diff options
| -rw-r--r-- | .gitattributes | 4 | ||||
| -rw-r--r-- | LICENSE.txt | 11 | ||||
| -rw-r--r-- | README.md | 2 | ||||
| -rw-r--r-- | old/63883-0.txt | 27658 | ||||
| -rw-r--r-- | old/63883-0.zip | bin | 222293 -> 0 bytes | |||
| -rw-r--r-- | old/63883-h.zip | bin | 734741 -> 0 bytes | |||
| -rw-r--r-- | old/63883-h/63883-h.htm | 33452 | ||||
| -rw-r--r-- | old/63883-h/images/beef.png | bin | 17279 -> 0 bytes | |||
| -rw-r--r-- | old/63883-h/images/cover.jpg | bin | 244154 -> 0 bytes | |||
| -rw-r--r-- | old/63883-h/images/front.jpg | bin | 160662 -> 0 bytes | |||
| -rw-r--r-- | old/63883-h/images/mutton.png | bin | 18585 -> 0 bytes | |||
| -rw-r--r-- | old/63883-h/images/pork.png | bin | 16131 -> 0 bytes | |||
| -rw-r--r-- | old/63883-h/images/veal.png | bin | 19156 -> 0 bytes |
13 files changed, 17 insertions, 61110 deletions
diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..afed76e --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #63883 (https://www.gutenberg.org/ebooks/63883) diff --git a/old/63883-0.txt b/old/63883-0.txt deleted file mode 100644 index 186038c..0000000 --- a/old/63883-0.txt +++ /dev/null @@ -1,27658 +0,0 @@ -The Project Gutenberg EBook of The Art of German Cooking and Baking, by -Lina Meier - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this ebook. - -Title: The Art of German Cooking and Baking - Revised and Enlarged Edition - -Compiler: Lina Meier - -Release Date: November 26, 2020 [EBook #63883] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Ronald Grenier (This file was produced from images generously - made available by The Internet Archive) - -*** START OF THE PROJECT GUTENBERG EBOOK THE ART OF GERMAN COOKING AND -BAKING *** - - - - - [Illustration: - Mrs. Lina Meier, - Teacher of Cookery, German Cooking School, - Milwaukee, Wis.] - - - - - THE ART - OF - GERMAN COOKING AND BAKING - - - Revised and Enlarged Edition. - - - _Compiled and Published by_ - Mrs. LINA MEIER, - _German Cooking Teacher._ - - - - - MILWAUKEE, U.S.A. - 1922. - - - _COPYRIGHT 1922._ - _By Mrs. LINA MEIER, Milwaukee, Wis._ - - - - - _PREFACE TO REVISED EDITION_ - -This cook book consists of about 1,250 recipes which have been -tested and prepared. It is divided into 26 Chapters, as follows: - - - Chapter Recipes - 1 Soups 68 - 2 Beef 6 - 3 Veal 42 - 4 Mutton 32 - 5 Pork 35 - 6 Poultry and Game Birds 56 - 7 Game 25 - 8 Fish 61 - 9 Headcheese and Gelatines 12 - 10 Dressings or Gravies 58 - 11 Potatoes 26 - 12 Vegetables 74 - 13 Salads 47 - 14 Eggs 15 - 15 Omelets, Pancakes, Waffles Noodles and Pies 58 - 16 Jams and Sauces 23 - 17 Desserts 128 - 18 Beverages 29 - 19 Wheat and Rye Bread, Yeast Cakes, Baking Powder Cakes - and Tarts 111 - 20 Fillings and Frostings 27 - 21 Cookies 53 - 22 Confectionery 20 - 23 Preserves 115 - 24 Menu 5 - Sandwiches 8 - 25 Cookery for Invalids 63 - 26 Miscellaneous 12 - -In giving to the public this second edition I am glad to be able to, -offer a revised and improved cook book. It has been my aim to improve -it in every way and to make it as clear, practical and helpful as -possible. - -The previous material has been carefully revised and changes made in -the wording where it was believed that the language could be improved -upon to make the author’s meaning more clear and comprehensible. A -radical change has also been made in the construction and arrangement -of the pages, which I trust will be an advantage. - -In recognition of the friendly attitude of the great public toward my -first book, I wish to say that the entire edition of about 5,000 -copies is scattered all over the country and many assurances of -appreciation have come to me. I therefore feel encouraged to send this -new edition out upon the world, knowing that it is the same excellent -cook book, only improved and augmented, and I hope that the book will -contribute materially to the happiness and attractiveness of many -homes and help to solve many problems, especially for brides and -beginners. - - Respectfully, - MRS. LINA MEIER, - Author. - -Milwaukee, Wis., U. S. A. - - - - - Reliable Weights and Measures as used in this Book. - - Are - equal to - - Flour 1 quart or 4 teacups 1 lb. - Flour (sifted) 3 coffee cups, level 1 lb. - Flour 2 tbsps., well-rounded 1 oz. - Flour 1 teaspoonful, heaped ½ oz. - Sugar, granulated 2 measuring cups, level 1 lb. - Sugar, “A” coffee 1¾ coffee cups, level 1 lb. - Sugar, powdered 2½ coffee cups, level 1 lb. - Sugar, powdered 2 tbsps., well-rounded 1 oz. - Sugar, best Brown 2 coffee cups, level 1 lb. - Sugar, granulated, “A” or brown 1 tbsp., well-heaped 1 oz. - Butter, soft 2 full cups, well-pressed 1 lb. - Butter, soft 3 tbsp., well-rounded 2 ozs. - Butter, soft Piece size of an egg 1 oz. - Lard 2 cups 1 lb. - Eggs 10 but if quite large 9 l lb. - Cornstarch 3 cups 1 lb. - Indian Meal 2¾ coffee cups, level 1 qt. - Coffee, ground 4 cups 1 lb. - Chocolate, sweet 3 grated tablespoons 1 oz. - Rice 2 cups, heaped 1 lb. - Rice 2 tablespoons 1 oz. - Sago 2 cups, heaped 1 lb. - Barley 4 cups 1 lb. - Bread crumbs 1 cup, grated 2 ozs - Chopped meat 2 cups, heaped 1 lb. - Suet 1 pint 1 lb. - Nutmeg 2 cups 1 lb. - Almonds 5 medium-sized 1 oz. - Figs 2 cups 1 lb. - Dates 2 cups 1 lb. - Raisins 2 cups 1 lb - Prunes 2 cups 1 lb. - Citron 2 cups, heaped 1 lb. - 1 cup 4 ozs - 2 rounded tablespoons 1 oz. - - - - -CHAPTER 1. - -SOUPS. - - -No. 1—BOUILLON. - - 4 lbs. ox bones - 6 qts. water - ⅛ of an onion - ½ of a carrot - 1 small piece celery - 1 small piece kohlrabi - 1 small piece parsley root - 1 tomato, salt - -Preparation: The soup bone is put over the fire in 6 qts. of cold water -after it has been washed in cold water. Soup greens and salt are added -and the whole is boiled slowly 4 hours until it is boiled down to 2 or -3 quarts. Before using pour the bouillon through a fine sieve. If you -like the bouillon very strong and of a good color add ½ teaspoonful of -beef extract. - - -No. 2—BOUILLON. - -The soup bone and the soup greens are fried light brown with a piece of -butter or lard. Water is then added and salt. Boil 4 hours as in the -preceding recipe and strain before using. - - -No. 3—OXTAIL BOUILLON. - - 3 lbs. ox-tall - 1 tbsp. butter - 5 qts. cold water - Salt - Soup greens - -Preparation: Cut the ox-tail into small pieces and together with the -soup greens, fry them in butter light brown. Add 5 qts. of water and -salt. Let it boil 4 or 5 hours slowly down to 2 qts. This bouillon -will be very strong and may be served in cups, and bread or -cheese sticks may be served with it. - - -No. 4—BOUILLON OF MEAT EXTRACT. - - Soup greens - 1 tbsp. butter or lard - 1 tsp. extract of meat - Salt, 1 qt. water - -Preparation: Stew the soup greens in butter or lard a little while, -then add water and salt and boil slowly for 20 minutes. Add the meat -extract and strain. The yolk of one egg may be stirred into it. - - -No. 5—BOUILLON OF BEEF. - - 3 lbs. of beef - 1 lb. of soup bone - Salt - 4 qts. water - Soup greens - -Preparation: Soup bone, soup greens, and salt and water are put over the -fire to boil one hour, then the beef is added and the whole is boiled -slowly for another 2 or 2½ hours. Strain after boiling. This soup is -very strong. Boiled in this way the meat is tender and nourishing. - - -No. 6—BOUILLON. - -Made of Roast Bones or Meat Remnants. - - 2 lbs. of roast bones - Soup greens - Salt - 2 qts. water - -Preparation: Chop the bones and put over the fire with soup greens, -salt and water; boil 2 hours, then strain. If the bouillon is not -strong enough, add a little meat extract. - - -No. 7—DUMPLINGS FOR BOUILLON. - -Marrow Dumpling Soup. - -Quantity for 6 Persons. - - 3 tbsps. of melted beef marrow - 2 eggs - ¾ pt. grated rolls - ½ tsp. chopped parsley - 1 pinch nutmeg - 1 tbsp. cold water - ½ tsp. salt - -Preparation: Boil or cook the marrow until it is melted, strain it -through a fine sieve. Put 3 tablespoonfuls into a dish and let it cool -off. Then beat it to foam and add the yolks of the eggs, salt, -parsley, nutmeg, the grated rolls and water. Finally beat the whites -of 2 eggs to stiff froth and stir into the mass. - -Form small dumplings, let bouillon come to a boil, put the dumplings -in and boil slowly ¼ hour. - -It is best to try one dumpling first; in case it does not hold -together, add some more grated roll. - -The soup must be served at once. A little chopped parsley put into it -is a pleasing and palatable addition. - - -No. 8—BUTTER-DUMPLING SOUP. - -Quantity for 6 Persons. - - 2 tbsps. of butter, 2 eggs - ¾ pt. grated rolls - ¼ tsp. of salt - ½ tsp. parsley - 1 pinch nutmeg - 1 tbsp. of cold water - -Preparation of butter-dumplings is the same as the marrow dumplings -in No. 7. - -The butter is beaten to a cream at once and less salt is added, -because the butter is already salted. - - -No. 9—LIVER-DUMPLING SOUP. - -Quantity for 6 Persons. - - ¼ lb. of chopped calf’s liver - 1 tsp. butter - A little grated onion - 1 tsp. finely chopped parsley - 5 tbsps. grated rolls - 2 eggs - 1 tsp. salt, (scant) - 1 pinch nutmeg - -Preparation: The butter is stirred and liver, yolk of eggs, salt, -parsley, onion, nutmeg and roll crumbs added. The whites of eggs are -beaten to a froth and stirred into the mass, then small dumplings are -formed. When the bouillon comes to a boil, put the dumplings in and -boil ¼ hour. - -The soup should be served at once. - - -No. 10—MEAT-DUMPLING SOUP. - -Quantity for 6 Persons. - - ¼ lb. of finely chopped veal or poultry - 2 eggs - ¼ pt. grated rolls - 1 tsp. of butter - ½ tsp. finely chopped parsley - 1 tsp. salt - 1 pinch nutmeg - -Preparation: The butter is stirred, then meat, yolk of eggs, parsley, -salt, nutmeg added and well mixed. The whites of eggs beaten to a -froth and added to the mass. Small dumplings are formed and when -bouillon boils, let the dumplings boil in it 10 minutes. A little -parsley may be put into the soup, which must be served at once. - - -No. 11—SPONGE-DUMPLING SOUP. - -Quantity for 6 Persons. - - 3 eggs - ¼ tsp. of salt - ½ pt. milk or bouillon - -Preparation: Eggs and milk or bouillon are well stirred or beaten, -salt is added and the mass boiled in double boiler for 20 minutes. If -you have no double boiler put your soup into a small pot and place -this into a larger one with boiling water. - -The bouillon is put into the soup tureen and the dumplings are cut with -a teaspoon and put into the bouillon. A little finely chopped parsley -is added. - - -No. 12—FARINA-DUMPLING SOUP. - -Quantity for 6 Persons. - - ½ pt. milk - 4 tbsps. fine farina - 1 egg - 1 tsp. of butter - ¼ tsp. of salt - 1 pinch of nutmeg - -Preparation: The milk is brought to a boil, stir in the farina and -butter and salt, then boil 2 or 3 minutes, stirring constantly until -the mass loosens from the pot. Take from the stove, stir into it the -yolk of egg. Beat the white of the egg to a froth and add to the mass. -When it is cool make small dumplings, or you may also cut into sponges -with teaspoon. Let the bouillon boil 5 minutes with the dumplings. -Some chopped parsley in the soup is very good. - - -No. 13—STIRRED SPONGE DUMPLINGS. - -Quantity for 6 Persons. - - 2 tbsps. of butter - 6 tbsps. of flour - 2 tbsps. of milk - ¼ tsp. of salt - ½ tsp. finely chopped parsley - 1 pinch of nutmeg - 2 eggs - -Preparation: The butter is beaten to a cream, add yolks of 2 eggs, -salt, parsley, nutmeg, flour and milk. - -The whites of 2 eggs are beaten to a froth and stirred in. When the -bouillon boils cut out small sponges with teaspoon and boil 5 minutes. - -If the dumplings are too soft, add some more flour. The soup must be -served at once. - - -No. 14—CURDLE SOUP. - -Quantity for 6 Persons. - - ¾ pt. milk - 2–3 eggs - 3 tbsps. of flour - ½ tsp. of salt - 1 pinch of nutmeg - 1 tsp. of finely chopped parsley - -Preparation: The milk, eggs, flour, salt and nutmeg are well mixed. - -When the bouillon boils the mass is slowly poured into it and boiled 5 -minutes. The soup must be stirred constantly while boiling, lest it -should burn. When served the parsley is added. - - -No. 15—MARROW STRIPS FOR SOUP. - -Quantity for 6 Persons. - - ⅛ lb. beef marrow, 2 rolls - ⅛ lb. butter, (scant) - 1 pinch of salt - 1 pinch of white pepper - -Preparation: The rolls are cut into equal strips and baked light brown -in the butter. They are then placed on a platter. Soak the marrow in -water, cut into layers and place on the hot bread. Sprinkle with salt -and pepper and place the pan or platter into a hot oven. Leave it in -the oven until the marrow is transparent and serve with the bouillon. - - -No. 16—BREAD STICKS FOR BOUILLON. - -Quantity for 6 Persons. - - ½ pt. warm milk - ½ cake yeast - 1 tbsp. of milk - 1 pinch of salt - -Preparation: The warm milk and flour is beaten to a thin dough. The -yeast is dissolved in a tablespoonful of warm milk and added to the -dough. The whole is placed near a warm stove for rising which requires -about ½ hour. - -When this is done, work the dough with flour thick enough to roll out -in ½ inch layer. Cut this dough into narrow strips 4 inches long and -set aside for rising again, then bake them in a tin until, of a yellow -color. Serve them fresh and warm with a strong bouillon. - - -No. 17—CHEESE STICKS FOR BOUILLON. - -Quantity for 12 Persons. - - ⅛ lb. Swiss cheese - ⅛ lb. Parmesan cheese - ¼ lb. butter - ¼ lb. flour - 1 pinch salt - 1 pinch paprika (red pepper) - -Preparation: The butter is beaten to foam, the cheese is grated fine -and added, also salt and paprika. Then the flour is kneaded into it to -make a smooth dough and rolled out to ½ inch thickness. Cut in ½ inch -strips and 5 inches long. Now bake in a medium hot oven to a light -yellow color. If too dark the sticks will taste bitter. - -They are served fresh and warm with strong bouillon. - - -No. 18—CHEESE PASTRY. - -Quantity for 12—15 Persons. - - ¼ lb. flour - ¼ lb. (scant) Parmesan cheese - ⅛ lb. fresh, good butter - 6 tbsps. thick, sour cream - 1 pinch salt - 1 pinch sugar - A little nutmeg - A little paprika (red pepper) - -Preparation: The butter is beaten to a cream, and the finely grated -cheese added. The cream, sugar, salt, nutmeg, paprika and flour added, -made into a fine paste and rolled out into ½ inch thickness. Cut out -with a small glass and bake in a medium hot oven to a light yellow -color. - -Remarks: It is better to put the paste on ice for a while and then -roll it out. They are served hot with bouillon; or this pastry, as -also the cheese sticks in No. 17 may be served as dessert instead of -bread, butter and cheese. - - -No. 19—FLOUR DUMPLINGS. - -Quantity for 6 Persons. - - 1 cup of flour - 1½ cups of boiling water - 1 tbsp. of butter - 1 tsp. of salt, 1 egg - -Preparation: The flour and salt are mixed and the boiling water, in -which the butter is melted, poured on and the mass stirred briskly, -after which the egg is mixed in. - -The bouillon should be boiling, and the dumplings are formed or cut -out with a teaspoon, put into the bouillon, and boiled 8 minutes. - -Remarks: These dumplings may be made large, boiled in salt water 10 -minutes and served with stewed fruit. - - -No. 20—RICE SOUP WITH BOUILLON. - -Quantity for 6 Persons. - - ½ cup of rice - 3 qts. of bouillon - 2 cups of cold water - -Preparation: The rice is washed and put on with 2 cups of cold water -to boil 5 minutes; then pour off the water. Now add 3 qts. bouillon -and cook slowly for 1 hour. - - -No. 21—BOUILLON RICE SOUP WITH TOMATOES. - -Quantity for 6 Persons. - - ½ cup rice - 2 cups water - ½ qt. canned tomatoes or 1½ lbs. fresh tomatoes. - 3 qts. bouillon - -Preparation: After the bouillon boils as in No. 1, add instead of one -tomato the quantity mentioned in this recipe. Proceed as in No. 20, -strain the bouillon and boil the rice in it for 1 hour. - - -No. 22—RICE SOUP WITH MILK. - -Quantity for 6 Persons. - - 1 cup of rice - 3 cups of water - 2 qts. of milk - ½ tsp. of salt - -Preparation: The rice is washed in water, and boiled for 5 minutes. -Pour off the water and gradually add milk. It takes the rice about 1½ -to 2 hours to get soft. Serve with sugar and cinnamon or cooked prunes. - -In the summer time rice is palatable and refreshing, served cold with -milk. - - -No. 23—COLD RICE SOUP WITH APPLES. - -Quantity for 6 Persons. - - ¾ cup of rice - 2 qts. water - 2 lbs. sweet-sour apples - ½ lemon - ¼ tsp. of salt - ½ cup sugar - -Preparation: The rice is washed and boiled in 2 cups of water for 5 -minutes, then this water is poured off and 2 qts. added to boil 1 -hour. In the meantime peel the apples and remove the core, cut them up -in ⅛ths and put into rice, also cut up the ½ lemon in slices and add -to the soup. Boil all this 20 minutes after adding salt and sugar as -stated above. - -If the soup is too thick, add some more water. It can be served warm, -but it tastes better when cold. - -Remarks: You can improve the soup by adding ½ pt. of white wine and -more sugar. - - -No. 24—BARLEY SOUP WITH BOUILLON. - -Quantity for 6 Persons. - - ¾ cup of pearl barley - 2 cups of water - 3 qts. bouillon - Some finely cut asparagus - -Preparations: The barley is washed in cold water and then brought to -boiling in cold water. The water is poured off and the bouillon poured -on and with this it is boiled slowly for 1½ hours. During the last ¾ -of an hour the asparagus is put in and boiled until soft. If you wish, -you may leave out the asparagus. - -If the soup looks too white you may add some meat extract or stir into -it the yolk of one egg. - - -No. 25—BARLEY GRUEL SOUP WITH BOUILLON. - -Quantity for 6 Persons. - - 1 cup of pearl barley - 1 tbsp. of butter - Some pieces of asparagus if you like - 3 qts. strong bouillon - -Preparation: The barley is washed and boiling water poured on and off -twice. Heat the butter and cook the barley in it for a while. Then the -bouillon is poured on and the soup is boiled slowly for 2½ hours. Now -the soup is strained through a fine hair sieve and heated again. - -If you wish some asparagus in it, which gives it a nice flavor, cook -the asparagus pieces separately in bouillon until soft and add it to -the soup, or stir the yolk of one egg into the soup. - -This soup is very good for sick persons, but for this purpose the -asparagus is left out. - - -No. 26—BARLEY GRUEL SOUP. - -Quantity for 6 Persons. - - 1 cup of pearl barley - 1 tbsp. of butter - 3 qts. of water - Salt according to taste - 1 pinch of nutmeg - 2 tsps. of chopped parsley - -Preparation: The barley is washed and put over the fire in some cold -water. Let it get hot and pour off the water. Put the barley into the -butter and let it steep a while, then add more water and boil for one -hour. Add salt and nutmeg and at last add the parsley. You can also -add a piece of fresh butter. - - -No. 27—SWEET BARLEY GRUEL SOUP. - -Quantity for 6 Persons. - -This soup is the same as No. 26 with the exception of parsley and -nutmeg which are left out. ½ cup of sugar and some cinnamon are added. -The soup is then strained through a fine hair sieve and the yolk of one -egg is stirred into it. - - -No. 28—SAGO SOUP WITH BOUILLON. - -Quantity for 6 Persons. - - 1 cup of sago - 3 qts. of bouillon - 1 qt. of water - -Preparation: The sago is soaked for 1 hour in cold water. Pour off the -water and add boiling hot bouillon, and in this the sago is left to -boil until it is transparent. - - -No. 29—SAGO SOUP WITH RED WINE OR RASPBERRY JUICE. - -Quantity for 2 Persons. - - ¼ cup of sago - 3 cups of water - ½ cup of sugar - 2 slices of lemon - 1½ cups red wine or raspberry juice - -Preparation: The sago is soaked in cold water for one hour. This water -is then poured off and 3 cups of fresh water added in which the sago -is boiled until soft and transparent. Add the quantity of red wine or -juice, sugar and lemon and let it boil 5 minutes longer. Remove the -lemon slices. - -Serve this soup with zwieback or with small slices of toast. - - -No. 30—FARINA SOUP WITH BOUILLON. - -Quantity for 6 Persons. - - ¾ cup of farina - 2 qts. of bouillon - -Preparation: Let the already strained bouillon boil, then pour the -farina into it slowly while stirring it, and leave it to boil 10 -minutes. - - -No. 31—GREEN CORN SOUP WITH BOUILLON. - -Quantity for 6 Persons. - - 1½ cups of green corn - 1 tbsp. of butter - 3 qts. of bouillon - 1 or 2 yolks of eggs - 1 milk roll cut into small cubes - ½ tbsp. of butter - -Preparation: The green corn is steeped in the tablespoonful of butter, -then the bouillon is added and this boiled slowly for 2 hours. This is -then strained through a hair sieve and the yolk of one egg stirred in. - -The milk roll is cut into cubes and fried in the ½ tablespoonful of -butter until light yellow. When serving the soup put these bread cubes -into it or serve them with the soup. - - -No. 32—OATMEAL SOUP. - -Quantity for 6 Persons. - - 2 cups of oatmeal - 2 tbsps. of butter - Some salt - ½ tsp. of meat extract - 2½ qts. of water - -Preparation: The oatmeal is put on with the water and salt and boiled -slowly for ½ hour, then the soup is strained or pressed through a -hair sieve. Now add butter and meat extract and let this all come to a -boil. If the soup is too thick add some more boiling water. - -Remarks: Instead of water you may also take milk and leave out the -meat extract. You may add some sugar. Small pieces of rolls fried in -butter are good with this soup. It is very good for invalids. - - -No. 33—BEAN SOUP WITH BOUILLON. - -Quantity for 6 Persons. - - 1 cup of nice white beans - ½ lb. of ham bones - 3 qts. of good bouillon - -Preparation: The beans are soaked in water for some hours, pour off -the water, put on fresh water and bring to boil. After boiling for 10 -minutes, pour off this water and boil again. Now pour it off for the -last time, add the bouillon and boil the beans in this until soft. The -ham bone is boiled in the bouillon. It requires 3 hours to cook this -soup. - - -No. 34—BEAN-PUREE SOUP WITH CRAB OR LOBSTER BUTTER. - -Quantity for 4 Persons. - - ¾ cup of white beans - 1½ qts. of water - 1 tbsp. of butter - 1 tbsp. of crab or lobster butter - 1½ qts. of bouillon - Some white pepper - 3 tbsps. of cream - -Preparation: The beans are soaked, drained and boiled until soft in 1½ -qts. of water. When they are soft the water must be all boiled down. -Strain the beans through a fine sieve. This puree or mass is stewed in -the butter and the crab or lobster butter and then the bouillon is -added, also the white pepper. The cream is put into the soup dish and -the soup is poured over it. - -Begin preparation of this soup about 3 hours before time to serve. - - -No. 35—PEA SOUP WITH BOUILLON. - -Quantity for 6 Persons. - - 1½ cups of peas - 3 qts. of bouillon - ½ tbsp. of butter - ½ lb. ham or bones - 1 roll - -Preparation: The peas are prepared just like the beans in No. 33, then -they are boiled until soft in bouillon for 3 hours. The soup is then -strained. If it is ham that is being boiled in the bouillon, cut same -into small pieces and put them into the strained peas. - -Cut the roll into small cubes, fry them in butter until light yellow -and serve with the soup. - - -No. 36—LENTIL SOUP. - -Quantity for 6 Persons. - - 2 cups of lentils - 3 qts. of bouillon - ½ tbsp. of butter - 1 tbsp. of flour - 1 lb. of Wiener sausage - -Preparation: The lentils are soaked in water for one hour, then this -water is poured off and the lentils brought to boil in cold water. -They must boil for 10 minutes. This water is again poured off and the -bouillon added; in this the lentils are boiled until soft which -requires 2½ to 3 hours. When the lentils are done, the butter is -heated and the flour stirred into it; this is then poured into the -soup. Ten minutes before serving put the Wieners into the soup, let -come to a boil and then merely steep. The Wieners are served with the -soup. - -Remarks: Put very little salt into the soup, because the Wieners are -already seasoned. - - -No. 37—FRESH VEGETABLE SOUP WITH BOUILLON. - -Quantity for 6 Persons. - - 3 small carrots - 2 small kohlrabis - ¼ head of celery - ¼ head of cauliflower - 30 pods of shelled peas - 6 asparagus stalks - 2 potatoes if you like - ½ tbsp. of butter - 1 tbsp. of flour - 3 qts. bouillon - -Preparation: The butter is heated and flour put into it to stew, then -the bouillon is added; all vegetables and potatoes cut into smalls -pieces, and put into the boiling bouillon and cooked for one hour -until soft. If you cannot get all of these vegetables you may put less -of it into the soup. Instead you may put small meat dumplings of veal -or chicken into it. These dumplings are prepared as in recipe No. 10. - - -No. 38—ASPARAGUS SOUP WITH BOUILLON. - -Quantity for 6 Persons. - - 2 lbs. of asparagus - 3 qts. of bouillon - 1 tbsp. of butter - 2½ tbsps. of flour - -Preparation: The butter is heated and the flour stewed in it, then the -bouillon is added and let come to a boil. The asparagus is peeled, cut -into small pieces, 1½ inches long, and boiled in the bouillon for ¾ of -an hour. - -If the asparagus is tender it will be done after ½ hour cooking. - - -No. 39—CAULIFLOWER SOUP WITH BOUILLON. - -Quantity for 6 Persons. - - 1 head of cauliflower - 3 qts. bouillon - 1 tbsp. of butter - 2½ tbsps. of flour - -Preparation: The preparation of this soup is the same as -No. 38. The cauliflower is broken into small roses and boiled -in the prepared bouillon about 20 minutes. - - -No. 40—SORREL SOUP WITH BOUILLON. - -Quantity for 6 Persons. - - ¼ lb. of sorrel - ½ lb. lettuce leaves - ¼ lb. butter - 3 tbsps. of flour - 2½ qts. bouillon - 5 tbsps. of cream - Some sugar - 1 pinch of pepper - 1 roll cut into small cubes - ½ tbsp. of butter - 2 yolks of eggs - -Preparation: The sorrel and lettuce leaves are put into boiling water -for a minute and placed in a sieve to drain. It is then put into ¼ lb. -of butter and stewed for 10 minutes. After this the mass is pressed -through a sieve and stirred with the yolks of eggs and cream. The -bouillon should be prepared and heated beforehand; the butter should -be heated and the flour stirred in, and to this the bouillon is -gradually added. The cubes of roll are fried light yellow in the ½ -tablespoonful of butter. When the puree is done it is poured into the -boiling bouillon and sugar and pepper put in to suit taste. The fried -roll cubes are served with the soup. - - -No. 41—CELERY SOUP WITH MILK. - -Quantity for 6 Persons. - - 2 small bundles of fresh celery or 1½ head of celery - 2 tbsps. of butter - 3 tbsps. of flour - 1½–2 qts. of milk and ½ qt. cream - 1–2 yolks of eggs - 1 pinch of pepper - 1 pinch of salt - -Preparation: The celery is cut into small pieces, and boiled in water -until soft, then strained through a hair sieve. The butter is heated -with the flour in it and the milk is now added. The boiled and -strained celery is added, let come to a boil, stirring constantly. Add -enough salt and pepper to suit your taste, stir in the yolks and serve -at once. If you leave the soup standing it will get thick. - - -No. 42—TOMATO SOUP. - -Quantity for 6 Persons. - - 1 qt. canned tomatoes, or 4 lbs. of fresh tomatoes - 1 qt. of water - 1 tbsp. of butter - ½ tsp. of sliced onions - 1 pinch of pepper - Salt, some sugar - 2 tbsps. of flour - 1 roll cut into cubes - ½ tbsp. of butter - 1 tsp. of chopped parsley - -Preparation: The tomatoes are boiled in water for a few minutes. If -you have taken fresh tomatoes let them cook ½ hour in 1¼ qts. of -water. Butter and finely cut onions are steeped so that the onions -remain light yellow, add the flour and cook a little more. Butter, -flour and onions are now put into the boiling tomatoes, and boiled -with them. Then the mass is strained, sugar, salt, pepper added, the -whole heated, the chopped parsley put in, and the soup served. The -roll cubes are fried light yellow and put into the soup or if you wish -you can serve them with the soup. - - -No. 43—TOMATO SOUP WITH MILK. - -Quantity for 6 Persons. - - 1 qt. canned tomatoes or 4 lbs. fresh tomatoes - 1 qt. of milk - ½ tbsp. of butter - 1 pinch of salt - 1 pinch of sugar - 1 pinch of pepper - 1 tsp. of baking soda - -Preparation. The can of tomatoes is heated, the fresh tomatoes must be -boiled until soft in ½ qt. of water, then pressed through a fine sieve. - -The milk and butter are brought to boil in a double boiler and the -tomatoes are put into it. Salt, pepper and sugar put in, then the soda -stirred in and the soup served at once. - - -No. 44—MOCK-TURTLE SOUP. - -Quantity for 8 Persons. - - ½ calf’s head without the brains - 1 calf’s tongue or 2 feet - ⅛ lb. of raw ham, (scant) - 1 carrot - 1 piece of parsley root - ½ of a celery root - 2 small onions - ⅛ qt. red wine - Salt and pepper - ⅛ lb. of butter - ⅛ lb. of flour - 1⁄16 qt. of Madeira wine - 4 eggs - 2½ qts. of water - -Preparation: The finely cut ham, soup greens and onions are fried and -the calf’s head and tongue or chopped feet are then put in and the -quantity of water added. The feet must be scalded before using. - -The whole is cooked until tender and salt and pepper added. Then it is -strained. The skin of the calf’s head is cut into small pieces (also -the tongue and feet) a little salt is strewn over the meat and the red -wine poured over it. - -Butter and flour are browned and the bouillon, from which the fat has -been removed is poured on, also the Madeira wine. - -The soup is now slowly boiled for one hour. The scum and fat must be -taken off. - -Now the meat with the red wine are put in. - -The eggs are boiled hard and the whole yolks put into the soup. You -can also cut the yolks in halves and put one-half into each soup dish. - -It requires 3 hours to cook this soup. - - -No. 45—POTATO SOUP WITH BOUILLON. - -Quantity for 6 Persons. - - 2 lbs. of raw or unboiled peeled potatoes - 2 qts. bouillon of ox bones (soup-bones) or bouillon of rabbitroast - bones, or bouillon of poultryroast bones - 1 roll cut into small cubes - ½ tbsp. of butter - -Preparation: The potatoes are pared, cut into small pieces and cooked -until soft in the bouillon, then pressed through a sieve. If you wish -you may leave the pieces of potatoes whole. - -The roll cubes are toasted light yellow and put into the soup or -served with it. - -Remarks: Potato soup of rabbitroast bones or fowl bones is very good. -If there is some meat left on these bones, cut it in small pieces and -put it into the soup. - - -No. 46—POTATO SOUP. - -Quantity for 6 Persons. - - 2 lbs. of raw potatoes - 2 qts. of water - 1½ tbsps. of fresh butter - Salt - 1 roll cut into cubes - ½ tbsp. of butter - ½ tsp. of meat extract - -Preparation: The potatoes are pared, cut into small pieces, and cooked -until soft in the 2 qts. of water, then pressed through a sieve and -cooked again. Salt, butter, meat extract are now added. - -The roll cubes are fried light yellow in the ½ tablespoonful of butter -and put into the soup before serving. - - -No. 47—WHITE WINE SOUP. - -Quantity for 6 Persons. - - 1 qt. light white wine - 1 qt. water - 1 stick of cinnamon - 2 cloves - 2 tsps. of lemon sugar or 4 slices of lemon - ¼ lb. of sugar - 3 tbsps. of corn starch or flour - 1 pinch of salt - 3 eggs - -Preparation: The water with the spices is boiled for 2 minutes before -the wine is added and let come to a boil again. The yolks of the 3 -eggs are stirred with flour and a little water and then stirred into -the soup. Let it come to a boil once more, stirring constantly. Then -it is taken from the stove. The whites of the eggs are beaten to a -stiff froth and put into the soup when served. - -Cloves, lemon slices, and cinnamon are taken out. Zwieback or toasted -slices of rolls are served with this soup. - - -No. 48—RED WINE SOUP. - -Quantity for 6 Persons. - - 1 qt. light red wine - 1 qt. of water - 1 small piece of lemon peel - 3 cloves - 1 stick of cinnamon - ¼ lb. of sugar - 3 tbsps. of cornstarch or common flour - -Preparation: Boil the water, sugar and spices for 10 minutes. The -flour mixed with some water is stirred in and let come to a boil, -stirring constantly. - -Heat the red wine and put it into the soup but do not boil any longer. -Serve at once. Serve zwieback or small soup macaroons with it. - - -No. 49—BEER SOUP. - -Quantity for 6 Persons. - - 1½ qts. of beer - ½ qt. water - 1 stick of cinnamon - 2 cloves - 1 pinch of salt - 3 tbsps. of flour or cornstarch - 3 slices of lemon or lemon sugar - 3 eggs - ¼ lb. sugar - -Preparation: Water, beer, sugar and spices are brought to a boil. The -flour and yolks of eggs are mixed with water and stirred into the soup -and brought to a boil again. The whites of eggs are beaten to a stiff -froth and put into the soup when served. - -Zwieback or toasted slices of rolls are served with the soup. - - -No. 50—APPLE SOUP. - -Quantity for 6 Persons. - - 2 lbs. of apples - 2 qts. of water - ¼ lb. of sugar - 1 stick of cinnamon - 2 tbsps. of cornstarch - ⅛ lb. of currants - Juice of ½ lemon and a small piece of rind - -Preparation: The apples with their peelings on are cut into pieces and -the core removed, and then boiled in the water with the spices until -soft. The flour is mixed with a little water and put into the apples -while boiling. Then the whole is strained or pressed through a sieve. -Now the washed currants are added and a cup of red wine or white -wine and cooked again. - -Remarks: All fruit soups may be prepared this way, i.e., plum, cherry, -apricots, strawberries, raspberries, currants, grapes, gooseberries or -rhubarb soups are made this way but some need more sugar than others, -or the wine is left out. - -Dried fruit may also be used. - - -No. 51—RYE BREAD SOUP. - -Quantity for 6 Persons. - - 2 lbs. of rye bread - 2 qts. of water - Salt - 1 tumbler full of white wine - Some sugar, about 1 tbsp. - 1 tbsp. of fresh butter - ½ cup of currants - -Preparation: The rye bread which may be stale is put on with 2 qts. of -cold water and boiled a little, then pressed through a hair sieve. - -If it should be too thick, leave out some bread. It is then boiled -with the salt, sugar, currants and butter for a little while. The -white wine is poured into the soup dish and the soup added to it while -boiling hot. - - -No. 52—FLOUR SOUP, (WHEAT). - -Quantity for 6 Persons. - - ⅛ lb. of butter - ⅛ lb. of flour - ½ qt. of water - 1 pinch of salt - 1½ qts. of milk - -Preparation: The butter is browned, flour stirred in, milk, water and -salt added. The soup must be boiled 20 minutes, constantly stirring -it. You may stir into it the yolk of one egg. - - -No. 53—RYE FLOUR SOUP. - -Quantity for 6 Persons. - - ⅛ lb. of rye flour - 2 tbsps. of butter - ½ qt. of water - 1 qt. of milk - 1 pinch of salt - 2 yolks of eggs - -Preparation: The rye flour is stirred into the cold water, butter and -salt added and cooked for 20 minutes while stirring constantly. Add -the milk and boil again; then stir in the yolks. - - -No. 54—MILK SOUP. - -Quantity for 6 Persons. - - 2 qts. of milk - 1 small stick of cinnamon - 1 tbsp. of lemon sugar - ⅛ lb. of sugar - 1 pinch of salt - ⅛ lb. cornstarch - -Preparation: 1½ qts. milk, sugar, spices and salt, let come to a boil. -The flour is mixed with ½ qt. of milk and stirred into the boiling -milk, then boiled for ¼ hour. Stir in one egg yolk, then serve. - - -No. 55—CHOCOLATE SOUP. - -Quantity for 6 Persons. - - 2 qts. of milk - ½ lb. of sweet chocolate or ⅛ lb. of cocoa - 1 tbsp. of lemon sugar - ¼ lb. of sugar - 1 small stick of cinnamon - 1 pinch of salt - ⅛ lb. of cornstarch - -Preparation: Prepare the chocolate soup just the same as the milk soup -No. 54. Grate the chocolate and stir it into the flour or cornstarch -and milk. If it gets too thick add more milk. - - -No. 56—FISH SOUP WITH FISH DUMPLINGS. - -Quantity for 6 Persons. - - 2½ lbs. of pickerel or other fish - 1½ qts. of water - ½ of an onion, salt - ⅛ lb. of flour - ⅛ lb. of butter - 1 qt. of bouillon - 8 oysters - 15 shrimps or crabs - ⅛ qt. white wine - 2 tbsps. of butter - 2 yolks of eggs - 12 small fish dumplings - -Preparation: The fish is scaled, drawn and washed. The meat is cut -from the bones, the liver and gall removed. The bones are chopped up -and with water, onions, salt and spices slowly stewed for a fish -bouillon. - -Melt ⅛ lb. butter, stir in the flour, simmer to a light yellow, pour -the fish bouillon in, let it simmer slowly for ¾ of an hour. - -The crawfish or crabs are boiled in the meantime. The meat is taken -out of the shells. The oysters and the fish liver, which is cut into -pieces, are heated in the white wine, but not boiled. The meat of the -pickerel is also cut into small pieces and stewed in 2 tablespoonfuls -of butter until tender. - -The fish dumplings are also cooked 10 minutes in the white wine. When -done, put the dumplings into the soup tureen. All the meat, liver, -crabs and oysters are put into the soup tureen, the gravy is strained -and the yolks of 2 eggs stirred in and then poured into the tureen. -Salt to taste. It is a very fine soup. - -The fish dumplings are made the same way as the meat dumplings in No. -10, only instead of meat take fish, and take half the quantities given -in No. 10. Leave out the nutmeg. - - -No. 57—CRAWFISH OR CRAB SOUP WITH MARROW DUMPLINGS OR LIVER DUMPLINGS. - -Quantity for 6–8 Persons. - - 24 small crabs - ¼ lb. of butter - 2½ qts. of bouillon - 1 pinch of white pepper - -Preparation: The crabs are washed carefully and thrown into boiling -salt water, but taken out again immediately. Mash the crab meat and -stew it ¼ of an hour in the ¼ lb. of butter. After this stir in the -bouillon, cover and cook slowly 1 hour. - -Marrow dumplings or liver dumplings are cooked in the soup which has -been strained. The marrow dumplings are prepared as directed in No. 7 -and the liver dumplings as in No. 9. Take the same quantities. Serve -at once when the dumplings are done. - - -No. 58—OYSTER SOUP. - -Quantity for 6 Persons. - - 1 qt. oysters - 1 qt. milk - 1 pinch of salt - 1 pinch of pepper - 2 tbsps. of fresh butter - -Preparation: The milk is boiled and butter, salt, and pepper added. -The oysters with their juice are put into the boiling milk; stir -constantly while doing this, let come to boiling, stirring -continually; then serve at once. Serve crackers with the soup. - - -No. 59—CHICKEN BOUILLON TO DRINK. - -Quantity for 4 Persons. - - 1 chicken - 1 egg - 1½ qts. of water - Some salt - -Preparation: The chicken is cleaned well and all fat removed. The -meat is removed from the bones and chopped fine, the bones cracked or -split, the egg is stirred in and with water and salt put into a -covered pot and cooked slowly for 3 hours. Strain through a sieve and -serve. This soup is very good for invalids and convalescents. - - -No. 60—PIGEON BOUILLON TO DRINK. - -Quantity for 3 Persons. - - 2 pigeons - 1 egg - 1¼ qts. of water - Some salt - -Preparation: The pigeons are cleaned well and washed. The meat is -removed from the bones and chopped fine, the bones split or cracked -and the egg stirred in. Put on the fire with the water and salt and -cook in a covered pot for 3 hours. Strain and serve. This soup is also -good for sick people. - - -No. 61—PIGEON SOUP. - -Quantity for 6–8 Persons. - - 2 old pigeons - 2 lbs. of soup bone, or better - 1 lb. of beef - Some soup greens - 3 qts. of water - Scarcely ¼ lb. of fine barley - 2 tbsps. of butter - 2 yolks of eggs - 4 asparagus stalks - -Preparation: The pigeons are cleaned well and the breast and clubs or -legs cut off and left whole. The other meat is chopped, also the beef, -and all is boiled until soft in the quantity of water with salt and -soup greens. In the meantime the barley is soaked. Drain well and stew -the barley in butter for a little while, then gradually pour on the -strained bouillon. - -Peel the asparagus and cut it into inch lengths and add to the barley -and bouillon. Boil for 1 hour. The meat from the breast and legs is -cut fine and put into the soup when served. If you have used beef for -the soup you may make hash or salad of it. - - -No. 62—CHICKEN SOUP. - -Quantity for 6 Persons. - - 1 chicken - 2½ qts. of water - Some soup greens - Salt - 6 asparagus stalks, a few pieces of cauliflower - ¼ cup of good rice, good measure - ¼ tsp. of meat extract - -Preparation: The chicken is cleaned well, washed and cooked until soft -with soup greens, salt and water which requires 1½ hours. If it is an -old chicken it will require 2 to 3 hours. The rice is washed and put -on with some cold water to get partly done. When the water is all -boiled down add the strained bouillon. - -The asparagus and cauliflower are cleaned and cut into small pieces -and cooked until soft with the rice in the bouillon. When the soup is -done the meat extract is added. - -The chicken breast is cut into small pieces and put into the soup. You -can also carve the whole chicken and serve it with the soup. - - -No. 63—PARTRIDGE SOUP. - -Quantity for 6 Persons. - - 2 old partridges - 4 potatoes cut in cubes - 2 carrots cut in pieces - 3 tbsps. of flour - 2 tbsps. of butter - Salt - 2 qts. of water - 1½ tbsps. of butter - -Preparation: The partridges are cleaned well and fried in the 2 -tablespoonfuls of butter to a light brown. The flour is browned in the -1½ tablespoonfuls of butter and the water added, also potatoes, -carrots and salt and the fried partridges; all of this is boiled until -tender in a covered pot. This will require 2 to 2½ hours. The -partridge breast is cut in pieces and served in the soup. - -The remaining partridge meat may be utilized in hash or dumplings. - - -No. 64—WILD GAME OR POULTRY SOUP. - -Quantity for 4–6 Persons. - -You can make soups from all kinds of wild or tame birds. Follow -directions given for chicken, pigeon or partridge soup. If the soup is -made of bones and remnants and not rich enough you may add meat extract. - - -No. 65—RED WINE SOUP WITH SAGO. - -Quantity for 6 Persons. - - ¾ bottle of red wine - 1 qt. of water - ¼ lb. of sago - 1 stick of cinnamon - ¼ lb. of sugar - 2 slices of lemon - ½ cup raisins - -Preparation: The sago and raisins are boiled until soft in the water. -Then the red wine is added, also cinnamon, sugar and lemon slices, and -the soup is brought to boil again. Zwieback or toasted rolls are -served with it. - - -No. 66—TOMATO SOUP WITH SMALL MEAT OR POTATO DUMPLINGS. - -Quantity for 6 Persons. - - 1 qt. can of tomatoes - 1 qt of water - 1½ tbsps. of butter - 2 heaping tbsps. of flour - ¼ tbsp. of sliced onions - Salt to suit taste - 1 pinch of pepper - 1 tbsp. of sugar - -Meat Dumplings. - - ¼ lb. beef - ¼ lb. pork - 1 egg - Salt and pepper to suit taste - 1 tbsp. of butter - -Potato Dumplings. - - ½ cup grated potatoes - ½ egg - 2 tbsps. of flour - Salt and pepper to suit taste - -Preparation: Tomatoes are cooked in the water for 10 minutes. The -butter is melted and the onions put in and stewed a little, then the -flour is stirred in and the whole is put into the soup. Salt, pepper -and sugar are added and after a few minutes boiling the whole is -strained. - -The meat dumplings contain beef, pork, 1 egg, butter, salt and pepper, -which is all mixed and small dumplings are formed. - -The potato dumplings are made of mashed or grated boiled potatoes -which are mixed with 1 egg, flour, salt and pepper. Small dumplings -are formed and rolled in flour. - -The tomato soup must be boiling when the dumplings are put in, and -boil 10 minutes. Serve the soup at once with the dumplings in it. - -A teaspoonful of finely chopped parsley may be put in the soup. - - -No. 67—BUTTERMILK SOUP OR SOUR MILK SOUP. - -Quantity for 6 Persons. - - 1½ qts. of buttermilk or sour milk - ½ qt. sweet milk - ¼ lb. of sago - 1 small stick of cinnamon - 3 slices of lemon - 1 pinch of salt - 1 cup of sugar - -Preparation: Buttermilk and sweet milk are brought to a boil with the -sago. Cinnamon and lemon added. Cook slowly for one hour, stirring -frequently. Add salt and a little sugar. The soup may be served hot or -cold. - - -No. 68—OYSTER PLANT SOUP. - -Quantity for 6 Persons. - - 2 bundles of oyster plants - 2½ tbsps. of butter - 2 tbsps. of flour - 1 pinch of pepper - Salt to suit your taste - 2 yolks of eggs - 1½ qts. of milk - -Preparation: The oyster plants are scraped and cut into small pieces. -Put the clean oyster plants immediately into water mixed with vinegar -and flour so that they will not get black. - -When they are well cleaned they are stewed with the butter and a -little water until tender; then stir in the flour and cook a few -minutes. Then the milk is gradually added while stirring the soup -constantly. Now the soup is left to cook a little, stirring -occasionally and then salt and pepper are added. - -At last the yolks of 2 eggs are stirred in. - - - - -CHAPTER 2. - -BEEF. - - -[Illustration: Numbered cuts on a beef cow] - - 1. Beef Round - 2. Rump - 3. Sirloin - 4. Loin and Porterhouse with Fillet - 5–6. Rib Roast - 6. Chuck of Beef - 7. Neck - 8. Round Shoulder - 9. Beef Flank - 10. Beef Brisket - 11. Head - 12. Shank - 13. Tail - -Preparation of All Kinds of Beef Dishes. Boiled, Roasted and Salted -Beef. How Remnants of Beef May be Utilized. - -The best quality of beef has a nice red color and white suet. The meat -of young cows is more pale and tender. - -Old cows have dark, brownish red meat and yellow suet. - -Young beef makes a good roast, but a poor bouillon. - -Old beef makes a tough roast, but a good bouillon. - - -The best Pieces for Roasting. - -The fillet, roast beef, and the inner part of the forerib. - - -The best Pieces for braising or Pot Roast. - -The rump, the sirloin, the fillet, roast beef, (well hung), also the -chuck and round shoulder, (well hung). - - -The best Pieces for Bouillon. - -The meat from the round, the rump, the chuck, in fact all lean meat -and bones. - - -Meat for Salting and Pickling. - -The meat from the round, also from the brisket, but without bones. - - -Best Pieces for Boiling. - -The rump, the brisket and chuck. - - -No. 1—ROAST BEEF. - -Quantity for 6–8 Persons. - - 6 lbs. of roast beef - 2–3 tbsps. of butter - ½ of an onion, to suit taste - ½ cup of water - 1 cup of water for gravy - ¾ tbsp. of flour - Salt, pepper - -Preparation: The roast beef is salted and peppered, put into a -roasting pan with the quantity of water given and roasted in the oven. -After ½ hour’s roasting add 2 to 3 tablespoonfuls of butter and let it -roast for another hour, basting frequently. In 1½ hours the roast beef -is rare inside and in 2 hours it is well done. - -If the roast is small, it will require 15 minutes less per pound, and -if larger 15 minutes longer for roasting. When the roast is done, put -it on a platter and make the gravy. - -Take ¾ tablespoonful of flour, put it into the pan, stir it well and -let it boil 3 minutes, then pour in the 1 cup of water, boil a few -minutes, strain and serve. - -Remarks: Be careful that the butter does not turn too dark during the -roasting. Should this be the case add a little water, so that the -gravy may not taste bitter. - - -No. 2—MEAT PUDDING. - -How to Utilize Roast Beef. - -Roast Beef With Rice Covering. - -Quantity for 4–6 Persons. - - 1¼ lbs. left over roast beef - ½ cup of rice - 2 tbsps. of grated Swiss or Parmesan cheese - ½ tbsp. of flour - ¼ tsp. chopped onions - 2 tbsps. of butter - 2 tbsps. of grated rolls - ½ cup of left over gravy - ½ qt. of bouillon or water - 2 yolks of eggs - -Preparation: The roast meat is chopped, but not too fine, and stewed -in a pan with the butter and onions. The gravy is mixed with flour, -salt and pepper and poured on the meat which is left to cook a few -minutes until the gravy gets thick. - -The rice is cooked until soft and thick in the water or bouillon, the -grated cheese is put in and at last the yolks of 2 eggs. Taste the -rice for salt. Butter a pudding mold and strew in some grated rolls, -now put in one layer of rice and one layer of meat and so on until all -the meat and rice are in. Close the mold well and set in a steamer -over a kettle of boiling water and steam for 2 hours. - -After the pudding is done, turn it out and pour over it a Dutch gravy -or serve the gravy separately with it. - - -No. 3—BEEF FILLET ROAST. - -Quantity for 6–8 Persons. - - 4–6 lbs. of fillet - ¼ lb. of butter - Salt and pepper - ½ cup sweet or sour cream - ½ cup of water - For larding take ⅛ lb. of bacon - ½ tbsp. of flour - -Preparation: The fillet roast is freed from fat and skin. The bacon is -cut in narrow strips and the fillet larded with it. - -The butter is put into the frying pan and heated and then the fillet -browned in it on both sides and sprinkled with salt and pepper. It is -roasted in the oven for ¾ of an hour, basting frequently with the -gravy or water; the cream is put on 1 spoonful at a time. The roast -must be of a nice pink color. It is placed on a platter. - -The gravy: The given quantity of flour is put into the pan and -browned, the water poured over and cooked for a few minutes; then -strain and serve. - -You can also put champignons into the gravy, which makes it richer. - - -No. 4—BEEF FILLET BEEFSTEAK. - -Quantity for 6 Persons. - - 2½ lbs. of fillet - ¼ lb. of butter - Salt and pepper - ¼ cup of water - -Preparation: Cut the 2½ lbs. of fillet into 6 pieces, trim off the fat -and skin and pound slightly. They are then formed into round -beefsteaks and sprinkled with salt and pepper. - -The butter is put into a frying pan and heated and the steaks quickly -browned on both sides, which requires about 5 minutes. Fry for 5 -minutes more, basting and turning occasionally. The steaks are then -taken out and put on a platter. The water poured into the butter and -boiled a little while; this gravy is put over the steak. Beefsteak is -fried in an open frying pan on the top of the stove. - - -No. 5—BEEF FILLET STEAKS WITH CHAMPIGNONS AND FRIED GOOSE LIVER. - -Quantity for 6 Persons. - - 2½ lbs. of fillet - ¼ lb. of butter - Salt and pepper - ¼ cup of water - ½ lb. goose liver - ½ lb. champignons - ½ tbsp. of butter - ¼ tsp. of flour - 2 tbsps. of sweet cream - ⅛ tsp. of meat extract - ⅛ lb. of butter with it - -Preparation: The fillet is prepared just the same as in No. 4, and -also fried the same way. The goose liver is salted and peppered and -sprinkled with flour, then fried light yellow in ⅛ lb. of butter; add -1 tablespoonful of water, cover the pan and stew ¼ hour longer. - -The water having been drained off the champignons, add ½ tablespoonful -of butter, ¼ teaspoonful of flour and a little salt and then cook a -little. The cream and meat extract are added and simmered a while -longer. - -The ready fried beefsteaks are put on a hot platter. The goose liver is -cut into as many pieces as there are steaks, and one piece put in the -center of each steak. The prepared champignons are placed around each -piece of goose liver on top of each steak. - -The gravy is put on the platter too. You can garnish the platter with -scallops of puff paste. This dish is nice between courses. - - -No. 6—BROILED STEAK OF ROAST BEEF. - -Quantity for 6 Persons. - - 3 lbs. of roast beef - Salt, pepper - ¼ lb. of butter (scant) - -Preparation: The roast beef is cut into 1½ inch thick slices and -pounded well. A broiler is put on the open medium hot fire and the -slices laid on to broil for 20 minutes, turning frequently. Put them -on a hot platter, sprinkle with pepper and salt, cut the butter into -small pieces and place them on the hot meat. Serve at once. - - -No. 7—STEAK FROM THE BEEF ROUND. - -Quantity for 6 Persons. - - 3–4 lbs. round steak - ¼ lb. of butter - Salt, pepper - ¼ cup of water - 1 onion - -Preparation: The meat is cut into slices ¾ inch thick and pounded -slightly. - -The butter is heated; the onion is sliced and fried till light yellow -in the butter, then taken out and the meat put into this hot onion -butter after it has been salted and peppered. Fry for 5 to 8 minutes -to a light brown, turning it once or twice. - -The meat is put on a hot platter and the onions on top. A little water -is put into the pan with butter and boiled a little. This gravy is -poured over the meat. Serve at once. - -Remarks: If you do not like onions, omit them. - - -No. 8—CHOPPED GERMAN STEAK OR HAMBURG STEAK. - -Quantity for 6 Persons. - - 2½ lbs. chopped steak - 1 tbsp. of butter - 2–3 eggs - Salt, pepper - 1 tsp. of grated onion - ⅙ lb. of butter - -Preparation: The lean meat from the round is chopped fine or ground -fine by putting it twice or three times through the grinder, then -salted, peppered and mixed with the eggs, a tablespoonful of butter -and onion if you like. If you do not like onions, omit them. - -After mixing well, scant ¼ lb. dumplings are formed and flattened to -1½ inches in thickness. The butter or lard heated, the steaks put in -and fried about 10 minutes, turning and basting frequently. - -Serve the steaks on a hot platter, and for gravy pour a little water -into the frying pan with the butter, let come to a boil, and pour over -the steaks. - -Remarks: You may serve mustard gravy with this steak by adding 2 -teaspoonfuls of mustard to the steak butter and 1 teaspoonful of flour -and bouillon or water, boiled for 2 minutes and strained. - - -No. 9 RAW BEEFSTEAK A LA TARTARE. - -Quantity for 6 Persons. - - 2 lbs. of chopped meat - Salt, some pepper - 6 yolks of eggs - 2 tsps. of chopped onions - 2 pepper-pickles - 2 salt pickles - ⅛ lb. sardines - 1½ tbsps. of capers - -Preparation: The beef which must be very fresh and free from sinews, -is chopped or ground twice in the grinder. Mix with salt and pepper -and form into 6 equal 1¼ inch thick steaks. With a knife, score or -mark squares on the surface. Make a depression in the middle of each -steak and put into this carefully one raw yolk of egg. Garnish each -steak with a small heap of onions, chopped small pieces of pickles, -sardines from which the bones have been removed. Capers and mustard -mixed with oil and vinegar may be served with it. The steaks must be -served fresh. - - -No. 10—FILLET BEEFSTEAK FOR BREAKFAST. - -Quantity for 2 Persons. - - 1 lb. of fillet meat - ⅛ lb. of butter - ½ onion - Some salt - 1 pinch of pepper - 6 tbsps. of gravy - 4 potatoes peeled - -Preparation: The pan which must have a cover is buttered. The potatoes -and onions are cut into cubes, salted and peppered and put into the pan. - -The pounded meat, cut into slices is browned on both sides in 1 -tablespoonful of butter from the ⅛ lb. This must be done quickly in -about one minute. The browned meat is then put on the raw potatoes. -The gravy is poured into the beefsteak butter, or if you have no -gravy, take water and boil it for one minute with a little meat -extract, pour it over the potatoes and meat, cover well, and cook it 5 -minutes over a hot fire; then set it aside and cook it slowly for 20 -minutes more. Serve it at once in the covered pan. The pan must be -small for such a small portion. - -Remarks: Instead of potatoes and onions you can take fresh or canned -champignons, morels or mushrooms. This dish is good for sick persons -if you omit the onions and mushrooms and take potatoes only. - - -No. 11—BEEF POT ROAST. - -Quantity for 6 Persons. - - 4 lbs. of meat - 1 piece of fat bacon - Salt - 6 pepper-corns - 1 bay-leaf - 1 clove - 2 tbsps. of suet - 3 tbsps. of flour - 1 tbsp. of red wine or Madeira - ½ of an onion - -Preparation: The meat—from rump, chuck or sirloin—is pounded. The -bacon cut in small thick pieces is stuck into the meat, heat the suet, -add onions and brown meat slightly on both sides. When this is done it -is placed on a platter. Flour is browned in the suet to which water -and the spices are added, and cooked. The browned meat is put into the -gravy, which should cover it. Cover the pot well. The best thing for a -pot roast is an iron pot. Put the covered roast into the moderately -hot oven for 2½ to 3 hours, basting frequently. One-half hour before -done, pour the wine over it. When done, take the roast out and prepare -the gravy. Take off all fat; if too thick add more water and strain. - - -No. 12—BRAISED BEEF SLICES. - -Quantity for 6 Persons. - - 3 slices of meat, 3 lbs. - Salt, pepper - ⅛ lb. of butter - ½ qt. of bouillon - 10 small peeled onions - 3 carrots cut into cubes - 1½ tbsps. of flour - 1½ tbsps. of vinegar - -Preparation: The meat slices are salted, pounded, browned in hot -butter and put into a pot. The carrots and onions are added and the -bouillon is poured over. Cook slowly until tender. - -The meat, carrots and onions are taken out with a big skimmer. The -flour is browned in the butter in which the meat was first browned, -the gravy of the meat added and the vinegar; boil and strain. The -onions and carrots are arranged around the roast slices and a few -tablespoonfuls of the gravy put on the meat. You can also add for -garnishing some nice cuts of boiled potatoes or small potato dumplings. - - -No. 13—ROASTED RIB PIECE. - -Quantity for 6 Persons. - - 4 lbs.—2 ribs - Some fine spices, salt - ¾ qts. good vinegar - ⅛ lb. of butter - 2 kohlrabis cut in cubes - ¼ celery root cut in cubes - ½ parsley root cut in cubes - 2 onions, cut up small - 3 carrots cut in cubes - -Preparation: The bones and tendons are taken out, the meat is then -rubbed with salt and the spices and put into vinegar for ½ hour. The -vegetables, which have been cut into small pieces, are stewed in the -given quantity of butter until soft. Add salt, and a little water from -time to time to prevent the vegetables from becoming brown. The meat -is fried in a pan with butter or lard for ½ hour, turning -occasionally. One-half of this fried meat is put into a flat pan, the -stewed vegetables are put on top and the other half of the meat is -placed on top of this and the whole is thus baked ¾ hour in a medium -hot oven. From time to time drop on a little butter. - -When serving, be careful to place the roast on the platter without -dropping some of the vegetables. The gravy may be served with it. - -Remarks: When the roast is ready for baking you can roll it in a piece -of oiled paper and bake it in that. - - -No. 14—SOUR ROAST. - -Quantity for 6 Persons. - - 4 lbs. of meat - 2 qts. of vinegar - 1 onion cut in slices - 10 pepper-corns - 3 bay-leaves - 3 cloves - Some salt - 2½ tbsps. of flour - 2 tbsps. of drippings - ½ glass red wine - ⅛ lb. of bacon - -Preparation: For the sour roast take the same kind of meat as in No. -11, pound it, put it into vinegar with the spices and leave it in that -for 4 days, turning it over once in a while. After this time take it -out and lard it with bacon cut into pieces one-third inch thick and 2½ -inches long. Pierce the meat with a pointed knife and insert the bacon. - -Heat the lard and fry the meat light brown on both sides and place it -on a platter. Brown the flour in the lard and pour on the vinegar with -the spices, water and salt. Put in a piece of honey cake (Pfeffer -Kuchen) if on hand, and ½ tablespoonful of sugar, boil all and put the -roasted meat into this gravy. Cover the roast and bake in the oven for -2½ to 3 hours, turning and basting frequently with the gravy. One-half -hour before done, pour in the red wine. - -When the roast is tender, finish the gravy. Put the roast on a -platter, take all grease off the gravy and strain it. If it is too -thick, add more water, if not sour enough, add more vinegar. - -Potato dumplings or noodles are good with this roast. - - -No. 15—BEEF ROULADE. - -Quantity for 6 Persons. - - 2–2½ lbs. of beef cut into ½ inch thick slices - ¼ lb. bacon cut into thin slices - 1 onion chopped fine - Salt, pepper - 1½ tbsps. of flour - ⅛ lb. of butter or lard - 1½ cups of bouillon or water - -Preparation: The best meat for this is from the round. The meat slices -are pounded and cut into squares, then sprinkled with salt and pepper, -covered with bacon and onions, rolled up and fastened with twine or -toothpicks. - -Heat the butter or lard and brown the roulades in it, sprinkle flour -over and stew, adding some salt and the bouillon or water. Then stew -slowly for 1 hour in a covered pan or pot. If the roulades are small -it requires less time, if large it requires from 2 to 2½ hours. The -roulades are served with the gravy after the twine or toothpicks have -been removed. - - -No. 16—BEEF GULASH. - -Quantity for 6 Persons. - - 2 lbs. of meat - 2 small onions in cubes - 1 tbsp. of lard - Salt - 1 pinch of paprika - 1 cup of water - 1 tbsp. of flour - -Preparation: The onions are stewed in the lard. The meat is cut into -pieces 1½ inches thick and 1½ inches square and added to the stewed -onions, stewed 10 minutes, flour, salt and pepper added, and stewed 10 -minutes longer, and then 1 cup of water poured over. In a covered pot -or pan it is now stewed for 2 to 2½ hours, stirring often. If it gets -too dry, pour on more water. Gulash must not be too juicy. A little -red wine may be added. - -Remarks: From leavings of roast beef fillets or pot roast you can -prepare gulash in ½ hour. Instead of water you may use the left over -gravy. - - -No. 17—STEAMED BEEF-BRISKET. - -Quantity for 6–8 Persons. - - 6 lbs. of beef brisket - Salt - Soup greens - 1 small onion - 8 pepper-corns - 2 cloves - 2 yolks of eggs - 1½ tbsps. of Parmesan cheese, grated - 2 tbsps. grated rolls - 1½ tbsps. of butter - 6 qts. water - 1 bay-leaf - -Preparation: The beef is pounded and tied into a white cloth in a good -shape. The water is heated with salt, soup greens and spices to the -boiling point, then the meat added which must boil 1 hour so little -that you hardly notice it. The pot must be well covered. If there are -bones in the meat, they should be removed and put into the stock. - -When the meat is tender, take it out, cover it with fricassee gravy -which is first stirred with 2 yolks of eggs. Strew the Parmesan cheese -and roll crumbs over it and baste with some melted butter. Now set it -into the oven and bake for 20 minutes. You can garnish the roast with -fried cut potatoes or macaroni. - -Cucumber salad, mixed pickles or salt- or pepper-pickles go nicely with -this meat. - -Remarks: The bouillon may be boiled down and used for soup. - - -No. 18—BEEF CUTLETS OF ROAST BEEF. - -Quantity for 6 Persons. - - 3 lbs. roast beef - Salt, pepper - ¼ lb. butter - -Preparation: The meat is cut into 3 slices and bones, tendons, fat and -skin removed from it. It is then pounded well. It must be 1½ inches -thick. The butter is heated, the meat fried 20 minutes, turning it -over several times. The last 5 minutes you put it off the hot fire and -let it simmer. Sprinkle with salt and pepper, then baste with the -butter. Serve on a hot platter and garnish with parsley. The remnants -may be used for gulash. - - -No. 19—BOILED BEEF. - -Quantity for 6 Persons. - - 4 lbs. of meat - Soup greens - 1 lb. of bones - 4–5 qts. of water - Salt - -Preparation: The meat which may be from the rump, thick rib piece or -breast, is washed. The water with the bones, all soup greens and salt -is boiled for 1 hour, then put in the meat and boil slowly 2½ hours. -With this meat serve onion, mustard, horse radish or leek gravy. - -Remarks: This meat may be utilized for hash, salad, meat pudding or -beef with onions and eggs. - - -No. 20—BEEF HASH. - - 1 lb. remnants of meat - ¼ of an onion - 1 tbsp. of butter - ½ wine glass of white wine - 1 cup bouillon - Salt, pepper - 1 tsp. of flour - -Preparation: The meat is chopped fine and may be of soup meat, roast -or steak. The onions are cut fine and stewed in butter, then the -chopped meat put in, the flour strewn over it, simmered a little while -longer, salt and pepper added and bouillon. If you take water add ¼ -tablespoonful of meat extract and wine. Let it cook ¼ hour and serve. -Fresh boiled, peeled potatoes are nice to serve with it. - - -No. 21—HASH WITH POTATOES. - -Quantity for 4–6 Persons. - - 1—1½ lbs. of meat (boiled or roasted beef) - ¼ onion - 1 tbsp. of butter - A little pepper - Salt - 1 cup of bouillon or water - 4 peeled, boiled potatoes - -Preparation: The meat is chopped fine. The onions are cut fine and -steeped in the butter, then the meat put in and cooked 5 minutes. Salt -and pepper are added, the potatoes are also chopped fine and added and -water or bouillon poured on. The whole is cooked for ¼ of an hour, -then served. - - -No. 22—BEEF WITH ONIONS. - -Quantity for 6 Persons. - - 1½ lbs. boiled beef - 1 onion - 2 tbsps. of butter or suet - 2 tbsps. of flour - 1 tbsp. of vinegar - 1 pinch of pepper - Salt - ½ tsp. of meat extract - ½ qt. of bouillon - -Preparation: The onion is cut fine and simmered in the butter or suet -until soft; then add flour, simmer until brown; pour on the bouillon, -vinegar, salt, pepper and meat extract and let come to a boil. - -The meat is cut in slices and put into the gravy and heated. - - -No. 23—BOILED BEEF SLICES FRIED WITH EGGS AND ONIONS. - -Quantity for 6 Persons. - - 1½ lbs. boiled beef - 1 onion - 2 tbsps. of butter or good drippings - 6 eggs - Salt - 1 pinch of pepper - -Preparation: Meat and onions are cut into inch thick slices. Sprinkle -with salt and pepper and fry in the butter or lard until light brown. -Put the meat and onions on a hot platter. Fry the eggs in butter, -strew salt over and lay them on each slice of meat. Be careful to keep -the yolk whole. - -Potato salad is good served with this meat. - - -No. 24—BEEF SALAD. - -Quantity for 6 Persons. - - 1 lb. of boiled beef - 2 yolks of eggs - Vinegar to taste - Salt - 1 pinch of pepper - 1½ tbsps. of oil - ½ tsp. of grated onions - 2 tsps. of capers - ½ cup of cold bouillon - 3 tbsps. of cream - ½ tsp. of mustard - -Preparation: The meat is cut in cubes and mixed with the egg yolks and -cream. Now vinegar, bouillon, mustard and all the other ingredients -except the oil are mixed in well. After the salad has stood for 1 to 2 -hours, covered up well, the oil is stirred in. The salad is served in -mound-shape, garnished with hard-boiled eggs and pepper-pickles cut -into nice slices. - - -No. 25—CROQUETTES. - -Quantity for 6 Persons. - - 1 lb. boiled beef - ½ lb. raw or boiled chopped pork - ¼ onion, grated - 2 rolls soaked in water - Salt - 1 pinch of pepper - 1 tsp. of capers - Juice of ½ lemon - 2½ tbsps. of butter or lard - 2–3 eggs - -Preparation: The meat is chopped fine or ground twice and mixed well -with all the given spices and the soaked rolls. Make oblong dumplings -of this mass, roll them in roll crumbs and fry to a light brown in the -butter or lard. For gravy serve one of sardines or prepare one of the -croquette drippings as follows: When the croquettes are done put ½ -tablespoonful of flour into the drippings and let it stew a while, -then add ½ cup of bouillon or water, ½ teaspoonful of meat extract and -salt according to taste. Let it boil a while and pour the gravy over -the croquettes. - - -No. 26—MEAT PUDDING No. 2. - -Quantity for 6 Persons. - - 1 lb. boiled beef or roast beef - ⅛ lb. bacon - 2 yolks of eggs - 2 whites of eggs beaten to foam - 4 tbsps. of gravy - ½ tsp. of grated onions - 1 tsp. ground capers - 1 roll soaked and the water pressed out - Salt, pepper - ½ tbsp. of butter - 1 tbsp. of roll crumbs - 3 chopped sardines - -Preparation: Meat and bacon are chopped fine and mixed well with yolks -of 2 eggs, gravy, chopped sardines, onion, salt, capers, pepper and -the roll. Add the beaten whites of eggs; put into a pudding mold which -has been buttered and strewn with roll crumbs. Set it in a steamer -over a kettle of boiling water and let it steam 1½ hours, or bake in -the oven for 1 hour. - - -No. 27—KÖNIGSBERGER KLOPS. - -Meat Balls. - -Quantity for 6 Persons. - - 1½ lbs. finely chopped raw beef - ¼ lb. fat pork, chopped - ⅛ lb. of butter - 1½ roll:—the crust cut off - 1 tsp. of grated onion - 3 eggs - 1 pinch of pepper - Salt - The juice of ¼ of a lemon - Some flour to roll them in - -Preparation: The beef and pork are mixed well with the butter; add the -roll which has been soaked and the water pressed out, and all other -things mentioned above, and mix well. Then small dumplings are made, -rolled in flour, and boiled slowly in bouillon or salt water for 15 or -20 minutes. Put them into a deep dish and pour white fricassee gravy -over them. Sauerkraut is nice with this meat. You can also fry the -Klops instead of boiling them. - - -No. 28—FRIED BEEF LIVER WITH BREAKFAST BACON. - -Quantity for 6 Persons. - - 2 lbs. of liver cut into thin slices - ¾ lb. of bacon cut into thin slices - Salt, pepper, flour - -Preparation: The bacon must be lean and is fried light yellow, then -placed on a platter on the stove. The liver slices are salted and -peppered, dipped into flour and fried in the bacon dripping, quite -crisp. It is put on the platter with the bacon. One-half cup of water -or bouillon is poured into the lard in which the bacon and liver were -fried and left to boil. This gravy may be served separately or on the -meat. It requires only a few minutes to fry the liver. - - -No. 29—COW UDDER. - -Quantity for 6 Persons. - - 1½ lbs. cow udder - 1 onion - Salt - 2 bay-leaves - 1 clove - 2 qts. of water - 6 pepper-corns - -Preparation: The cow udder is washed well and placed over the fire -with much cold water. As soon as it comes to a boil the water is -poured off and the 2 qts. of fresh water poured on and all the spices -named added, then boiled until soft which requires 4 or 5 hours. Then -it is cut in pieces, and these are rolled in roll crumbs and fried in -butter until light yellow. Or a nice brown gravy is made by taking 2 -tablespoonfuls of butter and in it brown 2 tablespoonfuls of flour, -then add some of the bouillon, 1 tablespoonful of vinegar, ½ glass red -wine, 1 teaspoonful of sugar—all this well cooked. - -Now the udder is put into this gravy, stewed a little while and -served. The gravy must not be too thick. - - -No. 30—CORNED BEEF. - - 30 lbs. of beef - 2 lbs. of salt - 6 tbsps. of sugar - 10 qts. of water - Scant ⅛ lb. of saltpetre - -Preparation: Water, saltpetre, sugar and salt are boiled until an egg -will float on the mixture. Then this mixture is poured, while hot, on -to the fresh meat. The liquid must be 1½ inches above the meat after a -stone or something heavy is placed on it. The meat may remain in this -mixture for 3 to 4 weeks and should be turned once in a while. Smaller -pieces need only 8 to 10 days. - - -No. 31—CORNED BEEF FOR COOKING. - -Quantity for 6 Persons. - - 3 lbs. of pickled beef - 4 qts. of water - Some soup greens - -Preparation:. When the beef is very salty, soak it in water for a few -hours. Put it to boil with the 4 qts. of water and soup greens and boil -for 2½ to 3 hours slowly. Larger pieces need more time. - -Cabbage goes nicely with this beef. In carving, cut against the grain. - - -No. 32—SMOKED CORNED BEEF. - -When the meat is taken out of the brine, hang it in a cool, airy place -for one day and then smoke it. - - -No. 33—PICKLED BEEF TONGUE. - - 2 tongues - ¼ lb. of salt - 1 tsp. of saltpetre - 1 tbsp. of sugar - -Preparation: The throat end is cut off and the skin of the tongue is -cut with a sharp knife at several places. Salt, sugar and saltpetre -are heated and the tongues rubbed well with the mixture. They are then -packed into a jar and weighted with a stone. They must be turned every -day. It takes 10 to 14 days to pickle the tongues. - - -No. 34—SMOKED, PICKLED OR FRESH BEEF TONGUE FOR COOKING AND FRYING. - -Quantity for 6 Persons. - -For Cooking. - - 1 fresh, smoked or pickled beef tongue - 1 bay-leaf - 6 pepper-corns - 2 cloves - Some soup greens - ½ onion - 3 qts. of water - -For Frying. - - 2 tbsps. of butter - 1 tbsp. of flour - ½ cup of bouillon or water - ½ wine glass of red wine - ½ tsp. of sugar - Juice of ¼ lemon - -Preparation: Cut off the throat end and if the pickled tongue is too -salty, leave it in water for a few hours, the same with fresh tongue -to remove the slime or mucous. The smoked tongue is left in water over -night. After this is done the tongue is cooked until soft in the 3 -qts. of water, adding bay-leaf, pepper-corns, cloves, soup greens and -onion. If it is a fresh tongue, add some salt. It requires 3 hours to -cook a tongue. - -When the tongue is soft, take it out of the water and skin it. You can -serve the tongue in this manner or cold and sliced. If you wish to -serve the tongue warm and whole, it is nicer to fry it. Put it into a -low frying pan, add the given quantity of butter and fry it 10 minutes -on both sides, add 1 tablespoonful of flour and let it simmer a few -minutes. Now add the bouillon or water. With the water put in ¼ -teaspoonful of meat extract, red wine, sugar, salt and lemon juice, -and then cook ¼ of an hour, basting it several times. Then serve. The -gravy must be strained. - -Boiled, warm tongue is nice with vegetables. Cut the tongue into -slices and place it around the vegetables like scales. - - -No. 35—RAGOUT OF OX-TONGUE. - -Quantity for 6 Persons. - -For Cooking. - - 1 tongue, smoked, pickled or fresh - 3 qts. of water - 2 cloves - 6 pepper-corns - ¼ onion - 1 bay-leaf - -Sauce. - - 3 tbsps. of butter - 3 tbsps. of flour - ½ qt. bouillon or water - ½ cup Madeira or red wine - 1 pt. of champignons - 6 truffles - Juice of ½ lemon - 1 tsp. of sugar - Salt - 3 pepper-corns - 1 clove - ½ bay-leaf - ¼ tsp. of meat extract - 1 slice of lemon - -Preparation: The tongue is cooked the same as in No. 34. For ragouts -the smoked tongue is preferable. When the tongue is soft, skin it and -cut it into thin slices. - -Gravy: Brown the butter and flour, add the bouillon, salt, sugar, -pepper, 1 clove, ½ bay-leaf, one slice of lemon and the juice of ½ -lemon, Madeira or red wine and the water from the champignons. Let it -boil for ½ hour and strain. - -Peel the truffles, chop them fine and put them into the strained gravy -and if the champignons are large cut them into quarters and put them -also in the gravy and finally the slices of tongue. The gravy must not -be too spicy if it is a smoked or pickled tongue. After the ragout has -been thus prepared it may stew on the stove for ¼ hour. The gravy must -not be too thin and watery. - -The ragout is placed on a platter and garnished with warm scallops of -puff paste or meat dumplings. - -Meat Dumplings. - - ¼ lb. finely chopped veal - ¼ lb. finely chopped pork - 1 roll, soaked and the water pressed out - Some grated onion, salt, pepper - 1 tbsp. of finely chopped champignons - 1 tsp. of finely chopped truffles. - 1 egg - -Mix this all very well and form small dumplings, then put them into -boiling hot salt water or bouillon and cook for 10 minutes slowly, or -fry in butter light brown and place them around the tongue ragout. - -The plates and the platter on which they are served must be hot. - -Remarks: This is a fine dish for parties. - - -No. 36—CHOP SUEY. - -For About 6 Persons. - - ½ lb. veal - ½ lb. pork - 1 lb. beef - 2 tsps. molasses - 1 large stalk celery - 3 large onions - 1 tbsp. lard - 1 tbsp. flour - -Preparation: Cut the meat in cubes; put the lard and flour in pan and -brown; add meat and put enough water on to cover it; add the molasses -and cook slowly for 1 hour. - -Cut the stalk of celery in small pieces and add them to the meat. Cut -the onions fine and fry them light brown in a little butter; add to -the rest and boil slowly another half hour. Serve with plain Chinese -sauce. - - - - -CHAPTER 3. - -VEAL. - - -[Illustration: Numbered cuts on a veal] - - 1. Leg. - 2–3. Kidney roast and small chops. - 4. Shoulder. - 5. Neck. - 6. Breast. - 7. Head. - 8. Shank Leg. - 9. Four Legs. - - -Preparation of Veal. - -Appearance of Good Veal. - -It must be of a white color, a fine firm grain and have plenty of fat. - -Do not buy very young veal because those calves are as a rule not -healthy. Cheap meat is never economical. Veal is quickly prepared -because it does not require long boiling. The bouillon is good for -invalids because it contains much gluten. - - -Best Pieces for Roast. - -Leg or Loin. - -The leg with the fricandeau, the fillet, loin and kidney roast. - - -Small Pieces for Frying. - -The chump end of loin for chops, veal cutlets from rib piece, fillet. - - -Pieces for Pot Roast. - -The breast, neck, shoulder. - - -Pieces for Boiling. - -The thick rib piece, neck. - - -Pieces for Bouillon. - -The calves’ feet, calf-bones, calf-tail, also lean meat. - - -Parts for Fricassee. - -Lungs, brain, sweetbreads, breast piece. - - -No. 1—LEG OF VEAL. - -Quantity for 8–10 Persons. - - 6–8 lbs. leg of veal - ⅛ lb. of bacon - ⅛ lb. of butter - ½ cup sweet or sour cream - Salt, pepper - 1½ cups of water - 2 tbsps. of flour - -Preparation: The meat is pounded, boiling water poured over, i.e., -scalded, which makes the meat white; let the water run off -immediately. Sprinkle with salt and pepper and put into pan. Cut the -bacon into thin slices and put it on the meat, add the butter and -place into oven. Roast for 2 hours, basting frequently. About ½ hour -before done, put the flour into the gravy and stew 5 minutes, then add -water and put the cream on the leg in spoonfuls. When the roast is -tender, put on platter and strain the gravy which must not be too thin. - -Remarks: If the roast has much stock, pour some off before adding -flour, stand cold and let it jelly. Now cut it into slices and serve -with slices of tenderloin. Veal roast may be utilized in various ways. - - -No. 2—WARMED UP VEAL ROAST. - -Quantity for 6 Persons. - - 1½ lbs. of veal roast - ⅛ lb. of butter - ⅛ lb. of sardines - 1 tbsp. of capers - Some salt - Juice of ½ lemon - Left over gravy - For the gravy, 1 tsp. of flour - -Preparation: Put the roast into an earthen dish, heat the gravy, pour -it over the roast, cover up the dish, place it into a covered pot with -boiling water, let it boil slowly for one hour and baste the roast -several times. - -The gravy is usually thin, therefore add the flour and serve with the -roast; the contents of the dish must not boil, otherwise the roast -will become dry. Cut the roast into slices, place them into a buttered -mold, put the sardines, capers and bits of butter between them and -drip the lemon juice on. Cover the mold, put it into the dish with -boiling water and boil for ¾ hours. The meat is served in the mold, -the gravy heated and served with it. - - -No. 3—VEAL ROAST WITH POTATOES. - -Quantity for 6 Persons. - - 1 lb. of veal roast - Salt - 1 pinch of pepper - ¼ onion - Left over gravy - 4 big, raw potatoes, peeled and cut into thin slices - -Preparation: The meat is cut into small pieces, placed in 2 or 3 -layers alternately with sliced potatoes into an earthenware buttered -dish so that the top layer will be potatoes. Season each layer with -salt, pepper and a little onion. - -The meat gravy which may be diluted with bouillon or water is poured -over the whole until level with the potatoes; then put small pieces of -butter on top and bake in the oven for 1½ hours. - -If you have no left over gravy then take 1 tablespoonful of butter, -brown it, stir in 1½ tablespoonfuls of flour, add water or bouillon, ½ -teaspoonful of meat extract, 3 tablespoonfuls of cream (if on hand), -boil and pour over the potatoes and meat and bake. Serve in the -earthen dish. - - -No. 4—VEAL ROAST RAGOUT—BROWN. - -Quantity for 6 Persons. - - 1½ lbs. of veal roast - ½ pt. brown gravy - 1½ tsps. sugar - 1¼ tbsps. vinegar, (preferably wine vinegar) - 1 tbsp. butter - 2 gherkins or 4 sweet-sour pickles - 1½ tbsps. of small pearl onions; pickled ones preferred - -Preparation: If you have no left over gravy then make a false gravy by -directions given in No. 3. Add sugar and vinegar according to taste, -cut pickles into small pieces and put into the gravy with the onions. -Cut the meat into pieces and put it into the hot gravy; it must not -boil, otherwise the meat will be tough; put another piece of butter on -top and serve. - - -No. 5—SHELLS FILLED WITH VEAL ROAST. - -Quantity for 6 Persons. - - ½ lb. veal roast - 1½ tbsps. of butter - 2 tbsps. of flour - Salt, pinch of pepper - 3 tbsps. of white wine - Juice of ½ lemon - ½ cup of cream - 1 cup of bouillon or water and ¼ tsp. meat extract - ½ tbsp. of Parmesan cheese, grated - 1 tbsp. of rolls, grated - -Preparation: The butter is melted and flour stirred in. Stew it and -add water or bouillon (if you take water, use ¼ teaspoonful of meat -extract), cream, white wine, salt, pepper, lemon juice. The gravy must -boil. Taste it to make sure that it may not be either too salty, too -sweet, or too sour. - -Chop the veal roast and put it into the gravy. The mixture should be -pretty thick; fill it into the shells, sprinkle with the Parmesan -cheese and roll crumbs and place small pieces of butter on top. Then -bake them in the oven to a light yellow color which requires 10 -minutes. Serve at once. - - -No. 6—VEAL ROAST PUDDING. - -Quantity for 6 Persons. - - 1 lb. veal roast - ⅛ part of an onion chopped fine - 3 tsps. of parsley, chopped fine - ⅛ lb. of butter, good measure - 3 eggs - Salt - 1 pinch of pepper - ¼ cup of sweet cream - 1 roll, grated - ½ pt. of tomato or sardine gravy - 1 tsp. of Parmesan cheese - -Preparation: The veal roast is chopped fine. Three-fourths of the -butter is creamed, and the 3 yolks stirred in, meat, salt, pepper, -Parmesan cheese, roll crumbs, cream, parsley, all well mixed. The -chopped onion is cooked in butter for a little while and then stirred -in. - -The white of egg is beaten stiff and also added to the mass. A tin -pudding mold is buttered and strewn with roll crumbs, the mixture put -in, and the closed mold set in a steamer over boiling water and -steamed for one hour. - -Dump the pudding on a hot platter and pour over it tomato or sardine -gravy. - - -No. 7—VEAL ROAST SALAD. - -Quantity for 6 Persons. - - 1 lb. veal roast - 3 yolks of eggs - 1 tbsp. of flour - 2 tsps. of salt - Some pepper - 1 tsp. of mustard - ¼ qt. of milk - ½ tbsp. of butter - 4 mustard pickles - 2 tbsps. of pearl onions - 3 tbsps. of wine vinegar - -Preparation: Milk, flour, yolks of eggs, salt, pepper, vinegar, and -butter are stirred to a gravy and brought to boil. It requires 10 -minutes time till the gravy is thick and smooth. Veal roast and -pickles are cut into thin slices. Meat, pickles and onions are put -into layers in a dish and between each two layers a few spoonfuls of -gravy, concluding with gravy over the top. - -Three hard-boiled eggs quartered and placed on or around the salad -makes it look nice. - - -No. 8—SADDLE OF VEAL. - -Quantity for 10 Persons. - - 6–7 lbs. of veal saddle - Some salt - 1 pinch of pepper - ¼ cup of butter, or good roast drippings - ¼ lb. of bacon - 1 cup of cream - 2½ tbsps. of flour - -Preparation: The saddle of veal is well prepared by the butcher so it -will lie flat in the pan. Skin and scald the veal and lard it with -bacon, then sprinkle with salt and pepper and put into the pan. Heat -the butter, pour it over the meat and set it into a medium hot oven. -Pour a little water over once in a while so the butter does not get -too brown; the roast must be basted every 10 minutes to make it juicy. -It requires 1 or 1½ hours roasting to make it tender. One-quarter of -an hour before done put in the flour and cream. The gravy must be -strained before serving. The kidneys may be removed, cut into thin -slices, arranged around the roast with the pieces overlapping each -other like scales. - -Remarks: The gravy may be prepared in various ways. Instead of cream -take ¼ cup of Madeira or red wine and cut truffles into thin slices -and put into the gravy. - -Another way is to take cream and champignons and lemon juice. - -The left over roast may be utilized for ragout, gulash, fricassee, -meat dumplings or in a pudding made of roast and potatoes. The bones -are split and used to make bouillon. - - -No. 9—ROAST VEAL LOIN WITH KIDNEY. - -Quantity for 6 Persons. - - 3 lbs. of veal loin with the kidney - Salt - 1 pinch of pepper - ⅛ lb. of butter or lard - 1 tbsp. of flour - ¼ cup of cream - ½ cup of water - -Preparation: Pound the meat and sprinkle with salt and pepper. Cut the -kidney off and if it is very fat, cut some of the fat off and render -it to be used for frying or cooking. The roast is then put on and -basted with hot butter or lard; the kidney is put in with the roast. -Let it roast until well done and baste it frequently. Shortly before -it is done, add flour to the gravy and then the cream. If there should -be too little gravy, add more water and let it roast ¼ hour longer. -Baste with the gravy several times and serve. The gravy must be -strained, the kidney cut in slices and arranged around the roast for -garnishing. - - -No. 10—ROASTED FRICANDEAU OF VEAL. - -Quantity for 6 Persons. - - 3 lbs. fricandeau or cushion of veal - 1 small piece of bacon for larding - ⅛ lb. of butter - ½ cup of cream - 1 cup of water - 1 tbsp. of flour - -Preparation: The fricandeau, which is a choice piece of lean meat cut -from the thickest part of the leg, is nicely trimmed, pounded and -larded with bacon. It requires 1 to 1¼ hours to roast it. Prepare it -just the same as directed in No. 9. - - -No. 11—STUFFED BREAST OF VEAL. - -Quantity for 6 Persons. - - 3½ lbs. of breast of veal - ⅛ lb. of butter for roasting - Salt, 1 pinch of pepper - -The Filling. - - ½ lb. of chopped beef or veal - ½ lb. of chopped pork - 1½ soaked rolls - 1 tbsp. of butter - ¼ tsp. of grated onion - 2 eggs - Salt, 1 pinch of pepper - 2 tsps. of finely chopped parsley - Juice of ¼ lemon - -Preparation: The meat is pounded a little, washed, an incision is made -between meat and bone and ¼ teaspoonful of salt rubbed in. The -ingredients for the filling are mixed well and put into the cavity -formed by the cut, then sewed up. The ⅛ lb. of butter is heated, the -stuffed breast put in and roasted a little; then add 2 tablespoonfuls -of flour, sprinkle with salt and pepper, let it cook 10 minutes. - -Now pour in 1 cup of water, roast for 1½ hours, basting frequently. -Strain the gravy and serve. - - -No. 12—BREAST OF VEAL WITH BEER. - -Quantity for 6 Persons. - - 5 lbs. of breast of veal - Salt - 4 pepper-corns - 2 cloves - 1 bay-leaf - ½ small onion - 3 thin slices of lemon - 3 tbsps. of flour - ⅛ lb. of good butter, heaped - 1 bottle of beer - -Preparation: This breast of veal should be from the brisket end as the -meat is thicker and it does not have as much bone and skin as a piece -from the middle breast. It must be pounded and tied with a white -string into a good shape. Then it is roasted in the butter to a nice -brown color on all sides. When this is done, put the meat into another -dish. Put the flour and sliced onion into the butter, cook them brown -and add the beer; then add all the spices, put in the meat, cover, and -bake in oven slowly for 2 hours, turn over occasionally and baste with -gravy. If you do not like beer, use water. The gravy must not be too -thin; if it gets too thick, add more water or beer; strain it. Garnish -the roast with slices of lemon. - - -No. 13—CALF’S HEAD RAGOUT. - -Quantity for 6–8 Persons. - - 1 calf’s head with brain and tongue - ½ lb. of beef - ½ lb. of veal - ¼ lb. of raw ham - 6 pepper-corns - 2 bay-leaves - 1 piece of tarragon - 1 piece of carrot - 1 piece of celery - 1 piece of kohlrabi - ½ of tomato - Salt - ½ pt. red wine - ⅛ lb. of butter - 1 onion - ⅛ lb. of flour - 1 pinch of paprika - ¼ pt. of Madeira - Juice of ¼ lemon - 1 tsp. of sugar - 4 hard-boiled eggs cut into ⅛ths - 1 piece of parsley root - -Preparation: The calf’s head is split in half, the brain and the -tongue taken out and soaked in water. Take the skin off the calf’s -head, brush the skin in water until it is white, then boil it with the -tongue until tender. Put in the split head bones, all the soup greens, -salt, pepper-corns, bay-leaf, tarragon and boil for 2 hours. The -bouillon must be boiled down to 1½ or 2 qts. - -When the skin is done, cut it into squares. The tongue is skinned and -cut into slices. Both are put into a dish and red wine, salt and -pepper added. - -Beef, veal, ham and onion are cut into pieces and fried brown in ⅛ lb. -of butter. Add ⅛ lb. of flour, cook a little and add the calf’s head -bouillon and Madeira and cook slowly for 2 hours. The gravy must be -strained, the fat taken off and then seasoned. Put into it the pieces -of skin and tongue, some lemon juice and sugar. Serve the ragout on a -hot platter. Fry the brains to a light yellow, cut it in pieces and -garnish the ragout with them; also with scallops of pastry and the -⅛ths of eggs. It is a fine side dish. - - -No. 14—CALF’S TONGUE. - -Quantity for 6 Persons. - - 3 calves’ tongues - Salt - 2 qts. of water - 6 pepper-corns - 1 bay-leaf - 2 cloves - 1 slice of lemon - ¼ onion - -The Gravy. - - ½ cup of sour cream - ⅛ lb. of butter - 3 tbsps. of flour - 2 tbsps. of lemon juice - 2 tbsps. of capers - ¼ tsp. of sugar - 2 yolks of eggs - Salt, 1 pinch of pepper - -Preparation: The tongues must be fresh and washed well, cooked until -tender in 2 qts. of water with all the given ingredients, then skinned -and cut into slices. - -The Gravy: Butter is heated, flour stirred in, bouillon added and -cooked well with lemon juice, cream, sugar and capers. - -The slices of tongue are put in the gravy and heated, the yolks of -eggs stirred in and then served. The gravy must not be too thin. The -slices of tongue may be salted, dipped into yolks of eggs and roll -crumbs and fried in butter. - - -No. 15—CALF’S BRAINS. - -Quantity for 6 Persons. - - 3 calves’ brains - Some salt - 1 pinch of pepper - 1 egg - ½ cup of grated rolls - 1 qt. of water - -Preparation: The brains are soaked in water. One quart of water is -brought to boil, the brains put in and boiled for 5 minutes, then -taken out and the small veins and skin removed, then salted and -peppered. Beat the egg well, dip the brains in and then in roll crumbs -and fry in hot butter to a golden yellow. - -Remarks: When the brains have been thus prepared, drip a few drops of -lemon juice on and then bake, or, it may be served with lemon slices. - - -No. 16—VEAL FRICASSEE. - -Quantity for 6 Persons. - - 2½ lbs. breast of veal (brisket) - 2 qts. of water - ¼ onion - 4 pepper-corns - 2 cloves - ½ bay-leaf - Salt - -Gravy. - - 3 tbsps. of butter - 2 tbsps. of flour and bouillon - 2 yolks of eggs - 1 wineglassful of white wine - -Preparation: The meat is cut into nice pieces and the cartilage left -on. Scald it for ½ minute and drain well. With the 2 qts. of water, -onion, salt and spices, it is boiled until tender. Boil down the -bouillon to ¾ of a quart so it is very strong. It requires 1 hour to -cook the meat done. - -The Gravy. - -Heat the butter, put in the flour and stew a little. Butter and flour -must remain white, stir in the veal bouillon gradually that the gravy -may become smooth. Then add the white wine and cook 1 minute, stir in -the yolks of eggs and stop cooking. The meat, which has been kept hot, -is put into the gravy and served. Rice cooked in water and bouillon is -nice served with this. Place the meat in the middle of the platter and -garnish with the rice. - - -No. 17—VEAL GULASH. - -Quantity for 6 Persons. - - 2¼ lbs. of veal - 1 small onion - 1 tbsp. of butter - 1 pinch of pepper - 1 tbsp. of flour - 1 cup of water - Salt - -Preparation: The meat is cut into 1½ inch squares. The onion is cut -into small cubes and fried slightly in the butter, the meat is then -added and stewed 10 minutes. Add the flour, salt and pepper and stew 5 -minutes more. The water is then poured in and covered up. Stir it once -in a while and let it cook until done, which will require about 1½ -hours. Gulash must not be too juicy. - - -No. 18—UNBREADED VEAL CUTLETS. - -(Chops). - -Quantity for 6 Persons. - - 3 lbs. veal chops - ⅛ lb. of butter - Salt - 1 pinch of pepper - ½ cup of cream - Juice of ¼ lemon - ½ tbsp. of capers - ½ tbsp. of meat extract if necessary - 1 cup of water - -Preparation: The cutlets are cut from the back, each one containing a -bone. It is pounded, shaped neatly and sprinkled with salt and pepper. -The butter is heated, the cutlets put in and fried brown on both -sides, then put on platter. Put into the butter the ½ tablespoonful of -flour and brown it. Should there be too much butter, take some out -before putting in the flour, then pour into the butter and flour one -cup of water, salt if necessary, lemon juice and cream. Press the -capers through a sieve and stir into the gravy. Put the cutlets into -this gravy, cover the pan and stew 10 minutes, then serve. If the -gravy is too light brown, add the ½ teaspoonful of meat extract. - -Remarks: Anyone who does not like the taste of capers and lemon juice -may leave them out, also the cream. If you wish the gravy very fine, -leave off the above and add champignons and finely chopped or cut -truffles and 2 tablespoonfuls of Madeira. - - -No. 19—BREADED VEAL CUTLETS. - -Quantity for 6 Persons. - - 3 lbs. of veal cutlets - 1 egg - 1 tbsp. of milk - Salt, pepper - Roll crumbs, or cracker crumbs - ⅛ lb. of butter - -Preparation: The cutlets are pounded, shaped neatly and sprinkled with -salt and pepper. The egg is mixed well with the milk; in case you have -some white of egg left over, use that with milk, dip the cutlets into -it, then into the roll or cracker crumbs and place them into the hot -butter to brown on both sides. Put the fried cutlets on a platter. - -The Gravy: Put ¼ tablespoonful of flour into the hot cutlet butter and -stew, add a half cupful of water, cook a little while, pour it over -the cutlets, garnish with lemon slices and serve. - - -No. 20—VEAL CUTLETS AS A FINE SIDE DISH. - -Quantity for 6–8 Persons. - - 3 lbs. of veal cutlets - 1 lb. of sweetbreads - ½ lb. of boiled calf’s tongue - 1 pt. can of champignons - Salt, pepper - ⅛ lb. of butter - 1 tbsp. of Parmesan cheese - 1 tbsp. of crab butter - 1 small can of truffles - -Preparation: The cutlets are pounded, salted and peppered and fried to -a light brown on both sides in ⅛ lb. of butter. - -The tongue is cooked well done in water with salt, a piece of onion, 4 -pepper-corns, 2 cloves, 1 bay-leaf; ¼ hour before done, put in the -sweetbreads. When both are done, skin them and chop them or cut them -into cubes. - -The gravy: Put 2 tablespoonfuls of flour into the cutlet butter, stew -a little while, then add bouillon in which the tongue and sweetbreads -were cooked, add some of the champignon juice, a wine glass of red -wine, 1 tablespoonful of lemon juice, 1 teaspoonful of sugar and cook -for ¼ hour, strain and put champignons, finely chopped truffles, -sweetbreads and tongue in the sauce and heat. - -Put the cutlets into an oblong or round casserole, strew with Parmesan -cheese, drip some crab butter over. The ragout is poured over them and -the whole is baked in the oven for ¼ hour and when served in the -casserole, it is a very fine dish. - - -No. 21—CHOPPED VEAL CUTLETS. - -Quantity for 6 Persons. - - 3 lbs. of veal cutlets - Salt, pepper - Some flour - ⅛ lb. of butter - 1–2 eggs - -Preparation: The cutlets are chopped and cut off the rib bone. Remove -all tendons and skin, and shape the chopped meat round and press it -against the bone. Beat the egg well. Salt and pepper the cutlets, dip -carefully into the egg and then into the flour. Now heat the butter -and fry the cutlets in it to a light brown on both sides. Handle them -carefully so they will not fall apart, then take them out and place -them on a hot platter. Put ½ cup of water into cutlet butter, salt if -necessary and cook, pour over cutlets, garnish with lemon slices and -serve. - - -No. 22—BREADED VEAL CHOPS. - -Quantity for 6 Persons. - - 2¼ lbs. of veal - Salt, pepper - ½ tbsp. of flour - 1 or 2 whites of egg - 1 tbsp. of milk - 1 cup of roll or cracker crumbs - ⅛ lb. of butter or half butter and half lard - ¾ cup of water - -Preparation: The meat for this must be from the loin or leg. It is cut -into ¾ inch slices, pounded, salted and peppered. Beat the white of -egg well or take egg and milk, dip the pieces of veal in and then into -the roll or cracker crumbs. Fry them brown in the hot butter or lard, -this will require 10 minutes. They must not be rare inside. For the -gravy, put ½ tablespoonful of flour into the lard or butter, brown and -add ¾ cup of water; add a little salt if necessary, cook well, then -pour it over the meat, garnish with lemon slices and serve. - - -No. 23—VIENNA VEAL-SCHNITZEL, (VEAL CUTLETS). - -Quantity for 6 Persons. - - 2¼ lbs. of veal from the leg - Salt, pepper - 2 eggs - Juice of ½ lemon - ⅛ lb. of butter - 6 eggs - Flour - -Preparation: The veal is cut into six ¾ inch thick slices, pounded, -salted, peppered. Beat the eggs well, dip the meat into it and then -sprinkle with flour. Heat the butter and fry the slices to a light -brown on both sides. While they are frying, drip the lemon juice on. -When well done, put them on a hot platter. Make the gravy with ½ cup -of water poured into frying butter and salt if necessary, cook and -pour over the cutlets. The eggs are fried and placed on each cutlet -carefully so the yolk does not run out. - - -No. 24—VEAL CUTLET OR SCHNITZEL A LA HOLSTEIN. - -Quantity for 6 Persons. - - 2¼ lbs. of veal from the leg - 2 eggs - Salt - 1 pinch of paprika - ⅛ lb. of butter - 4 hard-boiled eggs - 2 tbsps. of pickled beets, chopped - 1 tbsp. of capers - 1 small pickle - 6 sardines - 6 slices or six-eighths of a lemon - ¼ tbsp. of flour - ¾ cup of water - ½ tsp. of meat extract - 1 tbsp. of onions - -Preparation: The meat is cut into six ½ inch thick slices, sprinkled -with salt and paprika and dipped into well-beaten egg. The butter is -heated and the meat fried brown on both sides, then put on a hot -platter. The ¼ tablespoonful of flour stirred into the butter and ¾ -cup of water added with ½ teaspoonful of meat extract and salt, if -necessary, then boiled and poured over the meat. - -The hard-boiled eggs are chopped fine, the whites separate from the -yolks. The sardines are drained and cut into halves lengthwise, then -rolled up. Now arrange your dish neatly, little heaps of beets, -onions, pickle, white and yolk of egg, lemon slices on each cutlet. -The rolled sardines in the middle of the lemon slice, heaps of the -rest around each and the capers singly in between. Should be prepared -quickly but appetizingly. - - -No. 25—VEAL CUTLETS IN WHITE WINE. - -Quantity for 6 Persons. - - 2½ lbs. of veal from the leg - ⅛ lb. of butter - Salt, pepper - 1 kohlrabi, cut into dainty pieces - ½ carrot, cut into dainty pieces - ½ parsley root, cut into dainty pieces - ⅛ celery root, cut into dainty pieces - 10 small pieces of cauliflower - ½ pt. of white wine. - 1 cup of water - 2 tbsps. of flour. - -Preparation: The meat is cut into slices ¾ inch thick, salted and -peppered, then fried light brown on both sides in the heated butter -and placed on a platter. - -For the gravy stir 2 tablespoonfuls of flour into the butter and -brown, then add water and wine, the vegetables and salt. The -vegetables must be cooked very tender, then put in the veal schnitzel -or cutlets and cook slowly for 20 minutes. The whole, schnitzel, -gravy, and vegetables, is served in one dish. It makes a fine dish. -The gravy must not be thick. - - -No. 26—VEAL STEAK FROM THE LEG. - -Quantity for 6 Persons. - - 2½ lbs. of veal - ⅛ lb. of butter - 1 pinch of white pepper - ¼ cup of water - Salt - -Preparation: The steak must not be cut too thick. Remove the skin from -the steak and pound it well, then fry it in the butter on medium fire -for ½ hour, turning and basting it several times. Serve it on a hot -platter and sprinkle with salt and pepper and put a little fresh -butter over the whole. - -For the gravy, pour into the frying butter ¼ cup of water, cook well -and strain, then serve separately. Garnish the steak with lemon slices. - - -No. 27—SWEETBREADS. - -Quantity for 6 Persons. - - 2 lbs. of sweetbreads - Salt, pepper - Roll crumbs or cracker crumbs - ⅛ lb. of butter - 1–2 eggs - -Preparation: The sweetbreads are cooked in salt water for 10 minutes, -then taken out and skinned. It is then cut lengthwise if it is very -thick and sprinkled with salt and pepper. The egg is beaten well and -the sweetbreads dipped into that and then into the roll or cracker -crumbs. Then it is fried to a golden yellow in the butter. For the -gravy, pour a little water into the hot butter and boil, then pour -over the sweetbreads. This is a good dish with vegetables. - - -No. 28—SWEETBREADS IN SHELLS OR OTHER SMALL MOLDS. - -Quantity for 6 Persons. - - 1¼ lbs. of sweetbreads - ½ pt. of champignons, scant - 3 truffles - ½ wine glass of white wine - Salt - 1 pinch of pepper - 2 tbsps. of butter - 2 tbsps. of flour - Some bouillon - ½ tbsp. of Parmesan cheese - ½ tbsp. of roll crumbs - ½ cup of cream - ¼ tsp. of meat extract - -Preparation: The sweetbreads are boiled in ¾ qts. of salt water until -tender, which requires ¼ hour. Take them out, skin them well and cut -them into very small pieces. Boil down the bouillon of it to 1½ cups. - -The Gravy: Heat the butter and stir in the flour and stew but do not -brown it, then add the bouillon, cream, wine, lemon juice and juice of -the champignons, salt and pepper and cook until it thickens. - -The champignons and truffles are chopped fine and put into the gravy -with the sweetbreads. Heat and fill into shells or other small molds, -sprinkle with a little Parmesan cheese, a few roll crumbs and a little -piece of butter and bake in oven light brown, which requires 10 -minutes. This makes a fine side dish. - - -No. 29—PUFF PASTE PATTIES FILLED WITH SWEETBREAD RAGOUT. - -Quantity for 6 Persons. - - ½ lb. fresh and very cold butter - ½ lb. good flour - 1 white of egg - ¼ pt. of cold water - 1 tbsp. of strong brandy - This makes 6 small patties - -The Filling. - - ¾ lbs. of sweetbreads - ¼ pt. of champignons - 3 truffles - ⅓ wine glass of white wine - Juice of ¼ lemon - 1½ tbsps. of flour - 1 cup bouillon - ½ cup of cream - ¼ tsp. of meat extract - Salt and 1 pinch of pepper - 1½ tbsps. of butter - -The Paste. - -Preparation: The flour is made into a smooth paste with water, ½ of -the egg and brandy, then rolled out. The butter, which must be very -hard, is placed on the paste in a chunk, the paste folded around it -and then rolled out again. The board and rolling pin must be well -covered with flour. This is repeated 4 or 5 times. The last time roll -out the paste ¼ inch thick, cut out with a tumbler or cake cutter, -then cut narrow strips and fasten them to the edge of the disk by -brushing them first with the egg. Set the strips one on top of another -until the edge is 1½ inch high, put a small mold in the opening. With -a smaller tumbler, cut out the covers. Bake them both light brown or -yellow. After cooling off, carefully remove the small mold, fill the -patties with the ragout, cover with the baked covers and bake the -patties 10 minutes in medium hot oven. Serve at once. - -The filling is made like the one in No. 28. For 6 patties cut out 6 -bottoms and six covers and use the other paste for strips. - - -No. 30—CROQUETTES OF SWEETBREADS. - -Quantity for 4 Persons. - - 1 lb. of sweetbreads - ½ pt. can champignons - 1½ tbsps. of lemon juice - 2 yolks of eggs - 2 tbsps. of white wine - Salt, pepper - 1 egg - Roll crumbs for breading - 2 tbsps. of butter - 3 tbsps. of flour - 1 cup bouillon - ¼ cup champignon juice - ¼ cup of cream - Good lard for baking - -Preparation: The sweetbreads are boiled in salt water until almost -done, then skinned and cut into cubes. - -The Gravy: Heat the butter and stir in the flour, add 1 cup of -bouillon, white wine, lemon juice, cream, champignon juice, salt and -pepper, then boil. It must be savory and thick. - -The champignons are cut into small pieces and put into the gravy, also -the sweetbread cubes. Then stir in the yolks of 2 eggs. Cool it and -shape into oblong croquettes. Beat the egg well, dip in the croquettes -and then into the roll crumbs. Bake in deep lard to a golden yellow -color. If the croquettes are too soft, add more flour. If you want -them as a side dish, take only half the quantity given. - -Remarks: You can make croquettes from remnants of veal and prepare -them much more simply. See No. 31. - - -No. 31—CROQUETTES FROM VEAL REMNANTS. - -Quantity for 6 Persons. - - 1 lb. of veal - Salt, pepper - 1½ tbsps. of lemon juice - 2 yolks of eggs - 2 tbsps. of butter or drippings - 3 tbsps. of flour - 1 cup of bouillon or 1 cup of water mixed with ¼ tsp. of meat extract - ½ cup of cream - 1 egg and roll crumbs for breading - Good lard for baking - -Preparation: The meat is cut very fine. The preparation is the same as -in No. 30, Sweetbread Croquettes. - - -No. 32—MEAT BALLS FROM VEAL REMNANTS. - -Quantity for 6 Persons. - - 1½ lbs. of veal - 2 eggs - 1½ tbsp. of butter - 1 tbsp. of lemon juice - 1 pinch of nutmeg - 1 tsp. of capers - Salt, pepper - Roll crumbs for breading - -Preparation: The meat is chopped fine or ground twice and mixed well -with the eggs, salt, pepper, lemon juice, capers and nutmeg. It is -then formed into oblong shapes, dipped in roll crumbs and baked or -fried to a light brown in hot butter or lard, then placed on a platter. - -For the gravy put ½ tablespoonful of flour into the butter or -drippings, steep and add ¾ cup of water or bouillon or left over -gravy. Strain and pour over the meat balls and serve. They are also -good served cold. - - -No. 33—VEAL HASH FROM REMNANTS. - -Quantity for 6 Persons. - - 1 lb. of veal - 1 tsp. of chopped onions - Salt, pepper - 1½ tbsps. of butter - ½ tbsp. of flour - ½ cup of cream - Some water if necessary - 2 tbsps. of white wine - -Preparation: The meat is chopped and put into hot butter with onions. -Cook and then add ½ tablespoonful of flour, salt, pepper and cream and -boil slowly for 5 minutes. If it gets too thick, add more water or -cream and the wine, if you wish. Serve on fresh wheat bread toast. -This is a fine breakfast dish. - - -No. 34—LIVER DUMPLINGS. - -Quantity for 6 Persons. - - 1¼ lbs. of calf liver - ¼ lb. of bacon - 3 rolls - ⅛ lb. of butter, good measure - 4 eggs - Salt, pepper - 1 pinch of nutmeg - ½ onion - 3 qts. of salt water or broth for cooking - 2 cups of flour - -Preparation: The liver and bacon are chopped very fine or ground -twice. The rolls are grated and browned in butter. The onions are cut -fine and cooked or fried to a light yellow in ½ tablespoonful of butter. - -Mix well the crumbs, onion, eggs, salt, pepper, nutmeg, flour, liver -and bacon, then cut out dumplings with a floured round wooden ladle as -large as a medium-sized potato. The salt water must boil, then put in -the dumplings and cook for 10 minutes. Put them in a dish or platter -and baste with browned butter in which some roll crumbs or onions are -fried. - -Try one dumpling first and if it does not stay whole, add more flour. - -Sauerkraut will go well with this dish. - - -No. 35—VEAL OR CALF’S LIVER WITH BREAKFAST BACON. - -Quantity for 6 Persons. - - 2½ lbs. of calf’s liver - ½ lb. of bacon - Salt - 1 pinch of pepper - 1 tbsp. of flour - 1 onion - 1 cup of water - Flour for dipping - 1 oz. of butter - -Preparation: Liver is cut into ¼ inch strips and bacon in 3x4 inch -slices. The bacon is fried light yellow, then put on a platter and -kept hot. The liver is sprinkled with salt and pepper, dipped in flour -and baked to a light brown in butter or the bacon drippings. Then -placed on the same platter with the bacon and served. Stir into the -bacon drippings or butter 1 tablespoonful of flour and the sliced -onions, boil and add water or bouillon. Strain the gravy and serve. - - -No. 36—LARDED AND BAKED CALF’S LIVER. - -Quantity for 6 Persons. - - 2½ lbs. of calf’s liver in one whole piece - Salt, pepper - ⅛ lb. of bacon for larding - ¼ lb. of butter - ½ pt. of cream - 1 tbsp. of flour - 1 carrot - 1 onion - 1 small piece of celery - 5 pepper-corns - 2 cloves - 1 bay-leaf - 1 pt. light white wine - -Preparation: The white wine, carrot, onion, celery, pepper-corns, -cloves, bay-leaf, 1 pinch of salt are covered and boiled slowly for ½ -hour. - -The liver is skinned, larded, salted and peppered and the cooked wine -with contents poured over. Let stand for 10 hours. After that, roast -the liver in hot butter in the oven for 30 minutes and baste -frequently. During the last 10 minutes, pour the wine in which the -liver had been lying over it and boil. Stir in 1 tablespoonful of -flour and cream and boil again. The liver is served on a hot platter. -The gravy is strained and served separately. Garnish the dish with -lemon slices and parsley. - - -No. 37—LARDED BRAISED CALF’S LIVER. - -Quantity for 6 Persons. - - 2½ lbs. calf’s liver, whole - Salt, pepper - ⅛ lb. of bacon for larding - 1 carrot cut in pieces - 1 piece of parsley root - 1 onion, sliced - ⅛ lb. butter - 1 bay-leaf - 3 cloves - 6 pepper-corns - 1 pinch of nutmeg blossom - ½ pt. red wine or white beer, (weiss beer) - 1¼ tbsps. of flour - -Preparation: The liver is skinned and larded and sprinkled with salt -and pepper, fried quickly until light brown in ⅛ lb. of butter. Flour, -onion, carrot and parsley root and all the spices are added and all -fried in the liver butter a while. Then pour in the red wine or beer -and enough bouillon to cover the liver. Cover and bake in the oven 1½ -hours. Serve on a hot platter and strain the gravy. - -Remarks: You can fry the larded liver without wine or beer, using only -bouillon and ½ Cup of cream. - - -No. 38—VEAL KIDNEYS. - -Quantity for 6 Persons. - - 2 veal kidneys - ½ lb. raw ham - ⅛ lb. butter - ½ onion - 1 cup veal roast gravy - 1 tbsp. of flour - 3 tbsps. of champignons or mushrooms - 1½ tbsps. of lemon juice - ½ tsp. of sugar - 4 tbsps. of red wine or Madeira - -Preparation: The veal kidneys are fried, some fat cut off, then they -are cut in thick slices, sprinkled with salt and pepper, fried one -minute in the ⅛ lb. of butter until light brown and put on a hot -platter. The ham is sliced and fried in the same butter rapidly about -2 minutes on both sides and placed on the platter with the kidney -slices. In the same butter, fry the sliced onions, flour and the -sliced champignons. Pour in the veal gravy, Madeira or red wine, lemon -juice and sugar, boil and taste. Put in the meat slices and heat again -but do not cook; serve at once. Toasted wheat bread served with this -dish or placed around the edge of the platter is very nice. - - -No. 39—VEAL KIDNEY ON BREAD OR ROLLS. - -Quantity for 6 Persons. - - ¼ lb. of veal kidneys or remnants of same - 1 tbsp. of roll crumbs - 1 tbsp. of capers - 1 tbsp. of chopped parsley - 1 yolk of egg - 1 tbsp. of butter - 3 rolls or wheat bread - Parmesan cheese and a little butter - 1 tsp. of chopped onions - -Preparation: The calf kidney must be cooked tender and chopped fine, -then mixed well with the roll crumbs, capers, parsley, onions, yolk of -egg, butter, salt and pepper. Cut the rolls or the wheat bread in -slices, cover each thickly with the mixture and sprinkle with Parmesan -cheese. Put on a few drops of melted butter and bake in a medium hot -oven for 5 minutes. Serve this dish with asparagus, cauliflower or -spinage. - -If you do not like the taste of cheese, leave it out. - - -No. 40—VEAL OR CALF’S TRIPE. - -Quantity for 6 Persons. - - 2 calves’ tripes - ⅛ lb. of butter - 3 or 4 tbsps. of flour - Bouillon - 2 yolks of eggs - Salt - 8 pepper-corns - 1 onion - 1 bay-leaf - 2 cloves - Water - -Preparation: The calf’s tripe must be fresh. It is cleaned well and -scalded several times, then rubbed down with salt and left in water -for ¼ day. After that it is cut into 3 inch squares and cooked until -tender. Now add salt, pepper-corns, bay-leaf, cloves and onion. Heat -the butter and flour, take some of the bouillon when the tripe is done -and pour it into the butter to make the gravy thick and stir in 2 -yolks of eggs. - -Put the tripe and gravy on one platter and serve. The bouillon may -boil down to leave just enough for the gravy, making it pretty strong. - - -No. 41—STEWED VEAL OR CALF’S TONGUE WITH RAISINS. - -Quantity for 6 Persons. - - 2 calf tongues - ¼ lb. washed raisins - 1 slice of lemon peel - ½ pt. of white wine - 2½ tbsps. of butter - 2½ tbsps of flour - 3 qts. of water - Salt - 6 pepper-corns - ½ onion - 1 bay-leaf - 2 cloves - Juice of ½ lemon - -Preparation: Soak the calf tongues in water. Cover and cook slowly in -3 qts. of water with salt, lemon peel, bay-leaf, cloves, onion and -pepper; when tender, skin and slice. Brown the butter and flour and -add the tongue bouillon, white wine, raisins and lemon juice. Cook ½ -hour and season with sugar, salt or lemon juice. Put the tongues into -the gravy and heat but do not boil. The gravy must be thick. Serve. -Potato dumplings are nice with this meat. - - -No. 42—STUFFED VEAL CROWN ROAST. - -Quantity for 8–10 Persons. - - 1 saddle of veal - ½ lb. chopped veal - 1 qt. fresh champignons or - 1 pt. canned champignons - 2 eggs - Salt according to taste - 1 pinch of pepper - 1 piece of butter - ½ soaked roll - Small peeled potatoes - -Preparation: The saddle of veal is freed from all fat and the -rib bones are freed from meat 2 inches from the end. The prepared -saddle of veal is tied together so it looks like a crown. - -The fresh champignons are cooked until tender in butter and some -bouillon or water. Add the 2 eggs, the chopped veal, pepper, salt and -roll and mix well. This stuffing may or may not be stewed a little -with butter and then put into the crown of veal. On the small ribs -stick some potatoes so that they will not get too brown. - -Roast the stuffed crown of veal 2 or 2½ hours, same as veal roast. - - - - -CHAPTER 4. - -MUTTON. - - -[Illustration: Numbered cuts on a sheep] - - 1. Leg - 2–3. Loin and small Ribs, or Loin Chops and Rib Chops - 4–5. Shoulder and Round Shoulder - 6. Neck - 7. Breast - 8. Head - - -LAMB OR MUTTON. - -Boiled and roasted mutton. - -How scraps of mutton may be utilized. - -The best time for lambs is from beginning of December to the end of -April. Good lamb meat is hard or firm and white and the fat also. -Avoid buying soft, reddish meat of lamb or mutton. The forequarter is -the most tender part of lamb. - -The wether furnishes the best meat when he is 2 to 3 years old. Up to -one year it is called lamb meat or lamb, older than that it is called -mutton. Good mutton must be juicy, red and covered with a layer of -white fat. - -Best parts for roasts are leg and loin. - -Best pieces for braising and stews are leg, loin and breast. - -Small pieces for frying, cutlets and steaks from leg. - -Best meat to make bouillon is all lean meat, the feet, scraps of -cutlets and bones. - -Mutton is less nourishing than beef. It may be kept fresh in vinegar, -buttermilk or sweet milk. - -Especially old mutton will be more palatable after being kept in -vinegar or milk for a while. - - -No. 1—LEG OF MUTTON, ENGLISH STYLE. - -Quantity for 6–8 Persons. - - 6 lbs. of leg of mutton - Salt - 1 pinch of pepper - 1 tbsp. of butter - 1 small bunch of peppermint - Some vinegar and sugar - -Preparation: Remove some fat from the leg of mutton, wash it well, -pound it, salt and pepper it, and put into oven with ½ pint of boiling -water. Add 1 tablespoonful of butter and roast 1½ hours, basting -frequently; the roast will be quite rare inside. If you wish it well -done, roast 2 to 2¼ hours. - -Wash the peppermint well and chop it very fine, stir it with vinegar -and sugar and serve with the meat. If you do not like peppermint -sauce, pour off all fat from the roast, add 1½ tablespoonfuls of -flour, brown it and pour in 1 cup of water, ¼ cup of cream and let -this boil; then season with salt, strain the gravy and serve it with -the meat. - - -No. 2—LEG OF MUTTON IN MILK. - -Quantity for 6–8 Persons. - - 6 lbs. of leg of mutton - 2–3 qts. of milk - ⅛ lb. of bacon for larding - Salt, pepper - 2 cloves - ½ onion - ½ bay-leaf - ⅛ lb. of butter - 2 tbsps. of flour - ½ cup of sweet or sour cream - A few drops of lemon juice - 1 cup of water - -Preparation: The membrane and fat are removed from the leg of mutton -and it is then well pounded and put into sweet milk for 2 or 3 days, -turning it twice every day. The milk should cover the roast. In winter -leave it in the milk for 3 days, in summer only 2. After this wash it -off, lard it, salt and pepper it, put into oven with water, the spices -and onion. After roasting it for ½ hour, add the butter, roast for 2 -hours, basting frequently. - -During the last ½ hour take off some fat, stir in 2 tablespoonfuls of -flour and add 1 cup of water, gradually, also the cream and a few -drops of lemon juice; now leave it in the oven a little longer. If the -gravy has boiled down too much in the last ½ hour, add some more -water. The gravy must be smooth and strained before serving with the -roast. This is a very good dish. - - -No. 3—LEG OF MUTTON WITH RED WINE. - -Quantity for 6–8 Persons. - - 6 lbs. of leg of mutton - ⅛ lb. of bacon - 10 sardines - 1 qt. of thin vinegar - 2 small onions - 3 cloves - 10 pepper-corns - ⅛ lb. of butter - Salt - 1½ tbsps. of flour - ½ pt. of red wine - ½ pt. of water - 1 bay-leaf - -Preparation: The leg of mutton is cleared from all membrane and fat, -pounded and larded. The sardines are drained and cut lengthwise into -halves and the leg of mutton larded with them. The thus prepared leg -of mutton is covered with 1 qt. of vinegar, onion slices, cloves, -pepper-corns and bay-leaf and left in the vinegar for 24 hours, -turning it over once in a while. - -After this time the leg of mutton is fried with the butter and after ½ -hour the flour is stirred in, add salt and pepper, the ½ pint of water -and gradually the red wine. The roast is cooked slowly for 2 or 2½ -hours and turned and basted several times until well done. The gravy -is strained and served with the roast. - -Remarks: If you do not like the taste of sardines, lard with bacon only. - - -No. 4—ROASTED LEG OF MUTTON WITH CHAMPIGNONS. - -Quantity for 6–8 Persons. - - 6 lbs. leg of mutton - ⅛ lb. of butter - 2 tbsps. of flour - 2 wine glasses of Madeira - ½ pt. champignons - 8 pepper-corns - Juice of one lemon - 2 cloves - ½ bay-leaf - Water or bouillon - Salt - -Preparation: The leg of mutton is freed from all fat and membrane, -salted and fried in the ⅛ lb. of butter to a nice brown on both sides, -and placed on a platter. Brown the flour in the same butter, add ⅛ -onion and water or bouillon, salt and spices. Put the meat back into -this gravy, it must be half way covered with it, cover it up and roast -in oven 2½ hours. Then take meat out again, strain the gravy, take off -all fat, pour the gravy back into the roaster, add Madeira and lemon -juice, place the meat into it, cover, and cook it ½ hour longer. -Finally cut up the champignons and put them into the gravy. Leg of -mutton and gravy may be served on the same platter or separately. The -gravy must be smooth, not thick. - - -No. 5—STUFFED ROASTED LEG OF MUTTON. - -Quantity for 6–8 Persons. - -The preparation and contents are the same as No. 4. - -The bone is taken out, the cavity is filled with a stuffing as -described in No. 11, of the previous chapter, Stuffed Veal Breast, and -is cooked just the same as No. 4, of this chapter. You may omit the -champignons. - - -No. 6—MUTTON STEW. - -Quantity for 8 Persons. - - 5 lbs. of leg of mutton - ½ tbsp. of caraway seeds - Salt - 1 large onion sliced - ½ carrot - ¼ parsley root - Water - A thin white cloth - -Preparation: The leg of mutton must be of a good quality. It is -pounded, washed and tied into a thin white cloth; then put into -boiling water; salt, onion, carrot, parsley root, caraway seeds added -and cooked slowly for 2½ hours. The leg of mutton must be white -outside and pink inside and juicy. Garnish with parsley and serve. A -mustard or caper gravy is served with this meat. - - -No. 7—LARDED SADDLE OF MUTTON, MOCK VENISON. - -Quantity for 6 Persons. - - 6 lbs. of saddle of mutton. - ⅛ lb. of butter - ⅛ lb. of bacon for larding - ½ pt. sweet or sour cream - A few drops of lemon juice - 1 tbsp. of flour - Salt, pepper - -Preparation: The ribs of the saddle of mutton are chopped off, the -outer hard membrane is trimmed off and the bones cut out. Then the -meat is pounded and larded, strewn with salt and pepper and put into -the pan with the ⅛ lb. of butter with which it is basted very often. -Water is added from time to time and cooked one hour. Now the flour is -stirred in, ½ cup of water and the cream and lemon juice added and -boiled again ½ hour. The meat must be basted very often. The gravy is -then strained and served with the meat. - - -No. 8—SADDLE OF MUTTON A LA ENGLISH STYLE. - -Quantity for 6 Persons. - - 6 lbs. of saddle of mutton - 1 pt. of water - Salt, pepper, soup greens - -Preparation: The saddle of mutton is pounded and skinned. The ribs are -chopped off a little, the fat is left on. Now the meat is salted and -peppered and put into the oven with 1 pint of boiling water, and -soup greens. Let it roast 1 hour, basting frequently. Then serve. - -For the gravy, take 1 tablespoonful of flour, stir it into the -drippings and add ¼ cup of cream. Skim the gravy. You can also serve a -peppermint sauce as in No. 1. A Bearnaise gravy is nice too. - - -No. 9—MUTTON TENDERLOIN. - -Quantity for 4 Persons. - - 2 mutton fillets - ⅛ lb. of bacon - Salt, pepper - 3 tbsps. of butter - ½ tbsp. of flour - 1 cup of water - Juice of ½ lemon - 2 tbsps. of white wine - Bouillon - -Preparation: The two fillets are cut from a saddle of mutton, (they -are situated below the ribs alongside of the back). Cut the fillets -lengthwise and crosswise so they make 8 pieces. Lard each piece nicely -with the bacon, salt and pepper it, put the butter into the pan and -fry quickly. Then stir in ½ tablespoonful of flour and pour in enough -bouillon or water mixed with meat extract so the fillets are almost -covered. Cover the pan and cook slowly ½ hour. Finally add the lemon -juice and wine. Strain the gravy and pour it on the fillets or serve -separately. - - -No. 10—STEWED RACK OF MUTTON. - -Quantity for 6 Persons. - - 4 lbs. rack or rib piece - ½ carrot - ½ parsley root - ½ kohlrabi - ½ onion - ⅛ celery root - Salt - 3 qts. of water - -Preparation: The rib bones are partly chopped through and the whole -piece of meat bound with string, then boiled slowly in 3 qts. of -boiling water, salt and soup greens. When done, put on a hot platter. A -mustard or morel gravy is nice with it. The remnant of bouillon is -used to cook vegetables in or for soup. - - -No. 11—MUTTON STEW WITH WHITE CABBAGE. - -Quantity for 6 Persons. - - 4 lbs. of lean mutton - 1 large head of white cabbage - 2 tbsps. of butter - Water - Salt - -Preparation: The cabbage is cut into 12 parts and put on the fire with -boiling water, then cooked for 10 minutes. The water is then drained -off and fresh boiling water put on. The meat is washed and salted, put -in and cooked with the cabbage slowly for 2½ hours. Then it is served -on a hot platter. The cabbage must not have too much gravy. If it is -not rich enough, add more butter. Serve it with the meat and potatoes. - - -No. 12—MUTTON STEAK. - -Quantity for 6 Persons. - - 4 lbs. of mutton chops or cutlets - 1 piece of butter - Salt, pepper - -Preparation: The cutlets are pounded well, and the bones all trimmed -out. A pan is larded with some mutton fat and heated. The meat is put -in and fried on the stove ¼ hour, turning it over often. Serve on a -hot platter, salt and pepper, and butter. A peppermint sauce, as in -No. 1, is good with this meat. - - -No. 13—MUTTON CUTLETS OR CHOPS. - -Quantity for 6 Persons. - - 4 lbs. of mutton chops - ⅛ lb. of butter - Salt, pepper - ½ cup of water - -Preparation: The real cutlet piece is the loin with the upper ends of -the ribs. Every cutlet must have a rib and be one inch thick. They are -pounded, skinned and the fat cut off, salted and peppered. The butter -is melted in a pan and the cutlets put in and fried 3 to 5 minutes. -Then they are served on a hot platter. For gravy pour some hot water -or bouillon into the frying butter and perhaps a little more salt. -Pour the gravy over the cutlets and serve hot. - - -No. 14—MUTTON CUTLETS BROILED. - -Quantity for 6 Persons. - - 4 lbs. of mutton chops - 1 piece of fresh butter - Salt, pepper - -Preparation: The cutlets are pounded and placed on a broiler 5 -minutes, turning them once; placed on a hot platter, seasoned with -salt and pepper, buttered and served at once. - - -No. 15—BROILED BREADED MUTTON CHOPS. - -Quantity for 6 Persons. - - 4 lbs. mutton chops - Salt, pepper - 1 cup grated rolls - 3 tbsps. of Parmesan cheese - ⅛ lb. of butter - -Preparation: Trim off the skin and fat, pound, salt and pepper the -cutlets. Heat some butter and dip each cutlet into it, then into a -mixture of roll crumbs and Parmesan cheese. Now broil to a light brown -on a broiler, which requires 5 minutes. Serve on a hot platter and -pour the rest of the melted butter over them. - -Remarks: You can also fry the cutlets in a pan; then you need an -additional ⅛ lb. of butter. - - -No. 16—MUTTON CHOPS WITH POTATOES. - -Quantity for 6 Persons. - - 3½ lbs. mutton chops - Salt, pepper - 1 pt. cream or milk - ⅛ grated onion - 2 tbsps. of Parmesan or Swiss cheese - ⅛ lb. of butter - 2 lbs. boiled, chopped potatoes. - 3 yolks of eggs - -Preparation: There should be 12 pieces of chops; salt and pepper them -and fry them brown on both sides in butter. The boiled potatoes are -pressed through a potato masher and mixed well with the remainder of -the butter, which is creamed with the yolks of 3 eggs, salt, grated -onion, cheese, cream and the rest of the butter which is left in the -pan. Half of this mixture is placed into a casserole, the fried -cutlets are placed on top and the remainder of the mixture put on to -cover them. Then strew bread crumbs over the whole and small pieces of -butter and bake in a medium hot oven for ½ to ¾ hour. Serve in the -casserole. - - -No. 17—STEWED MUTTON CUTLETS. - -Quantity for 6 Persons. - - 4 lbs. of mutton cutlets - Salt, pepper - Some bacon for larding - ½ pt. of champignons - 4 truffles - 1 tbsp. of flour - Some bouillon or water mixed with ½ tsp. meat extract - 2 tbsps. of butter - 1 small wineglassful of Madeira or red wine - -Preparation: The cutlets must be 2 inches thick. They are pounded and -larded with bacon strips after the skin and fat have been removed from -them, then peppered and salted and dipped in flour. Now they are -quickly fried in butter and placed on a hot platter. - -For the gravy, brown the flour in the butter, add bouillon, wine, -salt, and the cutlets. Cover and stew until done. ¼ hour before they -are done, skim the fat off and add the sliced champignons and chopped -truffles. Serve the cutlets and gravy on the same hot platter. It is -best to warm the plates with such a dish. - -Remarks: You can prepare the cutlets more simply by omitting the -champignons and truffles and putting 4 tomatoes into the gravy. Strain -the gravy. - - -No. 18—IRISH STEW. - -Mutton Cutlets stewed with all kinds of vegetables and Potatoes. - -Quantity for 6 Persons. - - 3 lbs. of mutton chops - 1 head of Savoy cabbage - 5 kohlrabis - 3 small onions - 2 lbs. of raw potatoes - Bouillon or water - ¼ lb. of butter - Salt, pepper - ¼ head white cabbage - -Preparation: The vegetables and potatoes are cleaned and peeled well -and cut into small pieces. In an iron kettle, which has been buttered, -the vegetables are placed in layers, then a layer of cutlets, seasoned -with salt and pepper; on this a layer of potatoes and onions; repeat -this twice, taking care that you do not season too highly with salt. -Potatoes must be the last layer. Fill up with hot bouillon or water. -Place a piece of butter on top. Stew or boil for 3 hours, well covered. - - -No. 19—BAKED MUTTON KIDNEYS. - -Quantity for 6 Persons. - - 10 mutton kidneys - 1 piece of butter - Salt, pepper - ½ tbsp. of mustard - Grated rye bread - -Preparation: The kidneys are cut half way through, skinned and rubbed -with salt and pepper. Melted butter mixed with mustard is put over -them and then they are dipped in rye bread crumbs, basted with butter -and baked 15 minutes. - -This dish is very nice garnished with cooked vegetables. - - -No. 20—MUTTON KIDNEY PUDDING. - -Quantity for 6 Persons. - - 8 raw mutton kidneys - 1 small onion - Salt, white pepper - 2 tbsps. of butter - Juice of 1 lemon - 1 tbsp. of flour - 18 champignons - ½ cup of rice - Bouillon or water - 1 tbsp. of butter - 2 yolks of eggs - ½ pt. gravy or broth from the meat - -Preparation: The kidneys are sliced ½ inch thick. Butter, onions and -sliced champignons are cooked; flour, gravy, salt and pepper are -added. The sliced kidneys are put in and cooked slowly 15 minutes. Add -lemon juice. - -The ½ cup of rice is boiled until soft in bouillon or water to a thick -mush, then the butter and finally the 2 yolks of eggs are stirred into -it. A pudding mold is buttered and strewn with roll crumbs, then put -in a layer of rice and a layer of meat, alternately, until all is in; -the last layer should be rice. Cover and cook in a steamer over a -kettle of boiling water for 2 hours. After it is done, dump it on a -hot platter and serve with Dutch gravy. - - -No. 21—MUTTON RAGOUT. - -Quantity for 6 Persons. - - 2 lbs. of mutton, lean, without bones - 1 large onion - ⅛ lb. of butter - Salt, pepper - 2 tbsps. of flour - ¾ qt. bouillon or water - 1 wineglass red wine - -Preparation: The meat is cut into 1½ inch pieces. Butter stewed with -onion and the pieces of meat are put in to cook 10 minutes. Add the -flour and cook another few minutes, then add bouillon or water, salt -and pepper and cook until well done. During the last 15 minutes, pour -in the red wine and serve with a wreath of boiled rice. (Boil 1 cupful -of rice in salt water until tender but retaining its firmness and add -a piece of butter). - - -No. 22—MUTTON WITH POTATOES. - -Quantity for 6 Persons. - - 1½ lbs. left over mutton roast - 1 onion, sliced - 1½ lbs. sliced raw potatoes - Salt, pepper - Left over gravy - 1 small piece of butter - -Preparation: The meat is cut into small thin slices, also the peeled -potatoes. A casserole is buttered and filled with 1 layer of raw -potatoes, 1 layer of meat, salt, pepper and sliced onion. Repeat -twice, with potatoes for the last layer. Pour the gravy over, (if it -is too thick, dilute with cream or milk) put a few small pieces of -butter on top, bake in oven for 1½ hours. - -If you have no left over gravy, make one of 1 tablespoonful of browned -butter, flour, water or bouillon, cream, pepper and salt. Pour over -the contents of the casserole and bake it. - - -No. 23—MUTTON WITH PICKLES. - -Quantity for 6 Persons. - - 1½–2 lbs. of mutton roast or boiled mutton remnants - Scant ⅛ lb. of butter - 2 tbsps. of flour - ¼ small onion, sliced - 1 pt. thin gravy or bouillon - ½ tsp. of meat extract - Salt, pepper - 1 clove - ½ bay-leaf - 1 tbsp. of wine vinegar - 3 sweet-sour pickles - 3 tbsps. of pickled pearl onions - 1 tsp. of sugar - -Preparation: The cold, fried or boiled mutton is cut into small -pieces. The butter and onions are browned, then flour stirred in. Add -salt, pepper, cloves, bay-leaf, vinegar, sugar and bouillon or thin -gravy and boil until quite thick. The pickles, cut into small cubes, -and onions, are now put in, stewed a little while; add the pieces of -meat, heat, but do not boil, then serve. If the gravy is too light, -add some meat extract or sugar coloring. Fresh boiled, peeled potatoes -go well with this dish. - - -No. 24—MUTTON ROAST SALAD. - -Quantity for 6 Persons. - - 1 lb. mutton roast - 2 yolks of eggs - Salt, pepper - Some wine vinegar - 1 tsp. of mustard - ½ pt. cream - 4 mustard pickles - 1 vinegar pickle - 2 tbsps. of pearl onions - 2 tbsps. of oil - -Preparation: Meat, pickles, onions, all this cut into small pieces and -mixed well with the other ingredients, then garnished with hard-boiled -eggs. - - -No. 25—MUTTON PIE. - -Quantity for 6 Persons. - - 3–4 lbs. of mutton from the leg - 1 qt. water - ⅙ part of a small celery root - 2 small onions - Some salt - 2½ tbsps. of flour - Juice of one lemon - 1 pinch of white pepper - 3 doz. oysters - ½ pt. can of champignons - 2 tbsps. of chopped parsley - 2 tbsps. of butter - -The Paste. - - ½ lb. fresh butter - ¼ lb. lard - ¾ lb. of flour - 2 tbsps. of brandy - 1½ glasses water - -Preparation: The meat is cut into pieces the size of cutlets, boiled -until tender in 1 qt. of water, celery root, 2 small onions, salt. -Cook 2 tablespoonfuls of butter and flour and add veal bouillon; then -add lemon juice, salt and pepper, if necessary, boil a few minutes, -but do not let the gravy get thick. - -The Paste: Butter and lard must be very cold. You may omit the lard -and use more butter instead if you wish. Both are cut into the flour, -the very cold water and brandy poured in and then stirred to a light -paste and rolled out on a well-floured board. The butter must be -visible all through the paste. Do not knead much. Roll out, line a -baking dish with half of the paste, then put in layers of meat, -oysters, then sliced champignons, chopped parsley, the gravy poured -over the whole and then covered up with the other half of the paste in -which make a few cuts, finish off the edge and bake in medium hot oven -1 to 1½ hours. - -Remarks: Leave some of the gravy, mix with oyster liquor and the juice -of ½ lemon and serve with the pie. - - -No. 26—MUTTON PIE PREPARED SIMPLY. - -The preparation of this pie is just the same as in No. 25, but instead -of oysters and champignons, take raw, very thinly sliced potatoes. - - -No. 27—LAMB ROAST. - -Quantity for 6–8 Persons. - - 6 lbs. of lamb quarter - Salt, pepper - ½ lb. of butter - ½ pt. sour or sweet cream - 2 tbsps. of lemon juice - 1 cup of water - 1 tbsp. of flour - -Preparation: The lamb meat must be two days old. It is pounded, -salted, peppered and put into the oven with the cup of water. After 10 -minutes the browned butter is poured hot over the meat. Baste -frequently, gradually adding the cream and lemon juice, and roast for -1½ to 2 hours. - -For the gravy, stir into the butter some flour and a little water and -cook (if necessary) a while longer. Serve the gravy with the roast -after straining. - - -No. 28—BREADED LAMB ROAST. - -Quantity for 6 Persons. - - 4 lbs. of lamb quarter - Salt, pepper - 2 eggs - Finely sifted roll crumbs - 1½ cups of sour cream - 1 tbsp. of flour - 1 tbsp. of lemon juice - 1 cup of water - ½ lb. of butter - -Preparation: The meat is pounded, rubbed with salt and pepper, then -rolled in beaten egg and bread crumbs. Heat the butter and fry the -meat quickly on top of the stove, then put it into the oven, basting -it often and adding the cream in spoonfuls, also a little water, if -the butter should get too brown. Cook in slow heat 1½ hours until the -roast looks golden yellow; then serve. - -For the gravy, stir 1 tablespoonful of flour into the butter, add -water, cook and strain. You can also add chopped champignons. - - -No. 29—MUTTON OR LAMB RAGOUT. - -Quantity for 6 Persons. - - 3 lbs. of mutton or lamb - ⅛ lb. of butter - Salt - 6 pepper-corns - 2 cloves - 1 bay-leaf - ¼ carrot - 1½ qts. of water - 3 tbsps. of flour - Juice of ½ lemon - 1 wineglass red wine - ½ pt. can champignons - 5 truffles, chopped and peeled - ½ tsp. of sugar - ½ onion - -Preparation: The mutton or lamb, which should be from the breast, is -cut into equal sized pieces, stewed a little in 2 tablespoonfuls of -butter, then add 1½ qts. of water, carrot, onion, salt, pepper, -cloves, bay-leaf and cook the meat until tender. - -For the gravy, take the rest of the butter, brown it with flour, add -the strained mutton bouillon, the red wine, lemon juice, some of the -champignon juice and boil slowly ½ hour. The gravy should be quite -thick. Now put in the meat, champignons, truffles and spices and boil -15 minutes longer. Taste it for salt and spices. Serve on a hot -platter, and garnish the rim with crescents of puff paste and small -fried meat dumplings. The dumplings are prepared the same way as the -Ox-tongue Ragout in No. 35, Chapter 2. - - -No. 30—LAMB STEW. - -Quantity for 6–8 Persons. - - Head, liver, lungs and heart - Salt - 8 whole pepper-corns - 1 onion - 1 bay-leaf - ⅛ lb. of butter - 1 egg - Roll crumbs - 2 tbsps. of flour - Some herb vinegar - 2 cloves - -Preparation: The head is split in two, brain and tongue taken out and -soaked in water. The tongue is boiled until tender in water with salt, -pepper, bay-leaf, cloves and onion. In the same water, cook the brain -and also the heart, liver, lungs and head until tender. - -When the tongue, heart and lungs are well done, cut them into cubes. -All the meat is put into a pot. Season with salt, pepper and a piece -of butter, pour in some bouillon and stew. Cut the meat off the head, -season with salt and pepper, dip in egg and roll crumbs and fry in -butter to a golden yellow. The same is done with the brains. The liver -is cut into slices, salted, peppered, dipped in flour and also fried. - -The hash of tongue, lung and heart is placed in the middle of a hot -platter, the liver slices placed in a wreath around it, the meat from -the head, which has been cut into neat pieces, and the brains placed -on top of the hash. - -The gravy should be prepared before dishing out the hash. For the -gravy, take one tablespoonful of flour, stir it in the butter in which -the meat, brains and liver have been fried, add some of the bouillon -and a little vinegar, lemon juice or white wine. Serve the gravy with -the meat. - - -No. 31—PLAIN RAGOUT OF MUTTON OR LAMB. - -The preparation is the same as in No. 29. Instead of wine, take wine -vinegar or herb vinegar and leave off the champignons and truffles. - - -No. 32—LAMB CROWN ROAST. - -Contents and preparation are the same as No. 42 of previous chapter, -Veal Crown Roast. - - - - -CHAPTER 5. - -PORK. - - -[Illustration: Numbered cuts on a hog] - - 1. Ham. - 2. Pork Loin. - 3. Pork Chops. - 4. Pork Shoulder - 5. Belly - 6. Head - 7. Snout - 8. Shanks - 9. Feet - -Boiled, Fried and Salted Pork. - -Also recipes for utilizing left over pork. - -Good pork from well fed yearlings is tender, light and not too fat. -The fat or lard must be white, the hide light. Inferior pork has a -yellow hide, smeary lard and very fat, dark meat. - -Suckling pig is considered a delicacy in the kitchen. It is usually 2 -or 3 weeks old. - - -Best Pieces for Roasts. - -The leg, the pork loin, the slightly smoked rib piece, the fillets. - - -Small Pieces for Frying. - -The cutlets, the fillets and ham slices. - - -Best Pieces for Stew. - -The pork shoulder and fillets. - - -Best Pieces for Boiling. - -The belly, the hip-bone, (head, shoulder and marbled pieces. - - -Best Pieces for Smoking and Salting. - -The hams, pork loins, smoked tenderloin, (called lachsschinken), the -belly for lean bacon, the pork loin as fat bacon, tenderloin and -shoulder. - -For Gelatines. - -The hide or skin and bones. - - -No. 1—PORK ROAST. - -Quantity for 6–8 Persons. - - 4 lbs. rib roast - Salt - 6 pepper-corns - 2 cloves. - 1 onion - 1½ tbsps. of flour - 1 cup of cream - 1½ cups of water - 1 bay-leaf - -Preparation: The meat is washed and pounded, some fat trimmed off and -salted. The roast is put into the oven with 1 cup of boiling water, -all spices and onion and roasted 1½ to 2 hours, basting it frequently. -The roast must be crisp outside. When it is done, put it on a platter -and prepare the gravy. If there is too much fat, skim it off, put the -flour into it, stew a little while, add the cream and some water if -necessary, cook, strain and serve with the roast. - - -No. 2—FRESH YOUNG LEG OF PORK FOR ROAST. - -Quantity for 10–15 Persons. - - 8–10 lbs. of leg of pork - Salt - 6 pepper-corns - 3 cloves - 1 onion - 2 tbsps. of flour - 1 pt. of water - ½ wineglass red wine or Madeira - 2 by-leaves - -Preparation: The meat is pounded, skinned, some of the fat cut off, -rubbed with salt and put in oven with 1 pt. boiling water, all spices -and onion and roasted 2½ to 3 hours, basting it frequently. - -For the gravy, skim off the fat, stir in the flour, stew a little -while, then add some water, the wine or cream, and cook it well, -strain and serve with the meat. - - -No. 3—BREADED LEG OF PORK. - -Quantity for 10–15 Persons. - -The meat is prepared the same way as described in No: 2, but ¾ hours -before done, 8 cloves are stuck into it, ½ teaspoonful of sugar and 1 -cup of rye bread crumbs roasted in butter are strewn over it. Cover it -well with the bread crumbs by pressing it down with a knife, baste -with drippings and roast ½ to ¾ hour longer. - -For the gravy, stir in 1½ tablespoonfuls of flour, 1 glass red wine, -1½ cups of water; cook, strain and serve. - - -No. 4—BRAISED PORK ROAST. - -Quantity for 6 Persons. - - 4 lbs. of pork - Salt, pepper - 3 cloves - 1 bay-leaf - 1 small onion - 2 tbsps. of flour - 1½ pts. of water - 2 tbsps. of white wine - -Preparation: The meat is fried quickly to a light brown in 1 -tablespoonful of lard and onion on the open fire, the flour is stirred -in and browned a little. Now the water is poured on, salt and spices -and wine added and then roasted in oven 2 to 2½ hours, turning and -basting frequently. - -For the gravy, skim off the fat, strain it and serve with the roast -which must be a light brown. - - -No. 5—SOUR PORK ROAST. - -Quantity for 6 Persons. - - 4 lbs. of pork shoulder - 1 qt. vinegar - 2 onions - 6 pepper-corns - 3 cloves - 2 bay-leaves - 1 handful of salt for pickling - 1½ tbsps. of flour - 2 cups of water - Salt - 1 pinch of pepper - 1 wineglass of red wine if you wish - -Preparation: The meat is pounded and put into a jar or earthen dish -with 1 qt. of vinegar, sliced onion, salt, cloves, peppers and -bay-leaves and left in it for 2 days, turning it once or twice. When -taken out to roast, put it into the oven with 1 cup of water, salt and -pepper, also ½ of the onions that are in the vinegar, then roast 1¼ -hours, basting frequently. - -For the gravy, stir in the flour, stew a few minutes, add some water, -the wine or ½ cup of cream, cook, pour over the roast. When this is -done, strain the gravy and serve with the roast. - - -No. 6—PORK STEW. - -Quantity for 6 Persons. - - 3 lbs. of pork - Salt - 4 pepper-corns - 2 cloves - 1 bay-leaf - 2½ qts. of water - ½ onion - -Preparation: The meat is washed and put on with 2½ qts. of cold water, -onion, salt, spices and cooked slowly 2 to 2½ hours, covered. Skim the -bouillon several times. Cut the meat in slices and arrange the -vegetables around it. The bouillon may be used for boiling all kinds -of vegetables, beans, peas and lentils. - - -No. 7—SALT PORK OR HIP-BONE FOR STEW. - -Quantity for 6 Persons. - - 4 lbs. of salt pork or hip-bone - 6 pepper-corns - 2 cloves - 1 bay-leaf - 1 onion - 3 qts. of water - -Preparation: The salt pork or hip-bone is put on with 3 qts. of cold -water, spices and onion, and cooked slowly for 3 hours. The pot must -be well covered and ought to be an earthen dish. The broth will be -jellied when cold and can be utilized for all kinds of headcheese. - - -No. 8—SMOKED HAM FOR COOKING. - -Quantity for 15–20 Persons. - - 10 lbs. of ham - 2 onions - 6 cloves - 2 bay-leaves - 10 pepper-corns - Sufficient water - -Preparation: The ham is soaked in water over night, then put it on the -fire with cold water enough to cover it, onions and spices added. Cook -it slowly in a large kettle for about 4 to 5 hours. Serve it warm with -a Madeira gravy, or cold in slices. - - -No. 9—SMOKED HAM BOILED, BREADED WITH RYE BREAD CRUMBS. - -Quantity for 15–20 Persons. - - 10 lbs. of ham - Sufficient water - Rye bread crumbs - 1 tsp. of brown sugar - Cloves for larding - -Preparation: The ham is soaked in water over night, then put on the -fire with sufficient cold water to cover it, boil slowly for 4 hours. -It will be quite done by this time. Put it on a platter, skin it and -lard it where the skin has been removed with 30 to 40 cloves, sprinkle -side with the sugar and thickly with the rye bread crumbs, then lay -the ham into a pan and bake it in the oven for 1 hour. Serve with a -Madeira gravy. This is a fine dish. - - -No. 10—HAM IN BURGUNDY WINE. - -Quantity for 15–20 Persons. - - 10 lbs. of ham - 2 bottles of Burgundy wine - 2 small sliced onions - A leek - 1 piece of thyme - 1 piece of marjoram - ¼ lb. of truffles - 1 very large pig’s bladder - 2 tbsps. of butter - 2½ tbsps. of flour - ¼ pt. of Madeira - ½ cup of bouillon - A cloth to tie up the ham - Water to boil in - ¼ lb. of champignons - -Preparation: The skin is cut off and the bones are taken out as well -as possible. To the wine add the onion, the chopped leek, thyme and -marjoram, then leave the ham in it for 24 hours, turning it over -often. After that take it out, make a stuffing of truffles, -champignons, 1 tablespoonful of butter, salt, pepper and ½ cup of -bouillon mixed well and stuff the cavity left after removing the bone -with it and sew it up. Clean the bladder well inside and outside, make -a cut into it and put the stuffed ham inside, then pour in the wine -with all its contents in which the ham has been lying for 24 hours, -sew it up carefully. Then tie the whole into a white cloth and put it -on the fire in cold water to boil for 4 to 5 hours slowly. After this, -take the cloth off, open the suture, pour the fluid into a pot and put -the ham into a pan. - -Brown the butter and flour, add some of the ham fluid and Madeira, -cook it well and add perhaps ½ teaspoonful of sugar, (better taste the -gravy first). Fill some of this gravy over the ham and put it into the -oven, roast for ¼ hour, then serve it with the gravy. Ham prepared in -this way is very fine. If wine cannot be had, use Ginger Ale. - - -No. 11—FRIED HAM WITH EGGS. - -Quantity for 6 Persons. - - 1 lb. raw ham sliced very thin - 1½ pts. milk - 12 eggs - 1 pinch of salt and white pepper - ⅛ lb. butter - -Preparation: The ham is put in milk for 6 hours, then dry off the ham -slices and fry them quickly in butter, put them on a platter and pour -the butter over. In the meantime the eggs have been fried in butter -with salt and pepper and now they are carefully placed on the ham. - -Remarks: You need not put the ham into the milk and instead of ham you -may take breakfast bacon. (Bacon and Eggs). - - -No. 12—BOILED HAM WITH NOODLES. - -Quantity for 6 Persons. - - 1 lb. of boiled ham - Noodles made from 2 eggs - 1 pt. milk - 1 pinch of pepper - 2–3 eggs - Some butter - Salt - -Preparation: The ham is chopped fine. The noodles are cooked in salt -water for ten minutes, then poured into a colander. Butter a casserole -and put in a layer of noodles, then a layer of ham and repeat 2 or 3 -times until all is in. The top layer must be noodles. The milk is well -mixed with 2 or 3 eggs and very little salt and pepper and poured over -the whole mass, a few pieces of butter on top and baked in oven slowly -for 1 hour. - - -No. 13—BOILED HAM WITH MACARONI. - -Quantity for 6 Persons. - - 1 lb. of boiled ham - ½ lb. of macaroni - 1 pt. of milk - Very little salt and pepper - Juice of 1 lemon - 2 tbsps. of Parmesan cheese or Swiss cheese - 2–3 eggs - -Preparation: The ham is chopped fine and the macaroni broken in 2 inch -pieces, boiled in salt water for ½ hour, then drain. Butter a -casserole, put in a layer of macaroni and one of ham, repeat 2 or 3 -times, with macaroni for the last layer. The milk is stirred well with -eggs, salt, pepper, lemon juice and grated cheese and poured over the -mass, then baked in the oven for one hour, after putting a few small -pieces of butter on top. Serve in the casserole in which it was baked. - - -No. 14—BREADED HAM. - -Quantity for 6 Persons. - - 1 lb. raw ham - ⅛ lb. of butter or lard, good measure - 2 cups of roll crumbs - 1 pinch of salt - 1½ pts. of milk - 3 whites of eggs - -Preparation: The ham is cut into ¼ inch thick slices and put into milk -for 5 hours, then taken out, dried, salted, dipped into white of egg -and then into roll crumbs mixed with the flour. Then it is fried in -hot butter on both sides. These ham slices are nice to serve with -vegetables. - - -No. 15—ROASTED PORK-FILLET. - -Quantity for 6 Persons. - - 2–2½ lbs. of pork-fillet - ⅛ lb. bacon for larding - Salt, pepper - 1 tbsp. of flour - ½ cup of sweet or sour cream - 1 cup of water - 2 tbsps. of butter or drippings - -Preparation: The pork-fillets are pounded, the skin and most of the -fat removed, then larded with bacon, salted and peppered. Put the fat -which you cut off into a flat baking tin with some butter; into this -heated lard and butter, put your fillets, baste often and let it roast -in the oven 45 minutes to 1 hour. This depends on the size of the -meat. 15 minutes before done, pour off some of the lard, stir in the -flour to brown, then the water and gradually the cream, basting -frequently. Strain the gravy and serve with the fillet. - - -No. 16—STUFFED PORK-FILLET CALLED MOCK DUCK. - -Quantity for 6 Persons. - - 2 large fillets of 2½ lbs. or 4 small ones - ⅛ lb. bacon for larding - Salt, pepper - -For Stuffing. - - ½ lb. chopped pork - ½ lb. chopped veal - 2 eggs - 2 tbsps. of butter for frying - ½ tbsp. of butter - ½ tbsp. of lemon juice - 1 tbsp. of capers - Salt - 1 pinch of pepper - ½ tbsp. of flour - ¼ cup of sweet or sour cream - 1 cup of water - -Preparation: The skin and fat are removed from the fillets and these -pounded flat. Chopped pork and veal, eggs, ½ tablespoonful of butter, -lemon juice, capers, salt and pepper are mixed well. This stuffing is -placed between two fillets and these are then tied together with -string or fastened together with toothpicks. If there are four -fillets, put ½ of the stuffing on two and place the other two on top, -then put bacon strips on top and fry them like No. 15, 1 to 1½ hours. -Strain the gravy and serve with the fillets. This makes a very fine -dish. - - -No. 17—ROASTED PORK CUTLETS. - -Quantity for 6 Persons. - - 3 lbs. of pork cutlets - Salt, pepper - 1 egg - 1½ cups grated rolls - 1 tbsp. of flour - 1 clove - ½ bay-leaf - ¼ small onion - ⅛ lb. of butter or lard - 1 cup of water - -Preparation: The pork cutlets are pounded, salted and peppered. The -egg is beaten with a tablespoonful of milk and the cutlets dipped into -this and then into the bread crumbs, then fried until light brown in -hot butter or lard. This will require 15 minutes if they are ½ inch -thick; if they are thicker, fry them for 20 minutes and place them on -a hot platter. - -If there is much fat in the pan, take some of it out and brown onion -slices and flour in the remaining fat; add water, clove and bay-leaf, -also salt and pepper, if necessary, and cook for 5 minutes. Strain the -gravy and pour over cutlets or serve it separately. - - -No. 18—CHOPPED PORK CUTLETS. - -Quantity for 6 Persons. - -Preparation and ingredients are the same as in No. 17. The cutlets are -chopped, carefully breaded and fried in butter about 8 to 10 minutes -if the cutlets are ½ to ¾ inch thick. - - -No. 19—STEWED PORK CUTLETS. - -Quantity for 6 Persons. - - 3 lbs. pork cutlets - Salt, pepper - ½ cup of flour for dipping - 1½ pts. of bouillon or water mixed with ½ tsp. of meat extract - 2 cloves - 1 bay-leaf - 4 pepper-corns - ½ sliced onion - 1½–2 tbsps. of flour - 1 wineglass Madeira or red wine - Juice of ¼ lemon - Butter - -Preparation: The fat is cut off and the cutlets salted and peppered -and dipped in flour, then fried quickly in hot butter on both sides. -They are then