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diff --git a/44915.txt b/44915.txt deleted file mode 100644 index 66f2421..0000000 --- a/44915.txt +++ /dev/null @@ -1,4756 +0,0 @@ -Project Gutenberg's Margaret Brown's French Cookery Book, by Margaret Brown - -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: Margaret Brown's French Cookery Book - -Author: Margaret Brown - -Release Date: February 15, 2014 [EBook #44915] - -Language: English - -Character set encoding: ASCII - -*** START OF THIS PROJECT GUTENBERG EBOOK BROWN'S FRENCH COOKERY BOOK *** - - - - -Produced by Emmy and the Online Distributed Proofreading -Team at http://www.pgdp.net (This file was produced from -images generously made available by The Internet Archive) - - - - - - - - - - -Margaret Brown's French Cookery Book. - - - - - - MARGARET BROWN'S - - FRENCH COOKERY - - BOOK. - - - Containing a Variety of Receipts, from the Plainest Cookery to the - Most Elaborate French Dish. - - - WASHINGTON, D. C. - RUFUS H. DARBY, PUBLISHER. - 1886. - - - - - -COPYRIGHTED: 1886. - - - - -CONTENTS. - - - - Asparagus Soup, 18 - Apple Chocolate, 99 - Apple Omelette, 76 - Apple Cake, 77 - Apple Stuffing, 78 - Apple Jam, 78 - Apple and Rice, 98 - Apple (red) in Jelly, 99 - Apple Charlotte, 37 - Apple Jelly, 100 - Apple Pot-pie, 112 - Artichokes, 102 - Apple Tarts, 110 - A Course for a Dinner of 12 persons, 11 - A Spring Lunch, 11 - A Spring Breakfast, 11 - - Boned Turkey, 25 - Beefsteak Pudding, 47 - Boston Baked Plum Pudding, 47 - Biscuits, 65 - Biscuit Glace, 117 - Bread (No. 1), 66 - Bread (No. 2), 67 - Baked Apple Pudding, 76 - Beef a la Mode, 85 - Boned Turkey (roast), 25 - Bell Fritters, 27 - Boston Brown Bread, 112 - Bread and Butter Pudding, 106 - Boston Apple Pudding, 107 - Blanc-Mange, 115 - Beefsteak and Oysters, 103 - Baked Apple Dumplings, 78 - - Celery Soup, 16 - Chicken a l'Italienne, 21 - Croquettes, fish, 21 - Croquettes, potato, 22 - Croquettes, lobster, 22 - Curry Chicken, 23 - Chicken Rissoles, 24 - Custard Fritters, 26 - Cold Veal and Ham Timbale, 23 - Chicken Pie a la Reine, 29 - Croquettes, 33 - Chicken Cutlets, 35 - Chicken Salad with Mayonnaise Sauce, 36 - Consomme, 37 - Cheese Souffle, 42 - Caper Sauce, 43 - Chromskies, 44 - Chicken Glace, 68 - Clam Chowder, 69 - Currant Jelly, 70 - Chow-Chow, 70 - Cocoanut Pudding, 72 - Chicken in Glace (whole), 82 - Christmas Plum Pudding, 88 - Clam Stew, 91 - Codfish Cakes, 92 - Crabs Dressed Cold, 94 - Charlotte des Pommes, 99 - Canvasback Ducks, 101 - Chickens (young), broiled, 86 - Calves' Foot Jelly, 68 - Corn Bread, 111 - Charlotte Russe, 65 - Chocolate Cream, 61 - Cream Cakes, 61 - Cabinet Pudding (No. 1), 50 - Cabinet Pudding (No. 2), 48 - Cabinet Pudding a la Francaise, 45 - Cream Sauce, 48 - Custard Pudding, 50 - Custard Sauce, 51 - Cottage Pudding, 52 - Custards, boiled, 53 - Clams, fried, 94 - Chocolate Transparent Icing, 119 - Crushed Strawberry Cream, 118 - Coffee Blanc Mange, 116 - Cheese Crackers, 114 - Corn Bread (No. 2), 66 - Cranberry Tarts, 110 - Clam Chowder (No. 2), 92 - - Delicate Cake, 64 - Deviled Crabs, 83 - Duchesse Cake, 64 - Delmonico's Pudding, 88 - Deviled Fish, 95 - - Easter Ham, 87 - Eggs, stuffed, 90 - Egg Potage, 90 - - Fried Perch, 106 - French Vanilla Cream, 119 - Fruit Jelly, 114 - French Coffee, 116 - Frozen Peach Custard, 115 - Flemish Waffles, 109 - French Muffins, 111 - Fricasseed Chicken, 104 - Fish Turbot, 105 - Fish Cream a la Lait, 37 - Fish Pudding (No. 1), 45 - Fish Pudding (No. 2), 77 - Fillet of Chicken, 74 - Fish in Jelly, 95 - Fish in Batter, 95 - Fish Sandwiches, 96 - Fish Patties, 96 - Fish, scalloped, 96 - Fish, boiled, 97 - Fish, salted, 97 - Fish, curried, 97 - - Green Corn Pudding, 49 - Ginger Cake, 58 - Goose Pork, 86 - German Waffles, 113 - Graham Muffins, 110 - Game Soup, 102 - - Huckleberry Cake, 59 - Ham (whole boned), 81 - Hickory Nut Cake, 88 - Ham, 106 - - Icing, transparent, 54 - Ice Cream, coffee, 54 - Ice Cream, Italien orange, 54 - Ice Cream, chocolate, 55 - - Jumbles, 59 - Jury Pie, 74 - - Kidneys, 105 - - Lobster Soup, 17 - Lobster Fritters, 27 - Lark Pie, 28 - Lemon Cream Meringue Pie, 29 - Lobster Sauce (No. 1), 43 - Lobster Sauce (No. 2), 93 - Lobster Salad, 94 - Lemon Ice Cream, 119 - - Mock Turtle Soup, 13 - Mock Mock Turtle, 14 - Mock Turtle (Southern), 15 - Marrow Bones, 23 - Mutton Cutlets, 31 - Mutton Cutlets with Chestnuts, 32 - Mushroom Catsup, 39 - Mustard Quickly Made, 40 - Mutton Chops, 42 - Mushroom Sauce, 44 - Mushroom Sauce (brown), 44 - Madelaines, 60 - Mince Pies, 64 - Mangoes, 71 - Meringue Pie, 72 - Mussels, stewed, 90 - Maigre Plum Pudding, 108 - Mock Goose, 104 - - Noyeau Cordial, 117 - Nottingham Pudding, 108 - - Ox Tail Soup, 13 - Oysters, fried, 18 - Oysters, fricasseed (No. 1), 19 - Oysters, scalloped, 20 - Oysters, pickled (No. 1), 20 - Oysters, fricasseed (No. 2), 21 - Omelette, 28 - Ox Tongue, 31 - Oyster Catsup, 40 - Ox Tongue Glace, 83 - Oysters, pickled (No. 2), 83 - Orange Pudding, 89 - Oysters, panned, 91 - Oysters, broiled, 91 - Oyster Chowder, 92 - Omelette, ordinary, 97 - Omelette, sardine, 98 - Omelette, bacon, 98 - Oysters a la poulette, 100 - Oysters, truffled, 100 - Oysters, stuffed and broiled, 101 - Oatmeal Cracknels, 113 - Oyster Sauce, 94 - Oysters, stewed, 102 - - Pastry Cream, 16 - Pease Soup, plain, 17 - Pease Soup and Pickled Pork, 16 - Peach Sauce, 27 - Pate la Foie Gras, 35 - Peppers, stuffed, 41 - Plum Pudding Sauce, 43 - Plum Pudding (No. 1), 49 - Plum Pudding (No. 2), 50 - Princess Pudding, 52 - Pancakes, Swiss, 56 - Pancakes, German, 57 - Pancakes, Scotch, 57 - Pancakes, French, 57 - Puff Pudding, 73 - Puff Paste, 73 - Potato Pie, 75 - Potato Biscuits, 75 - Pudding a la Mode, 77 - Pudding a la Mariniere, 77 - Potato Pudding, 78 - Pudding a la Fecule des Pommes de Terre, 79 - Potatoes in Meat Puddings and Pies, 79 - Potatoes, stuffed, 79 - Potatoes, curried, 80 - Potatoes, souffle, 80 - Potatoes and Kidney, 81 - Potato Patties, 81 - Peach Marmalade, 84 - Peaches, brandied, 89 - Perch, fried, 106 - Pumpkin Pie, 58 - Peach Ice Cream, 118 - Pancakes and Fritters, 107 - Plain Bread Pudding, 109 - - Quails, stuffed, 41 - Queen Cake, 60 - Quince Preserves, 85 - Quails, broiled, 87 - Quantity required for a Reception or Evening Party, 11 - - Ragout of cold Veal, 28 - Rock Fish Cutlet, 34 - Rissoles, 34 - Rabbit Fricassee, 103 - Rice Pudding, 51 - Royal Wine Sauce, 51 - Roman Punch, 53 - Red Cabbage Pickle, 84 - Rabbit Fricassee, 87 - Red Currant Fruit Ice, 117 - Rice Muffins, 114 - - Salmon, pickled, 89 - Saddle of Mutton, 30 - Salmon Fillets, 38 - Saddle of Venison, 38 - Stuffing for veal, turkey, duck, 40 - Snipe Pudding, 46 - Sultana Cake, 56 - Sponge Cake (white), 59 - Sponge Cake, 62 - Spice Cake, 62 - Scotch Cake, 62 - Shrewsbury Cake, 63 - Sponge Bread, 66 - Sweet Potato Pie (No. 1), 66 - Sweet Potato Pie (No. 2), 71 - Sweet Potato Pudding, 72 - Swiss Apple Pie, 76 - Snowball, 115 - Spring Fruit Pudding, 108 - Shad, boiled, 92 - Shad, baked, 93 - Steaks, 105 - Stewed Oysters, 102 - Soft Waffles, 109 - Sweet Potatoes, baked or roasted, 80 - - Toutes Fruits Ice Cream, 118 - Tomato Soup, 18 - Terrapin, 24 - Timbales of Macaroni, 29 - Tomato Sauce, 44 - Tapioca Pudding, 50 - Tea Biscuits, 113 - Tongue, 106 - - Veal (cold) and Ham Timbale, 103 - Vol-au-Vents, 32 - Vanilla Sauce, 48 - Vermicelli Pudding, 53 - Variegated Cake, 56 - Vanilla Cake, 63 - Vinegar Peaches, 70 - Venison Cutlets, 88 - - Wine Sauce, 22 - Waffles, 27 - Walnut Catsup, 39 - Water Ice, raspberry, 55 - Water Ice, lemon, 55 - Water Ice, orange, 55 - Wine Cake, 63 - Waffles (No. 2), 65 - - Yorkshire Pudding, 52 - Yeast, 69 - Yorkshire Pudding (No. 2), 111 - - - - -PREFACE. - - -This book contains a variety of receipts, from the finest French dishes -to the most ordinary cooking. They are reliable, as nearly every one -has been used by me at different times. My experience in the work has -prompted me to issue this book, every part of which has been dictated -by me, and carefully written down by my friend, Louise A. Smith. - - - MARGARET BROWN. - - - - - -QUANTITY FOR A - -RECEPTION OR EVENING PARTY - -OF 225 PERSONS. - - -14 dozen Croquettes; 1 Boned Turkey; 8 quarts Terrapin. - - - (Six turkeys, 2-1/2 chickens, 6 dozen stalks of celery, - 6 heads of lettuce, 3 half-pint bottles of olive oil are - required for chicken salad; 2-1/2 dozen eggs for the - dressing and garnishing. Parsley can also be used for - garnishing the dishes.) - - [This quantity can be increased or lessened in proportion to - the above number.] - - - -FOR A SPRING LUNCH. - -Little Neck clams or deviled crabs; patties; spring chickens; squabs; -pate de foie gras, or a bird glace; ices and fruits. - - -DINNER FOR 12 PERSONS. - -Oysters (Blue Point), 5 or 6 on a plate; Julienne soup or puree of -chicken or asparagus, followed by a course of fish; patties, either -chicken or mushroom. For filet de boeuf, take 5 or 6 pounds fillet. In -the spring garnish this dish with mushrooms, or asparagus and French -potatoes; macaroni timbale; sweetbreads, larded and roasted, served -with pease; supreme of chicken; salad and crushed chunks; cheese -souffle; ices, fruits, coffee. - - -A SPRING BREAKFAST. - -Oranges with scalloped peel; broiled fish cutlets and potato -croquettes; lamb chops and pease (French chops); vol-au-vents of -sweetbreads; broiled squabs; waffles and coffee; cheese, straws, ices. - -[Illustration] - - - - -MARGARET BROWN'S FRENCH COOKERY BOOK. - - -No. 1. - -OX TAIL SOUP. - -Soak 3 tails in warm water. Put into a gallon stewpan 8 cloves, 2 -onions, 1 teaspoonful each of allspice and black pepper, and the tails -cover with cold water. Skim often and carefully. Let simmer gently -until the meat is tender and leaves the bones easily. This will take 2 -hours. When done take out the meat and cut it off the bones. Skim the -broth and strain it through a sieve. To thicken it put in flour and -butter, or 2 tablespoonfuls of the fat you have taken off the broth -into a clean stewpan, with as much flour as will make a paste. Stir -well over the fire; then pour in the broth slowly while stirring. Let -it simmer for one-half hour; skim, and strain through a sieve. Put in -the meat with a tablespoonful of mushroom catsup, a glass of wine; -season with salt. - - -No. 2. - -MOCK TURTLE. - -Get a calf's head with skin on, take out the brains, wash the head -several times in cold water, let it soak one hour in spring water, -then lay in a stewpan, and cover with cold water, and half a gallon -over. Take off the scum that rises as it warms. Let it boil for one -hour, take it up and, when almost cold, cut the head into pieces one -and a half inches, and the tongue into mouthfuls, or make a side dish -of tongue and brains. When the head is taken out put in the stock -meat, about 3 pounds of knuckle of veal, and as much beef, add all the -trimmings and bones of the head, skim it well, cover close, let it boil -5 hours (save 2 quarts of this for gravy sauce), strain it off and let -stand until morning; then take off the fat; set a large stewpan on the -fire, with half a pound of fresh butter, 12 ounces of sliced onions, -4 ounces of green sage; chop it a little; let these fry 1 hour, then -rub in one pound of flour, then add the broth by degrees until it is -as thick as cream. Season with 1/4 ounce of ground allspice, 1/2 ounce -of black pepper ground fine, salt to your taste the rind of a lemon -peeled thin. Let it simmer gently for 1-1/2 hours, strain through a -hair sieve. If it does not go through easily press a wooden spoon -against the sides of the sieve. Put it in a clean stewpan with the -head, and season it by putting to each gallon of soup 1/2 pint of wine, -2 tablespoonfuls of lemon juice. Let it simmer until the meat is tender -(from 1/2 hour to 1 hour). Take care it is not overdone. Stir often to -keep the meat from sticking to the pan. When the meat is quite tender -the soup is ready. A head of 20 pounds and 10 pounds of stock-meat will -make 10 quarts of soup, besides the 2 quarts of stock-meat set aside -for side dishes. If there is more meat on the head than you wish to use -make a ragout pie of some of it. - - -No. 3. - -MOCK MOCK TURTLE. - -Line the bottom of a 5-pint stewpan with 1 ounce of lean bacon or ham, -1-1/2 pounds lean gravy beef, a cow's heel, inner rind of a carrot, a -sprig of lemon thyme, winter savory, 3 sprigs of parsley, a few green -leaves of sweet basil, 2 onions, a large onion with 4 cloves stuck in -it, 18 grains of allspice, 18 grains of pepper. Pour on these 1 pint -of cold water, cover the stewpan and set it on a slow fire to boil -gently 1/4 hour. Watch it carefully, if need be, with the cover off, -until it gets a good brown color; then fill up the stewpan with boiling -water, and let it simmer for 2 hours. If you wish you can cut up some -of the meat into mouthfuls and put into the soup. To thicken it take -2 tablespoonfuls of flour, a ladleful of gravy, mix them and pour it -into the stewpan where the gravy is, let it simmer 1/2 hour longer. -Skim it and strain through a fine sieve. Cut the cow's heel in pieces 1 -inch square. Squeeze the juice of a lemon, 1 tablespoonful of mushroom -catsup, 1 teaspoonful of salt, 1/2 teaspoonful of black pepper, a pinch -of grated nutmeg, a glass of Madeira or sherry wine, through a sieve -into the stewpan of soup; let simmer 5 minutes longer. - - -No. 4. - -SOUTHERN MOCK TURTLE SOUP. - -Wash a calf's head clean, put 2 gallons of water on it, set it to boil; -put in a hock of ham (smoked), weighing about 2 pounds, also thyme, -3 onions, 1 bunch of celery tops, 1 tablespoonful each of allspice -cloves, not ground; let it boil down slowly to 1-1/2 gallons. When -the head is done take it out, being careful to remove the brains and -tongue, then cut the meat into small pieces. Strain the soup; brown 1/2 -pound of flour and make a batter of it to thicken the soup; grate 1/2 -of a nutmeg in it, put in pepper and salt to taste; take a portion of -the brain and make it into small cakes, as you would fritters, fry them -in lard; take 1/2 pound of veal cutlets, and a small part of the ham, -chop up with a little parsley and onion, season with pepper and salt; -make small forcemeat balls, frying them in lard, having first rolled -them in eggs, then in breadcrumbs; put the forcemeat ball in the soup -just before dishing up, together with 1/2 pint of wine. - - -No. 5. - -CELERY SOUP. - -After splitting 6 heads of celery into pieces about 2 inches long, wash -them well, lay them on a hair sieve to drain, and put them in 3 quarts -of clear gravy soup in a gallon soup-pot; let it stew just enough to -make the celery tender, say about 1 hour; take off the scum if any -should rise, season with a little salt. Should you wish to make this -soup at a season when you could not get celery, use the celery seed, -say about 1/2 pint, put this in the soup 1/4 hour before it is done, -with a little sugar. - - -No. 6. - -PEASE SOUP AND PICKLED PORK. - -Take 2 pounds of the flank of pickled pork. Care must be taken that the -pork is not too salty, otherwise lay it in water the night before. Put -1 quart pease (split), 2 heads of cut celery, 2 onions peeled, 1 sprig -of sweet marjoram in 3 quarts of water; boil gently for 2 hours, then -put in the pork. Let this boil until it is done enough to eat. When -done wash it clean in hot water and place it on a dish, or else cut it -in mouthfuls and put in a tureen with the soup. - - -No. 7. - -PLAIN PEASE SOUP. - -One quart of split peas, 2 heads of celery; let them simmer gently in -broth or soft water (3 quarts) over a slow fire, stirring every now and -then to keep the pease from burning. Add more water should it boil away -or the soup get too thick. After boiling for 3 hours put them through -a coarse sieve, then through a fine one. Wash out your stewpan and -put the soup back into it, let it boil up once. Take off the scum if -any. Fry small square pieces of bread in hot lard until they become a -delicate brown; take them out and let them drain on a sheet of paper. -Send these up with the soup in one side dish and dry powdered mint or -sweet marjoram in another. - - -No. 8. - -LOBSTER SOUP. - -Take 3 fine, lively hen lobsters, boil them; when cold split the tails; -take out the fish, crack the claws, and cut the meat in mouthfuls; take -out the coral and soft part of the body, crush part of the coral in -a mortar; pick out the fish from the shell, beat part of it with the -coral; out of this make forcemeat balls, flavored with mace, nutmeg, -grated lemon peel, cayenne, and anchovy. Pound these, with the yolk of -an egg. Have ready 3 quarts of veal broth, bruise the small legs and -the shell, and put them into it to boil for 20 minutes, then strain. To -thicken the soup take the live spawn, crush it in the mortar, with a -little butter and flour, rub it through a sieve and add it to the soup -with the meat of the lobsters and the rest of the coral; let it simmer -gently for 10 minutes. - - -No. 9. - -ASPARAGUS SOUP. - -Take all the tender portion of three good-sized bunches of asparagus. -This will make 2 quarts of soup. Put a large saucepan half full of -water on the fire; when it boils put one-half of the asparagus in, with -a little salt; let it boil till done, then drain it off. Put in a clean -stewpan, with 3 quarts of plain veal or mutton broth, cover up close, -and stew one hour over a slow fire. Rub through a sieve, then cut the -other half of the asparagus in pieces one inch long, and send up in the -soup. - - -No. 10. - -TOMATO SOUP OR MOCK HOCK SOUP. - -One quart of tomatoes, put on fire and let boil; when done mash through -a sieve 3 tablespoonfuls of sugar, 1 teaspoonful nutmeg and mace -together, and put in tomatoes, 1 tablespoonful of butter, mixed with a -large tablespoonful of flour, stir all into the tomatoes, and put on -to boil again; stir till it boils. Quarter of an hour before serving -pour in 1 pint of milk. Pepper and salt to taste. Stir till it boils up -nicely. Put in 2 tablespoonfuls wine just before dishing up. - - -No. 11. - -FRIED OYSTERS. - -For this purpose each and every oyster should be as large, plump, -and fat--fresh, of course, not salt--as you can procure. Any small -ones will serve for sauces, croquettes, soups, etc. Drain off their -juice, put them in a bowl, cover them with ice water, let stand -a few minutes, then place them in a colander and drain them. Dry -between two thin, soft towels, without pressing them, and lay upon a -moulding-board, slightly coated with cracker-dust, finely sifted. Beat -up to a thick rich custard as many eggs and an equal measure of cream -as you need for moistening all the oysters, adding, at the last, a -saltspoonful of salt for every three eggs. Have ready a sufficiency of -finely-sifted bread crumbs prepared by rubbing the heart of a stale -loaf of white bread in a towel and pressing it through a sieve. Dip -the oysters, one by one, into the beaten egg and roll them in the -crumbs till covered in every part. By no means flatten them, but keep -them as round and plump as possible; lay them on napkins and keep in -a cool place for half an hour; again dip, roll in crumbs, and set -aside for another half hour. Now lay them on the wire stand, not quite -touching each other. Set the stand into a deep frying-pan nearly full -of whatever frying mixture you use, which must be boiling hot, and fry -quickly to a deep yellow color, but do not brown them, or they will be -tough and greasy. Lift the stand out of the pan, drain quickly, and -serve the oysters on a hot, white napkin, placed on a hot platter, -and garnish with sprigs of parsley or water cress, stuffed olives, -and small bits of lemon. The daintiest condiment of all is the French -mayonnaise sauce served with lettuce. - - -No. 12. - -FRICASSEED OYSTERS. - -Fifty oysters, 6 ounces butter, 3 tablespoonfuls flour, 3 saltspoonfuls -salt, 2 saltspoonfuls white pepper, 2 saltspoonfuls mace, 6 bay leaves, -1 quart cream, 4 yolks of eggs, 1 tea cupful bread crumbs. Put the -oysters, with their juice, into a stewpan on a quick fire; give one -boil, drain them, put them into a hot tureen, and set in a warm place. -Rub the butter, flour, and 3 teaspoonfuls of scalding cream to a fine -smooth paste, stir it quickly into the quart of cream in a bright -stewpan on a quick fire. Add the salt and spice, and stir till it no -longer thickens. Now put in the yolks of eggs, well beaten; stir till -smooth, strain the whole through a fine sieve upon the oysters. Cover -evenly with the crumbs and lightly brown in a quick oven. - - -No. 13. - -SCALLOPED OYSTERS. - -Half-gallon oysters for a three pint pudding dish; drain the oysters -well, 1 pint of bread-crumbs, and put pepper, salt, and a little -mustard, nutmeg or mace in the crumbs. Cover the bottom of dish with -the crumbs. Put a layer of oysters with a small piece of butter, then a -layer of crumbs. Continue this way till