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+*** START OF THE PROJECT GUTENBERG EBOOK 44915 ***
+
+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 à 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 à 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 à la Reine, 29
+    Croquettes, 33
+    Chicken Cutlets, 35
+    Chicken Salad with Mayonnaise Sauce, 36
+    Consommé, 37
+    Cheese Soufflé, 42
+    Caper Sauce, 43
+    Chromskies, 44
+    Chicken Glacé, 68
+    Clam Chowder, 69
+    Currant Jelly, 70
+    Chow-Chow, 70
+    Cocoanut Pudding, 72
+    Chicken in Glacé (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 à la Française, 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 à 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 Méringue 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
+    Méringue 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 Glacé, 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 à 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 à la Mode, 77
+    Pudding à la Marinière, 77
+    Potato Pudding, 78
+    Pudding à la Fecule des Pommes de Terre, 79
+    Potatoes in Meat Puddings and Pies, 79
+    Potatoes, stuffed, 79
+    Potatoes, curried, 80
+    Potatoes, soufflé, 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 consommé, 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 Glacé 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, "soufflée" changed to "soufflé" (Potatoes, soufflé)
+
+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 THE PROJECT GUTENBERG EBOOK 44915 ***