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diff --git a/44947-0.txt b/44947-0.txt new file mode 100644 index 0000000..a71df9f --- /dev/null +++ b/44947-0.txt @@ -0,0 +1,2994 @@ +*** START OF THE PROJECT GUTENBERG EBOOK 44947 *** + +Note: Images of the original pages are available through + Internet Archive. See + https://archive.org/details/cu31924003580838 + + + + + +ALLIED COOKERY + +British +French +Italian +Belgian +Russian + +Arranged by + +GRACE CLERGUE HARRISON and GERTRUDE CLERGUE + +_To Aid the War Sufferers in the Devastated Districts of France_ + +Introduction by +Hon. Raoul Dandurand +Commandeur de la Légion d'Honneur + +Prefaced by +Stephen Leacock and Ella Wheeler Wilcox + + + + + + + +G. P. Putnam's Sons +New York and London +The Knickerbocker Press +1916 + +Copyright, 1916 +by +Grace Clergue Harrison + +The Knickerbocker Press, New York + + + + +THE PURPOSE + + +of this little book is to procure funds in aid of the farmers in that +part of France which was devastated by the invasion of the German +armies and subsequently regained by the French. + +This region, in part, one of the most fertile in France, and which +sustained hundreds of thousands of inhabitants engaged in agricultural +pursuits, has been left desolate, with all buildings destroyed and all +farming implements, cattle, and farm products taken off by the invaders +for military uses. + +Its old men, women, and children, who survived the slaughter of +invasion, are now undertaking the labour of restoring their farms. To +help in the supply of seeds, farm implements, and other simple but +essential means of enabling these suffering people to regain by their +own efforts the necessaries of life, the compilers offer to the public +this book on Cookery. + +Its proceeds will be distributed by Le Secours National, of France, +whose effective organization assures its best and most helpful +disposition. + +An acknowledgment must be made for the kind assistance of friends +in securing desirable recipes. There are some that will be novel to +many households, and all of them will give satisfaction when exactly +followed. + +The compilers will gladly answer requests for information from any one +wishing further to support this cause. + + MRS. WM. LYNDE HARRISON, + Milestone House, + Branford, Conn. + + MISS GERTRUDE CLERGUE, + 597 Sherbrooke Street West, + Montreal. + + + + +CONTENTS + + + PAGE + INTRODUCTION. _Hon. R. Dandurand_ 5 + ALLIED FOOD. _Stephen Leacock_ 8 + FOREWORD. _Ella Wheeler Wilcox_ 12 + CHARLOTTE DE POMMES. _Elise Jusserand_ 14 + + SOUPS + Bouillabaisse 15 + Borcht 16 + Mushroom Soup 17 + Serbian Chicken Soup 17 + Vegetable Soup 18 + Lettuce Soup 19 + Pot-au-Feu 19 + Onion Soup 20 + Soldiers' Soup 21 + Stschi 21 + Buraki 22 + Lentil Soup 22 + Black Bean Soup 23 + Fish Chowder 23 + + FISH + Roast Oysters 24 + Raie au Beurre Noir 24 + Salmon Tidnish 25 + Aubergine Aux Crevettes 25 + Lobster Beaugency 26 + Scallops en Brochette 26 + Filet of Sole Florentine 26 + Salmon Teriyaki 27 + Filet of Sole Marguery 28 + Codfish with Green Peppers 28 + Herring Roes, Baked 29 + Creamed Fish 30 + Mousseline of Fish 30 + Haddock Mobile 31 + Kedgaree 31 + Pickled Salmon 31 + + MEATS AND ENTRÉES + Russian Pirog Kulbak 33 + Carbonade Flamande 33 + Blanquette of Veal 34 + Blanquette of Chicken 35 + Stracotto 35 + Duck St. Albans 36 + Boned Turkey 37 + Chicken and Cabbage 37 + Leg-of-Mutton Pie 38 + Russian Steaks 38 + Another Russian Method for Beef-Steaks 39 + Stewed Kidneys 39 + Chicken 40 + Baked Ham 40 + Rillettes de Tours 41 + Rice and Mutton 42 + Baked Eggs 42 + Tripe 42 + Tripe, Italian 43 + Timbale of Partridges 44 + Stewed Hare 44 + Indian Pilau 46 + Stuffed Beef Steaks 47 + Podvarak 47 + Ribs of Pork en Casserole 48 + Salmis de Lapin 48 + Sheep's Head 49 + Macaroni Pie 50 + Kidney and Mushrooms 51 + + CURRIES + Indian Curry 52 + Fricassee of Chicken 52 + A Simpler Indian Curry 53 + Another Curry Sauce 54 + + PASTES, CHEESE, ETC. + Macaroni with Cheese 56 + Macaroni 56 + Polenta with Cheese 57 + Lentil Croquettes 57 + Risotto 58 + Risotto Milanaise 58 + Ravioli 59 + Egg Coquilles, with Spinach 60 + Pirog of Mushrooms 60 + Paste for Russian Pirog 60 + Eggs Romanoff 61 + Oeufs Pochés Ivanhoe 61 + Cheese Puffs 61 + Moskva Cheesecakes 62 + Cheese Fritters 62 + Cheese Pudding 63 + Chicory or Endive 63 + Stewed Cos Lettuces 63 + Asparagus 64 + Celery Croquettes 65 + Ragoût of Celery 66 + Stuffed Onions 67 + Onions, Venetian Style 67 + Fried Pumpkin or Squash 68 + Cucumbers 68 + Sarma 69 + Polenta Pasticciata 70 + Fried Bread with Raisins 71 + Polenta Croquettes 72 + Rice with Mushrooms 72 + Timbales of Bread with Parmesan Sauce 73 + + SAUCES + Cheese Sauce 74 + Tomato Sauce 74 + Another Tomato Sauce 74 + Mustard Sauce 75 + A Meat Sauce 75 + Another Meat Sauce 76 + Lombarda Sauce 76 + Horse-Radish Sauce 77 + Gnocchi di Semolina 77 + + SALADS + Italian Salad 79 + Lettuce Salad 79 + Sandwich Dressing 79 + Salad Dressing 80 + Cheese Dressing 80 + + VEGETABLES + Potato Cakes 81 + Petits Pois 81 + String Beans 81 + Red Cabbage 82 + Cabbage with Cheese Sauce 82 + Glazed Onions 83 + Spinach Soufflé 83 + + PUDDINGS, CAKES, ETC. + French Pancakes 84 + Crepes Suzette 84 + Sauce for Crepes Suzette 84 + Another Suzette Pancake 85 + Kisel 85 + Carrot Pudding 86 + Old English Plum Pudding 86 + Banana Trifle 87 + Cream Tart 87 + Chocolate Pudding 88 + Fried Apples 89 + Orange Pudding 89 + Oat Cakes 90 + Tea-Cakes 91 + Tea Pancakes 91 + Canadian War Cake 92 + Serbian Cake 92 + Ravioli Dolce 93 + Chestnuts 93 + Gnocchi of Milk 94 + Almond Pudding 94 + Chestnut Fritters 95 + Chestnut Cream 95 + Tapioca Pudding 96 + Ginger Ice-Cream 97 + Almond Cake 97 + Queen Cakes 98 + Francescas 98 + Oat Cakes 98 + Gateau Polonais 99 + Anise Cakes 99 + Gordon Highlander Gingerbread 100 + Scotch Short Bread 100 + Cramique 100 + Gaufres 101 + Pets de Nonne 101 + Brioche de la Lune 102 + Victoria Scones 103 + Nut Bread 103 + Bran Muffins 103 + Scotch Scones 104 + Blinni 104 + Baked Hominy 104 + Marrons Glacés 105 + Small Cucumber Pickles 105 + Preserved Strawberries 106 + Rhubarb Jelly 107 + Tomato Soup for Canning 107 + Budo Cup 108 + + + + +INTRODUCTION + + + COMITÉ FRANCE-AMÉRIQUE + (Section Canadienne) + Chambre-31, Edifice "Duluth" + Montréal, March 2, 1916. + + MRS. WM. LYNDE HARRISON, + MISS G. CLERGUE. + + Mesdames: + +Vous désirez faire quelque chose pour venir en aide aux victimes de la +guerre en France et, dans ce but, vous publiez un livre utile dont vous +faites tous les frais d'impression de manière à ce que le produit total +de la vente soit versé au Comité de Secours National de Paris. + +Le but que vous vous proposez est fort louable car les besoins sont +grands au pays de France. On a fait dernièrement le recensement des +réfugiés belges et français chassés de leurs demeures et recueillis +dans les diverses communes de France. Ils sont plus de 900,000 et +les allemands out renvoyé en France par la voie de la Suisse plus +de 100,000 prisonniers--vieillards, femmes et enfants--qu'ils ne +voulaient plus nourrir et qui out été rendus, dénués de tout, à la +charité publique. Tous ces malheureux doivent être vêtus de la tête +aux pieds. Les Etats-Unis et le Canada out heureusement fait leur part +pour soulager cette grande infortune, grâce aux appels réitérés de +l'American Relief Clearing House de Paris et de New-York et des divers +comités canadiens du Secours National de Paris, organisés par le Comité +France-Amérique. + +Les hôpitaux français réclament aussi, à bon droit, notre sollicitude, +car c'est la France qui supporte le plus fort de l'assaut teuton +sur la frontière de l'Ouest et ses blessés doivent dépasser le demi +million. Devant cette grande détresse la Croix-Rouge américaine et +la Croix-Rouge canadienne ne sont pas demeurées indifférentes et +des milliers de caisses out été envoyées aux hôpitaux français. +Malheureusement la liste des calamités qui out fondu sur la France ne +s'arrête pas là: tout le territore envahi par les troupes allemandes, +dont elles out été chassées, qui va de la Marne à l'Aisne, et que +couvraient des centaines de villages prospéres dans une des régions +les plus fertiles et les plus riches de la France, a été ravagé +par les troupes ennemies. Les propriétaires de ces milliers de +fermes--vieillards, femmes et enfants--sont revenus à leurs foyers +détruits pour relever leurs maisons et faire produire à la terre la +nourriture dont ils ont besoin. Ils ont tout perdu: maisons, meubles, +vêtements, animaux, instruments aratoires. Ce sont ces derniers qui +attirent particulièrement votre commisération. En face de cette misère +effroyable tous les coeurs s'émeuvent et chacun veut apporter son +aide à ces braves gens. Vous donnez au public une occasion facile et +agréable de faire ce geste en mettant à sa portée un livre intéressant +dont le prix ira soulager les nobles victimes de la guerre en France. + +Je vous souhaite une forte recette. Veuillez agréer, mesdames, avec mes +félicitations, l'expression de mes sentiments distingués. + + [Illustration: R. Dandurand] + + _Président du Comité France-Amérique + Section Canadienne._ + + + + +ALLIED FOOD + + +As soon as I heard of the proposed plan of this book I became +positively frantic to co-operate in it. The idea of a cookery book +which should contain Allied Recipes and Allied Recipes only, struck me +at once as one of the finest ideas of the day. + +For myself I have felt for some time past that the time is gone, and +gone for ever, when I can eat a German Pretzel or a Wiener Schnitzel. + +It gives me nothing but remorse to remember that there were days when +I tolerated, I may even say I enjoyed, Hungarian Goulash. I could not +eat it now. As for Bulgarian Boosh or Turkish Tch'kk, the mere names of +them make me ill. + +For me, for the rest of my life, it must be Allied Food or no food at +all. One may judge, therefore, with what delight I received the news +of this patriotic enterprise. I at once telegraphed to the editors the +following words: + +"Am willing to place at your service without charge entire knowledge of +cookery. Forty-six years' practical experience." + +To this telegram I received no reply. I am aware that there is, even +in cooking circles, a certain amount of professional jealousy. It may +be that I had overpassed the line of good taste in offering my entire +knowledge. I should have only offered part of it. + +I therefore resolved that instead of writing the whole book as I had at +first intended, I would content myself with sending to the editors, a +certain number of selected recipes of a kind calculated to put the book +in a class all by itself. + +I sent, in all, fifty recipes. I regret to say that after looking over +the pages of the book with the greatest care, and after looking also on +the back of them, I do not find my recipes included in it. The obvious +conclusion is that while this book was in the press my recipes were +stolen out of it. + +The various dishes that I had selected were of so distinctive a +character and the art involved in their preparation so entirely +_recherché_ that it seems a pity that they should be altogether lost. +They contained a certain _je ne sais quoi_ which would have marked them +out as emphatically the perquisite of the few. To say that they were +dishes for a king is to understate the fact. + +It is therefore merely in the public interest and from no sense of +personal vanity that I reproduce the substance of one or two of them in +this preface. There was a whole section, for example, on Eggs, which I +am extremely loath to lose. It showed how by holding an egg down under +boiling water till it is exhausted, it may be first cooked and then be +passed under a flat iron until it becomes an Egg Pancake. It may be +then given a thin coat of varnish and served in a railway restaurant +for years and years. + +I had also an excellent recipe for Rum Omelette. It read: "Take a +dipper full of rum and insert an omelette in it. Serve anywhere in +Ontario." I am convinced that this recipe alone would have been worth +its weight in rum. + +But it would be childish of me to lay too much stress on my own +personal disappointment or regret. When I realized what had happened +I felt at once that my co-operation in this book must take some other +form. I therefore sent to the editors a second telegram which read: + +"Am willing to eat free of charge all dishes contained in volume." + +This offer was immediately accepted, and I am happy to assure readers +of this book that I have eaten each and every one of the preparations +in the pages that follow. To prevent all doubt I make this statement +under oath. I had intended to make merely an honest statement of the +fact but my friends tell me that a statement under oath is better in +such a case than a mere honest statement. + + Stephen Leacock + + + + +FOREWORD + + God what a world! if men in street and mart + Felt that same impulse of the human heart + Which makes them in the hour of flame and flood + Rise to the meaning of true Brotherhood! + + +THE heart of the world throbs with sympathy for the suffering women and +children in the war-devastated countries of Europe. He who does not +long to be a helper in this hour of vast need and unprecedented anguish +must be made of something more adamant than stone. America owes a large +debt to the culinary artists of Europe. Without their originality and +finished skill, in the creation of savory dishes for the table, the +art of entertaining in our land could never have attained its present +perfection. + +Ever ready to incorporate in her own methods whatever other countries +had to offer as improvements, America has received from the epicurean +chefs of Europe conspicuous benefits. In every menu from coast to +coast, these facts make themselves evident. It is then fitting, that +at this crucial hour, we repay something of the debt we owe by +making this little cooking manual an instant and decided success, +knowing the proceeds from its sale will relieve such distress as we +in our sheltered homes can scarcely picture by the greatest effort of +imagination. + + Our souls should be vessels receiving + The waters of love for relieving + The sorrows of men. + For here lies the pleasure of living: + In taking God's bounties and giving + The gifts back again. + Ella Wheeler Wilcox + + + + +CHARLOTTE DE POMMES + + +Prendre des pommes reinettes épépinées, émincées et sautées au beurre +avec quelques pincées du sucre et une demi-gousse de vanille. + +De cette fondue de pommes qui ne doit pas être trop cuite, on garnit +un moule à charlotte dont les parois auront été revêtues d'étroites +tranches de mie de pain trempées dans du beurre épuré et saupoudré de +sucre. + +Ces tranches de pain doivent être placées dans le moule, se +chevauchant, les unes sur les autres. + +Garnir le fond du moule d'une abaisse de pain de mie également beurrée +et saupoudrée de sucre. + +Recouvrir la charlotte d'une abaisse prise dans la croûte du pain de +mie afin de la protéger contre l'action trop vive du calorique. + +Faire cuire la charlotte au four pendant 35 ou 40 minutes; la laisser +reposer pendant quelques minutes à l'étuve avant de la démouler, et la +servir avec une sauce à l'abricot, parfumée au Kirsch. + + Elise Jusserand + + _Ambassade de France aux Etats-Unis._ + March 2, 1916. + + + + +Allied Cookery + + + + +Soups + + +BOUILLABAISSE + +(The national dish of Marseille) + + Indeed, a rich and savory stew 'tis; + And true philosophers, methinks, + Who love all sorts of natural beauties, + Should love good victuals and good drinks. + And Cordelier or Benedictine + Might gladly, sure, his lot embrace, + Nor find a fast day too afflicting, + Which served him up a Bouillabaisse. + THACKERAY. + +Cut off the best parts of 3 medium-sized flounders and 6 butterfish and +put them aside; the remaining parts of the fish--skin, bones, heads, +etc.