dish is full, then put 2 or 3 -tablespoonfuls of cream on top. Put in a rather quick oven; let bake 20 -minutes. - - -No. 14. - -PICKLED OYSTERS. - -Drain the oysters. To 1/2 gallon of pickled oysters, 1/2 pint cider -vinegar. Heat the vinegar boiling hot. Put in spice enough to flavor, -cloves, allspice and mace. Put the oysters in the hot liquor till they -get hot; put a little salt in them; scoop them out of the hot liquor -and put them right into the hot vinegar, and put in a covered dish and -set away to cool. - - -No. 15. - -FRICASSEE OF OYSTERS. - -Set 75 oysters on the fire with their liquor and an equal quantity of -chicken broth, 1 glass white wine, 2 blades mace; when they boil remove -from the fire, and then from the boiling braise, which return to the -fire; in a clean stewpan put a piece of butter the size of an egg, -1-1/2 teaspoonfuls of flour, stir 5 minutes then add the yolks of 5 -eggs, 1 saltspoonful of white pepper and salt, 1 tablespoonful chopped -parsley; don't let it boil; make the oysters hot in it; use as directed. - - -No. 16. - -CHICKEN A L'ITALIENNE. - -Common butter, remains of chicken, 12 tomatoes, 1 cup broth, 2 -tablespoonfuls onions chopped, a tablespoonful parsley, 1 saltspoonful -each of salt, white pepper, royal thyme, and summer savory, 1 -tablespoonful of butter. Cut the remains of chicken into small pieces, -dip into the butter, and fry crisp in plenty of lard made hot for the -purpose; serve with tomato sauce. - - -No. 17. - -FISH CROQUETTES. - -Three-pound rock. Boil it till done; skin it and take bones out. Chop -fish up fine with 1 stalk of celery and 2 sprigs of parsley, 1 pint -milk, 2 tablespoonfuls flour, 1/4 pound butter. Mix butter and flour -together; boil the milk and pour it into the flour and butter, making -a rich sauce. Boil 1/2 pint oysters scalded, take the hearts out, cut -them up in small bits and put in the sauce. Put fish in the sauce and -keep stirring till it begins to boil. When done pour out on a platter -and let it get cold. Make croquettes in shape of pears or apples, roll -in beaten eggs and then in bread crumbs. Boil in a croquette kettle of -lard. - -Serve these with French potatoes or Saratoga potatoes fried. - - -No. 18. - -POTATO CROQUETTES. - -Peel and boil 5 good-sized potatoes till mealy. Rub them fine with a -potato-masher; 1/2 tablespoonful butter, 2 eggs, pepper and salt mashed -well in the potatoes. After they are cool make them out into steeples. -Roll them in beaten egg, then in bread crumbs; boil them in hot lard. -Set them up around the dish. - - -No. 19. - -LOBSTER CROQUETTES. - -Two lobsters boiled done, picked and chopped fine; 1/4 loaf of bread -grated fine, little nutmeg, mace to taste, 1/4 pound of butter; mix all -with lobster and 1 egg; make lobster croquettes in pears or steeples, -put them in beaten eggs, then in bread crumbs. Boil in hot lard, -garnish with the claws and parsley. - - -No. 20. - -WINE SAUCE FOR VENISON OR HARE. - -Quarter pint of claret or port wine, and same quantity of plain mutton -gravy; 1 tablespoonful currant jelly. Let boil up once and send to -table in a sauce-boat. - - -No. 21. - -MARROW BONES. - -Saw the bones even so they will stand steadily; put a piece of paste -into the ends, set them upright in a saucepan, and boil till done. A -beef-marrow bone will take from 1 hour to 1-1/2 hours. Serve fresh -toasted bread with them. - - -No. 22. - -CURRY CHICKEN. - -Two young chickens, cut up in joints; place in stewpan a small piece of -butter, a little piece of onion and parsley, 1 pint of water. Let stew -slowly. When most done take 1 teacup of cream, take grease off the top -of the pot, pour in the cream; take the grease, mix it with 2 large -tablespoonfuls of flour; when the chicken begins to boil again put in -the flour moistened with the grease; put in a teaspoonful of curry and -a little salt. Boil some plain rice in a stewpan, when time to dish up -put the curry chicken in center of platter, and the boiled rice all -around the dish, and garnish with water-cresses and parsley. - - -No. 23. - -COLD VEAL AND HAM TIMBALE. - -Timbale paste, 1 pound corned ham, 2 pounds leg veal, 6 hard boiled -eggs, 1 teaspoonful each of royal celery, salt, and marjoram, 3 sprigs -parsley, white pepper, and salt to taste. Line the timbale mould with -the paste, first setting it on a greased baking pan; cut the ham and -veal into scallops, and the eggs into slices; with them make alternate -layers with the seasonings; when all are used, fill with water, wet the -exposed edges, and bake in moderate oven 2 hours; when cold open the -mould, and serve as may be desired. - - -No. 24. - -RISSOLES OF CHICKENS. - -CHROMSKY MIXTURE. - -Roll out paste very thin, cut out with large biscuit cutter, wet the -edges, put a teaspoonful of the mixture on, fold the paste over it -pressing the two edges; fry in plenty of lard made hot for the purpose, -until the paste is cooked. Serve on a napkin. - - -No. 25. - -TERRAPIN. - -Take 2 diamond-backs, put them into hot, boiling water or lye. Let them -get entirely done; take them out and let them get cool a little; then -open them and take the dark skin off the feet; take out the meat from -the shell, the entrails, and the liver, being careful not to break the -gall, as it will render the dish unfit to eat; do not use the head; -take 1/4 pound of butter, a small piece of onion, teaspoonful of thyme. -Put these in the stewpan and let them get a little brown, putting in -also a tablespoonful of flour, 1/2 pint of cream, and 1/2 pint of milk. -Let all this boil to a rich sauce, then take it off the fire; grate a -little nutmeg, a pinch of ground allspice and cloves, cayenne pepper to -taste. Take one stalk of celery and chop it up very fine; put it with -the meat; put this in the stewpan of sauce 1/4 hour before dinner on a -fire; let it boil up for 5 or 10 minutes. Just before dishing up put -in a wineglass each of sherry and brandy. Sliders can be cooked in the -same way. - - -No. 26. - -ROAST BONED TURKEY. - -This must be boned, as stated in Boned Turkey, with this exception: The -bones must be left in all the lower extremities and in the pinions, -so that when placed in shape these bones will help to form it. Take a -stale loaf of bread, cut all the crust off; 1/2 pound of butter, 1 can -of mushrooms, chopped, pepper and salt, 1 teaspoonful of nutmeg. Chop -all this up fine; stuff every joint where the bone has been taken out -so that it will look plump; tie it up; put in a baking-pan; sift flour, -pepper and salt over it; place a little water in the pan to keep it -from burning; bake 1-1/2 hours in a slow oven; baste it with 1/2 pint -of Madeira wine in the oven; take the turkey out of the pan and make -the gravy with the essence. Make potato croquettes and set all around -the dish. - - -No. 27. - -BONED TURKEY. - -Split the turkey down the back, clear the back of meat, then take all -the meat off the wings without breaking the skin, then from the side -of the breast, afterwards from the thighs and legs. We have now taken -all the meat off in one piece, leaving only the carcass of bones. Now -take 2 pounds veal-cutlet, or large-sized chicken, or sausage-meat, -1/4 pound ham, a half-sized can truffles peeled and sliced in half, a -can of mushrooms sliced in half, 1 large stalk celery, 1 teaspoonful -thyme, a half of a small onion, a bunch of parsley; chop fine, except -the truffles and mushrooms; season with pepper and salt to taste. -Take all the dressing together and put it in the meat (which is all -in one piece) taken off the turkey; sew the back up; then sew this in -a bag, and boil gently. A small-sized turkey will take 2-1/2 hours; a -large-sized, 3 hours. Place the carcass in 1/2 gallon of water and -let boil till water is reduced to 3 pints; put in it pepper and salt -and a small piece of onion; then take off and strain. Melt 1 box of -gelatine in a cupful of water. When melted, put in the cool soup, with -the whites of 2 beaten eggs and 2 egg shells. Put it on the fire and -stir till it boils. Let boil 10 minutes, then strain through a flannel -bag. Take a small mould of jelly, garnish with eggs, parsley, beets, -and carrots, putting the jelly alternately between each till mould is -filled. When the turkey is done put it in a close pan and press it. -After getting perfectly cool, jelly with cool jelly, just cool enough -to spread until the turkey is entirely covered. Put the garnishing -moulds on the breast of turkey. Garnish dish with watercress, beets, -and carrots. - - -No. 28. - -CUSTARD FRITTERS. - -Half pint milk, 5 eggs, 1/2 cupful of sugar, 1 gill of cream, common -butter. Beat the milk, cream, sugar, and eggs together; strain, put -into a small bowl, set in saucepan with boiling water to reach half -way up the sides of the bowl; steam very gently until set--about 20 -minutes--place on the ice until cold; cut into pieces 1-1/2 inches long -by 1 square; dip into common batter, and fry in plenty of hot lard, a -deep fawn color. Serve sprinkled with sugar. - - -No. 29. - -PEACH SAUCE. - -Place the peach juice from the can into a small saucepan, add an equal -volume of water, a little more sugar, and 8 or 10 raisins, boil this -10 minutes, strain, and just before serving add 8 drops of extract of -bitter almonds. - - -No. 30. - -LOBSTER FRITTERS. - -Common batter, 1 lobster, 1/2 cupful mushrooms, yolks of 4 eggs, 1 -cupful of cream, 1 tablespoonful of butter, celery, salt, thyme, white -pepper, saltspoonful of parsley, and 1 tablespoonful of flour. Put the -lobster in 2 quarts of boiling water, with 1/2 cupful salt; boil 25 -minutes; when cold remove the meat and fat; cut into small neat slices; -put the flour and butter on the fire in a small stewpan, stir with a -wooden spoon until it bubbles, then add the cream boiling, and the -seasoning; let it boil two minutes, add the yolks and lobster, and mix; -set it back to simmer 4 minutes; pour it out on a well greased dish, -and set it away to get firm by cooling; then cut into neat pieces, dip -in batter, and fry yellow in plenty of lard made hot for the purpose; -have a few nice branches of parsley, quite dry, and fry in the lard -just while you count 15 seconds. Serve on the fritters. - - -No. 31. - -BELL FRITTERS. - -Sift 1 pint of flour, pour boiling-hot water on it until it cooks -enough to have the consistency of a stiff batter. Let it get perfectly -cold. Take 5 eggs, 1 tablespoonful of butter, and put in it and beat -all up till it is as light as muffins. Grate in a little nutmeg. Boil -them in hot lard. Make wine sauce to serve with them. - - -No. 32. - -WAFFLES. - -With yeast make a thick batter over night. In the morning stir in 1 -pint of flour, 3 eggs, 1 tablespoonful of butter, and a little nutmeg -and salt; let it raise again, and fry just before breakfast. - - -No. 33. - -OMELETTE. - -Five yolks of eggs, beaten light, and a little finely chopped celery. -Beat the whites to a stiff froth. Just before breakfast put in a 1/4 -cup of milk, then pour the whites in with the yolks. Put in a buttered -frying-pan and fry. - - -No. 34. - -RAGOUT OF COLD VEAL. - -The neck, loin, or fillet of veal can be used. Cut the veal in cutlets. -Put in frying-pan a piece of butter; when hot, flour and fry the veal a -light brown. Take it out, and put 1 pint of boiling water in the pan; -give it a boil up for a minute and strain it into a basin, while you -make a thickening as follows: Melt an ounce of butter in a pan and mix -with it as much flour as will dry it up; stir it over the fire a few -minutes and gradually add to it the gravy you made in the frying-pan; -let them simmer together for ten minutes. Season with pepper, salt, a -little mace, 1 wine-glass of mushroom catsup or wine till the meat is -thoroughly warmed. Ready-boiled bacon, sliced, may be put in to warm -with the veal. - - -No. 35. - -LARK PIE. - -Pick clean 4 dozen larks, singe them; cut off the wings and legs, take -out the gizzards and place the larks on a dish. Cut 2 pounds veal -cutlets and 1 pound of ham into scallops. Fry these in a pan with a -little fresh butter, 1 can of mushrooms, some parsley, 1 small onion, -half a bay leaf, 1 sprig of thyme chopped fine; season with cayenne and -salt and the juice of lemon. To these add 1/4 pint of mushroom catsup -and the same quantity of rich gravy. Boil the whole for 3 minutes, then -place the veal and ham scallops, one upon the other, in the bottom -of the dish; put the larks neatly and closely to each other; upon -them pour over the sauce, and put mushrooms in the centre. Cover with -puff-paste. Bake pie 1-1/4 hours and serve. - - -No. 36. - -CHICKEN PIE A LA REINE. - -Paste, 1 plump tender chicken, 1/2 pound salt pork, 1/2 teaspoonful -each of celery, salt, and thyme, 4 sprigs parsley, white pepper and -salt to taste. Cut the chicken up in small joints, the pork in neat -scallops, and stew gently in 1-1/2 pints water until nearly cooked. -Line the edge of a pudding dish with the paste, make layers of the -chicken, pork, and seasonings; when used sprinkle over the chopped -parsley; fill with the gravy, cover, ornament, and wash over with milk, -and bake in steady oven 40 minutes. - - -No. 37. - -LEMON CREAM MERINGUE PIE. - -Having made the lemon cream pie, whip the 4 whites of eggs to a dry -froth; gently incorporate 1 cupful sugar; spread over the top of the -pie, and return to the oven to set; a fawn color. - - -No. 38. - -TIMBALES OF MACARONI. - -Take 2 quarts of water and boil 1 pound macaroni in it with 1/2 pound -butter, 8 pepper-corns, and a little salt. When done and cold, let -one-half of it drain upon a napkin. Butter the inside of a plain mould, -cut the macaroni into half-inch lengths, and cover the bottom of the -mould with these, placing them on end; cover this with a thick layer -of chicken forcemeat; line the sides of the mould in the same way, -smoothing the inside with the back of the spoon in hot water; fill the -cavity with a blanquette of fowl which has a thick sauce; cover the -whole with a layer of forcemeat as follows: Cut paper to fit the mould, -butter it, spread some forcemeat on it, dip a knife in hot water and -smooth the surface with it, take hold of the paper with both hands and -turn it upside down upon the timbale. Leave the paper on in such a way -that it can be easily removed when the forcemeat has steamed enough. -One and a half hours before dinner place the timbale in a stewpan twice -its size, upon a ring, to prevent it from touching the bottom, so that -the water in the stewpan which only reaches half-way up the mould, may -circulate freely under it. Place on the stove for an hour, then for 1/2 -hour more put inside oven to let it get brown on top. When done, remove -paper from the timbale, and carefully lift the mould. Pour some supreme -sauce over it, and garnish with truffles and mushrooms. - - -No. 39. - -SADDLE OF MUTTON. - -Take a saddle of mutton, extract the spine bone carefully, trim the -tail end round, cut the flaps square, season the inner part with -pepper and salt, rolling up each flap so as to give a neat appearance, -tying a string around it several times. The mutton must be prepared -for braizing with carrots, onions, celery, cloves and mace; moisten -with a quantity of good stock so as to cover the mutton; place a -buttered paper and lid over all and set the braizing-pan on a moderate -fire. After boiling let it continue to braize or simmer for 4 hours, -carefully basting it; when done take it up and place in oven to dry -on a pan. Dish it up and garnish with carrots, turnips, cauliflowers, -French beans, cucumbers, asparagus heads, small new potatoes and green -pease. Pour some sauce around the mutton and send to the table. - - -No. 40. - -OX-TONGUE. - -Get a pickled tongue, run an iron skewer through from one end to the -other, tie a string from one end of skewer to the other, so as to -make it keep its shape; put the tongue on the fire in cold water; let -it boil gently for three hours, then take up, and after removing the -outward cuticle or skin, place in larder to cool; trim neatly, wrap -in a piece of buttered paper, put it in an oval stewpan with a little -broth; 3/4 of an hour before sending to table, put the tongue in oven -or on slow fire to get warmed through, then glaze it and dish it up -with some prepared spinach round it; pour a little sauce and serve. - - -No. 41. - -MUTTON CUTLETS. - -Trim the cutlets and arrange in circular order in a pan with a little -clarified butter; fry quickly so as to brown on both sides; before -quite done pour off the grease; add 1/2 pint of red wine (port or -claret), 1 can prepared mushrooms and same quantity small onions -previously simmered in a little butter over a slow fire till done; -season with a pinch of mignonette pepper, little salt, some grated -nutmeg, a teaspoonful pounded sugar; set the whole to boil on fire 2 -minutes, add a spoonful of burnt sugar; allow the cutlets to simmer -very slowly for 20 minutes. The cutlets must be dished up closely in a -circle; add a half glass of red wine; boil the whole for 1 minute and -garnish the center with mushrooms; pour the sauce over the cutlets and -serve. - - -No. 42. - -MUTTON CUTLETS WITH CHESTNUTS. - -Dish up cutlets, as previously shown, garnish with chestnuts which -have been equally heated in a stewpan, so that the husk will easily -peel off; take the chestnuts with a little good broth and put in clean -stewpan; let simmer; when done pound in a mortar; put in a pan with a -little sugar, nutmeg, 1/2 pint of cream; reduce the pulp, rub through a -sieve, put in stewpan, let it get hot, mix in some butter, pour round -cutlets some thin sauce. - - -No. 43. - -VOL-AU-VENTS. - -[Quantity for 2 vol-au-vents]. - -Paste--One pound of butter, 1 pound of flour; divide butter in 4 -parts, rub 1/4 in flour, mix with hand, with a little water, then put -on pastry board; roll out and put the second 1/4 of butter in layers -over this paste; fold and roll it, and add the other two quarters in -the same way; keep 1 hour on ice to cool; roll and cut this paste in -4 parts; roll 1/4 for the top and 1/4 for the bottom of pie. These -must be cut out oval shape; cut the pieces and ends left of the paste -into flower shapes and leaves to garnish the sides of the 2 layers of -pie. The remaining 2 quarters are for another vol-au-vent fixed in the -same way. Cut out the center of top cover and fill in with flowers and -leaves made of pastry. Put in a hot oven and let it bake 3/4 of an -hour. While baking this paste will rise and puff out in form like a -cylinder. While hot take off this flowered center-piece on top of the -pie, and from this opening scrape out all the insides, leaving nothing -but a hollow cylinder of crust. Put in 1/2 dozen real sweetbreads, -parboiled and skinned; 1 dozen truffles, peeled and sliced; 1/2 can of -mushrooms cut in half. Make a sauce of 1 tablespoonful of butter, 1 of -flour, 1/2 pint of cream, 1 pint milk; rub butter and flour together, -boil milk and cream, and make a rich sauce of butter and flour, -milk and cream, all mixed together; cook in this sauce sweetbreads, -truffles, mushrooms, 1/2 teaspoonful of nutmeg, white pepper and salt -each 1 teaspoonful; put in together; stir while boiling; boil 20 -minutes. When ready for dinner fill up paste and serve with truffles, -mushrooms, and sweetbreads while hot. Send sauce-boat full of sauce to -the table with the paste. - - -No. 44. - -CROQUETTES. - -Take a medium-sized chicken, boil it, a pair of sweetbreads, and 1/2 -box of mushrooms, 1 small can of truffles, 1 stalk of celery, a small -onion, a few sprigs of parsley; chop all very fine; bring to a boil -a sauce made of 1 pint of milk and chicken water 1/2 pint, a large -tablespoonful of butter, 2 tablespoonfuls of flour, then beat 2 eggs in -the sauce after cooling; season to taste with pepper, salt, and nutmeg; -add the chopped chicken; put on to boil and stir 15 minutes; pour into -platters to cool; then roll in the shape of pears or eggs; roll them in -a beaten egg and then in bread crumbs; stick in a rib bone at the end -of the pear shapes; boil them in hot lard a delicate brown; then lay on -a napkin in a platter and garnish with parsley. Set them up on a dish -in oval form. - - -No. 45. - -ROCK-FISH CUTLET. - -[Can be made from any fish.] - -Take a rock-fish, after washing it clean cut it down the back-bone, -take out the back-bone, cut the ribs off, then cut the fish in square -pieces. Take the skin off of them, lard them with small pieces of -truffles, which have been skinned and sliced, the slices being cut in -three-quarters. Then take a sharp-pointed knife and thrust them into -the fish. Salt the fish and put in a cool place for 1 hour. A half -hour before dinner take a medium-sized dripping-pan, put in 1/2 pint -of milk and a tablespoonful of butter; lay all the pieces of fish -separate in this pan with the truffle side up, put a press on them to -keep them straight, set on top of stove for 1/4 hour. When done, take -1/2 pint milk, together with what milk is in the pan, 2 tablespoonfuls -of flour, 1 teaspoonful of white pepper, 1 tablespoonful of butter; mix -the butter and flour together till they come to a cream, then pour the -hot milk on to make rich sauce. Put in this sauce 1 dozen mushrooms and -what truffles are left; cut mushrooms in four quarters. Take up fish -and lap it around your dish. Boil French potatoes and put them in the -centre of dish; garnish the dish with parsley and sliced lemon. - - -No. 46. - -RISSOLES. - -Puff paste--Chop the breast of a chicken same as making croquettes. -After boiling it take out 2 teaspoonfuls of the mixture, then roll the -paste out very thin; take a biscuit-cutter and cut the paste; take -the 2 teaspoonfuls of chicken-mixture and a beaten egg and wet the -edge of the cut paste, also wet it all over the top, and roll them in -vermicelli. Boil them till brown in hot lard. Serve on a napkin laid on -a dish garnished with water-cresses. - -[See receipt for making croquettes.] - - -No. 47. - -CHICKEN CUTLETS. - -[Quantity for one chicken.] - -Boil the chicken sufficiently to eat; take it out and let it get cold; -take all the white meat and chop up very fine with mushrooms and a -celery stalk; take 1/4 pound of butter, 2 full tablespoonfuls of flour, -2 yolks and 1 white of eggs, 1/2 pint of milk, 1/2 teacup of mushroom -water, into which a little nutmeg has been grated, 1/2 pint of cream. -Mix the butter and flour together, boil the milk and cream and mushroom -water, into which put the butter and flour; this will make a rich -sauce, which is seasoned to taste. When cooled a little add the beaten -eggs; add chicken, stir up, making a rich paste; boil 15 minutes, stir -while boiling, pour out in a platter, let get cold; make in shape of -mutton cutlets or chops, take the ribs and put in for stems; then roll -cutlets in beaten egg into which bread has been grated, put into hot -lard and fry a delicate brown. Garnish with French pease and parsley, -or mushrooms and parsley. Serve hot. - - -No. 48. - -PATE-LA-FOIE-GRAS. - -Make a soup of strong bouillon; let it boil for two hours; put in a -few sprigs of thyme, one of onion, and a small bunch of celery tops; -when done, let cool, and skim grease off. To every 1/2 pint jar of -Pate-la-foie-gras, mix three pints of boullion; take a half box of -gelatine melted in a teacup of bouillon; beat the white of one egg, -and 2 egg-shells (not very light) in bouillon while cool, stir the -melted gelatine till it begins to boil, say for about 10 minutes, add -the pepper and salt. After boiling about 10 minutes strain through a -flannel bag; put on ice, but do not let it get very cold. Put in a -jelly mould a layer of jelly, cut mushrooms into stars and half-moons -and lay on the layer of jelly, then a slice of Pate-la-foie-gras, -next a layer of jelly, cut truffles into small pieces in the shape of -flowers or diamonds, and lay on the layers of jelly; continue till the -mould is filled, then put on ice; garnish to fancy. - - -No. 49. - -CHICKEN SALAD WITH MAYONNAISE SAUCE. - -One pair of chickens, boil them done; let get cold, skin them, and cut -up in small dices; 2 dozen stalks of celery; cut up 4 white heads of -lettuce, medium size; 1 of the white hard heads must be cut up with -the celery and chicken. Take a teacupful of sweet oil, 1/4 teacupful -of vinegar, a light half teaspoonful of red pepper, salt to taste, 1 -teaspoonful of mustard, 1 medium-sized tablespoonful Worcestershire -sauce; mix that all up together with the chicken and celery; let the -celery be perfectly dry. Take a medium-sized Irish potato, boil it -done, squeeze it through a fine sieve; put in it a teaspoonful of -mustard, cayenne pepper to taste, 2 yolks of raw eggs and 2 boiled ones -mashed up very fine. Now beat the potatoes and eggs well up together, -add half teacupful of vinegar, a little at a time, and the contents of -3 half pints of olive oil; work it one way till it becomes perfectly -stiff and light; put it in ice-box 1 hour and let get cold. When you -dish up put salad on dish, put the sweet oil dressing all over the top -as an icing. Boil red beets and carrots, cut them into diamonds, roses, -etc., and garnish the salad with it and sprigs of parsley; take the -other three heads of lettuce, cut in four quarters, take one-quarter -and put in center of salad, and put the others around the dish with -parsley. - - -No. 50. - -APPLE CHARLOTTE. - -Take 6 large apples and chop very fine, grate the inside of a stale -loaf of bread into crumbs, grate half a nutmeg, take a three-pint tin -pudding-pan, line it thickly with thin-sliced buttered bread, a layer -of bread crumbs, a layer of apples, and a layer of butter, composed of -small pieces; continue to add till the pan is packed very tight--make -the last layer of butter and sugar. Bake in a moderately hot oven two -hours; serve with cream sauce. Put sugar in every layer. - - -No. 51. - -CONSUMME. - -Take a pint of consomme, with 3 well-beaten eggs in it, and a little -salt, and pour it into a baking dish; put it in oven and let it bake 15 -minutes. This will bake brown like a cake. Try with a knife-blade; if -done the knife will be clear. Put it to cool, and then take the top and -bottom crust off, cut the middle into diamonds and put them in tureen, -and then pour over them the soup. - - -No. 52. - -FISH CREAM A LA LAIT. - -Take any kind of large white fish, 4 pounds to a three-pint -pudding-pan; wash the fish in cold water, put on to boil, and let get -cool. Take off the skin and flake the meat off the bones with a fork; -parboil a pint of oysters; when done put to cool, then take out the -hearts; boil half pint of milk and half pint of cream, beat up 2 -tablespoonfuls of flour and 1 of butter to a light cream, which must be -stirred into the boiling milk and cream; this will make a rich sauce; -season with pepper and salt to taste. Take off the sauce when done and -stir in fish and oysters, then put in a pudding-dish and put a layer of -bread crumbs on top; over the bread crumbs put flakes of butter. Put -in oven and let bake 20 minutes; make potato croquettes and lay on the -dish, which must be garnished with parsley; serve hot. - - -No. 53. - -SALMON FILLETS. - -Take 5 pounds of salmon, cut it down the back, and take out the -fillets. Lard it very close with thin strips of lard, put on with -larding-needle. Put on gridiron, broil it; put butter, pepper, and -salt on when broiling. After it is done, take 1 quart of oysters to -one dish of fillets; drain the oysters of all liquor; fricassee them. -Take 1 teacupful of cream, 1 tablespoonful of flour, 1 tablespoonful of -butter, put in a little mace to season, and make a sauce; then put in -the oysters, and let it boil up once to get done. Pour in 1 wine-glass -of wine. Take your fish, lap the ends over each other on the dish; -pour your oysters in center. Take 1 scoop French potatoes, and put -four piles around the dish. These potatoes must be boiled in lard and -seasoned to taste. - - -No. 54. - -SADDLE OF VENISON. - -[12 pounds.] - -Take the top skin off. Take portion of fat out, skewer it pretty round; -let it cook 3/4 of an hour; cut it down in the back, take out the -fillets, slice them, pepper and salt them, and put them back. Make a -sauce of 1 cup of sugar, 1/2 cup of vinegar, 2 teacups of tomatoes, -the essence out of the venison, 1 teaspoonful of nutmeg, 1/2 teacup of -wine. Serve it with the venison. Make potato croquettes to put around -the dish. - - -No. 55. - -MUSHROOM CATSUP. - -Full grown mushrooms are preferred. Put a layer of these in a deep -earthen pan, and sprinkle them with salt; then another layer of -mushrooms and more salt, and so on alternately salt and mushrooms. Let -them remain 2 or 3 hours, by which time the salt will have gone all -through the mushrooms, and make them easy to break; then pound them in -a mortar or mash them well with your hands, and let them remain for a -couple of days, not longer, stirring them up and mashing them well each -day; then pour them in a stone jar, and to each quart add 1-1/2 ounces -of whole black pepper, 1/2 ounce of allspice; stop the jar very close, -and set it in a stewpan of boiling water; let it boil for 2 hours. Take -out the jar, and clear the juice of settlings by pouring through a hair -sieve into a clean stewpan; let it boil gently for 1/2 hour. Keep in a -dry, cool place; cork tightly or it will spoil. - - -No. 56. - -WALNUT CATSUP. - -Take 6 half sieves of green walnut shells, put them in a tub, mix -well with common salt (from 2 to 3 pounds), let it stand for 6 days, -frequently beating and mashing them; after a while the shells will -become soft and pulpy. Pushing the shells up one side of the tub and -tipping the tub a little, the liquor will run to the other side. This -will be nice and clear. Take it out; repeat the above process until -no more liquor can be obtained. You will get in all about 6 quarts. -Let this simmer in an iron boiler as long as any scum rises. Bruise -1/4 pound of ginger, 1/4 pound of allspice, 2 ounces of long pepper, 2 -ounces of cloves, put these in the liquor and boil slowly for 1/2 hour. -When bottled put an equal quantity of spice in each bottle. When corked -let the bottle be well filled up. Cork tightly, seal them over and put -in a cool and dry place for 1 year. - - -No. 57. - -MUSTARD QUICKLY MADE. - -Mix very gradually and rub together in a mortar 1 ounce flour of -mustard, 3 tablespoonfuls of milk or cream, 1/2 teaspoonful of salt, -and same of sugar; rub together until smooth. - - -No. 57. - -STUFFING FOR VEAL, TURKEY OR DUCK. - -One-quarter pound of beef suet, 1/4 pound of bread crumbs, 1 bunch -of parsley, 1-1/2 bunches of sweet marjoram or lemon thyme, a little -grated lemon and onion chopped as fine as possible, a little pepper and -salt; pound together with the yolk and white of 2 eggs, and secure it -in the veal with a skewer, or sew it with a needle and thread. - - -No. 58. - -OYSTER CATSUP. - -Take fine, fresh oysters, wash them in their own liquor; skim it; pound -them in a marble mortar; to 1 pint of oysters add 1 pint of sherry -wine; boil them up; add 1 ounce of salt, 2 tablespoonfuls of pounded -mace, and 1 tablespoonful of cayenne pepper; let it boil up again, -skim it and rub it through a sieve, and when cold bottle it, cork it -well and seal it up. - - -No. 59. - -STUFFED PEPPERS. - -One dozen green peppers; take out all the seed after cutting a -piece off the top; lay them into cold water for 1-1/2 hours; 1 pair -sweetbreads, parboiled and skinned; 1 can mushrooms, 1 stalk of celery, -1 clove of garlic; chop up all fine; 1/2 loaf bread without crust. -Grate up fine pepper and salt, a little nutmeg, 1/2 pound butter. Mix -all up well; stuff the peppers with it. Put a piece of fat pork in your -dripping pan; set the peppers up in the fat. Before putting in the oven -put a little butter, melted, over them and sprinkle them with flour. -When they commence to bake pour a little water in the pan and baste -them well. Let it bake 1/2 hour in a steady oven. Cucumbers can be -stuffed in the same way. - - -No. 60. - -STUFFED QUAILS. - -Take 1/2 or 1 dozen quails. Take the bone out same as in boned turkey. -Put in mushrooms, truffles, bread crumbs. Make this stuffing moist with -butter and pepper and salt. Be sure to stuff them tightly; tie them up, -but do not take the feet off. Take a piece of larding pork and tie it -on each bird's breast so as to keep it in shape. Then bake them in a -baking pan, flour them and baste them. When done make a little sauce of -currant jelly, 1 glass of wine, and the gravy from the birds. Lay the -birds on a piece of buttered toast. Garnish the dish with cresses. - - -No. 61. - -MUTTON-CHOPS. - -Take 1 dozen mutton chops. Take the bone out of the chop; shape it as -it was before the bone was taken out. Pepper and salt them; place them -in beaten egg and then in bread crumbs. Put them in a skillet of hot -lard; fry a delicate brown. Half peck of spinach, picked and clean, -must be put into boiling water. Let it boil ten minutes. Place in cold -water in a pan; after getting cool squeeze perfectly dry. Chop very -fine; mix a tablespoonful of flour in it, 1 tablespoonful butter, gravy -of any kind, or colored water of burnt sugar. Place in a stewpan with -pepper and salt and a little nutmeg. Cover closely for 10 minutes to -cook, and then for 5 minutes more with cover off. Be careful not to let -it burn. Put the spinach in the centre of dish and set the chops up all -around it. Boil 3 eggs; cut them in quarters and put around the dish. - - -No. 62. - -CHEESE SOUFFLEES. - -Take 3 tablespoonfuls flour, 1 of butter, a little chicken water or -clear boiling water; cream the flour and butter together, pour chicken -soup or boiling water over this till about the consistency of paste; -take off the fire, let get cold, then put in fine-grated cheese (or -English cheese), at the same time put in 5 yolks of eggs beaten up well -in the batter, a little cayenne pepper and a little salt; beat the -whites into a stiff froth; set them into a cool place, also the batter, -but separately. When you send the dinner in beat the whites in with -the batter and cook in moulds or paper cups or pudding-dish; let cook -as speedily as possible and send directly to the table; must be served -hot. - - -No. 63. - -PLUM-PUDDING SAUCE. - -Take a glass of sherry, 1/2 glass of brandy or essence of punch, 2 -teaspoonfuls of pounded lump sugar, a little grated lemon peel; put all -these in a 1/4 pint of thick melted butter, grating nutmeg on top. - - -No. 64. - -CAPER SAUCE. - -One tablespoonful of capers and 2 tablespoonfuls of vinegar. To prepare -the capers mince 1/3 of them very fine, divide the rest in halves; put -them in a 1/4 pint of melted butter or thickened gravy; stir them the -same way as the melted butter or it will oil. A few leaves of parsley -minced fine can be added to the sauce; keep the caper bottle corked -closely; do not use any of the liquor; if the capers are not well -covered with it they will spoil. This sauce is used with a boiled leg -of mutton. - - -No. 65. - -LOBSTER SAUCE. - -Choose a fine hen lobster; let it be fresh; boil it; pick out the spawn -and red coral in a mortar; add 1/2 ounce of butter, pound smooth, rub -through a hair sieve with back of wooden spoon, cut lobster meat in -small squares, put pounded spawn into as much melted butter as will do, -and stir it together till mixed; now put in lobster meat and warm it on -the fire; do not let it boil, as that will deprive it of its red color. -Some use veal or beef gravy instead of melted butter. - - -No. 66. - -MUSHROOM SAUCE. - -Pick and peel 1/2 pint of mushrooms; wash clean and put in saucepan -with 1/2 pint veal gravy or milk, a little pepper and salt, 1 ounce of -butter rubbed with a tablespoonful of flour; stir them together and set -them over a gentle fire and stew slowly till tender; skim and strain it. - - -No. 67. - -MUSHROOM SAUCE--BROWN. - -Put the mushrooms into 1/2 pint beef gravy, thicken with flour and -butter and proceed as above. - - -No. 68. - -TOMATO SAUCE. - -Place on the fire the tomatoes, washed broth, onion, parsley, and -seasonings; boil to a pulp about 35 minutes; rub through a fine sieve; -return to the fire, make it hot, stir in the butter and serve. - - -No. 69. - -CHROMSKIES. - -Two cupfuls chicken, 1/2 cupful mushrooms, 1/2 cupful ham, yolks of -2 eggs, 1 small onion, 2 tablespoonfuls of chopped parsley, 1 level -teaspoonful each of royal powder, celery, salt, and thyme, large pinch -of salt, 1-1/2 tablespoonfuls of butter, and 2 of flour, 1 cupful of -broth. Cut the onion fine, fry it in the stewpan with the butter; when -of a deep yellow add the flour, stir 2 minutes; add the broth boiling, -the seasonings, and yolks; stir 4 minutes longer; add the fowl, ham, -and mushrooms cut in small neat dice; set away to get firm by cooling; -cut in neat pieces, dip in common butter, and fry in plenty of hot lard -5 minutes. - - -No. 70. - -CABINET PUDDING A LA FRANCAISE. - -Take 1/2 pound of lady-fingers and scrape the crust off; then butter -them; take a fluted pudding mould, buttering it well, stick the -lady-fingers up all around it. One-fourth pound candied cherries, 1/4 -pound citron, 1/4 pound raisins, with seeds picked out, 1/4 pound -currants washed clean, 1/2 dozen macaroni. Take the scrapings and -balance of lady-fingers, leaving out 8 for the top, and put all the -fruit into these dry crumbs. Put all in the mould, with a layer of -butter. Just before you put it on to boil take 5 whites and 7 yolks of -7 eggs, 1 quart of milk, make a custard, sweetened to taste. Pour it -over the cake and fruit in the mould. Boil slowly 2-1/2 hours. Take -a tumbler of Jamaica rum, 1 tumbler milk, 2 eggs, and make a sauce. -Stir till it almost comes to a boil and serve hot. Take the 2 whites -of eggs, left of the 7 eggs used previously, and beat them very light, -and put on top of pudding when taken out of mould. Drop a few candied -cherries on top. Serve hot. - - -No. 71. - -FISH PUDDING. - -Three pounds of rock, boil it not quite done enough to serve; take -it out; let it get cool; then take all the skin off; take the fish -from the bones in fine pieces, not mashed up; 1/2 can of truffles; 1 -can of mushrooms; peel the truffles; cut the largest size truffles -and mushrooms into rose and star shapes with little cutters; take a -3-pint pudding mould fluted and grease it well, setting the shapes -all around the mould; cut most of the mushrooms with a little parsley -very fine and put with the fish; the truffles must be cut up and put -in the sauce; 1/2 pint of milk, a full tablespoonful of flour, medium -size tablespoonful of butter; mix the flour and butter together; put -the milk on to boil; then pour it into the flour and butter; then pour -all on the fish; put pepper and salt in it; put fish in a mould; cover -it up tight and place it in a pot of boiling water two-thirds up the -sides of the mould and let it steam 1/2 hour; take 1/2 pint of cream -and mushroom water; put it on the fire to boil; rub up a tablespoonful -each of flour and butter; mix all together, putting in the balance of -the truffles and mushrooms, and let all boil 10 or 15 minutes; season -with pepper and salt; 1 quart of scoop French potatoes; boil them done -in salt and water; when done put through a colander. When it is time to -serve the fish pudding pour the fish out into the platter and pour the -potatoes around the dish; serve the gravy in a sauce-bowl. - - -No. 72. - -SNIPE PUDDING. - -Pick 8 fine, fat, fresh snipes; singe them; cut in halves; take out the -gizzards and reserve the trail for further use; season the snipes with -pepper, salt, lemon juice, and set aside till wanted; peel half of an -onion; cut in thin slices, and fry in a stewpan with a little butter; -when browned throw in a tablespoonful of flour; stir together on the -fire for 3 minutes; add a handful of chopped mushrooms and parsley, a -small bay-leaf, a sprig of thyme, a little mace, and a small silver -onion; put in 1 pint of claret; stir the whole upon the fire, and when -boiled 10 minutes add the trail and a small piece of breakfast bacon; -let the sauce boil 3 minutes longer, and rub through the sieve upon -the snipes; line a pudding-basin with suet-paste; fill it up with what -has been prepared, and when covered with paste well fastened around the -edge let it steam in a covered stewpan for 2-1/2 hours; when done turn -out of basin with care; pour a rich brown game gravy under it and serve. - - -No. 73. - -BEEFSTEAK PUDDING. - -Paste, 2-1/2 pounds round steak, 1 level teaspoonful each of celery -salt, thyme, and marjoram, 1 small onion, salt and white pepper to -taste, 4 sprigs parsley. Line a well-buttered pudding mould with the -paste, wet the edges, make a layer of beef, cut in neat scallops, -sprinkle with the onion and parsley minced fine and mixed on a plate -with celery salt, thyme, marjoram, salt and pepper, then another layer -of beef, and seasoning, and so on until each is used; fill up with cold -water, cover it with paste, place a buttered paper over it and set in a -saucepan with boiling water to reach two-thirds up the outside of the -mould; steam it thus 2-1/2 hours, turn carefully out on a dish, pour -over it any gravy that may be at hand, made hot and flavored with any -kind of sauce piquante. - - -No. 74. - -BOSTON BAKED PLUM PUDDING. - -One-and-one-half cupfuls beef suet freed of skin and chopped very fine, -1-1/2 cupfuls raisins stoned, 1-1/2 cupfuls currants washed and picked, -1 cupful brown sugar, 2 cupfuls flour, 1 teaspoonful baking powder, -4 eggs, 1 cupful milk, 1/2 cupful citron chopped, pinch of salt, 1 -tablespoonful extract of nutmeg, 1 glass of brandy. Put all these -ingredients in a bowl, the eggs as they drop from