepper, salt and butter. Put this on each side +of the cutlets and cover with crepinette. Broil or fry to a light +brown and dust over with very fine browned bread crumbs. Serve with a +browned veal gravy and sliced lemon. + + * * * * * + +Eggs with Tomatoes + +Fry in two ounces of butter two small dry onions and two green +peppers, chopped. Add half a dozen tomatoes peeled and cut up, salt +and pepper. Simmer fifteen minutes. Add the corn cut from half a dozen +ears, and cook fifteen minutes longer. Pour the mixture into a baking +dish, and break over it six eggs. Place in the oven until set. + + * * * * * + +Macaroni a la Rossini + +Cook a pint or less of macaroni in well salted water; drain and put +into a stew pan, with a little good gravy. Simmer very slowly until +the gravy is all absorbed, shaking the pan occasionally. Put a layer +of the macaroni in a baking dish, sprinkle with grated Parmesan cheese +and sliced truffles mixed with a little good sauce espagnole. Fill +the dish and on the top layer put truffles. Place in the oven a few +minutes and serve with grated Parmesan cheese on a separate dish. + + * * * * * + +Timbale of Macaroni for Twelve Persons + +Boil one-half pound of macaroni in water for five minutes. Cut in +inch length pieces and simmer for twenty minutes in one quart of milk, +being careful that it does not boil. Season with salt, pepper, mace +and cayenne. Add one cup of cream, stir until very smooth, add the +beaten yolks of eight eggs and one can of mushrooms sliced. Stir well +and then add the macaroni with one pound of sweetbreads, cut in small +pieces and two dozen Eastern oysters. Let this cool, then cover with +pastry and bake in the oven until brown. + + + + +CHICKEN AND GAME + +[Illustration] + + +Chicken Portuguese + +Truss two young chickens as though for roasting. Lay on the bottom of +a large stew pan the rind of a piece of pork, and on this, place the +chicken. Add four ounces of butter, a head of celery chopped, two +onions sliced, three small carrots sliced, two Chili peppers cut up, +and the halves of two bell peppers from which the seeds have been +removed. Season with salt, cayenne, thyme and a few sweet herbs. Cover +and cook quickly for forty minutes, moistening from time to time with +a spoonful of stock or gravy. Then add two large tomatoes sliced, and +cook twenty minutes longer. Serve the chicken with the sauce poured +over it. + + * * * * * + +Chicken with Oysters + +Stuff a young chicken with oyster and a few bread crumbs, seasoned +with salt, pepper and butter. Truss the fowl, place it in a tin pail +with a tight cover. Stand the pail in a kettle of boiling water and +leave on the fire one hour and a half. Remove the chicken and place in +a dish. Pour the gravy into a saucepan, adding two dozen oysters, +two hard boiled eggs chopped, a wine glass of cream and one ounce of +butter, into which has been rubbed a teaspoonful of corn starch. Boil +for a few moments and pour over the chicken. + +This is an excellent way to cook a young turkey. + + * * * * * + +Casuela + +Cut a chicken into small pieces and fry it with a clove of garlic in +a large tablespoonful of lard, for ten minutes. Then add one quart of +water, half a cupful each of green peas, string beans and grains of +corn, and boil one and one-half hours. Add three potatoes cut into +bits, one tablespoonful of rice, salt, pepper and the white of one +egg. Boil for three-quarters of an hour longer, then remove from the +fire. In a tureen mix one mashed potato with the yolk of the egg and +a tablespoonful of vinegar. Strain the broth slowly into this and mix +thoroughly before adding the chicken and other ingredients. + + * * * * * + +Fried Chicken, Maryland Style + +Cut up a chicken, and season with salt, pepper and a little mace. Dip +the pieces into beaten egg, then roll in flour and fry in lard and +butter until brown. Take out the chicken and in the pan put a large +piece of butter with a little flour. As soon as it froths up stir in +milk until thick. Let it boil a minute and pour over the chicken. + + * * * * * + +Chicken with Rice + +Cut up a chicken and stew gently for ten minutes in a little water. +Add two ounces of butter, salt, pepper, mace and a green pepper, +chopped very fine, stew until done. + +Make a form of boiled rice around a dish and lay the chicken in +the middle of it. Add to the sauce a good piece of butter with a +teaspoonful of flour rubbed into it and boil two minutes. Take from +the fire and stir in the yolk of three eggs, beaten with a half cup of +rich cream. Pour over the chicken and serve. + + * * * * * + +Chicken with Spaghetti + +Prepare the spaghetti by boiling about three pounds in salted water +for twenty minutes. + +Stew a chicken in water until tender and pick it to pieces, adding +enough of the gravy to make a quart. Into this put four sliced +onions that have