--boil in water 20 minutes; this should make 1 quart of fish stock +when strained. + +Put 3 tablespoons of olive oil in stew-pan, add 4 chopped onions, 3 +cloves of chopped garlic, a few sprigs of parsley, 1 bayleaf, 1/4 +teaspoon fennel, 1/4 teaspoon saffron, 1/2 teaspoon whole black pepper +ground, salt, fry until golden brown. Then add 3 or 4 tomatoes and a +pimento, 1/3 quart of white wine, 2/3 quart of water, boil 15 minutes. +Strain and return to the kettle; add the flounder and butterfish in +pieces as large as possible, 1/2 lb. of codfish tongues, 1 lb. of eel; +boil 10 minutes, add the fish stock, 1 lb. of scallops, boil 10 more +minutes. Rub together 1 oz. of flour and 1 oz. of butter; drop this in +the soup in little balls five minutes before serving. Then put in 1/2 +lb. of shrimps and 1 large boiled lobster cut in large pieces. Rub with +garlic some round slices of bread and serve the Bouillabaisse on them. + +This will serve 12 persons. + +One is not able to obtain here the varieties of fish of the Midi, but +the above will make an excellent substitute. + + +BORCHT + +(Russian) + +Make a clear, light-coloured, highly seasoned stock of beef and veal or +of chicken. Strain and remove all fat. A Russian gourmet will say that +really good Borcht should be made with 2 ducks and a chicken in the +stock. Cut up some red beets and boil them in the stock; about 4 large +beets to 8 cups of stock. When the beets are cooked squeeze in enough +lemon-juice to give it a slightly acid flavour, then clear by stirring +in the whipped white of an egg and bringing it to the boiling point. +Strain carefully. Serve in cups with a spoonful of sour cream. If the +colour fails to be bright red, a few drops of vegetable colouring may +be added. + + +MUSHROOM SOUP + +(French) + +Three-quarters lb. of fresh mushrooms, 1 cup of water, 2 tablespoons +of butter, 2 tablespoons of flour, 4 cups of scalded milk, 1/2 cup of +cream, a few gratings of nutmeg, salt, and pepper. + +Put the mushrooms in a stew-pan with 1 tablespoon of butter, a few +gratings of nutmeg, salt, and pepper, and 1 cup of water; cook over +a good fire 20 minutes, then pass through a coarse sieve. Cream 1 +tablespoon of butter with 2 tablespoons of flour, add this to 4 cups of +scalded milk. When this thickens to a thin cream, add the mushrooms; +just before serving add 1/2 cup of cream. + + +SERBIAN CHICKEN SOUP + +Cut a fowl in four or five pieces. Put in a kettle with about one +quart of water to each pound of fowl. When half cooked add salt and a +carrot, parsnip, some celery and parsley, an onion, and a few whole +black peppers. + +In a separate pan put a tablespoon of lard and 1/2 tablespoon of flour. +Stir this until it is brown and add some paprika, according to taste. +Add this to the soup. Let it boil a few minutes. Just before serving +the soup stir in well the yolk of an egg beaten with three tablespoons +of cream. + + +VEGETABLE SOUP + +(Minestrone alla Milanese) + +One-half quart of stock, 2 slices of lean pork, or a ham bone; 2 +tomatoes, fresh or canned; 1 cup of rice, 2 tablespoons of dried beans, +1 tablespoon of peas, fresh or canned; 2 onions. + +Put into the stock the slices of pork, cut into small pieces; or, if +desired, a ham bone may be substituted for the pork. Add the tomatoes, +cut into small pieces also, the onions, in small pieces, and the rice. +Boil all together until the rice is cooked. Then add the beans and the +peas and cook a little longer. The soup is ready when it is thick. If +desired, this chowder can be made with fish broth instead of the stock, +and with the addition of shrimps which have been taken from their +shells. + +This dish can be served hot or cold. + + +LETTUCE SOUP + +(Zuppa di Lattuga) + +One small lettuce, meat stock, 2 potatoes, the leaves of a head of +celery, 2 tablespoons of peas, fresh or canned, 1 heaping tablespoon of +flour. + +Put the potatoes, cold boiled, into the stock when it boils, add the +celery leaves, the lettuce chopped up, the peas, and the flour mixed +well with a little cold stock or water. Boil for one hour and a half, +and serve with little squares of fried bread. + + +POT-AU-FEU + +(French family soup) + +Ingredients.--4 lbs. of brisket of beef, the legs and neck of a fowl, +1/2 a cabbage, 2 leeks, 1 large onion, 2 carrots, a bouquet-garni +(parsley, thyme, bay-leaf), 1 dessert-spoonful of chopped parsley, 4 +cloves, 12 peppercorns, 1 tablespoonful of salt, 1/2 lb. of French +bread, 6 quarts of cold water. + +Put the meat and water into a stock-pot or boiling pot; let it come +gently to boiling point, and skim well. Wash and clean the vegetables, +stick the cloves in the onion, tie up the cabbage and leeks, and put +all in with the meat. Add the carrots cut into large pieces, the +bouquet-garni, peppercorns, and salt, and let the whole simmer gently +for 4 hours. Just before serving cut the bread into thin slices, place +them in a soup tureen, and add some of the carrot, leeks, and onions +cut into small pieces. Remove the meat from the pot, season the broth +to taste, and strain it into the soup tureen. Sprinkle the chopped +parsley on the top, and serve. The meat and remaining vegetables may be +served as a separate course; they may also be used up in some form for +another meal. Or the meat and vegetables may be served and the broth +put aside and used on the following day as "Croute-au-pot." + + +ONION SOUP + +(Soupe à l'Oignon) + +Slice or chop two medium-sized onions; let them colour an instant in 1 +oz. of butter; add a tablespoonful of flour; make a brown thickening. +The onions must on no account be allowed to burn. Add 2-1/2 quarts of +water, salt, and a pinch of pepper; stir on the fire until it boils; +let it cook five minutes. Cut some slices of bread very fine (like a +leaf); dry them in an open oven. Place in the tureen a layer of bread, +a layer of grated cheese, until the tureen is half full. Pass the soup +through a sieve into the tureen. Allow a few minutes to well soak the +bread; at the same time the soup must not be allowed to get cold. If +onions are not objected to do not strain them off. + + +SOLDIERS' SOUP + +(Soupe à la Bataille) + +Wash well and chop fine a small white cabbage or lettuce (cos +preferred), 1 carrot, 1 turnip, 3 leeks, 1 head of celery. Let these +vegetables take colour for about three minutes in 2 ozs. of good fat +or butter. Add 3 quarts of water and a pinch of salt; let it boil. Add +five raw potatoes cut like the vegetables, a handful of green French +beans cut up, the same quantity of green peas. Cook over a good fire +for two hours. The soup should be quite smooth; if it is not so, beat +it well with a whisk; if too much reduced add more water. Season to +taste; at the last add a little chopped chervil. A bone of ham or the +remains of bacon improve this soup immensely. + + +STSCHI + +(Russian) + +Cut up a cabbage, heat in butter, and moisten with 3 tablespoons of +stock. Add 2 lbs. of beef brisket, cut into large dice, 3 pints of +water, and cook 1-1/2 hours. Chop up 2 onions, 2 leeks, and a parsnip +in small dice, add 2 tablespoons of sour cream and 1 tablespoon of +flour. Add this mixture to the soup about 1/2 hour before serving. +Small buckwheat cakes are served with it. + + +BURAKI + +(Russian) + +Cut in cubes 4 or 5 lbs. of fat beef in enough water to make a good +bouillon and boil it well. Cut some raw beets into small thin slices +about an inch long, chop some onion, and with a tablespoon of butter +stew them until tender and somewhat brown; add to the beef bouillon 1 +spoonful of flour mixed with 2 spoonsful of vinegar, the beets, and +onion and let all this cook in the oven until the beets and beef are +quite tender. It should be closely covered. Sausages and some pieces +of ham may be added if wished. Before you serve the bouillon, add some +sour cream. + + +LENTIL SOUP + +(French) + +Soak overnight 1 cup of lentils; the next day boil them until tender +enough to pass them through a sieve with 2 onions, 2 carrots, 2 leeks, +1 quart of water, 1 dessert-spoonful of salt. Cut some slices of bread +and place them in the bottom of a tureen and pour over them a little +olive oil. When ready to serve pour the strained soup over the slices +of bread. + + +BLACK BEAN SOUP + +(Russian) + +Soak 1 cup of black beans in cold water several hours. Pour off the +water and boil in 1 quart of fresh water until soft enough to rub +through a strainer; if it boils away, add more water to cover them. +There should be about 1 pint when strained. Add the same quantity of +stock or water and put on to boil again. When boiling, add 1 tablespoon +of corn-starch in a little cold water and cook 5 to 8 minutes. Season +with salt, pepper, a little mustard, juice of 1 lemon, or wine; serve +with fried bread cut in little squares and slices of hard boiled egg or +lemon. + + +FISH CHOWDER + +(New England) + +Four lbs. of fresh cod or haddock, 2 onions, 6 potatoes, 1/4 lb. of +salt pork, salt, pepper. + +Put the onions and potatoes, sliced in layers, in a kettle, then a +layer of fish until all is used. Fry the pork, cut in small pieces, +brown, take the fat and pour over all. Cover with boiling water and +cook 20 minutes. Then mix 2 spoonsful of flour with a cup of cream, +stir into the boiling chowder, boil up, and serve. + +Clams may be substituted for fish. + + + + +Fish + + +ROAST OYSTERS + +Arrange the oysters on the half-shell in a pan of coarse salt. Squeeze +a little lemon-juice over each. Sprinkle with very little fine buttered +bread-crumbs and place on each oyster bits of butter the size of a pea. +Put under the grill until lightly browned. The flame must be over the +oysters and care taken that they are not over-cooked. + + A. A. B., Chef, Mount Royal Club. + + +RAIE AU BEURRE NOIR + +Boil a piece of skate slowly in well salted water. When done, remove +the skin and sprinkle with some blanched, that is, parboiled, capers. +Pour over the fish a good quantity of butter which has been well +browned in a frying pan; then a little boiling vinegar. Shake the +platter once to mix the sauce together. + +It may not commonly be known that the skate, so neglected in this +country, takes very well the place of the delectable raie of Europe. + + H. S., Chef, Ritz-Carlton Hotel. + + +SALMON TIDNISH + +(Canadian) + +Scrape the fish and wash it. Rub in a tablespoon of salt; place the +fish in a baking pan and score it across 4 or 5 times. Mix 1 cup of +fine bread-crumbs, a dessert-spoon of minced parsley, 1/8 teaspoon of +whole black pepper ground, 2 dessert spoons of salt, milk to moisten +well, rub over the fish, and put good-sized lumps of butter in the +gashes. Cover the bottom of the pan with milk and put in a rather hot +oven, basting every 10 or 15 minutes with the milk, which must be +renewed in the pan often. When cooked lift from the pan onto a tin +sheet, then slide carefully into the dish on which it is to be served; +garnish with lemon and hard-boiled eggs, the gravy in the pan served +with it. A piece of halibut may be cooked in the same manner. + + +AUBERGINE AUX CREVETTES + +Scoop out one egg-plant, leaving shell about half an inch thick; +parboil this and the shell for ten minutes. Chop the pulp and season +with salt and pepper. Cut up an onion, brown in 1/4 cup of butter, add +one cup of chopped, cooked, shrimp meat, fry for five minutes, then add +the chopped egg-plant; cook all together for ten minutes more. Add 1 +egg and 1/2 cup of bread-crumbs, fill shell with the mixture, cover +with bread-crumbs, dot with butter, and brown in the oven. + + +LOBSTER BEAUGENCY + +(St. James's Club specialty) + +Boil a medium-sized lobster for 20 minutes; when cool, split in two. +Remove flesh from shells and cut in dice. Fry in butter, add a glass of +sherry. Add 2 tablespoonsful of cream sauce and 1/2 pint of cream, let +it boil slowly for 10 minutes; in the meantime have 2 yolks of eggs, a +few spoonsful of cream, an ounce of butter, mix slowly with the lobster +and season to taste. Fill shells to the brim with this preparation and +bake in oven. + + +SCALLOPS EN BROCHETTE + +Alternate scallops and thin slices of bacon on skewers; place upright +on the rack in the oven; bake until the scallops are well browned. +Served on slices of buttered toast. + + +FILET OF SOLE FLORENTINE + +After removing the skin put the fish in a plate with a slice of onion, +a little parsley, and a spoonful of butter, 1/2 cup of white wine, +salt, pepper, and cook for 10 minutes slowly; when cooked remove the +fish, take a long porcelain dish in which you lay some boiled spinach +fried a minute in butter with a suspicion of minced onion. Put the fish +on top of this spinach, add the juice of the fish in the plate to a +good white sauce, a spoonful of grated cheese, a pinch of cayenne, and +cover the fish with this sauce, put in oven, brown nicely and serve in +the same dish. + +Any fine white fish may be similarly treated. + + +SALMON TERIYAKI + +(Japanese) + +Mix well together 1/2 cup of Japanese Shoyu, and 1 tablespoonful of +Mirin; put a salmon on the grill, and when nearly done spread the sauce +on the salmon with a brush freely, then put back on the grill and cook +until it browns. When that side is done, cook the other side the same +way. + +NOTE.