the shell, the flour -sifted with the powder and the brandy; mix into a rather short batter; -pour into a well-buttered clean cake tin and bake in a steady oven two -hours. Serve with vanilla sauce. - - -No. 75. - -VANILLA SAUCE. - -Put 1/2 pint milk in a small saucepan over the fire; when scalding hot -add the yolks of 3 eggs, stir until it is as thick as boiled custard; -add, when taken from the fire and cooled, 1 tablespoonful extract -vanilla and whites of two eggs whipped stiff. - - -No. 76. - -CABINET PUDDING, 2. - -Four English muffins or rolls, 1/2 pint milk, 1 pint cream, 4 eggs -and 4 yolks, 1 cupful sugar; 1/2 cupful almonds blanched, by pouring -boiling water on them until the skins slip off easily, and cut into -shreds; 1 cupful each dried cherries, apricots, green gages, or any -other preserved, whole, or panned fruits; 1 glass noyeau. Well butter -a mould; make a layer of muffins cut very thin, then of fruit, the -almonds, and so on, until all the ingredients are used; beat the milk, -cream, sugar, eggs, and noyeau together; pour over the contents of -mould, and let it stay, before baking, at least half an hour; then set -it in a saucepan with boiling water to reach two-thirds up the mould; -steam it thus one hour; turn it out on a dish carefully and serve with -cream sauce. - - -No. 77. - -CREAM SAUCE. - -Bring 2/3 pint of cream slowly to boil; set in stewpan of boiling -water; when it reaches the boiling point, add the sugar; then pour it -slowly on the whipped whites of eggs in a bowl; add 1 teaspoonful Royal -extract vanilla, and use. - - -No. 78. - -GREEN-CORN PUDDING. - -Eight ears corn, 1 large teaspoonful butter, 1/2 cupful sugar, pinch of -salt, 2 eggs, 1 pint of milk, 1 teaspoonful Royal extract of vanilla. -Split each row on the cob lengthways; cut off the rounded point, -and with the handle of the spoon push out the eyes and cream into a -bowl; add to the milk, hot, the eggs, well beaten, the sugar, butter, -and extract; pour it into a buttered dish, and bake 40 minutes in a -moderate oven. - - -No. 79. - -PLUM PUDDING. - -Two cupfuls raisins, 2 cupfuls currants, 2 cupfuls suet, 1/2 cupful -almonds blanched, 2 cupfuls flour, 2 cupfuls grated Royal sugar muffins -or bread; 1/2 cupful each of citron, orange and lemon peel; 8 eggs, 1 -cupful sugar, 1/2 cupful cream, 1 gill each of wine and brandy, large -pinch salt, 1 tablespoonful Royal extract of nutmeg, 1 teaspoonful -Royal baking-powder. Put in a large bowl the raisins seeded, the -currants washed and picked, the suet chopped very fine, the almonds cut -fine, the citron, orange and lemon peels chopped, the lemon, sugar, -wine, brandy, and cream; lastly, add the flour, sifted, with the -powder, and mix all well together; put in a large, well-buttered mould, -set in a saucepan with boiling water to reach one-half up the sides of -the mould, and steam it thus five hours; turn out on its dish carefully -and serve with hot brandy sauce. - - -No. 80. - -TAPIOCA PUDDING. - -One cupful tapioca, soaked in 1 quart cold water over night, 1 cupful -sugar, 1-1/2 pints milk, and 4 eggs. - - -No. 81. - -CABINET PUDDING, 1. - -Half pound of stale sponge cake, 1/2 cup of raisins, 1/2 can of -peaches, 4 eggs, and 1-1/2 pints of milk. Butter a plain oval mould; -lay in some of the stale cake, 1/3 of the raisins, stoned, 1/3 of the -peaches; make two layers of the remainder of the cake, raisins, and -peaches; cover with a very thin slice of bread, then pour over the -milk, beaten with eggs and sugar; set in a sauce pan with boiling -water, to reach two-thirds up the side of the mould; steam it 3/4 of an -hour, and turn out carefully on a dish. Serve with peach sauce. - - -No. 82. - -CUSTARD PUDDING. - -One and a half pints of milk, 4 eggs, 1 cupful of sugar, 2 teaspoonfuls -Royal extract of vanilla. Beat the eggs and sugar together; dilute with -the milk and extract; pour into a buttered pudding dish, set in the -oven in a dripping-pan two-thirds full of boiling water; bake until -firm, about 40 minutes, in a moderate oven. - - -No. 83. - -PLUM PUDDING. - -Two cupfuls each of stoned raisins and currants, washed and picked, -beef-suet chopped fine, and coffee sugar, 3 cupfuls of grated -English muffins or bread, 8 eggs 1 cupful each, chopped citron and -almonds, blanched by pouring boiling water over them till the skins -slip off easily, and 1 lemon peel, and a pinch of salt. Mix all these -ingredients in a large bowl, put in a well-buttered mould, set in a -saucepan with boiling water to reach two-thirds up its sides, steam it -thus 5 hours; turn it out carefully on its dish, and serve with brandy -poured over it, and brandy sauce in a bowl. When about to serve on the -table, the brandy should be set on fire. - - -No. 84. - -RICE PUDDING. - -One cupful of rice, 1 quart of milk, 4 eggs, 1 tablespoonful of butter, -1 cupful of sugar, and a pinch of salt. Boil the rice in 1 pint of milk -until tender, then remove it from the fire; add the eggs, sugar, salt, -and milk, beaten together, and mix; pour into a pudding dish, break the -butter in small pieces on the surface, and bake in a steady oven 30 -minutes. Serve with brandy sauce. - - -No. 85. - -CUSTARD SAUCE. - -One pint of milk, yolks of 4 eggs, 1/2 cupful sugar. Set on the fire, -and stir until thick. - - -No. 86. - -ROYAL WINE SAUCE. - -Bring slowly to the boiling point 1/2 pint of wine, then add to it -the yolks of 4 eggs, and 1 cupful of sugar; whip it on the fire until -it is in a state of high froth, and a little thick; remove and use as -directed. - - -No. 87. - -PRINCESS PUDDING. - -Two-thirds of a cupful of butter, 1 cupful of sugar, 1 large cupful of -flour, 3 eggs, 1/2 teaspoonful Royal baking powder, and a small glass -of brandy. Rub to a smooth cream butter and sugar, add the eggs, one at -a time, beating a few minutes between; add the flour, sifted, with the -powder and the brandy; put into a mould, well buttered; set in saucepan -with boiling water to reach half up its sides; steam it thus 1-1/2 -hours, turn on its dish carefully, and serve with lemon sauce. - - -No. 88. - -YORKSHIRE PUDDING. - -Three-quarters of pint of flour, 3 eggs, 1-1/2 pints of milk, a pinch -of salt, 1-1/2 teaspoonfuls of Royal baking powder. Sift the flour and -powder together, add eggs, beaten, with the milk; stir quickly into a -rather thinner batter than for griddle cakes; pour it into a dripping -pan, plentifully spread with cold beef drippings; bake in oven 25 -minutes. Serve with roast beef. - - -No. 89. - -COTTAGE PUDDING. - -Make a sponge cake--about a 1/2-pound mould sponge cake; 1/4 pound -almonds, blanch them. When the cake is done stick these almonds all -over it. Pour 1/2 pint sherry wine all over it. Cover it up and set -it away till time to serve. Take 1 quart of milk, boil it, 7 yolks of -eggs; mix with sugar to taste essence of lemon or vanilla. When the -milk boils pour it on the eggs. Pour it in a saucepan and just let -it come almost to a boil, so as to thicken it. Take it off the fire -and set in an ice-box to let it get cold. Beat the whites of eggs to -a stiff froth; put in it while beating a little apple, raspberry, or -currant jelly, or any kind of preserve. When ready to serve pour the -custard on the cake and put the icing all over the custard. - - -No. 90. - -VERMICELLI PUDDING. - -Boil 1 pint of milk with lemon peel and cinnamon, sweeten with loaf -sugar, strain through a sieve, adding 1/4 pound of vermicelli; boil 10 -minutes, put in the yolks of 5 eggs and the whites of 3 eggs. Mix well -together and steam 1-1/4 hours. Bake 1/2 hour. - - -No. 91. - -BOILED CUSTARDS. - -Put 1 quart of new milk in a stewpan, with the peel of a lemon cut very -thin, a little grated nutmeg, a bay or laurel leaf, small stick of -cinnamon. Set over a quick fire. Don't let it boil over. When boiled -set off on one side of stove. Let simmer 10 minutes. Break the yolks of -8 eggs and the whites of 4 eggs in a basin; beat them well; then pour -in the milk, a little at a time, stirring as quickly as possible so the -eggs will not curdle. Set on the fire again, stirring it. Let boil up -once; pass it through a fine sieve. When cold add brandy or white wine. -Serve up in glasses or cups. Custards for baking have a little nutmeg -grated over them. Bake 15 or 20 minutes. - - -No. 92. - -ROMAN PUNCH. - -Make 2 quarts of lemonade, rich with the pure juice of lemon and add -to this 1 tablespoonful of the extract of lemon; work this well and -freeze; just before serving up and for each quart of the ice 1/2 pint -of cognac and 1/2 pint Jamaica rum. Mix well and serve in high glasses, -as this makes what is called a semi or half ice. It is usually served -at dinners as a coup d'milieu. - - -No. 93. - -TRANSPARENT ICING. - -Place 1 pound pulverized white sugar in a basin with 1/2 pint -water. Boil to the consistency of mucilage, then rub the sugar with -a wooden spatula against the sides of the pans until it assumes a -milky appearance. Stir in 2 tablespoonfuls extract vanilla; mix well -together. Pour this while hot over the top of cake so as to completely -cover it. - - -No. 94. - -COFFEE ICE CREAM. - -One quart best cream, 1/2 pint of strong Mocha coffee, 14 ounces -white pulverized sugar, 8 yolks eggs. Mix these ingredients in a -porcelain-lined basin; place on fire to thicken; rub through a hair -sieve into a basin; put into freezer and freeze. - - -No. 95. - -ITALIEN ORANGE ICE CREAM. - -One and one-half pints best cream, 12 ounces white pulverized sugar, -the juice of 6 oranges, and 2 teaspoonfuls orange extract, the yolks of -8 eggs, and a pinch of salt. Mix these ingredients in a porcelain-lined -basin, and stir over fire until the composition begins to thicken; rub -and pass the cream through a hair sieve; put into freezer and finish. - - -No. 96. - -RASPBERRY WATER ICE. - -Press sufficient raspberries through a hair sieve to give 3 pints of -juice. Add 1 pound pulverized white sugar and the juice of 1 lemon. -Place in freezer and freeze. - - -No. 97. - -CHOCOLATE ICE CREAM. - -Three pints best cream, 12 ounces pulverized white sugar, 4 whole eggs, -a tablespoonful extract vanilla, a pint rich cream whipped, 6 ounces -chocolate; dissolve in a small quantity of milk to a smooth paste; now -mix it with the cream, sugar, eggs and extract. Place all on the fire -and stir until it begins to thicken; strain through a hair sieve, place -in freezer, and when nearly frozen stir in lightly the whipped cream. - - -No. 98. - -LEMON WATER ICE. - -Juice of 6 lemons, 2 teaspoonfuls extract lemon, 1 quart water, 1 pound -granulated sugar, 1 gill rich sweet cream; add all together and strain. -Freeze same as ice cream. - - -No. 99. - -ORANGE WATER ICE. - -Juice of 6 oranges, 2 teaspoonfuls extract orange, juice of 1 lemon, 1 -quart water, 1 pound granulated sugar, 1 gill rich sweet cream; add all -together and strain. Freeze same as ice cream. - - -No. 100. - -SULTANA CAKE. - -Two cupfuls butter, 1-1/2 cupfuls sugar, 6 eggs, 1/2 cupful thick -cream, 1-1/2 pints flour, 1 teaspoonful of baking powder, 4 cupfuls -sultana raisins, 1/2 cupful of chopped citron. Rub the butter and sugar -to a very light cream; add the eggs, 2 at a time, beating 5 minutes -between each addition; add the flour, sifted with the powder, the -cream, raisins, and citron. Mix into a rather firm batter, put into a -paper-lined cake-tin, and bake in a moderate oven 1-1/4 hours. When -removed from the oven carefully spread a little transparent icing. - - -No. 101. - -VARIEGATED CAKES. - -One cup powdered sugar, 1/2 cup of butter creamed with the sugar, 1/2 -cup of milk, 4 eggs, the whites whipped only, whipped light; 2-1/2 -cups of prepared flour, bitter almond flavoring, spinach juice, and -cochineal, cream, butter and sugar; add the milk, flavoring, whites -and flour. Divide the latter into three parts. Bruise and pound a few -leaves of spinach in thin muslin bags until you can express the juice. -Put a few drops of this into one portion of the batter; color another -with cochineal, leaving the third white. Put a little of each into -small round pans or cups, giving a little stir to each color as you -add the next. This will vein the cakes prettily. Put the white between -the pink and green that the tints may show better. If you can get -pistachionuts to pound up for the green the cakes will be much nicer. -Ice on sides and top. - - -No. 102. - -SWISS PANCAKES. - -One-half cupful butter, 1/2 cupful sugar, 1-1/2 cupfuls flour, 1 -teaspoonful baking powder, 1 large apple peeled, cored, and minced -fine, 1/2 pint milk, 1/2 pint cream, 1 teaspoonful each extract of -nutmeg and cinnamon, 4 eggs. Sift the flour with the powder, add to -it the butter, melted, the sugar and eggs beaten together and diluted -with the milk, cream, and extracts. Have a piece of butter melted in a -small round frying-pan, pour in it about 1/2 cupful of butter; turn the -frying-pan round that the batter may cover it; fry on one side only. -Serve them piled one on the other, with sugar strewed between the cakes. - - -No. 103. - -GERMAN PANCAKES. - -Proceed as directed for Swiss pancakes, spreading pastry cream between -each, and serve with currant jelly sauce. - - -No. 104. - -SCOTCH PANCAKES. - -One pint of milk, 2 tablespoonfuls butter, 4 eggs, 2/3 cupful of flour, -1 tablespoonful baking-powder; a pinch of salt; sift the flour, salt, -and powder together, add the milk, eggs, and butter melted; mix into -a thin batter; have a small round frying-pan, with a little butter -melted in it; pour in 1/2 cupful of batter; turn the pan round to cover -it with the batter; place on a sharp fire to brown; then hold it up -in front of the fire, and the pancake will rise up; spread each with -marmalade or jelly, roll it up and serve with sliced lemon and sugar. - - -No. 105. - -FRENCH PANCAKES. - -Six tablespoonfuls of flour, 1 quart of milk, 5 eggs, 1 teaspoonful -baking-powder, 1 tablespoonful of butter, two tablespoonfuls of sugar, -nutmeg to taste; mix the flour, eggs, butter, sugar and 1 pint of milk -together so as to make a thick batter; pour in the other pint of milk, -add the powder and serve with either wine or cream sauce. - - -No. 106. - -PUMPKIN PIE. - -Paste, 1 pint of stewed pumpkin, 3 eggs, 1-1/2 pints of milk, 2 -teaspoonfuls of ginger, 1 teaspoonful each nutmeg, cloves, cinnamon, -and mace, a pinch of salt and 1 cupful of sugar. Stew the pumpkin as -follows: Cut a pumpkin of a deep color, firm and close in texture, in -half; remove the seeds, but do not peel it; cut in small slices, and -put in a shallow stewpan with about 1/2 cupful of water; cover very -light, and as soon as steam forms set it where it will not burn; when -the pumpkin is tender turn off the liquor and set it back on the stove -to steam-dry; then measure out, after straining, one pint; add the -milk boiling, the sugar mixed with the spices and salt, and mix well -together; add the eggs beaten last; line a pie-plate, well greased, -with the paste; make a thick rim round the edge, pour in the prepared -pumpkin, and bake in quick, steady oven about 30 minutes till the pie -is firm in the center. - - -No. 107. - -GINGER CAKE. - -Three-fourths of a cupful of butter, 2 cupfuls of sugar, 4 eggs, 1-1/2 -teaspoonfuls of baking-powder, 1-1/2 pints of flour, 1 cupful of milk, -1 tablespoonful of extract of ginger; rub the butter and sugar to a -light cream, add the eggs 2 at a time, beating 5 minutes between; add -the flour sifted with the powder, the milk and extract; mix into a -smooth, medium batter; bake in a cake tin in a rather hot oven 40 -minutes. - - -No. 108. - -HUCKLEBERRY CAKE. - -One cupful of butter, 2 cupfuls of brown sugar, 4 eggs, 1-1/2 pints -of flour, 2 teaspoonfuls of baking powder, 2 cupfuls of huckleberries -washed and picked, 1 teaspoonful each of extract cloves, cinnamon, -and allspice, one cupful of milk; rub the butter and sugar to a light -cream; add the eggs 2 at a time, beating 5 minutes between; add flour -sifted with the powder, huckleberries, extracts and mix; mix in a -batter; put into a paper-lined cake tin, bake in a quick oven 50 -minutes. - - -No. 109. - -JUMBLES. - -One and one-half cupfuls of butter, 2 cupfuls of sugar, 6 eggs, 1-1/2 -pints of flour, 1/2 cupful of cornstarch, 1 teaspoonful of baking -powder, 1 teaspoonful of extract of lemon, 1/2 cupful of chopped -peanuts mixed with 1/2 cupful of granulated sugar; beat the butter -and sugar smooth; add the beaten eggs, the flour, the cornstarch, and -powder sifted together, and the extract; flour the board; roll out the -dough rather thin; cut out with biscuit cutter; roll in the chopped -peanuts and sugar; lay on greased baking tin; bake in rather hot oven 8 -to 10 minutes. - - -No. 110. - -WHITE SPONGE CAKE. - -Whites of 8 eggs, 1 cupful of sugar, 1/2 cupful of flour, 1/2 of -cornstarch, 1 teaspoonful of baking powder, 1 teaspoonful of extract -of rose; sift the flour, cornstarch, sugar, and powder together; add it -to the whites of the eggs whipped to a dry froth, and the extract, mix -gently but thoroughly; bake in a cake-mould well buttered, in a quick -oven 30 minutes. - - -No. 111. - -MADELAINES. - -One cupful of butter, 1 cupful of sugar, 3 eggs, 1-1/2 cupfuls -of flour, 1/2 teaspoonful of baking powder, 1 glass of brandy, 1 -teaspoonful of the extract of cinnamon, slightly melt the butter in a -cake bowl; add the sugar and eggs; stir a few minutes; add the flour, -sifted, with the powder, the extract, and the brandy; mix into a batter -that will almost run; bake in well-greased muffin-pans in a moderate -oven 20 minutes; pour on the top of each a little transparent icing to -cover, and add a few colored comfits. - - -No. 112. - -QUEEN CAKE. - -Two cupfuls of butter, 2-1/2 cupfuls of sugar, 1-1/2 pints of flour, 8 -eggs, 1/2 teaspoonful baking powder, 1 wineglass each of wine, brandy, -and cream, 1/2 teaspoonful of the extract of nutmeg, rose, and lemon, 1 -cupful of dried currants washed and picked, 1 cupful of raisins, stoned -and cut in two; 1 cupful of citron cut in small, thin slices; rub the -butter and sugar to a very light cream; add the eggs, 2 at a time, -beating 5 minutes between each addition; add the flour, sifted, with -the powder, the raisins, currants, wine, brandy, cream, citron, and -extracts; mix into a consistent batter, and bake carefully in a papered -cake-tin in a moderate, steady oven 1-1/2 hours. - - -No. 113. - -CREAM CAKES. - -Ten eggs, 1/2 cupful of butter, 3/4 pound of flour, 1 pint of water, -1-1/2 pints of milk, 3 large tablespoonfuls of cornstarch, 2 cupfuls -of sugar, yolks of 5 eggs, 1 large tablespoonful of good butter, and 2 -teaspoonfuls of the extract of vanilla; set the water on the fire in a -stewpan with the butter; as soon as it boils stir in the sifted flour -with a wooden spoon; stir vigorously until it leaves the bottom and -sides of the pan when removed from the fire, and beat in the eggs one -at a time; place this batter into a pointed canvas bag having a nozzle -at the small end; press out the batter in the shape of fingers on a -greased baking tin a little distance apart; bake in a steady brick oven -20 minutes; when cold cut the sides and fill with pastry cream. - - -No. 114. - -PASTRY CREAM. - -Bring the milk to a boil with the sugar; add the starch dissolved in a -little water; as soon as it reboils take from the fire; beat in the egg -yolks; return to the fire 2 minutes to set the eggs; add the extract -and butter; when cold use it. - - -No. 115. - -CHOCOLATE CREAM. - -Set on the fire 1 gill of water, 1-1/2 cupfuls sugar, 1/2 cup of grated -chocolate, in a small saucepan; boil till it gets thick and looks -velvety; then take off the fire, and add the whites of 2 eggs, without -beating: use it hot, covering the top and sides of the cake. As it -cools it grows firm. - - -No. 116. - -SPONGE CAKE, No. 2. - -Six eggs, 3 cupfuls sugar, 4 cupfuls flour, 2 teaspoonfuls -baking-powder, 1 cupful cold water, pinch of salt, 1 teaspoonful -extract of lemon. Beat the eggs and sugar together 5 minutes; add the -flour, sifted, with the salt and powder, the water and extract; bake -in a shallow square cake-pan, in a quick, steady oven, 35 minutes; -when removed from the oven, ice it with clear icing, made of 1 cupful -sugar, 1 tablespoonful lemon juice, and whites of 2 eggs; mix together, -smooth, and pour over cake. If the cake is not hot enough to dry it, -place it in the mouth of a moderately warm oven. - - -No. 117. - -SPICE CAKE. - -One cupful butter, 2 cupfuls sugar, 3 cupfuls flour, 1 teaspoonful -baking-powder, 2 eggs, 1 cupful milk, 1/2 cupful each of raisins -stoned, currants washed and picked; 1 teaspoonful each of extract of -nutmeg, cloves, and cinnamon. Rub the butter and sugar to a light white -cream; add the eggs, 1 at a time, beating a few minutes between each; -add the flour, sifted, with the powder, the milk, fruit, and extracts; -mix into a smooth, rather firm, batter; put into a paper-lined cake-tin -and bake in a steady oven 30 minutes. - - -No. 118. - -SCOTCH CAKE. - -One and a half cupfuls butter, 2-1/2 cupfuls sugar, 8 eggs, 1-1/2 pints -flour, 1/2 teaspoonful baking-powder, 3 cupfuls raisins, stoned, 1 -tablespoonful extract of lemon. Rub the butter and sugar to a light -white cream; add the eggs, 2 at a time, beating 5 minutes between -each addition; add the flour, sifted, with the powder, the raisins and -extract; mix into a smooth, consistent batter; put in a paper-lined -square shallow cake-pan, and bake in a moderate oven 1 hour. - - -No. 119. - -SHREWSBURY CAKE. - -One cupful of butter, 3 cupfuls of sugar, 1-1/2 pints of flour, 3 eggs, -1 teaspoonful of baking powder, 1 cupful of milk. Rub the butter and -sugar to a smooth, white cream, add the eggs, 1 at a time, beating -5 minutes between each; add the flour, sifted, with the powder and -the extract; mix into a medium batter, bake in a cake mould well and -carefully greased, in a quick oven over 40 minutes. - - -No. 120. - -VANILLA CAKE. - -One and one half cupfuls of butter, 2 cupfuls of sugar, 6 yolks of -eggs, 1 pint of flour, 1-1/2 teaspoonfuls of baking powder, 1 cupful of -cream, 1 tablespoonful of extract of vanilla. Rub the butter and sugar -to a very light cream; add the egg yolks and cream, flour, sifted, with -the powder and the extract; mix into a firm but smooth batter; bake in -a shallow, square pan in a fairly hot oven, 35 minutes. - - -No. 121. - -WINE CAKE. - -One and one-half cupfuls of butter, 2 cupfuls of sugar, 2 cupfuls of -flour, 1/2 teaspoonful of baking powder, 1 gill of wine, 3 eggs. Rub -the butter and sugar to a light cream; add the eggs, 1 at a time, -beating 5 minutes between each; add the flour, sifted, with the -powder and the wine; mix into a medium firm batter; bake in a shallow, -square cake pan in moderate oven 40 minutes; when taken from the oven -carefully ice with the transparent icing. - - -No. 122. - -DELICATE CAKE. - -One and one-half cupfuls of butter, 1-1/2 cupfuls of sugar, whites of -five eggs, 2-1/2 pints of flour, 1-1/2 teaspoonfuls of baking powder, -1 cupful of milk, 1 teaspoonful of extract of peach. Rub the butter -and sugar to a light cream; add the egg whites, 1 at a time, beating -a few minutes between each; add the flour, sifted, with the powder, -then the extract and milk; mix into a rather thin batter; pour into a -paper-lined tin, and bake in a rather hot but steady oven 50 minutes. - - -No. 123. - -DUCHESSE CAKE. - -One and one-half cupful butter, 1 cupful sugar, 6 eggs, 1 teaspoonful -baking powder, 1 pint flour, 1 teaspoonful extract cinnamon. Rub the -butter and sugar to a light cream, add the eggs, 2 at a time, beating -10 minutes between each addition. Sift together flour and powder, add -to the butter, etc., with the extracts; mix into a medium thick batter, -and bake in small shallow square pans, lined with thin white paper, in -a steady oven 30 minutes. When they are taken from the oven ice them. - - -No. 124. - -MINCE PIES. - -Mince-meat--Two pounds meat, 1 pound raisins, 1 pound currants, 1/2 -pound citron, 1 pound chopped apples, 1 pound suet. Chop all up fine, -except 1/2 each of currants and raisins. Put in 1 stick of preserved -ginger or cherries, 1/2 pint brandy, 1/2 pint wine, nutmeg, ground -allspice, ground cinnamon, mace to taste, sugar, and 1/2 pint cider. -Make pie-crust or puff-paste. - - -No. 125. - -CHARLOTTE RUSSE. - -One quart charlotte mould, 1/4 pound lady-fingers; line the mould -with them; let the mould be dry. One quart cream sweetened to taste, -flavored with pineapple, lemon, or other flavor, 1/4 box gelatine -dissolved in a little of the cream, cream whipped to a light, stiff -froth. Set an extra pan on the ice and put all the whipped cream in -it, then stir in gelatine. Put it in the mould, cover the top with -lady-fingers, and set on ice to cool. - - -No. 126. - -WAFFLES. - -One pint flour, 1/2 yeast cake; make a batter over night with warm milk -and set it to rise. In the morning beat light 3 eggs, 1 tablespoonful -sugar, nutmeg to taste, 1 tablespoonful melted butter. Stir and put to -rise till time to bake. Bake in moulds and sift a little powdered sugar -over them and send to table. - - -No. 127. - -BISCUITS. - -One quart flour, 1 tablespoonful yeast powder, 1 tablespoonful butter -or lard. Mix all together with milk; add 1-1/2 teaspoonfuls of salt. -Make your biscuits quick and bake in a hot oven. - - -No. 128. - -CORN BREAD. - -One pint meal, 1/2 pint hot water, 1/2 pint milk, mixed; 1 -tablespoonful butter, yolks of 3 eggs, 1 teaspoonful yeast powder. Mix -all together to a stiff batter. When ready to bake beat to a stiff -froth the whites of the eggs, put it in, and put in baking mould in a -hot oven. - - -No. 129. - -SPONGE BREAD. - -Take 2 Irish potatoes, boil them, mash fine when done, put into them -2 tablespoonfuls of flour, pour in the water the potatoes were boiled -in, pour in the yeast, and let it rise. Make your bread up over night, -either light bread or rolls. Your oven must bake even and steady or -your bread will not be light. - - -No. 130. - -SWEET POTATO PIE. - -Boil 1 large sweet potato for 2 pies; mash through a wire sieve, 3 -eggs, the yolks of which must be beaten up with the potato, sugar to -taste, a little grated lemon peel, little nutmeg and cinnamon; grate -all up together; 1 teacupful of milk, 1 tablespoonful of melted butter; -when ready to make the pies beat the white to a stiff froth and stir -in. Make the paste as directed in vol-au-vents. - - -No. 131. - -HOW TO MAKE GOOD BREAD. - -Sift your flour into your mixing-pan, warming it a little in cold -weather, and make a hole in the center, and into this hole pour your -sponge and stir the whole to the consistency of cake, and then let it -stand in a warm place until it rises and becomes very light; then knead -it thoroughly from all sides, adding flour as needed, and when it will -not stick to your fingers or the side of the pan, set it aside until it -rises again; then make it into five or six loaves, put them into your -baking pans, and set them away in a warm place until it raises nicely, -and then put it into the oven and bake it. A little experimenting will -soon make you an efficient baker. - - -No. 132. - -LIGHT BREAD. - -Three pints of flour, half yeast cake dissolved in warm water, -tablespoonful each of salt, lard, and white sugar, 1-1/2 pints of -potato water (warm), work hard, and let rise over night. In the morning -mould and let rise again half an hour before baking; if too stiff add -a little warm water, as it is better if made up rather soft. It will -rise sooner and keep fresh longer. Always sift your flour before using, -warming a little in cold weather; sifting twice gets more air between -the particles. Do not have the oven too hot. - - -No. 133. - -HOW TO MAKE GOOD YEAST. - -Take 6 large sound potatoes, 1 gallon of water, and 2 ordinary handfuls -of hops; put the potatoes, after peeling them, into the water, tie -the hops into a bag, and boil all together till the potatoes are soft -enough to mash easily; throw the hops away, put a cupful of flour in -a large dish, take the potatoes out of the water, mash them through a -colander, and mix them well with the flour; then pour the water used in -boiling the potatoes over them, and mix the whole thoroughly; let the -mixture stand till about milkwarm, and then add about a cent's worth -of baker's yeast or an yeast cake, or a cupful of dry yeast, and after -stirring it again set the whole, away over night; in the morning add -a half cup of sugar, a half cup of salt, and a small tablespoonful of -ginger; put the whole in a two gallon jug, and use a cupful of this -yeast at a baking for five or six ordinary-sized loaves. When you -make your next lot of yeast use a cupful of this yeast instead of the -baker's or other yeast called for above. - - -No. 134. - -CALVES'-FEET JELLY. - -Get 4 calves' feet at the butcher's, cut them in two, and take away -the fat from between the claws, wash them well in luke-warm water; put -them in a large stewpan, and cover them with water. When the liquor -boils, skim well and let it boil gently 6 or 7 hours, so as to reduce -the quantity to 2 quarts; then strain through a sieve and skim off all -the oily substance. If not in a hurry it is better to boil the calves' -feet the day before you make the jelly, as it will skim better when -perfectly cold, and the liquor part becomes firm. Put the liquor in a -stewpan to melt, with a lump of sugar, the peel of 2 lemons, the juice -of 6, and 6 whites and shells of eggs; beat together, with a bottle of -sherry or Madeira. Stir the whole together till on a boil, then set on -side of stove, and let simmer 1/4 hour, and strain through a jelly-bag. -Then pour back in bag again and strain till it is as bright and clear -as rock-water. Put jelly in moulds to get firm and cold. If made in -warm weather ice is required. - - -No. 135. - -CHICKEN GLACEE. - -Bone a chicken, stuff it with truffles, mushrooms, slight, 1/4 pound -ham, 1/2 pound veal, a little sweet marjoram and thyme, and a very -small onion. Take the meat and one-half of the mushrooms and chop them -up fine, and the other half cut in slices, and also the truffles must -be peeled and cut in slices. Let the truffles be in a quarter size can. -Mix all this together, and season with pepper and salt, then stuff it -in the chicken. Put it in a bag tied up tightly, and let it boil 2 -hours. Now take the carcass and giblets and boil them to make stock -of. Make about 3 pints. Skim all the grease off top, take it off the -stove, and let it get cold. Take one package of gelatine and put it in -soup; after melting it clarify it with the white of an egg. Season with -pepper and salt and a little nutmeg. Let it boil ten minutes, strain -through a flannel bag, and set aside to cool. Take the chicken, put a -heavy press on it, and let it get cold. Take a jelly mould and line it -with boiled egg, mushrooms, and truffles, cut into stars and flower -shapes; then a layer of jelly, then a layer of sliced chicken, till the -mould is full. Set away in ice-box to get cold. Garnish the dish when -ready to use with water-cresses or parsley. - - -No. 136. - -CLAM CHOWDER. - -Three pints of clams; scald them and take the hearts out; 1 pint -tomatoes, boil and strain them through sieve, putting a tablespoonful -of sugar in them; tablespoonful fine chopped onion, and a teaspoonful -thyme, a small stalk of celery, chopped fine, 1/4 pound butter and 2 -two tablespoonfuls of flour, mixed in a stewpan; this must be placed -together with the liquor from the clams, thyme, celery, onions, -tomatoes, and 1/2 pint of cream. Let all boil together; season with -pepper and salt, mace, and nutmeg to taste. Just before dishing up put -in the clams. Let it boil up once. - - -No. 137. - -CURRANT JELLY. - -One peck of currants, put into a kettle, mashed; let boil up ten -minutes; strain a few at a time through a cloth till all the juice is -out; 1 pint of juice to 1 pound of sugar; put in preserving kettle, -notice the hour it comes to a boil; let it boil 20 minutes, skimming -all the time; put into glasses and place out in the hot sun, uncovered, -for three days, then cover over with pieces of paper wet with brandy. -Set away in a dry place. - - -No. 138. - -VINEGAR PEACHES. - -One peck Heath peaches (cling-stones) peeled over night; sprinkle 1 -pound of sugar over them; in the morning drain off, put in 1/2 pint of -cider vinegar, let vinegar and juice boil together, putting in a few -peaches at a time, letting them boil just enough so that you can stick -a straw through the peaches (15 minutes), have your jars sitting in hot -water on the stove; put in your peaches as they get done; when the jars -are full pour the syrup over them, then fasten them up while on the -stove; let stay 15 minutes. - - -No. 139. - -TOMATO CHOW-CHOW. - -Fifty cucumbers, 50 green tomatoes, 2 dozen white onions, cut them up -in slices over night, sprinkle with salt; in the morning place them -in a colander and drain them dry; 1 pint of vinegar, 1/2 pound of -brown sugar, 1 teaspoonful of tamarack, 1 teaspoonful black pepper, 1 -tablespoonful each of allspice and cloves, 1/2 dozen leaves of mace. -Put all these in a pot and let them come to a boil; after boiling take -them out and put them in a jar covered up tightly. - - -No. 140. - -MANGOES. - -Take a mango, cut it, take all the seeds out, put in salt and water -for 5 days, let them stay 1 day and night in clear water, drain them -and stuff them with the following: Chop a hard head of cabbage, -horseradish, mustard seed, garlic, a few cloves; and stuff each one, -then tie on the piece taken off to make an opening to take the seeds -out. Boil sufficient vinegar to cover them, putting cloves and allspice -in the vinegar; pour this over them in the jars; continue boiling the -vinegar, pouring it off and on the mangoes for three days; then fasten -up for use. - - -No. 141. - -SWEET POTATO PIE. - -Boil 2 good-sized sweet potatoes, weighing about a pound; strain and -mash through a sieve; 1 tablespoonful of butter must be put in them; -sweeten to taste; 1 pint of boiling milk, 5 yolks of eggs, must be -well beaten into the potatoes; stir the hot milk in on them. Grate in -a little lemon peel; nutmeg to taste; put in 1 teaspoonful essence of -lemon; beat up the whites of eggs into the potatoes, make a puff paste, -roll out and make pies without tops. - -Custard pies can be made in the same way, leaving out the potatoes. - -In lemon pies use same quantity of ingredients as above, using 3 -lemons. - - -No. 142. - -MERINGUE PIE. - -One cup of sugar, yolks of 3 eggs, 1-1/2 cups of milk, 2 teaspoonfuls -of corn starch, juice and grated peel of 1 lemon. Beat the yolks light -and add the sugar, rub the cornstarch in with milk, and add that, and -then the lemon, and beat well together. Line some pans with a rich -paste, and then fill with the custard, and bake. When done take the -whites of 3 eggs and beat them with a tablespoonful of sugar to a stiff -froth, which spread over the top, and brown in the oven. - - -No. 143. - -SWEET POTATO PUDDING. - -Half pound of butter, 1/2 pound of sugar, 5 eggs, 2 tablespoonfuls -of brandy, same of rose-water; add 1 pound of sweet potatoes, boiled -and mashed fine, with a pinch of salt and a little milk to make it -moist. Beat the butter and eggs and sugar till light, to which add the -potatoes, a small quantity at a time; whisk the eggs till thick, and -stir in gradually; then add the brandy and rose-water. Mix all well -together, and set aside in a cool place for awhile. This is enough for -3 or 4 puddings, soup-plate size. Line your plates with a nice paste, -fill and bake in a quick oven. Nutmeg or cinnamon can be substituted -for the rose-water if desired. - - -No. 144. - -COCOANUT PUDDING. - -Half pound of sugar, 1/2 pound of butter, 1/2 pound of grated cocoanut, -the whites of 6 eggs, 1 tablespoonful of rose-water, 2 tablespoonfuls -of brandy; beat the sugar and butter to a cream, whisk the whites -of the eggs till they are stiff, which beat into the butter and -sugar; stir the whole together and add gradually the nut, brandy, and -rose-water; do not beat it. This will make two full-sized puddings. -Line your plates with rich paste; fill and bake in a quick oven. - - -No. 145. - -PUFF PUDDING. - -Mix 2 cups of flour with 2/3 of a cup of butter, and 2 cups of sugar. -Dissolve 3 teaspoonfuls of good baking powder in 1 cup of milk and 1 -teaspoonful of essence of lemon and half a nutmeg. Take 4 eggs--keep -the whites of 2 for frosting--and beat the others thoroughly; then mix -all together, and bake in a quick oven. When done frost the top with -the reserved whites, well beaten, with a small quantity of powdered -sugar. - - -No. 146. - -PUFF PASTE. - -Take 1 pound of best quality of flour, sifted, 1 pound of good, firm, -sweet butter or lard, or equal parts of each; divide the shortening -into quarters; take one quarter and chop it fine, and mix it with the -flour with a knife, as the warmth from the hands will make the butter -soft; then with a small quantity of cold water make into a stiff dough; -flour the board, turn out the paste, dredge with flour, and roll thin; -then cut another quarter of the shortening into thin slices, and lay on -the paste, dredge with flour, fold over the sides, forming a square; -then roll again and add another quarter of the shortening, and so -continue till all the shortening is rolled in. Handle as little as -possible. When done, roll about half inch thick, cut into quarters, -place on a plate, and set aside in a cool place for 2 hours. Take -only as much as you want for one crust, dredge the board, and roll -out, making it thinner at the middle than on the edges, which should -be one quarter of an inch thick; grease the pans, lay on the paste, -pressing it lightly into form, and trim the edge with a knife; put in -the filling, cover with another paste as before, trim and ornament the -edges, if desired, and bake in a quick oven. - - -No. 147. - -FILLET OF CHICKENS. - -Take the breasts of 4 chickens (tender). This is sufficient for twelve -persons. Take 4 fillets out of each chicken; then cut them into a shape -something like the breastbone of a chicken; take the skin off, flatten -them with a mallet; butter a skillet; lay them close together in it; -then pour 1/2 pint of milk and 1/2 pint of stock over them; put a -weight over them and let them simmer till tender; after they are done, -slice some mushrooms and truffles and put one of each, forming a row, -on each breast; round them on a platter, then take the essence and put -1/2 pint of cream in it, making a rich sauce; 3/4 of a pint of spinach; -take all the stems off and parboil the leaves; take them out of the hot -water and put them into cold water; then squeeze them dry out of this -and chop very fine; 1 tablespoonful each of flour and butter and mix -them up into the chopped spinach; 1 teacup of stock is poured over this -and thoroughly mixed in it; pepper, salt, grated nutmeg; then put it on -the fire, stewing slowly for 20 minutes; boil hard three eggs; cut in -slices; put spinach in the center of the dish, chicken around it; pour -sauce all round; put sliced egg around the spinach; serve hot. - - -No. 148. - -JURY PIE. - -Steam and boil some mealy potatoes; then mash them with some butter -or cream; season to taste and place a layer at the bottom of a pie -dish; upon this put a layer of fine-chopped cold meat or any kind of -fish well seasoned; then another layer of potatoes and more chopped -meat, alternately, till the dish is filled; smooth down the top; strew -breadcrumbs upon it and bake till well browned. This will make a nice -little dish. Chopped pickles may be added. Should you use fish instead -of meat, first beat it up in raw egg. It will taste better. Dressed -spinach, tomatoes, asparagus tops may be used in place of meat, but -there should be more potatoes than anything else in the pie. - - -No. 149. - -POTATO PIE. - -Four large potatoes boiled and mashed with butter and cream; 1/2 pound -of butcher's meat; 1/4 pound of ham or bacon cut small or chopped; -hard boiled eggs; season it and cover with a light crust; bake 3/4 of -an hour. Uncooked potatoes may be used in slices; put first a layer of -them, then a layer of meat or fish; add butter, and season with onion, -catsup or pickles; pour over two beaten eggs; lay on upper crust; bake -1 hour. - - -No. 150. - -POTATO BISCUITS. - -Peel and steam 4 good-sized potatoes; mash them and pour in a mortar; -moisten with a little raw egg; then add loaf sugar to make them sweet; -beat the whites of 4 eggs to a snow and mix with the potatoes; add a -tablespoonful of orange flower water; place on paper so as to form -either round or oblong biscuits; bake slowly till of a fine color; -remove paper when done. - - -No. 151. - -BAKED APPLE PUDDING. - -Put in a well-buttered pan a layer of breadcrumbs, then a layer of -apples cut small; a sprinkling of grocer's currants, some brown sugar; -repeat this process till pan is full; then pour over melted butter; -finish by putting breadcrumbs on top. Bake 1 hour. - - -No. 152. - -APPLE OMELETTE. - -Peel apples; take out cores; cut them in thin slices and dip in brandy, -and dust over finely-grated lemon peel; put in frying-pan of boiling -lard; shake a few minutes over a lively fire, and take them up; beat -some eggs; sweeten to taste; stir in the fruit and fry. When done, -double up the omelette, dust it with sifted sugar, and, if possible, -glaze it. - - -No. 153. - -SWISS APPLE PIE. - -Peel, core, and quarter some apples. Boil the peel and the cores with -a few cloves in 1/2 pint of water, and sugar enough to sweeten it. Lay -the apples in a pie-dish, mixing with them 1/4 pound grocer's currants -which have been washed and dried in a cloth. Add to the liquor a glass -of red wine and the grated rinds