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diff --git a/44915-h/44915-h.htm b/44915-h/44915-h.htm index f521c74..9e32f53 100644 --- a/44915-h/44915-h.htm +++ b/44915-h/44915-h.htm @@ -2,7 +2,7 @@ "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> <html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> <head> - <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <meta http-equiv="Content-Type" content="text/html;charset=UTF-8" /> <meta http-equiv="Content-Style-Type" content="text/css" /> <title> The Project Gutenberg eBook of Margaret Brown's French Cookery Book, by Margaret Brown. @@ -66,44 +66,7 @@ hr.chap {width: 65%} </style> </head> <body> - - -<pre> - -Project Gutenberg's Margaret Brown's French Cookery Book, by Margaret Brown - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org - - -Title: Margaret Brown's French Cookery Book - -Author: Margaret Brown - -Release Date: February 15, 2014 [EBook #44915] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK BROWN'S FRENCH COOKERY BOOK *** - - - - -Produced by Emmy and the Online Distributed Proofreading -Team at http://www.pgdp.net (This file was produced from -images generously made available by The Internet Archive) - - - - - - -</pre> - +<div>*** START OF THE PROJECT GUTENBERG EBOOK 44915 ***</div> <div class="figcenter" style="width: 496px;"> <img src="images/cover.jpg" width="496" height="800" alt="cover" /> @@ -183,7 +146,7 @@ Biscuit Glace, <a href="#Page_117">117</a><br /> Bread (No. 1), <a href="#Page_66">66</a><br /> Bread (No. 2), <a href="#Page_67">67</a><br /> Baked Apple Pudding, <a href="#Page_76">76</a><br /> -Beef à la Mode, <a href="#Page_85">85</a><br /> +Beef à la Mode, <a href="#Page_85">85</a><br /> Boned Turkey (roast), <a href="#Page_25">25</a><br /> Bell Fritters, <a href="#Page_27">27</a><br /> Boston Brown Bread, <a href="#Page_112">112</a><br /> @@ -194,7 +157,7 @@ Beefsteak and Oysters, <a href="#Page_103">103</a><br /> Baked Apple Dumplings, <a href="#Page_78">78</a><br /> <br /> Celery Soup, <a href="#Page_16">16</a><br /> -Chicken à l'Italienne, <a href="#Page_21">21</a><br /> +Chicken à l'Italienne, <a href="#Page_21">21</a><br /> Croquettes, fish, <a href="#Page_21">21</a><br /> Croquettes, potato, <a href="#Page_22">22</a><br /> Croquettes, lobster, <a href="#Page_22">22</a><br /> @@ -202,20 +165,20 @@ Curry Chicken, <a href="#Page_23">23</a><br /> Chicken Rissoles, <a href="#Page_24">24</a><br /> Custard Fritters, <a href="#Page_26">26</a><br /> Cold Veal and Ham Timbale, <a href="#Page_23">23</a><br /> -Chicken Pie à la Reine, <a href="#Page_29">29</a><br /> +Chicken Pie à la Reine, <a href="#Page_29">29</a><br /> Croquettes, <a href="#Page_33">33</a><br /> Chicken Cutlets, <a href="#Page_35">35</a><br /> Chicken Salad with Mayonnaise Sauce, <a href="#Page_36">36</a><br /> -Consommé, <a href="#Page_37">37</a><br /> -Cheese Soufflé, <a href="#Page_42">42</a><br /> +Consommé, <a href="#Page_37">37</a><br /> +Cheese Soufflé, <a href="#Page_42">42</a><br /> Caper Sauce, <a href="#Page_43">43</a><br /> Chromskies, <a href="#Page_44">44</a><br /> -Chicken Glacé, <a href="#Page_68">68</a><br /> +Chicken Glacé, <a href="#Page_68">68</a><br /> Clam Chowder, <a href="#Page_69">69</a><br /> Currant Jelly, <a href="#Page_70">70</a><br /> Chow-Chow, <a href="#Page_70">70</a><br /> Cocoanut Pudding, <a href="#Page_72">72</a><br /> -Chicken in Glacé (whole), <a href="#Page_82">82</a><br /> +Chicken in Glacé (whole), <a href="#Page_82">82</a><br /> Christmas Plum Pudding, <a href="#Page_88">88</a><br /> Clam Stew, <a href="#Page_91">91</a><br /> Codfish Cakes, <a href="#Page_92">92</a><br /> @@ -230,7 +193,7 @@ Chocolate Cream, <a href="#Page_61">61</a><br /> Cream Cakes, <a href="#Page_61">61</a><br /> Cabinet Pudding (No. 1), <a href="#Page_50">50</a><br /> Cabinet Pudding (No. 2), <a href="#Page_48">48</a><br /> -Cabinet Pudding à la Française, <a href="#Page_45">45</a><br /> +Cabinet Pudding à la Française, <a href="#Page_45">45</a><br /> Cream Sauce, <a href="#Page_48">48</a><br /> Custard Pudding, <a href="#Page_50">50</a><br /> Custard Sauce, <a href="#Page_51">51</a><br /> @@ -264,7 +227,7 @@ Flemish Waffles, <a href="#Page_109">109</a><br /> French Muffins, <a href="#Page_111">111</a><br /> Fricasseed Chicken, <a href="#Page_104">104</a><br /> Fish Turbot, <a href="#Page_105">105</a><br /> -Fish Cream à la Lait, <a href="#Page_37">37</a><br /> +Fish Cream à la Lait, <a href="#Page_37">37</a><br /> Fish Pudding (No. 1), <a href="#Page_45">45</a><br /> Fish Pudding (No. 2), <a href="#Page_77">77</a><br /> Fillet of Chicken, <a href="#Page_74">74</a><br /> @@ -302,7 +265,7 @@ Kidneys, <a href="#Page_105">105</a><br /> Lobster Soup, <a href="#Page_17">17</a><br /> Lobster Fritters, <a href="#Page_27">27</a><br /> Lark Pie, <a href="#Page_28">28</a><br /> -Lemon Cream Méringue Pie, <a href="#Page_29">29</a><br /> +Lemon Cream Méringue Pie, <a href="#Page_29">29</a><br /> Lobster Sauce (No. 1), <a href="#Page_43">43</a><br /> Lobster Sauce (No. 2), <a href="#Page_93">93</a><br /> Lobster Salad, <a href="#Page_94">94</a><br /> @@ -322,7 +285,7 @@ Mushroom Sauce (brown), <a href="#Page_44">44</a><br /> Madelaines, <a href="#Page_60">60</a><br /> Mince Pies, <a href="#Page_64">64</a><br /> Mangoes, <a href="#Page_71">71</a><br /> -Méringue Pie, <a href="#Page_72">72</a><br /> +Méringue Pie, <a href="#Page_72">72</a><br /> Mussels, stewed, <a href="#Page_90">90</a><br /> Maigre Plum Pudding, <a href="#Page_108">108</a><br /> Mock Goose, <a href="#Page_104">104</a><br /> @@ -339,7 +302,7 @@ Oysters, fricasseed (No. 2), <a href="#Page_21">21</a><br /> Omelette, <a href="#Page_28">28</a><br /> <span class="pagenum"><a name="Page_vii" id="Page_vii">[vii]</a></span>Ox Tongue, <a href="#Page_31">31</a><br /> Oyster Catsup, <a href="#Page_40">40</a><br /> -Ox Tongue Glacé, <a href="#Page_83">83</a><br /> +Ox Tongue Glacé, <a href="#Page_83">83</a><br /> Oysters, pickled (No. 2), <a href="#Page_83">83</a><br /> Orange Pudding, <a href="#Page_89">89</a><br /> Oysters, panned, <a href="#Page_91">91</a><br /> @@ -348,7 +311,7 @@ Oyster Chowder, <a href="#Page_92">92</a><br /> Omelette, ordinary, <a href="#Page_97">97</a><br /> Omelette, sardine, <a href="#Page_98">98</a><br /> Omelette, bacon, <a href="#Page_98">98</a><br /> -Oysters à la poulette, <a href="#Page_100">100</a><br /> +Oysters à la poulette, <a href="#Page_100">100</a><br /> Oysters, truffled, <a href="#Page_100">100</a><br /> Oysters, stuffed and broiled, <a href="#Page_101">101</a><br /> Oatmeal Cracknels, <a href="#Page_113">113</a><br /> @@ -373,14 +336,14 @@ Puff Pudding, <a href="#Page_73">73</a><br /> Puff Paste, <a href="#Page_73">73</a><br /> Potato Pie, <a href="#Page_75">75</a><br /> Potato Biscuits, <a href="#Page_75">75</a><br /> -Pudding à la Mode, <a href="#Page_77">77</a><br /> -Pudding à la Marinière, <a href="#Page_77">77</a><br /> +Pudding à la Mode, <a href="#Page_77">77</a><br /> +Pudding à la Marinière, <a href="#Page_77">77</a><br /> Potato Pudding, <a href="#Page_78">78</a><br /> -Pudding à la Fecule des Pommes de Terre, <a href="#Page_79">79</a><br /> +Pudding à la Fecule des Pommes de Terre, <a href="#Page_79">79</a><br /> Potatoes in Meat Puddings and Pies, <a href="#Page_79">79</a><br /> Potatoes, stuffed, <a href="#Page_79">79</a><br /> Potatoes, curried, <a href="#Page_80">80</a><br /> -Potatoes, soufflé, <a href="#Page_80">80</a><br /> +Potatoes, soufflé, <a href="#Page_80">80</a><br /> Potatoes and Kidney, <a href="#Page_81">81</a><br /> Potato Patties, <a href="#Page_81">81</a><br /> Peach Marmalade, <a href="#Page_84">84</a><br /> @@ -506,8 +469,8 @@ RECEPTION OR EVENING PARTY<br /> <blockquote> -<p><small>(Six turkeys, 2½ chickens, 6 dozen stalks of celery, 6 heads of lettuce, -3 half-pint bottles of olive oil are required for chicken salad; 2½ dozen +<p><small>(Six turkeys, 2½ chickens, 6 dozen stalks of celery, 6 heads of lettuce, +3 half-pint bottles of olive oil are required for chicken salad; 2½ dozen eggs for the dressing and garnishing. Parsley can also be used for garnishing the dishes.)</small></p> @@ -597,14 +560,14 @@ 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 ¼ ounce of ground allspice, ½ ounce +cream. Season with ¼ ounce of ground allspice, ½ ounce of black pepper ground fine, salt to your taste the rind of a -lemon peeled thin. Let it simmer gently for 1½ hours, strain +lemon peeled thin. Let it simmer gently for 1½ 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 ½ pint of wine, 2 tablespoonfuls of lemon juice. -Let it simmer until the meat is tender (from ½ hour to 1 hour). +of soup ½ pint of wine, 2 tablespoonfuls of lemon juice. +Let it simmer until the meat is tender (from ½ 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 @@ -618,22 +581,22 @@ head than you wish to use make a ragout pie of some of it.