--Japanese Shoyu is made of wheat and beans; it may be obtained in +New York or in any city where there is a large Japanese Colony. Mirin +is cooking wine. These are most important ingredients for Japanese +cooking. Chinese sauce may be used instead of Shoyu which may be +obtained at any Chinese restaurant. Sauterne may be used instead of +Mirin in which case add 1 teaspoonful of sugar. + + +FILET OF SOLE MARGUERY + +Poach the filet of sole or flounder in fish stock; pour over the dish a +rich white wine sauce garnished with shrimps and mussels and glaze in a +very hot oven. + + +CODFISH WITH GREEN PEPPERS + +(Italian) + +Remove the skin and bones from one-half pound of salted codfish which +has been soaked. Cut the codfish into small squares. Then dip it again +into fresh water, and put the squares onto a napkin to dry. The fish +may either be left as it is, or, before proceeding, you may roll it in +flour and fry it in lard or oil. + +Then take two good-sized green peppers, roast them on top of the stove, +remove the skins and seeds, wash them, dry them, and cut them in narrow +strips. When this is done put three generous tablespoons of olive-oil +into a saucepan with one onion cut up, and fry the onion over a slow +fire. Take two big tomatoes, skin them, remove the seeds and hard +parts, and cut them into small pieces. When the onion has taken a good +colour, add the tomatoes, then add the peppers and a little salt and +pepper. If the sauce is too thick, add a little water. When the peppers +are half cooked, add some chopped-up parsley and the codfish. Cover up +the saucepan and let it simmer until the fish is cooked. + + +HERRING ROES, BAKED + +(Manx) + +Eight fresh soft roes, 3 tablespoonsful of thick brown sauce, 1 +tablespoonful of lemon-juice, a few drops of anchovy essence, 1-1/2 +ozs. of butter, 4 coarsely chopped button mushrooms, 1 very finely +chopped shallot, 1/2 a teaspoonful of finely chopped parsley, lightly +browned breadcrumbs, 8 round or oval china or paper soufflé cases. + +Brush the inside of the cases with clarified butter. Heat 1 oz. of +butter in a small stew-pan, put in the mushrooms, shallot, and parsley, +fry lightly, then drain off the butter into a sauté pan. Add the brown +sauce, lemon-juice, and anchovy essence to the mushrooms, etc., season +to taste, and when hot pour a small teaspoonful into each paper case. +Re-heat the butter in the sauté pan, toss the roes gently over the fire +until lightly browned, then place one in each case, and cover them with +the remainder of the sauce. Add a thin layer of bread-crumbs, on the +top place 2 or 3 morsels of butter, and bake in a quick oven for 6 or 7 +minutes. Serve as hot as possible. + + +CREAMED FISH + +One and a half cups of flaked halibut, or any cold boiled fish. 2 +cups milk, 1/4 cup butter, 1 tablespoon of flour, bit of bayleaf, +dash of mace, sprig of parsley, 1 small onion, 1/2 cup of buttered +bread-crumbs, salt, pepper, 1 tablespoon of sherry. + +Scald the milk with the onion, bay-leaf, mace, and parsley; remove the +seasonings, melt the butter, add the flour, salt, pepper, and gradually +the milk. Put the fish in a deep buttered dish (or in individual +dishes). Pour over it the sauce and cover with the buttered crumbs. +Just before taking from the oven make an opening in the crust of crumbs +and put in a tablespoon of sherry. + + +MOUSSELINE OF FISH + +One lb. of raw halibut chopped very finely (any firm white fish can be +used). + +Mix the whites of 4 eggs beaten stiff, 1 cup of bread-crumbs, very +fine, 1 cup of cream, 1/4 lb. of almonds cut in fine strips, a pinch +of mace, a little bit of onion juice or, if preferred, 1/4 teaspoonful +of lemon-juice, salt and pepper. Steam in a mould or bake in a pan of +water or in individual moulds for three-quarters of an hour. Serve with +a rich cream, or mushroom, or lobster sauce. + +This is good cold in summer with a cucumber sauce or light mayonnaise. + + +HADDOCK MOBILE + +Bone a good sized haddock and cut in pieces 4 inches square, place +them side by side in a deep buttered pan, add salt and pepper; arrange +1 lb. of tomatoes, cut in thick slices, on the pieces of fish, cover +with a thick layer of biscuit crumbs, put good sized lumps of butter at +frequent intervals on the crumbs, baste it often with 1/4 of a cup of +butter in a cup of water. Serve with a thin tomato sauce. + + +KEDGAREE + +Put 1 oz. of butter in a stew-pan; when melted, add 4 oz. of boiled +rice (cold), stir for a minute, then add 8 or 10 oz. of cooked white +fish which should be flaked and free from bones, then add any kind of +fish sauce with the cut-up whites of 2 eggs hard boiled, and when quite +hot, pile on a hot dish and sprinkle over it the 2 yolks of the eggs +which have been passed through a sieve. + +This is a good breakfast dish. + + +PICKLED SALMON + +Salmon, 1/2 oz. of whole pepper, 1/2 oz. of whole allspice, 1 +teaspoonful of salt, 2 bay-leaves, equal quantities of vinegar and the +liquor in which the fish was boiled. + +After the fish comes from table and the bones have been removed, lay it +in a deep dish. Boil the liquor and vinegar with the other ingredients +for 10 minutes, let them stand to get cold, then pour them over the +salmon, and in 12 hours it will be ready for use. + + + + +Meats and Entrées + + +RUSSIAN PIROG KULBAK + +Dissolve in a pint of tepid salted water, 1 yeast-cake mixed with +enough flour to make rather a stiff dough and let it rise until double +its size. Add to this 2 eggs and 1/2 lb. of butter. Knead thoroughly. +Put the paste in a warm place and let it rise again to double its size. +Roll it out about 1/2 inch thick and put in a buttered pie dish; cover +with cold boiled rice, then thin slices of smoked roe or smoked fish; +sprinkle over some pepper and nutmeg. The other half of the dough is +to be lapped over the filling and in giving to the Pirog the form of a +loaf close the edges with the white of an egg. When closed, spread it +over with beaten egg and bread-crumbs. Bake it a light brown. + + +CARBONADE FLAMANDE + +In 1 tablespoonful of good drippings brown 2 lbs. of round steak (or +any good part of the beef). Remove the steak and brown 6 chopped onions +in the same fat. Replace the steak in the casserole, add 1 small clove +of garlic, salt, and pepper. Cover over with 1 or 2 slices of bread +that have been spread with French mustard. Add 1-1/2 cups of water and +cook, closely covered, slowly, 3 or 4 hours. Just before removing from +the oven, add 1 small dessert-spoonful of vinegar and I teaspoonful of +sugar to the gravy. + + +BLANQUETTE OF VEAL + +(French) + +Take 3 lbs. of veal, cut it in squares (about 2 inches). As this dish +is supposed to be very white, it is sometimes soaked half an hour in +tepid water. Put the pieces of veal into a saucepan; cover with water; +add a large pinch of salt, let it boil, skim. Add 1 onion stuck with +cloves, 1 carrot cut in half, a cupful of white wine, a bouquet of +laurel thyme, parsley, and cook half an hour. Strain the meat and save +the stock. + +With 2 oz. of butter and 2 oz. of flour make a white sauce; moisten it +with veal stock, stir over the fire. The sauce must be perfectly smooth +and not thick. Add the meat without the vegetables, continue to cook +it until the meat is tender. The sauce should be reduced by one half. +Thicken at the last moment with 3 yolks of eggs, 1 oz. of butter, and +the juice of a lemon. Arrange the meat on the dish with the sauce. + +This dish is sometimes garnished with small round balls of veal made +of raw minced veal seasoned with salt, and pepper, boiled about 1/2 an +hour with the other veal, and then fried in butter. The balls should be +only as big as marbles. + + +BLANQUETTE OF CHICKEN + +(French) + +One cold cooked chicken or fowl, 4 fresh mushrooms, the yolks of 2 +eggs, 1 pint of chicken broth, salt and pepper to taste. Peel the +mushrooms, cut them into pieces, and simmer in the broth until tender. +Add the chicken sliced into thin delicate pieces. Cook gently until +heated when the beaten yolks of eggs should be stirred in gradually. As +soon as the sauce is smooth and creamy, season with salt and pepper and +a few drops of lemon-juice. + + +STRACOTTO + +Place in a stewpan 5 or 6 lbs. of the round of beef. Cover with water +and allow to simmer until the scum rises. Skim and add a quart of +tomatoes (some people like also a clove of garlic), 5 or 6 onions, some +stalks of celery, 1 or 2 carrots cut in small pieces, salt, and pepper. + +Let it cook slowly closely covered about 5 hours. An hour before +serving remove the beef (which is to be placed in a covered dish at the +side of the stove) and strain the gravy. + +Cook one cup of rice in this gravy. When the rice is cooked replace the +beef in the stewpan and warm it. + +Add 1/2 cup grated cheese and 2 tablespoons of butter to the rice and +pour around the beef on a platter. + + +DUCK ST. ALBANS + +(English) + +Roast a fat duck. When cold carve the breast in thin slices. Lay +these carefully aside. Break off the breastbone and cover the carcass +smoothly with the liver farce. Replace the sliced fillets, using a +little of the farce to bind them back into place on the duck. Coat the +whole well with half set aspic jelly. + +FARCE.--1 lb. of calf's liver, 2 ozs. of butter, 1 slice of bacon, a +slice of onion, 1 carrot sliced. Fry these carefully and pound in a +mortar. Pass through a wire sieve. Then put in a basin and whisk in 1/2 +pint of aspic jelly and a small teacupful of very thick cream. Season +with cayenne pepper and salt. Grapefruit and orange salad is served +with this. + + +BONED TURKEY + +(English) + +Bone a raw turkey, spread it flat on a board, season, and cover with +good fresh sausage meat. Lay a well-boiled tongue down the centre +and 2 long strips of fat bacon or ham, almonds, hard-boiled egg, +salt, pepper, and sprinkle over a tablespoonful of brandy. Roll up +carefully, taking care the various strips are not displaced. Tie firmly +in a greased cloth and sew up. Boil gently 2 hours for a large fowl +and 2-1/2 hours for a turkey. When boiled the cloth may need to be +tightened a little. Lay a light weight on the top and when quite cold +glaze with a meat glaze and then a good coating of half set aspic. +Decorate with chopped aspic. + + +CHICKEN AND CABBAGE + +(A dish of Auvergne) + +Put about 1/4 of a lb. of salt pork, cut in slices, in the bottom +of a kettle; when a little melted put in a fowl or a chicken or two +partridges stuffed as for roasting. Put in 1 large clove of garlic and +3 large onions sliced, salt and pepper. Dredge with flour, put in a +little water, and cover closely. Dredge and baste the fowl every 15 +minutes, adding water each time. Have a cabbage ready cut into four +pieces and put in the kettle 1 hour before the fowl is cooked. A fowl +will take not less than 3 hours and allow 2 hours for a chicken. + + +LEG-OF-MUTTON PIE + +(Canadian) + +Butter a pie dish, place in the bottom a few slices of fried salt pork +and then slices of mutton cut from the leg; on top of this, lay slices +of cooked potatoes, season each layer with salt and pepper, minced +parsley and onions fried in butter; pour over some clear gravy. Moisten +the edge of the dish, lay a narrow band of paste, moisten, and cover +the whole with puff-paste, bake in moderate oven 1 hour and 20 minutes. + + +RUSSIAN STEAKS + +Chop 1 lb. of round steak or any good part of the beef, season with +salt and pepper. Add by degrees with a wooden spoon 1/4 lb. of butter. +Roll into fat balls and place in a very hot frying pan. Give 3 minutes +to each side. + +Serve with the following sauce: Mix together 2 tablespoonsful of oil +and 1 of butter, 1-1/2 tablespoons of flour, add 2 teaspoonsful of +onion juice, 1 teaspoonful of grated horse-radish, 1/4 teaspoonful of +mixed mustard, salt and pepper, then gradually 1-1/2 cups of stock +(one can use water instead), and cook 3 minutes, then take from the +fire and add 1/4 of a cup of cream and I teaspoonful of lemon-juice. + + +ANOTHER RUSSIAN METHOD FOR BEEFSTEAKS + +Cut the steaks thin, season them with salt and paprika. Colour the +steaks in 2 oz. of butter, but they must not be completely cooked. Chop +up finely 2 onions, place half of the onions in a casserole that can +be sent to table. Arrange the steaks upon it. Sprinkle them with the +remainder of the onions. Throw the gravy from the pan, with stock or +water added, to allow the steaks to be half covered. Cook in the oven +1 or 2 hours in tightly covered casserole. Before serving pour over 1 +cupful of sour cream. + + +STEWED KIDNEYS + +(English) + +Take away the skin from three lamb kidneys; split them lengthwise in +halves; take out the white nerve from the centre, and cut each half +into small slices. Put 3 ozs. of oil in a pan, colour in it a small +chopped onion, add the sliced kidneys, salt, pepper. Stir with a spoon +briskly over a good fire until all the pieces are equally coloured; +sprinkle with a tablespoonful of flour; mix and stir well. Add a cupful +of wine and one of gravy, stir until boiling. Cook two minutes longer; +taste if well seasoned; at the last add the juice of half a lemon and +chopped parsley. + +NOTE.