and juice of two lemons. Put this over -the apples; slice in 2 ounces of butter; line the edges and top with -light tart paste; bake 1 hour. When done, sift powdered loaf sugar on -crust. - - -No. 154. - -PUDDING A LA MODE. - -Take 1/2 dozen good-sized apples; peel, core, and cut into quarters; -boil in very little water till soft; mash them to a pulp, with grated -rind and juice of a lemon; beat up the yolks of 4 and the whites of 2 -eggs; add 2 sponge-cakes soaked in raisin-wine, 6 ounces of butter just -melted over the fire; mix the whole together. Line the pudding-dish -with a light butter-paste. Bake 1 hour, and turn out to serve. - - -No. 155. - -APPLE CAKE. - -Take 1 pound pulped apples, 1 pound flour, 1/2 pound sugar, 1/2 pound -melted butter, powdered cinnamon, 6 eggs well beaten and strained, 2 -ounces candied citron-chips, and 4 spoonfuls ale-yeast. Knead it well, -let rise, put in mould, and bake in quick oven. After cake has risen, -add currants if needed. - - -No. 156. - -PUDDING A LA MARINIERE. - -Half pound each of flour and beef-suet, 1/4 pound currants, and 4 eggs. -Mix it into a paste with a little water, and roll it out flat; then -empty a small preserving-pot of apple-jam in the middle; fasten up to -make a round pudding; tie in cloth; boil 1 hour. - - -No. 157. - -FISH PUDDING. - -Line a small dish with a thin, yet rich, paste, and fill with small -collops of boned fish, with bruised bay-leaf, chopped parsley, onion, -pepper, fish-sauce. Put on top crust, tie in cloth, and boil according -to size of pudding. - - -No. 158. - -APPLE STUFFING. - -Take a good half pound of the pulp of tart apples, which have either -been baked or scalded; add 2 ounces of bread crumbs, some powdered -sage, onion, and season it with cayenne pepper. This is a fine stuffing -for roast geese, ducks, pork, etc. - - -No. 159. - -APPLE JAM. - -Pare and core 2 dozen full-grown apples; put in a saucepan with water -enough to cover them; boil to a pulp, mash with a spoon till smooth, -and to every pint of fruit put half pound of white sugar; boil again 1 -hour; skim, if necessary. When cold put in preserving jars. - - -No. 160. - -BAKED APPLE DUMPLINGS. - -Make a rich paste with butter and flour, peel some apples, stick 3 or -4 cloves in each, and cover the fruit entirely with paste. If the oven -is too hot they will burn outside. When done sift fine white sugar over -and serve hot. - - -No. 161. - -POTATO PUDDING. - -Boil 1 pound of potatoes, mash while hot, stir in 3 ounces fresh -butter, 2 ounces of pounded loaf sugar, rind and juice of half a lemon, -and a little cream; butter a dish, lay all into it, and bake 30 minutes -in a moderately hot oven; the yolks of 4 raw eggs may be added, and -brandy or Madeira used instead of lemon juice--or 1 pound of currants -can be added. This pudding can be boiled or baked; if boiled serve with -wine sauce, if baked use thin puff paste to line and cover dish. - - -No. 162. - -PUDDING A LA FECULE DES POMMES DE TERRE. - -Bruise a couple of bay leaves and boil them in 1 pint of water or milk; -mix two dessertspoonfuls of potato flour and powdered loaf sugar; when -smooth pour over them the hot liquid, stirring all the time. Put in a -buttered dish, bake quarter of an hour in a hot oven; when done pour -over a half pint of cream. If to be eaten cold pour on fresh cream -before sending up; strew crushed loaf sugar on top. - - -No. 163. - -POTATOES IN MEAT PUDDINGS AND PIES. - -It has been found that there is a general improvement in meat puddings -and pies when potatoes are used with them. They seem to take away much -of the overrichness and renders them much more palatable. - - -No. 164. - -STUFFED POTATOES. - -Wash and peel five large-sized potatoes, scoop them out hollow from one -end to the other, and fill this opening with sausage or forcemeat, then -dip the potatoes in melted butter and put them on a baking-dish. Let -them bake in a moderately hot oven about 30 or 40 minutes; serve just -as soon as done. You can use sauce with them if you choose. - - -No. 165. - -CURRIED POTATOES. - -Curry the potatoes by slicing them, raw or cold boiled, frying them in -butter; mixing curry powder in gravy, stewing them a little. Little -pieces of ham should be stuck over the surface of the potatoes when put -on a dish. Lemon juice or pickles can be added. - - -No. 166. - -SWEET POTATOES BAKED OR ROASTED. - -Peel and put on a roaster beneath the meat or in a dripping-pan, -besides turning them now and then so as to brown evenly. Place them in -the oven when the meat is nearly done, so that both may be served and -ready at the same time. - - -No. 167. - -POTATO SOUFFLEE. - -One pint cream, boiled; mix 2 tablespoonfuls of potato flour with the -yolks of 4 eggs, add 1 ounce butter, 2 ounces powdered loaf sugar, -lemon peel; pour cream over all. Put in a stewpan on the fire; keep -stirring and take off just as it comes to a boil. Let it get cold, -then mix in it 6 yolks of eggs; beat 6 whites to a snow, stir them in -lightly, place on dish and put in oven till properly risen. Serve in -same dish; can be flavored with chocolate. - - -No. 168. - -POTATOES AND KIDNEY. - -Take a sheep's kidney, or piece of calf's liver of same size, chop and -season with salt, spices, and a few herbs, chopped; add 2 ounces fresh -butter in small pieces, chop 4 good-sized potatoes (raw), washed and -peeled, and mix with the meat. Put all on baking-dish, sift crumbs over -it, bake 3/4 hour in slow oven. Serve on same dish. A little onion may -be added. - - -No. 169. - -POTATO PATTIES. - -Butter the pans, strew breadcrumbs over the insides and fill with -nicely mashed potatoes flavored with mushroom catsup, grated lemon -peel, savory herbs, chopped; add olive oil or fresh butter, sift over -more breadcrumbs; place in oven till brown, take out of pans and serve. -Very thin puff paste may line the pans instead of the breadcrumbs. - - -No. 170. - -WHOLE BONED HAM. - -Take a ham, split it down on the inside, not through the skin, as -that must not be broken; but cut it down on the side that goes next -to the dish. Take out all the bone. One can mushrooms, half-sized can -truffles, 1 small clove of garlic, 2 stalks celery, teaspoonful of -thyme; chop this all up, not very fine, and put this stuffing where -the bone has been taken out; sew the ham up and put it in a close bag -so it will keep its shape. Put in the pot 1 dozen cloves and let ham -boil slowly 3 hours; when done put in a close pan to press till very -cold. Take skin off; 1-1/2 pints of ham water, 1-1/2 pints of any soup -stock, 1 box gelatine dissolved in a cup of cold water; put all these -together, add pepper and salt, beat up whites and shells of 2 eggs and -put in the stock and ham water to clear it. Put all on the fire and -stir till it boils; do not allow any fat to come on it; skim it well; -strain the jelly through a flannel bag after boiling 10 minutes. If you -have no ham mould take some jelly, cut in diamond shape, and put around -the dish, and the rest cut fine and put all over the ham. Garnish your -dish with carrots, beets cut into flower forms, parsley, a little here -and there on either side of the ham. - - -No. 171. - -WHOLE CHICKEN IN GLACEE. - -Take out all the bones in a medium-sized chicken; 1/4 pound ham, 1/2 -pound veal, 1/2 can mushrooms, 1/4 can truffles, small piece of onion, -a little thyme and parsley. Chop the meat, parsley, thyme, celery, very -fine together. Cut the mushrooms in slices; skin the truffles and cut -them and put these into the chopped meat; pepper and salt to taste. -Where the bones have been taken out stuff tightly with this stuffing; -pepper and salt to taste. Tie it in a bag tightly. When done press it -over night under a heavy press. Next morning take it out; cut off each -end and put it into either a melon mould or charlotte mould. Now take -3 pints of the chicken water, skim off all the grease, put salt and -pepper and nutmeg in it. Melt 1 box of gelatine in cold water; take 2 -whites of eggs with their shells and put all in chicken water. Put on -fire; stir it; let it boil 10 minutes. Strain through a flannel bag. -Let it get nearly cold--enough to be dipped up with a spoon. Boil hard -2 eggs; cut the eggs in 6 slices; 1 sprig of parsley in center of egg -and put at 4 sides of the chicken with parsley turned down. Pour the -jelly all over it; put in ice-box to get cold. Turn it out of mould and -garnish dish with water-cresses or celery, frizzed. Duck in glacee can -be put up in the same way. - - -No. 172. - -DEVILED CRABS. - -Take 1-1/2 dozen crabs; boil them done; pick them carefully out of -shell; take 1/2 dozen crackers; 1 pint of milk is poured over the -crackers, mashed fine. Strain the crackers through a fine sieve. Beat -up 3 eggs light, and put into the strained crackers salt and cayenne -pepper (strong); nutmeg to taste. Now put the crab meat in this. Wash -the crab shells clean and wipe perfectly dry. One and one-half dozen -will make 1 dozen crabs. Brown to a handsome shade 2 crackers. Mash -them fine and put them through a sieve. Put a tablespoonful of wine in -the crab meat. Fill the shells; over each crab sift some of this brown -cracker dust. Ten minutes before the time for serving put in a quick -oven. Lay a napkin on your dish; put them on the napkin and lay parsley -round them. Serve perfectly hot. - - -No. 173. - -OX TONGUE GLACEE. - -Put the tongue to soak over night. Steady boil for 2-1/2 hours. Take -out of pot and take root off of it before it gets cold. Then let it get -cool. Skin it and cut it in slices. Make the jelly as directed to make -chicken jelly. Let it get cool enough to work. Take 2 jelly moulds; -put a layer of jelly just stiff enough on the bottom of moulds; then -a layer of tongue; then a layer of jelly and continue till moulds are -full. This quantity will fill the two moulds. Put on ice and let it get -cold. This is served with salad with Mayonnaise dressing. - - -No. 174. - -PICKLED OYSTERS. - -Take 50 large oysters, 1/2 pint of the liquor, 1/2 pint of vinegar, 1 -tablespoonful of allspice and cloves mixed, 1/2 dozen leaves of mace, -salt to taste, cayenne pepper. Put the liquor and vinegar on the fire. -As soon as this boils drop a few oysters in at a time and let them -stay just long enough to curl, not over two minutes. Put the oysters, -as soon as taken out, in a jar. When all have been taken out, pour the -liquor on them and cover up tightly. - - -No. 175. - -RED CABBAGE PICKLE. - -Cut the cabbage up in slices, sprinkle salt over it, for 3 days set it -in the sun or warm place; 1/2 pint of vinegar and 1/2 gallon of water -put on to boil together; pour this on the cabbage and let it soak for -1 day. When it feels crisp and the salt is out, take 2 tablespoonfuls -each of mustard and celery seed, horseradish grated, 1 tablespoonful of -brown sugar, pepper and salt to taste, 1 quart of vinegar, teaspoonful -tamarack, 3 small white onions cut up fine. Mix all together and put in -a pot and then pour the boiling vinegar, with sugar and tamarack, over -the cabbage. Then fasten up in jars tightly, and in a few weeks this -will be ready for use. - - -No. 176. - -PEACH MARMALADE. - -Take soft peaches. One-half pound of peaches to 1/2 pound of sugar. -Peel the peaches over night and sprinkle the sugar over them. The -peaches must not be cling-stone. Next morning pour all the juice off -and put the juice in a kettle and let it get hot, then put in the -peaches, nutmeg, cloves, allspice to taste. When it boils, stir and -mash them up well. Let boil slowly for 1-1/2 hours. When thick enough, -put into pots, without covering them, till next day. Put a little -brandy over them and seal up tightly. - - -No. 177. - -QUINCE PRESERVES. - -One peck quinces; peel, core, and weigh them. It will require just -so many pounds of sugar. Put on the peelings of the quinces and let -them boil perfectly done. Then put the preserves in and the rind of -4 lemons. Let all boil 1/4 hour, till soft enough to allow a straw -to pass partly through them. One-half pint of water (quite clean and -clear) to 1 pound of sugar; make a syrup and let it commence to boil; -skim it and then put in the fruit. Let the fruit boil 1/2 hour exactly; -then take out the fruit and lay on a dish. Let your syrup boil steadily -3/4 hour longer. Put your jars in hot water on the stove. Put the fruit -in them clear of syrup. Then pour in the syrup and stop the jars up -tightly while standing in the boiling water. Let them stand in 1/4 hour. - - -No. 178. - -BEEF A LA MODE. - -Take 10 pounds of beef, tie it up perfectly round with strings and -skewers; take a tablespoonful of butter and put it in a pot large -enough to hold the beef, put the meat in it and let it come to a light -brown; 1 bunch of carrots, 1/2 bunch of thyme; cut the carrots up into -large quarters; 3 turnips cut into 4 quarters, 3 onions peeled and -stuck full of cloves, 1/2 bunch each of parsley and celery tops; cover -the meat in the pot with water, and put in all the vegetables; let them -boil slowly 1 hour with salt and pepper; make the liquor as thick as -gravy, then let it boil 1-1/2 hours longer; put in two medium-sized -pickles sliced in four quarters; before dishing up put in wine-glass -of wine; when ready to go to the table put the vegetables all around -the dish, and send the sauce up in a sauce-bowl; if the meat should be -tough let it boil 1 hour longer. - - -No. 179. - -GOOSE PORK. - -Take a fresh ham, score the skin nicely; take the inside of a loaf of -bread, 1/2 can of mushrooms, 1 onion, 1/2 bunch of parsley, not quite -1/2 bunch of thyme, nearly 1/2 bunch of sage; cut the parsley and -onion very fine, also the mushrooms; rub the thyme and sage together -very fine; 1 tablespoonful of butter must be put in the breadcrumbs, -and all the above must be mixed up well with it; make 5 or 6 pockets -in the ham, stuff this dressing tightly in them, tie a string around -them to keep the dressing in, put pepper and salt on it and dust over a -little flour. Put the ham in a dressing-pan in an oven, baking slowly -for 4 hours. Be sure to baste and dust it well with flour until done. -When done take all fat off of gravy, which if not thick enough must be -thickened. Boil rice enough to garnish the dish with, boiling in half -milk and half water; when done let it get cool, beat 2 eggs, pepper and -salt, a little of the mushroom water, 1 tablespoonful of sugar; put -these in rice, roll out in croquettes, put them first in beaten egg and -then in breadcrumbs; fry a light brown. Make apple sauce and serve with -it. - - -No. 180. - -YOUNG BROILED CHICKENS. - -Take spring chickens, dress them well, split them down the back, broil -without burning, baste with butter and cream, replace on gridiron and -let broil a little more, and the essence left from basting will be the -gravy to put over them. Season with salt and pepper. When done, cut in -4 parts; place in a dish and garnish with parsley. Serve with salad -with Mayonnaise dressing. - - -No. 181. - -BROILED QUAILS. - -Take quails and serve as the spring chicken, only use currant jelly -with the cream and butter. Serve as above. - - -No. 182. - -FRICASSEE RABBIT. - -Clean a rabbit, cut in 4 quarters, pepper, salt and flour it, fry a -delicate brown, dust flour in frying-pan; cut in it, very fine, 1 small -onion, and parsley, 1/2 pint each of milk and and cream, and pour in -frying-pan; then put rabbit in to stay 1/4 hour. Boil rice dry and put -it round the dish with rabbit and gravy in the center. - - -No. 183. - -EASTER HAM. - -Take a smoked ham, make pockets in it; take 1/4 peck cabbage sprouts, -1 bunch celery, chop them up fine. Skin the ham and stuff the pockets -with the above, then put the skin on again. The pockets should not be -cut till the skin is taken off, because that must be kept whole. Tie up -in a bag which fits the ham, let 2-1/2 hours be the time for boiling -it; when done, take out of bag, take off the skin, stick in top of the -ham 2 dozen cloves. Baste with a little melted sugar and sift some fine -breadcrumbs over it; put in oven to get a light brown. Serve it with -cabbage sprouts or cauliflower. - - -No. 184. - -VENISON CUTLETS. - -Give the cutlets the shape of a ham; broil them on a gridiron. Take 1 -tumbler currant jelly, 1 tablespoonful butter, 1 wineglass of wine, -salt and pepper to taste and make a hot sauce. Heat the dish to put the -cutlets on, and pour the sauce over them. Serve hot. Serve Saratoga -potatoes with it, placing them in center of dish. - - -No. 185. - -HICKORY-NUT CAKE. - -Mix 4 cups flour, 2 of sugar, 1 of butter, 2 teaspoonfuls cream tartar, -all together; dissolve 1 teaspoonful of carbonate of soda in a cup of -milk and mix this with the first. Add 1 pint of nut meats. - - -No. 186. - -DELMONICO'S PUDDING. - -One quart milk with 1/2 teaspoonful salt; set this on the fire to boil; -mix 3 tablespoonfuls of corn-starch with a little cold milk and stir -in just before the milk boils. Boil 5 minutes. To 6 tablespoonfuls, -sugar beat the yolks of 3 eggs and add any flavoring extract; pour the -corn-starch, while hot, into this, then whip the whites of 3 eggs and -drop it on top of pudding in form of kisses, and brown in the oven. - - -No. 187. - -CHRISTMAS PLUM PUDDING. - -Chop fine 1/2 pound beef suet. Stone and chop 1 pound raisins; wash and -pick 1 pound currants. Soak the crumbs of a small loaf of bread in 1 -pint of milk; when it has taken up all the milk, add to it the raisins, -currants, and suet, 2 eggs well beaten, a tablespoonful of sugar, a -wineglassful of brandy, the grating of 1 nutmeg, and other spices if -desired. Boil 4 hours. For a sauce, beat 1/4 pound butter to a cream -with 1/2 pound powdered sugar and flavor with brandy. - - -No. 188. - -ORANGE PUDDING. - -Make the same as lemon pudding, using orange instead of lemon. - - -No. 189. - -PICKLED SALMON. - -Boil a 6 or 7 pound salmon done; put it into an earthen jar, after -taking all the bones out without breaking it; put pepper and salt -on it; 1 pint of vinegar, 1 teaspoonful allspice, 2 dozen grains of -cloves, 1/2 dozen grains of black pepper, little red pepper; put all -these in the vinegar and let come to a boil. Put in also 3 leaves of -mace. Pour it all over the salmon and cover over tight. If made in the -morning it will be fit to eat in the evening. Sturgeon can be made in -the same way. - - -No. 190. - -BRANDIED PEACHES. - -Take 9 pounds of Heath peaches, 7 pounds of loaf sugar, 1 quart of -white brandy. Have a strong lye, hot, but not boiling, over the fire. -Throw half a dozen peaches into it at a time; let them remain 4 -minutes; take them out again and put them into cold water. Continue -this till all are done. Then, with a coarse towel, rub them till -perfectly smooth, and put them into another vessel of cold water. Make -a syrup of the sugar with 2 pints of water and 1/2 the white of an egg. -Skim the syrup perfectly clear. Take the peaches out of the water, wipe -them dry, put them in the syrup, and boil them till a straw will pass -through them, then take them out to cool. Boil the syrup 1/4 hour; then -put in the brandy while hot and mix thoroughly. Having placed your -peaches in glass jars, pour the syrup over them while hot, and when -cold paste paper over them to protect them. Will be fit for use in 3 -months. - - -No. 191. - -STUFFED EGGS. - -Cut 10 hard-boiled eggs in half lengthwise, take out the yolks, pound -them in a mortar, add breadcrumbs soaked in milk and 1/4 pound fresh -butter. Pound all together; add a little chopped onion, parsley, -bruised pepper, and grated nutmeg; mix it with the yolks of two raw -eggs; fill the halved whites with this forcemeat; lay the remainder at -the bottom of dish and place the stuffed eggs around it. Put in an oven -and brown nicely. - - -No. 192. - -EGG POTAGE. - -Beat the yolks of 10 eggs and half their bulk of rich gravy. When -frothed, turn out on a plate and place them over a saucepan of -boiling water till the eggs are well set and form a cream. Cut this -in neat strips, place them in a tureen of savory consomme, and serve -immediately. - - -No. 193. - -STEWED MUSSELS. - -Boil them from the shell; take the beard out and put them in the -stewpan with some of the liquor in which they were boiled, strain it on -them; add some cream or milk, a bit of butter, pepper, and salt; dredge -over flour; stir with spoon; let simmer for 10 minutes. Serve hot, with -toast. - - -No. 194. - -PANNED OYSTERS. - -Take 50 large oysters; rinse clean and let drain; put in stewpan with -1/4 pound of butter, salt, red and black pepper to season. Put pan over -fire, stirring while cooking. When oysters begin to shrink, take off of -fire and serve at once in a covered dish well heated. - - -No. 195. - -STEWED CLAMS. - -Take 50 large sand clams from their shells; put them in their own -liquor and water in equal parts nearly to cover them; put them in a -stewpan over a gentle fire