taken out and put on a hot platter. The sliced onion and -flour are browned in the drippings, bouillon, wine, spices, lemon -juice, salt, 4 pepper-corns added, and cooked a while. The cutlets are -then put into this gravy, covered and placed into the oven to stew one -hour. When done, strain the gravy and serve with cutlets on the same -platter. - - -No. 20—PORK KIDNEYS. - -Quantity for 6 Persons. - - 1¾ lbs. pork kidneys - Salt, pepper - 1½ tbsps. of flour - ⅛ lb. of butter - 1 pt. of bouillon - 1½ tbsps. of vinegar - -Preparation: The kidneys are cut crosswise into ¼ inch slices and -fried in the hot butter 1 minute. Salt and pepper, stir in the flour, -cook another minute and pour in bouillon and vinegar and cook 1 to 2 -minutes more, stirring constantly. Have a good hot fire. The kidneys -are tender when they do not look red any longer. If they cook too -long, they get hard. Serve at once. - - -No. 21—PORK RAGOUT OR PORK PEPPER. - -Quantity for 6 Persons. - - 2 lbs. of lean pork - 1½ tbsps. of butter or lard - Salt, pepper - ½ onion - 2 cloves - 1 bay-leaf - 1½ tbsps. of vinegar or 1 wineglassful of red wine - 3 tbsps. of flour - Some water or bouillon - ½ cup of pig’s blood if you can get it - -Preparation: The meat is cut into 2½ inch squares. The butter and -flour is browned, then bouillon or water, onion slices, spices and -salt added and cooked a few minutes. Put in the meat and cook slowly ½ -hour. Add the vinegar or red wine and continue to cook slowly until -done, which will require ½ to 1 hour. Put the ragout in a warm dish -and stir the blood into the gravy, strain and pour over the meat. - -Remarks: You may omit the blood. - - -No. 22—MOCK RABBIT. - -Quantity for 6 Persons. - - 1 lb. chopped pork - 1 lb. chopped veal - 1 lb. chopped beef - 2 tbsps. of butter - 3 eggs - 2 soaked rolls - Juice of ½ lemon - 1 tbsp. of capers - Salt - 1 pinch of pepper - ⅛ lb. of butter or lard for frying - ½ tbsp. of flour - 1 cup of water - 1 cup of roll crumbs - -Preparation: All the meat must be chopped very fine and mixed well -with the roll from which the water has been well drained, eggs, 2 -tablespoonfuls of butter, lemon juice, capers, salt, pepper, and 1 -teaspoonful of grated onion. It is shaped into an oblong loaf and -strewn with roll crumbs. The butter or lard is heated, the loaf of -meat put in and baked in the oven one hour, basting frequently. Take -out the mock rabbit carefully and put it on a platter. For the gravy, -brown ½ tablespoonful of flour in the drippings, add the water, boil, -and when done, strain and serve with the mock rabbit. You may also add -¼ cup of cream and some lemon juice to the gravy. - -Remarks: You may also put 2 to 3 peeled, hard-boiled eggs into the -loaf of meat, whole, before baking it. It is fine for slicing cold. - - -No. 23—STUFFED HOG’S HEAD. - -Quantity for 10 Persons. - - 1 hog’s head with ears - Salt - 6 whole peppers - 7 qts. of water for cooking - 1 carrot - 2 small onions - ⅛ of a celery root - ½ pt. of wine vinegar - 4 cloves - 2 bay-leaves - -The Stuffing. - - 1 lb. chopped lean pork - 1 lb. chopped lean veal - Salt, pepper - ¼ lb. butter - 3 eggs - Juice of ½ lemon - 1 tsp. of grated onion - 1 pinch of nutmeg. - 2 soaked rolls - -Extra. - - 1 lb. boiled beef tongue - ½ lb. of boiled veal - ½ lb. cooked pork - ⅛ lb. truffles, cut in small pieces - ½ lb. bacon - 1 white cloth to tie up - -Preparation: The head is cleaned well and split open lengthwise -without cutting the skin. The bones are all taken out and the inside -of the head is salted and peppered. The bones are split and put over -the fire with the 7 qts. of water, the carrot, onion, celery, vinegar, -cloves, and bay-leaf. - -For the stuffing, mix well the chopped veal, salt, pepper, soaked -rolls, ¼ lb. of butter, 3 eggs, grated onion, lemon juice, nutmeg and -put the stuffing into the head, 1 inch thick, then make a layer of -boiled tongue (½ inch slices), pork and veal. Then a thin layer of -truffles. Repeat this, putting in stuffing, sliced meat and truffles -alternately until both sides of the head are filled, sew it up, lay a -piece of pork skin before the throat opening and sew it on. Tie up the -whole head in the white cloth or sew it into the cloth and cook it 4 -hours in the same water in which you have boiled the bones. After it -is done, leave it in the bouillon and cool it off; when it is nearly -cold, place it on a board and weight it down. When it is cold, cut off -the cloth and pick out all threads. Cut off a slice from the head so -you can see the stuffing. Garnish by pinning a lemon slice into each -eye with a toothpick, into the mouth place a bunch of parsley and -around the head, green lettuce. This will make a fine cold supper or -lunch. Serve a cold mustard gravy with it. - -Remarks: The bouillon, after being boiled down considerably, may be -used for aspic or head cheese. - - -No. 24—PORK RIBS AND SAUERKRAUT. - -Quantity for 6 Persons. - - 3 lbs. salted pork ribs - 1 lb. sauerkraut - ¼ lb. butter - 1 pinch of sugar - 6 large, peeled and sliced apples - ½ bottle of white wine - -For Meat Dumplings. - - ¼ lb. chopped pork - ¼ lb. chopped veal - 1 egg - Salt, pepper - 1 tbsp. of butter - ¼ tbsp. of grated onion - -Preparation: The pork ribs which have been salted for several days are -cut into pieces, washed, dried and fried on both sides in hot butter, -then put into a pot, the sauerkraut on top. (If the sauerkraut is too -sour, soak it in water and drain). Add ¼ lb. of butter, apples, white -wine and sugar, cover and cook slowly for 2 hours. When it gets too -dry, pour in some water. - -The Meat Dumplings: The chopped pork and veal, soaked roll, egg, 1 -tablespoonful of butter and onion are mixed well. Shape into dumplings -and fry well done in the butter in which you fried the ribs. - -Arrange the sauerkraut in the middle of the platter, the ribs around -it and the dumplings piled on top in a heap. Then serve. If you cannot -get wine, omit it. - - -No. 25—SAUSAGE. - -Quantity for 6 Persons. - - 2½ lbs. marbled pork - Salt - ½ tsp. of cloves - ½ tsp. of thyme - ½ tsp. of white pepper - -Preparation: The meat is ground three times or chopped very fine, then -mixed well with the spices, filled into casings made from hog -intestines and fried while fresh. - - -No. 26—FRIED SAUSAGE. - - 2½ lbs. of sausage - 2 tbsps. of lard - 1 small onion - Salt, pepper - 1 cup of bouillon or water - ½ tsp. of meat extract - 1 tbsp. of flour - -Preparation: The sausage is fried slowly in the hot lard until brown, -then take it out and put the sliced onion into the same lard, add the -flour, brown it, add water or bouillon, meat extract, if you have it, -salt and pepper and cook. Pour this strained gravy over the sausage -and serve. - - -No. 27—SAUSAGES. - -Quantity for 6 Persons. - - ½ lb. lean pork - ½ lb. fat pork from the loin - 1 pinch of white pepper - 2 casings of sheep intestines - Salt - -Preparation: Meat and fat are chopped fine or ground 3 times, salted -and peppered, filled into the casings and formed into lengths of -sausages. You can improve the sausage by adding chopped truffles. - - -No. 28—FRIED SAUSAGES. - -Quantity for 6 Persons. - - 1 lb. of sausages - 2 whites of eggs - 1 cup of grated rolls - Salt, drippings or butter - ½ cup of flour - -Preparation: The sausages are salted, dipped into white of egg, flour -and bread crumbs and fried in hot drippings or butter to a nice brown -color. They are nice with vegetables. - -Remarks: You can prepare them like No. 26 and omit the bread crumbs. - - -No. 29—WHITE CABBAGE PIE WITH PORK. - -Quantity for 6–8 Persons. - - 1 head of white cabbage - ¾ lb. chopped pork - ¾ lb. chopped beef - Salt - 1 pinch of pepper - 2 tbsps. of butter or drippings - 2 eggs - -Preparation: Remove the outer leaves and the core of the cabbage and -boil until tender in salt water. Mix well the chopped pork and beef, -butter, eggs, salt and pepper. Butter a pudding mold, drain the salt -water from the cabbage and put in layers of cabbage and meat; repeat 3 -times until all is in, the cabbage being on top, then close the mold, -put it in a steamer over a kettle of boiling water and boil for 2 -hours. Dump on a dish or platter after draining off the broth. - -For the Gravy: Stir 5 rolled crackers with 1 tablespoonful of butter, -salt, pepper, add the broth and boil. If it gets too thick, add some -bouillon or water; stir in 2 yolks of eggs and serve with the pie. - -Remarks: For the filling you may take pork only and for gravy -thickening use flour instead of crackers. - - -No. 30—CABBAGE SAUSAGES. - -Quantity for 6 Persons. - - 1 head of white cabbage - ¾ lb. chopped pork - Salt, pepper - 1 onion - Left over gravy or 1 pt. of false gravy - ⅛ lb. of bacon - -Preparation: The whole head of cabbage is boiled until half done in -salt water. The outer leaves are then carefully taken off and some of -the mixture of chopped pork, salt and pepper put on each leaf and the -leaf is rolled or wrapped around it and tied with string. The bacon -and onions are cut into small pieces and fried, then these little -cabbage sausages are fried in it to a nice brown color. The gravy is -poured over them, the pan is covered and the sausages stewed for 1½ to -2 hours, the string removed and served. - -Remarks: If you have no gravy, make one by browning 1 tablespoonful of -butter and 2 tablespoonfuls of flour and adding water or bouillon. Put -in 3 tablespoonfuls of cream if you have it; salt, pepper and boil. If -you have no bouillon, stir ½ teaspoonful of meat extract with water. - - -No. 31—SPANFERKEL OR ROAST LITTLE PIG. - -Quantity for 8–10 Persons. - - 1 suckling pig - Salt - ½ lb. of butter - ¾ pt. of water - 1 pinch of pepper - -Preparation: The well washed and dressed pig is soaked in water for a -few hours. The eyes are taken out and it is salted inside and outside. -The fore and hind legs are bent under the pig and in this way it is -placed into a pan with a tray on which it rests. Pour in some water -and let it roast for 10 minutes. The butter is melted and the pig is -brushed with it every 5 to 10 minutes. Gradually add water and cook it -1½ hours. Prick the skin several times so it will not blister; the -butter will make the pig crisp. The drippings will be served as gravy -or you can also serve a truffle, caper or tomato gravy with it. - - -No. 32—STUFFED SPANFERKEL OR ROAST LITTLE PIG. - -Quantity for 8–10 Persons. - - 1 suckling pig - 2 lbs. of sweet-sour apples - 1 cup of dried currants - 1 tbsp. of sugar - Salt - ½ lb. of butter - ½ cup seedless raisins - -Preparation: The dressed and well washed pig is rubbed down with salt. -The apples are peeled, cored and quartered, then mixed well with dried -currants, raisins and sugar and stuffed into the pig which is then -sewed up. Now bake just the same as No. 31. - -Remarks: Sauerkraut and fried potatoes are good with it. - - -No. 33—SPANFERKEL A LA FRENCH STYLE. - -Quantity for 8–10 Persons. - - 1 suckling pig - Liver, lungs and heart - ½ lb. finely chopped pork - Salt, pepper - 2 tbsps. of butter - 1 egg - -Preparation: The pig is washed well, dressed and rubbed with salt -inside and outside. Liver, lungs and heart are chopped very fine and -mixed well with butter, egg, salt, pepper and a few drops of lemon -juice, then stuffed into the pig and this sewed up. The pig is brushed -with fine salad oil and roasted slowly for 1½ to 2 hours. Water is -added from time to time, garnish with lemon slices and serve with the -gravy. - - -No. 34—MEAT SALTING AND PICKLING. - - 60 lbs. of meat - 2 tbsps. of ground white pepper - 2 lbs. of salt - -The Brine. - - 4¼ lbs. of salt - ⅛ lb. of saltpetre - Scant ½ lb. sugar - 9 qts. of water - -Preparation: Rub the meat with the 2 lbs. of salt until it all -disappears and rub the joints and cuts with pepper. Then pack it into -a barrel, the big pieces at the bottom, the small ones to fill in the -cavities. After 2 days, make the brine by heating it, but not boiling, -pour it on the meat and leave it on for 20 to 30 days according to the -size of the pieces. - - -No. 35—PICKLED HAM. - - 1 raw ham, 10 to 12 lbs. - 2¼ lbs. of salt - 2 tbsps. of sugar - 1⁄20 lb. of saltpetre - -Preparation: Salt is heated in a pan and mixed well with saltpetre, -then the ham is rubbed with it for 45 minutes. After this, put the ham -into a barrel, well weighted. Pour the salt water, which it produces, -over it often and turn the ham over several times. It may remain in -the brine 5 to 6 weeks. - - - - -CHAPTER 6. - -POULTRY AND GAME BIRDS. - - -POULTRY. - -Cooked and Roasted Poultry. - -Complete directions for utilizing Poultry Remnants. - - -THE CHICKEN. - -The young chicken has a slender body and a delicate color. All young -poultry has long legs, soft skin, feathers with oily quill that can be -pulled out easily, small red comb, long claws and an elastic breast -bone. - -Old hens have a small, pale comb. If you wish to keep poultry, hang it -up for a few days with the plumage, then pick it and dress it, stuff -it with white paper, hang it up or wrap it in a clean cloth and put it -on ice. - -Poultry must not be cooked directly after slaughtering, because it -will not get tender. According to the season it will keep 1–3 days. - -A young chicken is roasted or fried. It is best when 8 to 16 weeks -old. Old hens are good for cooking. - - -No. 1—ROAST SPRING CHICKEN. - -Quantity for 6 Persons. - - 2–3 young spring chickens - Salt - ¼ lb. of butter - 1 tbsp. of flour - ½ cup of sweet cream - ½ pt. of water - 3 thin slices of bacon - -Preparation: The chicken is dressed, washed and dried well inside and -outside and rubbed with salt. - -Heart and liver may be put back into the chicken, gizzard and neck -into the pan. The bacon slices are tied over the breast of the -chicken, the pieces of butter put on top and then placed in the oven -to roast one hour, basting it often until it is a golden yellow or -light brown. Add water from time to time so that the butter will not -get too brown. During the last 15 minutes put the cream, the flour and -if necessary, water into the butter and let it simmer 15 minutes -longer. Strain the gravy and serve with the chicken. - -Remarks: You may leave off the bacon, but must baste the chicken every -5 minutes, because the breast gets dry very quickly. - - -No. 2—STUFFED ROAST CHICKENS. - -Quantity for 6 Persons. - - 2 young chickens - 2 slices of bacon to tie across the breast - ¼ lb. butter for frying - Salt - ½ tbsp. of flour - ½ cup of cream - ½ pt. of water - -The Stuffing. - - The heart, liver and gizzard - 1 roll - 1 tbsp. of butter - 2 eggs - 1 tsp. of finely chopped parsley - Salt - 1 pinch of pepper - 1 pinch of nutmeg - ½ tbsp. of lemon juice - -Preparation: The chickens are dressed, washed, dried and salted inside -and outside. The stuffing made of finely chopped heart, liver, -gizzard, from which the tough membrane has been removed, soaked roll, -salt, pepper, parsley, nutmeg, butter, eggs and lemon juice, well -mixed, is put into the chickens, the slices of bacon tied across the -breast, the chickens sewed up and roasted exactly like No. 1. - -Remarks: The stuffing may be made richer with ½ cup of chopped -champignons and 3 truffles chopped fine. - - -No. 3—ANOTHER FORM OF STUFFED CHICKEN. - -Quantity for 6 Persons. - - 2 young chickens - ¼ lb. of butter - 2 slices of bacon - ½ cup of sweet cream - ½ pt. of water - 1 tbsp. of flour - Salt - -The Stuffing. - - 2 tbsps. of butter - 1 tbsp. of finely sliced onion - Heart, liver, gizzard chopped fine - 2 eggs - Salt - 1 pinch of pepper - 1 pinch of nutmeg - 1 tsp. of finely chopped parsley - 1 roll soaked and the water pressed out - -Preparation: The chickens are prepared as described in No. 1 and 2. - -The stuffing is made by heating the butter and stewing the onion -slices to a light yellow in it, then add the chopped heart, liver and -gizzard and stew 5 minutes. Add the roll and all the other -ingredients, stew another few minutes, stir in the eggs, stuff the -chickens, sew them up, tie bacon across the breast and fry the same as -in No. 1. - - -No. 4—STEWED CHICKEN WITH CHAMPIGNONS. - -Quantity for 6 Persons. - - 2 young chickens - ⅛ lb. of butter - 2 tbsps. of flour - Bouillon or water - Salt - 1 pinch of pepper - 1½ wineglassful of red wine - ½ pt. small champignons or 30 fresh, cleaned champignons - Juice of 1 lemon - -Preparation: The chickens are dressed and washed and fried in ⅛ lb. of -butter in the oven for 15 minutes, basting them several times. After -this time, stir into the butter the 2 tablespoonfuls of flour, add -bouillon or water, salt, pepper, wine and champignons, cover the pot -or pan, stew the chickens for 1 hour. Lastly put in the lemon juice -and serve the chickens and gravy on one platter. - - -No. 5—OLD OR YOUNG CHICKEN WITH RICE. - -Quantity for 6 Persons. - - 1 old chicken or 2 young ones - 3 qts. of water - Salt - ¾ cup of rice - Water and chicken bouillon - ½ tbsp. of fresh butter - 2 slices of onion - -For the Gravy. - - 1 tbsp. of butter - 2 tbsps. of flour - ½ wineglassful of white wine - 2 yolks of eggs - Chicken bouillon - -Preparation: The chickens are dressed, washed and boiled until tender -in 3 qts. of water, the salt and onion slices. Boil a young chicken 45 -minutes, old chicken 2–3 hours, according to its age. In the meantime, -cook the rice in a double boiler with a few cups of bouillon and a -little salt. When the rice is done, stir in a piece of fresh butter. -Do not cook it too mushy. - -The Gravy: Stir 1 tablespoonful of butter and 2 of flour, add some of -the chicken broth, cook a few minutes till it thickens, add the white -wine and stir in the 2 yolks of eggs. - -The chickens are carved in nice pieces and placed in a heap in the -middle of the platter, the rice around it and the gravy poured over -the meat; or leave the chicken whole, place the rice around and serve -the gravy separately. - -Remarks: The gravy may be prepared without wine. - - -No. 6—CHICKEN PIE. - -Quantity for 6 Persons. - - 2 young chickens or 1 old one - 3 qts. of water - Salt - 1 tbsp. of butter - 1½ tbsps. of flour - -The Paste. - - ½ lb. of butter and lard, more butter than lard or butter only - ½ lb. of flour, good measure - 1½ tumblerfuls of water - -Preparation: The chickens are dressed, washed and put to boil in the -water and salt. Young chicken will be tender in 45 minutes, old -chicken in 2 to 3 hours. - -The Paste: Butter and lard must be very cold. Cut it into the flour -and add the very cold water, mix lightly and roll one-half of it out -in ¼ inch thick layer. The paste must be dry; the butter must be -visible after rolling. Put this layer into a baking dish, cut up the -chickens, put the pieces into the dish, pour in the bouillon so that -meat and broth are even. Roll the other half of the paste, make a few -cuts into it and cover the pie, trimming off the edge neatly. Bake in -the oven 1 hour to a golden yellow color. Leave only enough broth for -the gravy. Stir into the broth 1 tablespoonful of butter, 1½ of flour, -cook, strain and serve with the pie. - -Cabbage salad and fresh boiled potatoes go nicely with it. - - -No. 7—PUFF PASTE PATTIES, FILLED WITH CHICKEN RAGOUT. - -Quantity for 6 Persons. - - 1 small young chicken - Salt - 1½ qts. of water - -For the Gravy. - - 2 tbsps. of butter - 2 tbsps. of flour - Chicken broth - ½ wineglassful of white wine - ½ cup sweet cream - Juice of ½ lemon - Salt - 1 pinch of white pepper - ½ pt. can champignons - -The Paste. - - ½ lb. very cold fresh butter - ½ lb. flour - 1 tbsp. of strong brandy - ½ of an egg - ¼ pt. very cold water - -Preparation: The chicken is prepared well and cooked until tender in -1½ qts. of salt water, then cut up into very small pieces. - -The Gravy: Melt the butter, stir in the flour, fill up with -chicken broth, add cream and wine, cook till it thickens, put in the -chopped champignons and the meat, season with salt and pepper, fill -hot into the ready baked patties. Then bake in moderately hot oven for -about 10 minutes and serve immediately. - -Bake the patties according to No. 39, Chapter 3, Veal Sweetbread -Patties. - - -No. 8—CHICKEN RAGOUT IN SHELLS OR OTHER SMALL MOLDS. - -Quantity for 6 Persons. - - 1¼ lbs. of cooked chicken - 2 tbsps. of butter - 2 tbsps. of flour - Some bouillon - ½ wineglassful of white wine - Juice of ½ lemon - Salt - 1 pinch of pepper - ½ cup. of sweet cream - -Preparation: The chicken meat is cut up into small pieces. Butter is -melted and flour stirred in, broth, cream and white wine added, -seasoned with salt, pepper and lemon juice, cooked and filled into the -shells or other small molds. Sprinkle with bread crumbs, place pieces -of butter on top and bake in oven to a nice brown color. - -Remarks: This ragout may be improved with ½ pt. of finely chopped -champignons and 4 truffles also chopped fine. This chicken ragout in -shells makes an excellent side dish. - - -No. 9—CHICKEN CROQUETTES. - -The preparation and ingredients are the same as in No. 31, Veal -Croquettes, or No. 30, Veal Sweetbread Croquettes. See Chapter 3. - - -No. 10—FINE CHICKEN FRICASSEE. - -Quantity for 6–8 Persons. - - 2 young chickens - Salt - ¼ lb. of butter - -For the Gravy. - - 2½—3 tbsps. of flour - ½ pt. sweet or sour cream - Bouillon or water - ½ pt. champignons - 6 sliced truffles - ½ cup champignon juice - 1 wineglassful of Madeira or white wine - Salt - 1 pinch of white pepper - Some lemon juice - -Preparation: The chickens are dressed and washed, fried light brown in -¼ lb. of butter, and, when well done, carved. - -For the gravy, stir into the drippings the flour, water or bouillon, -cream, wine, champignons, juice and cook well. The gravy ought to be -quite thick and light yellow, strain and season it with lemon juice, -salt, if necessary, some pepper, and put in the whole champignons and -the sliced truffles. - -The chicken should be so carved that the meat will not fall from the -bones and should be kept very hot. Put the meat on a platter and pour -the gravy over it. Garnish the rim with puff paste scallops and small -meat dumplings. - -The dumplings are made by chopping the chicken liver, heart and -gizzard, mixing it well with ½ soaked roll, salt, pepper, 1 egg, ½ -teaspoonful of lemon juice. Fry the mixture in 1 tablespoonful of -butter; when cool, form small dumplings and fry them a light brown in -very little butter. This is a very fine dish. - - -No. 11—VIENNA BAKED CHICKEN. - -Quantity for 6 Persons. - - 3 young, fresh chickens - Salt - ⅛ lb. of flour - 2½ cups of bread crumbs - 3 lbs. of lard for frying - 1 lemon for garnishing - 1–2 eggs - -Preparation: The chickens are killed, dressed, washed, dried and -prepared at once. Cut the chickens in half, salt them, dip them first -into flour, then in beaten egg and then in bread crumbs. The lard is -heated in an iron pot or kettle and the pieces of chicken placed into -it carefully, one at a time, so as not to cool the fat too much and -that the crumbs may not fall off. Bake them to a nice brown color. -After the crust is hard, let them cook more slowly until well done. -Then put on paper to drain, strew fine salt over the pieces and put on -a platter after which they may be garnished with lemon slices. - - -No. 12—CHICKEN OR PIGEON CUTLET. - -Quantity for 6 Persons. - - 3 young chickens or 6 young pigeons - Salt - 1 pinch of pepper - 2 eggs - Some flour - 1½ cups of roll crumbs - Lemon - ¼ lb. of butter - -Preparation: The birds are dressed, washed and skinned. Each breast is -quartered and pounded a little, on each piece fasten a scraped -wingbone and season with salt and pepper. - -Beat the egg well with 1½ tablespoonfuls of drawn butter, dip in the -cutlets and then into roll crumbs, mixed with 2 tablespoonfuls of -flour, then fry in butter 8 to 10 minutes, turning them often. With -asparagus these poultry cutlets are very fine. - -Remarks: The scraps of poultry may be utilized for soup, croquettes or -fricassee. - - -No. 13—CHICKEN PIE, ENGLISH STYLE. - -Quantity for 6–8 Persons. - - 2 young chickens - ¾ lb. of veal steak - ½ lb. of boiled ham - 2 tbsps. of chopped parsley - 3 hard-boiled eggs - 2 tbsps. of flour - 1 pt. of water or bouillon - Salt - 1 pinch of pepper - 1 tbsp. of butter - -Preparation: The paste is made the same as the chicken pie in No. 6. - -The chickens are prepared as in No. 6, the meat removed from the bones -and cut into ¼ inch slices, the ham and veal too. The baking dish is -lined with the paste and filled with alternate layers of meat, salted -and peppered, chopped parsley and champignons and the yolks of eggs -put in whole. - -The tablespoonful of butter and 2 of flour are browned a little, broth -or water added, stewed, and this poured over the meat. Cover with the -paste as described in No. 6, then bake in the oven slowly for 1¾ -hours. The pie may be eaten cold. Use no flour for the gravy, but -clear broth. - - -No. 14—PIGEON PIE, ENGLISH STYLE. - -Quantity for 6 Persons. - - 4 pigeons - ¾ lb. of beefsteak - 6 hard-boiled eggs, the yolks only - ¼ pt. finely chopped champignons - ¼ lb. of butter - 1½ tbsps. of flour - ¾ pt. of bouillon - Salt - 1 pinch of pepper - 2 tbsps. of finely chopped parsley - ¼ onion - -Prepare the pie crust as described in No. 6. See Chicken Pie. - -Preparation: The pigeons are dressed, washed and fried in the butter -for ½ hour, then cut in halves. Fry the steak, which has been cut into -small pieces and the fat taken off, in the same butter for 10 minutes. -Prepare a baking dish with the crust as described in No. 6, put in the -meat, salted and peppered, parsley and champignons and place the yolks -of eggs here and there between the meat. Slice the ¼ onion and brown -together with the flour in the drippings, add the bouillon, stew, -strain and pour over the meat, then cover with crust according to No. -6 and bake in the oven 1¼ hours. - -Remarks: For the crust, use butter only. - - -No. 15—FRIED PIGEON. - -Quantity for 6 Persons. - - 6 young pigeons - ¼ lb. of butter - 1 cup of cream - ½ cup of water - 1 tbsp. of flour - -Preparation: The pigeons are dressed, washed, salted inside and -outside. Heat the butter and fry the pigeons light brown on every -side, basting with spoonfuls of water and cream. During the last ten -minutes stir in the flour and add some more water if necessary, strain -the gravy. On the stove it requires 1½ hours to fry the pigeons, to -roast in the oven only one hour. - - -No. 16—STUFFED FRIED PIGEONS. - -Quantity for 6 Persons. - - 6 young pigeons - ¼ lb. of butter - ½ cup of cream - 1 cup of water - 1 tbsp. of flour. - -For the Stuffing. - - 2 soaked rolls - Chopped heart, liver, gizzard - 1 tbsp. of butter - 2 eggs - ¼ pt. finely chopped champignons - 4 truffles, chopped - Salt, pepper - 1 tsp. of chopped parsley. - -Preparation: The pigeons are dressed, washed and salted inside and -outside. - -The stuffing is made by mixing well the chopped liver, heart and -gizzard from which the inner membrane has been removed with all the -other ingredients. Stuff the pigeons with it, sew them, up and fry -them as stated in No. 15; prepare the gravy likewise. - -Remarks: You may make the stuffing more simply by omitting the -champignons and truffles. - - -No. 17—FRIED PIGEONS WITH SWEET STUFFING. - - 4 pigeons - 3 soaked rolls - ½ cup of ground almonds - ½ cup of dried currants - 2 eggs - 3 tbsps. of sugar - 1 pinch of salt - ⅛ lb. of butter - -Preparation: The butter is melted, and the soaked rolls stirred in and -sautéed or dry fried. The almonds are scalded, skinned and ground and -added with the rest of the ingredients. The pigeons are stuffed and -prepared same as in No. 15. - - -No. 18—ROAST TURKEY. - -Quantity for 10–15 Persons. - - 1 turkey weighing 8 to 10 pounds - ½ lb. of butter - Salt - 1 cup of cream - 2 cups of water - 2 tbsps. of flour - 1 pinch of white pepper - -Preparation: The turkey is dressed and soaked in cold water 30 -minutes, then dried and seasoned with pepper and salt inside and -outside. The butter is placed in bits on the turkey and if it is a -young turkey, roast it in the oven 2 hours, basting frequently with -cream and water. - -For the gravy, brown the flour in the drippings, add water, cook, -strain and serve with the turkey. - -If the turkey is older it will require 3 hours to cook it well, and it -is best to cover it so it will not get too brown. To prevent the -butter from getting too dark, add water from time to time. - -Remarks: The leavings may be utilized in many ways. Turkey ragout in -shells, see No. 8 for Chicken ragout in shells; Turkey croquettes, see -No. 31 or No. 30, Chapter 3, Veal and veal sweetbread croquettes; -Turkey pie, see No. 6, Chicken pie. The bones make a good soup. - - -No. 19—ROASTED AND STUFFED TURKEY. - -Quantity for 10–15 Persons. - -The Stuffing. - - 3 soaked rolls - Chopped liver, heart and gizzard - Salt, pepper - 2 tbsps. of butter - 1 tbsp. of chopped parsley - 1 tsp. of lemon juice - -Preparation: Mix these ingredients well, stuff the turkey with the -mixture and roast as directed in No. 18. Prepare the gravy the same as -in No. 18. - - -The Goose. - -The young goose or gosling has a soft gullet, a pale yellow bill and -feet with pointed claws. The bill and feet of old geese are reddish -yellow. The color of the skin must be white, not purple or blue. - -The time for fat geese is from October to January. - - -No. 20—ROASTED YOUNG GOOSE. - -Quantity for 6 Persons. - - 1 young goose - Salt - 6 pepper-corns - ⅛ lb. of butter - ½ onion, sliced - 2 tbsps. of flour - 1 pt. cold water - -Preparation: The goose is cleaned and dressed. The wings, neck, head -and feet chopped off. The fat is trimmed off, even from the bowels, -and is soaked in water separately from the meat. The goose is washed -and left to soak in cold water for 15 minutes, then dried and rubbed -with salt inside and outside. Put it into the oven with 1 pt. of -water, sliced onion and pepper-corns. When the water is boiled down -pretty much, baste the goose frequently with browned butter. A young -goose will be done in 1½ hours. It should be of a light brown color -and very crisp. Sprinkle a tablespoonful of cold water over it to make -it crisp. - -Now prepare the gravy by stirring the flour into the drippings, cook -it a few minutes and add water. Cook well, strain and serve with the -goose. - - -No. 21—FAT GOOSE STUFFED WITH APPLES. - -Quantity for 7–9 Persons. - - 1 goose, 7 to 8 lbs. - Salt - ½ sliced onion - 1½ pts. of water - 6 pepper-corns - -The Gravy. - - 2 tbsps. of flour - Some water - -The Stuffing. - - 1½ lbs. peeled, quartered apples - ½ cup currants - -Preparation; The goose is prepared as described in the previous -number, washed and salted inside and outside. - -The prepared apples are mixed well with the currants and stuffed into -the goose, which is then sewed up. The goose is put into the oven in a -covered roasting pan with the water, sliced onion and pepper-corns, -and roasted for 1 hour. After that time, remove the cover, baste with -the drippings every 10 to 15 minutes, and if the water boils down, add -spoonfuls of it so the fat will not get too brown. It may require from -2 to 3 hours roasting before the goose is well done and crisp. -Sprinkle a tablespoonful of cold water over the skin to make it more -crisp. Then serve. - -For the gravy, pour off nearly all of the grease and prepare as -described in No. 20. If there is very much grease from the goose, skim -some of it off while roasting. - - -No. 22—FAT GOOSE STUFFED WITH CHESTNUTS. - -Quantity for 7–9 Persons. - -The Stuffing. - - 2 lbs. of chestnuts, the liver - 1 pinch of salt - 1 pinch of pepper - 3 tbsps. of butter - 1 tsp. of sugar - Some water - -Preparation: The preparation and ingredients for goose and gravy are -the same as in No. 21. The chestnuts are put into the oven; when the -shells burst take them out, peel them at once and chop them fine. Put -them into a kettle over the fire with water, butter, 1 pinch of salt -and 1 of pepper and sugar and cook until well done, then put in the -chopped goose liver, stuff the goose with this mixture and sew it up. -Prepare the roast and gravy as directed in No. 21. - - -No. 23—FRIED GOOSE LIVER. - -Quantity for 7–9 Persons. - - 1 goose liver - ½ pt. milk and water - 1 egg - Some flour - Salt - 1 pinch of pepper - 1 piece of butter for frying - ¼ cup of goose gravy or ¼ tablespoonful of flour mixed with broth - -Preparation: Carefully remove the gall from the liver and put the -liver into milk diluted with water for 2 hours, dry it well, salt and -pepper, dip into beaten egg, then into flour. Heat the butter and fry -the liver 5 minutes to a light brown, turning it several times. Serve -on a hot platter. For the gravy, brown ¼ tablespoonful of flour in the -butter, add broth or water, cook well and serve with the liver. - - -No. 24—GOOSE GIBLETS. - -Quantity for 2–3 Persons. - - From one goose the heart, gizzard, head, wings, feet and neck - 1 qt. of water - Salt - 4 pepper-corns - 2 cloves - 1 bay-leaf - ½ onion, sliced - -For the Gravy. - - 2 tbsps. of butter - 3 tbsps. of flour - Bouillon - 1 yolk of egg - -Preparation: The feet are scalded and skinned, the gizzard emptied and -also scalded and skinned, the gullet cut from the neck, the eyes taken -out, wings, neck and head well cleaned and singed. Now put all this in -a kettle over the fire with the water, onion, salt, peppers, cloves, -bay-leaf and cook until tender. - -For the gravy, melt the butter, stir in the flour, cook and add the -goose broth. The gravy must be smooth; stir into it one yolk of egg -and pour it on the giblets. Serve in a deep dish. - -Fresh, peeled potatoes are good with it. - -Remarks: You may also utilize these goose giblets for soup and put in -small potatoes. - - -No. 25—GOOSE LIVER PIE. - -Quantity for 6 Persons. - - 3 large goose livers - ¾ lb. veal - ¾ lb. fat pork - 6 truffles - 1½ lemon - ⅛ lb. of butter - ⅔ pt. of bouillon - 2 tbsps. of Madeira or red wine - Salt, pepper - 3 yolks of eggs - 1 tsp. of grated onion - Bacon slices to line the pan - 4 tbsps. of flour - -Preparation: Two of the goose livers are larded with oblong slices of -peeled truffles. Drip the juice from 1½ lemons on the livers and let -stand for several hours. - -The ⅛ lb. of butter is heated, mixed with the flour, salt and pepper -and ¾ pt. of broth and Madeira added. The finely chopped or ground -veal and pork are stirred into the thick gravy. The one goose liver is -chopped, fried 2 minutes in 2 tablespoonfuls of butter and the onion, -salted and peppered and mixed into the filling. Fill all this into a -deep baking pan or mold lined with bacon slices so that it makes 2 to -3 layers of stuffing, alternating with slices of goose liver. Cover -with slices of bacon, set in steamer over a kettle of boiling water -and boil for 1½ hours or bake in oven for 1 hour. - -A truffle or Madeira gravy may be served with it. - - -No. 26—GOOSE LIVER PUDDING. - -Quantity for 6 Persons. - - 3 large goose livers - ¼ lb. of bacon - 3 tbsps. of butter - 3 rolls soaked in milk - ¼ onion - 3 eggs - 3 tbsps. grated Parmesan cheese - 3 tbsps. of cream - Salt, pepper - Butter for the mold - -Preparation: Liver and bacon are chopped fine. Fry the butter, grated -onion, and the roll a few minutes, then put in the chopped liver and -bacon, salt, pepper, cheese, cream, 3 yolks of eggs, the beaten whites -and mix well. Put into a buttered mold, set in a steamer over a kettle -of boiling water and boil for one hour, dump it on a plate and serve -with a hot, brown gravy. This pudding may be made of duck liver as -well; truffles may be added to make it richer. It makes a fine dish -garnished with roasted blackbirds. - - -No. 27—ROASTED WILD GOOSE. - -Quantity for 6 Persons. - - 1 wild, young goose - 8 large, sour apples - 2 tbsps. of butter - 1 pinch of salt and pepper - 3 large onions - -For Roasting. - - ⅛ lb. of butter - Some water - Some slices of bacon - -The Gravy. - - 1½ tbsps. of flour - 1 cup of broth - -Preparation: Wild geese are usually very tough, therefore take a -young goose only. Clean and dress it well, let it soak in water for ½ -hour, dry it and salt it inside and outside. - -The filling or stuffing is made by heating the butter, chopping the -scalded onion and put into the butter together with the peeled and -sliced apples, cut into ⅛ths. Let these cook half done, then add 1 -pinch of white pepper, salt and 2 pulverized cloves, fill the goose -with this and sew it up. - -Tie the slices of bacon across the breast of the goose and put into -the oven with the water and ⅛ lb. of butter, basting it frequently. -When the gravy gets too brown add more water. After it is well cooked, -take off the string and bacon and serve it. - -The Gravy: Stir some flour into the broth, add water or more broth, -cook a few minutes, strain and serve. - - -No. 28—SMOKED GOOSE BREAST. - - The breast of one goose - ⅜ lb. of salt - 1 tsp. of saltpetre - 1 tbsp. of sugar - -Preparation: The breast is cut from an undressed goose. Cut off the -legs and the meat off the breast down to the bone. Be careful not to -injure the outer skin. The small fillets are separated from the breast -and it is rubbed well with ½ the quantity of salt, which has been -mixed with the saltpetre and sugar until it dissolves. Replace the -small fillets after salting them also, fold, and sew up the breast. -Salt it well on the outside and place into a crock for 7 days, -turning it twice a day and basting it well with the brine that -collects. On the eighth day wrap in paper, place it between two -boards, well weighted, and draw a string through the top end of fat -and skin by which to hang it up. Hang it into a smoke house in medium -smoke for 8 to 10 days. Then place again between two boards weighted -down for a few days. By this process the fat becomes white and hard -and the meat keeps better. - - -The Duck. - -When the duck is 6 months old it makes the finest roast, but you may -roast it up to a year old. The best time for duck is from August to -the beginning of December. - - -No. 29—ROAST DUCK. - -Quantity for 6–8 Persons. - - 2 ducks - Salt - 1 pinch of pepper - Some butter for roasting - 10–12 sweet-sour apples - 1 cup currants - 2 tbsps. of flour - 1½ cups of water - -Preparation: The duck is dressed, neck, wings and feet cut off and it -is washed, dried and salted inside and outside. The apples are peeled, -quartered, mixed well with the currants, filled into the duck and this -sewed up. Put it into a pan with the water, 2 tbsps. butter, and roast -for 1½ hours, basting frequently. - -For the Gravy: If there is too much grease, pour some of it off, stir -in the flour, brown it a little, add water, cook well, strain and -serve with the duck. - - -No. 30—ANOTHER FORM OF STUFFED DUCK. - -Quantity for 6–8 Persons. - - 2 ducks - Salt - 1 pinch of pepper - 2 tbsps. of butter for roast - -The Stuffing. - - Chopped heart, liver and gizzard - 3 rolls, soaked - 3 eggs - 1 tbsp. of finely chopped parsley - 1 tbsp. of lemon juice - Salt, pepper - ⅛ onion chopped finely - 1 tbsp. of butter - -For the Gravy. - - 2 tbsps. of flour - 1½ cups of water - -Preparation: The ducks are dressed after cutting off neck, wings and -feet, then washed and salted and strewn with 1 pinch of pepper inside -and outside. - -The stuffing is made of chopped liver, heart, gizzard, mixed with all -the other ingredients and put into the ducks, which are then sewed up -and treated just the same as described in No. 29. - -Prepare the gravy as given in No. 29. - - -No. 31—FRIED DUCK LIVER. - -This is prepared the same as described in No. 23. - - -No. 32—GOOSE AND DUCK SCHWARZ-SAUER. - -Black Soup. - -Quantity for 4 Persons. - - Giblets of 1 goose or duck - Salt - ¼ lb. prunes - ¼ cup of sugar - 1 small stick of cinnamon - ½ lb. of peeled apples or pears - 2 cloves - 4 pepper-corns - Scant 1 pt. of goose or duck blood - 1½ tbsps. of vinegar - 1½ qts. of water - 2 tbsps. of flour - -Preparation: Neck, head, feet, wings, heart and gizzard are cleaned -well and cooked until tender in 1 qt. of water with salt, pepper and 2 -cloves. The prunes and quartered apples or pears are cooked until done -in ½ qt. of water. The blood is stirred with the flour into ½ of the -broth from the giblets and poured back on again. The chopped fruit -added, then seasoned with vinegar and sugar and brought to boil, -stirring constantly. It must not coagulate. - - -THE GAME BIRDS. - -THE PHEASANT. - -One can recognize the young bird by its less developed spurs and -flexible bones. The pheasant may become 5 to 10 years old. Freshly -shot pheasants are not good to eat because the meat is dry and hard. -In winter the bird may be left hanging with its feathers for 2 to 3 -weeks. - - -No. 33—FRIED PHEASANT. - -Quantity for 6 Persons. - - 1 pheasant - Salt - ⅛ lb. of butter - 2 thin slices of bacon to tie across the breast - 1½ tbsps. of flour - 1 cup of water - ½ pt. sweet or sour cream - -Preparation: The young pheasant is dressed, carefully washed and -dried, then salted inside and outside and the liver put back into the -bird with a piece of butter. The slices of bacon are tied across the -breast. - -Put the pheasant into the oven with ⅛ lb. of butter, baste it -frequently and roast to a golden yellow. After 30 minutes, baste -frequently with the cream and water by spoonfuls. It will require 1 to -1½ hours to cook it well done. Before serving, remove the bacon slices. - -Into the drippings stir the flour, brown it, if necessary add more -water, cook and strain and serve the gravy with the bird. - - -No. 34—FRIED OLD PHEASANT. - -The preparation is just the same as the one under No. 33, with the -exception that it requires from 2½ to 3 hours to cook the bird well -done, therefore take a little more cream and water for basting and -cover the roasting pan during part of the time to keep the bird from -getting too dark. - - -No. 35—PHEASANT PATTIES. - -In Shells or Other Small Molds. - -Quantity for 6–8 Persons. - - ½ lb. roasted pheasant meat - 3 tbsps. of butter - 3 tbsps. of flour - Pheasant broth from bones - ½ wineglassful of white wine - 3 chopped truffles - ½ cup of chopped champignons - Salt - 1 pinch of pepper - Some butter for the molds - 2 eggs - -Preparation: The skin is removed from the meat. The meat, truffles and -champignons are chopped fine. The bones are put on the fire with 2 qts -of water, salt, a small piece of onion and boiled down to ½ qt. of -bouillon. Then the gravy is made by heating the 3 tablespoonfuls of -butter and the same quantity of flour stirred in to brown, ½ qt. of -bouillon added and cooked. Season with salt and pepper, add white -wine, meat, truffles and champignons and stir in the 2 yolks of eggs. -Beat the whites of eggs and stir lightly into the mixture. When this is -done, fill the shells or buttered molds with the filling and bake in -the oven to a nice brown color. - -Remarks: Truffles and champignons may be omitted. - - -No. 36—STEWED PHEASANT. - -Quantity for 6 Persons. - - 1 pheasant - Salt - Broth cooked from neck, wings, gizzard, liver, heart - 1 large onion, sliced - 6 pepper-corns - 1 small carrot, sliced - 2–3 wineglassfuls of white wine or sherry - 3 tbsps. of butter - 3 tbsps. of flour - 3 tomatoes, sliced - 2 bay-leaves - -Preparation: The pheasant is cleaned, dressed, put into a stewpot with -3 tablespoonfuls of butter, fried a little on all sides, the flour -stirred in and then enough broth added to cover the bird. Put in the -rest of the ingredients named above and roast slowly in the oven for 2 -to 2½ hours. - -Strain the gravy through a fine sieve and serve with the pheasant. - - -No. 37—PHEASANT PIE. - -Quantity for 8–10 Persons. - - 2 young pheasants - ⅛ lb. of butter - Salt - 1½ qts. broth from bones - ½ wineglassful of Madeira - Juice of ½ lemon - ½ pt. of champignons - 1 small can of truffles - -Pie Contents. - - Liver, heart, gizzard, chopped fine - 2½ soaked rolls - 3 eggs - Salt - 1 pinch of pepper - 1 tbsp. of butter - 1 tsp. of chopped onion - -Preparation: The pheasants are cleaned, dressed and fried in oven for -20 minutes with ⅛ lb. of butter. The meat is then removed from the -bones and a good qt. of broth is made from the latter, seasoned with -Madeira, salt, lemon juice. The champignons are quartered and the -truffles sliced; liver, heart, gizzard chopped fine, the rolls, salt, -pepper, and yolk of egg stirred in. The onions are cooked a little in -the drippings and the whole mixture added and stewed a little while. -The whites of eggs are beaten and stirred into the mixture after it -has cooled. Now butter your dish and put in one-half of the giblet -filling as the bottom layer, then one layer of meat, then champignons -and truffles, and so on until all the meat, champignons and truffles -have been used. The broth is poured over the whole, the other half of -the giblet filling put on the top and it is now baked in the oven for -1¼ hours. Serve it in the dish or casserole. - - -No. 38—RED GROUSE AND GUINEA HEN. - -Quantity for 6 Persons. - - 3 red grouse or 3 guinea hens - ⅛ lb. of butter - Salt - ½ pt. of cream - 1½ tbsps. of flour - 1 cupful of water - Bacon slices to tie across the breast - -Preparation: The preparation is the same as No. 33, Pheasant. It also -requires 1 to 1½ hours for cooking. - -Remarks: Grouse gets very tender when kept in buttermilk over night. - - -No. 39—GROUSE PIE. - -Quantity for 14 Persons. - - 3 red grouse - Buttermilk - ⅛ lb. of butter - Salt - -Pie Filling. - - ¾ lb. beef with bones - ¾ lb. lean pork - 1 small can of truffles - 1 pt. can champignons - 5 soaked rolls - 4 eggs - 3 tbsps. of butter - Juice of ½ lemon - 1 tsp. of grated onions - 1 glass Madeira - Salt - 1 pinch of pepper - -Preparation: The grouse must be well hung; dress, salt and bake in hot -oven with ⅛ lb. of butter for one hour, basting frequently. If -buttermilk is to be obtained, put the grouse in buttermilk for 24 -hours before baking. After frying, cut off the breasts and divide them -into ⅛ths. The other meat is cut from the bones and chopped fine, also -the beef and pork. The soaked rolls are sautéed or dry fried in 3 -tablespoonfuls of butter and 4 eggs stirred into them. Now add grouse -meat, beef, pork, salt, pepper, juice of ½ lemon, 1 wineglassful of -Madeira, 1 teaspoonful of grated onion and mix well. The bones of the -birds and beef are put on the fire with the champignon and truffle -juice and boiled down to ½ qt. of broth, half of which is stirred into -the filling. - -Butter your dish or casserole and after lining it with paste, put in a -layer of filling, then one of meat, strewing on some chopped -champignons and truffles. Pour in the other ½ of the broth, cover with -paste and bake in oven 1¼ hours to a nice brown color. Serve with a -Madeira gravy. - -The paste is made by mixing lightly ¼ lb. of flour with ¼ lb. of cold -butter, ½ glassful of cold water and 1 teaspoonful of brandy, then -rolled out. - -Remarks: These pies may be made of pheasants, heath cocks or hazel -hens, snow hens, snipes, quails and partridges. - - -No. 40—FRIED PARTRIDGES. - -Quantity for 6 Persons. - - 6 young partridges - Salt - Bacon slices - ¼ lb. of butter - ½ pt. sour cream - 1 tbsp. flour - Some water - -Preparation: After the birds have been cleaned, singed, dressed, wiped -out and salted, tie the bacon slices around them, put them into a pan, -pour on the hot butter and fry them for ½ hour, basting frequently and -adding the cream by spoonfuls. When well done, take off the bacon and -serve with the following gravy. In the drippings, brown 1 -tablespoonful of flour, add a little water if necessary, cook, strain -and serve. A little white wine may be added to the gravy. - - -No. 41—PARTRIDGE WITH SAUERKRAUT. - -Quantity for 6 Persons. - - 2 young partridges - 1½ lbs. of sauerkraut - 2 tbsps. of butter - 2 thin slices of bacon - 1 wineglassful of white wine - Water for the sauerkraut - 1 tbsp. of flour - 1 apple - -Preparation: The partridges are cleaned, singed, dressed and wiped -out, bacon slices tied on and fried in 2 tablespoonfuls of butter for -15 minutes. If the sauerkraut is too sour, soak it in water a while, -drain, then put it on the stove with the partridges and a little -water, white wine, sliced apple, cover and stew slowly for 2 hours. -When the birds are tender, take off the bacon, stir a little flour -into the sauerkraut; cook for a few minutes and serve with the birds. - - -No. 42—FINE RAGOUT OF PARTRIDGE. - -Quantity for 6 Persons. - - 3 young partridges - 1 pint champignons - 1 piece of bacon for larding - ½ lb. goose liver or calf sweetbreads - Salt - -For the Gravy. - - 3 tbsps. of butter - 3 tbsps. of flour - Broth from the bones - 3 tbsps. of red wine - 3 tbsps. of Madeira - 1 tsp. of meat extract - The champignon juice - 3 pepper-corns - Salt - 1 pinch of sugar - -For the Dumplings. - - Heart, liver, gizzard, some meat from the bones - 1 soaked roll - 2 eggs - Salt, pepper - Some butter to fry the dumplings - A few slices of toasted wheat bread - 1 tbsp. of butter - -Preparation: The partridges are well prepared. Cut off the breast and -drum sticks and all other meat from the bones. The latter are cracked, -put on the fire with 3 tablespoonfuls of butter and flour, fried -quickly, then 1½ qts. of water, the champignon juice, some salt, 3 -pepper-corns added and boiled slowly for 2 hours to make ½ to ¾ qt. of -broth. Season this broth with red wine, Madeira, meat extract, sugar -and strain it. Lard the breasts and fry them and the drum sticks or -legs in butter. Cover and stew slowly for ½ hour until done. Drip the -lemon juice on the goose liver, salt it and fry it in butter. If you -have sweetbreads instead of goose liver, parboil in salt water for 10 -minutes, remove the skin, drip on lemon juice and fry in butter. - -To make the dumplings, chop the liver, heart, gizzard and meat from -the bones very fine and mix well with the soaked roll, one egg, -butter, salt, pepper, some chopped champignons and shape into -dumplings. Fry these light brown in butter or cook 10 minutes in broth. - -Toast the wheat bread slices, cut each partridge breast into 4 pieces, -also the goose liver or sweetbreads. Place the toast on a hot platter, -then on this the meat, breast, legs and the goose liver or -sweetbreads. Put the champignons into the gravy and pour hot over the -meat. Garnish the dish with the dumplings. - -This ragout may be made of capon, quail, hazel hen, snow hen, pheasant -or snipe. - - -No. 43—BLACKBIRDS. - -Quantity for 6 Persons. - - 12 blackbirds - ¼ lb. of butter - 1 pinch of salt - 1 pinch of pepper - ½ tbsp. of flour - ½ tbsp. of white wine - ½ cup of water or broth - 6 juniper berries - -For Stuffing. - - The intestines of the birds - 2½ rolls - ½ tsp. of lemon juice - Some salt and pepper - 2 tbsps. of butter - -Preparation: The blackbirds must be fresh. They are cleaned, the head -skinned, the eyes taken out and bill and claws chopped off a bit. The -legs are turned inward, the right foot stuck through the eye sockets -and the claws joined. The intestines are taken out and the gizzard -removed. Juniper berries and the cleaned intestines are chopped fine, -seasoned with salt, pepper, ½ teaspoonful of lemon juice and 2 -tablespoonfuls of butter. This stuffing is put into the birds and the -openings closed, fastening with toothpicks. They are then closely -packed into a pan and the browned hot butter poured on, seasoned with -more salt, pepper and 5 pulverized juniper berries, then fried 15 -minutes, turning them over several times. The rolls are sliced and -toasted, placed on a platter and the birds arranged neatly on the -toast after removing the toothpicks. For the gravy, brown ½ -tablespoonful of flour in the drippings, add water, wine, cook, strain -and serve with the birds. - -You may drip some gravy on the toasted roll slices to make them more -palatable. - - -No. 44—LEIPZIG LARKS. - -These birds are prepared just like the blackbirds in No. 43. The -intestines may also be used for the filling. - - -No. 45—FRIED SNIPES. - -Quantity for 6 Persons. - - 3 snipes - ¼ lb. of butter - Salt, pepper - ½ tbsp. of flour - 1½ toasted rolls - Some broth - Bacon slices to tie around them - -Preparation: The snipes are prepared the same as the blackbirds or -larks in No. 43 and No. 44. The gizzard is removed, the bacon slices -are tied around the birds, after salting and peppering inside and -outside; then fry them in butter for 20 minutes and serve them on the -toast which has been soaked with some of the gravy. - -For the gravy, stir ½ tablespoonful of flour into the drippings, add -broth, cook, strain and serve with the birds. These are garnished with -snipe on toast made from the intestines. - - -No. 46—SNIPE ON TOAST. - -Quantity for 6 Persons. - - Intestines from the 3 birds with the gizzard removed - 1½ tbsps. of butter - 1 yolk of egg - 1½ tbsps. of red wine - 1 tsp. of chopped capers - Salt, pepper - A few drops of lemon juice - ¼ cup of bread crumbs - 2½ rolls, sliced - Some butter - 1 tbsp. Parmesan cheese - -Preparation: The cleaned intestines are chopped and mixed well with -butter, yolk of egg, red wine, parsley, capers, salt, pepper, bread -crumbs and lemon juice. Cut the rolls in slices ½ inch thick, cut off -the crust, toast them and put the above stuffing on thick, sprinkle -some Parmesan cheese over and drip melted butter on, then bake them in -the oven for 5 minutes and place around the fried snipes. - - -No. 47—FRIED WOODCOCK. - -Quantity for 6 Persons. - - 1 woodcock - ¼ lb. of butter - ⅛ lb. of bacon for larding - Salt - ¾ qt. of sour cream - ½ pt. of bouillon or broth - -Preparation: The woodcock may hang 5 days before being cooked. Skin, -dress and pound it, wash and dry it well and salt it inside and -outside, then lard with bacon. The woodcock is fried in the butter, -the cream and broth are poured on gradually and the bird stewed for 2 -hours, basting frequently. By this time the gravy will be boiled down -and smooth, strain it and serve with the bird. - - -No. 48—ANOTHER FORM OF FRIED WOODCOCK. - -Quantity for 6 Persons. - - 1 woodcock or hen - 1 bottle of red wine - 1 bottle wine vinegar - 3 bay-leaves - 10 pepper-corns - 7 cloves - 1 onion, sliced - 1 carrot, sliced - A little thyme - Bacon slices - ⅛ lb. of butter - Salt - 1 pt. sour cream - 1 pt. bouillon - -Preparation: The woodcock is cleaned, dressed, tied, pressed into a -jar and the bottle of red wine is emptied into this. The vinegar is -boiled together with bay-leaves, pepper-corns, cloves, onion, carrot, -thyme and when cooled, also poured on the bird; in this it remains 2 -to 3 days. - -After this time the bird is taken out, dried, rubbed with salt, bacon -slices tied around it, fried in the butter, and stewed for 2 hours, -basting frequently with cream and bouillon. The gravy is strained, the -bacon slices are taken off the bird. It is served on a platter, some -gravy poured over the bird and the rest served separately. - -Remarks: You may serve a Madeira or pickle gravy with it. - - -No. 49—ROAST WILD DUCK. - -Quantity for 6–8 Persons. - - 2 young, wild ducks - 1 pt. water - ⅛ lb. of butter - Bacon slices - 2 cloves - 1 bay-leaf - 1 onion, sliced - 2 tbsps. of flour - 1 wineglassful of red wine - Salt 6 pepper-corns - -Preparation: The ducks are picked, singed, dressed, washed and -skinned, salted inside and outside and tied into bacon slices. The -prepared ducks are put into a stewpot over the fire with 1 pt. of -water, onion, cloves, pepper-corns, bay-leaves. Cover and stew. When -the water is boiled down, pour the ⅛ lb. of hot butter over them and -add a little water or broth so that the butter may not get too brown, -also add the red wine. 15 minutes before they are done, stir in the -flour, add more broth or water if necessary and cook. The ducks should -be of a nice golden brown color. Serve them with the strained gravy. - - -No. 50—ROAST CAPONS. - -Quantity for 6 Persons. - - 1 capon - Salt - ¼ lb. of butter - Bacon for larding - -For the Gravy. - - 1 tbsp. of flour - 1 tbsp. of wine - -Preparation: The capon is picked, dressed, the breast and drum sticks -larded with bacon, and the bird salted inside and outside. Then the -hot butter is poured over it and roasted 1¼ hours until done, basting -frequently with cream. - -For the gravy, brown the flour in the drippings, add the wine, and -broth or water, cook, strain and serve with the bird. - - -No. 51—FRIED CAPON RAGOUT. - -May be made from the capon. Prepare it just the same as described in -No. 42, Fine Partridge Ragout. - - -No. 52—STEWED CAPON. - -Quantity for 6 Persons. - - 1 capon - Salt - 6 pepper-corns - 2 onions, sliced - ⅛ of a celery - ½ carrot, sliced - 1 clove - 1 wineglassful of red wine - 1 tsp. of lemon juice - 1 tsp. of sugar - ½ pt. champignons - Some bouillon or water - ⅛ lb. of butter - 2 tbsps. of flour - 1 bay-leaf - -Preparation: The capon is prepared well and tied into bacon slices, -then fried in ⅛ lb. butter for ½ hour. - -For the gravy, stir in the flour, fill up with bouillon or water mixed -with a teaspoonful of meat extract and the rest of the ingredients and -in this gravy stew the capon 45 minutes to 1 hour, basting and turning -it frequently. Serve the capon and strain the gravy. Quarter the -champignons and put them into the gravy. Pour in the champignon juice -while stewing. - -Remarks: You can take oysters instead of champignons, allowing 3 or 4 -to each person. Before serving the bird, remove bacon and strings. - - -No. 53—RED GROUSE CUTLETS. - -Quantity for 6 Persons. - - 3 grouse - 8 tbsps. thick, sweet cream - Some salt - 1–2 eggs - 1½ cups of roll crumbs - ⅛ lb. of butter, good measure - ½ cup of flour - -Preparation: The grouse or other poultry is cleaned well and the meat -removed from the bones while raw. Chop the meat and remove skin and -tendons. Mix with the cream and salt. Shape into cutlets 1½ inches -thick, dip into flour, then into the well-beaten egg and finally into -the bread crumbs. Stick small bones into the cutlets and fry in butter -to a nice color. These cutlets are very good served with vegetables. - -Remarks: These cutlets may be made from all fine game birds, i.e., -partridge, pheasant, hazel hen, snow hen; also from chicken. - -From the bones you can make soup, which will be better if the bones -have been fried in butter and soup greens a little while. - - -No. 54—ROAST POULARD. - -Quantity for 6–8 Persons. - - 1 poulard - Salt - ¼ lb. of butter - Bacon slices to tie over the breast - ½ pt. sweet or sour cream - 1 tsp. of lemon juice - 2 tbsps. of flour - 1 cup of water - -Preparation: The Poulard or French pheasant is cleaned, dressed, -washed, dried and salted inside and outside. Bacon slices are tied -over the breast and drum sticks. Roast in hot butter, adding the -water, for 1 to 1½ hours, a piece of butter being put inside the bird -also. Baste frequently with water and cream. It should be roasted to a -nice golden brown color. - -Serve on a hot platter after taking off the bacon and strings. - -Into the drippings stir some flour, water or cream if necessary, the -lemon juice, cook, strain and serve with the bird. The gravy should be -smooth and of a light brown color. - - -No. 55—POULARD FRICASSEE. - -Quantity for 6–8 Persons. - -Prepare like recipe No. 10, Chicken Fricassee. It will make a very -fine side dish. - - -No. 56—DUCK RAGOUT. - -Quantity for 6 Persons. - - 1 duck - 1 tbsp. of butter - 1 cup of water - Salt - -For the Gravy. - - 2 tbsps. of butter - 2 tbsps. of duck grease - 2¼ tbsps. of flour - 1½ pts. of bouillon or water - Duck stock - ½ cup of champignon juice - Salt - 6 pepper-corns - 3 sprays of parsley - 2 cloves - ¼ pt. of port wine - Juice of ½ lemon - 3 truffles - ½ pt. champignons - -Preparation: The duck is cleaned, dressed, washed, salted and fried 1½ -to 2 hours, in 1 tablespoonful of butter and 1 cup of water, basting -frequently. - -For the gravy, brown the flour in the 2 tablespoonfuls of butter, add -the duck stock and cook a little while; then add the bouillon, red -wine or port wine, champignon juice, lemon juice, salt, pepper-corns, -cloves, parsley and truffle parings. Cook the gravy for 15–30 minutes, -strain through a fine sieve. Cut the champignons in half and put them -into the strained gravy. Carve the duck and put it into the gravy too -and steep another 15 minutes. Heap the ragout in the middle of a hot -platter. Put the peeled truffles which were fried in 1 teaspoonful of -butter for 2 minutes, over the ragout. Garnish with puff paste -scallops, (see preparation in No. 29, Chapter 3, Puff Paste Patties -with Veal Ragout), and with dumplings. These are made by chopping very -fine the heart, gizzard and liver, mixed well with one soaked roll, -one egg, 1 tablespoonful of chopped champignons, 1 teaspoonful of -chopped parsley, 1 pinch of salt, pepper, and nutmeg. Sauté or dry fry -(which means cooking food in a small amount of fat) in ½ tablespoonful -of butter and add ½ grated roll. Then form small dumplings from this -mixture and fry them to a light brown in butter or duck grease. - -Remarks: This duck ragout is a very fine side dish. - - - - -CHAPTER 7. - -GAME. - - -Game must not be soaked in water and it should be washed only when -necessary and then quickly dried. The flavor of game depends greatly -on its preparation, the latter makes it one of the finest dishes. Game -ought to be fried and roasted; boiled game is never as savory. - -Butter, bacon and cream are the best fats in which to fry game. -Sweet-sour victuals are best to serve with game as: Red cabbage, apple -sauce, currant jelly and Cumberland sauce. - - -No. 1—ROAST SADDLE OF VENISON. - -Quantity for 6–10 Persons. - - 1 saddle of venison - Salt - 1 pinch of pepper - Bacon for larding - 1 pt of sour cream, good measure - 1 tsp. of lemon juice - 1½ tbsps. of flour - ½ cupful water - ½ lb. of butter - -Preparation: The deer, fawn or doe must hang in its skin a few days -before it is cooked. The neck is cut off. The ribs are chopped off if -they are too long. The skin is taken off, the meat pounded and larded -closely with bacon strips; place a thin slice of bacon under the -fillets. Fry the venison on both sides with part of the ½ lb. of -butter, put the rest of the butter into the pot or pan and roast the -meat 45 minutes, basting frequently with the sour cream. The roast -should be pink inside and very juicy. Put it on a hot platter and -prepare the gravy. - -Stir the flour into the frying butter, brown it a few minutes, add the -water, cook 5 minutes and add the lemon juice, then strain. - -Remarks: The remnants of this venison may be utilized in a soup. Fry -them with some butter or lard and soup greens and a tablespoonful of -flour, add water and cook slowly for two hours. For directions refer -to No. 63 and 64 under Soups, Chapter 1. - - -No. 2—LEG OF VENISON. - -Quantity for 6 Persons. - - 1 leg of venison, 3½ to 4 lbs. - Salt - ¼ lb. of butter - ½ qt. sour cream - ⅛ lb. of bacon cut in wide, thin slices, for lining the pan - 1 tbsp. of flour - ½ cup of water - ⅛ lb. bacon strips - -Preparation: The meat is pounded on both sides, washed, dried, skinned -and larded with bacon. The joint of the leg is chopped. Scald the leg -with a pint of boiling water and place it into the hot butter in the -roasting pan, brown it on both sides, then place the bacon slices on -the bottom of the pan and the leg of venison on top of them, roast in -the oven for one hour, basting it often with spoonfuls of cream. - -The Gravy: After the leg of venison is done, stir the flour into the -drippings, brown it for 2 minutes, then add the water, cook for 5 -minutes and strain. - -Remarks: With a tablespoonful of red wine you can improve the gravy. -If you wish to have the meat rare, allow ¾ hour for roasting. Add or -subtract some of the time for frying according to the size of the -piece of venison. - - -No. 3—VENISON CUTLETS. - - 2½ lbs. of venison from back or loin - Salt - Scant ⅛ lb. of butter - -For the Gravy. - - ⅛ lb. of butter - 3 tbsps. of flour - 1 qt. of water - ¼ pt. of Madeira - Some soup greens - 1 pinch of sugar - Salt - 1 clove - 1 tsp. of meat extract - ½ tsp. of lemon juice - 1 pinch of pepper - -Preparation: The meat is skinned, cut into ½ inch slices, each having -a rib bone, then they are pounded on both sides and salted. Chop the -scraps and fry them with the soup greens, light brown in hot butter, -stir in the flour and brown it, add the water and season with salt, -pepper, sugar, lemon juice, Madeira and clove and cook slowly for 1½ -hours. Strain the gravy and put into it the meat extract and truffle -slices and stew a little while. The cutlets are fried 4 minutes in the -⅛ lb. of butter; serve on a hot platter and pour the gravy, which -should be smooth, over it. - -Remarks: You may also pour tomato or champignon gravy over the meat. -The platter with the cutlets would look well garnished with puff paste -scallops. - - -No. 4—DEER OR DOE LIVER. - -Quantity for 2 Persons. - - 1 deer or doe liver - Salt - 1 pinch of pepper - ⅛ lb. of butter - 1 tbsp. of chopped onion - 2 tbsps. of vinegar - 2 tbsps. of water - ½ tsp. of meat extract - ½ tbsp. of flour - -Preparation: The liver is washed and dried. Trim off the membrane, cut -into even thin slices, salt and pepper and fry quickly in the hot -butter. Onion and flour are stirred in and stewed with the liver. Then -the water, vinegar and meat extract are added and cooked well; when -done, serve at once because the liver will get hard and tough when -standing. - - -No. 5—VENISON RAGOUT. - -Quantity for 6 Persons. - - 3–4 lbs. of venison - ¼ lb. of butter - 4 tbsps. of flour - 1½ qts. of water - ½ onion, sliced - 6 pepper-corns - 2 cloves - 1 bay-leaf - Juice of ½ lemon - 1 tumblerful of red wine - Salt - -Preparation: The meat is cut into 3 inch squares. The ¼ lb. of butter -is browned with the flour, then water is added and all the spices and -cooked 5 minutes. The meat is put into this gravy, the pot well -covered and ¼ hour before done, the red wine is added. If the gravy -has boiled down too far, add some more water. When the ragout is done, -take out the meat, strain the gravy and pour it over the meat, serve -on a hot platter. The gravy should be smooth. This meat should be -cooked in an iron pot. - -Remarks: Potato dumplings are nice with venison ragout. - - -No. 6—TO CARVE A LEG OF VENISON. - -Leg of deer, doe or reindeer may be carved like a leg of veal. From -the leg, remove first the skin and membrane and you will recognize the -parts called the fricandeaux. On top of the leg lies a flat piece, on -the side of it a piece that has the shape of a small fillet. These -pieces may be used for fricassee or they may be filled and roasted. -You may leave these pieces on the leg and lard and roast it with them. -The tail end is chopped off, chopped in small pieces, and with the -last ribs which are attached to it, a soup is cooked. - -Remarks: All uncooked game keeps in vinegar or milk. - - -No. 7—SADDLE OF VENISON. - -Quantity for 14–16 Persons. - - 1 saddle of venison, 8 to 10 lbs. - Salt - ¾ lb. of butter - ¼ lb. of bacon for larding - 1 pt. sour cream - 1 tsp. of lemon juice - 2 tbsps. of white wine - 6 pepper-corns - 2 cloves - 2 tbsps. of flour - 1 cup of water - 1 tsp. of meat extract, if necessary - -Preparation: The joints are chopped in several places so the meat lies -flat in the pan, then it is skinned, washed, larded well, salted and -fried on both sides in the hot butter; then put into the oven with all -the spices and left to roast for 2 to 3 hours, basting frequently with -the sour cream. - -For the gravy, stir in the flour, brown it a little, then add the -water and cook with the roast for 15 minutes. Strain the gravy and if -the color is too light, add the meat extract. - - -No. 8—LEG OF VENISON. - -Quantity for 14–18 Persons. - - 1 leg of venison, 10 lbs. - Salt - 6 pepper-corns - 2 cloves - ¾ lb. of butter - 1 pt. of sour cream - 2 tbsps. of flour - 1 cup of water - 1 tsp. of lemon juice - 2 tbsps. of white wine - ¼ lb. of bacon for larding - -Preparation: The preparation is the same as described in No. 7, only -the time for frying is longer, from 3 to 3½ hours. - -Remarks: If the meat is from an old animal, it is best to keep it in -milk, wine or vinegar for 2 to 3 days. - - -No. 9—ANOTHER FORM OF LEG OF VENISON. - -Quantity for 14–18 Persons. - - 1 leg of venison, 10 lbs. - Salt - Some melted butter - Rolled out bread dough - 1 sheet of paper - -For the Gravy. - - ¼ lb. of butter and ¼ lb. of drippings - Salt - 1 clove - 3 pepper-corns - 2 tbsps. of flour - Bouillon cooked from remnants - 1 tumblerful of port wine - -Preparation: The meat is skinned, the bone trimmed out, washed and -salted. A sheet of paper buttered or brushed with fine salad oil, is -wrapped around the meat, then it is enveloped in a layer of white -bread dough. Heat ¼ lb. of drippings and ¼ lb. of butter, place the -leg of venison into it and roast for 5 to 5½ hours, basting it often. -Remove paper and crust, when done, and brush the meat with gravy. - -The gravy is prepared by browning the flour in the drippings, adding -all the spices, the port wine, and the bouillon, then cooking it well. -If the gravy is too greasy, skim it off and strain before serving. - -Currant jelly or apple sauce is served with this meat. - - -No. 10—CHOPPED STEAK OF GAME. - -Deer, Doe, Boar or Wild Rabbit Meat is Used. - -Quantity for 6 Persons. - - 3 lbs. of meat - ¼ lb. of bacon - ⅛ lb. butter - Salt - 1 pinch of pepper - Scant ½ lb. of butter for frying - -For the Gravy. - - 1 tbsp. of flour - 3 tbsps. of cream - 1 tsp. of lemon juice - ½ cup of water - 1 tbsp. of capers - -Preparation: The membrane and tendons are removed from the meat, then -it is chopped or ground fine together with the bacon and mixed well -with ⅛ lb. of butter, salt, pepper and shaped into steaks. - -The other portion of butter is heated and in this the steak is fried -10 minutes on the stove, basting and turning often. Put it on a hot -platter and prepare the gravy. - -If there is too much drippings left, take some out, stir in the flour, -brown a few minutes, then add all the ingredients and cook well, pour -it over the steak, serve immediately. - - -No. 11—COLD GAME PIE. - -Made From Deer, Doe, Boar or Rabbit Meat. - -A good way to utilize the remnants of game roasts. - -Quantity for 6 Persons. - - 2 lbs. fried or roasted game - ¼ lb. of butter - Salt - 1 pinch of pepper - 2 soaked rolls - 1 tsp. of grated onion - ¼ lb. of truffles, sliced - 4 eggs - ¼ lb. finely chopped sardines - 2 soaked rolls - Some butter for the dish - ¼ lb. finely grated Parmesan cheese - -Preparation: The meat is chopped or ground very fine. The butter is -melted—add to it the rolls, chopped sardines (from which the bones -have been removed) and onions, one whole egg and 3 yolks of eggs. This -mixture is stirred on the stove and left to stew until dry. - -After cooling it off, add the chopped meat, salt and pepper. Press the -whole through a sieve so there will be no chunks or pieces. Into this -mass stir the truffle slices, the beaten whites of eggs, and the -Parmesan cheese. - -Fill a buttered dish or casserole with this mixture, cover it, set it -in a steamer over a kettle of boiling water and boil 1½ hours. After -cooling, turn it out on a platter, garnish the platter with prepared -lettuce. This makes a fine dish for an evening dinner. - -Remarks: This pie may also be served hot; then serve a game gravy or -herb gravy with it. - - -No. 12—GAME RAGOUT MADE FROM REMNANTS. - -Quantity for 6 Persons. - - 1½ lbs. cold game remnants, either deer, doe, rabbit or wild boar meat - ⅛ lb. of bacon - 1 tbsp. of butter - 2½ tbsps. of flour - 1½ tbsps. of lemon juice - 1 small onion - Salt - 1 pinch of pepper - 1 pt. bouillon, boiled from the bones - ½ cup sour or sweet cream - 2 vinegar or dill pickles, sliced - -Preparation: The meat is cut from the bones in nice, equal pieces. The -bones are brought to boil in 2 qts. of cold water and boiled down to 1 -pt. of broth or bouillon. - -Cut the bacon into cubes and brown it in the butter, onion slices and -flour and add the bouillon. If you have left over game gravy, add that -too, season with salt, pepper, lemon juice and cream and cook slowly -for 20 minutes, then strain and cut the pickles into it. Put the meat -pieces into this gravy and let it get hot, but do not cook or the meat -will get tough. The gravy must be smooth. After heating, serve at once. - -Remarks: If you wish to have the ragout very fine, omit the pickles -and take truffles or champignons instead. - - -No. 13—LEG OR SADDLE OF WILD BOAR. - -Quantity for 14–18 Persons. - - 10–14 lbs. of wild boar meat - -For Pickling. - - 5 qts. of vinegar - 10 pepper-corns - 1 doz. juniper berries - 1 large onion, sliced - 3 cloves - -For Frying. - - 1 bottle of red wine - Salt - 1 qt. of bouillon - -To Cover the Roast. - - 1 lb. grated rye bread - ½ lb. of butter - 3 tbsps. of sugar - 4 pulverized cloves - -For the Gravy. - - 3 tbsps. of flour mixed with some water - 1 tsp. of meat extract - -Preparation: The roast is pounded, the surface scored or cut in -squares and the meat placed into a deep pot or jar. Vinegar, pepper, -juniper berries, cloves and onion slices are put in and left with the -meat for 3 days. After this time take the roast out and roast it in a -deep roaster with all that was on it in the jar, except the vinegar. -Instead of that, pour on the red wine and bouillon, season with salt -and roast in the oven for 3½ hours. Then strew the roast with rye -bread crumbs which have been mixed with ½ lb. of butter, pulverized -cloves and 3 tablespoonfuls of sugar. Roast it 30 minutes longer so -the crust will get hard and brown. In the meantime add the flour mixed -with water to the gravy and cook it a while, then strain, add the meat -extract, cook again, taste for salt and spices and skim off the fat. - -Remarks: The remnants of roast are utilized in the same way as those -of pork roast. - - -No. 14—HOW TO SKIN A RABBIT. - -Hang the animal up by its hind legs on two nails, rip the rabbit from -tail to throat, lengthwise. Take out the insides, cut the bile -carefully from the liver, retain the latter and the heart and lungs, -and throw away the rest of the intestines. Now separate the fur skin -from the inner skin, make a cut through the fur around each ankle, -pull the legs through, cut off the ears and pull the whole fur skin -down from the hind legs over the head. - - -No. 15—RABBIT ROAST. - -Quantity for 4 Persons. - - 1 rabbit - ⅛ lb. bacon for larding - Salt - 1 pinch of pepper - ½ pt. sour or sweet cream - 1 tsp. of lemon juice - 1½ tbsps. of flour - 1 cup of water - Scant ½ lb. of butter - -Preparation: The dressed rabbit is washed and dried, head, throat and -the skin from the belly and its fore paws are cut off and the joints -of its hind paws are chopped. The back and legs are larded with thin -slices of bacon. The butter is heated and the larded hare is placed -into it to roast for 45 minutes. Season with salt and pepper and baste -frequently with cream. If it is an old hare, it will require 1¼ hours -for roasting. Ten minutes before the hare is done, add the lemon juice -and the flour and stew 5 minutes, then pour in the water, leave the -hare in this gravy 5 minutes longer, then serve it with the strained -gravy. - - -No. 16—STEWED RABBIT. - -Quantity for 4 Persons. - - 1 rabbit - ¼ lb. of butter - ⅛ lb. of bacon - 2 cloves - 2 cups of rye bread crumbs - ½ bottle of red wine - Salt, pepper - -Preparation: The rabbit is prepared as described in No. 15, well -larded, cut into pieces large enough for each person. The forelegs may -be larded too. These pieces are fried in ¼ lb. of butter until they -are light brown. Now pour the drippings into a deep roasting pot, add -the bacon slices and make a layer of hare meat, season with salt, -pepper, cloves and put on 1 cup of rye bread crumbs. Over this pour -the red wine. After making another layer of meat and bread crumbs, -cover the pot well and stew slowly 2 to 2½ hours. Serve the meat on a -hot platter, strain the gravy, flavor and pour it over the meat. If -the pot cannot be closed tightly, paste a strip of paper or cloth -around the rim and cover. - -Remarks: Potato dumplings are good with this meat. - - -No. 17—ANOTHER FORM OF STEWED RABBIT. - -Quantity for 4 Persons. - -The preparation is the same as given under No. 16 with the exception -of taking ½ pt. of sour cream instead of wine and 2 tablespoonfuls of -flour instead of rye bread crumbs. - -The hare is prepared and cooked the same as given under No. 16. If the -gravy is too thick, add more water. - - -No. 18—RABBIT CUTLETS. - -Quantity for 4 Persons. - - 1 rabbit - Salt - 1 pinch of pepper - 2 eggs - 1 small piece of bacon - Grated wheat bread for breading - 1 egg - Some melted butter - -For the Gravy. - - ½ pt. broth - 1½ tbsps. of flour - ⅛ lb. of butter - Juice of one lemon - ½ tsp. of sugar - Salt - 1 wineglassful of red wine - -Preparation: All meat is cut from a well dressed rabbit, skin and -membrane removed; the bacon and meat are chopped or ground fine, -seasoned with salt and pepper and mixed well with 2 eggs and small -cutlets formed. The butter is heated, the cutlets brushed with it, -then dipped into the bread crumbs and finally into the beaten egg. -Some ribs are cut off the skeleton and stuck into each cutlet. The -butter for frying is put into a pan, heated and the cutlets fried to a -nice brown color. The gravy has been prepared by browning the heart, -liver and lungs in 1½ tablespoonfuls of flour, then adding 1 pt. of -broth or water, putting into this all the bones and seasoning with -salt, cloves, and 4 pepper-corns. Cook the gravy for ½ hour and add -the red wine or port wine, lemon juice and sugar. Strain and serve -with the cutlets. Garnish the platter with currant jelly. - - -No. 19—HASENPFEFFER (RABBIT PEPPER). - -Quantity for 2–4 Persons. - - The head, neck, breast, lungs, forelegs, heart, liver, 1 lb. of rabbit - meat or lean pork - Some vinegar - 1 small onion - ⅛ lb. of bacon or butter - 3 tbsps. of flour - Salt - 4 pepper-corns - 2 cloves - 1 bay-leaf - 2 pts. of water - 1 tbsp. of sugar - ½ cup of red wine (or not) - -Preparation: The head, neck, breast, lungs, heart, liver and forelegs -are cleaned well, cut in medium large pieces and left in vinegar for 1 -day. - -After the rabbit has been fried, cut 1 lb. of pork into medium large -pieces. Cut the bacon into small cubes and fry it, or if you use -butter, heat this and fry the finely sliced onion and pork in it and -the rabbit meat which has been soaked in vinegar. - -For the gravy, stir the flour into the drippings, stew a few minutes, -then add water and all the spices and other ingredients. Then slowly -cook the meat until tender in the gravy. When it is done, take the -meat out and serve on a hot platter, strain the gravy and pour over -the meat. - -Remarks: You may omit the rabbit meat and pork and use only the heart, -lungs, liver, head, neck, breast and forelegs if these are sufficient. -You may also stir a little vinegar into some rabbit blood and add to -the gravy. The liver may be omitted and fried separately. - - -No. 20—RABBIT LIVER. - -Quantity for 1 Person. - - 1 rabbit liver - 1 pinch of salt and pepper - 1 well-beaten egg - Some flour - 1 piece of butter for frying - 1 slice of lemon - -Preparation: The liver must be very fresh. As soon as the rabbit is -shot, dress it, take the liver out and prepare it the same day. If you -cannot do this the same day, it is better to leave the liver and -prepare it with the rabbit. - -The fresh liver is washed, sliced, seasoned with salt and pepper, -dipped into egg and flour, then fried quickly in some hot butter and -served at once on a hot platter. Place a lemon slice on it. - - -No. 21—RABBIT ROAST SALAD. - -Quantity for 6 Persons. - - ¾ lb. of bare roast - 3 medium-sized, boiled potatoes - 2 hard-boiled yolks of eggs - 2 raw yolks of eggs - ¼ pt. fine salad oil - Wine vinegar according to taste - 1 tsp. of mustard - Salt - 1 pinch of pepper - 1 tsp. of capers - 1 tsp. of sugar - ¼ cupful of cream - -Preparation: The meat and potatoes are cut into small pieces. The 2 -hard-boiled yolks of eggs are mixed well and stirred with the 2 raw -yolks, the oil dripped in, cream, vinegar and the other ingredients -mixed in. Taste the gravy and stir lightly into it the meat and -potatoes, then heap it in a glass dish, chop the 2 whites of eggs and -strew over the salad. - - -No. 22—RABBIT PIE. - - 2 young rabbits - 1 piece of bacon for larding - ½ lb. chopped pork - 1½ rolls - 2 eggs - Salt - 1 pinch of pepper - 1 tbsp. of butter for the filling. - -For Frying. - - ¼ lb. of butter - 3 tbsps. of flour - 1½ qts. of water or bouillon - 1 small onion - ¼ bottle of white wine - 1 bay-leaf - 6 pepper-corns - 1 clove - Lemon peel - 1 small can of truffles, sliced - -Preparation: Shoulders and legs are cut off and the rest of the meat -removed from the bones and chopped very fine, also the pork. Mix this -well with the soaked rolls, eggs, butter, salt and pepper. - -Line the bottom and sides of the dish with this mixture. The meat from -the loins of the rabbits is cut into nice pieces, fried brown in ¼ lb. -of butter and put into the pie with the sliced truffles. - -Now prepare the gravy. Into the butter in which the pieces of meat -have been fried, stir 3 tablespoonfuls of flour, brown and add 1½ qts. -of water or bouillon. Season it with all the spices, onion, salt, -bay-leaf, pepper, clove, lemon juice, white wine and the truffle -peelings and cook slowly for 1 hour. Strain the gravy and pour ¾ of it -into the pie, put on another layer of the filling, bake in medium hot -oven for 1½ hours or cover the dish well and set it in a steamer over -a kettle of boiling water and boil 1½ hours. The remainder of the -gravy should be served hot with the pie. - -Remarks: The bones are chopped up and broth cooked from them which is -used for the gravy to make this rich and palatable. - -Remarks: This, pie may be served cold. - - -No. 23—DOMESTIC RABBIT ROAST. - -Quantity for 4 Persons. - - 1 domestic rabbit - ⅛ lb. of bacon - ⅛ lb. of butter - ½ cup of sour or sweet cream - 1½ tbsps. of flour - ½ cup of water - Salt - -Preparation: The domestic rabbit is prepared and cooked the same as -described under No. 15, Rabbit Roast. - - -No. 24—STUFFED DOMESTIC RABBIT ROAST. - -Quantity for 4–6 Persons. - - 1 domestic rabbit - ⅛ lb. of bacon - ⅛ lb. of butter - ½ cup of sour or sweet cream - 1½ tbsps. of flour - ½ cup of water - Salt - -For Stuffing. - - Heart, liver, kidneys of the rabbit - 2 soaked rolls - 2 eggs - 1 tbsp; of butter - 1 tbsp. of lemon juice - Salt, pepper, nutmeg - -Preparation: The domestic rabbit is prepared like the rabbit under No. -14, but the legs, neck and breast are left on, because it is going to -be stuffed. It is washed well inside and outside and salted. Heart, -liver and kidneys are chopped fine and mixed well with the soaked -rolls and the other ingredients. The rabbit is filled with this -stuffing and sewed up, the back well larded and fried on all sides -light brown in hot butter. Then it is roasted in the oven for 1½ -hours, basting frequently with the cream and lemon juice. - -Remarks: The domestic rabbit may be made into ragout. See No. 5, Doe -or Deer Ragout. - -Remarks: The stuffing may be improved by adding champignons or -truffles or ¼ lb. of chopped pork. - - -No. 25—LAPINS. - -Lapins, the European hare, are prepared like rabbit. See No. 23 and -No. 24. - - - - -CHAPTER 8. - -FISH. - -THE VARIOUS PREPARATIONS OF FISH AND THE UTILIZING OF REMNANTS. - - -Every fish has a season when it is most savory. During the breeding or -spawning season, no fish is good. When you buy a dead fish, observe -carefully the following: - - 1. The meat of the fish must be firm and must not show any form of - decay, neither in smell nor taste. - 2. The skin must be tight on the fish. - 3. Both eyes must be clear, not milky or sunken. - 4. The gills must be red and slimy. Fish frozen very hard are not - especially good. - -The meat of middle sized fish is more savory than that of large ones. - -When you buy live fish, take the lively ones, not those that swim on -their side or back. The bought fish are best killed in the market. The -quickest way of killing a fish is to stun it with a blow on the head -or neck, then cutting its throat and its tail. - -You scale the fish by taking hold of its tail and with a sharp knife -or fish scaler scraping off the scales from there towards the head. - -To retain the nourishing qualities of the fish, it is not soaked in -water, only washed and boiled immediately. Whole fish are put on the -fire with cold or hot water. Pieces of fish are put on with boiling -water or prepared in hot butter or lard to retain the nutriment in the -fish, since the hot water or fat contracts the cells at the cuts. The -skin of a whole fish retains the nutriment, therefore it may be put on -the fire in cold water. - -Fish must not be covered up while cooking or frying so that the -temperature will not get too high. Frozen fish must be thawed -completely before using; if this is not done, the inside of the fish -is mostly rare when serving it. No dish will be good when the fish or -meat used is prepared in a frozen state. - -Fish are dressed by making a slight cut along the whole under side and -taking out all intestines. The inner darker membrane must be entirely -removed and the fish washed well. - - -No. 1—TO BOIL. - -Whitefish, shellfish, pike, codfish, pickerel, bass, black -bass, white bass, flounders, plaice or sole, carp, salmon, trout, -brook trout, cabeljou, river trout. - -Quantity for 6 Persons. - - 3½–4 lbs. of fish - 4 qts. of water - Salt - 10 pepper-corns - 4 cloves - 1 large onion - 2 bay-leaves - ½ lemon, sliced - -Preparation: The fish is dressed and washed. Into a fish kettle pour 4 -qts. of water, all the spices and enough salt to make it quite salty. -Place the fish on the tray of the kettle in a swimming position and -bring slowly to boil 5 minutes in cold or hot water, then set back to -draw ½ hour. When the meat near the gills is not bloody any more, the -fish is done. Before serving, rinse it with hot water to remove the -scum and place on the platter in a swimming position. It is then -garnished with lemon slices, parsley, lettuce and potatoes. - -With the fish is served a fish gravy, mustard gravy, Bearnaise gravy -or fresh creamed butter, browned butter, mustard butter, parsley -butter, etc. - - -No. 2—BAKED FISH. - -Any of the varieties named in No. 1. - -Quantity for 6 Persons. - - 3½—4 lbs. of fish - ¼ lb. of fresh butter - Salt - 3 pepper-corns - Some flour - 1½ cups of sour or sweet cream - ¼ tsp. of meat extract - Juice of ½ lemon - 1 tbsp. of capers - 1 tbsp. of Parmesan cheese - -Preparation: The fish is dressed, washed and dried, salted inside and -outside and rolled in flour. It is placed into a pan or if possible -an earthen or porcelain dish in which the butter has been heated; then -put into the oven and baked for 10 minutes to a light yellow color. -Baste with the cream and lemon juice, sprinkle with the Parmesan -cheese, and add the capers and pepper-corns. In this gravy stew it ½ -hour, then prepare carefully on a hot platter and serve. Strain the -gravy through a sieve to remove all lumps, i.e., make it smooth. If it -is too thick, add some cream or milk and pour it on the fish or serve -it extra. - -Remarks: This preparation is very fine. A little meat extract makes -the sauce look more delicate. - - -No. 3—FISH STEAMED OR STEWED IN RED WINE GRAVY. - -Any one of the varieties named in No. 1. - -Quantity for 6 Persons. - - 3½–4 lbs. of fish - Salt - ⅛ lb. of butter - 3 tbsps. of flour - 1 pt. of water or bouillon - 1 pt. of red wine - 1 tsp. of meat extract - ½ onion, sliced - 3 slices of lemon - ½ carrot, sliced - Small piece of celery root - 1 small piece of parsley root - 6 pepper-corns - 2 cloves - 2 bay-leaves - 1 tbsp. of sugar - -Preparation: The fish is dressed, washed, dried, salted inside and -outside and left in a cold place for 1½ hours. The gravy is then -prepared. Brown the butter and flour and mix in all the ingredients, -also red wine; add water or bouillon and cook slowly 1½ hours and -strain. It must be smooth and palatable. - -Rub the salt off, put the fish into a porcelain or earthen dish in -which the ounce of butter has been melted and roast in the oven for 10 -minutes, basting frequently with the butter. After this, pour the -gravy over it and stew the fish uncovered in the oven for ½ hour. - -Remarks: The pan or dish should not be much larger than the fish, so -that this is well covered with the gravy. Both fish and gravy are -served on the same hot platter. - - -No. 4—BROILED OR ROASTED FISH. - -Any one kind named in No. 1. - -Quantity for 6 Persons. - - 3½–4 lbs. of fish - Salt, flour - ½ cup of roll crumbs - ¼ lb. of butter - 1 beaten egg - -Preparation: The fish is dressed, washed and dried, then ripped -lengthwise into two halves and the bones removed. Then salt, dredge -with flour, dip into beaten egg and roll in bread crumbs. Drip melted -butter on the fish, place into a flat pan and roast or bake in the -oven, basting with melted butter. Serve with brown butter gravy and -garnish with lemon slices. - - -No. 5—BOILED SALMON. - -Quantity for 6 Persons. - - 3 lbs. of salmon - 3 qts. of water - ½ cup of vinegar - 1 cup of white wine - 1 large onion, sliced - 2 tbsps. of salt - 1 tbsps. of pepper-corns - 10 whole cloves - 3 bay-leaves - ½ lemon, sliced - -Preparation: All ingredients are put into the water and then boiled. -The fish is not scaled, but the insides taken out and washed. When the -water boils, set it aside, put the fish in and let it draw ½–¾ hours. -Cooking would make it tough. Serve a butter or madeira gravy with the -fish. - -Remarks: If the fish is a salmon, it requires 20 minutes to cook it. - - -No. 6—SALMON, BLUE. - -Quantity for 15 Persons. - - 7 lbs. of salmon - 7 qts. of water - ¾ bottle of white wine - 1 cup of wine vinegar - 1 tbsp. of pepper-corns - 6 cloves - 3 bay-leaves - 1 onion, sliced - 1 lemon, sliced - 1 piece of carrot - 1 piece of celery root - 1 piece of parsley root - ⅛ lb. of butter - ¼ cup of salt - -Preparation: The is dressed, washed and dried. The vinegar is heated -and poured on the fish, then it is placed into a fish kettle in a -swimming position and the water is poured on cold, so that it almost -covers the fish. All the ingredients are added; bring it to boil and -set aside to simmer 1 hour. The fish must be served carefully and -garnished with parsley and lemon slices; potato balls are good with -it. For gravy, serve creamed butter, drawn butter, egg gravy, -remoulade gravy or mayonnaise dressing. - -Remarks: Salmon is good served cold with a mayonnaise dressing. - - -No. 7—SALMON SALAD. - -Quantity for 6 Persons. - - 2 lbs. of salmon - 2 hard-boiled eggs - 1 raw yolk of egg - Fine salad oil - 1 tsp. of mustard - Juice of 1 lemon - 1 tbsp. of vinegar - 1 tsp. of sugar - Salt - 1 pinch of pepper - -Preparation: The boiled fish is arranged on a glass dish in a mound -after being cut into nice pieces and the bones removed. The gravy or -dressing is made by stirring the raw yolk of egg into the boiled -yolks, adding the oil a few drops at a time, also the lemon juice, -vinegar and the other ingredients. It must be thick. The dressing is -poured over the salad and slightly mixed with a wooden spoon. Garnish -the salad with hard-boiled eggs and green lettuce leaves. - - -No. 8—SLICED SALMON BROILED. - -Quantity for 6 Persons. - - 2½ lbs. of salmon - Salt - ¼ cup melted butter - 1 tbsp. of finely sliced onion - 1 bunch of parsley - ⅛ lb. of butter for frying - 2 tbsps. of lemon juice - -Preparation: The salmon is cut into 2 to 3 slices, cleaned, washed and -dried well. Brush the slices with the ¼ cup of melted butter, salt and -put on the lemon juice, onion slices and parsley. Cover the dish and -put on the stove for one hour but do not fry. After one hour, put into -a broiler, broil for 10 to 15 minutes, basting with butter and turning -frequently. You can also fry them in a buttered pan. Serve in a hot -dish, garnish with lemon slices and parsley and serve with a tomato or -olive gravy, or a cold, sour gravy. - - -No. 9—BOILED SALMON TROUT. - -Quantity for 6 Persons. - - 3½ lbs. of salmon trout - Water enough to cover the fish - Salt - ¾ pt. of vinegar - 10 pepper-corns - 2 cloves - 1 bay-leaf - ½ onion, sliced - -Preparation: The fish is cleaned and washed. The water with all -ingredients in it is brought to boil, the fish placed into it in a -swimming position, cooked 10 minutes and served on a hot platter. A -fish or egg gravy may be served with it. - - -No. 10—FRIED TROUT. - -Quantity for 6 Persons. - - 3½ lbs. of trout - Salt, flour - 1 beaten egg - ¼ lb. of butter - -Preparation: The fish is dressed, washed, dried, salted inside and -outside, dipped into the beaten egg and then into flour. The butter is -heated in a pan, the fish fried in it to a light brown color and a -butter gravy served with it. - - -No. 11—EEL, BLUE. - -Quantity for 6 Persons. - - 3½ lbs. of eel - 1½ qts. of water - 6 tbsps. of vinegar - 10 pepper-corns - 2 bay-leaves - 4 cloves - ½ sliced onion - ½ sliced lemon - Salt - Water for cooking - -Preparation: The eel is killed by wrapping the head into a cloth and -giving it a few blows with a hatchet; then rub it with salt from head -to tail until it looks blue. Skin the eel by making a cut in the skin -around the head and pulling this down over the tail; if it does not -strip off easily, cut it loose with a sharp knife. Cut the fish into -equal pieces and clean each piece separately, pushing out the -intestines and inner membrane and rubbing it with salt. - -1½ qts. of water is brought to boil with 4 tablespoonfuls of vinegar -and the eel scalded with it. Heat fresh water, 2 tablespoonfuls of -vinegar, pepper-corns, bay-leaves, cloves, 1 onion, lemon slices and -salt; in this water the eel is cooked slowly 15 minutes. The fish is -then served on lettuce leaves and garnished with lemon slices. Caper, -mustard or remoulade dressing is served with it. This fish is good -eaten cold. - -Remarks: The remnants of eel may be used to make aspic or head cheese. -The eel broth and skin are utilized for it. See Head Cheese and -Gelatines, No. 9 Eel in Jelly. - - -No. 12—BAKED EEL. - -Quantity for 6 Persons. - - 3½ lbs. of eel - Salt - 1 pinch of pepper - 1 beaten egg - Flour for dredging - ¼ lb. of butter or lard for frying - -Preparation: The eel is prepared as described in No. 11. The bones are -taken out of the pieces, (these may be 3 to 4 inches long) salt and -pepper, roll in beaten egg and flour and bake in hot butter to a nice -brown color. - -A Dutch dressing may be served with it. - - -No. 13—EEL IN BEER. - -Quantity for 6 Persons. - - 3½ lbs. of eel - 3 tbsps. of butter - 2 tbsps. of flour - 1 qt. of white beer - ½ onion, sliced - ¼ lemon, sliced - Salt - 1 pinch of pepper - 1 clove - ½ bay-leaf - -Preparation: The eel is prepared as in No. 11, the bones being removed -from the pieces. The 3 tablespoonfuls of butter are stirred into the -flour, the beer added and also all the spices and lemon and onion -slices. Cook this gravy and put in the pieces of eel to boil 20 -minutes. Serve the eel on a hot platter, strain the gravy and pour it -over the eel. The gravy must be thick and very palatable. - -Remarks: If the gravy is not thick enough, mix some more flour with -water, stir it in and let it boil. - - -No. 14—EEL WITH RICE. (FRICASSEE). - -Quantity for 6 Persons. - - 3½ lbs. of eel - ⅛ lb. of butter - 2½ tbsps. of flour - 1 pt. of cream - Salt - Juice of 1 lemon - -Preparation: The eel is prepared according to No. 11, cut into 4 inch -pieces and cooked almost done in boiling water, salt, 2 tablespoonfuls -of vinegar, ½ sliced onion, 8 pepper-corns, 2 cloves, 1 bay-leaf. When -almost done, take out the pieces and put them into the gravy, which is -prepared in the following way: Heat the butter, stir in the flour, add -the cream and stir well until smooth, add salt and lemon juice and let -it simmer 10 minutes. Serve eel and dressing on a hot platter and -place a rim of cooked rice around it. Then strew over the whole some -fine minced parsley. If you wish you may sprinkle chopped parsley over -the eel before serving, or you may cook the parsley in the dressing. - -Remarks: The gravy must be smooth and savory. - - -No. 15—COLD EEL ROULADE. - -Quantity for 6 Persons. - - 3 lbs. of eel - 4 hard-boiled, chopped eggs - 1 tbsp. of chopped parsley - 1 tbsp. of chopped capers - Juice of one lemon - Salt, pepper - ½ tbsp. of chopped onion - -For Cooking. - - 2 qts. of water - 10 pepper-corns - 3 cloves - 1 bay-leaf - 1 small piece of carrot - 1 small piece of parsley root - 1 small piece of celery root - Salt - ½ onion - -Preparation: The eel is prepared as described in No. 11, its head and -tail cut off and ripped open lengthwise; intestines and bones -carefully taken out; then cut it in two crosswise, to make 4 pieces. -These pieces are washed, dried and rubbed with salt. The four hard -boiled eggs are chopped and mixed well with the chopped parsley, -onion, capers, lemon juice, salt and pepper. This stuffing is put -inside of the four pieces of eel and these rolled up tightly and tied -with string, then each tied up in a piece of white cloth. Into the 2 -qts. of water put all the ingredients for cooking, and the head, tail -and skin chopped up into small pieces and cook 15 minutes. This eel -stock must be tasted as to seasoning, vinegar added and the prepared -pieces of eel cooked in it slowly for 45 minutes. Leave them in the -stock until pretty well cooled off, then take them out and place them -between two platters. After a few hours, take off the strings and -cloth and cut them into thin slices which are served on green lettuce -leaves and garnished with hard-boiled eggs. You may serve them also -with pickles and mayonnaise or mustard dressing. - -Remarks: These eel roulades may be made into eel jelly. See Chapter -Nine, No. 9. - - -No. 16—LARDED PICKEREL. - -Quantity for 6 Persons. - - 3½ lbs. of fish - ⅛ lb. of bacon - Salt - 1 pinch of pepper - ¼ lb. of butter - 1 tbsp. of flour - ¾ pt. sweet or sour cream - ½ tsp. of meat extract - 1 tbsp. of Parmesan cheese - Juice of ½ lemon - 1 tsp. of capers - -Preparation: The fish is dressed, washed, dried and rubbed with salt -inside and outside. The back is skinned by slitting the sides and -pulling the skin off. The back is then larded with bacon strips. The -butter is heated in a pan and the fish placed into it in a swimming -position after dredging with flour and grated Parmesan cheese. The hot -butter is dripped on, also the lemon juice, and the fish put into the -oven to bake 15 minutes. During this time baste with the butter -carefully so the flour and cheese make a crust on the fish. Gradually -add the cream and capers, and bake the fish in this dressing for ½ -hour, basting frequently. Serve on a hot platter. Color the gravy with -the meat extract and if it is too thin, add 1 teaspoonful of flour, -mixed with cream or milk, cook and strain. The gravy is served with -the fish; garnish with potatoes and macaroni and serve with sauerkraut. - - -No. 17—LARDED AND STUFFED PICKEREL. - -Quantity for 6 Persons. - - 3½ lbs. of fish - ⅛ lb. of bacon - Salt, pepper - ¼ lb. of butter - tbsp. of flour - 1 pt. sour or sweet cream - ½ tsp. of meat extract - 1 tbsp. of Parmesan cheese - Juice of ½ lemon - 1 tsp. of capers. - -The Stuffing. - - 1 pt. can of champignons - 2 tbsps. of butter - ½ cup of sweet cream - Salt, pepper - 1 tbsp. of flour - -Preparation: The preparation is the same as given in No. -16. The filling or stuffing is made from chopped champignons -stewed in the butter, flour, salt, pepper and cream. This is -stuffed into the fish which is then sewed up. The fish is larded -and cooked according to directions in No. 16. The gravy is also -prepared as in No. 16. - - -No. 18—STUFFED AND LARDED PIKE. - -Quantity for 6 Persons. - -The preparation and ingredients are the same as given under No. 16 and -No. 17. - - -No. 19—FISH FRICASSEE FROM PICKEREL OR WHITEFISH. - -Quantity for 6 Persons. - - 1 pickerel or whitefish, 3½ lbs. - ⅛ lb. of bacon for larding - ¼ lb. of butter - 1 cup of cream - -For the Fricassee. - - 18 crabs - 2½ qts. of salt water - 1½ lbs. veal sweetbreads - Juice of ½ lemon - Salt, pepper - ⅛ lb. of butter - 20 champignons - 10 peeled truffles - 2 tbsps. of butter - 1 tbsp. of lemon juice - -Preparation: The fish is dressed, washed, dried, the skin taken off -the back and this larded with bacon. Then it is sprinkled with salt -and put into a pan in a swimming position with ¼ lb. of butter and 1 -cup of cream and fried slowly for 1 hour to a golden yellow color. -During this time simmer the 18 crawfish or crabs in salt water for 45 -minutes. They should not boil, but simmer. From eight crabs take out -the meat and leave the other ten whole. - -The veal sweetbreads are scalded, the membrane removed, salted and -peppered, the lemon juice dripped on, then dredged with flour and -fried in ⅛ lb. of butter to a nice brown color. The sweetbreads are -cut into nice pieces. The champignons are heated in 1 tablespoonful of -butter; lemon juice, salt, pepper, 2 tablespoonfuls of cream are -added. The truffles are peeled and sliced and stewed with ½ -tablespoonful of butter, 3 tablespoonfuls of bouillon, 1 pinch of -salt. The crab meat from the 8 crabs is chopped fine and stirred with -1 tablespoonful of butter and 1½ tablespoonfuls of flour; add a little -cream and boil. The lemon juice, salt, pepper and 1 yolk of egg are -stirred in and set to cool. Small dumplings are formed from this -mixture and fried in hot lard. The batter for the dumplings must be -thick; try one first and if it does not hold together, add more flour. -These small dishes must be prepared while the fish is cooking. That -which is done must be kept hot in hot water. The fish, when done, is -served on a hot platter in a swimming position, three crabs are placed -on the fish’s back, the other seven along its sides. The pieces of -sweetbread are also arranged neatly around the fish and the -champignons and truffles, as well as the fish dumplings. All must be -very hot and kept so until the gravy is done. - -The Gravy: Into the butter in which the sweetbreads were fried stir -some flour and add bouillon or water, pour it into the pan in which -the fish was fried and cook for 2 minutes, taste and strain. It must -be smooth and be served with the fish. - -Remarks: This is a fine dish for parties. Potato balls and green -lettuce are served with it. - - -No. 20—PICKEREL WITH TOMATO SAUCE. - -Quantity for 6 Persons. - - 3½ lbs. of pickerel, white fish or cod fish - Salt - 1 sheet of paper - ⅛ lb. of butter, good measure - -Gravy. - - ⅛ lb. of butter - ⅛ lb. of ham - 6 tomatoes - 3 tbsps. of flour - 2 tbsps. of Parmesan cheese - Salt - Pinch of pepper - ½ pt. bouillon - ½ pt. of cream - -Preparation: The fish is dressed, washed, dried, salted, placed into a -pan and lightly covered with a buttered paper. Then the hot butter is -poured over it and it is cooked in the oven until well done, basting -frequently for about one hour. In the meantime the gravy is prepared -thus: The ham is cut into small pieces and fried light yellow in the -butter, with onion slices and flour, then add bouillon and cream, -season with salt, pepper and add Parmesan cheese; also put in the -sliced or chopped tomatoes and cook until pretty thick. Strain the -gravy, taste it and heat it again. The fish, which must be a nice pink -color, is brushed with the thick gravy and served in a swimming -position. The rest of the gravy may be served separately. - - -No. 21—PICKEREL OR CODFISH SALAD. - -Quantity for 6 Persons. - - 1¾ lbs. of pickerel or codfish - 2 tbsps. of butter - 1 scant tbsp. of flour - 1 small onion - 1 pt. thick cream - 2 yolks of eggs - 1 tsp. of mustard - 2 tbsps. of vinegar - 1 tbsp. of salad oil - Salt - 1 pinch of white pepper - 1 tbsp. of capers - -Preparation: The boiled fish is cut up into nice pieces. The butter is -melted, the peeled whole onion fried light yellow in it, then taken -out. Stir in the flour, add the cream and cook 5 minutes. The 2 yolks -are stirred in, but the gravy must not cook any more, cool it and -season with salt, mustard, pepper, capers, vinegar and salad oil. Pour -the gravy over the fish. - - -No. 22—BAKED RED SNAPPER. - -Quantity for 6 Persons. - - 3½ lbs. of red snapper - Salt - 1 beaten egg - Some flour - 1 cup of rolled crackers - ¼ lb. of butter - -Preparation: The fish is dressed, washed, dried and rubbed with a -little salt. It is then dredged with flour, dipped into the beaten egg -and cracker crumbs. The butter is heated and put on the fish, then -baked in the oven for ½ hour until a nice brown. Serve a parsley gravy -with it. - - -No. 23—PICKEREL OR WHITEFISH WITH SAUERKRAUT. - -Quantity for 6 Persons. - - 1 lb. boiled pickerel or whitefish - 1 lb. boiled sauerkraut - 1 egg - 1 large piece of butter - ¾ pt. of cream - Some salt - -Preparation: A baking dish or casserole is buttered and filled with -layers of sauerkraut and fish alternating. The bones must have been -removed and the fish cut into nice pieces. There should be 3 layers of -sauerkraut and 2 layers of fish. After the dish is filled, stir the -cream with some salt and pour over the whole. Put a little butter on -top and bake in oven for 45 minutes. - - -No. 24—BOILED TURBOT. - -Quantity for 6 Persons. - - 3½ lbs. of fish - Salt - ½ qt. of wine vinegar - -Preparation: The turbot is drawn by making a cut across the dark side -below the gills, then rub it with salt until all slime is gone. After -washing it, pour ½ qt. of vinegar on and let it stand for ½ hour. Run -the knife along the spine on the black side and slit the white side in -several places to prevent the skin from bursting while cooking. Fins -and tail are shortened. Put plenty of salt water into the fish kettle, -put the fish in, white side up, and cook slowly for 5 minutes, then -set aside to simmer for ½ hour. Do not cover up the kettle. When -serving, the white side should be up and garnish the platter with any -kind of lettuce or salad i.e., cucumber salad, head lettuce or -endive. Place lemon slices on the fish or small boiled crabs. Serve -with a butter gravy or creamed butter and potato balls. - - -No. 25—TURBOT FRICASSEE. - -Quantity for 6 Persons. - - 1 lb. of fish remnants - A small calf’s tongue - ½ pt. of champignons - 1 tbsp. of capers - 3 tbsps. of butter - ½ pt. of cream or milk - Juice of ½ lemon - Salt, pepper - ½ pt. of bouillon - 2 tbsps. of Parmesan cheese - 2 tbsps. of flour - -Preparation: The fish is cut into large pieces. A baking dish is -buttered and the pieces of fish placed in. Add 3 tablespoonfuls of -heated butter, stirred with 2 tablespoonfuls of flour, the cream, -champignon juice and bouillon. The latter may be omitted. Cook the -gravy until it is smooth and add the lemon juice, salt, pepper, -chopped champignons and capers. - -The tongue which has been boiled is skinned and sliced and put into -the gravy, then boiled a few minutes and tasted as to seasoning. Pour -this gravy over the fish, strew with Parmesan cheese and drip on some -butter. Place the baking dish into a dish with water and bake in the -oven to a nice color. - - -No. 26—BOILED RED SNAPPER. - -Quantity for 6 Persons. - - 3½ lbs. of fish - Salt - 10 pepper-corns - 4 cloves - 2 bay-leaves - ½ onion, sliced - ½ lemon, sliced - Water - -Preparation: The fish is dressed, washed and put in a swimming -position, into water enough to cover it and brought to boil. All the -ingredients are added and after boiling up once, set aside to simmer ½ -hour. Garnish with lemon slices and parsley. Serve the fish with a -butter gravy mixed with fine chopped parsley or with an egg dressing. - - -No. 27—RED SNAPPER WITH RED WINE DRESSING. - -Quantity for 6 Persons. - -The preparation and ingredients are the same as given under No. 3. - - -No. 28—FRIED SMELT OR SPARLING. - -Quantity for 6 Persons. - - 3½ lbs. of sparling - Salt - 1 egg - 2 tbsps. of milk - Flour - ½ lb. of butter for frying - -Preparation: The fish is dressed, washed, rubbed with salt and left -standing for 1½ hours. Then the salt is washed off a little. Beat the -egg with the milk, brush the fish with it and dip it into the flour. -Heat the butter and bake the fish in it in the oven to a nice brown -color. - -When served, pour the drippings over. - - -No. 29—FILLET OF SHELLFISH, WHITEFISH, CABELJOU, SOLE, WITH DRESSING. - -Quantity for 6 Persons. - - 3½ lbs. of fish - ¼ lb. of butter - Salt, pepper - Juice of 1 lemon - -Fish Bouillon. - - Bones, skin - 4 pepper-corns - 2 cloves - 1 bay-leaf - 2 slices of lemon - ½ onion - 1½ qts. water - Salt - -Preparation: The fish is dressed, washed, the bones all removed and -cut into equal fillets. These are salted a little and left with the -salt ½ hour. - -During this time prepare the fish bouillon. The bones and skin are -brought to boil in 1½ qts. of water to which the pepper-corns, cloves, -lemon and onion slices and salt have been added and then cooked until -the water has boiled down to ¾ qt. Then put the fish fillets into a -buttered pan, season with 1 pinch of pepper, lemon juice, the ¼ lb. of -butter placed on in pieces and ½ cupful of the fish bouillon poured -over them. - -The pan must be covered and the fish stewed in the oven for 25 -minutes, then served on a hot platter, the drippings poured over. A -Dutch gravy is served with it and the bouillon used for that. See -gravies or dressings, Dutch Dressing. - - -No. 30—FRIED MACKEREL. - -Quantity for 6 Persons. - - 3½ lbs. of mackerel - Salt - 1 egg - 2 tbsps. of milk - Flour - ½ lb. of butter for frying - -Preparation: The mackerel is cleaned well, the head chopped off and -the fish split open lengthwise. The bones are all taken out, the -fillets rubbed with salt and let stand for 1 hour. Then it is washed a -little, dried, dipped into the egg beaten with milk and into flour. -The butter is heated and the fillets are fried in it to a nice color -for about 10 to 15 minutes. Serve on a hot platter, pour the drippings -over and garnish with lemon slices and parsley. If the drippings are -not sufficient, make an extra gravy of drawn butter mixed with chopped -parsley. - - -No. 31—ROLLED, STUFFED FISH FILLETS. - -Made from whitefish, pickerel, cabeljou, shellfish, halibut. - -Quantity for 6 Persons. - - 3 lbs. of fish - 1½ rolls, soaked in milk - 1 tbsp. of chopped parsley - ½ tbsp. of chopped onion - 1 pinch of salt - 1 pinch of pepper - 3 eggs - ⅛ lb. of butter - -For Stew. - - ½ pt. of white wine - 1 oz. of butter - 6 pepper-corns - ¼ onion - 2 lemon slices - 3 tbsps. of lemon juice - -The Gravy. - - ⅛ lb. of butter - 2 tbsps. of flour - ¾ pt. of fish gravy - 3 yolks of eggs - -Preparation: The fish is dressed, washed, skinned, split open -lengthwise and the bones taken out, then it is cut into pieces 6 -inches long and 3 inches wide. The trimmings which are left, must be -fully ¼ lb. and are chopped fine. From 2 eggs make scrambled eggs. -Cream the ⅛ lb. of butter and mix it well with the soaked roll, -chopped fish trimming, 1 tablespoonful of parsley, scrambled egg, -onion, salt, pepper. Press the whole mixture through a sieve and stir -in another egg. This stuffing must taste very spicy or piquant and is -spread evenly on the fish fillets. Then roll each one up and tie it -with a white string, place them into a roasting pan, add ½ qt. of -water, ½ pt. of white wine, 6 pepper-corns, ¼ onion, 2 slices of -lemon, 3 tablespoonfuls of lemon juice and salt. The 1 ounce of butter -is cut into pieces and put on the fish, then cover the pan with a -buttered paper and bake in the oven ½ hour. Serve on a hot platter. - -The gravy or dressing is prepared by mixing ⅛ lb. of butter with 2 -tablespoonfuls of flour, add the strained broth from the fillets, cook -and stir in 3 yolks of eggs, strain and serve with the fish fillets. - - -No. 32—BOILED CODFISH. - -Quantity for 6 Persons. - - 3 lbs. of codfish - ⅛ lb. of soda - 2 onions - Salt - 4 qts. of water - -Preparation: The fish is pounded well, and put into water for 36 -hours, changing it every 12 hours and adding a teaspoonful of soda at -every change. After that, skin the fish and cut it into pieces, place -it into boiling water with the salt, and 2 sliced onions, and let it -simmer for 45 minutes. Serve it with drawn butter or mustard gravy. - - -No. 33—CODFISH RAGOUT. - -Quantity for 6 Persons. - - 1½ lbs. of boiled codfish - ⅛ lb. of butter - 2 tbsps. of flour - ¾ pt. of bouillon - 6 pepper-corns - 2 bay-leaves - Salt - A small cup of herb vinegar - ½ onion - -Preparation: The remnants of boiled codfish are cut in small pieces. -The ⅛ lb. of butter is browned, 2 tablespoonfuls of flour stirred in, -add the bouillon and season with vinegar, onion, pepper-corns and -bay-leaves. - -The gravy is cooked slowly ½ hour, seasoned and strained. Add the -fish, reheat but do not boil and serve on a hot platter with potatoes. - - -No. 34—FRIED SOLE. - -Quantity for 6 Persons. - - 3½ lbs. of fish - Salt, white pepper - 1 egg - 2 tbsps. of milk - 1 cup grated rolls - Juice of 1 lemon - 1 onion, sliced thin - ¼ lb. of butter for frying - Some flour - -Preparation: Skin the fish by running a sharp knife around the tail; -loosen the skin from the meat and pull downward over the head. The -white side is treated the same way, the tail and fins are shortened -and the fish cut into convenient pieces. Every piece is cleaned well, -salted and peppered, the lemon juice dripped on, the slices of onion -placed on top, the pot covered up and the fish left in it to simmer 1½ -to 2 hours. ½ hour before serving, each piece is dried, dredged with -flour and dipped into the egg beaten with the milk and salt and then -into roll crumbs. - -The butter is heated and in it the pieces of fish are fried to a nice -brown color. Serve it on a hot platter, garnish with lemon slices and -parsley. The drippings may be used as gravy. - - -No. 35—BAKED SOLE. - -Quantity for 6 Persons. - -The ingredients and preparations are the same as in the preceding, No. -34. The pieces of fish are put into boiling hot lard deep enough so -they float, and baked to a golden yellow color. - -Serve with a mayonnaise or caviar gravy. See Gravies or Dressings. - -Remarks: The pieces of fish may be rolled in finely chopped or ground -hazel nuts instead of bread crumbs; this is very fine. - - -No. 36—BAKED GURNET. - -Quantity for 6 Persons. - - 3½ lbs. of fish - Salt - 1 egg - 2 tbsps. of milk - Juice of 1 lemon - ¼ lb. of butter - -Preparation: The fish is cleaned well, dried, cut in halves, -lengthwise, the bones taken out, salted, seasoned with lemon juice, -dipped into egg beaten with milk and then into flour. - -Heat the butter and fry the fish in the oven for ½ hour, basting -frequently. Serve a butter dressing with it. - - -No. 37—SMALL FISH RAGOUTS IN SHELLS OR SMALL MOLDS; UTILIZING REMNANTS - OF FISH. - -Quantity for 6 Persons. - - 1 lb. of boiled fish - 1 oz. of butter - 2 tbsps. of flour - ½ pt. of sweet or sour cream - Juice of ½ lemon - 1 tbsp. of Parmesan cheese - 3 tbsps. of white wine - Salt, white pepper - 2 tbsps. of roll crumbs - 1 small piece of butter - -Preparation: The butter is heated, the flour stirred in, also the -cream, wine and lemon juice and boiled. This gravy should be thick; if -too thick, add more cream or milk, salt, pepper and Parmesan cheese, -then boil one minute. Cut the fish into small pieces and put into the -gravy. Butter the shells or molds and fill with this mixture, strew -the bread crumbs on and bake in the oven about 10 minutes, to a light -yellow color. Serve immediately after taking out of the oven. - -Remarks: This dish may be served as a fine side dish together with -head lettuce. - - -No. 38—FISH CROQUETTES. - -Quantity for 6 Persons. - - 1 lb. of boiled fish - 1 oz. of butter - 3 tbsps. of flour - ¾ pt. of cream - 3 yolks of eggs - 1 tbsp. of. lemon juice - Salt - 1 pinch of pepper - 2 whites of eggs, beaten with 1 tbsp. of milk - Flour - Lard enough for frying - -Preparation: The fish is cut into small pieces. The butter is melted, -the 3 tablespoonfuls of flour stirred in, then add cream and season -with lemon juice, salt and pepper. This gravy is cooked a few minutes -and must be thick, the 3 yolks of eggs are stirred in and the fish -added. After this mixture has cooled off, small croquettes are formed -which are dipped into the white of egg and flour or bread crumbs. Heat -the lard to the boiling point, (it must be deep enough so the -croquettes will float in it) and bake them to a golden yellow color. - -Remarks: Fry one croquette first; if it should not hold together, add -more flour. - - -No. 39—FISH CUTLETS. - -Quantity for 6 Persons. - -The preparation and ingredients are the same as under No. 38. Form -small cutlets, bread them the same as the croquettes and fry them in -butter to a nice color. You may improve them with champignons or crab -tails. - - -No. 40—FISH AND POTATO PUDDING. - -Quantity for 6 Persons. - - 1½ lbs. of boiled fish - 3 lbs. potatoes - 1 pt. of cream or milk - ⅛ lb. of butter - 2 tbsps. of Parmesan cheese - Salt, pepper - 1 tbsp. of capers - 1 tbsp. of roll crumbs - 2 tbsps. of flour - -Preparation: The boiled fish is cut up fine, the bones all taken out; -the raw potatoes peeled and sliced fine. The baking dish or casserole -is buttered and a layer of potatoes alternating with a layer of fish -put in so that the last layer will be potatoes. - -The gravy is made by heating the butter, stirring in the flour, adding -the cream, salt, pepper, Parmesan cheese and capers. Cook one minute, -then pour over the layers of fish and potatoes. Strew a few bread -crumbs on top and place the pieces of butter on, then bake slowly 1½ -hours. Serve in the dish with head lettuce. - - -No. 41—SALTED CODFISH CROQUETTES. - -Quantity for 6 Persons. - -The preparation and ingredients are the same as given under No. 38, -Fish Croquettes. If the codfish is too salty, soak it in water a few -hours or simmer in boiling water a few minutes. - - -No. 42—CODFISH HASH. - -Quantity for 6 Persons. - - 1½ lbs. of codfish - 1 small piece of butter - 1 tbsp. of flour - ½ pt. of cream - -Preparation: The codfish is picked to pieces. If it is too salty, soak -it a few hours. Heat the butter, stir in the flour, cream and fish -and cook for 10 minutes. Toast slices of wheat bread and serve the -fish hash on this. - - -No. 43—FRIED FRESH HERRING. - -Quantity for 6 Persons. - - 12 fresh herring - Salt - ½ lb. of butter or lard - 1 cup of flour - -For the Gravy. - - Juice of 1 lemon - ⅛ lb. butter - 1 tbsp. parsley - -Preparation: The head of the herring must have a yellow color, if it -looks reddish, the herring is stale. The herring is dressed, washed, -salted for 45 minutes, then it is dried and rolled in flour, that has -been mixed with salt and pepper. Heat the butter or fat and fry the -herring in it to a nice color, turning occasionally. For the gravy, -brown the butter, add the juice of the lemon and finely chopped parsley. - -Serve the herring on a hot platter and pour the gravy over it. - - -No. 44—TO MARINATE OR PICKLE FRIED HERRING. - -Quantity for 6 Persons. - - 12 fresh herring - Salt - 1 cup of flour - ½ lb. of butter or lard - -For Marinating. - - ¾ qt. vinegar - ¾ qt. water - 1 large onion, sliced - 6 cloves - 6 bay-leaves - Some Salt - 20 pepper-corns - -Preparation: The herring are dressed, washed, salted for 45 minutes; -after that they are dried, then rolled in flour mixed with salt and -pepper and fried in butter or lard to a nice color. - -For marinating, boil vinegar, water, pepper, cloves, bay-leaves, -sliced onion and salt and cool it. The fried herring are cooled and -put into a stone jar and the fluid poured over. To be prepared one day -before serving. - - -No. 45—MARINATED SALT HERRING. - -Quantity for 6 Persons. - - 6 salt herring - 1 pt. sour or sweet cream or milk - 2 sour apples - 12 pepper-corns - 4 cloves - 2 bay-leaves - Vinegar to taste - 1 small onion - -Preparation: The salt herring are soaked for one day, then dressed and -skinned. If you wish, you may cut them into pieces or leave them whole -and put them into a dish. The gravy is then prepared. - -The milt and roe, taken out of the herring, are well cleaned, chopped -and beaten with vinegar, cream, grated apples and onions, pepper, -cloves and bay-leaves. Pour this dressing over the herring and let -stand for ½ to 1 day. Serve the herring in the gravy and potatoes in -their jackets. - -Remarks: Sour cream is best to use for marinating salt herring. This -preparation is very good. - - -No. 46—MARINATED SALT HERRING. - -A Simple Way. - -Quantity for 6 Persons. - - 6 salt herring - 1 pt. wine vinegar - 1 large onion, sliced - 12 pepper-corns - 6 cloves - 2 bay-leaves - -Preparation: The herring are dressed, skinned and soaked in water for -½ day, then cut into desirable pieces or left whole. Cook the vinegar -with ½ pt. of water and cool. Put all the spices on the herring and -pour the cold vinegar over. The milt may be put in also. - - -No. 47—HERRING SALAD. - -Quantity for 6 Persons. - - 3 salt herring - 15 boiled, peeled potatoes - 3 apples - ¼ lb. cold roast - ⅛ lb. tongue sausage - ¼ lb. pickled beets - 2 salt pickles - 2 pepper pickles - 1 onion - 1 tsp. mustard - 4 tbsp. of oil - 1 pinch of salt - Pepper - 1 pinch of sugar - Vinegar to taste - ½ pt. bouillon - 3 hard-boiled eggs - -Preparation: The herring are soaked in water for ½ day, then dressed, -skinned, the bones taken out, and cut into equal parts. Potatoes, -apples, roast, sausage, eggs, onion, pickles, beets are all cut up, -mixed well and seasoned with oil, salt, pepper, mustard, sugar and -vinegar, then bouillon added. The salad is served in a glass dish and -garnished with minced white of egg, yolk of egg, pickles and beets. -You may also garnish with sardines cut in halves and rolled. - - -No. 48—BOILED LOBSTER. - -Quantity for 6 Persons. - - 3 lobsters, 2½ lbs. - Boiling water - Salt - 12 pepper-corns - -Preparation: The lobster is cleaned in water with a brush, by taking -hold of its back with the left hand and using the brush with the -right. In this way it is harmless. The water is brought to boil in the -meantime with salt and the 12 pepper-corns, then the lobsters are put -in head first, which kills them instantly. Boil 5 minutes, then set -aside to simmer 45 minutes. After this time take out the lobsters, dry -them and put them on a board, break off the claws and tail and split -the body into halves from head to tail. Arrange these halves upright -on a platter, put a bunch of parsley in the top, place lettuce leaves -around and garnish neatly with the tails, cracked claws and legs. - -Creamed butter or butter balls are served with it, also a mayonnaise -dressing. - -Remarks: Claws and legs are placed into a cloth and carefully cracked -so the meat is not crushed. Large lobsters may boil 1 hour. - - -No. 49—COLD LOBSTER. - -Quantity for 6 Persons. - -Preparation and ingredients are the same as in the preceding, No. 48. -When the lobster is done, pour a cupful of cold water into the hot -water and let the lobster cool in it. Then take it out, dry it and -press it under a heavy board for one hour. When serving, brush it with -oil and prepare it like the warm lobster. A mayonnaise dressing is -nice with it. - - -No. 50—LOBSTER CROQUETTES OR CUTLETS. - -Quantity for 6 Persons. - -Utilizing remnants of lobsters. - -The preparation and ingredients are the same as those given under No. -38 and 39, Fish Croquettes or Cutlets. - - -No. 51—LOBSTER RAGOUT IN SHELLS OR ON TOAST. - -Quantity for 6 Persons. - - 2 lobsters, 3 lbs. - ⅛ lb. of butter - 2 tbsps. of flour - ½ pt. bouillon - 1 tsp. of meat extract - 1 pinch of salt - 1 pinch of pepper - 1 pinch of sugar - 1 tbsp. of lemon juice - 4 pepper-corns - 1 clove - ¼ bay-leaf - ⅛ of an onion - 2 tbsps. of Madeira - ⅛ pt. of white wine - ¼ pt. of champignons - 3 truffles - 1 cup tomatoes - -Preparation: The lobster is prepared as given under No. 48. After the -lobster is cooked, all meat is picked out, reserving the coral, which -is pulverized. The ⅛ lb. of butter is browned with the flour, bouillon -or water added and the coral put in. Meat extract, salt, pepper, -sugar, lemon juice, cloves, bay-leaf, onion, Madeira, white wine and -tomatoes added and smooth. It is strained and must be about ¾ of a -pint, this is all cooked ½ hour. This gravy must be very savory. The -champignons are cut into small pieces, the truffles peeled and -chopped, then add the champignons, truffles and lobster to the -strained gravy. This mixture is filled into buttered shells or small -molds and baked in the oven for 5 to 10 minutes. Serve on slices of -toast. - -Remarks: This is a fine side dish. - - -No. 52—BAKED LOBSTER. - -Quantity for 6 Persons. - -The preparation and ingredients are the same as given under No. 48. -When the lobster is cooked and split, hot butter is dripped on and the -lobster baked in it for 10 to 15 minutes. - -A mayonnaise dressing and chopped pickles are nice with it. - -Remarks: It is best to bake the lobster in a gas oven. - - -No. 53—BOILED CRAWFISH OR CRABS. - -Quantity for 6 Persons. - - 24 crabs - Sufficient water - 2 tbsps. of caraway - Salt - 1 large onion, sliced - -The Gravy. - - ⅛ lb. of butter - 2 tbsps. of chopped parsley - -Preparation: The crabs are cleaned like the lobster. See No. 48. The -water with caraway seeds, salt and sliced onion is boiled and the -crabs put in one by one. The water must boil constantly, so that the -crabs are killed instantly. Boil 3 minutes, then set aside to simmer ¾ -to 1 hour. Serve the hot crabs on a napkin. For gravy or dressing, -take hot butter mixed with minced parsley. - - -No. 54—CRAB CUTLETS WITH VEGETABLES. - -Quantity for 6 Persons. - - 36 crabs - 1 oz. of butter - 2 yolks of eggs - 1 egg - Salt, pepper - 1 tsp. of lemon juice - 1 cupful of roll crumbs - ½ lb. of butter for frying - -Preparation: The crabs are prepared and cooked as given under No. 53. -The meat picked out, 18 claws or legs laid aside. The meat is coarsely -minced, then mixed well with creamed butter, 2 yolks of eggs, lemon -juice, salt and pepper and small croquettes made from this mixture. -Dip in beaten egg and roll crumbs. Heat the butter and fry these -croquettes in it on both sides to a nice color. Into each put a claw -or leg. Arrange the croquettes around asparagus or peas. - -Remarks: A good crab dressing may be prepared from the meat of crabs. - - -No. 55—CRAB RAGOUT. - -Quantity for 6 Persons. - - 50 crabs - ¼ lb. of butter - 3 tbsps. of flour - 1 pt. bouillon - Some champignon water - ¼ wineglassful of white wine - 1 tbsp. of lemon juice - 1 pinch of salt and pepper - 2 yolks of eggs - ½ pt. champignons - -Preparation: The crabs or crawfish are cooked the same way as given -under No. 53, the meat all picked out, also out of the tails and cut -into small pieces. The coral is pulverized and cooked in ¼ lb. of -butter together with flour browned in it. The bouillon, the champignon -juice, white wine, lemon juice, salt and pepper are added and cooked -for 15 minutes in a covered pan. This gravy is then strained through a -fine sieve and the crab meat and champignons put in. This mixture is -filled into shells or patties and baked in oven 5 minutes. (See -Chapter 3, No. 29, Veal Sweetbread Patties). You can also serve this -ragout on toast. - - -No. 56—OYSTERS. - -Quantity for 6 Persons. - - 6 doz. oysters - 1½ lemon - -Preparation: The oysters are opened with an oyster knife and cleaned -with a small knife, then placed neatly on a platter covered with a -napkin, garnishing with slices of lemon. - - -No. 57—OYSTER PATTIES. - -Quantity for 6 Persons. - - 2½ doz. oysters - 1 tbsp. of butter - 1 tbsp. of flour - 1 tsp. of lemon juice - Salt, pepper - Pie crust - 2 tbsps. of cream - -Preparation: The butter is melted, flour, cream, lemon juice, salt, -pepper and oysters put in, then boiled up once. Small patties are made -as given under Chapter 3, No. 29, Veal Sweet Bread Patties. Fill the -patties with the oyster ragout, bake in oven a few minutes, then serve -at once. This is a fine dish. - - -No. 58—FRIED OYSTERS OR CLAMS. - -Quantity for 6 Persons. - - 3 doz. oysters - Salt, pepper - 1 cupful of fine roll crumbs - ⅛ lb. of butter - Some lemon juice - -Preparation: The prepared oysters are put into a dish, the lemon juice -dripped on and breaded with crumbs, which are mixed with salt and -pepper. In the meantime brown the butter and fry the oysters crisp, -turning frequently. Serve them with spinage, sauerkraut and fish. - - -No. 59—OYSTER OR CLAM SALAD. - -Quantity for 6 Persons. - - 50 oysters or clams - Juice of 2 lemons - Salt, white pepper - 2 tbsps. of chopped parsley - 4 tbsps. of oil - -Preparation: The oysters or clams are mixed with the other -ingredients, put into a glass dish and garnished with green lettuce -leaves. - - -No. 60—OYSTER OR CLAM PUDDING WITH RICE. - -Quantity for 6 Persons. - - 50 clams - 1 pt. white wine - 1 tsp. of salt - -For the Rice. - - ¼ lb. of rice - 1 pt. bouillon - -For the Gravy. - - ¼ lb. of butter - 3 tbsps. of flour - ¾ pt. cream or milk - 1 tbsp. of lemon juice - 3 yolks of egg - ½ tbsp. of Parmesan cheese - 2 tbsps. chopped champignons - -Preparation: The clams are cleaned in cold water with a brush. Change -the water several times until it remains clear. - -The white wine and salt are put into a dish and the clams put in and -shaken over the fire until they open. The inside is then taken out, -the shells thrown away. The clam liquor is used for dressing or gravy. -Heat ¼ lb. of butter, stir in the flour and add cream, the liquor from -the clams, chopped champignons and let it boil a few minutes, stirring -constantly; then stir in the 3 yolks of eggs and set aside. - -While the clams and dressing are being prepared, the rice is cooked -with the bouillon to a thick mush. - -A baking dish or casserole is buttered and filled with layers of rice -alternating with layers of clams, rice for the top layer. The prepared -gravy or dressing is then poured on, cheese strewn over, 1 -tablespoonful of hot butter dripped on and then baked in the oven for -20 minutes. This dish may also be made of fresh oysters. - - -No. 61—SALMON STEAK. - -Quantity for 6 Persons. - - 2½–3 lbs. of salmon in 6 slices - 9 tsps. of lemon juice - 2 medium-sized onions - 1 bunch of parsley - Pepper 12 tbsps. of fine oil - Salt - -Preparation: The steaks should be cut in 6 neat medium-sized pieces -from the middle of the fish, sprinkle with salt and pepper, pour 1½ -tablespoonfuls of lemon juice on each steak, the onion must be thinly -sliced, and the slices put on the steaks, also the parsley; then -spread 1 tablespoonful of oil on each steak and let them lie for 1½ -hours; get cooking utensil very hot, then remove the onions and -parsley from each slice of fish, spread another tablespoonful of oil -on each and broil for 5 minutes. Serve on a hot platter and garnish -with lemon slices and parsley. An olive sauce should be served with -this dish. - - - - -CHAPTER 9. - -HEAD CHEESE AND GELATINES. - -The various preparations of Gelatines, Aspic, Headcheese, Poultry and -Fish Jellies. - - -No. 1—HOW TO PREPARE GELATINE. - - 4 lbs. of pork sward or skin - 4 lbs. of pig’s feet - 6 qts. of water - 7 whites of eggs and the shells - 1 qt. of white wine - Juice of 3 lemons - -Preparation: The pork sward and pig’s feet are cleaned well in cold -water, then put in cold water and brought to boil. As soon as they -begin to boil, pour this water off and cut the sward up into small -pieces, chop the feet into several pieces and put on the stove with 6 -qts. of cold water to boil for 7 hours. The feet may be taken out -before this time if you wish to use them for a meal. The broth must -boil down to 2½ qts.; this is strained through a fine sieve, set aside -to cool, and all fat removed from the top. - -Whites of eggs, wine and lemon juice are thoroughly beaten together; -the egg shells are crushed and all this put into the broth. Then put -the broth over the fire once more and stir constantly until it boils. -Remove at once, cover up the pot and place it in a moderate oven until -the liquid is perfectly clarified. Put a clean white cloth over a pot -and strain the broth through it. This must be as clear as water. Put -into glass jars, seal and set them in a boiler with water at the -bottom, the jars resting on a tray. Cover the kettle and boil for 1 -hour. This gelatine will keep and may be used for sweet or sour -gelatines. - -Remarks: The pig’s feet may be served with a brown sweet-sour gravy. -They may be eaten cold if put in vinegar, onion slices, salt and -pepper-corns for 2 days. - - -No. 2—MEAT GELATINE FOR PATIENTS. - -Quantity 1½ qts. - - 1 lb. of beef - 2½ lbs. veal cartilage - Salt - ¾ qt. of water - 1 small carrot - -Preparation: The beef and the veal cartilage are washed and cut into -small pieces, the carrot is scraped, but left whole. Then this meat, -the carrot and 1 pinch of salt are put into a glass jar with ¾ qt. of -water, sealed and slowly cooked in a boiler with water at the bottom, -the jar resting on a tray, for 4 hours. After that, strain the broth, -let it get cold and remove the fat, then serve it to the patient in -spoonfuls. - -Remarks: Instead of beef, you may use poultry. - - -No. 3—GELATINE OR HEADCHEESE FROM POULTRY BOUILLON. - -Quantity for 4–6 Persons. - - 1 young, fried or boiled chicken - ¾ qt. good beef bouillon - 2 tbsps. of Madeira or white wine - ½ tsp. of meat extract - 5 layers of ½ box of white gelatine - 2 sour pickles. - -Preparation: The fried chicken is cut into small pieces, the pickles -are peeled and sliced. The strong beef broth is heated and the -gelatine dissolved in it with wine, meat extract and salt added, then -strained and tasted as to seasoning. Put ¼ pt. of the warm fluid into -a porcelain dish, skim off all fat, let it get cold and put on the -sliced pickles and a few tablespoonfuls of broth, let it cool, arrange -the chicken meat on it in the form of scales, pour the rest of the -broth on and let it get cold and stiff. Then turn it out on a platter -and garnish with parsley. Asparagus cut into small pieces may also be -used in this gelatine. - -Remarks: Instead of chicken you may use veal roast, tongue or goose -liver from which all hard fried meat and cartilage is removed. - - -No. 4—HEADCHEESE FROM PIG’S FEET AND CALF’S TONGUE. - -Quantity for 6 Persons. - - 4 pig’s feet - 2 calves’ tongues - Juice of ½ lemon - ⅛ pt. of white wine - 3 tbsps. of vinegar - Some salt - 2 qts. of water - 1 small onion - ½ bay-leaf - ¼ tsp. of meat extract - 1 sour pickle, cut into small pieces - 4 pepper-corns - -Preparation: Pig’s feet and calves’ tongues are cleaned well, put on -to boil with the water, salt, pepper, onion, bay-leaf. Cover the pot -and boil until well done, then take the skin off the tongue and cut it -with the rest of the meat into small pieces. - -Strain the bouillon and add vinegar, lemon juice, wine and meat -extract. Put the meat into a dish, pour the bouillon on and set to -cool. Then turn it out on a platter and serve with head lettuce or -potato salad, vinegar and oil, mayonnaise dressing or with fried -potatoes. - - -No. 5—HEADCHEESE FROM OX-TONGUE. - -Quantity for 6 Persons. - - 1 pickled ox-tongue - ½ qt. strong beef bouillon - 4 pieces of white gelatine - 1 tbsp. of capers - 4 sliced pickles - ½ pt. sliced champignons - ⅛ pt. white wine - Some champignon water - ½ tsp. of meat extract - Some vinegar - -Preparation: The tongue is cleaned and put on to boil in cold water -until tender. It is then skinned and sliced, ½ pt. of vinegar poured -on and left for a few hours. The bouillon is seasoned with salt, wine, -champignon juice, lemon juice, some vinegar and the 4 pieces of -gelatine are dissolved in the bouillon. The tongue, champignon and -pickle slices and capers are put into a porcelain dish, the bouillon -poured on and cooled; then turned out on a platter and served. - - -No. 6—HEADCHEESE FROM GOOSE OR DUCK. - -Quantity for 6 Persons. - - 1 goose, 8 to 10 lbs. - 6 calves’ feet - -For Cooking. - - 6 qts. of water - Salt - 6 pepper-corns - 2 cloves - 1 bay-leaf - 1 large sliced onion - Some soup greens - 1 tsp. of meat extract - ½ cup of good vinegar - 4 whites of eggs and shells - -Preparation: The goose and calves’ feet are cleaned and well jointed, -then put to boil in cold water with all the other ingredients. When -the goose is tender, take it out of the broth, remove all spices that -may adhere to it, place it into a porcelain or stone jar. Let the -calves’ feet cook until boiled down to 3 qts., remove all fat and -season with vinegar, meat extract and salt if necessary. Put in the -crushed egg shells, beat the white of egg with water and add it to the -bouillon, let it come to boil and then set aside to simmer until the -white of egg curdles. After one hour, strain the bouillon and pour it -through a white cloth over the goose meat. - -Remarks: If you wish to prepare the headcheese quickly, omit the -calves’ feet and use 35 pieces of gelatine dissolved in 3 qts. of -bouillon, which is also clarified with white of egg and egg shells. - -Remarks: The meat of the calves’ feet may be breaded in roll crumbs, -fried in butter and served with a raisin gravy. If you wish to make -this headcheese from duck, take 2 ducks. - - -No. 7—HEAD CHEESE FROM PARTRIDGE. - -Quantity for 6 Persons. - - 3 partridges - 2 qts. of water - Salt - 4 pepper-corns - ½ onion - 2 cloves - 1 bay-leaf - 2 tbsps. of lemon juice - 4 tbsps. of Madeira or good white wine - 2 whites of eggs and egg shells - 15 pieces of gelatine or 1⁄20 of a lb. - ¼ tsp. of meat extract - -Preparation: The partridges are cleaned and dressed and put to boil in -cold water with the spices. When it is done, carve it and put it into -a porcelain dish. Let the bouillon boil down to 1¼ qts., season with -white wine or Madeira, lemon juice and meat extract and remove all -fat, then dissolve the gelatine in it. Stir the whites of eggs with -some bouillon and add it with the egg shells, then boil for a few -minutes and set aside to simmer until the bouillon is clear. Strain it -through a sieve and a cloth and pour it on to the meat to cool. Turn -it out on a platter and garnish with lettuce and lemon slices. - - -No. 8—FISH IN JELLY. - -Quantity for 6 Persons. - - 2½ lbs. of fish - 2½ qts. of water - Salt - 4 pepper-corns - 2 cloves - 2 lemon slices - 2 tbsps. of vinegar - 4 tbsps. of lemon juice - ¼ pt. of white wine - 10 pieces of white gelatine - 1 bay-leaf - -Preparation: Put the water on with all the other ingredients and boil, -then put in the fish after being dressed and cleaned and let it simmer -gently for ½ hour. Take out the fish, remove the bones and cut it up -into large pieces. The fish stock is boiled down to l¼ qts. and the -gelatine dissolved in it, then boiled for one hour, strained and -poured on the fish to cool. Serve it on a glass platter garnished with -head lettuce. - - -No. 9—EEL IN JELLY. - -Quantity for 6 Persons. - - 3 lbs. of eel - 1½ qts. of water - ¼ qt. of wine vinegar - 10 pepper-corns - 3 cloves - Salt - 2 bay-leaves - 1 sliced onion - Some soup greens - ¼ lemon, sliced - 12 layers of white gelatine - ¼ tsp. of meat extract - 2 hard-boiled eggs - White of 1 egg - -Preparation: The eel is skinned, cut in pieces and the intestines -taken out. The 1½ qts. of water are brought to boil with vinegar, -pepper-corns, salt, bay-leaf, onions, lemon slices and soup greens; add -the eel and simmer gently for 15 minutes. Take out the pieces of eel -and boil the broth down to 1 qt. Into this put the crushed egg shells, -the white of egg mixed with some broth, ¼ teaspoonful of meat extract -and the gelatine and cook for a minute, then set aside. When the -bouillon is clear, strain it through a fine cloth. Slice the two hard -boiled eggs and cover the bottom of a porcelain dish with them, then -pour on some jelly and fish bouillon and let it get cold. After that -put the eel pieces on and the rest of the sliced egg, then pour the -rest of the stock over and let it get cold. When it is stiff, turn it -out on a plate and garnish with head lettuce, It is best to prepare -this dish the day before using it. - - -No. 10—SALMON IN JELLY. - -Quantity for 6 Persons. - - 2½ lbs. of salmon - 1½ qts. of water - ½ cup of wine vinegar - 1 cup of white wine - ½ sliced onion - ¼ sliced lemon - 12 pepper-corns - 5 cloves - 2 bay-leaves - 10 pieces of gelatine - 2 whites of eggs and shells - 10 crab tails if you like - Salt - -Preparation: Into the water put the wine vinegar, the wine, salt, -pepper-corns, bay-leaves, cloves, onion slices, lemon slices and let -it come to boil. Clean the fish well and put it into this water to -simmer gently for ½ to ¾ hour. After this take the fish out, remove -the bones, cut in pieces and boil down the stock to 1 qt. Beat the -whites of 2 eggs with some of the broth and add it, also the crushed -shells and 10 pieces or layers of gelatine. Let this mass cook a -second and set aside to clarify, then strain through a fine cloth. - -Place the pieces of fish and crab tails into a porcelain dish, pour -the fish stock on and put it on ice to cool quickly. Then turn it out -on a glass platter and garnish with head lettuce and lemon slices. -Serve with a mayonnaise dressing. - - -No. 11—OYSTERS AND CAVIAR IN JELLY. - -Quantity for 6 Persons. - - 1 qt. strong beef bouillon - 3 tbsps. of white wine - 1 tsp. of lemon juice - 12 layers of gelatine - 4 doz. oysters - ¼ lb. of caviar, ice - 2 whites of eggs and shells - -Preparation: The beef bouillon must be clear and free from fat; season -it with white wine and lemon juice, and dissolve the gelatine in it. -Stir the white of egg with some bouillon and add it, put in the -crushed egg shells to cook for a second, then set aside to clarify. -Strain it through a fine cloth. Fresh oysters are opened, cleaned and -cut out of the shells. A dish is set on chopped ice, some oysters are -placed in a circle into the dish and sufficient cold bouillon put on -to cover; then let them get stiff. Repeat this until all oysters have -been used. Put the rest of the bouillon on top and let it get stiff. - -The caviar is poured into a sieve, let very cold water run over it -until it becomes granular. In the center of the oyster jelly cut out a -round hole, large enough to hold the quantity of caviar at hand. Heat -the oyster jelly that has been cut out and pour it over the caviar. -When it is perfectly stiff, turn it out on a platter and garnish with -lemon slices and lettuce leaves. Serve with a cold mustard dressing. - - -No. 12—GOOSE LIVER IN JELLY. - -Quantity for 6 Persons. - - 1½ lbs. of fat goose liver - ¼ lb. of truffles - ¼ lb. of champignons - ¾ qt. very strong beef or chicken broth - ½ tsp. of meat extract - 3 tbsps. of Madeira - 10 pieces of white gelatine - 1 white of egg and shell for clearing - -Preparation: Remove all fat from the broth. Dissolve the gelatine in -it, color with the meat extract and season with Madeira. Add to it the -white of egg beaten into some of the broth, and the crushed shell, -cook a second and set aside to clarify, then strain through a fine -cloth. - -Skin the goose liver and cut it into 1½ inch slices, also the truffles -and lard the liver slices with the truffles, then stew slowly in a -little butter. When done, place them on blotting paper to drain off -the fat. The champignons are cooked in bouillon for 10 minutes. - -Into a dish set in crushed ice put part of the bouillon, let it get -stiff and put in half of the goose liver, also half of the -champignons. Some more bouillon is poured over this and cooled; then -repeat this same process until all goose liver, champignons and broth -have been used. Let it get stiff, turn it out on a platter and serve -with a cold mustard dressing and potato salad. - - - - -CHAPTER 10. - -DRESSINGS or GRAVIES. - -DRESSINGS FOR MEAT, POULTRY, GAME AND FISH. - -SAUCES FOR PASTRY AND SWEET DISHES. - - -Flour Gravies. - -Good butter and good flour are the essentials for a gravy and -constitute the main part of it. For the preparation of white gravies, -earthen, pewter or enameled dishes are the best. Gravies must always -be smooth and it is best to strain them through a fine sieve. If you -have them ready before the meal, put them into a double boiler. They -must neither be too thick nor too thin. - - -No. 1—WHITE GRAVY. - -Quantity for 6 Persons. - - 1 oz. butter - ¼ small onion - 2 tbsps. of flour - ¾ pt. of bouillon - 1 pinch of salt and pepper - 2 yolks of eggs - -Preparation: Melt the butter, add the peeled onion and steep a little -while, then stir in the flour and bouillon and cook 10 minutes, season -with salt and pepper. Beat the 2 yolks of eggs with a little water and -slowly stir it into the gravy. Do not boil any more. - - -No. 2—DUTCH GRAVY. - -For Fish, Chicken or Veal With Rice. - -Quantity for 6 Persons. - - 1 oz. of butter - 2 tbsps. of flour - ½ pt. of fish stock, chicken or veal broth - 1½ tsps. of lemon juice, for fish - 2 tbsps. white wine, for chicken - Salt - 2 yolks of eggs - ¼ cup of cream - -Preparation: Melt the butter, stir in the flour, stew a few minutes, -fill up with fish stock, stirring constantly, then season with salt -and lemon juice and add the 2 yolks of eggs as given under No. 1. - -Remarks: If the gravy is for chicken or veal with rice, season it with -white wine. - - -No. 3—FINE DUTCH GRAVY FOR FISH OR VEAL. - -Quantity for 6 Persons. - - 1 oz. of butter - 2 tbsps. of flour - ½ pt. fish stock or bouillon. - ½ cup sour cream - 1 tbsp. of lemon juice - 1 tbsp. of capers - 3 sardines - Salt - 1 pinch of white pepper - 2 yolks of eggs - -Preparation: Melt the butter, stir in the flour, simmer gently, fill -up with fish stock, or bouillon if it is intended for veal. Cook, -stirring constantly, add sour cream, lemon juice, salt and pepper. - -The sardines are cleaned, chopped and put into the gravy with the -capers. Cook slowly for ten minutes, stirring frequently, then strain -through a fine sieve, heat it again and add the 2 yolks of eggs. - - -No. 4—WHIPPED DUTCH GRAVY. - -For Fish, Asparagus, Cauliflower, Oyster Plants and Scorzonera. - -Quantity for 6 Persons. - - ½ pt. of fish stock for fish, or ½ pt. of vegetable broth for - vegetables - 1 oz. of butter - 3–4 yolks of eggs - Salt, pepper - 1½ tbsps. of flour - -Preparation: The flour is mixed well with fish stock or vegetable -broth and whipped while over the fire, until it thickens; then add the -fresh butter and the yolks of eggs, which have been beaten with water. -Let it boil, stirring constantly. Serve at once. - -Remarks: The gravy may be seasoned with 1 teaspoonful of lemon juice. - - -No. 5—GOOD FISH GRAVY. - -Quantity for 6 Persons. - - 1 oz. of butter - 2 tbsps. of flour - ⅓ pt. of fish stock - 2–3 yolks of eggs - Juice of ½ lemon - Salt - ½ cup of cream - -Preparation: Melt the butter, stir in the flour, add the fish stock -and cream and cook a little while, stirring constantly, then season -with lemon juice and salt if necessary. Finally stir in the yolks of -eggs. - - -No. 6—CAULIFLOWER GRAVY. - -Quantity for 6 Persons. - - 1 oz. of butter - 2 tbsps. of flour - ½ pt. of cauliflower broth - Salt to taste - 2 yolks of eggs - Nutmeg to taste - -Preparation: Melt the butter, stir in the flour, gradually pour in the -cauliflower broth and boil, stirring constantly. Then season with salt -and nutmeg and stir in the 2 yolks of eggs. - - -No. 7—ASPARAGUS GRAVY. - -Quantity for 6 Persons. - - ⅛ lb. of butter - 1 tbsp. of flour - 4–6 yolks of eggs - ½ cup of cream - ⅓ pt. of asparagus broth - Salt to taste - -Preparation: Cream the butter, add the yolks of eggs, flour and cream; -then add the boiling asparagus broth, while stirring. Let it boil, -stirring constantly. Serve at once or keep warm in water. It is very -fine. - - -No. 8—FINE MUSTARD GRAVY. - -For Beef and Fish. - -Quantity for 6 Persons. - - ⅛ lb. of butter - 3 yolks of eggs - 2 tbsps. of mustard - 1 tbsp. of flour - 1 tbsp. of lemon juice - 1 slice of lemon - 1 pinch of sugar - 1 pinch of salt - ½ pt. bouillon - -Preparation: Cream the butter, add the yolks of eggs, mustard, flour, -and gradually pour in the bouillon, stirring constantly, then cook. -Season it with lemon juice, sugar and salt if necessary. Put in the -lemon slice which should be taken out when served. - - -No. 9—PLAIN MUSTARD DRESSING. - -For Fish and Beef. - -Quantity for 6 Persons. - - 1⁄10 lb. of butter - 1½ tbsps. of flour - 2 tbsps. of mustard - 1 tbsp. of vinegar - 1 pinch of salt - Sugar, pepper - ½ pt. of bouillon - -Preparation: Brown the butter and flour, add the bouillon, cook and -season with pepper, salt, sugar and vinegar. - - -No. 10—FINE BEARNAISE SAUCE. - -For Fillets, Saddle of Mutton, Mutton Cutlets. - -Quantity for 6 Persons. - - 1 leek - 3 tbsp. of vinegar - ¼ lb. of butter - 4 yolks of eggs - ¼ cup of bouillon - ½ tsp. of meat extract - 1½ tsps. of chopped parsley - Salt, pepper - -Preparation: The leek is cut into small pieces, vinegar added, then -boiled down to one-half of the portion and strained through a fine -sieve. Cream the butter, stir in the yolks of eggs, the leek vinegar, -meat extract and bouillon. Place into a double boiler and let it -thicken, stirring constantly; season with salt, pepper and finely -chopped parsley. It must be smooth. Serve at once. - - -No. 11—TOMATO GRAVY. - -For Fillet, Saddle of Mutton and Mutton Cutlets. - -Quantity for 6 Persons. - - 1 leek - 3 tbsps. of vinegar - ⅛ lb. of butter - 3 yolks of eggs - ¼ cup of bouillon - ¼ cup of tomato pulp - 1 tsp. of sugar - Salt, pepper - ½ tsp. of flour - -Preparation: The leek is cut into small pieces and boiled down in -vinegar to half of the portion. Cream the butter, add yolks of eggs, -tomatoes, flour, bouillon and the strained leek vinegar. Put into a -double boiler and let it thicken, stirring constantly. Season with -sugar, salt and pepper and serve at once. - - -No. 12—FINE TOMATO DRESSING. - -Quantity for 6 Persons. - - 1 oz. of butter - 1½ tbsps. of flour - 1 lb. or ¼ qt. can of tomatoes - ¼ lb. raw ham - ½ onion - 1 pt. bouillon - Salt to taste - 1 pinch of sugar and pepper - ½ tbsp. of lemon juice - 2 yolks of eggs - -Preparation: Ham and onion are cut into fine pieces and fried brown in -butter. The chopped tomatoes are added and cooked a little while; then -stir in the flour and add the bouillon. Season it with salt, pepper, -lemon juice and sugar. Cook the gravy slowly for 1 hour, strain -through a fine sieve and stir in the 2 yolks of eggs. - - -No. 13—FINE GRAVY. - -For Poultry, Meat and Fish. - -Quantity for 6 Persons. - - ⅛ lb. of butter - ⅛ lb. of raw ham - 1 small onion - 1½ tbsps. of flour - ⅓ pt. bouillon - ⅓ pt. cream or milk - ¼ cup of ground poultry, fish or meat - Salt, pepper - 1 tsp. of lemon juice - -Preparation: The lean ham is cut into small cubes and fried in the -butter. Add the sliced onion, stir in the