--Mushrooms stewed with the kidneys are an improvement. + + +CHICKEN + +(Serbian) + +Put a good slice of salt pork into a saucepan. When it has fried a +little add some chopped parsley root, carrot, onion, and a small clove +of garlic. + +Joint the fowl and place it in the pan, add salt and pepper. Cook in +the oven about one hour, then add 3 or 4 peeled tomatoes with the seeds +removed. Continue to add in the pan enough water to baste the fowl +frequently. Cook until the fowl is tender and serve with rice to which +minced cooked ham or bacon has been added. Pour the gravy in the pan +over the chicken. + + +BAKED HAM + +(York fashion) + +Soak overnight; in the morning scrub it and trim away any rusty part; +wipe dry; cover the ham with a stiff paste of bread dough an inch +thick and lay upside down in a dripping pan with a little water; allow +in baking 25 minutes to the pound; baste a few times and keep water in +the pan. When a skewer will pierce the thickest part plunge the ham for +1 minute in cold water; remove the crust and outside skin, sprinkle +with brown sugar and fine cracker crumbs, and stick with cloves and +brown in the oven. Serve with a mustard sauce or white wine sauce if +eaten hot. + + +RILLETTES DE TOURS + +(Cretons Canadiens) + +Three lbs. shoulder of fresh pork, 3 lbs. cutlets of pork, 1 filet +of pork, 2 pork kidneys, 2 lbs. of kidney fat, 1 pint of water, 3 +tablespoons of salt, pepper, and 4 onions minced fine with the pork +fat. Chop the meat into small dice, mince the fat and kidneys very +fine; let all boil gently for 4 hours. About 1/2 hour before removing +from the fire, add 1 teaspoonful of mixed spices and 1/4 lb. fresh +mushrooms cut in large pieces. Line a mould with half-set aspic; when +set, pour in the mixture, pour over more aspic. + +This is excellent for a cold supper or can be used as _pâté de foie +gras_, and it may be moulded in buttered dishes without the aspic. + + +A SERBIAN DISH OF RICE AND MUTTON + +Cut 5 onions very fine, and 1/4 lb. of lean salt pork, in thin slices. +Put these into a deep pot to cook until the onions are a golden brown. +Add 2 lbs. of lamb or mutton cut in pieces, add salt, pepper, and 3 +pimentos; just cover the meat with water and cook gently about an hour, +then add 1/2 cup of rice; cover tightly and let it stew 20 minutes more. + + +BAKED EGGS + +(Bonhomme) + +Put in a basin 2 dessert-spoonfuls of flour, a pinch of salt (or sugar +if preferred); break into it 6 whole eggs; beat them up with a pint of +milk. Pour this into a buttered dish, bake in a moderate oven. When the +eggs have acquired a good colour serve directly. If this dish has been +flavoured with salt send grated Parmesan or Gruyère cheese to table +with it. + + +TRIPE + +(Tripe à la Poulette) + +Cut in filets or small squares 2 lbs. of tripe well boiled. Chop 1 +onion finely; put it in a stew-pan with 1-1/2 ozs. of butter; colour +lightly; mix in a good dessert-spoonful of flour; moisten with stock +and half a glass of white wine to make a thin sauce; season with salt, +pepper, and nutmeg. Add the tripe; cook for an hour; the sauce must be +reduced one-half. At the moment of serving thicken the ragoût with two +yolks of eggs mixed with the juice of a lemon, 1 oz. of fresh butter, +and chopped parsley. Garnish the tripe on the dish with six croûtons of +bread cut in shape of half a heart and fried in butter. + + +TRIPE + +(Italian) + +Two pounds of tripe well cooked; cut in thin strips, put them in a +stew-pan with 2 ozs. of butter, 3 ozs. of chopped mushrooms, salt, +pepper, half a tumblerful of good gravy or stock; cover, and let all +cook until the liquid is entirely reduced. Spread upon a fireproof dish +that has been well buttered, a layer of tripe, a layer of tomato sauce +rather thick; sprinkle each layer with grated cheese; finish with the +tomato. Sprinkle the top with grated cheese and bread-crumbs, then +pour over a little butter melted to oil. Put the dish in the oven for +fifteen minutes. + + +TIMBALE OF PARTRIDGES + +(French) + +Mince the raw flesh of two partridges, season, cut some truffles in +small squares, ornament with them a buttered timbale-mould, half fill +it with the farce, make a hollow in the centre of it allowing the farce +to cover the sides of the mould to the top. Have ready a small ragoût +of partridges, with slices of foie gras or truffles; the sauce should +be thick, pour it into the empty centre of the mould, cover the whole +with the remainder of the farce, then with a buttered paper. Poach the +timbale in a covered bain-marie for thirty minutes in boiling water. +Turn it upon a dish and pour Madeira sauce round. + + +STEWED HARE + +(Belgian) + +After having emptied the hare put aside the liver, carefully separated +from the gall, and the blood in a basin; add to it a few drops of +vinegar to prevent it curdling. Cut the hare into pieces of medium +size; warm 3 ozs. of butter in a stew-pan, add to 1/4 lb. of lean bacon +cut in dice, colour them in the butter, add 3 ozs. of flour, make it +all into a brown thickening, and put in the pieces of hare; moisten +with a bottle of red wine and a quart of stock, salt, and pepper. Stir +without leaving it, with a wooden spoon, until it boils; the sauce +should cover the meat and not be too thick; add a bouquet of herbs, an +onion with cloves in it. Cover the stew-pan and leave it to stew until +the hare is tender. A young hare will take from an hour and a quarter +to an hour and a half, an old one may cook for three hours without +becoming tender. The sauce should by this time be reduced to half; +take out the onion and herbs, taste if sufficiently seasoned; mix the +blood with a teacupful of thick cream, throw over the hare; shake the +stew-pan briskly to allow all to mix well, but it must not boil; at the +last moment add the liver, which has been sliced and sautéd (shaken) +for two minutes in hot butter over the fire. Arrange in an entree dish, +pour the sauce over and garnish round with croûtons of fried bread. + +NOTE.--This dish may be rendered more highly flavoured, if desired, by +steeping the pieces of hare for some hours in the following marinade +or pickle: a bottle of red wine, a cupful of vinegar, salt, pepper, a +bouquet of herbs, and an onion stuck with cloves. Leave the hare in +this preparation four or five hours, then when the thickening is made, +put in the hare with this marinade, then the stock, and finish as +above. Small button onions or mushrooms may be added before the hare is +tender; if onions are cooked with it they must be previously boiled +for a few minutes. + + +INDIAN PILAU + +(English) + +Six onions, 4 ozs. butter, 2 Indian mangoes, a chicken. + +Peel and chop the onions, and put them into a stew-pan with the butter, +and mangoes cut into shreds; on the top of these ingredients place the +joints of a chicken previously fried in butter, and let this stew over +a slow fire for about 1 hour. When done arrange the pieces of chicken +on the rice lightly piled in a dish; stir the sauce to mix it, and pour +it over the pilau. Serve very hot. + +RICE FOR PILAU.--Wash and parboil for 5 minutes 1/2 lb. of rice, then +drain it free from water; put it into a stew-pan with 2 ozs. of butter, +and stir, over the fire until the rice acquires equally in every grain +a light fawn colour, then add a 1/2 pint of stock, cayenne pepper, and +a very little curry powder; put the lid on the stew-pan, and set the +rice to boil, or rather simmer, very gently over a slow fire till done. +Stir it lightly with a fork, to detach the grains. A few raisins added +are an improvement. + + +STUFFED BEEF STEAKS + +(Sicilian fashion) + +Take three-quarters of a pound of beef, two ounces of ham, one +tablespoon of butter, some bread, some parsley, and a piece of onion. +Chop the onion fine and put it in a saucepan with the butter. When it +is coloured, put in the parsley and the ham cut up into little pieces, +at the same time add the bread cut up into three or four small dice, +salt, pepper, and a dash of nutmeg. Mix all together well. Cut the meat +into six slices, pound them to flatten out; salt slightly, and when the +other ingredients are cooked, put a portion on each slice of meat. Then +roll up the meat like sausages, put them on skewers, alternating with +a piece of fried bread of the same size. Butter well, roll in fresh +bread-crumbs, and broil on the gridiron over a slow fire. + + +PODVARAK + +(Serbian) + +Put in a pan 3 tablespoons of lard; when it is hot add 3 lbs. of +sauerkraut. + +Place a piece of ribs of pork or a small turkey in the pan and bake in +the oven until the meat is cooked. + + +RIBS OF PORK IN CASSEROLE + +UYNVECHE + +(Serbian) + +Fry 3 sliced onions in 1 tablespoon of lard. Mix this with 1 lb. of +rice. Remove the seeds and cut in halves 3 green peppers. Add these to +the rice; also 3 or 4 sliced tomatoes and 2 potatoes sliced. Place this +rice mixture in a casserole and put on top a piece of ribs of pork of +about 2 lbs. Pour in water enough to well cover the rice. Bake in the +oven. + + +SALMIS DE LAPIN + +(French) + +Cut up your rabbit into neat pieces, removing as much of the bone as +possible. Have an iron saucepan ready, in which you have put a good +quarter of a pound of fat bacon. Put in your pieces of rabbit, which +you fry until they become a nice golden brown, and which the French +call doré; just before they are this colour add 2 tablespoonsful of +rum, or of cognac, according to taste, also 2 échalotes cut up into +very small pieces, which you must see do not burn. + +FOR THE GRAVY.--Take the trimmings of the rabbit, the head, and +liver, and pound them all up in a mortar. When pounded, add a +heaping spoonful of flour and pound it in. Now measure out a pint and +a half of white ordinary wine (hock), to which you will add a good +breakfastcupful of good bouillon, or gravy. Into this put what you +have already pounded up and mix it in, then pass it all through a +sieve (passoire). When ready pour it over the pieces of rabbit, now +that they are become of a golden colour, and let it simmer with them +in a covered saucepan by the side of the fire for a good two hours and +more, so as to have it very tender. Salt and pepper to taste. Bouquet +garni--which means thyme, and if one likes the flavour, a leaf of bay +laurel--but for the latter just to let it be in an instant only, as it +has such a strong flavour. Many prefer just the thyme, which is more +delicate. Half an hour before the rabbit is cooked, add a good spoonful +of vinegar[1]; two, should the vinegar not be strong. Add a piece of +butter of the size of a walnut whilst it is simmering or stewing by the +side of the fire. + + +FOOTNOTE: +[1] The vinegar is quite optional. + + +SHEEP'S HEAD + +(Scotch) + +Choose a nice sheep's head, get it slightly singed, then have it sawn +up the middle, steep it all night with a little soda in the water, +then clean it thoroughly, take out the brains, put on with cold water, +slowly bring to boil, and boil slowly for three hours. Boil the brains +in a cloth for a quarter of an hour, then mince small, make a white +sauce, stir in the minced brains, lay the head flat on a dish and pour +sauce over. Decorate with a few small bits of parsley. + + +MACARONI PIE + +(Italian) + +Three-quarters lb. of cold beef, or mutton, 1/2 an onion, 3 or 4 +tomatoes, 1/4 lb. of macaroni, bread-crumbs, grated cheese, stock, +salt, pepper, nutmeg. + +Cut the beef or mutton into thin slices, peel the onion and slice it +thinly, slice the tomatoes, and boil the macaroni in slightly salted +water until tender. Cool and drain the macaroni, and cut it up into +small pieces. Line a buttered baking-dish with macaroni, and arrange +the meat, onion, and tomato slices in layers on the baking-dish. Season +with salt, pepper, and nutmeg, pour over a little stock, and cover the +top with macaroni. Sprinkle over some bread-crumbs, and grated cheese, +and bake for about 20 minutes in a hot oven. + + +KIDNEY AND MUSHROOMS + +(English) + +Take some sheep's kidneys, skin, halve, and core them, sprinkle each +piece with pepper, salt, and sauté them in butter till a good brown; +have a large mushroom peeled and cored for each half kidney, fry in the +same fat as the kidney; lay the mushrooms in a hot dish, on each put a +piece of tomato heated in the oven, then a half kidney, put a little +pat of butter on each, and serve with either a pile of mashed potatoes +or spinach in centre of dish. + + + + +Curries + + +INDIAN CURRY + +Most of the curry powder or paste to be found in this part of the world +is a mixture of 1/4 of dried chilli, 1/4 coriander, 1/2 dagatafolum; +but the native curry cook uses a much larger variety of spices and +likes to grind them himself fresh daily between two stones. The spices +commonly used are: + + Red chilli (roasted) + Coriander seed (roasted) + " " (fresh) + Cinnamon + Nutmeg + Baked garlic + Scraped cocoanut + Dagatafolum + Caraway seed + Yellow pimentos + Red pimentos + Cardamon seeds + Curcuma (saffron root) + + +A FRICASSEE OF CHICKEN + +(Ceylon style) + +Cut 2 good-sized chickens in 8 pieces. Season with salt and pepper; +put in a saucepan with about 1 quart of cocoanut milk; add to this +a little cinnamon, 1/4 teaspoon fresh coriander, 1/4 teaspoon of +powdered saffron, a little red pimento, and boil until tender; at the +last minute thicken the sauce with 4 yolks of eggs mixed well with 1/2 +pint cocoanut cream; keep hot but do not boil, as the richness of the +ingredients would make it curdle. As this curry is not hot it is served +with a sambo which consists of small dishes on one tray containing such +savories as plain scraped cocoanut, pimento paste, and chopped onion +with a red pepper sauce. + +To obtain cocoanut cream, use the same process as that for ordinary +cream;--as for the milk: have 3 fresh cocoanuts scraped very fine to +which you add 3 pints of water, stir together for a few moments, then +strain, let this milk stand for 3 hours to obtain the cream. + + +A SIMPLER INDIAN CURRY + +One lb. of beef, mutton, fish, or vegetables, as desired. One +tablespoon of curry powder, 1 heaping tablespoon of butter, 1 onion, +1/2 fresh cocoanut, juice of half