for 1/2 hour; take off all scum; add I -teacup butter, in which is worked 1 tablespoonful of flour, and pepper -to taste. Cover stewpan and let simmer 15 minutes longer. Pour over -toast. Milk can be used for water. Will taste better. - - -No. 196. - -BROILED OYSTERS. - -Take out the largest; lay them on a napkin to dry; then dip each in -flour or cracker dust, or first in beaten egg; have a gridiron of -coarse wire put over a bright fire; lay oysters on it; when one side is -done turn over the other; put butter on a hot plate; sprinkle a little -pepper over, and lay oysters on; serve with crackers. - - -No. 197. - -CLAM CHOWDER. - -Butter a basin and line it with grated breadcrumbs or soaked crackers; -sprinkle pepper and bits of butter and finely-chopped parsley; put in a -double layer of clams; season with pepper and bits of butter; another -layer of soaked crackers; turn a plate over the basin and bake in a hot -oven for 3/4 of an hour; use 1/2 pound of soda biscuit, and 1/4 of a -pound of butter for 50 clams. - - -No. 198. - -BROILED SHAD. - -Split fish in two; lay on gridiron over hot fire; broil gently; put -the inside to the fire first; have a dish ready with 1/4 of a pound of -sweet butter in it; also, 1 teaspoonful each of salt and pepper worked -in it; when the fish is done on both sides lay on a dish; turn it often -in the butter; cover over, and set dish where it will be hot till -wanted. - - -No. 199. - -CODFISH CAKES. - -Boil soaked cod; chop it fine; put to it an equal quantity of potatoes -boiled and mashed; moisten with beaten eggs or milk; a bit of butter -and a little pepper; lay out in form of small round cakes; flour -outside and fry in hot lard till brown; let lard be boiling hot when -cakes are put in; brown both sides. - - -No. 200. - -OYSTER CHOWDER. - -Butter a two-quart tin basin; cover with soaked crackers, bits of -butter; put in a double layer of oysters; sprinkle fine pepper over, -finely chopped parsley; then put a layer of soaked crackers and bits -of butter, as before; then another layer of oysters and seasoning, and -lastly soaked crackers and butter and 1 pint of oyster liquor and milk -or water. - - -No. 201. - -BAKED SHAD. - -Clean the shad; cut off the head; split it half way down the back; -scrape inside clean. To make stuffing, cut 2 slices of baker's bread; -spread each with butter and sprinkle on pepper and salt, pounded sage; -moisten it with hot water; fill the inside of the fish with this; tie -a cord around it to keep stuffing in; dredge outside with flour; stick -bits of butter all over outside; mix one teaspoonful each of salt and -pepper over surface; then lay fish on muffin ring in dripping pan; put -in 1 pint of water to taste with; if this is used up while baking, add -more hot water; bake 1 hour in quick oven; baste often. When the fish -is done there should be 1/2 pint of gravy in pan; if not, add more hot -water; dredge in a full teaspoonful of flour with a bit of butter, -a lemon sliced thin; stir this smooth, then pour in gravy-boat; lay -slices of lemon over fish and serve with mashed potatoes. - - -No. 202. - -LOBSTER SAUCE. - -Pick out the meat, boil down the shell, use the liquor for making the -sauce with minced lobster, and buttered rolled flour. The berries may -be used uncrushed. - - -No. 203. - -OYSTER SAUCE. - -Open the oysters, strain the liquor, put it in saucepan with butter -rolled in flour; when melted add the oysters and a little cream. As -soon as it boils add lemon juice; beaten mace and white pepper may be -used. - - -No. 204. - -SOFT CLAMS FRIED. - -Take them from the shell, wash them in plenty of water, lay on a napkin -to dry. Roll in flour very thickly; have a frying-pan one-third full -of hot lard, a tablespoonful of salt to 1 pound of lard; lay the clams -in with a fork one at a time; lay close together, and fry gently till -brown on one side, then turn them over and let the other side brown. -Place in hot dish ready for table. - - -No. 205. - -CRABS DRESSED COLD. - -Pick out all the flesh, mix it with oil, vinegar, cayenne pepper, and -some yolks of hard boiled eggs; put all this in the shell, then on a -dish with fresh herbs and lettuce around it--fresh water-cresses will -do to decorate with. - - -No. 206. - -LOBSTER SALAD. - -Pick out all the flesh from the lobster, taking care of the coral, -if any; cut up the meat, not very small, put it in a salad dish, -add anchovy, a few olives, chopped pickles, quartered hard boiled -eggs, lettuce torn but not cut up; just before serving pour over the -dressing; stew coral on top; sliced cucumber and an onion might be -added. - -The dressing is prepared in this way: Beat well the yolks of two fresh -eggs and stir in one half teaspoonful of salt, 4 teaspoonfuls of mixed -mustard, a pinch of cayenne pepper; add olive oil a little at a time, -stirring all the while with a silver fork till it becomes stiff and -flaky--it requires a half pint of oil--add 2 tablespoonfuls of vinegar; -don't pour in more than a teaspoonful of oil at once. This quantity of -dressing will do for 5 or 6 pounds of lobster. - - -No. 207. - -FISH IN JELLY. - -Make jelly by boiling down fish of any kind or calves' feet; clear it -with white of egg, and pour a little milk in a mould. When jelly is -set, put the prepared fish on it, and pour in more jelly till the mould -is filled. When congealed, put a hot cloth round it for a little while, -and turn it out on a dish. Serve for supper or luncheon. - - -No. 208. - -DEVILED FISH. - -Any kind of fish will do. Soak it for half an hour in vinegar, catsup, -or any stock sauce. Drain and boil them, and serve with horseradish or -mustard-sauce. You may roll your fish in curry powder if you wish. - - -No. 209. - -FISH IN BATTER. - -Rub some slices of fish in spices or shred herbs; then dip in batter, -and fry brown. - - -No. 210. - -FISH SANDWICHES. - -Butter both sides of slices of bread. Upon half of their number lay -thin fillets of anchovy, sardine, smoked salmon, or any other fish; -sprinkle seasoning on top, and put the other slices on them. Lay the -sandwiches on a dish, and place in oven till brown. The soft roe of -shad or herring spread between bread and butter is good. - - -No. 211. - -FISH PATTIES. - -Use light paste. Have the large oysters. Make them hot by putting them -in cream or a little butter, mixed with oyster liquor and delicate -seasoning. Thicken with yolk of egg, and put in crust already baked in -patty-pans. Take flesh from the tail part of cray-fish or lobsters; cut -in slices. For salmon patties scrape the flesh with a knife, season -with cayenne pepper; mix with a little butter or cream and yolk of egg, -and shake it gently over the fire till done. Eels must be stewed in -gravy, and the meat pounded in a mortar together with a little parsley -and butter, and seasoning; warm it up with a glass of wine, and place -in patty-crusts. - - -No. 212. - -FISH SCALLOPED. - -Beard the oysters and scallops; halve or quarter them; pack them in -scallop-shells or small tins. Lay pieces of butter on them, and bake -till brown on top. Serve them in the shells. Thin slices of salmon, -pike, or turbot serve in same way. Squeeze lemon-juice over, to serve. - - -No. 213. - -FISH, BOILED. - -Place the fish in salted water, cold, if the fish is large, and hot if -small sized. In the latter case, 2 or 3 minutes in boiling water will -be enough; and a sheep's-head of 4 or 5 pounds will not require more -than 10 minutes from the time the water boils. Use a strainer to place -fish in saucepan. Salmon and all dark-fleshed fish require more boiling -than white-fleshed kinds. Vinegar must be rubbed on the outside of fish -before it is boiled; this keeps the skin from cracking. Serve boiled -fish upon a napkin. - - -No. 214. - -FISH, SALTED. - -If your are to salt your fish never wash or wet it, but split open the -larger fish, and remove the heads and intestines of the others, after -scraping them; then pack them in a pickle-tub with finely powdered salt -between each layer. The fish must be well covered on the top with salt. - - -No. 215. - -FISH, CURRIED - -A curry of lobster, shrimps, prawns, or crayfish is easily prepared. -Take enough of the meat of either and rub it in curry powder. Have -boiling gravy ready in a saucepan to make sauce for fish; when it boils -take it off the fire, and add bits of butter and beaten yolks of egg to -thicken with. - - -No. 216. - -ORDINARY OMELETTE. - -Beat and strain your eggs, season them, and add 1 tablespoonful of -water, milk, or stock to every 6 eggs. Let some butter or oil get -hot in a frying-pan, and pour in the eggs. When omelette is set and -of a pale brown color on the underside, take it up, fold it together -lightly, and serve hot. Do not turn omelettes in the pan. - - -No. 217. - -SARDINE OMELETTE. - -Bone the preserved fish, cut in dice pieces, toss it in olive oil; -prepare the eggs in the usual way, season them and pour them up on the -fish in the pan; or, fry the eggs separately and place the fish on the -omelette when it is ready. - - -No. 218. - -BACON OMELETTE. - -Mince some cold boiled bacon, and mix it with eggs which are spiced -and well beaten, or take raw bacon, chop it, put in frying-pan till -browned, then pour beaten eggs on it, or else place some bacon on eggs -just poured in frying-pan. When set, fold the omelette and serve with -tomato sauce in the dish. - - -No. 219. - -APPLES AND RICE. - -Boil 1/2 pound rice in 1 quart of new milk. At the same time put some -preserved apples in the oven to get hot. When the rice is done arrange -it around a dish; put the preserve in the center; dust some sugar over -it, and garnish the rice with slices of candied lemon peel. Before -serving lay some pieces of fresh butter upon it. Must be eaten warm. - - -No. 220. - -CHARLOTTE DES POMMES. - -Peel and slice some apples; take a loaf of fine white bread; free it of -crust and cut it in thin slices well buttered. Fit them in a mould well -buttered, and put in a layer of apples sprinkled with grated lemon; -peel and sweeten them with brown sugar. Next place a slice of bread and -butter till mould is full; squeeze in the juice of two lemons, and bake -it for 1 hour. Turn it out and serve as you would cake. - - -No. 221. - -RED APPLES IN JELLY. - -Nice formed apples in a stewpan with water to cover them. Add a -spoonful of powdered cochineal, and simmer gently. When done put in -dessert dish; add white sugar and juice of 2 lemons for a syrup. When -boiled to a jelly put it in the apples. Decorate dish with lemon-peel -cut in slices. - - -No. 222. - -APPLE CHOCOLATE. - -Boil in 1 quart of new milk 1 pound scraped French chocolate and 6 -ounces of white sugar. Beat the yolks of 6 eggs and the whites of 2. -When the chocolate has come to a boil, take off of fire; add the eggs, -stirring well. At the bottom of a deep dish place a good layer of -pulped apple, sweetened to taste; season with cinnamon. Pour chocolate -over it and place the dish on a saucepan of boiling water. When the -cream is set firmly it is done. Sift powdered sugar over it, and glaze -with a red hot shovel. - - -No. 223. - -APPLE JELLY. - -Peel and core fine flavored apples; cut in large pieces and boil in -very little water. When done put through a hair sieve; press them so as -to get all the juice. For every quart of jelly take 1 pound of white -sugar; boil it in the water which was used for the fruit, and skin it. -Add the juice of the apples with the juice of four oranges squeezed -into each quart. Boil 1/2 hour and keep it ready for use. - - -No. 224. - -OYSTERS A LA POULETTE. - -Put 25 oysters or one quart on the fire in their own liquor. The moment -it begins to boil turn it into a hot dish through a colander. Leave -the oysters in the colander. Put into the saucepan 2 ounces of butter, -and when it bubbles sprinkle 1 ounce of sifted flour; let it cook a -minute without taking color; stir it well with a wire egg-whisk; then -add, mixing in well, a cupful of the oyster liquor; take it from the -fire; mix in the yolks of 2 eggs, a little salt, and a very little red -pepper, 1 teaspoonful of lemon juice, 1 grating of nutmeg. Beat it -well, and then return it to the fire to set the eggs, without allowing -it to boil; then put the oysters in. - - -No 225. - -TRUFFLED OYSTERS. - -Four dozen large oysters, 1 can of truffles, 6 ounces of chicken, 3 -ounces of fat salt pork, 5 eggs, flour, toast, red pepper. Mince and -then pound to a paste the chicken and salt pork, add red pepper, a -pinch of salt, and the truffles cut fine and mixed in; lay the oysters -out on the napkin, insert a penknife at the edge and split each oyster -up and down inside without making the opening too large, then push in -the forcemeat. As the oysters are stuffed lay them in flour and then -dip in beaten egg and drop a few at a time in hot lard, and fry three -or four minutes. The lard should be deep enough to immerse them. When -they are golden brown take them up, drain on paper and put on toast. - - -No. 226. - -PHILADELPHIA STYLE OF COOKING CANVASBACK DUCK. - -Draw the duck and sew up the incision tightly and closely, leaving one -opening; through this fill the interior with red currant jelly and good -port wine. Sew up and close the opening and roast the duck 20 minutes -in a hot oven; by this process the jelly, the wine, and the natural -juices off the duck combine and permeate the flesh, giving a most -delicious result. - - -No. 227. - -BROILED STUFFED OYSTERS. - -Grate the yolks of hard-boiled eggs, 4 or 5 to every dozen of the -largest oysters; mince half as much salt pork and mix in black pepper, -chopped parsley, add a raw egg, the yolk to make a paste; split the -inside by moving a penknife up and down without making a very large -opening at the edge; add the stuffing, dip them in fine breadcrumbs, -then into melted butter on a plate, then into breadcrumbs again, and -broil them over a clear fire. - - -No. 228. - -GAME SOUP. - -Take all the meat off the breasts of any cold birds left from -preceding day. Pound it in a mortar, beating to pieces the legs and -bones, and boil them in some broth for an hour. Boil 6 turnips, mash -them and strain through cloth with the pounded meat. Strain the broth -and put a little of it at a time into the sieve to help you strain -all of it through. Put soup kettle near the fire, but do not let it -boil. When ready to dish your dinner, have 6 yolks of eggs mixed with -1/2 pint of cream; strain through a sieve; put soup on fire, and when -coming to a boil put in eggs and stir well with wooden spoon. Do not -let it boil, lest it curdle. - - -No. 229. - -ARTICHOKES. - -Soak them in cold water, wash them well, and put them in plenty of -boiling water, with a handful of salt, and let them boil gently till -they are tender, which will take 1-1/2 to 2 hours. To know when they -are done, draw out a leaf. Trim them and drain them on a sieve. Send up -melted butter with them, which some put into small cups so that each -guest may have one. - - -No. 230. - -STEWED OYSTERS. - -Large oysters will do for stewing. Stew a couple of dozen in their own -liquor. When coming to a boil, skim well, take them up, beard them, -strain the liquor through a sieve, and lay the oysters on a dish. -Put an ounce of butter in a stewpan; when melted, put to it as much -flour as will dry it up, the liquor of the oysters, 3 tablespoonfuls -of milk or cream, a little white pepper, salt, a little catsup, -chopped parsley, grated lemon peel and juice. Let it boil up for a -couple of minutes till it is smooth, then take it off the fire, put in -the oysters, and let them get warm. Line the sides and bottom of a -hash-dish with bread sippets and pour your oysters and sauce into it. - - -No. 231. - -FRICASSEED RABBIT. - -Take a fine, fat rabbit, clean it well, salt and pepper it, put it in -hot lard to fry to a pretty delicate brown; when done take out, pour -out a portion of the grease, and cut up three onions, thicken with -three tablespoonfuls of flour, stir well, pour on water enough to cover -the rabbit, which is now put back in the skillet; cover it over and let -boil for 3/4 of an hour. Just before serving cut up a little parsley -and put in; serve it with either roasted or fried potatoes. - - -No. 232. - -COLD VEAL AND HAM TIMBALES. - -Timbale paste, 1 pound of corned bacon, 2 pounds of leg veal, 6 hard -boiled eggs, 1 teaspoonful each of celery salt and marjoram, 3 sprigs -of parsley, white pepper and salt to taste; line the timbale mould with -the paste, first setting it on a greased baking-pan; cut the ham and -veal into scallops and the eggs into slices; with them make alternate -layers with the seasonings; when all are used fill with water, wet the -exposed edges of the paste cover, ornament the edges, and bake in a -moderate oven 2 hours; when cold open the mould and serve as may be -desired. - - -No. 233. - -BEEFSTEAK AND OYSTERS. - -Take a tender sirloin steak, put it in a hot skillet, let it fry 15 -minutes; when done take the hearts out of 1 quart of oysters, and -put the oysters in the skillet where the steak came out, sprinkle a -little flour over them, a small piece of butter, a little of the oyster -liquor, enough to make a nice gravy; season to taste and a little -nutmeg. Put steak on platter, pour this oyster gravy over them, and -serve hot. - - -No. 234. - -FRICASSEED CHICKEN. - -ONE PAIR. - -Cut a chicken in quarters, make a rich gravy of 1 pint of milk, 1 pint -of water or oyster liquor, 3 tablespoonfuls of flour, a little butter -mixed in the flour; after the chicken nearly boils in the milk and -water, then put in the flour mixed with the butter; put in a few sprigs -of parsley; let all boil till done. Boil some rice in a saucepan so as -not to break up the grains; put the chicken when done on the platter, -put the rice all round dish, pour the gravy in the center all over the -chicken, and serve hot. - - -No. 235. - -ROASTED LEG OF PORK, CALLED MOCK GOOSE. - -Parboil it; take off the skin; then put it down to roast; baste it -with butter, and make a powder of finely minced or dried powdered -sage, black pepper, salt, and some breadcrumbs rubbed together through -a colander. Add to this some finely minced onion; sprinkle it with -this when almost roasted. Put 1/2 pint made gravy into the dish, and -goose-stuffing under the knuckle-skin, or garnish the dish with balls -of it fried or boiled. - - -No. 236. - -KIDNEYS. - -Cut them lengthwise, score them, sprinkle some pepper and salt on them, -and run a wire skewer through them to keep them from curling on the -gridiron, that they may broil evenly. Broil them over a clear fire, -turning them often till done. This will take about 10 or 12 minutes if -you have a brisk fire, or fry them in butter, and make a gravy in the -pan after taking the kidneys out by putting in a teaspoonful of flour; -as soon as it looks brown, put in as much water as will make gravy. It -will take 5 minutes more to fry them than to broil them. A few parsley -leaves chopped fine, and mixed with a little butter, pepper, and salt, -may be put on each kidney. - - -No. 237. - -STEAKS. - -Cut the steaks rather thinner than for broiling. Put some butter into a -frying-pan, and when it is hot lay in the steaks and keep turning them -till they are done enough. By this means the meat will be more equally -dressed and more evenly browned, and will be found to be much more -relishing. - - -No. 238. - -FISH TURBOT. - -Boil a 5-pound of any firm fish not quite done; take it out and pick -all bones out of it; then make a cream sauce for it. Having taken the -hearts out of 1 pint of oysters, put them in the cream sauce; also 1/2 -pint milk, 2 tablespoonfuls flour, 1 tablespoonful butter, 2 yolks -of eggs. Let all boil together; then put the fish in it; season with -pepper and salt to taste; put into a pudding-dish. Chop up a stalk of -celery very fine, and put in it; sift some breadcrumbs over it, with -small bits of butter. Put in oven and let bake 3/4 hour. Garnish dish -with fried oysters or fried potatoes. - - -No. 239. - -TONGUE. - -Tongue requires more cooking than a ham. One that has been salted and -dried should be put to soak 24 hours before wanted, in plenty of water; -a green one from the pickle needs soaking only a few hours. Put the -tongue into plenty of cold water and let it be 1 hour gradually warming -and give it from 3-1/2 to 4 hours very slow simmering according to size. - - -No. 240. - -HAM. - -Give it plenty of water-room, and put it in while the water is cold; -let it heat gradually and let it be on the fire 1-1/2 hours before it -comes to a boil; let it be well skimmed and keep it simmering very -gently. A middle-sized ham will take from 4 to 5 hours according to its -thickness. - - -No. 241. - -FRIED PERCH. - -Wipe the fish well, wipe them on a dry cloth, flour them lightly all -over, and fry them 10 minutes in hot lard or drippings; lay them on a -hair