flour and stew a little -while, add the bouillon and cream. Now the gravy is cooked for 15 -minutes and the ¼ cupful of ground fish added. When served with meats, -add meat instead of fish. Season with salt, pepper and lemon juice. -Let it boil a while and strain through a fine sieve. - - -No. 14—HORSE RADISH GRAVY. - -Quantity for 6 Persons. - - ½ cup of horse radish - 1½ tsps. of flour - 1 tbsp. of butter - ¾ cup of cream or bouillon - 1 pinch of salt - 1 tsp. of sugar - -Preparation: The horse radish must be scraped and grated very quickly, -flour and butter stirred in and the cream added. Let it boil 15 to 20 -minutes, stirring constantly, and season with salt and sugar. - - -No. 15—HORSE RADISH DRESSING, RAW. - -Quantity for 6 Persons. - - ½ cup of horse radish - 3 tbsps. of vinegar - 1 pinch of salt - 1 tsp. of sugar - -Preparation: The prepared horse radish is mixed with vinegar, salt and -sugar and served that way. - - -No. 16—SARDINE GRAVY. - -For Fish and Meat. - -Quantity for 6 Persons. - - ⅛ lb. of butter - 2 tbsps. of flour - ½ pt. of strong bouillon or fish stock - ¼ pt. of white wine - Juice of ½ lemon - 4–6 sardines - Salt - 1 pinch of pepper - 2 yolks of eggs - -Preparation: The sardines are soaked in water for ½ hour, then chopped -fine and rubbed through a sieve. Melt the butter, stir in the flour -and stew a while, then add the bouillon, or fish stock if used for -fish. Add wine and lemon juice and the sardines, cook it slowly for 15 -minutes and season with salt and pepper; then stir in the yolks of -eggs, but do not boil it any longer. - - -No. 17—CAPER SAUCE. - -Quantity for 6 Persons. - - 1⁄10 lb. of butter - ¼ of an onion - 1½ tbsps. of flour - ¾ pt. of bouillon (or fish stock, for fish) - 2 tbsps. of capers - 1 tbsp. of lemon juice - Salt - 1 pinch of pepper - 2 yolks of eggs - -Preparation: Melt the butter, add the sliced onion and stew a while, -then stir in the flour and add the bouillon, season with salt, pepper, -lemon juice, and boil 15 minutes, stirring constantly. Strain through -a fine sieve. Put in the capers and let it simmer gently. Stir in the -yolks of eggs and a pinch of sugar. - - -No. 18—OYSTER DRESSING. - -Quantity for 6 Persons. - - 18 oysters - 1⁄10 lb. of butter - 1½ tbsps. of flour - 1 pt. strong bouillon - 1 sardine or 1 tbsp. sardine butter - 1 pinch of salt - Pepper - ½ cup of cream - -Preparation: Melt the butter, stir in the flour, add the bouillon, and -oyster liquor. If the oysters are fresh, you may use some of the -beards. Cook the gravy slowly for ½ hour, then strain through a fine -sieve and season with salt and pepper. Put in the sardine butter or -finely chopped sardines. The oysters are put into boiling water for ¼ -minute, then placed into a colander to drain. Put into the hot gravy -and serve at once. - - -No. 19—CRAB OR LOBSTER GRAVY. - -For Fish, Chicken and Fricassee. - -Quantity for 6 Persons. - - 18 crabs - 2 qts. salt water - 1⁄10 lb. of butter - 2 tbsps. of flour - Salt - 1 pinch of pepper - Sugar - 2 tbsps. of cream - ½ pt. of rich bouillon - -Preparation: The crabs are brushed well in cold water, then cooked -very red in 2 qts. of boiling salt water. The claws and tails are -broken off and the meat picked out and cut up. Remove the gravy -substance from the bodies and crush the coral in a mortar. - -Heat the butter and put in the crushed coral, stir while stewing, add -the 2 tablespoonfuls of flour, stew a while and add the bouillon, cook -it slowly until it is smooth, then strain through a sieve and season -with salt and pepper. Stir in the 2 tablespoonfuls of cream, let the -gravy get very hot and put in the meat from the tails and claws. It -must not boil any more. - -Lobster gravy is prepared the same way. Instead of crabs or crab -butter, take lobsters or lobster butter. - -Remarks: A left over body of a lobster may be utilized for a gravy. - - -No. 20—REMOULADE SAUCE. - -Quantity for 6 Persons. - - 3 tbsps. of fine oil - 1½ tbsps. of flour - ½ pt. of bouillon - 2 hard-boiled yolks of eggs - 1 raw yolk of egg - 1½ tbsps. of lemon juice - 1 tsp. of mustard - Salt - 1 pinch of pepper - ½ tsp. of sugar - -Preparation: Stew the oil and flour a little while, add the bouillon, -cook, strain and stir until cold. Stir the hard-boiled yolks of eggs -together with the raw yolk, lemon juice, mustard and gradually stir in -the oil mixture. Season with salt, pepper and sugar. It is served with -beef, eggs and head cheese. - - -No. 21—WHITE FRICASSEE SAUCE. - -For Chicken Fricassee or Veal Fricassee. - -Quantity for 6 Persons. - - 1 small piece of butter - 2 tbsps. of flour - 1 pt. bouillon - 1 tbsp. of lemon juice - Salt - 1 pinch of pepper - ½ wineglass of white wine - -Preparation: Melt the butter and stir in the flour, add the bouillon, -stir and boil 5 minutes, add white wine, lemon juice, salt, pepper and -set to simmer gently. - - -No. 22—ONION GRAVY. - -For Boiled Beef. - -Quantity for 6 Persons. - - 1 small piece of butter - 1 medium-sized onion - 1 tbsp. of flour - Salt - 1 pinch of pepper - 1 tbsp. of vinegar - ½ pt. bouillon - -Preparation: Brown the butter with the sliced onion, stir in the -flour, add the bouillon and season with salt, vinegar and pepper. Cook -the gravy 10 minutes and strain through a fine sieve. - - -No. 23—PEARL ONION GRAVY. - -Quantity for 6 Persons. - - 1 small piece of butter - ½ tbsp. of sliced onion - 1½ tbsp. of flour - ½ pt. of bouillon - 1½ tbsps. of vinegar - Salt - 1 pinch of pepper - 2 yolks of eggs - 2 tbsps. of small pearl onions - -Preparation: Prepare the gravy just like onion gravy, No. 22. After -the gravy has been strained, put in the pearl onions, cook for 1 -minute and stir in the yolks of eggs, but do not cook any longer. - - -No. 24—PICKLE GRAVY. - -Quantity for 6 Persons. - - 1 piece of butter - 2 tbsps. of sliced onion - 1½ tbsps. of flour - ¾ pt. of bouillon - ¼ tsp. of meat extract - Salt, pepper - ½ tbsp. of vinegar - 1 tsp. of sugar - 2 small chopped pickles - -Preparation: Brown the butter, stir in the onion and flour, cook a -minute, and add the bouillon. Add the meat extract and cook 15 -minutes, then strain and season with salt, pepper, vinegar, sugar. Put -in the finely chopped pickles and set to simmer. You can improve this -gravy with pieces of cauliflower and small pearl onions. Serve with -mutton roast or lamb. - - -No. 25—BURGUNDY OR MADEIRA SAUCE. - -For Ham, Fish or Tongue. - -Quantity for 6 Persons. - - 1⁄10 lb. of butter - 2 tbsps. of flour - ¾ pt. of bouillon - 1 cup of Burgundy, red wine or Madeira - Salt - 1 clove - 1 bay-leaf - 1 lemon slice - 1 tbsp. lemon juice - 1 tsp. sugar - ½ tsp. meat extract - 6 pepper-corns - -Preparation: Brown the butter and flour, add the bouillon and all the -other ingredients. - -Cook this gravy for 1 hour slowly, stirring frequently, then strain -through a fine sieve, add a few tablespoonfuls of wine, season and -serve hot. It must be a nice brown color and smooth. - - -No. 26—BACON GRAVY. - -Quantity for 6 Persons. - - ⅛ lb. of bacon - 2 tbsps. of flour - ¾ pt. bouillon - ¼ onion - Salt - 6 pepper-corns - 1 clove - 1 bay-leaf - 2 tbsps. of vinegar - Sugar - -Preparation: Cut the bacon into small cubes and fry to a nice yellow -color, add the finely sliced onion and fry a little while, add the -flour and bouillon and season with salt, pepper, cloves, bay-leaf, -vinegar and sugar. Cook for 15 minutes and serve with potatoes in -their jackets. - - -No. 27—HERB GRAVY. - -Quantity for 6 Persons. - - 3 tbsps. of minced herbs - 1 tbsp. of minced parsley - 1 tsp. of minced onions - 1 spray of thyme - 6 pepper-corns - 2 tbsps. of flour - 1¼ pts. of bouillon - ½ tsp. meat extract - 1 tsp. lemon juice - Salt to taste - 2 tbsps. of butter - -Preparation: Parsley, onion, thyme, pepper-corns are fried in butter, -the flour stirred in and browned; add the bouillon and meat extract -and boil down to ½ the quantity, strain through a fine sieve, heat -again and put in the herbs. Season with lemon juice and salt and stir -in a small piece of butter. - - -No. 28—BROWN CHAMPIGNON SAUCE. - -Quantity for 6 Persons. - - 1⁄12 lb. of butter - 2 tbsps. of flour - 1 tsp. of sliced onion - 1 pt. of bouillon - 1 tsp. of meat extract - ½ cup champignon liquor - ¼ cup of red wine or - 4 tbsps. of Madeira - 1 tbsp. lemon juice - Salt to taste - 1 pinch of sugar - ½ pt. of champignons - -Preparation: Brown the butter, stir in flour and onion and cook 1 -minute, add the bouillon and champignon liquor, season with meat -extract, red wine or Madeira, lemon juice and cook for ½ hour. Strain -the gravy, add the champignons, which may be quartered if they are too -large, set aside to simmer gently. Now flavor with salt, sugar and -lemon juice. - - -No. 29—TRUFFLE SAUCE. - -Quantity for 6 Persons. - - 1⁄12 lb of butter - 3 tbsps. of flour - 1 tsp. of chopped onion - 1 pt. bouillon or beef gravy - 1 cup red wine - ½ cup Madeira - 2 cloves - 1 bay-leaf - 1 pinch of sugar - Salt to taste - 1 small can of truffles - ½ tsp. meat extract - 6 pepper-corns - -Preparation: Butter and onion are browned, flour stirred in and -bouillon added, together with red wine, Madeira, pepper, meat extract, -cloves, bay-leaf and put in the peelings of truffles, cook slowly for -1 hour, strain through a fine sieve. Chop the peeled truffles and add -them, season with salt and a little sugar. - - -No. 30—MOREL SAUCE. - -Quantity for 6 Persons. - - 1 lb. of fresh morels or ½ can of morels - 1 pt. of bouillon - 2 tbsps. of butter - 2½ tbsps. of flour - 1 tsp. onion - 1 pinch of pepper - ½ pt. morel liquor - ½ tsp. meat extract - ⅛ lb. raw, lean ham - 1 tsp. minced parsley - 1 tsp. of butter - Salt - -Preparation: The fresh morels are cleaned, washed in lukewarm water -and put on the fire with lukewarm water, stirring carefully while -heating the water. Then they are poured into a colander. This process -is repeated until there is no more sand on the morels. The last water -is put aside. After a while pour it off carefully from the settlings -and boil down to ½ pt. The ham and onion are cut into small dice, -fried brown in 2 tablespoonfuls of butter, the flour stirred in and -browned 1 minute, then add the bouillon and morel liquor and cook -slowly for 45 minutes. Add the meat extract, pepper, salt and strain -it. Cut up the morels, put them into the gravy, let it come to boil -again, add parsley and serve very hot. - - -No. 31—PARSLEY GRAVY. - -Quantity for 6 Persons. - - 1⁄12 lb. of butter - 1 tbsp. chopped onion - 2½ tbsps. of flour - 1 pt. bouillon - 1 tbsp. of lemon juice - 1 pinch of pepper - Salt - 4 tbsps. of finely chopped parsley - -Preparation: The finely chopped onions and flour are browned in -butter, bouillon added and cooked 10 minutes, stirring constantly. -Season with salt, pepper and lemon juice, add the chopped parsley, but -do not cook any longer. - -Remarks: ¼ cup of sweet cream will improve the gravy. - - -No. 32—DILL, CHIVE OR TARRAGON GRAVY. - -These gravies are prepared like the parsley gravy, the ingredients are -the same also, but instead of parsley take dill for dill gravy, chives -for chive gravy, and tarragon for tarragon gravy. These gravies are -good with fish, chicken, beef and asparagus. - - -No. 33—SORREL GRAVY. - -Quantity for 6 Persons. - - 1⁄12 lb. of butter - 2½ tbsps. of flour - 1 pt. bouillon - ½ cupful of sweet cream - 2 yolks of eggs - ½ tsp. of sugar - 1 pinch of pepper - Salt to taste - ½ cup of sorrel puree - -Preparation: Melt the butter, stir in the flour, gradually add the -bouillon and cream, stirring constantly, cook a few minutes and add -the sorrel. Strain and season with salt, pepper and sugar. Stir in the -yolks of eggs and serve very hot. - -Remarks: The sorrel is cleaned and treated like spinage and boiled the -same way, then rubbed through a sieve. - - -Cold Dressings. - - -No. 34—OIL DRESSING A LA TARTARE. - -For Hard-Boiled Eggs, Cold Beef and Head Cheese. - -Quantity for 6 Persons. - - ¼ cup of fine salad oil - 1 tbsp. finely sliced onion - 2 tbsps. of flour - ½ pt. of bouillon - 1½ tbsps. of minced herbs or minced mixed pickles - 1 pinch of pepper - Salt to taste - Juice of ½ lemon - -Preparation: Oil, onion and flour are fried light brown, bouillon and -lemon juice added, cook a little while, then strain and stir until -cold. Add the herbs or pickles and season with salt, pepper and more -lemon juice, if necessary. If the gravy is too thick, when cold, add -more bouillon. - - -No. 35—COLD MUSTARD DRESSING. - -For Cold Lamb or Veal Roast. - -Quantity for 6 Persons. - - 2 hard-boiled yolks of eggs - 1 raw yolk of egg - ½ cup of fine salad oil - Juice of ½ lemon - 1 pinch of pepper - Sugar - 1 tbsp. of cream - 1 tbsp. of mustard - Salt to taste - -Preparation: Hard-boiled and raw yolks of eggs are well stirred -together, the oil added in drops, season with mustard, lemon juice, -salt, pepper and sugar. If the dressing is too thick, thin it with 1 -tablespoonful of cream. This dressing is very good with cold roast. - - -No. 36—TARTARE DRESSING. - -Quantity for 6 Persons. - - 3 tbsps. of oil - 2 tbsps. of flour - 1 tbsp. of finely chopped onions - ¾ pt. strong bouillon - 1 tsp. mustard - Salt to taste - 1 pinch of pepper - 2 yolks of eggs - 2 tbsps. of chopped mixed pickles - 1 tbsp. of chopped capers - 3 tbsps. lemon juice or vinegar - -Preparation: Oil, onion, flour are fried light brown, bouillon added, -seasoned with mustard, lemon juice, salt and pepper and cooked slowly -for 15 minutes, then strained through a fine sieve. Stir until cold, -then stir in the 2 yolks of eggs and the pickles and capers. Taste it -again. It should be quite thick. - - -No. 37—COLD HERB DRESSING. - -Quantity for 6 Persons. - - 2 hard-boiled eggs - 1 raw yolk of egg - ½ cup of fine salad oil - 1½ tbsps. of minced herbs - 1 mustardspoonful of mustard - 1 tsp. of lemon juice or vinegar - Salt to taste - 1 pinch of pepper - - -Preparation: The 2 hard-boiled and 1 raw yolk of eggs are thoroughly -beaten together, the oil added a few drops at a time, the herbs and -mustard put in and then seasoned with salt and pepper and the finely -chopped white of egg put in also. - - -No. 38—COLD REMOULADE DRESSING. - -Very fine. - -Quantity for 6 Persons. - - 3 hard-boiled yolks of egg - 2 raw yolks - ¾ cup of fine salad oil - ¼ cup thick sour cream - 3 tbsps. lemon juice or vinegar - 1 tbsp. chopped capers - ¼ tbsp. chopped sardines - ¼ tbsp. mustard - 1 pinch of salt - Pepper - -Preparation: The two kinds of yolks of eggs are mixed well, the oil -added a few drops at a time, cream and lemon juice slowly stirred in, -then capers, sardines and mustard are added. Season with salt and -pepper and keep cold. - - -No. 39—COLD CHIVE DRESSING. - -For Beef. - -Quantity for 6 Persons. - - ½ cup of cream or milk - ⅙ cup of vinegar - 1 pinch of pepper and sugar - ¼ cup of finely chopped chives - Salt to taste - -Preparation: Cream, vinegar and chives are stirred together, then -seasoned with salt, pepper and sugar. - - -No. 40—COLD CAVIAR DRESSING. - -Quantity for 6 Persons. - - ½ lb. of caviar - 3 yolks of eggs - ½ cup of cream - 2 tbsps. of vinegar - 1 pinch of pepper and sugar - Salt to taste - -Preparation: Put the 3 yolks of eggs and cream into a double boiler -and cook until it thickens, stirring constantly, add the vinegar and -stir until cold, then season with pepper, sugar and salt. - -Put the caviar into a sieve, and let cold water run over it until it -becomes granular, then stir into the dressing. This dressing is good -with blue fish. - - -No. 41—MAYONNAISE DRESSING No. 1. (COLD). - -Quantity for 6 Persons. - - 6 yolks of eggs - ½ pt. olive oil - Juice of ¼ lemon - 1⁄10 tsp. of mustard - ¼ tsp. of sugar - Salt to taste - 1 pinch of white pepper - -Preparation: The 6 yolks of eggs are stirred with the oil, then -seasoned with lemon juice, pepper, mustard, sugar and salt. - -Remarks: Mayonnaise dressing is good with salmon. - - -No. 42—MAYONNAISE DRESSING No. 2. - -Quantity for 6 Persons. - - 4 yolks of eggs - ⅓ pt. fine salad oil - 3 tbsps. of bouillon - 2 tbsps. of vinegar - ¼ tsp. of mustard - ¼ tsp. of grated onion - 1 pinch of pepper - Salt to taste - -Preparation: The yolks of eggs are stirred adding the oil and vinegar -a few drops at a time, season with onion, pepper and salt and add -sufficient bouillon to give it the required thickness. - - -No. 43—COOKED MAYONNAISE DRESSING. - -Very Good With Lobster or Chicken Salad. - -Quantity for 6 Persons. - - 4 yolks of eggs - ¾ cup of sour cream - 2 tbsps. of vinegar - ¼ tsp. ground mustard - 1 pinch of white pepper - 1 pinch of salt - 1 pinch of sugar - ½ pt. of thick, sour whipped cream - -Preparation: Yolks of eggs, cream, vinegar, mustard, pepper, salt and -sugar are mixed well and cooked in a double boiler, stirring -constantly until it thickens. When the gravy is cold, add sour whipped -cream. - -Remarks: You may peel a dill pickle, chop it very fine and add to the -dressing. - - -No. 44—MAYONNAISE DRESSING No. 3. - -Very Good With Poultry Salad. - -Quantity for 6 Persons. - - 4 yolks of eggs - 1 tsp. of flour - 1 cup of sweet cream - ¼ cup of good poultry broth - 1 pinch of white pepper - Salt - ¼ tsp. of grated onion - 2 tbsps. of fine oil - 2 tbsps. of vinegar - -Preparation: Yolks of eggs, cream, broth and vinegar are mixed well -and boiled in double boiler as before mentioned in No. 43, then -seasoned with salt, pepper and onion. Stir the dressing until cold, -then add 2 tablespoonfuls of oil a few drops at a time. - - -Sweet Sauces or Dressings. - -Sauces for Puddings and Pastries. - - -No. 45—WHITE WINE SAUCE. - -Quantity for 6 Persons. - - 2 eggs - 1 tsp. of flour - 2 slices of lemon - 2 tbsps. of sugar - 1 tumblerful of white wine - -Preparation: The 2 whole eggs, flour, wine, sugar are mixed well on -the stove and stirred until it becomes foamy and begins to thicken, -but must not cook. Then add the lemon slices. - -Remarks: This sauce may be served cold or warm. - - -No. 46—ARRACK SAUCE. - -Quantity for 6 Persons. - - ¼ cup of arrack or brandy - 1 pt. of water - 3 yolks of eggs - 2 tbsps. of lemon juice - 1 slice of lemon - 1½ tbsps. of flour - ⅛ lb. of sugar - -Preparation: All ingredients except the arrack or brandy are mixed -well and treated the same as mentioned under No. 45. The arrack or -brandy is stirred in last. This sauce may be served cold or warm. - - -No. 47—VANILLA SAUCE. - -Quantity for 6 Persons. - - 1 pt. of milk - ½ vanilla bean or 1 tbsp. vanilla extract - 4 yolks of eggs - 1 tsp. of flour - ¼ cup of sugar - -Preparation: The vanilla bean is left to soak in milk for 1 hour, then -the sugar is added. The milk is brought to boil, the yolks of eggs and -flour are mixed with a little cold milk, slowly stirred into the -boiling milk and cooked for one minute. If you wish to use this sauce -cold, it must be stirred several times while getting cold so it will -not form a skin. - -Remarks: The sauce must be stirred well while boiling. - -When it is used cold you may add ½ cup of whipped cream or the white -of egg beaten to a froth. - - -No. 48—COCOA SAUCE. - -Quantity for 6 Persons. - - 1 pt. milk - ½ tsp. of vanilla extract - 3 tbsps. of cocoa - ¼ cup of sugar - 4 yolks of eggs - -Preparation: Stir the cocoa with the yolks of eggs and a little cold -milk and prepare the sauce like vanilla sauce given under No. 47. - - -No. 49—CHOCOLATE SAUCE. - -Quantity for 6 Persons. - -The preparation is the same as given under No. 47 and No. 48, but -instead of cocoa, ¼ lb. of chocolate is grated and stirred into the -yolks of eggs and milk and less sugar is needed. - - -No. 50—LEMON SAUCE. - -Quantity for 6 Persons. - - 1 pt. of milk - ⅓ lemon peel - 1 tsp. of flour - ¼ cup of sugar - 4 yolks of eggs - -The preparation is the same as given under No. 47, but instead of -vanilla use lemon peel. - - -No. 51—MARASCHINO SAUCE. - -Quantity for 6 Persons. - - 4 tbsps. of maraschino - 1 pt. of milk - 1 tsp. of flour - ¼ cup of sugar - 4 yolks of eggs - -The preparation is the same as given under No. 47, but instead of -vanilla, use 4 tablespoonfuls maraschino. - - -No. 52—CHERRY SAUCE. - -Quantity for 6 Persons. - - 1 lb. sour cherries - ¾ qt. of water - Sugar to taste - 1 small piece of cinnamon - 1½ tbsps. of corn starch - -Preparation: The cherries are stoned and boiled in the water for 1 -hour, then rubbed through a fine sieve. The corn starch is dissolved -in a little water, then stirred into the boiling cherry sauce mixed -with sugar and cooked 5 minutes, stirring constantly. The sauce is -served cold. - - -No. 53—PRUNE SAUCE. - -Preparation and ingredients are the same as given under No. 52. -Instead of cherries use 1 lb. of fresh or dried prunes. - - -No. 54—APRICOT SAUCE. - -Preparation and ingredients are the same as given under No. 52. -Instead of cherries use 1 lb. of fresh or dried apricots. - - -No. 55—STRAWBERRY SAUCE. - -Quantity for 6 Persons. - - 1 pt. strawberry juice - ⅛ lb. of sugar - 1 stick of cinnamon - 1½ tbsps. of corn starch - 1 tsp. of vanilla or lemon extract - -Preparation: The corn starch is mixed with some juice. The remaining -juice is mixed with sugar and spices and put over the fire until it -boils, then the dissolved corn starch added and boiled 5 minutes, -stirring constantly. The sauce is served cold or warm. - -Remarks: When the juice from preserved fruit is used, less sugar is -needed. - - -No. 56—RASPBERRY SAUCE. - -Preparation and ingredients are the same as given under No. 55; -instead of 1 pt. of strawberry juice, use 1 pt. of raspberry juice. - - -No. 57—CHERRY, CURRANT, BLUEBERRY SAUCE. - -Preparation and ingredients are the same as given under No. 55 but -instead of strawberry juice, use either cherry, currant or blueberry -juice. - - -No. 58—FRUIT PUREE SAUCE. - -Quantity for 6 Persons. - -Sauce made from prunes or fresh plums, cherries, strawberries, -raspberries, gooseberries, currants, grapes, apples or apricots. - - ½ lb. of fruit puree - Sugar to taste - 1 small piece of cinnamon - ¾ qt. of water - 1½ tbsps. of corn starch - ½ cup of white wine - ¾ lemon - -Preparation: The fruit puree is made very savory with sugar and -spices. The corn starch is mixed with a little water and stirred into -it, also the rest of the water, then the whole is cooked and rubbed -through a fine sieve. If the sauce should be too thin, use more corn -starch. The wine may be omitted. - - - - -CHAPTER 11. - -POTATOES. - -The various recipes for the preparation of potatoes. - - -The potato is a very useful food and may be prepared in many ways. -Salt is necessary to make the potato savory. It must be boiled well -done and quickly. It may be peeled long before using, but should be -kept covered with water after it is peeled, otherwise it will turn -brown. Potatoes lose their good flavor if they are kept in a moist -cellar where they will grow poisonous sprouts. They sprout also in the -spring; the sprouts should be immediately removed. - - -No. 1—POTATOES IN THEIR SKINS OR JACKETS. - -Quantity for 6 Persons. - - 2 lbs. of medium-sized potatoes - Water sufficient to cover them - 3 tbsps. of salt - -Preparation: The potatoes must be of equal size. They are cleaned in -cold water and put to boil in cold water in a covered kettle. When -done, drain off the water, shake them a little and set them aside to -dry and their jackets will burst. - - -No. 2—NEW POTATOES IN THEIR JACKETS. - -Quantity for 6 Persons. - - 2 lbs. of potatoes - 3 tbsps. of salt - Water sufficient to cover them - 1 tsp. of caraway seeds if desired - -Preparation: The potatoes are cleaned in cold water and with a kitchen -knife, a small piece of peeling is cut off. Put on the fire with cold -water and caraway. When done, pour off the water, leave the dish -covered, shake it and set it aside to dry, and their jackets will burst. - -Remarks: The potatoes must be kept constantly boiling. - - -No. 3—BAKED POTATOES. - -Quantity for 6 Persons. - - 2 lbs. of potatoes - -Preparation: The potatoes should be of even size. They are cleaned in -cold water, the point of each is cut off and they are baked in the -oven for 1 good hour. The oven must be very hot. Serve in their jackets. - - -No. 4—PEELED POTATOES. - -Quantity for 6 Persons. - - 2½ lbs. of raw potatoes - Water sufficient to cover them - 1½ tbsps. of salt - -Preparation: The potatoes are cleaned in cold water and peeled. The -very large ones are quartered, the medium-sized ones are cut into -halves and the small ones rounded, with the eyes well pierced out. Put -into clear water at once after peeling. Then put them over the fire -with cold water and salt, boil quickly, drain well and set them aside -to dry a little. - - -No. 5—SMALL POTATO BALLS. - -To Be Served With Fish. - -Quantity for 6 Persons. - - 5–6 lbs. of large potatoes - Water sufficient to cover them - 1 tbsp. of salt - -Preparation: The potatoes are cleaned in cold water, peeled, and with -a vegetable scoop cut out round balls. They are then put over the fire -in a kettle with water and salt and boiled until done which requires -about 15 to 20 minutes. Drain the water off at once and set aside to -dry. - -Remarks: You may steam these potatoes, which requires ½ hour. They are -very nice when steamed. - - -No. 6—UTILIZING THE REMNANTS OF POTATO BALLS, MASHED POTATOES. - - The remnants from potato balls - 1½ tbsps. of salt - Water sufficient to cover them - 2 tbsps. of butter - -Preparation: The potato remnants are boiled until tender in salt -water, which is then drained off and the potatoes pressed through a -potato masher. The butter is added, the pot with these potatoes placed -into hot water and beaten until well mashed, seasoned with salt, then -served in a hot dish. - -Remarks: The remnants may also be used for potato soup or dumplings. - -The whites of 5 eggs, well-beaten, may be stirred into the above and -then baked in a buttered pan in the oven. - - -No. 7—PARSLEY POTATOES. - -Quantity for 6 Persons. - - 5–6 lbs. of large potatoes - 1 tbsp. of salt - 1 tbsp. of finely chopped parsley - 2 tbsps. of fresh butter - Water sufficient to cover them - -Preparation: The potatoes are peeled, scooped out and cooked as given -under No. 5. When they are done, stir in the butter mixed with parsley -and cover a few minutes. - - -No. 8—FRENCH FRIED POTATOES, POMME SOUFFLE. - -Quantity for 6 Persons. - - 1½ lbs. of raw potatoes - 1 tsp. fine salt - 1½ lbs. clear lard - -Preparation: The potatoes are peeled and cut into thin oblong or round -slices as thick as the back of a knife or cut out in small balls. The -lard is heated until it smokes, but must not boil. - -The potatoes are dried with a clean cloth and fried to a golden yellow -color in the lard, then they are placed into a colander to drain, -sprinkled with salt, shaken a little and served very hot. - - -No. 9—POTATO CHIPS. - -Quantity for 6 Persons. - -The ingredients are the same as given under No. 8, French Fried -Potatoes. - -Preparation: The potatoes are cleaned, peeled and sliced so thin that -you can see the knife through them. The lard is heated until it -smokes, a handful of potato slices at a time are dried and fried -golden yellow in the hot lard, then taken out with a skimmer and -placed on paper to drain. Salt and serve very hot. They must never be -covered, neither while cooking nor afterwards. - - -No. 10—STUFFED POTATOES. - -Quantity for 6 Persons. - - 12 large potatoes - 1⁄10 lb. of butter - 2 yolks of eggs - ½ tbsp. of Parmesan cheese - ¼ tsp. of grated onion - 1 pinch of pepper - Salt to taste - Some butter for frying - 1 tsp. of finely chopped parsley - -Preparation: The potatoes are washed well and cooked in their jackets, -removed from the fire when barely done, strained, peeled, then -carefully cut into halves and scooped out. The pieces which have been -removed, are pressed through a potato masher and mixed with butter, -Parmesan cheese, onion, parsley and yolk of egg. Season with salt and -pepper and put back into the scooped out potato halves, smooth off on -top, sprinkle with salt and fry in butter to a golden yellow color. - -Remarks: They are very fine to serve with cold meats or to garnish hot -meat platters. - - -No. 11—POTATO CROQUETTES. - -Quantity for 6 Persons. - - 1 lb. of potatoes - ⅛ lb. of butter - 3 yolks of eggs - Salt to taste - ⅛ lb. finely grated bread - Butter or lard for frying - 1 pinch of pepper - -Preparation: The potatoes are washed, cooked, peeled, grated and -pressed through a potato masher. The butter is creamed with the yolks -of eggs and grated potatoes stirred in and seasoned with salt and -pepper. Small croquettes are formed, rolled in bread crumbs and fried -in butter or lard to a nice color. Serve hot. - - -No. 12—POTATO BALLS, FRIED. - -Quantity for 6 Persons. - - 1 lb. of potatoes - ⅛ lb. of butter - 4 yolks of eggs - 1 tbsp. of Parmesan cheese - 1 pinch of nutmeg - 1 pinch of pepper - Salt to taste - ½ cup of flour - 1 cup of roll crumbs - Lard for frying - -Preparation: The potatoes are boiled, peeled, grated or mashed. Cream -the butter, stir in the yolks of eggs, Parmesan cheese, nutmeg, pepper -and salt, the mashed potatoes and flour. Balls, walnut size, are -formed from this mass, rolled in roll crumbs and fried in hot lard to -a nice golden yellow color. The lard should be deep enough for the -balls to float. Drain in a colander or on paper. - -Remarks: These potato balls are nice to garnish meat platters. - - -No. 13—SOUR POTATOES. - -Quantity for 6 Persons. - - 1 lb. of potatoes - ¼ lb. of butter or good drippings - 1 tsp. of chopped onions - 1 pt. good beef bouillon - 1 pinch of pepper - 2 tbsps. of vinegar or to taste - Salt to taste - 3 tbsps. of flour - -Preparation: The potatoes are cooked, peeled and sliced. While they -are boiling, the dressing is prepared. Brown the butter or lard with -the onions, stir in the flour, stew a little while, add the bouillon -and season to taste with vinegar, salt and pepper and cook a few -minutes. Put in the boiled sliced potatoes, cook a few minutes and -serve. - - -No. 14—CREAMED POTATOES. - -Quantity for 6 Persons. - - 1 lb. of potatoes - ⅛ lb. of butter - 2 tbsps. of flour - ¾ pt. of milk or ½ pt. of milk and ¼ pt. of sweet cream - 1 pinch of pepper - Salt - - -Preparation: The potatoes are cooked in the jackets, then peeled and -sliced or cut into small dice. Or bake the potatoes in the oven, peel -them and cut into dice. Melt the butter, stir in the flour, cook 1 -minute, add the milk and cream, cook a little while, season with salt -and pepper, put in the potatoes, cook and serve. The dressing must -neither be too thin nor too thick. - -Remarks: Creamed potatoes are nice with soup meat, mutton chops or -fried sausage. - - -No. 15—BAKED POTATO PUDDING. - -Quantity for 6 Persons. - - 1½ lbs. of potatoes - Fully ⅛ lb. of butter - 4–6 eggs - ½ tbsp. of Parmesan cheese - 1 pinch salt - Pepper - ½ cupful of flour - Butter for the mold - -Preparation: The potatoes are boiled, peeled and mashed. The butter is -creamed with yolks of eggs, cheese, pepper and salt. Stir in the -mashed potatoes, the flour and lastly the beaten white of egg. Butter -the mold, put the mixture in and bake in medium hot oven for 45 minutes. - - -No. 16—STEAMED POTATO PUDDING. - -Quantity for 6 Persons. - -Preparation and ingredients are the same as given under No. 15. The -prepared mixture is put into a mold that has been buttered and -sprinkled with bread crumbs. Set in a steamer over a kettle of boiling -water and boil for 1 hour. Then turn it out on a platter and serve. - -Remarks: Caper sauce is good with potato pudding. - - -No. 17—POTATO PANCAKES. - -Quantity for 6 Persons. - - 3 lbs. of raw potatoes - 3–4 eggs - 1¼ cupfuls of flour - 1 pinch of pepper - 1 large sour apple, peeled and grated - ½ tsp. of grated onion - Enough lard for baking - ½ tbsp. of salt - -Preparation: The raw potatoes are peeled, washed and put into cold -water. Take out of the water and grate quickly Drain off the water that -collects on the grated potatoes, mix them with the yolks of eggs, -flour, pepper, salt, apple, onion and lastly with the beaten whites of -eggs. Heat the lard and bake 3 to 4 thin pancakes in the pan at once. -They must be baked brown and crisp. The dish or plate on which they -are served, should not be covered. - -Remarks: Apple sauce is good with them. - - -No. 18—BOUILLON POTATOES. - -Quantity for 6 Persons. - - 2½ lbs. of raw potatoes - 1½ qts. of beef bouillon - 1 medium-sized onion - 1 pinch of pepper - Salt to taste - 1 piece of butter, half the size of an egg - 3 tbsps. of finely chopped parsley - -Preparation: The potatoes are peeled and cut into quarters or sixths, -according to their size, then partly boiled in water. Drain off the -water and pour on the boiling bouillon, season with salt, pepper and -onion, do not cover them and cook slowly until the bouillon has been -absorbed by the potatoes. Add the butter, cook a little longer, then -add the parsley. - -Remarks: With new potatoes you need only 1 qt. of bouillon, because -they are not so mealy. - - -No. 19—SARDINE OR HERRING POTATOES. - -Quantity for 6 Persons. - - 3 lbs. of boiled potatoes - Scant ½ lb. of sardines or 2 herrings - -For the Gravy. - - ⅛ lb. of raw ham - ⅛ lb. of butter - 2 sliced onions - ⅛ lb. of flour - ¾ qt. of beef bouillon - 1 pinch of pepper - Very little salt - 1 tbsp. Parmesan cheese - ¾ qt. of sweet cream or milk - -Preparation: The boiled potatoes are peeled and sliced, sardines or -herring are soaked in water and cut in small pieces. The ham, which -may be remnants, is also cut and fried in ⅛ lb. of butter and the -sliced onion. The butter must not get brown; stir in the flour and -after cooking a little, add the bouillon and cream, season with salt -and pepper if necessary. Cook this dressing slowly for ½ hour, then -rub through a sieve. Fill a buttered baking dish or casserole with -layers of sliced potatoes and herring or sardines alternately, pour -the dressing over, strew with cheese and drip on a little butter, then -bake in oven 20 minutes, being careful that the dressing does not -boil, as that will make it thin. It is best to put the dish into -another dish with water before baking. Bake until a golden yellow. - -Remarks: This may also be prepared without sardines or herring. - - -No. 20—POTATOES WITH CRACKERS. - -Quantity for 6 Persons. - - 2 lbs. of raw potatoes - ¼ lb. of salt crackers - 1 qt. of sweet cream or milk - 1 pinch of pepper - Salt - ¼ lb. of butter - -Preparation: The raw potatoes are peeled, sliced thin, and the -crackers rolled. Butter a baking dish or casserole, fill with layers -of potatoes and crackers alternately, with small pieces of butter, -salt and pepper between each, repeating until all has been used. Then -pour the cream or milk over, put a few pieces of butter on top and -bake 1½ hours. - -Remarks: This dish is good with cold meats. - - -No. 21—FRIED RAW POTATOES. - -Quantity for 6 Persons. - - 2½ lbs. raw potatoes - ⅛ lb. of butter or good drippings - 1 small, chopped onion - ¼ pt. of water - Salt to taste - -Preparation: The raw potatoes are peeled, sliced very thin and washed -well. Butter or drippings are put into a pan, add the sliced potatoes, -onion, salt and pepper. Cover and fry slowly, gradually adding the -water. In ½ hour the potatoes are done and of a golden yellow color. - - -No. 22—SWEET POTATOES. - -Quantity for 6 Persons. - - 3 lbs. of sweet potatoes - -Preparation: The potatoes are washed well and baked in their skins in -the oven for ¾ to 1 hour. Fresh butter is served with them. - - -No. 23—POTATO DUMPLINGS FROM BOILED POTATOES. - -Quantity for 6 Persons. - - 3½ lbs. of boiled potatoes - 1½ cups of roll crumbs - ½ roll cut into cubes - ⅛ lb. of butter - 3–4 eggs - ½ tsp. of onion - 1 pinch of pepper - 1 heaping tbsp. of salt - ½ cup of flour - Salt water - -Preparation: The potatoes are boiled, peeled and grated when they are -cooled off or mashed while still hot. When cold, the mashed potatoes -are mixed well with roll crumbs, eggs, onion, pepper, salt, the ⅛ lb. -of melted butter and the flour. The roll cubes are fried in butter -crisp and yellow. These pieces are put in the middle of dumplings -formed of the mashed potatoes, rolled in flour and cooked in salt -water 15 to 20 minutes in an open kettle. The water must be boiling -when the dumplings are put in. - -Remarks: Try a dumpling; if it does not hold together, add more flour. -The dumplings must be taken out of the water as soon as done. Serve hot. - - -No. 24—ANOTHER KIND OF POTATO DUMPLINGS. - -Quantity for 6 Persons. - - 3½ lbs. of boiled potatoes - 1⁄12 lb. of butter - 4–5 eggs - 1 pinch of nutmeg - 1 tbsp. of salt - 2 cups of flour - 1 roll cut into cubes - Salt water for cooking - -Preparation: The potatoes are boiled, peeled and grated. When they are -cold, butter, eggs, nutmeg, salt and flour are stirred in. The roll -cubes are fried in butter until crisp, then medium-sized dumplings are -formed from this mixture with the roll cubes in the center. Dip your -hands into flour and make the dumplings round and firm, then roll them -in flour and boil them in an open kettle 15 or 20 minutes. The salt -water must boil briskly before the dumplings are put in. - -Remarks: Try a dumpling first and if it does not hold together add -more flour. Sour roast goes nicely with potato dumplings. - - -No. 25—RAW POTATO DUMPLINGS. - -Quantity for 6 Persons. - - 5 lbs. of large potatoes - 1½ pts. of milk - ⅛ lb. of fine farina - 1 tbsp. of salt - 1 roll cut into cubes - Salt water for cooking - 3 eggs - -Preparation: The raw potatoes are peeled, grated and pressed dry in a -cloth. Bring the milk to boil, pour in the farina slowly and boil it 3 -to 4 minutes, stirring constantly. Mix the grated potato with the -boiling farina, yolks of eggs, salt and beaten whites of eggs. Fry the -roll cubes in butter very crisp. Rinse your hands in cold water, make -dumplings from the mixture with the roll cubes in the center. While -the dumplings are being made the salt water is brought to boil and the -dumplings are put in for 15 to 20 minutes. Do not cover the pot. The -raw potato dumplings must be prepared quickly or they will turn black. - -Remarks: They may be served with any kind of meat. - - -No. 26—UTILIZING REMNANTS OF POTATO DUMPLINGS. - -The dumplings left over are sliced and fried in butter to a golden -yellow color. - - - - -CHAPTER 12. - -VEGETABLES. - -The various preparations of vegetables. - - -Vegetables are known to be the best and most wholesome food. - -Mushrooms, all kinds of cabbage, legumes are good for anemics. The -legumes and cabbages must be washed well and scalded. - - -The Preservation of Vegetables During the Winter. - -Cauliflower is cut off above the roots, the outer leaves removed, a -string tied to the stem and hung up on the ceiling of the cellar. -White and red cabbage and savoy cabbage are preserved in the same -manner. - -Kohlrabi, carrots, turnips, parsley roots, celery roots and shallots -are kept in dry sand over winter. - -Fresh parsley is kept in glass jars by putting in alternate layers of -salt and parsley. Close the glass well each time after taking some -out. Rinse the parsley before using. - - -No. 1—ASPARAGUS WITH BROWN BUTTER. - -Quantity for 6 Persons. - - 3 lbs. of asparagus - 3 qts. of water - 1½ tbsps. of salt - ¼ lb. of fresh butter - -Preparation: The asparagus stalks are washed and peeled thin at the -top and thicker toward the end. If the ends are woody cut them off. -Then tie the asparagus into small bundles and put them into salt water -to boil until tender, about ½ hour. Place them on a platter with the -heads all lying one way, lightly brown the butter and pour it over. -Serve hot. - - -No. 2—ASPARAGUS WITH CREAMED BUTTER. - -Quantity for 6 Persons. - - 3 lbs. of asparagus - 3 qts. of water - 1½ tbsps. of salt - ½ lb. fresh butter - -Preparation: Preparation and cooking of this asparagus are the same as -given under No. 1. Serve the asparagus on a platter covered with a -napkin, then cream the butter and serve in a separate dish. - - -No. 3—ASPARAGUS WITH CREAM DRESSING. - -Quantity for 6 Persons. - - 3 lbs. of asparagus - 1½ tbsps. of salt - 3 qts. of water - -For the Dressing. - - ⅛ lb. of butter - 1 even tbsp. of flour - 4 tbsps. of sweet cream - ½ pt. asparagus liquor - 4 yolks of eggs - -Preparation: The asparagus are prepared and cooked as given under No. -1. When they are tender pile them on a platter keeping the heads all -one way and prepare the dressing. - -Melt the butter, stir in the flour, the yolks of eggs and the cream -and gradually pour in the boiling asparagus liquor. Let it come to a -boil, stirring constantly, pour over the asparagus and serve hot. - - -No. 4—CANNED ASPARAGUS. - -Quantity for 6 Persons. - -This asparagus is carefully heated and served with any kind of -dressing prepared for it as given either under No. 1, No. 2 or No. 3. - - -No. 5—FRENCH ASPARAGUS WITH CREAM DRESSING. - -Quantity for 6 Persons. - - 2 lbs. of fresh or 2 lb. can of asparagus - 2 qts. of water - 1 tbsp. of salt - -For the Dressing. - - ⅛ lb. of butter - 2 tbsps. of flour - ½ cup of sweet or sour cream - ¾ pt. of asparagus liquor - 2 yolks of eggs - 3 tbsps. of lemon juice - -Preparation: Thin stalks of asparagus may be used for this; they are -peeled and cut into 2 inch lengths, then cooked in boiling salt water -for 20 minutes. The water is poured off, the asparagus put into a dish -and the gravy or dressing poured over. For the dressing melt the -butter, stir in the flour and pour in gradually the boiling asparagus -liquor, add sour or sweet cream, 3 teaspoonfuls of lemon juice, -stirring constantly, boil 1 minute, then add the 2 yolks of eggs, but -do not boil any more. - - -No. 6—PRESERVED ASPARAGUS WITH CREAM. - -Quantity for 6 Persons. - -Preparation and ingredients are the same as given under No. 5, French -Asparagus with Cream Dressing. - - -No. 7—GREEN ASPARAGUS. - -Quantity for 6 Persons. - - 4 lbs. of asparagus - 3½ qts. of water - ¼ lb. of butter - 3 slices of toasted wheat bread - 2 tbsps. of salt - -Preparation: The green asparagus is washed, but not peeled, and cooked -20 minutes in boiling salt water. The slices of toast are placed on a -platter and the asparagus, from which the water is drained in a -colander, put on each slice of toast, heads all one way. The butter -which has been heated to a golden color is poured on. Serve very hot. - - -No. 8—ASPARAGUS. - -Quantity for 6 Persons. - - 2 lbs. of fresh or 2 lbs. of canned asparagus - ½ pt. asparagus liquor - 2 qts. of water - 1 tbsp. of salt - ⅛ lb. of butter - ½ pt. sweet or sour cream - ½ tbsp. of Parmesan cheese - 2 tbsps. of grated rolls - 1 tbsp. of butter - 3 scant tbsps. of flour - -Preparation: The fresh asparagus is peeled and cooked as given under -No. 5. - -For the dressing melt the butter, stir in the flour, add the cheese, -the sweet or sour cream, and cook, stirring constantly. The dressing -must be thick. - -Drain the water off the asparagus, butter a baking dish, put in the -asparagus and dressing, strew the roll crumbs over and drip the -tablespoonful of butter on. Bake this by setting the baking dish in a -dish with hot water in the oven about 10 to 15 minutes. - -Boiled ham or tongue is nice with this dish. - -Remarks: It makes a fine side dish. - - -No. 9—CAULIFLOWER. - -Quantity for 6 Persons. - - 1 head of cauliflower, 2 lbs. - 2 tbsps. of salt - 4 qts. of water - -For the Dressing. - - ⅛ lb. of fresh butter - 2 tbsps. of flour - ¾ pt. of cauliflower liquor - ¼ pt. of sweet cream - 2–3 yolks of eggs - A little nutmeg - -Preparation: Pick off the outer leaves and put the head of -cauliflower, the top downward, in cold water for 15 minutes to remove -the insects that might be on it. The salt water is brought to boil and -the cauliflower boiled in it a half hour. - -For the dressing stew the butter and flour, add the cauliflower liquor -and cream, and boil, stirring constantly. Add the yolks of eggs and do -not boil any more. - -The cauliflower is carefully placed on a platter or into a vegetable -dish so it does not fall apart and the dressing is poured over, then -the nutmeg is strewn over it. - - -No. 10—CAULIFLOWER WITH BUTTER SAUCE. - -Quantity for 6 Persons. - - 1 head of cauliflower, 2 lbs. - 4 qts. of water - 2 tbsps. of salt - ¼ lb. of butter - -Preparation: The cauliflower is prepared and cooked the same as given -under No. 9. It is carefully placed in a dish, and the hot browned -butter poured over. - - -No. 11—CAULIFLOWER WITH CRAB OR LOBSTER DRESSING. - -Quantity for 6 Persons. - - 1 head of cauliflower, 2 lbs. - 4 qts. of water - 2 tbsps. of salt - Crab dressing - -Preparation: The preparation of cauliflower is the same as given under -No. 9. Make a dressing as described under No. 19, in Gravies or -Dressings and pour it over the head of cauliflower. - - -No. 12—SCALLOPED CAULIFLOWER AU GRATIN. - -Quantity for 6 Persons. - - 1 head of cauliflower, 2 lbs. - 2 tbsps. of salt - 4 qts. of water - -For the Dressing. - - ⅛ lb. of butter - 2½ tbsps. of flour - 1 pt. sweet or sour cream - 1 pinch of salt - 1 tbsp. of Parmesan cheese - 1 tbsp. of lemon juice - 2 tbsps. of fine roll crumbs - 1 tbsp. of butter - -Preparation: The cauliflower is cleaned and put in water ¼ hour, then -boiled in salt water ½ hour until almost tender, placed into a -buttered dish until the dressing is made. - -The butter is melted, flour stirred in, and cooled 1 minute. Add the -sweet cream, boil, season with cheese, lemon juice and salt to taste. -This dressing is poured over the cauliflower, roll crumbs strewn on -and a little butter dripped over it; then baked in oven 20 to 30 -minutes until it is a nice yellow color. - - -No. 13—ARTICHOKES WITH BUTTER. - -Quantity for 6 Persons. - - 3 large or 6 small artichokes - 4 qts. of water - 1 tbsp. of vinegar - ¼ lb. of fresh butter - 3 tbsps. of salt - -Preparation: With a sharp knife cut off the points of the artichokes -about 1½ inches, then boil them tender in salt water and vinegar. -Serve them on a dish, cream the butter and serve with the artichokes -or brown it and pour it over. - - -No. 14—STEWED ARTICHOKES. - -Quantity for 6 Persons. - - 3 large artichokes or 6 small ones - 4 qts. of water - 3 tbsps. of salt - 2 tbsps. of vinegar - ¼ lb. of butter - 2½ tbsps. of flour - ¾ pt. strong bouillon - 1 tsp. of meat extract - ½ wineglass Madeira or red wine - 2 tbsps. of grated Parmesan cheese - 4 tbsps. of champignons - Salt to taste - 1 pinch of pepper - -Preparation: The artichokes are cleaned and prepared given under No. -13 and cooked partly done in salt water and vinegar. Then each one is -cut into half and the inside white fibers removed carefully. These -pieces are put into a pot, 3 tablespoonfuls of butter, chopped -champignons, cheese and ½ pt. of bouillon added, the pot covered and -the artichokes stewed 2 hours, turning them over several times. The -stewed artichokes are put into a vegetable dish and the dressing -prepared. Heat the rest of the butter with the flour, add the -artichoke liquor, the rest of the bouillon, Madeira or red wine and -the meat extract. Cook this well and season with pepper and salt, then -pour over the artichokes. - - -No. 15—CANNED ARTICHOKES. - -Quantity for 6 Persons. - - 2 lb. can artichokes - ⅛ lb. butter - 2½ tbsps. of flour - ¼ pt. of bouillon - ¼ pt. sweet cream - Juice of ½ lemon - 1 pinch of pepper - Salt to taste - -Preparation: The canned artichokes are heated and the dressing is -prepared. The butter is heated, the flour stirred in, cooked 2 -minutes, the bouillon and cream added and cooked well. Season the -dressing with salt, pepper and lemon juice. Take the artichokes out of -the liquor and put them into this dressing to simmer 10 minutes. If -you like add 3 tablespoonfuls of white wine and chopped champignons or -truffles. - - -No. 16—SCALLOPED ARTICHOKES WITH CHEESE. - -Quantity for 6 Persons. - - 3 large or 6 small artichokes - 4 qts. of water - 3 tbsps. of salt. - 2 tbsps. of vinegar - -For the Dish. - - ¼ lb. of butter, good measure - ¼ lb. of grated Parmesan cheese - ¼ pt. of rich bouillon - 1 pinch of pepper and salt - -Preparation: The artichokes are prepared as given under No. 13. Cooked -partly done with vinegar in the boiling salt water. From the pieces of -cooked artichokes remove the white fibers. Place them into a buttered -baking dish or casserole, strewn with cheese and put on the ¼ lb. of -butter in small pieces, season with pepper and salt, add the bouillon, -cover the dish and bake them slowly in the oven 2 to 3 hours. - - -No. 17—OYSTER PLANTS, SALISFY. - -Quantity for 6 Persons. - - 2 lbs. of oyster plants - 2 qts. of water - 1½ tbsps. of salt - 2 tbsps. of vinegar - -For the Dressing. - - ⅛ lb. of butter - 2 tbsps. of flour - ½ pt. of bouillon, or ¼ pt. of bouillon and 1 pt. sweet cream - ¼ tsp. meat extract - 1 pinch of pepper and salt to taste - -Preparation: The oyster plants are scraped and at once placed into -water mixed with flour or milk so that they keep their white color, -then cut into 2 inch lengths and cooked until tender in boiling salt -water with vinegar. While they are cooking, prepare the dressing. Melt -the butter, stir in the flour, cook and add bouillon or half bouillon -and half cream, add meat extract, cook and season with pepper and -salt. Then drain the water from the oyster plants, put them into the -dressing and set aside to simmer gently for 10 minutes. - - -No. 18—SCORZONERA. - -Quantity for 6 Persons. - - 2 lbs. of scorzonera - 2 qts. of water - 1 tbsp. of salt - 2 tbsps. of vinegar - -For the Dressing. - - ⅛ lb. of butter - 2 tbsps. of flour - ¼ pt. of bouillon - ¼ pt. sweet cream or milk - Juice of ½ lemon - 2 yolks of eggs, if desired - -Preparation: The vegetable is scraped, cut into 2 inch lengths and -immediately put into water, mixed with flour or milk, then cooked -until tender in salt water and vinegar. This will require ½ hour, -during which time you prepare the dressing. - -Melt the butter, stir in the flour, stew a few minutes, add the -bouillon and cream or milk, boil again and season with lemon juice, -pepper and salt. Drain the water from the vegetables, put them into -the dressing and cook 10 minutes or set aside to simmer gently. When -serving stir in the yolks of eggs. - -Remarks: For scorzonera salad make a dressing of oil and vinegar mixed -with mayonnaise. - - -No. 19—FRESH GREEN PEAS. - -Quantity for 6 Persons. - - 1½ lbs. of fresh green peas - 2 qts. of water - 1 tbsp. of salt - ⅛ lb. of fresh butter - ½ tbsp. of flour - ½ tsp. of meat extract - 1 pinch of pepper - Salt to taste - ½ tbsp. of chopped parsley - ½ tsp. of sugar - ¼ pt. of sweet cream - -Preparation: The fresh, green peas are taken out of the pods and -boiled until tender in boiling salt water. This will require ½ hour; -then drain the water off, add butter and flour, shake the pan, but do -not stir it; add cream, meat extract, 1 pinch of pepper, sugar and -salt to taste. Let it cook slowly and when you serve it put in the -chopped parsley. - - -No. 20—ANOTHER WAY OF PREPARING PEAS. - -Quantity for 6 Persons. - - 1½ lbs. of fresh, green peas, or 2 lb. can - 2 qts. of water - 1 tbsp. of salt - 1 pinch of pepper - Salt to taste - ½ tsp. of sugar - 1 tbsp. minced parsley - ⅛ lb. fresh butter - -Preparation: The fresh green peas are prepared and cooked as directed -under No. 19. When they are done drain them, put the drawn butter on, -season with pepper, salt, sugar, shaking the pan, and sprinkle with -minced parsley before serving. Canned peas are prepared the same way, -but not cooked in salt water. - - -No. 21—FRESH GREEN PEAS WITH CRAB MEAT. - -Quantity for 6 Persons. - - 1½ lbs. fresh green peas - 25 crabs or crawfish - -Preparation: The preparation and ingredients are the same as given -under No. 20. When they are done shake them with the hot butter, add -the crab meat, mix, drip the crab butter on. - -Remarks: This is a very fine dish. - - -No. 22—PEA OMELET. - -Look for the preparation in chapter 15, Omelets. - - -No. 23—ASPARAGUS AND CAULIFLOWER OMELET. - -Look for the preparation in chapter 15, Omelets. - - -No. 24—MARROW PEAS. - -Quantity for 6 Persons. - - 2 lbs. of marrow peas - 1½ pts. of bouillon - 1⁄10 lb. of butter - 1 pinch of pepper - Salt to taste - ½ tsp. of sugar - ½ tbsp. of flour - 1 tbsp. of chopped parsley - -Preparation: The marrow peas are strung like beans, washed and cooked -until tender in bouillon and butter, then add the flour, stir and -season with salt, pepper and sugar. Lastly add the parsley. - - -No. 25—YOUNG CARROTS. - -Quantity for 6 Persons. - - 2½ lbs. of carrots - 1 pt. bouillon - 1⁄10 lb. of butter - Salt to taste - 1 pinch of pepper - 1 tsp. of sugar - 1 tbsp. of flour - 1 tbsp. of finely chopped parsley - -Preparation: The carrots are scraped, cut into small pieces or sliced, -then washed and cooked until tender in bouillon and butter. This will -require from ½ to 1 hour. Season them with salt, pepper, sugar to -taste, stir in the flour and let them cook a little while longer, -lastly add the parsley. The carrots may be scooped out and the -openings filled with boiled green peas, then stewed until soft. - - -No. 26—FRESH GREEN PEAS AND CARROTS. - -Quantity for 6 Persons. - -The peas are prepared as directed under No. 19, but take only 1 lb. of -peas and ½ of all other ingredients. Take ½ of the quantity of carrots -also, and prepare according to directions in No. 25. When serving, -place the carrots in the center of the dish and the peas around them. - - -No. 27—SPINAGE. - -Quantity for 6 Persons. - - 1 peck of spinage - 5 qts. of water - 3 tbsps. of salt - ⅛ lb. of butter - ¼ pt. sweet cream - ¼ pt. bouillon - 1 pinch of pepper - Salt to taste - 2 tbsps. of flour - -Preparation: The spinage is picked over, the stems cut off and washed -well. Cook it in boiling salt water for 15 minutes, drain the water -off and chop the spinage or rub it through a colander. - -Melt the butter, stir in the flour, cook and stir in the spinage, add -sweet cream and bouillon, season with salt and pepper and cook a -little longer, stirring constantly. - -Remarks: The dish may be garnished with hard-boiled eggs. - - -No. 28—SORREL. - -Sorrel is prepared just like spinage, see No. 27, Spinage. - - -No. 29—LETTUCE. - -Lettuce as a vegetable dish is prepared like spinage. See No. 27, -Spinage. - - -No. 30—SPINAGE IN INDIVIDUAL MOLDS. - -Quantity for 6 Persons. - - 1 peck of spinage - 5 qts. of water - 3 tbsps. salt - ⅛ lb. of butter - 1 pinch of pepper - Salt to taste - 3 yolks of eggs - ¼ pt. sweet cream - 2 tbsps. of flour - -Preparation: The spinage is picked over, the stems cut off, washed -well, cooked in boiling salt water for 15 minutes, the water then -drained off and the spinage rubbed through a sieve. - -Melt the butter, stir in the flour, cook, add the spinage, season with -salt, pepper, stir in the cream and yolks of eggs. Put in small -buttered molds and set in a steamer over a kettle of boiling water and -boil until the mixture stiffens, then turn them out on a platter and -serve. - - -No. 31—SAVOY CABBAGE. - -Quantity for 6 Persons. - - 2 heads of Savoy cabbage, 4–5 lbs. - 6 qts. of water - 4 tbsps. of salt - ⅛ lb. of butter or half butter and half lard - ½ tbsp. of flour - ½ tbsp. finely chopped onion - ¾ pt. bouillon - 1 pinch of pepper - Salt to taste - -Preparation: The head of cabbage is cut into half, remove the outer -leaves and cut out the heart or core, then cut up the rest into -several pieces, wash it and cook it 20 minutes in boiling salt water. - -Butter and onions are stewed a little while, add the flour and stew a -few minutes. Drain the water from the cabbage, chop it or rub it -through a colander, then add it to the butter, onion and flour; add -the bouillon, season with salt and pepper and cook slowly for 15 -minutes. - - -No. 32—BRUSSELS SPROUTS. - -Quantity for 6 Persons. - - 3 lbs. of Brussels sprouts - 4 qts. of water - 2 tbsps. of salt - ⅛ lb. of butter - ½ pt. of bouillon - ¼ tsp. of meat extract to taste - 1 pinch of pepper - Salt to taste - ½ tbsp. of flour - -Preparation: The sprouts are cleaned, the yellow leaves removed, then -slowly boiled in salt water. Drain off the water. Melt the butter, -stir in the flour, cook a little while, add the bouillon and meat -extract and put in the Brussels sprouts. Season with salt and pepper -and cook 20 minutes longer. The little sprouts must not fall apart. - -Remarks: When served it may be garnished with a wreath of fried -chestnuts. - - -No. 33—ANOTHER WAY OF PREPARING BRUSSELS SPROUTS. - -Quantity for 6 Persons. - - 3 lbs. of Brussels sprouts - 4 qts. of water - 2 tbsps. of salt - ½ cup of fine roll crumbs - ¼ cup of strong bouillon - 1 pinch of pepper - ¼ lb. of butter - -Preparation: The sprouts are prepared as before, (See No. 32.) After -the water has been drained off, melt ⅛ lb. of butter, add the sprouts, -pour in some bouillon, season with salt and pepper and serve. Fry the -roll crumbs in the other ⅛ lb. of butter and put over the sprouts -before serving. - - -No. 34—KALE OR BORECOLE. - -Quantity for 6 Persons. - - 3–3½ lbs. of kale - 6 qts. of water - 3 tbsps. of salt - ¼ lb. of butter or good drippings - 1 tbsp. of flour - ½ to 1 pt. strong bouillon - 1 pinch of pepper - Salt to taste - -Preparation: The ribs of the leaves are cut out, then the kale is -washed carefully 4 to 5 times, to remove all sand. Cook in boiling -salt water for ½ hour or until tender, then pour it into a colander to -drain. Now chop it fine or rub it through the colander. - -The butter or drippings are melted, the flour stirred in, stewed, the -prepared kale added, and then the bouillon. Season with salt and -pepper. Cook slowly 1 to 1½ hours and add ½ cup of sweet cream if you -like. - - -No. 35—STEWED RED CABBAGE. - -Quantity for 6 Persons. - - 1 head of red cabbage, 4 lbs. - ⅛ lb. of butter or good drippings - ½ glass red wine to taste - 2 tbsps. of vinegar - 1 tbsp. of sugar - 2 peeled and sliced apples - 2 cloves - 1 pinch of pepper - Salt to taste - 1 pt. water - -Preparation: The bad leaves are cut off, the cabbage cut into half, -the heart cut out and the cabbage sliced. Pour a pint of boiling water -on, add butter or drippings, cook one hour, add all the other -ingredients. Cook 1 to 2 hours longer, stirring occasionally. Ten -minutes before serving it, add 1 tablespoonful flour and stew 10 -minutes longer. - -Remarks: Taste the cabbage so that it is neither too sweet nor too -sour. You may use vinegar instead of wine. - - -No. 36—WHITE CABBAGE. - -Quantity for 6 Persons. - - White cabbage, 4 lbs. - 5 qts. of water - ⅛ lb. of good drippings - 1 pt. bouillon - 1 tbsp. of flour - ¼ tbsp. caraway seeds - 1 pinch of pepper - Salt to taste - -Preparation: The bad leaves are removed, the head of cabbage cut in -half, the heart cut out and the cabbage cut into 16 parts. It is -cooked in boiling salt water for 15 minutes, drained, drippings and -bouillon added and stewed for 1 hour. Add caraway seeds, flour, salt -and pepper and stew a while longer. - - -No. 37—STEWED WHITE CABBAGE. - -Quantity for 6 Persons. - - 4 lbs. of white cabbage - 5 qts. of water - ⅛ lb. of drippings - 1 tbsp. of sugar - 1 tbsp. of flour - 1 pinch of pepper - Salt to taste - 1 pt. of bouillon or water - 3–5 tbsp. of vinegar - -Preparation: The cabbage is prepared as directed under No. 36. The -sliced cabbage is stewed for 15 minutes, the water drained off, -bouillon or water and drippings added and stewed for one hour. Sugar, -vinegar, flour, pepper, salt are added and the cabbage stewed another -hour, stirring frequently. - - -No. 38—WHITE CABBAGE PREPARED LIKE CAULIFLOWER. - -Quantity for 6 Persons. - - 4 lbs. of white cabbage - 4 tbsp. of salt - 6 qts. of water - -For the Dressing. - - ⅛ lb of butter - 2½ tbsps. of flour - 1 pt. of milk - 1 pinch of pepper - Salt to taste - 2 yolks of eggs - -Preparation: The outer leaves are removed and the head of cabbage -cooked until tender in 6 qts. of boiling salt water. The butter is -melted, flour stirred in, milk added, cooked and seasoned with salt, -pepper and if you like, stir in the yolks of eggs. Put the head of -cabbage on a platter and pour the thick dressing over it, then serve -at once. - - -No. 39—WHITE CABBAGE SAUSAGES. - -Quantity for 6 Persons. - - 1 head of cabbage, 4 lbs. - 5 qts. of water - 3 tbsps. of salt - ¼ lb. chopped pork - ½ lb. of chopped beef - 1 tbsp. of butter - Salt to taste - ¼ lb. of bacon, cut fine - 1 onion, cut fine - ½ pt. gravy - 1 pinch of pepper - -Preparation: The bad leaves are removed and after cleaning the cabbage -well, it is cooked partly done in boiling salt water. The outer leaves -are then carefully cut off. The leavings of the cabbage are chopped -fine, also the pork and beef and all this is mixed well, seasoned with -butter, salt and pepper. Some of this mixture is put on each cabbage -leaf and the leaf is rolled round it and tied with a clean string. The -bacon is put into a pan and the cabbage sausages fried brown in it. -The gravy is poured in and all is cooked a few minutes, then served on -a platter. - - -No. 40—WHITE CABBAGE WITH LAMB. - -Quantity for 6 Persons. - - 1 head of white cabbage, 5 lbs. - 5 qts. water - 2–3 lbs. of lamb - 1 pinch of pepper - Salt to taste - 1 qt. of water - -Preparation: The bad leaves are trimmed off, the heart cut out, the -cabbage cut up into 8 parts and cooked 15 minutes in boiling water, -then the water is drained off. 1 to 2 qts. of water are poured on the -cabbage, the meat is put in, season with salt and pepper and boil -until tender. By the time the meat is done, the water ought to be -boiled down so the vegetables are not too juicy. - - -No. 41—KOHLRABI. - -Quantity for 6 Persons. - - 6–8 medium-sized kohlrabis - 3 qts. of water - 1 tbsp. of salt - 1⁄10 lb. of butter - 1½ tbsps. of flour - ½ pt. of bouillon - ½ tsp. of meat extract - ½ cup of sweet cream - 1 pinch of salt - 1 pinch of pepper - -Preparation: The kohlrabis are peeled, sliced and cooked until tender -in boiling salt water. Drain off the water. Melt the butter, add the -flour and bouillon and cook. Put in the kohlrabis, season with salt -and pepper, add the cream and stew slowly for 15 minutes. - - -No. 42—TURNIPS. - -Quantity for 6 Persons. - - 6–8 medium-sized turnips - 4 qts. of water - 2 tbsps. of salt - 1⁄10 lb. of butter - ½ tbsp. of flour - ¼ pt. of bouillon - 1 pinch of pepper - Salt to taste - -Preparation: The turnips are peeled, sliced, cooked until tender in -boiling salt water, which is drained off when done. Put the butter on -the turnips, add the flour and bouillon, season with salt and pepper -and stew 15 minutes more. - - -No. 43—TELTOW TURNIPS. - -Quantity for 6 Persons. - - 2 lbs. of Teltow turnips - 3 qts. of water - 2 tbsps. of salt - ⅛ lb. of butter - 1 tbsp. of flour - 1 pt. of bouillon - ½ tsp. of meat extract - 1½ tsps. of sugar - 1 pinch of pepper - Salt to taste - -Preparation: The vegetable is scraped, washed well in warm water, put -into boiling salt water and boiled partly done, then drained. The -turnips are stewed in butter to which the flour, sugar and bouillon -are added, then the dish is covered and left to stew until tender. -Season with salt and pepper. The vegetable must not be too juicy. - - -No. 44—STEWED GREEN STRING BEANS. - -Quantity for 6 Persons. - - 2½ lbs. fresh, green beans - ⅛ lb. of butter or good drippings - 1½ pt. of bouillon - 1 tbsp. of flour - 1 tsp. of sugar - 1 small piece of summer savory - 1 tbsp. of chopped parsley - Salt and pepper - 1–2 tbsps. of vinegar - -Preparation: String the beans, slice them or break into 4 parts each, -wash them, put over the fire with the butter or drippings, some -bouillon and cook until tender, gradually adding more bouillon. ½ hour -before well done, flour, vinegar, sugar are added, also salt and -pepper. When they are cooked, add the parsley. If you like, you can -put in a little summer savory. - - -No. 45—GREEN STRING BEANS, PREPARED ANOTHER WAY. - -Quantity for 6 Persons. - - 2½ lbs. of fresh, green beans - 3 qts. of water - ⅛ lb. of butter - 2 tbsps. of salt - 2 tbsps. of flour - 1 pt. of milk - ¼ pt. sweet cream - Salt to taste - 1 pinch of pepper - 1 tbsp. of minced parsley - -Preparation: The beans are prepared as given under No. 44, and boiled -until tender in salt water, which is then drained off. The butter is -melted, flour stirred in and the milk added. This dressing is cooked a -few minutes, stirring constantly, and the beans put into it. Season -with salt and pepper, stew 5 minutes and add the minced parsley. - -Remarks: The dressing for the beans must not be too thick. - - -No. 46—SALTED GREEN BEANS. - -Quantity for 6 Persons. - - 2½ lbs. of salted beans - 3 qts. of water - ⅛ lb. of butter - 2 tbsps. of flour - 1 pt. of milk - ¼ pt. of cream - 1 pinch of pepper - 1 tbsp. of parsley - -Preparation: Soak the beans in water for a few hours, drain and put -over the fire in boiling water. Then boil until tender, drain and -prepare the beans as given under No. 44 or No. 45. - -Remarks: The salted beans need more time to cook than fresh beans and -when seasoning, be careful not to add too much salt. - - -No. 47—CANNED GREEN BEANS. - -Quantity for 6 Persons. - - 1 qt. can of green beans - 1⁄10 lb. of butter - 1½ tbsps. of flour - ½ pt. of bouillon - 1 pinch of pepper and one of salt - 1 tsp. of finely chopped parsley - -Preparation: The water is poured off the beans, butter is melted and -the beans put into it and cooked slowly for 15 minutes. Flour is -lightly stirred in, the bouillon poured in and the beans stewed in it -a little while, then seasoned with salt, pepper and the parsley. - - -No. 48—CANNED WAX BEANS. - -Quantity for 6 Persons. - - 1 qt. can of beans - 1⁄10 lb. of butter - 1½ tbsps. of flour - ½ pt. of bouillon - ½ tbsp. of sugar - Salt to taste - 1 pinch of pepper - 1 tsp. of chopped parsley - 1 tbsp. of vinegar - -Preparation: Pour off the water, melt the butter and put the beans in -to steep a little while. Then stir in the flour, add the bouillon, -season with vinegar, sugar, salt and pepper and stew 15 minutes, then -add the parsley. - - -No. 49—FRESH WAX BEANS. - -Quantity for 6 Persons. - - 2 qts. of fresh beans - 3 qts. of water - 2 tbsps. of salt - ⅛ lb. of butter - 2½ tbsps. of flour - ¾ pt. of water - 3 tbsps. of vinegar - Salt to taste - 1 pinch of pepper - 2 yolks of eggs - -Preparation: The beans are strung and broken into 2 to 3 pieces, -washed and cooked until tender in boiling salt water. The butter is -melted, the flour and water added. Boil a few minutes, stirring -constantly, and season with salt, pepper and vinegar. Put the beans -into this gravy, stew them a little, then stir in the yolks of eggs, -but do not boil any more. - - -No. 50—CANNED SWEET-SOUR BEANS. - -Quantity for 6 Persons. - - 2 qts. fresh, yellow beans - 3 qts. of water - 2 tbsps. of salt - 1 cup of water - ½ cup of vinegar - ½ cup of sugar - 2 cloves - 1 stick of cinnamon - -Preparation: The beans are strung, broken into pieces and cooked until -tender in boiling salt water. One cup of water mixed with vinegar, -sugar, cloves, cinnamon, boiled and poured over the beans, from which -the salt water has been well drained. Serve cold. - - -No. 51—BEETS. - -Quantity for 6 Persons. - - 3 lbs. of beets - 4 qts. of water - 1⁄10 lb. of butter - 1 pt. of milk - Salt to taste - 1 pinch of pepper - 2 tbsps. of flour - -Preparation: The beets are put over the fire in cold water and cooked -until tender, then the water is drained off and the beets peeled and -sliced. The butter is heated, the flour and the milk stirred in, then -boiled, seasoned with salt and pepper, the beets put in and cooked a -little while longer. - - -No. 52—YOUNG ONIONS. - -Quantity for 6 Persons. - - 3 lbs. of onions - 3 qts. of water - 2 tbsps. of salt - ⅛ lb. of butter - 2 tbsps. of flour - 1 pt. of milk - Salt to taste - 1 pinch of pepper - -Preparation: The onions are peeled and cooked until tender in boiling -salt water, which is drained off when done. The butter is heated, the -flour stirred in, stewed a little, milk added and cooked, stirring -constantly. Lastly add the onions, season with salt and pepper, and -simmer a few minutes. - - -No. 53—STUFFED ONIONS. - -Quantity for 6 Persons. - - 6 large onions - 2 qts. of water - 2 tbsps. of salt - ½ lb. of fine meat filling - 2 tbsps. of chopped champignons - 1 tsp. of chopped truffles - 1 tbsp. of flour - ¾ pt. bouillon - ½ tsp. of meat extract - Salt to taste - 1 pinch of pepper - 4 tbsps. of red wine - 2 tbsps. of butter - -Preparation: The onions are peeled, scooped out, put into boiling salt -water for a few minutes and then taken out and dried. The meat -stuffing is mixed well with champignons and truffles, then carefully -put into the onions. The inside of the onions is stewed in butter, the -flour stirred in and then the bouillon. Season with wine and meat -extract and stew the stuffed onions in this gravy for 1 hour until -they are brown. - -Strain the gravy and add salt and pepper. - - -No. 54—TOMATOES. - -Quantity for 6 Persons. - - 1 qt, of fresh or canned tomatoes - 2 cups of fine rolled crackers - 1⁄10 lb. of butter - 1 pinch of salt and one of pepper - -Preparation: The tomatoes are sliced and put into a buttered -baking dish in layers alternating with crackers, seasoned with butter, -salt and pepper and baked in the oven ½ hour, then served in the dish. - - -No. 55—STUFFED TOMATOES. - -Quantity for 6 Persons. - - 6 nice, red tomatoes - 1 cup of grated rye bread - 1⁄10 lb. of butter - 1 tbsp. of chopped parsley - 1 pinch of pepper - Salt to taste - ¼ tsp. of grated onion - 2 yolks of eggs - -Preparation: The tomatoes are wiped clean, a slice is cut off at the -top, the pulp carefully taken out with a small spoon and rubbed -through a fine sieve. Put the butter, grated bread and onions in a pan -to cook, then add the tomato pulp, salt, pepper and parsley, stew it a -little while, stir in the yolks of eggs and fill the tomatoes with -this mass. Sprinkle with roll crumbs and butter, place these stuffed -tomatoes in a buttered baking pan and bake them in the oven ½ hour. - - -No. 56—TOMATOES FILLED WITH MEAT. - -Quantity for 6 Persons. - - 6 nice, red tomatoes - ½ lb. fine chopped veal or sweetbreads - 1 yolk of egg - Salt to taste - 1 pinch of pepper - 3 tbsps. of minced champignons - 3 tbsps. of butter - 3 tbsps. of cream - -Preparation: Prepare the tomatoes as given under No. 55. The butter is -melted, the veal stewed in it, yolks of eggs, cream, champignons -stirred in and seasoned with salt and pepper, 2 tablespoonfuls of -tomato pulp added and the whole mixture cooked a few minutes. Now fill -the tomatoes with this, sprinkle with roll crumbs and butter, then -place in a buttered baking pan and bake in the oven ½ hour. - -Remarks: You may omit the champignons. tomatoes look very nice on the -table and are served at parties. - - -No. 57—STUFFED CUCUMBERS. - -Quantity for 6 Persons. - - 6 medium-sized cucumbers - 1 lb. finely chopped veal - ½ roll - Salt to taste - 1 pinch of nutmeg - 1½ tsps. finely chopped parsley - 1⁄10 lb. of butter - 2 eggs - 1 pinch pepper - -For Stewing. - - ⅛ lb. of butter - 1 pt. bouillon or gravy - -Preparation: The cucumbers are peeled and carefully scooped out. Mix -the chopped veal with the soaked roll, stew it in the butter, add -salt, pepper, nutmeg, eggs and parsley, cook 2 minutes and fill the -cucumbers with this mixture. Melt the ⅛ lb. butter in a shallow pan, -place the cucumbers in and gradually add the bouillon, and stew ½ -hour. Place the cucumbers carefully on a platter and serve very hot. - - -No. 58—STEWED CUCUMBERS. - -Quantity for 6 Persons. - - 4 large cucumbers - 1 tbsp. of salt - 6 tbsps. of sugar - 4 tbsps. of wine vinegar - 1 pinch of pepper - 1 qt. of bouillon - Salt to taste - 4 tbsps. of vinegar - ¼ cup of sugar - ⅛ lb. of butter - 1 small onion - 2 tbsps. of flour - 1 tsp. of meat extract - -Preparation: The cucumbers are peeled and cut in halves. The seeds are -taken out and the cucumbers cut into equal parts, which are marinated -for 1½ hours in 4 tablespoonfuls of vinegar, 1 tablespoonful of salt, -6 tablespoonfuls of sugar and a pinch of pepper. - -The bouillon is cooked with meat extract, vinegar, sugar, salt and -pepper and the cucumbers put in to cook until tender. Then the butter -is melted, the sliced onion and flour browned in it, and the cucumber -liquor added. The cucumbers are put in and slowly stewed ¼ hour until -they are a shining brown color. Season the gravy to taste. - -Remarks: Preserved cucumbers are at once placed in the gravy and -stewed ¼ hour. - - -No. 59—STUFFED ROOT CELERY OR CELERIAC AU JUS. - -Quantity for 6 Persons. - - 3 medium-sized roots of celery - 4 qts. of water - 3 tbsps. of salt - 1 pt. of gravy - ½ pt. of Madeira of red wine - 1 yolk of egg - ½ lb. of savory veal stuffing - -Preparation: The celery is cleaned well and peeled, then carefully -scooped out and cooked in salt water for 20 minutes. Line with yolk of -egg and stuff with meat stuffing. See preparation of Stuffed Veal, -Chapter 3. The slice which had been cut from the top of the celery -before this was scooped out, is tied on to the stuffed celery and this -is put into a pot with the gravy, mixed with Madeira or red wine and -stewed slowly 1½ hours until tender, turning several times. Cut each -celery in half, pour dressing over and serve. - - -No. 60—“GARDI AND FINOCCI” AS VEGETABLES. - -This is a southern species of thistle and is prepared like Stuffed -Root Celery, No. 59. You can prepare this vegetable without stuffing, -by cooking it tender in salt water, and stewing a few minutes in a -savory wine dressing. - - -No. 61—MIXED OR LEIPZIG VEGETABLES. - -Quantity for 6 Persons. - - 1 lb. of asparagus - 1 small head of cauliflower - 30 small, young carrots - ½ lb. of morels or fresh champignons - 12 crabs - 4 qts. of water - 3 tbsps. of salt - ¼ lb. of butter - 2 tbsps. of flour - 1 pinch of pepper - Salt to taste - -Preparation: The asparagus is peeled and cut into 1½ inch pieces, -cauliflower is cleaned and broken into small roses, morels or fresh -champignons brushed well. If you use morels, put them over the fire in -lukewarm water and let them get hot, stirring gently, then strain. -Repeat this process until all sand is removed. Asparagus and -cauliflower are cooked until tender in salt water. The carrots are -scraped and stewed until tender in butter and ¼ pt. of bouillon. The -crabs are washed, brushed and cooked in boiling salt water, then the -meat is picked out, the coral broken fine and stewed in 2 -tablespoonfuls of butter and 1 pt. of vegetable liquor from -cauliflower and asparagus. The flour is mixed with a little water and -stirred in and all this is cooked ½ hour, then seasoned with salt and -pepper and strained. The crab sauce is added to the carrots, the -asparagus, cauliflower, morels and crab meat added, heat it over the -fire, put into a dish with a little butter over top and serve very hot. - -Remarks: This is a very fine dish and it may be prepared from canned -vegetables. - - -No. 62—CHAMPIGNONS. - -Quantity for 6 Persons. - - 2 lbs. of fresh champignons - ⅛ lb. of good butter - Salt to taste - 1 tbsp. flour - ½ pt. of cream - ¼ pt. champignon liquor - 2 tbsps. lemon juice - 1 pinch of pepper - -Preparation: The fresh champignons must be hard and white. Remove the -brown skin, trim off the roots and wash them. The butter is heated and -the champignons put in, season with salt and pepper and gradually pour -on ¼ cup of water, stew until tender. Stir the flour with the cream, -add to the mushrooms and stew a few minutes. - -Remarks: If you take canned champignons, take ¼ pt. of cream and ¼ pt. -of champignon liquor. - - -No. 63—CHAMPIGNON PUREE. - -The preparation is the same as given under No. 62. The champignons are -chopped fine and while preparing them, add ½ teaspoonful of meat -extract. - -Remarks: May be served on toasted bread. - - -No. 64—TRUFFLES IN BROWN DRESSING. - -Quantity for 6 Persons. - - ½ lb. of fresh truffles - ⅛ lb. of butter - 1½ tbsps. of flour - 1 pt. of strong bouillon - 1 tsp. of meat extract - 1 wineglassful of Madeira or red wine - Salt to taste - 1 pinch of pepper - ½ tsp. lemon juice - -Preparation: The truffles are put into cold water so the dirt will -dissolve, then brushed in lukewarm water. Put them on the fire with -butter, gradually add the bouillon, cover the pot and cook slowly -until tender. When done, take them out, peel them carefully and cut -them up into 6 to 8 parts. The rest of the butter is browned, flour -and the truffle peelings added, and the bouillon in which the truffles -were boiled. Season with meat extract, Madeira, salt, pepper, sugar -and lemon juice. Cook a nice, brown dressing of this, strain, put the -truffles in and stew a few minutes. Serve on toast. - -Remarks: This may be used for stuffing. - - -No. 65—TRUFFLE PUREE. - -Quantity for 6 Persons. - - ⅓ lb. of truffles - ½ pt. of good bouillon - ⅛ lb. of butter - 1½ tbsps. of flour - 5 tbsps. of Madeira or red wine - Salt to taste - 1 pinch of pepper - ¼ tsp. of sugar - ¼ tsp. of lemon juice - ½ tsp. of meat extract - -Preparation: The truffles are cleaned and the dressing is prepared -from the peelings of the truffles, according to No. 64. The truffles -are chopped very fine, put into the strained dressing and seasoned. -Then put into shells or small porcelain dishes or serve on cutlets or -scrambled eggs. - - -No. 66—MORELS. - -Quantity for 6 Persons. - - 2 lbs. of morels - 1 piece of butter as large as an egg - ½ tbsp. flour - ½ tsp. of meat extract - ½ pt. morel liquor - ½ cup of cream - Salt to taste - 1 pinch of pepper - 1 tsp. of finely chopped parsley - -Preparation: The morels are cleaned well and put on the fire with -lukewarm water and let them get hot, stirring gently, then strain. -Repeat this until all sand is removed. The last water is boiled down -to ½ pt. The butter is browned with the flour, the morel liquor is -added and the meat extract, and then cooked slowly for 15 minutes. Put -in the cream and season with salt and pepper. Now put the morels into -the dressing, cook, put in a piece of butter and the parsley. - -This dish is fine with smoked salmon or scrambled eggs. - -Remarks: Canned or dried morels are prepared the same way. If you use -canned morels, then utilize the liquor in the can. Dried morels are -soaked in water for 2 to 3 hours. - - -No. 67—MUSHROOMS. - -Edible Boletus. - -Quantity for 6 Persons. - - 2 lbs. of mushrooms - ¼ lb. of butter - ½ tbsp. of flour - 1 medium-sized onion - ½ pt. of sour cream - Salt to taste - 1 pinch of pepper - 1 tbsp. of parsley - -Preparation: Mushrooms must be firm, they are brushed and very dark -ones only are peeled. The lighter colored ones do not need to be -peeled. They are cut up into equal pieces. The butter is heated, the -mushroom pieces put in with the whole peeled onion and stewed for 15 -to 20 minutes. The dish must be covered. Strew the flour on, stirring -lightly, add the sour cream, ¼ teaspoonful of meat extract, salt and -pepper, and lastly the parsley, stew 2 minutes and serve. - - -No. 68—CHANTERELLES. - -Another Species of Mushrooms. - -Quantity for 6 Persons. - - 2½ lbs. of chanterelles - 2 qts. of water - 2 tbsps. of salt - ¼ lb. of butter - ½ tbsp. of flour - Salt to taste - 1½ tbsps. of finely chopped parsley - 2 tbsps. of cream - 1 pinch of pepper - -Preparation: The chanterelles are cleaned, washed, but not left in -water; cook them 1 minute in 2 qts. of boiling salt water, drain in a -colander. Heat the butter, put in the chanterelles with flour, salt -and pepper and stew 2 minutes, then add the cream and parsley and -serve at once. - - -No. 69—OLIVES AS VEGETABLES. - -Quantity for 6 Persons. - - 60 olives - ¼ lb. of butter, scant - 1 tbsp. of flour - 1 pt. of bouillon - ¼ tsp. of meat extract - Salt to taste - 1 pinch of pepper - ½ tsp. parsley - ¼ pt. of cream - -Preparation: The stones are taken out and the olives cooked tender in -the bouillon; to this add 1 tablespoonful of butter. The rest of the -butter is melted, flour stirred in, then the olives, bouillon, cream -and meat extract. Season with salt and pepper, stew for 15 minutes and -add the chopped parsley. - - -No. 70—STUFFED OLIVES. - -Quantity for 6 Persons. - - 36 olives - ½ lb. of finely ground chicken - 1 egg - Salt and pepper to taste - 4 tbsps. of cream - ¼ tsp. of lemon juice - 1 tbsp. of butter - ½ pt. of Madeira sauce - -Preparation: The preserved olives are scooped out and stuffed with -cooked chicken, which has been ground fine and mixed with egg, butter, -salt, pepper and lemon juice. One-half pint of Madeira sauce is -prepared. See under Gravies and Dressing, No. 25. The stuffed olives -are put in and cooked until tender. - - -No. 71—FILLED OR STUFFED OLIVES WITH CHAMPIGNONS. - -Quantity for 6 Persons. - -The preparation is the same as given under No. 70. One-half pound of -champignons, which have been cooked until tender in butter, are -stirred into the dressing. - -Remarks: This is a fine dish to serve at parties: - - -No. 72—ROASTED CHESTNUTS. - -Quantity for 6 Persons. - - 1 lb. of sweet chestnuts - ¼ lb. of fresh butter - 1 lb. of salt - -Preparation: The skins are rubbed off and the chestnuts slit with a -sharp knife. Into an iron frying pan or spider put ⅓ of the salt, -place the chestnuts on the salt in one layer and cover them with the -rest of the salt. Put the pan into a medium hot oven and bake them -scarcely ½ hour, then take them out and place them on a napkin to eat -with fresh butter. - - -No. 73—CHESTNUT PUREE. - -Quantity for 6 Persons. - - 1½ lbs. of chestnuts - ⅛ lb. of butter - 1 tbsp. of flour - ½ pt. of bouillon - ¼ pt. of cream - 4 tbsps. of red wine - Salt to taste - 1 pinch of pepper - 1 tbsp. of sugar - 1 tsp. of chopped parsley - -Preparation: The chestnuts are taken out of the outer shell, then hot -water poured on and the inner skin pulled off. Cook them in bouillon -until tender and strain. Heat the butter, stir in the flour, stew a -few minutes, add the chestnuts and stir in cream, red wine, salt, -pepper, sugar and parsley. Let it get hot, stirring briskly, arrange -mound-shaped and serve. - - -No. 74—FRIED CHESTNUTS. - -Quantity for 6 Persons. - - 1 lb. of chestnuts - ¼ lb. of butter - 1 pinch of salt - 1 tbsp. fine sugar - -Preparation: Shell the chestnuts, scald them and pull off the inner -skin. Brown the butter and after the chestnuts are cooked slightly in -water, put them into the hot butter, add salt and sugar and fry them -light brown, shaking frequently. Serve them with roast goose stuffing -or as a garnish with cabbage. - - - - -CHAPTER 13. - -SALADS. - - -The various preparations of green salads, potato salads, vegetable -salads and meat salads. - -Green salads such as head lettuce, endive, romaine and escariol salads -are pleasing and refreshing with meats and fish. - -Salads must be prepared carefully. They may be served with every meal. - -Good oil and good vinegar or lemon juice are essentials for preparing -salads. - - -No. 1—GREEN LETTUCE. - -Head Lettuce, Endive Lettuce. - -Quantity for 6 Persons. - - 2 heads of lettuce - ¼ cup of fine oil - ⅛ cup of vinegar - ¼ tsp. of salt - 1 pinch of pepper - 1 tsp. of minced parsley - -Preparation: The head lettuce is picked over, the ribs cut through, -also the largest leaves, then washed well and dried. The oil, vinegar -or lemon juice, salt and pepper are mixed well and poured over the -lettuce. Mix thoroughly with two spoons. - - -No. 2—GREEN LETTUCE WITH EGG DRESSING. - -Head Lettuce, Endive, Romaine, Escariol Lettuce. - -Quantity for 6 Persons. - - 2 heads of lettuce - 2 yolks of eggs - ¼ cup of cream - ¼ tsp. salt - 1 pinch of pepper - ¼ tsp. of sugar - Juice of ½ lemon - -Preparation: The lettuce is picked over, washed and drained. The yolks -of eggs are thoroughly beaten with cream, then vinegar stirred in -slowly and salt, pepper and sugar added. Pour over the lettuce, mix -well with two spoons, and serve at once. - - -No. 3—GREEN LETTUCE WITH MAYONNAISE DRESSING. - -Head, Endive, Escariol Lettuce. - -Quantity for 6 Persons. - - 2 heads of lettuce - 2 yolks of eggs - 4 tbsps. of sour cream - 2 tbsps. of vinegar - ¼ tsp. of mustard - ¼ tsp. of salt - 1 pinch of white pepper - 1 pinch of sugar - -Preparation: The lettuce is prepared as before mentioned. Yolks of -eggs, cream, vinegar, mustard, salt, pepper and sugar are mixed well -and cooked in a double boiler until thick, stirring constantly, cooled -and mixed with the lettuce. - - -No. 4—GREEN LETTUCE WITH BACON. - -Head, Endive Lettuce. - -Quantity for 6 Persons. - - 2 heads of lettuce - ⅛ lb. of bacon - 5 tbsps. of vinegar - 1 pinch of pepper - 1 pinch of sugar - ½ tsp. of mustard - ½ tsp. of salt - -Preparation: Prepare the lettuce as before. The bacon is cut into -small cubes and fried to a nice yellow color; add vinegar, salt, -pepper, sugar and mustard, cool and add the lettuce, stirring lightly. - - -No. 5—GREEN LETTUCE PREPARED SWEET. - -Head Lettuce. - -Quantity for 6 Persons. - - 2 heads of lettuce - 1 egg - 3 tbsps. of sugar - ⅛ cup of vinegar - ¼ tsp. of salt - 1 pinch of pepper - ¼ cup of cream - -Preparation: Prepare the lettuce as before. The whole egg is beaten -with sugar, cream, vinegar, salt and pepper and mixed well with the -lettuce. - -Remarks: Three tablespoonfuls of oil may be used. - - -No. 6—POTATO SALAD. - -Quantity for 6 Persons. - - 4 lbs. of potatoes - ½ cup of good oil - ½ cup of vinegar - Salt to taste - ¼ tsp. of pepper - 1 tsp. finely sliced onions - ½ cup of warm bouillon or water - -Preparation: The potatoes should be medium-sized and not mealy. They -are boiled in the jackets, peeled and sliced. The vinegar and bouillon -are poured over while potatoes are still warm, add the oil, salt, -pepper and onions and mix well, being careful not to break the -potatoes. This salad must be prepared one hour before serving. Taste -before serving and add more seasoning if necessary. - - -No. 7—POTATO SALAD WITH SPICED DRESSING. - -Quantity for 6 Persons. - - 2 lbs. of potatoes - 4 yolks of eggs - 1 large cup of milk - ½ large cup of vinegar - 2 mustardspoonfuls of mustard - 1 tsp. of salt - ¼ tsp. of red pepper - 1½ tsps. of sugar - 1 tsp. of flour - Piece of butter, the size of an egg - -Preparation: The potatoes are prepared as given under No. 6. Yolks of -eggs, milk, vinegar, mustard, salt, pepper, sugar, flour and butter -are mixed well and cooked in double boiler until thick, stirring -constantly. Mix the sliced potatoes with this dressing. - - -No. 8—POTATO SALAD WITH SOUR CREAM. - -Quantity for 6 Persons. - - 2 lbs. of potatoes - 1 pt. thick, sour cream - ¼ cup of vinegar - 1 tbsp. of sugar - ½ tbsp. of salt - 1 pinch of pepper - -Preparation: Prepare the potatoes as in No. 6. The cream, vinegar, -sugar, salt and pepper are put on the sliced potatoes and mixed well. - -Remarks: Nos. 7 and 8 are fine salads. - - -No. 9—POTATO SALAD WITH BACON. - -Quantity for 6 Persons. - - 2 lbs. of potatoes - ¼ lb. of bacon - ½ cup of vinegar - ½ tbsps. of salt - 1 tbsp. of finely sliced onions - 1 pinch of pepper - ½ cup of bouillon or water - -Preparation: Prepare the potatoes as in No. 6. Cut the bacon into -small dice, fry to a light yellow color, add the onions and fry a few -minutes, then add bouillon, vinegar, salt, pepper and let come to a -boil. Pour over the sliced potatoes. - - -No. 10—CUCUMBER SALAD. - -Quantity for 6 Persons. - - 2 large cucumbers - ½ tbsp. of salt - 3 tbsps. of oil - 4 tbsps. of vinegar - 1 pinch of pepper - 1 tsp. of finely chopped parsley - -Preparation: The cucumbers are peeled and sliced very thin, salted and -left standing for a while. Drain well, add oil, vinegar, pepper, -parsley and mix well. - - -No. 11—SWEET CUCUMBER SALAD. - -Quantity for 6 Persons. - - 2 large cucumbers - 1 egg - ¼ cup of cream - 1 pinch of pepper - ½ tbsp. of salt, for salting - 1 tsp. of finely chopped parsley - 3 tbsps. of sugar - -Preparation: The cucumbers are prepared as given under No. 10. Egg, -cream, vinegar, sugar, pepper, parsley, are beaten well and mixed with -the cucumbers. - - -No. 12—CUCUMBER SALAD WITH SOUR CREAM. - - 2 large cucumbers - ½ tbsp. of salt, for salting - ½ pt. thick sour cream - 2 tbsps. of vinegar - 1 pinch of pepper - -Preparation: The cucumbers are prepared as given under No. 10 and -mixed well with cream, vinegar and pepper. They are very good. - - -No. 13—CUCUMBERS AND HEAD LETTUCE MIXED. - -Quantity for 6 Persons. - - 1 large cucumber - 1 head of green lettuce - ½ pt. of thick, sour cream - 2 tbsps. of lemon juice - 1 pinch of salt - 1 pinch of pepper - -Preparation: The lettuce and cucumber are prepared as before given -under No. 1 and No. 10. The cucumber slices are mixed well with cream, -vinegar, pepper, salt and mixed lightly with the green lettuce. - - -No. 14—TOMATO SALAD. - -Quantity for 6 Persons. - - 2 lbs. of tomatoes - ¼ cup of fine oil - 1 tsp. of salt - ½ tsp. of onion, sliced fine - 1 tsp. of finely chopped parsley - ¼ cup of vinegar - 1 pinch of pepper - -Preparation: The tomatoes are scalded, skinned, sliced and mixed well -with oil, vinegar, salt, pepper, onion and parsley. - - -No. 15—TOMATO SALAD WITH MAYONNAISE DRESSING. - -Quantity for 6 Persons. - - 6 nice medium-sized tomatoes - 1 head lettuce - 3 yolks of eggs - ½ cup of very fine oil - ½ tsp. of mustard - ½ tsp. of salt - 1 pinch of pepper - Juice of 1 lemon - ¼ cup of thick, sweet cream - -Preparation: The tomatoes are scalded, skinned and placed on ice. The -yolks of eggs are mixed with oil, which is put in a few drops at a -time; add cream, lemon juice, pepper, salt and mustard. The mayonnaise -dressing must be thick. The head lettuce is treated as under No. 1, -placed on salad plates and the cold tomatoes put on them, the -mayonnaise dressing poured over the tomatoes. - -Remarks: This is a fine salad. - - -No. 16—TOMATO SALAD WITH COOKED MAYONNAISE. - -Quantity for 6 Persons. - - 6 medium-sized tomatoes - 3 yolks of eggs - 6 tbsps. of sour cream - 2–3 tbsps. of vinegar - ½ tsp. of mustard - 1 pinch of salt - 1 pinch of white pepper - 1 pinch of sugar - -Preparation: Preparation is the same as given under No. 15. Yolks of -eggs, cream, vinegar, mustard, salt, pepper and sugar are mixed well -and cooked in the double boiler until thick, stirring constantly. Let -it get cold and pour over the whole tomatoes. The tomatoes may be -garnished with green lettuce as under No. 15. - - -No. 17—ASPARAGUS SALAD. - -Quantity for 6 Persons. - - 2 lbs. of asparagus - 2 qts. of water - 1 tbsp. of salt - 2 tbsps. of good vinegar - 1 pinch of salt - 1 pinch of pepper - 4 tbsps. of fine oil - -Preparation: The asparagus are peeled, cut into equal pieces or left -whole and boiled until tender in boiling water. When cold, mix them -with the oil, vinegar, pepper and salt. - - -No. 18—ASPARAGUS SALAD WITH MAYONNAISE. - -Preparation and ingredients are the same as given under No. 17. The -asparagus is covered with mayonnaise dressing. See No. 16, Cooked -Mayonnaise Dressing for Tomato Salad. - - -No. 19—CAULIFLOWER SALAD. - -Quantity for 6 Persons. - - 1 large cauliflower - 2 qts. of water - 1 tbsp. of salt - 4 tbsps. of vinegar - 1 pinch of pepper - 1 pinch of salt - 4 tbsps. of oil - -Preparation: The cauliflower is broken up into roses, boiled until -tender but not too soft, in boiling salt water, drained and mixed with -oil, vinegar, pepper and salt. - - -No. 20—CAULIFLOWER WITH COOKED MAYONNAISE. - -Preparation and ingredients are the same as given under No. 19. -Instead of the other dressing use cooked mayonnaise dressing. See No. -16. - - -No. 21—CARROT SALAD. - -Quantity for 6 Persons. - - 2 lbs. of small, young carrots - 2 qts. of water - ½ tbsp. of salt - ¼ cup of vinegar - 1 pinch of salt - 1 pinch of pepper - ¼ cup of fine oil - -Preparation: The carrots are scraped, cut up into equally large pieces -and cooked until tender in salt water, drained and mixed well with -oil, vinegar, salt and pepper. - - -No. 22—BEAN SALAD. - -Quantity for 6 Persons. - - 2 lbs. of yellow string beans - 3 qts. of water - 1 tbsp. of salt - ¼ cup of oil - ¼ cup of vinegar - 1 tsp. of grated onion - 1 pinch of salt - Pepper - 1 tbsp. of chopped parsley or chives - -Preparation: The beans are strung, broken into pieces, boiled until -tender in salt water, drained, and while still warm, mixed with oil, -vinegar, salt, pepper, onion and parsley. It must not be too dry. - - -No. 23—ROOT CELERY OR CELERIAC SALAD. - -Quantity for 6 Persons. - - 2 large celery roots - 3 qts. of water - 1 tbsp. of salt - 5 tbsps. of oil - 6 tbsps. of vinegar - 1 pinch of salt - Pepper - ¼ pt. of cold bouillon - -Preparation: The celery is washed well, cooked until tender in 3 qts. -of water, peeled, sliced and while still lukewarm, mixed with vinegar, -oil, salt, pepper, bouillon, then covered and left standing for 1 hour -before serving. ½ cup of sugar may be mixed with it. - - -No. 24—ROOT CELERY SALAD MIXED WITH POTATO SALAD WITH MAYONNAISE - DRESSING. - -Quantity for 6 Persons. - - 1½ lbs. of potatoes - 1 celery root - 4 yolks of eggs - 1 cup of cream - ½ tsp. of mustard - ¼ tsp. of pepper - Salt to taste - 1 tsp. of sugar - ½ cup of vinegar - -Preparation: The potatoes and celery are cleaned, cooked until tender, -peeled and sliced thin. Yolks of eggs, cream, vinegar, mustard, -pepper, salt and sugar are mixed well and cooked in double boiler -until thick, stirring constantly. This dressing is mixed with warm -potatoes and celery. - - -No. 25—CELERY SALAD WITH MAYONNAISE DRESSING. - -Quantity for 6 Persons. - - 2 large celery roots - ½ portion of mayonnaise dressing - -Preparation: The celery is prepared according to No. 23. One-half of -the portion of mayonnaise dressing is made according to No. 24 and -mixed with the celery. - - -No. 26—BEAN SALAD. - -Quantity for 6 Persons. - - 2 lbs. of green or yellow beans - 3 qts. of water - 2 tbsps. of salt - ¼ cup of fine oil - ¼ cup of vinegar - ½ cup of bouillon - 1 tbsp. of finely chopped parsley - ¼ tsp. of finely chopped onion - Salt to taste - Pepper - -Preparation: The beans are strung, broken into 3 pieces, cooked until -tender in boiling water, drained and mixed with oil, vinegar, -bouillon, parsley, onion, salt and pepper. This salad must be prepared -a few hours before serving and should be kept covered until served. - - -No. 27—MIXED SALAD. - -Quantity for 6 Persons. - - ½ lb. of asparagus - 1 small head of cauliflower - ½ small celery root - ¼ lb. of green beans - ¼ lb. of yellow beans - 5 potatoes - 6 young carrots - Salt water - ¼ cup of fine oil - ¼ cup of vinegar - Salt to taste - Pepper - ½ tsp. grated onion - 1 tbsp. of finely chopped summer savory - 1 head lettuce - -Preparation: The vegetables are cleaned, cut up and each -separately cooked until tender in salt water and drained. The -potatoes are boiled until tender, peeled and cut. When the -vegetables and potatoes are cold, mix with oil, vinegar, salt, -pepper, onion, summer savory and parsley, being careful not -to break the pieces. - - -No. 28—FINE MIXED VEGETABLE SALAD. - -Quantity for 6 Persons. - - 1 portion of mayonnaise dressing 6 young carrots - ½ cup of minced truffles and olives - ¼ lb. smoked salmon - 6 sardines - ½ lb. asparagus - ½ small celery root - 6 young carrots - 4 boiled potatoes - 1 small head of cauliflower broken into small roses - ¼ lb. green beans - ¼ lb. yellow beans - 1 head of green lettuce - -For Mayonnaise Dressing. - - 4 yolks of eggs - 1 cup of cream - Juice of 1 lemon - 1 pinch of white pepper - Salt to taste - 4 tbsps. of fine oil - ½ tsp. mustard - -Preparation: All the vegetables are cut into small pieces and boiled -separately in salt water until tender, but not too soft. The water is -drained off and the vegetables mixed with the potatoes, truffles, -salmon, sardines and olives, which have also been cut into pieces. - -The mayonnaise dressing is made by stirring the 4 yolks of eggs into -cream; add lemon juice, mustard, pepper and salt and cook in double -boiler until thick, stirring constantly. After it has cooled off, stir -in the oil. - -The salad is mixed carefully with one-half of this dressing. The head -lettuce leaves are picked off and placed into the salad dish, the -salad piled up in the center of it and the rest of the dressing poured -over. You may garnish it with olives. This is a very fine salad. - - -No. 29—MIXED SALAD WITH MEAT. - -Quantity for 6 Persons. - - 1 head lettuce - 1 cup of prepared endive lettuce - ½ cup of wax beans, cut in pieces - ½ cup of green cut beans - ½ cup of sliced radishes - ¼ cup of very small pearl onions - ½ small cauliflower, cut into roses - 1 apple, cut into pieces - 2 sour pickles, cut into pieces - ½ lb. boiled potatoes, cut into pieces - 2 cups of meat, cut into pieces - Salt to taste - 1 pinch of pepper - ¼ cup of fine oil - ½ cup of vinegar - ¼ tsp. of mustard - -Preparation: The vegetables are all prepared according to No. 28. The -meat may be beef, veal or poultry, which has been cooked or fried and -is cut up like the vegetables, then mixed with these and vinegar, oil, -pepper, salt and arranged on the leaves of the head lettuce. - -Remarks: This salad may be served with mayonnaise dressing as No. 28. - - -No. 30—CHAMPIGNON SALAD. - -Quantity for 6 Persons. - - 2 lb. can of champignons or 2 lbs. of fresh ones - 5 potatoes - 1 lb. of boiled sweetbreads - 1 cup sour cream - Juice of 1 lemon - ½ tsp. of chopped parsley - Salt to taste - 1 pinch of pepper - 10 olives - ¼ cup of fine oil - -Preparation: The larger champignons are cut into pieces, the smaller -ones left whole. The potatoes are boiled until tender, peeled and cut -into small dice. The sweetbreads are boiled in salt water, skinned and -minced. All this is mixed with the sour cream, oil, lemon juice, salt -and. pepper and arranged on the head lettuce leaves, strewn with -parsley and garnished with olives. - - -No. 31—TRUFFLE SALAD. - -Quantity for 6 Persons. - - ¼ lb. of truffles - 1 lb. of salad potatoes - 3 hard-boiled eggs - ¼ cup of fine oil - ½ cup of bouillon - Salt to taste - 1 pinch of pepper - 3 tbsps. of fine white wine - ¼ cup of vinegar - -Preparation: Preserved truffles are scraped and sliced fine, fresh -ones are brushed well in much water, then put into a small pot with -the bouillon and 2 tablespoonfuls of oil and cooked until tender, -taken out of the bouillon, peeled and sliced. Into the water or -bouillon in which the truffles had been cooked, put the rest of the -oil, vinegar, salt and pepper to cook and pour it on the sliced -potatoes. Add the sliced truffles and the chopped hard-boiled eggs and -the white wine. Mix it all carefully, cover the dish and set aside for -3 hours before serving. - -Remarks: If you take canned truffles cook the bouillon with the -truffle liquor and peelings for 15 minutes, strain it and mix it with -the other ingredients. - - -No. 32—COLD SLAW. - -Quantity for 6 Persons. - - 1 small head of red or white cabbage - 2 qts. boiling water - ¼ cup of vinegar - 2 yolks of eggs - Salt to taste - 1 pinch of pepper - 3 tbsps. of oil - 1 cup of sour or sweet cream - -Preparation: Pick off the bad leaves and slice or cut the cabbage very -thin, scald it 5 minutes and drain the water off through a colander. -Mix it well with vinegar, cream, yolks of eggs, pepper, salt and oil. - - -No. 33—BEEF SALAD. - -Quantity for 6 Persons. - -For preparation and ingredients for this salad look to No. 24, Chapter -2, Beef salad. - -Remarks: Lamb and veal salad are prepared the same way. - - -No. 34—RABBIT ROAST SALAD. - -Quantity for 6 Persons. - -For preparation and ingredients for this salad look to No. 21, Seventh -Chapter, Game. - - -No. 35—CHICKEN SALAD. - -Quantity for 6 Persons. - - 1 chicken - 3 qts. of water - Salt to taste - 1 cup of cream - ¼ cup of vinegar - ½ cup of chicken broth - 4 yolks of eggs - ¼ tsp. of mustard - Salt to taste - 1 pinch of pepper - ½ cup of sliced champignons - ½ pt. sour whipped cream - 2 tbsps. of sliced truffles - 1 bunch of stalk-celery - -Preparation: The chicken is well cleaned and cooked until tender in 2 -qts. of water and salt. The skin is removed and the meat cut fine. The -bouillon is boiled down and ½ cup of it poured on the meat. The cup of -cream, yolks of eggs, vinegar, mustard, pepper and salt are mixed -well and cooked until thick, stirring constantly. This dressing is -poured over the meat, the chopped champignons and truffles added and -mixed with the rest or they may be omitted. Cover the salad and set it -aside for one hour before serving. This salad may be made from any -kind of poultry. You may add celery cut in small pieces. Lastly add -the whipped cream. - - -No. 36—HERRING SALAD. - -Quantity for 6 Persons. - -For preparation and ingredients see Chapter 8, No. 47. - - -No. 37—SALMON SALAD. - -Quantity for 6 Persons. - -For preparation and ingredients see Chapter 8, No. 7. - - -No. 38—PIKE SALAD. - -Quantity for 6 Persons. - - 2 lbs. of pike - 2 qts. of boiling water - 1 tbsp. of salt - 1 piece of butter the size of an egg - 1 medium-sized onion - 1¼ tbsps. of flour - ¾ qt. thick cream - 3 yolks of eggs - 2 tsps. of mustard - 4 tbsps. of vinegar - 2 tbsps. of fine oil - Salt to taste - 1 tbsp. of capers - -Preparation: The fish is scaled, dressed, washed, cooked until tender -in salt water and set to simmer gently 15 minutes. Remove the skin and -bones, cut the meat into small pieces. Heat the butter and onion, but -do not brown, stir in the flour, add the cream, stirring constantly, -cook, add the yolks of eggs, but do not boil any longer. When the -dressing is cold, add the vinegar, oil, mustard, capers and salt. Stir -the dressing for 15 minutes more, pour over the fish and mix lightly. -Take out the onion before adding the cream. - - -No. 39—OYSTER OR CLAM SALAD. - -Quantity for 6 Persons. - -For preparation and ingredients see Fish, Chapter 8, No. 59. - - -No. 40—LOBSTER SALAD. - -Quantity for 6 Persons. - - 3 lbs. of lobster - 3 tbsps. of vinegar - 2 tbsps. of oil - Salt to taste - 1 pinch of pepper - 3 yolks of eggs - Juice of ½ lemon - 1 tsp. of capers - ½ tsp. of mustard - ¼ tsp. of sugar - 1 cup of cream - -Preparation: The lobster is cooked, cooled, the meat picked out and -cut into small oblique pieces. Mix it with vinegar, oil, salt and -pepper. - -The cream, yolks of eggs, lemon juice, mustard and sugar are mixed -well and cooked until thick, stirring briskly; then put in the capers. -The head lettuce is prepared and the large leaves cut into smaller -pieces. Now arrange on a platter one layer of lettuce and one of -lobster salad, pour over some mayonnaise dressing and repeat 2 or 3 -times until all is used up. Garnish the dish or plate with radishes. -It makes a fine salad. This salad may be mixed with mayonnaise -dressing as in Chapter 10, No. 42. - - -No. 41—FRUIT SALAD AS DESSERT. - -Quantity for 6 Persons. - - 3 oranges - 3 bananas - ½ pineapple - ¼ pt. cognac cherries - Sugar to taste - 1 pt. whipped cream - ½ pt. strawberries - -Preparation: Oranges, pineapple, bananas are peeled and sliced. -Strawberries are cleaned, the cherries are stoned, all this fruit -mixed and whipped cream poured on in a glass dish. The whipped cream -may be omitted. If you like you may mix ½ cup of Sherry wine in with it. - - -No. 42—LETTUCE COMBINATION SALAD. - - Head lettuce - 4 medium-sized tomatoes - 1 small cucumber - 2 tbsps. vinegar - 4 green onions - 6 radishes - ½ cup mayonnaise dressing - Roquefort cheese - ¼ tsp. Worcestershire Sauce - -Preparation: Line salad bowl with the crisped lettuce; peel and -quarter the tomatoes; slice and crisp the cucumbers; slice the onions -and radishes in very thin slices. Arrange the vegetables on the -lettuce; mix the vinegar with the mayonnaise dressing and pour over -the salad. A little Roquefort cheese crumbled and mixed with the -dressing is fine. Excellent, served with steak. - - -No. 43—FRUIT SALAD DRESSING. - -Preparation: Take 1 cup boiled mayonnaise, a little powdered sugar, -juice of an orange or a lemon, ½ pint of whipped cream. - - -No. 44—FRUIT SALAD No. 1. - - 2 apples - 1 small bunch celery - 1 cup chopped walnuts - 1 cup pineapple - -Preparation: Mix all the cut fruit with fruit salad dressing. - - -No. 45—FRUIT SALAD No. 2. - - 4 oranges - 1 cup pineapple - ½ cup chopped nuts - 2 cups cherries - ½ cup shredded cocoanut - -Preparation: Mix all the cut fruit with the fruit salad dressing. - - -No. 46—FRUIT SALAD No. 3. - - 6 large peaches - 1 pt. strawberries - 3 bananas - ½ cup nuts - -Preparation: Mix all the cut fruit with the fruit salad dressing. - - -No. 47—FRUIT SALAD No. 4. - - 1 lb. dates - 1 cup chopped apples - 1 cup chopped celery - 3 sliced oranges - -Preparation: Mix all the cut fruit with the fruit salad dressing. - - - - -CHAPTER 14. - -EGGS. - - -The preparation of eggs. Eggs are a valuable food and indispensable in -the kitchen. Some dishes cannot be prepared without eggs. - -Eggs can be tested as to their freshness in a basin with ½ pt. of -water mixed with a tablespoonful of salt. Fresh eggs sink to the -bottom, others float on top. - -To preserve eggs for the winter, put them into salt, so that they do -not touch and are covered well. Use a stone jar for this purpose and -cover it. - - -No. 1—SOFT BOILED EGGS. - -Quantity for 6 Persons. - - 12 eggs - 3 qts. of water - -Preparation: The eggs are washed well, then carefully put into boiling -water with a spoon and cooked 3 minutes. Take from the stove and let -stand 1 more minute. - - -No. 2—HARD-BOILED EGGS. - -Quantity for 6 Persons. - - 12 eggs - 3 qts. of water - -Preparation: The eggs are washed well and carefully put into boiling -water to boil 20 minutes. These hard-boiled eggs are easily digested. - - -No. 3—HARD-BOILED EGGS FOR GARNISHING. - -Quantity for 6 Persons. - - 4–5 eggs - 2 qts. of water - -Preparation: The eggs are boiled 20 minutes in 2 qts. of boiling -water, then shelled and either sliced or quartered and used for -garnishing spinage and ragout. - - -No. 4—FRIED EGGS. - -Quantity for 6 Persons. - - 12 eggs - Salt and pepper - 1 tbsp. of butter - -Preparation: The butter is heated in a clean spider and each egg -carefully put in and fried until the white around the yolk has become -opaque or firm. Sprinkle with salt and pepper and take out with a cake -turner, place on platter and garnish with parsley. - - -No. 5—POACHED EGGS. - -Quantity for 6 Persons. - - 12 eggs - 1½ qts. of water - 1 tsp. of vinegar - 6 slices of toast - Salt to taste - -Preparation: Add salt and vinegar to the water, boil it and put each -egg in on a ladle, hold it there until the white has become firm, then -put it on a skimmer to let the water drip off, place it on the warm -buttered toast and put into oven until all eggs are poached. - - -No. 6—FRIED EGGS IN TOMATO SAUCE. - -Quantity for 6 Persons. - - 10–12 eggs - 1 cup of fine oil - -Tomato Sauce or Dressing. - - 6 very ripe tomatoes - ¼ lb. of raw ham - Salt to taste - 1 pinch of pepper - 1 tsp. of sugar - 1 tbsp. of butter - 1 tbsp. of flour - ¼ medium-sized onion - -Preparation; The tomatoes are sliced and the ham cut into small -pieces. Melt the butter, stew the sliced onion and ham in it for 10 -minutes, then stir in the flour, 1 pt. of water, tomatoes, salt, -pepper and sugar and cook ½ hour, then strain through a fine sieve. -Sprinkle each egg with salt and pepper and fry in the salad oil, which -should be very hot. Tip the pan or dish a little so the oil covers the -egg. When the white of egg is firm, take it out and put it into the -hot tomato dressing which is set where it will remain hot. - - -No. 7—BOILED EGGS IN BRINE. - -Quantity for 6 Persons. - - 6 eggs - ½ lb. of salt - 2 qts. of water - -Preparation: The eggs are boiled five minutes in boiling water. If you -wish them hard, cook them 15 minutes, then crush the points of the egg -shells and put the eggs into 2 qts. of salt water. - - -No. 8—BRINE EGGS IN CREAM SAUCE. - -Quantity for 6 Persons. - - 6 eggs - ¼ lb. of salt - 2 qts. of water - 2 tbsps. of butter - 1½ tbsps. of flour - 1 pt. cream - Juice of ½ lemon, or 2 tbsps. of vinegar - Salt to taste - 1 pinch of pepper - -Preparation: The eggs are boiled 15 minutes, the shells crushed and -the eggs placed into strong salt water for 4 hours. The butter is -heated, flour stirred in, cream, lemon juice, salt and pepper added -and this cooked, stirring continually. - -Shell the eggs, quarter them, heat them in the gravy and serve very hot. - - -No. 9—SCRAMBLED EGGS. - -Quantity for 6 Persons. - - 10 eggs - ¼ cup of milk - ½ tsp. of salt - 1 tbsp. of butter - -Preparation: Beat the eggs well into milk and salt for 5 minutes. Heat -the butter in a pan, pour in the mixture of egg and milk and slowly -stirring them, let them get firm, then serve on a hot platter. - - -No. 10—SCRAMBLED EGG PANCAKE. - -Quantity for 6 Persons. - - 10 eggs - ¼ tsp. of salt. - 1 tbsp. of butter - -Preparation: Beat the eggs in a dish 5 minutes, adding salt. Heat the -butter in a broad pan or spider, pour in the eggs and let them get -firm over a slow fire. Lift with a knife once or twice and carefully -slip on a hot platter to serve. - - -No. 11—SCRAMBLED EGGS, ENGLISH STYLE. - -Quantity for 6 Persons. - - 10 eggs Salt - 3 tbsps. of finely chopped champignons - 1 pinch of white pepper - 1 tbsp. of butter - ¼ cup of cream - -Preparation: The eggs are beaten 5 minutes with cream, salt, pepper, -then champignons added. The butter is heated in a pan, the eggs poured -in and stirring gently, let them get firm, then serve on a hot platter. - - -No. 12—SCRAMBLED EGGS WITH RED HERRING. - -Quantity for 6 Persons. - - 3 red herrings - 6 eggs - 1 pinch of pepper - 2 tbsps. of butter - 1 pinch of salt - -Preparation: The herrings are skinned and the bones removed from them, -then stewed in the hot butter. Eggs, salt and pepper are well-beaten -and poured over the fish. Let the eggs get firm and serve on a hot -platter. - - -No. 13—SCRAMBLED EGGS WITH CHIVES. - -Quantity for 6 Persons. - - 10 eggs - 2 tbsps. of chives - ¼ tsp. salt - 1 pinch of white pepper - ¼ cup of milk - -Preparation: The preparation is the same as No. 9. The chives are -strewn on or mixed in while baking. - - -No. 14—STUFFED EGGS, (DEVILED EGGS). - -Quantity for 6 Persons. - - 6 eggs - 1 tbsp. of butter - ½ tsp. finely chopped parsley - 1 tsp. chopped capers - 1 tsp. of mustard - 1 pinch of pepper - 1 pinch of sugar - 1 tsp. of lemon juice - ¼ tsp. of salt - -Preparation: The eggs are cooked 15 minutes, cooled, peeled, cut into -halves, the yolk taken out and mixed well with butter, parsley, -capers, salt, pepper, sugar, lemon juice and mustard and put back into -the whites of the eggs. Place lettuce leaves on a platter, garnish -with sardines and put the stuffed eggs on. - - -No. 15—ANOTHER FORM OF STUFFED EGGS. - -Quantity for 6 Persons. - - 8 eggs - ⅛ lb. of caviar - 12 crab tails - 2 tbsps. of oil - ¼ tsp. of salt - 1 pinch of pepper - 2 tbsps. of cream or bouillon - 1½ layers of white gelatine - 1 tbsp. of lemon juice - -Preparation: The eggs are cooked 15 minutes, cooled, the top carefully -cut off and the inside carefully scooped out with a small spoon, so -the shell is not destroyed or broken. The white of egg is chopped -fine, the yolk stirred with oil, which is put in by drops, mixed with -lemon juice, salt, pepper, sugar, cream. The gelatine is dissolved in -a tablespoonful of warm water, strained and also stirred in with the -yolk mixture. The crab tails are cut into small pieces. The caviar is -poured into a sieve and cold water poured on plentifully, then drained -off. Now fill each egg with a little dressing, then crab meat, then -chopped white of egg, dressing and caviar; repeat this until the egg -is filled. Replace the tip of the egg and put the eggs on ice or -prepare them the day before serving, then no ice is needed. Garnish -with lettuce. - - - - -CHAPTER 15. - -OMELETS, PANCAKES, WAFFLES, NOODLES AND PIE. - -The Various Preparations of Omelets, Pancakes, Waffles, Noodles, as -Sweet Pastry and Small Side dishes. - - -PIES. - - -No. 1—OMELET FOR BREAKFAST. - -Quantity for 6 Persons. - - 10 eggs - 4 tbsps. of cream or milk - 1 tbsp. butter - 1½ tsps. of flour - ¼ tsp. salt - -Preparation: The yolks of 10 eggs are beaten 3 minutes with cream, -flour, salt. The beaten whites are stirred in lightly A large round -spider is heated, the butter melted in it, the egg batter poured in -and baked 1 minute on the stove, then put into the oven for 5 minutes. -The omelet must be a nice yellow color; do not turn it over. Serve on -a hot platter. - - -No. 2—SWEET OMELET AS DESSERT. - -Quantity for 6 Persons. - - 8 eggs - 3 tbsps. of milk or cream - ¼ tsp. of salt - 1 tbsp. of butter - ½ glass jelly or preserves - Sugar to sprinkle - 1 tsp. of flour - -Preparation: The preparation is the same as under No. 1, also the -baking. When the omelet is done, put jelly or preserves on one-half of -it and fold the other half over to cover it. Sprinkle sugar over and -serve at once. - - -No. 3—ASPARAGUS OMELET. - -Quantity for 6 Persons. - - 8 eggs - 3 tbsps. of cream or milk - ¼ tsp. of salt - 1 lb. canned asparagus or cooked fresh ones - 1 tbsp. of butter - 1 tsp. of flour - -The preparation is the same as No. 1. The asparagus pieces are mixed -into the batter and baked the same as No. 1. Serve at once. - - -No. 4—PEA OMELET. - -Quantity for 6 Persons. - - 8 eggs - 3 tbsps. of cream or milk - ¼ tsp. of salt - 1 tsp. of flour - ½ pt. can of fine peas - 1 tbsp. of butter - -Preparation: The water is drained from the peas. Beat the yolks, -cream, flour and salt 3 minutes and stir in the peas and the beaten -whites of eggs. Bake as given under No. 1 and serve at once. - - -No. 5—OMELET WITH PARMESAN CHEESE OR OYSTERS. - -Quantity for 6 Persons. - - 10 eggs - 4 tbsps. of cream or milk - ¼ tsp. of salt - 2 tbsps. of Parmesan cheese - ⅛ lb. of butter - 1 cup of roast gravy - 1 pinch of pepper - -Preparation: Eggs, cream, salt, pepper are beaten 5 minutes and the -melted butter stirred in. A broad spider is heated with a little -butter, the omelet batter poured in, the pan shaken to and fro until -the batter is baked. Then slip the omelet carefully on a hot platter, -sprinkle with cheese, roll it up, pour a little gravy over and serve -at once. Stewed oysters may be rolled in the omelets. - - -No. 6—OMELETS WITH MEAT OR CHAMPIGNONS. - -Quantity for 6 Persons. - - 8 eggs - ¼ cup of cream - 1 tsp. of salt - 1 pinch of pepper - ⅛ lb. of fresh butter - 1 portion of champignon puree or 1 portion of veal hash - 1 tbsp. of Parmesan, cheese. - -Preparation: Preparation and baking are the same as given under No. 5, -Omelet With Cheese. When the omelet is done, cover it well with -champignon puree, (see Chapter 11, No. 62,) roll up the omelet, -sprinkle it with cheese and serve at once. Remarks: Pour a cup of -gravy over the omelet. - - -No. 7—WHIPPED CREAM OMELET. - -Quantity for 6 Persons. - - 6 fresh eggs - 1 pt. of whipped cream - ¼ tsp. of salt - Scant ¼ cup of fresh butter - ½ cup of flour - -Preparation: Yolks of eggs, flour and salt are mixed well with the -beaten whites of eggs and the cream. Melt the butter in a broad -spider, pour in the omelet batter and bake in medium hot oven 10 -minutes until golden yellow. - -Remarks: The omelet may be sprinkled with Parmesan cheese. - - -No. 8—WHIPPED CREAM OMELET AS DESSERT. - -Prepare the omelet No. 7, fill it with jelly or preserves and serve a -fruit sauce with it. - - -No. 9—WHIPPED CREAM OMELET WITH FROSTING. - -Quantity for 6 Persons. - - 6 fresh eggs - 1 pt. whipped cream - ½ cup of flour - ¼ tsp. of salt - ¼ lb. of sugar - ¼ cup of butter - 1 cup of strawberry or plum marmalade - -Frosting. - - 6 whites of eggs - Fruit for garnishing - ½ lb. of sugar - -Preparation: Yolks of eggs, flour, salt and sugar are mixed well. Add -the beaten whites of eggs and the whipped cream. The butter is heated -in a broad spider, the omelet batter poured in and baked in medium hot -oven 10 to 12 minutes until golden yellow. When done, spread it with -plum, prune, strawberry or apricot marmalade. - -Beat the 6 whites of eggs to a stiff froth, stir into it the ½ pound -of sugar, then put into a cornucopia from which the point has been cut -off. Now press the frosting through the opening and make figures on -the omelet, put it into the oven for 15 minutes until the frosting is -of a light yellow color. When done, serve on a warm platter and -garnish with sugared fruit. Serve at once. - -Remarks: The frosting must be ready when the omelet is taken out of -the oven the first time. Cover it with fruit marmalade and the figures -or designs of frosting and finish baking it in the oven. - - -No. 10—PANCAKES. - -Quantity for 6 Persons. - - 4 eggs - ½ pt. of milk - 1 cup of flour - 1¼ tsps. baking powder - ¼ tsp. of salt - Butter or lard for baking - -Preparation: Yolks of eggs, milk, flour and salt are mixed well with -beaten whites of eggs and lastly the baking powder. Heat the butter or -lard in a small pan or spider, put in 2 tablespoonfuls of batter and -bake it to a nice color. When baked on one side, turn the pancakes and -bake on the other side. Remarks: If you use a large spider, put in 2 -to 3 pancakes and bake them at once. - -Potato Pancakes. - -For preparation see No. 17, Chapter 11, Potato Pancakes. - - -No. 11—FILLED PANCAKES. - -Quantity for 6 Persons. - - 6 eggs - ½ pt. of milk - ½ cup of flour - ¼ tsp. of salt - Butter for baking - Jelly or fruit marmalade for stuffing - Sugar and cinnamon to sprinkle - 1 tbsp. of sugar - -Preparation: The eggs are beaten 5 minutes with milk, flour, sugar and -salt. Heat a large spider and put in the butter, then 4 to 5 -tablespoonfuls of pancake batter and bake until golden yellow on both -sides. Spread with the jelly or marmalade, roll up the pancake, place -it on a platter and sprinkle with sugar and cinnamon. This recipe will -make 6 pancakes. They must be baked very thin. - - -No. 12—WAFFLES. - -Quantity for 6 Persons. - - ½ qt. of flour - 3 eggs - 4 tbsps. of melted butter - ¼ tsp. of baking powder - 1¼ cups of milk - -Preparation: Flour, yolks of eggs, milk, butter and salt are stirred -well with beaten whites of eggs and baking powder. - -Grease a waffle iron, put in 2 to 3 tablespoonfuls of batter and bake -the waffles to a nice brown color, turning it to bake on both sides. -Serve at once. - - -No. 13—ANOTHER FORM OF WAFFLES. - -Quantity for 6 Persons. - - 4 eggs - 2 cups of sour milk - 2 tbsps. of sour cream - 2½ cups of flour - ½ tsp. of soda - Lard for baking - -Preparation: The 4 yolks of eggs, milk, cream, flour, are mixed well -and the soda dissolved in 1 tablespoonful of milk stirred in; add the -beaten whites of eggs and bake according to No. 12. - - -No. 14—SAND CAKE WAFFLES. - -Quantity for 6 Persons. - - ½ lb. of butter - 4 eggs - ½ lb. of sugar - ¼ lb. of fine flour - ¼ lb. of corn starch - ¼ tbsp. of grated lemon peel - Lard for baking - Vanilla sugar to sprinkle over - -Preparation: The butter is washed so it does not contain any salt, -then creamed. Add the eggs, sugar, flour and lemon and bake the batter -in a waffle iron. Put ½ teaspoonful of lard on each half of the iron, -then put in three tablespoonfuls of batter, close the iron and bake 8 -minutes, turning it to bake on both sides. Sprinkle with vanilla sugar. - - -No. 15—YEAST WAFFLES. - -Quantity for 6 Persons. - - ½ lb. of butter - 4 eggs - ¼ cup of sugar - ½ grated lemon peel - ¾ pt. of milk or cream - 1–2 cents worth of yeast - ½ lb. of flour - Lard for baking - 1 pinch of nutmeg - -Preparation: Cream the butter, stir in eggs, sugar, lemon peel, -nutmeg. The yeast is dissolved in the cream which has been warmed, -stirred into the mixture, then flour added to make a stiff batter. Set -to rise in a warm place. Grease the waffle iron, put in 3 -tablespoonfuls of batter, close the iron and bake the waffles light -brown, turning the iron to bake on both sides. Waffles must be baked -and served quickly, because they are apt to lose their crispness and -become tough. When serving, sprinkle with sugar and cinnamon. - - -No. 16—LEMON PIE. - -Quantity for 6 Persons. - - ¼ lb. of fresh, very cold butter - ½ glass of very cold water - 1½ cups of flour - -For the Filling. - - 1 large cup of sugar - 2 tbsps. of flour - Juice of one large lemon - 1 small lemon peel - 1 large cup of boiling water - 2 tbsps. of boiling water - 2 yolks of eggs - 1 egg - -For Frosting. - - 2 whites of eggs - 6 tbsps. of sugar - -Preparation: The 1½ cups of flour are put into a dish, the hard butter -cut into it and rubbed, not kneaded; gradually add ½ glass of cold -water, work lightly, roll it out and line a pie tin with the paste, -making a high rim. Then bake it in oven and prepare the filling. Mix -the sugar with 2 tablespoonfuls of flour, lemon juice, grated lemon -rind and hot water and boil 1 minute, stirring constantly, then cool -and mix in the 2 yolks and one whole egg. Put this filling into the -baked crust and set aside for a few minutes to thicken. The frosting -is made by beating the 2 whites of eggs to a stiff froth, stir in the -6 tablespoonfuls of sugar, cover the pie filling with it and put back -into the oven and bake to a light brown color. - - -No. 17—APPLE PIE. - -Quantity for 6 Persons. - - ¼ lb. of butter - ½ glass of water - 1½ cups of flour - -For the Filling. - - 4 medium-sized sour apples - ½ cup of sugar - -For Frosting. - - 2 eggs - ½ cup of cream - 2 tbsps. of sugar - ¼ tsp. of cinnamon - -Preparation: The paste is prepared as given under No. 16. The apples -are peeled, cored, sliced, placed into a pie tin lined with paste, -sugar strewn over and baked in oven. - -The frosting is then made by beating the 2 yolks of eggs with cream, -sugar, cinnamon and the beaten whites. When the apples in the pie are -done, pour on the frosting and put back into the oven until the -frosting turns a light brown color. Apple pie must be served warm. - - -No. 18—ANOTHER KIND OF APPLE PIE. - -Quantity for 6 Persons. - - ⅓ lb. of cold butter - ¾ glass of cold water - 3 cups of flour - -For the Filling. - - 4 medium-sized apples - ½ cup of sugar - ¼ tsp. of cinnamon - ¼ glass white wine - -Preparation: The paste is prepared like No. 16. Half of it is rolled -out and the pie tin lined with it. The apples are peeled, cored, -sliced, put into the crust which is not yet baked, sugar and cinnamon -strewn on, the white wine sprinkled over, the rest of the paste rolled -out, 4 slits cut in the center and placed over the apples, fastening -the edge well by pressing it down and cutting off the superfluous -crust. Bake to a nice brown color. - - -No. 19—STRAWBERRY OR HUCKLEBERRY PIE. - -Quantity for 6 Persons. - - ⅓ lb. of cold butter - ¾ cup of cold water - 2¼ cups of flour - -For the Filling. - - 1–2 qts. of berries - 1 cup of sugar - -Prepare the crust as before, (See No. 16, Lemon Pie), roll out half of -the crust, line a pie tin with it, fill with berries and sugar, cover -as before, (see No. 18), and bake in oven to a nice brown color. - - -No. 20—STRAWBERRY PIE WITH WHIPPED CREAM. - -Quantity for 6 Persons. - - ¼ lb. of butter - ½ cup of water - 1½ cups of flour - -For the Filling. - - 1–2 qts. of berries - 1 cup of sugar - -For the Frosting. - - 1 pt. whipped cream - 2 tbsps. of sugar - 1 tsp. of vanilla - -Preparation: The pie crust is prepared and baked as given under No. -16. Then the berries and sugar are put in and put back into oven 15 -minutes until berries are cooked, cool off, mix the whipped cream with -sugar and vanilla and garnish the pie with it or spread evenly over -the top and garnish with raw strawberries. - - -No. 21—PEACH PIE. - -Quantity for 6 Persons. - - ⅓ lb. of cold butter - 2¼ cups of flour - 2 lbs. of peaches - ¾ cup of sugar - ¾ cup of cold water - -Preparation: Prepare the pie crust as in No. 16, but do not bake. Peel -the peaches and remove the stones, then slice them, put into the pie -and sprinkle the sugar over. Cover with the rest of the crust and bake -to a nice brown color. - - -No. 22—SQUASH PIE. - -Quantity for 6 Persons. - - ¼ lb. of butter - ½ glass of water - 1½ cups of flour - -For the Filling. - - 1 pt. of squash - 3 eggs - 1 tsp. of vanilla - 1 pinch of nutmeg - ½ cup of cream or milk - ½ tbsp. of corn starch - -Preparation: Prepare the crust as in No. 16, but do not bake it. Cook -the squash, rub through a sieve or colander, add eggs, vanilla, -nutmeg, cream, corn starch and put into the crust, bake 45 minutes. - - -No. 23—PUMPKIN PIE. - -Quantity for 6 Persons. - - ¼ lb. of cold butter - ½ glass of cold water - 1½ cups of flour - -For Filling. - - ¼ medium-sized pumpkin - ½ cup of molasses - ¾ pt. of boiling milk - 1 tsp. of salt - ½ cup of sugar - 2 tsps. of cinnamon - 1 pinch of nutmeg - 2 eggs - -Preparation: The pie crust is prepared as in No. 16. The pumpkin is -cut into pieces and cooked until tender. Rub through a colander or -sieve, take 2½ cups of pumpkin puree, mix it with molasses, milk, -salt, sugar, cinnamon, nutmeg and cook 15 minutes, stirring -constantly. Lastly stir in 2 eggs, put into the crust and bake 45 -minutes. - - -No. 24—MINCE PIE. - -Quantity for 6 Persons. - - ¼ lb. of cold butter - ½ glass of cold water - 1½ cups of flour - -Mince Filling. - - 1 lb. of lean beef - 1 lb. of sour apples - ½ cup of molasses - ¼ cup of sugar - ½ tsp. of ground cloves - ¼ tsp. of ground cinnamon - ¼ tsp grated nutmeg - ¼ cup brandy - ¼ tsp. of salt - ½ pt. of cider - ¼ lb. of raisins - ¼ lb. of dried currants - 1 tbsp. of chopped, sugared, citron - 2 tbsps. of butter - ¼ lb. of suet - -Preparation: The pie crust is prepared as in No. 16. The mince filling -is prepared by cooking the lean beef in a little water, then removing -fat and membranes, and chopping it fine. Apples are peeled, cored, -chopped. Mix apples, meat, molasses, sugar, cloves, cinnamon, nutmeg, -suet, chopped fine, cider, raisins, currants, citron, butter, salt and -brandy, put into the crust and bake 45 minutes. - -Remarks: This filling may be sufficient for 2 pies. The mince meat not -used is kept in a sealed glass can. - - -No. 25—ANOTHER KIND OF MINCE MEAT. - -Quantity for 4 Pies. - - 2 lbs. of lean beef - 1 lb. of beef suet - 5 lbs. sour apples - 1 lb. of raisins - 2 lbs. of currants - ¾ lb. of minced citron - 1 tsp. of salt - ½ lb. of brown sugar - 1 cup of molasses - 1 orange - 1 lemon - ½ pt. of brandy - 2 tsps. of all kinds of spices - -Preparation: The meat is prepared as in No. 24. Apples, suet and -citron are treated as given in No. 24 and the whole mixed with the -spices, i.e., 1 teaspoonful of pulverized cinnamon ¾ teaspoonful of -cloves, ¼ teaspoonful of nutmeg, salt, sugar, molasses, raisins, -currants, juice of orange and lemon and brandy. Stir it for 10 -minutes, put it into a glass can and seal. - - -No. 26—PIEPLANT PIE, RHUBARB. - - ⅓ lb. of cold butter - ¾ glass cold water - 2¼ cups of flour - -For the Filling. - - 1 tbsp. of flour - 1½ qts. pie plants, cut up - 1½ cups of sugar - -Preparation: Prepare the pie crust as in No. 16. The pie plants are -skinned and cut into 1 inch pieces, then put into pie crust, strew -sugar and 1 tablespoonful of flour over, cover with a crust, making -slits in the center, and bake 45 minutes. - - -No. 27—GRAPE PIE. - -Quantity for 6 Persons. - - ¼ lb. of cold butter - ½ glass water - 1½ cups of flour - -For the Filling. - - 2 cups of crushed and strained grapes - 2½ cups of sugar - -Preparation: The dough is prepared as in No. 16. The grapes crushed in -a sieve or colander, to remove the seeds and shells, then mixed with -the sugar, put into the crust. Cover with strips of pie crust and bake -45 minutes. - - -No. 28—SOUR CREAM PIE. - -Quantity for 6 Persons. - - ¼ lb. of cold butter - ½ glass of water - 1½ cups of flour - -For the Filling. - - 1 cup of light brown sugar - 1 cup of sour cream - 2 eggs - 1 tsp. of grated lemon peel - -Preparation: Prepare the crust as in No. 16 and bake it. Sour cream, -sugar, yolks of eggs, lemon peel, beaten whites of eggs are mixed well -and put into the baked crust and baked 15 minutes in medium hot oven. - - -No. 29—VANILLA CREAM PIE. - -Quantity for 6 Persons. - - ¼ lb. of cold butter - ½ glass of water - 1½ cups of flour - -For the Filling. - - 2 cups of cream - ½ cup of sugar - 2 tbsps. of flour - 3 eggs - 9 tbsps. of sugar - 1 tbsp. of vanilla - -Preparation: Prepare the crust as in No. 16 and bake it. For the -filling, mix the cream, ½ cup of sugar, flour, vanilla and cook in -double boiler until thick, then stir in the 3 yolks of eggs, put into -the crust and bake in oven 10 minutes. Now make the frosting with 3 -beaten whites of eggs and the 9 tablespoonfuls of sugar stirred in, -cover the pie and bake in oven until light brown. - - -No. 30—CHICKEN PIE. - -Quantity for 6 Persons. - -Ingredients and preparation are given under No. 6, Chapter 6, Poultry, -see Chicken Pie. - - -No. 31—PATTY PASTE. - -Quantity for 6 Persons. - - ½ lb. of good cold butter - ½ lb. of fine flour - ¼ pt. of cold water - 1 white of egg - 1 tbsp. of rum - ¼ tsp. of baking powder - -Preparation: Flour, water, egg, rum and baking powder are mixed into a -paste. The cold butter is cut on the paste, folded around it and -rolled out. This repeated 3 times and the paste rolled out, cut into 6 -small tarts or 1 large one. - - -No. 32—SWEET PUFF PASTE. - -Quantity for 6 Persons. - -Preparation: The ingredients and preparation are the same as given -under No. 31. The rolled out paste is cut into all kinds of shapes, -sprinkled with sugar and covered with fruit marmalade, then folded -over, baked to a nice brown color, brushed with white of egg and -sprinkled with sugar and cinnamon. - - -No. 33—PUFF PASTE SCALLOPS. - -Quantity for 6 Persons. - -Preparation: Ingredients and preparation are the same as under No. 31. -The paste is rolled out to ¼ inch thickness, cut out with a medium -large tumbler, cut into halves and baked. - -Remarks: These scallops are used for garnishing ragout. - - -No. 34—PUFF PASTE TARTS. - -Quantity for 6 Persons. - -Preparation: Prepare the paste as given under No. 31, roll it out to ¼ -inch thickness and cut out 12 disks, then with a smaller cutter cut -out the centers of these, so as to form 12 rings. 