a lemon, salt to taste. Curry powder +to be mixed in 2 ozs. of water. Onion to be finely chopped. Cocoanut to +be scraped and soaked in a teacup of boiling water, then squeezed, and +the milk (or the liquid) to be put in the curry. First cook the butter +till it bubbles, put in the onion and let it brown, add the curry +powder, and let that cook a few minutes; if it becomes too dry and +sticks to the pan add a little hot water. Then put in the meat (raw), +cut in small pieces, fish, or vegetables, and fry them, add salt, and +if dry, add a little more water, let all simmer till meat is thoroughly +done; when about half done, add the cocoanut milk and the lemon-juice. + +If not convenient to use the cocoanut milk, ordinary milk can be used, +and the mixture thickened with a little flour. Cocoanut milk thickens +without flour. When the butter separates and shows itself in the gravy, +the curry is ready for serving. Curry should be served with plain +boiled rice. Pass rice first, then curry. + +If Indian chutney is served with curry it is a great addition. A banana +may be cut up in pieces about half-inch thick, and added to the curry +mixture while cooking, and is a pleasant addition to the flavour. + + +ANOTHER CURRY SAUCE + +Chop 1 onion and 1 apple and cook them in 1 oz. of butter about 10 +minutes, but do not let them brown. Add 1 dessert-spoonful of mild +curry powder, the grated rind and juice of 1/2 a lemon, 1/2 pint of +water or stock, some salt, and 1 tablespoonful of seedless raisins, +and simmer until the onion is quite tender. Unless added to rice or +paste put in 1 dessert-spoonful of flour after the onion and apple have +cooked about 10 minutes. + + + + +Pastes, Cheese, Etc. + + +MACARONI WITH CHEESE + +(Italian) + +Into 2-1/2 quarts of boiling water, well salted, throw 1/2 lb. of +macaroni broken up into pieces. Let it boil 25 minutes, then drain it +upon a sieve; replace in a stewpan with 3 ozs. of fresh butter cut in +small pieces, 2 ozs. of grated cheese, and a pinch of pepper; mix all +with a fork. The macaroni must not be broken. Add 1/2 cup of cream. +Serve hot. + +NOTE:--Macaroni should be tender but not pasty; it should possess a +certain crispness; obtain this by passing cold water over it when it is +in the sieve and quickly returning it to the saucepan. + + +MACARONI + +(Milanaise) + +Break up 1/2 lb. macaroni into pieces about 1/4 of an inch long. Boil +in salted water 25 minutes. Drain on a sieve. Put it back in the +stewpan with a cupful of tomato sauce and 2 oz. of ham cut into dice. +Let it simmer a few minutes, then add 2-1/2 oz. of butter and the same +of grated cheese. + + +POLENTA WITH CHEESE + +(Italian) + +Add to 1-1/2 pints of salted, boiling water, 1/2 lb. of Indian meal, +sprinkling it in a little at a time. Let it cook until thick. + +With a tablespoon form it into small lumps; arrange them on a dish, +sprinkle them with grated cheese, and pour over them some butter cooked +brown, but not burnt. Put the dish in the oven a few minutes to melt +the cheese before serving. + + +LENTIL CROQUETTES + +Put in cold water 1/2 a cup of dried beans or lentils and let soak +overnight. Boil them 1-1/2 hours or until tender. Pass them through +a sieve; add 1/2 of a cup of fine bread-crumbs and 3 tablespoons of +cream or butter, 1 egg, a grated onion, a pimento chopped, a little +mace or nutmeg, 1 teaspoon of salt, and a pinch of cayenne. Make into +croquettes and roll in bread-crumbs, then beaten egg and bread-crumbs, +and fry in oil or butter. If baked in the oven in a loaf, baste +occasionally with oil or butter. + +Serve with a tomato or horse-radish sauce. + +This is a nourishing substitute for meat. + + +RISOTTO + +Colour for an instant in butter a chopped onion, add to it 1/2 lb. of +rice; stir an instant over the fire until it begins to frizzle, but +do not colour; add stock to 3 times the quantity of rice, a cupful of +tomato sauce, a pinch of saffron, one of pepper, let it boil, cover +the saucepan, and let it cook by the side of the fire for 20 minutes. +If the rice becomes dry before it is sufficiently tender add a little +more stock. Place the saucepan on the corner of the stove away from the +hot fire, then add to the rice 2 ozs. of grated Parmesan cheese and the +same amount of butter. Arrange the rice on a dish and pour over it some +good gravy and serve very hot. + +The brown rice now procurable in most large cities is liked by gourmets +cooked in this manner and served with partridge and other game. + + +RISOTTO MILANAISE + +Fry a tablespoon of minced onion in a good bit of butter; when slightly +browned, add 4 or 5 tomatoes and 1 pimento; after cooking pass through +a sieve and replace in the casserole with pepper, salt, and a dash of +cinnamon, 2 or 3 chicken livers, or some beef cut into small pieces. +Add 1 cup of rice and 1 qt. of stock or, lacking stock, water will do; +boil until the rice is tender, when add 1/4 lb. of cheese grated. + + +RAVIOLI + +Prepare a paste made of 4/5 of a lb. of flour, a pinch of salt, 5 +eggs, 2 spoonfuls of water. Cover with a cloth and let stand at least +15 minutes. Make a farce with cooked chicken or veal minced--about 2 +cups--1 tablespoonful of finely minced cooked ham, 1/2 of a calf's +brain cooked, yolks of 2 eggs, a dash of nutmeg, 1 dessert-spoon of +grated Parmesan cheese. Take 1/2 the paste, roll out thin into a large +square; place a ball of the farce every 2-1/2 inches apart about the +size of a walnut, moisten with a brush the paste between the balls of +farce. Roll the rest of the paste and place it over the farce; press +edges together and between each ball. Cut with a round cutter or into +squares as preferred and cook in boiling water 7 or 8 minutes, drain +them and sprinkle with grated Parmesan cheese. Put on a dish and pour a +tomato sauce around them. + + +EGG COQUILLES, WITH SPINACH + +(French) + +One-half lb. of prepared and seasoned spinach, 1 breakfastcupful of +cream, 6 eggs, pepper, and salt. + +Have 6 very small coquille or marmit pots, or china soufflé cases, +butter them, and put 1 tablespoonful of spinach in each. Upon this put +about 1 dessert-spoonful of cream. Break 1 egg in each, season with +salt and pepper, and bake carefully in a moderately heated oven for 8 +minutes. Serve quickly. + + +PIROG OF MUSHROOMS + +Boil mushrooms until they are tender, chop them and mix them in the pan +with butter, pepper and salt. Roll out the paste, put on one side of +the dough cold boiled rice, then the mushrooms, hashed meat of boiled +veal, chopped hard-boiled eggs, chopped onions, pepper, salt, and +nutmeg. When filling is placed on half of the dough lap the other half +over it, close the edges with the white of an egg, spread over some +beaten egg, and bake in the oven light brown. + + +PASTE FOR RUSSIAN PIROG + +One cup of milk, 3 eggs, 1-1/2 cups of butter, a little salt mixed with +flour to make a soft dough. Knead it thoroughly, first with hands and +then half an hour more with a wooden spoon. + + +EGGS ROMANOFF + +Cover hard-boiled eggs with a stiff mayonnaise. Put a little highly +flavoured aspic jelly in the bottom of individual moulds. When the +jelly is firm add a spoonful of caviare and place the mayonnaised egg +on the top. Pour in more jelly. When it is cold turn from the mould and +serve on a garniture of lettuce. This is good for a cold supper. + + +OEUFS POCHÉS IVANHOE + +Cook a piece of finnan haddie in milk, then add 2 tablespoons of sauce +(a good cream sauce) with a few fresh mushrooms, salt, pepper, a bit +of cayenne, and 1 tablespoon of Parmesan cheese. Put this through a +fine sieve, and in nests of this paste on slices of toast, slip poached +eggs. Sprinkle with grated cheese and place for a moment in a hot oven +to glaze. + + +CHEESE PUFFS + +Bring to a boil 2/3 of a cup of water, 1-1/2 oz. of butter, a pinch of +salt, a pinch of pepper, then add 1/4 of a lb. of flour and stir to a +smooth paste, then stir in, one at a time, 3 eggs, 3-1/2 oz. of grated +cheese (Parmesan preferred). Add 1/4 teaspoon of English mustard; +when all is well mixed, drop by tablespoonfuls on a baking tin and +place on top of each a slice of Gruyère cheese. Put in a moderate oven +increasing the heat gradually. Cook from 15 to 20 minutes. Serve hot. + + +MOSKVA CHEESECAKES + +Line tartlet moulds with short paste. Take 2 tablespoons of thick white +sauce, well seasoned, add a good pinch of cayenne pepper, bring it to a +boil, add 2 yolks of eggs, 4 tablespoons of grated cheese. Again bring +to a boil and remove from the fire, add 1 white of egg beaten stiff. +Fill the tartlet moulds with this mixture, put in a hot oven for 10 +minutes, serve immediately. + + +CHEESE FRITTERS + +Boil 1/2 pint of water, 1 oz. of butter, pinch of salt, pepper. Remove +from fire and add 3 oz. flour. Stir until a smooth paste is made, then +add 3 oz. of grated cheese and 1 oz. chopped cooked ham; when the +mixture is half cold add 3 eggs, one by one, stirring well. + +Drop by spoonfuls into hot, not boiling fat; increase the temperature +of the fat, turning the fritters often. + +When golden brown drain and serve. + + +CHEESE PUDDING + +(A simple and nutritious Welsh dish) + +Chop 1/2 lb. of cheese. Toast and butter four slices of bread. Put two +slices in the bottom of a dish, cover with half the cheese, sprinkle +a little salt and pepper, put in the dish the other two slices of +buttered bread and cover with the remaining cheese. + +Pour over 1 pint of milk, let it stand for five minutes, then bake in a +warm oven 20 minutes. + + +CHICORY OR ENDIVE + +Chicory or endive is scalded the same as spinach, but needs a little +longer time in the boiling water. It is prepared the same in brown +butter, gravy, or cream. + + +STEWED COS LETTUCES + +(French) + +Take off the outer leaves; wash them carefully, keeping them as whole +as possible; boil for ten minutes in boiling salted water; pour cold +water through them; drain. Extract the water from them by pressing each +lettuce lightly with two hands; split them in halves lengthwise; take +off the stalk; sprinkle with salt and pepper. Put them in a stew-pan, +placing each half lettuce partly over the other round the pan. The +latter must be well buttered before putting in the lettuces, or in +place of butter some very good gravy from which all grease has been +taken. Add stock to half the height of the lettuces; cover and cook +them gently for an hour. The lettuces should be tender and the liquid +much reduced. + +NOTE.--Lettuces may be cooked in the same manner with a little lean +bacon, ham, or sausage; in the latter case water may be used instead of +stock. They can be served as a vegetable or for garnishing. + + +ASPARAGUS + +(French) + +One bundle or 100 heads of asparagus, 1 pint of milk (or equal +quantities of milk and water), 1 head of lettuce finely shredded +and cut into short lengths, 1 medium-sized onion par-boiled and +finely chopped, 1 bay leaf, one sprig of thyme, 1-1/2 oz. of butter, +2 tablespoonsful of flour, the yolks of 2 eggs, 1 teaspoonful of +lemon-juice, salt and pepper, croûtes of buttered toast or fried bread, +chopped parsley, strips of cucumber. + +Wash and trim the asparagus, and tie it into 3 or 4 bundles. Bring +the milk to boiling point, put in the asparagus, lettuce, onion, +bay-leaf, thyme, and salt, and simmer gently for about 20 minutes. +Drain the asparagus well, cut off the points and the edible parts of +the stalks, and keep them hot. Strain the milk and return it to the +stew-pan, add the butter and flour previously kneaded together, and +stir until a smooth sauce is obtained. Beat the yolks of eggs slightly, +add them to the sauce, and stir until they thicken, but do not allow +the sauce to boil, or the yolks may curdle. Season to taste, and add +the lemon-juice. Pile the asparagus on the croûtes, cover with sauce, +garnish with strips of cucumber, and a little chopped parsley, and +serve as a vegetable entremet or as an entrée for a vegetarian dinner. + + +CELERY CROQUETTES + +Two heads of celery, stock, 1 oz. of butter, 1 oz. of flour, 1 shallot, +1 gill of milk, seasoning, 2 yolks of eggs, egg and bread-crumbs, fat +for frying. + +Trim and wash the celery, and cut into short pieces, blanch them +in salted water, and drain, then cook till tender in well-seasoned +stock. Drain the cooked celery, and chop it rather finely. Melt the +butter in a stew-pan, add the shallot (chopped), and fry a little, +stir in the flour, blend these together, and gradually add a gill of +milk. Stir till it boils, and put in the chopped celery. Season with +salt and pepper, and cook for 15 minutes, add the egg-yolks at the +last. Spread the mixture on a dish and let it get cold. Make up into +croquettes--cork or ball shapes--egg and crumb them, fry in hot fat to +a golden colour, drain them on a cloth or paper, and dish up. + + +RAGOÛT OF CELERY + +Two or 3 heads of celery, 1 pint of white stock, 1/2 pint of milk, +2 tablespoonsful of cream, 1 medium-sized Spanish onion, 24 button +onions, 1 dessert-spoonful of finely chopped parsley, 2 ozs. of butter, +2 ozs. of flour, salt, and pepper. + +Wash and trim the celery, cut each stick into pieces about 2 inches +long, cover with cold water, bring to the boil, and pour the water +away. Put in the stock, the Spanish onion finely chopped, season with +salt and pepper, and cook gently for about 1/2 an hour. Meanwhile, skin +the onions, fry them in hot butter, but very slowly, to prevent them +taking colour, drain well from fat, and keep them hot. Add the flour +to the butter, and fry for a few minutes without browning. Take up the +celery, add the strained stock to the milk, pour both on to the roux or +mixture of flour and butter, and stir until boiling. Season to taste, +add the cream and 1/2 the parsley, arrange the celery in a circle on +a hot dish, pour over the sauce, pile the onions high in the centre, +sprinkle over them the remainder of the parsley, and serve. The celery +may also be served on croûtes of fried or toasted bread arranged in +rows with the onions piled between them. A nice change may be made by +substituting mushrooms for the onions. + + +STUFFED