</p> MOCK MOCK TURTLE.</h3> <p>Line the bottom of a 5-pint stewpan with 1 ounce of lean -bacon or ham, 1½ pounds lean gravy beef, a cow's heel, inner +bacon or ham, 1½ pounds lean gravy beef, a cow's heel, inner rind of a carrot, a sprig of lemon thyme, winter savory, 3<span class="pagenum"><a name="Page_15" id="Page_15">[15]</a></span> 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 ¼ +cover the stewpan and set it on a slow fire to boil gently ¼ 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 ½ hour longer. Skim it and strain +the gravy is, let it simmer ½ 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, ½ teaspoonful of black +mushroom catsup, 1 teaspoonful of salt, ½ 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.</p> @@ -647,18 +610,18 @@ SOUTHERN MOCK TURTLE SOUP.</h3> 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 1½ gallons. When the head is done take it out, +slowly to 1½ 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 ½ pound of flour -and make a batter of it to thicken the soup; grate ½ of a +into small pieces. Strain the soup; brown ½ pound of flour +and make a batter of it to thicken the soup; grate ½ 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 ½ pound of veal cutlets, and a +fry them in lard; take ½ 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,<span class="pagenum"><a name="Page_16" id="Page_16">[16]</a></span> 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 ½ pint of wine.</p> +dishing up, together with ½ pint of wine.</p> <h3>No. 5.<br /> @@ -672,7 +635,7 @@ 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 -½ pint, put this in the soup ¼ hour before it is done, with a +½ pint, put this in the soup ¼ hour before it is done, with a little sugar.</p> @@ -830,7 +793,7 @@ minutes.</p> <br /> PICKLED OYSTERS.</h3> -<p>Drain the oysters. To ½ gallon of pickled oysters, ½ +<p>Drain the oysters. To ½ gallon of pickled oysters, ½ 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 @@ -849,7 +812,7 @@ FRICASSEE OF OYSTERS.</h3> 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, 1½ teaspoonfuls of flour, +piece of butter the size of an egg, 1½ 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.</p> @@ -874,9 +837,9 @@ FISH CROQUETTES.</h3> <p>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, ¼ pound butter. +of parsley, 1 pint milk, 2 tablespoonfuls flour, ¼ pound butter. Mix butter and flour together; boil the milk and pour -it into the flour and butter, making a rich sauce. Boil ½ +it into the flour and butter, making a rich sauce. Boil ½ 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<span class="pagenum"><a name="Page_22" id="Page_22">[22]</a></span> @@ -892,7 +855,7 @@ Boil in a croquette kettle of lard.</p> POTATO CROQUETTES.</h3> <p>Peel and boil 5 good-sized potatoes till mealy. Rub them -fine with a potato-masher; ½ tablespoonful butter, 2 eggs, +fine with a potato-masher; ½ 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 @@ -903,8 +866,8 @@ around the dish.</p> <br /> LOBSTER CROQUETTES.</h3> -<p>Two lobsters boiled done, picked and chopped fine; ¼ -loaf of bread grated fine, little nutmeg, mace to taste, ¼ +<p>Two lobsters boiled done, picked and chopped fine; ¼ +loaf of bread grated fine, little nutmeg, mace to taste, ¼ 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 @@ -929,7 +892,7 @@ MARROW BONES.</h3> <p>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 -1½ hours. Serve fresh toasted bread with them.</p> +1½ hours. Serve fresh toasted bread with them.</p> <h3>No. 22.<br /> @@ -988,15 +951,15 @@ 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 ¼ pound of +the dish unfit to eat; do not use the head; take ¼ 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, ½ pint of cream, and ½ pint +in also a tablespoonful of flour, ½ pint of cream, and ½ 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 ¼ hour before dinner on a fire; +this in the stewpan of sauce ¼ 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.</p> @@ -1012,13 +975,13 @@ ROAST BONED TURKEY.</h3> 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; ½ pound of butter, 1 can of mushrooms, +all the crust off; ½ 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 1½ hours in a slow oven; -baste it with ½ pint of Madeira wine in the oven; take +pan to keep it from burning; bake 1½ hours in a slow oven; +baste it with ½ 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.</p> @@ -1032,7 +995,7 @@ 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, ¼ pound +or large-sized chicken, or sausage-meat, ¼ 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, @@ -1040,8 +1003,8 @@ 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 2½ hours; a large-sized, 3 hours.<span class="pagenum"><a name="Page_26" id="Page_26">[26]</a></span> -Place the carcass in ½ gallon of water and let boil till water +turkey will take 2½ hours; a large-sized, 3 hours.<span class="pagenum"><a name="Page_26" id="Page_26">[26]</a></span> +Place the carcass in ½ 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 @@ -1061,12 +1024,12 @@ beets, and carrots.</p> <br /> CUSTARD FRITTERS.</h3> -<p>Half pint milk, 5 eggs, ½ cupful of sugar, 1 gill of cream, +<p>Half pint milk, 5 eggs, ½ 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 1½ inches long by 1 square; +ice until cold; cut into pieces 1½ inches long by 1 square; dip into common batter, and fry in plenty of hot lard, a deep fawn color. Serve sprinkled with sugar.</p> @@ -1087,11 +1050,11 @@ add 8 drops of extract of bitter almonds.</p> <br /> LOBSTER FRITTERS.</h3> -<p>Common batter, 1 lobster, ½ cupful mushrooms, yolks of +<p>Common batter, 1 lobster, ½ 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 ½ cupful salt; boil 25 minutes; when cold remove +water, with ½ 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 @@ -1134,7 +1097,7 @@ OMELETTE.</h3> <p>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 ¼ cup of milk, then pour the whites in with the +put in a ¼ cup of milk, then pour the whites in with the yolks. Put in a buttered frying-pan and fry.</p> @@ -1167,23 +1130,23 @@ 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<span class="pagenum"><a name="Page_29" id="Page_29">[29]</a></span> -juice of lemon. To these add ¼ pint of mushroom catsup +juice of lemon. To these add ¼ 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 1¼ hours and serve.</p> +pie 1¼ hours and serve.</p> <h3>No. 36.<br /> <br /> CHICKEN PIE A LA REINE.</h3> -<p>Paste, 1 plump tender chicken, ½ pound salt pork, ½ teaspoonful +<p>Paste, 1 plump tender chicken, ½ pound salt pork, ½ 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 1½ pints +joints, the pork in neat scallops, and stew gently in 1½ 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 @@ -1206,7 +1169,7 @@ color.</p> TIMBALES OF MACARONI.</h3> <p>Take 2 quarts of water and boil 1 pound macaroni in it -with ½ pound butter, 8 pepper-corns, and a little salt. When<span class="pagenum"><a name="Page_30" id="Page_30">[30]</a></span> +with ½ pound butter, 8 pepper-corns, and a little salt. When<span class="pagenum"><a name="Page_30" id="Page_30">[30]</a></span> 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 @@ -1224,7 +1187,7 @@ 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 ½ hour more put inside +Place on the stove for an hour, then for ½ 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 @@ -1261,7 +1224,7 @@ 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; ¾ of an hour +put it in an oval stewpan with a little broth; ¾ 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.</p> @@ -1273,7 +1236,7 @@ MUTTON CUTLETS.</h3> <p>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 ½ pint of +sides; before quite done pour off the grease; add ½ 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 @@ -1294,7 +1257,7 @@ MUTTON CUTLETS WITH CHESTNUTS.</h3> 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, ½ pint of +mortar; put in a pan with a little sugar, nutmeg, ½ 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.</p> @@ -1307,29 +1270,29 @@ VOL-AU-VENTS.</h3> <div class='center'><small>[Quantity for 2 vol-au-vents].