been fried in two ounces of butter, and one quart of +tomatoes. Stew for fifteen minutes. Place a layer of spaghetti on a +platter and sprinkle with grated Parmesan cheese, pour over some +of the chicken sauce and repeat the layers, putting the best of the +chicken on top. + + * * * * * + +Quail with Celery + +Cut six quail in halves and cover them with water in a stewpan, adding +strips of salt pork, some finely chopped celery, salt and pepper. Cook +until done. Remove the birds and strain the liquor; add to it, two +ounces of flour rubbed into two ounces of butter, the remainder of +the head of celery grated, and two cups of milk. When it thickens pour +over the birds and serve very hot. + + * * * * * + +Pheasant a la Savarin + +Place on the bottom of a roasting pan two slices of bread cut two +inches thick. Spread over this the pounded liver and heart of the bird +with an anchovy, a bit of ham and two truffles minced. On this lay the +pheasant and roast until done. Serve on the cooked bread. + +Nothing but the finest Burgundy should be served with this. + + * * * * * + +Quail and Onion + +To each quail allow one good sized onion, sliced, and half a glass +each of oil and vinegar. Stew in a covered pot until the birds are +tender. Season with salt and pepper, and serve with any good sauce. + + * * * * * + +Salmi of Duck with Olives + +Roast for eight minutes two sprig tail ducks, take out and cut +the meat from the bones. Break up the bones. Cover with water in a +saucepan and cook with a dozen cloves, one onion and some chopped +celery, to make a gravy. When done strain it off. To this gravy add +the meat, two ounces of butter, salt, pepper, cayenne, one-half head +of celery, cut in strips, one teaspoonful of currant jelly and one +dozen stoned olives. Cook gently ten minutes, stirring it well until +smooth. Add a piece of butter rolled in brown flour. Stew five minutes +and serve very hot. + + * * * * * + +Stewed Squabs + +Make a stuffing of the livers and hearts of six birds chopped fine, +with a little butter, chopped pork, the yolk of an egg, salt, cayenne +and a little lemon. Stuff the squabs with the above. Put them in a +stew pan and cover with stock and stew one-half hour. Take out the +birds, add salt, cayenne, three tablespoonfuls of mushroom catsup, one +tablespoonful Worcestershire sauce, one tablespoonful of lime juice, +a large glass of port or sherry, and two ounces of butter, mixed with +three tablespoonfuls of browned flour. + +Return the birds to the sauce for ten minutes. Fry some thick slices +of bread, place a bird on each and pour the sauce over them. + + + + +MEATS + +[Illustration] + + +Yorkshire Steaks + +Fry in butter several small tenderloin steaks, with two onions sliced +and one cucumber sliced. When well browned add a pint of stock, salt, +pepper and cayenne and one teaspoonful of made mustard. Simmer an hour +or longer. + + * * * * * + +Filet of Beef a la Rossini + +Braise a larded filet of beef with what vegetables are in season. Put +in a saucepan and moisten while cooking with a bottle of good claret +or sherry. When done garnish the meat with macaroni prepared as +follows: Boil one-half pound of macaroni, cut into three-inch lengths +and put in a saucepan with some sliced mushrooms, one-half pint of +good stock, three ounces of grated Parmesan cheese, and a pat of +butter. Season with salt and pepper. Toss over the fire until well +mixed and serve around the beef. Strain the vegetables out of the +gravy and pour over the beef. + + * * * * * + +Yorkshire Pudding + +This is to be served with roast beef, and it should be baked in the +pan of drippings in which the beef has cooked. Mix a cup of flour +with a cup of milk, salt and one egg beaten. Bake quickly and serve at +once. + + * * * * * + +Cold Roast Beef Stewed + +Cut the remains of a cold roast into pieces, flour the pieces and fry +in butter until brown. Then put them into a saucepan with a cup of +stock, a glass of port, salt, pepper and cayenne. Simmer five minutes +and add one tablespoonful of lime juice before serving. + + * * * * * + +Lobscouse + +Soak four thick slices of corned beef in fresh water for two hours. +Fry four slices of salt pork or bacon. In the fat fry four sliced +onions a light brown. Place in a stewpan the beef, onions and pork or +bacon. Add a dozen sliced potatoes, cover with water and season highly +with pepper. Cover and stew gently until the meat is tender. Then +break into the stewpan four sea biscuits, cook for five minutes +longer. The liquor may be thickened a little more with a tablespoonful +of flour mixed with a little cold water. + + * * * * * + +Perchero + +Place five pounds of beef in a large pot half filled with water. Boil +for three hours, having seasoned well with salt and pepper. Then add a +large piece of pumpkin cut in pieces, a pint of string beans, a cup +of corn, a large