ONIONS + +(Italian) + +Remove from 6 onions the centres with an apple-corer and fill them up +with the following stuffing: One tablespoon of grated Parmesan cheese +mixed with 2 hard-boiled eggs and chopped parsley. Boil them first, +then roll them in flour and fry them in olive-oil or butter. Then put +them in a baking-dish with 1/2 tablespoon of grated Parmesan cheese +and 1 tablespoon of melted butter. Put them in the oven and bake until +golden. + + +ONIONS + +(Venetian style) + +Remove the centres of 6 small onions. Boil them for a few moments, +drain them, and stuff them with the following: Take a piece of bread, +dip it in milk, squeeze out the milk, and mix the bread with 1 +tablespoon of grated Parmesan cheese, the yolks of 2 hard-boiled eggs. +Mix well together, then add some fine-chopped parsley, a pinch of +sugar, salt, and pepper, and the yolk of 1 raw egg; mix again well, +and then stuff the onions with the mixture. Dip them in flour and in +egg, and fry them in lard. Put them on a platter and serve with a +piquante sauce made as follows: Chop up fine some pickles, capers, and +peppers, and 1/2 cup of water. When these are cooked, add 1 tablespoon +of butter and cook a little while longer, then pour over the onions and +serve. + + +FRIED PUMPKIN OR SQUASH + +(Italian) + +Take a slice of pumpkin or squash, remove the rind and the seeds. Cut +it into fine strips. Roll in flour and dip in egg, and fry in boiling +lard or olive-oil. + +If desired as garnishing for meat, cut the pumpkin exceedingly fine, +roll in flour, but not in egg, and fry. + + +CUCUMBERS + +(Italian) + +Peel and boil 3 or 4 cucumbers in salted water for 5 minutes. Drain and +cut them into pieces 1 inch thick and put them in a frying-pan with 1 +ounce of butter, a little flour, and 1/2 pint of stock; stir well, and +add some salt and pepper. Reduce for about 15 minutes, stirring until +it boils; add 1 teaspoon of chopped parsley, 1/2 a teaspoon of grated +nutmeg, 1/2 a cup of cream, and the beaten-up yolks of 2 eggs. Put on +the fire again for 3 or 4 minutes. Do not let boil, and serve hot. + + +SARMA + +(Serbian) + +Put a cabbage in boiling water. Let it stand while preparing the rest +of the dish. + +Fry 4 onions in 1 tablespoon of lard. Mix 2 lbs. of chopped pork and 2 +lbs. of chopped beef with the onions. Stir into this 4 raw eggs. Add +1/2 lb. of rice, salt and pepper. + +Remove the cabbage from the water, tear off the leaves and put into +each leaf two tablespoonsful of the meat and rice mixture, wrapping it +so that the contents should not come out. + +Put a little sauerkraut in a pot, then a layer of the filled cabbage +leaves, continue doing this until the pot is filled. Cook slowly about +1 hour. + +Make a sauce putting 1 tablespoon of lard in a saucepan on the fire, +and add a chopped onion. When a golden brown, add 1 tablespoonful of +browned flour and paprika to taste. Add a cup of water. Pour this sauce +into the pot and cook about half an hour longer. Some sour cream may be +added if liked on serving. + + +POLENTA PASTICCIATA + +(Italian) + +Three-quarters of a cup of Indian meal and 1 quart of milk. + +Boil the milk, and add the Indian meal, a little at a time, when milk +is boiling. Cook for one-half an hour, stirring constantly. Add salt +just before taking off the fire. The Indian meal should be stiff when +finished. Turn it onto the bread-board, and spread it out to the +thickness of two fingers. While it is cooking prepare a meat sauce, and +a Béchamel sauce as follows: + +MEAT SAUCE + +Take a small piece of beef, a small piece of ham, fat and lean, 1 +tablespoon of butter, a small piece of onion, a small piece of carrot, +a small piece of celery, a pinch of flour, 1/2 cup of bouillon (or +water), pepper. Cut the meat into small dice; chop up fine together +the ham, onion, carrot, and celery. Put these into a saucepan with the +butter, and when the meat is brown, add the pinch of flour, and the +bouillon a little at a time, and cook for about one-half an hour. This +sauce should not be strained. + +BÉCHAMEL SAUCE + +Take 1 tablespoon of flour, and 1-1/2 tablespoon of butter. Put them +into a saucepan and stir with a wooden spoon until they have become a +golden-brown colour. Then add, a little at a time, 1 pint milk; stir +constantly until the sauce is as thick as custard, and is white in +colour. + +Now take the cold Indian meal and cut it into squares about two inches +across. Take a baking-dish of medium depth, butter well, then put in a +layer of squares of Indian meal close together, to entirely cover the +bottom of the dish. Sprinkle over it grated cheese; then pour on the +top enough meat sauce to cover the layer (about 2 tablespoons), then on +the top of this add a layer of Béchamel sauce. Then put another layer +of the squares of Indian meal, sprinkle with grated cheese as before, +add meat sauce, then Béchamel sauce, and continue in this way until the +baking-dish is full, having for the top layer the Béchamel sauce. Put +the dish into a moderate oven, and bake until a golden brown. + + +FRIED BREAD WITH RAISINS + +(Italian) + +Take some rather stale bread, cut it into slices, removing the crust. +Fry the bread in lard, and then arrange it on a platter; meanwhile +prepare the raisins as follows: Take a small saucepan and put into it 2 +tablespoons of raisins, a slice of raw ham chopped into small pieces, +and a leaf of sage, also chopped up, 1 tablespoon of granulated sugar, +and 2 tablespoons of vinegar. Put these ingredients on the fire, and as +soon as you have a syrup pour the raisins on the pieces of fried bread, +and the sauce around. + + +POLENTA CROQUETTES + +(Italian) + +Boil 1/2 cup of corn-meal, and before removing from the fire add a +piece of butter and a little grated cheese and mix well. Take it then +by spoonfuls and spread it on a marble-top table. These spoonfuls +should form little balls about the size of a hen's egg. On each of +these croquettes place a very thin slice of Gruyère cheese, so that the +cheese will adhere to the corn-meal. Then allow them to cool, and when +cold dip into egg; then into bread-crumbs, and fry in boiling lard. + + +RICE WITH MUSHROOMS + +(Italian) + +Five or six mushrooms and 3/4 of a cup of rice. + +Chop up a little onion, parsley, celery, and carrot together, and put +them on the fire with 2 tablespoons of good olive-oil. When this sauce +is coloured, add 2 tablespoons of tomato paste, thinned with hot water. +Season with salt and pepper. Cut the mushrooms into small pieces, and +add them to the sauce. Cook for 20 minutes over a medium fire. Put on +one side and prepare the rice as follows: + +Fry the rice with a lump of butter until dry; then add hot water, a +little at a time, and boil gently. When the rice is half cooked (after +about 10 minutes) add the mushrooms and sauce, and cook for another 10 +minutes. Add grated Parmesan cheese before serving. + + +TIMBALES OF BREAD WITH PARMESAN SAUCE + +Soak half an hour 2 cups bread-crumbs in 1 cup thin cream (milk will do +with butter added). + +To this add grated rind half lemon; 1 tablespoon minced parsley; 1 +tablespoon minced chives; 1 teaspoon salt; pepper; yolks two eggs. + +Fill buttered timbale moulds or one large mould with this mixture, +cover with buttered paper, and bake 20 minutes in moderate oven in a +pan half filled with hot water. + +Remove from moulds and pour cheese sauce around it. + + + + +Sauces + + +CHEESE SAUCE + +Put 2 tablespoons butter on fire. Add 2 tablespoons flour and blend +to a paste. Add 1/2 teaspoon salt and a dash of cayenne. Then add +gradually 1 cup milk. Cook five minutes, then add 1 cup grated cheese. +Do not allow it to boil after adding the cheese but serve at once. + + +TOMATO SAUCE + +(Italian) + +Take 3 chopped shallots, put them in a stew-pan with a tablespoonful of +olive oil, salt, pepper, a dash of ground ginger, a very little ground +nutmeg. Let the shallots take a good colour without burning; add 6 +tomatoes skinned and all the pits well squeezed out. Let them cook very +gently until all the moisture has disappeared. They should take the +consistency of jam. + +This sauce may be eaten hot or cold. + + +ANOTHER TOMATO SAUCE + +Cut in two 5 or 6 tomatoes, squeeze out the seeds, put in a stew-pan +with 1 cup of stock; salt and pepper, a bit of tarragon, laurel thyme, +parsley, a chopped onion, and a dash of cinnamon. Cook until the +moisture has disappeared, then pass through a sieve. Prepare a white +thickening with 1 oz. of butter, the same of flour. Add the purée of +tomatoes to it; thin the sauce with stock. Let it cook 10 to 15 minutes +and finish with a pinch of sugar and 1 oz. of butter. + + +MUSTARD SAUCE + +Two tablespoons of butter, 1-1/2 tablespoons of flour, 1 cup of scalded +milk, 1/4 teaspoon of salt, 1/2 teaspoon of mustard, 1/2 teaspoon of +vinegar. + +Blend the butter and flour in a saucepan and pour on the milk little by +little, then add the salt, mustard, and vinegar. + +A spoonful of mixed capers is sometimes added. + + +A MEAT SAUCE + +(Italian) + +Put into a saucepan 1 pound of beef and 1/2 an onion chopped up with 3 +ounces of lard, some parsley, salt, pepper, 1 clove, and a very small +slice of ham. Fry these over a hot fire for a few minutes, moving them +continually, and when the onion is browned add 4 tablespoons of red +wine, and 4 tablespoons of tomato sauce (or tomato paste). When this +sauce begins to sputter add, little by little, some boiling water. +Stick a fork into the meat from time to time to allow the juices to +escape. Take a little of the sauce in a spoon, and when it looks a +good golden colour, and there is a sufficient quantity to cover the +meat, put the covered saucepan at the back of the stove and allow it +to simmer until the meat is thoroughly cooked. Then take out the meat, +slice it, prepare macaroni, or any paste you desire, and serve it with +the meat, and the sauce poured over all, and the addition of butter and +grated cheese. + + +ANOTHER MEAT SAUCE + +(Italian) + +Chop up some ham fat with a little onion, celery, carrot, and parsley. +Add a small piece of beef and cook until beef is well coloured. Then +add 1-1/2 tablespoons of red wine (or white), cook until wine is +absorbed, then add 1 tablespoon of tomato paste diluted with water, or +4 fresh tomatoes, and boil 15 minutes. + + +LOMBARDA SAUCE + +Put 2 cups of white sauce and 1 of chicken stock into a saucepan, +reduce, and add 3 yolks of eggs mixed with 2 ounces of butter and the +juice of 1/2 a lemon. Before it boils take the saucepan off the fire +and add 1 cup of thick tomato sauce, strain, and just before serving +add 1 tablespoon of sweet herbs minced fine. + + +HORSE-RADISH SAUCE + +Cook about half an hour in a double boiler 1-1/2 cups of milk, 1 +dessert-spoon of sugar, 1/3 cup of bread-crumbs, and 1/3 cup of grated +horse-radish root, 1/4 cup of butter, half a teaspoon of salt. + + +GNOCCHI DI SEMOLINA + +One pint of milk, 2 eggs, 1/2 cup of farina, butter and cheese. + +Put the milk on, and when it boils add salt. Take a wooden spoon and, +stirring constantly, add the farina little by little. Cook for 10 +minutes, stirring constantly. Take off the fire and break into the +farina 2 eggs; mix very quickly, so that the egg will not have time to +set. Spread the farina about on a marble slab about 1/2 inch thick. +Allow it to cool, then cut it into squares or diamonds about 2 or 3 +inches across. Butter well a baking-dish, and put in the bottom a layer +of the squares of farina; sprinkle over a little grated cheese, and +here and there a small lump of butter. Then put in another layer of the +squares of farina; add cheese and butter as before. Continue in this +way until your baking-dish is full, having on the top layer butter and +cheese. + +Bake in a hot oven until a brown crust forms. Serve in the baking-dish. + + + + +Salads + + +ITALIAN SALAD + +Cut 1 carrot and 1 turnip into slices, and cook them in boiling soup. +When cold, mix them with 2 cold boiled potatoes and 1 beet cut into +strips. Add a very little chopped leeks or onions, pour some sauce, +"Lombardo," over the salad, and garnish with watercress. Boiled +Jerusalem artichokes cut into slices are a good addition. + + +LETTUCE SALAD + +Mix one spoonful of thick mayonnaise, 1/2 spoonful of chilli sauce, a +little finely hashed pimento, a sprinkling of finely hashed chives, +add a few drops of tarragon vinegar, 1 teaspoon of A. I. sauce, and a +little paprika. + +Cut a firm head of tennis-ball lettuce in 4 parts. Put one part on a +plate and pour the dressing over it. This recipe is enough for 1 person. + + +SANDWICH DRESSING + +Cream 1/2 lb. of butter and add to it 1 dessert-spoonful of mixed +mustard, 3 tablespoons of olive oil, a little salt, and the yolk of 1 +egg; one may add to this 1/4 cup of very thick cream. Mix thoroughly +and set away to cool. To make sandwiches, spread the bread with this +mixture and put in very finely chopped ham, or chicken and celery, or +cream cheese and chopped nuts, or green peppers and mustard and cress, +or lettuce, or "Indian relish," or cucumber, or tomato or anything else +you happen to have and may like. + + +SALAD DRESSING + +(For grapefruit or orange) + +Mix well 2 tablespoonfuls of Escoffier Sauce Diable and 1 tablespoonful +of Escoffier Sauce Robert and then add olive oil, a little at a time. +When it becomes thick, season with salt and pepper and vinegar. + + +CHEESE DRESSING + +One quarter of a lb. of Roquefort cheese and 2 tablespoons of thick +cream mixed to a smooth paste; stir in, little by little, enough +olive oil to give the consistency of mayonnaise; season with tarragon +vinegar, salt, and pepper. This is especially good for string beans, +lettuce, or endive. One may fill celery stalks with this dressing made +into a thick paste. + + + + +Vegetables + + +POTATO CAKES + +(Russian) + +Peel and grate 6 raw potatoes, season with salt and pepper, 1 egg. +Mix all together. Drop onto a well-buttered griddle, spoonsful of +the mixture, leaving space between to flatten them; continue to add +a little butter to the griddle. Cook a golden brown on both sides. +Arrange