6 of the small disks -cut out of the centers are used to cover the tarts and the other 6 are -folded together and rolled out to ⅙ inch thickness and 6 disks cut -out a little larger than the rings. These are for the under crust. Set -the rings upon the larger disks and fasten them on with beaten egg, -brush the ring with beaten egg and put on a second ring. Then bake -them in the oven, also the small disks as covers. Fill each tart with -anything you like and put the cover on, put back into oven for a few -minutes and serve. - - -No. 35—SWEETBREAD PATTIES. - -Quantity for 6 Persons. - -Ingredients and preparation are the same as given in Chapter 3, Veal, -No. 28, Sweetbread Patties. - - -No. 36—CHICKEN PATTIES. - -Quantity for 6 Persons. - -Ingredients and preparation are the same as given under Chapter 6, No. -7, Puff Paste Patties. - - -No. 37—PIGEON PIE, ENGLISH STYLE. - -Quantity for 6 Persons. - -Ingredients and preparation are given in No. 14, Chapter 6. - - -No. 38—GOOSE LIVER PIE. - -Quantity for 6 Persons. - -Ingredients and preparation are given in No. 25, Chapter 6, Goose -Liver Pie. - - -No. 39—PHEASANT PIE. - -Quantity for 6 Persons. - -Ingredients and preparation are given under No. 37, Chapter 6, -Pheasant Pie. - - -No. 40—PIE MADE FROM GROUSE, HAZELHEN, SNOWHEN, SNIPE, QUAIL, PARTRIDGE. - -Quantity for 6 Persons. - -Ingredients and preparation are given under No. 39, Chapter 6. - - -No. 41—COLD GAME PIE. - -Venison, Doe, Boar, Rabbit. - -Quantity for 6 Persons. - -Ingredients and preparation are given under No. 11, Chapter 7, Cold -Game Pie. - - -No. 42—RABBIT PIE. - -Quantity for 6 Persons. - -Ingredients and preparation are given under No. 22, Chapter 7, Rabbit -Pie. - - -No. 43—OYSTER PATTIES. - -Quantity for 6 Persons. - -Ingredients and preparation are given under No. 57, Chapter 8, Fish. - - -No. 44—NOODLES. - -Quantity for 6 Persons. - - 4 eggs - Piece of butter size of walnut - 2 cups of flour - -Preparation: Beat the eggs and butter well, mix in the flour -gradually, knead the dough 20 minutes, roll it out very thin, so it is -almost transparent, then roll it up and cut in ¼ inch slices for -cooking and baking and still finer for soup, then dry them thoroughly. - - -No. 45—COOKED NOODLES. - -Quantity for 6 Persons. - -Ingredients and preparation are given under No. 44. These dried -noodles are cooked in 5 qts. of boiling salt water 10 minutes, then -the water is drained off. - - -No. 46—SOUP NOODLES. - -Quantity for 6 Persons. - -Ingredients and preparation are given under No. 44. The fine soup -noodles are cooked in bouillon 15 minutes. - - -No. 47—HAM NOODLES. - -Quantity for 6 Persons. - -Ingredients and preparation are given under No. 12, Chapter 5, Pork, -Boiled Ham and Noodles. - - -No. 48—NOODLE PUDDING WITH APPLES AS DESSERT. - -Quantity for 6 Persons. - - 2 eggs - Piece of butter, size of ½ walnut - 1 cup of sugar - ¼ cup of currants - 1 cup of flour - Salt water - 1 lb. of apples - ½ cup of peeled, chopped almonds - 1 cup of water - ½ tsp. of cinnamon - -Preparation: The noodles are prepared like No. 44, cooked in salt -water 10 minutes and the water drained off. The apples are peeled, -cored and sliced. Butter a baking dish or casserole and put in a layer -of noodles, then apples, currants, sugar, cinnamon and almonds, repeat -2 or 3 times until all is used. The last layer should be noodles. Pour -the cup of water over, place little pieces of butter on top and bake -in oven 1 hour. - - -No. 49—APPLE STRUDEL. - -Quantity for 6 Persons. - - 2 eggs - Piece of butter, size of ½ egg - 1 cup of flour - -For the Filling. - - 4 medium-sized apples - ½ cup of almonds - 2 tbsps. of citron - ¼ cup of currants - ½ cup of sugar - ¼ tsp. of cinnamon - 1 tbsp. of butter - ⅛ lb. of butter for baking - -Preparation: The eggs and butter are mixed with the cup of flour and a -noodle dough made which is rolled out to be almost transparent. The -apples are peeled, cored and chopped into quite small pieces, the -almonds peeled and almonds and citron chopped quite fine. All these -are placed on the dough, then sugar, cinnamon, currants and lastly the -tablespoonful of butter cut into small pieces added, these rolled up -in the dough and placed into a long pan. The ⅛ lb. of butter is cut in -pieces and put on the strudel and this is baked in the oven to a nice -color. Cream may be served with this as dressing. - - -No. 50—ROLLED UP APPLES. - -Quantity for 6 Persons. - - 2 eggs - Butter, the size of ½ egg - ¼ cup of milk - 2 cups of flour - ½ tsp. of baking powder - 6 medium-sized apples - 12 strawberries - Sugar - Cinnamon - Lard for baking - -Preparation: Butter and eggs are mixed well, then milk and flour added -and lastly the baking powder, a smooth paste made and rolled out thin. -The apples are peeled, cored and left whole, then each apple filled -with fresh or preserved strawberries. Each apple is wrapped into a -piece of paste, which is pressed around it, so it cannot come off and -fry in deep fat. When done, strew with sugar and cinnamon and serve hot. - - -No. 51—APPLE FRITTERS. - -Quantity for 6 Persons. - -For the Pancake Batter. - - 3 eggs - 1 cup of flour - ½ cup of milk - ¼ tsp. of salt - 3 medium-sized apples - ½ cup of sugar - ¼ tsp. of cinnamon - Butter for baking - Sugar and cinnamon for sprinkling. - ½ glass white wine - -Preparation: Eggs, flour, milk and salt are stirred to a pancake -batter. The apples are peeled and cut into thick slices, the core -carefully removed, the white wine with sugar and cinnamon poured over -the slices, covered and left standing for 1 hour. - -Heat the butter in a pan, dip the apple slices into the batter and put -them into the hot butter, then put on another tablespoonful of batter -and bake on both sides to a nice brown color. Strew sugar and cinnamon -over. Serve hot. - - -No. 52—MACARONI WITH PARMESAN CHEESE. - -Quantity for 6 Persons. - - ½ lb. of macaroni - 3 qts. of water - 1 tbsp. of salt - 1 medium-sized onion - 2 cloves - ⅛ lb. of butter - 1 pinch of pepper - ⅛ lb. of grated Parmesan cheese - -Preparation: The macaroni is broken into pieces and cooked well in -boiling salt water, which will require ½ hour. Drain the water off, -strew pepper and grated cheese on, put the butter on and cook a while -longer. Serve hot with a tomato or lobster dressing. - - -No. 53—BAKED MACARONI. - -Quantity for 6 Persons. - -Ingredients and preparation are the same as given under No. 52, but -these are put into a buttered baking dish, ¾ pt. of cream poured on, -roll crumbs and butter on top and baked in the oven to a nice color. - - -No. 54—MACARONI WITH HAM. - -Quantity for 6 Persons. - -Ingredients and preparation are given in Chapter 5, No. 13, Boiled Ham -With Macaroni. - - -No. 55—FISH MACARONI. - -Quantity for 6 Persons. - - ½ lb. of macaroni - 3 qts. of water - 1 tbsp. of salt - 2 lbs. of boiled fish - ¼ lb. of grated Parmesan cheese - ½ pt. white wine - 1 tbsp. of flour - 1 pt. of cream or milk - 2 tbsps. of lemon juice - Salt to taste - 1 pinch of pepper - ½ cup sliced champignons - ¼ lb. of butter - -Preparation: The macaroni is broken into inch pieces and boiled in 3 -qts. of salt water. The fish is cleaned, dressed and boiled in salt -water, then the skin and bones are taken out and the fish cut into -small pieces. Butter a baking dish, put in a layer of macaroni, then -fish and Parmesan cheese and champignons, sprinkled with white wine. -Repeat this 3 times, the last layer being macaroni. A dressing is made -of ⅛ lb. of melted butter into which the flour, cream or milk, lemon -juice, salt and pepper are stirred, this poured over the macaroni, the -⅛ lb. of butter cut in small pieces, sprinkled over the top and baked -in the oven to a nice color. - - -No. 56—MACARONI PUDDING. - -Quantity for 6 Persons. - - ½ lb. of macaroni - 3 qts. of water, for cooking - 1 tbsp. of salt - Scant ¼ lb. of butter - ⅛ lb. of grated Parmesan cheese - 4 eggs - ½ pt. of cream - 1 pinch of pepper and one of salt - -Preparation: The macaroni is broken into 1 inch pieces, cooked in 3 -qts. of salt water, and drained. Cream the butter, stir in the yolks -of eggs, cheese, salt, pepper and macaroni. Beat the whites of eggs -and add, stirring lightly. Put into a buttered baking dish or -casserole, which has been strewn with bread crumbs, cover well, set in -a steamer over a kettle of boiling water and cook 1 hour. Serve with a -truffle or brown butter dressing and turn pudding out on a platter. - - -No. 57—MUFFINS. - -Quantity for 6 Persons. - - ½ pt. of flour - ½ pt. of corn meal - ⅓ cup of sugar - ½ pt. of milk - 2 tbsps. of melted butter - 2 tsps. of baking powder - 2 eggs - -Preparation: Flour, corn meal, sugar, eggs, milk and melted butter are -mixed to a smooth batter, the baking powder added, then small muffin -tins buttered and filled with dough. Bake 20 minutes. - - -No. 58—CHOCOLATE PIE WITH WHIPPED CREAM. - -Quantity for 6 Persons. - - ¼ lb. of butter - ½ glass water - 1½ cups of flour - -For the Filling. - - ¼ lb. of sugar - ¼ lb. grated sweet chocolate - ¼ cup of water - 1 tsp. vanilla - 3 eggs - -For the Frosting. - - Whipped cream - -Preparation: The pie crust is made as given under No. 16. For the -filling, cook the chocolate 5 minutes with the water, sugar and -vanilla, stirring constantly, remove from the stove and stir in the -yolks of eggs and the beaten whites. - -This mixture is poured into the baked pie crust and put back into the -oven to thicken. When cold, cover with whipped cream mixed with sugar -and vanilla. - - - - -CHAPTER 16. - -SAUCES. - -FRUIT. - - -Stewed fruit used as a sauce is a wholesome and valuable food. It is -served with poultry and game. It is refreshing for patients. The fruit -must be cooked in a pot or kettle free from any kind of grease. The -spices must be removed from sauces and jams before serving. Fruit jams -and sauces look best when served in glass dishes. - - -No. 1—APPLE SAUCE. - -Quantity for 6 Persons. - - 2 lbs. of apples - 3 cups of water - Sugar to taste - ½ cup of white wine. If you like it - 1 slice of lemon - 1 tsp. of lemon juice - -Preparation: The apples are pared, cored, cut up into eighths, boiled -until tender with water, wine, lemon slice, lemon juice and sugar. -They should be cooked on a moderate fire to prevent scorching, rubbed -through a colander, served cold in a glass dish. - - -No. 2—CHERRY SAUCE. - -Quantity for 6 Persons. - - 2 lbs. of cherries - Sugar to taste - 1 cup of water - -Preparation: The cherries are cleaned, the stems picked off, cooked -until tender in sugar and water and served cold. Sour cherries require -much sugar. - - -No. 3—STRAWBERRY SAUCE. - -Quantity for 6 Persons. - - 2 qts. of strawberries - 1 cup of sugar - ½ cup of water - -Preparation: The berries are cleaned and washed. Water and sugar are -boiled down to a syrup; cool it and put in the strawberries and shake -them until they are well mixed with the syrup. Then put them in a cool -place. - - -No. 4—RASPBERRY SAUCE. - -Quantity for 6 Persons. - - 1 qt. of raspberries - ¾ cup of sugar - ½ cup of water - -Preparation: Clean the berries, boil the water and sugar 5 minutes, -then put in the berries and cook a little while. Carefully remove the -scum and serve the fruit cold. - - -No. 5—CURRANT SAUCE. - -Quantity for 6 Persons. - - 2 qts. of currants - 1 cup of water - 1½ cups of sugar - -Preparation: Clean the currants and pick them off the stems. Boil the -sugar and water, put in the berries and cook them a few minutes, take -them out and put them into a dish. Boil the syrup until thick, then -pour over the berries and serve cold. - - -No. 6—WHORTLEBERRY OR HUCKLEBERRY SAUCE. - -Quantity for 6 Persons. - - 1½ qts. of whortleberries - ½ cup of sugar - 1 tbsp. of lemon juice - 1 lemon slice - -Preparation: The berries are picked over, washed, put on the fire with -water and sugar to cook. When boiling, add lemon slice and juice, let -it boil up a few times, remove the lemon slice and serve cold. - - -No. 7—BLACK MULBERRY SAUCE. - -Quantity for 6 Persons. - - 2 qts. of mulberries - ½ cup of sugar - ½ cup of white wine or water - 1½ tbsps. of lemon juice - -Preparation: The berries are picked over, washed and the water drained -off. White wine and sugar or water and sugar are brought to boil. Add -lemon juice and mulberries, cook 1 minute, take them out with a -skimmer. Boil down the juice and pour over the berries. Serve cold. - - -No. 8—FRESH PLUM SAUCE. - -Quantity for 6 Persons. - - 2 lbs. of fresh plums - ½ cup of water - ½ cup of sugar - -Preparation: The plums are cut into halves and the stones are taken -out. The water and sugar boiled a few minutes, the plums put in, -covered and cooked slowly without stirring until tender. Carefully -place them into a dish so they will not be crushed. Boil down the -juice and pour it over the fruit. Serve cold. - - -No. 9—GOOSEBERRY SAUCE. - -Quantity for 6 Persons. - - 1½ qts. of gooseberries - ¼ cup of water - 2 cups of sugar - 1 piece of lemon peel - -Preparation: The unripe berries are cleaned, i.e., stems and calix -removed, scalded and left in the water a few minutes and drained. - -Water and sugar are boiled, the berries put in and covered. Let them -simmer ½ hour, strew with sugar and serve cold. - -Remarks: If there should be much syrup, boil some of it down with -sugar until it becomes pink and forms bubbles, then pour on to a -moistened plate. This jelly may be used for garnishing. - - -No. 10—BILBERRY OR BLUEBERRY SAUCE. - -Quantity for 6 Persons. - - 1 qt. berries - 2 cups of water - 1 cup of sugar - -Preparation: The berries are washed, cooked until tender in water and -sugar, rubbed through a sieve or colander and served cold. - - -No. 11—PEACH SAUCE. - -Quantity for 6 Persons. - - 2½ lbs. of peaches - ¾ cup of sugar - ½ cup of water - 10 peach stones - -Preparation: The peaches are pared, cut into halves and the stones -removed. Sugar and water are boiled a few minutes, the peaches put in -and 10 of the stones, set to simmer a few minutes; then take them out -with a skimmer, boil down the syrup and pour over the fruit when cold. - - -No. 12—APRICOT SAUCE. - -Quantity for 6 Persons. - -The ingredients and preparation are the same as given under No. 11, -Peach Sauce. - - -No. 13—PLUM SAUCE. - -Mirabelle Plum. - -Quantity for 6 Persons. - - 1½ lbs. mirabelle plums - ¾ cup of white wine or water - 1 cup of sugar - -Preparation: Sugar and wine are boiled for ½ minute, prick each plum, -put them into the boiling sugar and stew them slowly until tender. -Serve cold. - - -No. 14—GREENGAGE SAUCE. - -Quantity for 6 Persons. - -The preparation of this fruit is the same as given under No. 13, -Mirabelle Plum. - - -No. 15—PINEAPPLE SAUCE. - -Quantity for 6 Persons. - - 1 pineapple - 1 cup of sugar - 2 tbsps. of lemon juice - 1 cup of water - -Preparation: The pineapple is peeled, cut up into neat pieces and -cooked well done in sugar and water mixed with lemon juice. If there -is too much syrup, take out the fruit, boil down the syrup and pour -over the fruit. Serve cold. - - -No. 16—MELON SAUCE. - -Quantity for 6 Persons. - - 2 melons - Juice of 1 lemon - 1 cup of sugar - ½ cup of water - -Preparation: The melons are peeled, the seeds taken out, the fruit cut -into neat pieces and boiled until tender in sugar, water and lemon -juice. Then take out the melon with a skimmer, boil down the juice to -a syrup and pour it over the fruit. Serve cold. - - -No. 17—ORANGE AND APPLE SAUCE. - -Quantity for 6 Persons. - - 6 sweet-sour apples - 6 oranges - ½ cup of white wine - ½ cup of water - 1 cup of sugar - -Preparation: The apples and oranges are peeled, the core and seeds -removed and each sliced or cut into 8 to 10 equal pieces. The sliced -apples are boiled in white wine, water and ½ cup of sugar. Cook -slowly, taking care that the pieces do not break. Let them cool. The -white skin is removed from the oranges. The yellow skin or peeling is -cut up and thickly sugared, set on the stove so the sugar will adhere -to the pieces, then set to cool. The orange slices are also sugared -well. Now in a glass dish, alternate layers of boiled apples and -sliced oranges are placed, repeating twice, and the apple and orange -juice poured over. The sugared orange peel is used for garnishing the -dish; but the rind of one orange should be sufficient for that. - - -No. 18—STEWED SLICED APPLES FOR SAUCE. - -Quantity for 6 Persons. - - 12 sweet-sour apples - 2 cups of water ½ cup of white wine - ¾ cup of sugar - ¼ cup of currants - -Preparation: The apples are peeled, cored and cut into 8 or 10 equal -parts. The currants are washed and put to boil with apples, water, -wine and sugar. Boil until tender, but not broken. Serve them cold. - - -No. 19—DRIED APPLES FOR SAUCE. - -Quantity for 6 Persons. - - ½ lb. of dried apples - ¾ qt. of water - ¼ lb. of sugar - 1 slice of lemon - Juice of ½ lemon - 1 cup of white wine, if you wish - -Preparation: The apples are washed, drained and put to boil in ¾ qt. -of water. Set them on the back of the stove where they will heat very -slowly and soak while heating. Add the sugar, lemon slice, lemon juice -and white wine, let them boil until tender and serve cold. - -Remarks: These dried apples may be made into a smooth sauce by rubbing -them through a colander or sieve when done. - - -No. 20—PRUNES FOR SAUCE. - -Quantity for 6 Persons. - - 1 lb. of prunes - ¾ cup of sugar - 1 pt. of water - 1 slice of lemon - Juice of ½ lemon - -Preparation: The prunes are washed and set to boil with 1 pt. of -water, sugar, lemon slice and lemon juice. If there is too much juice, -take the prunes out, boil down to a thicker syrup and pour over the -prunes. Serve cold. - - -No. 21—RHUBARB SAUCE. - -Quantity for 6 Persons. - - 2 bunches of pie plants - 1 cup of water - Sugar to taste - -Preparation: Skin the rhubarb and cut it up in 2 inch pieces, cook -until tender in water and much sugar. Serve cold. Rhubarb requires -much sugar, as it is very sour. - -Remarks: If you like, you can thicken this sauce with a little corn -starch dissolved in water. - - -No. 22—PEAR SAUCE. - -Quantity for 6 Persons. - - 2 lbs. of juicy pears - 1½ qts. of water - ¼ lb. of sugar - 1 stick of cinnamon - 1 slice of lemon - 1 tbsp. of corn starch - 1 clove - -Preparation: The pears are peeled, large pears cut into 4 parts, small -ones into halves. The core is cut out and the pears cooked until -tender in water, sugar, cloves, cinnamon and lemon slice. It is best -to cook them very slowly in a granite or porcelain dish. When the -pears are soft, take them out, add the corn starch to the syrup, boil -it down and pour over the fruit. Serve cold or warm. - - -No. 23—TOMATO SAUCE. - -Quantity for 6 Persons. - - 12 medium-sized tomatoes - 2 cups of sugar - 3 cloves - ½ sliced lemon - 1½ cups of water - -Preparation: The tomatoes are scalded and skinned. Water, sugar, -cloves and lemon slices brought to boil and the tomatoes put in 2 or 3 -at a time. When they are done, take them out and put in others until -all are boiled. Boil down the syrup if there is too much of it and -pour over the tomatoes after straining. - - - - -CHAPTER 17. - -DESSERTS. - -Directions for preparing all kinds of desserts, cold and warm; -puddings, puff pastes, souffles, sherbets, creams, ices and ice creams. - -Steamed Puddings. - - -No. 1—RICE PUDDING. - -Quantity for 6 Persons. - - ½ lb. of rice - 1 qt. of milk - ¼ lb. of fresh butter - ¼ lb. of sugar, scant - ¼ lb. of raisins - ¼ lb. of ground almonds - 7 eggs - 1 pinch of salt - -Preparation: The rice is washed and brought to boil in 1 cup of water. -When the water is boiled down, add the milk gradually and 1 pinch of -salt and boil to a thick mush. When done, cool it off. Cream the -butter, add sugar, 7 yolks of eggs, raisins, almonds and the beaten -whites of eggs. Butter a pudding mold, strew in some bread crumbs, put -in the rice pudding, close the mold well and set in a steamer over a -kettle of boiling water and boil for 1½ hours. When serving, turn the -pudding out on a platter and serve cold with a vanilla or wine sauce -or sweet cream. - - -No. 2—APPLE RICE PUDDING. - -Quantity for 6 Persons. - - ½ lb. of rice - ¾ qt. of milk - ⅛ lb. of butter - ¼ lb. of raisins - 7 eggs - 1 pinch of salt - 6 sweet-sour apples - 1 cup of sugar - ¼ lb. of blanched, ground almonds - -Preparation: The rice is cooked slowly with one cup of water; when the -water is boiled down, add the milk gradually and cook it to a thick -mush. Cream the butter, add the sugar, then the yolks of eggs, raisins -and almonds. Let rice cool, then mix all together. The apples are -peeled, cored, cut into 16 parts and stewed until tender in a little -water and sugar. Butter a pudding mold and strew with bread crumbs. -Stir the well-beaten whites of the 7 eggs into the rice, put a layer -of rice into the mold, then a layer of apples and repeat this twice; -the last layer to be rice. Close the mold, set in a steamer over a -kettle of boiling water and boil 1½ hours, then turn over on platter -and serve with sweet cream. - - -No. 3—CHERRY RICE PUDDING. - -Quantity for 6 Persons. - - ½ lb. of rice - ¾ qts. of milk - ⅛ lb. butter - 7 eggs - ¼ lb. of peeled and ground almonds - ¼ lb. of raisins - 1 lb. stoned sour cherries - 1 cup of sugar - -Preparation: The preparation is again the same as No. 2, instead of -apples put in layers of sour cherries, boiled until tender in 1 cup of -sugar and 1 cup of water. Boil down the cherry juice with sugar to -taste and serve it with the pudding. - - -No. 4—PEACH RICE PUDDING. - -Quantity for 6 Persons. - - ½ lb. of rice - ¾ qt. of milk - 7 eggs - ⅛ lb. of butter - ¼ lb. of peeled and ground almonds - ¼ lb. of raisins - 1½ lbs. of peaches - ½ lb. of sugar - -Preparation: The preparation is again the same as No. 2, instead of -apples put in layers of peaches, boiled until tender in 1 cup of water -and one of sugar. Boil down the peach juice, putting in a few stones -which should be removed before serving, and serve the syrup with the -pudding. - - -No. 5—APRICOT RICE PUDDING. - -Quantity for 6 Persons. - - ½ lb. of rice - ¾ qt. of milk - ⅛ lb. of butter - 7 eggs - 1½ lbs. of stoned apricots - ¼ lb. of sugar - ¼ lb. of peeled and ground almonds - ¼ lb. of raisins - -Preparation: The preparation is the same as given under No. 2, see -Apple Rice Pudding. Instead of apples put in layers of apricots boiled -until tender in 1 cup of water and ½ cup of sugar. Boil down the juice -with some sugar and serve with the pudding. - - -No. 6—PLAIN RICE PUDDING. - -Quantity for 6 Persons. - - ½ lb. of rice - 1 qt. of milk - ¼ lb. of butter - 7 eggs - ¼ lb. of sugar - -Preparation: The preparation is the same as given under No. 1, Rice -Pudding. - - -No. 7—FROTH OR FOAM PUDDING. - -Quantity for 6 Persons. - - ½ pt. of milk - ¼ lb. of butter - ¼ lb. of sugar - ¼ lb. of fine flour - 1 lemon peel - 8 eggs - -Preparation: The milk is brought to boil, the butter added, sugar and -flour are mixed and stirred into the boiling milk until the mixture -comes off the sides of the skillet. Then cool it, grate the lemon peel -and stir it in with the yolks of eggs and the beaten whites. Butter a -pudding mold and strew in bread crumbs, then put in the pudding, set -in a steamer over a kettle of boiling water, cover the mold tightly -and boil for 2 hours. Turn it, and serve with a fruit sauce. - - -No. 8—CABINET PUDDING. - -Quantity for 6 Persons. - - 8 zwieback - 12 lady fingers - ¼ lb. of raisins - ¼ lb. of currants - 1 pt. of milk - 1 pt. of cream - 6 eggs - ¼ lb. of sugar - -Preparation: The zwieback is broken into 3 parts, the lady fingers -into halves. Butter a mold and make a layer of zwieback, raisins, -currants, then one of lady fingers, repeat this 2 to 3 times, the last -layer being zwieback. Then mix well the milk, cream, sugar and eggs -and pour on the pudding, set in a steamer over a kettle of boiling -water and boil 1½ hours. When done, turn it out on a platter and serve -with a wine sauce. - - -No. 9—WHEAT BREAD PUDDING. - -Quantity for 6 Persons. - - ¼ lb. of fresh butter - 6 eggs - ¼ lb. of sugar - ½ cup of raisins - ¼ cup of currants - ½ cup of fine cut citron - ½ cup blanched, grated almonds - 4 milk rolls - -Preparation: Cream, the butter with yolks of eggs, sugar, raisins, -currants, citron and almonds, mix and stir well. The crust of the -rolls is grated off, then they are soaked in milk, the surplus milk -pressed out and the rolls stirred with the rest of the ingredients, -also the beaten whites of eggs. Butter a mold, strew with bread -crumbs, put in the pudding and steam 1 hour. Serve with a fruit sauce. - - -No. 10—PLUM PUDDING. - -Quantity for 6–8 Persons. - - 1 pinch of salt - 1 lb. raisins - 1 lb. currants - 1 lb. of flour - 1 lb. of sugar - 1 lb. beef kidney suet - 6 eggs - 1 lemon peel - 2 cups of milk - 2 small cups of grated bread - ½ cup of brandy - Rum - -Preparation: Raisins and currants are washed well and dried. The suet -is chopped very fine and mixed well with 6 eggs, sugar, raisins, -currants, grated lemon peel, milk, bread crumbs, brandy and lastly the -flour. Butter a mold, strew with bread crumbs, put in the pudding and -steam for 5 hours. Turn the pudding out on a platter, pour the rum -over and light it. The flaming pudding is brought to the table and -served with a wine sauce. - - -No. 11—CHOCOLATE PUDDING. - -Quantity for 6 Persons. - - 1 pt. of milk - Scant ¼ lb. of butter - ¼ lb. grated sweet chocolate - Scant ¼ lb. of sugar - ⅛ lb. blanched, ground almonds - 6 eggs - ¼ lb. fine flour - -Preparation: The milk is brought to boil, butter, sugar, flour, -chocolate well stirred in until the mixture comes off the sides of the -skillet, then take from the stove. Cool it and stir in the almonds, -yolks of eggs and the beaten whites. - -Butter a mold, strew with bread crumbs, fill with the pudding, cover -tightly and steam 1½ hours, then turn out on a platter and serve with -a vanilla sauce. - -Remarks: The dish must be only ¾ full because the pudding raises very -much. - - -No. 12—FLOUR PUDDING. - -Quantity for 6 Persons. - - ¼ lb. of fine flour - 8 eggs - ½ grated lemon peel - ¼ lb. of sugar - 4 tbsps. of lemon juice - -Preparation: Beat the yolks of eggs with sugar 20 minutes, add lemon -juice and grated rind and lastly stir in the flour, which must be -sifted 4 times. The whites of eggs are beaten to a stiff froth and -mixed in. Butter a mold, put in the pudding, close it well and steam -1¼ hours. Turn the pudding on a platter and serve with a wine sauce. - - -No. 13—LAYER PUDDING. - -Quantity for 6 Persons. - - ½ pt. of cream - ¼ lb. of flour - ⅛ lb. of butter - 5 beaten whites of eggs - ¼ lb. of sugar - ½ lemon peel - 5 yolks of eggs - -For the Filling. - - ½ lb. peach marmalade, or 1 qt. of cherry or strawberry preserves - -For Between Layers, 4 Small Pancakes. - - ¼ lb. of flour - 3 tbsps. of butter - 4 eggs - 1 pinch of salt - ¼ lemon peel - Butter, for baking - ¼ pt. of milk - -Preparation: Cream, flour, butter, yolks of eggs are mixed well and -brought to boil. When the batter rolls from the sides of the pot, take -it off the fire to cool. Then add sugar, grated lemon peel, and 5 -whites of eggs beaten to a stiff froth. - -Now bake the pancakes. Mix well the milk, flour, 3 tablespoonfuls of -melted butter, 4 eggs and a little salt. Heat a pan with butter and -bake the pancakes the size of the pudding dish. Now butter the mold, -strew bread crumbs in, make 1 layer of pudding batter, one layer of -fruit marmalade or preserved fruit as peaches, cherries, strawberries -or raspberries; on this fruit layer, place a pancake, then another -layer of pudding batter, again a layer of fruit, another pancake and -so on according to the number of pancakes you have. The top layer must -be the pudding batter. Close the dish well and steam for 1½ hours. -When done, turn the pudding out and serve with a fruit sauce. - - -No. 14—FARINA PUDDING No. 1. - -Quantity for 6 Persons. - - 1 pt. of milk - 1 cup of fine farina - ⅛ lb. of butter - Scant ¼ lb. of sugar - ¼ lb. of blanched, ground almonds - The rind of ¼ lemon - 6 eggs - -Preparation: Milk and butter are brought to boil, the farina stirred -in, the sugar and lemon rind added and all stirred and cooked until -the batter rolls from the sides of the skillet, then cool it off and -add almonds, yolks of eggs and beaten whites. Butter a mold, strew -with roll crumbs, put in the pudding, close the mold well and steam 1½ -hours. Turn the pudding out on a platter and serve with cherry or -raspberry sauce. - - -No. 15—MACARONI PUDDING. - -Quantity for 6 Persons. - -Ingredients and preparation are the same as given under No. 56, in -Chapter 15, Macaroni Pudding. - - -No. 16—POTATO PUDDING. - -Quantity for 6 Persons. - -Ingredients and preparation are given in Chapter 10, No. 16, Potato -Pudding. - - -No. 17—MEAT PUDDING WITH RICE LAYERS. - -Quantity for 6 Persons. - -Ingredients, and preparation are the same as given as in Chapter 2, -Beef, No. 2, Meat Pudding, from Roast Beef, Stew or Soup Meat. - - -No. 18—ANOTHER FORM OF MEAT PUDDING. - -Quantity for 6 Persons. - -Ingredients and preparation are the same as given in Chapter 2, Beef, -No. 26, Meat Pudding. - - -No. 19—MUTTON KIDNEY PUDDING. - -Quantity for 6 Persons. - -Ingredients and preparations are given in Chapter 4, Lamb, No. 20, -Lamb Kidney Pudding. - - -No. 20—VEAL ROAST PUDDING. - -Quantity for 6 Persons. - -Ingredients and preparation are the same as given in Chapter 3, Veal, -No. 6, Veal Roast Pudding. - - -No. 21—GOOSE LIVER PUDDING. - -Quantity for 6 Persons. - -Ingredients and preparation are given in Chapter 6, Poultry, No. 26, -Goose Liver Pudding. - - -No. 22—CHERRY PUDDING. - -Quantity for 6–8 Persons. - - 8 milk rolls - ¾ qt. of milk - ¼ lb. of butter - 8 eggs - Rind of 1 lemon - ¼ tsp. of cinnamon - 2 lbs. stoned cherries - ¾ cup of sugar - -Preparation: The milk rolls are grated and soaked in milk. When well -soaked, press out the milk and rub them through a strainer or -colander. Melt the butter in a spider, put in the mashed rolls and -sauté or dry fry them on the stove. Now mix this well with yolks of -eggs, grated lemon rind, cinnamon, sugar, stoned cherries and cherry -syrup. Beat the whites of eggs to a stiff froth and add to the -mixture. Butter a pudding mold, strew in bread crumbs, then fill with -the pudding and steam for 2 hours. Turn out and serve. - - -No. 23—FARINA PUDDING No. 2. - -Quantity for 6 Persons. - - 1 qt. of milk - ¼ lb. of butter - ¾ cup of sugar - 1 grated lemon peel - ¾ cup of fine farina - 8 bitter almonds - ¼ lb. sweet almonds - 8 eggs - -Preparation: The milk and butter are brought to boil, then the sugar, -lemon peel and farina poured in and cooked 5 minutes to a thick paste, -stirring constantly. Now take from the fire, cool off and add blanched -and ground sweet and bitter almonds, the 8 yolks of eggs and the -beaten whites. Butter a pudding mold, strew with bread crumbs, put in -the pudding and steam 1½ hours. Turn the pudding out and serve with a -fruit or wine sauce. - - -No. 24—SOUR CREAM PUDDING. - -Quantity for 6 Persons. - - ½ pt. thick, sour cream - Juice and peel of ½ lemon - 10 eggs 1 cup of currants - ¾ lb. of roll crumbs - ¼ tsp. of salt - ¼ cup of sugar - -Preparation: The thick sour cream is mixed well and stirred 10 minutes -with juice and grated peel of lemon, yolks of eggs, roll crumbs, salt, -currants and beaten whites of eggs. A mold is buttered and strewn with -roll crumbs, the pudding filled in and steamed 1½ hours. Then it is -turned out on a platter and served with a wine or fruit sauce. - - -No. 25—BLACK PUDDING. - -Quantity for 6 Persons. - - ½ lb. of ground almonds - ¼ lb. sweet chocolate - ¼ lb. of sugar - ⅛ lb. of small raisins - ¼ cup chopped citron - ¼ tsp. cinnamon - ⅛ tsp. ground cloves - ¾ cup of roll crumbs - ¼ cup of white wine - 6 eggs - -Preparation: The unblanched almonds are ground, the chocolate grated. -Sugar and yolks of eggs are stirred 20 minutes, then mixed well with -almonds, chocolate, raisins, citron, cinnamon, cloves, roll crumbs, -white wine and beaten whites of eggs. Butter a mold, strew it with -crumbs, put in the pudding, close it well and steam 1½ hours. Turn it -out and serve with a chocolate sauce. - - -No. 26—PUDDING A LA BRANDENBURG. - -Quantity for 6–8 Persons. - - 1 pt. of milk - ⅛ lb. of butter - ¼ lb. flour, good measure - ¼ lb. of sugar - ⅛ lb. of blanched, chopped sweet almonds - 1 tbsp. chopped bitter almonds - 2 tbsps. chopped citron - 1 tbsp. chopped orange rind - ½ grated lemon peel - 7 eggs - ¼ cup of rum - -Preparation: Milk and butter are brought to boil, add the flour and -boil, stirring constantly till it comes from the sides of the skillet. -Cool and stir in the sugar, sweet and bitter almonds, citron, orange -and lemon peel, yolks of eggs and the beaten whites. Butter a pudding -mold, strew it with roll crumbs, put in the pudding, close well and -steam for 2 hours. Turn the pudding out on a platter, pour on ¼ cup of -rum, light it and bring it to the table. Serve with a wine sauce. - - -Warm Puddings, Baked Puddings. - - -No. 27—BAKED CREAM PUDDING. - -Quantity for 6 Persons. - - ¾ qt. of sour cream - ¾ cup of sugar - ½ lemon peel - 2 tbsps. of lemon juice - 3 tbsps. of flour - 7 eggs - -Preparation: The sour cream is mixed well with sugar, grated lemon -peel, lemon juice, flour, 7 yolks of eggs and beaten whites. Then bake -in the oven in a buttered pudding dish for 25 to 30 minutes. - - -No. 28—BAKED RICE PUDDING. - -Quantity for 6 Persons. - - 1 cup of rice - ¾ qt. of milk - ⅛ lb. of butter - 4 eggs - ½ cup of sugar - -Preparation: The rice is boiled to a thick mush with milk. Cream the -butter with sugar and yolks of eggs, add the rice and the beaten -whites of eggs, fill into a buttered pudding dish and bake in oven ½ -hour. - -Remarks: The pudding may be made richer with ¼ lb. blanched, ground -almonds, ½ cup of raisins, 6 to 8 eggs instead of 4. - - -No. 29—BAKED RICE PUDDING WITH FRUIT LAYERS. - -Quantity for 6 Persons. - - 1 cup of rice - ¾ qt. of milk - ⅛ lb. of butter - 1 qt. boiled fruit, (cherries, apricots or peaches) - 6 eggs - ½ cup of sugar - -Preparation: The preparation of the rice is the same as given under -No. 28, Baked Rice Pudding. - -The buttered pudding dish is filled with alternating layers of rice -and fruit, from which the juice has been drained. Put in 3 layers of -each and the top layer should be rice. Bake in oven for 1 hour and -serve with the sauce from the fruit used in the pudding. - - -No. 30—BAKED FARINA PUDDING WITH FRUIT. - -Quantity for 6 Persons. - - 1 qt. of milk - 1 cup of farina - ¼ lb. of butter - 1 grated lemon rind - 3 tbsps. of lemon juice - ¼ lb. sugar - 5 eggs - 1 qt. cherries - -Preparation: The milk is brought to boil, the farina put in and -stirred 10 minutes. Let it get cold. Cream the butter, add grated -lemon rind, lemon juice, sugar, 5 yolks of eggs and the farina and -stir in the beaten whites of eggs. Butter a pudding dish and fill it -with alternating layers of farina and cherries, 2 layers of each; the -top layer should be farina. Put a few pieces of butter over the top -and bake in oven 1 hour. - - -No. 31—BAKED CHERRY PUDDING. - -Quantity for 6 Persons. - - ¼ lb. of butter - ¼ lb. of sugar - 6 eggs - ¼ lb. blanched, ground almonds - 3 rolls - 3 lbs. sweet cherries - -Preparation: Soak the rolls in milk, cream the butter with sugar, add -the yolks of eggs, almonds and rolls, after pressing out the milk; mix -well, add the stoned cherries and beaten whites of eggs. Butter a -baking dish, put in the pudding and bake in oven 1 hour. - - -No. 32—BAKED LEMON PUDDING. - -Quantity for 6 Persons. - - 8 eggs - ¼ lb. of sugar - ½ lemon peel - 1 tbsp. corn starch - Juice of 1½ lemons - -Preparation: The 8 yolks of eggs are beaten ¼ hour with sugar, lemon -juice and grated lemon peel, the corn starch and beaten whites of eggs -added last. Butter a baking dish, fill in the pudding and bake 15 -minutes. - - -No. 33—BAKED POTATO PUDDING. - -Quantity for 6 Persons. - - ½ lb. boiled, grated potatoes - 6 eggs - ½ pt. of cream - ¼ lb. of sugar - 1 grated lemon rind - -Preparation: Cream the yolks of eggs and sugar, add the grated lemon -peel, grated potatoes, cream, beaten whites of eggs, and mix well. Put -the batter into a buttered baking dish and bake in oven 45 minutes. -Serve with a fruit sauce. - - -No. 34—BAKED POTATO PUDDING. - -To be Served with Meat. - -Quantity for 6 Persons. - - 8 medium-sized potatoes - 1⁄10 lb. of butter - 2–3 eggs - ½ tbsp. Parmesan cheese - 1 pinch of pepper - Salt to taste - -Preparation: The potatoes are boiled, peeled and grated. Cream the -butter with the yolks of eggs, add the potatoes, cheese, salt, pepper -and beaten whites of eggs. Butter a casserole or pudding dish, put the -pudding in, sprinkle bread crumbs and pieces of butter over the top -and bake in oven 45 minutes. - - -No. 35—BAKED CHARLOTTE PUDDING. - -Quantity for 6 Persons. - - 6 rolls - ½ pt. of milk almonds - ¼ pt. of white wine - ¼ lb. of sugar - ½ cup of blanched, ground - ½ cup of raisins - ½ grated lemon peel - 4 eggs - -Preparation: The rolls are soaked in milk and wine, add ground -almonds, sugar, raisins, lemon peel, yolks of 4 eggs and lastly the -beaten whites of eggs. A baking dish is buttered, the pudding filled -in and baked in oven 45 minutes. A fruit or wine sauce is served with -the pudding. - - -No. 36—BAKED ALMOND PUDDING. - -Quantity for 6 Persons. - - 8 eggs - ¼ lb. blanched, ground almonds - ¾ cup of sugar - ¼ lb. fine flour - -Preparation: The yolks of eggs, almonds and sugar are stirred 20 -minutes, then the flour and whites of eggs added. A pudding dish is -buttered, the pudding filled in and baked 45 minutes. - - -No. 37—BAKED YORKSHIRE PUDDING. - -Quantity for 6 Persons. - - 1 egg - 1 white of egg - ½ pt. of milk - 1 pinch of salt - 6 tbsps. of butter - 6 tbsps. of mutton suet - 1 cup of flour - -Preparation: Egg, white of egg, milk and flour are mixed well. Butter -is heated in a pudding dish, the batter put in, the suet heated and -poured over and the pudding baked in a hot oven 20 minutes. - - -No. 38—BAKED CHOCOLATE PUDDING. - -Quantity for 6 Persons. - - 1¼ pts. of milk - ¼ lb. of sweet chocolate - 4 tbsps. of flour - ¼ lb. of sugar - ¾ cup of butter - 7 eggs - 1 tsp. of vanilla - -Preparation: The chocolate is grated and mixed with flour and sugar. -The milk is brought to boil and the chocolate with the flour and sugar -added, stirred over the fire until the mixture is thick, then cooled. -Cream the butter with the yolks of eggs and vanilla, mix with the -chocolate batter and the beaten whites of eggs. Butter a pudding dish, -fill in the pudding and bake in oven for 1 hour. - - -No. 39—BAKED APPLE AND FARINA PUDDING. - -Quantity for 6 Persons. - - 1 pt. of milk - ½ cup of fine farina - 4 eggs - ¼ lb. of butter - 6 large sweet-sour apples - ¼ lb. of raisins or currants - ⅛ lb. blanched, ground sweet almonds - 6 blanched, ground bitter almonds - One lemon peel - -Preparation: The milk is brought to boil, the farina added and cooked -10 minutes, stirring constantly, then cooled. Cream the butter, mix -with yolks of eggs, sugar, grated lemon peel, the boiled farina, and -the beaten whites of eggs. - -The apples are peeled, sliced into ¼ inch slices, mixed with ½ cup of -sugar. Butter a pudding dish and put in layers of farina, apples, -currants and almonds alternating, repeat 3 times; then bake in oven -for 1 hour. - - -No. 40—BAKED APPLE STEW PUDDING. - -Quantity for 6 Persons. - - ⅛ lb. of good butter - 8 medium-sized sweet-sour apples - ½ cup of sugar - 1½ heaping tbsps. of flour - 1 pt. thick sweet cream - 4 eggs - 1 lemon peel - -Preparation: The apples are peeled, cut into 4 inch slices and stewed -in ⅛ lb. of butter, then cooled. Beat 4 yolks of eggs for 30 minutes -with sugar, add flour, grated lemon peel, cream and the stewed apples. -Lastly add the beaten whites of eggs. Butter a pudding dish, put in -the pudding and bake 45 minutes. - - -No. 41—FINE BAKED APPLE PUDDING: - -Quantity for 6 Persons. - - 6 medium-sized, sweet-sour apples - ½ cup of currants - ¼ cup of blanched, ground almonds - 2 tbsps. of sugar - ¼ tsp. of cinnamon - ½ grated lemon peel - ¾ qt. thick, sweet cream - 5 eggs - ½ cup of sugar - 2 tbsps. of flour - -Preparation: The apples are peeled, cored and filled with a mixture of -currants, almonds and 2 tablespoonfuls of sugar. Butter a -pudding dish, put in the filled apples, make a batter of cream, -cinnamon, lemon peel, yolks of eggs, sugar, flour and beaten whites of -eggs, then pour over the apples and bake slowly. - - -No. 42—BAKED OMELET PUDDING. - -Quantity for 6 Persons. - - 6 eggs - ½ grated lemon peel - 6 tbsps. of sugar - -Preparation: The yolks of eggs are beaten 25 minutes with the sugar, -the beaten whites of eggs lightly mixed in, then put into a buttered -pudding dish, and bake in oven 20 minutes. - - -No. 43—BAKED CREAM PUDDING. - -Quantity for 6–8 Persons. - - 1 pt. of milk - 7 eggs - ⅛ lb. of corn starch - 1 tbsp. of butter - ½ grated lemon peel - ⅛ lb. of sugar - -Preparation: Milk, butter and sugar are brought to boil. Four yolks of -eggs are stirred smooth with the corn starch and added to the boiling -milk to cook 3 minutes, stirring constantly; then cooled and three -yolks of eggs, grated lemon peel, beaten whites of 7 eggs added. - -Butter a dish, put in the pudding and bake in oven ½ hour. Serve with -a fruit sauce. - - -No. 44—BAKED FLOUR PUDDING. - -Quantity for 6 Persons. - - ¾ qt. of milk - ½ cup of flour - ¼ lb. of sugar - ¼ lb. blanched, ground almonds - 5 eggs - -Preparation: Flour and ½ cup of milk are stirred smooth, the rest of -the milk brought to boil and the flour stirred in to boil 1 minute. -The almonds, sugar and eggs are stirred in and beaten 10 minutes. -Butter a pudding dish, put in the batter and bake in oven for 1 hour. -Serve with a raspberry sauce. - - -No. 45—BAKED SPONGE PUDDING. - -Quantity for 6 Persons. - - 6 eggs - 4 tbsps. of thick, sour cream - ¾ cup of sugar - 2 tsps. of vanilla - -Preparation: Yolks of eggs, cream, sugar and vanilla are stirred 20 -minutes. The beaten whites of eggs are mixed and put into a buttered -pudding dish. Bake in medium hot oven for ½ hour. A fruit sauce is -served with it. - - -No. 46—BAKED VEAL ROAST PUDDING. - -Quantity for 6–8 Persons. - -Ingredients and preparation are given in Chapter 3, Veal, No. 6, Veal -Roast Pudding. - - -No. 47—BAKED SWEET PUDDING WITH WINE FROSTING. - -Quantity for 6 Persons. - - 6 rolls - 1 pt. of milk - ¼ lb. of good butter - ¼ lb. of sugar - ⅛ lb. chopped citron or almonds - 1¼ grated lemon peel - ¼ tsp. of cinnamon - 6 eggs - -For Wine Frosting. - - 6 eggs - ⅛ lb. of sugar - Peel and juice of 1 lemon - ¼ tsp. of cinnamon - 2 glasses of French white wine - 1 glass of arrack - -Preparation: The crust is grated off the rolls, these are cut up, -soaked in milk for 1 hour, then the milk is pressed out and the soaked -rolls stirred with the melted butter to a creamy mass. Add sugar, -citron, cinnamon, 6 yolks of eggs, and the beaten whites. Butter a -pudding dish, put in the batter and bake 1 hour. - -Prepare the frosting by mixing 6 yolks of eggs, sugar, grated lemon -peel and lemon juice, cinnamon, French white wine and arrack and -heating it on the fire while beating constantly. Then add the 6 beaten -whites of eggs to the hot sauce. Pour the wine sauce over the hot -baked pudding and serve at once. - - -No. 48—BAKED RYE BREAD PUDDING WITH APPLES. - -Quantity for 6 Persons. - - 2½ cups of soaked rye bread - 3 eggs - 1 cup of sugar - 6–8 medium-sized, sweet-sour apples - ⅛ lb. of butter - ¾ cup of currants - -Preparation: The apples are peeled, cored, cut into slices ¼ inch -thick. Cream the butter, add sugar, yolks of eggs, rye bread, currants -and beaten whites of eggs. Butter a pudding dish and fill it with -alternating layers of rye bread mixture and apples with sugar -sprinkled over, repeat 2 or 3 times. The top layer should be rye -bread. Put on small pieces of butter and bake in oven 1 hour. Serve -sweet cream with the pudding. - - -No. 49—BAKED NOODLE PUDDING. - -Quantity for 6 Persons. - - Noodles made front 2 eggs - Salt water - 6–8 medium-sized, sweet-sour apples - ¾ cup of sugar - ½ cup of currants - 1 cup of water - -Preparation: The noodles are cooked in salt water for 10 minutes, then -the water is drained off. The apples are peeled, cored and sliced. -Butter a pudding dish and fill with alternating layers of noodles and -apples with sugar and currants. The top layer should be noodles. -Pour on a cup of water, put on small pieces of butter and bake in oven -1 hour. - - -No. 50—BAKED QUINCE PUDDING. - -Quantity for 6 Persons. - - 6–8 quinces - ¼ lb. of sugar - Juice and peel of 1 lemon - 6 eggs - -Preparation: The quinces are boiled until soft in water, then skin and -grate them. The grated quince should weigh about ¾ lb. Stir until -white. Add sugar, grated lemon peel and juice, yolks and beaten whites -of eggs. Put into a buttered dish and bake in oven ½ hour. - - -No. 51—BAKED MACAROON PUDDING. - -Quantity for 6 Persons. - - 2 tbsps. of butter - ½ pt. of milk - Scant ⅛ lb. of flour - 2 tbsps. of cream - 3 cups of sweet macaroons - ¼ cup of bitter macaroons - 5 eggs - ⅛ lb. of sugar - ⅛ lb. blanched, ground almonds - 1 tbsp. of vanilla - -Preparation: Butter, milk, flour, crushed macaroons are stirred over -the fire until they form a thick batter; remove from the fire and stir -until it has cooled off. Add the yolks of eggs, sugar, almonds, -vanilla, beaten whites of eggs. Put into a buttered dish and bake in -oven for 1 hour. Serve with a fruit sauce. - -Remarks: This pudding may be steamed for 1½ hours. - - -Sweetmeats Baked or Fried in Pans On the Stove. - - -No. 52—FRENCH TOAST. - -Quantity for 6 Persons. - - 6 milk rolls - 1 pt. of cream or milk - ¼ cup of sugar - 2 eggs - ½ tsp. of cinnamon - Butter or lard for baking - -Preparation: The rolls are sliced, cream, sugar, eggs, cinnamon are -mixed and poured over the slices to soak. Butter is heated in a pan, -the roll slices baked a golden yellow in it and sprinkled thickly with -sugar and cinnamon. Serve dried or fresh fruit sauce with it. - - -No. 53—CARTHUSIAN DUMPLINGS WITH WINE SAUCE. - -Quantity for 6 Persons. - - 6 fresh rolls - 1½ pts. of milk - 2 eggs - ¼ cup of sugar - ½ tsp. of cinnamon - Butter for baking - -Preparation: The crust of the rolls is grated off, then quarter them -and soak in a pint of milk. After soaking, press out the milk, mix the -milk well with eggs, sugar, cinnamon and pour it back on the roll -slices to soak for a while longer. Now roll each piece in the crumbs -from the crusts and bake in butter to a nice color. Serve on a hot -platter with wine sauce. - - -No. 54—APPLE FRITTERS OR BANANA FRITTERS. - -Quantity for 6 Persons. - - 4 sweet-sour apples or bananas - ½ glass of white wine - ½ cup of sugar - -For the Batter. - - 3 eggs - ¼ tsp. of salt - 1 cup of flour - 1½ cups of milk - Butter for frying - -Preparation: The apples are peeled, the core removed, sliced in ½ inch -thick, round slices, white wine and sugar poured over. Eggs, milk, -flour and salt are mixed to a batter. Butter is heated in a pan, each -apple slice dipped into the batter, put into the hot butter and fried -a nice color. Serve on a hot platter, sprinkled with sugar and cinnamon. - - -No. 55—APPLE STRUDEL. - -Quantity for 6 Persons. - - Noodle dough from 3 eggs - Flour - ⅛ lb. of butter - -For the Filling. - - 6 medium-sized, sweet-sour apples - ½ cup of sugar - ½ cup of currants - ½ tsp. of cinnamon - ¼ lb. blanched, chopped almonds - ¼ cup of chopped citron - Butter for baking - -Preparation: The noodle dough is rolled out very thin. Melt the butter -and brush it on the dough. Peel and core the apples and slice them -thin. Then put the apple slices, sugar, cinnamon, almonds and citron -on the dough, roll it up, brush it with butter and bake in a buttered -pan 30 to 45 minutes. Sprinkle with sugar and cinnamon and serve. - - -No. 56—CHOCOLATE STRUDEL. - -Quantity for 6 Persons. - - Noodle dough from 3 eggs - ⅛ lb. of butter - Flour - -For the Filling. - - 5 eggs - Scant ½ cup of sugar - ⅛ lb. blanched, chopped sweet almonds - 10 blanched, chopped bitter almonds - ⅓ lb. grated sweet chocolate - Butter for baking - -Preparation: The noodle dough is kneaded with ⅛ lb. of butter, then -rolled out very thin. The 5 yolks of eggs are stirred with sugar for -15 minutes, almonds and chocolate are added, and lastly the beaten -whites of eggs. This mixture is spread on the dough which is then -rolled up. A baking pan is buttered and the strudel baked ½ to ¾ hour. - - -No. 57—CHOCOLATE STRUDEL WITH DRESSING. - -Quantity for 6 Persons. - -The ingredients and preparation are the same as given under No. 56, -Chocolate Strudel. When ready to be baked, place it into the pan in -the form of a snail, pour on ¾ pt. of hot cream mixed with ⅛ lb. of -fine grated chocolate and 1 tablespoonful of vanilla, then bake ½ hour. - - -No. 58—STEAM NOODLES. - -Quantity for 6 Persons. - - ⅛ lb. of flour - ½ pt. of milk - 1 cent’s worth of yeast - ¼ lb. of butter - 3 eggs - 1½ cups of flour - 1 qt. of cream - ⅛ lb. of butter - ½ cup of sugar - -Preparation: Mix flour, milk and yeast to a batter and set to rise. -When risen, mix in butter, sugar, eggs and flour. Put on a -well-floured baking board and form dumplings from the dough, leaving -them on the board to rise. Stew them 15 minutes in the hot cream and ⅛ -lb. of butter until light brown, then sprinkle with sugar and pour -drawn butter over. - - -No. 59—FRIED APPLE POCKETS. - -Quantity for 6 Persons. - - 6 small apples - ½ cup of sugar - Raspberry jelly - -Pancake Batter. - - 3 eggs - ¾ cup of milk - Salt - 2 cups of flour - Lard for baking - -Preparation: The apples are pared, cored, filled with jelly and -strewn with sugar. - -Eggs, milk, salt and flour are stirred into a dough that is rolled out -to ¼ inch thickness. With a tumbler cut out 12 round disks. Put each -apple between two disks and press the edges together, so as to -completely cover the apple. Then fry in much hot lard, place into a -colander to drain off the fat and sprinkle with sugar and cinnamon. -They may be served warm or cold. - - -No. 60—BISCUIT TORTONI. MACAROON MOUSSE. - -Quantity for 6 Persons. - - 6 eggs - 1 cup of powdered sugar - 1 tsp. vanilla - 1 cup of grated macaroons - 1 pt. whipped cream - -Preparation: Whip the yolks of eggs, vanilla and sugar well, mix in -the macaroons, beaten whites of eggs and whipped cream. Oil a mold, -put in the mixture and let it stand in ice 6 hours before serving. - - -No. 61—RUM CREAM WITH CHERRY SAUCE. - -Quantity for 6–10 Persons. - - 6 eggs - ¾ cup of rum - ¼ lb. of sugar - 1½ tsps. of vanilla - 5 layers of gelatine or ½ package - ½ pt. of milk - 1 pt. whipped cream - -Preparation: Yolks of eggs, rum and sugar are whipped to a froth. Milk -and vanilla are brought to boil, the gelatine dissolved in a little -milk and mixed with the boiling milk to which also the mixture of -yolks of eggs, rum and sugar is added. This mixture must be stirred -until it is cold, then the beaten whites of eggs and finally the -whipped cream is stirred in. Rinse a mold with cold water, put in the -pudding and place on ice or in a cold place. Turn the pudding out on a -platter and serve with cherry sauce. - - -No. 62—WHIPPED CREAM PUDDING. - -Quantity for 6 Persons. - - 1 pt. of whipped cream - ½ cup of sugar - 2 tsps. of vanilla - 2 qts. of fresh strawberries - 1 cup of sugar - 1 cup of grated pumpernickel - ¼ lb. of grated chocolate - ¼ cup of sugar - -Preparation: The cream is mixed with sugar and vanilla. The -strawberries are cleaned and mixed with 1 cup of sugar. Pumpernickel, -chocolate and ¼ cup of sugar are mixed. Now arrange in a glass dish -layers of strawberries, pumpernickel and whipped cream. The latter -garnished with strawberries make the top layer. - - -No. 63—WINE PUDDING. - -Quantity for 6 Persons. - - ¾ pt. good white wine - Juice of 2 lemons - 1 grated lemon rind - ½ lb. of sugar - 8 eggs - 4 layers or ⅓ package of white gelatine - Fruit for garnishing - -Preparation: White wine, lemon juice, and lemon rind, sugar, 8 yolks -of eggs are stirred well on the stove and brought to boil ¼ minute. -The gelatine is dissolved in 4 tablespoonfuls of wine and mixed in -with the rest, also the beaten whites of eggs. Oil a mold, put in the -mixture and put on ice or in a cold place. When stiff, turn it out on -a platter and garnish with fruit. - - -No. 64—WINE CREAM. - -Quantity for 6 Persons. - - ¾ pt. good white wine - ¼ cup of French brandy or cognac - ½ cup of cherry juice - Juice of 1 lemon - ¼ lb. of sugar - 6 eggs - 6 layers or ½ package of red gelatine - Juice of 1 orange - 1 pinch of salt - -Preparation: White wine, brandy, cherry juice, lemon juice, orange -juice, sugar, yolks of eggs and the gelatine dissolved in wine are -mixed well and stirred over a slow fire until it thickens, but do not -let it boil. While still warm, add the whites of eggs beaten to a -froth and salt. Oil a mold, put in the cream and place on ice or -prepare it a day before using. When serving, turn it out and garnish -with cherries. - - -No. 65—WINE JELLY WITH RICE LAYERS. - -Quantity for 6 Persons. - -Wine Jelly. - - ½ bottle of white wine - 9 layers of gelatine or ¾ package - 1½ cups of water - Juice of 2 lemons and 1 orange - -Rice Layer. - - ¼ lb. of sugar - ¾ cup of good rice - 3 qts. of water - Juice and grated rind of ½ lemon - 1 pinch of salt - ½ pt. of white wine - 3 layers or ¼ package of white gelatine - 3 oranges - -Preparation: White wine, lemon and orange juice, sugar and gelatine -dissolved in 1½ cups of water are well mixed over a slow fire. The -rice is washed and cooked 25 minutes in 3 qts. of water, then poured -into a colander or sieve. Now add the wine, sugar, lemon juice and -rind, salt and dissolved gelatine, cover and cook very slowly. When -the juice has been absorbed by the rice, take it from the stove and -cool. A dish is placed into ice or very cold water and a layer of wine -jelly poured in to stiffen. When that is stiff, cut out oblong -dumplings of cold rice and place them on the jelly layer in circles, -pour on another layer of wine jelly and so on until the rice and jelly -are used up. When stiff, turn it out and garnish the jelly and platter -with orange slices. - - -No. 66—WHITE WINE JELLY WITH FRUIT LAYERS. - -Quantity for 6 Persons. - - ½ bottle of white wine - 9 layers or ¾ package of white gelatine - ¾ pt. of water - ¾ cup of sugar - Juice of 2 lemons and one orange - -Fruit for Layers. - - Bananas - Strawberries or pineapples - -Preparation: White wine, dissolved gelatine, sugar, lemon and orange -juice are well mixed and stirred over the fire until it starts to -boil, then strain through a cloth. Place a dish on ice or into very -cold water, pour in a cup of jelly to stiffen, on this place a layer -of fruit, strawberries, sliced bananas or pineapples and repeat -several times. - -If you have no fresh fruit, use preserves from which the syrup has -been drained. The jelly layer must be on top. Turn it out before -serving. The platter may be garnished with various kinds of fruit. - - -No. 67—LEMON JELLY. - -Quantity for 6 Persons. - - ¾ qt. of water - Juice of 4 to 5 lemons - 10 layers or 1 package of white gelatine - ½ lb. of sugar - -Preparation: The gelatine is dissolved in ¾ qt. of warm water, sugar -and lemon juice added and the whole warmed a little, then strained -through a cloth. Put into a mold and when stiff, turn it out on a -platter. - -Remarks: You may put layers of fruit into the jelly according to No. -66, Wine Jelly With Fruit Layers. - - -No. 68—ORANGE JELLY. - -Quantity for 6 Persons. - - 1¼ pts. of orange juice, (about 10 oranges) - 5 tbsps. of lemon juice - ¼ lb. of sugar - 9 layers or ¾ package of red gelatine - 1 cup of champagne or good white wine - -Preparation: The oranges are cleaned, cut into halves, and the juice -carefully pressed out with a lemon squeezer. The gelatine and sugar -are dissolved in this juice, then warmed and lemon juice and wine -added. Strain through a cloth. The orange rinds are carefully cleaned -out without breaking them and filled with the above gelatine, then -placed on ice. When stiff, place the oranges on a platter and garnish -with fresh leaves. - - -No. 69—PINEAPPLE JELLY. - -Quantity for 6 Persons. - - 1 large pineapple - 1 pt. of water or white wine - 8 layers or ¾ package of white gelatine - 1½ cups of sugar - -Preparation: The pineapple is peeled and grated on a fine grater. The -gelatine is dissolved in 1 pt. of warm water, then mixed well with -sugar and the grated pineapple. This mixture is strained through a -fine sieve, poured into a mold, placed on ice to harden. When cold, -turn it out. - - -No. 70—CHERRY JELLY. - -Quantity for 6 Persons. - - 2 qts. of sour cherries - 1 pt. of water - ½ lb. of sugar - 1 stick of cinnamon - 10 layers or 1 package of gelatine - ½ cup of red wine - 2 cloves - -Preparation: The cherries are cleaned and stoned. Two dozen of the -stones are crushed and boiled with the crushed cherries, cloves and -cinnamon for 20 minutes in 1 pt. of water, the dish being covered. -Strain, add gelatine and sugar, then strain again and add the red -wine. Put the jelly into a mold, place on ice and when cold, turn out -on a platter. - - -No. 71—STRAWBERRY JELLY. - -Quantity for 6 Persons. - - 2 qts. of nice, ripe strawberries - ¾ lb. of sugar - Juice of 2 lemons - 8 layers or ¾ package of red gelatine - 2 tsps. of vanilla - 1 pt. of water - -Preparation: The strawberries are crushed, water, sugar, lemon juice -mixed in and cooked over a slow fire for 10 minutes, then strained -through a fine sieve. The gelatine is dissolved in this juice and the -whole strained again. Fill into a mold, place on ice to stiffen, then -turn out and garnish with strawberries and whipped cream. - - -No. 72—ORANGE GELATINE. - -Quantity for 6 Persons. - - 1 pt. of cream - Grated rind of 1 orange - Juice of 3 oranges - 6 layers or ½ package of white gelatine - ½ lb. of sugar - -Preparation: Cream, grated orange rind and juice, sugar and gelatine -are mixed well and cooked ¼ hour, stirring constantly, then strained -through a fine sieve. Oil a mold, put in the jelly and place on ice or -prepare the day before serving. Turn out on a platter or glass dish. - - -No. 73—ARRACK CREAM WITH WHIPPED CREAM. - -Quantity for 6 Persons. - - 6 yolks of eggs - ½ lb. of sugar - 5 layers or ½ package of red gelatine - ½ cup of warm water - 6 tbsps. of arrack - 1 pt. of whipped cream - -Preparation: Yolks of eggs and sugar are whipped ½ hour. The gelatine -is dissolved in warm water and strained, then mixed with the yolks of -eggs and sugar, arrack and lastly the whipped cream. This is filled -into a glass dish and set to stiffen. - - -No. 74—STRAWBERRY CREAM. - -Quantity for 6 Persons. - - 1 qt. of preserved strawberries, or 2 qts. of fresh ones - ¼ lb. of sugar - 1 tsp. of vanilla - 5 layers or ½ package of white gelatine - ½ cup of warm juice - 1 pt. of whipped cream - 12 lady fingers - -Preparation: The juice is drained from the strawberries and strained -to remove the seeds. The gelatine is dissolved in ½ cup of the juice -and mixed with strawberries, vanilla, sugar and whipped cream. Oil a -mold, strew with sugar, put in a layer of lady fingers, then the cream -on top of the lady fingers, place on ice to harden, turn it out and -serve with strawberry juice. - -Remarks: If you take fresh strawberries, use more sugar. - - -No. 75—RASPBERRY CREAM. - -Quantity for 6 Persons. - -Ingredients and preparation are the same as given under No. 74, -Strawberry Cream. If you use fresh raspberries, you need 2 pts. - - -No. 76—PINEAPPLE CREAM. - -Quantity for 6 Persons. - - 1 pt. of preserved pineapple - ½ cup of sugar - 1 tsp. of vanilla - 6 layers or ½ package of white gelatine - 1 pt. whipped cream - -Preparation: The juice from the pineapple is drained off -and warmed, the gelatine dissolved in some of it and strained -through a fine sieve. Sugar and vanilla are stirred in and the -pineapple cut up into small pieces. Lastly add the whipped -cream which has been drained on a sieve. Oil a mold, strew -in a little sugar, fill in the cream and place on ice or prepare -the day before serving. Turn out on a platter. - - -No. 77—VANILLA CREAM. - -Quantity for 6 Persons. - - ½ pt. of milk - 3 eggs - 1 vanilla bean or 2 tbsps. of vanilla - 5 layers or ½ package of gelatine - 1 pt. of whipped cream - ¼ lb. of sugar - -Preparation: The vanilla bean is put into the milk to soak, or the -vanilla extract put into the milk; also the yolks of eggs, sugar and -gelatine. Let this mixture come to a boil, stirring constantly, boil ¼ -minute, mix in the beaten whites of eggs and stir until cold. Now add -the whipped cream. Oil a mold, fill in the cream, and place on ice; -turn it out when stiff. - - -No. 78—COLD APPLE CREAM. - -Quantity for 6 Persons. - - 6 apples - ½ pt. white wine - ½ lb. of sugar - 1 qt. of cream - 5 eggs - 1 tbsp. of flour - ½ lemon peel - 1 qt. of strawberries or raspberries - -Preparation: The apples are peeled, cored and cut into 8 parts, then -boiled until soft in ½ pt. of white wine and ¼ lb. of sugar. When -done, cool them. - -The cream, yolks of eggs, flour, grated lemon peel and ¼ lb. of sugar -are mixed well, then boiled to a cream, stirring constantly. Now oil a -mold and put in a layer of boiled apples, then strawberries or -raspberries, then a layer of cream, then frosting made of the whites -of eggs beaten to a froth with 6 tablespoonfuls of sugar. This is -baked 10 minutes in a medium hot oven. Let it get cold and serve in -the dish. - -Remarks. This cream may be served hot, but it is better cold. If you -have no fresh fruit, use preserved, but drain off the juice. - - -No. 79—COLD APPLE PUDDING. - -Quantity for 6 Persons. - - 12 sweet-sour apples - Water - 2 cups of white wine - 8 layers or ½ package of white gelatine - 1 cup of sugar - -Preparation: The apples are cut up and put into a pot with enough -water to cover them, then boiled until soft, very slowly, so they do -not get slushy. Pour them into a sieve or cloth and drain off the -juice. This is boiled down to 1 qt., add to it the sugar and gelatine -and strain; boil up again, then mix in the white wine. Fill the whole -into a glass dish to stiffen and serve with a vanilla sauce. - -Remarks: The apples may be used for apple sauce. - - -No. 80—NECTAR. - -Quantity for 6 Persons. - - 1 qt. of sour cream - ½ lb. of sugar - 1½ tsps. of vanilla - 9 layers or ¾ package of red gelatine - 4 tbsps. of rum - ¼ cup of milk - -Preparation: - -Sour cream, sugar, vanilla and rum are mixed well. The gelatine is -dissolved in warm milk, strained and mixed with the other ingredients. -Pour into a mold and set on ice to stiffen. Turn it out before serving. - - -No. 81—CORN STARCH PUDDING. - -Quantity for 6–8 Persons. - - 1 qt. of milk - Scant ¼ lb. of corn starch - ¼ lb. of sugar - ⅛ lb. peeled, ground almonds - 1 tbsp. of vanilla - 8 eggs - -Preparation: ¾ qt. of milk, sugar, almonds and vanilla are mixed well -and brought to boil. Then the corn starch is stirred into ¼ qt. of -milk, poured into the boiling mixture and boiled 5 minutes, stirring -constantly. Yolks of eggs are stirred in as soon as the pudding is -taken from the fire, also the beaten whites of eggs. Put into a dish -to stiffen, turn it out and serve with a vanilla or wine sauce. - - -No. 82—COLD LEMON CREAM. - -Quantity for 6 Persons. - - 6 eggs - ½ lb. of sugar - Juice and rind of 1 lemon - ½ glass white wine - 5 layers or ½ package of white gelatine - 3 tbsps. of arrack - -Preparation: The yolks of eggs and sugar are stirred 1 hour, then add -the grated rind and juice of 1 lemon and the arrack. Dissolve the -gelatine in warm white wine, stir until cold and strain before mixing -with the other ingredients. Add the whites of eggs beaten to a froth, -place on ice or prepare a day before serving. Turn it out on a platter. - - -No. 83—RUSSIAN CREAM. - -Quantity for 6 Persons. - - 6 eggs - ¾ cup of sugar - 2 tbsps. of rum - -Preparation: Yolks of eggs and sugar are beaten for 15 minutes, add -the rum, then the beaten whites of eggs. Serve in glass dishes. - - -No. 84—ORANGE CREAM PREPARED COLD. - -Quantity for 6 Persons. - - 5 eggs - ½ lb. of sugar - Grated rind of ½ orange - 2 tbsps. lemon juice - 4 layers or ⅓ package of white gelatine - 8 tbsps. of orange juice - -Preparation: The yolks of eggs and sugar are beaten ½ hour, add the -gelatine dissolved in the orange juice, and strained. Then add the -lemon juice, grated orange rind and the beaten whites of eggs. Put -into glass dishes and set to stiffen. - - -No. 85—COLD LEMON CREAM. - -Quantity for 6 Persons. - -The preparation is the same as given under No. 84, Orange Cream -Prepared Cold. Instead of 8 tablespoonfuls of orange juice and rind, -take the same quantity of lemon juice and rind. - - -No. 86—COFFEE CREAM PREPARED COLD. - -Quantity for 6 Persons. - -The preparation is the same as given under No. 84, Orange Cream -Prepared Cold. Instead of the juice of oranges, the juice of lemons -and the rind, take ¼ pt. of coffee extract in which you dissolve 1 -tablespoonful of cocoa. - - -No. 87—CHOCOLATE CREAM PREPARED COLD. - -Quantity for 6 Persons. - -The preparation is the same as given under No. 84, Orange Cream -Prepared Cold. Instead of the juice of oranges, the juice of lemons -and the rind, take 1⁄10 lb. of bitter chocolate or cocoa dissolved in -¼ cup of water and 1 teaspoonful of vanilla. - - -No. 88—CHOCOLATE CREAM. - -Quantity for 6 Persons. - - ¼ lb. of chocolate - ⅛ lb. of sugar - 1 pt. of water - 6 layers or scant ½ package of white gelatine - 4 eggs - 1 tsp. of vanilla - -Preparation: The chocolate is dissolved in ½ pt. of water and the -gelatine in the other ½ pt., mix the two. Add sugar and vanilla and -boil this mixture ½ minute. Take from the fire and add the yolks of -eggs, a little later the whites of eggs beaten to a froth. Rinse a -mold with cold water, put in the mixture to stiffen, turn it out and -serve with a vanilla sauce. - - -No. 89—CHOCOLATE MOUSSE. - -Quantity for 6 Persons. - - ½ cup of cocoa - ¾ cup of sugar - 1 tbsp. vanilla - 4 layers or ⅓ package of gelatine - ½ cup of water - 1 pt. of whipped cream - -Preparation: Dissolve the cocoa and gelatine in ½ cup of water on a -small fire, with sugar and vanilla well mixed in. Stir until cold, add -the whipped cream. Rinse a mold with cold water; put in the mixture, -close the dish well, pack in ice and salt and let stand several hours. -When serving, dry the dish and turn the cream out on a platter. - - -No. 90—VANILLA MOUSSE. - -Quantity for 6 Persons. - - 1 qt. of whipped cream - 4 layers or ⅓ package of white gelatine - 5 tbsps. of warm water - 2 tsps. of good vanilla - ½ lb. of sugar - -Preparation.: The gelatine is dissolved in the warm water and -strained. The sugar and vanilla are added and the whipped cream in -spoonfuls. Rinse a mold with cold water, fill in the mixture, close -well and pack in ice and salt for several hours. Then dry and turn out -on a platter. - - -No. 91—COFFEE MOUSSE. - -Quantity for 6 Persons. - -The preparation is the same as given under No. 90, Vanilla Mousse. -Instead of vanilla, take 6 to 8 tablespoonfuls of coffee extract. - - -No. 92—HAZELNUT MOUSSE. - -Quantity for 6 Persons. - -The preparation is the same as given under No. 90, Vanilla Mousse. Mix -in ¼ lb. roasted, coarsely chopped hazelnuts. - - -No. 93—PINEAPPLE MOUSSE. - -Quantity for 6 Persons. - -The preparation is the same as given under No. 90. Instead of -vanilla, take ½ lb. of pineapple, cut into small pieces, or pineapple -puree. - - -No. 94—RUM OR COGNAC MOUSSE. - -Quantity for 6 Persons. - -The preparation is the same as given under No. 90, Vanilla Mousse. -Instead of vanilla, take 8 tablespoonfuls of rum or cognac. - - -No. 95—COUNT PUECKLER OR LAYER MOUSSE. - -Quantity for 6 Persons. - - 1½ pts. whipped cream - ½ lb. chocolate - ½ lb. of sugar - ½ cup of raspberry jelly - 2 whites of eggs - ⅛ lb. of macaroons - 1½ tsps. of vanilla - 12 layers or 1 package of white gelatine - ½ cup of warm water - -PART I. - -Preparation: ½ lb. of chocolate is grated and mixed well with ¼ cup of -warm water and ⅛ lb. of sugar. Dissolve the gelatine in the other ¼ -cup of warm water, strain and divide into 3 parts; mix ⅓ of it with -the chocolate, ½ teaspoonful of vanilla and ½ pt. of thick whipped -cream. - -PART II. - -Dissolve the raspberry jelly over the fire, mix in ⅛ lb. of sugar, 2 -beaten whites of eggs, and ⅓ of the dissolved gelatine, also ½ -teaspoonful of vanilla and ½ pt. of thick whipped cream. - -PART III. - -The macaroons are crushed, mixed with ½ pt. of whipped cream, ⅛ lb. of -sugar, ½ teaspoonful of vanilla and ⅓ part of the dissolved gelatine. - -A form is rinsed with cold water and layers of the chocolate, -raspberry and macaroon mixtures are put in. Then the mold is closed -well and packed in salt and ice for some hours. When serving, dry the -mold and turn it out on a platter. - - -No. 96—COLD RICE STARCH PUDDING. - -Quantity for 6 Persons. - - ¼ lb. rice starch - ¼ lb. of sugar - 1 pt. of milk - 1 grated lemon peel - 5 eggs - 1 pinch of salt - -Preparation: The milk and grated lemon peel are brought to boil; -sugar, rice starch and yolks of eggs are mixed well with a little cold -milk, stirred into the boiling milk and boiled again 5 minutes, -stirring constantly; then take from the stove. When the mass has -cooled, mix in the beaten whites of eggs. Rinse a mold with cold -water, fill in the pudding and set to stiffen. Turn it out on a -platter and serve with a fruit sauce. - - -No. 97—COLD CHOCOLATE PUDDING WITH FARINA. - -Quantity for 6 Persons. - - ½ lb. of fine chocolate - ⅛ lb. of fine farina - ½ cup of sugar - 1 qt. of milk - 1 tsp. of vanilla - -Preparation: The chocolate is grated and mixed with farina, vanilla -and sugar. The milk is brought to boil, the farina mixture put in and -boiled 15 minutes, stirring constantly. Rinse a mold with cold water, -fill in the pudding and set to stiffen. Vanilla sauce is served with it. - - -No. 98—COLD RICE PUDDING WITH PEACHES. - -Quantity for 6–10 Persons. - - 1 cup of good rice - ¾ qt. of milk - 1 pinch of salt - 1 cup of sugar - 1 tsp. of vanilla - ½ cup of raisins - 1 cup of blanched, ground almonds - 5 finely chopped macaroons - 5 layers or ½ package of white gelatine - 1 pt. of whipped cream - 1 qt. preserved or fresh stewed peaches - -Preparation: Wash and boil the rice for 5 minutes in 1 cup of water -with a pinch of salt, then add the milk gradually and cook until the -rice is done and thick, but not mushy. Mix with sugar, vanilla, -raisins, almonds and macaroons. Dissolve the gelatine in ¼ cup of warm -water and mix with the rice, then cool and stir in the whipped cream. -Rinse a mold with milk and sprinkle with sugar, then make alternating -layers of rice and peaches from which the syrup has been drained. The -top layer must be rice. Close the mold well and place on ice or into a -very cold place. When serving, use the fruit juice for a sauce. - - -No. 99—PLAIN COLD RICE PUDDING. - -Quantity for 6 Persons. - - 1 cup of rice - ¾ qt. of milk - 1 cup of sugar - 1 tsp. of vanilla - 5 layers or ½ package of white gelatine - 1 pt. of whipped cream - 1 pinch of salt - -Preparation: Wash and boil the rice 5 minutes in 1 cup of water and a -pinch of salt, then gradually add the milk until the rice is thick, -but not mushy. Now stir in the sugar and vanilla. Dissolve the -gelatine in ¼ cup of warm water and stir into the rice, then cool and -mix in the whipped cream. Rinse a mold or dish with milk and sprinkle -with sugar. Put in the pudding, close it well and place on ice or into -very cold water. Turn it out on a platter and serve with cherry sauce. - - -No. 100—CHAMPAGNE CREAM. - -Quantity for 6 Persons. - - 8 eggs - Scant ½ lb. of sugar - 1 pt. champagne - 5 layers or ½ package of white gelatine - 1 pint of thick whipped cream - -Preparation: 5 yolks of eggs, 3 whole eggs, sugar and champagne are -mixed and boiled to cream, stirring constantly. The gelatine is -dissolved in ¼ cup of water and mixed into the cream, also the beaten -whites of 5 eggs. Put it into a mold or into glasses and put on ice. -Serve with macaroons. - -Remarks: Omit the gelatine when using the whipped cream. - - -No. 101—CURRANT AND RASPBERRY PUDDING. - -Quantity for 6 Persons. - - 2 qts. of currants and 1 qt. raspberries - 1 pt. of water - ¾ lb. of sugar - 1 cup of fine farina or sago - ¾ cup of corn starch - -Preparation: Currants and raspberries are picked over and cooked in 1 -pt. of water ½ hour, then strained through a cloth and the juice -brought to boil. Add the sugar and farina and cook for 20 minutes, -stirring constantly; fill the mass into a mold rinsed with cold water -to stiffen. Turn it out and serve with cream or milk. - -Remarks: If you use corn starch instead of farina, mix it with 1 cup -of cold juice before putting it into the boiling juice. Then boil it 5 -to 8 minutes and fill it into the mold. If the farina is not sweet -enough, add more sugar while boiling. - - -No. 102—GOOSEBERRY PUDDING. - -Quantity for 6 Persons. - - 2 qts. of gooseberries - 1 qt. of water - 1 lb. of sugar - ¾ cup of fine farina - -Preparation: Gooseberries are best when still unripe. Cook them in -water for ½ hour, then press through a fine sieve and put in the sugar -and cook again with the farina for 10 minutes. Fill it into a dish -rinsed with cold water and set aside to stiffen, turn it out and serve -with cream or milk. - - -No. 103—CHERRY PUDDING. - -Quantity for 6 Persons. - - 2 lbs. of sour cherries - 1 pt. of water - ¼ lb. of sugar - 1 tbsp. of lemon juice - ¼ lb. of corn starch - -Preparation: Clean and stone the cherries, then crush about 20 stones -and cook them with the cherries in the water slowly for ½ hour, after -that strain them and add lemon juice and sugar. Then let it come to -boil again. Mix the corn starch with 1 cup of cold juice and stir it -into the boiling juice to cook 5 to 8 minutes more, stirring -constantly. Put into a dish rinsed with cold water and after -stiffening, turn it out and serve with cream or milk. - -Remarks: If the pudding is too thin, add more corn starch. - - -No. 104—HILL CREAM. - -Quantity for 6 Persons. - - ¾ qt. sweet cream - 5 yolks of eggs - ½ lemon peel - 1 tbsp. of flour - ¼ lb. of sugar - 3 whites of eggs - 1 glass of raspberry jelly - -Preparation: Cream, yolks of eggs, grated lemon peel, flour and sugar -are mixed well and boiled to a cream. The 3 beaten whites of eggs and -the jelly are stirred 1 hour, then fill the cream into a glass dish -and set to cool. After cooling, fill the jelly on top of it. Serve cold. - -Desserts That Are Frozen. - - -No. 105—VANILLA ICE CREAM. - -Quantity for 10 Persons. - - 1 qt. of cream - 1 pt. of milk - ¾ tbsp. of flour - 2 tbsps. of vanilla - Sugar to taste - 3 eggs - -Preparation: ½ pt. of milk 3 yolks of eggs and flour are boiled to a -cream, stirring constantly; mix the beaten whites of eggs with sugar -and add to the cream. To this add the rest of the milk, cream and -vanilla. Freeze the mass and pour a hot chocolate sauce over it when -serving. It is very fine. - - -No. 106—STRAWBERRY ICE CREAM. - -Quantity for 6 Persons. - - 3 qts. of fresh or 1 qt. preserved strawberries - 1 qt. of cream - 1 tsp. of vanilla - Sugar to taste - -Preparation,: The strawberries, fresh or preserved, are rubbed through -a sieve, cream and vanilla, sugar to taste added, then frozen. - - -No. 107—RASPBERRY ICE CREAM. - -Quantity for 6 Persons. - - 2 pts. of fresh or 1 pt. preserved raspberries - 1 pt. of cream - 1 tsp. of vanilla - Sugar to taste - -The preparation is the same as given under No. 106, Strawberry Ice -Cream. - - -No. 108—PEACH ICE CREAM. - -Quantity for 8–10 Persons. - - 2½ qts. of fresh or 1 qt. preserved peaches - 1 qt. of cream - 1 tsp. vanilla - Sugar to taste - -Preparation: Fresh peaches are peeled, stoned and rubbed through a -sieve, mixed with cream, vanilla and sugar and frozen. - - -No. 109—APRICOT ICE CREAM. - -Quantity for 8–10 Persons. - - 2½ qts. of fresh or 1 qt. of preserved apricots - 1 qt. of cream - 1 tsp. of vanilla - Sugar to taste - -The preparation is the same as given under No. 108, Peach Ice Cream. - - -No. 110—LEMON ICE CREAM. - -Quantity for 6 Persons. - - 1 pt. of milk - ½ pt. of cream - 2 cups of sugar - Juice of 2½ lemons - -Preparation: Milk, cream and sugar are mixed and put into the ice -cream freezer to freeze a little, then the juice of lemons are added -and frozen. - - -No. 111—PINEAPPLE ICE CREAM. - -Quantity for 6–8 Persons. - - 1 large pineapple - 1 qt. of cream - Sugar - Juice of ½ lemon - -Preparation: The pineapple is peeled and grated, then rubbed through a -sieve, mixed with cream, sugar and lemon juice and frozen. - - -No. 112—CHOCOLATE ICE CREAM. - -Quantity for 6 Persons. - - 1 pt. of cream - 1 pt. of milk - 4 yolks of eggs - ½ lb. of chocolate - 1½ tsps. of vanilla - About ½ lb. of sugar - -Preparation: Dissolve the chocolate in milk, add sugar, cream, -vanilla, yolks of eggs and heat to the boiling point, stirring -constantly. Remove from the fire immediately, stir until cold and -freeze. - - -No. 113—COFFEE ICE CREAM. - -Quantity for 6 Persons. - - 1 pt. of cream - ¼ lb. of finely ground strong coffee - 1 pt. of milk - ½ lb. of sugar - 4 yolks of eggs - -Preparation: The coffee must steep in the milk for 1 hour, then strain -through a fine cloth. Cream, yolks of eggs and sugar are mixed well -and cooked to a cream, stirring constantly. Then take it off the stove -and stir until cold, mix with coffee and milk and freeze. - - -No. 114—NUT ICE CREAM. - -Quantity for 6 Persons. - - 1 pt. of cream - 1 pt. of milk - About ¼ lb. of sugar - 3 yolks of eggs - ½ lb. ground hazelnuts - -Preparation: Milk, cream, sugar and yolks of eggs are mixed well and -boiled, stirring constantly; then cooled, the nuts mixed in and the -mass frozen. - -Remarks: One teaspoonful of vanilla may be added. - - -No. 115—TEA ICE CREAM. - -Quantity for 6 Persons. - - 1 pt. of cream - 1 pt. of milk - ⅛ lb. of sugar - 4 yolks of eggs - 2 tbsps. of fine tea - -The preparation is the same as given under No. 113, Coffee Ice -Cream. Instead of steeping the coffee in the milk, put in tea. - - -No. 116—VANILLA ICE CREAM WITH FRUIT. - -Quantity for 6 Persons. - - 1 qt. of cream - 1½ tbsps. of vanilla - ¼ lb. of sugar - 4 eggs - 1 cup of large raisins - ¼ cup of chopped citron - ¼ lb. of crushed macaroons - 25 preserved cherries - 3 tbsps. of maraschino - -Preparation: Cream, vanilla, sugar and yolks of eggs are mixed well -and brought to boil, stirring constantly, then cook it. The raisins -are scalded, put into a colander, cut into small pieces, mixed with -the cut citron, crushed macaroons and quartered cherries, also 3 -tablespoonfuls of maraschino are mixed into the cold cream. Add also -the beaten whites of eggs and freeze. - - -No. 117—STRAWBERRY ICE. - -Quantity for 6 Persons. - - 4 qts. of fresh or 1 qt. preserved strawberries - 1 tsp. of vanilla - Sugar to taste - -Preparation: The strawberries are rubbed through a sieve, sugar and -vanilla added, then frozen. Serve with whipped cream. - - -No. 118—RASPBERRY ICE. - -Quantity for 6 Persons. - - 3 pts. of fresh or 1 qt. of preserved raspberries - 1 tsp. of vanilla - Sugar to taste - -The preparation is the same as given under No. 117, Strawberry Ice. - - -No. 119—PEACH ICE. - -Quantity for 6 Persons. - - 3–4 qts. of fresh or 1½ qts. of preserved peaches - Sugar to taste - -Preparation: The fresh peaches are peeled, stoned, pressed through a -sieve, mixed with sugar and frozen. - - -No. 120—APRICOT ICE. - -Quantity for 6 Persons. - -Preparation and ingredients are the same as given under No. 119, Peach -Ice. - - -No. 121—PINEAPPLE ICE. - -Quantity for 6 Persons. - - 1 large pineapple - ½ pt. of water - ½ lb. of sugar, (good measure) - 2 whites of eggs - Juice of ½ lemon - -Preparation: The pineapple is peeled, grated, mixed with sugar, whites -of eggs, lemon juice and water, then frozen. - - -No. 122—TUTTI-FRUTTI ICE. - -Quantity for 6 Persons. - - 1 large pineapple - ½ pt. of water - 3 whites of eggs - ½ lb. of sugar, (good measure) - Juice of ½ lemon - 2 oranges - 1 cupful of preserved cherries - -Preparation: This tutti-frutti ice is prepared like No. 121, Pineapple -Ice. Oranges are peeled and cut into small pieces and sugared, the -cherries are quartered and sugared. When the pineapple ice is nearly -frozen, mix with orange and cherry and freeze a little more, but do -not turn the freezer. - - -No. 123—CHAMPAGNE SHERBET. - -Quantity for 6 Persons. - - 1 pt. of water - 1 qt. of champagne - 2 cups or 1 pt. of sugar - 1 pt. of orange juice - -Preparation: Dissolve the sugar in a little water then add champagne -and orange juice. Fill the mixture into a freezer and pack with finely -chopped ice and salt. Do not turn freezer, stir contents occasionally -with spoon. - - -No. 124—CHAMPAGNE FRAPPE. - -Quantity for 8 Persons. - - 1 pt. of water - Whites of 2 eggs - Juice of 1½ lemons or to taste - 2 cups of sugar - 1 bottle of champagne - -Preparation: Dissolve the sugar in water and add the juice of lemon, -beat the whites of eggs well and add, then let it freeze. Before -serving the lemon ice, it should be put into a larger dish when taken -out of the freezer. Pour the champagne over the mass and beat quickly, -serve at once in glasses. - - -No. 125—MAPLE SYRUP ICE. - -Quantity for 8 Persons. - - Yolks of 8 eggs - 2 tbsps. of water - 1 cup of maple syrup - 1 qt. of whipped cream - -Preparation: The yolks of eggs and water are beaten 15 minutes, add -the syrup, let it come to a boil in a double boiler, stirring -constantly. Let it cool, add the whipped cream, pour into a mold, -close the mold and pack in ice with salt. - - -No. 126—ROLL DUMPLINGS. - -Quantity for 6 Persons. - - 6 rolls - 1 piece of butter, (egg size) - 2–3 eggs - ½ cup of sugar - 1 pinch of salt - 1 cup of flour - 4 qts. of water mixed with 1 tbsp. of salt - -Preparation: The rolls must be soaked in water or milk and the liquid -pressed out. Cream the butter with the eggs and sugar, then mix all -this with the soaked rolls, flour and salt. Now boil 4 qts. of water -with one tablespoonful of salt, cut off dumplings from the batter with -a tablespoon, drop into the boiling salt water and boil them 10 -minutes. Always try one dumpling first, if too loose, mix a little -more flour into the batter. - - -No. 127—BETTER KIND OF ROLL DUMPLINGS. - -Quantity for 6 Persons. - - 6 rolls - 3 eggs - ¼ lb. of butter - ½ cup of sugar - A pinch of salt - ½ cup of currants - ¼ lb. of blanched, ground almonds - Rind of ½ lemon - ¾ cup of flour - 4 qts. of salt water - -Preparation: The rolls must be soaked in milk and the milk pressed -out. Cream the butter with the yolks of eggs and sugar, add the -almonds, currants, grated lemon rind, rolls, flour and salt. Beat the -whites of eggs to a stiff froth and stir into the mixture. Let the 4 -qts. of salt water boil, cut off dumplings from the batter with a -tablespoon, drop into the boiling salt water and boil them 10 minutes. - -Remarks: Always try one dumpling first, if too loose, mix a little -more flour into the batter. - - -No. 128—LEMON ICE GARNISHED WITH FRUIT. - -Quantity for 6 Persons. - - 1 pt. of milk - Juice of 1 lemon - 1½ cupfuls of sugar - 6 slices of canned pineapple - 6 boiled prunes - 6 tsps. of whipped cream - 6 tsps. of brandied cherries - ½ cupful of fruit juice - 6 preserved apricots cut in half - -Preparation: Mix the milk, lemon juice and sugar, but do not freeze. -On each dessert plate put a slice of pineapple, on this the half of an -apricot, a prune on the apricot, then a teaspoonful of whipped cream, -finishing with the brandied cherries, adding a small piece of lemon -ice to the fruit. Mix some of the pineapple and apricot juice, boil -with sugar and 2 tablespoonfuls of sherry until it thickens. Add 3 -tablespoonfuls of this sauce to each plate of dessert. - - - - -CHAPTER 18. - -BEVERAGES. - -Cold and Hot Beverages. - - -No. 1—COLD PUNCH. - - 2 bottles of white wine - ½ bottle of arrack - Juice of 3 lemons - 1 lb. of sugar - 1 thin lemon rind - -Preparation: The ingredients are mixed well, put into a punch bowl and -covered to stand several hours. - - -No. 2—HOT PUNCH. - - 1 bottle of fine rum - 1 bottle of white wine - 1½ lbs. sugar - Juice of 2 lemons - Rind of 1 lemon - 2½ qts. of boiling water - -Preparation: The punch bowl is put into hot water. Pour into it 1 pt. -of boiling water, sugar and lemon rind and let stand for a while, then -add white wine, rum, lemon juice and 2 qts. of hot water, stir with a -wooden ladle and serve hot. - - -No. 3—HOT KING’S PUNCH. - - 1 bottle of white wine - 1 pt. fine rum - Juice of 1 lemon - ½ lemon peel - ¾ lb. of sugar - 1 qt. of water - -Preparation: Mix the ingredients, boil and serve hot. - - -No. 4—PRESIDENT’S PUNCH. - -Cold or Warm. - - 1 bottle of fine white wine - 1 wineglassful of fine rum - 3 pts. of water - ½ lb. of sugar - ⅛ lb. of preserved pineapple - 1 cup of pineapple juice - -Preparation: Sugar and water are boiled 15 minutes, then wine, rum, -pineapple juice and preserved pineapple added. This punch is served -hot or put on ice and served cold. - - -No. 5—EGG PUNCH. - - 1 bottle of white wine - ¾ pt. of arrack - 1¼ cups of sugar - ½ lemon rind - Juice of 1½ lemon - 7 eggs - -Preparation: Mix white wine, sugar, lemon juice and rind, add the well -beaten eggs and bring to a boil, beating constantly, then take from -the stove and mix in the arrack. Serve at once. - - -No. 6—WARM BURGUNDY PUNCH. - - ½ bottle of Burgundy wine - ½ bottle of good white wine - ½ bottle of arrack - ½ pt. pineapple juice - 2 oranges - ½ bottle German champagne - ¼ lb. of sugar - ¼ pt. of water - -Preparation: Sugar, water, Burgundy wine, white wine, arrack and -pineapple juice are mixed well and heated but not boiled. The orange -is sliced with the peel and put into the bowl, then the hot fluid is -poured in and the champagne added at the table. - - -No. 7—HOT WINE. - - 1 bottle of red wine - ¼ lb. of sugar - 10 cloves - 1 stick of cinnamon - ½ lemon rind - -Preparation: The ingredients are mixed well and brought to the boiling -point, but not boiled, strained and served hot. - - -No. 8—GROG. - - ½ pt. of rum - Liberal ½ lb. of sugar - ¾ qt. of boiling water - -Preparation: Mix the ingredients and serve at once. - - -No. 9—BISHOP. - - 1 tbsp. of Bishop essence, or the thin peel of a small orange - 1 bottle of red wine - ¼ lb. of sugar - ½ cup of water - -Preparation: The sugar is dissolved in the red wine and the Bishop -essence mixed in or the orange peel is soaked in water for ½ hour and -mixed with the wine. - - -No. 10—CARDINAL, (COLD). - - 2 bottles of good white wine - Juice of 2 oranges - ½ lb. of fresh pineapple - 1 bottle of champagne - 1 lb. of sugar - ½ orange peel - -Preparation: The pineapple is cut into small pieces, put into a bowl, -the piece of orange peel and juice, with the sugar added and left to -stand 15 minutes, then the white wine is poured on. Put the beverage -on ice and when serving, add the champagne. - - -No. 11—CREAM PUNCH. - - 5 eggs - ½ lb. of sugar - 1½ qts. of whipped cream - ½ pt. of arrack - -Preparation: Yolks of eggs and sugar are beaten to a froth, the arrack -mixed in, the beaten whites of eggs added and lastly whipped cream. -Serve this punch in glasses or tumblers. - - -No. 12—PINEAPPLE PUNCH. - - 1 large, fresh pineapple - ½ lb. of sugar - 2 bottles of white wine - ¾ bottle of champagne - -Preparation: The pineapple is peeled and sliced very thin. The sugar -is added, ½ bottle of the wine poured over and let stand several -hours, then add the rest of the wine and when serving, pour in the -champagne. - -Remarks: Instead of the champagne you may put in a small bottle of -Seltzer-water. - - -No. 13—STRAWBERRY PUNCH. - - 2 qts. of fresh strawberries - Scant ½ lb. of sugar - 2 bottles of white wine - -The preparation is the same as No. 12, Pineapple Punch. If you like -you may add ½ bottle of champagne. - - -No. 14—RASPBERRY WINE. - - Raspberries and sugar - Light white wine - -Preparation: The berries are crushed and strained through a cloth. -With 1 qt. of raspberry juice, use 2 lbs. of sugar and 2 qts. of white -wine and let it come to a boil. Cool it and fill into bottles that are -well corked and kept in a cool place. - - -No. 15—PEACH PUNCH. - - 3 lbs. of peaches - ½ lb. of sugar - 2 bottles of white wine - 1 bottle of red wine - -Preparation: The peaches are peeled and sliced, put into a bowl with -sugar, ¼ bottle of white wine and let stand 3 to 4 hours. Then pour on -the rest of the white wine and red wine and serve very cold. - - -No. 16—MAY BOWL OR WOODRUFF PUNCH. - - 2 bottles of white wine - About 1⁄20 lb. of woodruff - ¼ lb. of sugar - -Preparation: One-half bottle of white wine is poured on the woodruff. -Cover the bowl and let stand several hours. Then add the rest of the -wine and sugar. Place the bowl on ice. - -Remarks: This May bowl may be improved by mixing a bottle of champagne -and 1 cupful of strawberries with it when serving. - - -No. 17—CURRANT WINE. - - 10 qts. of currant juice - 20 qts. of water - 15 lbs. of sugar - 1 qt. corn brandy - -Preparation: Red and white currants are mashed and strained through a -cloth. To 10 qts. of juice, add 15 lbs. of sugar and 20 qts. of water. -Put it into a clean cask, and leave it to ferment for 3 weeks. After -that time empty the cask, clean it well, then pour back the wine and -leave it two weeks longer, then add the brandy. Now close up the cask -tightly and place it so that it need not be moved when the wine is -drawn off. Bottle the wine after six months, without moving the cask. - - -No. 18—WARMBEER. - - 1 qt. beer - Sugar to taste - A piece of butter the size of an egg - ½ pt. of milk - 3 yolks of eggs - 1 piece of cinnamon - -Preparation: Beer, sugar and butter are brought to boil; then milk and -yolks of eggs are mixed well and added; season with cinnamon, let all -come to a boil and serve hot. - - -No. 19—COLD LEMONADE. - - 1 qt. of cold water - Juice of 1 lemon - ¾ cup of sugar - -Preparation: Dissolve the sugar in the water, add the lemon juice, mix -well and serve very cold. - - -No. 20—FINE LEMONADE. - - 1 qt. of cold water - Sugar - Juice of 1 orange - 2 bananas - Juice of ½ lemon - -Preparation: Dissolve the sugar in the water, mix in the lemon and -orange juice and pour the whole over the sliced bananas. - - -No. 21—ALMOND MILK. - - ½ lb. sweet almonds - 1¼ qts. of water - Scant ½ lb. of sugar - 4 tbsps. of rose water - -Preparation: The almonds are blanched and ground, then put into a -porcelain dish. Add the water and sugar and let stand 20 minutes, then -strain through a cloth and add the rose water. - - -No. 22—CHOCOLATE. - -Quantity for 6 Persons. - - ½ lb. of chocolate - ½ cup of water - Sugar to taste - 1½ qts. of milk - -Preparation: The chocolate is broken into pieces and dissolved in the -water on the stove, the milk is added and brought to boil. Mix in -sugar to suit your taste. - -Remarks: You may stir in 2 yolks of eggs. Plain chocolate is made by -using more water and mixing 1 tablespoonful of flour with water and -adding this to the chocolate while cooking. - - -No. 23—ICE CHOCOLATE. - -Ingredients and preparation are the same as given under No. 22, -Chocolate. When cooled off, strain through a sieve, add 1 teaspoonful -of vanilla, place into ice and salt for 3 hours and serve in tumblers -or sherbet cups with whipped cream on top. - - -No. 24—COCOA. - -Quantity for 6 Persons. - - 4 tbsps. of cocoa - 1½ qts. of milk - ½ tsp. of vanilla - Sugar to taste - 2 yolks of eggs - -Preparation: The cocoa is stirred smooth with milk, add the sugar, let -it get hot, stirring constantly. Add the rest of the milk, cook 1 -minute and add the vanilla. Mix the yolks of eggs well with one -tablespoonful of milk and stir into the cocoa. - -Remarks: You may omit the yolks of eggs and instead stir a -tablespoonful of flour, mixed with water, into the boiling cocoa. - - -No. 25—TEA. - -Enough for 12 cups. - - 8 even tsps. of tea - 2 qts. of water - -Preparation: The tea is put into a well covered pot. Pour on 1 pt. of -boiling water, cover and let it steep 3 minutes, then pour on the rest -of the water and set to draw again 5 minutes before serving. - - -No. 26—TEA WITH VANILLA. - -Ingredients and preparation are the same as given under No. 25, Tea. -But add to this ½ teaspoonful of vanilla. - -Remarks: You may add a small piece of lemon peel when pouring on the -water. - -Dried tea leaves may be used for sweeping carpets. Moisten the leaves -and sprinkle them on the carpet. This will clean the carpet and absorb -the dust when sweeping. - - -No. 27—ICED TEA. - -The ingredients and preparation are the same as given under No. 25, -Tea. After the tea has steeped long enough, pour it off, cool it and -put in pieces of clean ice, sugar and into each glass 1 to 2 slices of -lemon. - - -No.28—COFFEE. - -Enough for 12 cups. - - 6 tbsps. of ground coffee - 14 cups of boiling water - -Preparation: It is best to grind the coffee fresh and fine every time -you wish to make some. The water must boil when you pour it on. Close -the pot well. - -Remarks: There are various ways of making coffee. A. An egg may be -stirred into the ground coffee before pouring on the hot water. B. It -may be made in a machine in which the water boils and little water -gets onto the coffee at a time. This is the best way. C. Pour the hot -water on the coffee, simmer 5 minutes and strain. This is the quickest -way of making coffee. - - -No. 29—GOOSEBERRY OR CURRANT WINE. - - For a 6 gallon cask use 18 lbs. of sugar - 3–4 gallons of juice - Water to fill the cask - -Clean and pick over the berries, wash them and press out the juice -well. The cask must be very clean and odorless. Scald it several times -and then dry it in the fresh air, put in the sugar and enough water to -dissolve it while shaking the cask. When the sugar is dissolved, add -the strained juice. Place the cask into a place like the garret where -it is warm. It will soon ferment, then remove the foam from the -bunghole every morning, stir the wine with a clean wooden stick and -fill in fresh water so the cask remains full. After about 6 weeks the -fermenting will cease, then close the bunghole with a cork, leave it -in the cask another 3 to 4 months and then put the wine into bottles. -Cork and seal them well and set them upright in the cellar, where it -is dark and cold. - - - - -CHAPTER 19. - -BREAD AND CAKES. - - -No. 1—WHEAT BREAD No. 1. - -Enough for 2 Loaves. - - 8 cups of wheat flour - 1½ cents’ worth of yeast - 1 pt. of milk - 1 pt. of water - 2 tbsps. of salt - -Preparation: The 4 cups of flour are put into a mixing bowl, lukewarm -milk and wafer added and mixed into a smooth batter. The yeast is -dissolved and stirred in ¼ cup of milk and mixed into the batter; -sprinkle a little flour over it and put the sponge in a warm place to -rise. If the pan is ¼ full, it, must rise to half fill the pan. Put in -the salt and the rest of the flour, knead the dough for 15 minutes and -put into two greased bread pans to rise again. If the pans are half -full, the bread must rise to the brim of the pan. Brush the top of the -bread with cold water and bake it in medium hot oven for 45 minutes. - - -No. 2—WHEAT BREAD No. 2. - -Enough for 2 Loaves. - - 8 cups of flour - 1½ cents’ worth of yeast - 1 qt. of milk - 2 tbsps. of salt - 1 tbsp. of lard - -The preparation is the same as given under No. 1. When the second part -of the flour is kneaded into the dough, work in 1 tablespoonful of lard. - -Remarks: You may take butter instead of lard. One cup of boiled and -grated potatoes may be mixed with the flour. - - -No. 3—RYE BREAD WITH LEAVEN. - -Enough for 2 Loaves. - - 11 cups of rye flour - 1 qt. of water - 3 cents’ worth of leaven - 2 tbsps. of salt - 1 tsp. of caraway seed if you like - - -Preparation: Mix 4 cups of flour with lukewarm water, then add the -leaven or yeast, strew a little flour over and set to rise to double -its bulk. Then knead in the salt and caraway seed and the rest of the -flour and continue kneading for 20 minutes. Make two loaves and put -them into greased pans and set to rise again to twice its size, brush -it with cold water and bake 1 hour. - - -No. 4—RYE BREAD WITH YEAST. - -Enough for 2 Loaves. - - 11 cups of rye flour - 1 qt. of water - 2 cents’ worth of yeast. - 1 tsp. of caraway seed if desired - 2 tbsps. of salt - -The preparation is the same as given under No. 3, using yeast instead -of leaven. Dissolve the yeast in ¼ cup of lukewarm water and mix it -with the flour. - - -No. 5—HEALTH BREAD OR GROATS BREAD. - -Enough for 2 Loaves. - - 8–9 cups of coarse meal or flour (groats) - 1 qt. of water - 2 cents’ worth of yeast. - 1½ tbsps. of salt - - -Preparation: Sift 4 cups of flour and mix it to a smooth batter with -lukewarm water and yeast that is dissolved in ¼ cup of water, then set -the sponge to rise. After this mix in the salt and knead the rest of -the flour in and continue kneading 20 minutes. Form two loaves and put -them into greased pans, then set them to rise again to twice their -size. Bake ¾ to 1 hour in medium hot oven. - - -No. 6—BREAD STICKS. - -Quantity for 6 Persons. - -Ingredients and preparation are given under Chapter 1, Soups, No. 16, -Bread Sticks. - - -No. 7—BISCUIT. - -Quantity for 10 Persons. - - 4½ cups of flour - 1 pt. of milk - 1½ cents’ worth of yeast - ¼ lb. of butter - 1 egg - ½ tsp. of salt - -Preparation: Mix 2 cups of flour to a smooth batter with the lukewarm -milk and the yeast dissolved in ¼ cup the lukewarm milk, then set to -rise in a warm place. Mix in the melted butter, egg and salt and beat -the batter 20 minutes, then add the rest of the flour. Roll out the -dough to about ¾ inch thickness, cut out biscuits with a tumbler, fold -them half over or leave them round, put them into floured or greased -tins, set to rise and bake them to a nice color. - -Remarks: If you wish sweet biscuits, stir in ½ cup of sugar. The dough -must be beaten 20 minutes. - - -No. 8—COFFEE CAKE. - -Enough for 2 Cakes. - - 3½–4 cups of flour - 1 pt. of milk - ¼ lb. of butter - ¼ lb. of sugar - 3 eggs - 1 cent yeast - ½ grated lemon rind - -Preparation: The milk is made lukewarm and stirred to a smooth batter -with 2¼ cups of flour, then the yeast dissolved in ¼ cup of lukewarm, -milk is mixed in quickly and put in a warm place to rise. After the -sponge has risen well, mix in the melted butter, sugar, grated lemon -rind, the eggs and the rest of the flour, stir the dough thoroughly -with a spoon. Butter 2 tins and put in the dough about 1 inch thick, -then set to rise; after this strew on sugar, cinnamon and put on small -pieces of butter and some chopped almonds. Bake in medium hot oven. - - -No. 9—STREUSEL COFFEE CAKE. - -Preparation of the Streusel. - - A piece of butter the size of an egg - ½ cup of flour - 1¼ cups of sugar - ½ cup of ground almonds - Yeast dough like No. 8 - 1 tsp. of cinnamon - -Preparation: The dough is prepared as given under No. 8, Coffee Cake. -Instead of strewing on sugar, cinnamon and pieces of butter, you make -sugar crumbs as follows: Melt the butter, mix flour, sugar, cinnamon -and almonds with it and rub to crumbs with the hands. Sprinkle over -the cakes before baking. - - -No. 10—SCHNECKEN (SNAILS). - - Yeast dough like No. 8 - -For the Filling. - - ⅛ lb. of butter - 1 cup of sugar - ½ cup of blanched, ground almonds - 1 cup of currants - -Preparation: The preparation is the same as given under No. 8, Coffee -Cake. Stir in 1 cup of flour more than given in No. 8, roll out the -dough to 1 inch thickness, strew it with sugar, cinnamon, currants, -almonds, sprinkle with melted butter, roll it up carefully and cut -slices off to make the snails. Place these into a buttered tin and set -to rise about ½ hour. Then bake them in a medium hot oven, brush them -while hot with melted butter and sprinkle with sugar. - - -No. 11—FILLED BERLINER PANCAKES OR STUFFED DOUGHNUTS. - - Yeast dough, according to No. 8 - Lard for baking - Jelly for filling - -Preparation: The dough is prepared like No. 8, Coffee Cake, but 1 cup -of flour more is kneaded in than given under No. 8. Roll out the dough -½ inch thick, cut out small disks with a tumbler, put on one disk some -jelly or thick apple sauce, place another disk on top and fasten the -two by pressing the dough together all around, leave them on a floured -board or tin and set to rise. Heat the lard in an iron kettle and put -in a few Berliners at a time and bake them golden yellow. They must be -fried in deep fat. Prick them with a knitting needle to see whether -the dough is baked enough. While hot, roll them in sugar. - - -No. 12—WREATH CAKE. - - 1 lb. of flour - ¾ cup of butter - 4 eggs - 1½ cents yeast - 2 tbsps. of vanilla - ½ cup of milk - ¼ lb. of sugar - -Preparation: Cream the butter, stir in the eggs, sugar vanilla, the -yeast which has been dissolved in ½ cup of lukewarm milk and the -flour. Roll out the dough quite thick, cut three strips of it and -braid it. Then make a wreath of this braid and put it into a buttered -pan to rise in a warm place. Brush it with yolks of eggs, strew sugar -on and bake in a hot oven to a nice color. - - -No. 13—ROUND COFFEE CAKE No. 1. - - 1 lb. of flour - ½ lb. of butter - ½ lb. of sugar - ½ lemon peel - 1½ cents yeast - 3 eggs - 1 cup of milk - -Preparation: Cream the butter with sugar and eggs. The yeast is -dissolved in 1 cup of lukewarm milk and mixed in, also the grated ½ -lemon peel; then stir in the flour and beat the dough well for 20 -minutes. Butter a round cake pan with tube, fill in the dough to half -full and let it rise in a warm place to the top of the pan. Then bake -it 1 hour. - - -No. 14—ROUND COFFEE CAKE WITH RAISINS. - - 4 cups of flour - 1 pt. of milk - 3 eggs - Scant ½ lb. of butter - ½ lemon peel - 1 cup of sugar - 1 cup of raisins - 2 cents yeast - -Preparation: Let the milk get lukewarm and stir to a smooth batter -with 2¼ cups of flour, mix with the yeast dissolved in ¼ cup of -lukewarm milk. Set the sponge to rise in a warm place, then stir in -the melted butter, eggs, sugar, grated lemon peel, raisins and the -rest of the flour, beat this dough well for 10 minutes. Butter a round -cake pan with tube, fill it half full and set to rise in a warm place -until the pan is full, then bake to a nice color for ¾ to 1 hour. - - -No. 15—STOLLEN. - -Sufficient for 2–3 Cakes. - - 1 qt. of milk - 6 cents yeast - 12 to 15 cups of flour - 1 lb. of sugar - 1 lb. of butter - 6 eggs - ¼ lb. of blanched, ground almonds - ⅛ lb. of bitter, blanched, ground almonds - ¼ cup of brandy - 1½ lbs. of raisins - ¼ lb. of cut citron - -Preparation: Warm the milk and stir into a smooth batter with 4½ cups -of flour, add the yeast dissolved in ½ cup of lukewarm milk and set -the sponge to rise. Stir in the melted butter, sugar, eggs, raisins, -citron, sweet and bitter almonds, brandy and the rest of the flour to -make a pretty stiff dough. Knead it until it will not adhere to the -hands. Cut the dough into 2 or 3 parts, as many “stollen” as you wish -to have, and shape them nice and round, then set to rise in a warm -place. Butter a pan for each cake, double up the dough, place it into -the pan and set to rise again. Bake in a medium oven. If the cakes are -large, bake them 2 hours, if small, 1½ hours. As soon as you take them -out of the oven, brush them with butter and strew them with sugar. -These cakes must be prepared in a warm place. - - -No. 16—APPLE CAKE. - - Yeast dough like No. 8 - Sweet-sour apples - Sugar - Cinnamon - -For Frosting. - - ½ cup of cream - 2 eggs - ¼ cup of sugar - -Preparation: The dough is prepared like No. 8, Coffee Cake. Butter -some pans and spread the dough out in them ¼ inch thick, then set to -rise in a warm place. - -Peel and slice the apples, place them on the dough in rows, sprinkle -with sugar and cinnamon, then bake. After the cake is baked, spread -the frosting on. The frosting is made by mixing cream, yolks of eggs, -sugar and beaten whites of eggs; spread it on the cakes and bake them -10 minutes longer. - -Remarks: The frosting is sufficient for 1 small cake. The dough will -make 4 to 5 cakes, according to size. - - -No. 17—CHERRY CAKE. - - Yeast dough like No. 8 - Stoned sweet-sour cherries - Sugar - Frosting like No. 16 - -Preparation: The dough is prepared like No. 8, Coffee Cake. Put the -dough, about ½ inch thick, into buttered pans and set to rise in a -warm place. The cherries and the sugar are put on thick, then the cake -is baked in a hot oven. After taking it out, spread on the frosting -which has been prepared according to No. 16, Apple Cake, and bake 10 -minutes longer. This cake may be prepared without the frosting. - - -No. 18—PLUM CAKE. - - Yeast dough like No. 8 - Stoned plums - Sugar - Frosting like No. 16 - -The preparation is the same as given under No. 17. - - -No. 19—CHEESE CAKE. - - Feast dough like No. 8 - 1½ lbs. cottage cheese - ½ pt. of cream - ¼ lb. of sugar - 3 eggs - ½ tsp. of vanilla - 1 pinch of salt - ⅛ lb. of butter - -Preparation: The dough is prepared according to No. 8. Butter some -pans, spread the dough out in them ¼ inch thick and set to rise. -During this time prepare the cheese. The cottage cheese, cream, sugar, -eggs, salt and vanilla are mixed well and spread over the dough quite -thick. The butter is melted and sprinkled over the cheese, then the -cake is baked to a nice color. - -Remarks: You may mix into the cheese ½ cup of currants. - - -No. 20—CURRANT CAKE. - - Yeast dough like No. 8 - Currants - Sugar - Frosting like No. 16 - -The preparation and baking are just the same as given under No. 17, -Cherry Cake. - - -No. 21—POPPY SEED CAKE. - - Yeast dough like No. 8 - 2 lbs. of poppy seed - 3 juicy pears - ¼ lb. of sugar - 3 eggs - ⅛ lb. of butter - -Preparation: The dough is prepared according to No. 8 and spread out -in buttered pans about ¼ inch thick, then set to rise in a warm place. -The poppy seed is scalded and the water drained off. The pears are -peeled and grated into the poppy seed, sugar and eggs are mixed in. -Spread the poppy seed mixture thick on the dough, sprinkle melted -butter on and bake ¾ hour. - - -No. 22—HUCKLEBERRY CAKE. - - Yeast dough like No. 8 - Huckleberries - Sugar - Frosting according to No. 16 - -Preparation: The dough is prepared as given under No. 8, spread out in -buttered pans about ¼ inch thick, then set to rise in a warm place. -The berries are strewn on thick and sprinkled with sugar. Bake it and -if you wish, spread the frosting on according to No. 16. - - -No. 23—ONION CAKE. - - Yeast dough like No. 8 - 6 peeled onions - 2 sweet-sour apples - ¼ lb. of sugar - ¼ lb. of butter - -Preparation: The dough is prepared as given under No. 8, spread out in -buttered pans about ¼ inch thick and set to rise in a warm place. The -onions are peeled, sliced and stewed a little in ⅛ lb. of butter, to -which the peeled and finely chopped apples are added. Strew sugar on -the dough and spread on the onions mixed with apples ¼ inch thick, -sprinkle with sugar, then with the melted butter and bake to a nice -golden color. - -Remarks: The apples may be omitted. - - -No. 24—COFFEE CAKE WITH EGG CREAM. - - Yeast dough like No. 8 - ½ lb. of butter - 11 eggs - ¾ lb. of sugar - -Preparation: The dough is prepared as given under No. 8, rolled out to -¼ inch thickness and put into buttered pans to rise in a warm place. -Melt the butter and stir with the eggs to a thick cream. This cream is -spread thickly on the dough and the cake baked quickly in a hot oven. -When the cake is done, put on quite a little butter and sprinkle with -plenty of sugar. - - -Baking Powder Cakes. - - -No. 25—COFFEE CAKE WITH ALMOND FROSTING. - - ½ cup of butter - 1½ cups of sugar - 1 cup of milk - 3 cups of flour - 4 eggs - Juice and rind of 1 lemon - 2 heaping tsps. of baking powder - -For the Frosting. - - 1 cup of almonds - ¼ cup of melted butter - 1 cup of sugar - 1 tsp. of cinnamon - -Preparation: Cream the butter, stir in sugar, lemon juice and rind, -gradually mix in yolks of eggs, milk and flour. Lastly add the baking -powder and the beaten whites of eggs. Spread this batter out 1 inch -thick into buttered pans, sprinkle with sugar, cinnamon and blanched -almonds cut into narrow strips, sprinkle butter over and bake to a -nice color. - - -No. 26—COFFEE CAKE WITH CHOCOLATE FROSTING. - - The batter according to No. 25 - ¼ lb. of chocolate - ⅛ lb. of sugar - 1 tsp. of vanilla - 3 tbsps. of cold water - 1 white of egg - -Preparation: The batter is prepared and baked as in No. 25. Dissolve -the chocolate over the fire in the water, add sugar and vanilla and -stir until it becomes stringy. Now mix the beaten whites of eggs with -it and spread on the cake when it is baked. - - -No. 27—ROUND COFFEE CAKE No. 2. - -Ingredients and preparation are given under No. 25. Put the batter -into a round cake pan with tube and bake it ½ hour. - - -No. 28—STIRRED CAKE. - - ¾ cup of butter - 1¼ cups of powdered sugar - 2 cups of flour - Juice of ½ lemon - 1½ tsps. of baking powder - 6 whites of eggs - -Preparation: Cream the butter and mix with sugar, lemon juice and -flour, add 1½ teaspoonfuls of baking powder and the beaten whites of -eggs. Put in a buttered pan and bake ½ to ¾ hour. - - -No. 29—LAYER CAKE WITH CHOCOLATE. - - ½ lb. of butter - ½ lb. of sugar - 6 eggs - ½ lb. of flour - 2 heaping tsps. of baking powder - ¼ lb. of chocolate - -For the Filling. - - ½ cup of cream - 3 eggs - 1½ tsps. of vanilla - 4 tbsps. of sugar - -Preparation: Cream the butter, then mix with sugar, yolks of eggs, -flour, and lastly the baking powder and beaten whites of eggs. The -chocolate is grated and mixed with one-half of the batter. Bake in -four layers, 2 light or yellow ones and 2 dark ones containing -chocolate. - -The filling is made by mixing well: cream, yolks of eggs, vanilla and -sugar and cooking it in a double boiler to a thick cream, stirring -constantly. Let it get cold, mix with the beaten whites of eggs and -spread it between the layers, putting them together light and dark -alternately. The cake may be covered with a chocolate frosting. - - -No. 30—LAYER CAKE WITH JELLY FILLING. - - ½ lb. of butter - ½ lb. of sugar - 5 eggs - ½ lb. of flour - 2 heaping tsps. of baking powder - Jelly for the filling - -Preparation: Cream the butter with sugar, add the yolks of eggs, then -gradually work in the flour, baking powder and beaten whites of eggs. -Bake in three layers and when these are cooled off, spread jelly over -them and place one on the other. If you like, cover the cake with a -white frosting. - - -No. 31—LAYER CAKE WITH BANANA FILLING. - - 1 cup of butter - 2 cups of sugar - 2½ cups of flour - 6 eggs - ½ cup of milk - 2 heaping tsps. of baking powder - -For the Filling. - - 4–5 peeled and sliced bananas - ¼ cup of sugar - -Preparation: Cream the butter with the sugar and yolks of eggs; -gradually add the milk and the flour, and lastly the baking powder and -beaten whites of eggs. Bake in 4 layers and when these are cooled, -spread the sugared, sliced bananas between the layers and cover the -cake with white frosting. - - -No. 32—LAYER CAKE WITH COCOANUT FILLING. No. 1. - - 1 cup of butter - 2 cups of sugar - 4 yolks of eggs - 2 whites of eggs - 1 cup of milk - 2½ cups of flour - 2 heaping tsps. of baking powder - -For the Filling. - - ¼ lb. of cocoanut - 2 whites of eggs - ½ cup of sugar - 1 tsp. of vanilla - -Preparation: Cream the butter with the sugar, add yolks of eggs and -the milk and gradually stir in the flour. Lastly add the baking powder -and beaten whites of eggs. Bake in three layers and prepare the -filling in the meantime. Mix the beaten whites of eggs with sugar, -cocoanut and vanilla and spread between the layers as well as on and -over the whole cake. - - -No. 33—SPONGE CAKE. - - 4 eggs - 1 cup of sugar - 5 tsps. of milk - 1 tsp. of vanilla or lemon juice - 1 cup of flour - 1 pinch of salt - 1 heaping tsp. of baking powder - -For the Filling. - - ½ cup of milk - 4 tbsps. of sugar - 1 tsp. of vanilla or essence of lemon - 2 eggs - 1 tsp. of flour - -Preparation: Cream the sugar and yolks of eggs and add milk, vanilla -and ½ cup of flour. To the beaten whites of eggs stir ½ cup of flour -and mix it with the rest, then add salt and baking powder. Bake in two -layers and prepare the filling in the meantime. Milk, yolks of eggs, -sugar and vanilla are mixed well and cooked to a thick cream in a -double boiler, stirring constantly. When this is cooled off, mix in -the beaten whites of eggs and spread the filling between the layers. -Put a cocoanut frosting on the cake. - - -No. 34—GOLD CAKE. - - 1 cup of butter - 2 cups of sugar - 6 yolks of eggs - 1 tsp. of vanilla to taste - 1 cup of milk - 3½ cups of flour - 1½ heaping tsps. of baking powder - -Preparation: Cream the butter and mix with sugar, yolks of eggs and -vanilla, then add milk and gradually the flour and lastly the baking -powder. Butter a cake pan, fill in the dough and bake 1 hour. - - -No. 35—SILVER CAKE. - - ½ cup of butter - l½ cups of sugar - 1 tbsp. of vanilla - 1 cup of milk - l½ cups of flour - ½ cup of corn starch - 2 heaping tsps. of baking powder - 6 whites of eggs - -Preparation: Cream the butter and sugar, add vanilla, milk, gradually -the corn starch, then baking powder and lastly the beaten whites of -eggs. Put into a buttered pan and bake 1 hour. - - -No. 36—THEATER CAKE. - - 1 tbsp. of butter - 2 cups of sugar - 1 egg - 1 tsp. of lemon essence or vanilla - 1 cup of milk - 1¾ cups of flour - 1½ tsps. of baking powder - -Preparation: Cream the butter with sugar, yolks of eggs and vanilla; -add the milk, then flour, baking powder and the beaten whites of eggs. -Put into a buttered pan and bake ½ hour. - - -No. 37—FLAT CAKE. - - 1 lb. of butter - 1 lb. of sugar - 8 eggs - Juice of 2 lemons - 1½ lemon peels - A little cardamom - 2 lbs. of flour - 1 heaping tsp. of salt of hartshorn - -Preparation: The butter is melted, yolks of eggs and sugar are put in -and stirred to a cream. Add the grated lemon peel and juice, cardamom -and gradually work in the flour. Mix the salt of hartshorn with a -little flour and stir it in. Lastly mix in the well-beaten whites of -eggs and spread the dough out in buttered pans about 2 inches thick. -Sprinkle with sugar, cinnamon and ground almonds and bake to a nice -color. - - -No. 38—POTATO CAKE OR TART. - - 1 lb. boiled, peeled, grated potatoes - 14 eggs - 1 lb. of sugar - Juice and rind of 2 lemons - ½ lb. blanched, ground almonds - -Preparation: The yolks of eggs and sugar are beaten to a cream; then -grated lemon rind and juice, the ground almonds, potatoes and beaten -whites of eggs mixed in. Butter a round, loose bottom pan and strew -with bread crumbs, put the batter in and bake slowly for 1 to l½ hours. - -Remarks: Tarts, so-called in Europe, differ very much from the -dainties similarly designated in this country. The former are more -like our American pies, but without an upper crust. Sometimes they -have narrow strips of crust laid in the form of lattice work across -the top. - - -No. 39—RICE CAKE OR TART. - - 1 lb. of rice - 2½ qts. of milk - 12 eggs - ½ lb. of butter - ½ lb. of sugar - 1 lb. of raisins - 1 tsp. of cinnamon - -Preparation: The rice is washed and partly cooked in milk, but do not -stir it, for the kernels must stay whole. Cool the rice. Cream the -butter and sugar, add raisins and cinnamon, then the rice and lastly -the beaten whites of eggs. Butter a round, loose bottom cake pan, -strew with bread crumbs, put the batter in and bake slowly. - - -No. 40—STRAWBERRY SHORT CAKE. - - ½ cup of butter - ½ cup of sugar - ½ cup of milk - 3 eggs - 2 cups of flour - 2 heaping tsps. of baking powder - -For the Filling. - - 2–3 qts. of strawberries - 1 pt. of whipped cream - Sugar to taste - 1 tsp. of vanilla - -Preparation: Cream the butter with sugar, yolks of eggs and milk, -gradually work in the flour and baking powder and lastly the beaten -whites of eggs. The dough is baked in 2 layers, each being 1½ inches -thick. When they are cool, spread between the layers and on top -crushed strawberries mixed with sugar and on this the whipped cream -mixed with sugar and vanilla. - -Remarks: After the whipped cream is on the strawberry short cake, it -must be served at once. - - -No. 41—DEVIL’S FOOD. - -For the First Half. - - ½ cup of butter - ½ cup of milk - 1 cup of brown sugar - 2 cups of flour - 1 egg - 2 yolks of eggs - 1 tsp. of soda - -For the Second Half. - - 1 cup of brown sugar - ½ cup of milk - 1 cup of grated bitter chocolate - -For the Filling. - - The cream prepared according to No. 29 - -Preparation: The first half is prepared by creaming the butter, mixing -with sugar, egg and yolks of eggs. Dissolve the soda in milk and stir -it into the mixture, then measure and sift the flour and add it -gradually. - -The second half is prepared by putting the brown sugar, the bitter -chocolate and milk into a double boiler, to stew to a smooth cream -which is set to cool. Now the first and second half are put together, -mixed and baked in three layers. When these are cooled, make the cream -according to No. 29, see Layer Cake with Chocolate, and spread between -the layers. Cover the cake with a chocolate frosting. - - -No. 42—ANGEL’S FOOD. - - 9 whites of eggs - 1 tsp. of cream of tartar - 1 cup of sugar - 1 cup of the finest flour - 1 tsp. of vanilla - -Preparation: The whites of eggs are beaten to a stiff froth, the cream -of tartar stirred in and also the sugar and vanilla. The flour is -sifted 7 times and at last mixed with the other ingredients. Put into -a buttered pan and bake slowly ½ hour. - - -No. 43—YELLOW ANGEL’S FOOD. - - 12 ounces of sugar - 5 ounces of fine flour - 1 tsp. of cream of tartar - 11 whites of eggs - 6 yolks of eggs - 1 tsp. of vanilla - -Preparation: The sugar is sifted 4 times and stirred to a cream with -yolks of eggs; add the beaten whites of eggs, cream of tartar and -vanilla. Sift the flour 5 times and work it in. Put the batter into a -buttered pan and bake slowly ¾ to 1 hour. - - -No. 44—FIG CAKE. - - ¾ cup of butter - 2 cups of sugar - 6 whites of eggs - 1 cup of milk - 2 cups of flour - ½ cup of corn starch - 12 figs - 3 heaping tsps. of baking powder - 1 tsp. of cinnamon - 1 tsp. of cloves - -For the Frosting. - - 3 whites of eggs - 1 tbsp. of sugar - 4 tbsps. of water - ½ lb. finely chopped almonds - -Preparation: Cream the butter, add the sugar, milk, flour, baking -powder and lastly the beaten whites of eggs. Divide the batter into 3 -parts. Into the first part mix the cinnamon, cloves and chopped figs. -Bake two light and one dark layer and arrange them with the dark layer -in the middle. Prepare the frosting by beating the whites of eggs to a -stiff froth and mixing it with 1 tablespoonful of sugar and 4 -tablespoonfuls of water which have been boiled 5 minutes. The mixture -is stirred until cool, the almonds are added and the frosting spread -over the cake. - - -No. 45—LAYER CAKE WITH COCOANUT. No. 2. - - ⅔ cup of butter - 2 cups of sugar - 1 cup of flour - 2 heaping tsps. of baking powder - 7 whites of eggs - -For the Filling. - - Cream according to No. 29. - -For the Frosting. - - 4 whites of eggs - ½ cup of sugar - ¼ lb. of cocoanut - -Preparation: Cream the butter with sugar, then add flour and baking -powder and the beaten whites of eggs. Bake in 4 layers. Make the -filling according to No. 29, Layer Cake With Chocolate, and when the -layers are cool, spread the cream between them. Make the frosting from -the beaten whites of eggs mixed with sugar, spread it on the cake and -sprinkle with grated cocoanut. - - -No. 46—TEA CAKE. - - ½ lb. of sugar - 10 eggs - ½ lb. of fine flour - ¼ lb. of blanched, grated almonds - Juice and rind of 1 lemon - 2 heaping tsps. of baking powder - -Preparation: The sugar and yolks of eggs are stirred 20 minutes, the -ground almonds added and the mixture stirred again 20 minutes. Now add -lemon juice and grated lemon rind, the whites of eggs beaten to a -froth, and then quickly stir in the flour. Lastly add the baking -powder mixed with some of the flour. Put the batter into a buttered -pan and bake 1 hour. - -Remarks: In the beginning, the heat may be greater in the bottom of -the oven than in the top. - - -No. 47—SUNSHINE CAKE. - - 5 eggs - 1 cup of sugar - ¼ tsp. of salt - ¾ cup of flour - ½ tsp. of cream of tartar - 1 tsp. of lemon juice - 1 tsp. of orange juice - -Preparation: The yolks of eggs are stirred with sugar ½ hour. The -flour mixed with the cream of tartar is sifted 4 times. Add salt, -lemon and orange juice, the sifted flour and the whites of eggs beaten -to a froth. Butter a pan and strew it with roll crumbs, put the batter -in and bake 40 minutes in medium hot oven. - - -No. 48—FRUIT CAKE. - - 1 lb. of butter - 1 lb. of brown sugar - 12 eggs - 1½ lbs. of flour - 6 tbsps. of molasses - 2 tsps. of soda - 4 lbs. of Sultana raisins - 3 lbs. of small raisins - 1 lb. of chopped citron - 1 chopped orange rind - ½ lb. of chopped figs - ½ pt. of brandy - ¼ pt. of white wine - ¼ pt. of rose water - ½ tsp. ground cloves - ¼ tsp. mace and nutmeg - -Preparation: Cream the butter with sugar and yolks of eggs. Dissolve -soda in molasses and mix it into the batter, add the brandy, white -wine, rose water, ground cloves, mace, nutmeg, flour and lastly the -beaten whites of eggs. Mix in the Sultana and the small raisins, -citron, orange rind and figs. Line a pan with buttered paper, put the -batter in and bake slowly for 2 hours. - - -No. 49—BREMER BLOCK. - - 1 lb. washed butter - ¾ lb. of sugar - 1 lb. of seeded raisins - ¾ lb. of currants - ¼ lb. blanched, chopped almonds - ¼ lb. of chopped citron - ¾ qt. warm milk - 5 cents yeast - 3 tsps. of salt - 3 lbs. of sifted flour - -Preparation: Cream the butter and sugar. Wash the raisins and currants -and put them in a warm place; when real warm, mix them with the -butter. Almonds and citron are next stirred in, then the warm milk, -the yeast dissolved in ½ cup of warm milk, salt and flour. Put the -dough into buttered pans, set to rise and bake 1½ to 2 hours. - - -No. 50—PLAIN FRUIT CAKE. - - 1 cup of butter - 1 cup of brown sugar - 1 cup of white sugar - 1 cup of raisins - 1 cup of currants - ½ cup of molasses - 1½ cups of black coffee - 3 eggs - 4 cups of flour - 3 tsps. of saleratus - -Preparation: Cream the butter with sugar and yolks of eggs, add -raisins, currants and saleratus dissolved in molasses; then coffee, -flour and lastly whites of eggs beaten to a stiff froth. Put the -batter into a pan lined with buttered paper and bake in a moderate -oven 1 to 1½ hours. - - -No. 51—BROWN SPICE CAKE No. 1. - - 2 eggs - 2 heaping tbsps. of lard - 1 lb. best molasses - 1 lb. of brown sugar - 1 tsp. of ground cloves - 1 tsp. of cinnamon - 1 cup of raisins - 1 pinch of salt - 1 level tsp. baking soda - 1 heaping tsp. of cream of tartar - 1 cup of sour milk or black coffee - 4 cups of flour - ½ grated nutmeg - -Preparation: The eggs are beaten thoroughly, lard heated a little, -sugar, molasses, cloves, cinnamon, nutmeg, raisins and salt mixed in. -The soda is dissolved in the milk or coffee and added. The cream of -tartar is mixed into the flour, and this added gradually. Line a pan -with buttered paper, put the batter in and bake 1 to 1½ hours in -medium hot oven. - - -No. 52—NATRON OR CARBONATE OF SODA CAKE. - - ¼ lb. of butter - 2 cups of sugar - 1 cup milk - 5 eggs - Juice and rind of 1 lemon - 10 bitter almonds - 1 lb. of flour - 1½ tsps. of cream of tartar - 1 tsp. of natron, (carbonate of soda) - ⅛ lb. of sweet almonds - -Preparation: Cream the butter, sugar and yolks of eggs, then add lemon -juice and grated rind and the blanched, ground sweet and bitter -almonds. The carbonate of soda and cream of tartar are mixed into the -flour and this is gradually worked into the batter; and lastly, stir -in lightly the stiffly beaten whites of eggs. Put into a buttered pan -and bake 1 hour. - - -No. 53—LIGHTNING CAKE. - - ½ lb. of sugar - 4 eggs - ½ lb. of butter - 1 grated lemon rind - ½ lb. of flour - 2 tsps. of baking powder - -For Sprinkling on the Cake. - - ¼ lb. blanched, ground almonds - ½ cup of sugar - 1 tsp. of cinnamon - -Preparation: Cream the butter, sugar and yolks of eggs, add the lemon -rind, flour mixed with baking powder and lastly the stiffly beaten -whites of eggs. Butter some pans, spread the dough out in them about ⅛ -inch thick, sprinkle with almonds, sugar and cinnamon. Bake in medium -oven and while still warm, cut into nice pieces and serve warm. - - -No. 54—CARAWAY CAKE. - - ½ lb. of butter - ¾ cup of sugar - 1 lb. of flour - ¼ lb. of raisins - 3 eggs - ½ pt. of milk - 1 tbsp. of caraway - 1 tsp. of natron or soda - -Preparation: The butter and flour are rubbed together, raisins, sugar -and caraway and the well-beaten eggs stirred in. Boil the milk and -dissolve the soda in it, let it get cold and stir into the dough. Put -the batter into a buttered pan and bake ¾ to 1 hour. - - -No. 55—WIT CAKE. - - 6 eggs - ¾ lb. of sugar - ½ lb. of flour - Juice of ½ lemon - 2 tbsps. of arrack - 1½ tsps. of baking powder - ¼ lb. of butter - -For Sprinkling. - - ¼ lb. of chopped, blanched almonds - -Preparation: Stir the yolks of eggs and sugar to a cream, work in the -flour. Add the melted butter, arrack, lemon juice, baking powder and -beaten whites of eggs. Butter some pans, spread the batter in 1 inch -thick, sprinkle the almonds over and bake the cake ½ hour. - - -No. 56—ENGLISH CAKE. - - ¼ lb. of butter - ¾ lb. of flour - Scarce ½ lb. of sugar - ⅛ lb. of raisins - 2 tbsps. of chopped orange rind - 4 eggs - ½ pt. of milk - 4 grams of ammonium - 2 tbsps. of chopped citron - -Preparation: Butter, flour and sugar are rubbed together with the -hands. Add to this the raisins, citron, grated orange rind; beat the 4 -eggs to a froth, boil the milk and mix it with the eggs, then stir -into the batter and lastly mix in the ammonium. Butter a pan, strew it -with roll crumbs, fill in the batter and bake in medium hot oven 1 hour. - - -No. 57—WALNUT CAKE. - - ½ cup of butter - 1 cup of brown sugar - 2 eggs - 1 cup of sour milk - ½ cup of chopped walnuts - ½ cup of chopped raisins - 2 cups of flour - 2 tsps. of baking powder - ½ tsp. of soda - -Preparation: Cream the butter, add sugar and eggs and beat 10 -minutes. Soda is dissolved in sour milk and mixed into the batter, the -walnuts, raisins, flour and lastly the baking powder added. Put the -batter into buttered pans and bake to a nice color. - - -No. 58—SPICE CAKE No. 2. - - 1 cup of butter - 1½ cups of sugar - 1 cup of sour milk - 1 tsp. of soda - 3 eggs - 2 cups of raisins - 2 tsps. of cinnamon - 1 tsp. of cloves - ½ tsp. of nutmeg - 2 cups of flour - -Preparation: Cream the butter with sugar and yolks of eggs, then add -soda, dissolved in sour milk, and raisins, cinnamon, ground cloves, -nutmeg and flour, and lastly the whites of eggs beaten to a stiff -froth. Butter a pan, put in the batter and bake 1 hour. - - -No. 59—SOUR CREAM CAKE. - - 1 cup of sugar - 1 cup of sour milk - 1 egg - 1 pinch of salt - 1 pinch of nutmeg - 1 tsp. of soda - 1 cup of flour - -Preparation: The soda is mixed with sour milk and to it are added in -the order named, sugar, yolk of egg, salt, nutmeg, flour and the -stiffly beaten white of egg. Bake the batter in two layers and spread -on the lower layer the sour cream filling. This is made by mixing well -¼ cup of sour cream, 1 yolk of egg, 2 tablespoonfuls of sugar, ½ -teaspoonful of flour, teaspoonful of lemon juice and cook it ½ minute, -stirring continually. When this has cooled, stir in the beaten white -of egg. - - -No. 60—THOUSAND PUFF TART. - - 1 lb. of fresh washed butter - 1 lb. fine flour - ½ pt. cold water - Whites of 2 eggs - 2 tbsps. of rum - ½ tsp. of baking powder - ½ lb. of apricot or raspberry marmalade - -Preparation: Mix the flour, water, egg, rum and baking powder. Cut the -cold butter into bits and spread it over the dough, fold the dough -over and roll out, repeat 3 to 4 times, then roll out thin. Now cut -out 6 to 8 disks the size of the tart you wish to make, turn up the -edge, brush over with yolks of eggs and bake light brown or yellow. -Dust with sugar when done, fill in apricot or raspberry marmalade, -place the disks one on top of the other. The top one should have no -marmalade, but be dusted with powdered sugar. - -Remarks: This tart dough can be prepared like Good Tart dough in No. -93, a very good recipe. - - -No. 61—CHEESE TART. - - ¼ lb. of butter - ¼ lb. of sugar - ½ lb. of flour - 2 eggs - ½ tsp. of baking powder - -For the Filling. - - 2 lbs. of cheese - ¼ lb. of butter - ¼ lb. of sugar - 1 tbsp. of vanilla - 2 tbsps. of flour - 3 eggs - -Preparation: Cream the butter, add sugar, eggs, flour and baking -powder. Butter a pan, roll out the dough and put in, turning up a high -rim. Cheese, butter, sugar, vanilla, flour, yolks of eggs and beaten -whites are mixed well, filled into the tart and baked until of a -yellow color. - - -No. 62—APPLE TART. - - ½ lb. of washed butter - ½ lb. of flour - ¼ pt. of water - White of 1 egg - 1 tbsp. of rum - ¼ tsp. of baking powder - -For the Filling. - - 1 qt. of thick apple sauce or ½ peck of apples, stewed soft in 1½ - glasses of white wine and sugar - -For the Frosting. - - 6 whites of eggs - 1¼ cups of sugar - ½ lb. blanched, ground almonds - -Preparation: The preparation of the dough is the same as given under -No. 60. The dough is rolled out, put into a buttered, round, loose -bottom pan with a high rim, partly baked and spread thick with apple -sauce. The 6 whites of eggs are beaten to a stiff froth, sugar and -ground almonds mixed in and this frosting spread on the sauce. Now the -tart is baked again to a nice light brown color. - -Remarks: This tart dough can be made like Good Tart dough, in No. 93, -a very good recipe. - - -No. 63—ORANGE TART. - - 8 yolks of eggs - ¼ lb. of sugar almonds - Juice of 2 large oranges - ¾ lb. unblanched, ground - 2 tsps. of baking powder - -Preparation: Yolks of eggs and sugar are stirred ½ hour, almonds and -orange juice mixed in, then the baking powder and beaten whites of -eggs. This dough is put into a buttered, round, loose bottom pan, -strewn with bread crumbs and baked ¾ hour in medium hot oven. - - -No. 64—RICE TART WITH ORANGES. - - ¼ lb. of washed butter - ½ lb. of flour - 2 eggs - ¼ lb. of sugar - ¼ tsp. of baking powder - -For the Filling. - - ½ lb. of rice - 1 lb. of sugar - ½ pt. of white wine - Juice of 1 lemon - Juice and rind of 1 orange - 4 eggs - -Preparation: The preparation of the dough is the same as No. 61. The -dough is rolled out and put into the pan, making a high rim, and -baked. The rice is cooked done but not mushy in 3 qts. of water. Then -pour off the water, add white wine, lemon juice, orange juice, grated -rind of ½ orange and sugar mixed with the rice to simmer ¼ hour. The -yolks of eggs and the beaten whites are added and this mixture spread -thick on the tart which is baked 20 minutes more in a medium hot oven. -Instead of baking this dough, the batter may be prepared for the tart -according to No. 93. - - -No. 65—BREAD TART. - - 12 eggs - 1 lb. powdered sugar - 1 pt. grated rye bread - 1 tbsp. of cinnamon - 1½ cups of blanched, ground almonds - 1 tbsp. of citron - ¼ tsp. of cardamom - 1½ tsps. of baking powder - -Preparation: Yolks of eggs and sugar are stirred 20 minutes, then -bread, cinnamon, almonds, citron, cardamom, baking powder and beaten -whites of eggs mixed in. A round, loose bottom pan is buttered, the -batter filled in and the tart baked in a slow oven. You can cover the -tart with a chocolate frosting. - - -No. 66—PUFF PASTE TART WITH CREAM. - - ½ lb. of washed butter - ½ lb. of flour - ¼ pt. of water - White of 1 egg - 1 tbsp. of rum - ¼ tsp. of baking powder - -For the Cream. - - 1 pt. of cream - 1½ tbsps. of flour - 6 yolks of eggs - 2 tbsps. of butter - Rind of ½ lemon - ¼ lb. of sugar - ½ cup of blanched, ground almonds - -Preparation: Flour, water, egg, rum and baking powder are mixed into a -dough, the butter cut into bits and spread on, the dough folded over, -rolled out and this repeated several times. Cut out 3 round layers and -bake them each in a round baking pan to a golden color. Meanwhile mix -the cream, flour, butter, sugar, yolks of eggs, grated lemon rind and -cook in double boiler to a thick cream, add the ½ cup of ground -almonds, spread this cream between the layers and cover with the -frosting. To make this, beat the whites of 4 eggs to a stiff froth, -add 12 tablespoonfuls of sugar. After the frosting is on, put the tart -into the oven again and bake to a golden yellow. - - -No. 67—CHERRY TART. - - ½ lb. of fresh butter - ½ lb. of flour - ¼ pt. of water - White of 1 egg - 1 tbsp. of rum - ¼ tsp. baking powder - -For the Filling. - - 2 qts. of stoned cherries - 1 cup of sugar - -For the Frosting. - - ¼ lb. blanched, ground almonds - 5 eggs - Sugar to taste - 3 tbsps. of lemon juice - -Preparation: Flour, water, egg, rum and baking powder are stirred to a -dough and rolled out. The butter is cut into bits and spread on and -the dough folded over and rolled out again; repeat this process 3 to 4 -times and lastly put the dough into a round baking pan shaping it with -a high rim. Now fill in the cherries and partly bake the cake. In the -meantime prepare the frosting by mixing well 5 yolks of eggs, ground -almonds, sugar, lemon juice and beaten whites of eggs. Bake the tart -again to a nice color. - -Remarks: This tart dough can also be made like Good Tart dough, in No. -93. - - -No. 68—STRAWBERRY OR RASPBERRY PUFF TART. - - ½ lb. of washed butter - ½ lb. of flour - ¼ pt. of water - White of 1 egg - 1 tbsp. of rum - ¼ tsp. baking powder - -For the Filling. - - 2 qts. of strawberries - 1 cup of sugar - 1 qt. whipped cream - -Preparation: Butter, flour, water, egg, rum and baking powder are -stirred into a dough, rolled out and butter cut into bits and spread -on, then folded up and rolled out again. Repeat this 3 to 4 times, cut -out 3 layers which are baked to a nice color. The strawberries or -raspberries are picked over, washed, mixed with sugar and whipped -cream and spread between the layers. Cover with whipped cream. - - -No. 69—EMPEROR TART. - - ½ lb. blanched, roasted hazelnuts - 10 eggs - ½ lb. sugar - 1 tsp. vanilla - 2½ ozs. fine flour - -For the Filling. - - 1 glass apricot marmalade - -Preparation: The nuts are ground and stirred for ½ hour with yolks of -eggs and sugar, then vanilla and flour are added and lastly the beaten -whites of eggs. Bake in two layers, cool them, spread apricot -marmalade between them and cover the cake with pineapple frosting. - - -No. 70—MOUTH POCKETS. - - ½ lb. of washed butter - ½ lb. of flour - ¼ pt. of water - ¼ tsp. of baking powder - White of 1 egg - 1 tbsp. of rum - Fruit marmalade - -Preparation: The preparation of the dough is the same as given under -No. 68. Roll out the dough very thin, cut out little tarts, put in the -center of each some kind of marmalade, either raspberry, apple sauce, -cherry or plum, and bake the tarts after folding one-half of each over -the fruit. - - -No. 71—PUFF PASTE STRIPS. - - ½ lb. of washed butter - ½ lb. of sugar - ¼ pt. of water - White of 1 egg - 1 tbsp. of rum - ¼ tsp. baking powder - Sugar - Fruit marmalade - -Preparation: The preparation of the dough is the same as given under -No. 68. When the dough is rolled out thin, cut strips 3 inches long -and 1½ inches wide, bake them until done, dust with sugar and finish -baking. When done, spread with fruit marmalade and place two and two -together. - - -No. 72—ALMOND TART FILLED WITH CREAM. - - 6 eggs - 1 large cup of powdered sugar - ½ lb. of unblanched, ground almonds - 1½ tsps. baking powder - -For the Filling. - - 1 pt. of whipped cream - ½ cup of sugar - 1 tsp. of vanilla - -Preparation: Yolks of eggs and powdered sugar are beaten for 15 -minutes, the ground almonds added, then the baking powder and the -beaten whites of eggs. - -Bake in 3 layers, cool them, then spread on whipped cream mixed with -sugar and vanilla, place the layers one on the other and cover the -whole cake with whipped cream. The cake may be filled with fruit -marmalade. - - -No. 73—HUNTER’S TART. - - 6 eggs - ½ lb. of sugar - 1 grated lemon rind - 1½ tsps. of baking powder - ¼ lb. of fine flour - -For the Filling. - - Fruit marmalade or jelly - -For the Frosting. - - 2 whites of eggs - ¼ cup of sugar - 2 tbsps. of lemon juice - ¼ lb. blanched, ground almonds - -Preparation: 4 yolks of eggs and 2 whole eggs are stirred with sugar -15 minutes, add 1 grated lemon rind, flour, baking powder, the beaten -whites of 4 eggs. Butter a round, loose bottom pan, sprinkle with roll -crumbs, put the batter in, and bake it in medium hot oven. When baked, -spread it with marmalade and then with the frosting. This is made by -beating the whites of eggs to a stiff froth and mixing it with sugar, -lemon juice and almonds. Then bake the cake again in a medium hot oven -until the frosting is yellow. - - -No. 74—FIRE TART. - - 7 hard-boiled eggs - ½ lb. blanched, ground almonds - ½ lb. sugar - Flour enough to make stiff dough - -For the Filling. - - Jelly or marmalade - -For Sprinkling. - - ¼ lb. blanched, ground almonds - ¼ cup of sugar - -Preparation: Stir the yolks of the hard-boiled eggs well with sugar, -add the almonds, then the flour, enough to make a stiff dough. Butter -a pan and cover the bottom of it with dough. Leave enough for strips. -Then bake the tart in a slow oven, cool it and spread it with jelly or -marmalade. Mix the ground almonds with sugar and sprinkle over the -jelly, then arrange the strips of dough nicely over the top and bake -again. Place something under the pan that the bottom of the tart will -not get dark. - - -No. 75—WHITE ALMOND TART. - - ½ lb. of butter - ½ lb. of sugar - 3 eggs - ½ lb. of blanched, ground almonds - 2½ tbsps. of baking powder - ½ lb. of flour - -For the Frosting. - - ¼ cup of rum - Powdered sugar - -Preparation: Cream the butter, sugar and yolks of eggs, then add the -ground almonds, the flour, the baking powder and lastly the beaten -whites of eggs. Butter a round, loose bottom pan, put the batter in -and bake to a nice color. The rum is mixed with enough powdered sugar -to make a creamy frosting and when the tart has cooled off, spread it -with this frosting. - - -No. 76—HEAVEN’S TART. - - 1 cup of fresh butter - 1 cup of powdered sugar - 1 egg - 1 tsp. of vanilla - 2 scant cups of flour - 2 heaping tsps. of baking powder - 3 yolks of eggs - -For the Filling. No. 1. - - 3 whites of eggs - 4 tbsps. of powdered sugar - 6 bitter, ground almonds - ½ tsp. of cinnamon - ¼ lb. blanched, ground almonds - -No. 2. - - 1 glass raspberry jelly - -No. 3. - - 1 cup of cream - 2 yolks of eggs - Juice of 1 lemon - 1 tbsp. of flour - 2 tbsps. of sugar - 1 tsp. vanilla - -Preparation: Cream the butter, add the sugar, egg, yolks of eggs, -flour and baking powder, mix well and bake in three layers. - -Beat the 3 whites of eggs to a stiff froth, add 4 tablespoonfuls of -powdered sugar, ¼ lb. sweet and 6 bitter, ground almonds and vanilla, -and spread on the baked layers. Put them back into the oven to bake -light yellow. On two of the layers put jelly. The cup of cream, 2 -yolks of eggs, lemon juice, flour, 2 tablespoonfuls of sugar and 1 -teaspoonful of vanilla are mixed well and boiled to a cream, stirring -constantly. Let it get cold, spread it over the two layers covered -with jelly and place one on the other. Place the layers covered with -the beaten whites of eggs on top. - - -No. 77—HEAVEN’S FOOD. - - 2 eggs - 1 cup of sugar - 2 heaping tbsps. of flour - 1 tsp. of baking powder - ½ cup of ground walnuts - ½ cup of chopped dates - -For the Filling. - - 3 oranges - 1 pt. of whipped cream - 2 bananas - -Preparation: The eggs are well-beaten and stirred with sugar for 10 -minutes; add flour and baking powder, ground walnuts and chopped dates -and bake the cake to a nice color. When it is done, break it in -desirable pieces, place them close together again, put the sliced -oranges and bananas on and cover the whole with whipped cream mixed -with sugar and vanilla. Serve at once. - - -No. 78—MERINGUE TART. - - 6 whites of eggs - 2 cups of sugar - 1 tsp. of vanilla - ¼ tsp. of cream of tartar - 1 tbsp. of vinegar - -Preparation: The whites of eggs must be beaten very stiff, the cream -of tartar, sugar and vanilla added and beaten or stirred 1 hour. Rinse -a round cake pan with water, put the mixture in and bake in a slow -oven 1 hour. When cold, fill it with whipped cream. - - -No. 79—SPONGE CAKE. - - 4 eggs - 1 cup of sugar - 3 tbsps. of water - 1 cup of sifted flour - 1 pinch of salt - 1 tsp. of vanilla or lemon - 1 tsp. of baking powder - -Preparation: Cream the yolks of eggs and sugar, add the flour, water, -salt and vanilla, then add baking powder and beaten whites of eggs. -Butter a pan, put the batter in and bake slowly. - - -No. 80—WALNUT TART. - - 7 eggs - 2 cups of powdered sugar - Juice of 1 lemon - ½ cup of dates - 2½ tsps. of baking powder - ½ cup of sifted cracker crumbs - ¾ lb. of blanched walnuts - -Preparation: Rub yolks of eggs to a cream with sugar, add the ground -walnuts, chopped dates, lemon juice, cracker crumbs, baking powder and -beaten whites of eggs. Butter a round, loose bottom cake pan, put the -batter in, bake it to a nice color, and cover with a chocolate frosting. - - -No. 81—BISCUIT TART. - - 12 eggs - 1 lb. of sugar - 1¼ tsps. baking powder - 1 tsp. of vanilla or lemon rind - 11 ozs. of flour - -Preparation: Cream the yolks of eggs and sugar, add vanilla or grated -½ lemon rind, flour, baking powder and the beaten whites of eggs. -Butter a round, loose bottom pan, put the batter in and bake in a slow -oven. A glass of fine wine poured over the baked tart makes it very -nice. - - -No. 82—SAND TART. - - 1 lb. of butter - 10 eggs 1 lb. - 1 lb. of sugar - The juice and rind of 1 lemon - 2 tbsps. of good brandy - 1 lb. corn starch or half corn starch and half flour - 1 tsp. of baking powder - -Preparation: The butter is washed to take the salt out, then creamed; -add gradually the sugar and yolks of eggs, lemon juice, grated lemon -rind and brandy. Then add the flour in spoonfuls. All in all the -batter must have been stirred 1 hour. Now add the baking powder and -beaten whites of eggs. Butter a round, loose bottom pan, put the -batter in and bake slowly 1½ hours. - - -No. 83—FILLED BISCUIT ROLLS. - - 4 eggs - ¼ lb. of sugar - 1 tsp. grated lemon rind - ¼ lb. of flour - 1 tbsp. of butter - 1 cup of fruit marmalade - -Preparation: The yolks of eggs and sugar are stirred ½ hour, then the -grated lemon rind, flour and beaten whites of eggs mixed in. A pan is -buttered with the 1 tablespoonful of butter, the batter spread in ¼ -inch thick and baked in a medium hot oven to a light brown color. When -still warm, spread with the marmalade, roll it up and cut slices of it -which may be baked or dried a little in the oven. If you wish, cover -them with frosting. - - -No. 84—DATE CAKE WITH WHIPPED CREAM. - - 6 eggs - ½ lb. of sugar - ½ lb. of chopped walnuts - 1 lb. chopped dates - ½ cup of wheat bread crumbs - 2 tsps. of baking powder - -For the Filling. - - 1 pt. of whipped cream - -Preparation: The yolks of eggs are creamed with sugar, then add the -chopped or ground walnuts and dates, bread crumbs, baking powder and -beaten whites of eggs. Bake in 2 layers. Mix the whipped cream with -sugar and ½ teaspoonful of vanilla, spread on the layers and arrange -these one on the other. Serve at once. - - -No. 85—FARINA TART. - - 7 eggs - ¾ cup of sugar - ½ cup blanched, ground, sweet almonds - 15 bitter, blanched, ground almonds - 1 grated lemon peel - ¼ lb. of farina, good measure - -Preparation: The yolks of eggs, sugar, lemon peel and almonds are -stirred 1 hour, the farina mixed in dry and lastly the beaten whites -of eggs. Butter a round, loose bottom pan, put the batter in and bake -slowly 1 hour. - - -No. 86—BROWN SPICE CAKE No. 3. - - 2 cups of brown sugar - 1 cup of butter - 3 eggs - 1 cup of milk - 3 cups of flour - 1 tsp. of cloves - ½ tsp. of nutmeg - 1 cup of chopped raisins - 1 cup of chopped hickory nuts - 3 tsps. of baking powder - 1 tsp. of cinnamon - -Preparation: Cream the butter with sugar and yolks of eggs, add the -milk, cloves, cinnamon, nutmeg, raisins, nuts, flour, baking powder -and whites of eggs. Butter a pan, put the batter in and bake 1¼ to 1½ -hours in medium hot oven. - - -No. 87—SPICE CAKE No. 4. - - ½ cup of butter - ½ cup of lard - 1½ cups of dark brown sugar - 2 eggs - ½ cup of cold coffee - ½ cup of sour milk - 1 tsp. of soda - ¾ tsp. of cinnamon - ½ tsp. cloves - 3½–4 cups of flour - -Preparation: The butter, lard, yolks of eggs and sugar are stirred to -a cream, add the coffee, sour milk in which the soda has been -dissolved, cinnamon, cloves, flour and beaten whites of eggs. Butter a -pan, put the batter in and bake 1 hour or bake in 3 layers. - - -No. 88—SCOTCH TART. - - ¾ lb. of butter - 1 lb. of sugar - ½ lb. of finely cut raisins - 9 eggs - Juice and rind of 1 lemon - 1 lb. of flour - 2 heaping tsps. of baking powder - -Preparation: The butter is stirred to a cream, with yolks of eggs, -sugar, lemon juice and rind; add the flour and lastly the baking -powder and beaten whites of eggs. Butter a pan, put the batter in and -bake to a light brown color. - - -No. 89—LARD CAKE. - - ½ lb. pork lard - 6 eggs - ½ lb. of sugar - ¼ lb. of corn starch - ¼ lb. of flour - ½ lb. blanched, ground, sweet almonds - 20 blanched, ground, bitter almonds - 1 heaping tsp. of baking powder - -Preparation: Stir the yolks of eggs and sugar to a cream; cream the -lard and mix with the eggs and sugar. Now add flour and almonds in -spoonfuls and lastly the baking powder and beaten whites of eggs. -Butter a pan, put the batter in and bake to a nice brown color. - - -No. 90—SEXTON’S CAKE. - - ½ lb. of butter - ¼ lb. of sugar - ½ lb. of extra fine flour - ¼ lb. blanched, ground, sweet almonds - ½ tsp. baking powder - -Preparation: The butter is stirred to a cream; add the sugar, ground -almonds, flour and baking powder and stir 45 minutes. Spread the -batter ½ inch thick in small square muffin pans or in a large square -buttered cake pan, bake it to a light brown color and leave it to cool -a little before taking out of the pan, because it breaks easily. After -it has cooled off completely, dust with sugar or spread frosting on. - - -No. 91—CHOCOLATE TART. - - ¼ lb. sweet chocolate - 1 cup of water - ¼ lb. ground almonds - ¼ lb. of butter - 3 eggs - 1¼ cups of sugar - 1½ tsps. of baking powder - 2 cups of flour - -For Filling. - - 1 pt. of whipped cream - -Preparation: Stir the butter, sugar and yolks of eggs to a cream. Add -the chocolate dissolved in water, unblanched, ground almonds, flour -and baking powder and the beaten whites of eggs. Butter a round, loose -bottom pan, put the batter in and bake in a slow oven. Mix the whipped -cream with sugar and vanilla and fill or cover the tart with it before -serving. - - -No. 92—ENGLISH BRIDE’S CAKE (FRUIT CAKE). - - 1 lb. of butter - 1 lb. brown sugar - 10 eggs - 1 lb. of flour - 1 pt. of brandy - 1 tbsp. ground cinnamon - 2 lbs. finely cut citron - ½ tbsp. of ground cloves - 4 ground nutmegs - 1 tsp. of baking soda - 1 cup of molasses - 10 lbs. of raisins - 4 lbs. of currants - 1 tbsp. of ground bark of nutmeg - -Preparation: The butter is stirred to a cream with sugar and yolks of -eggs. Then work in ½ lb. of flour, the brandy mixed with the spices -and the molasses in which the soda is dissolved, the beaten whites of -eggs, then raisins, currants, citron and the other ½ lb. of flour. The -cake is baked 3 to 4 hours. - -Remarks: This cake may be kept 20 years and longer and will still be -palatable. Wine is served with it. - - -No. 93—GOOD TART DOUGH. - - ¼ lb. of butter - 2 yolks of eggs - ¼ lb. of blanched, ground almonds - ¼ lb. of sugar - 1 tbsp. of brandy - 2 cups of flour - ½ cup of cracker crumbs - -Preparation: Cream the butter with sugar, egg yolks and brandy, and -add the flour. Roll out the dough and line a round, loose bottom pan -with it. Strew with ½ cup of cracker crumbs and ¼ lb. blanched, ground -almonds. Spread the fruit on the almonds. This dough is very good for -any kind of Fruit Tart. - - -No. 94—CHOCOLATE TART No. 2. - - 6 eggs - 1 cup sugar - ⅛ lb. chopped bitter chocolate - 20 chopped almonds - ½ cup of flour - 1 heaping tsp. of baking powder - -For Filling. - - 1 pt. of whipped cream - -Preparation: Beat the whites of eggs to a stiff froth, add the chopped -bitter chocolate and almonds, then yolks of eggs and sugar, and lastly -the flour and baking powder. Bake in two layers. A little before -serving, spread whipped cream between the layers. - - -No. 95—FILLED SAND TART. - -Sand tart batter as in No. 82. - -For Filling. - - 1 glass of fine fruit marmalade - -For Frosting. - - Rum frosting according to Chapter 20, No. 22 - -Preparation: The sand tart batter should be baked in 3 layers; when -cold, spread the fruit marmalade between the layers. Then cover with -rum frosting. - - -No. 96—TREE TART. - - 7 eggs - 1 cup sugar - 1 cup finest flour - Chocolate or sour filling - -Preparation: Beat the yolks with a rotary egg beater, add ½ cup sugar -and beat well again, then set aside. Beat whites to stiff froth, add -other ½ cup sugar. Mix both and add 1 cup flour measured before -sifting. Butter pans, dredge them with flour and put the batter in. -Bake in 8 layers in a slow oven. Spread chocolate or sour cream -filling as in No. 76, between the layers. You may also cover with a -frosting if you wish. - - -No. 97—FENCE TART. - -First Layer. - - 4 whites of eggs - 3 yolks of egg - 1 pinch of salt - ⅓ tsp. cream of tartar - 1¼ cups of sugar - 1 cup flour - -Second Layer. - - ⅓ or ¼ lb. bitter chocolate dissolved in ¼ cup hot water - 1 cup of powdered sugar - 1 tsp. of vanilla - ½ package Knox gelatine dissolved in ¼ cup of water - 1½ cups of cream - ½ pt. whipped cream - -Third Layer. - - ½ package Knox gelatine with pink coloring dissolved in ¼ cup of water - 1 cup of powdered sugar - 1½ cups of cream - ½ pt. whipped cream - 1 tsp. of vanilla - -For the Covering. - - 1 pt. whipped cream - -For the Fencing. - - 1½ doz, ladyfingers or macaroons - -Preparation: The first layer. Whip whites of eggs to thin froth, add -salt and cream of tartar, then whip to a stiff froth, mix in the sugar -and then the yolks of eggs whipped to a cream. Mix the flour in -lightly and bake this batter in a buttered, round, loose bottom pan. -Loosen edge of layer and arrange ladyfingers or macaroons around in -circle. For the second layer. The dissolved bitter chocolate, sugar, -cream and vanilla are boiled for 2 minutes, stirring constantly; stir -in the dissolved gelatine, set the mixture in cold water and continue -stirring until it begins to thicken, then add the ½ pint of whipped -cream and spread the mixture over the baked layer. The third layer is -made exactly like the second layer only using the pink coloring -instead of the bitter chocolate; after the whipped cream is added, -spread the mixture over the chocolate layer. - -Before serving, spread the 1 pint of whipped cream, to which has been -added a little sugar and vanilla, over the cake. - - -No. 98—FRUIT TART. - -Apricot, Peach, Plum, Blueberry, Raspberry or Strawberry Tart. - -Prepare the batter according to No. 93, Good Tart Dough. Cover with -the desired fruit, either fresh or canned, sprinkle with sufficient -sugar, bake for 25 minutes. Before serving the cake, cover with beaten -cream or almond frosting, prepared according to No. 23, Chapter 20 and -then bake. - - -No. 99—SUNSHINE CAKE. - - 6 eggs - 1 cup sugar - 1 cup flour - 1 even tsp. cream of tartar - Pinch of salt - ½ tsp. vanilla - -Preparation: Beat the yolks of eggs first and add half the sugar; beat -the whites of eggs very dry and add remaining sugar; beat well and add -the vanilla, salt and the yolks of eggs; lastly, add the flour and -cream of tartar. Bake in a moderate oven one hour. - - -No. 100—LOVE CHOCOLATE CAKE. - - ¼ cup butter - 1 cup sugar - 1 egg - 1 tsp. vanilla - ½ cup sour milk - ½ tsp. soda - 2 squares bitter chocolate - ½ cup hot water - 1 large cup flour - -Preparation: Cream butter and sugar; add the egg and vanilla; add the -milk in which the soda is dissolved; dissolve the chocolate in a half -cup boiling water, let cool and add; lastly, add the flour. Bake in -flat cake tin about 45 minutes. - - -No. 101—ANGEL FOOD. - - Whites of 9 eggs - 1 cup sugar - 1 tsp. vanilla - 1 cup flour - 1 tsp. cream of tartar - -Preparation: Beat the whites of eggs to a stiff froth; boil the sugar -with 4 tablespoons of water until all the sugar is dissolved; beat the -sugar syrup into the whites of the eggs; add vanilla and the flour and -cream of tartar. Bake slowly one hour. - - -No. 102—FRUIT CAKE. - - 1¼ cups sugar - ½ cup butter - Yolks of 2 eggs - 1 cup sour milk - 1 tsp. baking soda - 1½ cups flour - ½ tsp. cloves - ½ tsp. cinnamon - ½ cup dates, raisins and citron - 1 cup walnuts - -Preparation: Cream the sugar and butter, add yolks of eggs, cloves and -cinnamon; dissolve the soda in the sour milk and add to the rest; add -the flour and mix well; lastly add the raisins, dates, citron and -walnuts. Bake about 45 minutes. - - -No. 103—CREAM PUFFS. - - 1 large teacup hot water - ½ tsp. butter - 1 teacup flour - 4 eggs - -Preparation: Stir the flour into the boiling water and butter. Set -aside to cool and, when cold, stir in the unbeaten eggs one at a time. -Drop in muffin tins and bake in a fairly hot oven. When baked, fill -with beaten cream, sweetened to taste and flavored with vanilla. - - -No. 104—CREAM PUFFS. - - 1 cup boiling water - ½ cup butter - 1 cup pastry flour - 3 eggs, beaten - Small pinch of soda - -Preparation; Pour the water over the butter. As soon as it boils and -the butter is melted, stir in the flour and keep stirring until it -leaves the sides of the pan. Let cool, stir in the eggs and soda, drop -on the buttered pans and bake thirty minutes. Do not open the oven -door for twenty minutes for fear they will fall. Fill with whipped -cream, sweetened and flavored. - - -No. 105—YEAST DOUGHNUTS. - - 1 cup sugar - 3 cups milk - Flour to make soft sponge - 1 yeast cake - Mix and let stand over night - -In the Morning Add: - - 1 cup sugar - ½ cup butter - 3 eggs - ½ a nutmeg - ½ tsp. soda - Flour to mix stiff - -Preparation: Let rise, then roll and cut in shape desired, or roll -into long strips and twist into shape. Let rise again while the lard -is heating and then fry. Raised doughnuts require longer cooking. - - -No. 106—SOUR CREAM DOUGHNUTS. - - 5 tbsps. sour cream - 1 cup milk - ½ cup butter - 2 eggs - Little salt - 1 tsp. soda - ¼ tsp. cinnamon - ¼ tsp. nutmeg - 1 tsp. baking powder - 1 cup sugar - 1¼ pts. of flour - -Preparation: Stir butter, eggs and cream well, add all other -ingredients, roll and cut the dough, bake in hot lard to golden brown -color and sprinkle powdered sugar over. - - -No. 107—BLITZ-KUCHEN. - - 1 lb. sugar - ½ lb. butter - 8 eggs - 1 lb. flour - -Preparation: Stir sugar, butter and yolks of eggs together well, add -the stiffly beaten whites of eggs and flour. Bake in a long tin and -cover with sugar, cinnamon and chopped almonds. Cut and serve while -warm. - - -No. 108—SPICE CAKE. - - 2 cups brown sugar - ½ cup butter - 2 eggs - 2 egg yolks - ½ cup sour milk - 1 tsp. nutmeg - 2 cups flour - 1 tsp. cloves - 1 tsp. cinnamon - 1 tsp. soda - -Preparation: Beat the sugar, butter and eggs together until smooth; -add the remaining ingredients. Bake in three layers and put together -with white frosting. - - -No. 109—WHIPPED CREAM CAKE. - -Make a good sponge cake dough (see No. 29). and omit the chocolate. - -Filling. - - 1 pint whipped, sweet cream - 1 pound blanched, chopped almonds - Vanilla - Sugar - -Preparation: After the layers are baked, beat the cream stiff, add -sugar, vanilla and almonds; sweeten the cream and spread between the -layers and on top. This is the queen of all cakes. - - -No. 110—WALNUT CAKE. - - 1 lb. walnuts (leave out 14 halves for the top) - 1 cup powdered sugar - ¾ cup crackers (rolled fine) - 8 eggs - 1 tsp. baking powder - 1 cup powdered sugar - -Filling. - - 2 cups milk - Corn starch to thicken - ½ cup sugar - Vanilla - Yolks of 2 eggs - -Preparation: Cream the yolks of eggs and the sugar; add the beaten -whites of the eggs; mix the rolled crackers, finely chopped nuts and -baking powder and add. Bake in three layers in a slow oven. - -Stir powdered sugar with a little water, spread on top of cake and -put on the walnut halves. - - -No. 111—ANGEL CAKE. - - 1 scant cup flour - 1 scant cup sugar - 1 tsp. baking powder - 1 cup walnuts (cut) - 1 cup dates (cut) - 4 eggs - -Preparation: Cream the eggs separately, add sugar, walnuts, dates, -baking powder and flour. Bake in a buttered pan. - - - - -CHAPTER 20. - -FILLINGS AND FROSTINGS FOR CAKES. - - -No. 1—VANILLA FILLING. - - ½ cup of sweet cream - 3 eggs - 1½ tsps. of vanilla - 4 tbsps. of sugar - -The preparation of the vanilla filling is the same as given in Chapter -19, No. 29, Layer Cake with Chocolate. - - -No. 2—NUT FILLING No. 1. - - 1 tsp. of butter - ½ cup of milk - 2 tbsps. of flour - 1 cup of sugar - ½ cup of chopped nuts - 1 egg - -Preparation: The ingredients, excepting the white of egg, are all -mixed well. The mixture is cooked one minute, stirring constantly, -then cooled and the beaten white of egg mixed in. - - -No. 3—RAISIN FILLING. - - 1 cup of sugar - ¼ cup of water - 1 cup of seedless chopped raisins - 1 white of egg - -Preparation: Water and sugar are stirred well, then boiled for one -minute and taken from the stove. The raisins and beaten white of egg -are mixed in and the filling spread on the cake, while still warm. - - -No. 4—NUT FILLING No. 2. - - 1 cup of sugar - 1 cup of finely chopped nuts - 1 cup of sour cream - -Preparation: The ingredients are mixed and cooked for several minutes, -stirring constantly. - - -No. 5—ALMOND FILLING. - - 2½ tbsps. of sugar - 1 tbsp. of water - ½ tsp. of vanilla - 1 cup of blanched, ground almonds - Whipped cream, to taste - -Preparation: The sugar, water and vanilla are boiled 1 minute and -spread on the cake while warm. The almonds are strewn on immediately, -then cover with the sweetened whipped cream. - - -No. 6—LEMON FILLING. - - ½ cup of milk - 4 tbsps. of sugar - 1 tsp. of lemon extract - 2 eggs - 1 tsp. of flour - -Preparation: This is given in Chapter 19, No. 33, Sponge Cake. - - -No. 7—WALNUT FILLING. - - ½ cup of chopped walnuts - ½ cup of chopped seedless or seeded raisins - 1 cup of sugar - ¼ tsp. of vanilla - ¼ cup of water - -Preparation: The ingredients are mixed and boiled, stirring -constantly, then spread on the cake while still warm. - - -No. 8—CHOCOLATE FILLING. - - ¼ lb. of sweet chocolate - ½ cup of sugar - 1 tsp. of vanilla - 2 tbsps. of water - 3 whites of eggs - -Preparation: The chocolate is dissolved in the water, vanilla and -sugar added and boiled 3 minutes while stirring constantly. Mix in the -beaten whites of eggs while the chocolate is still warm. - - -No. 9—COCOANUT FILLING. - - ¼ lb. of cocoanut - 2 whites of eggs - ½ cup of sugar - 1 tsp. of vanilla - -Preparation: The whites of eggs are beaten to a stiff froth, the -cocoanut mixed in, then sugar and vanilla. - - -No. 10—BANANA FILLING. - - 4–5 bananas - ¼ cup of sugar - -Preparation: The bananas are peeled and sliced, mixed with sugar and -spread between the layers of the cake. - - -No. 11—DATE FILLING. - - 1 cup of dates - Juice and rind of 1 orange - 2 tbsps. of water - ½ cup of sugar - -Preparation: The dates are chopped fine and mixed with orange juice -and grated orange rind, water and sugar and spread on the cake. - - -No. 12—CHOCOLATE FROSTING No. 1. - - ⅛ lb. of sweet chocolate - ¼ lb. of sugar - 4 tbsps. of water - 1 tsp. of vanilla - -Preparation: Chocolate and sugar are dissolved in the water and -vanilla and cooked until it threads. Stir it a little while longer and -spread on the cake quickly, then put the cake into the oven again for -1 minute. - - -No. 13—CHOCOLATE FROSTING No. 2. - - ½ cup of butter - ⅛ lb. of chocolate - 2 cups of sugar - 1 cup of boiling water - ½ tsp. of vanilla - -Preparation: The chocolate is grated, mixed with the other -ingredients, and boiled a few minutes, stirring constantly, until -quite stiff. Take off the fire, stir until nearly cold and spread on -the cake immediately. - - -No. 14—CHOCOLATE FROSTING No. 3. - - ½ lb. of confectionery sugar - 2 heaping tbsps. of cocoa - 1 tsp. of vanilla - 3–5 tbsps. of water - -Preparation: Sugar, cocoa and vanilla are mixed and the cold water -gradually stirred in, being careful not to take too much water because -the mixture must be thick. Spread on the cake at once. If you wish, -add ½ cup of blanched and chopped almonds. - - -No. 15—VANILLA FROSTING. - - 1 lb. of confectionery sugar - 1 tbsp. of vanilla - Sufficient cream to make the frosting of proper consistency - -Preparation: Vanilla is added to the sugar and the cream in ½ -teaspoonfuls. Take only sufficient cream to make the frosting of -consistency to spread. - - -No. 16—LEMON FROSTING. - - 1 lb. confectionery sugar - Juice of 1 lemon - Cream, if necessary - -Preparation: The lemon juice is mixed with the sugar and stirred a -while. If the frosting is too thick, add more cream. - - -No. 17—TUTTI-FRUTTI FROSTING No. 1. - - 1½ cups of sugar - 1 tbsp. of cocoa or chocolate - 1 tbsp. of butter - ¼ cup of cocoanut - ¼ cup of chopped walnuts - ½ cup of milk - ¼ cup of finely chopped raisins - -The ingredients are mixed well and cooked until the mixture may be -spread on the cake while still warm. - - -No. 18—TUTTI-FRUTTI FROSTING No. 2. - - 3 tbsps. hot milk - ½ cup of confectionery sugar - ½ lb. of ground peanuts - 1 cup of finely chopped seedless or seeded raisins - ¼ cup of chopped citron - -Preparation: The sugar and hot milk are stirred a while, then the -other ingredients are added and the frosting spread on the cake -immediately. - - -No. 19—PLAIN FROSTING. - - ½ cup of confectionery sugar - 1 white of egg - 1 tsp. of vanilla or lemon - -Preparation: White of egg and sugar are stirred well and vanilla or -lemon essence added; white of egg is not beaten to a froth. - - -No. 20—CARAMEL FROSTING. - - 1 cup of brown sugar - ¼ cup of milk - 1 tsp. of butter - 1 tsp. of vanilla - -Preparation: Sugar and milk are boiled until the mixture draws -threads, take off the fire, add butter and vanilla and stir -continually until you spread it on the cake while still warm. - - -No. 21—GLAZE FROSTING FOR HONEY CAKES. - - ¼ lb. of confectionery sugar - 3 tbsps. of rose water - 1 white of egg - -Preparation: All ingredients are stirred to a cream and spread on the -cake. - - -No. 22—RUM FROSTING. - - ¾ cup of confectionery sugar - 1½ tbsps. of rum - ¼ pt. of water - -Preparation: The sugar is dissolved in water and cooked until it -threads. Then cool it a little, add the rum and stir until the -frosting begins to get white, then spread on the cake. - - -No. 23—ALMOND FROSTING FOR FRUIT TART No. 1. - - 6 whites of eggs - 1¼ cups of sugar - Scant ½ lb. blanched almonds cut in long thin strips - -Preparation: The whites of eggs are beaten to a stiff froth, mixed -with sugar and almonds and spread on the cake. This is then put into a -medium oven and baked lightly to harden the frosting. - - -No. 24—ALMOND FROSTING No. 2. - - 5 eggs - ¼ lb. blanched, ground almonds - ¾ cup of sugar - 3 tbsps. of lemon juice - -The preparation is the same as given in Chapter 19, No. 67, Cherry Tart. - - -No. 25—FRUIT FROSTING. - - ⅓ lb. of powdered sugar - 2 tbsps. of fruit marmalade - 1 white of egg - -Preparation: The ingredients are mixed well, stirred 25 minutes until -thick and foamy, then spread on the cake immediately. - - -No. 26—CREAM FROSTING FOR FRUIT CAKE. - - ½ cup of sweet or sour cream - 2 eggs - ¼ cup of sugar - -Preparation: Cream, sugar and yolks of eggs are mixed well and the -beaten whites of eggs added. This frosting is spread on the cake and -baked 10 minutes until the frosting is a nice yellow color. - - -No. 27—PLAIN ALMOND FROSTING. - - ½ lb. of confectionery sugar - ¼ cup of cream or milk - 1 cup of blanched, ground or chopped almonds - -Preparation: The cream and the almonds are stirred into the sugar. The -frosting must be quite thick, then spread on the cake immediately. - - - - -CHAPTER 21. - -COOKIES. - -Directions for Preparing Christmas Cookies. - - -No. 1—BUTTER COOKIES. - - 1 lb. of butter - 1½ lbs. of flour - 2 yolks of eggs - 1 tbsp. of arrack or brandy - ½ lb. of sugar - ¼ lb. of blanched, ground almonds - ¼ cup of chopped citron - -Preparation: The butter is washed to take the salt out. Then butter, -flour and sugar are mixed, yolks of eggs, arrack and almonds added and -the dough rolled out to ¼ inch thick. Cut out with cookie cutters and -bake to a light yellow color. - -Remarks: These cookies may be brushed with whites of eggs and dusted -with sugar, cinnamon and almonds before they are baked. - - -No. 2—HAZELNUT COOKIES. - - ¾ lb. of sugar - 4 eggs - 1 lb. of flour - 1½ tsps. of vanilla - ½ lb. of ground hazelnuts - -Preparation: The ingredients are mixed into a smooth batter, rolled -out thin, cut out in various designs and baked a nice yellow color. -When done, spread with vanilla frosting. - - -No. 3—KISSES. - - ½ lb. of sugar mixed with vanilla - 4 whites of eggs - -Preparation: The sugar and whites of eggs are whipped to a stiff -froth. The pan is spread with wax, little heaps of froth are put on -and baked in a very moderate oven. - - -No. 4—SAND COOKIES. - - 1 cup of butter - 1½ cups of sugar - 3 eggs - 1 tbsp. of water - ½ tsp. of baking powder - Flour enough to make a stiff dough - Sugar and cinnamon - -Preparation: Butter, sugar, yolks of eggs and 1 tablespoonful of water -are stirred well, then the beaten whites of eggs and baking powder are -added and flour mixed in to make the dough stiff enough to roll out. -Cut it into squares, dust with sugar and cinnamon and bake. - - -No. 5—ALMOND HEAPS. - - ½ lb. of sugar - 3 whites of eggs - ¼ tsp. of cinnamon - ½ lb. unblanched almonds, cut into long strips - ¼ tsp. of corn starch - -Preparation: Stir the beaten whites of eggs with sugar ½ hour, add -almonds, cinnamon and corn starch. Rinse the cake pans with water, put -little heaps of the batter on and bake 20 minutes in a medium oven. - - -No. 6—ALMOND MACAROONS. - - ½ lb. of sugar - 3 whites of eggs - ½ lb. blanched, ground almonds - 1 tsp. of corn starch - -Preparation: The beaten whites of eggs and sugar are stirred ½ hour, -then the almonds and corn starch are added. The cake tins are rinsed -with cold water; put little heaps of the mixture on and bake in a -medium oven to a golden yellow. - - -No. 7—CHOCOLATE MACAROONS WITH ALMONDS. - - ½ lb. unblanched almonds, cut into long strips - ¾ cup of sugar - ¼ lb. of grated sweet chocolate - 3 whites of eggs - 2 tbsps. of water - -Preparation: The almonds are blanched and cut into long strips, then -they are stirred in the sugar and water over the fire until they -become sugared. When this has cooled, stir in the chocolate and beaten -whites of eggs. Grease the pans with a bacon rind, put little heaps of -the batter on and bake in a medium oven. - - -No. 8—CHOCOLATE MACAROONS WITH COCOANUT. - - 1 lb. of sugar - 4 eggs - ¼ lb. of sweet, grated chocolate - ¼ lb. of cocoanut - 1 tsp. of cinnamon - 1 lb. of flour - 2 tsps. of baking powder - -Preparation: Sugar and eggs are stirred well, then chocolate, -cocoanut, cinnamon, lastly flour and baking powder added. Grease the -pans with a bacon rind. Put little heaps of the batter on and bake in -a slow oven. - - -No. 9—WALNUT MACAROONS. - - ½ lb. of ground walnuts - ½ lb. of sugar - 3 whites of eggs - ½ tsp. of vanilla - -Preparation: The whites of eggs are beaten to a stiff froth, sugar is -mixed in and stirred ½ hour, then walnuts and vanilla are added. Rinse -the pans with cold water, place little heaps of the mixture on and -bake in a medium oven. - - -No. 10—FLAWNS. - - ½ lb. of butter - 3 eggs - ½ lb. of sugar - 1 lb. of flour - 1 tsp. of baking powder - -For Sprinkling. - - Sugar, almonds and cinnamon - -Preparation: The butter is stirred to a cream with sugar and the eggs, -then work in flour and baking powder. Roll out the dough to the -thickness of a knife, cut out designs, sprinkle with sugar, blanched -and cut or ground almonds and cinnamon and bake in medium hot oven. - -The butter must be washed to take out the salt. - - -No. 11—ALMOND PUFFS. - - 3 whites of eggs - ½ lb. of sugar - 1 grated lemon rind - ½ lb. blanched almonds, cut in long strips - 2 tsps. of corn starch - -Preparation: The whites of eggs are beaten to a froth and stirred ½ -hour with the sugar, grated lemon rind, almonds and corn starch. Rinse -the pans with cold water, put on small heaps of the mixture and bake -in medium oven. - - -No. 12—ALMOND STRAWS No. 1. - - 6 eggs - 1 lb. of sugar. - ¾ lb. blanched, grated almonds - 1 grated lemon rind - -Preparation: Eggs, sugar, almonds and lemon rind are mixed well and -stirred until the dough rolls from the spoon with which you stir it. -The bread board is floured, the dough rolled out to ½ inch thickness -and cut into strips 3 inches long and 2 inches wide. Leave them on the -board over night, turn them in the morning and leave them 6 hours -longer, then bake in a medium hot oven to a golden yellow color. - - -No; 13—VANILLA STRAWS. - - ½ lb. of butter - ½ lb. of sugar - 5 eggs - 1½ tbsps. of vanilla - ½ tsp. of baking powder - ½ lb. of flour - -Preparation: The butter is washed to take out the salt, creamed -and mixed with sugar, eggs and vanilla. Add the baking powder mixed -with the flour. Roll out the dough on a well-floured board to ¼ inch -thickness, cut out oblong strips and bake them in buttered pans to a -dark yellow color. - - -No. 14—ANISE COOKIES. - - 1 lb. of sugar - 4 large eggs - Butter, the size of a nut - 1 level tsp. of ammonium - 1½ lbs. of flour - Anise to taste - -Preparation: Sugar, eggs, butter, anise and ammonium dissolved in a -little milk are mixed well and stirred ¼ hour, then gradually add the -flour. Roll out the dough on a floured board, cut out designs, leave -them on the board for 24 hours and bake to a yellow color. - - -No. 15—VANILLA FLAWNS. - - 4 eggs - ½ lb. of sugar - 1 tbsp. of vanilla - ½ lb. of flour - -Preparation: The eggs and sugar are stirred on the stove for ½ hour, -then vanilla and flour are added. With a coffee spoon put little heaps -of the batter on a pan, let them stand 4 to 5 hours, put in the oven -and bake to a nice color. - - -No. 16—OATMEAL COOKIES No. 1. - - 2 cups of sugar - ½ cup of lard - ½ cup of hot water - 2½ cups of dry oatmeal - 1 tsp. of soda dissolved in water - Spices to taste - -Preparation: The lard and sugar are stirred well; oatmeal, hot water -and the dissolved soda mixed in; 1 pinch of salt and some nutmeg, -cloves and cinnamon added. Put little heaps on a buttered pan and bake -to a light brown color. - - -No. 17—OATMEAL COOKIES No. 2. - - ¾ lb. of butter - 1 cup of brown sugar - 2 eggs - ½ tsp. of salt - 1 tsp. of cinnamon - ½ tsp. of cloves - ¼ tsp. of nutmeg - 2 cups of dry rolled oatmeal - 2 cups of flour - ½ tsp. of saleratus, dissolved in 1 tbsp. of milk - -Preparation: The butter is rubbed to a cream; mix well with sugar, -eggs, salt, cinnamon, cloves, nutmeg, oatmeal, then add the dissolved -saleratus and flour. Roll out the dough, cut out cookies with a cutter -and bake to a light brown color. - - -No. 18—BROWN COOKIES No. 1. - - ½ pt. of molasses - 1 pt. of syrup - ½ lb. of maple sugar - ½ lb. of butter - ⅛ lb. of lard - ¼ lb. of chopped almonds - ¼ cup of chopped citron - 1 tsp. of cloves - 1 tsp. of cinnamon - 1½ grated lemon rind - 2 tsps. of potash - ½ tsp. of hartshorn salt - 2½ lbs. of flour - -Preparation: Rub the butter and lard to a cream with sugar, add -molasses, syrup, chopped almonds and citron, cloves, cinnamon, grated -lemon rind, potash, hartshorn salt and flour. Roll the dough, cut out -cookies and bake to a light brown color. - - -No. 19—BUTTER COOKIES. - - ¾ cup of butter - 2 cups of sugar - 4 eggs - 5 tbsps. of sour cream - 1 tsp. of saleratus - ½ tsp. of nutmeg - 4–5 cups of flour - -Preparation: The butter, sugar and eggs must be stirred to a cream, -then add cream, saleratus, nutmeg, and lastly the flour. Roll out the -dough, cut out cookies and bake to a golden yellow color. - - -No. 20—BROWN COOKIES No. 2. - - ½ lb. of butter - 2 lbs. of syrup - ¼ lb. of sweet, chopped almonds - ⅛ lb. of bitter, ground almonds - ½ oz. potash, dissolved in ¼ cup of rose water - ½ tsp. of cloves - 1½ tsps. of cinnamon - 1 tsp. of cardamom - 1 grated lemon rind - ⅛ lb. of finely chopped citron - 2 lbs. of flour - 1½ lbs. of sugar - -Preparation: Rub the butter to a cream with syrup, sweet and bitter -almonds, potash, cloves, cinnamon, cardamom, lemon rind and citron. -Lastly mix in the flour and sugar. Roll out the dough, cut out and -bake in medium hot oven. - - -No. 21—BROWN COOKIES No. 3. - - 1 qt. of syrup - 2 cups of sugar - 1½ cups of melted lard - 1 cup of hot water - 1 tsp. of baking soda - ½ tsp. of allspice - 1 tsp. of cinnamon - ¼ tsp. of ginger - ½ tsp. of nutmeg - ¼ tsp. of salt - ½ tsp. of pepper - Flour enough to make a stiff dough - -Preparation: Mix the ingredients well, put in enough flour to make a -stiff dough, roll it out, cut out cookies and bake. - - -No. 22—BROWN COOKIES No. 4. - - 1 qt. of syrup - 1 lb. of brown sugar - 1 lb. of lard - 1 pinch of salt - 1 tsp. of cinnamon - 1 cup of sour milk dough - 2 tsps. of baking soda - Flour enough to make a stiff - -Preparation: Mix well the melted lard, sugar, syrup, cinnamon, salt -and sour milk in which the soda is dissolved; then work in enough -flour to make a stiff dough. Roll out the dough, cut out cookies and -bake. - - -No. 23—BROWN COOKIES No. 5. - - 1 cup of sugar - 1 cup of lard - 2 cups of molasses - 2 tsps. of baking soda - 1 tsp. of cloves - ¼ tsp. of ginger - 1 tsp. of salt - 1 tsp. of cinnamon - 2 eggs - Flour enough to make a stiff dough - -Preparation: Melt the lard and add sugar, molasses, baking soda, -cloves, cinnamon, ginger, salt, eggs and enough flour to make a stiff -dough. Roll out the dough, cut out cookies and bake. - - -No. 24—WHITE COOKIES No. 1. - - ¼ lb. of butter - ½ lb. of sugar - ¼ lb. of blanched, ground almonds - 2 yolks of eggs - ½ cup of sweet cream - 1 tbsp. of cardamom - ½ lemon rind, grated - 2 tsps. of hartshorn salt, dissolved in ¼ cup of rose water - 1¼–1½ lbs. of flour - -Preparation: Cream the butter with sugar and yolks of eggs, then add -almonds, cream, cardamom, lemon rind, dissolved hartshorn salt and -flour enough to make a stiff dough. Roll it out, cut out cooking and -bake. - - -No. 25—WHITE COOKIES No. 2. - - 4 lbs. of fine sugar - 1 bottle of rose water - 4 yolks of eggs - 1 cup of butter - ½ oz. hartshorn salt - ⅛ lb. of grated orange rind - 1 grated lemon rind - ½ lb. of blanched, chopped almonds - ¼ lb. of finely chopped citron - 4 lbs. of flour - -Preparation: The sugar is dissolved in the rose water and brought to -boil. Yolks of eggs and hartshorn salt are mixed and stirred into the -sweetened rose water while still warm, (not hot), then all the other -ingredients are quickly mixed in and lastly the flour. Roll out the -dough, cut out cookies and bake to a golden yellow color. - -Remarks: Let the dough stand for a day before baking. - - -No. 26—WHITE COOKIES No. 3. - - ¾ lb. of butter - 3 eggs - 1 tsp. of hartshorn salt, dissolved in ¼ cup of rose water - 1 lb. of sugar - ½ cup of blanched, ground almonds - 2 grated lemon rinds - 2 lbs. of flour - -Preparation: The butter is washed to remove the salt. The cold butter -is cut into the flour and mixed with the hands, then eggs, dissolved -hartshorn salt, sugar, almonds and lemon rind are added. The dough is -now rolled out and cut out with a tumbler or cookie cutter. Bake in -pans to a golden yellow color. - - -No. 27—BUTTER STRAWS WITH ALMONDS. - - ½ lb. of butter - 2 eggs - ½ lb. of sugar - ½ lb. of blanched, ground almonds - 1 grated lemon rind - ½ lb. of flour - 1 tsp. of baking powder - -Preparation: Rub the butter to a cream with yolks of eggs. Then add -the beaten whites of eggs, lemon rind and baking powder mixed with -flour. The dough is rolled out, cut into strips and baked to a golden -yellow color. - - -No. 28—CHOCOLATE COOKIES. - - ½ lb. of grated, sweet chocolate - ¼ lb. of butter - 1 lb. of sugar - ½ lb. of blanched, ground almonds - 3 eggs - 1 tsp. of vanilla - 1 lb. of flour - 1 tsp. of baking powder - -Preparation: Rub the butter and sugar to a cream, add chocolate, -almonds, eggs and vanilla, then baking powder mixed with flour and -roll out the dough. Cut out the cookies with a tumbler or cutter and -bake in a slow oven. - -Remarks: Cookies containing chocolate take more time for baking. - - -No. 29—NUT CHOCOLATE COOKIES. - - 1 cup of grated, sweet chocolate - 1½ cups of sugar - 4 eggs - 12 tbsps. of ground walnuts - 1 tsp. of cinnamon - 1½ cups of flour - -Preparation: The ingredients are mixed well and stirred, the flour -added last, then this dough is rolled out and cut into strips or into -disks with a tumbler and baked slowly. - - -No. 30—MOLASSES COOKIES. - - 1 cup of lard - 1 cup of sugar - 2 eggs - 2 cups of good or best molasses - ⅔ cup of hot water - 2 tsps. of soda - 1 tsp. of cream of tartar - ½ tsp. of cinnamon - ½ tsp. of ginger - ½ tsp. of salt - Flour enough to make a stiff dough - -Preparation: The lard is melted and mixed with sugar, molasses, water, -the soda dissolved in a little water, the cream of tartar, cinnamon, -ginger, salt and enough flour added to make a stiff dough. Roll out, -cut out cookies and bake. - - -No. 31—COCOANUT DROP CAKES. - - 5 eggs - 2 cups of sugar - ½ lb. of cocoanut - 2 tsps. of baking powder - 3 cups of flour - -Preparation: The ingredients are mixed well and the flour stirred in -last. With a teaspoon drop on well buttered pans and bake until light -brown. - - -No. 32—HICKORYNUT DROP CAKES. - - 1½ cups of sugar - 1 cup of butter - 2 eggs - 1 cup of sour cream - 1 tsp. of vanilla - 1 cup of hickory nuts - 2 tsps. of baking powder - 3½ cups of flour - 1 tsp. of soda - -Preparation: The butter is stirred to a cream and mixed with sugar and -eggs. The soda is dissolved in the sour milk and added, also the -vanilla, the nuts and the baking powder mixed with the flour. Little -heaps of dough are placed on well buttered pans and baked in a slow -oven. - - -No. 33—SMALL HERMIT CAKES No. 1. - - 1½ cups of brown sugar - 1 cup of butter - 3 eggs - 1 cup of ground nuts - 1 cup of finely chopped raisins - 1 tsp. of cloves - 1 tsp. of cinnamon - 1 tsp. of baking soda - 1 tbsp. of good molasses - 3 cups of flour - 1 cup of finely chopped dates - -Preparation: Butter, sugar and eggs are stirred well. The soda -dissolved in the molasses and mixed in; then add nuts, raisins, dates, -cloves, cinnamon and flour. Grease the pans with a bacon rind, make -little cakes the size of a walnut and bake in a slow oven. - - -No. 34—SMALL HERMIT CAKES No. 2. - - 1 cup of butter - 2 eggs - 2 cups of sugar - 1 cup of currants - 1 tbsp. of molasses - 1 tsp. of cinnamon - 1 tsp. of cloves - 1 tsp. of nutmeg - Flour enough to make a stiff dough - 1 tsp. of soda - -Preparation: The butter, eggs, sugar and currants are mixed well, soda -dissolved in the molasses added, also cinnamon, cloves, nutmeg and -enough flour to roll out the dough, being careful not to make it too -stiff. Roll out thin, cut out with a cookie cutter or in strips and -bake in a hot oven. - - -No. 35—MOTHER’S COOKIES. - - 1½ cups of butter - 3 eggs - 3 cups of sugar - 3 tsps. of baking powder - 6 cups of flour - ½ grated lemon rind - ¾ cup of milk - -Preparation: Cream the butter with eggs and sugar, add the milk, lemon -rind and baking powder mixed with the flour. Roll out quite thin, cut -out cookies and bake to a golden yellow color. - - -No. 36—PEANUT DROP CAKES. - - 2 tbsps. of butter - 2 eggs - 4 tbsps. of sugar - 1 cup of ground peanuts - 1 tsp. of salt - 4 tbsps. of milk - 1 tsp. of baking powder - 1 cup of flour - -Preparation: The butter, sugar and yolks of eggs are stirred to a -cream; add the milk, nuts, salt, the beaten whites of eggs and baking -powder mixed with the flour. With a teaspoon drop on well buttered -pans, place a peanut on each and bake in a slow oven. - - -No. 37—PEANUT STRAWS. - - ¾ cup of butter - 1 large cup of flour - 1 large cup of sugar - 4 whites of eggs - Some chopped or cut peanuts - -Preparation: The very cold butter is cut into the flour, sugar is -added and quickly mixed with the hands. Beat the whites of eggs to a -stiff froth and add it to the dough. Spread the dough into buttered -pans, strew the peanuts on and bake the cake. When it has cooled, cut -it into small equal strips. - - -No. 38—SMALL PLAIN COOKIES. - - ½ cup of butter - ½ cup of lard - 3 eggs - 1½ cups of sugar - 1 tsp. of baking soda - ½ tsp. of salt - Flour enough to make a stiff dough - 3 tsps. of boiling water - -Preparation: Butter, lard, eggs and sugar are stirred well. The soda -is dissolved in the hot water and added, then salt and not too much -flour. The dough should be rather soft; roll it out, cut out cookies, -sprinkle with sugar and bake to a golden yellow color. - - -No. 39—RAISIN CAKE. - - 1 cup of butter - 3 eggs - 1½ cups of sugar - 1½ cups of finely chopped raisins - 6 tbsps. of strong coffee - 1½ cups of chopped English walnuts - 1 tsp. of cinnamon - 1 tsp. of baking soda - ¼ cup of hot water - 3 cups of flour - -Preparation: The butter, eggs and sugar are stirred well, raisins, -walnuts, coffee, cinnamon, soda dissolved in the hot water and flour -mixed in. The pans are buttered well and the dough put on in -teaspoonfuls, flattened a little and baked slowly. - - -No. 40—GINGER SNAPS. - - 1 cup of butter and lard - 1 cup of brown sugar - 3 eggs - 1 cup of molasses - ½ cup of sour milk - 2 tsps. baking soda - 1 tbsp. of ginger - 1 tbsp. of cinnamon - 1 tsp. of cloves - Flour enough to make a stiff dough. - -Preparation: Butter, lard, sugar and eggs are stirred well; baking -soda dissolved in the sour milk, coffee, ginger, cinnamon, cloves -added and flour to make a stiff dough. Roll it out, cut out the -cookies with a tumbler and bake. - - -No. 41—BROWN PEPPERNUTS No. 1. - - 1½ lbs. of sugar - 2 lbs of butter - 1½ lbs. of syrup - ¼ oz. of cardamom - ¼ oz. of cinnamon - 3 grated lemon rinds - ½ lb. ground almonds - ¼ lb. of finely chopped citron - 1¼ ozs. of potash, dissolved in ¼ cup of rose water - 5 lbs. of flour - -Preparation: Sugar and butter are stirred to a cream, then all -ingredients mixed in and lastly the flour. Make little heaps or nuts -on buttered pans and bake them. - - -No. 42—BROWN PEPPERNUTS No. 2. - - 1½ lbs. of butter - 1 lb. of sugar - 1 lb. of syrup - 1 cup of rose water - 2 tsps. of hartshorn salt - ½ cup of finely chopped citron - ¼ lb. of ground almonds - 1 tbsp. of cardamom - 1 grated lemon rind - 3 lbs. of flour - -Preparation: Preparation is the same as the one before, No. 41, Brown -Peppernuts. The hartshorn salt is dissolved in the given quantity of -rose water. - - -No. 43—SUGAR PEPPERNUTS. - - 1 lb. of butter - 1½ lbs. of sugar - ¼ lb. of blanched, ground almonds - ¾ cup of sweet cream - ½ cup of finely cut citron - 1 tbsp. of cardamom - 2 tbsps. of brandy - 1½ tsps. of hartshorn salt dissolved in 1 cup of rose water - 3 lbs. of flour - -Preparation is the same as given under No. 41. - - -No. 44—VANILLA STARS. - - 1 lb blanched, ground almonds - 5 eggs - 1 lb. of sugar - 2 vanilla beans - -Preparation: The vanilla is crushed with the sugar, then yolks of -eggs, almonds, beaten whites of eggs mixed in and stirred 1 hour. Roll -out the dough, make little stars and bake in medium hot oven. The -board must be well-floured when rolling out the dough. - - -No. 45—EGG CRACKNELS. - - 1 lb. of butter - ¼ lb. of sugar - ½ cup of arrack or rum - 6 hard-boiled yolks of eggs - 1 lb. of flour - -Preparation: The ingredients are mixed well with the hands, and the -dough formed into small rings; these are dipped into beaten egg, then -rolled in sugar and cinnamon and baked to a golden yellow color. - -Remarks: The eggs must be boiled 20 minutes. The yolks are chopped -fine before working into the dough. The whites may be chopped, mixed -with salt, pepper, oil and vinegar and used for garnishing green -lettuce. - - -No. 46—ALMOND BREAD. - - 1 lb. of brown sugar - 4 eggs - ¼ lb. of grated, sweet chocolate - ½ lb. of chopped almonds - ½ tsp. of ground cinnamon - ½ tsp. of ground nutmeg - ½ tsp. of ground cloves - 1½ tsps. of baking powder - 2 cups of flour - -Preparation: Sugar and eggs are stirred well, the other ingredients -mixed in and lastly the baking powder mixed with the flour. Roll out -the dough and bake. When done and still warm, cut into strips. - - -No. 47—SPRINGELS. - - 1 lb. powdered sugar - 4–5 eggs - ¼ tsp. of ammonia or 1 tsp. of baking powder - 1 lb. of flour - -Preparation: The sugar and eggs are beaten well. The ammonia is -pulverized with a knife blade and added, then the flour. Roll out the -dough and cut out small cookies, then bake in medium oven to a nice -color. - - -No. 48—PLAIN PEPPERNUTS. - - ½ lb. of sugar - 2 eggs - 1½ tsps. of cinnamon - 1 tsp. of cloves - ¼ tsp. of pepper - ½ tsp. of ammonia - Flour enough to make a stiff dough - ½ cup of brandy - -Preparation: The sugar is stirred ½ hour with the eggs, then add -cinnamon, cloves, pepper and the ammonia, pulverized with a -knife blade. Stir in enough flour to make a stiff dough, roll it out -and cut out small cookies. Leave these for 2 to 3 days, turning them -over and dipping in brandy and bake slightly in a medium oven. - - -No. 49—ALMOND STRIPS No. 2. - - ½ lb. of sugar - 3 eggs - ½ lb. of almonds, sliced fine and roasted - Flour enough to make a stiff dough - -Preparation: Sugar and eggs are stirred well, the almonds mixed in -after they are cold, then flour to make a stiff dough. Roll it out and -cut into small strips and bake. - - -No. 50—HONEY CAKES. - - 2 lbs. of honey - 1 lb. of sugar - 5 cents worth of refined potash - 3 tbsps. of rum - ¼ lb. of unblanched, chopped almonds - 2 tbsps. of sugared orange rind - ¼ lb. of butter - 4 eggs - 1 tsp. of cinnamon - ½ tsp. of ground cloves - 3 lbs. of flour - ⅛ lb. of finely cut citron - -Preparation: Melt the honey. Dissolve the potash in the rum and cover -the dish. Then mix all the other ingredients with the honey, add the -rum with the dissolved potash, and lastly the flour. Knead the dough 1 -hour and set it in a warm place for 5 days. Then roll it out and bake -it. When it is still warm, cut it into squares, oblongs or triangles. -If you wish, you may cover them with a frosting, or with almonds and -citron before baking. - - -No. 51—COCOANUT KISSES. - - Whites of 4 eggs - 2 cups sugar - 1 tsp. cream of tartar - 1 tsp. vanilla - ¾ lb. cocoanut - -Preparation: Beat the whites of eggs very stiff; add the sugar and -beat well; add cream of tartar and vanilla and lastly the cocoanut. -Drop from a spoon on a buttered tin and bake in a moderate oven -one-half hour. - - -No. 52—CINNAMON STARS. - - Whites of 8 eggs - 1 lb. sugar - 1 tbsp. cinnamon - 1 lb. almonds - -Preparation: Stir the sugar, eggs and cinnamon together one hour; put -six tablespoonfuls in a separate dish for frosting. To the remainder, -add the grated, unblanched almonds; mix well; roll out upon a molding -board strewn with flour and sugar; form with a star; frost; bake on -buttered tins. - - -No. 53—LADY FINGERS. - - 8 eggs - ¾ lb. sugar - ¾ lb. flour - Flavoring and salt - -Preparation: Beat eggs and sugar stiff, add salt and flour; put the -dough in a form 3 inches long and 2 inches wide, bake rapidly. It will -also make a fine cake if baked in a buttered pan. - - - - -CHAPTER 22. - -CONFECTIONERY. - - -No. 1—MOLASSES CANDY. - - 1 qt. of good molasses - ½ cup of sugar - 1 tbsp. of butter - 1 tbsp. of vinegar - 1 tsp. of baking soda - 1 tbsp. of lemon extract or vanilla - -Preparation: Boil the molasses, sugar, butter and vinegar, stirring -constantly. Test it by dropping a few drops into cold water; if it -hardens it has been boiled sufficiently. Then add soda dissolved in 1 -tablespoonful of hot water and lemon essence or vanilla. Pour the -candy into a buttered pan and when cool, pull it with your hands well -buttered until it is a light color. See candy pulling. - - -No. 2—VINEGAR TAFFY. - - 6 tbsps. of sugar - 4 tbsps. of water - 2 tbsps. of vinegar - -Preparation: Mix the ingredients and boil 20 minutes, then pour into a -buttered pan and pull. - - -No. 3—CHOCOLATE FUDGES. - - ½ cup of molasses - 2 cups of sugar - ½ cup of milk - ½ cup of butter - ½ cup of grated, sweet chocolate - 2 tbsps. of finely chopped figs - 2 tbsps. of finely chopped raisins - 1 tbsp. vanilla - ½ cup of ground English walnuts - -Preparation: Mix the molasses, sugar, milk and butter and cook 7 -minutes, add the chocolate and cook 7 minutes more, then add the other -ingredients. Pour into a buttered pan and when cold, cut into squares. - - -No. 4—BUTTER SCOTCH. - - 1 cup of corn-syrup - 2 cups of sugar - ¼ cup of water - ¼ lb. of butter - 1 tbsp. of vinegar - 1 tbsp. of vanilla - -Preparation: Boil the syrup, sugar, water and butter until it hardens -when testing in cold water. Add the vinegar and vanilla and pour into -a buttered pan. When cold, cut into squares. - - -No. 5—LEMON CANDY. - - 1 lb. of sugar - ½ pt. of water - 1 tsp. of cream of tartar - ⅓ tsp. of tartaric essence - ⅓ tsp. of lemon extract - -Preparation: Mix the sugar, water and cream of tartar and boil until -it cracks and breaks when tried in cold water. Pour into a deep -buttered dish and when cool, mix in the tartaric essence and lemon -extract, and shape into any desired form. - - -No. 6—CHOCOLATE CARAMELS No. 1. - - 2 cups of sugar - 1 cup of syrup - ½ cup of grated, sweet chocolate - 1 cup of milk - 1 tbsp. of butter - 1 tbsp. of vanilla - -Preparation: Mix the sugar and syrup and boil 5 minutes, add the other -ingredients and boil until it stiffens. Pour into a buttered pan and -cut into squares. - - -No. 7—BON-BONS. - - 2 lbs. of sugar - 1 pt. of water - 1 vanilla bean or 2 tbsps. of vanilla extract - -Preparation: Mix the sugar, water and vanilla and boil until it cracks -when tried in cold water. Pour into an oiled pan or porcelain platter, -spread it out and cut into cubes. - -Remarks: You can also flavor with rosewater, orange or lemon instead -of vanilla. - - -No. 8—CHOCOLATE CANDY. - - 3 pieces of sweet chocolate or 2½ tbsps. of cocoa - 2 cups of sugar - ½ cup of milk - ½ tbsp. of vanilla - ½ tbsp. of butter - -Preparation: Mix the ingredients and boil 3 minutes, then pour into -buttered pans and cut into cubes when cold. - - -No. 9—NUT CANDY. - - 3 cups of brown sugar - ¾ cup of milk - ¼ cup of cream - 1 tbsp. of butter - 1 pinch of salt - 1 tsp. of vanilla - 1 lb. of chopped walnuts - -Preparation: Mix the sugar, milk and cream and boil until, when trying -a few drops in cold water, it holds together and forms a soft mass. -Then add butter and salt, take from the stove, mix in vanilla and nuts -and stir the mixture until it gets creamy. Pour it to 1 inch thickness -into buttered pans and cut it into cubes when cold. - - -No. 10—POPCORN CANDY. - - 1 cup of sugar - 1 tbsp. of butter - 3 tbsps. of water - 1 pinch of salt - 4 qts. of popped corn - -Preparation: Pour enough popped corn into a pan to cover the bottom of -the pan, put it on the stove to get very hot, being careful not to -burn it. Mix the sugar, butter, water and salt and boil until it -hardens when tried in cold water. Now mix it with the hot corn, add -the rest of the popped corn and stir until it rolls from the spoon, -then spread it out in buttered tins. - -Remarks: It is best to use old popcorn. - - -No. 11—COCOANUT DROPS. - - 1 cocoanut - About 2 cups of sugar - 1 white of egg - -Preparation: Grate the cocoanut and weigh it, add to it ½ of its -weight in sugar, mix this with the beaten white of egg, drop on -buttered paper and bake in oven 15 minutes. - - -No. 12—CHOCOLATE CARAMELS No. 2. - - 1 cup of sugar - ½ cup of butter - ¼ cup of grated, sweet chocolate - 1 cup of molasses - 1 cup of milk - -Preparation: Cream the sugar and butter, add chocolate, molasses and -milk and boil until it hardens when tried in cold water. Pour it about -1 inch thick into buttered pans and when cold, cut into squares with a -buttered knife. - - -No. 13—PEANUT CANDY. - - 2 cups sugar - 1 cup chopped peanuts - -Preparation: Put two cups white sugar into a porcelain kettle; stir -constantly until dissolved. Add one cup chopped peanuts. Turn at once -into a buttered dish and cut in squares. - - -No. 14—PULLED TAFFY. - - 3 cups granulated sugar - ½ cup mild vinegar - ½ cup water - Butter, size of a walnut - -Preparation: If vinegar is strong, use two-thirds water and one-third -vinegar. Boil the sugar, water and vinegar together until half done; -then add the butter and stir until mixed well. When it snaps when -tested in cold water, it is done. Pour on buttered tins, let cool, -flavor and pull. - - -No. 15—ICE CREAM CANDY. - - 2 cups sugar - ½ cup vinegar - ½ cup water - Butter, size of an egg - -Preparation: Boil sugar, vinegar and water together about ten minutes; -add butter and let it boil another five minutes. Try a few drops in a -glass of cold water. If hard, pour the mass into a buttered tin and -set in a cool place until cool enough to pull. Pull it until it -becomes white. Cut in pieces as desired. - - -No. 16—CRACKER JACK. - - 3 qts. popped corn - ½ cup sugar - ¼ cup syrup - ½ tsp. vinegar - ½ tsp. soda - ½ cup peanuts - -Preparation: Boil syrup, sugar and vinegar until it will crack when -tried in cold water. Add the soda, stir well and pour the foamy -mixture over the corn and peanuts. - - -No. 17—POP CORN BALLS. - - 8 qts. popped corn - 2 cups granulated sugar - 1 cup water - Flavoring to taste - -Preparation: Pop the corn and remove all the hard kernels. Boil the -sugar and water until it hairs, add the flavor, pour over the corn and -form into balls. - - -No. 18—CHOCOLATE FUDGE. - - 1 cup granulated sugar - 1 cup brown sugar - 1 cup milk - 2 squares chocolate - 2 tbsps. butter - 1 tsp. vanilla - -Preparation: Put sugar, chocolate and milk on to boil and stir -occasionally to prevent burning. Remove from fire as soon as a soft -ball can be formed when mixture is tested in cold water. Add butter; -stir vigorously until creamy. Pour into buttered shallow pan and mark -in squares. - - -No. 19—CARAMELS. - - 1 cup milk - 1 cup syrup - 1 cup sugar - 1 cup brown sugar - ¼ lb. sweet chocolate - 1 tbsp. flour - 1 tbsp. butter - 1 tsp. vanilla - -Preparation: Mix everything together. Boil until it hardens in cold -water. The last quarter hour stir well. Put in buttered tins. When -cold, cut in squares. - - -No. 20—FUDGE. - - 2 cups sugar - 1 cup grated chocolate - 1½ cups milk or 1 cup cream - Butter, size of walnut - 1 tsp. vanilla - 1 cup chopped walnuts - -Preparation: Boil together sugar, chocolate and milk or cream until it -hardens in water. Add the butter; take off the fire; add the vanilla -and walnuts. Stir until it thickens. Pour in a greased tin and put in -a cool place to harden. - - - - -CHAPTER 23. - -PRESERVES. - -Preserving Fruits and Vegetables. - - -Only the best quality of fruit should be used for preserving, and the -preserves must be kept in a cool dry place. - -Glass jars are the best to put up preserves; tin cans must be soldered -and this cannot very well be done at home. - -The kettle in which the preserves are cooked should be clean and kept -for this purpose only. The spoon or ladle used for stirring is best of -silver or new wood. - -The jars should be clean and scalded before using. They must have good -rubbers and be closed so tightly that not a drop will come out when -turned upside down. - - -No. 1—STRAWBERRIES. - - 1 lb. of strawberries - ½ lb. of sugar - -Preparation: The strawberries must be dry and sound. Clean them, pour -water on and let stand for a few minutes, then drain in a colander. -Now weigh the fruit and take ½ lb. of sugar to every pound of fruit. -Boil the fruit and sugar a few minutes over a slow fire, then fill it -at once into the jars. Close these tightly and set them upside down to -test the covers. When they are cold, store them in a cool, dry place. - -Can also be made according to No. 13, but cook only 20 minutes instead -of 2 hours. - - -No. 2—RASPBERRIES. - - 1 lb. of raspberries - ½ lb. of sugar - -Preparation: The preparation of the raspberries is the same as that of -strawberries. See No. 1, Strawberries. - - -No. 3—PINEAPPLE. - - 1 lb. of pineapple - ¼ cup of water, scant - ¾ lb. of sugar - -Preparation: Pare and slice the pineapple, which is best done with a -silver knife. Weigh the fruit after it is sliced and take to every -pound of fruit ¾ lb. of sugar and small cupful of water. Boil the -sugar and water 5 minutes, skim it and put in the fruit to boil 20 -minutes until it is transparent, skim it again and put it hot into the -jars; then treat the jars as in No. 1 and store them in a cool, dry -place. - - -No. 4—PEACHES AND APRICOTS. - - 1 lb. of peaches or apricots - ½ lb. of sugar - ¼ cup of water - 4 peach stones - -Preparation: Peel the peaches or apricots very thin, cut in halves and -stone them. To one pound of fruit take ½ lb. of sugar and ¼ cup of -water. Boil the sugar, water and 4 crushed stones 5 minutes, skim and -add the fruit and boil a few minutes longer until it is soft. Do not -let it get mushy. Skim the fruit again and fill it hot into the jars. -Then treat the jars again as in No. 1 to test the covers. Store them -in a cool, dry place. - -Remarks: The peelings may be used for jelly. See Preparation of Jelly. - - -No. 5—PEACHES IN JELLY. - - 2 lbs. of nice, large peaches - 1 lb. small peaches - 1 pt. of water - 3 lbs. of sugar - Brandy paper - -Preparation: Cut the small peaches into pieces, stone them, weigh -them, boil until tender in the water and drain in a colander. Now put -the sugar into the fruit syrup and boil until thick, skim it and put -the large peeled peaches into it whole. Boil until the fruit is tender -but not mushy, then put it carefully into the jars, pour the thick -syrup on, place a brandy paper over and close the jars up tightly. - - -No. 6—APRICOTS IN JELLY. - - 2 lbs. of nice, large apricots - 1 lb. of small apricots - 1 pt. of water - 3 lbs. of sugar - Brandy paper - -Preparation: The preparation of apricots is the same as that of -peaches. See No. 5, Peaches in Jelly. - - -No. 7—PICKLED PEACHES. - - 1 lb. of peaches - ¼ lb. of sugar - ¼ cup of vinegar - ¼ cup of water - 3 cloves - 1 small stick of cinnamon - -Preparation: Peel the peaches, leave them whole and weigh them. Boil -the given quantity of water with sugar, vinegar, cloves and cinnamon 5 -minutes, skim and add the peaches. When the fruit is soft, put it into -the cans or jars and pour the syrup over. If there is too much syrup, -boil it down to fill the cans or jars. Cover with a brandy paper and -close them up tightly. The stone jars may be tied up with parchment -paper. - - -No. 8—PICKLED APRICOTS. - - 1 lb. of apricots - ¼ lb. of sugar - ¼ cup of vinegar - ¼ cup of water - 3 cloves - 1 small stick of cinnamon - -Preparation: The preparation of pickled apricots is the same as that -of pickled peaches. See No. 7, Pickled Peaches. - - -No. 9—APRICOTS OR PEACHES IN BRANDY. - - 1 lb. of apricots or peaches - ¾ lb. of sugar - ¼ cup of water - 1 wineglassful of French brandy - -Preparation: Peel and weigh the apricots or peaches. Boil the sugar -and water 5 minutes and skim, then put in the fruit, boil a few -minutes and put into the jars. Let the syrup boil down and pour it -onto the fruit hot, then pour the brandy on top, close the jars -tightly and treat them as in No. 1. - -Remarks: To every pound of fruit use 1 glass of brandy. - - -No. 10—STRAWBERRIES IN JELLY. - - 1½ lbs. of nice, large strawberries - 1 lb. of small strawberries - 2 lbs. of sugar - Juice of ½ lemon - Brandy paper - -Preparation: Prepare the large strawberries as in No. 1, and drain off -the water. Treat the small berries the same way, put the latter on the -stove with the sugar, boil until soft, then rub through a sieve or a -white, clean cloth so the juice will run into a dish. Put this juice -back into the kettle, add to this the lemon juice and boil it down to -jelly. Then add the large strawberries and boil 3 to 4 minutes. Put -carefully into the jars, boil down the syrup if it is too much and -pour it on the fruit hot. Cover with brandy paper and close the jars -tightly. Treat them as in No. 1, to test the covers and when cold, -store them in a cool, dry place. Melted paraffine is often used to -make jars air-tight. - - -No. 11—RASPBERRIES IN JELLY. - - 1½ lbs. of raspberries - 2 lbs. of sugar - Juice of ½ lemon - Brandy paper - -Preparation: The preparation of raspberries is the same as that of -strawberries. See No. 10, Strawberries in Jelly. - - -No. 12—STONED SOUR CHERRIES. - - 1 lb. of nice cherries - ¾ lb. of sugar - Brandy paper - -Preparation: Wash the cherries, stone them and weigh them. To every -pound of cherries take ¾ lb. of sugar, boil 5 minutes and fill hot -into the jars. Cover with a brandy paper and treat the jars as in No. 1. - - -No. 13—LARGE SWEET CHERRIES. - - 1 lb. of cherries - 1 lb. of sugar - ¼ cup of water - Brandy paper - -Preparation: Wipe the cherries with a cloth and place them into the -jars. Boil the sugar and water 5 minutes, skim it and pour over the -cherries. Close the jars, but not tightly. Put the jars into a boiler -with water reaching nearly to the top of the jars. Cover the boiler, -boil for 2 hours, take out the jars, close them tightly and treat them -as in No. 1. - -Remarks: The cherries may be stoned. Put a tray or several thicknesses -of cloth on the bottom of the boiler, also hay or cloth between the -jars. - - -No. 14—COGNAC CHERRIES. - - 1 lb. of large, sweet cherries - 1¾ lbs. of sugar - 1 cup of water - 1½ pts. of corn brandy - -Preparation: Wash and dry the cherries, prick them with a needle, and -trim the stems with a pair of scissors. Fill a jar half full with -them. Boil down the sugar and water to one-third of the quantity and -add the brandy. When this syrup is cold, pour it into the jars, close -them tightly and treat them as in No. 1. - - -No. 15—MIRABELLE PLUMS, No. 1. - - 1 lb. of mirabelles - ½ lb. of sugar - ¼ cup of water - -Preparation: Mirabelles are the small, round, yellow plums; they must -be firm and sound when preserved. Rub them with a cloth and prick them -with a needle a few times. Boil sugar and water 5 minutes, skim, add -the plums, boil a few minutes and put into the jars. Boil down the -syrup and pour it over the plums hot. Treat the jars as in No. 1 and -store in a cool, dry place. - - -No. 16—MIRABELLE PLUMS, No. 2. - - 1 lb. of Mirabelle Plums - ¾ lb. of sugar - ¼ cup of water - Brandy paper - -Preparation: Treat the plums as before. After they have been rubbed -with a cloth and pricked, fill a jar half full. Boil the sugar and -water 10 minutes and pour over the plums hot. Close the jars, but not -tightly, then place into a boiler with water to boil 2 hours. After -that time take out the jars, close them tightly and treat them as in -No. 1. - -Remarks: Put a piece of brandy paper inside before closing them up -tightly. - - -No. 17—PLUMS. - - 1 lb. of plums - ¾ lb. of sugar - ¼ cup of water - -Preparation: Wipe the plums with a cloth. Boil the sugar and water for -5 minutes, skim and add the plums. Let them boil up a few times; as -soon as they begin to crack, skim and put them carefully into the -jars. Boil the syrup down and fill into the cans hot. Then close the -jars tightly and treat them as in No. 1. - - -No. 18—PEELED PLUMS. - - 1 lb. of plums - ¾ lb. of sugar - 1 small stick of cinnamon - 1 tbsp. of wine vinegar - ¼ cup of water - -Preparation: Put the large, blue plums into hot water for a minute and -skin them. With a sharp knife make a slit into the side of each plum -and take out the stone; place them into the jars in layers. Boil the -sugar and water with cinnamon and vinegar for 5 minutes, skim and pour -it hot over the plums. Close the jars and boil them in a boiler for 45 -minutes. Then take them out, close them tightly and treat the jars as -in No. 1. - -Remarks: Plums must be prepared quickly, as they will easily turn -brown. To avoid this, one may sprinkle some of the sugar over as soon -as they are skinned. - - -No. 19—PLUMS IN RED WINE. - - 1 lb. of plums - ½ lb. of sugar - ½ cup of red wine - ¼ cup of wine vinegar - 1 clove - 1 small stick of cinnamon - -Preparation: Wipe the ripe, blue plums with a cloth. Boil the sugar, -red wine, vinegar, cloves and cinnamon 5 minutes, skim, add the plums -and boil a few minutes. Take them out as soon as the skins begin to -crack and put them into the jars. Boil down the syrup and fill it hot -into the jars. Close the jars tightly and treat them as in No. 1. - - -No. 20—PICKLED PLUMS. - - 3 lbs. of plums - 1 lb. of sugar - ½ pt. of vinegar - Several small sticks of cinnamon - 6 cloves - -Preparation: Wipe the plums with a cloth, prick with a toothpick -several times and place carefully into a stone jar. Boil the sugar, -vinegar, cinnamon and cloves a few minutes, skim and pour over the -plums boiling hot. This process is repeated 3 times. When the juice -boils for the third time, the plums are put in, let boil up a few -times, then all is put back into the stone jar or cans and tightly -closed or tied up. These pickled plums are nice to serve with meat. - - -No. 21—GOOSEBERRIES. - - 3 lbs. of gooseberries - 2½ lbs. of sugar - A few sticks of cinnamon - 1½ cups of water - -Preparation: Clean, wash and drain nice, large gooseberries, which are -not overripe. Boil the sugar, water and cinnamon until clear and jelly -like, then add the berries, boil a few minutes and put into jars. Boil -down the syrup and pour it into the jars. Close tightly and treat them -as in No. 1. - -Remarks: If after 1 day the syrup is too thin, pour it off and boil it -once more. - - -No. 22—PICKLED PEARS. - - 2 lbs. of pears - 1 lb. of sugar - 1 cup of water - ⅛ cup of wine vinegar - Several sticks of cinnamon - 2 cloves - -Preparation: Peel the pears, cut them into halves and core them, then -put into cold water or rub with lemon juice to keep them white. Boil -the sugar, water and vinegar 5 minutes with the cloves and cinnamon -tied into a white cloth, skim, add the pears and boil until soft but -not mushy. Fill the fruit into jars and close them tightly, then treat -them as in No. 1. - - -No. 23—PICKLED CRAB APPLES. - - 1 lb. of crab apples - ½ lb. of sugar - 1 cup of water - ⅛ cup of vinegar - 1 stick of cinnamon - -Preparation: Wipe the little red crab apples with a cloth, leave the -stems on. Boil the sugar, water, vinegar and cinnamon 5 minutes, skim, -add the apples and boil 10 minutes. They must not cook to pieces and -the skin must stay whole if possible. Place the apples carefully into -the jars, boil down the syrup and pour it on hot. Then close the jars -tightly and treat them as in No. 1. - - -No. 24—BLUEBERRIES, HUCKLEBERRIES. - - 1 lb. of blueberries - ½ lb. of sugar - ⅛ cup of vinegar or juice of ½ lemon - -Preparation: Pick the berries over, wash and drain them, then boil in -sugar and vinegar or lemon juice a little while. When still hot, pour -them into jars, close tightly and treat them as in No. 1. - - -No. 25—GREEN GAGES. - - 1 lb. of green gages - ¾ lb. of sugar - ½ cup of water - -Preparation: The genuine green gages which have red dots are the best -for preserving. Wipe them with a cloth, shorten the stem and prick the -plum to the stone several times with a darning needle. Then boil the -sugar and water 5 minutes, put in 8 to 10 plums, boil them until the -skin begins to burst, take them out immediately and put them into the -jars. Continue this until all plums are cooked. Pour the syrup over, -close the jars and put them into a boiler with water to cook for 45 -minutes. Then take them out, close the covers tightly and when cold, -store them in a cool place. - - -No. 26—PEELED GREEN GAGES. - - 1 lb. of green gages - ¾ lb. of sugar - ½ cup of water - -Preparation: Peel and stone the plums. Boil the sugar and water 5 -minutes, add the plums and boil until tender, then skim and put them -into the jars. If there is too much syrup, boil it down and pour it -over the plums hot, then close the jars tightly and treat them as in -No. 1. - - -No. 27—CRANBERRIES. - - 1 lb. of cranberries - ½ lb. of sugar - ¼ cup of water - Brandy paper - -Preparation: The American cranberries are in the market in winter to -be used fresh, while the German cranberries are in the market in -summer to be preserved for the winter. Pick them over and wash, them -in much water, then drain in a colander. Boil the sugar and water 1 -minute, add the berries and boil until they are light red and -transparent, skim and fill into cans or stone jars. Boil syrup 15 to -20 minutes longer and pour boiling hot over the berries. Cover with a -piece of brandy paper and close the cans or tie up the jars tightly. -If you put them into jars, let the fruit cool off before you put on -the brandy paper and tie up the jars. - - -No. 28—CURRANTS. - - 1 lb. of currants - 1 lb. of sugar - -Preparation: Only the largest currants are used for preserves. Strip -them from the stems, wash in cold water, drain well and weigh them. -Boil the sugar and berries slowly for 10 minutes, skim and put into -jars hot. Close the jars tightly and treat them as in No. 1. - - -No. 29—BLACKBERRIES. - - 1 lb. of blackberries - ¾ lb. of sugar - -The Preparation is the same as that of currants, but let them boil -only a few minutes instead of 10 minutes. - - -No. 30—MELONS. - - 3 lbs. of melon - 3 lbs. of sugar - 1 pt. of water - ¼ pt. of wine vinegar - 4 cloves - Some sticks of cinnamon - Brandy paper - -Preparation: Peel ripe but firm melons, cut them in halves and scoop -out the seeds with a silver spoon, then cut into small pieces and -weigh. Boil the sugar, water, vinegar, cloves and cinnamon 5 minutes, -add the melon and boil until transparent and soft. Now fill them into -jars, boil down the syrup and pour it on the fruit hot. Close the jars -tightly and treat them as in No. 1. - - -No. 31—QUINCES. - - 5 lbs. of quinces - 3 lbs. of sugar - 10 cloves - 2 finely chopped lemon rinds - Several sticks of cinnamon - Water - -Preparation: Pare the quinces, slice them very thin and boil in water. -When partly done, take them out and drain on a cloth. Boil the sugar, -2 cups of water, cinnamon, lemon rind and cloves 5 minutes, skim, add -the partly boiled quinces and boil until soft. Then put them into jars -with the syrup, close the jars tightly and treat as in No. 1. - - -No. 32—QUINCES IN COGNAC. - - 1 lb. of quinces - ½ cup of water - ¾ lb. of sugar - 3 sticks of cinnamon - ½ lemon rind cut fine - 3 cloves - 1 wineglassful of cognac - -Preparation: Pare the quinces, cut them into small pieces and put at -once into cold water. When they are all cut up, put them into boiling -water and boil until tender. Boil the sugar, water, cloves, cinnamon -and lemon rind 1 minute, add the quinces and boil slowly for 5 -minutes. Put the quince into jars, boil down the syrup until it gets -thick, add the cognac and pour it hot over the fruit. Close the jars -tightly and treat them as in No. 1. - - -No. 33—PUMPKIN. - - 3 lbs. of pumpkin flesh - 2½ lbs. of sugar - 1 qt. of vinegar - 3 qts. of water - 5 cloves - 2 sticks of cinnamon - 1 piece of ginger - ½ lemon rind - Brandy paper - -Preparation: Peel the pumpkin, cut in halves, scoop out the seeds and -all juicy or thready matter. Cut the flesh into slices ¼ inch thick -and put into 1 qt. of cold vinegar mixed with 2½ qts. of cold water. -Let it stand 12 hours. Then boil the sugar, ½ qt. of water and the -spices tied into a white cloth 1 minute. Add the sliced pumpkin after -draining it well, and boil until tender and transparent. Put into -jars, boil down the syrup until it thickens, fill up the jars with it -while boiling hot, cover with a brandy paper, close and treat them as -in No. 1. - - -No. 34—GREEN OR SMALL YELLOW ORANGES. - - 60 small oranges - 3 lbs. of sugar - ¾ qt. of water - -Preparation: Prick the oranges with a fork and blanch them in water -for 5 minutes. Then cover them with water and let them stand 10 days, -changing the water twice daily. On the eleventh day boil the sugar and -¾ qt. of water 5 minutes, skim and pour cold on the well drained -oranges. On the twelfth day pour off the sugar water and boil it until -it gets thick. Put in the oranges, let them boil a few minutes and -then fill the jars. If necessary, boil the sugar water a little more, -pour it over the oranges, close the jars tightly and treat them as in -No. 1. - - -No. 35—PICKLED WALNUTS. - - 1 lb. of green walnuts - 1 lb. of sugar - 20 grams of whole cinnamon - 1 cup of water - -Preparation: The walnuts must be picked before they form a hard shell. -Clean the walnuts well and let stand in water 14 days, changing the -water once a day. Then drain well and boil until tender in fresh -water. Boil the sugar, water and cinnamon 1 minute, add the nuts and -boil a few minutes, pour into a porcelain dish and let stand 3 days, -then boil again a few minutes and fill the nuts into jars. Boil the -syrup if it is not thick enough and pour it over the nuts cold, then -close the jars well. - - -No. 36—GREEN ALMONDS. - - 60 green almonds - ¼ lb. of wood ashes - 4 qts. of water - 1 pt. of water - 1½ lbs. of sugar - ¼ tsp. of bishop extract - -Preparation: The almonds must be green, but soft enough to be easily -pierced with a fork. Mix the wood ashes and 4 qts. of water and boil -until the mixture feels greasy. Now put in the almonds and boil them -until the skin can be pulled off. After skinning them, put them into -fresh water, pierce them with a fork, put into hot water, set them on -the stove and let them simmer, but not boil, until they are soft. Pour -off the water, put on fresh cold water and let stand until the next -day. Now boil the sugar in 1 pt. of water until it gets thick and pour -it cold over the well drained almonds. The next day pour off the sugar -water, boil it again, and when cold, pour over the nuts and let stand -another day. The third day repeat the cooking again, add the bishop -extract, when cold, pour it over the almonds in the jars and close -them tightly. - - -No. 37—GRAPES. - - 3 lbs. of grapes - ¾ lb. of sugar - ½ cup of water - -Preparation: Boil the sugar and water 5 minutes, pour over the grapes -and let stand for 12 hours. After this time pour off the sugar water, -bring it to boil, add the grapes, let them boil a few minutes and put -into jars. Boil the syrup down thick, pour over the grapes hot, close -the jars tightly and treat them as in No. 1. - -Remarks: The little seeds are taken out with a skimmer. - - -How to Make Jelly, Marmalade and Jam. - - -No. 38—STRAWBERRY MARMALADE. - - 1 lb. of strawberries - ¾ lb. of sugar - Brandy paper - -Preparation: Rub the prepared strawberries through a sieve, then mix -with sugar and boil down to a thick marmalade, stirring constantly. -Fill it into jars, let it get cold, put on a piece of brandy paper and -close the jars well, or tie them up with parchment paper. - - -No. 39—RASPBERRY JELLY. - - 4 lbs. of raspberries - 2 lbs. of currants - 1 pt. of water - 2½ lbs. of sugar - Brandy paper - -Preparation: Clean and wash the currants and raspberries, then put on -the stove with the water and boil until the berries burst and are -soft; then pour them through a thin white cloth and let the juice -drain off into another dish. Weigh this juice and to 1 pound of juice -take ¾ pound of sugar or to 1 pt. of juice take 1 lb. of sugar and -boil 5 minutes or until it jellies when a little of it is cooled in a -dish. Put into jars or glasses and when cold, cover with the brandy -paper and tie up well with parchment paper. - - -No. 40—CURRANT JELLY. - - Currants - 1 pt. of currant juice - 1 lb. of sugar - Brandy paper - -Preparation: Clean and wash the ripe, red currants, press through a -white cloth, squeezing out all juice. This juice is left to stand over -night. The next day slowly pour off the clear juice from the -settlings. To each pint of juice take 1 pound of sugar, boil it until -it jellies when cold. Put it hot into glasses or jars, let it get -cold, cover with brandy paper and tie it up or close the jars well. - - -No. 41—BLACK CURRANT JELLY. - - Black currants - 1 pt. currant juice - l½ cups of sugar - Brandy paper - -The preparation of black currants is the same as that of red currants. -See Currant Jelly, No. 40. - - -No. 42—ROSE JELLY. - - 2 lbs. of green apples - 3 pts. of water - 1 lb. of red currants - 1 pt. of rose water - 1 drop of oil of roses - 3 lbs. of sugar - -Preparation: Wash the unpeeled apples, cut them up and boil without -stirring, in a covered kettle with 3 pts. of water until they are -soft. When nearly done, put in the currants and boil a while until the -berries burst. Now pour the whole mass into a white muslin bag and let -the juice run into a dish. Let it stand for a while, then carefully -pour it off the settlings into the preserve kettle. Add the sugar and -rosewater and boil until it jellies when cold. Stir in the drop of -rose oil, fill the jelly into glasses, let it get cold, cover them -with paraffine or tie them up. - - -No. 43—BLUEBERRY JELLY. - - 1 lb. of blueberry juice - 1 lb. of sugar - Juice of 1 lemon - -Preparation: The preparation of blueberry jelly is the same as that of -Currant Jelly, see No. 40. - - -No. 44—APPLE JELLY. - - 8 lbs. of sweet-sour apples - 4 qts. of water - 4 lbs. of sugar - ½ pt. of white wine - 4 tbsps. of lemon juice - ½ vanilla bean or 1 tbsp. of vanilla essence - Brandy paper - -Preparation: Wash and quarter the unpeeled apples and boil slowly in 4 -qts. of water until tender, but do not stir them. Then pour the mass -into a muslin bag and let the juice run into a dish. When settled, -pour the juice into the kettle and boil down to one-half the quantity. -Then add sugar, wine, lemon juice and vanilla and cook until it -jellies; fill it into glasses, when cold, cover with a piece of brandy -paper and tie them tightly. - - -No. 45—CRAB APPLE JELLY. - - 1 cup of crab apple juice - Water - 1 cup of sugar - Vanilla to taste - Brandy paper - -Preparation: Wash and quarter the crab apples, put on with water to -barely cover the apples, then cover the kettle and cook until tender. -When they are done, pour them into a white muslin bag and let the -juice run into a dish. Carefully pour the juice off the settlings, add -to each cup of juice one cup of sugar, put in vanilla as much as you -like and boil the whole to jelly, which will take about 10 minutes. -Pour it into glasses or jars, when cold, cover with a brandy paper and -close up tightly. - - -No. 46—QUINCE JELLY. - - 8 lbs. of quinces - 4 qts. of water - 4 lbs. of sugar - 4 tbsps. of lemon juice - Brandy paper - -Preparation: The preparation is the same as that of apple jelly. See -No. 44, Apple Jelly. - - -No. 47—PEACH MARMALADE. - - 1 lb. of peaches - ¾ lb. of sugar - ¾ cup of water - Brandy paper - -Preparation: The peaches are peeled very thin, cut into pieces and -boiled in the water until soft. Rub through a sieve. Moisten the sugar -with water and boil 5 minutes, skim it, add the fruit and boil 20 -minutes, stirring constantly. Pour it into glasses or jars, cover with -a brandy paper when cold and close up the glasses or jars tightly. - -Remarks: You can add to the marmalade some kernels of peaches and cut -the peaches into very small pieces without rubbing them through a -sieve. Through the long cooking much of the fruit flavor is lost. - - -No. 48—APRICOT MARMALADE. - - 1 lb. of apricots - ¾ lb. of sugar - ¾ cup of water - Brandy paper - -The preparation is the same as that of peach marmalade. See No. 47, -Peach Marmalade. - - -No. 49—PLUM MARMALADE. - - 1 lb. of large, blue plums - ½ lb. of sugar, scant - ½ cup of water - -Preparation: Peel and stone the plums, then slice into narrow strips. -Boil the sugar and water 1 minute, skim, add the sliced plums and boil -until soft and thick but not mushy. Then fill them into glasses or -jars, cover with a brandy paper and close them up tightly. - - -No. 50—RASPBERRY MARMALADE. - - 1 lb. of raspberries - ¾ cup of sugar - Brandy paper - -The preparation of raspberry marmalade is the same as that of -strawberry marmalade. See No. 38, Strawberry Marmalade. - - -No. 51—PLUM JAM. - - 30 lbs. of plums - 2 tsps. of ground cloves - 1 small piece of ginger - 1 lemon rind - 2 tsps. of ground cinnamon - 10 green nuts - -Preparation: Wipe the plums with a cloth, stone them and boil 4 hours -while stirring constantly with a wooden ladle. After this time put in -the spices and boil the jam until it is thick, then pour it into stone -jars, put these into the oven to dry a little over the top and tie -them up with paper, or strew cinnamon on thickly before tying them up. -Store the jam in a cool, airy place but never in the cellar; this way -it will keep for years. - - -No. 52—PEAR JAM. - - 5 lbs. of pears - 2 lbs. of sugar - 1 qt. of water - 1 tsp. of cinnamon - -Preparation: Quarter the pears and boil in the water until tender. -When you preserve pears, you may use the peelings for jam by boiling -them with the pears and rubbing them through a sieve. Then put the jam -back on the stove and boil it until it gets thick, stirring -constantly. While it is boiling, add sugar and cinnamon; fill it into -stone jars, cover with ground cinnamon when cold, tie up the jars well -and keep them in a dry, airy place. - - -No. 53—MIXED MARMALADE. - - 1 lb. of apples - 1 lb. of yellow plums - 1 lb. of peaches - 1 lb. of quinces - 1 lb. of pears - 1 lb. of melon - 1 stick of cinnamon - 2 qts. of water - 3 lbs of sugar - Brandy paper - -Preparation: Wipe the fruit with a cloth, slice it and boil with the -water and cinnamon until very soft. Then rub through a fine sieve, add -the sugar and boil until it thickens, stirring constantly. Fill it -into jars or glasses; when cold, cover with a brandy paper and close -them up tightly. - - -No. 54—GRAPE JELLY. - - 1 cup of grape juice - 1 cup of sugar - Brandy paper - -Preparation: Wash the grapes, boil with a little water until they -burst, then pour them into a muslin bag and let the juice run into a -dish. After it has settled, pour the clear juice off carefully from -the settlings and to every cup of juice take one cup of sugar. Now -boil it down until it jellies, skim it and fill into glasses, cover -with a brandy paper when cold and close up tightly. - - -The Preparation of Fruit Juices or Syrups. - - -No. 55—RASPBERRY SYRUP. - - 1 lb. of raspberries - 1 lb. of sugar - -Preparation: Put the berries into a deep dish or jar in alternating -layers with sugar and let it stand for 2 days. Strain the juice into -clean bottles through a white muslin or linen bag, cork tightly and -then boil ½ hour in water, being careful that the bottles stand -upright and do not touch. Put a tray or cloth on the bottom of the -boiler or kettle and pack hay between the bottles. Put a cover on the -boiler or kettle. - - -No. 56—STRAWBERRY SYRUP. - - 1 lb. of strawberries - 1 lb. of sugar - -The preparation of this syrup is the same as that of raspberry syrup. -See No. 55, Raspberry Syrup. - - -No. 57—CHERRY SYRUP. - - 1 pt. of cherries - ½ lb. of sugar - A little fine oil - 1 stick of cinnamon - -Preparation: Take nice, sour cherries, pick off the stems and crush -the cherries with the stones in a mortar or in a fruit press. The next -day pour off the clear juice from the settlings and boil 15 minutes -with sugar and cinnamon, skimming it frequently. When cold, strain it -and fill into bottles; into each bottle of syrup pour 1 teaspoonful of -fine oil, cork the bottles well and seal them with sealing wax. Before -using the syrup, dip off the oil with cotton batting. - - -No. 58—RASPBERRY WINE. - - 2 lbs. of raspberries - 1 pt. of water - 25 grams of tartaric acid - 2½ lbs. of sugar - -Preparation: Dissolve the tartaric acid with the water in a stone jar, -add the raspberries and let stand for 30 hours. Press through a white -muslin or linen bag and let it stand a while, then carefully pour it -off from the settlings, add the sugar and stir the syrup for ½ hour. -Fill it into clean, dry bottles, cork them loosely or put cotton -batting on top of the bottles. Let stand 8 weeks before using and then -strain the juice because the impurities have come to the top. - - -No. 59—WILD STRAWBERRY WINE. - - 2 lbs. of strawberries - 1 pt. of water - 25 grams of tartaric acid - 2½ lbs. of sugar - -The preparation is the same as that of raspberry wine, see No. 58, -Raspberry Wine. - - -No. 60—BLUEBERRY JUICE. - - 1 qt. of juice - 1 lb. of sugar - 1 stick of cinnamon - -Preparation: Crush the berries and press through a white muslin bag. -Put the juice into a cool place to clarify. Carefully pour the clear -juice off from the settlings and boil it 10 minutes with the sugar and -cinnamon. When cold, strain it, fill it into bottles and cork well. - - -No. 61—ORANGE JUICE. - - 8 large oranges - 1 lemon - 10 pieces of lump sugar - 1 lb. of sugar - ¼ pt. of water - -Preparation: Clean the oranges and the lemon with a cloth and grate -off the rind with the lump sugar. Mix the sugar, water, grated rind of -oranges and lemon and boil 1 minute, then add orange and lemon juice, -boil another minute, strain through a cloth, fill into bottles and -cork well. - - -No. 62—QUINCE JUICE. - - 1 pt. of quince juice - 1 lb. of sugar - -Preparation: Take nice, yellow quinces, clean them with a cloth, grate -them down to the granular part, press out and put into glasses or jars -over night to clarify or settle. The next day carefully pour off the -clear juice, boil 3 minutes with the sugar and when cold, fill it into -bottles, and cork well. - - -No. 63—CURRANT JUICE. - - 1 pt. of juice - ¾ lb. of sugar - ¼ cup of water - Oil - -Preparation: Clean the currants, press through the fruit press and let -stand for a few hours to clarify. Then carefully pour off the -settlings, boil sugar and water 5 minutes, skim and put in the juice. -Boil 10 minutes, skim and when cold, fill into bottles. Into each -bottle pour 1 teaspoonful of fine oil; cork well, seal the bottles and -keep them in the cellar. Before using, dip off the oil with cotton -batting. - - -No. 64—BLACKBERRY JUICE. - - 1 pt. of juice - ¾ lb. of sugar - ¼ cup of water - Oil - -Preparation:. The preparation is the same as that of currant juice. -See No. 63, Currant Juice. - - -No. 65—TUTTI-FRUTTI IN ARRACK. - - 1 qt. of arrack or rum - 1 lb. of strawberries - 1 lb. of raspberries - ½ lb. of large, red, stoned cherries - 6 lbs. of sugar - ½ lb. of large, black, stoned cherries - ½ lb. of blue, peeled plums - 10 medium-sized peaches - 10 apricots - 10 good preserving pears - -Preparation: The fruit must be ripe but not soft. Take each fruit as -it appears in the market, clean it and put into a large jar. For -instance, if strawberries are in the market, prepare these, wash and -drain them, put them first into the jar with ½ lb. of sugar and ½ pt. -of arrack. Close the jar well and if it is a stone jar, tie it up -well. Continue to put in the rest of the fruit as it comes and use the -rest of the sugar and arrack, closing the jar or can well every time. -Peaches, pears and apricots must be peeled and quartered before they -are put in and pears should be boiled partly done in sugar and water. - -Remarks: After the fruit has all been used, the juice may be used for -pudding sauce. - - -Preserved Vegetables. - - -No. 66—ASPARAGUS. - - Asparagus - To 1 qt. of water 1 tsp. of salt - -Preparation: Take nice, white, thick stalks of asparagus, peel -carefully and cut into small pieces that will fit into a jar. Economy -jars may be used for asparagus. Pack the asparagus with heads downward -into the jars. Mix 1 teaspoonful of salt into each qt. of water and -fill up the jars with this salt water. Close the jars and place them -into a wash boiler with cold water enough to cover the jars by 1 inch. -Place a cloth on the bottom of the boiler, if it has no tray, cover -the boiler and boil for 3 hours. After that, take out the jars, dry -them and keep them in a cool, airy place. - - -No. 67—WAX BEANS No. 1. - - Wax beans - Salt water - 1 qt. of water - 1 stick of cinnamon - 3 cloves - ½ cup of sugar - ¾ cup of vinegar - -Preparation: Wash the beans, string and slice them, and boil until -tender in boiling salt water. Drain the water off and pack them into -the jars. Boil the water, vinegar, sugar, cinnamon and cloves a few -minutes, skim and pour it over the beans boiling hot. Close the jars -tightly and place them upside down to test the covers and rubbers. - -Remarks: The syrup should have quite a sweet-sour taste. The jars must -be well filled with the beans. - - -No. 68—WAX BEANS No. 2. - - Young wax beans - To 1 qt. of water 1 tsp. of salt - -Preparation: The beans must be very tender. String the beans and leave -them whole. Wash them and fill the jars with them. Mix the salt water -and pour over the beans, close them and boil them in a covered wash -boiler as before, for 3 hours. Then take out the jars, which may be -Economy jars, and test the covers. If some of them are not tight, put -on others and place the jars into the boiler to boil 15 minutes longer. - - -No. 69—GREEN BEANS. - - Very young, green beans - To every qt. of cold water, 1 tsp. of salt. - -Preparation: The preparation of these beans is the same as that of wax -beans No. 2, see No. 68, Wax Beans No. 2. - - -No. 70—SALTED GREEN BEANS. - - Green beans - Salt - -Preparation: Wash, string, and slice the beans, and pack in layers -with salt into stone jars. Each layer of beans must be stamped down -with a wooden pestle. Through this process some juice will collect on -the beans when they are all in. Now place a white piece of muslin on -them, a little board weighted with a stone on top of that and keep -them cool. When using, soak them in water to take out some of the -salt. Look to it that there is no mould forming on them. The cloth, -board and stone must be cleaned occasionally. - - -No. 71—YOUNG CARROTS. - - Young carrots - Salt water for cooking - For pickling, to each qt. of water, 1 tsp. of salt - -Preparation: The young carrots should be of a uniform size. Clean and -wash them, put them into boiling salt water until they are partly -done, pour them into a colander and drain off the water. Place them in -Economy jars, the first layer must have the points up and the second -layer the points down. Make the jars ¾ full and pour on the cooled -salt water in the proportions given above, close the jars tightly and -boil them for 1½ hours in a boiler, as stated before. - - -No. 72—RED BEETS. - - 2 tbsps. of caraway seeds - 1 pt. of vinegar - 3 tbsps. of horseradish pieces - ¼ cup of sugar - 2 tsps. of salt - 5 lbs. of red beets - -Preparation: Clean the beets, boil until tender in boiling water, skin -them and slice them about 1⁄10 inch thick into a stone jar. Strew -caraway seeds on every layer and place the pieces or slices of horse -radish between each layer. Boil the vinegar with salt and sugar and -when cold, pour it over the beets to well cover them, tie up the jar -or close the can well. - - -No. 73—GREEN PEAS. - - Green peas - To every qt. of cold water, 1 tsp. of salt - -Preparation: Shell the peas, wash them and put into Economy jars. Boil -the salt water, cool it and fill the jars with it. Close the jars and -boil in a covered wash boiler for 3 hours. Then take them out, dry -them and test the jar covers. If these are not tight, put on other -covers and boil the jars for ½ hour longer. The peas must not be -yellow but tender and sound. If there are bad ones among them, they -must be carefully selected or the preserves will not keep. - - -No. 74—CORN. - - Very fresh corn - Juice from the corn cobs - -Preparation: Cut the kernels from the cobs and put into the jars, -press the juice out of the cobs and pour it over the corn. Close the -jars and boil in a covered wash boiler for 5 hours. After cooling, -take out the jars, test them as to the rubbers and covers, close them -up tightly and treat them as in No. 1. Covers that are not tight must -be replaced by others and the jars put back into the boiler to cook -another 15 minutes. Remarks: Everything must be very clean. - - -No. 75—WHOLE TOMATOES. - - Nice, medium-sized tomatoes - Fresh water - To every qt. jar full of tomatoes 1 tsp. of salt - -Preparation: Dip the tomatoes into boiling water for 1 minute and skin -them, put into Economy jars. Strew the salt into the jar and fill it -with cold water. Close the jars and boil them in a covered boiler for -1 hour. The water in the boiler must be ½ inch above the jars. - - -No. 76—PICCALILLI. - - Vinegar water - 1 pk. of green tomatoes - About 1 cup of salt - 10 cents worth of small onions - 4 cups of sugar - 7 cups of vinegar - 5 cents worth of mixed spices - -Preparation: Slice the tomatoes and strew with 1 cup of salt. Peel the -onions and put into salt water. Let both tomatoes and onions stand -until the next day. Now take both out of the salt water and bring them -to boil in weak vinegar water. When that turns yellow, strain it, put -the tomatoes and onions back into the kettle, add sugar, 7 cups of -vinegar and spices and boil until nearly done. Fill into cans or stone -jars and close them tightly. - - -No. 77—TOMATO MARMALADE. - - Tomatoes - Sugar - -Preparation: Put the tomatoes into boiling water for one minute, skin -them, slice thin and bring slowly to a boil. Boil to a marmalade, -stirring constantly. When you think it is thick enough, mix in the -sugar and boil 15 minutes more. Put into jelly glasses and tie them up -well. - -Remarks: If you like, the tomatoes may be pressed through a sieve -before the sugar is added. - - -No. 78—PLAIN TOMATOES FOR SOUP. - - Tomatoes - -Preparation: Peel the tomatoes, boil until tender and fill into jars. -Close tightly and put in a dry, cool place. - - -No. 79—SWEET TOMATOES. - - 1 lb. of tomatoes - ½ lb. of sugar - ¼ slice of lemon - ⅛ cup of water - 3 cloves - 1 stick of cinnamon - 2 pieces of ginger - -Preparation: Put the medium-sized, red tomatoes into boiling water for -a minute and skin them. Boil the sugar, water, cloves, cinnamon and -ginger 1 minute, skim, add the tomatoes and boil slowly until they are -tender but not too soft. Fill them carefully into the jars. Boil the -syrup thick, pour it over the fruit and close the jars tightly. Treat -the jars as in No. 1 and store them in a cool, dry place. - - -No. 80—TOMATO CATSUP. - - 1 pk. of tomatoes - 1 tsp. of ground, black pepper - ¼ tsp. of red pepper - ½ tsp. of ground cloves - ½ tsp. of ground allspice - 3 large onions - 2 tbsps. of sugar - Salt to taste - -Preparation: Peel and slice nice, ripe tomatoes, add the spices and -boil until thick. Strain through a fine sieve, put it back into the -kettle, boil until of the consistency of thick cream, fill into -bottles and when cold, cork them well. - - -No. 81—RHUBARB. - - Rhubarb - -Preparation: Skin the rhubarb, cut into small pieces and pack into -jars or bottles. Close them well and boil in a covered wash boiler -with a tray or cloth on the bottom for 45 minutes. The water is put -into the boiler cold and must be ½ inch above the jars or bottles. -When they are cooled off, take them out, test the covers, treat them -as in No. 1. Before using the contents, put sugar in and boil it a -little, then serve cold. - - -No. 82—RHUBARB MARMALADE. - - Rhubarb - Sugar - -Preparation: Skin the rhubarb, cut into small pieces, bring slowly to -boil in a little water, stirring constantly until it thickens. Add -sugar, fill it into jars and close them up tightly. - - -No. 83—SAUERKRAUT. - - Firm, white cabbage heads - Salt - Pepper-corns - -Preparation: Remove the bad outer leaves, cut the cabbage in halves, -cut out the heart, slice the cabbage in fine shreds and put into a -clean barrel or stone jar. First place whole cabbage leaves over the -bottom of the jar or barrel, pack on a layer of sliced cabbage, strew -it with salt and pepper-corns, pack on another layer and so on until -the cabbage is all used up. Stamp it down firmly so the liquor will -cover the cabbage, then cover it with a clean piece of white muslin, a -board and a stone to hold it down. Look after it occasionally and -clean the cloth, board and stone. After the cabbage has fermented -enough, which you will know by its sour odor, put it into a cool place. - - -No. 84—PARSLEY. - - Green parsley - Salt - -Preparation: Wash the parsley, cut off the stems and wipe dry. Pack in -layers with salt into jars, close the jars tightly and keep them like -preserves. - -Remarks: When using, soak in water to take out some of the salt and -close the jar well every time. - - -No. 85—TO KEEP RED AND WHITE CABBAGE. - - Cabbage heads - Paper - Twine - -Preparation: The cabbage heads must be firm. Remove all bad leaves, -tie the heads in paper and hang them up in the cellar. They will keep -all winter. - - -No. 86—PARSLEY, CARROTS, CELERY AND BORAGE FOR THE WINTER. - - Firm parsley roots - Firm carrots - Firm borage - Firm celery roots - Fine, dry sand - -Preparation: The sand must be fine and dry. Pour it into the cellar -on the cement floor or into a box. Cover each vegetable with it. In -this way they will keep all winter. - - -No. 87—TO PRESERVE PEARL ONIONS. - - Onions - Salt - Vinegar - -Preparation: Salt the onions well and leave in the salt for 8 to 10 -days, peel and partly cook them in vinegar. Put them into jars with -sufficient salt to cover them and close the jars well. - - -No. 88—CHAMPIGNONS OR MUSHROOMS. - - 3 lbs. of champignons - 2 qts. of water - 2 tbsps. of vinegar - 1 qt. of water - 2 tbsps. of salt - -Preparation: There are forest champignons and manure champignons. The -former are whiter and easily turn soft. They grow wild while the -latter are cultivated. - -The champignons to be preserved must be firm; if they have been -exposed to the air too long, they are not good for preserving. Wash -them in 2 qts. of water mixed with 2 tablespoonfuls of vinegar. Cut -off the stems and brush both the stems and caps of the champignons in -the vinegar water until they are white. Rinse them in 1 qt. of fresh -water mixed with 1 tablespoonful of vinegar. The quart of water mixed -with 2 tablespoonfuls of salt is brought to boil. As soon as you have -prepared a handful of champignons, throw them into the boiling salt -water and let them boil until the second handful is prepared. Now take -the boiled champignons out with a skimmer, put them into the jars -and continue the boiling until the jars are ¾ full, pour on the liquor -to fill the jars completely. Close up the jars or if you are using tin -cans, solder them, and boil them in a boiler ¾ to 1 hour. - -Remarks: Only in this careful manner, white champignons are obtained -and preserved. - - -No. 89—CHAMPIGNONS IN VINEGAR. - - 1 lb. of small champignons - 1 tbsp. of salt - 1 tbsp. of vinegar - 1 qt. of wine vinegar - 1 tbsp. of salt - ¼ tsp. of white pepper - -Preparation: The champignons must be firm and small. Clean them by -rubbing each one with salt and brushing them with a brush, rinse them -in cold water mixed with 1 tablespoonful of vinegar. Bring the one -quart of vinegar to boil with 1 tablespoonful of salt and pepper, and -add the champignons. As soon as they begin to get tender, fill them -into the jars and when cold, close tightly. - - -No. 90—TRUFFLES. - - 1 lb. of truffles - 1 tbsp. of salt - 1 pt. of water - -Preparation: Put the truffles in water for 1 hour and brush them until -they are perfectly black and clean. Then put them immediately into -boiling water for ½ hour and put into jars. Boil 1 pt. of water mixed -with 1 tablespoonful of salt, let it get cold and fill the jars with -it, close them and boil in water in a covered boiler for 1 hour. - - -No. 91—SALT PICKLES No. 1. - - Medium-sized pickles - Minced dill In 6 qts. of water, ½ lb. of salt - Cherry leaves from sour cherry trees - -Preparation: Brush the pickles in fresh water, pack into a stone jar -in alternate layers with cherry leaves and chopped dill, the uppermost -layer being leaves and dill. Boil the water and salt, let it get cold -and pour it on the pickles to cover them by 1 to 2 inches. Leave them -in a warm place for about a week until they have fermented -sufficiently, then set them into a cool place. They can soon be used. - -Remarks: If you want these pickles for the winter, pack them into a -cask, pour the brine over to completely fill the cask and close the -cask tightly, except for a bunghole in the cover through which it can -work off. Put the cask into the sun for a while and when the pickles -have fermented sufficiently, put a new cork into the bunghole and -carry the cask into the cellar. Examine the cask from time to time to -see if there is sufficient brine on it. If there is not enough, add -fresh cold brine and close up the bunghole. - - -No. 92—SALT PICKLES No. 2. - - Medium-sized pickles - Salt - Dill - Herbs - Mustard seeds - Pepper-corns - Cloves - 1 piece of ginger - Half water and half vinegar - -Preparation: Wash the pickles and pack them into a stone jar with salt -about ⅜ inch thick. Pour cold water over to cover them well and place -a weight on them. After 3 weeks the pickles are taken out, washed and -the water drained off. Then put them back into the jar in layers with -dill, herbs, cloves, pepper-corns, and a small piece of ginger, the -uppermost layer being herbs. Now boil one-half the quantity that the -jar would hold of equal parts water and vinegar and a handful of salt -and pour it warm over the pickles. The liquid should cover the pickles -by 2 inches. Cover with a round, white muslin bag in which you put -yellow and green mustard flour and place a weight on them. - - -No. 93—VINEGAR PICKLES No. 1. - - Small pickles about 3 to 4 inches long - Salt - Tarragon - Dill - Summer savory - Pepper-corns - Bay-leaves - Cloves - Some green or red peppers - Wine vinegar - -Preparation: Cut the blossoms and stems off and put the pickles in -fresh water for several hours, drain through a colander, strew thickly -with salt and let stand over night. The next morning rub the salt off, -pack them, closely into a stone jar. Make layers of pickles, herbs and -spices, the latter on top. Boil enough wine vinegar to cover them by 2 -inches and pour it hot over them. After 4 days, pour it off again, -boil and skim it, let it get cold, then pour it over again. If there -is not enough to cover them, boil some more. Put a weight on the -pickles, and set in a cool place. - - -No. 94—VINEGAR PICKLES No. 2. - - Medium-sized, firm cucumbers or pickles - Vinegar - Tarragon - Green or red peppers - Summer savory - Thyme - Cloves - Pepper-corns - Bay-leaves - -Preparation: Wash the cucumbers and put on to boil with the vinegar. -As soon as they begin to boil, take them off, drain them and let them -get cold. Put in layers in a stone jar with herbs and spices, the -latter on top. Then cook fresh wine vinegar and pour on sufficient to -cover the pickles by 1½ inches. The vinegar must be hot. After 8 days, -drain off the vinegar, cook it again and pour it hot over the pickles. -When it is cold, cover them, put a weight on and keep them in a cool -place. - - -No. 95—MUSTARD PICKLES. - - Large, full-grown cucumbers - Salt - Tarragon - Pearl onions - Some cloves - Mustard seeds - Horse radish - Spanish peppers - Basil - Pepper-corns - Wine vinegar - -Preparation: Peel the cucumbers, cut in halves, scoop out the seeds -and cut the vegetable into desirable pieces. Cover thickly with salt -and let stand over night. The next morning rub the salt off, pack the -cucumbers into stone jars or cans and put all herbs and spices named -between them. To every quart of vinegar take one tablespoonful of -salt, boil it, and when cold, pour it over the cucumbers. The next day -pour it off and cook it again and pour on cold. Repeat this process -for the third time. The vinegar should cover the cucumbers by 1 to 2 -inches. Tie up the jars or close the cans tightly. After three weeks -they will be ready to serve. - - -No. 96—SPICED PICKLES. - - Large, full-grown cucumbers - Salt - Wine vinegar - Water - Sugar - Some cloves - Pepper-corns - Mustard seeds - Pearl onions - - -Preparation: Peel the cucumbers, cut in halves, scoop out the seeds -and cut the vegetable into desirable pieces. Over every 3 lbs. of -cucumbers, sprinkle 1 oz. of salt and leave them over night. The next -day rub off the salt well and boil them in a pickle of 1 pint of -vinegar, ½ pint of water, 1 lb. of sugar, 1 stick of cinnamon 3 inches -long, 6 cloves, 10 pepper-corns and 1 tablespoonful of mustard seeds. -When it boils, put in the cucumbers and boil them until they are -transparent. Fill them into jars and close up tightly. - - -No, 97—MIXED PICKLES. - - Very white cauliflower - Small salad beans - Pearl onions - Red radishes - Cucumbers 2 to 3 Inches long - Red and green Spanish peppers - Very small carrots - Lemon slices - Whole white pepper-corns - Tarragon leaves - Bay-leaves - Nutmeg - Pieces of horse radish - Salt - Good wine vinegar - -Preparation: Prepare each vegetable in the proper way. Break the -cauliflower into little roses. Cauliflower, beans, onions and carrots -should be separately cooked in salt water and drained. Put salt on the -cucumbers and radishes and let stand over night, the next day rub off -the salt. When all is prepared, arrange nicely according to color in -jars and strew the pepper-corns, tarragon and bay-leaves, nutmeg, -slices of lemon, cubes of horse radish over each layer. Then boil the -vinegar, cool it and pour it over to cover well. After a few days, -repeat this process with the vinegar and close the jars tightly. - - -No. 98—DRIED PEARS. - - Pears - -Preparation: Peel the pears, cut them in halves or quarters and place -on very clean baking pans. Cover the bottom of the oven with bricks -and start a fire to produce moderate heat. Then place the pans on the -bricks and dry the pears, turning them occasionally. This will require -fully one day. Store the dried pears away in bags. - - -No. 99—DRIED APPLES. - - Apples - -Preparation: The process of drying apples is the same as that of -drying pears. See No. 98, Dried Pears. Air the apples for a few days. - - -No. 100—SUGARED LEMON AND ORANGE RIND. - - 1 lb. of lemon or orange rind - 2 lbs. of sugar - -Preparation: Peel the oranges or lemons very thin and cut the rind, -pack into jars and cover thickly with sugar. Close the jars well. - - -No. 101—GREEN COLOR FOR COLORING ICES OR OTHER FOOD. - - White of an egg - 20 coffee beans, (raw) - -Preparation: Rinse the coffee beans, and set aside in the beaten white -of an egg for 12 hours in a covered dish; the nicely colored white of -egg will then be found convenient to color ices or other sweetmeats. - - -No. 102—GLAZED CHESTNUTS. - - Good chestnuts - Boiling salt water - 1 lb. of sugar - ½ cup of water - -Preparation: Boil the chestnuts in salt water until they can be easily -pierced with a pin or needle. Drain the water off and take off the -brown thick shell and then the thin white skin underneath. String 4 to -5 chestnuts on a toothpick or thin stick so they do not touch. Boil -the water and sugar until it is jelly-like, dip the stick with -chestnuts in and turn them around in the sugar, take them out and dip -and turn them once more, then hand them to a second person who will -turn them until the sugar is cooled. Place them in an upright position -into a dish and put in a dry place until you strip them from the stick -to serve. - - -No. 103—ROASTED ALMONDS. - - 1 lb. of sweet almonds - 1 lb. of sugar - ½ vanilla bean - ½ pt. of water - A few drops of oil - -Preparation: Boil the sugar, water and vanilla for 15 minutes and add -the blanched almonds. Stir them until they pop, then pour them into -oiled dishes. - - -No. 104—SALTED ALMONDS. - - Almonds - Fine salt - Hot lard - -Preparation: Put blanched, sweet almonds into clean, boiling lard for -1 minute. Then take them out with a skimmer and place on pans lined -with blotting paper to drain off the lard. Dust them with very fine -salt and dry them in the oven. - - -No. 105—CANNED SPRING CHICKEN. - - Chicken cut into desirable pieces - Salt and pepper to taste - -Preparation: Dress the chickens, cut into desirable pieces, wash and -pack into Economy jars. Salt and pepper to taste, pour on cold water -to fill the jars, close them and boil in a wash boiler with cold water -enough to cover the jars by 1 inch. Cover the bottom of the boiler -with several thicknesses of cloth. Put the cover on the boiler and -boil for 3 hours. When cold, take out the jars and store them in a -cool place. - - -No. 106—CANNED SALMON OR OTHER LARGE FISH. - -Preparation: Dress and wash the fish and remove the backbone. Cut it -into pieces that will go into a jar, sprinkle with salt and pepper and -fill the jars with cold water. Close the jars and boil them in a -boiler as before for 3 hours. When cold, store them in a cool place. - - -No. 107—CANNED FRIED CHICKEN, DUCK OR WILD GAME. - - Chicken - Water - Butter for frying - Salt and pepper - -Preparation: Carefully dress and prepare the fowl, bake quickly in the -oven for 20 minutes, then cut into desirable pieces, leaving the bones -in. Sprinkle with salt and pepper, and fill the jars with the hot -meat. Make a gravy from the drippings and pour it on hot to cover the -meat well. Close the jars and boil in a covered boiler as before for 3 -hours. The water in the boiler must cover the jars by 1 inch. When -they are cold, put them into a cool place. - - -No. 108—MINCE MEAT. - -For About 22 Pint Glasses. - - 1 pk. green tomatoes - 1 cup cold water - 3 lbs. brown sugar - 1¼ tbsps. cinnamon - 2½ lbs. finely chopped apples - 1 lb. finely chopped plums - 2 cans syrup - 1 cup vinegar - 2 tsps. salt - 1 lb. raisins - 2 finely chopped oranges - 1 finely chopped lemon - 1 tsp. nutmeg - 1 tbsp. allspice - 1¼ tbsps. cloves - 2 lbs. currants - ½ lb. finely chopped suet - -Preparation: Chop tomatoes fine, let boil 5 minutes, run through a -sieve, and add the other ingredients. Let boil 45 minutes and stir or -let steam 30 minutes. While hot, put in glasses and screw covers on -tightly. Very good. - - -No. 109—SPICED GREEN TOMATOES. - -For About 12 Pint Glasses. - - 1 pk. green tomatoes - 5 cups vinegar - 2 cups ground table celery - ½ cup salt - 2 cups sugar - 6 ground red peppers (empty inside) - 2 cups ground onions - ½ cup mustard seed - -Preparation: Put the tomatoes through a meat grinder, add salt and let -stand all night. Drain and squeeze out the juice. Mix well and pack -cold into jars, closed tight. - - -No. 110—SWEET-SOUR SLICED CUCUMBER PICKLES. - -For About 15 Pint Glasses. - - 18 large cucumbers - 9 onions - 1½ pts. vinegar - 1½ cups brown sugar - 2 tsps. celery salt - 1½ tsps. ginger - 2 tsps. mustard seed - 1½ tsps. pepper - 1½ tsps. salt - 1½ tsps. turmeric powder - 1½ tsps. cinnamon buds - -Preparation: Peel and slice fine cucumbers and onions, sprinkle with -salt and let stand one hour. Drain and add remaining ingredients; let -come to a boil and seal while hot. - - -No. 111—CHILI SAUCE. - -For About 6 Pint Bottles. - - 1 onion - 12 medium-sized ripe tomatoes - 3 red peppers - 2 cups vinegar - 3 tbsps. sugar - 1 tbsp. salt - 2 tsps. cloves - 2 tsps. allspice - 2 tsps. grated nutmeg - -Preparation: Peel and slice tomatoes; add peppers and onion, cut very -fine. Boil one-half hour, and add the rest of the ingredients and boil -two hours. Put in jars while hot and seal well. - - -No. 112—ENGLISH CHOW CHOW. - -For About 24 Pint Glasses. - - 1 qt. young cucumbers - 2 qts. small white onions - 2 qts. string beans - 3 qts. green tomatoes - 2 heads cauliflower - 2 heads cabbage - 1 oz. turmeric powder - 6 red peppers - 4 tbsps. mustard seed - 2 tbsps. allspice - ⅔ cup mustard - 2 tbsps. celery seed - 2 tbsps. whole cloves - Vinegar - -Preparation: Put cucumbers, onions, tomatoes, cauliflower, and cabbage -through the food chopper. Mix all together and put into stone jars -with a sprinkling of salt. Let stand 24 hours and drain off the brine. -Put the vegetables in a kettle over the fire and stir in the turmeric, -red pepper chopped fine, mustard seeds, allspice and ground mustard. -Pour over enough vinegar to cover. Cover tightly and let simmer until -thoroughly cooked, stirring often. Put into glass jars and seal while -hot. - - -No. 113—CHILI SAUCE. - -For About 18 Pint Glasses. - - 1 pk. ripe tomatoes - 2 cups chopped celery - 3 green peppers - 3 onions - 1 cup sugar - 1 qt. vinegar - ½ cup salt - 2 ozs. mustard seed - -Preparation: Chop tomatoes fine and strain, add all other ingredients, -boil about two hours, fill-glasses while hot and close up tight. - - -No. 114—DILL PICKLES. - -For About 14 Pint Glasses. - - To 6 qts. of water, add 2 qts. vinegar - 1 lb. of salt - 5 cents worth of Weinsteinsaeure (tartaric acid) - Pepper - Cloves - Allspice - A good quantity of dill - Horse radish - Grape leaves - Bay-leaves - -Preparation: Place a layer of cucumbers in a stone jar and sprinkle -over some of the spices; continue until all are used, laying the dill -and leaves between each layer. Put a tight, well weighted cover over -them. - - -No. 115—MUSTARD PICKLES. - -For About 20 Pint Glasses. - - 2 qts. green tomatoes - 2 qts. small onions - 2 qts. string beans - 2 heads cauliflower - 20 small cucumbers - 2 cups sugar - 1 lb. Coleman’s mustard - 1 tbsp. turmeric - 1 gal. vinegar - -Preparation: Slice the tomatoes, cut the cauliflower in small pieces, -and salt vegetables over night. In the morning drain thoroughly. Mix -mustard with vinegar. When the vinegar boils, put all in and boil -one-half hour. Bottle while hot. - - - - -SANDWICHES. - - -No. 1—EGG SANDWICHES. - -Preparation: Slice white or brown bread into thin slices. Spread with -butter, mayonnaise and finely chopped eggs; press two slices together -and trim into desired shapes. - -This is a wonderful improvement over the ordinary rather tasteless -sandwiches made with butter alone. - - -No. 2—CELERY SANDWICHES. - -Preparation: Chop celery fine and add mayonnaise to taste. Spread on -buttered bread and remove crusts. Cut in narrow strips and serve -garnished with celery tips. - - -No. 3—OLIVE SANDWICHES. - -Preparation: Mix cream cheese smooth with mayonnaise dressing, add a -dozen chopped olives and use as a filling for bread and butter -sandwiches. - - -No. 4—CHICKEN SANDWICHES. - -Preparation: Made the same as veal sandwiches. Always remember to -prepare the bread as for bread and butter sandwiches. Put finely -chopped cucumbers on top. - - -No. 5—VEAL SANDWICHES. - -Preparation: Spread bread with butter and mayonnaise. Place a layer of -chopped meat and a layer of chopped cucumbers or olives between the -slices. - - -No. 6—EGG SANDWICHES. - -Preparation: Use hard-boiled eggs. Chop finely and mix with mayonnaise -dressing. To this may be added a finely chopped pickle, a little ham, -sardines mashed to a paste or shredded lettuce. Spread on bread and -butter sandwiches. - - -No. 7—PEANUT SANDWICHES. - -Preparation: Spread butter on bread and add peanut butter; put a -lettuce leaf between. - - -No. 8—CORNED BEEF SANDWICHES. - -Preparation: Chop cold corned beef to a fine paste; mix with a little -mayonnaise dressing. Beat the mixture until smooth and well blended -and spread evenly on buttered bread. - - - - -CHAPTER 24. - -THE MENU. - -Family Dinner. A Menu for one day in a Month. - - -JANUARY. - - Oxtail soup. - Fried whitefish. - Small potato balls. - Head lettuce. - Fillet with champignons. - Asparagus. - Riced potatoes. - Mixed salad. - Vanilla ice cream with hot chocolate dressing. - Coffee and cake. - - -FEBRUARY. - - Grape fruit. - Chicken soup. - Meat patties. - Tongue ragout with dumplings and puff paste scallops. - Tomato salad with boiled mayonnaise dressing. - Rabbit roast with apple sauce and red cabbage. - Orange cream. - Coffee. - - -MARCH. - - Oyster soup. - Fine ragout in shells. - Asparagus with tongue. - Lamb crown roast with turnips and mashed potatoes. - Chocolate pudding with vanilla sauce. - Coffee. - - -APRIL. - - Bouillon in cups. - Bread sticks. - Fish in red wine sauce. - Fried potatoes. - Chicken salad. - Fillet beefsteak with sliced goose liver. - Macaroni with tomato sauce. - Cold rice pudding with peaches and whipped cream. - - -MAY. - - Vegetable soup. - Lamb roast. - Stuffed potatoes. - Spinage. - Green asparagus with salmon. - Fried pigeons with gooseberry jam. - Cheese, tart and coffee. - - -JUNE. - - Tomato soup. - Ham noodles. - Roast beef with fried potatoes and cauliflower. - Asparagus salad. - Strawberry ice with macaroons. - Bread and butter and cheese. - Coffee. - - -JULY. - - Bouillon with marrow dumplings. - Fish ragout in shells. - Baked ham with Burgundy sauce. - Stuffed tomatoes. - Potato chips. - Red farina pudding with cream. - Coffee. - - -AUGUST. - - Green pea soup. - Lobster with remoulade sauce. - Veal chops with apple sauce. - Head lettuce. - Broiled spring chicken. - Fried potatoes. - Fruit salad. - Coffee and cake or tart. - - -SEPTEMBER. - - Bouillon with egg sponge dumplings. - Chicken fricassee with dumplings and puff paste scallops. - Hamburg steak with green beans and creamed potatoes. - Champignon salad. - Chocolate cream. - Bread and butter. - Cheese. - Coffee. - - -OCTOBER. - - Brown bouillon with rice pudding. - Lobster ragout in shells. - Fried duck with cranberries and baked cauliflower. - Mixed salad. - Strawberry cream with almond heaps. - - -NOVEMBER. - - Green corn soup. - Duck ragout. - Lamb cutlet with kohlrabi. - Potato pudding. - Mixed jam or marmalade. - Apple strudel. - - -DECEMBER. - - Fish soup. - Roasted chestnuts with sliced goose liver. - Turkey with jam and potatoes. - Mixed salad. - Plum pudding with vanilla sauce. - - -A FINE SUPPER OR BREAKFAST. - -A Menu for each Season. - - -JANUARY to MARCH. - - Bouillon with cheese wafers. - Lobster with remoulade sauce. - Caviar on toast. - Mutton chops with chestnut puree. - Truffle salad. - Spring chicken with jam. - Tutti-Frutti ice. - - -APRIL to JUNE. - - Crab soup. - Asparagus and cutlets. - Pigeons and salad. - Strawberry cream and cake. - - -JULY to SEPTEMBER. - - Bouillon in cups with bread sticks. - Fish with Bearnaise dressing. - Small potato balls. - Sweetbread ragout with peas. - Venison. - Tomato salad. - Fine wine ice cream. - - -OCTOBER to DECEMBER. - - Grape fruit. - Oysters. - Fillets of sole with mushroom sauce. - Turkey with apple sauce. - Mixed salad. - Chocolate ice. - - -FINE DINNER. - -A Menu for Each Season. - - -JANUARY to MARCH. - - Asparagus soup, meat patties. - Venison with jam. - Trout with horse radish and mustard butter. - Pineapple ice. - Young roast goose with small potato balls. - Partridge with cucumber and tomato salad. - Asparagus with creamed butter. - Strawberry cream with almond heaps. - Crackers. - Butter. - Various kinds of cheese. - Coffee. - - -APRIL to JUNE. - - Vegetable soup. - Timbale of crabs with herb sauce. - Lamb roast with champignons. - Whitefish with beaten egg sauce. - Chicken souffle with puff paste scallops. - Venison with vegetable salad. - Asparagus with tongue. - Strawberries and vanilla ice cream. - Coffee. - Fruit. - - -JULY to SEPTEMBER. - - Crawfish soup. - Chicken patties with lobster, mayonnaise dressing. - Saddle of veal garnished with beef tongue and riced potatoes. - Broiled spring chicken with Bearnaise dressing. - Champignons and stuffed tomatoes. - Salmon with cucumber salad and browned butter. - Baked sweetbreads with toast. - Snipe with jam. - Truffle and artichoke salad. - Cold rice pudding with peaches and whipped cream. - Coffee. - - -OCTOBER to DECEMBER. - - Turtle soup. - Caviar pie. - Venison with artichokes, garnished with goose liver and Madeira sauce. - Fine fish with small potato balls. - Brown champignons. - Crawfish. - Turkey with cranberries, salad. - Chocolate ice with cake. - - -A LARGE BUFFET. - -For 30 Persons. - - 1 salmon with lobsters and mayonnaise dressing - 1 venison roast - 1 roast beef - 1 saddle of veal or veal roast - 1 ham - 1 chicken, asparagus and crawfish jelly with herb sauce - 2 chicken pies with champignons - 1 macaroni pudding with tomato sauce - 1 goose liver pie garnished with aspic - Fine fish salad - Lobster salad - 2 dishes of vegetables, (asparagus, peas, morels with crab tails) - 12 deviled eggs - 6 qts. assorted ices - 2 wine jellies with fruit - 4 portions of cake - - -EVERY DAY DINNER. - - -No. 1. - - Soup with mushrooms. - Roast stuffed chicken. - Potatoes. - Apple sauce. - Orange cream. - - -No. 2. - - Bread soup. - Boiled fish with beaten egg gravy. - Small potato balls. - Head lettuce. - Filled pancakes. - - -No. 3. - - Bouillon with rice. - Veal roast, sauerkraut. - Mashed potatoes. - Chocolate pudding with vanilla sauce. - - -No. 4. - - Pea soup. - Hamburg steak, spinage. - Stuffed potatoes. - Lemon souffle. - - -No. 5. - - Marrow dumpling soup. - Lamb crown roast with cauliflower. - Potatoes. - Apple strudel. - - -No. 6. - - Tomato soup. - Meat pie with rice. - Tomato salad. - Omelet. - - -No. 7. - - Pea soup. - Roast beef. - Stuffed tomatoes. - Fried potatoes. - Vanilla ice cream. - - -No. 8. - - Wine soup. - Fish in red wine sauce, potatoes. - Macaroni with tomato sauce. - Apple sauce with cake. - - -No. 9. - - Soup with bread sticks. - Stuffed duck. - Red cabbage. - Potato pudding. - Strawberry ice cream. - - -No. 10. - - Asparagus soup. - Chicken pie with cold slaw. - Potatoes. - Apple strudel. - - -No. 11. - - Vegetable soup. - Veal chops. - Kohlrabi. - Mashed potatoes. - Stuffed apples with rice pudding. - - -No. 12. - - Oyster soup. - Goose stuffed with chestnuts. - Cranberries. - Potatoes. - Vanilla ice cream with hot chocolate sauce. - - -No. 13. - - Potato soup. - Mock rabbit. - Mashed potatoes. - Green beans. - Wine jelly. - - -No. 14. - - Blueberry soup. - Chicken fricassee with rice and potatoes. - Potato pancakes with apple sauce. - - -No. 15. - - Red wine soup. - Stuffed lamb crown roast. - Turnips. - Mashed potatoes. - Rice pudding with cherry syrup. - - -No. 16. - - Cauliflower soup. - Fried sausage. - Beets. - Potatoes. - Bread pudding with cream. - - -No. 17. - - Lentil soup with Wieners. - Fried fish. - Head lettuce. - Fried potatoes. - Filled omelet. - - -No. 18. - - Bouillon with farina dumplings. - Stuffed veal breast. - Asparagus. - Stuffed potatoes. - Coffee with thousand puff tart. - - -No. 19. - - Bean soup. - Stuffed cabbage head. - Potatoes with cracker sauce. - Apple fritters. - - -No. 20. - - Celery soup. - Sour roast. - Potato dumplings. - Noodles. - Fruit salad with whipped cream. - - - - -CHAPTER 25. - -COOKERY FOR INVALIDS. - - -While the directions found throughout this book will be generally -adequate for the preparation of food for invalids or convalescents, -always carefully regulating and limiting the quantities of fats, -spices, condiments, etc., used, it is nevertheless deemed best to add -a separate chapter especially devoted to the enumeration of recipes -and directions intended for the sickroom. A majority of the sick and -invalids, are usually nervous and irritable, and as it is quite -essential that they receive the food prepared for them with all -possible readiness and pleasure, it becomes necessary that the manner -of presenting the meals to them should obtain great attention; even -this detail, if properly carried out, being of assistance to the -physician in successfully handling the case. - -Invalids should seldom be consulted regarding their wishes as to food; -as a usual thing they are quite unable to make a decision, or at the -moment they lack the desire to determine upon anything they would like -to eat, and yet it is often observable that properly prepared and -appetizingly served dishes are eagerly received by them. - -All the ingredients used in the preparation of dishes for invalids -must be faultlessly good. Meats, fish, poultry, vegetables and fruits -must be absolutely fresh and untainted. The natural fats of flesh -foods should not be used, and the very best butter only must be taken -when preparing food for invalids. - -Water for cold beverages must always be boiled and artificially -cooled. Meals should never be prepared in the sickroom, because the -air becomes vitiated, the noise and activity inseparable from the work -itself is annoying to the patient, and is apt to diminish whatever -appetite he may happen to have. Never bring more victuals into the -sickroom than are necessary to supply present needs, because the air -in the room and the exhalations from the patient act deleteriously -upon the food, and may prove dangerous. All cooking utensils, -particularly in cases of contagious and severe illness, should be used -for that patient only; the most scrupulous cleanliness must, it is -perhaps needless to say, always be observed. The quality of many -dishes is impaired when they are cooked in utensils too large for the -purpose. Sick people are usually very sensitive in their taste, and -the slightest taint in an article of food prepared for them will at -once destroy all desire for it. The utensils should, as much as -possible, consist of small earthenware and enameled pots, kettles, -pans, spiders, etc.; a small bouillon pot with tightly-fitting cover -should also be provided. The dishes in which the food is served should -be adapted to the small portions given, because neatness in everything -connected with giving invalids their sustenance is certain to sharpen -the appetite; furthermore, the victuals are likely to cool too rapidly -when contained in large receptacles. For invalids who can only take -their food and beverages slowly, vessels provided with hot water -heaters are the best. - - -No. 1—STRONG BEEF TEA. - -Ingredients for 1 pint. - - ½ lb. lean beef - ½ lb. breast of veal - 1 old pigeon - 1 qt. of water - 1 tsp. of salt - Small piece of carrot - -Preparation: Cut the beef and veal into small pieces, clean the pigeon -carefully, remove the breast and cut up into small pieces, crush -drumsticks and bones, put everything into a very clean kettle, pour -over the required quantity of cold water and set aside for one hour; -then add salt and carrot, and cook slowly for 3 hours, rub through a -very fine sieve, take off the fat and pour the soup carefully from the -settlings. This bouillon can be served in cups, or be used in any kind -of soup, as desired. - - -No. 2—WEAK VEAL BOUILLON. - -Ingredients for 1 pint. - - ½ lb. breast of veal - 1 qt. of water - 1 small carrot - 1 tsp. of salt - -Preparation: Wash the veal, cut into very small pieces, put it into -the cold water and boil very slowly for 2 hours with the carrot and 1 -teaspoonful of salt, then pass through a sieve and use in soups as -desired. - - -No. 3—BEEF BOUILLON. - -Ingredients for 1 pint. - - 1½ lbs. of lean beef - 1 qt. of water - 1 tsp. of salt - ¼ small carrot - -Preparation: Cut the beef into dice, put them into the required -quantity of cold water, add carrot and salt and boil in a small -covered kettle or double boiler for 3 hours; pour through a sieve and -remove all of the fat. This bouillon may be mixed with the yolk of 1 -egg and served in cups. - - -No. 4—BEEF TEA. - -Ingredients for ½ cup. - - ½ lb. fresh beef steak - ¼ pt. boiled water, cold - 1⁄10 tsp. of salt - -Preparation: Chop the meat, put into a fruit jar together with the -water and salt, close top lightly, put in a kettle with water, cover -and boil very slowly for 2 hours, then pour the tea through a fine -sieve. Administer a teaspoonful at a time. Beef tea must be freshly -prepared every day. - - -No. 5—BEEF TEA WITH COGNAC. - -Ingredients and preparation same as in No. 4. Add 1 tablespoonful of -cognac to the beef tea; the beverage must be served cold. - - -No. 6—POULTRY BOUILLON. - -Ingredients for 1 quart. - - 1 chicken, either young or old - 2 qts. of water - 1 tsp. of salt - A piece of carrot - -Preparation: Clean chicken carefully, remove breast and cut it into -small pieces. Chop drumsticks and bones, put into the water together -with carrot and salt, boil very slowly for 2 hours and strain through -a fine sieve. The pieces of the breast are added to the bouillon at -the last hour of the boiling, and the cooking finished over a very -slow fire. - -The bouillon is served with the meat in it. - - -No. 7—PIGEON OR PARTRIDGE BOUILLON. - -Prepare same as in No. 6. - - -No. 8—LAMB BOUILLON. - -Ingredients for 1 pint. - - 2 qts. of water - 1 lb. of lamb’s trotters - ½ lb. of lean mutton - 1 tsp. of salt - -Preparation: The lamb’s trotters are carefully cleaned, and then -chopped into small pieces; the meat is cut up very fine, salt added -and boiled slowly in a small, tightly covered kettle for 3½ hours. -Strain through a fine sieve and take off the fat carefully. This -bouillon can be used for rice or barley soups. - - -No. 9—BOUILLON OF GAME. - -Ingredients for 1 pint. - - 1½ lbs. of fresh game - ½ lb. of bones - 1 small fresh tomato - 1 tsp. of salt - 1 tsp. of finely chopped celery - 1¼ qts. of water - -Preparation: The meat is cut into small pieces and the bones crushed, -put into a small, tightly covered kettle with the tomato, celery, salt -and water and boiled very slowly for 2 hours; it may also be cooked -for 3 hours in a slow oven. - - -No. 10—NOODLE OR GRITS SOUP MADE OF CLEAR BOUILLON. - -Ingredients for 1 pint. - - Bouillon made as in No. 3. - ½ cup of finely, cut noodles - 1 pt. of bouillon - 3 tbsps. of grits - -Preparation: Slowly boil the noodles or the grits in the hot bouillon -for 15 minutes. Before adding the grits to the bouillon, rinse same in -cold water, stir it in 4 tablespoonfuls of the bouillon, then put it -into the rest of the bouillon and boil. - - -No. 11—SAGO SOUP WITH GAME BOUILLON. - -Ingredients for 1 pint. - - Game bouillon as in No. 9 - 1–3 tbsps. of sherry - ¼ cupful of French sago - -Preparation: Mix the sherry with the sago, add the hot bouillon and -boil for 12 minutes. - - -No. 12—ROLL SOUP WITH BOUILLON. - -Ingredients for 1 pint. - - Bouillon as in No. 1, 2, 3 or 6 - ½ cup of grated wheat flour rolls - 1 tsp. of butter - Yolk of 1 egg - 1 tsp. of cream - -Preparation: Rolls must be stale, grate them, heat with the butter on -the stove, but do not get them yellow or brown in color, then add the -bouillon and boil slowly for 20 minutes. Stir yolk of egg and the -cream into the soup and rub through a sieve. - - -No. 13—BARLEY GRUEL. - -Ingredients for 1 pint. - - ¼ cup of barley - Bouillon as in No. 1, 2, 3, 6 or 8 - ¾ pt. of water - -Preparation: Rinse the barley with 1 cupful of boiling water, put over -the fire in ¾ pint of water and boil slowly for 1½ hours; then add the -bouillon, and boil slowly for another hour, rub through a sieve, heat -again and serve. - -Remarks: The yolk of an egg may be stirred into this soup. - - -No. 14—RICE GRUEL. - - Bouillon according to No. 1, 2, 3, 6 or 8 - ¾ pt. of water - ¼ cupful of rice - -Preparation: Same as No. 13, Barley Gruel. - - -No. 15—BARLEY SOUP WITH SWEETBREADS AND ASPARAGUS. - -Ingredients for 1 pint. - - Yolk of an egg - Bouillon according to No. 1, 2, 3 or 6 - ¼ cup of rice - 1 tsp. of butter - 4 tbsps. of sweetbreads cut in small pieces - 1 tbsp. of flour - ½ cup of asparagus cut in small pieces - 1½ pts. of water - -Preparation: Put the rice on the stove with 1 cup of cold water, heat -it and strain and add the required quantity of water. Boil slowly for -1 hour, add bouillon, then boil for another ½ hour. During this time, -boil the asparagus in a small quantity of salt water until tender; the -sweetbreads should also simmer in salt water for about 5 minutes. -Strain the soup, add the asparagus and sweetbreads, stir the yolk of an -egg with some asparagus liquor until smooth, heat the soup again and -stir into it the yolk of the egg. - - -No. 16—PLAIN BARLEY GRUEL. - -Ingredients for 1 pint. - -Preparation and ingredients same as in No. 15, but instead of rice use -pearl barley. - - -No. 17—CHICKEN PUREE SOUP. - -Ingredients for 1 pint. - - Chicken bouillon according to No. 6 - ⅛ lb. of stewed breast of chicken - 1 tsp. of cream - ½ cup of roll crumbs - -Preparation: Boil the roll crumbs in the bouillon for 10 minutes; chop -the breast of chicken very fine, rub through a sieve and add ¼ cup of -soup into which 1 tablespoonful of cream has been stirred, stir into -the soup and let it come to a boil; serve immediately. - - -No. 18—VEAL PUREE SOUP. - -Ingredients for 1 pint. - -Ingredients and preparation the same as in No. 17, but instead of the -meat of a chicken and chicken bouillon take veal, and bouillon -according to No. 1 or 2. - - -No. 19—PIGEON OR PARTRIDGE PUREE SOUP. - -Ingredients and preparation the same as in No. 17, but instead of the -meat of a chicken and chicken bouillon, take pigeon or partridge puree -and bouillon; cook as explained in No. 6. - - -No. 20—PLAIN SOUP FOR INVALIDS. - -Ingredients for 1 plateful. - - ½ lb. of potatoes, scant - 1 pt. of water - ½ tsp. of salt - 1 tsp. of butter - Yolk of 1 egg - -Preparation: Peel and wash potatoes and cut them into small pieces, -boil until done, rub through a fine sieve, add salt, butter and the -yolk of an egg, heat the soup quickly, stirring vigorously all the -time and serve at once. - - -No. 21—THIN RICE SOUP. - -Ingredients for 1 plateful. - - ⅙ cupful of rice - 1 pt. of water - 1 pinch of salt - 2 tbsps. of sugar - 1 tbsp. of lemon juice - -Preparation: Put the rice over the fire in cold water, when the water -is hot pour it off, then boil the rice in 1 pint of water until it is -well done and add salt, sugar and lemon juice. - - -No. 22—PEARL BARLEY SOUP. - -Ingredients for 1 plateful. - - ½ cupful of pearl barley - 1 tsp. of butter - 1 pint of water - ¼ tsp. extract of beef - 1 pinch of salt - -Preparation according to Chapter 1, No. 32, Soups. - - -No. 23—RYE BREAD SOUP. - -Ingredients for 1 plateful. - - ½ cupful of grated rye bread - ½ pt. of water - ½ pt. of boiling milk - 2 tbsps. of sugar - 1 pinch of salt - Yolk of an egg - 2 tbsps. of cream - -Preparation: Heat the bread crumbs in a clean spider until crisp, pour -over them the required quantity of water, and let it stand to one side -of the hot stove for 1 hour, but do not boil; add the hot milk, salt, -sugar and the yolk of the egg and pass the soup through a sieve. - - -No. 24—FRUIT SOUP. - -Blueberry, Cherry, Raspberry or Strawberry Soups. - -Ingredients for 1 pint. - - ½ lb. of fruit - 1½ pts. of water - ⅓ cupful of sugar - ½ tbsp. of lemon juice - 1 tbsp. of corn starch - -Preparation: Prepare and wash the fruit thoroughly and crush it with a -potato masher, add the water and boil the soup for half an hour, put -in sugar, lemon juice and corn starch stirred up with a tablespoonful -of water, then boil the soup until it is quite smooth. - - -No.25—RED WINE SOUP. - -Preparation is designated in Chapter 1, No. 29, Soups; take only ⅙ of -the quantities given. - - -No. 26—RYE FLOUR SOUP AND MILK SOUP. - -Are described in Chapter 1, Nos. 53 and 54. - - -No. 27—MEAT PUREE FOR THE SERIOUSLY ILL No. 1. - -Quantity for 1 Person. - - ½ lb. of veal or beef roast, medium well done - 2 yolks of eggs - 1 pinch of salt, if necessary - 5 tbsps. of stock from the roast - -Preparation: Chop the meat very finely, pass through a sieve on a -porcelain dish, stir with the yolks of eggs and the stock, from which -all fat has been removed, then put in a double boiler, and boil until -quite thick, stirring occasionally. - - -No. 28—PUREE OF GAME ROAST. - -For a Seriously Ill Patient. - -Quantity for 1 Person. - - 1 tbsp. of red wine - 3 tbsps. of bouillon or stock - ⅛ lb. game roast - Yolk of an egg - 1 tbsp. of Madeira - -Preparation: Chop the meat very fine, rub through a sieve, and heat in -a small porcelain dish with the Madeira, red wine, meat stock and yolk -of egg in a double boiler, stirring until it thickens. - - -No. 29—MINCED BEEF, VEAL OR LAMB STEAK. - -Quantity for 1 Person. - - ⅓ lb. of good meat, free from bones or fat - ½ tsp. of salt - 1 tbsp. of butter - Yolk of an egg - -For the Gravy. - - ⅛ tsp. of extract of meat - 1 drop of extract of lemon - Yolk of an egg - ¼ pt. of bouillon or water - 1 tsp. of cream - -Preparation: Chop the meat very finely and rub it through a fine -sieve, stir into it the yolk of an egg and the salt, form into a steak -about an inch thick, which is fried with brown butter in a small pan -for about 5 minutes, turning frequently, then serve on a hot plate. -Yolk of an egg, extract of meat, lemon juice, cream and bouillon are -stirred in a double boiler, boiled until thick and this gravy poured -over the steak. - - -No. 30—FRIED CALF’S BRAIN. - -Quantity for 1 Person. - - ½ of a calf’s brain - Yolk of an egg - 1½ tbsps. of milk - 1 tbsp. of flour - White of 1 egg - 1 pinch of salt - 1 tbsp. of sugar - -Preparation: Rinse the calf’s brain and then pour hot water over it; -drain off the water and remove all veins or blood vessels, then cut up -the brain into small pieces. Stir together yolk of egg, milk, flour -and salt, add the brain and the beaten white of egg. This mixture is -fried in the butter in two pancakes, and served on a hot dish with a -little spinage. - - -No. 31—CALF’S TONGUE. - -Quantity for 1 Person. - - 1 calf’s tongue - 1½ pts. of water - ¼ tsp. of lemon juice - ½ tsp. of extract of meat - 1 tsp. of flour - 1 tbsp. of Madeira, if permitted by physician - -Preparation: Clean the tongue and boil slowly in the water for 1¼ -hours until tender, then remove the skin and all fat. After this, stew -the tongue, gradually adding the bouillon which should be boiled down -by this time to ¾ of a pint, also add the lemon juice, extract of beef -and flour, which has been stirred with 2 tablespoonfuls of cold -bouillon and the Madeira, then stew the tongue for half an hour. It -must be very tender when given to the invalid. Tongue and gravy should -be served together. - - -No. 32—BREAST OF CHICKEN WITH WHITE GRAVY. - -Quantity for 1 Person. - - 1 young chicken, weighing about 1½ lbs. - 1 qt. of bouillon - 1 tsp. of salt - -For the Gravy. - - 1 tbsp. of butter - Yolks of 2 eggs - 1 pinch of salt - 1 tbsp. of white wine or ¼ tbsp. of lemon juice - -Preparation: Clean the chicken carefully and stew slowly in a small -kettle for a little while, then pour enough hot water over it to just -cover; add a little salt, put cover on tightly and cook slowly for ½ -hour. Yolk of egg, white wine or lemon juice, and ½ cup of chicken -bouillon are stirred in double boiler until thick. The chicken is -taken out and its breast cut away, skin removed and then served on a -hot plate with the hot gravy poured over it. If permitted by the -physician, serve a few asparagus tips with it. - - -No. 33—BREAST OF PIGEON WITH WHITE GRAVY. - -Quantity for 1 Person. - -Ingredients and preparation same as for No. 32, but instead of a -chicken take a young pigeon. - - -No. 34—BREAST OF PARTRIDGE WITH MADEIRA SAUCE. - -Quantity for 1 Person. - -Preparation same as in No. 32; use 2 tablespoonfuls of Madeira and ¼ -teaspoonful of meat extract for the gravy. - - -No. 35—RAW HAM WITH EGG. - -Quantity for 1 Person. - - ⅛ lb. of raw ham - Yolks of 2 eggs - 1 tsp. of butter - -Preparation: Rub the lean ham through a sieve, mix with butter and the -yolks of eggs, and then heat in a double boiler, stirring constantly. -Serve with wheat bread toast. - - -No. 36—FISH FOR INVALIDS. - -Broiled fish for 1 Person. - - ½ lb. of fish - -Preparation is given in Chapter 8, No. 8. However, skin and bones are -carefully removed, and a trifle of egg or butter sauce is served with -it. - - -No. 37—FISH CUTLET. - -Quantity for 1 Person. - - ½ lb. of fish - ½ of a roll - 1 tbsp. of butter - Yolks of 2 eggs - 1 tsp. of salt - ½ tsp. of finely chopped parsley - 1 tsp. of lemon juice - ¼ cupful of roll crumbs - -Preparation: Chop up the fish, remove skin and bones, mix well with -yolks of eggs, salt and soaked ½ roll. Form 2 cutlets, dredge with -crumbs and bake in the butter slowly for 8 minutes. Add some parsley -and lemon juice to the butter. - - -No. 38—VEGETABLES FOR INVALIDS. - -Cauliflower, scorzonera, spinage, purees of young carrots, artichokes, -green peas, and macaroni may also be served to invalids. These -vegetables are listed in Chapter 12; prepare them as there described, -but for 1 person take only one-sixth the quantity of ingredients -specified in those recipes. - - -Sweet Dishes for Invalids. - - -No. 39—RICE IN MILK. - -Quantity for 1 Person. - - ¼ cupful of good rice - ¾ pt. of milk - 1 pinch of salt - 1 tbsp. of sugar - -Preparation: Heat the rice twice in cold water, pour off the water, -add salt and milk and boil in a double boiler until very tender. -Sprinkle the sugar over the rice when serving. - -Remarks: If desired, the yolk of an egg can be stirred into this dish. - - -No. 40—MILK JELLY. - -Quantity for 1 Person. - - ¼ pt. of thin cream - ¼ cupful of sugar - ¼ grated lemon rind - 2½ layers or 1 tsp. of gelatine dissolved in 5 tbsps. of water - ¼ pt. of Madeira - 1 tsp. of lemon juice - -Preparation: The cream, sugar and lemon juice are boiled together, -then add the dissolved gelatine and let it cool. Add the wine and the -lemon juice, fill into glasses and let it get stiff. - - -No. 41—CHOCOLATE CREAM WITH RED WINE. - -Quantity for 1 Person. - - ⅛ lb. of chocolate - ⅕ pt. of red wine - ⅕ cupful of sugar - ½ cupful of water - 3 layers or 1 tsp. of white gelatine - Whites of 2 eggs - ¼ tsp. of vanilla - -Preparation: Chocolate and sugar are dissolved in the red wine, and -the gelatine in the ½ cupful of water; pass the chocolate and gelatine -through a sieve, and mix. Beat the whites of eggs to a stiff froth, -and quickly add to the first mixture, spread a drop of good oil over -the bottom of a mold, sprinkle with a teaspoonful of sugar, fill in -the cream, and when stiff, turn it out. - - -No. 42—RHUBARB JELLY. - -Quantity for 1 Person. - - ½ lb. of rhubarb - ¼ pt. of water - ¼ lb. of sugar - 2 layers or 1 tsp. of gelatine - ¼ pt. of cream - -Preparation: Rinse the rhubarb carefully and cut it into small pieces, -then boil in the water with the sugar until tender, and rub through a -sieve. When this is cool, dissolve the gelatine in it, mix in the -cream, and then heat the mixture, stirring constantly. Oil the mold -with a drop of oil and sprinkle it with a teaspoonful of sugar, fill -in the jelly and after it stiffens, turn it out. - - -No. 43—RICE WITH RED WINE. - -Quantity for 1 Person. - - ¼ cupful of rice - ½ pt. of red wine - 1 small stick of cinnamon - 1 pinch of salt - ¼ cupful of sugar - -Preparation: Bring the rice to boil in 1 cupful of water, drain, then -take another cupful of water and boil the rice until it is about half -done; add the wine, cinnamon, salt and sugar and boil the rice until -quite tender, shaking frequently. Rinse a mold with a little wine, -sprinkle with sugar, fill in the rice and turn it out when cold. Serve -with a little cream as a sauce. - - -No. 44—BAKED APPLES. - -Quantity for 1 Person. - - 2 medium-sized sweet-sour apples - 2 tbsps. of sugar - 4 tbsps. of water - -Preparation: Take the cores out of the apples very carefully, leaving -the bottom intact to hold the filling, which is made of the sugar and -water; bake the apples in the oven for ½ hour. - - -No. 45—EGG FOAM. - -Quantity for 1 Person. - - White of an egg - 1 tbsp. of cream - 1 tbsp. of California brandy - 1½ tsps. of sugar - -Preparation: Beat the white of an egg to a stiff foam, gradually beat -in the cream, mix in the brandy and sugar and serve to the patient, a -spoonful at a time. - - -No. 46—BEATEN EGG. - -Quantity for 1 Person. - - 1 fresh egg - 1 pinch of salt - -Preparation: Beat the egg with the salt in a tumbler until the glass -is half full of foam. The egg should be beaten in a well ventilated -room only, because the air in the room influences the nourishment -served to the invalid. - - -No. 47—BEATEN YOLK OF EGG. - -Quantity for 1 Person. - - Yolk of an egg - 1 tsp. of powdered sugar - -Preparation: With a teaspoon beat the yolk of egg and the sugar in a -tumbler for about 20 minutes and pour it into a clean glass, or else -wipe the first glass with a damp towel before using it to serve the egg. - -Remarks: A tablespoonful of brandy or Malaga or orange juice may be -mixed with the egg, if desired. - - -No. 48—RED WINE FOAM. - -Quantity for 1 Person. - - ¼ pt. of red wine - 2 eggs - ¼ cupful of sugar - 1 tbsp. of raspberry jelly - -Preparation: Beat all ingredients to a froth over the fire with an egg -beater; serve in a tumbler. - - -No. 49—ICE CREAM. - -Ices, for instance vanilla or chocolate ice cream can often be given -to invalids without harm. Their preparation is given in Chapter 17. - - -No. 50—FIG SAUCE. - -Quantity for 1 Person. - - ⅛ lb. of figs - ½ pt. of water - ½ wineglassful of Malaga - 1 tbsp. of sugar - -Preparation: Rinse the figs and cut them into small pieces, add the -water, and set them aside for 12 hours. At the expiration of this time -boil until very tender, add the other ingredients, rub through a -sieve; to those not seriously ill it can be served without straining. - - -No. 51—ZWIEBACK (SWEET TOAST). - -Ingredients. - - ½ pt. of milk and water - 2 cents yeast - ½ lb. of flour - ¼ lb. of butter - ⅛ lb. of sugar - 2 eggs - 1 pinch of salt - -Preparation: Take 2 parts of water and 1 part of milk to make ⅛ pint, -heat until lukewarm and dissolve the yeast in it; the mixture is -stirred to a smooth batter with part of the flour, then let it rise in -a warm place for about an hour. Butter, sugar, eggs, salt and the -remainder of the flour are mixed well and added to the yeast mixture. -Wrap the dough in a cloth sprinkled with flour and set aside in a warm -place over night; the next day the dough is put into oblong bread -pans, and baked in a medium hot oven. After the baking is done and -cold, cut it into strips that are of a uniform thickness of ¼ inch, -place them into a buttered pan and brown them slightly. The Zwieback -can be sprinkled with sugar before browning. - - -No. 52—TEAS PREPARED FROM VARIOUS MEDICINAL HERBS. - -Camomile, Peppermint, Fennel, Elderberry Blossoms, Basswood Blossoms, -Sage, etc. - -Quantity for 1 Person. - - 1 tsp. of tea - ½ pt. of water - -Preparation: Put the herbs into a porcelain jar, pour the boiling -water over them and after 5 minutes strain through a sieve. - - -No. 53—LUNG TEA WITH MALT SUGAR. - -Quantity for 1 Person. - - 1 tbsp. of lung tea - ¾ pt. of boiling water - 1 tbsp. of malt sugar - -Preparation: Cover all of the ingredients, boil slowly for 5 minutes -and strain through a sieve. - - -No. 54—IRON AND WINE. - -Ingredients. - - 1 bottle of white wine - 1⁄10 lb. of horse radish - 1⁄20 lb. of iron filings - ¼ tsp. of ginger - -Preparation: Mix the ingredients and set aside for about 12 hours in a -warm place, strain through a sieve and fill into a bottle. The iron -filings must be rinsed in water before using. Take ½ wineglassful -twice every day. As a remedy in anaemia or stomach troubles, this -preparation will be found efficacious. - - -No. 55—WHEY. - -Ingredients. - - 1 qt. of milk - 1½ tsps. of lemon juice - 2 tbsps. of sugar - -Preparation: Put the lemon juice into the milk, warm up slowly and -when curdled, pour through a thin cloth and sweeten with sugar. - - -No. 56—WARM MILK WITH COGNAC. - -Quantity for 1 tumblerful. - - ½ pt. of milk - Rind of ¼ of a lemon - Yolk of an egg - 2½ tbsps. of sugar - 3 tbsps. of cognac - -Preparation: Warm the milk with the lemon rind, pour through a sieve, -add the yolk of an egg, sugar and cognac, put on the stove and beat to -a froth; serve while hot. - - -No. 57—YOLK OF EGG AND WINE. - -Ingredients. - - Yolk of an egg - 3 tbsps. of sugar - 2 tbsps. of Tokay wine - 1 tbsp. of cognac - -Preparation: Beat the yolk of an egg and the sugar to a foam, and mix -with the Tokay wine and the cognac. - - -No. 58—CREAM OF ALMONDS AS A BEVERAGE. - -Ingredients. - - ¼ lb. of sweet almonds - 1 qt. of water or milk - 1⁄10 lb. of sugar - 1 tbsp. of orange-flower water - -Preparation: Blanch the almonds and let them lie in cold water for 24 -hours, then crush them very finely and mix with the water or milk; at -the expiration of about 4 hours, pour through a fine cloth and mix -with the sugar and the orange-flower water; the latter can be omitted. - - -No. 59—MILK LEMONADE. - -Ingredients. - - ½ pt. of water - ¼ lb. of sugar - ½ qt. of milk - 3 tbsps. of lemon juice - ¼ pt. of white wine - -Preparation: Boil the water with the sugar, add milk, lemon juice and -white wine, bring the lemonade to a boil, then pass through a fine -sieve or cloth and set in a cold place. - - -No. 60—TOAST AND WATER. - -Quantity for 1 Quart. - - ¼ lb. of rye bread - 1 qt. of water - 1 tbsp. of lemon juice. - 3 tbsps. of sugar - 1 pinch of salt - -Preparation: Hold the bread over the fire with a toasting fork until -thoroughly toasted, cut into small cubes and pour boiling water over -it. When cool, pour the water through a sieve and season with lemon -juice and sugar. - - -No. 61—BARLEY WATER. - -Ingredients. - - ¼ lb. of barley - 1 qt. of water - 1 pinch of salt - -Preparation: Rinse the barley carefully, dry it thoroughly with a -cloth and put it in the oven to roast. Grind the barley after it is -roasted, put it into the water and boil for 2 hours until smooth and -thick, using an earthenware utensil for this purpose; then rub through -a fine sieve. Add a little sugar when serving. Can be mixed with any -kind of wine or fruit juice. - - -No. 62—APPLE DRINK. - -Quantity for 1 Quart. - - 1½ lbs. of sweet-sour apples - ¾ qt. of water - ¾ pt. of white wine - 1 tbsp. of lemon juice - ⅛ lb. of sugar - -Preparation: Clean away the bud-end of the apples, cut the fruit into -pieces and boil slowly in the ¾ quart of water until quite soft; after -cooking, rub through a thin cloth, add the white wine, sugar and lemon -juice. Serve this beverage either hot or cold. - - -No. 63—WATER WITH LEMON JUICE. - -Quantity for 1 Quart. - - 1 qt. of water - Rind of 1 lemon - 1 cupful of sugar - 4 tbsps. of sherry wine - -Preparation: Put the thinly pared rind of a lemon into boiling water -and cover. When cold, pass through a sieve and mix into it the sugar -and sherry. - - -_The following Recipe belongs under Chapter 8 and its an omission from -page 152:_ - -[Transcriber’s Note: The recipe “No. 61—SALMON STEAK” has been moved to -the specified location.] - - - - -CHAPTER 26. - -MISCELLANEOUS. - - - Treatment of Burns. - Meat Carving. - Carving of Poultry in the Kitchen. - Time Required for Broiling, or for Frying in a Pan with Butter, Fat - or Both, Small Cuts of Meat. - Time Required for Meats on the Stove or in the Oven. - Roasting. - Roasting in the Pan - Frying. - Broiling. - Roasting in the Oven. - Flour. - Yeast. - Table of Comparison. - -TREATMENT OF BURNS. - -Since it often happens that you burn yourself while cooking and -baking, I shall give some methods of treating the wounds. - -There are various kinds of burns: - -1. When the surface is burned and a burning pain sets in, make cold -water applications or compresses of raw grated potatoes or lime water. - -2. When the burn causes swelling and blisters, put on cotton batting -dipped in olive oil or the following mixture: equal parts of lime -water and linseed oil and a little thymol. Shake it well before using. - -3. When the heat has destroyed the lower skin and the epidermis rises -in large blisters filled with a dark, bloody fluid. When the patient -has fever and nervous symptoms. - -4. When the skin is completely destroyed and black, and the patient -has fever. - -As a remedy for the last two cases use a mixture of carbolic acid and -water and apply it with cotton batting. For healing use white -vaseline, 20 grams; provence oil, 10 grams; glycerine, 50 grams; mix -well and spread on the wounds. - - -MEAT CARVING. - -In order to carve meat properly it is necessary to know something -about the anatomy of meat, muscles, tendons and the skeleton. - -The simplest carving is on meat without bones, as beef steak and roast -meat. Hold the meat with a large fork and cut across the grain or -fiber in not too thin slices. The knife must be held a little on the -slant. - -Fricandeau of veal or fillet both have all the fibers running in the -same direction, so find out how they run and cut against the grain or -across the fiber. - -For roast beef without bones the same must be observed. Mark carefully -that the vertebrae in the roast are chopped in two. Cut thin slices -from the whole width of the roast, fat and all, and pour a little of -the drippings over to make them juicy. - -Leg of veal, mutton or game is carved on one side, first beginning at -the chump end of loin. Perpendicular and rather thick slices are carved. - -The English way is to cut horizontal and very thin slices. - -Venison is carved in slanting slices to keep the larded pieces together. - -In carving ham you begin at the middle and cut around the bone. - -To carve a saddle of lamb or veal or other meat requires some skill. -Hold the meat with the fork and make deep cuts along the backbone, -then place the knife in from below and shove it forward. In this way -you carve the meat from the ribs. Make slanting slices. - -It is advisable to carve poultry in the kitchen. - - -CARVING OF POULTRY IN THE KITCHEN. - -When poultry is the main course you cut larger pieces than if it were -served in ragout, or with vegetables or as a side dish. - -Small birds, like quail or larks are served whole on toast and -are not carved. - -Partridges, hazelhens, spring chickens and pigeons are cut in half -when they are the main course. With a poultry shears they are cut -lengthwise and the two halves placed together again and covered with a -hot gravy. When they are a side dish, they are quartered and the -backbones cut out. When they are fried, the breast is carved into 3 -parts. - -Turkeys, ducks, geese, chickens, pheasants and woodcocks when fried -are carved in the same way. The drumsticks or legs are cut around the -hip joint and then the joint separated. The wings with some breast -meat are cut off. The meat on the breast is carved from either side of -the breastbone and cut into desirable pieces. When serving, place them -together again to make the breast appear whole. The legs are also cut -into two or three pieces and replaced before serving. - - -TIME REQUIRED FOR BROILING, OR FOR FRYING IN A PAN WITH BUTTER, FAT OR -BOTH, SMALL CUTS OF MEAT. - - Time Turn - minutes. times. - 1 loin beef steak, ½ lb. 6 4 - 1 chopped beef steak, ¼ lb. 6 5 - 1 round steak, ¼ inch slices 2 2 - 1 round steak, 1 inch slices 7 6 - 1 veal steak from leg, 1 lb. in ¾ inch slices 12 6 - 1 Vienna schnitzel, ¼ lb., breaded 6 2 - 1 breaded veal cutlet, ¼ lb. 6 2 - 1 lamb chop, ⅕ lb. 2 2 - 1 breaded pork chop, ¼ lb. 8 4 - 1 cutlet from leg of venison, ⅛ lb. 4 4 - 1 breaded oyster 1 1 - 1 meat ball, ⅛ lb., 1 inch thick 6 4 - - -TIME REQUIRED FOR MEATS ON THE STOVE OR IN THE OVEN. - - Pounds. Hours. - - Beef rib roast 4 1¼ - Roast beef, rolled 4 1½ - Pot roast 5 2½ - Sour roast (Sauerbraten) 5 2½–3 - Leg of veal 5 2 - Filled breast of veal 4 1½–2 - Saddle of veal 4 1 - Leg of lamb 3½ 1¾ - Saddle of lamb 4 1 - Young chicken 2 ½ - Young chicken 3–4 ¾ - Older chicken 4 1½ - Young turkey 10 2 - Older turkey 10 3 - Young capon 5½ 1½ - Older capon 5½ 2 - Ham 10 4 - Roast pork 5 3 - Pork tenderloin 1 ⅔ - 1 squab filled .. 1 - 1 duck 5 2 - 1 fat goose filled 10 2¼–2½ - 1 young goose 8 1½ - - -ROASTING. - -Roasting means the rapid confining of the meat’s juices by coagulating -the albumen in the surface tissues, the slow changing of the outer -layers into a brown palatable crust, dissolving of the natural fats of -the meat, changing the albumen gradually to a semi-fluid form and -loosening and breaking up the fibers by steam generated in the mass of -the meat. Roasting may be done on a stove in a pan, or over the open -fire on a spit, or in an oven. - - -ROASTING IN THE PAN—FRYING. - -Heat a clean pan, put in the fat of the meat or butter and heat it; -the fat must be steaming and the butter have a light brown color -before the meat is put into the pan. Fat and butter mixed may also be -used. - -Beef steak, veal, mutton or pork chops, liver, pork or veal steak, -etc., are cut into uniformly thick slices; the time for frying is -estimated according to the average weight of the pieces. Do not salt -too soon as this will draw out the juice. Breading must be done -immediately before frying, otherwise the juices of the meat will be -drawn out and the breading will not hold. - -Do not leave meat on boards, as the juices will be absorbed by the -wood; it is better to put meat on china. The pieces of meat, the -largest first are placed in the hot fat with a cake turner, not with a -fork, and take note of the time when beginning. Never put so much meat -into the pan at one time as to cool the fat and stop its sizzling. -After every three pieces stop long enough to give the fat a chance to -heat up. - -When several pieces, of meat are in the pan, they must be turned in -the order in which they were put in, baste frequently with the fat or -butter in the pan and turn often. - -When done, the meat must be well browned but not hard on the outside, -and be reddish and tender inside. Stabbing the meat with a fork is not -advisable for two reasons. In the first place the juice will run out -and the meat will be dry, and then the meat will begin to stew in the -juice and the temperature of the fat will be reduced, the meat will -not turn brown; breaded meat loses the breading or this will be soft. -Washed meat must be well dried with a clean cloth before breading. -When fried meat is pale and colorless, it has been either fried in too -low a temperature or was stabbed with a fork or was not well dried -before frying. - - -BROILING. - -Flat pieces of meat only are suitable for broiling, the fire must be a -fairly hot one, all coals aglowing. The broiler is greased with a bit -of bacon or suet and heated over the fire. Lay on the pounded slices -of meat and as soon as the same begins to blister, turn with a cake -turner. The meat must be rich and not too lean. The meat is seasoned -after broiling and hot butter may be poured over it before serving. - - -ROASTING IN THE OVEN. - -In Germany roasts made in the oven are preferred on account of the -desired gravies. - -Roast beef, fillet of beef, mutton, game and small birds require -comparatively little time for roasting, but a uniformly hot oven. - -Veal, lamb, turkey and goose roasts require a longer time but only a -moderate heat. For roasting use only meats from full-grown, but not -old, animals. The cellular walls of the muscle tissues must be still -tender and filled with juice. In older animals the tissues become -harder and less juicy and such meat is better suited for stewing than -for roasting. Meats for roasting should be 2 to 3 days old and ought -to be slightly pounded. - - -FLOUR. - -Good nutritive flour has a yellowish tinge on account of the nutritive -gluten contained therein; flour must not be gray, for this color -denotes impurities. The whiter the flour the larger is the proportion -of starch and smaller the proportion of albuminous substances. To test -flour, put some of it on a bluish white sheet of paper, where color, -finish and grain can be distinguished. - -The finest brands of flour have less albumen than others, because this -is distributed near the outer shell, which is removed. Good flour -possesses a certain degree of cohesiveness which can be observed when -pressing some of it in the hand; poor flour acts like dust. - -Flour made of grain not thoroughly seasoned is not well adapted for -gravies and baking. Adulterations and mixtures of good and poor flour -are easily detected in cooking and baking as the gravies are thinner -and cakes are liable to fall. - -To keep large quantities of flour, the same must be placed high in a -covered wooden box in an airy place, so that the moisture of the floor -and air which is deleterious, may not affect it. Flour must turned and -sifted often. - - -YEAST. - -Compressed yeast is the best to use; it must be fresh and to obtain -the best results in baking, the same must have an odor of fine brandy -or fruit and not smell cheesy or sour. Yeast must have a yellowish -white color, must be moist and break up in lumps, not like dust. To -retain activity, yeast must not be subjected to heat or great cold. - -To obtain the best results in baking, the yeast needs careful -attention, drafts must be avoided and the baking room must be warm. - - -NOTICE. - -Wherever the use of wine in recipes is prescribed and cannot be -obtained, take Ginger Ale. - - -Weights and Measures Most Commonly Used in the Art of Cooking. - -EUROPE AND THE UNITED STATES. - -COPYRIGHT 1922, BY C N. CASPAR CO . MILWAUKEE. WIS. - -_Note—The Metric System is used in all civilized countries except the -United States and Great Britain and has also in the Art of Cooking -great advantages compared with the out-of-date Weights and Measures -used in the United States._ - -_For practical purposes, consider one kilogram 2 Pounds U.S. and one -liter = Quart U. S._ - -_The following conversion tables present a practical selection of -Weights and Measures most commonly used in Europe and the United -States._ - -The sign * means approximately. - - 1 Kilogram (kg.) = 1000 Gram = *2 Pounds (United States) - ½ Kilogram = 500 Gram = *1 Pound (United States) - 1 German Pound = 500 Gram = *1 Pound (United States) - 1 Liter (l.) = 1 Quart (qt.) = *8 Jelly glasses (medium) - ½ Liter = 1 Pint (pt.) - 1 Deciliter (dl.) = 1 Gill (gi.) = Vol. of 1¾ Diam. by 3 in. high. - - THEREFORE: - - 1 Kilogram or Kilo = *2 Pounds (United States) - 500 Gram = *1 Pound (United States) - 250 Gram = *½ Pound (United States) - 125 Gram = *¼ Pound (United States) - - POPULAR MEASURES - - 2 Gram = *1 Thimble full | - 4 Gram = *1 Teaspoon struck | Rice, Farina, Barley - 6 Gram = *1 Teaspoon heaped | Starch, Sugar - 25 Gram = *1 Tablespoon struck | - 30 Gram = *1 Tablespoon heaped | - 50 to 60 Gram butter = *1 Tablespoon well-rounded (_Eidick_ = size - of an egg) - - ¼ Pound [Metric or Unit. States] Flour = *2 Teacups - (small cups) - ¼ Pound [Metric or Unit. States] [Raisins Almonds] = *1½ Teacups - 1 German Pound (Metric) = *1 Pound 1½ Ounces (United States) - 1 German Pound = *1⅛ U. S. Pounds - 1 United States Pound = *⅞ German Pounds = 16 Ounces - - - GRAM AND OUNCES COMPARED - - United States Metric - 1 Ounce 28 Grams - 2 Ounces 57 Grams - 3 Ounces 85 Grams - 4 Ounces 113 Grams - 5 Ounces 142 Grams - 6 Ounces 170 Grams - 7 Ounces 198 Grams - 8 Ounces 227 Grams - 9 Ounces 255 Grams - 10 Ounces 283 Grams - 11 Ounces 312 Grams - 12 Ounces 340 Grams - 13 Ounces 369 Grams - 14 Ounces 397 Grams - 15 Ounces 425 Grams - 16 Ounces 454 Grams - - - Gram Ounces Dram - 1 1⁄32 ½ - 2 1⁄16 1 - 3 3⁄32 1½ - 4 1⁄8 2 - 5 5⁄32 2½ - 6 3⁄16 3 - 7 7⁄32 3½ - 8 1⁄4 4 - 9 9⁄32 4½ - 10 5⁄16 5 - - - Kilogram Pounds Ounces - 1 2 3 - 2 4 7 - 3 6 10 - 4 8 13 - 5 11 - 10 22 - - - WEIGHTS (old and new) USED PARTICULARLY IN SOUTHERN GERMANY (INCLUDING - AUSTRIA) - - 1 Vienna Pound = 32 _Loth_ - 1 Vienna Pound = 56 _Deka_ = 560 Gram - 1 Vienna _Loth_ = 17½ Gram - 1 Vienna _Loth_ = ⅝ Ounce - 1 _Deka_ (Dekagram) = 10 Gram - 1 _Deka_ = *⅜ Ounce - - 1 Kilogram (kg.) = 1000 Gram = 2 German Pounds (Metric) - = 1¾ Vienna Pounds - 1 Vienna Pound = 560 Gram = 1⅛ German Pounds @ 500 Gram - = *1¼ Pounds (United States) - 1 German Pound (Metric) = 500 Gram = ⅞ Vienna Pounds - = *1⅛ United States Pounds - - 1 Kilogram or Kilo = 100 _Deka_ (Dekagram) - 1 Liter (l.) = 10 Deciliter - 1 Deciliter (dl.) = 10 Centiliter = ¼ Pint - - 1 Tablespoon struck = 1 Centiliter - - 1 _Deka_ = *10 Gram = *3⁄8 Ounces = 6 Dram - 1 _Loth_ = *17½ Gram = *5⁄8 Ounces = 10 Dram - 1 Gram = = *1⁄32 Ounce = ½ Dram - - - GRAM AND OUNCES COMPARED - - OLD METRIC United States - Loth Deka & Gram Gram Lb. Ounces - 1 1 7½ 17½ ⅝ - 2 3 5 35 1¼ - 3 5 2½ 52½ 1⅞ - 4 7 70 2½ - 5 8 7½ 87½ 3⅛ - 6 10 5 105 3¾ - 7 12 2½ 122½ 4⅜ - 8 14 140 5 - 9 15 7½ 157½ 5⅝ - 10 17 5 175 6¼ - 11 19 1½ 191½ 6⅞ - 12 21 210 7½ - 13 22 7½ 227½ 8⅛ - 14 24 5 245 8¾ - 15 26 2½ 262½ 9⅜ - 16 28 280 10 - 17 29 7½ 297½ 10⅝ - 18 31 5 315 11¼ - 19 33 2½ 332½ 11⅞ - 20 35 350 12½ - 21 36 7½ 367½ 13⅛ - 22 38 5 385 13¾ - 23 40 2½ 402½ 14⅜ - 24 42 420 15 - 25 43 7½ 437½ 15⅝ - 26 45 5 455 1 ¼ - 27 47 2½ 472½ 1 ⅞ - 28 49 490 1 1½ - 29 50 7½ 507½ 1 2⅛ - 30 52 5 525 1 2¾ - 31 54 2½ 542½ 1 3⅜ - 32 56 560 1 4 - - - GRAM AND OUNCES COMPARED - - U.S. Metric - Ounces Gram - ⅛ 4 - ¼ 7 - ⅜ 11 - ½ 14 - ⅝ 18 - ¾ 22 - ⅞ 25 - 1 28 - - - DRY MEASURES - - TEASPOON and TABLESPOON - - 1 Teaspoon Sugar—heaped = *1 Ounce - 1 Tablespoon [Rice, Farina, Sugar, Flour, Starch] heaped = *1 Ounce - 1 Tablespoon Butter well-rounded = *1¾ Ounces - - CUP OR GLASS (medium) - - 1 Cup or Glass (medium) Sugar = *1 Pound - 2½ Cup or Glass (medium) Sugar—pulverized = *1 Pound - 3 Cup or Glass (medium) Farina = *1 Pound - 3½ Cup or Glass (medium) Flour (wheat) = *1 Pound - 2 Cup or Glass (medium) Butter = *1 Pound - - PINT - - 1 Pint Sugar = *1 Pound - 1½ Pint Flour (wheat) = *1 Pound - - UNITED STATES MEASURES - - 1 Gill (gil.) = ¼ Pint = 8½ cubic inches = 0.1376 Liter - 1 Pint (pt.) = ½ Quart = 33⅗ cubic inches = 0.5506 Liter - 1 Quart (qt.) = 2 Pints = 67⅕ cubic inches = 1.1012 Liter - 1 Peck (pk.) = 8 Quarts = 537⅝ cubic inches = 8.810 Liter - 1 Bushel (bu.) = 4 Pecks = 2150 7⁄16 cubic inches = 36.3477 Liter - 1 Gallon (gal.) = = 268⅘ cubic inches - -NOTE:—Dry Measures are about ⅙ larger than liquid measures. - - 1 Bushel = 4 Pk.; - 1 Bushel, heaped = 5 Pk.; - 4 Bushel, heaped = 5 Bu., struck - - - LIQUID MEASURES - - UNITED STATES MEASURES - - 1 Gill (gi.) = ¼ Pint = 7 1⁄32 cu. in. = 0.1183 Liter - 1 Pint (pt.) = ½ Quart = 4 Gills = 28⅞ cu. in. = 0.473 Liter - 1 Quart (qt.) = 2 Pints = 8 Gills = 57¾ cu. in. = 0.946 Liter - 1 Gallon (gal.) = 4 Quarts = 8 Pints = 231 cu. in. = 3.785 Liter - 1 Liter = 10 Deciliter = 100 Centiliter = 1000 Milliliter - 1 Liter = 0.908 Dry Quart = 1.0567 Liquid Quart - 1 Dry Quart = 1⅛ Liquid Quart - 1 Liquid Quart = ⅞ Dry Quart - - - OLD GERMAN WEIGHTS AND MEASURES (After 1834) - - 1 _Zollpfund_ (German Pound) = 30 _Loth_ = 500 Gram - = *17½ Ounces = *1 Pound 1½ oz. - 1 _Loth_ = 10 _Quentchen_ = 16.66 Gram = *½ Ounce - 1 _Quentchen_ = 1.66 Gram = *1⁄20 Ounce - 1 _Quentchen_ = 1 Thimblefull - - Southern Germany, including Austria - - 1 Vienna Pound = _32 Loth_ = 560 Gram = *1¼ Pound (U.S.) - 1 _Loth_ (Vienna) = 17½ Gram = *⅝ Ounce (U.S.) - 1 Vienna Pound = 56 _Deka_ - 1 _Deka_ (Dekagram) = 10 Gram - 1 _Neuloth_ = 4 Vienna _Loth_ = 7 _Deka_ = *2½ Ounces (U.S.) - - 1 _Unze_ (German Ounce) = 1⁄16 German Pound (Metric) - = *1⁄12 Troy Pound = *30 Gram - = *1 Ounce (U.S.) - - 1 German Pound (_Zollpfund_) = ⅞ Vienna Pound - 1 Vienna Pound = 1⅛ German Pound - 1 _Scheffel_ = 16 Metzen (Prussia, Saxony) = 6 Metzen (Bavaria) - = 53 liter = *1½ Bushels (U.S.) - 1 _Metze_ = *3½ Liter = 3 Quarts (U.S.) - - 1 _Mass_ = 1 _Quart, Quartier_ = 15⁄16 Liter = 1 Quart (U.S.) - - - 1 _Schoppen_ = ½ Liter = *1 Pint (U.S.) - 1 _Nössel_ = 1 _Töpfchen_ = ½ _Kanne_ = ½ Liter = *1 Pint (U.S.) - - -INDEX. - - Page. - Preface 3 - Reliable Weights and Measures 4 - -Chapter 1, Nos. 1–68. - - SOUPS. - No. Page. - Apple Soup 50 19 - Asparagus Soup with Bouillon 38 15 - Barley Gruel Soup 26 12 - Barley Gruel Soup with Bouillon 25 11 - Barley Gruel Soup with Bouillon 24 11 - Bean-Puree Soup with Crab or Lobster Butter 34 14 - Bean Soup with Bouillon 33 18 - Beer Soup 49 19 - Bouillon 1–2 5 - Bouillon made of Roast Bones or Meat Remnants 6 6 - Bouillon 1–6 5 - Bouillon of Beef 5 5 - Bouillon of Meat Extract 4 5 - Bouillon Rice Soup with Tomatoes 21 10 - Bread Sticks for Bouillon 16 9 - Butter-Dumpling Soup 8 6 - Buttermilk Soup or Sour Milk Soup 67 25 - Cauliflower Soup with Bouillon 39 15 - Celery Soup with Milk 41 16 - Cheese sticks for Bouillon 17 9 - Cheese Pastry 18 9 - Chicken Bouillon to drink 59 22 - Chicken Soup 62 23 - Chocolate Soup 55 21 - Cold Rice Soup with Apples 23 11 - Crawfish or Crab Soup with Marrow Dumplings or Liver Dumplings 57 22 - Curdle Soup 14 8 - Dumplings for Bouillon, Marrow Dumpling Soup 7 6 - Farina-Dumpling Soup 12 7 - Farina Soup with Bouillon 30 13 - Fish Soup with Fish Dumplings 56 21 - Flour Dumplings 19 10 - Flour Soup (Wheat) 52 20 - Fresh Vegetable Soup with Bouillon 37 15 - Green Corn Soup with Bouillon 31 13 - Lentil Soup 36 14 - Liver-Dumpling Soup 9 7 - Marrow Strips for Soup 15 8 - Meat-Dumpling Soup 10 7 - Milk Soup 54 21 - Mock-Turtle Soup 44 17 - Oatmeal Soup 32 13 - Oxtail Bouillon 3 5 - Oyster Soup 58 22 - Oyster plant Soup 68 26 - Partridge Soup 63 24 - Pea Soup with Bouillon 35 14 - Pigeon Bouillon to drink 60 23 - Pigeon Soup 61 23 - Potato Soup 46 18 - Potato Soup with Bouillon 45 18 - Red Wine Soup 48 19 - Red Wine Soup with Sago 65 24 - Rice Soup with Bouillon 20 10 - Rice Soup with Milk 22 10 - Rye Bread Soup 51 20 - Rye Flour Soup 53 20 - Sago Soup with Bouillon 28 12 - Sago Soup with Red Wine or Raspberry Juice 29 12 - Sorrel Soup with Bouillon 40 16 - Sponge-Dumpling Soup 11 7 - Stirred Sponge Dumplings 13 8 - Sweet Barley Gruel Soup 27 12 - Tomato Soup 42 16 - Tomato Soup with Milk 43 17 - Tomato Soup with Small Meat or Potato Dumplings 66 25 - White Wine Soup 47 18 - Wild Game or Poultry Soup 64 24 - - -Chapter 2, Nos. 1–36. - - BEEF. - No. Page. - Beef Cutlets of Roast beef 18 36 - Beef Fillet Beefsteak 4 29 - Beef Fillet Roast 3 29 - Beef Fillet Steaks with Champignons and fried Goose liver 5 30 - Beef Gulash 16 35 - Beef Hash 20 37 - Beef Pot Roast 11 33 - Beef Roulade 15 35 - Beef Salad 24 38 - Beef with Onions 22 37 - Boiled Beef 19 36 - Boiled Beef Slices fried with Eggs and Onions 23 37 - Braised Beef Slices 12 33 - Broiled Steak of Roast Beef 6 30 - Chopped German Steak or Hamburg Steak 8 31 - Chop Suey 36 43 - Corned Beef 30 40 - Corned Beef for Cooking 31 40 - Cow Udder 29 40 - Croquettes 25 38 - Fillet Beefsteak for Breakfast 10 32 - Fried Beef Liver with Breakfast Bacon 28 39 - Hash with Potatoes 21 37 - Königsberger Klops 27 39 - Meat Pudding—How to Utilize Roast Beef Roast beef with 2 28 - Rice Covering - Meat Pudding No. 2 26 39 - Pickled Beef Tongue 33 41 - Ragout of Ox-Tongue 35 42 - Raw Beefsteak a la Tartare 9 32 - Roast Beef 1 28 - Roasted Rib Piece 13 33 - Smoked Corned Beef 32 41 - Smoked Pickled or Fresh Beef for Cooking and Frying 34 41 - Sour Roast 14 34 - Steak from the Beef Round 7 31 - Steamed Beef-Brisket 17 35 - - -Chapter 3, Nos. 1–42. - - VEAL. - No. Page. - Breaded Veal Chops 22 55 - Breaded Veal Cutlets 19 53 - Breast of Veal with Beer 12 50 - Calf’s Brains 15 51 - Calf’s Head Ragout 13 50 - Calf’s Tongue 14 51 - Chopped Veal Cutlets 21 54 - Croquettes from Veal Remnants 31 59 - Croquettes of Sweetbreads 30 58 - Stuffed Breast of Veal 11 49 - Larded and Baked Calf’s Liver 36 61 - Larded Braised Calf’s Liver 37 61 - Leg of Veal 1 45 - Liver Dumplings 34 60 - Meat Balls from Veal Remnants 32 59 - Puff Paste Patties filled with Sweetbread Ragout 29 58 - Roasted Fricandeau of Veal 10 49 - Roast Veal Loin with Kidney 9 49 - Saddle of Veal 8 48 - Shells filled with Veal Roast 5 47 - Stewed Veal or Calf’s Tongue with Raisins 41 63 - Stuffed Veal Crown Roast 42 63 - Sweetbreads 27 57 - Sweetbreads in Shells or other Small Molds 28 57 - Unbreaded Veal Cutlets (Chops) 18 53 - Veal Cutlets as a fine Side Dish 20 54 - Veal Cutlets in White Wine 25 56 - Veal Cutlets or Schnitzel a la Holstein 24 55 - Veal Fricassee 16 52 - Veal Gulash 17 52 - Veal Hash from Remnants 33 60 - Veal Kidneys 38 62 - Veal Kidneys with Bread or Rolls 39 62 - Veal or Calf’s Liver with Breakfast Bacon 35 60 - Veal or Calf’s Tripe 40 62 - Veal Roast Pudding 6 47 - Veal Roast Ragout—Brown 4 46 - Veal Roast Salad 7 48 - Veal Roast with Potatoes 3 46 - Veal Steak from the Leg 26 56 - Vienna Veal-Schnitzel (Veal Cutlets) 23 55 - Warmed up Veal Roast 2 45 - - -Chapter 4, Nos. 1–32. - - MUTTON. - No. Page. - Baked Mutton Kidneys 19 71 - Breaded Lamb Roast 28 75 - Broiled Breaded Mutton Chops 15 70 - Irish Stew. Mutton Cutlets in all kinds of Vegetables and 18 71 - Potatoes - Lamb Crown Roast 32 76 - Lamb Roast 27 74 - Lamb Stew 30 76 - Larded Saddle of Mutton, Mock Venison 7 67 - Leg of Mutton, English Style 1 65 - Leg of Mutton in Milk 2 65 - Leg of Mutton with Red Wine 3 66 - Mutton Chops with Potatoes 16 70 - Mutton Cutlets Broiled 14 69 - Mutton Cutlets or Chops 13 69 - Mutton Kidney Pudding 20 72 - Mutton or Lamb Ragout 29 75 - Mutton Pie 25 73 - Mutton Prepared. Simply 26 74 - Mutton Ragout 21 72 - Mutton Roast Salad 24 73 - Mutton Steak 12 69 - Mutton Stew 6 67 - Mutton Stew with White Cabbage 11 69 - Mutton Tenderloin 9 68 - Mutton with Pickles 23 73 - Mutton with Potatoes 22 72 - Plain Ragout of Mutton or Lamb 31 76 - Roasted Leg of Mutton with Champignons 4 66 - Saddle of Mutton a la English Style 8 68 - Stewed Mutton Cutlets 17 70 - Stewed Rack of Mutton 10 68 - Stuffed Roasted Leg of Mutton 5 67 - - -Chapter 5, Nos. 1–35. - - PORK. - No. Page. - Boiled Ham with Macaroni 13 82 - Boiled Ham with Noodles 12 82 - Braised Pork Roast 4 79 - Breaded Ham 14 82 - Breaded Leg of Pork 3 79 - Cabbage Sausages 30 89 - Chopped Pork Cutlets 18 84 - Fresh Young Leg of Pork for Roast 2 78 - Fried Ham with Eggs 11 81 - Fried Sausage 26 87 - Fried Sausages 28 88 - Ham in Burgundy Wine 10 81 - Meat Salting and Pickling 34 90 - Mock Rabbit 22 85 - Pickled Ham 35 90 - Pork Kidneys 20 85 - Pork Ragout or Pork Pepper 21 85 - Pork Ribs and Sauerkraut 24 87 - Pork Stew 6 80 - Pork Roast 1 78 - Roasted Pork Cutlets 17 84 - Roasted Pork-Fillet 15 83 - Sausage 25 87 - Sausages 27 88 - Salt Pork or Hip-hone for stew 7 80 - Smoked Ham Boiled, Breaded with Rye Bread Crumbs 9 80 - Smoked Ham for Cooking 8 80 - Sour Pork Roast 5 79 - Spanferkel or Roast Little Pig 31 89 - Spanferkel ala French Style 33 90 - Stewed Pork Cutlets 19 84 - Stuffed Hog’s Head 23 86 - Stuffed Pork-Fillet called Mock Duck 16 83 - Stuffed Spanferkel or Roast Little Pig 32 89 - White Cabbage Pie with Pork 29 88 - - -Chapter 6, Nos. 1–56. - - POULTRY AND GAME BIRDS. - No. Page. - Blackbirds 43 110 - Chicken Croquettes 9 95 - Chicken or Pigeon Cutlet 12 96 - Chicken Pie 6 94 - Chicken Pie English Style 13 97 - Chicken Ragout in Shells or other small Molds 8 95 - Duck Ragout 56 115 - Fat Goose Stuffed with Apples 21 100 - Fat Goose Stuffed with Chestnuts 22 101 - Fine Chicken Fricassee 10 95 - Fine Ragout of Partridge 42 109 - Fried Capon Ragout 51 113 - Fried Duck Liver 31 105 - Fried Goose Liver 23 101 - Fried Old Pheasant 34 106 - Fried Partridge 40 109 - Fried Pheasant 33 105 - Fried Pigeon 15 98 - Fried Pigeons with Sweet Stuffing 17 98 - Fried Snipes 45 111 - Fried Woodcock 47 112 - Fried Woodcock, Another Form of 48 112 - Goose and Duck Schwartz-sauer 32 105 - Goose Giblets 24 101 - Goose Liver Pie 25 102 - Goose Liver Pudding 26 102 - Grouse Pie 39 108 - Leipzig Larks 44 111 - Old or Young Chicken with Rice 5 93 - Partridge with Sauerkraut 41 109 - Pheasant Patties in Shells or other Small Molds 35 106 - Pheasant Pie 37 107 - Pigeon Pie, English Style 14 97 - Poulard Fricassee 55 115 - Puff Paste Patties, Filled with Chicken Ragout 7 94 - Red Grouse and Guinea Hen 38 108 - Red Grouse Cutlets 53 114 - Roast Capons 50 113 - Roast Duck 29 104 - Roast Poulard 54 114 - Roast Spring Chicken 1 91 - Roast Turkey 18 99 - Roast Wild Duck 49 112 - Roasted and Stuffed Turkey 19 99 - Roast Wild Goose 27 103 - Roast Young Goose 20 100 - Smoked Goose Breast 28 103 - Snipe on Toast 46 111 - Stewed Capon 52 113 - Stewed Chicken with Champignons 4 93 - Stewed Pheasant 36 107 - Stuffed Chicken, Another Form of 3 92 - Stuffed Duck, Another Form of 30 104 - Stuffed Roasted Chickens 2 92 - Stuffed Fried Pigeons 16 98 - Vienna Baked Chicken 11 96 - - -Chapter 7, Nos. 1–25. - - GAME. - No. Page. - Chopped Steak of Game. Deer, Doe, Boar or Wild Rabbit Meat 10 120 - is used - Cold Game Pie. Made from Deer, Doe, Boar or Rabbit Meat 11 120 - Deer or Doe Liver 4 118 - Domestic Rabbit Roast 23 126 - Game Ragout made from Remnants 12 121 - Hasenpfeffer (Rabbit Pepper) 19 124 - How to Skin a Rabbit 14 122 - Lapins 25 127 - Leg or Saddle of Wild Boar 13 121 - Leg of Venison 2 117 - Leg of Venison 8 119 - Leg of Venison Another Form of 9 119 - Rabbit Cutlets 18 123 - Rabbit Liver 20 125 - Rabbit Pie 22 125 - Rabbit Roast 15 122 - Rabbit Salad 21 125 - Roast Saddle of Venison 1 116 - Saddle of Venison 7 119 - Stuffed Domestic Rabbit Roast 24 126 - Stewed Rabbit 16 123 - Stewed Rabbit Another Form of 17 123 - To Carve a Leg of Venison 6 118 - Venison Cutlets 3 117 - Venison Ragout 5 118 - - -Chapter 8, Nos. 1–61. - - FISH. - No. Page. - Baked Eel 12 133 - Baked Gurnet 36 143 - Baked Lobster 52 148 - Baked Red Snapper 22 138 - Baked Sole 35 143 - Boiled Codfish 32 142 - Boiled Crawfish or Crabs 53 149 - Boiled Lobster 48 147 - Boiled Red Snapper 26 139 - Boiled Salmon 5 131 - Boiled Salmon Trout 9 132 - Boiled Turbot 24 139 - Codfish Hash 42 145 - Codfish Ragout 33 142 - Cold Eel Roulade 15 134 - Cold Lobster 49 148 - Crab Cutlets with Vegetables 54 149 - Crab Ragout 55 150 - Eel, Blue 11 133 - Eel in Beer 13 133 - Eel with Rice (Fricassee) 14 134 - Fillet of Shellfish, Whitefish, Cabeljou, Sole, with 29 140 - Dressing - Fish, Boiled 1 129 - Fish Broiled or Roasted 4 130 - Fish Baked 2 129 - Fish Steamed or Stewed 3 130 - Fish and Potato Pudding 40 144 - Fish Croquettes 38 144 - Fish Cutlets 39 144 - Fish Fricassee from Pickerel or Whitefish 19 136 - Fried Fresh. Herring 43 145 - Fried Mackerel 30 141 - Fried Oysters or Clams 58 150 - Fried Smelt or Sparling 28 140 - Fried Sole 34 142 - Fried Trout 10 132 - Herring Salad 47 147 - Larded and Stuffed Pickerel 17 136 - Larded Pickerel 16 135 - Lobster Croquettes or Cutlets 50 148 - Lobster Ragout in Shells or on Toast 51 148 - Marinated Salt Herring 45 146 - Marinated Salt Herring a Simple Way 46 146 - Oysters 56 150 - Oyster or Clam Pudding with Rice 60 151 - Oyster or Clam Salad 59 151 - Oyster Patties 57 150 - Pickerel or Codfish Salad 21 138 - Pickerel or Whitefish with Sauerkraut 23 138 - Pickerel with Tomato Sauce 20 137 - Red Snapper with Rad Wine Dressing 27 140 - Rolled, Stuffed Fish Fillets 31 141 - Salmon, Blue 6 131 - Salmon Salad 7 131 - Salmon Steak 61 385 - Salted Codfish Croquettes 41 145 - Sliced Salmon Broiled 8 132 - Small Fish Ragouts in Shells or Small Molds; Utilizing 37 143 - Remnants of Fish - Stuffed and Larded Pike 18 136 - To Marinate or Pickle Herring 44 146 - Turbot Fricassee 25 139 - - -Chapter 9, Nos. 1–12. - - HEAD CHEESE AND GELATINES. - No. Page. - Eel in Jelly 9 156 - Fish in Jelly 8 155 - Gelatine or Head Cheese from Poultry Bouillon 3 153 - Goose Liver in Jelly 12 157 - Head Cheese from Goose or Duck 6 154 - Head Cheese from Ox-Tongue 5 154 - Head Cheese from Partridge 7 155 - Head Cheese from Pig’s Feet and Calf’s Tongue 4 153 - How to Prepare Gelatine 1 152 - Meat Gelatine for Patients 2 152 - Oysters and Caviar in Jelly 11 157 - Salmon in Jelly 10 156 - - -Chapter 10, Nos. 1–58. - - DRESSINGS OR GRAVIES. - No. Page. - Apricot Sauce 54 174 - Arrack Sauce 46 173 - Asparagus Gravy 7 161 - Bacon Gravy 26 167 - Brown Champignon Sauce 28 167 - Burgundy or Madeira Sauce for Ham, Fish or Tongue 25 166 - Cocoa Sauce 48 173 - Caper Sauce 17 164 - Cauliflower Gravy 6 161 - Cherry, Currant, Blueberry Sauce 57 175 - Cherry Sauce 52 174 - Chocolate Sauce 49 173 - Cold Caviar Dressing 40 171 - Cold Chive Dressing for Beef 39 171 - Cold Herb Dressing 37 170 - Cold Mustard Dressing for Cold Lamb or Veal Roast 35 170 - Cold Remoulade Dressing, very fine 38 171 - Cooked Mayonnaise Dressing, very good with Lobster or 43 172 - Chicken Salad - Crab or Lobster Gravy for Fish, Chicken and Fricassee 19 164 - Dill, Chive or Tarragon Gravy 32 169 - Dutch Gravy 2 159 - Fine Bearnaise Sauce, for Fillets, Saddle of Mutton, 10 162 - Mutton Cutlets - Fine Dutch Gravy for Fish or Veal 3 160 - Fine Gravy, for Poultry, Meat and Fish 13 163 - Fine Mustard Gravy, for Beef and Fish 8 161 - Fine Tomato Dressing 12 162 - Fruit Puree Sauce 58 175 - Good Fish Gravy 5 160 - Herb Gravy 27 167 - Horse Radish Dressing, Raw 15 163 - Horse Radish Gravy 14 163 - Lemon Sauce 50 174 - Maraschino Sauce 51 174 - Mayonnaise Dressing No. 1 (Cold) 41 171 - Mayonnaise Dressing No. 2 42 172 - Mayonnaise Dressing No. 3 for Poultry Salad 44 172 - Morel Sauce 30 168 - Oil Dressing a la Tartare, for Hard-Boiled Eggs, Cold Beef 34 169 - and Head Cheese - Onion Gravy, for Boiled Beef 22 165 - Oyster Dressing 18 164 - Parsley Gravy 31 168 - Pearl Onion Gravy 23 166 - Pickle Gravy 24 166 - Plain Mustard Dressing, for Fish and Beef 9 161 - Prune Sauce 53 174 - Raspberry Sauce 56 175 - Remoulade Sauce 20 165 - Sardine Gravy, for Meat and Fish 16 163 - Sorrel Gravy 33 169 - Strawberry Sauce 55 174 - Whipped Dutch Gravy, for Fish, Asparagus, Cauliflower, 4 183 - Oyster Plants and Scorzonera - Tartare Dressing 36 170 - Tomato Gravy 11 162 - Truffle Sauce 29 168 - Vanilla Sauce 47 173 - Whipped Dutch Gravy, for Fish Asparagus, Cauliflower, 4 160 - Oyster Plants and Scorzonera - White Fricassee Sauce, for Chicken or Veal Fricassee 21 165 - White Gravy 1 159 - White Wine Sauce 45 172 - - -Chapter 11, Nos. 1–26. - - POTATOES. - No. Page. - Baked Potatoes 3 176 - Baked Potato Pudding 15 180 - Bouillon Potatoes 18 181 - Creamed Potatoes 14 180 - French Fried Potatoes, Pomme Souffle 8 178 - Fried Paw Potatoes 21 182 - New Potatoes in their Jackets 2 176 - Parsley Potatoes 7 177 - Peeled Potatoes 4 177 - Potato Balls, Fried 12 179 - Potato Chips 9 178 - Potato Croquettes 11 179 - Potato Dumplings from Boiled Potatoes 23 182 - Potato Dumplings, Another kind of 24 183 - Potatoes in their Skins or Jackets 1 176 - Potato Pancakes 17 180 - Potatoes with Crackers 20 182 - Raw Potato Dumplings 25 183 - Sardine or Herring Potatoes 19 181 - Small Potato Balls, for Fish 5 177 - Sour Potatoes 13 179 - Steamed Potato Pudding 16 180 - Stuffed Potatoes 10 178 - Sweet Potatoes 22 182 - Utilizing Remnants of Potato Dumplings 26 184 - Utilizing Remnants of Potato Balls, Mashed Potatoes 6 177 - - -Chapter 12, Nos. 1–74. - - VEGETABLES. - No. Page. - Asparagus 8 187 - Asparagus and Cauliflower Omelet 23 192 - Asparagus with Brown Butter 1 185 - Asparagus with Cream Dressing 3 186 - Asparagus with Creamed Butter 2 185 - Artichokes with Butter 13 189 - Beets 51 200 - Brussels Sprouts 32 194 - Brussels Sprouts Another Way of Preparing 33 194 - Canned Artichokes 15 189 - Canned Asparagus 4 186 - Canned Green Beans 47 199 - Canned Sweet-sour Beans 50 199 - Canned Wax Beans 48 199 - Cauliflower 9 187 - Cauliflower with Butter Sauce 10 188 - Cauliflower with Oran or Lobster Dressing 11 188 - Champignon Puree 63 204 - Champignons 62 203 - Chanterelles, Another Species of Mushrooms 68 205 - Chestnut Puree 73 207 - Filled or Stuffed Olives with Champignons 71 206 - Fried Chestnuts 74 207 - French Asparagus with Cream Dressing 5 186 - Fresh Green Peas 19 191 - Fresh Green Peas Another Way 20 191 - Fresh Green Peas and Carrots 26 192 - Fresh Green Peas with