sieve. Send them up on a hot dish garnished with sprigs of parsley. - - -No. 242. - -BREAD AND BUTTER PUDDING. - -Have ready a quart dish; wash and pick 2 ounces of currants; strew a -few at bottom of dish; cut about 4 layers of very thin bread and butter -and between each layer strew some currants. Then break 4 eggs in a -basin, leaving out 1 white; beat them well and add 4 ounces of sugar -and a nutmeg; stir it well together with a pint of new milk; pour it -over about 10 minutes before you put it in the oven. Bake 3/4 hour. - - -No. 243. - -PANCAKES AND FRITTERS. - -Break 3 eggs in a basin, beat them up with a little nutmeg and salt; -put to them 4-1/2 ounces of flour and a little milk; beat to a smooth -batter. Add, by degrees, milk enough to make the thickness of cream. -Frying pan must be about the size of a pudding-plate and very clean -or they will stick; make it hot and to each pancake put in a piece of -butter as large as a walnut; when it is melted pour in the batter to -cover the bottom of pan; make them the thickness of a half-dollar; fry -a light brown on both sides. - -Apple fritters can be made in the same way by adding 1 spoonful more of -flour. Peel your apples and cut them in thick slices, take out core, -dip them in the batter, fry in hot lard. Put on sieve to drain; grate -loaf sugar over them. - - -No. 244. - -BOSTON APPLE PUDDING. - -Peel 1-1/2 dozen good apples, take out cores, cut them small, put in -stewpan that will just hold them with a little water, cinnamon, 2 -cloves, and the peel of a lemon; stew over a slow fire till soft, then -sweeten with moist sugar, and pass it through a fine sieve. Add to it -the yolks of 4 eggs and 1 white, 1/4 pound butter, half a nutmeg, a -grated lemon peel, and juice of 1 lemon; beat all together; line inside -of pie-dish with good paste; put in the pudding and bake half an hour. - - -No. 245. - -SPRING FRUIT PUDDING. - -Peel and wash 4 dozen sticks of rhubarb; put in stewpan with the -pudding, a lemon, a little cinnamon, and enough moist sugar to make it -sweet; set it over a fire and reduce it to a marmalade; pass through -a hair sieve and go on as directed in the above receipt, leaving out -lemon juice, as the rhubarb is acid enough. - - -No. 246. - -NOTTINGHAM PUDDING. - -Peel 6 apples, core them but leave the apples whole; fill up where you -took out the core, with sugar. Place them in a pie-dish and pour over -them a nice, light batter, prepared as for batter pudding; bake an hour -in moderate oven. - - -No. 247. - -MAIGRE PLUM PUDDING. - -Simmer 1/2 pint of milk with 2 blades of mace, and a roll of lemon peel -for 10 minutes, then strain it into a basin, set it away to get cold, -then beat 3 eggs in a basin with 3 ounces of loaf sugar and the third -of a nutmeg, then add 3 ounces of flour, beat it well together, and -add the milk by degrees. Put in 3 ounces of fresh butter broken into -small bits and 3 ounces of breadcrumbs, 3 ounces of currants washed -and picked clean, 3 ounces of raisins stoned and chopped; stir it well -together, butter a mould, put it in, and tie a cloth tight over it; -boil 2-1/2 hours, serve it with melted butter, 2 tablespoonfuls of -brandy, and a little loaf sugar. - - -No. 248. - -PLAIN BREAD PUDDING. - -Put 5 ounces of breadcrumbs in a basin, pour 3/4 pints of boiling milk -over them, put a plate on the top to keep in the steam, let stand 20 -minutes; then beat up quite smooth with it 2 ounces of sugar, and a -saltspoon of nutmeg; break 4 eggs on a plate, leaving out 1 white, beat -them well and add them to the pudding; stir it well together, and put -it in a mould that has been well buttered and floured; tie a cloth over -it and boil one hour. - - -No. 249. - -FLEMISH WAFFLES. - -One and one-half pints of flour, 1/2 teaspoonful of salt, 2 -tablespoonfuls of sugar, 3 tablespoonfuls of butter, 1-1/2 teaspoonfuls -of baking powder, 4 eggs, 1/2 pint of thin cream, 1 teaspoonful each -of the extract of cinnamon and vanilla; rub the butter and sugar to -a cream, add the eggs one at a time, beating 3 or 4 minutes between -each addition; sift flour, salt, and powder together, add these to the -butter, etc., with the vanilla, cinnamon, and thin cream. Mix into -batter as for griddle cakes, have waffle-iron hot and well greased, -pour in batter enough to fill it two-thirds full, shut it up, and turn -it over immediately; be careful not to get the iron too hot, as the -waffles will only take from 4 to 5 minutes to cook. When done sift -sugar over them and serve at once on a napkin. - - -No. 250. - -SOFT WAFFLES. - -One quart of flour, 1/2 teaspoonful of salt, 1 teaspoonful of sugar, -2 teaspoonfuls of baking powder, 1 large tablespoonful of butter, -2 eggs, 1-1/2 pints of milk. Sift flour, powder, and salt together, -rub in the butter cold, add the beaten eggs, mix into batter, have -waffle-iron hot and well greased each time; fill two-thirds full and -close it up; when brown turn over, sift sugar on them and serve hot. - - -No. 251. - -CRANBERRY TART. - -Pick and wash some cranberries in several waters, put them in a dish -with the juice of half a lemon, quarter of a pound of loaf sugar -crushed to 1 quart of cranberries; cover it with puff paste and bake it -three-quarters of an hour. If tart paste is used take it from the oven -five minutes before it is done and ice it; return it to the oven, and -send to the table cold. - - -No. 252. - -APPLE TART. - -Pare, core, and quarter some apples; make an apple pie; then when pie -is done cut out the whole of the center, leaving the edges; when cold -pour on the apple some rich boiled custard, and placed round it some -small leaves of puff paste of a light color. - - -No. 253. - -GRAHAM MUFFINS. - -One quart of Graham flour, 1 tablespoonful of brown sugar, 1 -teaspoonful of salt, 3 teaspoonfuls of baking powder, 1 egg, and 1 pint -of milk; sift the flour, sugar, salt, and powder together; add the -beaten egg and milk, mix into a batter, fill cold well-greased muffin -pans two-thirds full; bake 15 minutes in hot oven. - - -No. 254. - -YORKSHIRE PUDDING. - -[Under Roast Beef.] - -This pudding is to accompany a sirloin of beef, loin of veal, or any -fat, juicy joint. Six tablespoonfuls of flour, 3 eggs, 1 tablespoonful -of salt, 1 pint of milk so as to make a tolerably stiff batter, a -little stiffer than for pancakes; beat it up well--it must not be -lumpy; put a dish under the meat and let the drippings drop into it -till it is quite hot and well greased, then pour in the batter; when -the upper surface is brown and set, then turn it over that both sides -may brown alike. If you wish it to cut firm and the pudding an inch -thick, it will take two hours at a good fire. - - -No. 255. - -CORN BREAD. - -One pound of cornmeal well sifted, mixed with boiling water or milk to -the consistency of a moderate batter; then beat 4 eggs, putting the -yolks in the batter, and the whites must be beaten up to a froth and -put in just before baking; salt to taste; put in a baking-pan and bake -quickly in a hot oven; a tablespoonful of butter or lard is also mixed -with the meal. - - -No. 256. - -FRENCH MUFFINS. - -One and a half pints flour, 1 cupful honey, 1/2 teaspoonful salt, 2 -teaspoonfuls baking-powder, 2 tablespoonfuls butter, 3 eggs, and little -over 1/2 pint of milk or thin cream. Sift together the flour, salt, -and powder; rub in the butter, cold; add the beaten eggs, milk or thin -cream, and honey. Mix smoothly into a batter as for pound cake; about -half fill sponge-cake tins, cold and carefully greased, and bake in -good, steady oven 7 or 8 minutes. - - -No. 257. - -BOSTON BROWN BREAD. - -One half pint of flour, 1 pint cornmeal, 1/2 pint rye flour, 2 -potatoes, 1 teaspoonful salt, 1 tablespoonful brown sugar, 2 -teaspoonfuls baking-powder, 1/2 pint water. Sift the flour, cornmeal, -rye flour, sugar, salt, and powder together. Peel, wash, and well boil -two mealy potatoes; rub them through a sieve, thinning with water. When -cold, use it to mix the flour, etc., into a batter like cake. Pour it -into a greased mould, with a cover; place it in a saucepan half full -of boiling water, when the loaf will simmer 1 hour without letting the -water get into it. Remove, then take off the cover, and finish cooking -it by baking in a fairly hot oven 30 minutes. - - -No. 258. - -APPLE POT-PIE. - -Fourteen apples peeled, cored, and sliced; 1-1/2 pints flour, 1 -teaspoonful baking-powder, 1 cupful sugar, 1/2 cupful butter, 1 cupful -milk, large pinch of salt. Sift the flour with the powder and salt; -rub in the butter, cold; add the milk, and mix into a dough as for -tea-biscuits; with it line a shallow stewpan to within two inches of -the bottom. Pour in 1-1/2 cupfuls water, the apples and sugar; wet -the edges, and cover with the rest of the dough; then place it in a -moderate oven till the apples are cooked; then remove it from the oven; -cut the top crust in four equal parts; dish the apples; lay on them the -pieces of side crust cut in diamonds, and the pieces of top crust on a -plate. Serve with cream. - - -No. 259. - -OATMEAL CRACKNELS. - -One and a half pints fine oatmeal, 1/2 pint Graham flour, 1 teaspoonful -salt, 1 teaspoonful baking-powder, 1 pint of milk. Mix oatmeal and -milk; let it stand, to swell, 5 hours in a cold place. Sift together -the Graham flour, salt, and powder. Add it to the oatmeal; mix into a -smooth dough. Flour the board with cornmeal; turn out dough, and roll -1/4 inch thick; cut it out with cutter; lay them on greased baking -tins; wash over with milk, and bake 10 minutes in moderate oven. - - -No. 260. - -GERMAN WAFFLES. - -One quart of flour, 1/2 teaspoonful salt, 3 tablespoonfuls sugar, 2 -tablespoonfuls baking-powder, 2 tablespoonfuls lard, the rind of 1 -lemon grated, 1 teaspoonful extract of cinnamon, 4 eggs, 1 pint thin -cream. Sift flour, sugar, salt, and powder together; rub in lard, -cold; add the beaten eggs, lemon rind, extract, and milk. Mix into -smooth batter, rather thick. Bake in hot waffle-iron. Serve with sugar -flavored with lemon. - - -No. 261. - -TEA BISCUITS. - -One quart of flour, 1 teaspoonful salt, 1/2 teaspoonful sugar, 2 -teaspoonfuls baking-powder, 1 teaspoonful lard, 1 pint milk. Sift -together flour, salt, powder, sugar; rub in lard, cold; add the milk, -and form into a smooth, consistent dough. Flour the board; turn out the -dough; roll it out to the thickness of 3/4 of an inch; cut with a small -round cutter; lay them close together on a greased baking-tin; wash -over with milk. Bake in hot oven 20 minutes. - - -No. 262. - -RICE MUFFINS. - -Two cupfuls of cold boiled rice, 1 pint of flour, 1 teaspoonful of -salt, 1 tablespoonful of sugar, 1-1/2 teaspoonfuls of baking powder, -1/2 pint of milk, 3 eggs; thin out the rice with the milk and beaten -eggs; sift the flour, sugar, salt and powder together; add the rice; -mix into a smooth batter; fill muffin pans two-thirds full, having -carefully greased them; bake 15 minutes in a hot oven. - - -No. 263. - -CHEESE CRACKERS. - -One and a half pints of flour, 1/2 pint of cornmeal, 1 teaspoonful -of salt, 1 teaspoonful of baking-powder, 1 tablespoonful of butter, -little more than 1/2 pint of milk; sift together flour, cornmeal, salt -and powder; rub in the butter cold; add the milk; mix into a smooth, -rather firm dough; flour the board; turn out the dough; give it a roll -or two quickly, and roll it to the thickness of a quarter of an inch; -cut out with a large round cutter; glaze the top as you would pies, and -sprinkle cheese and cayenne pepper over top and bake ten minutes in hot -oven; cheese straws can be made nearly the same way out of puff paste -cut thin about 1/4 of a yard long. - - -No. 264. - -FRUIT JELLY. - -Two pints of water; 1/2 pint of milk, and 1 gill of wine, 1 gill of -lemon juice, the peel of 3 lemons, 1 pound of sugar, whites of 3 eggs -beaten, not stiff, and stir in the above; melt and put in this 1 paper -of gelatine; put on the fire and stir till it begins to boil; then -stop for 10 minutes; take off; strain through a flannel bag, place in -pan till cool enough to dip up with a spoon; peel and quarter in layers -1 orange; put a slim layer of jelly in bottom of mould; on this put -6 pieces of orange; now cover with jelly; second layer, drop 7 or 8 -candied cherries on the top of layer in mould, another layer of jelly; -then 5 or 6 Malaga grapes between them; 5 or 6 blanched almonds, a -layer of jelly; on this candied cherries and almonds between them; then -fill mould up with jelly; put on ice. - - -No. 265. - -FROZEN PEACH CUSTARD. - -One quart of milk; 5 yolks of eggs, 3 whites; boil milk; make a custard -of it; sweeten to taste; cut in thin slices soft peaches; put peaches -in custard when cold; freeze it for use; this can be moulded in form of -a brick. - - -No. 266. - -SNOWBALL. - -Six apples, peeled and cored, 1/2 pound of rice washed well; put apples -in pudding cloth; pour rice on top; leave room to swell; boil in pot -1-1/2 hours; make wine sauce for it; this is a dinner dish. - - -No. 267. - -BLANC-MANGE. - -Take 1 package of gelatine, divide it in half; take 3 half pints of -milk, 3 yolks of eggs; put on the milk to boil and make a custard of -it; season to taste with lemon; melt one half of the gelatine, and -melt it in 1/2 teacup of cold milk; then stir it in custard when done; -take another 3 half pints of milk; let it boil; season with vanilla; -sweeten to taste; melt the remaining half of the gelatine in a little -milk and stir it in this last custard while it is hot; put out to cool -enough, so it will mould; then take the first custard made and put in -the mould, then on top of that in the same mould the last custard made; -place on ice to cool; eat with whipped cream, seasoned with lemon or -vanilla. - - -No. 268. - -COFFEE BLANC-MANGE. - -Take and divide 1 package of gelatine in half; take 1 pint of milk, -1/2 pint of coffee and let it boil; melt one half of the gelatine in -a little milk; stir it in the boiled milk; now take 3 half pints of -milk, stir in 2 tablespoonfuls of chocolate and boil it; take the -remaining half of the gelatine, melt it in a little milk; stir it in -the chocolate; let it get cold before putting in the mould; then put -in the mould the portion made first, then the second portion on top of -this; set away to cool; eat with whipped cream. - - -No. 269. - -FRENCH COFFEE. - -Three pints of water to 1 cup of ground coffee. Put the coffee grounds -in a bowl, pour over it about 1/2 pint of cold water, and let stand for -15 minutes; bring remaining 2-1/2 pints water to a boil. Take coffee -in bowl, strain through a fine sieve, then take a French coffee pot, -put coffee grounds in strainer at top of French pot, leaving the water -in the bowl. Then take the boiling water and pour over the coffee very -slowly; then set the coffee pot on the stove for five minutes; must -not boil. Take off and pour in the cold water from the bowl that coffee -was first soaked in to settle. Serve in another pot. The French have -the reputation of making the best coffee. Use 3 parts Java and 1 part -Mocha. - - -No. 270. - -BISCUIT GLACE. - -One and a half pints of cream, 12 ounces sugar, 8 yolks of eggs, 1 -tablespoonful extract of vanilla; take 6 ounces crisp macaroons, pound -in a mortar to dust; stir into the macaroon dust another tablespoonful -extract of vanilla. Mix the cream, sugar, eggs, and extract. Place -on the fire and stir this until it begins to thicken. Strain and rub -through a hair sieve into a basin; put in freezer, and when nearly -frozen mix in the macaroon dust and finish the freezing. - - -No. 271. - -NOYEAU CORDIAL. - -To 1 gallon of proof spirits add 3 pounds of loaf sugar and a -tablespoonful of extract of almonds. Mix well together, and allow to -stand 48 hours, covered closely; now strain through thick flannel and -bottle. This liquor is much improved by adding 1/2 pint of apricot or -peach juice. - - -No. 272. - -RED CURRANT FRUIT-ICE. - -Put 2 pints ripe currants, 1 pint red raspberries, 1/2 pint water in a -basin. Place on the fire and allow to simmer a few minutes, then strain -through a hair sieve. To this add 12 ounces of sugar and 1/2 pint of -water. Place all into a freezing-can and freeze. - - -No. 273. - -TOUTES FRUITS ICE-CREAM. - -Take 2 quarts richest cream and add to it 1 pound pulverized sugar and -4 whole eggs. Mix all together; place on the fire, stirring constantly, -and bring just to the boiling point; remove immediately and continue -to stir till nearly cold; flavor this with 1 tablespoonful of extract -of vanilla; place in freezer and freeze, after which mix thoroughly -into it 1 pound of preserved fruit in equal parts of peaches, apricots, -gages, cherries, pineapple, etc. All of these fruits are to be cut up -into small pieces and well mixed with the cream, frozen. Should you -wish to mould this ice, sprinkle it with a little carmine dissolved in -a teaspoonful of water with 2 drops of spirits of ammonia. Mix in this -color so that it will be streaky or in veins like marble. - - -No. 274. - -CRUSHED STRAWBERRY ICE-CREAM. - -Three pints best cream, 12 ounces pulverized white sugar, 2 whole -eggs, 2 tablespoonfuls extract of vanilla. Mix all together in a -porcelain-lined basin; place on the fire; stir constantly to the -boiling point. Remove and strain through a hair sieve. Place in a -freezer and freeze. Take 1 quart ripe strawberries, select, hull and -put in a bowl; add 6 ounces pulverized sugar, white, and crush all down -to a pulp; add this pulp to the frozen cream and mix in well. Now give -the freezer a few additional turns to harden. - - -No. 275. - -PEACH ICE-CREAM. - -One dozen best, ripest red-cheeked peaches; peel and stone; place in -china basin and crush with 6 ounces pulverized sugar. Take 1 quart best -cream, 8 ounces pulverized sugar, white, 2 whole eggs, 8 drops extract -almond. Place all on the fire till it reaches the boiling point. Remove -and strain. Place in freezer and freeze. When nearly frozen, stir in -the peach pulp. Give the freezer a few more turns to harden. - - -No. 276. - -FRENCH VANILLA ICE-CREAM. - -One quart of rich, sweet cream, 1/2 pound of granulated sugar, yolks of -6 eggs. Place the cream and sugar in a porcelain kettle on the fire, -and allow them to come to a boil; strain immediately through a hair -sieve, and having the eggs well beaten add them slowly to the cream and -sugar while hot, at the same time stirring rapidly. Place them on the -fire again and stir for a few minutes, then pour it into the freezer -and flavor with 1 tablespoonful of vanilla, and freeze. - - -No. 277. - -LEMON ICE-CREAM. - -One quart of best cream, 8 ounces of pulverized sugar, 3 whole eggs, -and a tablespoonful of the extract of lemon; place it on the fire, then -immediately remove and strain. When cold place in freezer and freeze. - - -No 278. - -CHOCOLATE TRANSPARENT ICING. - -Melt 3 ounces of fine chocolate with a small quantity of water in a pan -over the fire, stirring constantly until it becomes soft. Dilute this -with 1/2 gill of syrup and work till perfectly smooth, then add to the -boiled sugar as above. - - - * * * * * - -Transcriber's Notes: - -Obvious punctuation errors repaired. The text uses accents in the table -of contents but not in the text itself. For example, text uses Glace in -the table of contents and GLACEE in the text. This was retained. Text -also uses both "Italienne" and "Italien." - -Page v, "Canvas-Back" changed to "Canvasback" (Canvasback Duck) - -Page vi, "Mussles" changed to "Mussels" (Mussels, stewed) - -Page vii, page number added for entry "Oysters, stewed." - -Page vii, "Patte" changed to "Pate" (Patte la Foie Gras) - -Page vii, "soufflee" changed to "souffle" (Potatoes, souffle) - -Page 35, "boulion" changed to "boullion" (pints of boullion) - -Page 36, "Pate-la-foi-gras" changed to "Pate-la-foie-gras" (slice of -Pate-la-foie-gras) - -Page 38, "oyters" changed to "oysters" (quart of oysters to one) - -Page 60, "wel lbuttered" changed to "well buttered" (cake-mould well -buttered) - -Page 62, "smoothe" changed to "smooth" (smooth, and pour over cake) - -Page 87, "ligth" changed to "light" (oven to get a light) - -Page 90, "MUSSLES" changed to "MUSSELS" (STEWED MUSSELS) - -Page 92, "gridion" changed to "gridiron" (on gridiron over hot) - -Page 97, "will" changed to "well" (must be well covered) - - - - - -End of the Project Gutenberg EBook of Margaret Brown's French Cookery Book, by -Margaret Brown - -*** END OF THIS PROJECT GUTENBERG EBOOK BROWN'S FRENCH COOKERY BOOK *** - -***** This file should be named 44915.txt or 44915.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/4/4/9/1/44915/ - -Produced by Emmy and the Online Distributed Proofreading -Team at http://www.pgdp.net (This file was produced from -images generously made available by The Internet Archive) - - -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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