onion sliced, a carrot and a turnip diced, and a bell +pepper minced. Simmer for half an hour. Then add half a cup of rice +and one teaspoonful of saffron. Cook for half an hour longer. In +another saucepan boil a cabbage, and in a third pan stew some peeled +apples and bananas cut up. Put the meat in the center of a platter and +place the mixed fruits and vegetables around it. + + * * * * * + +Stewed Cold Mutton or Beef + +Place in a saucepan three onions sliced, a carrot and a potato diced; +salt, pepper, a teaspoonful of lime juice or vinegar, with thin slices +of cold meat. Cover closely and simmer for one hour, add half a cup of +cold water and simmer one hour longer. Season with a tablespoonful +of Worcestershire and thicken the gravy with an ounce of flour rubbed +into butter. + + * * * * * + +Lamb with Macaroni + +Cover the bottom of a baking pan with slices of bacon. Place on them a +breast of young lamb and cover it with slices of bacon and thin slices +of a peeled lemon. Season with salt and pepper, add a small onion +minced and a cup of stock. Cover and bake slowly for two hours. + +Boil half a cup of macaroni in gravy to which a few peeled tomatoes +may be added. When tender, place it on a serving dish, lay the lamb +on it and pour over all the gravy which may be thickened with a little +flour. + + * * * * * + +Stewed Fresh Tongue + +Soak a fresh tongue in cold water for one hour, then boil it three +hours and remove the skin. Place the tongue in a stewpan with half +a head of celery, one turnip, one carrot and two onions cut in +small pieces, one dozen cloves, salt and cayenne. Simmer for one +and one-half hours. Take out the tongue and add to the gravy one +tablespoonful of made mustard, one of Worcestershire sauce, three +tablespoonfuls of mushroom catsup, three picketed gherkins chopped, +one glass of port or red wine, and two ounces of butter, creamed with +three ounces of browned flour. Cook until smooth. Return the tongue to +the sauce and simmer half an hour. + + * * * * * + +Pork Pie + +Cut into small pieces enough pork to fill a baking dish. Season it +with salt, pepper and mace. Use no water. Cover the meat with a thick +pastry crust and bake in a slow oven for two hours. Make a gravy of +the bones and scraps of the pork, well seasoned, and pour into the pie +after it is baked. + + * * * * * + +To Barbecue a Pig (very old dish) + +Dress a pig of ten weeks old as if to roast. Make a stuffing of the +liver, two anchovies, and sage leaves all chopped small; bread crumbs, +four ounces of butter, salt, cayenne and a half pint of red wine. +Stuff and sew the pig up. Roast at an open fire. Put in the dripping +pan three bottles or more of red wine. Baste the pig frequently and +when almost done put in the pan close to the fire two loaves of bread. +Stand the pig in the dish for serving and put a lemon in his mouth. +Place one of the loaves of bread on each side; to the gravy in the +pan add one anchovy, one-half lemon and a few sweet herbs, all chopped +fine. Boil it a few minutes and pour over the pig. Lay slices of lemon +and barberries round the dish. + + * * * * * + +To Boil a Ham + +Soak a ham for one hour and clean with a brush. Put it in a kettle +with plenty of cold water and after it boils cook seven hours, skim +well and always replenish with boiling water. After it has boiled +three hours add half a handful of whole cloves and at the end of five +hours add one and a half pints of vinegar. After boiling, skin +the ham, sprinkle it with crumbs, stick with cloves and roast in a +moderate oven, thirty minutes, basting with a liquor of half vinegar +and half water. + + * * * * * + +Mexican Tripe + +Dip a thick honey comb piece of tripe in butter, then in crumbs, and +broil over a clear fire until well done, sprinkling over it whilst +cooking three or four finely chopped green Chilis. Melt in a hot soup +plate one ounce of butter, adding salt, pepper and cayenne, and one +teaspoonful of made mustard, rub smooth and add one-half teaspoonful +of vinegar, one tablespoonful of Worcestershire sauce and the juice of +one small lime. Lay the tripe in this sauce as soon as it is removed +from the fire. Serve with buttered toast. An excellent prelude to this +dish is a plate of onion soup. + + * * * * * + +Spanish Bacon on Toast + +Fry a crisp brown, twelve slices of bacon. Remove the bacon from the +frying pan, leaving some of the fat. Into this stir two tablespoonfuls +of flour and a cup of milk; a small onion minced and a dash of pepper. +Cook until it is smooth. Have six slices of toast ready. On each, +place two slices of the fried bacon and on each a slice of raw tomato. +Pour the sauce over the toast and bacon and tomato, and serve very +hot. + + + + +SAUCES + +[Illustration] + + +Sauce for Canvas-back Duck + +Melt together in a hot soup plate one ounce of butter, and an equal +amount of