Crab Meat 21 192 - Fresh Wax Beans 49 199 - Gardi and Finocci as Vegetables 60 203 - Green Asparagus 7 187 - Green String Beans, Prepared Another Way 45 198 - Kale or Borecole 34 195 - Kohlrabi 41 197 - Lettuce 29 193 - Marrow Peas 24 192 - Mixed or Leipzig Vegetables 61 203 - Morels 66 205 - Mushrooms 67 205 - Olives as Vegetables 69 206 - Oyster Plants, Salsify 17 190 - Pea Omelet 22 192 - Preserved Asparagus with Cream 6 187 - Roasted Chestnuts 72 206 - Salted Green Beans 46 198 - Savoy Cabbage 31 194 - Scalloped Artichokes with Cheese 16 190 - Scalloped Cauliflower, an gratin 12 188 - Scorzonera 18 190 - Sorrel 28 193 - Spinach 27 193 - Spinach in Individual Molds 30 193 - Stewed Artichokes 14 189 - Stewed Cucumbers 58 202 - Stewed Green String Beans 44 198 - Stewed Red Cabbage 35 195 - Stewed White Cabbage 37 196 - Stuffed Root Celery or Celeriac au jus 59 202 - Stuffed Cucumbers 57 201 - Stuffed Olives 70 206 - Stuffed Onions 53 200 - Stuffed Tomatoes 55 201 - Teltow Turnips 43 197 - Tomatoes 54 201 - Tomatoes Filled with Meat 56 201 - Truffle Puree 65 204 - Truffles in Brown Dressing 64 234 - Turnips 42 197 - White Cabbage 36 195 - White Cabbage Prepared like Cauliflower 38 196 - White Cabbage Sausages 39 196 - White Cabbage with Lamb 40 197 - Young Carrots 25 192 - Young Onions 52 200 - - -Chapter 13, Nos. 1–47. - - - SALADS. - No. Page. - Asparagus Salad 17 212 - Asparagus Salad with Mayonnaise 18 212 - Bean Salad 22 213 - Bean Salad 26 214 - Beef Salad 33 216 - Carrot Salad 21 212 - Cauliflower Salad 19 212 - Cauliflower with Cooked Mayonnaise 20 212 - Celeriac or Root Celery Salad 23 213 - Celery Salad mixed with Potato Salad with Mayonnaise 24 213 - Dressing - Celery Salad with Mayonnaise Dressing 25 213 - Champignon Salad 30 215 - Chicken Salad 35 217 - Cold Slaw 32 216 - Cucumber Salad 10 210 - Cucumber Salad with Sour Cream 12 210 - Cucumbers and Head Lettuce Mixed 13 211 - Fine Mixed Vegetable Salad 28 214 - Fruit Salad No. 1 44 219 - Fruit Salad No. 2 45 219 - Fruit Salad No. 3 46 219 - Fruit Salad No. 4 47 219 - Fruit Salad Dressing 43 219 - Fruit Salad as Dessert 41 218 - Green Lettuce 1 208 - Green Lettuce Prepared Sweet, Head Lettuce 5 209 - Green Lettuce with Bacon, Head, Endive Lettuce 4 209 - Green Lettuce with Egg Dressing 2 208 - Green Lettuce with Mayonnaise Dressing, Head, Endive, 3 208 - Escariol Lettuce - Herring Salad 36 217 - Lettuce Combination Salad 42 218 - Lobster Salad 40 218 - Mixed Salad 27 214 - Mixed Salad with Meat 29 215 - Oyster or Clam Salad 39 218 - Pike Salad 38 217 - Potato Salad 6 209 - Potato Salad with Bacon 9 210 - Potato Salad with Sour Cream 8 210 - Potato Salad with Spiced Dressing 7 209 - Rabbit Roast Salad 34 216 - Salmon Salad 37 217 - Sweet Cucumber Salad 11 210 - Tomato Salad 14 211 - Tomato Salad with Cooked Mayonnaise 16 211 - Tomato Salad with Mayonnaise Dressing 15 211 - Truffle Salad 31 216 - - -Chapter 14, Nos. 1–15. - - EGGS. - No. Page. - Boiled Eggs in Brine 7 221 - Brine Eggs in Cream Sauce 8 221 - Fried Eggs 4 220 - Fried Eggs in Tomato Sauce 6 221 - Hard-Boiled Eggs 2 220 - Hard-Boiled Eggs for Garnishing 3 220 - Poached Eggs 5 221 - Scrambled Egg Pancake 10 222 - Scrambled Eggs 9 222 - Scrambled Eggs English Style 11 222 - Scrambled Eggs with Chives 13 222 - Scrambled Eggs with Red Herring 12 222 - Soft Boiled Eggs 1 220 - Stuffed Eggs, (Deviled Eggs) 14 223 - Stuffed Eggs Another Form of 15 223 - - -Chapter 15, Nos. 1–58. - - OMELETS, PANCAKES, WAFFLES, NOODLES AND PIE. - No. Page. - Apple Fritters 51 236 - Apple Pie 17 228 - Apple Pie Another kind of 18 229 - Apple Strudel 49 235 - Asparagus Omelet 3 224 - Baked Macaroni 53 237 - Chicken Patties 36 234 - Chicken Pie 30 232 - Chocolate Pie with Whipped Cream 58 238 - Cold Game Pie, Venison, Doe, Boar, Rabbit 41 234 - Cooked Noodles 45 235 - Filled Pancakes 11 227 - Fish Macaroni 55 237 - Goose Liver Pie 38 234 - Grape Pie 27 232 - Ham Noodles 47 235 - Lemon Pie 16 228 - Macaroni Pudding 56 237 - Macaroni with Ham 54 237 - Macaroni with Parmesan Cheese 52 236 - Mince Pie 24 231 - Mince Pie Another Kind of 25 231 - Muffins 57 238 - Noodle Pudding with Apples as Dessert 48 235 - Noodles 44 234 - Omelet for Breakfast 1 224 - Omelet with Meat or Champignons 6 225 - Omelet with Parmesan Cheese or Oysters 5 225 - Oyster Patties 43 234 - Pancakes 10 226 - Patty Paste 31 233 - Peach Pie 21 230 - Pea Omelet 4 225 - Pheasant Pie 39 234 - Pie made from Grouse, Hazelhen, Snowhen, Snipe, Quail, 40 234 - Partridge - Pieplant Pie, Rhubarb 26 231 - Pigeon Pie, English Style 37 234 - Potato Pancakes 0 226 - Puff Paste Scallops 33 233 - Puff Paste Tarts 34 233 - Pumpkin Pie 23 230 - Rabbit Pie 42 234 - Rolled up Apples 50 236 - Sand Cake Waffles 14 227 - Soup Noodles 46 235 - Sour Cream Pie 28 232 - Squash Pie 22 230 - Strawberry or Huckleberry Pie 19 229 - Strawberry Pie with Whipped Cream 20 229 - Sweetbread Patties 35 233 - Sweet Omelet as Dessert 2 224 - Sweet Puff Paste 32 233 - Vanilla Cream Pis 29 232 - Waffles 12 227 - Waffles Another Form of 13 227 - Whipped Cream Omelet 7 225 - Whipped Cream Omelet as Dessert 8 226 - Whipped Cream Omelet with Frosting 9 226 - Yeast Waffles 15 228 - - -Chapter 16, Nos. 1–23. - - SAUCES. - No. Page. - Apple Sauce 1 239 - Apricot Sauce 12 241 - Stewed Sliced Apples for Sauce 18 243 - Black Mulberry Sauce 7 240 - Blueberry Sauce 10 241 - Cherry Sauce 2 239 - Currant Sauce 5 240 - Dried Apples for Sauce 19 243 - Fresh Plum Sauce 8 240 - Gooseberry Sauce 9 241 - Greengage Sauce 14 242 - Melon Sauce 16 242 - Orange and Apple Sauce 17 242 - Peach Sauce 11 241 - Pear Sauce 22 244 - Pineapple Sauce 15 242 - Plum Sauce 13 241 - Prunes for Sauce 20 243 - Raspberry Sauce 4 240 - Rhubarb Sauce 21 243 - Strawberry Sauce 3 239 - Tomato Sauce 23 244 - Whortleberry or Huckleberry Sauce 6 240 - - -Chapter 17, Nos. 1–128. - - DESSERTS. - No. Page. - Apple Fritters or Banana Fritters 54 259 - Apple Rice Pudding 2 245 - Apple Strudel 55 259 - Apricot Ice 120 275 - Apricot Ice Cream 109 273 - Apricot Rice Pudding 5 246 - Arrack Cream with Whipped Cream 73 265 - Baked Almond Pudding 36 254 - Baked Apple and Farina Pudding 39 255 - Baked Apple Stew Pudding 40 255 - Baked Charlotte Pudding 35 254 - Baked Cherry Pudding 31 253 - Baked Chocolate Pudding 38 254 - Baked Cream Pudding 27 252 - Baked Cream Pudding 43 256 - Baked Farina Pudding with Fruit 30 253 - Baked Flour Pudding 44 256 - Baked Lemon Pudding 32 253 - Baked Macaroon Pudding 51 258 - Baked Noodle Pudding 49 257 - Baked Omelet Pudding 42 256 - Baked Potato Pudding 33 253 - Baked Potato Pudding to be served with Meat 34 254 - Baked Quince Pudding 50 258 - Baked Rice Pudding 28 252 - Baked Pudding with Fruit Layers 29 252 - Baked Rye Bread Pudding with Apples 48 257 - Baked Sponge Pudding 45 256 - Baked Sweet Pudding with Wine Frosting 47 257 - Baked Veal Roast Pudding 46 256 - Baked Yorkshire Pudding 37 254 - Biscuit Tortoni, Macaroon Mousse 60 261 - Black Pudding 25 251 - Cabinet Pudding 8 247 - Carthusian Dumplings with Wine Sauce 53 258 - Champagne Cream 100 271 - Champagne Frappe 124 276 - Champagne Sherbet 123 276 - Cherry Jelly 70 264 - Cherry Pudding 22 250 - Cherry Pudding 103 272 - Cherry Rice Pudding 3 246 - Chocolate Cream 88 268 - Chocolate Cream Prepared Cold 87 268 - Chocolate Ice Cream 112 274 - Chocolate Mousse 89 268 - Chocolate Pudding 11 248 - Chocolate Strudel 56 259 - Chocolate Strudel with Dressing 57 260 - Coffee Cream Prepared Cold 86 268 - Coffee Ice Cream 113 274 - Coffee Mousse 91 269 - Cold Apple Cream 78 266 - Cold Apple Pudding 79 266 - Cold Chocolate Pudding with Farina 97 270 - Cold Lemon Cream 82 267 - Cold Lemon Cream 85 268 - Cold Rice Pudding with Peaches 98 270 - Cold Rice Starch Pudding 96 270 - Corn Starch Pudding 81 267 - Count Pueckler or Layer Mousse 95 269 - Currant and Raspberry Pudding 101 271 - Farina Pudding No. 1 14 249 - Farina Pudding No. 2 23 251 - Fine Baked Apple Pudding 41 255 - Flour Pudding 12 248 - French Toast 52 258 - Fried Apple Pockets 59 260 - Froth or Foam Pudding 7 247 - Gooseberry Pudding 102 272 - Goose Liver Pudding 21 250 - Hazelnut Mousse 92 269 - Hill Cream 104 272 - Layer Pudding 13 249 - Lemon Ice Cream 110 273 - Lemon Ice Garnished with Fruit 128 277 - Lemon Jelly 67 263 - Macaroni Pudding 15 250 - Maple Syrup Ice 125 276 - Meat Pudding with Rice Layers 17 250 - Meat Pudding Another Form of 18 250 - Mutton Kidney Pudding 19 250 - Nectar 80 267 - Nut Ice Cream 114 274 - Orange Cream Prepared Cold 84 267 - Orange Gelatine 72 264 - Orange Jelly 68 263 - Peach Ice 119 275 - Peach Ice Cream 108 273 - Peach Rice Pudding 4 246 - Pineapple Cream 76 265 - Pineapple Ice 121 275 - Pineapple Ice Cream 111 274 - Pineapple Jelly 69 264 - Pineapple Mousse 93 269 - Plain Cold Rice Pudding 99 271 - Plain Rice Pudding 6 247 - Plum Pudding 10 248 - Potato Pudding 16 250 - Pudding a la Brandenburg 26 252 - Raspberry Cream 75 265 - Raspberry Ice 118 275 - Raspberry Ice Cream 107 273 - Rice Pudding 1 245 - Roll Dumplings 126 277 - Roll Dumplings Better Kind of 127 277 - Rum Cream with Cherry Sauce 61 261 - Rum or Cognac Mousse 94 269 - Russian Cream 83 267 - Sour Cream Pudding 24 251 - Steam Noodles 58 260 - Strawberry Cream 74 265 - Strawberry Ice 117 275 - Strawberry Ice Cream 106 272 - Strawberry Jelly 71 264 - Tea Ice Cream 115 274 - Tutti-Frutti Ice 122 276 - Vanilla Cream 77 266 - Vanilla Ice Cream 105 273 - Vanilla Ice Cream with Fruit 116 275 - Vanilla Mousse 90 269 - Veal Roast Pudding 20 250 - Wheat Bread Pudding 9 247 - Whipped Cream Pudding 62 261 - White Wine Jelly with Fruit Layers 66 263 - Wine Cream 64 262 - Wine Jelly with Rice Layers 65 262 - Wine Pudding 63 261 - - -Chapter 18, Nos. 1–29. - - BEVERAGES. - No. Page. - Almond Milk 21 281 - Bishop 9 279 - Cardinal, (Cold) 10 279 - Chocolate 22 282 - Chocolate Iced 23 282 - Cocoa 24 282 - Coffee 28 283 - Cold Lemonade 19 281 - Cold Punch 1 278 - Cream Punch 11 279 - Currant Wine 17 281 - Egg Punch 5 278 - Fine Lemonade 20 281 - Gooseberry or Currant Wine 29 283 - Grog 8 279 - Hot King’s Punch 3 278 - Hot Punch 2 278 - Hot Wine 7 279 - Iced Tea 27 283 - May Bowl or Woodruff Punch 16 280 - Peach Punch 15 280 - Pineapple Punch 12 280 - President’s Punch, cold or warm 4 278 - Raspberry Wine 14 280 - Strawberry Punch 13 280 - Tea 25 282 - Tea with Vanilla 26 282 - Warmbeer 18 281 - Warm Burgundy Punch 6 279 - - -Chapter 19, Nos, 1–111. - - BREAD AND CAKES. - No. Page. - Apple Cake 16 288 - Biscuit 7 285 - Bread Sticks 6 285 - Cheese Cake 19 289 - Cherry Cake 17 289 - Coffee Cake 8 286 - Coffee Cake with Egg Cream 24 290 - Currant Cake 20 289 - Filled Berliner Pancakes or Stuffed Doughnuts 11 287 - Health Bread or Groats Bread 5 285 - Huckleberry Cake 22 290 - Onion Cake 23 290 - Plum Cake 18 289 - Poppy Seed Cake 21 289 - Round Coffee Cake No. 1 13 287 - Round Coffee Cake with Raisins 14 287 - Rye Bread with Leaven 3 284 - Rye Bread Yeast 4 285 - Schnecken (Snails) 10 286 - Stollen 15 288 - Streusel Coffee Cake 9 286 - Wheat Bread No. 1 1 284 - Wheat Bread No. 2 2 284 - Wreath Cake 12 287 - - Baking Powder Cakes. - - Almond Tart Filled with Cream 72 304 - Angel Cake 111 315 - Angel Food 101 312 - Angel’s Food 42 295 - Apple Tart 62 301 - Biscuit Tart 81 307 - Blitz-Kuchen 107 314 - Bread Tart 65 302 - Bremer Block 49 297 - Brown Spice Cake No. 1 51 298 - Brown Spice Cake No. 3 86 308 - Caraway Cake 54 299 - Cheese Tart 61 301 - Cherry Tart 67 303 - Chocolate Tart 91 310 - Chocolate Tart No. 2 94 311 - Coffee Cake with Almond Frosting 25 290 - Coffee Cake with Chocolate Frosting 26 291 - Cream Puffs 103 313 - Cream Puffs 104 313 - Date Cake with Whipped Cream 84 308 - Devil’s Food 41 295 - Emperor Tart 69 304 - English Cake 56 299 - English Bride’s Cake (Fruit Cake) 92 310 - Farina Tart 85 308 - Fence Tart 97 311 - Fig Cake 44 296 - Filled Biscuit Rolls 83 308 - Filled Sand Tart 95 311 - Fire Tart 74 305 - Flat Cake 37 293 - Fruit Cake 48 297 - Fruit Cake 102 313 - Fruit Tart 98 312 - Gold Cake 34 293 - Good Tart Dough 93 310 - Heaven’s Food 77 306 - Heaven’s Tart 76 306 - Hunter’s Tart 73 305 - Lard Cake 89 309 - Layer Cake with Banana Filling 31 292 - Layer Cake with Chocolate Filling 29 291 - Layer Cake with Cocoanut Filling 32 292 - Layer Cake with Cocoanut No. 2 45 296 - Layer Cake with Jelly Filling 30 292 - Lightning Cake 53 298 - Love Chocolate Cake 100 313 - Meringue Tart 78 307 - Mouth Pockets 70 304 - Natron Cake 52 298 - Orange Tart 63 301 - Plain Fruit Cake 50 297 - Potato Tart or Cake 38 294 - Puff Paste Strips 71 304 - Puff Paste Tart with Cream 66 302 - Rice Cake or Tart 39 294 - Rice Tart with Oranges 64 302 - Round Coffee Cake No. 2 27 291 - Sand Tart 82 307 - Scotch Tart 88 309 - Sexton’s Cake 90 309 - Silver Cake 35 293 - Sour Cream Cake 59 300 - Sour Cream Doughnuts 105 314 - Spice Cake No. 2 58 300 - Spice Cake No. 4 87 309 - Spice Cake 108 314 - Sponge Cake 33 292 - Sponge Cake 79 307 - Stirred Cake 28 291 - Strawberry or Raspberry Puff Tart 68 303 - Strawberry Short Cake 40 294 - Sunshine Cake 47 297 - Sunshine Cake 99 312 - Tea Cake 46 296 - Theater Cake 36 293 - Thousand Puff Tart 60 300 - Tree Tart 96 311 - Walnut Cake 57 299 - Walnut Cake 110 315 - Walnut Tart 80 307 - Whipped Cream Cake 109 315 - White Almond Tart 75 305 - Wit Cake 55 299 - Yellow Angel’s Food 43 295 - - -Chapter 20, Nos. 1–27. - - FILLINGS AND FROSTINGS FOR CAKES. - No. Page. - Almond Filling 5 316 - Almond Frosting for Fruit Tart No. 1 23 319 - Almond Frosting No. 2 24 319 - Banana Filling 10 317 - Caramel Frosting 20 319 - Chocolate Filling 8 317 - Chocolate Frosting No. 1 12 317 - Chocolate Frosting No. 2 13 317 - Chocolate Frosting No. 3 14 318 - Cocoanut Filling 9 317 - Cream Frosting for Fruit Cake 26 319 - Date Filling 11 317 - Fruit Frosting 25 319 - Glaze Frosting for Honey Cake 21 319 - Lemon Filling 6 316 - Lemon Frosting 16 318 - Nut Filling No. 1 2 316 - Nut Filling No. 2 4 316 - Plain Almond Frosting 27 320 - Plain Frosting 19 318 - Raisin Filling 3 316 - Rum Frosting 22 319 - Tutti-Frutti Frosting No. 1 17 318 - Tutti-Frutti Frosting No. 2 18 318 - Vanilla Filling 1 316 - Vanilla Frosting 15 318 - Walnut Filling 7 317 - - -Chapter 21, Nos. 1–53. - - COOKIES. - No. Page. - Almond Bread 46 331 - Almond Heaps 5 322 - Almond Macaroons 6 322 - Almond Puffs 11 323 - Almond Straws No. 1 12 323 - Almond Stripe No. 2 49 332 - Anise Cookies 14 324 - Brown Cookies No. 1 18 324 - Brown Cookies No. 2 20 325 - Brown Cookies No. 3 21 325 - Brown Cookies No. 4 22 325 - Brown Cookies No. 5 23 326 - Brown Peppernuts No. 1 41 330 - Brown Peppernuts No. 2 42 330 - Butter Cookies 1 321 - Butter Cookies 19 325 - Butter Straws with Almonds 27 327 - Chocolate Cookies 28 327 - Butter Macaroons with Almonds 7 322 - Chocolate Macaroons with Cocoanut 8 322 - Cinnamon Stars 52 332 - Cocoanut Kisses 51 332 - Cocoanut Drop Cakes 31 328 - Egg Cracknels 45 331 - Flawns 10 323 - Ginger Snaps 40 330 - Hazelnut Cookies 2 321 - Hickory Drop Cakes 32 328 - Honey Cakes 50 332 - Kisses 3 321 - Lady Fingers 53 332 - Molasses Cookies 30 327 - Mother’s Cookies 35 329 - Nut Chocolate Cookies 29 327 - Oatmeal Cookies No. 1 16 324 - Oatmeal Cookies No. 2 17 324 - Peanut Drop Cakes 36 329 - Peanut Straws 37 329 - Plain Peppernuts 48 331 - Raisin Cake 39 329 - Sand Cookies 4 321 - Small Hermit Cakes No. 1 33 328 - Small Hermit Cakes No. 2 34 328 - Small Plain Cookies 38 329 - Springels 47 331 - Sugar Peppernuts 43 330 - Vanilla Flawns 15 324 - Vanilla Stars 44 331 - Vanilla Straws 13 323 - Walnut Macaroons 9 322 - White Cookies No. 1 24 326 - White Cookies No. 2 25 326 - White Cookies No. 3 26 326 - - -Chapter 22, Nos. 1–20. - - CONFECTIONERY. - No. Page. - Bon-Bons 7 334 - Butter Scotch 4 333 - Caramels 19 336 - Chocolate Candy 8 334 - Chocolate Caramels No. 1 6 334 - Chocolate Caramels No. 2 12 335 - Chocolate Fudge 3 333 - Chocolate Fudge 18 336 - Cocoanut Drops 11 335 - Cracker Jack 16 336 - Fudge 20 337 - Ice Cream Candy 15 336 - Lemon Candy 5 334 - Molasses Candy 1 333 - Nut Candy 9 334 - Peanut Candy 13 335 - Popcorn Balls 17 336 - Popcorn Candy 10 335 - Pulled Taffy 14 335 - Vinegar Taffy 2 333 - - -Chapter 23, Nos. 1–115. - - PRESERVES. - No. Page. - Apple Jelly 44 348 - Apricot Marmalade 48 349 - Apricots in Jelly 6 339 - Apricots or Peaches in Brandy 9 340 - Asparagus 66 353 - Blackberries 29 344 - Blackberry Juice 64 352 - Black Currant Jelly 41 348 - Blueberries, Huckleberries 24 343 - Blueberry Jelly 43 348 - Blueberry Juice 60 352 - Canned Fried Chicken, Duck or Wild Game 107 363 - Canned Salmon or other Large Fish 106 363 - Canned Spring Chicken 105 363 - Champignons in Vinegar 89 358 - Champignons or Mushrooms 88 358 - Cherry Syrup 57 351 - Chili Sauce 111 364 - Chili Sauce 113 365 - Cognac Cherries 14 341 - Corn 74 355 - Crab Apple Jelly 45 348 - Cranberries 27 344 - Currants 28 344 - Currant Jelly 40 347 - Currant Juice 63 352 - Dill Pickles 114 365 - Dried Apples 99 362 - Dried Pears 98 361 - English Chow Chow 112 364 - Glazed Chestnuts 102 362 - Gooseberries 21 343 - Grapes 37 347 - Grape Jelly 54 350 - Green Almonds 36 346 - Green Beans 69 354 - Green Color for Coloring Ices or Garnished Dishes 101 362 - Green Gages 25 34 - Green or Small Yellow Oranges 34 346 - Green Peas 73 355 - Large Sweet Cherries 13 341 - Melons 30 345 - Mince Meat 108 363 - Mirabelle Plums No. 1 15 341 - Mirabelle Plums No. 2 16 341 - Mustard Pickles 95 360 - Mustard Pickles 115 365 - Orange Juice 61 352 - Parsley 84 357 - Parsley Carrots, Celery and Borage for the Winter 86 357 - Peaches and Apricots 4 339 - Peaches in Jelly 5 339 - Peach Marmalade 47 349 - Pear Jam 52 350 - Pearl Onions 87 358 - Peeled Green Gages 26 344 - Peeled Plums 18 342 - Piccalilli 76 355 - Pickled Apricots 8 340 - Pickled Crab Apples 23 343 - Pickled Peaches 7 339 - Pickled Pears 22 343 - Pickled Plums 20 342 - Pickled Walnuts 35 346 - Pine Apple 3 338 - Plain Tomatoes for Soup 78 356 - Plums 17 342 - Plum Jam 51 350 - Plum Marmalade 49 349 - Plums in Red Wine 19 342 - Pumpkin 33 345 - Quinces 31 345 - Quinces in Cognac 32 345 - Quince Jelly 46 349 - Quince Juice 62 352 - Raspberries 2 338 - Raspberries in Jelly 11 340 - Raspberry Jelly 39 347 - Raspberry Marmalade 50 349 - Raspberry Syrup 55 351 - Raspberry Wine 58 351 - Red Beets 72 354 - Rhubarb 81 356 - Rhubarb Marmalade 82 357 - Roasted Almonds 103 362 - Rose Jelly 42 348 - Salted Almonds 104 363 - Salted Green Beans 70 354 - Salt Pickles No. 1 91 359 - Salt Pickles No. 2 92 359 - Sauerkraut 83 357 - Spiced Pickles 96 361 - Spiced Green Tomatoes 109 364 - Stoned Sour Cherries 12 340 - Strawberries 1 338 - Strawberries in Jelly 10 340 - Strawberries Marmalade 38 347 - Strawberries Syrup 56 351 - Sugared Lemon and Orange Rind 100 362 - Sweet-Sour Sliced Cucumbers 110 364 - Sweet Tomatoes 79 356 - To keep Red and White Cabbage 85 357 - Tomato Catsup 80 356 - Tomato Marmalade 77 356 - Truffles 90 359 - Tutti-Frutti in Arrack 65 353 - Vinegar Pickles No. 1 93 360 - Vinegar Pickles No. 2 94 360 - Wax Beaus No. 1 67 353 - Wax Beaus No. 2 68 354 - Whole Tomatoes 75 355 - Wild Strawberry Wine 59 351 - Young Carrots 71 354 - - SANDWICHES. - No. Page. - Celery Sandwiches 2 366 - Chicken Sandwiches 4 366 - Corned Beef Sandwiches 8 366 - Egg Sandwiches 1 366 - Egg Sandwiches 6 366 - Olive Sandwiches 3 366 - Peanut Sandwiches 7 366 - Veal Sandwiches 5 366 - - -Chapter 24. - - THE MENU. - Page. - Everyday Dinner 369 - Family Dinner 367 - Fine Dinner 368 - Fine Supper 368 - Large Buffet 369 - - -Chapter 25. - - For Invalids, Convalescents, etc. - No. Page. - Apple Drink 62 385 - Baked Apples 44 381 - Barley Gruel 13 374 - Barley Soup with Sweetbreads and Asparagus 15 375 - Barley Water 61 384 - Beaten Egg 46 381 - Beaten Yolks of Egg 47 381 - Beef Bouillon 3 372 - Beef Tea 4 373 - Beef Tea with Cognac 5 373 - Bouillon of Game 9 373 - Breast of Chicken with White Gravy 32 378 - Breast of Pigeon with White Gravy 33 379 - Breast of Partridge with Madeira Sauce 34 379 - Calf’s Tongue 31 378 - Chicken Puree Soup 17 375 - Chocolate Cream with Red Wine 41 380 - Cream of Almonds as a Beverage 58 384 - Egg Foam 45 381 - Fig Sauce 50 382 - Fish Cutlet 37 379 - Fish for Invalids 36 379 - Foam with Red Wine 48 382 - Fried Calf’s Brain 30 378 - Fruit Soup 24 376 - Ice Cream 49 382 - Iron and Wine 54 383 - Lamb Bouillon 8 373 - Lung Tea with Malt Sugar 53 383 - Meat Puree for the Seriously Ill 27 377 - Milk Jelly 40 380 - Milk Lemonade 59 384 - Minced Meat, Veal or Lamb Steak 29 377 - Noodle or Grits Soups made of clear Bouillon 10 374 - Pearl Barley Soup 22 376 - Pigeon or Partridge Bouillon 7 373 - Pigeon or Partridge Puree Soup 19 375 - Plain Barley Gruel 16 375 - Plain Soup for Invalids 20 376 - Poultry Bouillon 6 373 - Puree of Game Roast; for a severely ill patient 28 377 - Raw Ham with Egg 35 379 - Red Wine Soup 25 377 - Rhubarb Jelly 42 380 - Rice Gruel 14 374 - Rice in Milk 39 380 - Rice with Red Wine 43 381 - Roll Soup with Bouillon 12 374 - Rye bread Soup 23 376 - Rye flour Soup and Milk Soup 26 377 - Sago Soup with Game Bouillon 11 374 - Strong Beef Tea 1 372 - Tea from Medicinal Herbs 52 383 - Thin Rice Soup 21 376 - Toast and Water 60 384 - Veal Puree Soup 18 375 - Vegetables for Invalids 38 379 - Warm Milk with Cognac 56 383 - Water with Lemon Juice 63 385 - Weak Veal Bouillon 2 372 - Whey 55 383 - Yolk of Egg and Wine 57 384 - Zwieback (Sweet Toast) 51 382 - - -Chapter 26. - - MISCELLANEOUS. - - Page. - - Broiling 389 - Bums, Treatment of 386 - Carving Poultry in the Kitchen 387 - Comparative Table of Weights and Measures 391 - Flour 389 - Meat Carving 386 - Meats, Time Required for Broiling or Frying 387 - Meats, Time Required on the Stove or in the Oven 388 - Roasting 388 - Roasting in the Pan—Frying 388 - Roasting in the Oven 389 - Yeast 390 - - -MEMORANDA. - - -Just a Reminder. - -“Lina Meier’s Genuine German Cooking and Baking,” when first -published, appeared in one volume, in English-German combined. - -To meet a great demand of the public, the publishers have decided to -publish this, the second, revised and enlarged editions, in three -different volumes: - - One in the English language, - One in the German language, - One in English-German combined. - -The books are all bound in full cloth and either one or all of the -different editions can be secured at any time through book stores or -from the publishers, by addressing: - - WETZEL BROS. PRINTING CO., - 324–328 Broadway, - Milwaukee, Wis. - - - - -Transcriber’s Notes. - - Obvious typographical errors have been corrected in this text. - - Hyphenation variations are standardized. - - Ditto marks used to represent repeated text have been replaced with - the text that they represent. - - Italic text is specified by leading and trailing underscores. - - Chapter 24 menu items were originally separated by em dashes. They - have been placed on separate lines in this transcription. - - Errata has been incorporated into the text. - - The original book (as well as a German language edition) is available - at the HathiTrust Digital Library and Internet Archive. - - Inconsistencies between the recipe ingredients and preparation text - were resolved by referring to the German edition: - - Text corrections: - - No. 59—SOUR CREAM CAKE. - - 1 cup sour cream replaced by 1 cup sour milk to match the English - text and the German edition ingredient list. - - - No. 16—CRACKER JACK. - - Added “and peanuts” to the end of the last sentence. This matches - the German edition. - - - No. 15—BARLEY SOUP WITH SWEETBREADS AND ASPARAGUS. - - Changed “add the parsley and sweetbreads” into “add the asparagus - and sweetbreads” per German edition. - - - Yeast Measurements - -Both the English and German editions of this work use the term “cents” -to specify a quantity of compressed yeast cake without giving further -definition. A rough definition can be found by comparing the Wheat -Bread No. 1 recipe (8 cups unsifted flour and 1½ cents’ worth of -yeast) to current bread yeast recommendations for the same quantity of -flour. - -The Red Star Yeast Company website’s “Yeast Conversion” Table (November -2020) specifies 2½ packages (¼ ounce per packet) dry yeast for 8 cups -of flour. Therefore, as a first approximation: - - 1 cents’ worth of yeast = 1⅔ packets or 3¾ tsp. dry yeast - -*** END OF THE PROJECT GUTENBERG EBOOK THE ART OF GERMAN COOKING AND -BAKING *** - -***** This file should be named 63883-0.txt or 63883-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/3/8/8/63883/ - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for the eBooks, unless you receive -specific permission. If you do not charge anything for copies of this -eBook, complying with the rules is very easy. You may use this eBook -for nearly any purpose such as creation of derivative works, reports, -performances and research. They may be modified and printed and given -away--you may do practically ANYTHING in the United States with eBooks -not protected by U.S. copyright law. Redistribution is subject to the -trademark license, especially commercial redistribution. - -START: FULL LICENSE - -THE FULL PROJECT GUTENBERG LICENSE -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK - -To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full -Project Gutenberg-tm License available with this file or online at -www.gutenberg.org/license. - -Section 1. General Terms of Use and Redistributing Project -Gutenberg-tm electronic works - -1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg-tm electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg-tm electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the -person or entity to whom you paid the fee as set forth in paragraph -1.E.8. - -1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg-tm -electronic works. See paragraph 1.E below. - -1.C. The Project Gutenberg Literary Archive Foundation ("the -Foundation" or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg-tm electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg-tm mission of promoting -free access to electronic works by freely sharing Project Gutenberg-tm -works in compliance with the terms of this agreement for keeping the -Project Gutenberg-tm name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg-tm License when -you share it without charge with others. - -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg-tm work. The Foundation makes no -representations concerning the copyright status of any work in any -country outside the United States. - -1.E. Unless you have removed all references to Project Gutenberg: - -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg-tm License must appear -prominently whenever any copy of a Project Gutenberg-tm work (any work -on which the phrase "Project Gutenberg" appears, or with which the -phrase "Project Gutenberg" is associated) is accessed, displayed, -performed, viewed, copied or distributed: - - This eBook is for the use of anyone anywhere in the United States and - most other parts of the world at no cost and with almost no - restrictions whatsoever. You may copy it, give it away or re-use it - under the terms of the Project Gutenberg License included with this - eBook or online at www.gutenberg.org. If you are not located in the - United States, you will have to check the laws of the country where - you are located before using this ebook. - -1.E.2. If an individual Project Gutenberg-tm electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase "Project -Gutenberg" associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg-tm -trademark as set forth in paragraphs 1.E.8 or 1.E.9. - -1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg-tm License for all works -posted with the permission of the copyright holder found at the -beginning of this work. - -1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm. - -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License. - -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg-tm work in a format -other than "Plain Vanilla ASCII" or other format used in the official -version posted on the official Project Gutenberg-tm web site -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original "Plain -Vanilla ASCII" or other form. Any alternate format must include the -full Project Gutenberg-tm License as specified in paragraph 1.E.1. - -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9. - -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works -provided that - -* You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg-tm trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, "Information about donations to the Project Gutenberg - Literary Archive Foundation." - -* You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg-tm - works. - -* You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - -* You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works. - -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg-tm electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from both the Project Gutenberg Literary Archive Foundation and The -Project Gutenberg Trademark LLC, the owner of the Project Gutenberg-tm -trademark. Contact the Foundation as set forth in Section 3 below. - -1.F. - -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm -electronic works, and the medium on which they may be stored, may -contain "Defects," such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. - -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. - -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. - -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. - -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. - -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg-tm -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg-tm work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg-tm work, and (c) any -Defect you cause. - -Section 2. Information about the Mission of Project Gutenberg-tm - -Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. - -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at -www.gutenberg.org - -Section 3. Information about the Project Gutenberg Literary -Archive Foundation - -The Project Gutenberg Literary Archive Foundation is a non profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state's laws. - -The Foundation's principal office is in Fairbanks, Alaska, with the -mailing address: PO Box 750175, Fairbanks, AK 99775, but its -volunteers and employees are scattered throughout numerous -locations. Its business office is located at 809 North 1500 West, Salt -Lake City, UT 84116, (801) 596-1887. Email contact links and up to -date contact information can be found at the Foundation's web site and -official page at www.gutenberg.org/contact - -For additional contact information: - - Dr. Gregory B. Newby - Chief Executive and Director - gbnewby@pglaf.org - -Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation - -Project Gutenberg-tm depends upon and cannot survive without wide -spread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. - -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular -state visit www.gutenberg.org/donate - -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. - -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. - -Please check the Project Gutenberg Web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate - -Section 5. General Information About Project Gutenberg-tm electronic works. - -Professor Michael S. Hart was the originator of the Project -Gutenberg-tm concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg-tm eBooks with only a loose network of -volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our Web site which has the main PG search -facility: www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. - diff --git a/old/63883-0.zip b/old/63883-0.zip Binary files differdeleted file mode 100644 index 620abc0..0000000 --- a/old/63883-0.zip +++ /dev/null diff --git a/old/63883-h.zip b/old/63883-h.zip Binary files differdeleted file mode 100644 index b9a0368..0000000 --- a/old/63883-h.zip +++ /dev/null diff --git a/old/63883-h/63883-h.htm b/old/63883-h/63883-h.htm deleted file mode 100644 index 045029d..0000000 --- a/old/63883-h/63883-h.htm +++ /dev/null @@ -1,33452 +0,0 @@ -<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.1//EN" "http://www.w3.org/TR/xhtml11/DTD/xhtml11.dtd"> -<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> -<head> - - <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> - <meta http-equiv="Content-Style-Type" content="text/css" /> - <title>The Art of German Cooking, - By Mrs. Lina Meier—A Project Gutenberg eBook</title> - <link rel="coverpage" href="images/cover.jpg" /> - <style type="text/css"> - -body { - margin-left: 8%; - margin-right: 10%; -} - -.box { border-style:double; margin-bottom:2em; max-width:30em; margin-right:auto; margin-left:auto; margin-top:2em; clear:both; } -.box div.box { border-style:solid; margin-right:auto; margin-left:auto; max-width:26em; } -.box p { margin-right:1em; margin-left:1em; } -.box dl { margin-right:1em; margin-left:1em; } - -h1, h2 { - text-align: center; - clear: both; - margin-top: 2.5em; - margin-bottom: 1em; - font-size: 150%; -} - -h3 { - text-align: center; - clear: both; - margin-top: 2.5em; - margin-bottom: 1em; - font-size: 110%; -} - - -h4 { - text-align: center; - clear: both; - margin-top: 1.5em; - margin-bottom: 1em; -} - -h5 { - clear: both; - margin-top: 1.5em; - margin-bottom: 1em; -} - -h4.left { text-align: left; } - -h1 {line-height: 1.5; font-size: 175%;} - -h2+p { margin-top: 1.5em; } - -p { - text-indent: 1.75em; - margin-top: .51em; - margin-bottom: .24em; - text-align: justify; -} - -p.left { - text-indent: 0; - margin-left: 1em; -} - -p.center { text-indent: 0; - text-align: center; } - -p.chapter_title { margin-top: 2.75em; } - -.p1 { margin-top: 1em; } -.p2 { margin-top: 2em; } -.p3 { margin-top: 3em; } -.p4 { margin-top: 4em; } -.ml5 { margin-left: 5% } -.ml10 { margin-left: 10% } -.ml40 { margin-left: 40% } -.ml50 { margin-left: 50% } -.tar { text-align: right; } - -.chapter { page-break-before: always; } - -.small { font-size: 70%; } -.smaller { font-size: 85%; } -.larger { font-size: 125%; } -.F110 { font-size: 110%; } - -.center {text-align: center; } - -hr { - width: 100%; - margin-top: 2em; - margin-bottom: 2em; - margin-right: auto; - clear: both; -} - -div.title-page -{ - text-align: center; - page-break-before: always; - page-break-after: always; -} - -.figcenter { clear: both; max-width: 100%; margin: 2em auto; text-align: center; } -div.figcenter p { text-align: center; text-indent: 0; } -.figcenter img { max-width: 100%; height: auto; } -.id001 { width:60%; } -.id002 { width:90%; } -.x-ebookmaker .id001 { margin-left:20%; width:60%; } -.x-ebookmaker .id002 { margin-left:5%; width:90%; } -.ic001 { width:100%; } -.ig001 { width:100%; } - - -/* === lists === */ -ol { - margin-left: 1.75em; - padding-left: 1.75em; -} - -ul { - list-style-type: none; - margin-left: 1.75em; - padding-left: 1.75em; -} - -li.ingredients {padding-left: 0em;} - -ul.ingredients_list { padding-left: 1.5em; } - -ul.disc { - list-style-type: disc; -} - - /* === tables === */ -.table1 { width:90%; border-collapse: collapse; } -.table2 { width:90%; border-collapse: collapse; margin-top: 1em; } -.table3 { width:80%; margin-top: 1em;} -.table4 { margin-top: 1em;} - -th { - font-weight: normal; - text-align: right; - vertical-align: top; - padding-left: .3em; -} - - -td { - text-align: right; - vertical-align: top; - padding-left: .3em; -} - -.tdc { - text-align: center; -} - -.tdl { - text-align: left; - vertical-align: top; - padding-right: 1em; - padding-left: 1em; -} - -.tdl2 { - text-align: left; - vertical-align: top; -} - -.tdr { - text-align: right; - vertical-align: bottom; - padding-left: .3em; - white-space: nowrap; -} - -.quantity { text-align: center; } -.recipe { margin: 3em; } -.recipe_title { font-weight:bold; font-size: 110%; text-align: center; } -.recipe_sub { text-align: center; font-weight:bold;} -.chapter_sub { text-align: center; font-weight:bold; font-size: 110%; } -.chapter_sub2 { text-align: center; font-weight:bold; } -.major_chapter_sub { text-align: center; font-weight:bold; font-size: 115%; margin-top:2em;} - -.index_head { margin-top:3em; text-align: center; } - -/* === page #s === */ -.pagenum { /* uncomment the next line for invisible page numbers */ - /* visibility: hidden; */ - right: 1%; - font-size: x-small; - background-color: inherit; - color: silver; - text-indent: 0; - text-align: right; - position: absolute; - border: thin solid silver; - padding: .1em .2em; - font-style: normal; - font-variant: normal; - font-weight: normal; - text-decoration: none; -} - -/* Images */ - -.center -{ - text-align: center; -} - - -div.transnote -{ - padding-left:1em; - padding-right:1em; - background-color:#E3E4FA; - border:1px solid silver; - margin:2em 10% 0 10%; -} - -div.transnote p { text-align:left; text-indent: 0; margin-top: 0.5em; margin-bottom: 0.5em; } -div.transnote p.center { text-align:center; } -.transnote h2 { margin-top: .5em; margin-bottom: 1em; } - - - </style> - </head> -<body> -<pre style='margin-bottom:6em;'>The Project Gutenberg EBook of The Art of German Cooking and Baking, by -Lina Meier - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this ebook. - -Title: The Art of German Cooking and Baking - Revised and Enlarged Edition - -Compiler: Lina Meier - -Release Date: November 26, 2020 [EBook #63883] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Ronald Grenier (This file was produced from images - generously made available by The Internet Archive) - -*** START OF THE PROJECT GUTENBERG EBOOK THE ART OF GERMAN COOKING AND -BAKING *** -</pre> - -<div id="Frontispiece" class='figcenter id001'> -<img src="images/front.jpg" alt="Mrs. Lina Meier portrait" class='ig001' /> -<div class='ic001'> -<p class="center">Mrs. Lina Meier,<br /><span class="smaller">Teacher of Cookery, German Cooking School,<br />Milwaukee, Wis.</span></p> -</div> -</div> - - -<div class="title-page"> -<h1>THE ART<br /><span class="small">OF</span><br />GERMAN COOKING<br />AND BAKING</h1> - -<p class="center F110 p3">Revised and Enlarged Edition.</p> - -<p class="center p3"><span class="small"><i>Compiled and Published by</i></span><br /> - <span class="larger">Mrs. LINA MEIER,</span><br /> - <span class="small"><i>German Cooking Teacher.</i></span></p> - -<p class="center p4">MILWAUKEE, U.S.A.<br /> - 1922.</p> -</div> - -<p class="center smaller p4"><i>COPYRIGHT 1922.<br /> - By Mrs. LINA MEIER, Milwaukee, Wis.</i></p> - - -<div class="chapter"> -<p><span class="pagenum" id="Page_3">3</span></p> -<h2><i>PREFACE TO REVISED EDITION</i></h2> -</div> - -<p>This cook book consists of about 1,250 recipes which have been -tested and prepared. It is divided into 26 Chapters, as follows:</p> - -<div class="smaller"> - <table class="table2" id="toc" summary="Contents"> - <tr><th>Chapter</th><th></th><th>Recipes</th></tr> - <tr><td>1</td><td class="tdl"><a href="#soups">Soups</a></td><td>68</td></tr> - <tr><td>2</td><td class="tdl"><a href="#beef">Beef</a></td><td>6</td></tr> - <tr><td>3</td><td class="tdl"><a href="#veal">Veal</a></td><td>42</td></tr> - <tr><td>4</td><td class="tdl"><a href="#mutton">Mutton</a></td><td>32</td></tr> - <tr><td>5</td><td class="tdl"><a href="#pork">Pork</a></td><td>35</td></tr> - <tr><td>6</td><td class="tdl"><a href="#poultry">Poultry and Game Birds</a></td><td>56</td></tr> - <tr><td>7</td><td class="tdl"><a href="#game">Game</a></td><td>25</td></tr> - <tr><td>8</td><td class="tdl"><a href="#fish">Fish</a></td><td>61</td></tr> - <tr><td>9</td><td class="tdl"><a href="#headcheese">Headcheese and Gelatines</a></td><td>12</td></tr> - <tr><td>10</td><td class="tdl"><a href="#dressings">Dressings or Gravies</a></td><td>58</td></tr> - <tr><td>11</td><td class="tdl"><a href="#potatoes">Potatoes</a></td><td>26</td></tr> - <tr><td>12</td><td class="tdl"><a href="#vegetables">Vegetables</a></td><td>74</td></tr> - <tr><td>13</td><td class="tdl"><a href="#salads">Salads</a></td><td>47</td></tr> - <tr><td>14</td><td class="tdl"><a href="#eggs">Eggs</a></td><td>15</td></tr> - <tr><td>15</td><td class="tdl"><a href="#omlets">Omelets, Pancakes, Waffles Noodles and Pies</a></td><td>58</td></tr> - <tr><td>16</td><td class="tdl"><a href="#sauces">Jams and Sauces</a></td><td>23</td></tr> - <tr><td>17</td><td class="tdl"><a href="#desserts">Desserts</a></td><td>128</td></tr> - <tr><td>18</td><td class="tdl"><a href="#beverages">Beverages</a></td><td>29</td></tr> - <tr><td>19</td><td class="tdl"><a href="#bread">Wheat and Rye Bread, Yeast Cakes, Baking Powder Cakes and Tarts</a></td><td>111</td></tr> - <tr><td>20</td><td class="tdl"><a href="#fillings">Fillings and Frostings</a></td><td>27</td></tr> - <tr><td>21</td><td class="tdl"><a href="#cookies">Cookies</a></td><td>53</td></tr> - <tr><td>22</td><td class="tdl"><a href="#confection">Confectionery</a></td><td>20</td></tr> - <tr><td>23</td><td class="tdl"><a href="#preserves">Preserves</a></td><td>115</td></tr> - <tr><td>24</td><td class="tdl"><a href="#menu">Menu</a></td><td>5</td></tr> - <tr><td></td><td class="tdl"><a href="#sandwiches">Sandwiches</a></td><td>8</td></tr> - <tr><td>25</td><td class="tdl"><a href="#invalid">Cookery for Invalids</a></td><td>63</td></tr> - <tr><td>26</td><td class="tdl"><a href="#misc">Miscellaneous</a></td><td>12</td></tr> - </table> -</div> - -<p>In giving to the public this second edition I am glad to be able to, -offer a revised and improved cook book. It has been my aim to improve -it in every way and to make it as clear, practical and helpful as -possible.</p> - -<p>The previous material has been carefully revised and changes made in -the wording where it was believed that the language could be improved -upon to make the author’s meaning more clear and comprehensible. A -radical change has also been made in the construction and arrangement -of the pages, which I trust will be an advantage.</p> - -<p>In recognition of the friendly attitude of the great public toward my -first book, I wish to say that the entire edition of about 5,000 -copies is scattered all over the country and many assurances of -appreciation have come to me. I therefore feel encouraged to send this -new edition out upon the world, knowing that it is the same excellent -cook book, only improved and augmented, and I hope that the book will -contribute materially to the happiness and attractiveness of many -homes and help to solve many problems, especially for brides and -beginners.</p> - -<p class="ml40">Respectfully,</p> -<p class="ml50">MRS. LINA MEIER,</p> -<p class="tar">Author.</p> - -<p class="left">Milwaukee, Wis., U.S.A.</p> - - -<p><span class="pagenum" id="Page_4">4</span></p> - -<p class="p4 center"><b>Reliable Weights and Measures as used in this Book.</b></p> - -<div class="smaller"> - <table class="table2" summary="Reliable Weights and Measures"> - <tr><th></th><th></th><th></th><th colspan="2" class="smaller">Are<br />equal to</th></tr> - <tr><td class="tdl">Flour</td><td>1</td><td class="tdl">quart or 4 teacups</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Flour (sifted)</td><td>3</td><td class="tdl">coffee cups, level</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Flour</td><td>2</td><td class="tdl">tbsps., well-rounded</td><td>1</td><td>oz.</td></tr> - <tr><td class="tdl">Flour</td><td>1</td><td class="tdl">teaspoonful, heaped</td><td>½ </td><td>oz.</td></tr> - <tr><td class="tdl">Sugar, granulated</td><td>2</td><td class="tdl">measuring cups, level</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Sugar, “A” coffee</td><td>1¾</td><td class="tdl">coffee cups, level</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Sugar, powdered</td><td>2½</td><td class="tdl">coffee cups, level</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Sugar, powdered</td><td>2</td><td class="tdl">tbsps., well-rounded</td><td>1</td><td>oz.</td></tr> - <tr><td class="tdl">Sugar, best Brown</td><td>2</td><td class="tdl">coffee cups, level</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Sugar, granulated, “A” or brown</td><td>1</td><td class="tdl">tbsp., well-heaped</td><td>1</td><td>oz.</td></tr> - <tr><td class="tdl">Butter, soft</td><td>2</td><td class="tdl">full cups, well-pressed</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Butter, soft</td><td>3</td><td class="tdl">tbsp., well-rounded</td><td>2</td><td>ozs.</td></tr> - <tr><td class="tdl">Butter, soft</td><td>1</td><td class="tdl">Piece size of an egg</td><td>1</td><td>oz.</td></tr> - <tr><td class="tdl">Lard</td><td>2</td><td class="tdl">cups</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Eggs</td><td>10</td><td class="tdl">but if quite large 9</td><td>l</td><td>lb.</td></tr> - <tr><td class="tdl">Cornstarch</td><td>3</td><td class="tdl">cups</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Indian Meal</td><td>2¾</td><td class="tdl">coffee cups, level</td><td>1</td><td>qt.</td></tr> - <tr><td class="tdl">Coffee, ground</td><td>4</td><td class="tdl">cups</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Chocolate, sweet</td><td>3</td><td class="tdl">grated tablespoons</td><td>1</td><td>oz.</td></tr> - <tr><td class="tdl">Rice</td><td>2</td><td class="tdl">cups, heaped</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Rice</td><td>2</td><td class="tdl">tablespoons</td><td>1</td><td>oz.</td></tr> - <tr><td class="tdl">Sago</td><td>2</td><td class="tdl">cups, heaped</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Barley</td><td>4</td><td class="tdl">cups</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Bread crumbs</td><td>1</td><td class="tdl">cup, grated</td><td>2</td><td>ozs</td></tr> - <tr><td class="tdl">Chopped meat</td><td>2</td><td class="tdl">cups, heaped</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Suet</td><td>1</td><td class="tdl">pint</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Nutmeg</td><td>2</td><td class="tdl">cups</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Almonds</td><td>5</td><td class="tdl">medium-sized</td><td>1</td><td>oz.</td></tr> - <tr><td class="tdl">Figs</td><td>2</td><td class="tdl">cups</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Dates</td><td>2</td><td class="tdl">cups</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Raisins</td><td>2</td><td class="tdl">cups</td><td>1</td><td>lb</td></tr> - <tr><td class="tdl">Prunes</td><td>2</td><td class="tdl">cups</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">Citron</td><td>2</td><td class="tdl">cups, heaped</td><td>1</td><td>lb.</td></tr> - <tr><td class="tdl">1 cup</td><td></td><td class="tdl"></td><td>4</td><td>ozs</td></tr> - <tr><td class="tdl">2 rounded tablespoons</td><td></td><td class="tdl"></td><td>1</td><td>oz.</td></tr> - </table> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_5">5</span></p> -<h2 id="soups" class="chapter_title">CHAPTER 1.<br /> SOUPS.<br /></h2> -</div> - -<div id="soups_1" class="recipe"> -<p class="recipe_title">No. 1—BOUILLON.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. ox bones</li> -<li class="ingredients">6 qts. water</li> -<li class="ingredients">⅛ of an onion</li> -<li class="ingredients">½ of a carrot</li> -<li class="ingredients">1 small piece celery</li> -<li class="ingredients">1 small piece kohlrabi</li> -<li class="ingredients">1 small piece parsley root</li> -<li class="ingredients">1 tomato, salt</li> -</ul> - -<p><b>Preparation:</b> The soup bone is put over the fire in 6 qts. of cold water -after it has been washed in cold water. Soup greens and salt are added -and the whole is boiled slowly 4 hours until it is boiled down to 2 or -3 quarts. Before using pour the bouillon through a fine sieve. If you -like the bouillon very strong and of a good color add ½ teaspoonful of -beef extract.</p> -</div> - - -<div id="soups_2" class="recipe"> -<p class="recipe_title">No. 2—BOUILLON.</p> - -<p>The soup bone and the soup greens are fried light brown with a piece of -butter or lard. Water is then added and salt. Boil 4 hours as in the -preceding recipe and strain before using.</p> -</div> - - -<div id="soups_3" class="recipe"> -<p class="recipe_title">No. 3—OXTAIL BOUILLON.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. ox-tall</li> -<li class="ingredients">1 tbsp. butter</li> -<li class="ingredients">5 qts. cold water</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Soup greens</li> -</ul> - -<p><b>Preparation:</b> Cut the ox-tail into small pieces and together with the -soup greens, fry them in butter light brown. Add 5 qts. of water and -salt. Let it boil 4 or 5 hours slowly down to 2 qts. This bouillon -will be very strong and may be served in cups, and bread or -cheese sticks may be served with it.</p> -</div> - - -<div id="soups_4" class="recipe"> -<p class="recipe_title">No. 4—BOUILLON OF MEAT EXTRACT.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Soup greens</li> -<li class="ingredients">1 tbsp. butter or lard</li> -<li class="ingredients">1 tsp. extract of meat</li> -<li class="ingredients">Salt, 1 qt. water</li> -</ul> - -<p><b>Preparation:</b> Stew the soup greens in butter or lard a little while, -then add water and salt and boil slowly for 20 minutes. Add the meat -extract and strain. The yolk of one egg may be stirred into it.</p> -</div> - - -<div id="soups_5" class="recipe"> -<p class="recipe_title">No. 5—BOUILLON OF BEEF.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of beef</li> -<li class="ingredients">1 lb. of soup bone</li> -<li class="ingredients">Salt</li> -<li class="ingredients">4 qts. water</li> -<li class="ingredients">Soup greens</li> -</ul> - -<p><b>Preparation:</b> Soup bone, soup greens, and salt and water are put over the -fire to boil one hour, then the beef is added<span class="pagenum" id="Page_6">6</span>and the whole is boiled -slowly for another 2 or 2½ hours. Strain after boiling. This soup is -very strong. Boiled in this way the meat is tender and nourishing.</p> -</div> - - -<div id="soups_6" class="recipe"> -<p class="recipe_title">No. 6—BOUILLON.</p> - -<p class="recipe_sub">Made of Roast Bones or Meat Remnants.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of roast bones</li> -<li class="ingredients">Soup greens</li> -<li class="ingredients">Salt</li> -<li class="ingredients">2 qts. water</li> -</ul> - -<p><b>Preparation:</b> Chop the bones and put over the fire with soup greens, -salt and water; boil 2 hours, then strain. If the bouillon is not -strong enough, add a little meat extract.</p> -</div> - - -<div id="soups_7" class="recipe"> -<p class="recipe_title">No. 7—DUMPLINGS FOR BOUILLON.</p> - -<p class="recipe_sub">Marrow Dumpling Soup.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 tbsps. of melted beef marrow</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">¾ pt. grated rolls</li> -<li class="ingredients">½ tsp. chopped parsley</li> -<li class="ingredients">1 pinch nutmeg</li> -<li class="ingredients">1 tbsp. cold water</li> -<li class="ingredients">½ tsp. salt</li> -</ul> - -<p><b>Preparation:</b> Boil or cook the marrow until it is melted, strain it -through a fine sieve. Put 3 tablespoonfuls into a dish and let it cool -off. Then beat it to foam and add the yolks of the eggs, salt, -parsley, nutmeg, the grated rolls and water. Finally beat the whites -of 2 eggs to stiff froth and stir into the mass.</p> - -<p>Form small dumplings, let bouillon come to a boil, put the dumplings -in and boil slowly ¼ hour.</p> - -<p>It is best to try one dumpling first; in case it does not hold -together, add some more grated roll.</p> - -<p>The soup must be served at once. A little chopped parsley put into it -is a pleasing and palatable addition.</p> -</div> - - -<div id="soups_8" class="recipe"> -<p class="recipe_title">No. 8—BUTTER-DUMPLING SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 tbsps. of butter, 2 eggs</li> -<li class="ingredients">¾ pt. grated rolls</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">½ tsp. parsley</li> -<li class="ingredients">1 pinch nutmeg</li> -<li class="ingredients">1 tbsp. of cold water</li> -</ul> - -<p>Preparation of butter-dumplings is the same as the marrow dumplings -in <a href="#soups_7">No. 7.</a></p> - -<p>The butter is beaten to a cream at once and less salt is added, -because the butter is already salted.</p> -</div> - -<p><span class="pagenum" id="Page_7">7</span></p> - -<div id="soups_9" class="recipe"> -<p class="recipe_title">No. 9—LIVER-DUMPLING SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of chopped calf’s liver</li> -<li class="ingredients">1 tsp. butter</li> -<li class="ingredients">A little grated onion</li> -<li class="ingredients">1 tsp. finely chopped parsley</li> -<li class="ingredients">5 tbsps. grated rolls</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1 tsp. salt, (scant)</li> -<li class="ingredients">1 pinch nutmeg</li> -</ul> - -<p><b>Preparation:</b> The butter is stirred and liver, yolk of eggs, salt, -parsley, onion, nutmeg and roll crumbs added. The whites of eggs are -beaten to a froth and stirred into the mass, then small dumplings are -formed. When the bouillon comes to a boil, put the dumplings in and -boil ¼ hour.</p> - -<p>The soup should be served at once.</p> -</div> - - -<div id="soups_10" class="recipe"> -<p class="recipe_title">No. 10—MEAT-DUMPLING SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of finely chopped veal or poultry</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">¼ pt. grated rolls</li> -<li class="ingredients">1 tsp. of butter</li> -<li class="ingredients">½ tsp. finely chopped parsley</li> -<li class="ingredients">1 tsp. salt</li> -<li class="ingredients">1 pinch nutmeg</li> -</ul> - -<p><b>Preparation:</b> The butter is stirred, then meat, yolk of eggs, parsley, -salt, nutmeg added and well mixed. The whites of eggs beaten to a -froth and added to the mass. Small dumplings are formed and when -bouillon boils, let the dumplings boil in it 10 minutes. A little -parsley may be put into the soup, which must be served at once.</p> -</div> - - -<div id="soups_11" class="recipe"> -<p class="recipe_title">No. 11—SPONGE-DUMPLING SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 eggs</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">½ pt. milk or bouillon</li> -</ul> - -<p><b>Preparation:</b> Eggs and milk or bouillon are well stirred or beaten, -salt is added and the mass boiled in double boiler for 20 minutes. If -you have no double boiler put your soup into a small pot and place -this into a larger one with boiling water.</p> - -<p>The bouillon is put into the soup tureen and the dumplings are cut with -a teaspoon and put into the bouillon. A little finely chopped parsley -is added.</p> -</div> - - -<div id="soups_12" class="recipe"> -<p class="recipe_title">No. 12—FARINA-DUMPLING SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. milk</li> -<li class="ingredients">4 tbsps. fine farina</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">1 tsp. of butter</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">1 pinch of nutmeg</li> -</ul> - -<p><b>Preparation:</b> The milk is brought to a boil, stir in the farina and -butter and salt, then boil 2 or 3 minutes, stirring <span class="pagenum" id="Page_8">8</span>constantly until -the mass loosens from the pot. Take from the stove, stir into it the -yolk of egg. Beat the white of the egg to a froth and add to the mass. -When it is cool make small dumplings, or you may also cut into sponges -with teaspoon. Let the bouillon boil 5 minutes with the dumplings. -Some chopped parsley in the soup is very good.</p> -</div> - - -<div id="soups_13" class="recipe"> -<p class="recipe_title">No. 13—STIRRED SPONGE DUMPLINGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">6 tbsps. of flour</li> -<li class="ingredients">2 tbsps. of milk</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">½ tsp. finely chopped parsley</li> -<li class="ingredients">1 pinch of nutmeg</li> -<li class="ingredients">2 eggs</li> -</ul> - -<p><b>Preparation:</b> The butter is beaten to a cream, add yolks of 2 eggs, -salt, parsley, nutmeg, flour and milk.</p> - -<p>The whites of 2 eggs are beaten to a froth and stirred in. When the -bouillon boils cut out small sponges with teaspoon and boil 5 minutes.</p> - -<p>If the dumplings are too soft, add some more flour. The soup must be -served at once.</p> -</div> - - -<div id="soups_14" class="recipe"> -<p class="recipe_title">No. 14—CURDLE SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ pt. milk</li> -<li class="ingredients">2–3 eggs</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">½ tsp. of salt</li> -<li class="ingredients">1 pinch of nutmeg</li> -<li class="ingredients">1 tsp. of finely chopped parsley</li> -</ul> - -<p><b>Preparation:</b> The milk, eggs, flour, salt and nutmeg are well mixed.</p> - -<p>When the bouillon boils the mass is slowly poured into it and boiled 5 -minutes. The soup must be stirred constantly while boiling, lest it -should burn. When served the parsley is added.</p> -</div> - - -<div id="soups_15" class="recipe"> -<p class="recipe_title">No. 15—MARROW STRIPS FOR SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. beef marrow, 2 rolls</li> -<li class="ingredients">⅛ lb. butter, (scant)</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 pinch of white pepper</li> -</ul> - -<p><b>Preparation:</b> The rolls are cut into equal strips and baked light brown -in the butter. They are then placed on a platter. Soak the marrow in -water, cut into layers and place on the hot bread. Sprinkle with salt -and pepper and place the pan or platter into a hot oven. Leave it in -the oven until the marrow is transparent and serve with the bouillon.</p> -</div> - -<p><span class="pagenum" id="Page_9">9</span></p> -<div id="soups_16" class="recipe"> -<p class="recipe_title">No. 16—BREAD STICKS FOR BOUILLON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. warm milk</li> -<li class="ingredients">½ cake yeast</li> -<li class="ingredients">1 tbsp. of milk</li> -<li class="ingredients">1 pinch of salt</li> -</ul> - -<p><b>Preparation:</b> The warm milk and flour is beaten to a thin dough. The -yeast is dissolved in a tablespoonful of warm milk and added to the -dough. The whole is placed near a warm stove for rising which requires -about ½ hour.</p> - -<p>When this is done, work the dough with flour thick enough to roll out -in ½ inch layer. Cut this dough into narrow strips 4 inches long and -set aside for rising again, then bake them in a tin until, of a yellow -color. Serve them fresh and warm with a strong bouillon.</p> -</div> - - -<div id="soups_17" class="recipe"> -<p class="recipe_title">No. 17—CHEESE STICKS FOR BOUILLON.</p> - -<p class="quantity">Quantity for 12 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. Swiss cheese</li> -<li class="ingredients">⅛ lb. Parmesan cheese</li> -<li class="ingredients">¼ lb. butter</li> -<li class="ingredients">¼ lb. flour</li> -<li class="ingredients">1 pinch salt</li> -<li class="ingredients">1 pinch paprika (red pepper)</li> -</ul> - -<p><b>Preparation:</b> The butter is beaten to foam, the cheese is grated fine -and added, also salt and paprika. Then the flour is kneaded into it to -make a smooth dough and rolled out to ½ inch thickness. Cut in ½ inch -strips and 5 inches long. Now bake in a medium hot oven to a light -yellow color. If too dark the sticks will taste bitter.</p> - -<p>They are served fresh and warm with strong bouillon.</p> -</div> - - -<div id="soups_18" class="recipe"> -<p class="recipe_title">No. 18—CHEESE PASTRY.</p> - -<p class="quantity">Quantity for 12—15 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. flour</li> -<li class="ingredients">¼ lb. (scant) Parmesan cheese</li> -<li class="ingredients">⅛ lb. fresh, good butter</li> -<li class="ingredients">6 tbsps. thick, sour cream</li> -<li class="ingredients">1 pinch salt</li> -<li class="ingredients">1 pinch sugar</li> -<li class="ingredients">A little nutmeg</li> -<li class="ingredients">A little paprika (red pepper)</li> -</ul> - -<p><b>Preparation:</b> The butter is beaten to a cream, and the finely grated -cheese added. The cream, sugar, salt, nutmeg, paprika and flour added, -made into a fine paste and rolled out into ½ inch thickness. Cut out -with a small glass and bake in a medium hot oven to a light yellow -color.</p> - -<p><b>Remarks:</b> It is better to put the paste on ice for a while and then -roll it out. They are served hot with bouillon; or this pastry, as -also the cheese sticks in <a href="#soups_17">No. 17</a> may be served as dessert instead of -bread, butter and cheese.</p> -</div> - -<p><span class="pagenum" id="Page_10">10</span></p> - -<div id="soups_19" class="recipe"> -<p class="recipe_title">No. 19—FLOUR DUMPLINGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of flour</li> -<li class="ingredients">1½ cups of boiling water</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">1 tsp. of salt, 1 egg</li> -</ul> - -<p><b>Preparation:</b> The flour and salt are mixed and the boiling water, in -which the butter is melted, poured on and the mass stirred briskly, -after which the egg is mixed in.</p> - -<p>The bouillon should be boiling, and the dumplings are formed or cut -out with a teaspoon, put into the bouillon, and boiled 8 minutes.</p> - -<p><b>Remarks:</b> These dumplings may be made large, boiled in salt water 10 -minutes and served with stewed fruit.</p> -</div> - - -<div id="soups_20" class="recipe"> -<p class="recipe_title">No. 20—RICE SOUP WITH BOUILLON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of rice</li> -<li class="ingredients">3 qts. of bouillon</li> -<li class="ingredients">2 cups of cold water</li> -</ul> - -<p><b>Preparation:</b> The rice is washed and put on with 2 cups of cold water -to boil 5 minutes; then pour off the water. Now add 3 qts. bouillon -and cook slowly for 1 hour.</p> -</div> - - -<div id="soups_21" class="recipe"> -<p class="recipe_title">No. 21—BOUILLON RICE SOUP WITH TOMATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup rice</li> -<li class="ingredients">2 cups water</li> -<li class="ingredients">½ qt. canned tomatoes or 1½ lbs. fresh tomatoes.</li> -<li class="ingredients">3 qts. bouillon</li> -</ul> - -<p><b>Preparation:</b> After the bouillon boils as in <a href="#soups_1">No. 1</a>, add instead of one -tomato the quantity mentioned in this recipe. Proceed as in <a href="#soups_20">No. 20</a>, -strain the bouillon and boil the rice in it for 1 hour.</p> -</div> - - -<div id="soups_22" class="recipe"> -<p class="recipe_title">No. 22—RICE SOUP WITH MILK.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of rice</li> -<li class="ingredients">3 cups of water</li> -<li class="ingredients">2 qts. of milk</li> -<li class="ingredients">½ tsp. of salt</li> -</ul> - -<p><b>Preparation:</b> The rice is washed in water, and boiled for 5 minutes. -Pour off the water and gradually add milk. It takes the rice about 1½ -to 2 hours to get soft. Serve with sugar and cinnamon or cooked prunes.</p> - -<p>In the summer time rice is palatable and refreshing, served cold with -milk.</p> -</div> - -<p><span class="pagenum" id="Page_11">11</span></p> - -<div id="soups_23" class="recipe"> -<p class="recipe_title">No. 23—COLD RICE SOUP WITH APPLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ cup of rice</li> -<li class="ingredients">2 qts. water</li> -<li class="ingredients">2 lbs. sweet-sour apples</li> -<li class="ingredients">½ lemon</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">½ cup sugar</li> -</ul> - -<p><b>Preparation:</b> The rice is washed and boiled in 2 cups of water for 5 -minutes, then this water is poured off and 2 qts. added to boil 1 -hour. In the meantime peel the apples and remove the core, cut them up -in ⅛ths and put into rice, also cut up the ½ lemon in slices and add -to the soup. Boil all this 20 minutes after adding salt and sugar as -stated above.</p> - -<p>If the soup is too thick, add some more water. It can be served warm, -but it tastes better when cold.</p> - -<p><b>Remarks:</b> You can improve the soup by adding ½ pt. of white wine and -more sugar.</p> -</div> - - -<div id="soups_24" class="recipe"> -<p class="recipe_title">No. 24—BARLEY SOUP WITH BOUILLON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ cup of pearl barley</li> -<li class="ingredients">2 cups of water</li> -<li class="ingredients">3 qts. bouillon</li> -<li class="ingredients">Some finely cut asparagus</li> -</ul> - -<p>Preparations: The barley is washed in cold water and then brought to -boiling in cold water. The water is poured off and the bouillon poured -on and with this it is boiled slowly for 1½ hours. During the last ¾ -of an hour the asparagus is put in and boiled until soft. If you wish, -you may leave out the asparagus.</p> - -<p>If the soup looks too white you may add some meat extract or stir into -it the yolk of one egg.</p> -</div> - - -<div id="soups_25" class="recipe"> -<p class="recipe_title">No. 25—BARLEY GRUEL SOUP WITH BOUILLON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of pearl barley</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">Some pieces of asparagus if you like</li> -<li class="ingredients">3 qts. strong bouillon</li> -</ul> - -<p><b>Preparation:</b> The barley is washed and boiling water poured on and off -twice. Heat the butter and cook the barley in it for a while. Then the -bouillon is poured on and the soup is boiled slowly for 2½ hours. Now -the soup is strained through a fine hair sieve and heated again.</p> - -<p>If you wish some asparagus in it, which gives it a nice flavor, cook -the asparagus pieces separately in bouillon until soft and add it to -the soup, or stir the yolk of one egg into the soup.</p> - -<p>This soup is very good for sick persons, but for this purpose the -asparagus is left out.</p> -</div> - -<p><span class="pagenum" id="Page_12">12</span></p> - -<div id="soups_26" class="recipe"> -<p class="recipe_title">No. 26—BARLEY GRUEL SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of pearl barley</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">Salt according to taste</li> -<li class="ingredients">1 pinch of nutmeg</li> -<li class="ingredients">2 tsps. of chopped parsley</li> -</ul> - -<p><b>Preparation:</b> The barley is washed and put over the fire in some cold -water. Let it get hot and pour off the water. Put the barley into the -butter and let it steep a while, then add more water and boil for one -hour. Add salt and nutmeg and at last add the parsley. You can also -add a piece of fresh butter.</p> -</div> - - -<div id="soups_27" class="recipe"> -<p class="recipe_title">No. 27—SWEET BARLEY GRUEL SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>This soup is the same as <a href="#soups_26">No. 26</a> with the exception of parsley and -nutmeg which are left out. ½ cup of sugar and some cinnamon are added. -The soup is then strained through a fine hair sieve and the yolk of one -egg is stirred into it.</p> -</div> - - -<div id="soups_28" class="recipe"> -<p class="recipe_title">No. 28—SAGO SOUP WITH BOUILLON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of sago</li> -<li class="ingredients">3 qts. of bouillon</li> -<li class="ingredients">1 qt. of water</li> -</ul> - -<p><b>Preparation:</b> The sago is soaked for 1 hour in cold water. Pour off the -water and add boiling hot bouillon, and in this the sago is left to -boil until it is transparent.</p> -</div> - - -<div id="soups_29" class="recipe"> -<p class="recipe_title">No. 29—SAGO SOUP WITH RED WINE OR RASPBERRY JUICE.</p> - -<p class="quantity">Quantity for 2 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ cup of sago</li> -<li class="ingredients">3 cups of water</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">2 slices of lemon</li> -<li class="ingredients">1½ cups red wine or raspberry juice</li> -</ul> - -<p><b>Preparation:</b> The sago is soaked in cold water for one hour. This water -is then poured off and 3 cups of fresh water added in which the sago -is boiled until soft and transparent. Add the quantity of red wine or -juice, sugar and lemon and let it boil 5 minutes longer. Remove the -lemon slices.</p> - -<p>Serve this soup with zwieback or with small slices of toast.</p> -</div> - -<p><span class="pagenum" id="Page_13">13</span></p> - -<div id="soups_30" class="recipe"> -<p class="recipe_title">No. 30—FARINA SOUP WITH BOUILLON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ cup of farina</li> -<li class="ingredients">2 qts. of bouillon</li> -</ul> - -<p><b>Preparation:</b> Let the already strained bouillon boil, then pour the -farina into it slowly while stirring it, and leave it to boil 10 -minutes.</p> -</div> - - -<div id="soups_31" class="recipe"> -<p class="recipe_title">No. 31—GREEN CORN SOUP WITH BOUILLON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ cups of green corn</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">3 qts. of bouillon</li> -<li class="ingredients">1 or 2 yolks of eggs</li> -<li class="ingredients">1 milk roll cut into small cubes</li> -<li class="ingredients">½ tbsp. of butter</li> -</ul> - -<p><b>Preparation:</b> The green corn is steeped in the tablespoonful of butter, -then the bouillon is added and this boiled slowly for 2 hours. This is -then strained through a hair sieve and the yolk of one egg stirred in.</p> - -<p>The milk roll is cut into cubes and fried in the ½ tablespoonful of -butter until light yellow. When serving the soup put these bread cubes -into it or serve them with the soup.</p> -</div> - - -<div id="soups_32" class="recipe"> -<p class="recipe_title">No. 32—OATMEAL SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 cups of oatmeal</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">Some salt</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">2½ qts. of water</li> -</ul> - -<p><b>Preparation:</b> The oatmeal is put on with the water and salt and boiled -slowly for ½ hour, then the soup is strained or pressed through a -hair sieve. Now add butter and meat extract and let this all come to a -boil. If the soup is too thick add some more boiling water.</p> - -<p><b>Remarks:</b> Instead of water you may also take milk and leave out the -meat extract. You may add some sugar. Small pieces of rolls fried in -butter are good with this soup. It is very good for invalids.</p> -</div> - - -<div id="soups_33" class="recipe"> -<p class="recipe_title">No. 33—BEAN SOUP WITH BOUILLON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of nice white beans</li> -<li class="ingredients">½ lb. of ham bones</li> -<li class="ingredients">3 qts. of good bouillon</li> -</ul> - -<p><b>Preparation:</b> The beans are soaked in water for some hours, pour off -the water, put on fresh water and bring to <span class="pagenum" id="Page_14">14</span>boil. After boiling for 10 -minutes, pour off this water and boil again. Now pour it off for the -last time, add the bouillon and boil the beans in this until soft. The -ham bone is boiled in the bouillon. It requires 3 hours to cook this -soup.</p> -</div> - - -<div id="soups_34" class="recipe"> -<p class="recipe_title">No. 34—BEAN-PUREE SOUP WITH CRAB OR LOBSTER BUTTER.</p> - -<p class="quantity">Quantity for 4 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ cup of white beans</li> -<li class="ingredients">1½ qts. of water</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">1 tbsp. of crab or lobster butter</li> -<li class="ingredients">1½ qts. of bouillon</li> -<li class="ingredients">Some white pepper</li> -<li class="ingredients">3 tbsps. of cream</li> -</ul> - -<p><b>Preparation:</b> The beans are soaked, drained and boiled until soft in 1½ -qts. of water. When they are soft the water must be all boiled down. -Strain the beans through a fine sieve. This puree or mass is stewed in -the butter and the crab or lobster butter and then the bouillon is -added, also the white pepper. The cream is put into the soup dish and -the soup is poured over it.</p> - -<p>Begin preparation of this soup about 3 hours before time to serve.</p> -</div> - - -<div id="soups_35" class="recipe"> -<p class="recipe_title">No. 35—PEA SOUP WITH BOUILLON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ cups of peas</li> -<li class="ingredients">3 qts. of bouillon</li> -<li class="ingredients">½ tbsp. of butter</li> -<li class="ingredients">½ lb. ham or bones</li> -<li class="ingredients">1 roll</li> -</ul> - -<p><b>Preparation:</b> The peas are prepared just like the beans in <a href="#soups_33">No. 33</a>, then -they are boiled until soft in bouillon for 3 hours. The soup is then -strained. If it is ham that is being boiled in the bouillon, cut same -into small pieces and put them into the strained peas.</p> - -<p>Cut the roll into small cubes, fry them in butter until light yellow -and serve with the soup.</p> -</div> - - -<div id="soups_36" class="recipe"> -<p class="recipe_title">No. 36—LENTIL SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 cups of lentils</li> -<li class="ingredients">3 qts. of bouillon</li> -<li class="ingredients">½ tbsp. of butter</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 lb. of Wiener sausage</li> -</ul> - -<p><b>Preparation:</b> The lentils are soaked in water for one hour, then this -water is poured off and the lentils brought to boil in <span class="pagenum" id="Page_15">15</span>cold water. -They must boil for 10 minutes. This water is again poured off and the -bouillon added; in this the lentils are boiled until soft which -requires 2½ to 3 hours. When the lentils are done, the butter is -heated and the flour stirred into it; this is then poured into the -soup. Ten minutes before serving put the Wieners into the soup, let -come to a boil and then merely steep. The Wieners are served with the -soup.</p> - -<p><b>Remarks:</b> Put very little salt into the soup, because the Wieners are -already seasoned.</p> -</div> - - -<div id="soups_37" class="recipe"> -<p class="recipe_title">No. 37—FRESH VEGETABLE SOUP WITH BOUILLON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 small carrots</li> -<li class="ingredients">2 small kohlrabis</li> -<li class="ingredients">¼ head of celery</li> -<li class="ingredients">¼ head of cauliflower</li> -<li class="ingredients">30 pods of shelled peas</li> -<li class="ingredients">6 asparagus stalks</li> -<li class="ingredients">2 potatoes if you like</li> -<li class="ingredients">½ tbsp. of butter</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">3 qts. bouillon</li> -</ul> - -<p><b>Preparation:</b> The butter is heated and flour put into it to stew, then -the bouillon is added; all vegetables and potatoes cut into smalls -pieces, and put into the boiling bouillon and cooked for one hour -until soft. If you cannot get all of these vegetables you may put less -of it into the soup. Instead you may put small meat dumplings of veal -or chicken into it. These dumplings are prepared as in recipe <a href="#soups_10">No. 10</a>.</p> -</div> - - -<div id="soups_38" class="recipe"> -<p class="recipe_title">No. 38—ASPARAGUS SOUP WITH BOUILLON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of asparagus</li> -<li class="ingredients">3 qts. of bouillon</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">2½ tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> The butter is heated and the flour stewed in it, then the -bouillon is added and let come to a boil. The asparagus is peeled, cut -into small pieces, 1½ inches long, and boiled in the bouillon for ¾ of -an hour.</p> - -<p>If the asparagus is tender it will be done after ½ hour cooking.</p> -</div> - - -<div id="soups_39" class="recipe"> -<p class="recipe_title">No. 39—CAULIFLOWER SOUP WITH BOUILLON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 head of cauliflower</li> -<li class="ingredients">3 qts. bouillon</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">2½ tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> The preparation of this soup is the same as -<a href="#soups_38">No. 38</a>. The cauliflower is broken into small roses and boiled -in the prepared bouillon about 20 minutes.</p> -</div> - -<p><span class="pagenum" id="Page_16">16</span></p> - -<div id="soups_40" class="recipe"> -<p class="recipe_title">No. 40—SORREL SOUP WITH BOUILLON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of sorrel</li> -<li class="ingredients">½ lb. lettuce leaves</li> -<li class="ingredients">¼ lb. butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">2½ qts. bouillon</li> -<li class="ingredients">5 tbsps. of cream</li> -<li class="ingredients">Some sugar</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 roll cut into small cubes</li> -<li class="ingredients">½ tbsp. of butter</li> -<li class="ingredients">2 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> The sorrel and lettuce leaves are put into boiling water -for a minute and placed in a sieve to drain. It is then put into ¼ lb. -of butter and stewed for 10 minutes. After this the mass is pressed -through a sieve and stirred with the yolks of eggs and cream. The -bouillon should be prepared and heated beforehand; the butter should -be heated and the flour stirred in, and to this the bouillon is -gradually added. The cubes of roll are fried light yellow in the ½ -tablespoonful of butter. When the puree is done it is poured into the -boiling bouillon and sugar and pepper put in to suit taste. The fried -roll cubes are served with the soup.</p> -</div> - - -<div id="soups_41" class="recipe"> -<p class="recipe_title">No. 41—CELERY SOUP WITH MILK.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 small bundles of fresh celery or 1½ head of celery</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">1½–2 qts. of milk and ½ qt. cream</li> -<li class="ingredients">1–2 yolks of eggs</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 pinch of salt</li> -</ul> - -<p><b>Preparation:</b> The celery is cut into small pieces, and boiled in water -until soft, then strained through a hair sieve. The butter is heated -with the flour in it and the milk is now added. The boiled and -strained celery is added, let come to a boil, stirring constantly. Add -enough salt and pepper to suit your taste, stir in the yolks and serve -at once. If you leave the soup standing it will get thick.</p> -</div> - - -<div id="soups_42" class="recipe"> -<p class="recipe_title">No. 42—TOMATO SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. canned tomatoes, or 4 lbs. of fresh tomatoes</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">½ tsp. of sliced onions</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt, some sugar</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 roll cut into cubes</li> -<li class="ingredients">½ tbsp. of butter</li> -<li class="ingredients">1 tsp. of chopped parsley</li> -</ul> - -<p><b>Preparation:</b> The tomatoes are boiled in water for a few minutes. If -you have taken fresh tomatoes let them cook ½ <span class="pagenum" id="Page_17">17</span>hour in 1¼ qts. of -water. Butter and finely cut onions are steeped so that the onions -remain light yellow, add the flour and cook a little more. Butter, -flour and onions are now put into the boiling tomatoes, and boiled -with them. Then the mass is strained, sugar, salt, pepper added, the -whole heated, the chopped parsley put in, and the soup served. The -roll cubes are fried light yellow and put into the soup or if you wish -you can serve them with the soup.</p> -</div> - - -<div id="soups_43" class="recipe"> -<p class="recipe_title">No. 43—TOMATO SOUP WITH MILK.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. canned tomatoes or 4 lbs. fresh tomatoes</li> -<li class="ingredients">1 qt. of milk</li> -<li class="ingredients">½ tbsp. of butter</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 pinch of sugar</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tsp. of baking soda</li> -</ul> - -<p>Preparation. The can of tomatoes is heated, the fresh tomatoes must be -boiled until soft in ½ qt. of water, then pressed through a fine sieve.</p> - -<p>The milk and butter are brought to boil in a double boiler and the -tomatoes are put into it. Salt, pepper and sugar put in, then the soda -stirred in and the soup served at once.</p> -</div> - - -<div id="soups_44" class="recipe"> -<p class="recipe_title">No. 44—MOCK-TURTLE SOUP.</p> - -<p class="quantity">Quantity for 8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ calf’s head without the brains</li> -<li class="ingredients">1 calf’s tongue or 2 feet</li> -<li class="ingredients">⅛ lb. of raw ham, (scant)</li> -<li class="ingredients">1 carrot</li> -<li class="ingredients">1 piece of parsley root</li> -<li class="ingredients">½ of a celery root</li> -<li class="ingredients">2 small onions</li> -<li class="ingredients">⅛ qt. red wine</li> -<li class="ingredients">Salt and pepper</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">⅛ lb. of flour</li> -<li class="ingredients">1⁄16 qt. of Madeira wine</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">2½ qts. of water</li> -</ul> - -<p><b>Preparation:</b> The finely cut ham, soup greens and onions are fried and -the calf’s head and tongue or chopped feet are then put in and the -quantity of water added. The feet must be scalded before using.</p> - -<p>The whole is cooked until tender and salt and pepper added. Then it is -strained. The skin of the calf’s head is cut into small pieces (also -the tongue and feet) a little salt is strewn over the meat and the red -wine poured over it.</p> - -<p>Butter and flour are browned and the bouillon, from which the fat has -been removed is poured on, also the Madeira wine.</p> - -<p>The soup is now slowly boiled for one hour. The scum and fat must be -taken off.</p> - -<p>Now the meat with the red wine are put in.</p> - -<p><span class="pagenum" id="Page_18">18</span></p> - -<p>The eggs are boiled hard and the whole yolks put into the soup. You -can also cut the yolks in halves and put one-half into each soup dish.</p> - -<p>It requires 3 hours to cook this soup.</p> -</div> - - -<div id="soups_45" class="recipe"> -<p class="recipe_title">No. 45—POTATO SOUP WITH BOUILLON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of raw or unboiled peeled potatoes</li> -<li class="ingredients">2 qts. bouillon of ox bones (soup-bones) or bouillon of rabbitroast</li> - <li class="ingredients">bones, or bouillon of poultryroast bones</li> -<li class="ingredients">1 roll cut into small cubes</li> -<li class="ingredients">½ tbsp. of butter</li> -</ul> - -<p><b>Preparation:</b> The potatoes are pared, cut into small pieces and cooked -until soft in the bouillon, then pressed through a sieve. If you wish -you may leave the pieces of potatoes whole.</p> - -<p>The roll cubes are toasted light yellow and put into the soup or -served with it.</p> - -<p><b>Remarks:</b> Potato soup of rabbitroast bones or fowl bones is very good. -If there is some meat left on these bones, cut it in small pieces and -put it into the soup.</p> -</div> - - -<div id="soups_46" class="recipe"> -<p class="recipe_title">No. 46—POTATO SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of raw potatoes</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">1½ tbsps. of fresh butter</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 roll cut into cubes</li> -<li class="ingredients">½ tbsp. of butter</li> -<li class="ingredients">½ tsp. of meat extract</li> -</ul> - -<p><b>Preparation:</b> The potatoes are pared, cut into small pieces, and cooked -until soft in the 2 qts. of water, then pressed through a sieve and -cooked again. Salt, butter, meat extract are now added.</p> - -<p>The roll cubes are fried light yellow in the ½ tablespoonful of butter -and put into the soup before serving.</p> -</div> - - -<div id="soups_47" class="recipe"> -<p class="recipe_title">No. 47—WHITE WINE SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. light white wine</li> -<li class="ingredients">1 qt. water</li> -<li class="ingredients">1 stick of cinnamon</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">2 tsps. of lemon sugar or 4 slices of lemon</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">3 tbsps. of corn starch or flour</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">3 eggs</li> -</ul> - -<p><b>Preparation:</b> The water with the spices is boiled for 2 minutes before -the wine is added and let come to a boil again. <span class="pagenum" id="Page_19">19</span>The yolks of the 3 -eggs are stirred with flour and a little water and then stirred into -the soup. Let it come to a boil once more, stirring constantly. Then -it is taken from the stove. The whites of the eggs are beaten to a -stiff froth and put into the soup when served.</p> - -<p>Cloves, lemon slices, and cinnamon are taken out. Zwieback or toasted -slices of rolls are served with this soup.</p> -</div> - - -<div id="soups_48" class="recipe"> -<p class="recipe_title">No. 48—RED WINE SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. light red wine</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">1 small piece of lemon peel</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">1 stick of cinnamon</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">3 tbsps. of cornstarch or common flour</li> -</ul> - -<p><b>Preparation:</b> Boil the water, sugar and spices for 10 minutes. The -flour mixed with some water is stirred in and let come to a boil, -stirring constantly.</p> - -<p>Heat the red wine and put it into the soup but do not boil any longer. -Serve at once. Serve zwieback or small soup macaroons with it.</p> -</div> - - -<div id="soups_49" class="recipe"> -<p class="recipe_title">No. 49—BEER SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ qts. of beer</li> -<li class="ingredients">½ qt. water</li> -<li class="ingredients">1 stick of cinnamon</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">3 tbsps. of flour or cornstarch</li> -<li class="ingredients">3 slices of lemon or lemon sugar</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">¼ lb. sugar</li> -</ul> - -<p><b>Preparation:</b> Water, beer, sugar and spices are brought to a boil. The -flour and yolks of eggs are mixed with water and stirred into the soup -and brought to a boil again. The whites of eggs are beaten to a stiff -froth and put into the soup when served.</p> - -<p>Zwieback or toasted slices of rolls are served with the soup.</p> -</div> - - -<div id="soups_50" class="recipe"> -<p class="recipe_title">No. 50—APPLE SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of apples</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">1 stick of cinnamon</li> -<li class="ingredients">2 tbsps. of cornstarch</li> -<li class="ingredients">⅛ lb. of currants</li> -<li class="ingredients">Juice of ½ lemon and a small piece of rind</li> -</ul> - -<p><b>Preparation:</b> The apples with their peelings on are cut into pieces and -the core removed, and then boiled in the water with the spices until -soft. The flour is mixed with a little <span class="pagenum" id="Page_20">20</span>water and put into the apples -while boiling. Then the whole is strained or pressed through a sieve. -Now the washed currants are added and a cup of red wine or white -wine and cooked again.</p> - -<p><b>Remarks:</b> All fruit soups may be prepared this way, i.e., plum, cherry, -apricots, strawberries, raspberries, currants, grapes, gooseberries or -rhubarb soups are made this way but some need more sugar than others, -or the wine is left out.</p> - -<p>Dried fruit may also be used.</p> -</div> - - -<div id="soups_51" class="recipe"> -<p class="recipe_title">No. 51—RYE BREAD SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of rye bread</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 tumbler full of white wine</li> -<li class="ingredients">Some sugar, about 1 tbsp.</li> -<li class="ingredients">1 tbsp. of fresh butter</li> -<li class="ingredients">½ cup of currants</li> -</ul> - -<p><b>Preparation:</b> The rye bread which may be stale is put on with 2 qts. of -cold water and boiled a little, then pressed through a hair sieve.</p> - -<p>If it should be too thick, leave out some bread. It is then boiled -with the salt, sugar, currants and butter for a little while. The -white wine is poured into the soup dish and the soup added to it while -boiling hot.</p> -</div> - - -<div id="soups_52" class="recipe"> -<p class="recipe_title">No. 52—FLOUR SOUP, (WHEAT).</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">⅛ lb. of flour</li> -<li class="ingredients">½ qt. of water</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1½ qts. of milk</li> -</ul> - -<p><b>Preparation:</b> The butter is browned, flour stirred in, milk, water and -salt added. The soup must be boiled 20 minutes, constantly stirring -it. You may stir into it the yolk of one egg.</p> -</div> - - -<div id="soups_53" class="recipe"> -<p class="recipe_title">No. 53—RYE FLOUR SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of rye flour</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">½ qt. of water</li> -<li class="ingredients">1 qt. of milk</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">2 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> The rye flour is stirred into the cold water, butter and -salt added and cooked for 20 minutes while stirring constantly. Add -the milk and boil again; then stir in the yolks.</p> -</div> - -<p><span class="pagenum" id="Page_21">21</span></p> - -<div id="soups_54" class="recipe"> -<p class="recipe_title">No. 54—MILK SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of milk</li> -<li class="ingredients">1 small stick of cinnamon</li> -<li class="ingredients">1 tbsp. of lemon sugar</li> -<li class="ingredients">⅛ lb. of sugar</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">⅛ lb. cornstarch</li> -</ul> - -<p><b>Preparation:</b> 1½ qts. milk, sugar, spices and salt, let come to a boil. -The flour is mixed with ½ qt. of milk and stirred into the boiling -milk, then boiled for ¼ hour. Stir in one egg yolk, then serve.</p> -</div> - - -<div id="soups_55" class="recipe"> -<p class="recipe_title">No. 55—CHOCOLATE SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of milk</li> -<li class="ingredients">½ lb. of sweet chocolate or ⅛ lb. of cocoa</li> -<li class="ingredients">1 tbsp. of lemon sugar</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">1 small stick of cinnamon</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">⅛ lb. of cornstarch</li> -</ul> - -<p><b>Preparation:</b> Prepare the chocolate soup just the same as the milk soup -<a href="#soups_54">No. 54</a>. Grate the chocolate and stir it into the flour or cornstarch -and milk. If it gets too thick add more milk.</p> -</div> - - -<div id="soups_56" class="recipe"> -<p class="recipe_title">No. 56—FISH SOUP WITH FISH DUMPLINGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of pickerel or other fish</li> -<li class="ingredients">1½ qts. of water</li> -<li class="ingredients">½ of an onion, salt</li> -<li class="ingredients">⅛ lb. of flour</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 qt. of bouillon</li> -<li class="ingredients">8 oysters</li> -<li class="ingredients">15 shrimps or crabs</li> -<li class="ingredients">⅛ qt. white wine</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">12 small fish dumplings</li> -</ul> - -<p><b>Preparation:</b> The fish is scaled, drawn and washed. The meat is cut -from the bones, the liver and gall removed. The bones are chopped up -and with water, onions, salt and spices slowly stewed for a fish -bouillon.</p> - -<p>Melt ⅛ lb. butter, stir in the flour, simmer to a light yellow, pour -the fish bouillon in, let it simmer slowly for ¾ of an hour.</p> - -<p>The crawfish or crabs are boiled in the meantime. The meat is taken -out of the shells. The oysters and the fish liver, which is cut into -pieces, are heated in the white wine, but not boiled. The meat of the -pickerel is also cut into small pieces and stewed in 2 tablespoonfuls -of butter until tender.</p> - -<p>The fish dumplings are also cooked 10 minutes in the white wine. When -done, put the dumplings into the soup tureen. All the meat, liver, -crabs and oysters are put into the soup tureen, the gravy is strained -and the yolks of 2 eggs <span class="pagenum" id="Page_22">22</span>stirred in and then poured into the tureen. -Salt to taste. It is a very fine soup.</p> - -<p>The fish dumplings are made the same way as the meat dumplings in No. -10, only instead of meat take fish, and take half the quantities given -in <a href="#soups_10">No. 10</a>. Leave out the nutmeg.</p> -</div> - - -<div id="soups_57" class="recipe"> -<p class="recipe_title">No. 57—CRAWFISH OR CRAB SOUP WITH MARROW DUMPLINGS OR LIVER DUMPLINGS.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">24 small crabs</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">2½ qts. of bouillon</li> -<li class="ingredients">1 pinch of white pepper</li> -</ul> - -<p><b>Preparation:</b> The crabs are washed carefully and thrown into boiling -salt water, but taken out again immediately. Mash the crab meat and -stew it ¼ of an hour in the ¼ lb. of butter. After this stir in the -bouillon, cover and cook slowly 1 hour.</p> - -<p>Marrow dumplings or liver dumplings are cooked in the soup which has -been strained. The marrow dumplings are prepared as directed in <a href="#soups_7">No. 7</a> -and the liver dumplings as in <a href="#soups_9">No. 9</a>. Take the same quantities. Serve -at once when the dumplings are done.</p> -</div> - - -<div id="soups_58" class="recipe"> -<p class="recipe_title">No. 58—OYSTER SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. oysters</li> -<li class="ingredients">1 qt. milk</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 tbsps. of fresh butter</li> -</ul> - -<p><b>Preparation:</b> The milk is boiled and butter, salt, and pepper added. -The oysters with their juice are put into the boiling milk; stir -constantly while doing this, let come to boiling, stirring -continually; then serve at once. Serve crackers with the soup.</p> -</div> - - -<div id="soups_59" class="recipe"> -<p class="recipe_title">No. 59—CHICKEN BOUILLON TO DRINK.</p> - -<p class="quantity">Quantity for 4 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 chicken</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">1½ qts. of water</li> -<li class="ingredients">Some salt</li> -</ul> - -<p><b>Preparation:</b> The chicken is cleaned well and all fat removed. The -meat is removed from the bones and chopped fine, the bones cracked or -split, the egg is stirred in and with water and salt put into a -covered pot and cooked slowly for 3 hours. Strain through a sieve and -serve. This soup is very good for invalids and convalescents.</p> -</div> - -<p><span class="pagenum" id="Page_23">23</span></p> - -<div id="soups_60" class="recipe"> -<p class="recipe_title">No. 60—PIGEON BOUILLON TO DRINK.</p> - -<p class="quantity">Quantity for 3 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 pigeons</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">1¼ qts. of water</li> -<li class="ingredients">Some salt</li> -</ul> - -<p><b>Preparation:</b> The pigeons are cleaned well and washed. The meat is -removed from the bones and chopped fine, the bones split or cracked -and the egg stirred in. Put on the fire with the water and salt and -cook in a covered pot for 3 hours. Strain and serve. This soup is also -good for sick people.</p> -</div> - - -<div id="soups_61" class="recipe"> -<p class="recipe_title">No. 61—PIGEON SOUP.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 old pigeons</li> -<li class="ingredients">2 lbs. of soup bone, or better</li> -<li class="ingredients">1 lb. of beef</li> -<li class="ingredients">Some soup greens</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">Scarcely ¼ lb. of fine barley</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">4 asparagus stalks</li> -</ul> - -<p><b>Preparation:</b> The pigeons are cleaned well and the breast and clubs or -legs cut off and left whole. The other meat is chopped, also the beef, -and all is boiled until soft in the quantity of water with salt and -soup greens. In the meantime the barley is soaked. Drain well and stew -the barley in butter for a little while, then gradually pour on the -strained bouillon.</p> - -<p>Peel the asparagus and cut it into inch lengths and add to the barley -and bouillon. Boil for 1 hour. The meat from the breast and legs is -cut fine and put into the soup when served. If you have used beef for -the soup you may make hash or salad of it.</p> -</div> - - -<div id="soups_62" class="recipe"> - -<p class="recipe_title">No. 62—CHICKEN SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 chicken</li> -<li class="ingredients">2½ qts. of water</li> -<li class="ingredients">Some soup greens</li> -<li class="ingredients">Salt</li> -<li class="ingredients">6 asparagus stalks, a few pieces of cauliflower</li> -<li class="ingredients">¼ cup of good rice, good measure</li> -<li class="ingredients">¼ tsp. of meat extract</li> -</ul> - -<p><b>Preparation:</b> The chicken is cleaned well, washed and cooked until soft -with soup greens, salt and water which requires 1½ hours. If it is an -old chicken it will require 2 to 3 hours. The rice is washed and put -on with some cold water to get partly done. When the water is all -boiled down add the strained bouillon.</p> - -<p>The asparagus and cauliflower are cleaned and cut into <span class="pagenum" id="Page_24">24</span>small pieces -and cooked until soft with the rice in the bouillon. When the soup is -done the meat extract is added.</p> - -<p>The chicken breast is cut into small pieces and put into the soup. You -can also carve the whole chicken and serve it with the soup.</p> -</div> - - -<div id="soups_63" class="recipe"> -<p class="recipe_title">No. 63—PARTRIDGE SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 old partridges</li> -<li class="ingredients">4 potatoes cut in cubes</li> -<li class="ingredients">2 carrots cut in pieces</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">Salt</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">1½ tbsps. of butter</li> -</ul> - -<p><b>Preparation:</b> The partridges are cleaned well and fried in the 2 -tablespoonfuls of butter to a light brown. The flour is browned in the -1½ tablespoonfuls of butter and the water added, also potatoes, -carrots and salt and the fried partridges; all of this is boiled until -tender in a covered pot. This will require 2 to 2½ hours. The -partridge breast is cut in pieces and served in the soup.</p> - -<p>The remaining partridge meat may be utilized in hash or dumplings.</p> -</div> - - -<div id="soups_64" class="recipe"> -<p class="recipe_title">No. 64—WILD GAME OR POULTRY SOUP.</p> - -<p class="quantity">Quantity for 4–6 Persons.</p> - -<p>You can make soups from all kinds of wild or tame birds. Follow -directions given for chicken, pigeon or partridge soup. If the soup is -made of bones and remnants and not rich enough you may add meat extract.</p> -</div> - - -<div id="soups_65" class="recipe"> -<p class="recipe_title">No. 65—RED WINE SOUP WITH SAGO.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ bottle of red wine</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">¼ lb. of sago</li> -<li class="ingredients">1 stick of cinnamon</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">2 slices of lemon</li> -<li class="ingredients">½ cup raisins</li> -</ul> - -<p><b>Preparation:</b> The sago and raisins are boiled until soft in the water. -Then the red wine is added, also cinnamon, sugar and lemon slices, and -the soup is brought to boil again. Zwieback or toasted rolls are -served with it.</p> -</div> - - -<p><span class="pagenum" id="Page_25">25</span></p> - -<div id="soups_66" class="recipe"> -<p class="recipe_title">No. 66—TOMATO SOUP WITH SMALL MEAT OR POTATO DUMPLINGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. can of tomatoes</li> -<li class="ingredients">1 qt of water</li> -<li class="ingredients">1½ tbsps. of butter</li> -<li class="ingredients">2 heaping tbsps. of flour</li> -<li class="ingredients">¼ tbsp. of sliced onions</li> -<li class="ingredients">Salt to suit taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tbsp. of sugar</li> -</ul> - -<p class="recipe_sub">Meat Dumplings.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. beef</li> -<li class="ingredients">¼ lb. pork</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">Salt and pepper to suit taste</li> -<li class="ingredients">1 tbsp. of butter</li> -</ul> - -<p class="recipe_sub">Potato Dumplings.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup grated potatoes</li> -<li class="ingredients">½ egg</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">Salt and pepper to suit taste</li> -</ul> - -<p><b>Preparation:</b> Tomatoes are cooked in the water for 10 minutes. The -butter is melted and the onions put in and stewed a little, then the -flour is stirred in and the whole is put into the soup. Salt, pepper -and sugar are added and after a few minutes boiling the whole is -strained.</p> - -<p>The meat dumplings contain beef, pork, 1 egg, butter, salt and pepper, -which is all mixed and small dumplings are formed.</p> - -<p>The potato dumplings are made of mashed or grated boiled potatoes -which are mixed with 1 egg, flour, salt and pepper. Small dumplings -are formed and rolled in flour.</p> - -<p>The tomato soup must be boiling when the dumplings are put in, and -boil 10 minutes. Serve the soup at once with the dumplings in it.</p> - -<p>A teaspoonful of finely chopped parsley may be put in the soup.</p> -</div> - - -<div id="soups_67" class="recipe"> -<p class="recipe_title">No. 67—BUTTERMILK SOUP OR SOUR MILK SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ qts. of buttermilk or sour milk</li> -<li class="ingredients">½ qt. sweet milk</li> -<li class="ingredients">¼ lb. of sago</li> -<li class="ingredients">1 small stick of cinnamon</li> -<li class="ingredients">3 slices of lemon</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 cup of sugar</li> -</ul> - -<p><b>Preparation:</b> Buttermilk and sweet milk are brought to a boil with the -sago. Cinnamon and lemon added. Cook slowly for one hour, stirring -frequently. Add salt and a little sugar. The soup may be served hot or -cold.</p> -</div> - - -<p><span class="pagenum" id="Page_26">26</span></p> - -<div id="soups_68" class="recipe"> -<p class="recipe_title">No. 68—OYSTER PLANT SOUP.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 bundles of oyster plants</li> -<li class="ingredients">2½ tbsps. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to suit your taste</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">1½ qts. of milk</li> -</ul> - -<p><b>Preparation:</b> The oyster plants are scraped and cut into small pieces. -Put the clean oyster plants immediately into water mixed with vinegar -and flour so that they will not get black.</p> - -<p>When they are well cleaned they are stewed with the butter and a -little water until tender; then stir in the flour and cook a few -minutes. Then the milk is gradually added while stirring the soup -constantly. Now the soup is left to cook a little, stirring -occasionally and then salt and pepper are added.</p> - -<p>At last the yolks of 2 eggs are stirred in.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_27">27</span></p> -<h2 id="beef" class="chapter_title">CHAPTER 2.<br /> BEEF.<br /></h2> -</div> - - -<div class='figcenter id002'> -<img src="images/beef.png" alt="Numbered cuts on a beef cow" class='ig001' /> -</div> - -<ul class="ingredients_list"> -<li class="ingredients">1. Beef Round</li> -<li class="ingredients">2. Rump</li> -<li class="ingredients">3. Sirloin</li> -<li class="ingredients">4. Loin and Porterhouse with Fillet</li> -<li class="ingredients">5–6. Rib Roast</li> -<li class="ingredients">6. Chuck of Beef</li> -<li class="ingredients">7. Neck</li> -<li class="ingredients">8. Round Shoulder</li> -<li class="ingredients">9. Beef Flank</li> -<li class="ingredients">10. Beef Brisket</li> -<li class="ingredients">11. Head</li> -<li class="ingredients">12. Shank</li> -<li class="ingredients">13. Tail</li> -</ul> - -<p class="chapter_sub2">Preparation of All Kinds of Beef Dishes. Boiled, Roasted and Salted -Beef. How Remnants of Beef May be Utilized.</p> - -<p>The best quality of beef has a nice red color and white suet. The meat -of young cows is more pale and tender.</p> - -<p>Old cows have dark, brownish red meat and yellow suet.</p> - -<p>Young beef makes a good roast, but a poor bouillon.</p> - -<p>Old beef makes a tough roast, but a good bouillon.</p> - - -<p class="chapter_sub2">The best Pieces for Roasting.</p> - -<p>The fillet, roast beef, and the inner part of the forerib.</p> - - -<p class="chapter_sub2">The best Pieces for braising or Pot Roast.</p> - -<p>The rump, the sirloin, the fillet, roast beef, (well hung), also the -chuck and round shoulder, (well hung).</p> - - -<p><span class="pagenum" id="Page_28">28</span></p> - -<p class="chapter_sub2">The best Pieces for Bouillon.</p> - -<p>The meat from the round, the rump, the chuck, in fact all lean meat -and bones.</p> - - -<p class="chapter_sub2">Meat for Salting and Pickling.</p> - -<p>The meat from the round, also from the brisket, but without bones.</p> - - -<p class="chapter_sub2">Best Pieces for Boiling.</p> - -<p>The rump, the brisket and chuck.</p> - - -<div id="beef_1" class="recipe"> -<p class="recipe_title">No. 1—ROAST BEEF.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 lbs. of roast beef</li> -<li class="ingredients">2–3 tbsps. of butter</li> -<li class="ingredients">½ of an onion, to suit taste</li> -<li class="ingredients">½ cup of water</li> -<li class="ingredients">1 cup of water for gravy</li> -<li class="ingredients">¾ tbsp. of flour</li> -<li class="ingredients">Salt, pepper</li> -</ul> - -<p><b>Preparation:</b> The roast beef is salted and peppered, put into a -roasting pan with the quantity of water given and roasted in the oven. -After ½ hour’s roasting add 2 to 3 tablespoonfuls of butter and let it -roast for another hour, basting frequently. In 1½ hours the roast beef -is rare inside and in 2 hours it is well done.</p> - -<p>If the roast is small, it will require 15 minutes less per pound, and -if larger 15 minutes longer for roasting. When the roast is done, put -it on a platter and make the gravy.</p> - -<p>Take ¾ tablespoonful of flour, put it into the pan, stir it well and -let it boil 3 minutes, then pour in the 1 cup of water, boil a few -minutes, strain and serve.</p> - -<p><b>Remarks:</b> Be careful that the butter does not turn too dark during the -roasting. Should this be the case add a little water, so that the -gravy may not taste bitter.</p> -</div> - - -<div id="beef_2" class="recipe"> -<p class="recipe_title">No. 2—MEAT PUDDING.</p> - -<p class="recipe_sub">How to Utilize Roast Beef.</p> - -<p class="recipe_sub">Roast Beef With Rice Covering.</p> - -<p class="quantity">Quantity for 4–6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1¼ lbs. left over roast beef</li> -<li class="ingredients">½ cup of rice</li> -<li class="ingredients">2 tbsps. of grated Swiss or Parmesan cheese</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">¼ tsp. chopped onions</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">2 tbsps. of grated rolls</li> -<li class="ingredients">½ cup of left over gravy</li> -<li class="ingredients">½ qt. of bouillon or water</li> -<li class="ingredients">2 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> The roast meat is chopped, but not too fine, <span class="pagenum" id="Page_29">29</span>and stewed -in a pan with the butter and onions. The gravy is mixed with flour, -salt and pepper and poured on the meat which is left to cook a few -minutes until the gravy gets thick.</p> - -<p>The rice is cooked until soft and thick in the water or bouillon, the -grated cheese is put in and at last the yolks of 2 eggs. Taste the -rice for salt. Butter a pudding mold and strew in some grated rolls, -now put in one layer of rice and one layer of meat and so on until all -the meat and rice are in. Close the mold well and set in a steamer -over a kettle of boiling water and steam for 2 hours.</p> - -<p>After the pudding is done, turn it out and pour over it a Dutch gravy -or serve the gravy separately with it.</p> -</div> - - -<div id="beef_3" class="recipe"> -<p class="recipe_title">No. 3—BEEF FILLET ROAST.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4–6 lbs. of fillet</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">Salt and pepper</li> -<li class="ingredients">½ cup sweet or sour cream</li> -<li class="ingredients">½ cup of water</li> -<li class="ingredients">For larding take ⅛ lb. of bacon</li> -<li class="ingredients">½ tbsp. of flour</li> -</ul> - -<p><b>Preparation:</b> The fillet roast is freed from fat and skin. The bacon is -cut in narrow strips and the fillet larded with it.</p> - -<p>The butter is put into the frying pan and heated and then the fillet -browned in it on both sides and sprinkled with salt and pepper. It is -roasted in the oven for ¾ of an hour, basting frequently with the -gravy or water; the cream is put on 1 spoonful at a time. The roast -must be of a nice pink color. It is placed on a platter.</p> - -<p>The gravy: The given quantity of flour is put into the pan and -browned, the water poured over and cooked for a few minutes; then -strain and serve.</p> - -<p>You can also put champignons into the gravy, which makes it richer.</p> -</div> - - -<div id="beef_4" class="recipe"> -<p class="recipe_title">No. 4—BEEF FILLET BEEFSTEAK.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of fillet</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">Salt and pepper</li> -<li class="ingredients">¼ cup of water</li> -</ul> - -<p><b>Preparation:</b> Cut the 2½ lbs. of fillet into 6 pieces, trim off the fat -and skin and pound slightly. They are then formed into round -beefsteaks and sprinkled with salt and pepper.</p> - -<p>The butter is put into a frying pan and heated and the steaks quickly -browned on both sides, which requires about 5 minutes. Fry for 5 -minutes more, basting and turning occasionally. <span class="pagenum" id="Page_30">30</span>The steaks are then -taken out and put on a platter. The water poured into the butter and -boiled a little while; this gravy is put over the steak. Beefsteak is -fried in an open frying pan on the top of the stove.</p> -</div> - - -<div id="beef_5" class="recipe"> -<p class="recipe_title">No. 5—BEEF FILLET STEAKS WITH CHAMPIGNONS AND FRIED GOOSE LIVER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of fillet</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">Salt and pepper</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">½ lb. goose liver</li> -<li class="ingredients">½ lb. champignons</li> -<li class="ingredients">½ tbsp. of butter</li> -<li class="ingredients">¼ tsp. of flour</li> -<li class="ingredients">2 tbsps. of sweet cream</li> -<li class="ingredients">⅛ tsp. of meat extract</li> -<li class="ingredients">⅛ lb. of butter with it</li> -</ul> - -<p><b>Preparation:</b> The fillet is prepared just the same as in <a href="#beef_4">No. 4</a>, and -also fried the same way. The goose liver is salted and peppered and -sprinkled with flour, then fried light yellow in ⅛ lb. of butter; add -1 tablespoonful of water, cover the pan and stew ¼ hour longer.</p> - -<p>The water having been drained off the champignons, add ½ tablespoonful -of butter, ¼ teaspoonful of flour and a little salt and then cook a -little. The cream and meat extract are added and simmered a while -longer.</p> - -<p>The ready fried beefsteaks are put on a hot platter. The goose liver is -cut into as many pieces as there are steaks, and one piece put in the -center of each steak. The prepared champignons are placed around each -piece of goose liver on top of each steak.</p> - -<p>The gravy is put on the platter too. You can garnish the platter with -scallops of puff paste. This dish is nice between courses.</p> -</div> - - -<div id="beef_6" class="recipe"> -<p class="recipe_title">No. 6—BROILED STEAK OF ROAST BEEF.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of roast beef</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">¼ lb. of butter (scant)</li> -</ul> - -<p><b>Preparation:</b> The roast beef is cut into 1½ inch thick slices and -pounded well. A broiler is put on the open medium hot fire and the -slices laid on to broil for 20 minutes, turning frequently. Put them -on a hot platter, sprinkle with pepper and salt, cut the butter into -small pieces and place them on the hot meat. Serve at once.</p> -</div> - - -<p><span class="pagenum" id="Page_31">31</span></p> - -<div id="beef_7" class="recipe"> -<p class="recipe_title">No. 7—STEAK FROM THE BEEF ROUND.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3–4 lbs. round steak</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">1 onion</li> -</ul> - -<p><b>Preparation:</b> The meat is cut into slices ¾ inch thick and pounded -slightly.</p> - -<p>The butter is heated; the onion is sliced and fried till light yellow -in the butter, then taken out and the meat put into this hot onion -butter after it has been salted and peppered. Fry for 5 to 8 minutes -to a light brown, turning it once or twice.</p> - -<p>The meat is put on a hot platter and the onions on top. A little water -is put into the pan with butter and boiled a little. This gravy is -poured over the meat. Serve at once.</p> - -<p><b>Remarks:</b> If you do not like onions, omit them.</p> -</div> - - -<div id="beef_8" class="recipe"> -<p class="recipe_title">No. 8—CHOPPED GERMAN STEAK OR HAMBURG STEAK.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. chopped steak</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">2–3 eggs</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 tsp. of grated onion</li> -<li class="ingredients">⅙ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The lean meat from the round is chopped fine or ground -fine by putting it twice or three times through the grinder, then -salted, peppered and mixed with the eggs, a tablespoonful of butter -and onion if you like. If you do not like onions, omit them.</p> - -<p>After mixing well, scant ¼ lb. dumplings are formed and flattened to -1½ inches in thickness. The butter or lard heated, the steaks put in -and fried about 10 minutes, turning and basting frequently.</p> - -<p>Serve the steaks on a hot platter, and for gravy pour a little water -into the frying pan with the butter, let come to a boil, and pour over -the steaks.</p> - -<p><b>Remarks:</b> You may serve mustard gravy with this steak by adding 2 -teaspoonfuls of mustard to the steak butter and 1 teaspoonful of flour -and bouillon or water, boiled for 2 minutes and strained.</p> -</div> - - -<p><span class="pagenum" id="Page_32">32</span></p> - -<div id="beef_9" class="recipe"> -<p class="recipe_title">No. 9 RAW BEEFSTEAK A LA TARTARE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of chopped meat</li> -<li class="ingredients">Salt, some pepper</li> -<li class="ingredients">6 yolks of eggs</li> -<li class="ingredients">2 tsps. of chopped onions</li> -<li class="ingredients">2 pepper-pickles</li> -<li class="ingredients">2 salt pickles</li> -<li class="ingredients">⅛ lb. sardines</li> -<li class="ingredients">1½ tbsps. of capers</li> -</ul> - -<p><b>Preparation:</b> The beef which must be very fresh and free from sinews, -is chopped or ground twice in the grinder. Mix with salt and pepper -and form into 6 equal 1¼ inch thick steaks. With a knife, score or -mark squares on the surface. Make a depression in the middle of each -steak and put into this carefully one raw yolk of egg. Garnish each -steak with a small heap of onions, chopped small pieces of pickles, -sardines from which the bones have been removed. Capers and mustard -mixed with oil and vinegar may be served with it. The steaks must be -served fresh.</p> -</div> - - -<div id="beef_10" class="recipe"> -<p class="recipe_title">No. 10—FILLET BEEFSTEAK FOR BREAKFAST.</p> - -<p class="quantity">Quantity for 2 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of fillet meat</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">½ onion</li> -<li class="ingredients">Some salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">6 tbsps. of gravy</li> -<li class="ingredients">4 potatoes peeled</li> -</ul> - -<p><b>Preparation:</b> The pan which must have a cover is buttered. The potatoes -and onions are cut into cubes, salted and peppered and put into the pan.</p> - -<p>The pounded meat, cut into slices is browned on both sides in 1 -tablespoonful of butter from the ⅛ lb. This must be done quickly in -about one minute. The browned meat is then put on the raw potatoes. -The gravy is poured into the beefsteak butter, or if you have no -gravy, take water and boil it for one minute with a little meat -extract, pour it over the potatoes and meat, cover well, and cook it 5 -minutes over a hot fire; then set it aside and cook it slowly for 20 -minutes more. Serve it at once in the covered pan. The pan must be -small for such a small portion.</p> - -<p><b>Remarks:</b> Instead of potatoes and onions you can take fresh or canned -champignons, morels or mushrooms. This dish is good for sick persons -if you omit the onions and mushrooms and take potatoes only.</p> -</div> - - -<p><span class="pagenum" id="Page_33">33</span></p> - -<div id="beef_11" class="recipe"> -<p class="recipe_title">No. 11—BEEF POT ROAST.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of meat</li> -<li class="ingredients">1 piece of fat bacon</li> -<li class="ingredients">Salt</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">1 clove</li> -<li class="ingredients">2 tbsps. of suet</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">1 tbsp. of red wine or Madeira</li> -<li class="ingredients">½ of an onion</li> -</ul> - -<p><b>Preparation:</b> The meat—from rump, chuck or sirloin—is pounded. The -bacon cut in small thick pieces is stuck into the meat, heat the suet, -add onions and brown meat slightly on both sides. When this is done it -is placed on a platter. Flour is browned in the suet to which water -and the spices are added, and cooked. The browned meat is put into the -gravy, which should cover it. Cover the pot well. The best thing for a -pot roast is an iron pot. Put the covered roast into the moderately -hot oven for 2½ to 3 hours, basting frequently. One-half hour before -done, pour the wine over it. When done, take the roast out and prepare -the gravy. Take off all fat; if too thick add more water and strain.</p> -</div> - - -<div id="beef_12" class="recipe"> -<p class="recipe_title">No. 12—BRAISED BEEF SLICES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 slices of meat, 3 lbs.</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">½ qt. of bouillon</li> -<li class="ingredients">10 small peeled onions</li> -<li class="ingredients">3 carrots cut into cubes</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">1½ tbsps. of vinegar</li> -</ul> - -<p><b>Preparation:</b> The meat slices are salted, pounded, browned in hot -butter and put into a pot. The carrots and onions are added and the -bouillon is poured over. Cook slowly until tender.</p> - -<p>The meat, carrots and onions are taken out with a big skimmer. The -flour is browned in the butter in which the meat was first browned, -the gravy of the meat added and the vinegar; boil and strain. The -onions and carrots are arranged around the roast slices and a few -tablespoonfuls of the gravy put on the meat. You can also add for -garnishing some nice cuts of boiled potatoes or small potato dumplings.</p> -</div> - - -<div id="beef_13" class="recipe"> -<p class="recipe_title">No. 13—ROASTED RIB PIECE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs.—2 ribs</li> -<li class="ingredients">Some fine spices, salt</li> -<li class="ingredients">¾ qts. good vinegar</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 kohlrabis cut in cubes</li> -<li class="ingredients">¼ celery root cut in cubes</li> -<li class="ingredients">½ parsley root cut in cubes</li> -<li class="ingredients">2 onions, cut up small</li> -<li class="ingredients">3 carrots cut in cubes</li> -</ul> - -<p><b>Preparation:</b> The bones and tendons are taken out, the <span class="pagenum" id="Page_34">34</span>meat is then -rubbed with salt and the spices and put into vinegar for ½ hour. The -vegetables, which have been cut into small pieces, are stewed in the -given quantity of butter until soft. Add salt, and a little water from -time to time to prevent the vegetables from becoming brown. The meat -is fried in a pan with butter or lard for ½ hour, turning -occasionally. One-half of this fried meat is put into a flat pan, the -stewed vegetables are put on top and the other half of the meat is -placed on top of this and the whole is thus baked ¾ hour in a medium -hot oven. From time to time drop on a little butter.</p> - -<p>When serving, be careful to place the roast on the platter without -dropping some of the vegetables. The gravy may be served with it.</p> - -<p><b>Remarks:</b> When the roast is ready for baking you can roll it in a piece -of oiled paper and bake it in that.</p> -</div> - - -<div id="beef_14" class="recipe"> -<p class="recipe_title">No. 14—SOUR ROAST.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of meat</li> -<li class="ingredients">2 qts. of vinegar</li> -<li class="ingredients">1 onion cut in slices</li> -<li class="ingredients">10 pepper-corns</li> -<li class="ingredients">3 bay-leaves</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">Some salt</li> -<li class="ingredients">2½ tbsps. of flour</li> -<li class="ingredients">2 tbsps. of drippings</li> -<li class="ingredients">½ glass red wine</li> -<li class="ingredients">⅛ lb. of bacon</li> -</ul> - -<p><b>Preparation:</b> For the sour roast take the same kind of meat as in No. -11, pound it, put it into vinegar with the spices and leave it in that -for 4 days, turning it over once in a while. After this time take it -out and lard it with bacon cut into pieces one-third inch thick and 2½ -inches long. Pierce the meat with a pointed knife and insert the bacon.</p> - -<p>Heat the lard and fry the meat light brown on both sides and place it -on a platter. Brown the flour in the lard and pour on the vinegar with -the spices, water and salt. Put in a piece of honey cake (Pfeffer -Kuchen) if on hand, and ½ tablespoonful of sugar, boil all and put the -roasted meat into this gravy. Cover the roast and bake in the oven for -2½ to 3 hours, turning and basting frequently with the gravy. One-half -hour before done, pour in the red wine.</p> - -<p>When the roast is tender, finish the gravy. Put the roast on a -platter, take all grease off the gravy and strain it. If it is too -thick, add more water, if not sour enough, add more vinegar.</p> - -<p>Potato dumplings or noodles are good with this roast.</p> -</div> - - -<p><span class="pagenum" id="Page_35">35</span></p> - -<div id="beef_15" class="recipe"> -<p class="recipe_title">No. 15—BEEF ROULADE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2–2½ lbs. of beef cut into ½ inch thick slices</li> -<li class="ingredients">¼ lb. bacon cut into thin slices</li> -<li class="ingredients">1 onion chopped fine</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">⅛ lb. of butter or lard</li> -<li class="ingredients">1½ cups of bouillon or water</li> -</ul> - -<p><b>Preparation:</b> The best meat for this is from the round. The meat slices -are pounded and cut into squares, then sprinkled with salt and pepper, -covered with bacon and onions, rolled up and fastened with twine or -toothpicks.</p> - -<p>Heat the butter or lard and brown the roulades in it, sprinkle flour -over and stew, adding some salt and the bouillon or water. Then stew -slowly for 1 hour in a covered pan or pot. If the roulades are small -it requires less time, if large it requires from 2 to 2½ hours. The -roulades are served with the gravy after the twine or toothpicks have -been removed.</p> -</div> - - -<div id="beef_16" class="recipe"> -<p class="recipe_title">No. 16—BEEF GULASH.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of meat</li> -<li class="ingredients">2 small onions in cubes</li> -<li class="ingredients">1 tbsp. of lard</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of paprika</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">1 tbsp. of flour</li> -</ul> - -<p><b>Preparation:</b> The onions are stewed in the lard. The meat is cut into -pieces 1½ inches thick and 1½ inches square and added to the stewed -onions, stewed 10 minutes, flour, salt and pepper added, and stewed 10 -minutes longer, and then 1 cup of water poured over. In a covered pot -or pan it is now stewed for 2 to 2½ hours, stirring often. If it gets -too dry, pour on more water. Gulash must not be too juicy. A little -red wine may be added.</p> - -<p><b>Remarks:</b> From leavings of roast beef fillets or pot roast you can -prepare gulash in ½ hour. Instead of water you may use the left over -gravy.</p> -</div> - - -<div id="beef_17" class="recipe"> -<p class="recipe_title">No. 17—STEAMED BEEF-BRISKET.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 lbs. of beef brisket</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Soup greens</li> -<li class="ingredients">1 small onion</li> -<li class="ingredients">8 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">1½ tbsps. of Parmesan cheese, grated</li> -<li class="ingredients">2 tbsps. grated rolls</li> -<li class="ingredients">1½ tbsps. of butter</li> -<li class="ingredients">6 qts. water</li> -<li class="ingredients">1 bay-leaf</li> -</ul> - -<p><b>Preparation:</b> The beef is pounded and tied into a white <span class="pagenum" id="Page_36">36</span>cloth in a good -shape. The water is heated with salt, soup greens and spices to the -boiling point, then the meat added which must boil 1 hour so little -that you hardly notice it. The pot must be well covered. If there are -bones in the meat, they should be removed and put into the stock.</p> - -<p>When the meat is tender, take it out, cover it with fricassee gravy -which is first stirred with 2 yolks of eggs. Strew the Parmesan cheese -and roll crumbs over it and baste with some melted butter. Now set it -into the oven and bake for 20 minutes. You can garnish the roast with -fried cut potatoes or macaroni.</p> - -<p>Cucumber salad, mixed pickles or salt- or pepper-pickles go nicely with -this meat.</p> - -<p><b>Remarks:</b> The bouillon may be boiled down and used for soup.</p> -</div> - - -<div id="beef_18" class="recipe"> -<p class="recipe_title">No. 18—BEEF CUTLETS OF ROAST BEEF.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. roast beef</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">¼ lb. butter</li> -</ul> - -<p><b>Preparation:</b> The meat is cut into 3 slices and bones, tendons, fat and -skin removed from it. It is then pounded well. It must be 1½ inches -thick. The butter is heated, the meat fried 20 minutes, turning it -over several times. The last 5 minutes you put it off the hot fire and -let it simmer. Sprinkle with salt and pepper, then baste with the -butter. Serve on a hot platter and garnish with parsley. The remnants -may be used for gulash.</p> -</div> - - -<div id="beef_19" class="recipe"> -<p class="recipe_title">No. 19—BOILED BEEF.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of meat</li> -<li class="ingredients">Soup greens</li> -<li class="ingredients">1 lb. of bones</li> -<li class="ingredients">4–5 qts. of water</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> The meat which may be from the rump, thick rib piece or -breast, is washed. The water with the bones, all soup greens and salt -is boiled for 1 hour, then put in the meat and boil slowly 2½ hours. -With this meat serve onion, mustard, horse radish or leek gravy.</p> - -<p><b>Remarks:</b> This meat may be utilized for hash, salad, meat pudding or -beef with onions and eggs.</p> -</div> - - -<p><span class="pagenum" id="Page_37">37</span></p> - -<div id="beef_20" class="recipe"> -<p class="recipe_title">No. 20—BEEF HASH.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. remnants of meat</li> -<li class="ingredients">¼ of an onion</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">½ wine glass of white wine</li> -<li class="ingredients">1 cup bouillon</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 tsp. of flour</li> -</ul> - -<p><b>Preparation:</b> The meat is chopped fine and may be of soup meat, roast -or steak. The onions are cut fine and stewed in butter, then the -chopped meat put in, the flour strewn over it, simmered a little while -longer, salt and pepper added and bouillon. If you take water add ¼ -tablespoonful of meat extract and wine. Let it cook ¼ hour and serve. -Fresh boiled, peeled potatoes are nice to serve with it.</p> -</div> - - -<div id="beef_21" class="recipe"> -<p class="recipe_title">No. 21—HASH WITH POTATOES.</p> - -<p class="quantity">Quantity for 4–6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1—1½ lbs. of meat (boiled or roasted beef)</li> -<li class="ingredients">¼ onion</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">A little pepper</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 cup of bouillon or water</li> -<li class="ingredients">4 peeled, boiled potatoes</li> -</ul> - -<p><b>Preparation:</b> The meat is chopped fine. The onions are cut fine and -steeped in the butter, then the meat put in and cooked 5 minutes. Salt -and pepper are added, the potatoes are also chopped fine and added and -water or bouillon poured on. The whole is cooked for ¼ of an hour, -then served.</p> -</div> - - -<div id="beef_22" class="recipe"> -<p class="recipe_title">No. 22—BEEF WITH ONIONS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. boiled beef</li> -<li class="ingredients">1 onion</li> -<li class="ingredients">2 tbsps. of butter or suet</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 tbsp. of vinegar</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">½ qt. of bouillon</li> -</ul> - -<p><b>Preparation:</b> The onion is cut fine and simmered in the butter or suet -until soft; then add flour, simmer until brown; pour on the bouillon, -vinegar, salt, pepper and meat extract and let come to a boil.</p> - -<p>The meat is cut in slices and put into the gravy and heated.</p> -</div> - - -<div id="beef_23" class="recipe"> -<p class="recipe_title">No. 23—BOILED BEEF SLICES FRIED WITH EGGS AND ONIONS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. boiled beef</li> -<li class="ingredients">1 onion</li> -<li class="ingredients">2 tbsps. of butter or good drippings</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><span class="pagenum" id="Page_38">38</span></p> - -<p><b>Preparation:</b> Meat and onions are cut into inch thick slices. Sprinkle -with salt and pepper and fry in the butter or lard until light brown. -Put the meat and onions on a hot platter. Fry the eggs in butter, -strew salt over and lay them on each slice of meat. Be careful to keep -the yolk whole.</p> - -<p>Potato salad is good served with this meat.</p> -</div> - - -<div id="beef_24" class="recipe"> -<p class="recipe_title">No. 24—BEEF SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of boiled beef</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">Vinegar to taste</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1½ tbsps. of oil</li> -<li class="ingredients">½ tsp. of grated onions</li> -<li class="ingredients">2 tsps. of capers</li> -<li class="ingredients">½ cup of cold bouillon</li> -<li class="ingredients">3 tbsps. of cream</li> -<li class="ingredients">½ tsp. of mustard</li> -</ul> - -<p><b>Preparation:</b> The meat is cut in cubes and mixed with the egg yolks and -cream. Now vinegar, bouillon, mustard and all the other ingredients -except the oil are mixed in well. After the salad has stood for 1 to 2 -hours, covered up well, the oil is stirred in. The salad is served in -mound-shape, garnished with hard-boiled eggs and pepper-pickles cut -into nice slices.</p> -</div> - - -<div id="beef_25" class="recipe"> -<p class="recipe_title">No. 25—CROQUETTES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. boiled beef</li> -<li class="ingredients">½ lb. raw or boiled chopped pork</li> -<li class="ingredients">¼ onion, grated</li> -<li class="ingredients">2 rolls soaked in water</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tsp. of capers</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">2½ tbsps. of butter or lard</li> -<li class="ingredients">2–3 eggs</li> -</ul> - -<p><b>Preparation:</b> The meat is chopped fine or ground twice and mixed well -with all the given spices and the soaked rolls. Make oblong dumplings -of this mass, roll them in roll crumbs and fry to a light brown in the -butter or lard. For gravy serve one of sardines or prepare one of the -croquette drippings as follows: When the croquettes are done put ½ -tablespoonful of flour into the drippings and let it stew a while, -then add ½ cup of bouillon or water, ½ teaspoonful of meat extract and -salt according to taste. Let it boil a while and pour the gravy over -the croquettes.</p> -</div> - - -<p><span class="pagenum" id="Page_39">39</span></p> - -<div id="beef_26" class="recipe"> -<p class="recipe_title">No. 26—MEAT PUDDING No. 2.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. boiled beef or roast beef</li> -<li class="ingredients">⅛ lb. bacon</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">2 whites of eggs beaten to foam</li> -<li class="ingredients">4 tbsps. of gravy</li> -<li class="ingredients">½ tsp. of grated onions</li> -<li class="ingredients">1 tsp. ground capers</li> -<li class="ingredients">1 roll soaked and the water pressed out</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">½ tbsp. of butter</li> -<li class="ingredients">1 tbsp. of roll crumbs</li> -<li class="ingredients">3 chopped sardines</li> -</ul> - -<p><b>Preparation:</b> Meat and bacon are chopped fine and mixed well with yolks -of 2 eggs, gravy, chopped sardines, onion, salt, capers, pepper and -the roll. Add the beaten whites of eggs; put into a pudding mold which -has been buttered and strewn with roll crumbs. Set it in a steamer -over a kettle of boiling water and let it steam 1½ hours, or bake in -the oven for 1 hour.</p> -</div> - - -<div id="beef_27" class="recipe"> -<p class="recipe_title">No. 27—KÖNIGSBERGER KLOPS.</p> - -<p>Meat Balls.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. finely chopped raw beef</li> -<li class="ingredients">¼ lb. fat pork, chopped</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1½ roll:—the crust cut off</li> -<li class="ingredients">1 tsp. of grated onion</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt</li> -<li class="ingredients">The juice of ¼ of a lemon</li> -<li class="ingredients">Some flour to roll them in</li> -</ul> - -<p><b>Preparation:</b> The beef and pork are mixed well with the butter; add the -roll which has been soaked and the water pressed out, and all other -things mentioned above, and mix well. Then small dumplings are made, -rolled in flour, and boiled slowly in bouillon or salt water for 15 or -20 minutes. Put them into a deep dish and pour white fricassee gravy -over them. Sauerkraut is nice with this meat. You can also fry the -Klops instead of boiling them.</p> -</div> - - -<div id="beef_28" class="recipe"> -<p class="recipe_title">No. 28—FRIED BEEF LIVER WITH BREAKFAST BACON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of liver cut into thin slices</li> -<li class="ingredients">¾ lb. of bacon cut into thin slices</li> -<li class="ingredients">Salt, pepper, flour</li> -</ul> - -<p><b>Preparation:</b> The bacon must be lean and is fried light yellow, then -placed on a platter on the stove. The liver slices are salted and -peppered, dipped into flour and fried in the bacon dripping, quite -crisp. It is put on the platter with the <span class="pagenum" id="Page_40">40</span>bacon. One-half cup of water -or bouillon is poured into the lard in which the bacon and liver were -fried and left to boil. This gravy may be served separately or on the -meat. It requires only a few minutes to fry the liver.</p> -</div> - - -<div id="beef_29" class="recipe"> -<p class="recipe_title">No. 29—COW UDDER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. cow udder</li> -<li class="ingredients">1 onion</li> -<li class="ingredients">Salt</li> -<li class="ingredients">2 bay-leaves</li> -<li class="ingredients">1 clove</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">6 pepper-corns</li> -</ul> - -<p><b>Preparation:</b> The cow udder is washed well and placed over the fire -with much cold water. As soon as it comes to a boil the water is -poured off and the 2 qts. of fresh water poured on and all the spices -named added, then boiled until soft which requires 4 or 5 hours. Then -it is cut in pieces, and these are rolled in roll crumbs and fried in -butter until light yellow. Or a nice brown gravy is made by taking 2 -tablespoonfuls of butter and in it brown 2 tablespoonfuls of flour, -then add some of the bouillon, 1 tablespoonful of vinegar, ½ glass red -wine, 1 teaspoonful of sugar—all this well cooked.</p> - -<p>Now the udder is put into this gravy, stewed a little while and -served. The gravy must not be too thick.</p> -</div> - - -<div id="beef_30" class="recipe"> -<p class="recipe_title">No. 30—CORNED BEEF.</p> - -<ul class="ingredients_list"> -<li class="ingredients">30 lbs. of beef</li> -<li class="ingredients">2 lbs. of salt</li> -<li class="ingredients">6 tbsps. of sugar</li> -<li class="ingredients">10 qts. of water</li> -<li class="ingredients">Scant ⅛ lb. of saltpetre</li> -</ul> - -<p><b>Preparation:</b> Water, saltpetre, sugar and salt are boiled until an egg -will float on the mixture. Then this mixture is poured, while hot, on -to the fresh meat. The liquid must be 1½ inches above the meat after a -stone or something heavy is placed on it. The meat may remain in this -mixture for 3 to 4 weeks and should be turned once in a while. Smaller -pieces need only 8 to 10 days.</p> -</div> - - -<div id="beef_31" class="recipe"> -<p class="recipe_title">No. 31—CORNED BEEF FOR COOKING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of pickled beef</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">Some soup greens</li> -</ul> - -<p>Preparation:. When the beef is very salty, soak it in water for a few -hours. Put it to boil with the 4 qts. of water and <span class="pagenum" id="Page_41">41</span>soup greens and boil -for 2½ to 3 hours slowly. Larger pieces need more time.</p> - -<p>Cabbage goes nicely with this beef. In carving, cut against the grain.</p> -</div> - - -<div id="beef_32" class="recipe"> -<p class="recipe_title">No. 32—SMOKED CORNED BEEF.</p> - -<p>When the meat is taken out of the brine, hang it in a cool, airy place -for one day and then smoke it.</p> -</div> - - -<div id="beef_33" class="recipe"> -<p class="recipe_title">No. 33—PICKLED BEEF TONGUE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 tongues</li> -<li class="ingredients">¼ lb. of salt</li> -<li class="ingredients">1 tsp. of saltpetre</li> -<li class="ingredients">1 tbsp. of sugar</li> -</ul> - -<p><b>Preparation:</b> The throat end is cut off and the skin of the tongue is -cut with a sharp knife at several places. Salt, sugar and saltpetre -are heated and the tongues rubbed well with the mixture. They are then -packed into a jar and weighted with a stone. They must be turned every -day. It takes 10 to 14 days to pickle the tongues.</p> -</div> - - -<div id="beef_34" class="recipe"> -<p class="recipe_title">No. 34—SMOKED, PICKLED OR FRESH BEEF TONGUE FOR COOKING AND FRYING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p class="recipe_sub">For Cooking.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 fresh, smoked or pickled beef tongue</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">Some soup greens</li> -<li class="ingredients">½ onion</li> -<li class="ingredients">3 qts. of water</li> -</ul> - -<p class="recipe_sub">For Frying.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">½ cup of bouillon or water</li> -<li class="ingredients">½ wine glass of red wine</li> -<li class="ingredients">½ tsp. of sugar</li> -<li class="ingredients">Juice of ¼ lemon</li> -</ul> - -<p><b>Preparation:</b> Cut off the throat end and if the pickled tongue is too -salty, leave it in water for a few hours, the same with fresh tongue -to remove the slime or mucous. The smoked tongue is left in water over -night. After this is done the tongue is cooked until soft in the 3 -qts. of water, adding bay-leaf, pepper-corns, cloves, soup greens and -onion. If it is a fresh tongue, add some salt. It requires 3 hours to -cook a tongue.</p> - -<p>When the tongue is soft, take it out of the water and skin it. You can -serve the tongue in this manner or cold and <span class="pagenum" id="Page_42">42</span>sliced. If you wish to -serve the tongue warm and whole, it is nicer to fry it. Put it into a -low frying pan, add the given quantity of butter and fry it 10 minutes -on both sides, add 1 tablespoonful of flour and let it simmer a few -minutes. Now add the bouillon or water. With the water put in ¼ -teaspoonful of meat extract, red wine, sugar, salt and lemon juice, -and then cook ¼ of an hour, basting it several times. Then serve. The -gravy must be strained.</p> - -<p>Boiled, warm tongue is nice with vegetables. Cut the tongue into -slices and place it around the vegetables like scales.</p> -</div> - - -<div id="beef_35" class="recipe"> -<p class="recipe_title">No. 35—RAGOUT OF OX-TONGUE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p class="recipe_sub">For Cooking.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 tongue, smoked, pickled or fresh</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">¼ onion</li> -<li class="ingredients">1 bay-leaf</li> -</ul> - -<p class="recipe_sub">Sauce.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 tbsps. of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">½ qt. bouillon or water</li> -<li class="ingredients">½ cup Madeira or red wine</li> -<li class="ingredients">1 pt. of champignons</li> -<li class="ingredients">6 truffles</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1 tsp. of sugar</li> -<li class="ingredients">Salt</li> -<li class="ingredients">3 pepper-corns</li> -<li class="ingredients">1 clove</li> -<li class="ingredients">½ bay-leaf</li> -<li class="ingredients">¼ tsp. of meat extract</li> -<li class="ingredients">1 slice of lemon</li> -</ul> - -<p><b>Preparation:</b> The tongue is cooked the same as in <a href="#beef_34">No. 34</a>. For ragouts -the smoked tongue is preferable. When the tongue is soft, skin it and -cut it into thin slices.</p> - -<p>Gravy: Brown the butter and flour, add the bouillon, salt, sugar, -pepper, 1 clove, ½ bay-leaf, one slice of lemon and the juice of ½ -lemon, Madeira or red wine and the water from the champignons. Let it -boil for ½ hour and strain.</p> - -<p>Peel the truffles, chop them fine and put them into the strained gravy -and if the champignons are large cut them into quarters and put them -also in the gravy and finally the slices of tongue. The gravy must not -be too spicy if it is a smoked or pickled tongue. After the ragout has -been thus prepared it may stew on the stove for ¼ hour. The gravy must -not be too thin and watery.</p> - -<p>The ragout is placed on a platter and garnished with warm scallops of -puff paste or meat dumplings.</p> - -<p><span class="pagenum" id="Page_43">43</span></p> - -<p class="recipe_sub">Meat Dumplings.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. finely chopped veal</li> -<li class="ingredients">¼ lb. finely chopped pork</li> -<li class="ingredients">1 roll, soaked and the water pressed out</li> -<li class="ingredients">Some grated onion, salt, pepper</li> -<li class="ingredients">1 tbsp. of finely chopped champignons</li> -<li class="ingredients">1 tsp. of finely chopped truffles.</li> -<li class="ingredients">1 egg</li> -</ul> - -<p>Mix this all very well and form small dumplings, then put them into -boiling hot salt water or bouillon and cook for 10 minutes slowly, or -fry in butter light brown and place them around the tongue ragout.</p> - -<p>The plates and the platter on which they are served must be hot.</p> - -<p><b>Remarks:</b> This is a fine dish for parties.</p> -</div> - - -<div id="beef_36" class="recipe"> -<p class="recipe_title">No. 36—CHOP SUEY.</p> - -<p>For About 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. veal</li> -<li class="ingredients">½ lb. pork</li> -<li class="ingredients">1 lb. beef</li> -<li class="ingredients">2 tsps. molasses</li> -<li class="ingredients">1 large stalk celery</li> -<li class="ingredients">3 large onions</li> -<li class="ingredients">1 tbsp. lard</li> -<li class="ingredients">1 tbsp. flour</li> -</ul> - -<p><b>Preparation:</b> Cut the meat in cubes; put the lard and flour in pan and -brown; add meat and put enough water on to cover it; add the molasses -and cook slowly for 1 hour.</p> - -<p>Cut the stalk of celery in small pieces and add them to the meat. Cut -the onions fine and fry them light brown in a little butter; add to -the rest and boil slowly another half hour. Serve with plain Chinese -sauce.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_44">44</span></p> -<h2 id="veal" class="chapter_title">CHAPTER 3.<br /> VEAL.<br /></h2> -</div> - -<div class='figcenter id002'> -<img src="images/veal.png" alt="Numbered cuts on a calf" class='ig001' /> -</div> - -<ul class="ingredients_list"> -<li class="ingredients">1. Leg.</li> -<li class="ingredients">2–3. Kidney roast and small chops.</li> -<li class="ingredients">4. Shoulder.</li> -<li class="ingredients">5. Neck.</li> -<li class="ingredients">6. Breast.</li> -<li class="ingredients">7. Head.</li> -<li class="ingredients">8. Shank Leg.</li> -<li class="ingredients">9. Four Legs.</li> -</ul> - - -<p class="chapter_sub2">Preparation of Veal.</p> - -<p class="chapter_sub2">Appearance of Good Veal.</p> - -<p>It must be of a white color, a fine firm grain and have plenty of fat.</p> - -<p>Do not buy very young veal because those calves are as a rule not -healthy. Cheap meat is never economical. Veal is quickly prepared -because it does not require long boiling. The bouillon is good for -invalids because it contains much gluten.</p> - - -<p><span class="pagenum" id="Page_45">45</span></p> - -<p class="chapter_sub2">Best Pieces for Roast.</p> - -<p class="chapter_sub2">Leg or Loin.</p> - -<p>The leg with the fricandeau, the fillet, loin and kidney roast.</p> - - -<p class="chapter_sub2">Small Pieces for Frying.</p> - -<p>The chump end of loin for chops, veal cutlets from rib piece, fillet.</p> - - -<p class="chapter_sub2">Pieces for Pot Roast.</p> - -<p>The breast, neck, shoulder.</p> - - -<p class="chapter_sub2">Pieces for Boiling.</p> - -<p>The thick rib piece, neck.</p> - - -<p class="chapter_sub2">Pieces for Bouillon.</p> - -<p>The calves’ feet, calf-bones, calf-tail, also lean meat.</p> - - -<p class="chapter_sub2">Parts for Fricassee.</p> - -<p>Lungs, brain, sweetbreads, breast piece.</p> - - -<div id="veal_1" class="recipe"> -<p class="recipe_title">No. 1—LEG OF VEAL.</p> - -<p class="quantity">Quantity for 8–10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6–8 lbs. leg of veal</li> -<li class="ingredients">⅛ lb. of bacon</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">½ cup sweet or sour cream</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1½ cups of water</li> -<li class="ingredients">2 tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> The meat is pounded, boiling water poured over, i.e., -scalded, which makes the meat white; let the water run off -immediately. Sprinkle with salt and pepper and put into pan. Cut the -bacon into thin slices and put it on the meat, add the butter and -place into oven. Roast for 2 hours, basting frequently. About ½ hour -before done, put the flour into the gravy and stew 5 minutes, then add -water and put the cream on the leg in spoonfuls. When the roast is -tender, put on platter and strain the gravy which must not be too thin.</p> - -<p><b>Remarks:</b> If the roast has much stock, pour some off before adding -flour, stand cold and let it jelly. Now cut it into slices and serve -with slices of tenderloin. Veal roast may be utilized in various ways.</p> -</div> - - -<div id="veal_2" class="recipe"> -<p class="recipe_title">No. 2—WARMED UP VEAL ROAST.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of veal roast</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">⅛ lb. of sardines</li> -<li class="ingredients">1 tbsp. of capers</li> -<li class="ingredients">Some salt</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">Left over gravy</li> -<li class="ingredients">For the gravy, 1 tsp. of flour</li> -</ul> - -<p><b>Preparation:</b> Put the roast into an earthen dish, heat the <span class="pagenum" id="Page_46">46</span>gravy, pour -it over the roast, cover up the dish, place it into a covered pot with -boiling water, let it boil slowly for one hour and baste the roast -several times.</p> - -<p>The gravy is usually thin, therefore add the flour and serve with the -roast; the contents of the dish must not boil, otherwise the roast -will become dry. Cut the roast into slices, place them into a buttered -mold, put the sardines, capers and bits of butter between them and -drip the lemon juice on. Cover the mold, put it into the dish with -boiling water and boil for ¾ hours. The meat is served in the mold, -the gravy heated and served with it.</p> -</div> - - -<div id="veal_3" class="recipe"> -<p class="recipe_title">No. 3—VEAL ROAST WITH POTATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of veal roast</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">¼ onion</li> -<li class="ingredients">Left over gravy</li> -<li class="ingredients">4 big, raw potatoes, peeled and cut into thin slices</li> -</ul> - -<p><b>Preparation:</b> The meat is cut into small pieces, placed in 2 or 3 -layers alternately with sliced potatoes into an earthenware buttered -dish so that the top layer will be potatoes. Season each layer with -salt, pepper and a little onion.</p> - -<p>The meat gravy which may be diluted with bouillon or water is poured -over the whole until level with the potatoes; then put small pieces of -butter on top and bake in the oven for 1½ hours.</p> - -<p>If you have no left over gravy then take 1 tablespoonful of butter, -brown it, stir in 1½ tablespoonfuls of flour, add water or bouillon, ½ -teaspoonful of meat extract, 3 tablespoonfuls of cream (if on hand), -boil and pour over the potatoes and meat and bake. Serve in the -earthen dish.</p> -</div> - - -<div id="veal_4" class="recipe"> -<p class="recipe_title">No. 4—VEAL ROAST RAGOUT—BROWN.