</small></div> <p>Paste—One pound of butter, 1 pound of flour; divide butter -in 4 parts, rub ¼ in flour, mix with hand, with a little +in 4 parts, rub ¼ in flour, mix with hand, with a little water, then put on pastry board; roll out and put the second -¼ of butter in layers over this paste; fold and roll it, and +¼ 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 ¼ for the -top and ¼ for the bottom of pie. These must be cut out +ice to cool; roll and cut this paste in 4 parts; roll ¼ for the +top and ¼ 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 ¾ of an hour. While baking this +a hot oven and let it bake ¾ of an hour. While baking this paste will rise and puff out in form like a cylinder. While<span class="pagenum"><a name="Page_33" id="Page_33">[33]</a></span> 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 ½ dozen real sweetbreads, +but a hollow cylinder of crust. Put in ½ dozen real sweetbreads, parboiled and skinned; 1 dozen truffles, peeled and -sliced; ½ can of mushrooms cut in half. Make a sauce of -1 tablespoonful of butter, 1 of flour, ½ pint of cream, 1 pint +sliced; ½ can of mushrooms cut in half. Make a sauce of +1 tablespoonful of butter, 1 of flour, ½ 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, ½ teaspoonful of nutmeg, white pepper and salt +mushrooms, ½ 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 @@ -1341,10 +1304,10 @@ sauce-boat full of sauce to the table with the paste.</p> <a id="CROQUETTES"></a>CROQUETTES.</h3> <p>Take a medium-sized chicken, boil it, a pair of sweetbreads, -and ½ box of mushrooms, 1 small can of truffles, 1 stalk of +and ½ 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 ½ pint, a large tablespoonful of butter, 2 tablespoonfuls +chicken water ½ 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 @@ -1370,11 +1333,11 @@ 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 ½ pint of milk +take a medium-sized dripping-pan, put in ½ 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 ¼ hour. When done, -take ½ pint milk, together with what milk is in the pan, 2 +keep them straight, set on top of stove for ¼ hour. When done, +take ½ 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 @@ -1409,10 +1372,10 @@ CHICKEN CUTLETS.</h3> <p>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 ¼ pound of butter, 2 full -tablespoonfuls of flour, 2 yolks and 1 white of eggs, ½ pint -of milk, ½ teacup of mushroom water, into which a little nutmeg -has been grated, ½ pint of cream. Mix the butter and +mushrooms and a celery stalk; take ¼ pound of butter, 2 full +tablespoonfuls of flour, 2 yolks and 1 white of eggs, ½ pint +of milk, ½ teacup of mushroom water, into which a little nutmeg +has been grated, ½ 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 @@ -1432,7 +1395,7 @@ PATE-LA-FOIE-GRAS.</h3> <p>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 ½ pint jar of Pate-la-foie-gras, mix three pints of boullion; +every ½ pint jar of Pate-la-foie-gras, mix three pints of boullion; take a half box of gelatine melted in a teacup of bouillon;<span class="pagenum"><a name="Page_36" id="Page_36">[36]</a></span> 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 @@ -1454,7 +1417,7 @@ CHICKEN SALAD WITH MAYONNAISE SAUCE.</h3> 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, ¼ teacupful of vinegar, a light half +teacupful of sweet oil, ¼ 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 @@ -1492,7 +1455,7 @@ serve with cream sauce. Put sugar in every layer.</p> <br /> CONSUMME.</h3> -<p>Take a pint of consommé, with 3 well-beaten eggs in it, +<p>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 @@ -1547,11 +1510,11 @@ SADDLE OF VENISON.</h3> <div class='center'><small>[12 pounds.]</small></div> <p>Take the top skin off. Take portion of fat out, skewer it -pretty round; let it cook ¾ of an hour; cut it down in the +pretty round; let it cook ¾ of an hour; cut it down in the back, take out the fillets, slice them, pepper and salt them, and<span class="pagenum"><a name="Page_39" id="Page_39">[39]</a></span> -put them back. Make a sauce of 1 cup of sugar, ½ cup of +put them back. Make a sauce of 1 cup of sugar, ½ cup of vinegar, 2 teacups of tomatoes, the essence out of the venison, -1 teaspoonful of nutmeg, ½ teacup of wine. Serve it +1 teaspoonful of nutmeg, ½ teacup of wine. Serve it with the venison. Make potato croquettes to put around the dish.</p> @@ -1569,11 +1532,11 @@ 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 1½ ounces of whole black pepper, ½ ounce +each quart add 1½ ounces of whole black pepper, ½ 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 ½ hour. +sieve into a clean stewpan; let it boil gently for ½ hour. Keep in a dry, cool place; cork tightly or it will spoil.</p> @@ -1590,9 +1553,9 @@ liquor will run to the other side. This will be nice and clear. Take it out; repeat the above process until no more liquor<span class="pagenum"><a name="Page_40" id="Page_40">[40]</a></span> 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 -¼ pound of ginger, ¼ pound of allspice, 2 ounces of long +¼ pound of ginger, ¼ pound of allspice, 2 ounces of long pepper, 2 ounces of cloves, put these in the liquor and boil -slowly for ½ hour. When bottled put an equal quantity of +slowly for ½ 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.</p> @@ -1603,7 +1566,7 @@ dry place for 1 year.</p> MUSTARD QUICKLY MADE.</h3> <p>Mix very gradually and rub together in a mortar 1 ounce -flour of mustard, 3 tablespoonfuls of milk or cream, ½ teaspoonful +flour of mustard, 3 tablespoonfuls of milk or cream, ½ teaspoonful of salt, and same of sugar; rub together until smooth.</p> @@ -1611,8 +1574,8 @@ of salt, and same of sugar; rub together until smooth.</p> <br /> STUFFING FOR VEAL, TURKEY OR DUCK.</h3> -<p>One-quarter pound of beef suet, ¼ pound of bread crumbs, -1 bunch of parsley, 1½ bunches of sweet marjoram or lemon +<p>One-quarter pound of beef suet, ¼ pound of bread crumbs, +1 bunch of parsley, 1½ 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 @@ -1637,16 +1600,16 @@ it up.</p> STUFFED PEPPERS.</h3> <p>One dozen green peppers; take out all the seed after cutting -a piece off the top; lay them into cold water for 1½ +a piece off the top; lay them into cold water for 1½ hours; 1 pair sweetbreads, parboiled and skinned; 1 can mushrooms, 1 stalk of celery, 1 clove of garlic; chop up all -fine; ½ loaf bread without crust. Grate up fine pepper and -salt, a little nutmeg, ½ pound butter. Mix all up well; stuff +fine; ½ loaf bread without crust. Grate up fine pepper and +salt, a little nutmeg, ½ 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 ½ hour in a +in the pan and baste them well. Let it bake ½ hour in a steady oven. Cucumbers can be stuffed in the same way.</p> @@ -1654,7 +1617,7 @@ steady oven. Cucumbers can be stuffed in the same way.</p> <br /> STUFFED QUAILS.</h3> -<p>Take ½ or 1 dozen quails. Take the bone out same as in +<p>Take ½ 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 @@ -1713,9 +1676,9 @@ must be served hot.</p> <br /> PLUM-PUDDING SAUCE.</h3> -<p>Take a glass of sherry, ½ glass of brandy or essence of +<p>Take a glass of sherry, ½ glass of brandy or essence of punch, 2 teaspoonfuls of pounded lump sugar, a little grated -lemon peel; put all these in a ¼ pint of thick melted butter, +lemon peel; put all these in a ¼ pint of thick melted butter, grating nutmeg on top.</p> @@ -1725,7 +1688,7 @@ CAPER SAUCE.</h3> <p>One tablespoonful of capers and 2 tablespoonfuls of vinegar. To prepare the capers mince <small><sup>1</sup>/<sub>3</sub></small> of them very fine, divide the -rest in halves; put them in a ¼ pint of melted butter or thickened +rest in halves; put them in a ¼ 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 @@ -1738,7 +1701,7 @@ they will spoil. This sauce is used with a boiled leg of mutton.</p> LOBSTER SAUCE.</h3> <p>Choose a fine hen lobster; let it be fresh; boil it; pick -out the spawn and red coral in a mortar; add ½ ounce of +out the spawn and red coral in a mortar; add ½ 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 @@ -1753,8 +1716,8 @@ Some use veal or beef gravy instead of melted butter.</p> <br /> MUSHROOM SAUCE.</h3> -<p>Pick and peel ½ pint of mushrooms; wash clean and put -in saucepan with ½ pint veal gravy or milk, a little pepper +<p>Pick and peel ½ pint of mushrooms; wash clean and put +in saucepan with ½ 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.</p> @@ -1764,7 +1727,7 @@ stew slowly till tender; skim and strain it.</p> <br /> MUSHROOM SAUCE—BROWN.</h3> -<p>Put the mushrooms into ½ pint beef gravy, thicken with +<p>Put the mushrooms into ½ pint beef gravy, thicken with flour and butter and proceed as above.</p> @@ -1782,10 +1745,10 @@ butter and serve.</p> <br /> CHROMSKIES.</h3> -<p>Two cupfuls chicken, ½ cupful mushrooms, ½ cupful ham, +<p>Two cupfuls chicken, ½ cupful mushrooms, ½ 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, 1½ tablespoonfuls of butter, and +and thyme, large pinch of salt, 1½ 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,<span class="pagenum"><a name="Page_45" id="Page_45">[45]</a></span> @@ -1799,17 +1762,17 @@ plenty of hot lard 5 minutes.</p> <br /> CABINET PUDDING A LA FRANCAISE.