currant jelly. Add the juice of a lime, a glass of sherry +and a small cupful of finely chopped celery. Season with salt, pepper +and cayenne. + + * * * * * + +Sauce for Wild Fowl + +Take one shallot chopped, salt, cayenne, mace, a glass of port or +claret, one tablespoonful of Worcestershire sauce, one tablespoonful +of mushroom catsup, the rind of one-half lime and one tablespoonful of +lime juice. Boil these ingredients for five minutes. Strain the liquor +and add to any gravy. + + * * * * * + +Hollandaise Sauce + +Heat a bowl with boiling water, and wipe dry. In it beat quarter of +a cup of butter to a cream. Add the yolks of two raw eggs, one at a +time, beating until smooth. Then add a tablespoonful of lemon juice, +salt and cayenne, and beat the mixture with a fork or an egg beater, +for five minutes. Place the bowl in boiling water. Stir into the +sauce two tablespoonfuls of boiling water, and beat until the sauce is +smooth and thick as mayonnaise. + + * * * * * + +Parsley Butter + +Beat three tablespoonfuls of butter to a cream. Add half a +tablespoonful of lemon juice and one of chopped parsley, half a +teaspoonful of salt. Beat all together several minutes, when it is +ready for use. An excellent dressing for fried or broiled fish. + + * * * * * + +Green Sauce + +Mix in a bowl a tablespoonful each of finely chopped parsley and +onion, with one tablespoonful of Tarragon vinegar and one of cider +vinegar. Season with salt, pepper and cayenne. + + * * * * * + +Egg Sauce + +Beat two ounces of butter to a froth. Mix into it one tablespoonful of +flour and the yolk of one egg. Pour a cup of hot water of this batter, +stirring constantly. Heat over the fire until it is thick and smooth, +but be careful not to boil. Just before serving stir in two hard +boiled eggs finely chopped. + + * * * * * + +Celery Sauce + +Put in a stewpan with salt, cayenne and a blade of mace, three grated +heads of celery. Cover with boiling water. Boil ten minutes and drain. +Return to the fire with enough veal stock to cover the celery and stew +half an hour. Then add two ounces of butter rolled in flour, and half +a cup of cream. Shake over the fire a minute or two and serve at once. + + * * * * * + +Devil for Boiled Ham or Fowl + +Put in a saucepan half a teacupful of soup stock, three ounces of +butter, one teaspoonful of salt, one teaspoonful of made mustard, two +teaspoonfuls of French mustard, two cloves of garlic chopped fine, one +onion chopped, two green peppers and one pickeled gherkin chopped, one +tomato peeled and cut up, the juice of half a lime and half a lime +cut in thin slices. Simmer for one hour, then add the following: One +tablespoonful of Worcestershire sauce, one of Imperial sauce, one of +Tarragon vinegar, two of Bon Gout sauce, two of mushroom catsup, two +of walnut catsup and two tablespoonfuls of chutney, add half a pint of +sherry and simmer for fifteen minutes. + +This will keep several months. + + * * * * * + +Onion Sauce + +Boil three good sized onions, one hour. Drain and put in a stewpan +with one-half pint of milk and one teaspoonful of salt. Simmer for +fifteen minutes, then rub through a sieve and put back in the pan with +one-half pint of cream and one ounce of butter. + +Simmer ten minutes and serve very hot. + + * * * * * + +Garlic Sauce + +Rub together in a mortar until smooth, two ounces of butter, two +cloves of garlic and one teaspoonful of salt. Add a tablespoonful of +lime juice and one-half a pint of melted butter. Beat until light and +smooth, when it is ready to serve. + + * * * * * + +Melted Butter + +Take one pint of milk and one teaspoonful of salt; when it boils +stir into it three ounces of butter, a little cayenne and two +tablespoonfuls of flour rubbed into it. Let it boil one minute and +serve at once. + + * * * * * + +Salad Dressing Without Oil + +Put in a double saucepan the yolks of three eggs, one teaspoonful of +salt, pepper, cayenne, and one tablespoonful of dry mustard. Mix well +and sift in two tablespoonfuls of flour. Add three tablespoonfuls of +vinegar and four of water. Stir until quite smooth. Place over the +fire, stirring continually one way. As soon as it thickens remove from +the fire and beat in three ounces of butter. Use when cool. + + + + +VEGETABLES + +[Illustration] + + +Asparagus aux Milanaise + +Boil large choice asparagus until tender. Put a layer of stalks upon +the dish on which they are to be served. Sprinkle with salt, pepper, +cayenne, and a little grated Parmesan cheese. Make three layers of +this and pour over all a little melted butter. Break on top a fresh +egg for each person, and put in the oven until set. Serve very hot. To +be served individually, six stalks may be placed on each dish, covered +with cheese, and an egg broken over them. Serve after placing in the +oven a few moments. + + * * * * * + +Corn au Gratin + +Score down