in a crown on a dish with a sprig of parsley in the centre. + + +PETITS POIS + +Fry some finely shredded onion in about a tablespoonful of oil, with +salt, pepper, and a sprig of tarragon. Lay the heart and best leaves +of a head of lettuce at the bottom of a stew-pan with a quart of very +young peas. Add a pint of stock. Stew gently. A little sugar is always +an improvement to peas. + + +STRING BEANS + +Cut off the ends of the string beans, slice them in three parts, cook +them until three quarters done, then put them into cold water and dry +them. Cook an onion in butter and put the beans into a pan and simmer +half an hour. Shake at intervals but do not stir them. Take out and +pour over a little stock thickened with a very little flour and cream. + +Peas may be done in the same way. + + +RED CABBAGE + +(Flemish) + +Chop 4 onions and cook in 1 tablespoonful of butter, add 1 large +red cabbage chopped. Cover this with 6 chopped apples, next add 1 +tablespoonful of rice, 2 cups of water, 1 dessert-spoonful of vinegar, +1 teaspoonful of sugar, 1-1/2 teaspoonfuls of salt, pepper. Do not stir +but cook slowly 4 hours or longer removing the cover occasionally to +let out the steam. + + +CABBAGE WITH CHEESE SAUCE + +Cabbage, cauliflower, or cucumbers boiled in salted water are excellent +served with cheese sauce. (See Sauces.) + + +GLAZED ONIONS + +Boil onions in water until they are half cooked, then strain. Put them +in the stew-pan with a piece of butter, a pinch of powdered sugar, +salt, and a cupful of stock; let them finish cooking. The liquid will +be reduced and the onions coloured. Young carrots are glazed in the +same way. + + +SPINACH SOUFFLÉ + +(Italian) + +Boil some spinach in salted water. When cooked drain and chop it. There +should be about 2 cupfuls when chopped. + +Put into a saucepan on the fire 2 tablespoonsful of butter and 1-1/2 +level tablespoonsful of flour. When these are blended add the 2 cupfuls +of spinach and one cup of cream. Cook five minutes, stirring carefully. +Then mix into this the yolks of 3 eggs and remove the saucepan at once +from the fire. When the mixture is cool stir into it the 3 whites of +eggs, well beaten. Pour into a buttered soufflé dish, or individual +dishes, and bake about twenty minutes in a moderate oven. + + + + +Puddings, Cakes, Etc. + + +FRENCH PANCAKES + +Mix 1 teaspoonful of flour and 1 teaspoonful of sifted sugar with 1/2 +pint of cream or rich milk. Beat 3 eggs separately and stir into the +cream. Bake in a quick oven in 3 large saucers. When brown, place one +cake on top of the other and spread jam between. + + +CRÊPES SUZETTE + +Mix well 1 lb. of flour, 5 ozs. of powdered sugar, a pinch of salt, +10 eggs; add 1/4 pint of cream, 1/4 pint of milk, 2 spoonsful of +whipped cream, a liqueur glass Curaçoa and a few drops of essence of +mandarines. Three or 4 tablespoons of this mixture are enough for +one pancake. Cook in a pan and when brown on both sides put in a hot +covered dish. + + +SAUCE FOR CRÊPES SUZETTE + +Cream 1/4 lb. of butter, add 1/4 lb. of powdered sugar, 3 liqueur +glasses of Curaçoa, 1 liqueur glass of essence of mandarines, the +juice of 1/2 a lemon, and 1/8 of an oz. of hazelnut milk (_Noisette de +beurre d'aveline_). + +Put one spoonful of the sauce in a chafing dish, and when the sauce is +hot, put in a pancake, fold it over twice, turn it in the sauce, and +serve very hot. Prepare each pancake separately in this manner. + + +ANOTHER SUZETTE PANCAKE + +Mix 3 cups of flour, 1-1/2 tablespoons of baking powder, 1/4 cup of +sugar, and 1 teaspoon of salt. Add 2 cups of milk slowly, then a +well-beaten egg, and 2 tablespoonsful of melted butter. + +Cook in the same manner as the first Suzette pancake with the following +sauce: Cream together 1/4 cup of brown sugar and 1/2 cup of butter, add +the juice of 1/2 orange and 1 pony of Curaçoa and 1 pony of brandy. +Serve from the chafing dish as described for the first Crepe Suzette. + + +KISEL + +(Russian) + +Mix three cups of any kind of fruit syrup, add a little water if the +syrup is very thick, sugar and vanilla according to taste, and 1/2 +cup of potato flour. Cook them in a double boiler until a very thick +cream. Served hot or cold with cream and powdered sugar. + + +CARROT PUDDING + +Mix 1 cup of grated carrots, 1 cup of bread-crumbs, 1 cup of minced +suet, 1 cup of currants, 1 cup of chopped raisins, 1 cup of flour, 1 +cup of milk, 1 teaspoon of salt, 1/4 of a teaspoon of soda. Steam 4 +hours, the longer the better. + +Serve with the following sauce: 1/4 cup of butter, 1 cup of powdered +sugar, 1/2 cup of cream, 2 tablespoons of sherry or 1 teaspoonful +of vanilla. The butter must be worked soft before adding the sugar +gradually, then the cream and flavouring, little by little, to prevent +separating. + + +OLD ENGLISH PLUM PUDDING + +Two lbs. raisins stoned, 2 lbs. currants, 1-1/2 lbs. Sultanas, 1 lb. +mixed peel chopped fine, 2 lbs. brown sugar, 2 lbs. breadcrumbs, 2 +lbs. chopped suet, 1-1/2 lemons grated with the juice, 4 ozs. chopped +almonds blanched, 2 nutmegs grated, 1/2 teaspoon of mixed spice, +1/4 teaspoon crushed clove, pinch of salt, 6 eggs whisked, 1/4 pint +(generous) brandy. + +Mix all together thoroughly, boil 12 hours, the longer the better on +the first day and 2 hours just before serving. This is the secret for +making it black and light. This makes about 1 two-quart and 5 one-quart +puddings. This recipe makes excellent plum cake, black and rich, by +substituting flour for the crumbs and lard for the suet. + + +BANANA TRIFLE + +Put thin slices of bread and butter into a glass dish, then cut 3 or +4 bananas into round slices and place them on the top of bread and +butter. Make a pint of sweet custard well flavoured with Madeira and +pour over. Beat stiff 1/2 pint of cream and put on top of the trifle +when cold. + + +CREAM TART + +Make a puff paste and cut it into 3 round pieces; it must be very thin +and a few holes pierced to keep it from rising too high. Make a cream +filling and spread over each piece, placing one on top of the other. On +the top layer sprinkle chopped pistachio nuts (or any chopped nuts) on +the cream as a frosting. + +Filling: Mix 2/3 of a cup of fine sugar with 1/3 of a cup of flour, +add the yolks of 3 eggs and 1 whole egg, 1 cup of scalded milk, 1/4 +of a teaspoonful of salt, cook in double boiler 15 minutes. Add 2 +tablespoons of butter, 2 tablespoons of either cocoanut or almond +macaroons, crumbed, 2/3 teaspoonful of vanilla, and 1/2 teaspoonful of +lemon extract. + +This may be put between simply two crusts, a bottom and a top, and +served in a pie plate. + + +CHOCOLATE PUDDING + +(French) + +Grate 1/4 pound of chocolate. In a separate basin soften 1/2 pound +of butter at the entrance of the oven; work it well with a spoon +for 5 minutes; add little by little to it 1 whole egg, 5 yolks, +and the grated chocolate, 1/4 lb. of white powdered sugar, and a +dessert-spoonful of dried bread pounded. Beat up to a froth with 5 +whites of eggs, add them delicately and gently to the mixture with two +dessert-spoonfuls of dried and sifted flour. Pour into a mould that +has been buttered and sprinkled with baked bread-crumbs. Boil in a +stew-pan, the water to reach half-way up the mould; leave the stew-pan +open, and boil from 35 to 45 minutes. This pudding may also be baked. +Serve with cream and chocolate sauce. + +SAUCE CRÊME AU CHOCOLAT.--Dissolve a tablet of chocolate in 2 +dessert-spoonfuls of hot water; add 2 ozs. of powdered sugar and 3 +yolks of eggs, working the mixture for an instant with the spoon, then +add very gradually 1/4 pint of hot milk. Stir over the fire until it +commences to thicken and stick to the spoon; it must not boil. Pass it +through a hair-sieve. + + +FRIED APPLES + +(New England) + +Cut 4 or 5 apples of fine flavour into quarters, then divide again +until the pieces are about 1 inch in width--do not remove the skin. +Throw into cold water. + +Put into a saucepan 1 teaspoonful of lard. When this is hot heap all +the apples into the pan; spread over the apples 1 cup darkest brown +sugar; cover closely. Cook rather slowly about 15 minutes; then turn +each piece with a fork. Cover closely again and cook 15 minutes more. + +The apples should keep their shape and look clear with a rich syrup. + + +ORANGE PUDDING + +(French) + +Put into an enamel saucepan 1/4 lb. of butter, the same of white sugar, +a dessert-spoonful of flour, seven yolks of eggs, the juice of an +orange, the same of lemon, and the grated rind of an orange. Stir all +over a slow fire as you would an ordinary custard, not allowing it to +boil, nor must there be any lumps. Pour this custard into a basin of +earthenware--it must not be put into any tin vessel; mix with the seven +whites of eggs beaten to a firm froth, pour into a plain earthenware +mould, and cook in the oven for 30 to 35 minutes. The mould must be +placed in a bain-marie--that is to say, in a deep dish or vessel half +full of boiling water. This pudding must be served quickly, and with a +custard flavoured with orange. + + +OAT CAKES + +(Scotch) + +Two lbs. of oatmeal, 6 ozs. of flour, 2 ozs. of sugar, 1/2 lb. of +butter and lard, 1/2 oz. of carbonate of soda, 1/4 oz. of tartaric +acid, a little salt, milk. + +Weigh the flour and meal onto the board, take the soda, acid, and salt, +and rub these ingredients through a fine hair sieve onto the flour and +meal; then add the sugar and fat, and rub together until smooth; make +a bay or hole in the centre and work into a smooth paste with milk, +taking care not to have it too dry or tight, or considerable trouble +will be experienced in rolling out the cakes, as they will be found +very short. Having wet the paste take small pieces about the size of +an egg, and roll these out thin and round with a small rolling-pin, +dusting the board with a mixture partly of oatmeal and flour. When +rolled down thin enough, take a sharp knife and cut them in four, place +them on clean, flat tins, and bake in a warm oven. These cakes require +very careful handling or they will break all to pieces. + + +TEA-CAKES (HOT) + +(Scotch) + +One-half lb. flour, 1/4 lb. butter, 1 oz. sugar, 1 saltspoon salt, 1 +teaspoon baking-powder, 1 egg, and some sweet milk. + +Make the ingredients into a nice soft dough with the milk, cut into +rounds about 1/2 an inch thick, and bake for 10 minutes in a quick +oven; split open with your fingers, butter, and eat hot. + + +TEA PANCAKES + +(Scotch) + +Two eggs, 1 lump of butter, 1/2 teacup sugar, 1 heaping teaspoon +carbonate of soda, 1 lb. of flour, salt, 1 heaping teaspoon cream of +tartar, 1 pint milk (or milk and water). + +Rub together the dry ingredients. Beat up eggs and mix well with the +milk, beating both together also. Then dredge in gradually with the +hand the dry ingredients, stirring all the time. Heat griddle well, +rub over till quite greasy with a piece of bacon fat. Drop the mixture +on griddle in spoonfuls from a tablespoon. A minute or two will brown +them. Then turn over and cook other side. + + +CANADIAN WAR CAKE + +Two cups brown sugar, 2 cups hot water, 2 tablespoons lard, 1 lb. +raisins, cut once, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon +cloves. + +Boil these ingredients 5 minutes after they begin to bubble. When cold +add 1 teaspoon soda dissolved in 1 teaspoon hot water, and 3 cups of +flour. + +Bake in 2 loaves, 45 minutes in a slow oven. + + +SERBIAN CAKE + +Mix together the yolks of 8 eggs, 1 cup of sugar, 7 tablespoons of +pounded hazelnuts, 1 cup flour. Add the beaten whites of the eggs. Cook +this in shallow pans and put between the layers and on the top a cream +made as follows: + +Boil 10 minutes 1/4 lb. pounded nuts with 1 cup of milk. Put aside to +cool. Cream 1/4 lb. butter, add 2 tablespoons of rum and 1 teaspoon +vanilla. Mix this with the boiled milk and nuts. Add fine sugar until +stiff enough to put between the layers of cake and then add more sugar +to make it stiff enough for the top. Sprinkle the top and sides of the +cake with chopped nuts. + + +RAVIOLI DOLCE + +Take 1/2 pound of flour, 1 tablespoon of butter, and 2 tablespoons of +lard. Work this into a paste and roll out thin. + +Take 1/2 pound of curds, add 1 egg, and the yolk of a second egg, 2 +tablespoons of granulated sugar, a few drops of extract of vanilla. Mix +well together and add to the paste as for other ravioli. Then fry in +lard until a golden brown. Serve with powdered sugar. + + +CHESTNUTS + +(Italian) + +Take 40 chestnuts and roast or boil them over a slow fire. Remove the +shells carefully, put them in a bowl, and pour over them 1/2 a glass of +rum and 3 tablespoons of powdered sugar. Set fire to the rum and baste +the chestnuts constantly as long as the rum will burn, turning the +chestnuts about so they will absorb the rum and become coloured. + + +GNOCCHI OF MILK + +One cup of milk, 1 level tablespoon of powdered starch, 1/2 teaspoon of +vanilla, 2 yolks of eggs; 2 tablespoons of sugar. + +Put all these ingredients together into a saucepan and mix together +with a wooden spoon for a few minutes. Then put on the back of the +stove where it is not too hot, and cook until the mixture has become +stiff. Cook a few minutes longer; then turn out onto a bread-board +and spread to a thickness of an inch. When cold cut into diamonds or +squares. Butter a baking-dish, and put the squares into it overlapping +each other. Add a few dabs of butter here and there. Put another layer +of the squares in the dish, more dabs of butter, and so on until the +dish is full. Brown in the oven. + + +ALMOND PUDDING + +(Italian) + +Two ozs. of ground almonds, sugar to taste, 3 eggs, 1/2 pint of cream, +1 dessert-spoonful of orange-juice, blanched almonds, shredded candied +peel. + +Separate the yolks of the eggs, add 1 tablespoonful of castor-sugar, +the ground almonds, and the cream gradually. Whisk the whites stiffly, +stir them lightly in, and add more sugar if necessary. Have ready +a mould well buttered and lightly covered with shredded almonds and +candied peel, then pour in the mixture. Steam gently for 1-1/2 hours, +and serve with a suitable sauce. + + +CHESTNUT