</h3> -<p>Take ½ pound of lady-fingers and scrape the crust off; +<p>Take ½ 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, ¼ pound citron, ¼ pound raisins, with -seeds picked out, ¼ pound currants washed clean, ½ dozen +candied cherries, ¼ pound citron, ¼ pound raisins, with +seeds picked out, ¼ pound currants washed clean, ½ 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 2½ +Pour it over the cake and fruit in the mould. Boil slowly 2½ 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 @@ -1825,19 +1788,19 @@ FISH PUDDING.</h3> <p>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; -½ can of truffles; 1 can of mushrooms; peel the truffles; cut +½ can of truffles; 1 can of mushrooms; peel the truffles; cut the largest size truffles and mushrooms into rose and star<span class="pagenum"><a name="Page_46" id="Page_46">[46]</a></span> 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; ½ pint of milk, a full tablespoonful of flour, medium +sauce; ½ 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 -½ hour; take ½ pint of cream and mushroom water; put it +½ hour; take ½ 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 @@ -1866,7 +1829,7 @@ of breakfast bacon; let the sauce boil 3 minutes longer, and<span class="pagenum 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 2½ hours; when done turn +steam in a covered stewpan for 2½ hours; when done turn out of basin with care; pour a rich brown game gravy under it and serve.</p> @@ -1875,7 +1838,7 @@ it and serve.</p> <br /> BEEFSTEAK PUDDING.</h3> -<p>Paste, 2½ pounds round steak, 1 level teaspoonful each of +<p>Paste, 2½ 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 @@ -1885,7 +1848,7 @@ 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 2½ hours, turn carefully +the outside of the mould; steam it thus 2½ 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.</p> @@ -1895,9 +1858,9 @@ hand, made hot and flavored with any kind of sauce piquante.</p> BOSTON BAKED PLUM PUDDING.</h3> <p>One-and-one-half cupfuls beef suet freed of skin and chopped -very fine, 1½ cupfuls raisins stoned, 1½ cupfuls currants +very fine, 1½ cupfuls raisins stoned, 1½ cupfuls currants washed and picked, 1 cupful brown sugar, 2 cupfuls flour, 1 -teaspoonful baking powder, 4 eggs, 1 cupful milk, ½ cupful +teaspoonful baking powder, 4 eggs, 1 cupful milk, ½ 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<span class="pagenum"><a name="Page_48" id="Page_48">[48]</a></span> @@ -1910,7 +1873,7 @@ two hours. Serve with vanilla sauce.</p> <br /> VANILLA SAUCE.</h3> -<p>Put ½ pint milk in a small saucepan over the fire; when +<p>Put ½ 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 @@ -1921,8 +1884,8 @@ stiff.</p> <br /> CABINET PUDDING, 2.</h3> -<p>Four English muffins or rolls, ½ pint milk, 1 pint cream, -4 eggs and 4 yolks, 1 cupful sugar; ½ cupful almonds +<p>Four English muffins or rolls, ½ pint milk, 1 pint cream, +4 eggs and 4 yolks, 1 cupful sugar; ½ 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 @@ -1950,7 +1913,7 @@ bowl; add 1 teaspoonful Royal extract vanilla, and use.</p> <br /> GREEN-CORN PUDDING.</h3> -<p>Eight ears corn, 1 large teaspoonful butter, ½ cupful sugar, +<p>Eight ears corn, 1 large teaspoonful butter, ½ 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 @@ -1963,10 +1926,10 @@ into a buttered dish, and bake 40 minutes in a moderate oven.</p> <br /> PLUM PUDDING.</h3> -<p>Two cupfuls raisins, 2 cupfuls currants, 2 cupfuls suet, ½ +<p>Two cupfuls raisins, 2 cupfuls currants, 2 cupfuls suet, ½ cupful almonds blanched, 2 cupfuls flour, 2 cupfuls grated -Royal sugar muffins or bread; ½ cupful each of citron, orange -and lemon peel; 8 eggs, 1 cupful sugar, ½ cupful cream, 1 +Royal sugar muffins or bread; ½ cupful each of citron, orange +and lemon peel; 8 eggs, 1 cupful sugar, ½ 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 @@ -1987,21 +1950,21 @@ with hot brandy sauce.</p> TAPIOCA PUDDING.</h3> <p>One cupful tapioca, soaked in 1 quart cold water over -night, 1 cupful sugar, 1½ pints milk, and 4 eggs.</p> +night, 1 cupful sugar, 1½ pints milk, and 4 eggs.</p> <h3>No. 81.<br /> <br /> CABINET PUDDING, 1.</h3> -<p>Half pound of stale sponge cake, ½ cup of raisins, ½ can -of peaches, 4 eggs, and 1½ pints of milk. Butter a plain +<p>Half pound of stale sponge cake, ½ cup of raisins, ½ can +of peaches, 4 eggs, and 1½ pints of milk. Butter a plain oval mould; lay in some of the stale cake, <small><sup>1</sup>/<sub>3</sub></small> of the raisins, stoned, <small><sup>1</sup>/<sub>3</sub></small> 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 ¾ of an hour, and turn +up the side of the mould; steam it ¾ of an hour, and turn out carefully on a dish. Serve with peach sauce.</p> @@ -2051,7 +2014,7 @@ Serve with brandy sauce.</p> <br /> CUSTARD SAUCE.</h3> -<p>One pint of milk, yolks of 4 eggs, ½ cupful sugar. Set +<p>One pint of milk, yolks of 4 eggs, ½ cupful sugar. Set on the fire, and stir until thick.</p> @@ -2059,7 +2022,7 @@ on the fire, and stir until thick.</p> <br /> ROYAL WINE SAUCE.</h3> -<p>Bring slowly to the boiling point ½ pint of wine, then add +<p>Bring slowly to the boiling point ½ 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.</p> @@ -2072,13 +2035,13 @@ remove and use as directed.</p> PRINCESS PUDDING.</h3> <p>Two-thirds of a cupful of butter, 1 cupful of sugar, 1 large -cupful of flour, 3 eggs, ½ teaspoonful Royal baking powder, +cupful of flour, 3 eggs, ½ 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 -1½ hours, turn on its dish carefully, and serve with lemon +1½ hours, turn on its dish carefully, and serve with lemon sauce.</p> @@ -2086,8 +2049,8 @@ sauce.</p> <br /> YORKSHIRE PUDDING.</h3> -<p>Three-quarters of pint of flour, 3 eggs, 1½ pints of milk, -a pinch of salt, 1½ teaspoonfuls of Royal baking powder. +<p>Three-quarters of pint of flour, 3 eggs, 1½ pints of milk, +a pinch of salt, 1½ 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 @@ -2099,9 +2062,9 @@ roast beef.</p> <br /> COTTAGE PUDDING.</h3> -<p>Make a sponge cake—about a ½-pound mould sponge cake; -¼ pound almonds, blanch them. When the cake is done -stick these almonds all over it. Pour ½ pint sherry wine all +<p>Make a sponge cake—about a ½-pound mould sponge cake; +¼ pound almonds, blanch them. When the cake is done +stick these almonds all over it. Pour ½ 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 @@ -2119,10 +2082,10 @@ the custard.</p> VERMICELLI PUDDING.</h3> <p>Boil 1 pint of milk with lemon peel and cinnamon, sweeten -with loaf sugar, strain through a sieve, adding ¼ pound of +with loaf sugar, strain through a sieve, adding ¼ pound of vermicelli; boil 10 minutes, put in the yolks of 5 eggs and -the whites of 3 eggs. Mix well together and steam 1¼ hours. -Bake ½ hour.</p> +the whites of 3 eggs. Mix well together and steam 1¼ hours. +Bake ½ hour.</p> <h3>No. 91.<br /> @@ -2150,7 +2113,7 @@ ROMAN PUNCH.</h3> <p>Make 2 quarts of lemonade, rich with the pure juice of lemon and add to this 1 tablespoonful of the extract of lemon;<span class="pagenum"><a name="Page_54" id="Page_54">[54]</a></span> work this well and freeze; just before serving up and for each -quart of the ice ½ pint of cognac and ½ pint Jamaica rum. +quart of the ice ½ pint of cognac and ½ 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.</p> @@ -2160,7 +2123,7 @@ d'milieu.</p> <br /> TRANSPARENT ICING.</h3> -<p>Place 1 pound pulverized white sugar in a basin with ½ +<p>Place 1 pound pulverized white sugar in a basin with ½ 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 @@ -2172,7 +2135,7 @@ the top of cake so as to completely cover it.</p> <br /> COFFEE ICE CREAM.</h3> -<p>One quart best cream, ½ pint of strong Mocha coffee, 14 +<p>One quart best cream, ½ 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 @@ -2240,14 +2203,14 @@ ice cream.</p> <br /> SULTANA CAKE.</h3> -<p>Two cupfuls butter, 1½ cupfuls sugar, 6 eggs, ½ cupful -thick cream, 1½ pints flour, 1 teaspoonful of baking powder, -4 cupfuls sultana raisins, ½ cupful of chopped citron. Rub +<p>Two cupfuls butter, 1½ cupfuls sugar, 6 eggs, ½ cupful +thick cream, 1½ pints flour, 1 teaspoonful of baking powder, +4 cupfuls sultana raisins, ½ 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 1¼ hours. When removed +and bake in a moderate oven 1¼ hours. When removed from the oven carefully spread a little transparent icing.</p> @@ -2255,9 +2218,9 @@ from the oven carefully spread a little transparent icing.</p> <br /> VARIEGATED CAKES.</h3> -<p>One cup powdered sugar, ½ cup of butter creamed with -the sugar, ½ cup of milk, 4 eggs, the whites whipped only, -whipped light; 2½ cups of prepared flour, bitter almond +<p>One cup powdered sugar, ½ cup of butter creamed with +the sugar, ½ cup of milk, 4 eggs, the whites whipped only, +whipped light; 2½ 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 @@ -2276,14 +2239,14 @@ and top.