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of veal roast</li> -<li class="ingredients">½ pt. brown gravy</li> -<li class="ingredients">1½ tsps. sugar</li> -<li class="ingredients">1¼ tbsps. vinegar, (preferably wine vinegar)</li> -<li class="ingredients">1 tbsp. butter</li> -<li class="ingredients">2 gherkins or 4 sweet-sour pickles</li> -<li class="ingredients">1½ tbsps. of small pearl onions; pickled ones preferred</li> -</ul> - -<p><b>Preparation:</b> If you have no left over gravy then make a false gravy by -directions given in <a href="#veal_3">No. 3</a>. Add sugar and vinegar according to taste, -cut pickles into small pieces and <span class="pagenum" id="Page_47">47</span>put into the gravy with the onions. -Cut the meat into pieces and put it into the hot gravy; it must not -boil, otherwise the meat will be tough; put another piece of butter on -top and serve.</p> -</div> - - -<div id="veal_5" class="recipe"> -<p class="recipe_title">No. 5—SHELLS FILLED WITH VEAL ROAST.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. veal roast</li> -<li class="ingredients">1½ tbsps. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">Salt, pinch of pepper</li> -<li class="ingredients">3 tbsps. of white wine</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">1 cup of bouillon or water and ¼ tsp. meat extract</li> -<li class="ingredients">½ tbsp. of Parmesan cheese, grated</li> -<li class="ingredients">1 tbsp. of rolls, grated</li> -</ul> - -<p><b>Preparation:</b> The butter is melted and flour stirred in. Stew it and -add water or bouillon (if you take water, use ¼ teaspoonful of meat -extract), cream, white wine, salt, pepper, lemon juice. The gravy must -boil. Taste it to make sure that it may not be either too salty, too -sweet, or too sour.</p> - -<p>Chop the veal roast and put it into the gravy. The mixture should be -pretty thick; fill it into the shells, sprinkle with the Parmesan -cheese and roll crumbs and place small pieces of butter on top. Then -bake them in the oven to a light yellow color which requires 10 -minutes. Serve at once.</p> -</div> - - -<div id="veal_6" class="recipe"> -<p class="recipe_title">No. 6—VEAL ROAST PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. veal roast</li> -<li class="ingredients">⅛ part of an onion chopped fine</li> -<li class="ingredients">3 tsps. of parsley, chopped fine</li> -<li class="ingredients">⅛ lb. of butter, good measure</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">¼ cup of sweet cream</li> -<li class="ingredients">1 roll, grated</li> -<li class="ingredients">½ pt. of tomato or sardine gravy</li> -<li class="ingredients">1 tsp. of Parmesan cheese</li> -</ul> - -<p><b>Preparation:</b> The veal roast is chopped fine. Three-fourths of the -butter is creamed, and the 3 yolks stirred in, meat, salt, pepper, -Parmesan cheese, roll crumbs, cream, parsley, all well mixed. The -chopped onion is cooked in butter for a little while and then stirred -in.</p> - -<p>The white of egg is beaten stiff and also added to the mass. A tin -pudding mold is buttered and strewn with roll crumbs, the mixture put -in, and the closed mold set in a steamer over boiling water and -steamed for one hour.</p> - -<p>Dump the pudding on a hot platter and pour over it tomato or sardine -gravy.</p> -</div> - - -<p><span class="pagenum" id="Page_48">48</span></p> - -<div id="veal_7" class="recipe"> -<p class="recipe_title">No. 7—VEAL ROAST SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. veal roast</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">2 tsps. of salt</li> -<li class="ingredients">Some pepper</li> -<li class="ingredients">1 tsp. of mustard</li> -<li class="ingredients">¼ qt. of milk</li> -<li class="ingredients">½ tbsp. of butter</li> -<li class="ingredients">4 mustard pickles</li> -<li class="ingredients">2 tbsps. of pearl onions</li> -<li class="ingredients">3 tbsps. of wine vinegar</li> -</ul> - -<p><b>Preparation:</b> Milk, flour, yolks of eggs, salt, pepper, vinegar, and -butter are stirred to a gravy and brought to boil. It requires 10 -minutes time till the gravy is thick and smooth. Veal roast and -pickles are cut into thin slices. Meat, pickles and onions are put -into layers in a dish and between each two layers a few spoonfuls of -gravy, concluding with gravy over the top.</p> - -<p>Three hard-boiled eggs quartered and placed on or around the salad -makes it look nice.</p> -</div> - - -<div id="veal_8" class="recipe"> -<p class="recipe_title">No. 8—SADDLE OF VEAL.</p> - -<p class="quantity">Quantity for 10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6–7 lbs. of veal saddle</li> -<li class="ingredients">Some salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">¼ cup of butter, or good roast drippings</li> -<li class="ingredients">¼ lb. of bacon</li> -<li class="ingredients">1 cup of cream</li> -<li class="ingredients">2½ tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> The saddle of veal is well prepared by the butcher so it -will lie flat in the pan. Skin and scald the veal and lard it with -bacon, then sprinkle with salt and pepper and put into the pan. Heat -the butter, pour it over the meat and set it into a medium hot oven. -Pour a little water over once in a while so the butter does not get -too brown; the roast must be basted every 10 minutes to make it juicy. -It requires 1 or 1½ hours roasting to make it tender. One-quarter of -an hour before done put in the flour and cream. The gravy must be -strained before serving. The kidneys may be removed, cut into thin -slices, arranged around the roast with the pieces overlapping each -other like scales.</p> - -<p><b>Remarks:</b> The gravy may be prepared in various ways. Instead of cream -take ¼ cup of Madeira or red wine and cut truffles into thin slices -and put into the gravy.</p> - -<p>Another way is to take cream and champignons and lemon juice.</p> - -<p>The left over roast may be utilized for ragout, gulash, fricassee, -meat dumplings or in a pudding made of roast and potatoes. The bones -are split and used to make bouillon.</p> -</div> - - -<p><span class="pagenum" id="Page_49">49</span></p> - -<div id="veal_9" class="recipe"> -<p class="recipe_title">No. 9—ROAST VEAL LOIN WITH KIDNEY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of veal loin with the kidney</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">⅛ lb. of butter or lard</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">¼ cup of cream</li> -<li class="ingredients">½ cup of water</li> -</ul> - -<p><b>Preparation:</b> Pound the meat and sprinkle with salt and pepper. Cut the -kidney off and if it is very fat, cut some of the fat off and render -it to be used for frying or cooking. The roast is then put on and -basted with hot butter or lard; the kidney is put in with the roast. -Let it roast until well done and baste it frequently. Shortly before -it is done, add flour to the gravy and then the cream. If there should -be too little gravy, add more water and let it roast ¼ hour longer. -Baste with the gravy several times and serve. The gravy must be -strained, the kidney cut in slices and arranged around the roast for -garnishing.</p> -</div> - - -<div id="veal_10" class="recipe"> -<p class="recipe_title">No. 10—ROASTED FRICANDEAU OF VEAL.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. fricandeau or cushion of veal</li> -<li class="ingredients">1 small piece of bacon for larding</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">1 tbsp. of flour</li> -</ul> - -<p><b>Preparation:</b> The fricandeau, which is a choice piece of lean meat cut -from the thickest part of the leg, is nicely trimmed, pounded and -larded with bacon. It requires 1 to 1¼ hours to roast it. Prepare it -just the same as directed in <a href="#veal_9">No. 9</a>.</p> -</div> - - -<div id="veal_11" class="recipe"> -<p class="recipe_title">No. 11—STUFFED BREAST OF VEAL.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of breast of veal</li> -<li class="ingredients">⅛ lb. of butter for roasting</li> -<li class="ingredients">Salt, 1 pinch of pepper</li> -</ul> - -<p class="recipe_sub">The Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of chopped beef or veal</li> -<li class="ingredients">½ lb. of chopped pork</li> -<li class="ingredients">1½ soaked rolls</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">¼ tsp. of grated onion</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">Salt, 1 pinch of pepper</li> -<li class="ingredients">2 tsps. of finely chopped parsley</li> -<li class="ingredients">Juice of ¼ lemon</li> -</ul> - -<p><b>Preparation:</b> The meat is pounded a little, washed, an incision is made -between meat and bone and ¼ teaspoonful of salt rubbed in. The -ingredients for the filling are mixed well and put into the cavity -formed by the cut, then sewed up. The ⅛ lb. of butter is heated, the -stuffed breast put in and roasted <span class="pagenum" id="Page_50">50</span>a little; then add 2 tablespoonfuls -of flour, sprinkle with salt and pepper, let it cook 10 minutes.</p> - -<p>Now pour in 1 cup of water, roast for 1½ hours, basting frequently. -Strain the gravy and serve.</p> -</div> - - -<div id="veal_12" class="recipe"> -<p class="recipe_title">No. 12—BREAST OF VEAL WITH BEER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5 lbs. of breast of veal</li> -<li class="ingredients">Salt</li> -<li class="ingredients">4 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">½ small onion</li> -<li class="ingredients">3 thin slices of lemon</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">⅛ lb. of good butter, heaped</li> -<li class="ingredients">1 bottle of beer</li> -</ul> - -<p><b>Preparation:</b> This breast of veal should be from the brisket end as the -meat is thicker and it does not have as much bone and skin as a piece -from the middle breast. It must be pounded and tied with a white -string into a good shape. Then it is roasted in the butter to a nice -brown color on all sides. When this is done, put the meat into another -dish. Put the flour and sliced onion into the butter, cook them brown -and add the beer; then add all the spices, put in the meat, cover, and -bake in oven slowly for 2 hours, turn over occasionally and baste with -gravy. If you do not like beer, use water. The gravy must not be too -thin; if it gets too thick, add more water or beer; strain it. Garnish -the roast with slices of lemon.</p> -</div> - - -<div id="veal_13" class="recipe"> -<p class="recipe_title">No. 13—CALF’S HEAD RAGOUT.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 calf’s head with brain and tongue</li> -<li class="ingredients">½ lb. of beef</li> -<li class="ingredients">½ lb. of veal</li> -<li class="ingredients">¼ lb. of raw ham</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">2 bay-leaves</li> -<li class="ingredients">1 piece of tarragon</li> -<li class="ingredients">1 piece of carrot</li> -<li class="ingredients">1 piece of celery</li> -<li class="ingredients">1 piece of kohlrabi</li> -<li class="ingredients">½ of tomato</li> -<li class="ingredients">Salt</li> -<li class="ingredients">½ pt. red wine</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 onion</li> -<li class="ingredients">⅛ lb. of flour</li> -<li class="ingredients">1 pinch of paprika</li> -<li class="ingredients">¼ pt. of Madeira</li> -<li class="ingredients">Juice of ¼ lemon</li> -<li class="ingredients">1 tsp. of sugar</li> -<li class="ingredients">4 hard-boiled eggs cut into ⅛ths</li> -<li class="ingredients">1 piece of parsley root</li> -</ul> - -<p><b>Preparation:</b> The calf’s head is split in half, the brain and the -tongue taken out and soaked in water. Take the skin off the calf’s -head, brush the skin in water until it is white, then boil it with the -tongue until tender. Put in the split head bones, all the soup greens, -salt, pepper-corns, bay-leaf, <span class="pagenum" id="Page_51">51</span>tarragon and boil for 2 hours. The -bouillon must be boiled down to 1½ or 2 qts.</p> - -<p>When the skin is done, cut it into squares. The tongue is skinned and -cut into slices. Both are put into a dish and red wine, salt and -pepper added.</p> - -<p>Beef, veal, ham and onion are cut into pieces and fried brown in ⅛ lb. -of butter. Add ⅛ lb. of flour, cook a little and add the calf’s head -bouillon and Madeira and cook slowly for 2 hours. The gravy must be -strained, the fat taken off and then seasoned. Put into it the pieces -of skin and tongue, some lemon juice and sugar. Serve the ragout on a -hot platter. Fry the brains to a light yellow, cut it in pieces and -garnish the ragout with them; also with scallops of pastry and the -⅛ths of eggs. It is a fine side dish.</p> -</div> - - -<div id="veal_14" class="recipe"> -<p class="recipe_title">No. 14—CALF’S TONGUE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 calves’ tongues</li> -<li class="ingredients">Salt</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 slice of lemon</li> -<li class="ingredients">¼ onion</li> -</ul> - -<p class="recipe_sub">The Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of sour cream</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">2 tbsps. of lemon juice</li> -<li class="ingredients">2 tbsps. of capers</li> -<li class="ingredients">¼ tsp. of sugar</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">Salt, 1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The tongues must be fresh and washed well, cooked until -tender in 2 qts. of water with all the given ingredients, then skinned -and cut into slices.</p> - -<p><b>The Gravy:</b> Butter is heated, flour stirred in, bouillon added and -cooked well with lemon juice, cream, sugar and capers.</p> - -<p>The slices of tongue are put in the gravy and heated, the yolks of -eggs stirred in and then served. The gravy must not be too thin. The -slices of tongue may be salted, dipped into yolks of eggs and roll -crumbs and fried in butter.</p> -</div> - - -<div id="veal_15" class="recipe"> -<p class="recipe_title">No. 15—CALF’S BRAINS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 calves’ brains</li> -<li class="ingredients">Some salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">½ cup of grated rolls</li> -<li class="ingredients">1 qt. of water</li> -</ul> - -<p><b>Preparation:</b> The brains are soaked in water. One quart of water is -brought to boil, the brains put in and boiled for 5 minutes, then -taken out and the small veins and skin removed, <span class="pagenum" id="Page_52">52</span>then salted and -peppered. Beat the egg well, dip the brains in and then in roll crumbs -and fry in hot butter to a golden yellow.</p> - -<p><b>Remarks:</b> When the brains have been thus prepared, drip a few drops of -lemon juice on and then bake, or, it may be served with lemon slices.</p> -</div> - - -<div id="veal_16" class="recipe"> -<p class="recipe_title">No. 16—VEAL FRICASSEE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. breast of veal (brisket)</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">¼ onion</li> -<li class="ingredients">4 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">½ bay-leaf</li> -<li class="ingredients">Salt</li> -</ul> - -<p class="recipe_sub">Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 tbsps. of butter</li> -<li class="ingredients">2 tbsps. of flour and bouillon</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">1 wineglassful of white wine</li> -</ul> - -<p><b>Preparation:</b> The meat is cut into nice pieces and the cartilage left -on. Scald it for ½ minute and drain well. With the 2 qts. of water, -onion, salt and spices, it is boiled until tender. Boil down the -bouillon to ¾ of a quart so it is very strong. It requires 1 hour to -cook the meat done.</p> - -<p class="recipe_sub">The Gravy.</p> - -<p>Heat the butter, put in the flour and stew a little. Butter and flour -must remain white, stir in the veal bouillon gradually that the gravy -may become smooth. Then add the white wine and cook 1 minute, stir in -the yolks of eggs and stop cooking. The meat, which has been kept hot, -is put into the gravy and served. Rice cooked in water and bouillon is -nice served with this. Place the meat in the middle of the platter and -garnish with the rice.</p> -</div> - - -<div id="veal_17" class="recipe"> -<p class="recipe_title">No. 17—VEAL GULASH.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2¼ lbs. of veal</li> -<li class="ingredients">1 small onion</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> The meat is cut into 1½ inch squares. The onion is cut -into small cubes and fried slightly in the butter, the meat is then -added and stewed 10 minutes. Add the flour, salt and pepper and stew 5 -minutes more. The water is then poured in and covered up. Stir it once -in a while and let it cook until done, which will require about 1½ -hours. Gulash must not be too juicy.</p> -</div> - - -<p><span class="pagenum" id="Page_53">53</span></p> - -<div id="veal_18" class="recipe"> -<p class="recipe_title">No. 18—UNBREADED VEAL CUTLETS.</p> - -<p class="recipe_sub">(Chops).</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. veal chops</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">Juice of ¼ lemon</li> -<li class="ingredients">½ tbsp. of capers</li> -<li class="ingredients">½ tbsp. of meat extract if necessary</li> -<li class="ingredients">1 cup of water</li> -</ul> - -<p><b>Preparation:</b> The cutlets are cut from the back, each one containing a -bone. It is pounded, shaped neatly and sprinkled with salt and pepper. -The butter is heated, the cutlets put in and fried brown on both -sides, then put on platter. Put into the butter the ½ tablespoonful of -flour and brown it. Should there be too much butter, take some out -before putting in the flour, then pour into the butter and flour one -cup of water, salt if necessary, lemon juice and cream. Press the -capers through a sieve and stir into the gravy. Put the cutlets into -this gravy, cover the pan and stew 10 minutes, then serve. If the -gravy is too light brown, add the ½ teaspoonful of meat extract.</p> - -<p><b>Remarks:</b> Anyone who does not like the taste of capers and lemon juice -may leave them out, also the cream. If you wish the gravy very fine, -leave off the above and add champignons and finely chopped or cut -truffles and 2 tablespoonfuls of Madeira.</p> -</div> - - -<div id="veal_19" class="recipe"> -<p class="recipe_title">No. 19—BREADED VEAL CUTLETS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of veal cutlets</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">1 tbsp. of milk</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">Roll crumbs, or cracker crumbs</li> -<li class="ingredients">⅛ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The cutlets are pounded, shaped neatly and sprinkled with -salt and pepper. The egg is mixed well with the milk; in case you have -some white of egg left over, use that with milk, dip the cutlets into -it, then into the roll or cracker crumbs and place them into the hot -butter to brown on both sides. Put the fried cutlets on a platter.</p> - -<p><b>The Gravy:</b> Put ¼ tablespoonful of flour into the hot cutlet butter and -stew, add a half cupful of water, cook a little while, pour it over -the cutlets, garnish with lemon slices and serve.</p> -</div> - - -<p><span class="pagenum" id="Page_54">54</span></p> - -<div id="veal_20" class="recipe"> -<p class="recipe_title">No. 20—VEAL CUTLETS AS A FINE SIDE DISH.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of veal cutlets</li> -<li class="ingredients">1 lb. of sweetbreads</li> -<li class="ingredients">½ lb. of boiled calf’s tongue</li> -<li class="ingredients">1 pt. can of champignons</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 tbsp. of Parmesan cheese</li> -<li class="ingredients">1 tbsp. of crab butter</li> -<li class="ingredients">1 small can of truffles</li> -</ul> - -<p><b>Preparation:</b> The cutlets are pounded, salted and peppered and fried to -a light brown on both sides in ⅛ lb. of butter.</p> - -<p>The tongue is cooked well done in water with salt, a piece of onion, 4 -pepper-corns, 2 cloves, 1 bay-leaf; ¼ hour before done, put in the -sweetbreads. When both are done, skin them and chop them or cut them -into cubes.</p> - -<p>The gravy: Put 2 tablespoonfuls of flour into the cutlet butter, stew -a little while, then add bouillon in which the tongue and sweetbreads -were cooked, add some of the champignon juice, a wine glass of red -wine, 1 tablespoonful of lemon juice, 1 teaspoonful of sugar and cook -for ¼ hour, strain and put champignons, finely chopped truffles, -sweetbreads and tongue in the sauce and heat.</p> - -<p>Put the cutlets into an oblong or round casserole, strew with Parmesan -cheese, drip some crab butter over. The ragout is poured over them and -the whole is baked in the oven for ¼ hour and when served in the -casserole, it is a very fine dish.</p> -</div> - - -<div id="veal_21" class="recipe"> -<p class="recipe_title">No. 21—CHOPPED VEAL CUTLETS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of veal cutlets</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">Some flour</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1–2 eggs</li> -</ul> - -<p><b>Preparation:</b> The cutlets are chopped and cut off the rib bone. Remove -all tendons and skin, and shape the chopped meat round and press it -against the bone. Beat the egg well. Salt and pepper the cutlets, dip -carefully into the egg and then into the flour. Now heat the butter -and fry the cutlets in it to a light brown on both sides. Handle them -carefully so they will not fall apart, then take them out and place -them on a hot platter. Put ½ cup of water into cutlet butter, salt if -necessary and cook, pour over cutlets, garnish with lemon slices and -serve.</p> -</div> - - -<p><span class="pagenum" id="Page_55">55</span></p> - -<div id="veal_22" class="recipe"> -<p class="recipe_title">No. 22—BREADED VEAL CHOPS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2¼ lbs. of veal</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">1 or 2 whites of egg</li> -<li class="ingredients">1 tbsp. of milk</li> -<li class="ingredients">1 cup of roll or cracker crumbs</li> -<li class="ingredients">⅛ lb. of butter or half butter and half lard</li> -<li class="ingredients">¾ cup of water</li> -</ul> - -<p><b>Preparation:</b> The meat for this must be from the loin or leg. It is cut -into ¾ inch slices, pounded, salted and peppered. Beat the white of -egg well or take egg and milk, dip the pieces of veal in and then into -the roll or cracker crumbs. Fry them brown in the hot butter or lard, -this will require 10 minutes. They must not be rare inside. For the -gravy, put ½ tablespoonful of flour into the lard or butter, brown and -add ¾ cup of water; add a little salt if necessary, cook well, then -pour it over the meat, garnish with lemon slices and serve.</p> -</div> - - -<div id="veal_23" class="recipe"> -<p class="recipe_title">No. 23—VIENNA VEAL-SCHNITZEL, (VEAL CUTLETS).</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2¼ lbs. of veal from the leg</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">Flour</li> -</ul> - -<p><b>Preparation:</b> The veal is cut into six ¾ inch thick slices, pounded, -salted, peppered. Beat the eggs well, dip the meat into it and then -sprinkle with flour. Heat the butter and fry the slices to a light -brown on both sides. While they are frying, drip the lemon juice on. -When well done, put them on a hot platter. Make the gravy with ½ cup -of water poured into frying butter and salt if necessary, cook and -pour over the cutlets. The eggs are fried and placed on each cutlet -carefully so the yolk does not run out.</p> -</div> - - -<div id="veal_24" class="recipe"> -<p class="recipe_title">No. 24—VEAL CUTLET OR SCHNITZEL A LA HOLSTEIN.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2¼ lbs. of veal from the leg</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of paprika</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">4 hard-boiled eggs</li> -<li class="ingredients">2 tbsps. of pickled beets, chopped</li> -<li class="ingredients">1 tbsp. of capers</li> -<li class="ingredients">1 small pickle</li> -<li class="ingredients">6 sardines</li> -<li class="ingredients">6 slices or six-eighths of a lemon</li> -<li class="ingredients">¼ tbsp. of flour</li> -<li class="ingredients">¾ cup of water</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">1 tbsp. of onions</li> -</ul> - -<p><b>Preparation:</b> The meat is cut into six ½ inch thick slices, <span class="pagenum" id="Page_56">56</span>sprinkled -with salt and paprika and dipped into well-beaten egg. The butter is -heated and the meat fried brown on both sides, then put on a hot -platter. The ¼ tablespoonful of flour stirred into the butter and ¾ -cup of water added with ½ teaspoonful of meat extract and salt, if -necessary, then boiled and poured over the meat.</p> - -<p>The hard-boiled eggs are chopped fine, the whites separate from the -yolks. The sardines are drained and cut into halves lengthwise, then -rolled up. Now arrange your dish neatly, little heaps of beets, -onions, pickle, white and yolk of egg, lemon slices on each cutlet. -The rolled sardines in the middle of the lemon slice, heaps of the -rest around each and the capers singly in between. Should be prepared -quickly but appetizingly.</p> -</div> - - -<div id="veal_25" class="recipe"> -<p class="recipe_title">No. 25—VEAL CUTLETS IN WHITE WINE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of veal from the leg</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 kohlrabi, cut into dainty pieces</li> -<li class="ingredients">½ carrot, cut into dainty pieces</li> -<li class="ingredients">½ parsley root, cut into dainty pieces</li> -<li class="ingredients">⅛ celery root, cut into dainty pieces</li> -<li class="ingredients">10 small pieces of cauliflower</li> -<li class="ingredients">½ pt. of white wine.</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">2 tbsps. of flour.</li> -</ul> - -<p><b>Preparation:</b> The meat is cut into slices ¾ inch thick, salted and -peppered, then fried light brown on both sides in the heated butter -and placed on a platter.</p> - -<p>For the gravy stir 2 tablespoonfuls of flour into the butter and -brown, then add water and wine, the vegetables and salt. The -vegetables must be cooked very tender, then put in the veal schnitzel -or cutlets and cook slowly for 20 minutes. The whole, schnitzel, -gravy, and vegetables, is served in one dish. It makes a fine dish. -The gravy must not be thick.</p> -</div> - - -<div id="veal_26" class="recipe"> -<p class="recipe_title">No. 26—VEAL STEAK FROM THE LEG.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of veal</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 pinch of white pepper</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> The steak must not be cut too thick. Remove the skin from -the steak and pound it well, then fry it in the butter on medium fire -for ½ hour, turning and basting it several times. Serve it on a hot -platter and sprinkle with salt and pepper and put a little fresh -butter over the whole.</p> - -<p><span class="pagenum" id="Page_57">57</span></p> - -<p>For the gravy, pour into the frying butter ¼ cup of water, cook well -and strain, then serve separately. Garnish the steak with lemon slices.</p> -</div> - - -<div id="veal_27" class="recipe"> -<p class="recipe_title">No. 27—SWEETBREADS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of sweetbreads</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">Roll crumbs or cracker crumbs</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1–2 eggs</li> -</ul> - -<p><b>Preparation:</b> The sweetbreads are cooked in salt water for 10 minutes, -then taken out and skinned. It is then cut lengthwise if it is very -thick and sprinkled with salt and pepper. The egg is beaten well and -the sweetbreads dipped into that and then into the roll or cracker -crumbs. Then it is fried to a golden yellow in the butter. For the -gravy, pour a little water into the hot butter and boil, then pour -over the sweetbreads. This is a good dish with vegetables.</p> -</div> - - -<div id="veal_28" class="recipe"> -<p class="recipe_title">No. 28—SWEETBREADS IN SHELLS OR OTHER SMALL MOLDS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1¼ lbs. of sweetbreads</li> -<li class="ingredients">½ pt. of champignons, scant</li> -<li class="ingredients">3 truffles</li> -<li class="ingredients">½ wine glass of white wine</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">Some bouillon</li> -<li class="ingredients">½ tbsp. of Parmesan cheese</li> -<li class="ingredients">½ tbsp. of roll crumbs</li> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">¼ tsp. of meat extract</li> -</ul> - -<p><b>Preparation:</b> The sweetbreads are boiled in ¾ qts. of salt water until -tender, which requires ¼ hour. Take them out, skin them well and cut -them into very small pieces. Boil down the bouillon of it to 1½ cups.</p> - -<p><b>The Gravy:</b> Heat the butter and stir in the flour and stew but do not -brown it, then add the bouillon, cream, wine, lemon juice and juice of -the champignons, salt and pepper and cook until it thickens.</p> - -<p>The champignons and truffles are chopped fine and put into the gravy -with the sweetbreads. Heat and fill into shells or other small molds, -sprinkle with a little Parmesan cheese, a few roll crumbs and a little -piece of butter and bake in oven light brown, which requires 10 -minutes. This makes a fine side dish.</p> -</div> - - -<p><span class="pagenum" id="Page_58">58</span></p> - -<div id="veal_29" class="recipe"> -<p class="recipe_title">No. 29—PUFF PASTE PATTIES FILLED WITH SWEETBREAD RAGOUT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. fresh and very cold butter</li> -<li class="ingredients">½ lb. good flour</li> -<li class="ingredients">1 white of egg</li> -<li class="ingredients">¼ pt. of cold water</li> -<li class="ingredients">1 tbsp. of strong brandy</li> -<li class="ingredients">This makes 6 small patties</li> -</ul> - -<p class="recipe_sub">The Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ lbs. of sweetbreads</li> -<li class="ingredients">¼ pt. of champignons</li> -<li class="ingredients">3 truffles</li> -<li class="ingredients">⅓ wine glass of white wine</li> -<li class="ingredients">Juice of ¼ lemon</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">1 cup bouillon</li> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">¼ tsp. of meat extract</li> -<li class="ingredients">Salt and 1 pinch of pepper</li> -<li class="ingredients">1½ tbsps. of butter</li> -</ul> - -<p class="recipe_sub">The Paste.</p> - -<p><b>Preparation:</b> The flour is made into a smooth paste with water, ½ of -the egg and brandy, then rolled out. The butter, which must be very -hard, is placed on the paste in a chunk, the paste folded around it -and then rolled out again. The board and rolling pin must be well -covered with flour. This is repeated 4 or 5 times. The last time roll -out the paste ¼ inch thick, cut out with a tumbler or cake cutter, -then cut narrow strips and fasten them to the edge of the disk by -brushing them first with the egg. Set the strips one on top of another -until the edge is 1½ inch high, put a small mold in the opening. With -a smaller tumbler, cut out the covers. Bake them both light brown or -yellow. After cooling off, carefully remove the small mold, fill the -patties with the ragout, cover with the baked covers and bake the -patties 10 minutes in medium hot oven. Serve at once.</p> - -<p>The filling is made like the one in <a href="#veal_28">No. 28</a>. For 6 patties cut out 6 -bottoms and six covers and use the other paste for strips.</p> -</div> - - -<div id="veal_30" class="recipe"> -<p class="recipe_title">No. 30—CROQUETTES OF SWEETBREADS.</p> - -<p class="quantity">Quantity for 4 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of sweetbreads</li> -<li class="ingredients">½ pt. can champignons</li> -<li class="ingredients">1½ tbsps. of lemon juice</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">2 tbsps. of white wine</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">Roll crumbs for breading</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">1 cup bouillon</li> -<li class="ingredients">¼ cup champignon juice</li> -<li class="ingredients">¼ cup of cream</li> -<li class="ingredients">Good lard for baking</li> -</ul> - -<p><b>Preparation:</b> The sweetbreads are boiled in salt water until almost -done, then skinned and cut into cubes.</p> - -<p><b>The Gravy:</b> Heat the butter and stir in the flour, add 1 <span class="pagenum" id="Page_59">59</span>cup of -bouillon, white wine, lemon juice, cream, champignon juice, salt and -pepper, then boil. It must be savory and thick.</p> - -<p>The champignons are cut into small pieces and put into the gravy, also -the sweetbread cubes. Then stir in the yolks of 2 eggs. Cool it and -shape into oblong croquettes. Beat the egg well, dip in the croquettes -and then into the roll crumbs. Bake in deep lard to a golden yellow -color. If the croquettes are too soft, add more flour. If you want -them as a side dish, take only half the quantity given.</p> - -<p><b>Remarks:</b> You can make croquettes from remnants of veal and prepare -them much more simply. See <a href="#veal_31">No. 31</a>.</p> -</div> - - -<div id="veal_31" class="recipe"> -<p class="recipe_title">No. 31—CROQUETTES FROM VEAL REMNANTS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of veal</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1½ tbsps. of lemon juice</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">2 tbsps. of butter or drippings</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">1 cup of bouillon or 1 cup of water mixed with ¼ tsp. of meat extract</li> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">1 egg and roll crumbs for breading</li> -<li class="ingredients">Good lard for baking</li> -</ul> - -<p><b>Preparation:</b> The meat is cut very fine. The preparation is the same as -in <a href="#veal_30">No. 30</a>, Sweetbread Croquettes.</p> -</div> - - -<div id="veal_32" class="recipe"> -<p class="recipe_title">No. 32—MEAT BALLS FROM VEAL REMNANTS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of veal</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1½ tbsp. of butter</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">1 pinch of nutmeg</li> -<li class="ingredients">1 tsp. of capers</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">Roll crumbs for breading</li> -</ul> - -<p><b>Preparation:</b> The meat is chopped fine or ground twice and mixed well -with the eggs, salt, pepper, lemon juice, capers and nutmeg. It is -then formed into oblong shapes, dipped in roll crumbs and baked or -fried to a light brown in hot butter or lard, then placed on a platter.</p> - -<p>For the gravy put ½ tablespoonful of flour into the butter or -drippings, steep and add ¾ cup of water or bouillon or left over -gravy. Strain and pour over the meat balls and serve. They are also -good served cold.</p> -</div> - - -<p><span class="pagenum" id="Page_60">60</span></p> - -<div id="veal_33" class="recipe"> -<p class="recipe_title">No. 33—VEAL HASH FROM REMNANTS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of veal</li> -<li class="ingredients">1 tsp. of chopped onions</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1½ tbsps. of butter</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">Some water if necessary</li> -<li class="ingredients">2 tbsps. of white wine</li> -</ul> - -<p><b>Preparation:</b> The meat is chopped and put into hot butter with onions. -Cook and then add ½ tablespoonful of flour, salt, pepper and cream and -boil slowly for 5 minutes. If it gets too thick, add more water or -cream and the wine, if you wish. Serve on fresh wheat bread toast. -This is a fine breakfast dish.</p> -</div> - - -<div id="veal_34" class="recipe"> -<p class="recipe_title">No. 34—LIVER DUMPLINGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1¼ lbs. of calf liver</li> -<li class="ingredients">¼ lb. of bacon</li> -<li class="ingredients">3 rolls</li> -<li class="ingredients">⅛ lb. of butter, good measure</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 pinch of nutmeg</li> -<li class="ingredients">½ onion</li> -<li class="ingredients">3 qts. of salt water or broth for cooking</li> -<li class="ingredients">2 cups of flour</li> -</ul> - -<p><b>Preparation:</b> The liver and bacon are chopped very fine or ground -twice. The rolls are grated and browned in butter. The onions are cut -fine and cooked or fried to a light yellow in ½ tablespoonful of butter.</p> - -<p>Mix well the crumbs, onion, eggs, salt, pepper, nutmeg, flour, liver -and bacon, then cut out dumplings with a floured round wooden ladle as -large as a medium-sized potato. The salt water must boil, then put in -the dumplings and cook for 10 minutes. Put them in a dish or platter -and baste with browned butter in which some roll crumbs or onions are -fried.</p> - -<p>Try one dumpling first and if it does not stay whole, add more flour.</p> - -<p>Sauerkraut will go well with this dish.</p> -</div> - - -<div id="veal_35" class="recipe"> -<p class="recipe_title">No. 35—VEAL OR CALF’S LIVER WITH BREAKFAST BACON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of calf’s liver</li> -<li class="ingredients">½ lb. of bacon</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 onion</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">Flour for dipping</li> -<li class="ingredients">1 oz. of butter</li> -</ul> - -<p><b>Preparation:</b> Liver is cut into ¼ inch strips and bacon in 3x4 inch -slices. The bacon is fried light yellow, then put on a platter and -kept hot. The liver is sprinkled with salt and <span class="pagenum" id="Page_61">61</span>pepper, dipped in flour -and baked to a light brown in butter or the bacon drippings. Then -placed on the same platter with the bacon and served. Stir into the -bacon drippings or butter 1 tablespoonful of flour and the sliced -onions, boil and add water or bouillon. Strain the gravy and serve.</p> -</div> - - -<div id="veal_36" class="recipe"> -<p class="recipe_title">No. 36—LARDED AND BAKED CALF’S LIVER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of calf’s liver in one whole piece</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">⅛ lb. of bacon for larding</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">½ pt. of cream</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 carrot</li> -<li class="ingredients">1 onion</li> -<li class="ingredients">1 small piece of celery</li> -<li class="ingredients">5 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">1 pt. light white wine</li> -</ul> - -<p><b>Preparation:</b> The white wine, carrot, onion, celery, pepper-corns, -cloves, bay-leaf, 1 pinch of salt are covered and boiled slowly for ½ -hour.</p> - -<p>The liver is skinned, larded, salted and peppered and the cooked wine -with contents poured over. Let stand for 10 hours. After that, roast -the liver in hot butter in the oven for 30 minutes and baste -frequently. During the last 10 minutes, pour the wine in which the -liver had been lying over it and boil. Stir in 1 tablespoonful of -flour and cream and boil again. The liver is served on a hot platter. -The gravy is strained and served separately. Garnish the dish with -lemon slices and parsley.</p> -</div> - - -<div id="veal_37" class="recipe"> -<p class="recipe_title">No. 37—LARDED BRAISED CALF’S LIVER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. calf’s liver, whole</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">⅛ lb. of bacon for larding</li> -<li class="ingredients">1 carrot cut in pieces</li> -<li class="ingredients">1 piece of parsley root</li> -<li class="ingredients">1 onion, sliced</li> -<li class="ingredients">⅛ lb. butter</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">1 pinch of nutmeg blossom</li> -<li class="ingredients">½ pt. red wine or white beer, (weiss beer)</li> -<li class="ingredients">1¼ tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> The liver is skinned and larded and sprinkled with salt -and pepper, fried quickly until light brown in ⅛ lb. of butter. Flour, -onion, carrot and parsley root and all the spices are added and all -fried in the liver butter a while. Then pour in the red wine or beer -and enough bouillon to cover the liver. Cover and bake in the oven 1½ -hours. Serve on a hot platter and strain the gravy.</p> - -<p><b>Remarks:</b> You can fry the larded liver without wine or beer, using only -bouillon and ½ Cup of cream.</p> -</div> - - -<p><span class="pagenum" id="Page_62">62</span></p> - -<div id="veal_38" class="recipe"> -<p class="recipe_title">No. 38—VEAL KIDNEYS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 veal kidneys</li> -<li class="ingredients">½ lb. raw ham</li> -<li class="ingredients">⅛ lb. butter</li> -<li class="ingredients">½ onion</li> -<li class="ingredients">1 cup veal roast gravy</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">3 tbsps. of champignons or mushrooms</li> -<li class="ingredients">1½ tbsps. of lemon juice</li> -<li class="ingredients">½ tsp. of sugar</li> -<li class="ingredients">4 tbsps. of red wine or Madeira</li> -</ul> - -<p><b>Preparation:</b> The veal kidneys are fried, some fat cut off, then they -are cut in thick slices, sprinkled with salt and pepper, fried one -minute in the ⅛ lb. of butter until light brown and put on a hot -platter. The ham is sliced and fried in the same butter rapidly about -2 minutes on both sides and placed on the platter with the kidney -slices. In the same butter, fry the sliced onions, flour and the -sliced champignons. Pour in the veal gravy, Madeira or red wine, lemon -juice and sugar, boil and taste. Put in the meat slices and heat again -but do not cook; serve at once. Toasted wheat bread served with this -dish or placed around the edge of the platter is very nice.</p> -</div> - - -<div id="veal_39" class="recipe"> -<p class="recipe_title">No. 39—VEAL KIDNEY ON BREAD OR ROLLS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of veal kidneys or remnants of same</li> -<li class="ingredients">1 tbsp. of roll crumbs</li> -<li class="ingredients">1 tbsp. of capers</li> -<li class="ingredients">1 tbsp. of chopped parsley</li> -<li class="ingredients">1 yolk of egg</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">3 rolls or wheat bread</li> -<li class="ingredients">Parmesan cheese and a little butter</li> -<li class="ingredients">1 tsp. of chopped onions</li> -</ul> - -<p><b>Preparation:</b> The calf kidney must be cooked tender and chopped fine, -then mixed well with the roll crumbs, capers, parsley, onions, yolk of -egg, butter, salt and pepper. Cut the rolls or the wheat bread in -slices, cover each thickly with the mixture and sprinkle with Parmesan -cheese. Put on a few drops of melted butter and bake in a medium hot -oven for 5 minutes. Serve this dish with asparagus, cauliflower or -spinage.</p> - -<p>If you do not like the taste of cheese, leave it out.</p> -</div> - - -<div id="veal_40" class="recipe"> -<p class="recipe_title">No. 40—VEAL OR CALF’S TRIPE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 calves’ tripes</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">3 or 4 tbsps. of flour</li> -<li class="ingredients">Bouillon</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">Salt</li> -<li class="ingredients">8 pepper-corns</li> -<li class="ingredients">1 onion</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">Water</li> -</ul> - -<p><b>Preparation:</b> The calf’s tripe must be fresh. It is cleaned <span class="pagenum" id="Page_63">63</span>well and -scalded several times, then rubbed down with salt and left in water -for ¼ day. After that it is cut into 3 inch squares and cooked until -tender. Now add salt, pepper-corns, bay-leaf, cloves and onion. Heat -the butter and flour, take some of the bouillon when the tripe is done -and pour it into the butter to make the gravy thick and stir in 2 -yolks of eggs.</p> - -<p>Put the tripe and gravy on one platter and serve. The bouillon may -boil down to leave just enough for the gravy, making it pretty strong.</p> -</div> - - -<div id="veal_41" class="recipe"> -<p class="recipe_title">No. 41—STEWED VEAL OR CALF’S TONGUE WITH RAISINS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 calf tongues</li> -<li class="ingredients">¼ lb. washed raisins</li> -<li class="ingredients">1 slice of lemon peel</li> -<li class="ingredients">½ pt. of white wine</li> -<li class="ingredients">2½ tbsps. of butter</li> -<li class="ingredients">2½ tbsps of flour</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">Salt</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">½ onion</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">Juice of ½ lemon</li> -</ul> - -<p><b>Preparation:</b> Soak the calf tongues in water. Cover and cook slowly in -3 qts. of water with salt, lemon peel, bay-leaf, cloves, onion and -pepper; when tender, skin and slice. Brown the butter and flour and -add the tongue bouillon, white wine, raisins and lemon juice. Cook ½ -hour and season with sugar, salt or lemon juice. Put the tongues into -the gravy and heat but do not boil. The gravy must be thick. Serve. -Potato dumplings are nice with this meat.</p> -</div> - - -<div id="veal_42" class="recipe"> -<p class="recipe_title">No. 42—STUFFED VEAL CROWN ROAST.</p> - -<p class="quantity">Quantity for 8–10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 saddle of veal</li> -<li class="ingredients">½ lb. chopped veal</li> -<li class="ingredients">1 qt. fresh champignons or</li> -<li class="ingredients">1 pt. canned champignons</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">Salt according to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 piece of butter</li> -<li class="ingredients">½ soaked roll</li> -<li class="ingredients">Small peeled potatoes</li> -</ul> - -<p><b>Preparation:</b> The saddle of veal is freed from all fat and the -rib bones are freed from meat 2 inches from the end. The prepared -saddle of veal is tied together so it looks like a crown.</p> - -<p>The fresh champignons are cooked until tender in butter and some -bouillon or water. Add the 2 eggs, the chopped veal, pepper, salt and -roll and mix well. This stuffing may or may not be stewed a little -with butter and then put into the crown of veal. On the small ribs -stick some potatoes so that they will not get too brown.</p> - -<p>Roast the stuffed crown of veal 2 or 2½ hours, same as veal roast.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_64">64</span></p> -<h2 id="mutton" class="chapter_title">CHAPTER 4.<br /> MUTTON.<br /></h2> -</div> - - -<div class='figcenter id002'> -<img src="images/mutton.png" alt="Numbered cuts on a sheep" class='ig001' /> -</div> - - -<ul class="ingredients_list"> -<li class="ingredients">1. Leg</li> -<li class="ingredients">2–3. Loin and small Ribs, or Loin Chops and Rib Chops</li> -<li class="ingredients">4–5. Shoulder and Round Shoulder</li> -<li class="ingredients">6. Neck</li> -<li class="ingredients">7. Breast</li> -<li class="ingredients">8. Head</li> -</ul> - - -<p class="chapter_sub">LAMB OR MUTTON.</p> - -<p class="chapter_sub2">Boiled and roasted mutton.</p> - -<p class="chapter_sub2">How scraps of mutton may be utilized.</p> - -<p>The best time for lambs is from beginning of December to the end of -April. Good lamb meat is hard or firm and white and the fat also. -Avoid buying soft, reddish meat of lamb or mutton. The forequarter is -the most tender part of lamb.</p> - -<p>The wether furnishes the best meat when he is 2 to 3 years old. Up to -one year it is called lamb meat or lamb, older than that it is called -mutton. Good mutton must be juicy, red and covered with a layer of -white fat.</p> - -<p><b>Best parts for roasts</b> are leg and loin.</p> - -<p><b>Best pieces for braising and stews</b> are leg, loin and breast.</p> - -<p><b>Small pieces for frying,</b> cutlets and steaks from leg.</p> - -<p><span class="pagenum" id="Page_65">65</span></p> - -<p><b>Best meat to make bouillon</b> is all lean meat, the feet, scraps of -cutlets and bones.</p> - -<p>Mutton is less nourishing than beef. It may be kept fresh in vinegar, -buttermilk or sweet milk.</p> - -<p>Especially old mutton will be more palatable after being kept in -vinegar or milk for a while.</p> - - -<div id="mutton_1" class="recipe"> -<p class="recipe_title">No. 1—LEG OF MUTTON, ENGLISH STYLE.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 lbs. of leg of mutton</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">1 small bunch of peppermint</li> -<li class="ingredients">Some vinegar and sugar</li> -</ul> - -<p><b>Preparation:</b> Remove some fat from the leg of mutton, wash it well, -pound it, salt and pepper it, and put into oven with ½ pint of boiling -water. Add 1 tablespoonful of butter and roast 1½ hours, basting -frequently; the roast will be quite rare inside. If you wish it well -done, roast 2 to 2¼ hours.</p> - -<p>Wash the peppermint well and chop it very fine, stir it with vinegar -and sugar and serve with the meat. If you do not like peppermint -sauce, pour off all fat from the roast, add 1½ tablespoonfuls of -flour, brown it and pour in 1 cup of water, ¼ cup of cream and let -this boil; then season with salt, strain the gravy and serve it with -the meat.</p> -</div> - - -<div id="mutton_2" class="recipe"> -<p class="recipe_title">No. 2—LEG OF MUTTON IN MILK.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 lbs. of leg of mutton</li> -<li class="ingredients">2–3 qts. of milk</li> -<li class="ingredients">⅛ lb. of bacon for larding</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">½ onion</li> -<li class="ingredients">½ bay-leaf</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">½ cup of sweet or sour cream</li> -<li class="ingredients">A few drops of lemon juice</li> -<li class="ingredients">1 cup of water</li> -</ul> - -<p><b>Preparation:</b> The membrane and fat are removed from the leg of mutton -and it is then well pounded and put into sweet milk for 2 or 3 days, -turning it twice every day. The milk should cover the roast. In winter -leave it in the milk for 3 days, in summer only 2. After this wash it -off, lard it, salt and pepper it, put into oven with water, the spices -and onion. After roasting it for ½ hour, add the butter, roast for 2 -hours, basting frequently.</p> - -<p>During the last ½ hour take off some fat, stir in 2 tablespoonfuls of -flour and add 1 cup of water, gradually, also the cream and a few -drops of lemon juice; now leave it in the oven a little longer. If the -gravy has boiled down too much <span class="pagenum" id="Page_66">66</span>in the last ½ hour, add some more -water. The gravy must be smooth and strained before serving with the -roast. This is a very good dish.</p> -</div> - - -<div id="mutton_3" class="recipe"> -<p class="recipe_title">No. 3—LEG OF MUTTON WITH RED WINE.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 lbs. of leg of mutton</li> -<li class="ingredients">⅛ lb. of bacon</li> -<li class="ingredients">10 sardines</li> -<li class="ingredients">1 qt. of thin vinegar</li> -<li class="ingredients">2 small onions</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">10 pepper-corns</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">½ pt. of red wine</li> -<li class="ingredients">½ pt. of water</li> -<li class="ingredients">1 bay-leaf</li> -</ul> - -<p><b>Preparation:</b> The leg of mutton is cleared from all membrane and fat, -pounded and larded. The sardines are drained and cut lengthwise into -halves and the leg of mutton larded with them. The thus prepared leg -of mutton is covered with 1 qt. of vinegar, onion slices, cloves, -pepper-corns and bay-leaf and left in the vinegar for 24 hours, -turning it over once in a while.</p> - -<p>After this time the leg of mutton is fried with the butter and after ½ -hour the flour is stirred in, add salt and pepper, the ½ pint of water -and gradually the red wine. The roast is cooked slowly for 2 or 2½ -hours and turned and basted several times until well done. The gravy -is strained and served with the roast.</p> - -<p><b>Remarks:</b> If you do not like the taste of sardines, lard with bacon only.</p> -</div> - - -<div id="mutton_4" class="recipe"> -<p class="recipe_title">No. 4—ROASTED LEG OF MUTTON WITH CHAMPIGNONS.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 lbs. leg of mutton</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">2 wine glasses of Madeira</li> -<li class="ingredients">½ pt. champignons</li> -<li class="ingredients">8 pepper-corns</li> -<li class="ingredients">Juice of one lemon</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">½ bay-leaf</li> -<li class="ingredients">Water or bouillon</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> The leg of mutton is freed from all fat and membrane, -salted and fried in the ⅛ lb. of butter to a nice brown on both sides, -and placed on a platter. Brown the flour in the same butter, add ⅛ -onion and water or bouillon, salt and spices. Put the meat back into -this gravy, it must be half way covered with it, cover it up and roast -in oven 2½ hours. Then take meat out again, strain the gravy, take off -all fat, <span class="pagenum" id="Page_67">67</span>pour the gravy back into the roaster, add Madeira and lemon -juice, place the meat into it, cover, and cook it ½ hour longer. -Finally cut up the champignons and put them into the gravy. Leg of -mutton and gravy may be served on the same platter or separately. The -gravy must be smooth, not thick.</p> -</div> - - -<div id="mutton_5" class="recipe"> -<p class="recipe_title">No. 5—STUFFED ROASTED LEG OF MUTTON.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<p>The preparation and contents are the same as <a href="#mutton_4">No. 4</a>.</p> - -<p>The bone is taken out, the cavity is filled with a stuffing as -described in <a href="#mutton_11">No. 11</a>, of the previous chapter, Stuffed Veal Breast, and -is cooked just the same as No. 4, of this chapter. You may omit the -champignons.</p> -</div> - - -<div id="mutton_6" class="recipe"> -<p class="recipe_title">No. 6—MUTTON STEW.</p> - -<p class="quantity">Quantity for 8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5 lbs. of leg of mutton</li> -<li class="ingredients">½ tbsp. of caraway seeds</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 large onion sliced</li> -<li class="ingredients">½ carrot</li> -<li class="ingredients">¼ parsley root</li> -<li class="ingredients">Water</li> -<li class="ingredients">A thin white cloth</li> -</ul> - -<p><b>Preparation:</b> The leg of mutton must be of a good quality. It is -pounded, washed and tied into a thin white cloth; then put into -boiling water; salt, onion, carrot, parsley root, caraway seeds added -and cooked slowly for 2½ hours. The leg of mutton must be white -outside and pink inside and juicy. Garnish with parsley and serve. A -mustard or caper gravy is served with this meat.</p> -</div> - - -<div id="mutton_7" class="recipe"> -<p class="recipe_title">No. 7—LARDED SADDLE OF MUTTON, MOCK VENISON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 lbs. of saddle of mutton.</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">⅛ lb. of bacon for larding</li> -<li class="ingredients">½ pt. sweet or sour cream</li> -<li class="ingredients">A few drops of lemon juice</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">Salt, pepper</li> -</ul> - -<p><b>Preparation:</b> The ribs of the saddle of mutton are chopped off, the -outer hard membrane is trimmed off and the bones cut out. Then the -meat is pounded and larded, strewn with salt and pepper and put into -the pan with the ⅛ lb. of butter with which it is basted very often. -Water is added from time to time and cooked one hour. Now the flour is -stirred in, ½ cup of water and the cream and lemon juice added and -boiled again ½ hour. The meat must be basted very often. The gravy is -then strained and served with the meat.</p> -</div> - - -<p><span class="pagenum" id="Page_68">68</span></p> - -<div id="mutton_8" class="recipe"> -<p class="recipe_title">No. 8—SADDLE OF MUTTON A LA ENGLISH STYLE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 lbs. of saddle of mutton</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">Salt, pepper, soup greens</li> -</ul> - -<p><b>Preparation:</b> The saddle of mutton is pounded and skinned. The ribs are -chopped off a little, the fat is left on. Now the meat is salted and -peppered and put into the oven with 1 pint of boiling water, and -soup greens. Let it roast 1 hour, basting frequently. Then serve.</p> - -<p>For the gravy, take 1 tablespoonful of flour, stir it into the -drippings and add ¼ cup of cream. Skim the gravy. You can also serve a -peppermint sauce as in <a href="#mutton_1">No. 1</a>. A Bearnaise gravy is nice too.</p> -</div> - - -<div id="mutton_9" class="recipe"> -<p class="recipe_title">No. 9—MUTTON TENDERLOIN.</p> - -<p class="quantity">Quantity for 4 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 mutton fillets</li> -<li class="ingredients">⅛ lb. of bacon</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">3 tbsps. of butter</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">2 tbsps. of white wine</li> -<li class="ingredients">Bouillon</li> -</ul> - -<p><b>Preparation:</b> The two fillets are cut from a saddle of mutton, (they -are situated below the ribs alongside of the back). Cut the fillets -lengthwise and crosswise so they make 8 pieces. Lard each piece nicely -with the bacon, salt and pepper it, put the butter into the pan and -fry quickly. Then stir in ½ tablespoonful of flour and pour in enough -bouillon or water mixed with meat extract so the fillets are almost -covered. Cover the pan and cook slowly ½ hour. Finally add the lemon -juice and wine. Strain the gravy and pour it on the fillets or serve -separately.</p> -</div> - - -<div id="mutton_10" class="recipe"> -<p class="recipe_title">No. 10—STEWED RACK OF MUTTON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. rack or rib piece</li> -<li class="ingredients">½ carrot</li> -<li class="ingredients">½ parsley root</li> -<li class="ingredients">½ kohlrabi</li> -<li class="ingredients">½ onion</li> -<li class="ingredients">⅛ celery root</li> -<li class="ingredients">Salt</li> -<li class="ingredients">3 qts. of water</li> -</ul> - -<p><b>Preparation:</b> The rib bones are partly chopped through and the whole -piece of meat bound with string, then boiled slowly in 3 qts. of -boiling water, salt and soup greens. When done, put on a hot platter. A -mustard or morel gravy is nice with it. The remnant of bouillon is -used to cook vegetables in or for soup.</p> -</div> - - -<p><span class="pagenum" id="Page_69">69</span></p> - -<div id="mutton_11" class="recipe"> -<p class="recipe_title">No. 11—MUTTON STEW WITH WHITE CABBAGE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of lean mutton</li> -<li class="ingredients">1 large head of white cabbage</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">Water</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> The cabbage is cut into 12 parts and put on the fire with -boiling water, then cooked for 10 minutes. The water is then drained -off and fresh boiling water put on. The meat is washed and salted, put -in and cooked with the cabbage slowly for 2½ hours. Then it is served -on a hot platter. The cabbage must not have too much gravy. If it is -not rich enough, add more butter. Serve it with the meat and potatoes.</p> -</div> - - -<div id="mutton_12" class="recipe"> -<p class="recipe_title">No. 12—MUTTON STEAK.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of mutton chops or cutlets</li> -<li class="ingredients">1 piece of butter</li> -<li class="ingredients">Salt, pepper</li> -</ul> - -<p><b>Preparation:</b> The cutlets are pounded well, and the bones all trimmed -out. A pan is larded with some mutton fat and heated. The meat is put -in and fried on the stove ¼ hour, turning it over often. Serve on a -hot platter, salt and pepper, and butter. A peppermint sauce, as in -<a href="#mutton_1">No. 1</a>, is good with this meat.</p> -</div> - - -<div id="mutton_13" class="recipe"> -<p class="recipe_title">No. 13—MUTTON CUTLETS OR CHOPS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of mutton chops</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">½ cup of water</li> -</ul> - -<p><b>Preparation:</b> The real cutlet piece is the loin with the upper ends of -the ribs. Every cutlet must have a rib and be one inch thick. They are -pounded, skinned and the fat cut off, salted and peppered. The butter -is melted in a pan and the cutlets put in and fried 3 to 5 minutes. -Then they are served on a hot platter. For gravy pour some hot water -or bouillon into the frying butter and perhaps a little more salt. -Pour the gravy over the cutlets and serve hot.</p> -</div> - - -<div id="mutton_14" class="recipe"> -<p class="recipe_title">No. 14—MUTTON CUTLETS BROILED.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of mutton chops</li> -<li class="ingredients">1 piece of fresh butter</li> -<li class="ingredients">Salt, pepper</li> -</ul> - -<p><b>Preparation:</b> The cutlets are pounded and placed on a broiler 5 -minutes, turning them once; placed on a hot platter, seasoned with -salt and pepper, buttered and served at once.</p> -</div> - - -<p><span class="pagenum" id="Page_70">70</span></p> - -<div id="mutton_15" class="recipe"> -<p class="recipe_title">No. 15—BROILED BREADED MUTTON CHOPS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. mutton chops</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 cup grated rolls</li> -<li class="ingredients">3 tbsps. of Parmesan cheese</li> -<li class="ingredients">⅛ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> Trim off the skin and fat, pound, salt and pepper the -cutlets. Heat some butter and dip each cutlet into it, then into a -mixture of roll crumbs and Parmesan cheese. Now broil to a light brown -on a broiler, which requires 5 minutes. Serve on a hot platter and -pour the rest of the melted butter over them.</p> - -<p><b>Remarks:</b> You can also fry the cutlets in a pan; then you need an -additional ⅛ lb. of butter.</p> -</div> - - -<div id="mutton_16" class="recipe"> -<p class="recipe_title">No. 16—MUTTON CHOPS WITH POTATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. mutton chops</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 pt. cream or milk</li> -<li class="ingredients">⅛ grated onion</li> -<li class="ingredients">2 tbsps. of Parmesan or Swiss cheese</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 lbs. boiled, chopped potatoes.</li> -<li class="ingredients">3 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> There should be 12 pieces of chops; salt and pepper them -and fry them brown on both sides in butter. The boiled potatoes are -pressed through a potato masher and mixed well with the remainder of -the butter, which is creamed with the yolks of 3 eggs, salt, grated -onion, cheese, cream and the rest of the butter which is left in the -pan. Half of this mixture is placed into a casserole, the fried -cutlets are placed on top and the remainder of the mixture put on to -cover them. Then strew bread crumbs over the whole and small pieces of -butter and bake in a medium hot oven for ½ to ¾ hour. Serve in the -casserole.</p> -</div> - - -<div id="mutton_17" class="recipe"> -<p class="recipe_title">No. 17—STEWED MUTTON CUTLETS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of mutton cutlets</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">Some bacon for larding</li> -<li class="ingredients">½ pt. of champignons</li> -<li class="ingredients">4 truffles</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">Some bouillon or water mixed with ½ tsp. meat extract</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">1 small wineglassful of Madeira or red wine</li> -</ul> - -<p><b>Preparation:</b> The cutlets must be 2 inches thick. They are pounded and -larded with bacon strips after the skin and fat have been removed from -them, then peppered and salted <span class="pagenum" id="Page_71">71</span>and dipped in flour. Now they are -quickly fried in butter and placed on a hot platter.</p> - -<p>For the gravy, brown the flour in the butter, add bouillon, wine, -salt, and the cutlets. Cover and stew until done. ¼ hour before they -are done, skim the fat off and add the sliced champignons and chopped -truffles. Serve the cutlets and gravy on the same hot platter. It is -best to warm the plates with such a dish.</p> - -<p><b>Remarks:</b> You can prepare the cutlets more simply by omitting the -champignons and truffles and putting 4 tomatoes into the gravy. Strain -the gravy.</p> -</div> - - -<div id="mutton_18" class="recipe"> -<p class="recipe_title">No. 18—IRISH STEW.</p> - -<p class="recipe_sub">Mutton Cutlets stewed with all kinds of vegetables and Potatoes.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of mutton chops</li> -<li class="ingredients">1 head of Savoy cabbage</li> -<li class="ingredients">5 kohlrabis</li> -<li class="ingredients">3 small onions</li> -<li class="ingredients">2 lbs. of raw potatoes</li> -<li class="ingredients">Bouillon or water</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">¼ head white cabbage</li> -</ul> - -<p><b>Preparation:</b> The vegetables and potatoes are cleaned and peeled well -and cut into small pieces. In an iron kettle, which has been buttered, -the vegetables are placed in layers, then a layer of cutlets, seasoned -with salt and pepper; on this a layer of potatoes and onions; repeat -this twice, taking care that you do not season too highly with salt. -Potatoes must be the last layer. Fill up with hot bouillon or water. -Place a piece of butter on top. Stew or boil for 3 hours, well covered.</p> -</div> - - -<div id="mutton_19" class="recipe"> -<p class="recipe_title">No. 19—BAKED MUTTON KIDNEYS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">10 mutton kidneys</li> -<li class="ingredients">1 piece of butter</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">½ tbsp. of mustard</li> -<li class="ingredients">Grated rye bread</li> -</ul> - -<p><b>Preparation:</b> The kidneys are cut half way through, skinned and rubbed -with salt and pepper. Melted butter mixed with mustard is put over -them and then they are dipped in rye bread crumbs, basted with butter -and baked 15 minutes.</p> - -<p>This dish is very nice garnished with cooked vegetables.</p> -</div> - - -<p><span class="pagenum" id="Page_72">72</span></p> - -<div id="mutton_20" class="recipe"> -<p class="recipe_title">No. 20—MUTTON KIDNEY PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 raw mutton kidneys</li> -<li class="ingredients">1 small onion</li> -<li class="ingredients">Salt, white pepper</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">18 champignons</li> -<li class="ingredients">½ cup of rice</li> -<li class="ingredients">Bouillon or water</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">½ pt. gravy or broth from the meat</li> -</ul> - -<p><b>Preparation:</b> The kidneys are sliced ½ inch thick. Butter, onions and -sliced champignons are cooked; flour, gravy, salt and pepper are -added. The sliced kidneys are put in and cooked slowly 15 minutes. Add -lemon juice.</p> - -<p>The ½ cup of rice is boiled until soft in bouillon or water to a thick -mush, then the butter and finally the 2 yolks of eggs are stirred into -it. A pudding mold is buttered and strewn with roll crumbs, then put -in a layer of rice and a layer of meat, alternately, until all is in; -the last layer should be rice. Cover and cook in a steamer over a -kettle of boiling water for 2 hours. After it is done, dump it on a -hot platter and serve with Dutch gravy.</p> -</div> - - -<div id="mutton_21" class="recipe"> -<p class="recipe_title">No. 21—MUTTON RAGOUT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of mutton, lean, without bones</li> -<li class="ingredients">1 large onion</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">¾ qt. bouillon or water</li> -<li class="ingredients">1 wineglass red wine</li> -</ul> - -<p><b>Preparation:</b> The meat is cut into 1½ inch pieces. Butter stewed with -onion and the pieces of meat are put in to cook 10 minutes. Add the -flour and cook another few minutes, then add bouillon or water, salt -and pepper and cook until well done. During the last 15 minutes, pour -in the red wine and serve with a wreath of boiled rice. (Boil 1 cupful -of rice in salt water until tender but retaining its firmness and add -a piece of butter).</p> -</div> - - -<div id="mutton_22" class="recipe"> -<p class="recipe_title">No. 22—MUTTON WITH POTATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. left over mutton roast</li> -<li class="ingredients">1 onion, sliced</li> -<li class="ingredients">1½ lbs. sliced raw potatoes</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">Left over gravy</li> -<li class="ingredients">1 small piece of butter</li> -</ul> - -<p><b>Preparation:</b> The meat is cut into small thin slices, also the peeled -potatoes. A casserole is buttered and filled with 1 layer of raw -potatoes, 1 layer of meat, salt, pepper and sliced onion. Repeat -twice, with potatoes for the last layer. Pour the gravy over, (if it -is too thick, dilute with cream or milk) put <span class="pagenum" id="Page_73">73</span>a few small pieces of -butter on top, bake in oven for 1½ hours.</p> - -<p>If you have no left over gravy, make one of 1 tablespoonful of browned -butter, flour, water or bouillon, cream, pepper and salt. Pour over -the contents of the casserole and bake it.</p> -</div> - - -<div id="mutton_23" class="recipe"> -<p class="recipe_title">No. 23—MUTTON WITH PICKLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½–2 lbs. of mutton roast or boiled mutton remnants</li> -<li class="ingredients">Scant ⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">¼ small onion, sliced</li> -<li class="ingredients">1 pt. thin gravy or bouillon</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 clove</li> -<li class="ingredients">½ bay-leaf</li> -<li class="ingredients">1 tbsp. of wine vinegar</li> -<li class="ingredients">3 sweet-sour pickles</li> -<li class="ingredients">3 tbsps. of pickled pearl onions</li> -<li class="ingredients">1 tsp. of sugar</li> -</ul> - -<p><b>Preparation:</b> The cold, fried or boiled mutton is cut into small -pieces. The butter and onions are browned, then flour stirred in. Add -salt, pepper, cloves, bay-leaf, vinegar, sugar and bouillon or thin -gravy and boil until quite thick. The pickles, cut into small cubes, -and onions, are now put in, stewed a little while; add the pieces of -meat, heat, but do not boil, then serve. If the gravy is too light, -add some meat extract or sugar coloring. Fresh boiled, peeled potatoes -go well with this dish.</p> -</div> - - -<div id="mutton_24" class="recipe"> -<p class="recipe_title">No. 24—MUTTON ROAST SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. mutton roast</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">Some wine vinegar</li> -<li class="ingredients">1 tsp. of mustard</li> -<li class="ingredients">½ pt. cream</li> -<li class="ingredients">4 mustard pickles</li> -<li class="ingredients">1 vinegar pickle</li> -<li class="ingredients">2 tbsps. of pearl onions</li> -<li class="ingredients">2 tbsps. of oil</li> -</ul> - -<p><b>Preparation:</b> Meat, pickles, onions, all this cut into small pieces and -mixed well with the other ingredients, then garnished with hard-boiled -eggs.</p> -</div> - - -<div id="mutton_25" class="recipe"> -<p class="recipe_title">No. 25—MUTTON PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3–4 lbs. of mutton from the leg</li> -<li class="ingredients">1 qt. water</li> -<li class="ingredients">⅙ part of a small celery root</li> -<li class="ingredients">2 small onions</li> -<li class="ingredients">Some salt</li> -<li class="ingredients">2½ tbsps. of flour</li> -<li class="ingredients">Juice of one lemon</li> -<li class="ingredients">1 pinch of white pepper</li> -<li class="ingredients">3 doz. oysters</li> -<li class="ingredients">½ pt. can of champignons</li> -<li class="ingredients">2 tbsps. of chopped parsley</li> -<li class="ingredients">2 tbsps. of butter</li> -</ul> - -<p><span class="pagenum" id="Page_74">74</span></p> - -<p class="recipe_sub">The Paste.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. fresh butter</li> -<li class="ingredients">¼ lb. lard</li> -<li class="ingredients">¾ lb. of flour</li> -<li class="ingredients">2 tbsps. of brandy</li> -<li class="ingredients">1½ glasses water</li> -</ul> - -<p><b>Preparation:</b> The meat is cut into pieces the size of cutlets, boiled -until tender in 1 qt. of water, celery root, 2 small onions, salt. -Cook 2 tablespoonfuls of butter and flour and add veal bouillon; then -add lemon juice, salt and pepper, if necessary, boil a few minutes, -but do not let the gravy get thick.</p> - -<p>The Paste: Butter and lard must be very cold. You may omit the lard -and use more butter instead if you wish. Both are cut into the flour, -the very cold water and brandy poured in and then stirred to a light -paste and rolled out on a well-floured board. The butter must be -visible all through the paste. Do not knead much. Roll out, line a -baking dish with half of the paste, then put in layers of meat, -oysters, then sliced champignons, chopped parsley, the gravy poured -over the whole and then covered up with the other half of the paste in -which make a few cuts, finish off the edge and bake in medium hot oven -1 to 1½ hours.</p> - -<p><b>Remarks:</b> Leave some of the gravy, mix with oyster liquor and the juice -of ½ lemon and serve with the pie.</p> -</div> - - -<div id="mutton_26" class="recipe"> -<p class="recipe_title">No. 26—MUTTON PIE PREPARED SIMPLY.</p> - -<p>The preparation of this pie is just the same as in <a href="#mutton_25">No. 25</a>, but instead -of oysters and champignons, take raw, very thinly sliced potatoes.</p> -</div> - - -<div id="mutton_27" class="recipe"> -<p class="recipe_title">No. 27—LAMB ROAST.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 lbs. of lamb quarter</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">½ pt. sour or sweet cream</li> -<li class="ingredients">2 tbsps. of lemon juice</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">1 tbsp. of flour</li> -</ul> - -<p><b>Preparation:</b> The lamb meat must be two days old. It is pounded, -salted, peppered and put into the oven with the cup of water. After 10 -minutes the browned butter is poured hot over the meat. Baste -frequently, gradually adding the cream and lemon juice, and roast for -1½ to 2 hours.</p> - -<p>For the gravy, stir into the butter some flour and a little water and -cook (if necessary) a while longer. Serve the gravy with the roast -after straining.</p> -</div> - - -<p><span class="pagenum" id="Page_75">75</span></p> - -<div id="mutton_28" class="recipe"> -<p class="recipe_title">No. 28—BREADED LAMB ROAST.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of lamb quarter</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">Finely sifted roll crumbs</li> -<li class="ingredients">1½ cups of sour cream</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">½ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The meat is pounded, rubbed with salt and pepper, then -rolled in beaten egg and bread crumbs. Heat the butter and fry the -meat quickly on top of the stove, then put it into the oven, basting -it often and adding the cream in spoonfuls, also a little water, if -the butter should get too brown. Cook in slow heat 1½ hours until the -roast looks golden yellow; then serve.</p> - -<p>For the gravy, stir 1 tablespoonful of flour into the butter, add -water, cook and strain. You can also add chopped champignons.</p> -</div> - - -<div id="mutton_29" class="recipe"> -<p class="recipe_title">No. 29—MUTTON OR LAMB RAGOUT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of mutton or lamb</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Salt</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">¼ carrot</li> -<li class="ingredients">1½ qts. of water</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1 wineglass red wine</li> -<li class="ingredients">½ pt. can champignons</li> -<li class="ingredients">5 truffles, chopped and peeled</li> -<li class="ingredients">½ tsp. of sugar</li> -<li class="ingredients">½ onion</li> -</ul> - -<p><b>Preparation:</b> The mutton or lamb, which should be from the breast, is -cut into equal sized pieces, stewed a little in 2 tablespoonfuls of -butter, then add 1½ qts. of water, carrot, onion, salt, pepper, -cloves, bay-leaf and cook the meat until tender.</p> - -<p>For the gravy, take the rest of the butter, brown it with flour, add -the strained mutton bouillon, the red wine, lemon juice, some of the -champignon juice and boil slowly ½ hour. The gravy should be quite -thick. Now put in the meat, champignons, truffles and spices and boil -15 minutes longer. Taste it for salt and spices. Serve on a hot -platter, and garnish the rim with crescents of puff paste and small -fried meat dumplings. The dumplings are prepared the same way as the -Ox-tongue Ragout in <a href="#beef_35">No. 35</a>, Chapter 2.</p> -</div> - - -<p><span class="pagenum" id="Page_76">76</span></p> - -<div id="mutton_30" class="recipe"> -<p class="recipe_title">No. 30—LAMB STEW.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Head, liver, lungs and heart</li> -<li class="ingredients">Salt</li> -<li class="ingredients">8 whole pepper-corns</li> -<li class="ingredients">1 onion</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">Roll crumbs</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">Some herb vinegar</li> -<li class="ingredients">2 cloves</li> -</ul> - -<p><b>Preparation:</b> The head is split in two, brain and tongue taken out and -soaked in water. The tongue is boiled until tender in water with salt, -pepper, bay-leaf, cloves and onion. In the same water, cook the brain -and also the heart, liver, lungs and head until tender.</p> - -<p>When the tongue, heart and lungs are well done, cut them into cubes. -All the meat is put into a pot. Season with salt, pepper and a piece -of butter, pour in some bouillon and stew. Cut the meat off the head, -season with salt and pepper, dip in egg and roll crumbs and fry in -butter to a golden yellow. The same is done with the brains. The liver -is cut into slices, salted, peppered, dipped in flour and also fried.</p> - -<p>The hash of tongue, lung and heart is placed in the middle of a hot -platter, the liver slices placed in a wreath around it, the meat from -the head, which has been cut into neat pieces, and the brains placed -on top of the hash.</p> - -<p>The gravy should be prepared before dishing out the hash. For the -gravy, take one tablespoonful of flour, stir it in the butter in which -the meat, brains and liver have been fried, add some of the bouillon -and a little vinegar, lemon juice or white wine. Serve the gravy with -the meat.</p> -</div> - - -<div id="mutton_31" class="recipe"> -<p class="recipe_title">No. 31—PLAIN RAGOUT OF MUTTON OR LAMB.</p> - -<p>The preparation is the same as in <a href="#mutton_29">No. 29</a>. Instead of wine, take wine -vinegar or herb vinegar and leave off the champignons and truffles.</p> -</div> - - -<div id="mutton_32" class="recipe"> -<p class="recipe_title">No. 32—LAMB CROWN ROAST.</p> - -<p>Contents and preparation are the same as <a href="#veal_42">No. 42</a> of previous chapter, -Veal Crown Roast.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_77">77</span></p> -<h2 id="pork" class="chapter_title">CHAPTER 5.<br /> PORK.<br /></h2> -</div> - -<div class='figcenter id002'> -<img src="images/pork.png" alt="Numbered cuts on a hog" class='ig001' /> -</div> - -<ul class="ingredients_list"> -<li class="ingredients">1. Ham.</li> -<li class="ingredients">2. Pork Loin.</li> -<li class="ingredients">3. Pork Chops.</li> -<li class="ingredients">4. Pork Shoulder</li> -<li class="ingredients">5. Belly</li> -<li class="ingredients">6. Head</li> -<li class="ingredients">7. Snout</li> -<li class="ingredients">8. Shanks</li> -<li class="ingredients">9. Feet</li> -</ul> - -<p class="chapter_sub2">Boiled, Fried and Salted Pork.</p> - -<p>Also recipes for utilizing left over pork.</p> - -<p>Good pork from well fed yearlings is tender, light and not too fat. -The fat or lard must be white, the hide light. Inferior pork has a -yellow hide, smeary lard and very fat, dark meat.</p> - -<p>Suckling pig is considered a delicacy in the kitchen. It is usually 2 -or 3 weeks old.</p> - - -<p class="chapter_sub2">Best Pieces for Roasts.</p> - -<p>The leg, the pork loin, the slightly smoked rib piece, the fillets.</p> - - -<p class="chapter_sub2">Small Pieces for Frying.</p> - -<p>The cutlets, the fillets and ham slices.</p> - - -<p class="chapter_sub2">Best Pieces for Stew.</p> - -<p>The pork shoulder and fillets.</p> - - -<p><span class="pagenum" id="Page_78">78</span></p> - -<p class="chapter_sub2">Best Pieces for Boiling.</p> - -<p>The belly, the hip-bone, (head, shoulder and marbled pieces.</p> - - -<p class="chapter_sub2">Best Pieces for Smoking and Salting.</p> - -<p>The hams, pork loins, smoked tenderloin, (called lachsschinken), the -belly for lean bacon, the pork loin as fat bacon, tenderloin and -shoulder.</p> - -<p class="chapter_sub2">For Gelatines.</p> - -<p>The hide or skin and bones.</p> - - -<div id="pork_1" class="recipe"> -<p class="recipe_title">No. 1—PORK ROAST.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. rib roast</li> -<li class="ingredients">Salt</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">2 cloves.</li> -<li class="ingredients">1 onion</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">1 cup of cream</li> -<li class="ingredients">1½ cups of water</li> -<li class="ingredients">1 bay-leaf</li> -</ul> - -<p><b>Preparation:</b> The meat is washed and pounded, some fat trimmed off and -salted. The roast is put into the oven with 1 cup of boiling water, -all spices and onion and roasted 1½ to 2 hours, basting it frequently. -The roast must be crisp outside. When it is done, put it on a platter -and prepare the gravy. If there is too much fat, skim it off, put the -flour into it, stew a little while, add the cream and some water if -necessary, cook, strain and serve with the roast.</p> -</div> - - -<div id="pork_2" class="recipe"> -<p class="recipe_title">No. 2—FRESH YOUNG LEG OF PORK FOR ROAST.</p> - -<p class="quantity">Quantity for 10–15 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8–10 lbs. of leg of pork</li> -<li class="ingredients">Salt</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">1 onion</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">½ wineglass red wine or Madeira</li> -<li class="ingredients">2 by-leaves</li> -</ul> - -<p><b>Preparation:</b> The meat is pounded, skinned, some of the fat cut off, -rubbed with salt and put in oven with 1 pt. boiling water, all spices -and onion and roasted 2½ to 3 hours, basting it frequently.</p> - -<p>For the gravy, skim off the fat, stir in the flour, stew a little -while, then add some water, the wine or cream, and cook it well, -strain and serve with the meat.</p> -</div> - - -<p><span class="pagenum" id="Page_79">79</span></p> - -<div id="pork_3" class="recipe"> -<p class="recipe_title">No. 3—BREADED LEG OF PORK.</p> - -<p class="quantity">Quantity for 10–15 Persons.</p> - -<p>The meat is prepared the same way as described in No: 2, but ¾ hours -before done, 8 cloves are stuck into it, ½ teaspoonful of sugar and 1 -cup of rye bread crumbs roasted in butter are strewn over it. Cover it -well with the bread crumbs by pressing it down with a knife, baste -with drippings and roast ½ to ¾ hour longer.</p> - -<p>For the gravy, stir in 1½ tablespoonfuls of flour, 1 glass red wine, -1½ cups of water; cook, strain and serve.</p> -</div> - - -<div id="pork_4" class="recipe"> -<p class="recipe_title">No. 4—BRAISED PORK ROAST.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of pork</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">1 small onion</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1½ pts. of water</li> -<li class="ingredients">2 tbsps. of white wine</li> -</ul> - -<p><b>Preparation:</b> The meat is fried quickly to a light brown in 1 -tablespoonful of lard and onion on the open fire, the flour is stirred -in and browned a little. Now the water is poured on, salt and spices -and wine added and then roasted in oven 2 to 2½ hours, turning and -basting frequently.</p> - -<p>For the gravy, skim off the fat, strain it and serve with the roast -which must be a light brown.</p> -</div> - - -<div id="pork_5" class="recipe"> -<p class="recipe_title">No. 5—SOUR PORK ROAST.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of pork shoulder</li> -<li class="ingredients">1 qt. vinegar</li> -<li class="ingredients">2 onions</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">2 bay-leaves</li> -<li class="ingredients">1 handful of salt for pickling</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">2 cups of water</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 wineglass of red wine if you wish</li> -</ul> - -<p><b>Preparation:</b> The meat is pounded and put into a jar or earthen dish -with 1 qt. of vinegar, sliced onion, salt, cloves, peppers and -bay-leaves and left in it for 2 days, turning it once or twice. When -taken out to roast, put it into the oven with 1 cup of water, salt and -pepper, also ½ of the onions that are in the vinegar, then roast 1¼ -hours, basting frequently.</p> - -<p>For the gravy, stir in the flour, stew a few minutes, add some water, -the wine or ½ cup of cream, cook, pour over the roast. When this is -done, strain the gravy and serve with the roast.</p> -</div> - - -<p><span class="pagenum" id="Page_80">80</span></p> - -<div id="pork_6" class="recipe"> -<p class="recipe_title">No. 6—PORK STEW.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of pork</li> -<li class="ingredients">Salt</li> -<li class="ingredients">4 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">2½ qts. of water</li> -<li class="ingredients">½ onion</li> -</ul> - -<p><b>Preparation:</b> The meat is washed and put on with 2½ qts. of cold water, -onion, salt, spices and cooked slowly 2 to 2½ hours, covered. Skim the -bouillon several times. Cut the meat in slices and arrange the -vegetables around it. The bouillon may be used for boiling all kinds -of vegetables, beans, peas and lentils.</p> -</div> - - -<div id="pork_7" class="recipe"> -<p class="recipe_title">No. 7—SALT PORK OR HIP-BONE FOR STEW.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of salt pork or hip-bone</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">1 onion</li> -<li class="ingredients">3 qts. of water</li> -</ul> - -<p><b>Preparation:</b> The salt pork or hip-bone is put on with 3 qts. of cold -water, spices and onion, and cooked slowly for 3 hours. The pot must -be well covered and ought to be an earthen dish. The broth will be -jellied when cold and can be utilized for all kinds of headcheese.</p> -</div> - - -<div id="pork_8" class="recipe"> -<p class="recipe_title">No. 8—SMOKED HAM FOR COOKING.</p> - -<p class="quantity">Quantity for 15–20 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">10 lbs. of ham</li> -<li class="ingredients">2 onions</li> -<li class="ingredients">6 cloves</li> -<li class="ingredients">2 bay-leaves</li> -<li class="ingredients">10 pepper-corns</li> -<li class="ingredients">Sufficient water</li> -</ul> - -<p><b>Preparation:</b> The ham is soaked in water over night, then put it on the -fire with cold water enough to cover it, onions and spices added. Cook -it slowly in a large kettle for about 4 to 5 hours. Serve it warm with -a Madeira gravy, or cold in slices.</p> -</div> - - -<div id="pork_9" class="recipe"> -<p class="recipe_title">No. 9—SMOKED HAM BOILED, BREADED WITH RYE BREAD CRUMBS.</p> - -<p class="quantity">Quantity for 15–20 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">10 lbs. of ham</li> -<li class="ingredients">Sufficient water</li> -<li class="ingredients">Rye bread crumbs</li> -<li class="ingredients">1 tsp. of brown sugar</li> -<li class="ingredients">Cloves for larding</li> -</ul> - -<p><b>Preparation:</b> The ham is soaked in water over night, then put on the -fire with sufficient cold water to cover it, boil slowly for 4 hours. -It will be quite done by this time. Put it on <span class="pagenum" id="Page_81">81</span>a platter, skin it and -lard it where the skin has been removed with 30 to 40 cloves, sprinkle -side with the sugar and thickly with the rye bread crumbs, then lay -the ham into a pan and bake it in the oven for 1 hour. Serve with a -Madeira gravy. This is a fine dish.</p> -</div> - - -<div id="pork_10" class="recipe"> -<p class="recipe_title">No. 10—HAM IN BURGUNDY WINE.</p> - -<p class="quantity">Quantity for 15–20 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">10 lbs. of ham</li> -<li class="ingredients">2 bottles of Burgundy wine</li> -<li class="ingredients">2 small sliced onions</li> -<li class="ingredients">A leek</li> -<li class="ingredients">1 piece of thyme</li> -<li class="ingredients">1 piece of marjoram</li> -<li class="ingredients">¼ lb. of truffles</li> -<li class="ingredients">1 very large pig’s bladder</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">2½ tbsps. of flour</li> -<li class="ingredients">¼ pt. of Madeira</li> -<li class="ingredients">½ cup of bouillon</li> -<li class="ingredients">A cloth to tie up the ham</li> -<li class="ingredients">Water to boil in</li> -<li class="ingredients">¼ lb. of champignons</li> -</ul> - -<p><b>Preparation:</b> The skin is cut off and the bones are taken out as well -as possible. To the wine add the onion, the chopped leek, thyme and -marjoram, then leave the ham in it for 24 hours, turning it over -often. After that take it out, make a stuffing of truffles, -champignons, 1 tablespoonful of butter, salt, pepper and ½ cup of -bouillon mixed well and stuff the cavity left after removing the bone -with it and sew it up. Clean the bladder well inside and outside, make -a cut into it and put the stuffed ham inside, then pour in the wine -with all its contents in which the ham has been lying for 24 hours, -sew it up carefully. Then tie the whole into a white cloth and put it -on the fire in cold water to boil for 4 to 5 hours slowly. After this, -take the cloth off, open the suture, pour the fluid into a pot and put -the ham into a pan.</p> - -<p>Brown the butter and flour, add some of the ham fluid and Madeira, -cook it well and add perhaps ½ teaspoonful of sugar, (better taste the -gravy first). Fill some of this gravy over the ham and put it into the -oven, roast for ¼ hour, then serve it with the gravy. Ham prepared in -this way is very fine. If wine cannot be had, use Ginger Ale.</p> -</div> - - -<div id="pork_11" class="recipe"> -<p class="recipe_title">No. 11—FRIED HAM WITH EGGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. raw ham sliced very thin</li> -<li class="ingredients">1½ pts. milk</li> -<li class="ingredients">12 eggs</li> -<li class="ingredients">1 pinch of salt and white pepper</li> -<li class="ingredients">⅛ lb. butter</li> -</ul> - -<p><b>Preparation:</b> The ham is put in milk for 6 hours, then dry off the ham -slices and fry them quickly in butter, put them on a platter and pour -the butter over. In the meantime the <span class="pagenum" id="Page_82">82</span>eggs have been fried in butter -with salt and pepper and now they are carefully placed on the ham.</p> - -<p><b>Remarks:</b> You need not put the ham into the milk and instead of ham you -may take breakfast bacon. (Bacon and Eggs).</p> -</div> - - -<div id="pork_12" class="recipe"> -<p class="recipe_title">No. 12—BOILED HAM WITH NOODLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of boiled ham</li> -<li class="ingredients">Noodles made from 2 eggs</li> -<li class="ingredients">1 pt. milk</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2–3 eggs</li> -<li class="ingredients">Some butter</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> The ham is chopped fine. The noodles are cooked in salt -water for ten minutes, then poured into a colander. Butter a casserole -and put in a layer of noodles, then a layer of ham and repeat 2 or 3 -times until all is in. The top layer must be noodles. The milk is well -mixed with 2 or 3 eggs and very little salt and pepper and poured over -the whole mass, a few pieces of butter on top and baked in oven slowly -for 1 hour.</p> -</div> - - -<div id="pork_13" class="recipe"> -<p class="recipe_title">No. 13—BOILED HAM WITH MACARONI.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of boiled ham</li> -<li class="ingredients">½ lb. of macaroni</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">Very little salt and pepper</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">2 tbsps. of Parmesan cheese or Swiss cheese</li> -<li class="ingredients">2–3 eggs</li> -</ul> - -<p><b>Preparation:</b> The ham is chopped fine and the macaroni broken in 2 inch -pieces, boiled in salt water for ½ hour, then drain. Butter a -casserole, put in a layer of macaroni and one of ham, repeat 2 or 3 -times, with macaroni for the last layer. The milk is stirred well with -eggs, salt, pepper, lemon juice and grated cheese and poured over the -mass, then baked in the oven for one hour, after putting a few small -pieces of butter on top. Serve in the casserole in which it was baked.</p> -</div> - - -<div id="pork_14" class="recipe"> -<p class="recipe_title">No. 14—BREADED HAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. raw ham</li> -<li class="ingredients">⅛ lb. of butter or lard, good measure</li> -<li class="ingredients">2 cups of roll crumbs</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1½ pts. of milk</li> -<li class="ingredients">3 whites of eggs</li> -</ul> - -<p><b>Preparation:</b> The ham is cut into ¼ inch thick slices and put into milk -for 5 hours, then taken out, dried, salted, dipped into white of egg -and then into roll crumbs mixed with the <span class="pagenum" id="Page_83">83</span>flour. Then it is fried in -hot butter on both sides. These ham slices are nice to serve with -vegetables.</p> -</div> - - -<div id="pork_15" class="recipe"> -<p class="recipe_title">No. 15—ROASTED PORK-FILLET.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2–2½ lbs. of pork-fillet</li> -<li class="ingredients">⅛ lb. bacon for larding</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">½ cup of sweet or sour cream</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">2 tbsps. of butter or drippings</li> -</ul> - -<p><b>Preparation:</b> The pork-fillets are pounded, the skin and most of the -fat removed, then larded with bacon, salted and peppered. Put the fat -which you cut off into a flat baking tin with some butter; into this -heated lard and butter, put your fillets, baste often and let it roast -in the oven 45 minutes to 1 hour. This depends on the size of the -meat. 15 minutes before done, pour off some of the lard, stir in the -flour to brown, then the water and gradually the cream, basting -frequently. Strain the gravy and serve with the fillet.</p> -</div> - - -<div id="pork_16" class="recipe"> -<p class="recipe_title">No. 16—STUFFED PORK-FILLET CALLED MOCK DUCK.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 large fillets of 2½ lbs. or 4 small ones</li> -<li class="ingredients">⅛ lb. bacon for larding</li> -<li class="ingredients">Salt, pepper</li> -</ul> - -<p class="recipe_sub">For Stuffing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. chopped pork</li> -<li class="ingredients">½ lb. chopped veal</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">2 tbsps. of butter for frying</li> -<li class="ingredients">½ tbsp. of butter</li> -<li class="ingredients">½ tbsp. of lemon juice</li> -<li class="ingredients">1 tbsp. of capers</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">¼ cup of sweet or sour cream</li> -<li class="ingredients">1 cup of water</li> -</ul> - -<p><b>Preparation:</b> The skin and fat are removed from the fillets and these -pounded flat. Chopped pork and veal, eggs, ½ tablespoonful of butter, -lemon juice, capers, salt and pepper are mixed well. This stuffing is -placed between two fillets and these are then tied together with -string or fastened together with toothpicks. If there are four -fillets, put ½ of the stuffing on two and place the other two on top, -then put bacon strips on top and fry them like <a href="#pork_15">No. 15</a>, 1 to 1½ hours. -Strain the gravy and serve with the fillets. This makes a very fine -dish.</p> -</div> - - -<p><span class="pagenum" id="Page_84">84</span></p> - -<div id="pork_17" class="recipe"> -<p class="recipe_title">No. 17—ROASTED PORK CUTLETS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of pork cutlets</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">1½ cups grated rolls</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 clove</li> -<li class="ingredients">½ bay-leaf</li> -<li class="ingredients">¼ small onion</li> -<li class="ingredients">⅛ lb. of butter or lard</li> -<li class="ingredients">1 cup of water</li> -</ul> - -<p><b>Preparation:</b> The pork cutlets are pounded, salted and peppered. The -egg is beaten with a tablespoonful of milk and the cutlets dipped into -this and then into the bread crumbs, then fried until light brown in -hot butter or lard. This will require 15 minutes if they are ½ inch -thick; if they are thicker, fry them for 20 minutes and place them on -a hot platter.</p> - -<p>If there is much fat in the pan, take some of it out and brown onion -slices and flour in the remaining fat; add water, clove and bay-leaf, -also salt and pepper, if necessary, and cook for 5 minutes. Strain the -gravy and pour over cutlets or serve it separately.</p> -</div> - - -<div id="pork_18" class="recipe"> -<p class="recipe_title">No. 18—CHOPPED PORK CUTLETS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Preparation and ingredients are the same as in <a href="#pork_17">No. 17</a>. The cutlets are -chopped, carefully breaded and fried in butter about 8 to 10 minutes -if the cutlets are ½ to ¾ inch thick.</p> -</div> - - -<div id="pork_19" class="recipe"> -<p class="recipe_title">No. 19—STEWED PORK CUTLETS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. pork cutlets</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">½ cup of flour for dipping</li> -<li class="ingredients">1½ pts. of bouillon or water mixed with ½ tsp. of meat extract</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">4 pepper-corns</li> -<li class="ingredients">½ sliced onion</li> -<li class="ingredients">1½–2 tbsps. of flour</li> -<li class="ingredients">1 wineglass Madeira or red wine</li> -<li class="ingredients">Juice of ¼ lemon</li> -<li class="ingredients">Butter</li> -</ul> - -<p><b>Preparation:</b> The fat is cut off and the cutlets salted and peppered -and dipped in flour, then fried quickly in hot butter on both sides. -They are then taken out and put on a hot platter. The sliced onion and -flour are browned in the drippings, bouillon, wine, spices, lemon -juice, salt, 4 pepper-corns added, and cooked a while. The cutlets are -then put into this gravy, covered and placed into the oven to stew one -hour. When done, strain the gravy and serve with cutlets on the same -platter.</p> -</div> - - -<p><span class="pagenum" id="Page_85">85</span></p> - -<div id="pork_20" class="recipe"> -<p class="recipe_title">No. 20—PORK KIDNEYS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1¾ lbs. pork kidneys</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 pt. of bouillon</li> -<li class="ingredients">1½ tbsps. of vinegar</li> -</ul> - -<p><b>Preparation:</b> The kidneys are cut crosswise into ¼ inch slices and -fried in the hot butter 1 minute. Salt and pepper, stir in the flour, -cook another minute and pour in bouillon and vinegar and cook 1 to 2 -minutes more, stirring constantly. Have a good hot fire. The kidneys -are tender when they do not look red any longer. If they cook too -long, they get hard. Serve at once.</p> -</div> - - -<div id="pork_21" class="recipe"> -<p class="recipe_title">No. 21—PORK RAGOUT OR PORK PEPPER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of lean pork</li> -<li class="ingredients">1½ tbsps. of butter or lard</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">½ onion</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">1½ tbsps. of vinegar or 1 wineglassful of red wine</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">Some water or bouillon</li> -<li class="ingredients">½ cup of pig’s blood if you can get it</li> -</ul> - -<p><b>Preparation:</b> The meat is cut into 2½ inch squares. The butter and -flour is browned, then bouillon or water, onion slices, spices and -salt added and cooked a few minutes. Put in the meat and cook slowly ½ -hour. Add the vinegar or red wine and continue to cook slowly until -done, which will require ½ to 1 hour. Put the ragout in a warm dish -and stir the blood into the gravy, strain and pour over the meat.</p> - -<p><b>Remarks:</b> You may omit the blood.</p> -</div> - - -<div id="pork_22" class="recipe"> -<p class="recipe_title">No. 22—MOCK RABBIT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. chopped pork</li> -<li class="ingredients">1 lb. chopped veal</li> -<li class="ingredients">1 lb. chopped beef</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">2 soaked rolls</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1 tbsp. of capers</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">⅛ lb. of butter or lard for frying</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">1 cup of roll crumbs</li> -</ul> - -<p><b>Preparation:</b> All the meat must be chopped very fine and mixed well -with the roll from which the water has been well drained, eggs, 2 -tablespoonfuls of butter, lemon juice, capers, salt, pepper, and 1 -teaspoonful of grated onion. It is shaped into an oblong loaf and -strewn with roll crumbs. The butter or lard is heated, the loaf of -meat put in and baked in the oven one hour, basting frequently. Take -out the mock rabbit carefully <span class="pagenum" id="Page_86">86</span>and put it on a platter. For the gravy, -brown ½ tablespoonful of flour in the drippings, add the water, boil, -and when done, strain and serve with the mock rabbit. You may also add -¼ cup of cream and some lemon juice to the gravy.</p> - -<p><b>Remarks:</b> You may also put 2 to 3 peeled, hard-boiled eggs into the -loaf of meat, whole, before baking it. It is fine for slicing cold.</p> -</div> - - -<div id="pork_23" class="recipe"> -<p class="recipe_title">No. 23—STUFFED HOG’S HEAD.</p> - -<p class="quantity">Quantity for 10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 hog’s head with ears</li> -<li class="ingredients">Salt</li> -<li class="ingredients">6 whole peppers</li> -<li class="ingredients">7 qts. of water for cooking</li> -<li class="ingredients">1 carrot</li> -<li class="ingredients">2 small onions</li> -<li class="ingredients">⅛ of a celery root</li> -<li class="ingredients">½ pt. of wine vinegar</li> -<li class="ingredients">4 cloves</li> -<li class="ingredients">2 bay-leaves</li> -</ul> - -<p class="recipe_sub">The Stuffing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. chopped lean pork</li> -<li class="ingredients">1 lb. chopped lean veal</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">¼ lb. butter</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1 tsp. of grated onion</li> -<li class="ingredients">1 pinch of nutmeg.</li> -<li class="ingredients">2 soaked rolls</li> -</ul> - -<p class="recipe_sub">Extra.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. boiled beef tongue</li> -<li class="ingredients">½ lb. of boiled veal</li> -<li class="ingredients">½ lb. cooked pork</li> -<li class="ingredients">⅛ lb. truffles, cut in small pieces</li> -<li class="ingredients">½ lb. bacon</li> -<li class="ingredients">1 white cloth to tie up</li> -</ul> - -<p><b>Preparation:</b> The head is cleaned well and split open lengthwise -without cutting the skin. The bones are all taken out and the inside -of the head is salted and peppered. The bones are split and put over -the fire with the 7 qts. of water, the carrot, onion, celery, vinegar, -cloves, and bay-leaf.</p> - -<p>For the stuffing, mix well the chopped veal, salt, pepper, soaked -rolls, ¼ lb. of butter, 3 eggs, grated onion, lemon juice, nutmeg and -put the stuffing into the head, 1 inch thick, then make a layer of -boiled tongue (½ inch slices), pork and veal. Then a thin layer of -truffles. Repeat this, putting in stuffing, sliced meat and truffles -alternately until both sides of the head are filled, sew it up, lay a -piece of pork skin before the throat opening and sew it on. Tie up the -whole head in the white cloth or sew it into the cloth and cook it 4 -hours in the same water in which you have boiled the bones. After it -is done, leave it in the bouillon and cool it off; when it is nearly -cold, place it on a board and weight it down. When it is cold, cut off -the cloth and pick out all threads. Cut off a slice from the head so -you can see the stuffing. Garnish by pinning a lemon slice into each -eye with a toothpick, into the mouth place a bunch of parsley and -around the head, green lettuce. <span class="pagenum" id="Page_87">87</span>This will make a fine cold supper or -lunch. Serve a cold mustard gravy with it.</p> - -<p><b>Remarks:</b> The bouillon, after being boiled down considerably, may be -used for aspic or head cheese.</p> -</div> - - -<div id="pork_24" class="recipe"> -<p class="recipe_title">No. 24—PORK RIBS AND SAUERKRAUT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. salted pork ribs</li> -<li class="ingredients">1 lb. sauerkraut</li> -<li class="ingredients">¼ lb. butter</li> -<li class="ingredients">1 pinch of sugar</li> -<li class="ingredients">6 large, peeled and sliced apples</li> -<li class="ingredients">½ bottle of white wine</li> -</ul> - -<p class="recipe_sub">For Meat Dumplings.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. chopped pork</li> -<li class="ingredients">¼ lb. chopped veal</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">¼ tbsp. of grated onion</li> -</ul> - -<p><b>Preparation:</b> The pork ribs which have been salted for several days are -cut into pieces, washed, dried and fried on both sides in hot butter, -then put into a pot, the sauerkraut on top. (If the sauerkraut is too -sour, soak it in water and drain). Add ¼ lb. of butter, apples, white -wine and sugar, cover and cook slowly for 2 hours. When it gets too -dry, pour in some water.</p> - -<p><b>The Meat Dumplings:</b> The chopped pork and veal, soaked roll, egg, 1 -tablespoonful of butter and onion are mixed well. Shape into dumplings -and fry well done in the butter in which you fried the ribs.</p> - -<p>Arrange the sauerkraut in the middle of the platter, the ribs around -it and the dumplings piled on top in a heap. Then serve. If you cannot -get wine, omit it.</p> -</div> - - -<div id="pork_25" class="recipe"> -<p class="recipe_title">No. 25—SAUSAGE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. marbled pork</li> -<li class="ingredients">Salt</li> -<li class="ingredients">½ tsp. of cloves</li> -<li class="ingredients">½ tsp. of thyme</li> -<li class="ingredients">½ tsp. of white pepper</li> -</ul> - -<p><b>Preparation:</b> The meat is ground three times or chopped very fine, then -mixed well with the spices, filled into casings made from hog -intestines and fried while fresh.</p> -</div> - - -<div id="pork_26" class="recipe"> -<p class="recipe_title">No. 26—FRIED SAUSAGE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of sausage</li> -<li class="ingredients">2 tbsps. of lard</li> -<li class="ingredients">1 small onion</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 cup of bouillon or water</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">1 tbsp. of flour</li> -</ul> - -<p><b>Preparation:</b> The sausage is fried slowly in the hot lard until brown, -then take it out and put the sliced onion into the <span class="pagenum" id="Page_88">88</span>same lard, add the -flour, brown it, add water or bouillon, meat extract, if you have it, -salt and pepper and cook. Pour this strained gravy over the sausage -and serve.</p> -</div> - - -<div id="pork_27" class="recipe"> -<p class="recipe_title">No. 27—SAUSAGES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. lean pork</li> -<li class="ingredients">½ lb. fat pork from the loin</li> -<li class="ingredients">1 pinch of white pepper</li> -<li class="ingredients">2 casings of sheep intestines</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> Meat and fat are chopped fine or ground 3 times, salted -and peppered, filled into the casings and formed into lengths of -sausages. You can improve the sausage by adding chopped truffles.</p> -</div> - - -<div id="pork_28" class="recipe"> -<p class="recipe_title">No. 28—FRIED SAUSAGES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of sausages</li> -<li class="ingredients">2 whites of eggs</li> -<li class="ingredients">1 cup of grated rolls</li> -<li class="ingredients">Salt, drippings or butter</li> -<li class="ingredients">½ cup of flour</li> -</ul> - -<p><b>Preparation:</b> The sausages are salted, dipped into white of egg, flour -and bread crumbs and fried in hot drippings or butter to a nice brown -color. They are nice with vegetables.</p> - -<p><b>Remarks:</b> You can prepare them like <a href="#pork_26">No. 26</a> and omit the bread crumbs.</p> -</div> - - -<div id="pork_29" class="recipe"> -<p class="recipe_title">No. 29—WHITE CABBAGE PIE WITH PORK.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 head of white cabbage</li> -<li class="ingredients">¾ lb. chopped pork</li> -<li class="ingredients">¾ lb. chopped beef</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 tbsps. of butter or drippings</li> -<li class="ingredients">2 eggs</li> -</ul> - -<p><b>Preparation:</b> Remove the outer leaves and the core of the cabbage and -boil until tender in salt water. Mix well the chopped pork and beef, -butter, eggs, salt and pepper. Butter a pudding mold, drain the salt -water from the cabbage and put in layers of cabbage and meat; repeat 3 -times until all is in, the cabbage being on top, then close the mold, -put it in a steamer over a kettle of boiling water and boil for 2 -hours. Dump on a dish or platter after draining off the broth.</p> - -<p>For the Gravy: Stir 5 rolled crackers with 1 tablespoonful of butter, -salt, pepper, add the broth and boil. If it gets too thick, add some -bouillon or water; stir in 2 yolks of eggs and serve with the pie.</p> - -<p><b>Remarks:</b> For the filling you may take pork only and for gravy -thickening use flour instead of crackers.</p> -</div> - - -<p><span class="pagenum" id="Page_89">89</span></p> - -<div id="pork_30" class="recipe"> -<p class="recipe_title">No. 30—CABBAGE SAUSAGES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 head of white cabbage</li> -<li class="ingredients">¾ lb. chopped pork</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 onion</li> -<li class="ingredients">Left over gravy or 1 pt. of false gravy</li> -<li class="ingredients">⅛ lb. of bacon</li> -</ul> - -<p><b>Preparation:</b> The whole head of cabbage is boiled until half done in -salt water. The outer leaves are then carefully taken off and some of -the mixture of chopped pork, salt and pepper put on each leaf and the -leaf is rolled or wrapped around it and tied with string. The bacon -and onions are cut into small pieces and fried, then these little -cabbage sausages are fried in it to a nice brown color. The gravy is -poured over them, the pan is covered and the sausages stewed for 1½ to -2 hours, the string removed and served.</p> - -<p><b>Remarks:</b> If you have no gravy, make one by browning 1 tablespoonful of -butter and 2 tablespoonfuls of flour and adding water or bouillon. Put -in 3 tablespoonfuls of cream if you have it; salt, pepper and boil. If -you have no bouillon, stir ½ teaspoonful of meat extract with water.</p> -</div> - - -<div id="pork_31" class="recipe"> -<p class="recipe_title">No. 31—SPANFERKEL OR ROAST LITTLE PIG.</p> - -<p class="quantity">Quantity for 8–10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 suckling pig</li> -<li class="ingredients">Salt</li> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">¾ pt. of water</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The well washed and dressed pig is soaked in water for a -few hours. The eyes are taken out and it is salted inside and outside. -The fore and hind legs are bent under the pig and in this way it is -placed into a pan with a tray on which it rests. Pour in some water -and let it roast for 10 minutes. The butter is melted and the pig is -brushed with it every 5 to 10 minutes. Gradually add water and cook it -1½ hours. Prick the skin several times so it will not blister; the -butter will make the pig crisp. The drippings will be served as gravy -or you can also serve a truffle, caper or tomato gravy with it.</p> -</div> - - -<div id="pork_32" class="recipe"> -<p class="recipe_title">No. 32—STUFFED SPANFERKEL OR ROAST LITTLE PIG.</p> - -<p class="quantity">Quantity for 8–10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 suckling pig</li> -<li class="ingredients">2 lbs. of sweet-sour apples</li> -<li class="ingredients">1 cup of dried currants</li> -<li class="ingredients">1 tbsp. of sugar</li> -<li class="ingredients">Salt</li> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">½ cup seedless raisins</li> -</ul> - -<p><b>Preparation:</b> The dressed and well washed pig is rubbed <span class="pagenum" id="Page_90">90</span>down with salt. -The apples are peeled, cored and quartered, then mixed well with dried -currants, raisins and sugar and stuffed into the pig which is then -sewed up. Now bake just the same as <a href="#pork_31">No. 31</a>.</p> - -<p><b>Remarks:</b> Sauerkraut and fried potatoes are good with it.</p> -</div> - - -<div id="pork_33" class="recipe"> -<p class="recipe_title">No. 33—SPANFERKEL A LA FRENCH STYLE.</p> - -<p class="quantity">Quantity for 8–10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 suckling pig</li> -<li class="ingredients">Liver, lungs and heart</li> -<li class="ingredients">½ lb. finely chopped pork</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">1 egg</li> -</ul> - -<p><b>Preparation:</b> The pig is washed well, dressed and rubbed with salt -inside and outside. Liver, lungs and heart are chopped very fine and -mixed well with butter, egg, salt, pepper and a few drops of lemon -juice, then stuffed into the pig and this sewed up. The pig is brushed -with fine salad oil and roasted slowly for 1½ to 2 hours. Water is -added from time to time, garnish with lemon slices and serve with the -gravy.</p> -</div> - - -<div id="pork_34" class="recipe"> -<p class="recipe_title">No. 34—MEAT SALTING AND PICKLING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">60 lbs. of meat</li> -<li class="ingredients">2 tbsps. of ground white pepper</li> -<li class="ingredients">2 lbs. of salt</li> -</ul> - -<p class="recipe_sub">The Brine.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4¼ lbs. of salt</li> -<li class="ingredients">⅛ lb. of saltpetre</li> -<li class="ingredients">Scant ½ lb. sugar</li> -<li class="ingredients">9 qts. of water</li> -</ul> - -<p><b>Preparation:</b> Rub the meat with the 2 lbs. of salt until it all -disappears and rub the joints and cuts with pepper. Then pack it into -a barrel, the big pieces at the bottom, the small ones to fill in the -cavities. After 2 days, make the brine by heating it, but not boiling, -pour it on the meat and leave it on for 20 to 30 days according to the -size of the pieces.</p> -</div> - - -<div id="pork_35" class="recipe"> -<p class="recipe_title">No. 35—PICKLED HAM.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 raw ham, 10 to 12 lbs.</li> -<li class="ingredients">2¼ lbs. of salt</li> -<li class="ingredients">2 tbsps. of sugar</li> -<li class="ingredients">1⁄20 lb. of saltpetre</li> -</ul> - -<p><b>Preparation:</b> Salt is heated in a pan and mixed well with saltpetre, -then the ham is rubbed with it for 45 minutes. After this, put the ham -into a barrel, well weighted. Pour the salt water, which it produces, -over it often and turn the ham over several times. It may remain in -the brine 5 to 6 weeks.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_91">91</span></p> -<h2 id="poultry" class="chapter_title">CHAPTER 6.<br /> POULTRY AND GAME BIRDS.<br /></h2> -</div> - -<p class="chapter_sub">POULTRY.</p> - -<p class="chapter_sub2">Cooked and Roasted Poultry.</p> - -<p class="chapter_sub2">Complete directions for utilizing Poultry Remnants.</p> - - -<p class="chapter_sub">THE CHICKEN.</p> - -<p>The young chicken has a slender body and a delicate color. All young -poultry has long legs, soft skin, feathers with oily quill that can be -pulled out easily, small red comb, long claws and an elastic breast -bone.</p> - -<p>Old hens have a small, pale comb. If you wish to keep poultry, hang it -up for a few days with the plumage, then pick it and dress it, stuff -it with white paper, hang it up or wrap it in a clean cloth and put it -on ice.</p> - -<p>Poultry must not be cooked directly after slaughtering, because it -will not get tender. According to the season it will keep 1–3 days.</p> - -<p>A young chicken is roasted or fried. It is best when 8 to 16 weeks -old. Old hens are good for cooking.</p> - - -<div id="poultry_1" class="recipe"> -<p class="recipe_title">No. 1—ROAST SPRING CHICKEN.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2–3 young spring chickens</li> -<li class="ingredients">Salt</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">½ cup of sweet cream</li> -<li class="ingredients">½ pt. of water</li> -<li class="ingredients">3 thin slices of bacon</li> -</ul> - -<p><b>Preparation:</b> The chicken is dressed, washed and dried well inside and -outside and rubbed with salt.</p> - -<p>Heart and liver may be put back into the chicken, gizzard and neck -into the pan. The bacon slices are tied over the breast of the -chicken, the pieces of butter put on top and then placed in the oven -to roast one hour, basting it often until it is a golden yellow or -light brown. Add water from time to time so that the butter will not -get too brown. During the last 15 minutes put the cream, the flour and -if necessary, water into the butter and let it simmer 15 minutes -longer. Strain the gravy and serve with the chicken.</p> - -<p><b>Remarks:</b> You may leave off the bacon, but must baste the chicken every -5 minutes, because the breast gets dry very quickly.</p> -</div> - - -<p><span class="pagenum" id="Page_92">92</span></p> - -<div id="poultry_2" class="recipe"> -<p class="recipe_title">No. 2—STUFFED ROAST CHICKENS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 young chickens</li> -<li class="ingredients">2 slices of bacon to tie across the breast</li> -<li class="ingredients">¼ lb. butter for frying</li> -<li class="ingredients">Salt</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">½ pt. of water</li> -</ul> - -<p class="recipe_sub">The Stuffing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">The heart, liver and gizzard</li> -<li class="ingredients">1 roll</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1 tsp. of finely chopped parsley</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 pinch of nutmeg</li> -<li class="ingredients">½ tbsp. of lemon juice</li> -</ul> - -<p><b>Preparation:</b> The chickens are dressed, washed, dried and salted inside -and outside. The stuffing made of finely chopped heart, liver, -gizzard, from which the tough membrane has been removed, soaked roll, -salt, pepper, parsley, nutmeg, butter, eggs and lemon juice, well -mixed, is put into the chickens, the slices of bacon tied across the -breast, the chickens sewed up and roasted exactly like <a href="#poultry_1">No. 1</a>.</p> - -<p><b>Remarks:</b> The stuffing may be made richer with ½ cup of chopped -champignons and 3 truffles chopped fine.</p> -</div> - - -<div id="poultry_3" class="recipe"> -<p class="recipe_title">No. 3—ANOTHER FORM OF STUFFED CHICKEN.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 young chickens</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">2 slices of bacon</li> -<li class="ingredients">½ cup of sweet cream</li> -<li class="ingredients">½ pt. of water</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">Salt</li> -</ul> - -<p class="recipe_sub">The Stuffing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">1 tbsp. of finely sliced onion</li> -<li class="ingredients">Heart, liver, gizzard chopped fine</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 pinch of nutmeg</li> -<li class="ingredients">1 tsp. of finely chopped parsley</li> -<li class="ingredients">1 roll soaked and the water pressed out</li> -</ul> - -<p><b>Preparation:</b> The chickens are prepared as described in No. <a href="#poultry_1">1</a> and <a href="#poultry_2">2</a>.</p> - -<p>The stuffing is made by heating the butter and stewing the onion -slices to a light yellow in it, then add the chopped heart, liver and -gizzard and stew 5 minutes. Add the roll and all the other -ingredients, stew another few minutes, stir in the eggs, stuff the -chickens, sew them up, tie bacon across the breast and fry the same as -in No. 1.</p> -</div> - - -<p><span class="pagenum" id="Page_93">93</span></p> - -<div id="poultry_4" class="recipe"> -<p class="recipe_title">No. 4—STEWED CHICKEN WITH CHAMPIGNONS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 young chickens</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">Bouillon or water</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1½ wineglassful of red wine</li> -<li class="ingredients">½ pt. small champignons or 30 fresh, cleaned champignons</li> -<li class="ingredients">Juice of 1 lemon</li> -</ul> - -<p><b>Preparation:</b> The chickens are dressed and washed and fried in ⅛ lb. of -butter in the oven for 15 minutes, basting them several times. After -this time, stir into the butter the 2 tablespoonfuls of flour, add -bouillon or water, salt, pepper, wine and champignons, cover the pot -or pan, stew the chickens for 1 hour. Lastly put in the lemon juice -and serve the chickens and gravy on one platter.</p> -</div> - - -<div id="poultry_5" class="recipe"> -<p class="recipe_title">No. 5—OLD OR YOUNG CHICKEN WITH RICE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 old chicken or 2 young ones</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">Salt</li> -<li class="ingredients">¾ cup of rice</li> -<li class="ingredients">Water and chicken bouillon</li> -<li class="ingredients">½ tbsp. of fresh butter</li> -<li class="ingredients">2 slices of onion</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">½ wineglassful of white wine</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">Chicken bouillon</li> -</ul> - -<p><b>Preparation:</b> The chickens are dressed, washed and boiled until tender -in 3 qts. of water, the salt and onion slices. Boil a young chicken 45 -minutes, old chicken 2–3 hours, according to its age. In the meantime, -cook the rice in a double boiler with a few cups of bouillon and a -little salt. When the rice is done, stir in a piece of fresh butter. -Do not cook it too mushy.</p> - -<p><b>The Gravy:</b> Stir 1 tablespoonful of butter and 2 of flour, add some of -the chicken broth, cook a few minutes till it thickens, add the white -wine and stir in the 2 yolks of eggs.</p> - -<p>The chickens are carved in nice pieces and placed in a heap in the -middle of the platter, the rice around it and the gravy poured over -the meat; or leave the chicken whole, place the rice around and serve -the gravy separately.</p> - -<p><b>Remarks:</b> The gravy may be prepared without wine.</p> -</div> - - -<p><span class="pagenum" id="Page_94">94</span></p> - -<div id="poultry_6" class="recipe"> -<p class="recipe_title">No. 6—CHICKEN PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 young chickens or 1 old one</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">1½ tbsps. of flour</li> -</ul> - -<p class="recipe_sub">The Paste.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of butter and lard, more butter than lard or butter only</li> -<li class="ingredients">½ lb. of flour, good measure</li> -<li class="ingredients">1½ tumblerfuls of water</li> -</ul> - -<p><b>Preparation:</b> The chickens are dressed, washed and put to boil in the -water and salt. Young chicken will be tender in 45 minutes, old -chicken in 2 to 3 hours.</p> - -<p>The Paste: Butter and lard must be very cold. Cut it into the flour -and add the very cold water, mix lightly and roll one-half of it out -in ¼ inch thick layer. The paste must be dry; the butter must be -visible after rolling. Put this layer into a baking dish, cut up the -chickens, put the pieces into the dish, pour in the bouillon so that -meat and broth are even. Roll the other half of the paste, make a few -cuts into it and cover the pie, trimming off the edge neatly. Bake in -the oven 1 hour to a golden yellow color. Leave only enough broth for -the gravy. Stir into the broth 1 tablespoonful of butter, 1½ of flour, -cook, strain and serve with the pie.</p> - -<p>Cabbage salad and fresh boiled potatoes go nicely with it.</p> -</div> - - -<div id="poultry_7" class="recipe"> -<p class="recipe_title">No. 7—PUFF PASTE PATTIES, FILLED WITH CHICKEN RAGOUT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 small young chicken</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1½ qts. of water</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">Chicken broth</li> -<li class="ingredients">½ wineglassful of white wine</li> -<li class="ingredients">½ cup sweet cream</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of white pepper</li> -<li class="ingredients">½ pt. can champignons</li> -</ul> - -<p class="recipe_sub">The Paste.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. very cold fresh butter</li> -<li class="ingredients">½ lb. flour</li> -<li class="ingredients">1 tbsp. of strong brandy</li> -<li class="ingredients">½ of an egg</li> -<li class="ingredients">¼ pt. very cold water</li> -</ul> - -<p><b>Preparation:</b> The chicken is prepared well and cooked until tender in -1½ qts. of salt water, then cut up into very small pieces.</p> - -<p><span class="pagenum" id="Page_95">95</span></p> - -<p><b>The Gravy:</b> Melt the butter, stir in the flour, fill up with -chicken broth, add cream and wine, cook till it thickens, put in the -chopped champignons and the meat, season with salt and pepper, fill -hot into the ready baked patties. Then bake in moderately hot oven for -about 10 minutes and serve immediately.</p> - -<p>Bake the patties according to <a href="#veal_39">No. 39</a>, Chapter 3, Veal Sweetbread -Patties.</p> -</div> - - -<div id="poultry_8" class="recipe"> -<p class="recipe_title">No. 8—CHICKEN RAGOUT IN SHELLS OR OTHER SMALL MOLDS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1¼ lbs. of cooked chicken</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">Some bouillon</li> -<li class="ingredients">½ wineglassful of white wine</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">½ cup. of sweet cream</li> -</ul> - -<p><b>Preparation:</b> The chicken meat is cut up into small pieces. Butter is -melted and flour stirred in, broth, cream and white wine added, -seasoned with salt, pepper and lemon juice, cooked and filled into the -shells or other small molds. Sprinkle with bread crumbs, place pieces -of butter on top and bake in oven to a nice brown color.</p> - -<p><b>Remarks:</b> This ragout may be improved with ½ pt. of finely chopped -champignons and 4 truffles also chopped fine. This chicken ragout in -shells makes an excellent side dish.</p> -</div> - - -<div id="poultry_9" class="recipe"> -<p class="recipe_title">No. 9—CHICKEN CROQUETTES.</p> - -<p>The preparation and ingredients are the same as in <a href="#veal_31">No. 31</a>, Veal -Croquettes, or <a href="#veal_30">No. 30</a>, Veal Sweetbread Croquettes. See Chapter 3.</p> -</div> - - -<div id="poultry_10" class="recipe"> -<p class="recipe_title">No. 10—FINE CHICKEN FRICASSEE.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 young chickens</li> -<li class="ingredients">Salt</li> -<li class="ingredients">¼ lb. of butter</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½—3 tbsps. of flour</li> -<li class="ingredients">½ pt. sweet or sour cream</li> -<li class="ingredients">Bouillon or water</li> -<li class="ingredients">½ pt. champignons</li> -<li class="ingredients">6 sliced truffles</li> -<li class="ingredients">½ cup champignon juice</li> -<li class="ingredients">1 wineglassful of Madeira or white wine</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of white pepper</li> -<li class="ingredients">Some lemon juice</li> -</ul> - -<p><b>Preparation:</b> The chickens are dressed and washed, fried light brown in -¼ lb. of butter, and, when well done, carved.</p> - -<p><span class="pagenum" id="Page_96">96</span></p> - -<p>For the gravy, stir into the drippings the flour, water or bouillon, -cream, wine, champignons, juice and cook well. The gravy ought to be -quite thick and light yellow, strain and season it with lemon juice, -salt, if necessary, some pepper, and put in the whole champignons and -the sliced truffles.</p> - -<p>The chicken should be so carved that the meat will not fall from the -bones and should be kept very hot. Put the meat on a platter and pour -the gravy over it. Garnish the rim with puff paste scallops and small -meat dumplings.</p> - -<p>The dumplings are made by chopping the chicken liver, heart and -gizzard, mixing it well with ½ soaked roll, salt, pepper, 1 egg, ½ -teaspoonful of lemon juice. Fry the mixture in 1 tablespoonful of -butter; when cool, form small dumplings and fry them a light brown in -very little butter. This is a very fine dish.</p> -</div> - - -<div id="poultry_11" class="recipe"> -<p class="recipe_title">No. 11—VIENNA BAKED CHICKEN.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 young, fresh chickens</li> -<li class="ingredients">Salt</li> -<li class="ingredients">⅛ lb. of flour</li> -<li class="ingredients">2½ cups of bread crumbs</li> -<li class="ingredients">3 lbs. of lard for frying</li> -<li class="ingredients">1 lemon for garnishing</li> -<li class="ingredients">1–2 eggs</li> -</ul> - -<p><b>Preparation:</b> The chickens are killed, dressed, washed, dried and -prepared at once. Cut the chickens in half, salt them, dip them first -into flour, then in beaten egg and then in bread crumbs. The lard is -heated in an iron pot or kettle and the pieces of chicken placed into -it carefully, one at a time, so as not to cool the fat too much and -that the crumbs may not fall off. Bake them to a nice brown color. -After the crust is hard, let them cook more slowly until well done. -Then put on paper to drain, strew fine salt over the pieces and put on -a platter after which they may be garnished with lemon slices.</p> -</div> - - -<div id="poultry_12" class="recipe"> -<p class="recipe_title">No. 12—CHICKEN OR PIGEON CUTLET.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 young chickens or 6 young pigeons</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">Some flour</li> -<li class="ingredients">1½ cups of roll crumbs</li> -<li class="ingredients">Lemon</li> -<li class="ingredients">¼ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The birds are dressed, washed and skinned. Each breast is -quartered and pounded a little, on each piece fasten a scraped -wingbone and season with salt and pepper.</p> - -<p><span class="pagenum" id="Page_97">97</span></p> - -<p>Beat the egg well with 1½ tablespoonfuls of drawn butter, dip in the -cutlets and then into roll crumbs, mixed with 2 tablespoonfuls of -flour, then fry in butter 8 to 10 minutes, turning them often. With -asparagus these poultry cutlets are very fine.</p> - -<p><b>Remarks:</b> The scraps of poultry may be utilized for soup, croquettes or -fricassee.</p> -</div> - - -<div id="poultry_13" class="recipe"> -<p class="recipe_title">No. 13—CHICKEN PIE, ENGLISH STYLE.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 young chickens</li> -<li class="ingredients">¾ lb. of veal steak</li> -<li class="ingredients">½ lb. of boiled ham</li> -<li class="ingredients">2 tbsps. of chopped parsley</li> -<li class="ingredients">3 hard-boiled eggs</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 pt. of water or bouillon</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tbsp. of butter</li> -</ul> - -<p><b>Preparation:</b> The paste is made the same as the chicken pie in <a href="#poultry_6">No. 6</a>.</p> - -<p>The chickens are prepared as in No. 6, the meat removed from the bones -and cut into ¼ inch slices, the ham and veal too. The baking dish is -lined with the paste and filled with alternate layers of meat, salted -and peppered, chopped parsley and champignons and the yolks of eggs -put in whole.</p> - -<p>The tablespoonful of butter and 2 of flour are browned a little, broth -or water added, stewed, and this poured over the meat. Cover with the -paste as described in No. 6, then bake in the oven slowly for 1¾ -hours. The pie may be eaten cold. Use no flour for the gravy, but -clear broth.</p> -</div> - - -<div id="poultry_14" class="recipe"> -<p class="recipe_title">No. 14—PIGEON PIE, ENGLISH STYLE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 pigeons</li> -<li class="ingredients">¾ lb. of beefsteak</li> -<li class="ingredients">6 hard-boiled eggs, the yolks only</li> -<li class="ingredients">¼ pt. finely chopped champignons</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">¾ pt. of bouillon</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 tbsps. of finely chopped parsley</li> -<li class="ingredients">¼ onion</li> -</ul> - -<p>Prepare the pie crust as described in <a href="#poultry_6">No. 6</a>. See Chicken Pie.</p> - -<p><b>Preparation:</b> The pigeons are dressed, washed and fried in the butter -for ½ hour, then cut in halves. Fry the steak, which has been cut into -small pieces and the fat taken off, in the same butter for 10 minutes. -Prepare a baking dish with the crust as described in No. 6, put in the -meat, salted and <span class="pagenum" id="Page_98">98</span>peppered, parsley and champignons and place the yolks -of eggs here and there between the meat. Slice the ¼ onion and brown -together with the flour in the drippings, add the bouillon, stew, -strain and pour over the meat, then cover with crust according to No. -6 and bake in the oven 1¼ hours.</p> - -<p><b>Remarks:</b> For the crust, use butter only.</p> -</div> - - -<div id="poultry_15" class="recipe"> -<p class="recipe_title">No. 15—FRIED PIGEON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 young pigeons</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">1 cup of cream</li> -<li class="ingredients">½ cup of water</li> -<li class="ingredients">1 tbsp. of flour</li> -</ul> - -<p><b>Preparation:</b> The pigeons are dressed, washed, salted inside and -outside. Heat the butter and fry the pigeons light brown on every -side, basting with spoonfuls of water and cream. During the last ten -minutes stir in the flour and add some more water if necessary, strain -the gravy. On the stove it requires 1½ hours to fry the pigeons, to -roast in the oven only one hour.</p> -</div> - - -<div id="poultry_16" class="recipe"> -<p class="recipe_title">No. 16—STUFFED FRIED PIGEONS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 young pigeons</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">1 tbsp. of flour.</li> -</ul> - -<p class="recipe_sub">For the Stuffing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 soaked rolls</li> -<li class="ingredients">Chopped heart, liver, gizzard</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">¼ pt. finely chopped champignons</li> -<li class="ingredients">4 truffles, chopped</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 tsp. of chopped parsley.</li> -</ul> - -<p><b>Preparation:</b> The pigeons are dressed, washed and salted inside and -outside.</p> - -<p>The stuffing is made by mixing well the chopped liver, heart and -gizzard from which the inner membrane has been removed with all the -other ingredients. Stuff the pigeons with it, sew them, up and fry -them as stated in <a href="#poultry_15">No. 15</a>; prepare the gravy likewise.</p> - -<p><b>Remarks:</b> You may make the stuffing more simply by omitting the -champignons and truffles.</p> -</div> - - -<div id="poultry_17" class="recipe"> -<p class="recipe_title">No. 17—FRIED PIGEONS WITH SWEET STUFFING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 pigeons</li> -<li class="ingredients">3 soaked rolls</li> -<li class="ingredients">½ cup of ground almonds</li> -<li class="ingredients">½ cup of dried currants</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">3 tbsps. of sugar</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">⅛ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The butter is melted, and the soaked rolls <span class="pagenum" id="Page_99">99</span>stirred in and -sautéed or dry fried. The almonds are scalded, skinned and ground and -added with the rest of the ingredients. The pigeons are stuffed and -prepared same as in <a href="#poultry_15">No. 15</a>.</p> -</div> - - -<div id="poultry_18" class="recipe"> -<p class="recipe_title">No. 18—ROAST TURKEY.</p> - -<p class="quantity">Quantity for 10–15 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 turkey weighing 8 to 10 pounds</li> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 cup of cream</li> -<li class="ingredients">2 cups of water</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 pinch of white pepper</li> -</ul> - -<p><b>Preparation:</b> The turkey is dressed and soaked in cold water 30 -minutes, then dried and seasoned with pepper and salt inside and -outside. The butter is placed in bits on the turkey and if it is a -young turkey, roast it in the oven 2 hours, basting frequently with -cream and water.</p> - -<p>For the gravy, brown the flour in the drippings, add water, cook, -strain and serve with the turkey.</p> - -<p>If the turkey is older it will require 3 hours to cook it well, and it -is best to cover it so it will not get too brown. To prevent the -butter from getting too dark, add water from time to time.</p> - -<p><b>Remarks:</b> The leavings may be utilized in many ways. Turkey ragout in -shells, see <a href="#poultry_8">No. 8</a> for Chicken ragout in shells; Turkey croquettes, see -<a href="#veal_31">No. 31</a>. or <a href="#veal_30">No. 30</a>, Chapter 3, Veal and veal sweetbread croquettes; -Turkey pie, see <a href="#poultry_6">No. 6</a>, Chicken pie. The bones make a good soup.</p> -</div> - - -<div id="poultry_19" class="recipe"> -<p class="recipe_title">No. 19—ROASTED AND STUFFED TURKEY.</p> - -<p class="quantity">Quantity for 10–15 Persons.</p> - -<p class="recipe_sub">The Stuffing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 soaked rolls</li> -<li class="ingredients">Chopped liver, heart and gizzard</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">1 tbsp. of chopped parsley</li> -<li class="ingredients">1 tsp. of lemon juice</li> -</ul> - -<p><b>Preparation:</b> Mix these ingredients well, stuff the turkey with the -mixture and roast as directed in <a href="#poultry_18">No. 18</a>. Prepare the gravy the same as -in No. 18.</p> -</div> - -<p class="center"><b>The Goose.</b></p> - -<p>The young goose or gosling has a soft gullet, a pale yellow bill and -feet with pointed claws. The bill and feet of old geese are reddish -yellow. The color of the skin must be white, not purple or blue.</p> - -<p>The time for fat geese is from October to January.</p> - - - -<p><span class="pagenum" id="Page_100">100</span></p> - -<div id="poultry_20" class="recipe"> -<p class="recipe_title">No. 20—ROASTED YOUNG GOOSE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 young goose</li> -<li class="ingredients">Salt</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">½ onion, sliced</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 pt. cold water</li> -</ul> - -<p><b>Preparation:</b> The goose is cleaned and dressed. The wings, neck, head -and feet chopped off. The fat is trimmed off, even from the bowels, -and is soaked in water separately from the meat. The goose is washed -and left to soak in cold water for 15 minutes, then dried and rubbed -with salt inside and outside. Put it into the oven with 1 pt. of -water, sliced onion and pepper-corns. When the water is boiled down -pretty much, baste the goose frequently with browned butter. A young -goose will be done in 1½ hours. It should be of a light brown color -and very crisp. Sprinkle a tablespoonful of cold water over it to make -it crisp.</p> - -<p>Now prepare the gravy by stirring the flour into the drippings, cook -it a few minutes and add water. Cook well, strain and serve with the -goose.</p> -</div> - - -<div id="poultry_21" class="recipe"> -<p class="recipe_title">No. 21—FAT GOOSE STUFFED WITH APPLES.</p> - -<p class="quantity">Quantity for 7–9 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 goose, 7 to 8 lbs.</li> -<li class="ingredients">Salt</li> -<li class="ingredients">½ sliced onion</li> -<li class="ingredients">1½ pts. of water</li> -<li class="ingredients">6 pepper-corns</li> -</ul> - -<p class="recipe_sub">The Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">Some water</li> -</ul> - -<p class="recipe_sub">The Stuffing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. peeled, quartered apples</li> -<li class="ingredients">½ cup currants</li> -</ul> - -<p>Preparation; The goose is prepared as described in the previous -number, washed and salted inside and outside.</p> - -<p>The prepared apples are mixed well with the currants and stuffed into -the goose, which is then sewed up. The goose is put into the oven in a -covered roasting pan with the water, sliced onion and pepper-corns, -and roasted for 1 hour. After that time, remove the cover, baste with -the drippings every 10 to 15 minutes, and if the water boils down, add -spoonfuls of it so the fat will not get too brown. It may require from -2 to 3 hours roasting before the goose is well done and crisp. -Sprinkle a tablespoonful of cold water over the skin to make it more -crisp. Then serve.</p> - -<p><span class="pagenum" id="Page_101">101</span></p> - -<p>For the gravy, pour off nearly all of the grease and prepare as -described in <a href="#poultry_20">No. 20</a>. If there is very much grease from the goose, skim -some of it off while roasting.</p> -</div> - - -<div id="poultry_22" class="recipe"> -<p class="recipe_title">No. 22—FAT GOOSE STUFFED WITH CHESTNUTS.</p> - -<p class="quantity">Quantity for 7–9 Persons.</p> - -<p class="recipe_sub">The Stuffing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of chestnuts, the liver</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">3 tbsps. of butter</li> -<li class="ingredients">1 tsp. of sugar</li> -<li class="ingredients">Some water</li> -</ul> - -<p><b>Preparation:</b> The preparation and ingredients for goose and gravy are -the same as in <a href="#poultry_21">No. 21</a>. The chestnuts are put into the oven; when the -shells burst take them out, peel them at once and chop them fine. Put -them into a kettle over the fire with water, butter, 1 pinch of salt -and 1 of pepper and sugar and cook until well done, then put in the -chopped goose liver, stuff the goose with this mixture and sew it up. -Prepare the roast and gravy as directed in No. 21.</p> -</div> - - -<div id="poultry_23" class="recipe"> -<p class="recipe_title">No. 23—FRIED GOOSE LIVER.</p> - -<p class="quantity">Quantity for 7–9 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 goose liver</li> -<li class="ingredients">½ pt. milk and water</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">Some flour</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 piece of butter for frying</li> -<li class="ingredients">¼ cup of goose gravy or ¼ tablespoonful of flour mixed with broth</li> -</ul> - -<p><b>Preparation:</b> Carefully remove the gall from the liver and put the -liver into milk diluted with water for 2 hours, dry it well, salt and -pepper, dip into beaten egg, then into flour. Heat the butter and fry -the liver 5 minutes to a light brown, turning it several times. Serve -on a hot platter. For the gravy, brown ¼ tablespoonful of flour in the -butter, add broth or water, cook well and serve with the liver.</p> -</div> - - -<div id="poultry_24" class="recipe"> -<p class="recipe_title">No. 24—GOOSE GIBLETS.</p> - -<p class="quantity">Quantity for 2–3 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">From one goose the heart, gizzard, head, wings, feet and neck</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">Salt</li> -<li class="ingredients">4 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">½ onion, sliced</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">Bouillon</li> -<li class="ingredients">1 yolk of egg</li> -</ul> - -<p><span class="pagenum" id="Page_102">102</span></p> - -<p><b>Preparation:</b> The feet are scalded and skinned, the gizzard emptied and -also scalded and skinned, the gullet cut from the neck, the eyes taken -out, wings, neck and head well cleaned and singed. Now put all this in -a kettle over the fire with the water, onion, salt, peppers, cloves, -bay-leaf and cook until tender.</p> - -<p>For the gravy, melt the butter, stir in the flour, cook and add the -goose broth. The gravy must be smooth; stir into it one yolk of egg -and pour it on the giblets. Serve in a deep dish.</p> - -<p>Fresh, peeled potatoes are good with it.</p> - -<p><b>Remarks:</b> You may also utilize these goose giblets for soup and put in -small potatoes.</p> -</div> - - -<div id="poultry_25" class="recipe"> -<p class="recipe_title">No. 25—GOOSE LIVER PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 large goose livers</li> -<li class="ingredients">¾ lb. veal</li> -<li class="ingredients">¾ lb. fat pork</li> -<li class="ingredients">6 truffles</li> -<li class="ingredients">1½ lemon</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">⅔ pt. of bouillon</li> -<li class="ingredients">2 tbsps. of Madeira or red wine</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">1 tsp. of grated onion</li> -<li class="ingredients">Bacon slices to line the pan</li> -<li class="ingredients">4 tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> Two of the goose livers are larded with oblong slices of -peeled truffles. Drip the juice from 1½ lemons on the livers and let -stand for several hours.</p> - -<p>The ⅛ lb. of butter is heated, mixed with the flour, salt and pepper -and ¾ pt. of broth and Madeira added. The finely chopped or ground -veal and pork are stirred into the thick gravy. The one goose liver is -chopped, fried 2 minutes in 2 tablespoonfuls of butter and the onion, -salted and peppered and mixed into the filling. Fill all this into a -deep baking pan or mold lined with bacon slices so that it makes 2 to -3 layers of stuffing, alternating with slices of goose liver. Cover -with slices of bacon, set in steamer over a kettle of boiling water -and boil for 1½ hours or bake in oven for 1 hour.</p> - -<p>A truffle or Madeira gravy may be served with it.</p> -</div> - - -<div id="poultry_26" class="recipe"> -<p class="recipe_title">No. 26—GOOSE LIVER PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 large goose livers</li> -<li class="ingredients">¼ lb. of bacon</li> -<li class="ingredients">3 tbsps. of butter</li> -<li class="ingredients">3 rolls soaked in milk</li> -<li class="ingredients">¼ onion</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">3 tbsps. grated Parmesan cheese</li> -<li class="ingredients">3 tbsps. of cream</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">Butter for the mold</li> -</ul> - -<p><span class="pagenum" id="Page_103">103</span></p> - -<p><b>Preparation:</b> Liver and bacon are chopped fine. Fry the butter, grated -onion, and the roll a few minutes, then put in the chopped liver and -bacon, salt, pepper, cheese, cream, 3 yolks of eggs, the beaten whites -and mix well. Put into a buttered mold, set in a steamer over a kettle -of boiling water and boil for one hour, dump it on a plate and serve -with a hot, brown gravy. This pudding may be made of duck liver as -well; truffles may be added to make it richer. It makes a fine dish -garnished with roasted blackbirds.</p> -</div> - - -<div id="poultry_27" class="recipe"> -<p class="recipe_title">No. 27—ROASTED WILD GOOSE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 wild, young goose</li> -<li class="ingredients">8 large, sour apples</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">1 pinch of salt and pepper</li> -<li class="ingredients">3 large onions</li> -</ul> - -<p class="recipe_sub">For Roasting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Some water</li> -<li class="ingredients">Some slices of bacon</li> -</ul> - -<p class="recipe_sub">The Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">1 cup of broth</li> -</ul> - -<p><b>Preparation:</b> Wild geese are usually very tough, therefore take a -young goose only. Clean and dress it well, let it soak in water for ½ -hour, dry it and salt it inside and outside.</p> - -<p>The filling or stuffing is made by heating the butter, chopping the -scalded onion and put into the butter together with the peeled and -sliced apples, cut into ⅛ths. Let these cook half done, then add 1 -pinch of white pepper, salt and 2 pulverized cloves, fill the goose -with this and sew it up.</p> - -<p>Tie the slices of bacon across the breast of the goose and put into -the oven with the water and ⅛ lb. of butter, basting it frequently. -When the gravy gets too brown add more water. After it is well cooked, -take off the string and bacon and serve it.</p> - -<p><b>The Gravy:</b> Stir some flour into the broth, add water or more broth, -cook a few minutes, strain and serve.</p> -</div> - - -<div id="poultry_28" class="recipe"> -<p class="recipe_title">No. 28—SMOKED GOOSE BREAST.</p> - -<ul class="ingredients_list"> -<li class="ingredients">The breast of one goose</li> -<li class="ingredients">⅜ lb. of salt</li> -<li class="ingredients">1 tsp. of saltpetre</li> -<li class="ingredients">1 tbsp. of sugar</li> -</ul> - -<p><b>Preparation:</b> The breast is cut from an undressed goose. Cut off the -legs and the meat off the breast down to the bone. Be careful not to -injure the outer skin. The small fillets are separated from the breast -and it is rubbed well with ½ the <span class="pagenum" id="Page_104">104</span>quantity of salt, which has been -mixed with the saltpetre and sugar until it dissolves. Replace the -small fillets after salting them also, fold, and sew up the breast. -Salt it well on the outside and place into a crock for 7 days, -turning it twice a day and basting it well with the brine that -collects. On the eighth day wrap in paper, place it between two -boards, well weighted, and draw a string through the top end of fat -and skin by which to hang it up. Hang it into a smoke house in medium -smoke for 8 to 10 days. Then place again between two boards weighted -down for a few days. By this process the fat becomes white and hard -and the meat keeps better.