FRITTERS + +(Italian) + +Take 20 chestnuts and roast them on a slow fire. Remove the shells and +put them into a saucepan with 1 level tablespoon of powdered sugar and +1/2 glass of milk and a little vanilla. Cover the saucepan and let it +cook slowly for more than a half-hour. Then drain the chestnuts and +pass them through a sieve. Put them back in a bowl with one tablespoon +of butter, the yolks of 3 eggs, and mix well without cooking. Allow +them to cool, and then take a small portion at a time, the size of a +nut, roll them, dip them in egg, and in bread-crumbs, and fry in butter +and lard, a few at a time. Serve hot with powdered sugar. + + +CHESTNUT CREAM + +(A favourite Florentine pudding) + +Cut 1 lb. of chestnuts lightly with a knife; put them in a saucepan and +cover with cold water; boil 5 minutes. The outer and inner skins should +now peel easily. + +Cover the peeled chestnuts with milk, add a little vanilla, let them +boil in a covered pan until tender and the milk reduced. Now crush the +chestnuts in the saucepan and add 1/4 lb. powdered sugar. If the purée +is too thick add a little milk, but it should be stiff enough to form +into a border around the dish in which it is to be served. + +In the centre of the dish heap whipped cream lightly sweetened +and flavoured with vanilla. The chestnut border may be made in an +ornamental form by a pastry bag and tube. + + +TAPIOCA PUDDING + +(French) + +Boil 1-1/2 pints of milk with 3 oz. of sugar and two even tablespoons +of butter. Stir in gradually 3 oz. of fine tapioca. + +Place the saucepan on a slow fire and simmer 15 minutes. + +Pour the mixture into a basin and add 1/2 cup stoned raisins, the +grated rind of 1 lemon, 1-1/2 oz. finely cut candied orange-peel, one +whole egg, 3 yolks; mix all together. Beat the 3 whites stiff and add +to the mixture. + +Pour into a mould which has been buttered and well sprinkled with +powdered sugar and steam 45 minutes. Serve with any sweet sauce. + +With a larger quantity of raisins this resembles an old time "Whisper +Pudding." So called because the plums were close together. + + +GINGER ICE-CREAM + +(Canadian) + +Make a pint of custard. When it is cold add 1/2 pint unsweetened +condensed milk, 1/2 pint unsweetened condensed cream, 2 tablespoons of +chopped preserved Canton ginger, and 4 tablespoons of the syrup from +the ginger jar. + +Freeze. + + +ALMOND CAKE + +(Canadian) + +The ingredients are: Whites of 10 eggs, 1 cup of flour, 1-1/2 cups of +sugar, 1 teaspoonful of cream tartar; the method of mixing similar to +angel cake. Bake in 3 layers. + +For the filling: Yolks of 4 eggs, 1 tablespoon of sugar, 2 teaspoons of +corn-starch mixed in enough milk to moisten, 1 pint of cream. Heat the +cream in a double boiler, then add other ingredients, stir constantly +and do not let it thicken too much; add a few drops of almond +flavouring and 1/2 cup of chopped almonds. + +For the frosting: White of 1 egg beaten stiff, 1 cup of sugar with +enough water to melt it. Boil 2 minutes. Stir half of it into the egg, +let the remainder boil thick. Add all together and beat to the right +consistency; flavour with sherry or Madeira. + + +QUEEN CAKES + +(English) + +Melt 4 oz. of butter, then add 4 oz. of corn flour, 4 oz. flour, 6 +oz. sugar, 3 eggs, 1/8 of a teaspoonful of lemon-juice, 1/8 of a +teaspoonful of lemon extract, 1 small teaspoonful of baking powder. +Beat well for 10 minutes and then bake in well-buttered patty pans in a +warm oven. + + +FRANCESCAS + +Mix together 2 eggs, 1 cup of sugar, 1/2 cup of butter, 1/2 cup of +flour (scant), 2 squares of melted bitter chocolate, and 1 cup of +chopped (not too finely) walnuts. Bake on well-buttered paper in +moderate oven. Cut in squares while hot. + + +OAT CAKES + +(Canadian) + +Cream 1 cup of sugar with 1 tablespoonful of butter, add 2 cups of +rolled oats, a few drops of bitter almond, 2 scant teaspoons of baking +powder, then the yolks of 2 eggs, lastly the whites beaten stiff. Drop +on buttered paper and bake until a good brown. + + +GATEAU POLONAIS + +Proportions: 1/4 lb. of almonds, 1/4 lb. of sifted sugar, 2 tablespoons +of orange water, 2 dessert-spoons of water. Pound the almonds, +moistening them with the water and orange water; mix in the sugar. Take +1/2 lb. of puff paste, divide it into two parts one a little larger +than the other. Roll the smaller piece to the thickness of 1/8 inch, +lay it at the bottom of a round baking sheet, spread on it the almond +paste to within 1/2 inch of the border, moisten the border; roll the +other piece of pastry to twice the thickness of the lower piece, place +it over the almonds, join by pressing lightly on the edges of the two +pieces of pastry; brush over the top with yolk of egg. Bake in a good +oven from 25 to 30 minutes; an instant before taking out, powder some +sugar on the top to glaze it. + + +ANISE CAKES + +(French) + +Beat well together 1/2 lb. flour, 1/2 lb. sugar, and 3 eggs. Add +aniseed to taste. Drop on buttered pans, making small round cakes and +bake slowly. + + +GORDON HIGHLANDER GINGERBREAD + +Put in a mixing bowl 1/2 a lb. of flour, 2 oz. of brown sugar, 2 oz. +peel, 3/4 of an egg or 1 small egg, well beaten, 1/2 teaspoonful of +soda mixed with 1/4 of a cup of milk, 1/4 oz. each of ginger, mace, +and cinnamon, then beat into this slowly 3 oz. of butter that has been +warmed in 1/2 pint of molasses. + +Bake very slowly in a tin lined with buttered paper. + + +SCOTCH SHORT BREAD + +Beat to a cream 1/2 lb. of butter and 1 lb. of flour and 5 oz. of sugar +(fine), add 4 oz. ground almonds, mixing all thoroughly together. Roll +out into 3 cakes about 1/2 inch thick. Ornament around the edges and +prick the top with a fork. Bake in a moderate oven until a nice brown, +about 20 to 30 minutes. + + +CRAMIQUE + +(Belgium) + +Mix together 1/4 of a cup of sugar, 1/3 of a cup of butter, 1 cup of +milk, 1/2 teaspoonful of salt, 1 yeast cake dissolved in 1/2 a cup of +warm water, 2 pounded cardamon seeds, and let rise. When light add 1 +cup of seeded raisins and enough flour to make a stiff batter. Let this +rise until it is twice the size, then shape in a round loaf and bake. +Brush over the top with the yolk of an egg. + + +GAUFRES + +1/2 lb. flour, 1/4 lb. sugar, a little salt, 1/4 lb. butter, 2 whole +eggs, 1 yolk, 1 teaspoonful brandy, 1 teaspoonful warm water, 1/2 pint +milk. + +Mix all in basin to a liquid paste, beat well until creamy. + +Heat the waffle irons, butter them lightly, pour into the middle a +teaspoonful of the mixture; cook to a golden brown on both sides of the +cakes. When done, should be quite thin like an ice cream wafer. These +are delicious but it is necessary to have the proper irons. + + +PETS DE NONNE + +Proportions: 2-1/2 cups water, 3 oz. butter, 1-1/4 oz. sugar, a pinch +salt, grated rind 1 lemon, 1/2 lb. flour, 4 whole eggs. Boil together +the water, butter, sugar, and salt for two minutes. + +When the liquid is boiling remove the stewpan from fire and add the +flour all at once, then the lemon peel. When half cool add the eggs +one by one. + +Drop by spoonfuls in hot frying fat, which must not be too hot. When a +golden brown remove from fire, drain, and roll in fine sugar. + + +BRIOCHE DE LA LUNE + +Dissolve 2 yeast cakes in 1 cup of warm water; mix this into 1/4 lb. +of flour, a pinch of salt, 1 even tablespoon of sugar and 2 pounded +cardamon seeds. Put 2 dessert-spoonsful of warm water in a bowl and +place the dough in it and put in a very warm place to rise. Then work +soft 3/4 of a lb. of butter and mix into it 8 eggs and 3/4 of a lb. of +flour by degrees so that a smooth paste is obtained; when the paste is +smooth and shining add to it the yeast, butter, and 1 dessert-spoonful +of cream. + +Leave in gentle temperature 4 or 5 hours or until the dough has risen +to twice its size. + +Roll out on a board 1/4 of an inch thick, spread thinly with softened +butter, then turn the edges over to the center to make 3 layers. Roll +out 1/2 an inch thick. Cut into small squares. With a wet finger make a +hole in the center of each; into this hole put a piece of the dough in +the shape of a little pear; brush the top lightly with the yolk of egg. +Let it rise again and then bake in a moderate oven about 20 minutes. + + +VICTORIA SCONES + +(English) + +Two cups of flour, 4 teaspoonsful of baking powder, 2 teaspoonsful of +sugar, 1/2 teaspoon of salt, 4 tablespoonsful of butter, 2 eggs, 1/3 +cup of cream. + +Mix and sift together flour, baking powder, sugar, and salt. Rub in +butter, add beaten eggs and cream. Roll out on floured board 3/4 in. +thick, cut out with a small biscuit cutter, and brush over with white +of egg. Bake in a hot oven 15 minutes. + + +NUT BREAD + +(New England) + +Mix 3 cups of flour with 4 teaspoonsful of baking powder and 1 +teaspoonful of salt. + +In another bowl beat together 1/2 cup of sugar, 1 egg, 1 cup of milk, +and 1 cup of English walnuts broken in pieces. Add the dry ingredients +to this mixture and let rise 20 minutes, then bake in a loaf 30 to 40 +minutes. + + +BRAN MUFFINS + +(New England) + +Mix 2 cups of bran, 1 cup of flour, 1 cup of milk, 1/2 cup molasses, 1 +teaspoon of soda, and a pinch of salt. + +Bake 20 minutes. + +To this may be added some chopped nuts and raisins. + + +SCOTCH SCONES + +Mix 3 teaspoons of baking powder with 3 cups of flour. Rub in 1 +tablespoon of butter, add 1 cup of currants or raisins, 1 beaten egg, +and enough milk to make a paste to roll out. Cut into squares or rounds +and bake in a quick oven. + + +BLINNI + +(Russian) + +Mix together 2-1/2 cups of tepid milk, 4 cups of flour with 1/2 a +yeast cake and put in a warm place to rise 6 or 8 hours. One hour +before cooking add 2 cups of warm milk and 1 tablespoon of salt. Fry +like ordinary pan cakes. Serve very hot one on top of the other, well +buttered. + +Blinni are spread with soured cream, and smoked salmon or caviare is +usually served with them. + + +BAKED HOMINY + +(New England) + +A good way to prepare any cereal for children. Put a pint of milk with +2 teaspoons of sugar and one of salt in a saucepan on the fire--when at +the boiling point add 6 oz. of hominy; let it cook about ten minutes. + +Remove the saucepan from the fire, add a tablespoonful of butter and +three eggs. Pour this into a baking pan and bake about 20 minutes. + +Baked hominy may be served with meats or fish. + + +MARRONS GLACÉS + +Put the chestnuts on the fire in cold water, boil 5 minutes, take them +out, and while hot strip them of their outer and inner skins. Put them +in a big saucepan containing a syrup of the proportion of 1/2 lb. of +sugar to 1 quart water and 1 teaspoonful of butter, when they come to +the boiling point remove to the back of the stove. Use a large quantity +of the syrup to the quantity of chestnuts. This syrup should diminish +very slowly. When it has become very thick take out the chestnuts +and drain them, add a little vanilla to the syrup. Now pour boiling +water over the chestnuts to remove the syrup which covers them. Dry +them well. Beat the thick syrup until it is opaque, then roll the dry +chestnuts in it; remove with a skimmer and let them dry on a sieve. + +Prunes may be treated in the same way. + + +SMALL CUCUMBER PICKLES + +Put 1 pint of salt on 1/2 of a bushel of small green cucumbers, cover +them with boiling water, and let them stand over night. Drain off +the water and put them on the stove, a gallon at a time, in cold +vinegar, to which add a lump of alum the size of a small hickory nut. +Let them come to a boil, then take out and place in a stone jar. Have +on the stove a gallon of the best cider vinegar, to which add about 2 +lbs. of brown sugar, let come to a good boil. Take out the seeds of +4 red peppers and 2 green peppers, cut them in rings, cut in pieces +1 horse-radish root, pour boiling water over them, and let stand 15 +minutes; drain off, add 1/2 cup of white mustard seed, a few whole +cloves, and some cinnamon sticks. Then put all of this mixture on the +pickles, cover them with boiling vinegar, and put away. Two or three +cloves of garlic put in the jar are an addition. + + +PRESERVED STRAWBERRIES + +(French) + +These berries will remain whole. Prepare a basin of lime water. When +the lime water is cool put in the strawberries and let them stand 1/4 +of an hour, then rinse them an instant in fresh water, drain them, +taking care not to bruise the fruit. Take an equal amount of sugar to +the amount of berries. To each pound of sugar, add 1 cup of water, boil +until a very thick syrup, then add the berries. Cook 5 minutes, pour +into sterilized jars and seal. + + +RHUBARB JELLY + +(English) + +Rhubarb, sugar, and 1 teaspoonful powdered alum. + +Wash and cut the rhubarb in small pieces; wash again, and boil it over +a slow fire with a breakfastcupful of water till well cooked and all +the juice extracted; let it drip all night through a jelly bag; to each +good 1/2 pint of juice add 1 lb. of sugar, and add the alum to the +whole; stir till it comes to the boil, and let it boil for 10 minutes; +pour into pots. + + +TOMATO SOUP FOR CANNING + +(New England) + +Put in a preserving kettle 1/2 bushel of ripe tomatoes, 2 bunches of +celery (leaves and all), 30 sprays of parsley, 4 or 5 sweet green +peppers, 20 onions, 1 clove of garlic, 12 whole cloves, 1/2 stick of +cinnamon, 30 bay leaves, 1 teaspoonful of whole black pepper; boil this +4 hours, strain through a sieve, and add 1-1/2 cups of flour, one cup +of sugar, 1 lb. of butter, and 5 tablespoonsful of salt. Cook 1/2 hour +longer and seal in sterilized jars. + +This is a good soup and will keep all winter. + + +BUDO CUP + +To 1 pint bottle of dry ginger ale, add 1 pint bottle of grape juice, +juice of 1 orange, 1 lemon, 2 tablespoonsful of Jamaica rum, and 1 +bottle of effervescent water. + + + + + * * * * * + + + + +Transcriber's note: + +Varied hyphenation was retained. + +This text uses the spelling of Curaçoa in place of the more usual +Curaçao. + +Page 16, "excelent" changed to "excellent" (make an excellent) + +Page 71, "Bechamel" changed to "Béchamel" (layer of Béchamel) + +*** END OF THE PROJECT GUTENBERG EBOOK 44947 *** |