</p> <br /> SWISS PANCAKES.</h3> -<p>One-half cupful butter, ½ cupful sugar, 1½ cupfuls flour,<span class="pagenum"><a name="Page_57" id="Page_57">[57]</a></span> +<p>One-half cupful butter, ½ cupful sugar, 1½ cupfuls flour,<span class="pagenum"><a name="Page_57" id="Page_57">[57]</a></span> 1 teaspoonful baking powder, 1 large apple peeled, cored, -and minced fine, ½ pint milk, ½ pint cream, 1 teaspoonful +and minced fine, ½ pint milk, ½ 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 ½ cupful of butter; turn the +frying-pan, pour in it about ½ 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.</p> @@ -2305,7 +2268,7 @@ SCOTCH PANCAKES.</h3> 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 ½ cupful +frying-pan, with a little butter melted in it; pour in ½ 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 @@ -2328,13 +2291,13 @@ serve with either wine or cream sauce.</p> <br /> PUMPKIN PIE.</h3> -<p>Paste, 1 pint of stewed pumpkin, 3 eggs, 1½ pints of milk, +<p>Paste, 1 pint of stewed pumpkin, 3 eggs, 1½ 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 ½ cupful of water; cover very light, and +stewpan with about ½ 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; @@ -2350,7 +2313,7 @@ oven about 30 minutes till the pie is firm in the center.</p> GINGER CAKE.</h3> <p>Three-fourths of a cupful of butter, 2 cupfuls of sugar, 4 -eggs, 1½ teaspoonfuls of baking-powder, 1½ pints of flour, 1 +eggs, 1½ teaspoonfuls of baking-powder, 1½ 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<span class="pagenum"><a name="Page_59" id="Page_59">[59]</a></span> @@ -2362,7 +2325,7 @@ batter; bake in a cake tin in a rather hot oven 40 minutes.</p> <br /> HUCKLEBERRY CAKE.</h3> -<p>One cupful of butter, 2 cupfuls of brown sugar, 4 eggs, 1½ +<p>One cupful of butter, 2 cupfuls of brown sugar, 4 eggs, 1½ 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 @@ -2377,9 +2340,9 @@ into a paper-lined cake tin, bake in a quick oven 50 minutes.</p> JUMBLES.</h3> <p>One and one-half cupfuls of butter, 2 cupfuls of sugar, 6 -eggs, 1½ pints of flour, ½ cupful of cornstarch, 1 teaspoonful +eggs, 1½ pints of flour, ½ cupful of cornstarch, 1 teaspoonful of baking powder, 1 teaspoonful of extract of lemon, -½ cupful of chopped peanuts mixed with ½ cupful of granulated +½ cupful of chopped peanuts mixed with ½ 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; @@ -2392,7 +2355,7 @@ to 10 minutes.</p> <br /> WHITE SPONGE CAKE.</h3> -<p>Whites of 8 eggs, 1 cupful of sugar, ½ cupful of flour, ½ +<p>Whites of 8 eggs, 1 cupful of sugar, ½ cupful of flour, ½ of cornstarch, 1 teaspoonful of baking powder, 1 teaspoonful<span class="pagenum"><a name="Page_60" id="Page_60">[60]</a></span> of extract of rose; sift the flour, cornstarch, sugar, and powder together; add it to the whites of the eggs whipped to @@ -2404,8 +2367,8 @@ in a cake-mould well buttered, in a quick oven 30 minutes.</p> <br /> MADELAINES.</h3> -<p>One cupful of butter, 1 cupful of sugar, 3 eggs, 1½ cupfuls -of flour, ½ teaspoonful of baking powder, 1 glass of +<p>One cupful of butter, 1 cupful of sugar, 3 eggs, 1½ cupfuls +of flour, ½ 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, @@ -2419,9 +2382,9 @@ cover, and add a few colored comfits.</p> <br /> QUEEN CAKE.</h3> -<p>Two cupfuls of butter, 2½ cupfuls of sugar, 1½ pints of -flour, 8 eggs, ½ teaspoonful baking powder, 1 wineglass each -of wine, brandy, and cream, ½ teaspoonful of the extract +<p>Two cupfuls of butter, 2½ cupfuls of sugar, 1½ pints of +flour, 8 eggs, ½ teaspoonful baking powder, 1 wineglass each +of wine, brandy, and cream, ½ 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 @@ -2429,7 +2392,7 @@ 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 1½ hours.</p> +in a papered cake-tin in a moderate, steady oven 1½ hours.</p> <p><span class="pagenum"><a name="Page_61" id="Page_61">[61]</a></span></p> @@ -2438,8 +2401,8 @@ in a papered cake-tin in a moderate, steady oven 1½ hours.</p> <br /> CREAM CAKES.</h3> -<p>Ten eggs, ½ cupful of butter, ¾ pound of flour, 1 pint -of water, 1½ pints of milk, 3 large tablespoonfuls of cornstarch, +<p>Ten eggs, ½ cupful of butter, ¾ pound of flour, 1 pint +of water, 1½ 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; @@ -2467,7 +2430,7 @@ the eggs; add the extract and butter; when cold use it.</p> <br /> CHOCOLATE CREAM.</h3> -<p>Set on the fire 1 gill of water, 1½ cupfuls sugar, ½ cup of +<p>Set on the fire 1 gill of water, 1½ cupfuls sugar, ½ 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 @@ -2497,7 +2460,7 @@ to dry it, place it in the mouth of a moderately warm oven.</p> SPICE CAKE.</h3> <p>One cupful butter, 2 cupfuls sugar, 3 cupfuls flour, 1 teaspoonful -baking-powder, 2 eggs, 1 cupful milk, ½ cupful each +baking-powder, 2 eggs, 1 cupful milk, ½ 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 @@ -2511,8 +2474,8 @@ cake-tin and bake in a steady oven 30 minutes.</p> <br /> SCOTCH CAKE.</h3> -<p>One and a half cupfuls butter, 2½ cupfuls sugar, 8 eggs, -1½ pints flour, ½ teaspoonful baking-powder, 3 cupfuls +<p>One and a half cupfuls butter, 2½ cupfuls sugar, 8 eggs, +1½ pints flour, ½ 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<span class="pagenum"><a name="Page_63" id="Page_63">[63]</a></span> time, beating 5 minutes between each addition; add the flour, @@ -2525,7 +2488,7 @@ cake-pan, and bake in a moderate oven 1 hour.</p> <br /> SHREWSBURY CAKE.</h3> -<p>One cupful of butter, 3 cupfuls of sugar, 1½ pints of flour, +<p>One cupful of butter, 3 cupfuls of sugar, 1½ 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 @@ -2539,7 +2502,7 @@ greased, in a quick oven over 40 minutes.</p> VANILLA CAKE.</h3> <p>One and one half cupfuls of butter, 2 cupfuls of sugar, 6 -yolks of eggs, 1 pint of flour, 1½ teaspoonfuls of baking +yolks of eggs, 1 pint of flour, 1½ 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 @@ -2552,7 +2515,7 @@ square pan in a fairly hot oven, 35 minutes.</p> WINE CAKE.</h3> <p>One and one-half cupfuls of butter, 2 cupfuls of sugar, 2 -cupfuls of flour, ½ teaspoonful of baking powder, 1 gill of +cupfuls of flour, ½ 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<span class="pagenum"><a name="Page_64" id="Page_64">[64]</a></span> the flour, sifted, with the powder and the wine; mix into a @@ -2565,8 +2528,8 @@ ice with the transparent icing.</p> <br /> DELICATE CAKE.</h3> -<p>One and one-half cupfuls of butter, 1½ cupfuls of sugar, -whites of five eggs, 2½ pints of flour, 1½ teaspoonfuls of +<p>One and one-half cupfuls of butter, 1½ cupfuls of sugar, +whites of five eggs, 2½ pints of flour, 1½ 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; @@ -2595,11 +2558,11 @@ oven ice them.</p> MINCE PIES.</h3> <p>Mince-meat—Two pounds meat, 1 pound raisins, 1 pound -currants, ½ pound citron, 1 pound chopped apples, 1 pound<span class="pagenum"><a name="Page_65" id="Page_65">[65]</a></span> -suet. Chop all up fine, except ½ each of currants and raisins. -Put in 1 stick of preserved ginger or cherries, ½ pint brandy, -½ pint wine, nutmeg, ground allspice, ground cinnamon, -mace to taste, sugar, and ½ pint cider. Make pie-crust or +currants, ½ pound citron, 1 pound chopped apples, 1 pound<span class="pagenum"><a name="Page_65" id="Page_65">[65]</a></span> +suet. Chop all up fine, except ½ each of currants and raisins. +Put in 1 stick of preserved ginger or cherries, ½ pint brandy, +½ pint wine, nutmeg, ground allspice, ground cinnamon, +mace to taste, sugar, and ½ pint cider. Make pie-crust or puff-paste.</p> @@ -2607,10 +2570,10 @@ puff-paste.</p> <br /> CHARLOTTE RUSSE.</h3> -<p>One quart charlotte mould, ¼ pound lady-fingers; line the +<p>One quart charlotte mould, ¼ 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, ¼ box gelatine dissolved in a little of the cream, +flavor, ¼ 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 @@ -2621,7 +2584,7 @@ on ice to cool.</p> <br /> WAFFLES.</h3> -<p>One pint flour, ½ yeast cake; make a batter over night with +<p>One pint flour, ½ 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 @@ -2634,7 +2597,7 @@ to table.</p> BISCUITS.</h3> <p>One quart flour, 1 tablespoonful yeast powder, 1 tablespoonful -butter or lard. Mix all together with milk; add 1½ teaspoonfuls +butter or lard. Mix all together with milk; add 1½ teaspoonfuls of salt. Make your biscuits quick and bake in a hot oven.</p> @@ -2645,7 +2608,7 @@ hot oven.</p> <br /> CORN BREAD.</h3> -<p>One pint meal, ½ pint hot water, ½ pint milk, mixed; 1 +<p>One pint meal, ½ pint hot water, ½ 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 @@ -2699,7 +2662,7 @@ little experimenting will soon make you an efficient baker.</p> LIGHT BREAD.