twelve ears of boiled corn, and with the back of a knife +press out the kernels. Put them into a baking dish with a large +piece of butter, salt, pepper, a finely chopped green pepper and a +tablespoonful of grated Parmesan or Gruyere cheese. Place in a hot +oven until just browned and serve immediately. + + * * * * * + +Chonfleur au Gratin + +Boil a large cauliflower twenty minutes in salted water. When tender +drain and put on the dish on which it is to be served. Make a sauce of +two ounces of butter, one ounce of flour and half a pint of milk, +one ounce of grated Parmesan cheese, salt and cayenne. Mix this well, +putting in the cheese last. Pour it over the cauliflower and sprinkle +more cheese over the top. Set in a hot oven until browned and serve at +once. + + * * * * * + +Okra + +Cut the stems off of young okra pods and boil in water until the seeds +turn red, which should be in half an hour. Drain and toss in a pan +with butter, salt, pepper and cayenne. + + * * * * * + +Potato Cream + +Boil six medium-sized, mealy potatoes and when soft press them through +a sieve until light and floury. Then beat into them the raw yolks of +six eggs and a little milk and butter. Season with salt and pepper and +sprinkle with finely chopped chevril and thyme, and fine dice of fried +bread before serving. + + * * * * * + +Sweet Potatoes + +Take six good sized sweet potatoes and boil until nearly done. Then +peel them and roll in melted butter, lay in a buttered baking pan. +Sprinkle with brown sugar and bake until done. + + * * * * * + +Chili Beans + +Take four cups of red beans, one onion, four cloves of garlic, cover +with water and cook all day in a covered saucepan. Add a little water +from time to time if too dry. Cook slowly four red peppers and five +black peppers with seeds out, three black peppers with seeds, four +cloves of garlic, four onions with the hearts taken out, salt, and +one cup of beef stock. Rub through a sieve. Put in a saucepan four +tablespoonfuls of marrow. When very hot add the beans and then the +sauce. + + * * * * * + +To Boil Rice + +Have plenty of salted water, with the juice of a lime in it. When +boiling add rice that has been washed in three waters. Boil fast for +sixteen minutes. Try a grain, and if done dash in a glass of cold +water. Drain at once through a colander. Cover with a cloth and let +stand by the fire for a few minutes, shaking up the colander once or +twice. This will make every grain separate. + + * * * * * + +Risotto + +Fry two chopped onions in butter until light brown in color. Add one +cup of raw rice and cover with beef stock. As the rice absorbs the +stock add more until done. Then add two large tomatoes stewed with a +little sugar and highly seasoned. Place on the dish for serving and +grate Parmesan cheese over it. + + + + +SALADS + +[Illustration] + + +Club Salad + +Boil separately two carrots, two turnips, and four potatoes. When +cold, cut the vegetables into dice and mix them together, adding three +apples peeled and cut into small bits. Toss in a large salad bowl with +several olives for garnish. Bits of celery or cold cauliflower may be +added. Pour over all a mayonnaise, or if preferred, a French dressing. +Another dressing that is excellent with this salad is one made of the +yolks of four raw eggs beaten into half a glass of rich cream which +may be either sweet or sour. To this add one teaspoonful of salt, one +of mustard and a wineglassful of vinegar, blending carefully. + + * * * * * + +Winter Salad + +Cut the white stalks of a head of celery into small bits. Mix with two +boiled potatoes cut in dice, two or three boiled beets cut in dice, a +large white onion boiled and cut up, some chopped truffles, anchovies +and stoned olives, a tablespoonful or more of each. Serve with +mayonnaise. + + * * * * * + +Cheese Straws to Serve with Salad + +Make a paste of two ounces of grated Parmesan cheese, two ounces of +flour, two ounces of butter, the yolk of one egg, salt and cayenne. +Roll out the paste until about one-eighth of an inch thick. Cut into +very narrow strips and place on a buttered tin. Bake ten minutes in a +hot oven. + + + + +DESSERTS AND CAKES + +[Illustration] + + +Mince Meat + +Measure carefully and mix together the following ingredients: Two +pounds of roast beef finely chopped, two pounds of chopped beef suet, +two pounds of chopped peeled apples, two pounds of seeded raisins, two +pounds Sultana raisins, two pounds of washed currants, two pounds +of white sugar, one pound of citron cut in bits, one pound of dried +orange peel, two nutmegs grated, three teaspoonfuls of ground mace, +three teaspoonfuls of ground cloves, three teaspoonfuls of ground +cinnamon, one teaspoonful of salt, the grated rind and juice of two +oranges, one quart of brandy, one quart of sherry and one glass of +blackberry jelly. After mixing thoroughly place the mince