</h3> <p>Three pints of flour, half yeast cake dissolved in warm -water, tablespoonful each of salt, lard, and white sugar, 1½ +water, tablespoonful each of salt, lard, and white sugar, 1½ 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 @@ -2749,7 +2712,7 @@ 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 ¼ hour, and strain through a jelly-bag. Then +and let simmer ¼ 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.</p> @@ -2760,7 +2723,7 @@ made in warm weather ice is required.</p> CHICKEN GLACEE.</h3> <p>Bone a chicken, stuff it with truffles, mushrooms, slight,<span class="pagenum"><a name="Page_69" id="Page_69">[69]</a></span> -¼ pound ham, ½ pound veal, a little sweet marjoram and +¼ pound ham, ½ 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. @@ -2789,9 +2752,9 @@ CLAM CHOWDER.</h3> 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, ¼ pound butter and 2 two tablespoonfuls of flour, mixed +fine, ¼ 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 ½ +from the clams, thyme, celery, onions, tomatoes, and ½ 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.</p> @@ -2819,7 +2782,7 @@ VINEGAR PEACHES.</h3> <p>One peck Heath peaches (cling-stones) peeled over night; sprinkle 1 pound of sugar over them; in the morning drain -off, put in ½ pint of cider vinegar, let vinegar and juice +off, put in ½ 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 @@ -2835,9 +2798,9 @@ TOMATO CHOW-CHOW.</h3> <p>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, ½ pound of brown sugar, 1 teaspoonful of +pint of vinegar, ½ pound of brown sugar, 1 teaspoonful of tamarack, 1 teaspoonful black pepper, 1 tablespoonful each of -allspice and cloves, ½ dozen leaves of mace. Put all these<span class="pagenum"><a name="Page_71" id="Page_71">[71]</a></span> +allspice and cloves, ½ dozen leaves of mace. Put all these<span class="pagenum"><a name="Page_71" id="Page_71">[71]</a></span> in a pot and let them come to a boil; after boiling take them out and put them in a jar covered up tightly.</p> @@ -2884,7 +2847,7 @@ using 3 lemons.</p> <br /> MERINGUE PIE.</h3> -<p>One cup of sugar, yolks of 3 eggs, 1½ cups of milk, 2 +<p>One cup of sugar, yolks of 3 eggs, 1½ 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 @@ -2898,7 +2861,7 @@ froth, which spread over the top, and brown in the oven.</p> <br /> SWEET POTATO PUDDING.</h3> -<p>Half pound of butter, ½ pound of sugar, 5 eggs, 2 tablespoonfuls +<p>Half pound of butter, ½ 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 @@ -2915,7 +2878,7 @@ can be substituted for the rose-water if desired.</p> <br /> COCOANUT PUDDING.</h3> -<p>Half pound of sugar, ½ pound of butter, ½ pound of grated +<p>Half pound of sugar, ½ pound of butter, ½ pound of grated cocoanut, the whites of 6 eggs, 1 tablespoonful of rose-water, 2 tablespoonfuls of brandy; beat the sugar and butter<span class="pagenum"><a name="Page_73" id="Page_73">[73]</a></span> to a cream, whisk the whites of the eggs till they are @@ -2973,13 +2936,13 @@ FILLET OF CHICKENS.</h3> 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 ½ pint of -milk and ½ pint of stock over them; put a weight over +a skillet; lay them close together in it; then pour ½ pint of +milk and ½ 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 ½ pint of cream in it, making a rich -sauce; ¾ of a pint of spinach; take all the stems off and +the essence and put ½ pint of cream in it, making a rich +sauce; ¾ 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 @@ -3014,9 +2977,9 @@ anything else in the pie.</p> POTATO PIE.</h3> <p>Four large potatoes boiled and mashed with butter and -cream; ½ pound of butcher's meat; ¼ pound of ham or +cream; ½ pound of butcher's meat; ¼ pound of ham or bacon cut small or chopped; hard boiled eggs; season it -and cover with a light crust; bake ¾ of an hour. Uncooked +and cover with a light crust; bake ¾ 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; @@ -3066,9 +3029,9 @@ omelette, dust it with sifted sugar, and, if possible, glaze it.</p> SWISS APPLE PIE.</h3> <p>Peel, core, and quarter some apples. Boil the peel and the -cores with a few cloves in ½ pint of water, and sugar enough +cores with a few cloves in ½ pint of water, and sugar enough to sweeten it. Lay the apples in a pie-dish, mixing with -them ¼ pound grocer's currants which have been washed and +them ¼ 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 @@ -3082,7 +3045,7 @@ loaf sugar on crust.</p> <br /> PUDDING A LA MODE.</h3> -<p>Take ½ dozen good-sized apples; peel, core, and cut into +<p>Take ½ 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 @@ -3095,8 +3058,8 @@ light butter-paste. Bake 1 hour, and turn out to serve.</p> <br /> APPLE CAKE.</h3> -<p>Take 1 pound pulped apples, 1 pound flour, ½ pound -sugar, ½ pound melted butter, powdered cinnamon, 6 eggs +<p>Take 1 pound pulped apples, 1 pound flour, ½ pound +sugar, ½ 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 @@ -3107,7 +3070,7 @@ if needed.</p> <br /> PUDDING A LA MARINIERE.</h3> -<p>Half pound each of flour and beef-suet, ¼ pound currants, +<p>Half pound each of flour and beef-suet, ¼ 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; @@ -3250,7 +3213,7 @@ POTATOES AND KIDNEY.</h3> 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 ¾ hour in +Put all on baking-dish, sift crumbs over it, bake ¾ hour in slow oven. Serve on same dish. A little onion may be added.</p> @@ -3279,7 +3242,7 @@ 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; 1½ pints of ham water, 1½ pints of any soup +Take skin off; 1½ pints of ham water, 1½ pints of any soup stock, 1 box gelatine dissolved in a cup of cold water; put all<span class="pagenum"><a name="Page_82" id="Page_82">[82]</a></span> 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 @@ -3296,8 +3259,8 @@ and there on either side of the ham.</p> <br /> WHOLE CHICKEN IN GLACEE.</h3> -<p>Take out all the bones in a medium-sized chicken; ¼ pound -ham, ½ pound veal, ½ can mushrooms, ¼ can truffles, small +<p>Take out all the bones in a medium-sized chicken; ¼ pound +ham, ½ pound veal, ½ can mushrooms, ¼ 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 @@ -3326,8 +3289,8 @@ the same way.</p> <br /> DEVILED CRABS.</h3> -<p>Take 1½ dozen crabs; boil them done; pick them carefully -out of shell; take ½ dozen crackers; 1 pint of milk is +<p>Take 1½ dozen crabs; boil them done; pick them carefully +out of shell; take ½ 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 @@ -3346,7 +3309,7 @@ round them. Serve perfectly hot.</p> <br /> OX TONGUE GLACEE.</h3> -<p>Put the tongue to soak over night. Steady boil for 2½ +<p>Put the tongue to soak over night. Steady boil for 2½ 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 @@ -3362,8 +3325,8 @@ dressing.</p> <br /> PICKLED OYSTERS.</h3> -<p>Take 50 large oysters, ½ pint of the liquor, ½ pint of<span class="pagenum"><a name="Page_84" id="Page_84">[84]</a></span> -vinegar, 1 tablespoonful of allspice and cloves mixed, ½ +<p>Take 50 large oysters, ½ pint of the liquor, ½ pint of<span class="pagenum"><a name="Page_84" id="Page_84">[84]</a></span> +vinegar, 1 tablespoonful of allspice and cloves mixed, ½ 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, @@ -3377,7 +3340,7 @@ them and cover up tightly.</p> RED CABBAGE PICKLE.</h3> <p>Cut the cabbage up in slices, sprinkle salt over it, for 3 days -set it in the sun or warm place; ½ pint of vinegar and ½ +set it in the sun or warm place; ½ pint of vinegar and ½ 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 @@ -3393,13 +3356,13 @@ and in a few weeks this will be ready for use.</p> <br /> PEACH MARMALADE.</h3> -<p>Take soft peaches. One-half pound of peaches to ½ pound +<p>Take soft peaches. One-half pound of peaches to ½ 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 1½ hours. When thick enough, put into pots,<span class="pagenum"><a name="Page_85" id="Page_85">[85]</a></span> +boil slowly for 1½ hours. When thick enough, put into pots,<span class="pagenum"><a name="Page_85" id="Page_85">[85]</a></span> without covering them, till next day. Put a little brandy over them and seal up tightly.</p> @@ -3411,16 +3374,16 @@ QUINCE PRESERVES.</h3> <p>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 ¼ hour, +preserves in and the rind of 4 lemons. Let all boil ¼ 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 ½ hour exactly; +and then put in the fruit. Let the fruit boil ½ hour exactly; then take out the fruit and lay on a dish. Let your syrup boil -steadily ¾ hour longer. Put your jars in hot water on the +steadily ¾ 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 ¼ hour.</p> +boiling water. Let them stand in ¼ hour.</p> <h3>No. 178.<br /> @@ -3430,13 +3393,13 @@ BEEF A LA MODE.