meat in a +stone jar and use it from this. + + * * * * * + +Hot Zabajone + +Beat well together the yolks of six eggs, and half a cup of sugar. +Heat in a double saucepan, being careful to stir only one way. Place +in a strainer the shaved peel of three oranges. Through this +pour slowly into the eggs a quart of champagne (white wine may be +substituted), and allow the mixture to thicken. Serve hot in champagne +glasses. + + * * * * * + +Frozen Zabajone + +Mix the same as for hot zabajone, adding another half cup of sugar +and a tablespoonful of orange juice. When it is cold half freeze in a +freezer. Then remove and place in paper cases or moulds, on the ice. + + * * * * * + +Genoise Pastry + +Beat to a cream half a cup of butter and half a cup of sugar. Break +into the cream three eggs, one at a time, and mix until smooth. Stir +in half a cup of flour. Pour on a buttered tin and bake ten or fifteen +minutes. When cold spread thickly with apricot jam and cover with +chocolate icing. Set in the oven a few moments, then put aside to +cool. Cut into odd shapes before serving. + + * * * * * + +Omelette Souffle + +Beat to a cream the yolks of six eggs, four tablespoonfuls of sugar +and the grated rind of half a lemon. Whip the whites of the eggs to +a stiff froth. Place in a frying pan over the fire four ounces of +butter. When it is melted mix the yolks and whites together and stir +quickly into the pan. As soon as the eggs have absorbed the butter, +pour them into a buttered baking dish and set in a hot oven for six or +seven minutes. Serve at once. + + * * * * * + +Marmalade Pudding + +Cream half a cup of sugar and two teaspoonfuls of butter. Beat into +this the yolks of four eggs and one cup of cream or milk. Add a cup +of fine bread crumbs and the beaten whites of the eggs; then a cup of +orange marmalade, or some other fruit marmalade. Pour into a buttered +mould and bake one hour in a moderate oven. Turn out of the mould and +serve with a brandy sauce, or cream. + + * * * * * + +Amherst Pudding + +Line a baking dish with thinly rolled pie crust or puff paste. Fill +with the following mixture. A small cup of butter creamed with two +cups of sugar and beaten up with four or five eggs, a cupful of finely +chopped apple added, with the grated rind and juice of a lemon and +a little water. Sprinkle with nutmeg, and bake for half an hour in a +moderate oven. + + * * * * * + +Brown Betty + +Cover the bottom of a baking dish with bread crumbs, over which place +a layer of thinly sliced tart apples. Sprinkle thickly with sugar and +small pieces of butter, cinnamon and nutmeg, then cover with bread +crumbs and repeat the layers until the dish is filled, having a layer +of crumbs sprinkled with bits of butter on top. Then pour over all +three-quarters of a cup of molasses thinned with a little hot water. +Bake until the apples are tender and the top is well browned. + + * * * * * + +Chocolate Pudding + +Grate one-half a pound of Baker's chocolate, and melt it in half a +pint of hot milk. Stir into the milk also half a cup of bread crumbs, +one cup of powdered sugar and the beaten whites of six eggs. Wet +a melon mould in cold water and pour the mixture into it. Boil +three-quarters of an hour. Serve with cream, or the following sauce: +Beat the yolks of six eggs very light. Heat a cup of wine and a cup of +sugar until the sugar is melted. Remove from the fire and stir in the +eggs quickly. + + * * * * * + +Bread and Molasses Pudding + +Butter thickly some slices of bread and lay in a baking dish. Cover +them with thick black molasses and bake slowly. The pudding should be +served hot, with thick cream. + + * * * * * + +Baked Bananas + +Put into a bowl three tablespoonfuls of butter, six of sugar, and +three of wine. Set the bowl in hot water to melt the butter. Peel +the fruit and lay it in a baking pan. Pour over it the mixture in the +bowl, and bake half an hour, basting several times. + + * * * * * + +Hermits + +Cream two cups of sugar and one cup of butter. Add three well beaten +eggs and three tablespoonfuls of milk. Sift into this six cups of +flour and a teaspoonful each of cinnamon, nutmeg and clove. Add last +a cup of chopped raisins. Roll the dough out about one-quarter of an +inch thick, cut into small squares and bake in a quick oven for twelve +minutes. + + * * * * * + +Lady Baltimore Cake + +Cream one pound of sugar and half a pound of butter. Beat the yolks +and whites of eight eggs separately, and add the beaten yolks to the +butter and sugar. Stir in half a pint of milk and one pound of flour +with four teaspoonfuls of baking powder. Flavor with lemon or vanilla +and bake in three layers. For the filling, boil three cups of powdered +sugar and three-quarters of a cup of water for five minutes. Beat four +eggs, the yolks and whites together, and into them stir the boiling +syrup, add two cups of chopped raisins and two cups of almonds, +chopped and blanched. Flavor with vanilla and spread thickly between +the layers of cake. Cover with white frosting. + + * * * * * + +Silver Cake + +Beat lightly the whites of eight eggs. Cream two cups of sugar and +half a cup of butter. Stir into the eggs, adding three-fourths of a +cup of milk. Sift into the batter three cups of flour and one heaping +teaspoonful of baking powder. Bake in a moderate oven. + + * * * * * + +Gold Cake + +Cream a cup of sugar and three-fourths of a cup of butter. Mix into +this the beaten yolks of eight eggs and half a cup of milk. Last add +one and a half cups of flour with one teaspoonful of baking powder. +Bake in a long bread tin. + + * * * * * + +Fig Filling for Cake + +Chop together one pound of dried figs and one cup of seeded raisins. +Add the juice and grated rind of a lemon and sugar to taste. Pour over +the mixture a cup of water and heat thoroughly, mixing it over the +fire. Spread between layers of white cake. + + * * * * * + +Thin Gingerbread + +Place in a saucepan one pint of molasses, one cup of butter, one +teaspoonful of ginger, one teaspoonful of soda, and let them boil +together for a moment. Then remove from the fire, and when nearly cool +stir in flour enough to make a thick batter or dough. Spread thinly on +tins and bake quickly. + + + + +WINE CUPS and PUNCHES + +[Illustration] + + +Champagne Cup I + +Pour on a sliced cucumber one pint of sherry and one-half pint of +brandy. Grate the rind of two lemons over a little sugar. Add it +to the mixture with the juice of one lemon and the juice of three +oranges, half a pint of Curacao, two bottles of seltzer, three bottles +of apollinaris and three bottles of champagne. Sweeten to taste and +ice well. + + * * * * * + +Champagne Cup II + +Mix together two tablespoonfuls of sugar, the juice and shaved peel +of a lemon, a few slices of cucumbers, one wine glass of Curacao, one +quart of apollinaris and one quart of champagne. Pour over a block of +ice in a punch bowl. + + * * * * * + +Champagne Cup III + +Rub three ounces of sugar on lemon peel and put in a punch bowl with +the juice of four lemons, one quart of apollinaris, and one quart of +orgeat. Beat this well. Then add one pint of brandy, half a glass of +Jamaica rum and a glass of Maraschino. Strain into a bowl of ice and +just before serving, pour in three quarts of champagne. + + * * * * * + +Champagne Cup IV + +Two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed +with the juice of half a lemon, three slices of pineapple, one wine +glass each of Maraschino and brandy and a quart each of apollinaris +and champagne. Ice well. + + * * * * * + +Champagne Cup V + +Rub two ounces of sugar over the peel of an orange. Mix with it the +juice of an orange, two wine glasses of sherry, one wine glass of +Maraschino, and a quart each of apollinaris and champagne. Add a few +slices of cucumber and plenty of ice. + + * * * * * + +Hock Cup + +Pour over a block of ice in a punch bowl, a wine glass of Maraschino, +two quarts of apollinaris, two quarts of sparkling hock and the juice +of two lemons. Sweeten with two ounces of sugar. + + * * * * * + +Badminton Claret Cup + +Rub six lumps of sugar on a lemon, strain the juice of the lemon over +the sugar and add a glass of good sherry, two sprigs of verbena, a few +slices of cucumber and a quart of claret. Place in the bowl a large +piece of ice, and when ready to serve add a quart of sparkling mineral +water. + + * * * * * + +Moselle Cup + +Place the following ingredients in a punch bowl, with a block of ice, +two ounces of sugar, the shaved peel of half an orange, three peaches +sliced, a small pineapple sliced, half a dozen apricots, a wine glass +of sherry, a quart of sparkling Moselle and a quart of apollinaris. + + * * * * * + +Sauterne Cup + +Pour in a punch bowl, with ice, a quart each of sauterne, apollinaris +and champagne, a wine glass of Chartreuse and two tablespoonfuls of +sugar. + + * * * * * + +Champagne Punch + +In a bowl place one sliced orange, one lime sliced very thin, and +the juice of another lime, one-fourth of a pineapple sliced, and +one-fourth of a pound of sugar. Let stand twelve hours. Put a large +block of ice in a punch bowl, add the above ingredients with a +wine glass of Maraschino, two tumblers of sauterne, a wine glass of +raspberry syrup, and last of all, one quart of champagne, a few whole +straw-berries and a claret glass of Benedictine may also be added. + + * * * * * + +"T" Punch + +Slice a whole pineapple and three lemons, and place in a punch bowl +with the juice only of nine other lemons, add two pounds of sugar, and +let these ingredients stand several hours. Then add one quart each of +green tea, Jamaica rum, brandy, claret, a pint of Curacao, and allow +it to stand another hour. Then place in the punch bowl with a large +block of