</h3> <p>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, ½ bunch of +it come to a light brown; 1 bunch of carrots, ½ bunch of thyme; cut the carrots up into large quarters; 3 turnips cut -into 4 quarters, 3 onions peeled and stuck full of cloves, ½ +into 4 quarters, 3 onions peeled and stuck full of cloves, ½ 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 1½ hours longer; put in two medium-sized<span class="pagenum"><a name="Page_86" id="Page_86">[86]</a></span> +then let it boil 1½ hours longer; put in two medium-sized<span class="pagenum"><a name="Page_86" id="Page_86">[86]</a></span> 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; @@ -3448,8 +3411,8 @@ if the meat should be tough let it boil 1 hour longer.</p> GOOSE PORK.</h3> <p>Take a fresh ham, score the skin nicely; take the inside of -a loaf of bread, ½ can of mushrooms, 1 onion, ½ bunch of -parsley, not quite ½ bunch of thyme, nearly ½ bunch of sage; +a loaf of bread, ½ can of mushrooms, 1 onion, ½ bunch of +parsley, not quite ½ bunch of thyme, nearly ½ 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 @@ -3495,9 +3458,9 @@ FRICASSEE RABBIT.</h3> <p>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, ½ pint each of milk and +fine, 1 small onion, and parsley, ½ pint each of milk and and cream, and pour in frying-pan; then put rabbit in to stay -¼ hour. Boil rice dry and put it round the dish with rabbit +¼ hour. Boil rice dry and put it round the dish with rabbit and gravy in the center.</p> @@ -3505,12 +3468,12 @@ and gravy in the center.</p> <br /> EASTER HAM.</h3> -<p>Take a smoked ham, make pockets in it; take ¼ peck cabbage +<p>Take a smoked ham, make pockets in it; take ¼ 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 2½ hours be the time for boiling it; when +fits the ham, let 2½ 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 @@ -3545,7 +3508,7 @@ pint of nut meats.</p> <br /> DELMONICO'S PUDDING.</h3> -<p>One quart milk with ½ teaspoonful salt; set this on the fire +<p>One quart milk with ½ 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 @@ -3558,14 +3521,14 @@ pudding in form of kisses, and brown in the oven.</p> <br /> CHRISTMAS PLUM PUDDING.</h3> -<p>Chop fine ½ pound beef suet. Stone and chop 1 pound +<p>Chop fine ½ pound beef suet. Stone and chop 1 pound raisins; wash and pick 1 pound currants. Soak the crumbs<span class="pagenum"><a name="Page_89" id="Page_89">[89]</a></span> 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 ¼ pound butter to a cream -with ½ pound powdered sugar and flavor with brandy.</p> +Boil 4 hours. For a sauce, beat ¼ pound butter to a cream +with ½ pound powdered sugar and flavor with brandy.</p> <h3>No. 188.<br /> @@ -3583,7 +3546,7 @@ PICKLED SALMON.</h3> <p>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, ½ dozen grains of black pepper, +2 dozen grains of cloves, ½ 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 @@ -3602,11 +3565,11 @@ 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<span class="pagenum"><a name="Page_90" id="Page_90">[90]</a></span> into another vessel of cold water. Make a syrup of the sugar -with 2 pints of water and ½ the white of an egg. Skim the +with 2 pints of water and ½ 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 ¼ hour; then put in the brandy while hot and +Boil the syrup ¼ 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.</p> @@ -3618,7 +3581,7 @@ STUFFED EGGS.</h3> <p>Cut 10 hard-boiled eggs in half lengthwise, take out the yolks, pound them in a mortar, add breadcrumbs soaked in -milk and ¼ pound fresh butter. Pound all together; add a +milk and ¼ 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 @@ -3653,7 +3616,7 @@ let simmer for 10 minutes. Serve hot, with toast.</p> PANNED OYSTERS.</h3> <p>Take 50 large oysters; rinse clean and let drain; put in -stewpan with ¼ pound of butter, salt, red and black pepper +stewpan with ¼ 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.</p> @@ -3665,7 +3628,7 @@ STEWED CLAMS.</h3> <p>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 ½ hour; +them; put them in a stewpan over a gentle fire for ½ 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 @@ -3694,8 +3657,8 @@ CLAM CHOWDER.</h3> 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 ¾ of an -hour; use ½ pound of soda biscuit, and ¼ of a pound of +turn a plate over the basin and bake in a hot oven for ¾ of an +hour; use ½ pound of soda biscuit, and ¼ of a pound of butter for 50 clams.</p> @@ -3704,7 +3667,7 @@ butter for 50 clams.</p> BROILED SHAD.</h3> <p>Split fish in two; lay on gridiron over hot fire; broil gently; -put the inside to the fire first; have a dish ready with ¼ of a +put the inside to the fire first; have a dish ready with ¼ 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 @@ -3749,7 +3712,7 @@ 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 ½ pint +baste often. When the fish is done there should be ½ 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 @@ -3969,7 +3932,7 @@ set, fold the omelette and serve with tomato sauce in the dish.</p> <br /> APPLES AND RICE.</h3> -<p>Boil ½ pound rice in 1 quart of new milk. At the same +<p>Boil ½ 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 @@ -4030,7 +3993,7 @@ 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 ½ hour and keep it ready for use.</p> +quart. Boil ½ hour and keep it ready for use.</p> <h3>No. 224.<br /> @@ -4106,7 +4069,7 @@ 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 ½ pint +to dish your dinner, have 6 yolks of eggs mixed with ½ 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.</p> @@ -4118,7 +4081,7 @@ ARTICHOKES.</h3> <p>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 1½ to 2 hours. +boil gently till they are tender, which will take 1½ 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 @@ -4152,7 +4115,7 @@ 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 ¾ of an +back in the skillet; cover it over and let boil for ¾ of an hour. Just before serving cut up a little parsley and put in; serve it with either roasted or fried potatoes.</p> @@ -4212,7 +4175,7 @@ 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 ½ pint made gravy into the dish, and goose-stuffing +roasted. Put ½ pint made gravy into the dish, and goose-stuffing under the knuckle-skin, or garnish the dish with balls of it fried or boiled.</p> @@ -4254,12 +4217,12 @@ FISH TURBOT.</h3> <p>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 ½ pint milk, 2 tablespoonfuls flour, 1 +the cream sauce; also ½ 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,<span class="pagenum"><a name="Page_106" id="Page_106">[106]</a></span> and put in it; sift some breadcrumbs over it, with small bits -of butter. Put in oven and let bake ¾ hour. Garnish dish +of butter. Put in oven and let bake ¾ hour. Garnish dish with fried oysters or fried potatoes.</p> @@ -4272,7 +4235,7 @@ 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 3½ to 4 hours very slow simmering according to size.</p> +it from 3½ to 4 hours very slow simmering according to size.</p> <h3>No. 240.<br /> @@ -4280,7 +4243,7 @@ it from 3½ to 4 hours very slow simmering according to size.</p> HAM.</h3> <p>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 1½ hours +is cold; let it heat gradually and let it be on the fire 1½ 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.</p> @@ -4306,7 +4269,7 @@ 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 ¾ hour.</p> +10 minutes before you put it in the oven. Bake ¾ hour.</p> <h3>No. 243.<br /> @@ -4314,7 +4277,7 @@ it well together with a pint of new milk; pour it over about PANCAKES AND FRITTERS.</h3> <p>Break 3 eggs in a basin, beat them up with a little nutmeg -and salt; put to them 4½ ounces of flour and a little +and salt; put to them 4½ 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 @@ -4333,11 +4296,11 @@ hot lard. Put on sieve to drain; grate loaf sugar over them.</p> <br /> BOSTON APPLE PUDDING.</h3> -<p>Peel 1½ dozen good apples, take out cores, cut them small, +<p>Peel 1½ 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, ¼ +a fine sieve. Add to it the yolks of 4 eggs and 1 white, ¼ 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.</p> @@ -4371,7 +4334,7 @@ for batter pudding; bake an hour in moderate oven.</p> <br /> MAIGRE PLUM PUDDING.</h3> -<p>Simmer ½ pint of milk with 2 blades of mace, and a roll +<p>Simmer ½ 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 @@ -4380,7 +4343,7 @@ 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 2½ hours, serve it with melted butter, 2 tablespoonfuls +it; boil 2½ hours, serve it with melted butter, 2 tablespoonfuls of brandy, and a little loaf sugar.</p> <p><span class="pagenum"><a name="Page_109" id="Page_109">[109]</a></span></p> @@ -4390,7 +4353,7 @@ of brandy, and a little loaf sugar.</p> <br /> PLAIN BREAD PUDDING.