ice, and pour in six quarts of champagne. + + * * * * * + +New York Club Punch + +Take two pounds of lump sugar and squeeze over it the juice of one +dozen lemons, using a little of the grated rind. Let this stand three +hours, then strain the syrup through two thicknesses of flannel and +set away on ice. Just before serving add one quart each of brandy, +Jamaica rum, Madeira and water. + + * * * * * + +Milk Punch + +Take the juice and shaved peel of two dozen lemons, mix with five +quarts of water, three pounds of loaf sugar and six quarts of rum. +Stir until the sugar is dissolved, then add two quarts of boiling milk +and allow the mixture to stand twenty-four hours. Then strain twice +through a cloth. + + * * * * * + +Apple Toddy I + +Bake slowly two dozen cored apples until done. Place in a large stone +jar with eight pounds of sugar. Pour over them four gallons of boiling +water and let stand for forty-eight hours. Then remove the apples and +crush them after taking off the skins. Return the fine pulp to the +jar, and add one gallon of whiskey, one gallon of brandy, one gallon +of peach brandy and three pints of Jamaica rum. The toddy should stand +in the covered jar for a week before being used. + + * * * * * + +Apple Toddy II + +Prepare six cored apples by sticking a dozen cloves in each and baking +slowly until soft. Put them in a stone jar and pour over them a toddy +made of two quarts of whiskey, one quart of brandy, one pint of rum +and three cups of water, sweeten to taste and cover closely, allowing +the mixture to blend for a week before using. + + + + +INDEX + + +SOUPS AND CHOWDERS + + Onion Soup + Palestine Soup + Black Bean Soup + Parker House Tomato Soup + Celery Soup + Bisque of Prawns or Shrimps + Lobster Soup + Venison Soup + Puree of Venison + Clear Soup Stock + Daniel Webster's Chowder + Scott's Chowder + Marblehead Chowder + Clam Chowder I + Clam Chowder II + Force Meat Balls for Chowder + + +FISH + + Oysters a la Marechale + Toasted Angels + Oyster Pates + Scalloped Clams + Shrimp or Oyster Curry + Shrimps a la Bordelaise + Shrimps with Tomato + Saute of Shrimps + Crab a la Creole + Sole a la Normandie + Filet of Sole a la Bohemian + Baked Sole + Flounders a la Magouze + Salmon a la Melville + Stewed Haddock + Bacalas a la Viscaina + Baked Sardines + Sardines with Cheese + Scalloped Fish Roe + Kedgeree + Bouillabaise + + +ENTREES + + Sweetbreads with Mushrooms + Terrapin + Frogs a la Poulette + Calves' Head en Tortue + Chops a la Reine + Calves' Feet a la Marechale + Puree of Chestnuts with Chops + Lamb Chops a la Nesselrode + Devil Chops + Lamb Cutlets Duchesse + Lamb Cutlets a la Condi + Eggs with Tomatoes + Macaroni a la Rossini + Timbale of Macaroni for Twelve Persons + + +CHICKEN AND GAME + + Chicken Portuguese + Chicken with Oysters + Casuela + Fried Chicken, Maryland Style + Chicken with Rice + Chicken with Spaghetti + Quail with Celery + Pheasant a la Savarin + Quail and Onion + Salmi of Duck with Olives + Stewed Squabs + + +MEATS + + Yorkshire Steaks + Filet of Beef a la Rossini + Yorkshire Pudding + Cold Roast Beef Stewed + Lobscouse + Perchero + Stewed Cold Mutton or Beef + Lamb with Macaroni + Stewed Fresh Tongue + Pork Pie + To Barbecue a Pig (very old dish) + To Boil a Ham + Mexican Tripe + Spanish Bacon on Toast + + +SAUCES + + Sauce for Canvas-back Duck + Sauce for Wild Fowl + Hollandaise Sauce + Parsley Butter + Green Sauce + Egg Sauce + Celery Sauce + Devil for Boiled Ham or Fowl + Onion Sauce + Garlic Sauce + Melted Butter + Salad Dressing Without Oil + + +VEGETABLES + + Asparagus aux Milanaise + Corn au Gratin + Chonfleur au Gratin + Okra + Potato Cream + Sweet Potatoes + Chili Beans + To Boil Rice + Risotto + + +SALADS + + Club Salad + Winter Salad + Cheese Straws to Serve with Salad + + +DESSERTS AND CAKES + + Mince Meat + Hot Zabajone + Frozen Zabajone + Genoise Pastry + Omelette Souffle + Marmalade Pudding + Amherst Pudding + Brown Betty + Chocolate Pudding + Bread and Molasses Pudding + Baked Bananas + Hermits + Lady Baltimore Cake + Silver Cake + Gold Cake + Fig Filling for Cake + Thin Gingerbread + + +WINE CUPS AND PUNCHES + + Champagne Cup I + Champagne Cup II + Champagne Cup III + Champagne Cup IV + Champagne Cup V + Hock Cup + Badminton Claret Cup + Moselle Cup + Sauterne Cup + Champagne Punch + "T" Punch + New York Club Punch + Milk Punch + Apple Toddy I + Apple Toddy II + + + + + + + + + +End of Project Gutenberg's Joe Tilden's Recipes for Epicures, by Joe Tilden + +*** END OF THIS PROJECT GUTENBERG EBOOK JOE TILDEN'S RECIPES FOR EPICURES *** + +***** This file should be named 12069.txt or 12069.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/1/2/0/6/12069/ + +Produced by David Starner, Leah Moser and the Online Distributed +Proofreading Team. + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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