</h3> -<p>Put 5 ounces of breadcrumbs in a basin, pour ¾ pints of +<p>Put 5 ounces of breadcrumbs in a basin, pour ¾ 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 @@ -4404,9 +4367,9 @@ boil one hour.</p> <br /> FLEMISH WAFFLES.</h3> -<p>One and one-half pints of flour, ½ teaspoonful of salt, 2 -tablespoonfuls of sugar, 3 tablespoonfuls of butter, 1½ teaspoonfuls -of baking powder, 4 eggs, ½ pint of thin cream, 1 +<p>One and one-half pints of flour, ½ teaspoonful of salt, 2 +tablespoonfuls of sugar, 3 tablespoonfuls of butter, 1½ teaspoonfuls +of baking powder, 4 eggs, ½ 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, @@ -4423,9 +4386,9 @@ done sift sugar over them and serve at once on a napkin.</p> <br /> SOFT WAFFLES.</h3> -<p>One quart of flour, ½ teaspoonful of salt, 1 teaspoonful of +<p>One quart of flour, ½ teaspoonful of salt, 1 teaspoonful of sugar, 2 teaspoonfuls of baking powder, 1 large tablespoonful<span class="pagenum"><a name="Page_110" id="Page_110">[110]</a></span> -of butter, 2 eggs, 1½ pints of milk. Sift flour, powder, and +of butter, 2 eggs, 1½ 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 @@ -4504,9 +4467,9 @@ meal.</p> <br /> FRENCH MUFFINS.</h3> -<p>One and a half pints flour, 1 cupful honey, ½ teaspoonful +<p>One and a half pints flour, 1 cupful honey, ½ teaspoonful salt, 2 teaspoonfuls baking-powder, 2 tablespoonfuls butter, 3 -eggs, and little over ½ pint of milk or thin cream. Sift together +eggs, and little over ½ 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<span class="pagenum"><a name="Page_112" id="Page_112">[112]</a></span> smoothly into a batter as for pound cake; about half fill @@ -4518,9 +4481,9 @@ good, steady oven 7 or 8 minutes.</p> <br /> BOSTON BROWN BREAD.</h3> -<p>One half pint of flour, 1 pint cornmeal, ½ pint rye flour, 2 +<p>One half pint of flour, 1 pint cornmeal, ½ pint rye flour, 2 potatoes, 1 teaspoonful salt, 1 tablespoonful brown sugar, 2 -teaspoonfuls baking-powder, ½ pint water. Sift the flour, +teaspoonfuls baking-powder, ½ 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 @@ -4535,12 +4498,12 @@ finish cooking it by baking in a fairly hot oven 30 minutes.</p> <br /> APPLE POT-PIE.</h3> -<p>Fourteen apples peeled, cored, and sliced; 1½ pints flour, -1 teaspoonful baking-powder, 1 cupful sugar, ½ cupful butter, +<p>Fourteen apples peeled, cored, and sliced; 1½ pints flour, +1 teaspoonful baking-powder, 1 cupful sugar, ½ 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 1½ cupfuls +stewpan to within two inches of the bottom. Pour in 1½ 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; @@ -4555,12 +4518,12 @@ pieces of top crust on a plate. Serve with cream.</p> <br /> OATMEAL CRACKNELS.</h3> -<p>One and a half pints fine oatmeal, ½ pint Graham flour, +<p>One and a half pints fine oatmeal, ½ 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 ¼ +Flour the board with cornmeal; turn out dough, and roll ¼ inch thick; cut it out with cutter; lay them on greased baking tins; wash over with milk, and bake 10 minutes in moderate oven.</p> @@ -4570,7 +4533,7 @@ oven.</p> <br /> GERMAN WAFFLES.</h3> -<p>One quart of flour, ½ teaspoonful salt, 3 tablespoonfuls +<p>One quart of flour, ½ 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 @@ -4583,12 +4546,12 @@ Bake in hot waffle-iron. Serve with sugar flavored with lemon.</p> <br /> TEA BISCUITS.</h3> -<p>One quart of flour, 1 teaspoonful salt, ½ teaspoonful sugar, +<p>One quart of flour, 1 teaspoonful salt, ½ 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 ¾ of an inch; cut with a small round cutter; lay +of ¾ 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.</p> @@ -4600,8 +4563,8 @@ milk. Bake in hot oven 20 minutes.</p> RICE MUFFINS.</h3> <p>Two cupfuls of cold boiled rice, 1 pint of flour, 1 teaspoonful -of salt, 1 tablespoonful of sugar, 1½ teaspoonfuls of baking -powder, ½ pint of milk, 3 eggs; thin out the rice with +of salt, 1 tablespoonful of sugar, 1½ teaspoonfuls of baking +powder, ½ 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; @@ -4612,9 +4575,9 @@ bake 15 minutes in a hot oven.</p> <br /> CHEESE CRACKERS.</h3> -<p>One and a half pints of flour, ½ pint of cornmeal, 1 teaspoonful +<p>One and a half pints of flour, ½ pint of cornmeal, 1 teaspoonful of salt, 1 teaspoonful of baking-powder, 1 tablespoonful -of butter, little more than ½ pint of milk; sift +of butter, little more than ½ 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 @@ -4622,7 +4585,7 @@ 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 ¼ of a +nearly the same way out of puff paste cut thin about ¼ of a yard long.</p> @@ -4630,7 +4593,7 @@ yard long.</p> <br /> FRUIT JELLY.</h3> -<p>Two pints of water; ½ pint of milk, and 1 gill of wine, +<p>Two pints of water; ½ 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<span class="pagenum"><a name="Page_115" id="Page_115">[115]</a></span> @@ -4660,9 +4623,9 @@ this can be moulded in form of a brick.</p> <br /> SNOWBALL.</h3> -<p>Six apples, peeled and cored, ½ pound of rice washed well; +<p>Six apples, peeled and cored, ½ pound of rice washed well; put apples in pudding cloth; pour rice on top; leave room -to swell; boil in pot 1½ hours; make wine sauce for it; this +to swell; boil in pot 1½ hours; make wine sauce for it; this is a dinner dish.</p> @@ -4673,7 +4636,7 @@ BLANC-MANGE.</h3> <p>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<span class="pagenum"><a name="Page_116" id="Page_116">[116]</a></span> -half of the gelatine, and melt it in ½ teacup of cold milk; +half of the gelatine, and melt it in ½ 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 @@ -4689,7 +4652,7 @@ seasoned with lemon or vanilla.</p> COFFEE BLANC-MANGE.</h3> <p>Take and divide 1 package of gelatine in half; take 1 pint -of milk, ½ pint of coffee and let it boil; melt one half of the +of milk, ½ 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 @@ -4704,8 +4667,8 @@ eat with whipped cream.</p> FRENCH COFFEE.</h3> <p>Three pints of water to 1 cup of ground coffee. Put the -coffee grounds in a bowl, pour over it about ½ pint of cold -water, and let stand for 15 minutes; bring remaining 2½ +coffee grounds in a bowl, pour over it about ½ pint of cold +water, and let stand for 15 minutes; bring remaining 2½ 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 @@ -4739,17 +4702,17 @@ NOYEAU CORDIAL.</h3> 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 ½ pint of apricot or peach juice.</p> +improved by adding ½ pint of apricot or peach juice.</p> <h3>No. 272.<br /> <br /> RED CURRANT FRUIT-ICE.</h3> -<p>Put 2 pints ripe currants, 1 pint red raspberries, ½ pint +<p>Put 2 pints ripe currants, 1 pint red raspberries, ½ 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 ½ pint of water. Place all into a freezing-can +ounces of sugar and ½ pint of water. Place all into a freezing-can and freeze.</p> <p><span class="pagenum"><a name="Page_118" id="Page_118">[118]</a></span></p> @@ -4806,7 +4769,7 @@ pulp. Give the freezer a few more turns to harden.</p> <br /> FRENCH VANILLA ICE-CREAM.</h3> -<p>One quart of rich, sweet cream, ½ pound of granulated +<p>One quart of rich, sweet cream, ½ 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 @@ -4832,7 +4795,7 @@ CHOCOLATE TRANSPARENT ICING.</h3> <p>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 ½ gill of syrup and work till perfectly +soft. Dilute this with ½ gill of syrup and work till perfectly smooth, then add to the boiled sugar as above.</p> @@ -4842,7 +4805,7 @@ smooth, then add to the boiled sugar as above.</p> <p>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 +Glacé in the table of contents and GLACEE in the text. This was retained.</p> <p>Page v, "Canvas-Back" changed to "Canvasback" (Canvasback Duck)</p> @@ -4853,7 +4816,7 @@ and GLACEE in the text. This was retained.</p> <p>Page vii, "Patte" changed to "Pate" (Patte la Foie Gras)</p> -<p>Page vii, "soufflée" changed to "soufflé" (Potatoes, soufflé)</p> +<p>Page vii, "soufflée" changed to "soufflé" (Potatoes, soufflé)</p> <p>Page 35, "boulion" changed to "boullion" (pints of boullion)</p> @@ -4874,382 +4837,6 @@ Pate-la-foie-gras)</p> <p>Page 97, "will" changed to "well" (must be well covered)</p></div> - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of Margaret Brown's French Cookery Book, by -Margaret Brown - -*** END OF THIS PROJECT GUTENBERG EBOOK BROWN'S FRENCH COOKERY BOOK *** - -***** This file should be named 44915-h.htm or 44915-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/4/4/9/1/44915/ - -Produced by Emmy and the Online Distributed Proofreading -Team at http://www.pgdp.net (This file was produced from -images generously made available by The Internet Archive) - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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