</p> -</div> - -<p class="chapter_sub2">The Duck.</p> - -<p>When the duck is 6 months old it makes the finest roast, but you may -roast it up to a year old. The best time for duck is from August to -the beginning of December.</p> - - -<div id="poultry_29" class="recipe"> -<p class="recipe_title">No. 29—ROAST DUCK.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 ducks</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Some butter for roasting</li> -<li class="ingredients">10–12 sweet-sour apples</li> -<li class="ingredients">1 cup currants</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1½ cups of water</li> -</ul> - -<p><b>Preparation:</b> The duck is dressed, neck, wings and feet cut off and it -is washed, dried and salted inside and outside. The apples are peeled, -quartered, mixed well with the currants, filled into the duck and this -sewed up. Put it into a pan with the water, 2 tbsps. butter, and roast -for 1½ hours, basting frequently.</p> - -<p><b>For the Gravy:</b> If there is too much grease, pour some of it off, stir -in the flour, brown it a little, add water, cook well, strain and -serve with the duck.</p> -</div> - - -<div id="poultry_30" class="recipe"> -<p class="recipe_title">No. 30—ANOTHER FORM OF STUFFED DUCK.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 ducks</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 tbsps. of butter for roast</li> -</ul> - -<p class="recipe_sub">The Stuffing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Chopped heart, liver and gizzard</li> -<li class="ingredients">3 rolls, soaked</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1 tbsp. of finely chopped parsley</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">⅛ onion chopped finely</li> -<li class="ingredients">1 tbsp. of butter</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1½ cups of water</li> -</ul> - -<p><b>Preparation:</b> The ducks are dressed after cutting off <span class="pagenum" id="Page_105">105</span>neck, wings and -feet, then washed and salted and strewn with 1 pinch of pepper inside -and outside.</p> - -<p>The stuffing is made of chopped liver, heart, gizzard, mixed with all -the other ingredients and put into the ducks, which are then sewed up -and treated just the same as described in <a href="#poultry_29">No. 29</a>.</p> - -<p>Prepare the gravy as given in No. 29.</p> -</div> - - -<div id="poultry_31" class="recipe"> -<p class="recipe_title">No. 31—FRIED DUCK LIVER.</p> - -<p>This is prepared the same as described in <a href="#poultry_23">No. 23</a>.</p> -</div> - - -<div id="poultry_32" class="recipe"> -<p class="recipe_title">No. 32—GOOSE AND DUCK SCHWARZ-SAUER.</p> - -<p class="recipe_sub">Black Soup.</p> - -<p class="quantity">Quantity for 4 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Giblets of 1 goose or duck</li> -<li class="ingredients">Salt</li> -<li class="ingredients">¼ lb. prunes</li> -<li class="ingredients">¼ cup of sugar</li> -<li class="ingredients">1 small stick of cinnamon</li> -<li class="ingredients">½ lb. of peeled apples or pears</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">4 pepper-corns</li> -<li class="ingredients">Scant 1 pt. of goose or duck blood</li> -<li class="ingredients">1½ tbsps. of vinegar</li> -<li class="ingredients">1½ qts. of water</li> -<li class="ingredients">2 tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> Neck, head, feet, wings, heart and gizzard are cleaned -well and cooked until tender in 1 qt. of water with salt, pepper and 2 -cloves. The prunes and quartered apples or pears are cooked until done -in ½ qt. of water. The blood is stirred with the flour into ½ of the -broth from the giblets and poured back on again. The chopped fruit -added, then seasoned with vinegar and sugar and brought to boil, -stirring constantly. It must not coagulate.</p> - - -<p class="major_chapter_sub">THE GAME BIRDS.</p> - -<p class="chapter_sub2">THE PHEASANT.</p> - -<p>One can recognize the young bird by its less developed spurs and -flexible bones. The pheasant may become 5 to 10 years old. Freshly -shot pheasants are not good to eat because the meat is dry and hard. -In winter the bird may be left hanging with its feathers for 2 to 3 -weeks.</p> -</div> - - -<p><span class="pagenum" id="Page_106">106</span></p> - -<div id="poultry_33" class="recipe"> -<p class="recipe_title">No. 33—FRIED PHEASANT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pheasant</li> -<li class="ingredients">Salt</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 thin slices of bacon to tie across the breast</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">½ pt. sweet or sour cream</li> -</ul> - -<p><b>Preparation:</b> The young pheasant is dressed, carefully washed and -dried, then salted inside and outside and the liver put back into the -bird with a piece of butter. The slices of bacon are tied across the -breast.</p> - -<p>Put the pheasant into the oven with ⅛ lb. of butter, baste it -frequently and roast to a golden yellow. After 30 minutes, baste -frequently with the cream and water by spoonfuls. It will require 1 to -1½ hours to cook it well done. Before serving, remove the bacon slices.</p> - -<p>Into the drippings stir the flour, brown it, if necessary add more -water, cook and strain and serve the gravy with the bird.</p> -</div> - - -<div id="poultry_34" class="recipe"> -<p class="recipe_title">No. 34—FRIED OLD PHEASANT.</p> - -<p>The preparation is just the same as the one under <a href="#poultry_33">No. 33</a>, with the -exception that it requires from 2½ to 3 hours to cook the bird well -done, therefore take a little more cream and water for basting and -cover the roasting pan during part of the time to keep the bird from -getting too dark.</p> -</div> - - -<div id="poultry_35" class="recipe"> -<p class="recipe_title">No. 35—PHEASANT PATTIES.</p> - -<p>In Shells or Other Small Molds.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. roasted pheasant meat</li> -<li class="ingredients">3 tbsps. of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">Pheasant broth from bones</li> -<li class="ingredients">½ wineglassful of white wine</li> -<li class="ingredients">3 chopped truffles</li> -<li class="ingredients">½ cup of chopped champignons</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Some butter for the molds</li> -<li class="ingredients">2 eggs</li> -</ul> - -<p><b>Preparation:</b> The skin is removed from the meat. The meat, truffles and -champignons are chopped fine. The bones are put on the fire with 2 qts -of water, salt, a small piece of onion and boiled down to ½ qt. of -bouillon. Then the gravy is made by heating the 3 tablespoonfuls of -butter and the same quantity of flour stirred in to brown, ½ qt. of -bouillon added and cooked. Season with salt and pepper, add white -wine, meat, truffles and champignons and stir in the 2 yolks of eggs. -Beat the whites of eggs and stir lightly into the mixture. <span class="pagenum" id="Page_107">107</span>When this is -done, fill the shells or buttered molds with the filling and bake in -the oven to a nice brown color.</p> - -<p><b>Remarks:</b> Truffles and champignons may be omitted.</p> -</div> - - -<div id="poultry_36" class="recipe"> -<p class="recipe_title">No. 36—STEWED PHEASANT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pheasant</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Broth cooked from neck, wings, gizzard, liver, heart</li> -<li class="ingredients">1 large onion, sliced</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">1 small carrot, sliced</li> -<li class="ingredients">2–3 wineglassfuls of white wine or sherry</li> -<li class="ingredients">3 tbsps. of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">3 tomatoes, sliced</li> -<li class="ingredients">2 bay-leaves</li> -</ul> - -<p><b>Preparation:</b> The pheasant is cleaned, dressed, put into a stewpot with -3 tablespoonfuls of butter, fried a little on all sides, the flour -stirred in and then enough broth added to cover the bird. Put in the -rest of the ingredients named above and roast slowly in the oven for 2 -to 2½ hours.</p> - -<p>Strain the gravy through a fine sieve and serve with the pheasant.</p> -</div> - - -<div id="poultry_37" class="recipe"> -<p class="recipe_title">No. 37—PHEASANT PIE.</p> - -<p class="quantity">Quantity for 8–10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 young pheasants</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1½ qts. broth from bones</li> -<li class="ingredients">½ wineglassful of Madeira</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">½ pt. of champignons</li> -<li class="ingredients">1 small can of truffles</li> -</ul> - -<p class="recipe_sub">Pie Contents.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Liver, heart, gizzard, chopped fine</li> -<li class="ingredients">2½ soaked rolls</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">1 tsp. of chopped onion</li> -</ul> - -<p><b>Preparation:</b> The pheasants are cleaned, dressed and fried in oven for -20 minutes with ⅛ lb. of butter. The meat is then removed from the -bones and a good qt. of broth is made from the latter, seasoned with -Madeira, salt, lemon juice. The champignons are quartered and the -truffles sliced; liver, heart, gizzard chopped fine, the rolls, salt, -pepper, and yolk of egg stirred in. The onions are cooked a little in -the drippings and the whole mixture added and stewed a little while. -The whites of eggs are beaten and stirred into the mixture after it -has cooled. Now butter your dish and put in one-half of the giblet -filling as the bottom layer, then one layer of meat, then champignons -and truffles, and so on until all the meat, champignons and truffles -have been used. The broth is poured over the whole, the other half of -the giblet filling put on the top and it is now baked in the oven for -1¼ hours. Serve it in the dish or casserole.</p> -</div> - - -<p><span class="pagenum" id="Page_108">108</span></p> - -<div id="poultry_38" class="recipe"> -<p class="recipe_title">No. 38—RED GROUSE AND GUINEA HEN.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 red grouse or 3 guinea hens</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Salt</li> -<li class="ingredients">½ pt. of cream</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">1 cupful of water</li> -<li class="ingredients">Bacon slices to tie across the breast</li> -</ul> - -<p><b>Preparation:</b> The preparation is the same as <a href="#poultry_33">No. 33</a>, Pheasant. It also -requires 1 to 1½ hours for cooking.</p> - -<p><b>Remarks:</b> Grouse gets very tender when kept in buttermilk over night.</p> -</div> - - -<div id="poultry_39" class="recipe"> -<p class="recipe_title">No. 39—GROUSE PIE.</p> - -<p class="quantity">Quantity for 14 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 red grouse</li> -<li class="ingredients">Buttermilk</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Salt</li> -</ul> - -<p class="recipe_sub">Pie Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ lb. beef with bones</li> -<li class="ingredients">¾ lb. lean pork</li> -<li class="ingredients">1 small can of truffles</li> -<li class="ingredients">1 pt. can champignons</li> -<li class="ingredients">5 soaked rolls</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">3 tbsps. of butter</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1 tsp. of grated onions</li> -<li class="ingredients">1 glass Madeira</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The grouse must be well hung; dress, salt and bake in hot -oven with ⅛ lb. of butter for one hour, basting frequently. If -buttermilk is to be obtained, put the grouse in buttermilk for 24 -hours before baking. After frying, cut off the breasts and divide them -into ⅛ths. The other meat is cut from the bones and chopped fine, also -the beef and pork. The soaked rolls are sautéed or dry fried in 3 -tablespoonfuls of butter and 4 eggs stirred into them. Now add grouse -meat, beef, pork, salt, pepper, juice of ½ lemon, 1 wineglassful of -Madeira, 1 teaspoonful of grated onion and mix well. The bones of the -birds and beef are put on the fire with the champignon and truffle -juice and boiled down to ½ qt. of broth, half of which is stirred into -the filling.</p> - -<p>Butter your dish or casserole and after lining it with paste, put in a -layer of filling, then one of meat, strewing on some chopped -champignons and truffles. Pour in the other ½ of the broth, cover with -paste and bake in oven 1¼ hours to a nice brown color. Serve with a -Madeira gravy.</p> - -<p>The paste is made by mixing lightly ¼ lb. of flour with ¼ lb. of cold -butter, ½ glassful of cold water and 1 teaspoonful of brandy, then -rolled out.</p> - -<p><b>Remarks:</b> These pies may be made of pheasants, heath cocks or hazel -hens, snow hens, snipes, quails and partridges.</p> -</div> - - -<p><span class="pagenum" id="Page_109">109</span></p> - -<div id="poultry_40" class="recipe"> -<p class="recipe_title">No. 40—FRIED PARTRIDGES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 young partridges</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Bacon slices</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">½ pt. sour cream</li> -<li class="ingredients">1 tbsp. flour</li> -<li class="ingredients">Some water</li> -</ul> - -<p><b>Preparation:</b> After the birds have been cleaned, singed, dressed, wiped -out and salted, tie the bacon slices around them, put them into a pan, -pour on the hot butter and fry them for ½ hour, basting frequently and -adding the cream by spoonfuls. When well done, take off the bacon and -serve with the following gravy. In the drippings, brown 1 -tablespoonful of flour, add a little water if necessary, cook, strain -and serve. A little white wine may be added to the gravy.</p> -</div> - - -<div id="poultry_41" class="recipe"> -<p class="recipe_title">No. 41—PARTRIDGE WITH SAUERKRAUT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 young partridges</li> -<li class="ingredients">1½ lbs. of sauerkraut</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">2 thin slices of bacon</li> -<li class="ingredients">1 wineglassful of white wine</li> -<li class="ingredients">Water for the sauerkraut</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 apple</li> -</ul> - -<p><b>Preparation:</b> The partridges are cleaned, singed, dressed and wiped -out, bacon slices tied on and fried in 2 tablespoonfuls of butter for -15 minutes. If the sauerkraut is too sour, soak it in water a while, -drain, then put it on the stove with the partridges and a little -water, white wine, sliced apple, cover and stew slowly for 2 hours. -When the birds are tender, take off the bacon, stir a little flour -into the sauerkraut; cook for a few minutes and serve with the birds.</p> -</div> - - -<div id="poultry_42" class="recipe"> -<p class="recipe_title">No. 42—FINE RAGOUT OF PARTRIDGE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 young partridges</li> -<li class="ingredients">1 pint champignons</li> -<li class="ingredients">1 piece of bacon for larding</li> -<li class="ingredients">½ lb. goose liver or calf sweetbreads</li> -<li class="ingredients">Salt</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 tbsps. of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">Broth from the bones</li> -<li class="ingredients">3 tbsps. of red wine</li> -<li class="ingredients">3 tbsps. of Madeira</li> -<li class="ingredients">1 tsp. of meat extract</li> -<li class="ingredients">The champignon juice</li> -<li class="ingredients">3 pepper-corns</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of sugar</li> -</ul> - -<p class="recipe_sub">For the Dumplings.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Heart, liver, gizzard, some meat from the bones</li> -<li class="ingredients">1 soaked roll</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">Some butter to fry the dumplings</li> -<li class="ingredients">A few slices of toasted wheat bread</li> -<li class="ingredients">1 tbsp. of butter</li> -</ul> - -<p><span class="pagenum" id="Page_110">110</span></p> - -<p><b>Preparation:</b> The partridges are well prepared. Cut off the breast and -drum sticks and all other meat from the bones. The latter are cracked, -put on the fire with 3 tablespoonfuls of butter and flour, fried -quickly, then 1½ qts. of water, the champignon juice, some salt, 3 -pepper-corns added and boiled slowly for 2 hours to make ½ to ¾ qt. of -broth. Season this broth with red wine, Madeira, meat extract, sugar -and strain it. Lard the breasts and fry them and the drum sticks or -legs in butter. Cover and stew slowly for ½ hour until done. Drip the -lemon juice on the goose liver, salt it and fry it in butter. If you -have sweetbreads instead of goose liver, parboil in salt water for 10 -minutes, remove the skin, drip on lemon juice and fry in butter.</p> - -<p>To make the dumplings, chop the liver, heart, gizzard and meat from -the bones very fine and mix well with the soaked roll, one egg, -butter, salt, pepper, some chopped champignons and shape into -dumplings. Fry these light brown in butter or cook 10 minutes in broth.</p> - -<p>Toast the wheat bread slices, cut each partridge breast into 4 pieces, -also the goose liver or sweetbreads. Place the toast on a hot platter, -then on this the meat, breast, legs and the goose liver or -sweetbreads. Put the champignons into the gravy and pour hot over the -meat. Garnish the dish with the dumplings.</p> - -<p>This ragout may be made of capon, quail, hazel hen, snow hen, pheasant -or snipe.</p> -</div> - - -<div id="poultry_43" class="recipe"> -<p class="recipe_title">No. 43—BLACKBIRDS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">12 blackbirds</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">½ tbsp. of white wine</li> -<li class="ingredients">½ cup of water or broth</li> -<li class="ingredients">6 juniper berries</li> -</ul> - -<p class="recipe_sub">For Stuffing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">The intestines of the birds</li> -<li class="ingredients">2½ rolls</li> -<li class="ingredients">½ tsp. of lemon juice</li> -<li class="ingredients">Some salt and pepper</li> -<li class="ingredients">2 tbsps. of butter</li> -</ul> - -<p><b>Preparation:</b> The blackbirds must be fresh. They are cleaned, the head -skinned, the eyes taken out and bill and claws chopped off a bit. The -legs are turned inward, the right foot stuck through the eye sockets -and the claws joined. The intestines are taken out and the gizzard -removed. Juniper berries and the cleaned intestines are chopped fine, -seasoned with salt, pepper, ½ teaspoonful of lemon juice and 2 -tablespoonfuls of butter. This stuffing is put into the birds and the -<span class="pagenum" id="Page_111">111</span>openings closed, fastening with toothpicks. They are then closely -packed into a pan and the browned hot butter poured on, seasoned with -more salt, pepper and 5 pulverized juniper berries, then fried 15 -minutes, turning them over several times. The rolls are sliced and -toasted, placed on a platter and the birds arranged neatly on the -toast after removing the toothpicks. For the gravy, brown ½ -tablespoonful of flour in the drippings, add water, wine, cook, strain -and serve with the birds.</p> - -<p>You may drip some gravy on the toasted roll slices to make them more -palatable.</p> -</div> - - -<div id="poultry_44" class="recipe"> -<p class="recipe_title">No. 44—LEIPZIG LARKS.</p> - -<p>These birds are prepared just like the blackbirds in <a href="#poultry_43">No. 43</a>. The -intestines may also be used for the filling.</p> -</div> - - -<div id="poultry_45" class="recipe"> -<p class="recipe_title">No. 45—FRIED SNIPES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 snipes</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">1½ toasted rolls</li> -<li class="ingredients">Some broth</li> -<li class="ingredients">Bacon slices to tie around them</li> -</ul> - -<p><b>Preparation:</b> The snipes are prepared the same as the blackbirds or -larks in <a href="#poultry_43">No. 43</a> and <a href="#poultry_44">No. 44</a>. The gizzard is removed, the bacon slices -are tied around the birds, after salting and peppering inside and -outside; then fry them in butter for 20 minutes and serve them on the -toast which has been soaked with some of the gravy.</p> - -<p>For the gravy, stir ½ tablespoonful of flour into the drippings, add -broth, cook, strain and serve with the birds. These are garnished with -snipe on toast made from the intestines.</p> -</div> - - -<div id="poultry_46" class="recipe"> -<p class="recipe_title">No. 46—SNIPE ON TOAST.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Intestines from the 3 birds with the gizzard removed</li> -<li class="ingredients">1½ tbsps. of butter</li> -<li class="ingredients">1 yolk of egg</li> -<li class="ingredients">1½ tbsps. of red wine</li> -<li class="ingredients">1 tsp. of chopped capers</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">A few drops of lemon juice</li> -<li class="ingredients">¼ cup of bread crumbs</li> -<li class="ingredients">2½ rolls, sliced</li> -<li class="ingredients">Some butter</li> -<li class="ingredients">1 tbsp. Parmesan cheese</li> -</ul> - -<p><b>Preparation:</b> The cleaned intestines are chopped and mixed well with -butter, yolk of egg, red wine, parsley, capers, salt, pepper, bread -crumbs and lemon juice. Cut the rolls in slices ½ inch thick, cut off -the crust, toast them and put the above stuffing on thick, sprinkle -some Parmesan cheese over and drip melted butter on, then bake them in -the oven for 5 minutes and place around the fried snipes.</p> -</div> - - -<p><span class="pagenum" id="Page_112">112</span></p> - -<div id="poultry_47" class="recipe"> -<p class="recipe_title">No. 47—FRIED WOODCOCK.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 woodcock</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">⅛ lb. of bacon for larding</li> -<li class="ingredients">Salt</li> -<li class="ingredients">¾ qt. of sour cream</li> -<li class="ingredients">½ pt. of bouillon or broth</li> -</ul> - -<p><b>Preparation:</b> The woodcock may hang 5 days before being cooked. Skin, -dress and pound it, wash and dry it well and salt it inside and -outside, then lard with bacon. The woodcock is fried in the butter, -the cream and broth are poured on gradually and the bird stewed for 2 -hours, basting frequently. By this time the gravy will be boiled down -and smooth, strain it and serve with the bird.</p> -</div> - - -<div id="poultry_48" class="recipe"> -<p class="recipe_title">No. 48—ANOTHER FORM OF FRIED WOODCOCK.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 woodcock or hen</li> -<li class="ingredients">1 bottle of red wine</li> -<li class="ingredients">1 bottle wine vinegar</li> -<li class="ingredients">3 bay-leaves</li> -<li class="ingredients">10 pepper-corns</li> -<li class="ingredients">7 cloves</li> -<li class="ingredients">1 onion, sliced</li> -<li class="ingredients">1 carrot, sliced</li> -<li class="ingredients">A little thyme</li> -<li class="ingredients">Bacon slices</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pt. sour cream</li> -<li class="ingredients">1 pt. bouillon</li> -</ul> - -<p><b>Preparation:</b> The woodcock is cleaned, dressed, tied, pressed into a -jar and the bottle of red wine is emptied into this. The vinegar is -boiled together with bay-leaves, pepper-corns, cloves, onion, carrot, -thyme and when cooled, also poured on the bird; in this it remains 2 -to 3 days.</p> - -<p>After this time the bird is taken out, dried, rubbed with salt, bacon -slices tied around it, fried in the butter, and stewed for 2 hours, -basting frequently with cream and bouillon. The gravy is strained, the -bacon slices are taken off the bird. It is served on a platter, some -gravy poured over the bird and the rest served separately.</p> - -<p><b>Remarks:</b> You may serve a Madeira or pickle gravy with it.</p> -</div> - - -<div id="poultry_49" class="recipe"> -<p class="recipe_title">No. 49—ROAST WILD DUCK.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 young, wild ducks</li> -<li class="ingredients">1 pt. water</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Bacon slices</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">1 onion, sliced</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 wineglassful of red wine</li> -<li class="ingredients">Salt 6 pepper-corns</li> -</ul> - -<p><b>Preparation:</b> The ducks are picked, singed, dressed, washed and -skinned, salted inside and outside and tied into <span class="pagenum" id="Page_113">113</span>bacon slices. The -prepared ducks are put into a stewpot over the fire with 1 pt. of -water, onion, cloves, pepper-corns, bay-leaves. Cover and stew. When -the water is boiled down, pour the ⅛ lb. of hot butter over them and -add a little water or broth so that the butter may not get too brown, -also add the red wine. 15 minutes before they are done, stir in the -flour, add more broth or water if necessary and cook. The ducks should -be of a nice golden brown color. Serve them with the strained gravy.</p> -</div> - - -<div id="poultry_50" class="recipe"> -<p class="recipe_title">No. 50—ROAST CAPONS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 capon</li> -<li class="ingredients">Salt</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">Bacon for larding</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 tbsp. of wine</li> -</ul> - -<p><b>Preparation:</b> The capon is picked, dressed, the breast and drum sticks -larded with bacon, and the bird salted inside and outside. Then the -hot butter is poured over it and roasted 1¼ hours until done, basting -frequently with cream.</p> - -<p>For the gravy, brown the flour in the drippings, add the wine, and -broth or water, cook, strain and serve with the bird.</p> -</div> - - -<div id="poultry_51" class="recipe"> -<p class="recipe_title">No. 51—FRIED CAPON RAGOUT.</p> - -<p>May be made from the capon. Prepare it just the same as described in -<a href="#poultry_42">No. 42</a>, Fine Partridge Ragout.</p> -</div> - - -<div id="poultry_52" class="recipe"> -<p class="recipe_title">No. 52—STEWED CAPON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 capon</li> -<li class="ingredients">Salt</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">2 onions, sliced</li> -<li class="ingredients">⅛ of a celery</li> -<li class="ingredients">½ carrot, sliced</li> -<li class="ingredients">1 clove</li> -<li class="ingredients">1 wineglassful of red wine</li> -<li class="ingredients">1 tsp. of lemon juice</li> -<li class="ingredients">1 tsp. of sugar</li> -<li class="ingredients">½ pt. champignons</li> -<li class="ingredients">Some bouillon or water</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 bay-leaf</li> -</ul> - -<p><b>Preparation:</b> The capon is prepared well and tied into bacon slices, -then fried in ⅛ lb. butter for ½ hour.</p> - -<p>For the gravy, stir in the flour, fill up with bouillon or water mixed -with a teaspoonful of meat extract and the rest of the ingredients and -in this gravy stew the capon 45 minutes to 1 hour, basting and turning -it frequently. Serve the capon <span class="pagenum" id="Page_114">114</span>and strain the gravy. Quarter the -champignons and put them into the gravy. Pour in the champignon juice -while stewing.</p> - -<p><b>Remarks:</b> You can take oysters instead of champignons, allowing 3 or 4 -to each person. Before serving the bird, remove bacon and strings.</p> -</div> - - -<div id="poultry_53" class="recipe"> -<p class="recipe_title">No. 53—RED GROUSE CUTLETS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 grouse</li> -<li class="ingredients">8 tbsps. thick, sweet cream</li> -<li class="ingredients">Some salt</li> -<li class="ingredients">1–2 eggs</li> -<li class="ingredients">1½ cups of roll crumbs</li> -<li class="ingredients">⅛ lb. of butter, good measure</li> -<li class="ingredients">½ cup of flour</li> -</ul> - -<p><b>Preparation:</b> The grouse or other poultry is cleaned well and the meat -removed from the bones while raw. Chop the meat and remove skin and -tendons. Mix with the cream and salt. Shape into cutlets 1½ inches -thick, dip into flour, then into the well-beaten egg and finally into -the bread crumbs. Stick small bones into the cutlets and fry in butter -to a nice color. These cutlets are very good served with vegetables.</p> - -<p><b>Remarks:</b> These cutlets may be made from all fine game birds, i.e., -partridge, pheasant, hazel hen, snow hen; also from chicken.</p> - -<p>From the bones you can make soup, which will be better if the bones -have been fried in butter and soup greens a little while.</p> -</div> - - -<div id="poultry_54" class="recipe"> -<p class="recipe_title">No. 54—ROAST POULARD.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 poulard</li> -<li class="ingredients">Salt</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">Bacon slices to tie over the breast</li> -<li class="ingredients">½ pt. sweet or sour cream</li> -<li class="ingredients">1 tsp. of lemon juice</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 cup of water</li> -</ul> - -<p><b>Preparation:</b> The Poulard or French pheasant is cleaned, dressed, -washed, dried and salted inside and outside. Bacon slices are tied -over the breast and drum sticks. Roast in hot butter, adding the -water, for 1 to 1½ hours, a piece of butter being put inside the bird -also. Baste frequently with water and cream. It should be roasted to a -nice golden brown color.</p> - -<p>Serve on a hot platter after taking off the bacon and strings.</p> - -<p>Into the drippings stir some flour, water or cream if necessary, the -lemon juice, cook, strain and serve with the bird. The gravy should be -smooth and of a light brown color.</p> -</div> - - -<p><span class="pagenum" id="Page_115">115</span></p> - -<div id="poultry_55" class="recipe"> -<p class="recipe_title">No. 55—POULARD FRICASSEE.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<p>Prepare like recipe <a href="#poultry_10">No. 10</a>, Chicken Fricassee. It will make a very -fine side dish.</p> -</div> - - -<div id="poultry_56" class="recipe"> -<p class="recipe_title">No. 56—DUCK RAGOUT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 duck</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">Salt</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">2 tbsps. of duck grease</li> -<li class="ingredients">2¼ tbsps. of flour</li> -<li class="ingredients">1½ pts. of bouillon or water</li> -<li class="ingredients">Duck stock</li> -<li class="ingredients">½ cup of champignon juice</li> -<li class="ingredients">Salt</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">3 sprays of parsley</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">¼ pt. of port wine</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">3 truffles</li> -<li class="ingredients">½ pt. champignons</li> -</ul> - -<p><b>Preparation:</b> The duck is cleaned, dressed, washed, salted and fried 1½ -to 2 hours, in 1 tablespoonful of butter and 1 cup of water, basting -frequently.</p> - -<p>For the gravy, brown the flour in the 2 tablespoonfuls of butter, add -the duck stock and cook a little while; then add the bouillon, red -wine or port wine, champignon juice, lemon juice, salt, pepper-corns, -cloves, parsley and truffle parings. Cook the gravy for 15–30 minutes, -strain through a fine sieve. Cut the champignons in half and put them -into the strained gravy. Carve the duck and put it into the gravy too -and steep another 15 minutes. Heap the ragout in the middle of a hot -platter. Put the peeled truffles which were fried in 1 teaspoonful of -butter for 2 minutes, over the ragout. Garnish with puff paste -scallops, (see preparation in <a href="#veal_29">No. 29</a>, Chapter 3, Puff Paste Patties -with Veal Ragout), and with dumplings. These are made by chopping very -fine the heart, gizzard and liver, mixed well with one soaked roll, -one egg, 1 tablespoonful of chopped champignons, 1 teaspoonful of -chopped parsley, 1 pinch of salt, pepper, and nutmeg. Sauté or dry fry -(which means cooking food in a small amount of fat) in ½ tablespoonful -of butter and add ½ grated roll. Then form small dumplings from this -mixture and fry them to a light brown in butter or duck grease.</p> - -<p><b>Remarks:</b> This duck ragout is a very fine side dish.</p> -</div> - - -<div class="chapter"> -<p><span class="pagenum" id="Page_116">116</span></p> -<h2 id="game" class="chapter_title">CHAPTER 7.<br /> GAME.<br /></h2> -</div> - - -<p>Game must not be soaked in water and it should be washed only when -necessary and then quickly dried. The flavor of game depends greatly -on its preparation, the latter makes it one of the finest dishes. Game -ought to be fried and roasted; boiled game is never as savory.</p> - -<p>Butter, bacon and cream are the best fats in which to fry game. -Sweet-sour victuals are best to serve with game as: Red cabbage, apple -sauce, currant jelly and Cumberland sauce.</p> - - -<div id="game_1" class="recipe"> -<p class="recipe_title">No. 1—ROAST SADDLE OF VENISON.</p> - -<p class="quantity">Quantity for 6–10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 saddle of venison</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Bacon for larding</li> -<li class="ingredients">1 pt of sour cream, good measure</li> -<li class="ingredients">1 tsp. of lemon juice</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">½ cupful water</li> -<li class="ingredients">½ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The deer, fawn or doe must hang in its skin a few days -before it is cooked. The neck is cut off. The ribs are chopped off if -they are too long. The skin is taken off, the meat pounded and larded -closely with bacon strips; place a thin slice of bacon under the -fillets. Fry the venison on both sides with part of the ½ lb. of -butter, put the rest of the butter into the pot or pan and roast the -meat 45 minutes, basting frequently with the sour cream. The roast -should be pink inside and very juicy. Put it on a hot platter and -prepare the gravy.</p> - -<p>Stir the flour into the frying butter, brown it a few minutes, add the -water, cook 5 minutes and add the lemon juice, then strain.</p> - -<p><b>Remarks:</b> The remnants of this venison may be utilized in a soup. Fry -them with some butter or lard and soup greens and a tablespoonful of -flour, add water and cook slowly for two hours. For directions refer -to No. <a href="#soups_63">63</a> and <a href="#soups_64">64</a> under Soups, Chapter 1.</p> -</div> - - -<p><span class="pagenum" id="Page_117">117</span></p> - -<div id="game_2" class="recipe"> -<p class="recipe_title">No. 2—LEG OF VENISON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 leg of venison, 3½ to 4 lbs.</li> -<li class="ingredients">Salt</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">½ qt. sour cream</li> -<li class="ingredients">⅛ lb. of bacon cut in wide, thin slices, for lining the pan</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">½ cup of water</li> -<li class="ingredients">⅛ lb. bacon strips</li> -</ul> - -<p><b>Preparation:</b> The meat is pounded on both sides, washed, dried, skinned -and larded with bacon. The joint of the leg is chopped. Scald the leg -with a pint of boiling water and place it into the hot butter in the -roasting pan, brown it on both sides, then place the bacon slices on -the bottom of the pan and the leg of venison on top of them, roast in -the oven for one hour, basting it often with spoonfuls of cream.</p> - -<p><b>The Gravy:</b> After the leg of venison is done, stir the flour into the -drippings, brown it for 2 minutes, then add the water, cook for 5 -minutes and strain.</p> - -<p><b>Remarks:</b> With a tablespoonful of red wine you can improve the gravy. -If you wish to have the meat rare, allow ¾ hour for roasting. Add or -subtract some of the time for frying according to the size of the -piece of venison.</p> -</div> - - -<div id="game_3" class="recipe"> -<p class="recipe_title">No. 3—VENISON CUTLETS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of venison from back or loin</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Scant ⅛ lb. of butter</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">¼ pt. of Madeira</li> -<li class="ingredients">Some soup greens</li> -<li class="ingredients">1 pinch of sugar</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 clove</li> -<li class="ingredients">1 tsp. of meat extract</li> -<li class="ingredients">½ tsp. of lemon juice</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The meat is skinned, cut into ½ inch slices, each having -a rib bone, then they are pounded on both sides and salted. Chop the -scraps and fry them with the soup greens, light brown in hot butter, -stir in the flour and brown it, add the water and season with salt, -pepper, sugar, lemon juice, Madeira and clove and cook slowly for 1½ -hours. Strain the gravy and put into it the meat extract and truffle -slices and stew a little while. The cutlets are fried 4 minutes in the -⅛ lb. of butter; serve on a hot platter and pour the gravy, which -should be smooth, over it.</p> - -<p><b>Remarks:</b> You may also pour tomato or champignon gravy over the meat. -The platter with the cutlets would look well garnished with puff paste -scallops.</p> -</div> - - -<p><span class="pagenum" id="Page_118">118</span></p> - -<div id="game_4" class="recipe"> -<p class="recipe_title">No. 4—DEER OR DOE LIVER.</p> - -<p class="quantity">Quantity for 2 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 deer or doe liver</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 tbsp. of chopped onion</li> -<li class="ingredients">2 tbsps. of vinegar</li> -<li class="ingredients">2 tbsps. of water</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">½ tbsp. of flour</li> -</ul> - -<p><b>Preparation:</b> The liver is washed and dried. Trim off the membrane, cut -into even thin slices, salt and pepper and fry quickly in the hot -butter. Onion and flour are stirred in and stewed with the liver. Then -the water, vinegar and meat extract are added and cooked well; when -done, serve at once because the liver will get hard and tough when -standing.</p> -</div> - - -<div id="game_5" class="recipe"> -<p class="recipe_title">No. 5—VENISON RAGOUT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3–4 lbs. of venison</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">4 tbsps. of flour</li> -<li class="ingredients">1½ qts. of water</li> -<li class="ingredients">½ onion, sliced</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1 tumblerful of red wine</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> The meat is cut into 3 inch squares. The ¼ lb. of butter -is browned with the flour, then water is added and all the spices and -cooked 5 minutes. The meat is put into this gravy, the pot well -covered and ¼ hour before done, the red wine is added. If the gravy -has boiled down too far, add some more water. When the ragout is done, -take out the meat, strain the gravy and pour it over the meat, serve -on a hot platter. The gravy should be smooth. This meat should be -cooked in an iron pot.</p> - -<p><b>Remarks:</b> Potato dumplings are nice with venison ragout.</p> -</div> - - -<div id="game_6" class="recipe"> -<p class="recipe_title">No. 6—TO CARVE A LEG OF VENISON.</p> - -<p>Leg of deer, doe or reindeer may be carved like a leg of veal. From -the leg, remove first the skin and membrane and you will recognize the -parts called the fricandeaux. On top of the leg lies a flat piece, on -the side of it a piece that has the shape of a small fillet. These -pieces may be used for fricassee or they may be filled and roasted. -You may leave these pieces on the leg and lard and roast it with them. -The tail end is chopped off, chopped in small pieces, and with the -last ribs which are attached to it, a soup is cooked.</p> - -<p><b>Remarks:</b> All uncooked game keeps in vinegar or milk.</p> -</div> - - -<p><span class="pagenum" id="Page_119">119</span></p> - -<div id="game_7" class="recipe"> -<p class="recipe_title">No. 7—SADDLE OF VENISON.</p> - -<p class="quantity">Quantity for 14–16 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 saddle of venison, 8 to 10 lbs.</li> -<li class="ingredients">Salt</li> -<li class="ingredients">¾ lb. of butter</li> -<li class="ingredients">¼ lb. of bacon for larding</li> -<li class="ingredients">1 pt. sour cream</li> -<li class="ingredients">1 tsp. of lemon juice</li> -<li class="ingredients">2 tbsps. of white wine</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">1 tsp. of meat extract, if necessary</li> -</ul> - -<p><b>Preparation:</b> The joints are chopped in several places so the meat lies -flat in the pan, then it is skinned, washed, larded well, salted and -fried on both sides in the hot butter; then put into the oven with all -the spices and left to roast for 2 to 3 hours, basting frequently with -the sour cream.</p> - -<p>For the gravy, stir in the flour, brown it a little, then add the -water and cook with the roast for 15 minutes. Strain the gravy and if -the color is too light, add the meat extract.</p> -</div> - - -<div id="game_8" class="recipe"> -<p class="recipe_title">No. 8—LEG OF VENISON.</p> - -<p class="quantity">Quantity for 14–18 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 leg of venison, 10 lbs.</li> -<li class="ingredients">Salt</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">¾ lb. of butter</li> -<li class="ingredients">1 pt. of sour cream</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">1 tsp. of lemon juice</li> -<li class="ingredients">2 tbsps. of white wine</li> -<li class="ingredients">¼ lb. of bacon for larding</li> -</ul> - -<p><b>Preparation:</b> The preparation is the same as described in <a href="#game_7">No. 7</a>, only -the time for frying is longer, from 3 to 3½ hours.</p> - -<p><b>Remarks:</b> If the meat is from an old animal, it is best to keep it in -milk, wine or vinegar for 2 to 3 days.</p> -</div> - - -<div id="game_9" class="recipe"> -<p class="recipe_title">No. 9—ANOTHER FORM OF LEG OF VENISON.</p> - -<p class="quantity">Quantity for 14–18 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 leg of venison, 10 lbs.</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Some melted butter</li> -<li class="ingredients">Rolled out bread dough</li> -<li class="ingredients">1 sheet of paper</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of butter and ¼ lb. of drippings</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 clove</li> -<li class="ingredients">3 pepper-corns</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">Bouillon cooked from remnants</li> -<li class="ingredients">1 tumblerful of port wine</li> -</ul> - -<p><b>Preparation:</b> The meat is skinned, the bone trimmed out, washed and -salted. A sheet of paper buttered or brushed with fine salad oil, is -wrapped around the meat, then it is enveloped in a layer of white -bread dough. Heat ¼ lb. of drippings and ¼ lb. of butter, place the -leg of venison into it and roast for <span class="pagenum" id="Page_120">120</span>5 to 5½ hours, basting it often. -Remove paper and crust, when done, and brush the meat with gravy.</p> - -<p>The gravy is prepared by browning the flour in the drippings, adding -all the spices, the port wine, and the bouillon, then cooking it well. -If the gravy is too greasy, skim it off and strain before serving.</p> - -<p>Currant jelly or apple sauce is served with this meat.</p> -</div> - - -<div id="game_10" class="recipe"> -<p class="recipe_title">No. 10—CHOPPED STEAK OF GAME.</p> - -<p class="recipe_sub">Deer, Doe, Boar or Wild Rabbit Meat is Used.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of meat</li> -<li class="ingredients">¼ lb. of bacon</li> -<li class="ingredients">⅛ lb. butter</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Scant ½ lb. of butter for frying</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">3 tbsps. of cream</li> -<li class="ingredients">1 tsp. of lemon juice</li> -<li class="ingredients">½ cup of water</li> -<li class="ingredients">1 tbsp. of capers</li> -</ul> - -<p><b>Preparation:</b> The membrane and tendons are removed from the meat, then -it is chopped or ground fine together with the bacon and mixed well -with ⅛ lb. of butter, salt, pepper and shaped into steaks.</p> - -<p>The other portion of butter is heated and in this the steak is fried -10 minutes on the stove, basting and turning often. Put it on a hot -platter and prepare the gravy.</p> - -<p>If there is too much drippings left, take some out, stir in the flour, -brown a few minutes, then add all the ingredients and cook well, pour -it over the steak, serve immediately.</p> -</div> - - -<div id="game_11" class="recipe"> -<p class="recipe_title">No. 11—COLD GAME PIE.</p> - -<p class="recipe_sub">Made From Deer, Doe, Boar or Rabbit Meat.</p> - -<p class="center">A good way to utilize the remnants of game roasts.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. fried or roasted game</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 soaked rolls</li> -<li class="ingredients">1 tsp. of grated onion</li> -<li class="ingredients">¼ lb. of truffles, sliced</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">¼ lb. finely chopped sardines</li> -<li class="ingredients">2 soaked rolls</li> -<li class="ingredients">Some butter for the dish</li> -<li class="ingredients">¼ lb. finely grated Parmesan cheese</li> -</ul> - -<p><b>Preparation:</b> The meat is chopped or ground very fine. The butter is -melted—add to it the rolls, chopped sardines (from which the bones -have been removed) and onions, one whole egg and 3 yolks of eggs. This -mixture is stirred on the stove and left to stew until dry.</p> - -<p><span class="pagenum" id="Page_121">121</span></p> - -<p>After cooling it off, add the chopped meat, salt and pepper. Press the -whole through a sieve so there will be no chunks or pieces. Into this -mass stir the truffle slices, the beaten whites of eggs, and the -Parmesan cheese.</p> - -<p>Fill a buttered dish or casserole with this mixture, cover it, set it -in a steamer over a kettle of boiling water and boil 1½ hours. After -cooling, turn it out on a platter, garnish the platter with prepared -lettuce. This makes a fine dish for an evening dinner.</p> - -<p><b>Remarks:</b> This pie may also be served hot; then serve a game gravy or -herb gravy with it.</p> -</div> - - -<div id="game_12" class="recipe"> -<p class="recipe_title">No. 12—GAME RAGOUT MADE FROM REMNANTS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. cold game remnants, either deer, doe, rabbit or wild boar meat</li> -<li class="ingredients">⅛ lb. of bacon</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">2½ tbsps. of flour</li> -<li class="ingredients">1½ tbsps. of lemon juice</li> -<li class="ingredients">1 small onion</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 pt. bouillon, boiled from the bones</li> -<li class="ingredients">½ cup sour or sweet cream</li> -<li class="ingredients">2 vinegar or dill pickles, sliced</li> -</ul> - -<p><b>Preparation:</b> The meat is cut from the bones in nice, equal pieces. The -bones are brought to boil in 2 qts. of cold water and boiled down to 1 -pt. of broth or bouillon.</p> - -<p>Cut the bacon into cubes and brown it in the butter, onion slices and -flour and add the bouillon. If you have left over game gravy, add that -too, season with salt, pepper, lemon juice and cream and cook slowly -for 20 minutes, then strain and cut the pickles into it. Put the meat -pieces into this gravy and let it get hot, but do not cook or the meat -will get tough. The gravy must be smooth. After heating, serve at once.</p> - -<p><b>Remarks:</b> If you wish to have the ragout very fine, omit the pickles -and take truffles or champignons instead.</p> -</div> - - -<div id="game_13" class="recipe"> -<p class="recipe_title">No. 13—LEG OR SADDLE OF WILD BOAR.</p> - -<p class="quantity">Quantity for 14–18 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">10–14 lbs. of wild boar meat</li> -</ul> - -<p class="recipe_sub">For Pickling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5 qts. of vinegar</li> -<li class="ingredients">10 pepper-corns</li> -<li class="ingredients">1 doz. juniper berries</li> -<li class="ingredients">1 large onion, sliced</li> -<li class="ingredients">3 cloves</li> -</ul> - -<p class="recipe_sub">For Frying.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 bottle of red wine</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 qt. of bouillon</li> -</ul> - -<p><span class="pagenum" id="Page_122">122</span></p> - -<p class="recipe_sub">To Cover the Roast.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. grated rye bread</li> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">3 tbsps. of sugar</li> -<li class="ingredients">4 pulverized cloves</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 tbsps. of flour mixed with some water</li> -<li class="ingredients">1 tsp. of meat extract</li> -</ul> - -<p><b>Preparation:</b> The roast is pounded, the surface scored or cut in -squares and the meat placed into a deep pot or jar. Vinegar, pepper, -juniper berries, cloves and onion slices are put in and left with the -meat for 3 days. After this time take the roast out and roast it in a -deep roaster with all that was on it in the jar, except the vinegar. -Instead of that, pour on the red wine and bouillon, season with salt -and roast in the oven for 3½ hours. Then strew the roast with rye -bread crumbs which have been mixed with ½ lb. of butter, pulverized -cloves and 3 tablespoonfuls of sugar. Roast it 30 minutes longer so -the crust will get hard and brown. In the meantime add the flour mixed -with water to the gravy and cook it a while, then strain, add the meat -extract, cook again, taste for salt and spices and skim off the fat.</p> - -<p><b>Remarks:</b> The remnants of roast are utilized in the same way as those -of pork roast.</p> -</div> - - -<div id="game_14" class="recipe"> -<p class="recipe_title">No. 14—HOW TO SKIN A RABBIT.</p> - -<p>Hang the animal up by its hind legs on two nails, rip the rabbit from -tail to throat, lengthwise. Take out the insides, cut the bile -carefully from the liver, retain the latter and the heart and lungs, -and throw away the rest of the intestines. Now separate the fur skin -from the inner skin, make a cut through the fur around each ankle, -pull the legs through, cut off the ears and pull the whole fur skin -down from the hind legs over the head.</p> -</div> - - -<div id="game_15" class="recipe"> -<p class="recipe_title">No. 15—RABBIT ROAST.</p> - -<p class="quantity">Quantity for 4 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 rabbit</li> -<li class="ingredients">⅛ lb. bacon for larding</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">½ pt. sour or sweet cream</li> -<li class="ingredients">1 tsp. of lemon juice</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">Scant ½ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The dressed rabbit is washed and dried, head, throat and -the skin from the belly and its fore paws are cut off and the joints -of its hind paws are chopped. The back and legs are larded with thin -slices of bacon. The butter is <span class="pagenum" id="Page_123">123</span>heated and the larded hare is placed -into it to roast for 45 minutes. Season with salt and pepper and baste -frequently with cream. If it is an old hare, it will require 1¼ hours -for roasting. Ten minutes before the hare is done, add the lemon juice -and the flour and stew 5 minutes, then pour in the water, leave the -hare in this gravy 5 minutes longer, then serve it with the strained -gravy.</p> -</div> - - -<div id="game_16" class="recipe"> -<p class="recipe_title">No. 16—STEWED RABBIT.</p> - -<p class="quantity">Quantity for 4 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 rabbit</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">⅛ lb. of bacon</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">2 cups of rye bread crumbs</li> -<li class="ingredients">½ bottle of red wine</li> -<li class="ingredients">Salt, pepper</li> -</ul> - -<p><b>Preparation:</b> The rabbit is prepared as described in <a href="#game_15">No. 15</a>, well -larded, cut into pieces large enough for each person. The forelegs may -be larded too. These pieces are fried in ¼ lb. of butter until they -are light brown. Now pour the drippings into a deep roasting pot, add -the bacon slices and make a layer of hare meat, season with salt, -pepper, cloves and put on 1 cup of rye bread crumbs. Over this pour -the red wine. After making another layer of meat and bread crumbs, -cover the pot well and stew slowly 2 to 2½ hours. Serve the meat on a -hot platter, strain the gravy, flavor and pour it over the meat. If -the pot cannot be closed tightly, paste a strip of paper or cloth -around the rim and cover.</p> - -<p><b>Remarks:</b> Potato dumplings are good with this meat.</p> -</div> - - -<div id="game_17" class="recipe"> -<p class="recipe_title">No. 17—ANOTHER FORM OF STEWED RABBIT.</p> - -<p class="quantity">Quantity for 4 Persons.</p> - -<p>The preparation is the same as given under <a href="#game_16">No. 16</a> with the exception -of taking ½ pt. of sour cream instead of wine and 2 tablespoonfuls of -flour instead of rye bread crumbs.</p> - -<p>The hare is prepared and cooked the same as given under No. 16. If the -gravy is too thick, add more water.</p> -</div> - - -<div id="game_18" class="recipe"> -<p class="recipe_title">No. 18—RABBIT CUTLETS.</p> - -<p class="quantity">Quantity for 4 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 rabbit</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1 small piece of bacon</li> -<li class="ingredients">Grated wheat bread for breading</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">Some melted butter</li> -</ul> - -<p><span class="pagenum" id="Page_124">124</span></p> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. broth</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Juice of one lemon</li> -<li class="ingredients">½ tsp. of sugar</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 wineglassful of red wine</li> -</ul> - -<p><b>Preparation:</b> All meat is cut from a well dressed rabbit, skin and -membrane removed; the bacon and meat are chopped or ground fine, -seasoned with salt and pepper and mixed well with 2 eggs and small -cutlets formed. The butter is heated, the cutlets brushed with it, -then dipped into the bread crumbs and finally into the beaten egg. -Some ribs are cut off the skeleton and stuck into each cutlet. The -butter for frying is put into a pan, heated and the cutlets fried to a -nice brown color. The gravy has been prepared by browning the heart, -liver and lungs in 1½ tablespoonfuls of flour, then adding 1 pt. of -broth or water, putting into this all the bones and seasoning with -salt, cloves, and 4 pepper-corns. Cook the gravy for ½ hour and add -the red wine or port wine, lemon juice and sugar. Strain and serve -with the cutlets. Garnish the platter with currant jelly.</p> -</div> - - -<div id="game_19" class="recipe"> -<p class="recipe_title">No. 19—HASENPFEFFER (RABBIT PEPPER).</p> - -<p class="quantity">Quantity for 2–4 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">The head, neck, breast, lungs, forelegs, heart, liver, 1 lb. of rabbit meat or lean pork</li> -<li class="ingredients">Some vinegar</li> -<li class="ingredients">1 small onion</li> -<li class="ingredients">⅛ lb. of bacon or butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">Salt</li> -<li class="ingredients">4 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">2 pts. of water</li> -<li class="ingredients">1 tbsp. of sugar</li> -<li class="ingredients">½ cup of red wine (or not)</li> -</ul> - -<p><b>Preparation:</b> The head, neck, breast, lungs, heart, liver and forelegs -are cleaned well, cut in medium large pieces and left in vinegar for 1 -day.</p> - -<p>After the rabbit has been fried, cut 1 lb. of pork into medium large -pieces. Cut the bacon into small cubes and fry it, or if you use -butter, heat this and fry the finely sliced onion and pork in it and -the rabbit meat which has been soaked in vinegar.</p> - -<p>For the gravy, stir the flour into the drippings, stew a few minutes, -then add water and all the spices and other ingredients. Then slowly -cook the meat until tender in the gravy. When it is done, take the -meat out and serve on a hot platter, strain the gravy and pour over -the meat.</p> - -<p><b>Remarks:</b> You may omit the rabbit meat and pork and <span class="pagenum" id="Page_125">125</span>use only the heart, -lungs, liver, head, neck, breast and forelegs if these are sufficient. -You may also stir a little vinegar into some rabbit blood and add to -the gravy. The liver may be omitted and fried separately.</p> -</div> - - -<div id="game_20" class="recipe"> -<p class="recipe_title">No. 20—RABBIT LIVER.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 rabbit liver</li> -<li class="ingredients">1 pinch of salt and pepper</li> -<li class="ingredients">1 well-beaten egg</li> -<li class="ingredients">Some flour</li> -<li class="ingredients">1 piece of butter for frying</li> -<li class="ingredients">1 slice of lemon</li> -</ul> - -<p><b>Preparation:</b> The liver must be very fresh. As soon as the rabbit is -shot, dress it, take the liver out and prepare it the same day. If you -cannot do this the same day, it is better to leave the liver and -prepare it with the rabbit.</p> - -<p>The fresh liver is washed, sliced, seasoned with salt and pepper, -dipped into egg and flour, then fried quickly in some hot butter and -served at once on a hot platter. Place a lemon slice on it.</p> -</div> - - -<div id="game_21" class="recipe"> -<p class="recipe_title">No. 21—RABBIT ROAST SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ lb. of bare roast</li> -<li class="ingredients">3 medium-sized, boiled potatoes</li> -<li class="ingredients">2 hard-boiled yolks of eggs</li> -<li class="ingredients">2 raw yolks of eggs</li> -<li class="ingredients">¼ pt. fine salad oil</li> -<li class="ingredients">Wine vinegar according to taste</li> -<li class="ingredients">1 tsp. of mustard</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tsp. of capers</li> -<li class="ingredients">1 tsp. of sugar</li> -<li class="ingredients">¼ cupful of cream</li> -</ul> - -<p><b>Preparation:</b> The meat and potatoes are cut into small pieces. The 2 -hard-boiled yolks of eggs are mixed well and stirred with the 2 raw -yolks, the oil dripped in, cream, vinegar and the other ingredients -mixed in. Taste the gravy and stir lightly into it the meat and -potatoes, then heap it in a glass dish, chop the 2 whites of eggs and -strew over the salad.</p> -</div> - - -<div id="game_22" class="recipe"> -<p class="recipe_title">No. 22—RABBIT PIE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 young rabbits</li> -<li class="ingredients">1 piece of bacon for larding</li> -<li class="ingredients">½ lb. chopped pork</li> -<li class="ingredients">1½ rolls</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tbsp. of butter for the filling.</li> -</ul> - -<p class="recipe_sub">For Frying.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">1½ qts. of water or bouillon</li> -<li class="ingredients">1 small onion</li> -<li class="ingredients">¼ bottle of white wine</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">1 clove</li> -<li class="ingredients">Lemon peel</li> -<li class="ingredients">1 small can of truffles, sliced</li> -</ul> - -<p><span class="pagenum" id="Page_126">126</span></p> -<p><b>Preparation:</b> Shoulders and legs are cut off and the rest of the meat -removed from the bones and chopped very fine, also the pork. Mix this -well with the soaked rolls, eggs, butter, salt and pepper.</p> - -<p>Line the bottom and sides of the dish with this mixture. The meat from -the loins of the rabbits is cut into nice pieces, fried brown in ¼ lb. -of butter and put into the pie with the sliced truffles.</p> - -<p>Now prepare the gravy. Into the butter in which the pieces of meat -have been fried, stir 3 tablespoonfuls of flour, brown and add 1½ qts. -of water or bouillon. Season it with all the spices, onion, salt, -bay-leaf, pepper, clove, lemon juice, white wine and the truffle -peelings and cook slowly for 1 hour. Strain the gravy and pour ¾ of it -into the pie, put on another layer of the filling, bake in medium hot -oven for 1½ hours or cover the dish well and set it in a steamer over -a kettle of boiling water and boil 1½ hours. The remainder of the -gravy should be served hot with the pie.</p> - -<p><b>Remarks:</b> The bones are chopped up and broth cooked from them which is -used for the gravy to make this rich and palatable.</p> - -<p><b>Remarks:</b> This, pie may be served cold.</p> -</div> - - -<div id="game_23" class="recipe"> -<p class="recipe_title">No. 23—DOMESTIC RABBIT ROAST.</p> - -<p class="quantity">Quantity for 4 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 domestic rabbit</li> -<li class="ingredients">⅛ lb. of bacon</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">½ cup of sour or sweet cream</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">½ cup of water</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> The domestic rabbit is prepared and cooked the same as -described under <a href="#game_15">No. 15</a>, Rabbit Roast.</p> -</div> - - -<div id="game_24" class="recipe"> -<p class="recipe_title">No. 24—STUFFED DOMESTIC RABBIT ROAST.</p> - -<p class="quantity">Quantity for 4–6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 domestic rabbit</li> -<li class="ingredients">⅛ lb. of bacon</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">½ cup of sour or sweet cream</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">½ cup of water</li> -<li class="ingredients">Salt</li> -</ul> - -<p class="recipe_sub">For Stuffing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Heart, liver, kidneys of the rabbit</li> -<li class="ingredients">2 soaked rolls</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1 tbsp; of butter</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">Salt, pepper, nutmeg</li> -</ul> - -<p><span class="pagenum" id="Page_127">127</span></p> - -<p><b>Preparation:</b> The domestic rabbit is prepared like the rabbit under No. -14, but the legs, neck and breast are left on, because it is going to -be stuffed. It is washed well inside and outside and salted. Heart, -liver and kidneys are chopped fine and mixed well with the soaked -rolls and the other ingredients. The rabbit is filled with this -stuffing and sewed up, the back well larded and fried on all sides -light brown in hot butter. Then it is roasted in the oven for 1½ -hours, basting frequently with the cream and lemon juice.</p> - -<p><b>Remarks:</b> The domestic rabbit may be made into ragout. See <a href="#game_5">No. 5</a>, Doe -or Deer Ragout.</p> - -<p><b>Remarks:</b> The stuffing may be improved by adding champignons or -truffles or ¼ lb. of chopped pork.</p> -</div> - - -<div id="game_25" class="recipe"> -<p class="recipe_title">No. 25—LAPINS.</p> - -<p>Lapins, the European hare, are prepared like rabbit. See No. <a href="#game_23">23</a> and -No. <a href="#game_24">24</a>.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_128">128</span></p> -<h2 id="fish" class="chapter_title">CHAPTER 8.<br /> FISH.<br /></h2> -</div> - - -<p class="chapter_sub">THE VARIOUS PREPARATIONS OF FISH AND THE UTILIZING OF REMNANTS.</p> - - -<p>Every fish has a season when it is most savory. During the breeding or -spawning season, no fish is good. When you buy a dead fish, observe -carefully the following:</p> - -<ul class="ingredients_list"> -<li class="ingredients">1. The meat of the fish must be firm and must not show any form of -decay, neither in smell nor taste.</li> -<li class="ingredients">2. The skin must be tight on the fish.</li> -<li class="ingredients">3. Both eyes must be clear, not milky or sunken.</li> -<li class="ingredients">4. The gills must be red and slimy. Fish frozen very hard are not -especially good.</li> -</ul> - -<p>The meat of middle sized fish is more savory than that of large ones.</p> - -<p>When you buy live fish, take the lively ones, not those that swim on -their side or back. The bought fish are best killed in the market. The -quickest way of killing a fish is to stun it with a blow on the head -or neck, then cutting its throat and its tail.</p> - -<p>You scale the fish by taking hold of its tail and with a sharp knife -or fish scaler scraping off the scales from there towards the head.</p> - -<p>To retain the nourishing qualities of the fish, it is not soaked in -water, only washed and boiled immediately. Whole fish are put on the -fire with cold or hot water. Pieces of fish are put on with boiling -water or prepared in hot butter or lard to retain the nutriment in the -fish, since the hot water or fat contracts the cells at the cuts. The -skin of a whole fish retains the nutriment, therefore it may be put on -the fire in cold water.</p> - -<p>Fish must not be covered up while cooking or frying so that the -temperature will not get too high. Frozen fish must be thawed -completely before using; if this is not done, the inside of the fish -is mostly rare when serving it. No dish will <span class="pagenum" id="Page_129">129</span>be good when the fish or -meat used is prepared in a frozen state.</p> - -<p>Fish are dressed by making a slight cut along the whole under side and -taking out all intestines. The inner darker membrane must be entirely -removed and the fish washed well.</p> - - -<div id="fish_1" class="recipe"> -<p class="recipe_title">No. 1—TO BOIL.</p> - -<p>Whitefish, shellfish, pike, codfish, pickerel, bass, black -bass, white bass, flounders, plaice or sole, carp, salmon, trout, -brook trout, cabeljou, river trout.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½–4 lbs. of fish</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">Salt</li> -<li class="ingredients">10 pepper-corns</li> -<li class="ingredients">4 cloves</li> -<li class="ingredients">1 large onion</li> -<li class="ingredients">2 bay-leaves</li> -<li class="ingredients">½ lemon, sliced</li> -</ul> - -<p><b>Preparation:</b> The fish is dressed and washed. Into a fish kettle pour 4 -qts. of water, all the spices and enough salt to make it quite salty. -Place the fish on the tray of the kettle in a swimming position and -bring slowly to boil 5 minutes in cold or hot water, then set back to -draw ½ hour. When the meat near the gills is not bloody any more, the -fish is done. Before serving, rinse it with hot water to remove the -scum and place on the platter in a swimming position. It is then -garnished with lemon slices, parsley, lettuce and potatoes.</p> - -<p>With the fish is served a fish gravy, mustard gravy, Bearnaise gravy -or fresh creamed butter, browned butter, mustard butter, parsley -butter, etc.</p> -</div> - - -<div id="fish_2" class="recipe"> -<p class="recipe_title">No. 2—BAKED FISH.</p> - -<p>Any of the varieties named in <a href="#fish_1">No. 1</a>.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½—4 lbs. of fish</li> -<li class="ingredients">¼ lb. of fresh butter</li> -<li class="ingredients">Salt</li> -<li class="ingredients">3 pepper-corns</li> -<li class="ingredients">Some flour</li> -<li class="ingredients">1½ cups of sour or sweet cream</li> -<li class="ingredients">¼ tsp. of meat extract</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1 tbsp. of capers</li> -<li class="ingredients">1 tbsp. of Parmesan cheese</li> -</ul> - -<p><b>Preparation:</b> The fish is dressed, washed and dried, salted inside and -outside and rolled in flour. It is placed into a pan or if possible -an earthen or porcelain dish in which the butter has been heated; then -put into the oven and baked for 10 minutes to a light yellow color. -Baste with the cream and lemon juice, sprinkle with the Parmesan -cheese, and add the capers and pepper-corns. In this gravy stew it ½ -hour, then prepare carefully on a hot platter and serve. Strain the -gravy <span class="pagenum" id="Page_130">130</span>through a sieve to remove all lumps, i.e., make it smooth. If it -is too thick, add some cream or milk and pour it on the fish or serve -it extra.</p> - -<p><b>Remarks:</b> This preparation is very fine. A little meat extract makes -the sauce look more delicate.</p> -</div> - - -<div id="fish_3" class="recipe"> -<p class="recipe_title">No. 3—FISH STEAMED OR STEWED IN RED WINE GRAVY.</p> - -<p>Any one of the varieties named in <a href="#fish_1">No. 1</a>.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½–4 lbs. of fish</li> -<li class="ingredients">Salt</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">1 pt. of water or bouillon</li> -<li class="ingredients">1 pt. of red wine</li> -<li class="ingredients">1 tsp. of meat extract</li> -<li class="ingredients">½ onion, sliced</li> -<li class="ingredients">3 slices of lemon</li> -<li class="ingredients">½ carrot, sliced</li> -<li class="ingredients">Small piece of celery root</li> -<li class="ingredients">1 small piece of parsley root</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">2 bay-leaves</li> -<li class="ingredients">1 tbsp. of sugar</li> -</ul> - -<p><b>Preparation:</b> The fish is dressed, washed, dried, salted inside and -outside and left in a cold place for 1½ hours. The gravy is then -prepared. Brown the butter and flour and mix in all the ingredients, -also red wine; add water or bouillon and cook slowly 1½ hours and -strain. It must be smooth and palatable.</p> - -<p>Rub the salt off, put the fish into a porcelain or earthen dish in -which the ounce of butter has been melted and roast in the oven for 10 -minutes, basting frequently with the butter. After this, pour the -gravy over it and stew the fish uncovered in the oven for ½ hour.</p> - -<p><b>Remarks:</b> The pan or dish should not be much larger than the fish, so -that this is well covered with the gravy. Both fish and gravy are -served on the same hot platter.</p> -</div> - - -<div id="fish_4" class="recipe"> -<p class="recipe_title">No. 4—BROILED OR ROASTED FISH.</p> - -<p>Any one kind named in <a href="#fish_1">No. 1</a>.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½–4 lbs. of fish</li> -<li class="ingredients">Salt, flour</li> -<li class="ingredients">½ cup of roll crumbs</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">1 beaten egg</li> -</ul> - -<p><b>Preparation:</b> The fish is dressed, washed and dried, then ripped -lengthwise into two halves and the bones removed. Then salt, dredge -with flour, dip into beaten egg and roll in bread crumbs. Drip melted -butter on the fish, place into a flat pan and roast or bake in the -oven, basting with melted butter. Serve with brown butter gravy and -garnish with lemon slices.</p> -</div> - - -<p><span class="pagenum" id="Page_131">131</span></p> - -<div id="fish_5" class="recipe"> -<p class="recipe_title">No. 5—BOILED SALMON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of salmon</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">½ cup of vinegar</li> -<li class="ingredients">1 cup of white wine</li> -<li class="ingredients">1 large onion, sliced</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">1 tbsps. of pepper-corns</li> -<li class="ingredients">10 whole cloves</li> -<li class="ingredients">3 bay-leaves</li> -<li class="ingredients">½ lemon, sliced</li> -</ul> - -<p><b>Preparation:</b> All ingredients are put into the water and then boiled. -The fish is not scaled, but the insides taken out and washed. When the -water boils, set it aside, put the fish in and let it draw ½–¾ hours. -Cooking would make it tough. Serve a butter or madeira gravy with the -fish.</p> - -<p><b>Remarks:</b> If the fish is a salmon, it requires 20 minutes to cook it.</p> -</div> - - -<div id="fish_6" class="recipe"> -<p class="recipe_title">No. 6—SALMON, BLUE.</p> - -<p class="quantity">Quantity for 15 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">7 lbs. of salmon</li> -<li class="ingredients">7 qts. of water</li> -<li class="ingredients">¾ bottle of white wine</li> -<li class="ingredients">1 cup of wine vinegar</li> -<li class="ingredients">1 tbsp. of pepper-corns</li> -<li class="ingredients">6 cloves</li> -<li class="ingredients">3 bay-leaves</li> -<li class="ingredients">1 onion, sliced</li> -<li class="ingredients">1 lemon, sliced</li> -<li class="ingredients">1 piece of carrot</li> -<li class="ingredients">1 piece of celery root</li> -<li class="ingredients">1 piece of parsley root</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">¼ cup of salt</li> -</ul> - -<p><b>Preparation:</b> The is dressed, washed and dried. The vinegar is heated -and poured on the fish, then it is placed into a fish kettle in a -swimming position and the water is poured on cold, so that it almost -covers the fish. All the ingredients are added; bring it to boil and -set aside to simmer 1 hour. The fish must be served carefully and -garnished with parsley and lemon slices; potato balls are good with -it. For gravy, serve creamed butter, drawn butter, egg gravy, -remoulade gravy or mayonnaise dressing.</p> - -<p><b>Remarks:</b> Salmon is good served cold with a mayonnaise dressing.</p> -</div> - - -<div id="fish_7" class="recipe"> -<p class="recipe_title">No. 7—SALMON SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of salmon</li> -<li class="ingredients">2 hard-boiled eggs</li> -<li class="ingredients">1 raw yolk of egg</li> -<li class="ingredients">Fine salad oil</li> -<li class="ingredients">1 tsp. of mustard</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">1 tbsp. of vinegar</li> -<li class="ingredients">1 tsp. of sugar</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The boiled fish is arranged on a glass dish in a mound -after being cut into nice pieces and the bones removed. The gravy or -dressing is made by stirring the raw <span class="pagenum" id="Page_132">132</span>yolk of egg into the boiled -yolks, adding the oil a few drops at a time, also the lemon juice, -vinegar and the other ingredients. It must be thick. The dressing is -poured over the salad and slightly mixed with a wooden spoon. Garnish -the salad with hard-boiled eggs and green lettuce leaves.</p> -</div> - - -<div id="fish_8" class="recipe"> -<p class="recipe_title">No. 8—SLICED SALMON BROILED.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of salmon</li> -<li class="ingredients">Salt</li> -<li class="ingredients">¼ cup melted butter</li> -<li class="ingredients">1 tbsp. of finely sliced onion</li> -<li class="ingredients">1 bunch of parsley</li> -<li class="ingredients">⅛ lb. of butter for frying</li> -<li class="ingredients">2 tbsps. of lemon juice</li> -</ul> - -<p><b>Preparation:</b> The salmon is cut into 2 to 3 slices, cleaned, washed and -dried well. Brush the slices with the ¼ cup of melted butter, salt and -put on the lemon juice, onion slices and parsley. Cover the dish and -put on the stove for one hour but do not fry. After one hour, put into -a broiler, broil for 10 to 15 minutes, basting with butter and turning -frequently. You can also fry them in a buttered pan. Serve in a hot -dish, garnish with lemon slices and parsley and serve with a tomato or -olive gravy, or a cold, sour gravy.</p> -</div> - - -<div id="fish_9" class="recipe"> -<p class="recipe_title">No. 9—BOILED SALMON TROUT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of salmon trout</li> -<li class="ingredients">Water enough to cover the fish</li> -<li class="ingredients">Salt</li> -<li class="ingredients">¾ pt. of vinegar</li> -<li class="ingredients">10 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">½ onion, sliced</li> -</ul> - -<p><b>Preparation:</b> The fish is cleaned and washed. The water with all -ingredients in it is brought to boil, the fish placed into it in a -swimming position, cooked 10 minutes and served on a hot platter. A -fish or egg gravy may be served with it.</p> -</div> - - -<div id="fish_10" class="recipe"> -<p class="recipe_title">No. 10—FRIED TROUT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of trout</li> -<li class="ingredients">Salt, flour</li> -<li class="ingredients">1 beaten egg</li> -<li class="ingredients">¼ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The fish is dressed, washed, dried, salted inside and -outside, dipped into the beaten egg and then into flour. The butter is -heated in a pan, the fish fried in it to a light brown color and a -butter gravy served with it.</p> -</div> - - -<p><span class="pagenum" id="Page_133">133</span></p> - -<div id="fish_11" class="recipe"> -<p class="recipe_title">No. 11—EEL, BLUE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of eel</li> -<li class="ingredients">1½ qts. of water</li> -<li class="ingredients">6 tbsps. of vinegar</li> -<li class="ingredients">10 pepper-corns</li> -<li class="ingredients">2 bay-leaves</li> -<li class="ingredients">4 cloves</li> -<li class="ingredients">½ sliced onion</li> -<li class="ingredients">½ sliced lemon</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Water for cooking</li> -</ul> - -<p><b>Preparation:</b> The eel is killed by wrapping the head into a cloth and -giving it a few blows with a hatchet; then rub it with salt from head -to tail until it looks blue. Skin the eel by making a cut in the skin -around the head and pulling this down over the tail; if it does not -strip off easily, cut it loose with a sharp knife. Cut the fish into -equal pieces and clean each piece separately, pushing out the -intestines and inner membrane and rubbing it with salt.</p> - -<p>1½ qts. of water is brought to boil with 4 tablespoonfuls of vinegar -and the eel scalded with it. Heat fresh water, 2 tablespoonfuls of -vinegar, pepper-corns, bay-leaves, cloves, 1 onion, lemon slices and -salt; in this water the eel is cooked slowly 15 minutes. The fish is -then served on lettuce leaves and garnished with lemon slices. Caper, -mustard or remoulade dressing is served with it. This fish is good -eaten cold.</p> - -<p><b>Remarks:</b> The remnants of eel may be used to make aspic or head cheese. -The eel broth and skin are utilized for it. See Head Cheese and -Gelatines, <a href="#headcheese_9">No. 9</a> Eel in Jelly.</p> -</div> - - -<div id="fish_12" class="recipe"> -<p class="recipe_title">No. 12—BAKED EEL.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of eel</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 beaten egg</li> -<li class="ingredients">Flour for dredging</li> -<li class="ingredients">¼ lb. of butter or lard for frying</li> -</ul> - -<p><b>Preparation:</b> The eel is prepared as described in <a href="#fish_11">No. 11</a>. The bones are -taken out of the pieces, (these may be 3 to 4 inches long) salt and -pepper, roll in beaten egg and flour and bake in hot butter to a nice -brown color.</p> - -<p>A Dutch dressing may be served with it.</p> -</div> - - -<div id="fish_13" class="recipe"> -<p class="recipe_title">No. 13—EEL IN BEER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of eel</li> -<li class="ingredients">3 tbsps. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 qt. of white beer</li> -<li class="ingredients">½ onion, sliced</li> -<li class="ingredients">¼ lemon, sliced</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 clove</li> -<li class="ingredients">½ bay-leaf</li> -</ul> - -<p><b>Preparation:</b> The eel is prepared as in <a href="#fish_11">No. 11</a>, the bones <span class="pagenum" id="Page_134">134</span>being removed -from the pieces. The 3 tablespoonfuls of butter are stirred into the -flour, the beer added and also all the spices and lemon and onion -slices. Cook this gravy and put in the pieces of eel to boil 20 -minutes. Serve the eel on a hot platter, strain the gravy and pour it -over the eel. The gravy must be thick and very palatable.</p> - -<p><b>Remarks:</b> If the gravy is not thick enough, mix some more flour with -water, stir it in and let it boil.</p> -</div> - - -<div id="fish_14" class="recipe"> -<p class="recipe_title">No. 14—EEL WITH RICE. (FRICASSEE).</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of eel</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2½ tbsps. of flour</li> -<li class="ingredients">1 pt. of cream</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Juice of 1 lemon</li> -</ul> - -<p><b>Preparation:</b> The eel is prepared according to <a href="#fish_11">No. 11</a>, cut into 4 inch -pieces and cooked almost done in boiling water, salt, 2 tablespoonfuls -of vinegar, ½ sliced onion, 8 pepper-corns, 2 cloves, 1 bay-leaf. When -almost done, take out the pieces and put them into the gravy, which is -prepared in the following way: Heat the butter, stir in the flour, add -the cream and stir well until smooth, add salt and lemon juice and let -it simmer 10 minutes. Serve eel and dressing on a hot platter and -place a rim of cooked rice around it. Then strew over the whole some -fine minced parsley. If you wish you may sprinkle chopped parsley over -the eel before serving, or you may cook the parsley in the dressing.</p> - -<p><b>Remarks:</b> The gravy must be smooth and savory.</p> -</div> - - -<div id="fish_15" class="recipe"> -<p class="recipe_title">No. 15—COLD EEL ROULADE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of eel</li> -<li class="ingredients">4 hard-boiled, chopped eggs</li> -<li class="ingredients">1 tbsp. of chopped parsley</li> -<li class="ingredients">1 tbsp. of chopped capers</li> -<li class="ingredients">Juice of one lemon</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">½ tbsp. of chopped onion</li> -</ul> - -<p class="recipe_sub">For Cooking.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">10 pepper-corns</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">1 small piece of carrot</li> -<li class="ingredients">1 small piece of parsley root</li> -<li class="ingredients">1 small piece of celery root</li> -<li class="ingredients">Salt</li> -<li class="ingredients">½ onion</li> -</ul> - -<p><b>Preparation:</b> The eel is prepared as described in <a href="#fish_11">No. 11</a>, its head and -tail cut off and ripped open lengthwise; intestines and bones -carefully taken out; then cut it in two crosswise, to make 4 pieces. -These pieces are washed, dried and rubbed <span class="pagenum" id="Page_135">135</span>with salt. The four hard -boiled eggs are chopped and mixed well with the chopped parsley, -onion, capers, lemon juice, salt and pepper. This stuffing is put -inside of the four pieces of eel and these rolled up tightly and tied -with string, then each tied up in a piece of white cloth. Into the 2 -qts. of water put all the ingredients for cooking, and the head, tail -and skin chopped up into small pieces and cook 15 minutes. This eel -stock must be tasted as to seasoning, vinegar added and the prepared -pieces of eel cooked in it slowly for 45 minutes. Leave them in the -stock until pretty well cooled off, then take them out and place them -between two platters. After a few hours, take off the strings and -cloth and cut them into thin slices which are served on green lettuce -leaves and garnished with hard-boiled eggs. You may serve them also -with pickles and mayonnaise or mustard dressing.</p> - -<p><b>Remarks:</b> These eel roulades may be made into eel jelly. See Chapter -Nine, <a href="#headcheese_9">No. 9.</a></p> -</div> - - -<div id="fish_16" class="recipe"> -<p class="recipe_title">No. 16—LARDED PICKEREL.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of fish</li> -<li class="ingredients">⅛ lb. of bacon</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">¾ pt. sweet or sour cream</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">1 tbsp. of Parmesan cheese</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1 tsp. of capers</li> -</ul> - -<p><b>Preparation:</b> The fish is dressed, washed, dried and rubbed with salt -inside and outside. The back is skinned by slitting the sides and -pulling the skin off. The back is then larded with bacon strips. The -butter is heated in a pan and the fish placed into it in a swimming -position after dredging with flour and grated Parmesan cheese. The hot -butter is dripped on, also the lemon juice, and the fish put into the -oven to bake 15 minutes. During this time baste with the butter -carefully so the flour and cheese make a crust on the fish. Gradually -add the cream and capers, and bake the fish in this dressing for ½ -hour, basting frequently. Serve on a hot platter. Color the gravy with -the meat extract and if it is too thin, add 1 teaspoonful of flour, -mixed with cream or milk, cook and strain. The gravy is served with -the fish; garnish with potatoes and macaroni and serve with sauerkraut.</p> -</div> - - -<p><span class="pagenum" id="Page_136">136</span></p> - -<div id="fish_17" class="recipe"> -<p class="recipe_title">No. 17—LARDED AND STUFFED PICKEREL.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of fish</li> -<li class="ingredients">⅛ lb. of bacon</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">tbsp. of flour</li> -<li class="ingredients">1 pt. sour or sweet cream</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">1 tbsp. of Parmesan cheese</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1 tsp. of capers.</li> -</ul> - -<p class="recipe_sub">The Stuffing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. can of champignons</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">½ cup of sweet cream</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 tbsp. of flour</li> -</ul> - -<p><b>Preparation:</b> The preparation is the same as given in No. -16. The filling or stuffing is made from chopped champignons -stewed in the butter, flour, salt, pepper and cream. This is -stuffed into the fish which is then sewed up. The fish is larded -and cooked according to directions in <a href="#fish_16">No. 16</a>. The gravy is also -prepared as in No. 16.</p> -</div> - - -<div id="fish_18" class="recipe"> -<p class="recipe_title">No. 18—STUFFED AND LARDED PIKE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation and ingredients are the same as given under <a href="#fish_16">No. 16</a> and -<a href="#fish_17">No. 17</a>.</p> -</div> - - -<div id="fish_19" class="recipe"> -<p class="recipe_title">No. 19—FISH FRICASSEE FROM PICKEREL OR WHITEFISH.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pickerel or whitefish, 3½ lbs.</li> -<li class="ingredients">⅛ lb. of bacon for larding</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">1 cup of cream</li> -</ul> - -<p class="recipe_sub">For the Fricassee.</p> - -<ul class="ingredients_list"> -<li class="ingredients">18 crabs</li> -<li class="ingredients">2½ qts. of salt water</li> -<li class="ingredients">1½ lbs. veal sweetbreads</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">20 champignons</li> -<li class="ingredients">10 peeled truffles</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -</ul> - -<p><b>Preparation:</b> The fish is dressed, washed, dried, the skin taken off -the back and this larded with bacon. Then it is sprinkled with salt -and put into a pan in a swimming position with ¼ lb. of butter and 1 -cup of cream and fried slowly for 1 hour to a golden yellow color. -During this time simmer the 18 crawfish or crabs in salt water for 45 -minutes. They should not boil, but simmer. From eight crabs take out -the meat and leave the other ten whole.</p> - -<p>The veal sweetbreads are scalded, the membrane removed, salted and -peppered, the lemon juice dripped on, then dredged with flour and -fried in ⅛ lb. of butter to a nice brown color. The sweetbreads are -cut into nice pieces. The champignons <span class="pagenum" id="Page_137">137</span>are heated in 1 tablespoonful of -butter; lemon juice, salt, pepper, 2 tablespoonfuls of cream are -added. The truffles are peeled and sliced and stewed with ½ -tablespoonful of butter, 3 tablespoonfuls of bouillon, 1 pinch of -salt. The crab meat from the 8 crabs is chopped fine and stirred with -1 tablespoonful of butter and 1½ tablespoonfuls of flour; add a little -cream and boil. The lemon juice, salt, pepper and 1 yolk of egg are -stirred in and set to cool. Small dumplings are formed from this -mixture and fried in hot lard. The batter for the dumplings must be -thick; try one first and if it does not hold together, add more flour. -These small dishes must be prepared while the fish is cooking. That -which is done must be kept hot in hot water. The fish, when done, is -served on a hot platter in a swimming position, three crabs are placed -on the fish’s back, the other seven along its sides. The pieces of -sweetbread are also arranged neatly around the fish and the -champignons and truffles, as well as the fish dumplings. All must be -very hot and kept so until the gravy is done.</p> - -<p><b>The Gravy:</b> Into the butter in which the sweetbreads were fried stir -some flour and add bouillon or water, pour it into the pan in which -the fish was fried and cook for 2 minutes, taste and strain. It must -be smooth and be served with the fish.</p> - -<p><b>Remarks:</b> This is a fine dish for parties. Potato balls and green -lettuce are served with it.</p> -</div> - - -<div id="fish_20" class="recipe"> -<p class="recipe_title">No. 20—PICKEREL WITH TOMATO SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of pickerel, white fish or cod fish</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 sheet of paper</li> -<li class="ingredients">⅛ lb. of butter, good measure</li> -</ul> - -<p class="recipe_sub">Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">⅛ lb. of ham</li> -<li class="ingredients">6 tomatoes</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">2 tbsps. of Parmesan cheese</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Pinch of pepper</li> -<li class="ingredients">½ pt. bouillon</li> -<li class="ingredients">½ pt. of cream</li> -</ul> - -<p><b>Preparation:</b> The fish is dressed, washed, dried, salted, placed into a -pan and lightly covered with a buttered paper. Then the hot butter is -poured over it and it is cooked in the oven until well done, basting -frequently for about one hour. In the meantime the gravy is prepared -thus: The ham is cut into small pieces and fried light yellow in the -butter, with onion slices and flour, then add bouillon and cream, -season <span class="pagenum" id="Page_138">138</span>with salt, pepper and add Parmesan cheese; also put in the -sliced or chopped tomatoes and cook until pretty thick. Strain the -gravy, taste it and heat it again. The fish, which must be a nice pink -color, is brushed with the thick gravy and served in a swimming -position. The rest of the gravy may be served separately.</p> -</div> - - -<div id="fish_21" class="recipe"> -<p class="recipe_title">No. 21—PICKEREL OR CODFISH SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1¾ lbs. of pickerel or codfish</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">1 scant tbsp. of flour</li> -<li class="ingredients">1 small onion</li> -<li class="ingredients">1 pt. thick cream</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">1 tsp. of mustard</li> -<li class="ingredients">2 tbsps. of vinegar</li> -<li class="ingredients">1 tbsp. of salad oil</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of white pepper</li> -<li class="ingredients">1 tbsp. of capers</li> -</ul> - -<p><b>Preparation:</b> The boiled fish is cut up into nice pieces. The butter is -melted, the peeled whole onion fried light yellow in it, then taken -out. Stir in the flour, add the cream and cook 5 minutes. The 2 yolks -are stirred in, but the gravy must not cook any more, cool it and -season with salt, mustard, pepper, capers, vinegar and salad oil. Pour -the gravy over the fish.</p> -</div> - - -<div id="fish_22" class="recipe"> -<p class="recipe_title">No. 22—BAKED RED SNAPPER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of red snapper</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 beaten egg</li> -<li class="ingredients">Some flour</li> -<li class="ingredients">1 cup of rolled crackers</li> -<li class="ingredients">¼ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The fish is dressed, washed, dried and rubbed with a -little salt. It is then dredged with flour, dipped into the beaten egg -and cracker crumbs. The butter is heated and put on the fish, then -baked in the oven for ½ hour until a nice brown. Serve a parsley gravy -with it.</p> -</div> - - -<div id="fish_23" class="recipe"> -<p class="recipe_title">No. 23—PICKEREL OR WHITEFISH WITH SAUERKRAUT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. boiled pickerel or whitefish</li> -<li class="ingredients">1 lb. boiled sauerkraut</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">1 large piece of butter</li> -<li class="ingredients">¾ pt. of cream</li> -<li class="ingredients">Some salt</li> -</ul> - -<p><b>Preparation:</b> A baking dish or casserole is buttered and filled with -layers of sauerkraut and fish alternating. The bones must have been -removed and the fish cut into nice pieces. There should be 3 layers of -sauerkraut and 2 layers of fish. After the dish is filled, stir the -cream with some salt and pour over the whole. Put a little butter on -top and bake in oven for 45 minutes.</p> -</div> - - -<p><span class="pagenum" id="Page_139">139</span></p> - -<div id="fish_24" class="recipe"> -<p class="recipe_title">No. 24—BOILED TURBOT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of fish</li> -<li class="ingredients">Salt</li> -<li class="ingredients">½ qt. of wine vinegar</li> -</ul> - -<p><b>Preparation:</b> The turbot is drawn by making a cut across the dark side -below the gills, then rub it with salt until all slime is gone. After -washing it, pour ½ qt. of vinegar on and let it stand for ½ hour. Run -the knife along the spine on the black side and slit the white side in -several places to prevent the skin from bursting while cooking. Fins -and tail are shortened. Put plenty of salt water into the fish kettle, -put the fish in, white side up, and cook slowly for 5 minutes, then -set aside to simmer for ½ hour. Do not cover up the kettle. When -serving, the white side should be up and garnish the platter with any -kind of lettuce or salad i.e., cucumber salad, head lettuce or -endive. Place lemon slices on the fish or small boiled crabs. Serve -with a butter gravy or creamed butter and potato balls.</p> -</div> - - -<div id="fish_25" class="recipe"> -<p class="recipe_title">No. 25—TURBOT FRICASSEE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of fish remnants</li> -<li class="ingredients">A small calf’s tongue</li> -<li class="ingredients">½ pt. of champignons</li> -<li class="ingredients">1 tbsp. of capers</li> -<li class="ingredients">3 tbsps. of butter</li> -<li class="ingredients">½ pt. of cream or milk</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">½ pt. of bouillon</li> -<li class="ingredients">2 tbsps. of Parmesan cheese</li> -<li class="ingredients">2 tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> The fish is cut into large pieces. A baking dish is -buttered and the pieces of fish placed in. Add 3 tablespoonfuls of -heated butter, stirred with 2 tablespoonfuls of flour, the cream, -champignon juice and bouillon. The latter may be omitted. Cook the -gravy until it is smooth and add the lemon juice, salt, pepper, -chopped champignons and capers.</p> - -<p>The tongue which has been boiled is skinned and sliced and put into -the gravy, then boiled a few minutes and tasted as to seasoning. Pour -this gravy over the fish, strew with Parmesan cheese and drip on some -butter. Place the baking dish into a dish with water and bake in the -oven to a nice color.</p> -</div> - - -<div id="fish_26" class="recipe"> -<p class="recipe_title">No. 26—BOILED RED SNAPPER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of fish</li> -<li class="ingredients">Salt</li> -<li class="ingredients">10 pepper-corns</li> -<li class="ingredients">4 cloves</li> -<li class="ingredients">2 bay-leaves</li> -<li class="ingredients">½ onion, sliced</li> -<li class="ingredients">½ lemon, sliced</li> -<li class="ingredients">Water</li> -</ul> - -<p><b>Preparation:</b> The fish is dressed, washed and put in a <span class="pagenum" id="Page_140">140</span>swimming -position, into water enough to cover it and brought to boil. All the -ingredients are added and after boiling up once, set aside to simmer ½ -hour. Garnish with lemon slices and parsley. Serve the fish with a -butter gravy mixed with fine chopped parsley or with an egg dressing.</p> -</div> - - -<div id="fish_27" class="recipe"> -<p class="recipe_title">No. 27—RED SNAPPER WITH RED WINE DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation and ingredients are the same as given under <a href="#fish_3">No. 3</a>.</p> -</div> - - -<div id="fish_28" class="recipe"> -<p class="recipe_title">No. 28—FRIED SMELT OR SPARLING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of sparling</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">2 tbsps. of milk</li> -<li class="ingredients">Flour</li> -<li class="ingredients">½ lb. of butter for frying</li> -</ul> - -<p><b>Preparation:</b> The fish is dressed, washed, rubbed with salt and left -standing for 1½ hours. Then the salt is washed off a little. Beat the -egg with the milk, brush the fish with it and dip it into the flour. -Heat the butter and bake the fish in it in the oven to a nice brown -color.</p> - -<p>When served, pour the drippings over.</p> -</div> - - -<div id="fish_29" class="recipe"> -<p class="recipe_title">No. 29—FILLET OF SHELLFISH, WHITEFISH, CABELJOU, SOLE, WITH DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of fish</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">Juice of 1 lemon</li> -</ul> - -<p class="recipe_sub">Fish Bouillon.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Bones, skin</li> -<li class="ingredients">4 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">2 slices of lemon</li> -<li class="ingredients">½ onion</li> -<li class="ingredients">1½ qts. water</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> The fish is dressed, washed, the bones all removed and -cut into equal fillets. These are salted a little and left with the -salt ½ hour.</p> - -<p>During this time prepare the fish bouillon. The bones and skin are -brought to boil in 1½ qts. of water to which the pepper-corns, cloves, -lemon and onion slices and salt have been added and then cooked until -the water has boiled down to ¾ qt. Then put the fish fillets into a -buttered pan, season with 1 pinch of pepper, lemon juice, the ¼ lb. of -butter placed on in pieces and ½ cupful of the fish bouillon poured -over them.</p> - -<p>The pan must be covered and the fish stewed in the oven for 25 -minutes, then served on a hot platter, the drippings poured over. A -Dutch gravy is served with it and the bouillon used for that. See -gravies or dressings, Dutch Dressing.</p> -</div> - - -<p><span class="pagenum" id="Page_141">141</span></p> - -<div id="fish_30" class="recipe"> -<p class="recipe_title">No. 30—FRIED MACKEREL.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of mackerel</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">2 tbsps. of milk</li> -<li class="ingredients">Flour</li> -<li class="ingredients">½ lb. of butter for frying</li> -</ul> - -<p><b>Preparation:</b> The mackerel is cleaned well, the head chopped off and -the fish split open lengthwise. The bones are all taken out, the -fillets rubbed with salt and let stand for 1 hour. Then it is washed a -little, dried, dipped into the egg beaten with milk and into flour. -The butter is heated and the fillets are fried in it to a nice color -for about 10 to 15 minutes. Serve on a hot platter, pour the drippings -over and garnish with lemon slices and parsley. If the drippings are -not sufficient, make an extra gravy of drawn butter mixed with chopped -parsley.</p> -</div> - - -<div id="fish_31" class="recipe"> -<p class="recipe_title">No. 31—ROLLED, STUFFED FISH FILLETS.</p> - -<p class="recipe_sub">Made from whitefish, pickerel, cabeljou, shellfish, halibut.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of fish</li> -<li class="ingredients">1½ rolls, soaked in milk</li> -<li class="ingredients">1 tbsp. of chopped parsley</li> -<li class="ingredients">½ tbsp. of chopped onion</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">⅛ lb. of butter</li> -</ul> - -<p class="recipe_sub">For Stew.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. of white wine</li> -<li class="ingredients">1 oz. of butter</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">¼ onion</li> -<li class="ingredients">2 lemon slices</li> -<li class="ingredients">3 tbsps. of lemon juice</li> -</ul> - -<p class="recipe_sub">The Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">¾ pt. of fish gravy</li> -<li class="ingredients">3 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> The fish is dressed, washed, skinned, split open -lengthwise and the bones taken out, then it is cut into pieces 6 -inches long and 3 inches wide. The trimmings which are left, must be -fully ¼ lb. and are chopped fine. From 2 eggs make scrambled eggs. -Cream the ⅛ lb. of butter and mix it well with the soaked roll, -chopped fish trimming, 1 tablespoonful of parsley, scrambled egg, -onion, salt, pepper. Press the whole mixture through a sieve and stir -in another egg. This stuffing must taste very spicy or piquant and is -spread evenly on the fish fillets. Then roll each one up and tie it -with a white string, place them into a roasting pan, add ½ qt. of -water, ½ pt. of white wine, 6 pepper-corns, ¼ onion, 2 slices of -lemon, 3 tablespoonfuls of lemon juice and salt. The 1 ounce of butter -is cut into pieces and put on the fish, then <span class="pagenum" id="Page_142">142</span>cover the pan with a -buttered paper and bake in the oven ½ hour. Serve on a hot platter.</p> - -<p>The gravy or dressing is prepared by mixing ⅛ lb. of butter with 2 -tablespoonfuls of flour, add the strained broth from the fillets, cook -and stir in 3 yolks of eggs, strain and serve with the fish fillets.</p> -</div> - - -<div id="fish_32" class="recipe"> -<p class="recipe_title">No. 32—BOILED CODFISH.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of codfish</li> -<li class="ingredients">⅛ lb. of soda</li> -<li class="ingredients">2 onions</li> -<li class="ingredients">Salt</li> -<li class="ingredients">4 qts. of water</li> -</ul> - -<p><b>Preparation:</b> The fish is pounded well, and put into water for 36 -hours, changing it every 12 hours and adding a teaspoonful of soda at -every change. After that, skin the fish and cut it into pieces, place -it into boiling water with the salt, and 2 sliced onions, and let it -simmer for 45 minutes. Serve it with drawn butter or mustard gravy.</p> -</div> - - -<div id="fish_33" class="recipe"> -<p class="recipe_title">No. 33—CODFISH RAGOUT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of boiled codfish</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">¾ pt. of bouillon</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">2 bay-leaves</li> -<li class="ingredients">Salt</li> -<li class="ingredients">A small cup of herb vinegar</li> -<li class="ingredients">½ onion</li> -</ul> - -<p><b>Preparation:</b> The remnants of boiled codfish are cut in small pieces. -The ⅛ lb. of butter is browned, 2 tablespoonfuls of flour stirred in, -add the bouillon and season with vinegar, onion, pepper-corns and -bay-leaves.</p> - -<p>The gravy is cooked slowly ½ hour, seasoned and strained. Add the -fish, reheat but do not boil and serve on a hot platter with potatoes.</p> -</div> - - -<div id="fish_34" class="recipe"> -<p class="recipe_title">No. 34—FRIED SOLE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of fish</li> -<li class="ingredients">Salt, white pepper</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">2 tbsps. of milk</li> -<li class="ingredients">1 cup grated rolls</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">1 onion, sliced thin</li> -<li class="ingredients">¼ lb. of butter for frying</li> -<li class="ingredients">Some flour</li> -</ul> - -<p><b>Preparation:</b> Skin the fish by running a sharp knife around the tail; -loosen the skin from the meat and pull downward over the head. The -white side is treated the same way, the tail and fins are shortened -and the fish cut into convenient <span class="pagenum" id="Page_143">143</span>pieces. Every piece is cleaned well, -salted and peppered, the lemon juice dripped on, the slices of onion -placed on top, the pot covered up and the fish left in it to simmer 1½ -to 2 hours. ½ hour before serving, each piece is dried, dredged with -flour and dipped into the egg beaten with the milk and salt and then -into roll crumbs.</p> - -<p>The butter is heated and in it the pieces of fish are fried to a nice -brown color. Serve it on a hot platter, garnish with lemon slices and -parsley. The drippings may be used as gravy.</p> -</div> - - -<div id="fish_35" class="recipe"> -<p class="recipe_title">No. 35—BAKED SOLE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The ingredients and preparations are the same as in the preceding, No. -34. The pieces of fish are put into boiling hot lard deep enough so -they float, and baked to a golden yellow color.</p> - -<p>Serve with a mayonnaise or caviar gravy. See Gravies or Dressings.</p> - -<p><b>Remarks:</b> The pieces of fish may be rolled in finely chopped or ground -hazel nuts instead of bread crumbs; this is very fine.</p> -</div> - - -<div id="fish_36" class="recipe"> -<p class="recipe_title">No. 36—BAKED GURNET.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of fish</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">2 tbsps. of milk</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">¼ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The fish is cleaned well, dried, cut in halves, -lengthwise, the bones taken out, salted, seasoned with lemon juice, -dipped into egg beaten with milk and then into flour.</p> - -<p>Heat the butter and fry the fish in the oven for ½ hour, basting -frequently. Serve a butter dressing with it.</p> -</div> - - -<div id="fish_37" class="recipe"> -<p class="recipe_title">No. 37—SMALL FISH RAGOUTS IN SHELLS OR SMALL MOLDS; UTILIZING REMNANTS OF FISH.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of boiled fish</li> -<li class="ingredients">1 oz. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">½ pt. of sweet or sour cream</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1 tbsp. of Parmesan cheese</li> -<li class="ingredients">3 tbsps. of white wine</li> -<li class="ingredients">Salt, white pepper</li> -<li class="ingredients">2 tbsps. of roll crumbs</li> -<li class="ingredients">1 small piece of butter</li> -</ul> - -<p><b>Preparation:</b> The butter is heated, the flour stirred in, also the -cream, wine and lemon juice and boiled. This gravy <span class="pagenum" id="Page_144">144</span>should be thick; if -too thick, add more cream or milk, salt, pepper and Parmesan cheese, -then boil one minute. Cut the fish into small pieces and put into the -gravy. Butter the shells or molds and fill with this mixture, strew -the bread crumbs on and bake in the oven about 10 minutes, to a light -yellow color. Serve immediately after taking out of the oven.</p> - -<p><b>Remarks:</b> This dish may be served as a fine side dish together with -head lettuce.</p> -</div> - - -<div id="fish_38" class="recipe"> -<p class="recipe_title">No. 38—FISH CROQUETTES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of boiled fish</li> -<li class="ingredients">1 oz. of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">¾ pt. of cream</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">1 tbsp. of. lemon juice</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 whites of eggs, beaten with 1 tbsp. of milk</li> -<li class="ingredients">Flour</li> -<li class="ingredients">Lard enough for frying</li> -</ul> - -<p><b>Preparation:</b> The fish is cut into small pieces. The butter is melted, -the 3 tablespoonfuls of flour stirred in, then add cream and season -with lemon juice, salt and pepper. This gravy is cooked a few minutes -and must be thick, the 3 yolks of eggs are stirred in and the fish -added. After this mixture has cooled off, small croquettes are formed -which are dipped into the white of egg and flour or bread crumbs. Heat -the lard to the boiling point, (it must be deep enough so the -croquettes will float in it) and bake them to a golden yellow color.</p> - -<p><b>Remarks:</b> Fry one croquette first; if it should not hold together, add -more flour.</p> -</div> - - -<div id="fish_39" class="recipe"> -<p class="recipe_title">No. 39—FISH CUTLETS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation and ingredients are the same as under <a href="#fish_38">No. 38</a>. Form -small cutlets, bread them the same as the croquettes and fry them in -butter to a nice color. You may improve them with champignons or crab -tails.</p> -</div> - - -<div id="fish_40" class="recipe"> -<p class="recipe_title">No. 40—FISH AND POTATO PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of boiled fish</li> -<li class="ingredients">3 lbs. potatoes</li> -<li class="ingredients">1 pt. of cream or milk</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of Parmesan cheese</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 tbsp. of capers</li> -<li class="ingredients">1 tbsp. of roll crumbs</li> -<li class="ingredients">2 tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> The boiled fish is cut up fine, the bones all taken out; -the raw potatoes peeled and sliced fine. The baking <span class="pagenum" id="Page_145">145</span>dish or casserole -is buttered and a layer of potatoes alternating with a layer of fish -put in so that the last layer will be potatoes.</p> - -<p>The gravy is made by heating the butter, stirring in the flour, adding -the cream, salt, pepper, Parmesan cheese and capers. Cook one minute, -then pour over the layers of fish and potatoes. Strew a few bread -crumbs on top and place the pieces of butter on, then bake slowly 1½ -hours. Serve in the dish with head lettuce.</p> -</div> - - -<div id="fish_41" class="recipe"> -<p class="recipe_title">No. 41—SALTED CODFISH CROQUETTES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation and ingredients are the same as given under <a href="#fish_38">No. 38</a>, -Fish Croquettes. If the codfish is too salty, soak it in water a few -hours or simmer in boiling water a few minutes.</p> -</div> - - -<div id="fish_42" class="recipe"> -<p class="recipe_title">No. 42—CODFISH HASH.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of codfish</li> -<li class="ingredients">1 small piece of butter</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">½ pt. of cream</li> -</ul> - -<p><b>Preparation:</b> The codfish is picked to pieces. If it is too salty, soak -it a few hours. Heat the butter, stir in the flour, cream and fish -and cook for 10 minutes. Toast slices of wheat bread and serve the -fish hash on this.</p> -</div> - - -<div id="fish_43" class="recipe"> -<p class="recipe_title">No. 43—FRIED FRESH HERRING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">12 fresh herring</li> -<li class="ingredients">Salt</li> -<li class="ingredients">½ lb. of butter or lard</li> -<li class="ingredients">1 cup of flour</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">⅛ lb. butter</li> -<li class="ingredients">1 tbsp. parsley</li> -</ul> - -<p><b>Preparation:</b> The head of the herring must have a yellow color, if it -looks reddish, the herring is stale. The herring is dressed, washed, -salted for 45 minutes, then it is dried and rolled in flour, that has -been mixed with salt and pepper. Heat the butter or fat and fry the -herring in it to a nice color, turning occasionally. For the gravy, -brown the butter, add the juice of the lemon and finely chopped parsley.</p> - -<p>Serve the herring on a hot platter and pour the gravy over it.</p> -</div> - - -<p><span class="pagenum" id="Page_146">146</span></p> - -<div id="fish_44" class="recipe"> -<p class="recipe_title">No. 44—TO MARINATE OR PICKLE FRIED HERRING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">12 fresh herring</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 cup of flour</li> -<li class="ingredients">½ lb. of butter or lard</li> -</ul> - -<p class="recipe_sub">For Marinating.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ qt. vinegar</li> -<li class="ingredients">¾ qt. water</li> -<li class="ingredients">1 large onion, sliced</li> -<li class="ingredients">6 cloves</li> -<li class="ingredients">6 bay-leaves</li> -<li class="ingredients">Some Salt</li> -<li class="ingredients">20 pepper-corns</li> -</ul> - -<p><b>Preparation:</b> The herring are dressed, washed, salted for 45 minutes; -after that they are dried, then rolled in flour mixed with salt and -pepper and fried in butter or lard to a nice color.</p> - -<p>For marinating, boil vinegar, water, pepper, cloves, bay-leaves, -sliced onion and salt and cool it. The fried herring are cooled and -put into a stone jar and the fluid poured over. To be prepared one day -before serving.</p> -</div> - - -<div id="fish_45" class="recipe"> -<p class="recipe_title">No. 45—MARINATED SALT HERRING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 salt herring</li> -<li class="ingredients">1 pt. sour or sweet cream or milk</li> -<li class="ingredients">2 sour apples</li> -<li class="ingredients">12 pepper-corns</li> -<li class="ingredients">4 cloves</li> -<li class="ingredients">2 bay-leaves</li> -<li class="ingredients">Vinegar to taste</li> -<li class="ingredients">1 small onion</li> -</ul> - -<p><b>Preparation:</b> The salt herring are soaked for one day, then dressed and -skinned. If you wish, you may cut them into pieces or leave them whole -and put them into a dish. The gravy is then prepared.</p> - -<p>The milt and roe, taken out of the herring, are well cleaned, chopped -and beaten with vinegar, cream, grated apples and onions, pepper, -cloves and bay-leaves. Pour this dressing over the herring and let -stand for ½ to 1 day. Serve the herring in the gravy and potatoes in -their jackets.</p> - -<p><b>Remarks:</b> Sour cream is best to use for marinating salt herring. This -preparation is very good.</p> -</div> - - -<div id="fish_46" class="recipe"> -<p class="recipe_title">No. 46—MARINATED SALT HERRING.</p> - -<p class="recipe_sub">A Simple Way.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 salt herring</li> -<li class="ingredients">1 pt. wine vinegar</li> -<li class="ingredients">1 large onion, sliced</li> -<li class="ingredients">12 pepper-corns</li> -<li class="ingredients">6 cloves</li> -<li class="ingredients">2 bay-leaves</li> -</ul> - -<p><b>Preparation:</b> The herring are dressed, skinned and soaked in water for -½ day, then cut into desirable pieces or left whole. <span class="pagenum" id="Page_147">147</span>Cook the vinegar -with ½ pt. of water and cool. Put all the spices on the herring and -pour the cold vinegar over. The milt may be put in also.</p> -</div> - - -<div id="fish_47" class="recipe"> -<p class="recipe_title">No. 47—HERRING SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 salt herring</li> -<li class="ingredients">15 boiled, peeled potatoes</li> -<li class="ingredients">3 apples</li> -<li class="ingredients">¼ lb. cold roast</li> -<li class="ingredients">⅛ lb. tongue sausage</li> -<li class="ingredients">¼ lb. pickled beets</li> -<li class="ingredients">2 salt pickles</li> -<li class="ingredients">2 pepper pickles</li> -<li class="ingredients">1 onion</li> -<li class="ingredients">1 tsp. mustard</li> -<li class="ingredients">4 tbsp. of oil</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">Pepper</li> -<li class="ingredients">1 pinch of sugar</li> -<li class="ingredients">Vinegar to taste</li> -<li class="ingredients">½ pt. bouillon</li> -<li class="ingredients">3 hard-boiled eggs</li> -</ul> - -<p><b>Preparation:</b> The herring are soaked in water for ½ day, then dressed, -skinned, the bones taken out, and cut into equal parts. Potatoes, -apples, roast, sausage, eggs, onion, pickles, beets are all cut up, -mixed well and seasoned with oil, salt, pepper, mustard, sugar and -vinegar, then bouillon added. The salad is served in a glass dish and -garnished with minced white of egg, yolk of egg, pickles and beets. -You may also garnish with sardines cut in halves and rolled.</p> -</div> - - -<div id="fish_48" class="recipe"> -<p class="recipe_title">No. 48—BOILED LOBSTER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lobsters, 2½ lbs.</li> -<li class="ingredients">Boiling water</li> -<li class="ingredients">Salt</li> -<li class="ingredients">12 pepper-corns</li> -</ul> - -<p><b>Preparation:</b> The lobster is cleaned in water with a brush, by taking -hold of its back with the left hand and using the brush with the -right. In this way it is harmless. The water is brought to boil in the -meantime with salt and the 12 pepper-corns, then the lobsters are put -in head first, which kills them instantly. Boil 5 minutes, then set -aside to simmer 45 minutes. After this time take out the lobsters, dry -them and put them on a board, break off the claws and tail and split -the body into halves from head to tail. Arrange these halves upright -on a platter, put a bunch of parsley in the top, place lettuce leaves -around and garnish neatly with the tails, cracked claws and legs.</p> - -<p>Creamed butter or butter balls are served with it, also a mayonnaise -dressing.</p> - -<p><b>Remarks:</b> Claws and legs are placed into a cloth and carefully cracked -so the meat is not crushed. Large lobsters may boil 1 hour.</p> -</div> - - -<p><span class="pagenum" id="Page_148">148</span></p> - -<div id="fish_49" class="recipe"> -<p class="recipe_title">No. 49—COLD LOBSTER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Preparation and ingredients are the same as in the preceding, <a href="#fish_48">No. 48</a>. -When the lobster is done, pour a cupful of cold water into the hot -water and let the lobster cool in it. Then take it out, dry it and -press it under a heavy board for one hour. When serving, brush it with -oil and prepare it like the warm lobster. A mayonnaise dressing is -nice with it.</p> -</div> - - -<div id="fish_50" class="recipe"> -<p class="recipe_title">No. 50—LOBSTER CROQUETTES OR CUTLETS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Utilizing remnants of lobsters.</p> - -<p>The preparation and ingredients are the same as those given under No. -38 and 39, Fish Croquettes or Cutlets.</p> -</div> - - -<div id="fish_51" class="recipe"> -<p class="recipe_title">No. 51—LOBSTER RAGOUT IN SHELLS OR ON TOAST.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lobsters, 3 lbs.</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">½ pt. bouillon</li> -<li class="ingredients">1 tsp. of meat extract</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 pinch of sugar</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">4 pepper-corns</li> -<li class="ingredients">1 clove</li> -<li class="ingredients">¼ bay-leaf</li> -<li class="ingredients">⅛ of an onion</li> -<li class="ingredients">2 tbsps. of Madeira</li> -<li class="ingredients">⅛ pt. of white wine</li> -<li class="ingredients">¼ pt. of champignons</li> -<li class="ingredients">3 truffles</li> -<li class="ingredients">1 cup tomatoes</li> -</ul> - -<p><b>Preparation:</b> The lobster is prepared as given under <a href="#fish_48">No. 48</a>. After the -lobster is cooked, all meat is picked out, reserving the coral, which -is pulverized. The ⅛ lb. of butter is browned with the flour, bouillon -or water added and the coral put in. Meat extract, salt, pepper, -sugar, lemon juice, cloves, bay-leaf, onion, Madeira, white wine and -tomatoes added and smooth. It is strained and must be about ¾ of a -pint, this is all cooked ½ hour. This gravy must be very savory. The -champignons are cut into small pieces, the truffles peeled and -chopped, then add the champignons, truffles and lobster to the -strained gravy. This mixture is filled into buttered shells or small -molds and baked in the oven for 5 to 10 minutes. Serve on slices of -toast.</p> - -<p><b>Remarks:</b> This is a fine side dish.</p> -</div> - - -<div id="fish_52" class="recipe"> -<p class="recipe_title">No. 52—BAKED LOBSTER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation and ingredients are the same as given under <a href="#fish_48">No. 48</a>. -When the lobster is cooked and split, hot butter <span class="pagenum" id="Page_149">149</span>is dripped on and the -lobster baked in it for 10 to 15 minutes.</p> - -<p>A mayonnaise dressing and chopped pickles are nice with it.</p> - -<p><b>Remarks:</b> It is best to bake the lobster in a gas oven.</p> -</div> - - -<div id="fish_53" class="recipe"> -<p class="recipe_title">No. 53—BOILED CRAWFISH OR CRABS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">24 crabs</li> -<li class="ingredients">Sufficient water</li> -<li class="ingredients">2 tbsps. of caraway</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 large onion, sliced</li> -</ul> - -<p class="recipe_sub">The Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of chopped parsley</li> -</ul> - -<p><b>Preparation:</b> The crabs are cleaned like the lobster. See <a href="#fish_48">No. 48</a>. The -water with caraway seeds, salt and sliced onion is boiled and the -crabs put in one by one. The water must boil constantly, so that the -crabs are killed instantly. Boil 3 minutes, then set aside to simmer ¾ -to 1 hour. Serve the hot crabs on a napkin. For gravy or dressing, -take hot butter mixed with minced parsley.</p> -</div> - - -<div id="fish_54" class="recipe"> -<p class="recipe_title">No. 54—CRAB CUTLETS WITH VEGETABLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">36 crabs</li> -<li class="ingredients">1 oz. of butter</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 tsp. of lemon juice</li> -<li class="ingredients">1 cupful of roll crumbs</li> -<li class="ingredients">½ lb. of butter for frying</li> -</ul> - -<p><b>Preparation:</b> The crabs are prepared and cooked as given under <a href="#fish_53">No. 53</a>. -The meat picked out, 18 claws or legs laid aside. The meat is coarsely -minced, then mixed well with creamed butter, 2 yolks of eggs, lemon -juice, salt and pepper and small croquettes made from this mixture. -Dip in beaten egg and roll crumbs. Heat the butter and fry these -croquettes in it on both sides to a nice color. Into each put a claw -or leg. Arrange the croquettes around asparagus or peas.</p> - -<p><b>Remarks:</b> A good crab dressing may be prepared from the meat of crabs.</p> -</div> - - -<p><span class="pagenum" id="Page_150">150</span></p> - -<div id="fish_55" class="recipe"> -<p class="recipe_title">No. 55—CRAB RAGOUT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">50 crabs</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">1 pt. bouillon</li> -<li class="ingredients">Some champignon water</li> -<li class="ingredients">¼ wineglassful of white wine</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">1 pinch of salt and pepper</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">½ pt. champignons</li> -</ul> - -<p><b>Preparation:</b> The crabs or crawfish are cooked the same way as given -under <a href="#fish_53">No. 53</a>, the meat all picked out, also out of the tails and cut -into small pieces. The coral is pulverized and cooked in ¼ lb. of -butter together with flour browned in it. The bouillon, the champignon -juice, white wine, lemon juice, salt and pepper are added and cooked -for 15 minutes in a covered pan. This gravy is then strained through a -fine sieve and the crab meat and champignons put in. This mixture is -filled into shells or patties and baked in oven 5 minutes. (See -Chapter 3, <a href="#veal_29">No. 29</a>., Veal Sweetbread Patties). You can also serve this -ragout on toast.</p> -</div> - - -<div id="fish_56" class="recipe"> -<p class="recipe_title">No. 56—OYSTERS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 doz. oysters</li> -<li class="ingredients">1½ lemon</li> -</ul> - -<p><b>Preparation:</b> The oysters are opened with an oyster knife and cleaned -with a small knife, then placed neatly on a platter covered with a -napkin, garnishing with slices of lemon.</p> -</div> - - -<div id="fish_57" class="recipe"> -<p class="recipe_title">No. 57—OYSTER PATTIES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ doz. oysters</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 tsp. of lemon juice</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">Pie crust</li> -<li class="ingredients">2 tbsps. of cream</li> -</ul> - -<p><b>Preparation:</b> The butter is melted, flour, cream, lemon juice, salt, -pepper and oysters put in, then boiled up once. Small patties are made -as given under Chapter 3, <a href="#veal_29">No. 29</a>, Veal Sweet Bread Patties. Fill the -patties with the oyster ragout, bake in oven a few minutes, then serve -at once. This is a fine dish.</p> -</div> - - -<div id="fish_58" class="recipe"> -<p class="recipe_title">No. 58—FRIED OYSTERS OR CLAMS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 doz. oysters</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 cupful of fine roll crumbs</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Some lemon juice</li> -</ul> - -<p><b>Preparation:</b> The prepared oysters are put into a dish, <span class="pagenum" id="Page_151">151</span>the lemon juice -dripped on and breaded with crumbs, which are mixed with salt and -pepper. In the meantime brown the butter and fry the oysters crisp, -turning frequently. Serve them with spinage, sauerkraut and fish.</p> -</div> - - -<div id="fish_59" class="recipe"> -<p class="recipe_title">No. 59—OYSTER OR CLAM SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">50 oysters or clams</li> -<li class="ingredients">Juice of 2 lemons</li> -<li class="ingredients">Salt, white pepper</li> -<li class="ingredients">2 tbsps. of chopped parsley</li> -<li class="ingredients">4 tbsps. of oil</li> -</ul> - -<p><b>Preparation:</b> The oysters or clams are mixed with the other -ingredients, put into a glass dish and garnished with green lettuce -leaves.</p> -</div> - - -<div id="fish_60" class="recipe"> -<p class="recipe_title">No. 60—OYSTER OR CLAM PUDDING WITH RICE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">50 clams</li> -<li class="ingredients">1 pt. white wine</li> -<li class="ingredients">1 tsp. of salt</li> -</ul> - -<p>For the Rice.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of rice</li> -<li class="ingredients">1 pt. bouillon</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">¾ pt. cream or milk</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">3 yolks of egg</li> -<li class="ingredients">½ tbsp. of Parmesan cheese</li> -<li class="ingredients">2 tbsps. chopped champignons</li> -</ul> - -<p><b>Preparation:</b> The clams are cleaned in cold water with a brush. Change -the water several times until it remains clear.</p> - -<p>The white wine and salt are put into a dish and the clams put in and -shaken over the fire until they open. The inside is then taken out, -the shells thrown away. The clam liquor is used for dressing or gravy. -Heat ¼ lb. of butter, stir in the flour and add cream, the liquor from -the clams, chopped champignons and let it boil a few minutes, stirring -constantly; then stir in the 3 yolks of eggs and set aside.</p> - -<p>While the clams and dressing are being prepared, the rice is cooked -with the bouillon to a thick mush.</p> - -<p>A baking dish or casserole is buttered and filled with layers of rice -alternating with layers of clams, rice for the top layer. The prepared -gravy or dressing is then poured on, cheese strewn over, 1 -tablespoonful of hot butter dripped on and then baked in the oven for -20 minutes. This dish may also be made of fresh oysters.</p> -</div> - - -<div id="fish_61" class="recipe"> -<p class="recipe_title">No. 61—SALMON STEAK.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½–3 lbs. of salmon in 6 slices</li> -<li class="ingredients">9 tsps. of lemon juice</li> -<li class="ingredients">2 medium-sized onions</li> -<li class="ingredients">1 bunch of parsley</li> -<li class="ingredients">Pepper 12 tbsps. of fine oil</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> The steaks should be cut in 6 neat medium-sized pieces -from the middle of the fish, sprinkle with salt and pepper, pour 1½ -tablespoonfuls of lemon juice on each steak, the onion must be thinly -sliced, and the slices put on the steaks, also the parsley; then -spread 1 tablespoonful of oil on each steak and let them lie for 1½ -hours; get cooking utensil very hot, then remove the onions and -parsley from each slice of fish, spread another tablespoonful of oil -on each and broil for 5 minutes. Serve on a hot platter and garnish -with lemon slices and parsley. An olive sauce should be served with -this dish.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_152">152</span></p> -<h2 id="headcheese" class="chapter_title">CHAPTER 9.<br /> HEAD CHEESE AND GELATINES.<br /></h2> -</div> - - -<p class="chapter_sub2">The various preparations of Gelatines, Aspic, Headcheese, Poultry and -Fish Jellies.</p> - - -<div id="headcheese_1" class="recipe"> -<p class="recipe_title">No. 1—HOW TO PREPARE GELATINE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of pork sward or skin</li> -<li class="ingredients">4 lbs. of pig’s feet</li> -<li class="ingredients">6 qts. of water</li> -<li class="ingredients">7 whites of eggs and the shells</li> -<li class="ingredients">1 qt. of white wine</li> -<li class="ingredients">Juice of 3 lemons</li> -</ul> - -<p><b>Preparation:</b> The pork sward and pig’s feet are cleaned well in cold -water, then put in cold water and brought to boil. As soon as they -begin to boil, pour this water off and cut the sward up into small -pieces, chop the feet into several pieces and put on the stove with 6 -qts. of cold water to boil for 7 hours. The feet may be taken out -before this time if you wish to use them for a meal. The broth must -boil down to 2½ qts.; this is strained through a fine sieve, set aside -to cool, and all fat removed from the top.</p> - -<p>Whites of eggs, wine and lemon juice are thoroughly beaten together; -the egg shells are crushed and all this put into the broth. Then put -the broth over the fire once more and stir constantly until it boils. -Remove at once, cover up the pot and place it in a moderate oven until -the liquid is perfectly clarified. Put a clean white cloth over a pot -and strain the broth through it. This must be as clear as water. Put -into glass jars, seal and set them in a boiler with water at the -bottom, the jars resting on a tray. Cover the kettle and boil for 1 -hour. This gelatine will keep and may be used for sweet or sour -gelatines.</p> - -<p><b>Remarks:</b> The pig’s feet may be served with a brown sweet-sour gravy. -They may be eaten cold if put in vinegar, onion slices, salt and -pepper-corns for 2 days.</p> -</div> - - -<div id="headcheese_2" class="recipe"> -<p class="recipe_title">No. 2—MEAT GELATINE FOR PATIENTS.</p> - -<p>Quantity 1½ qts.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of beef</li> -<li class="ingredients">2½ lbs. veal cartilage</li> -<li class="ingredients">Salt</li> -<li class="ingredients">¾ qt. of water</li> -<li class="ingredients">1 small carrot</li> -</ul> - -<p><b>Preparation:</b> The beef and the veal cartilage are washed and cut into -small pieces, the carrot is scraped, but left whole. <span class="pagenum" id="Page_153">153</span>Then this meat, -the carrot and 1 pinch of salt are put into a glass jar with ¾ qt. of -water, sealed and slowly cooked in a boiler with water at the bottom, -the jar resting on a tray, for 4 hours. After that, strain the broth, -let it get cold and remove the fat, then serve it to the patient in -spoonfuls.</p> - -<p><b>Remarks:</b> Instead of beef, you may use poultry.</p> -</div> - - -<div id="headcheese_3" class="recipe"> -<p class="recipe_title">No. 3—GELATINE OR HEADCHEESE FROM POULTRY BOUILLON.</p> - -<p class="quantity">Quantity for 4–6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 young, fried or boiled chicken</li> -<li class="ingredients">¾ qt. good beef bouillon</li> -<li class="ingredients">2 tbsps. of Madeira or white wine</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">5 layers of ½ box of white gelatine</li> -<li class="ingredients">2 sour pickles.</li> -</ul> - -<p><b>Preparation:</b> The fried chicken is cut into small pieces, the pickles -are peeled and sliced. The strong beef broth is heated and the -gelatine dissolved in it with wine, meat extract and salt added, then -strained and tasted as to seasoning. Put ¼ pt. of the warm fluid into -a porcelain dish, skim off all fat, let it get cold and put on the -sliced pickles and a few tablespoonfuls of broth, let it cool, arrange -the chicken meat on it in the form of scales, pour the rest of the -broth on and let it get cold and stiff. Then turn it out on a platter -and garnish with parsley. Asparagus cut into small pieces may also be -used in this gelatine.</p> - -<p><b>Remarks:</b> Instead of chicken you may use veal roast, tongue or goose -liver from which all hard fried meat and cartilage is removed.</p> -</div> - - -<div id="headcheese_4" class="recipe"> -<p class="recipe_title">No. 4—HEADCHEESE FROM PIG’S FEET AND CALF’S TONGUE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 pig’s feet</li> -<li class="ingredients">2 calves’ tongues</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">⅛ pt. of white wine</li> -<li class="ingredients">3 tbsps. of vinegar</li> -<li class="ingredients">Some salt</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">1 small onion</li> -<li class="ingredients">½ bay-leaf</li> -<li class="ingredients">¼ tsp. of meat extract</li> -<li class="ingredients">1 sour pickle, cut into small pieces</li> -<li class="ingredients">4 pepper-corns</li> -</ul> - -<p><b>Preparation:</b> Pig’s feet and calves’ tongues are cleaned well, put on -to boil with the water, salt, pepper, onion, bay-leaf. Cover the pot -and boil until well done, then take the skin off the tongue and cut it -with the rest of the meat into small pieces.</p> - -<p><span class="pagenum" id="Page_154">154</span></p> - -<p>Strain the bouillon and add vinegar, lemon juice, wine and meat -extract. Put the meat into a dish, pour the bouillon on and set to -cool. Then turn it out on a platter and serve with head lettuce or -potato salad, vinegar and oil, mayonnaise dressing or with fried -potatoes.</p> -</div> - - -<div id="headcheese_5" class="recipe"> -<p class="recipe_title">No. 5—HEADCHEESE FROM OX-TONGUE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pickled ox-tongue</li> -<li class="ingredients">½ qt. strong beef bouillon</li> -<li class="ingredients">4 pieces of white gelatine</li> -<li class="ingredients">1 tbsp. of capers</li> -<li class="ingredients">4 sliced pickles</li> -<li class="ingredients">½ pt. sliced champignons</li> -<li class="ingredients">⅛ pt. white wine</li> -<li class="ingredients">Some champignon water</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">Some vinegar</li> -</ul> - -<p><b>Preparation:</b> The tongue is cleaned and put on to boil in cold water -until tender. It is then skinned and sliced, ½ pt. of vinegar poured -on and left for a few hours. The bouillon is seasoned with salt, wine, -champignon juice, lemon juice, some vinegar and the 4 pieces of -gelatine are dissolved in the bouillon. The tongue, champignon and -pickle slices and capers are put into a porcelain dish, the bouillon -poured on and cooled; then turned out on a platter and served.</p> -</div> - - -<div id="headcheese_6" class="recipe"> -<p class="recipe_title">No. 6—HEADCHEESE FROM GOOSE OR DUCK.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 goose, 8 to 10 lbs.</li> -<li class="ingredients">6 calves’ feet</li> -</ul> - -<p class="recipe_sub">For Cooking.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 qts. of water</li> -<li class="ingredients">Salt</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">1 large sliced onion</li> -<li class="ingredients">Some soup greens</li> -<li class="ingredients">1 tsp. of meat extract</li> -<li class="ingredients">½ cup of good vinegar</li> -<li class="ingredients">4 whites of eggs and shells</li> -</ul> - -<p><b>Preparation:</b> The goose and calves’ feet are cleaned and well jointed, -then put to boil in cold water with all the other ingredients. When -the goose is tender, take it out of the broth, remove all spices that -may adhere to it, place it into a porcelain or stone jar. Let the -calves’ feet cook until boiled down to 3 qts., remove all fat and -season with vinegar, meat extract and salt if necessary. Put in the -crushed egg shells, beat the white of egg with water and add it to the -bouillon, let it come to boil and then set aside to simmer until the -white of egg curdles. After one hour, strain the bouillon and pour it -through a white cloth over the goose meat.</p> - -<p><b>Remarks:</b> If you wish to prepare the headcheese quickly, omit the -calves’ feet and use 35 pieces of gelatine dissolved <span class="pagenum" id="Page_155">155</span>in 3 qts. of -bouillon, which is also clarified with white of egg and egg shells.</p> - -<p><b>Remarks:</b> The meat of the calves’ feet may be breaded in roll crumbs, -fried in butter and served with a raisin gravy. If you wish to make -this headcheese from duck, take 2 ducks.</p> -</div> - - -<div id="headcheese_7" class="recipe"> -<p class="recipe_title">No. 7—HEAD CHEESE FROM PARTRIDGE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 partridges</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">Salt</li> -<li class="ingredients">4 pepper-corns</li> -<li class="ingredients">½ onion</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">2 tbsps. of lemon juice</li> -<li class="ingredients">4 tbsps. of Madeira or good white wine</li> -<li class="ingredients">2 whites of eggs and egg shells</li> -<li class="ingredients">15 pieces of gelatine or 1⁄20 of a lb.</li> -<li class="ingredients">¼ tsp. of meat extract</li> -</ul> - -<p><b>Preparation:</b> The partridges are cleaned and dressed and put to boil in -cold water with the spices. When it is done, carve it and put it into -a porcelain dish. Let the bouillon boil down to 1¼ qts., season with -white wine or Madeira, lemon juice and meat extract and remove all -fat, then dissolve the gelatine in it. Stir the whites of eggs with -some bouillon and add it with the egg shells, then boil for a few -minutes and set aside to simmer until the bouillon is clear. Strain it -through a sieve and a cloth and pour it on to the meat to cool. Turn -it out on a platter and garnish with lettuce and lemon slices.</p> -</div> - - -<div id="headcheese_8" class="recipe"> -<p class="recipe_title">No. 8—FISH IN JELLY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of fish</li> -<li class="ingredients">2½ qts. of water</li> -<li class="ingredients">Salt</li> -<li class="ingredients">4 pepper-corns</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">2 lemon slices</li> -<li class="ingredients">2 tbsps. of vinegar</li> -<li class="ingredients">4 tbsps. of lemon juice</li> -<li class="ingredients">¼ pt. of white wine</li> -<li class="ingredients">10 pieces of white gelatine</li> -<li class="ingredients">1 bay-leaf</li> -</ul> - -<p><b>Preparation:</b> Put the water on with all the other ingredients and boil, -then put in the fish after being dressed and cleaned and let it simmer -gently for ½ hour. Take out the fish, remove the bones and cut it up -into large pieces. The fish stock is boiled down to l¼ qts. and the -gelatine dissolved in it, then boiled for one hour, strained and -poured on the fish to cool. Serve it on a glass platter garnished with -head lettuce.</p> -</div> - - -<p><span class="pagenum" id="Page_156">156</span></p> - -<div id="headcheese_9" class="recipe"> -<p class="recipe_title">No. 9—EEL IN JELLY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of eel</li> -<li class="ingredients">1½ qts. of water</li> -<li class="ingredients">¼ qt. of wine vinegar</li> -<li class="ingredients">10 pepper-corns</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">Salt</li> -<li class="ingredients">2 bay-leaves</li> -<li class="ingredients">1 sliced onion</li> -<li class="ingredients">Some soup greens</li> -<li class="ingredients">¼ lemon, sliced</li> -<li class="ingredients">12 layers of white gelatine</li> -<li class="ingredients">¼ tsp. of meat extract</li> -<li class="ingredients">2 hard-boiled eggs</li> -<li class="ingredients">White of 1 egg</li> -</ul> - -<p><b>Preparation:</b> The eel is skinned, cut in pieces and the intestines -taken out. The 1½ qts. of water are brought to boil with vinegar, -pepper-corns, salt, bay-leaf, onions, lemon slices and soup greens; add -the eel and simmer gently for 15 minutes. Take out the pieces of eel -and boil the broth down to 1 qt. Into this put the crushed egg shells, -the white of egg mixed with some broth, ¼ teaspoonful of meat extract -and the gelatine and cook for a minute, then set aside. When the -bouillon is clear, strain it through a fine cloth. Slice the two hard -boiled eggs and cover the bottom of a porcelain dish with them, then -pour on some jelly and fish bouillon and let it get cold. After that -put the eel pieces on and the rest of the sliced egg, then pour the -rest of the stock over and let it get cold. When it is stiff, turn it -out on a plate and garnish with head lettuce, It is best to prepare -this dish the day before using it.</p> -</div> - - -<div id="headcheese_10" class="recipe"> -<p class="recipe_title">No. 10—SALMON IN JELLY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of salmon</li> -<li class="ingredients">1½ qts. of water</li> -<li class="ingredients">½ cup of wine vinegar</li> -<li class="ingredients">1 cup of white wine</li> -<li class="ingredients">½ sliced onion</li> -<li class="ingredients">¼ sliced lemon</li> -<li class="ingredients">12 pepper-corns</li> -<li class="ingredients">5 cloves</li> -<li class="ingredients">2 bay-leaves</li> -<li class="ingredients">10 pieces of gelatine</li> -<li class="ingredients">2 whites of eggs and shells</li> -<li class="ingredients">10 crab tails if you like</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> Into the water put the wine vinegar, the wine, salt, -pepper-corns, bay-leaves, cloves, onion slices, lemon slices and let -it come to boil. Clean the fish well and put it into this water to -simmer gently for ½ to ¾ hour. After this take the fish out, remove -the bones, cut in pieces and boil down the stock to 1 qt. Beat the -whites of 2 eggs with some of the broth and add it, also the crushed -shells and 10 pieces or layers of gelatine. Let this mass cook a -second and set aside to clarify, then strain through a fine cloth.</p> - -<p><span class="pagenum" id="Page_157">157</span></p> - -<p>Place the pieces of fish and crab tails into a porcelain dish, pour -the fish stock on and put it on ice to cool quickly. Then turn it out -on a glass platter and garnish with head lettuce and lemon slices. -Serve with a mayonnaise dressing.</p> -</div> - - -<div id="headcheese_11" class="recipe"> -<p class="recipe_title">No. 11—OYSTERS AND CAVIAR IN JELLY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. strong beef bouillon</li> -<li class="ingredients">3 tbsps. of white wine</li> -<li class="ingredients">1 tsp. of lemon juice</li> -<li class="ingredients">12 layers of gelatine</li> -<li class="ingredients">4 doz. oysters</li> -<li class="ingredients">¼ lb. of caviar, ice</li> -<li class="ingredients">2 whites of eggs and shells</li> -</ul> - -<p><b>Preparation:</b> The beef bouillon must be clear and free from fat; season -it with white wine and lemon juice, and dissolve the gelatine in it. -Stir the white of egg with some bouillon and add it, put in the -crushed egg shells to cook for a second, then set aside to clarify. -Strain it through a fine cloth. Fresh oysters are opened, cleaned and -cut out of the shells. A dish is set on chopped ice, some oysters are -placed in a circle into the dish and sufficient cold bouillon put on -to cover; then let them get stiff. Repeat this until all oysters have -been used. Put the rest of the bouillon on top and let it get stiff.</p> - -<p>The caviar is poured into a sieve, let very cold water run over it -until it becomes granular. In the center of the oyster jelly cut out a -round hole, large enough to hold the quantity of caviar at hand. Heat -the oyster jelly that has been cut out and pour it over the caviar. -When it is perfectly stiff, turn it out on a platter and garnish with -lemon slices and lettuce leaves. Serve with a cold mustard dressing.</p> -</div> - - -<div id="headcheese_12" class="recipe"> -<p class="recipe_title">No. 12—GOOSE LIVER IN JELLY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of fat goose liver</li> -<li class="ingredients">¼ lb. of truffles</li> -<li class="ingredients">¼ lb. of champignons</li> -<li class="ingredients">¾ qt. very strong beef or chicken broth</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">3 tbsps. of Madeira</li> -<li class="ingredients">10 pieces of white gelatine</li> -<li class="ingredients">1 white of egg and shell for clearing</li> -</ul> - -<p><b>Preparation:</b> Remove all fat from the broth. Dissolve the gelatine in -it, color with the meat extract and season with Madeira. Add to it the -white of egg beaten into some of the broth, and the crushed shell, -cook a second and set aside to clarify, then strain through a fine -cloth.</p> - -<p><span class="pagenum" id="Page_158">158</span></p> - -<p>Skin the goose liver and cut it into 1½ inch slices, also the truffles -and lard the liver slices with the truffles, then stew slowly in a -little butter. When done, place them on blotting paper to drain off -the fat. The champignons are cooked in bouillon for 10 minutes.</p> - -<p>Into a dish set in crushed ice put part of the bouillon, let it get -stiff and put in half of the goose liver, also half of the -champignons. Some more bouillon is poured over this and cooled; then -repeat this same process until all goose liver, champignons and broth -have been used. Let it get stiff, turn it out on a platter and serve -with a cold mustard dressing and potato salad.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_159">159</span></p> -<h2 id="dressings" class="chapter_title">CHAPTER 10.<br /> DRESSINGS or GRAVIES.</h2> -</div> - -<p class="chapter_sub">DRESSINGS FOR MEAT, POULTRY, GAME AND FISH.</p> - -<p class="chapter_sub">SAUCES FOR PASTRY AND SWEET DISHES.</p> - - -<p class="chapter_sub2">Flour Gravies.</p> - -<p>Good butter and good flour are the essentials for a gravy and -constitute the main part of it. For the preparation of white gravies, -earthen, pewter or enameled dishes are the best. Gravies must always -be smooth and it is best to strain them through a fine sieve. If you -have them ready before the meal, put them into a double boiler. They -must neither be too thick nor too thin.</p> - - -<div id="dressings_1" class="recipe"> -<p class="recipe_title">No. 1—WHITE GRAVY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 oz. butter</li> -<li class="ingredients">¼ small onion</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">¾ pt. of bouillon</li> -<li class="ingredients">1 pinch of salt and pepper</li> -<li class="ingredients">2 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> Melt the butter, add the peeled onion and steep a little -while, then stir in the flour and bouillon and cook 10 minutes, season -with salt and pepper. Beat the 2 yolks of eggs with a little water and -slowly stir it into the gravy. Do not boil any more.</p> -</div> - - -<div id="dressings_2" class="recipe"> -<p class="recipe_title">No. 2—DUTCH GRAVY.</p> - -<p class="recipe_sub">For Fish, Chicken or Veal With Rice.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 oz. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">½ pt. of fish stock, chicken or veal broth</li> -<li class="ingredients">1½ tsps. of lemon juice, for fish</li> -<li class="ingredients">2 tbsps. white wine, for chicken</li> -<li class="ingredients">Salt</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">¼ cup of cream</li> -</ul> - -<p><b>Preparation:</b> Melt the butter, stir in the flour, stew a few minutes, -fill up with fish stock, stirring constantly, then season with salt -and lemon juice and add the 2 yolks of eggs as given under <a href="#dressings_1">No. 1</a>.</p> - -<p><b>Remarks:</b> If the gravy is for chicken or veal with rice, season it with -white wine.</p> -</div> - - -<p><span class="pagenum" id="Page_160">160</span></p> - -<div id="dressings_3" class="recipe"> -<p class="recipe_title">No. 3—FINE DUTCH GRAVY FOR FISH OR VEAL.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 oz. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">½ pt. fish stock or bouillon.</li> -<li class="ingredients">½ cup sour cream</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">1 tbsp. of capers</li> -<li class="ingredients">3 sardines</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of white pepper</li> -<li class="ingredients">2 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> Melt the butter, stir in the flour, simmer gently, fill -up with fish stock, or bouillon if it is intended for veal. Cook, -stirring constantly, add sour cream, lemon juice, salt and pepper.</p> - -<p>The sardines are cleaned, chopped and put into the gravy with the -capers. Cook slowly for ten minutes, stirring frequently, then strain -through a fine sieve, heat it again and add the 2 yolks of eggs.</p> -</div> - - -<div id="dressings_4" class="recipe"> -<p class="recipe_title">No. 4—WHIPPED DUTCH GRAVY.</p> - -<p class="recipe_sub">For Fish, Asparagus, Cauliflower, Oyster Plants and Scorzonera.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. of fish stock for fish, or ½ pt. of vegetable broth for vegetables</li> -<li class="ingredients">1 oz. of butter</li> -<li class="ingredients">3–4 yolks of eggs</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1½ tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> The flour is mixed well with fish stock or vegetable -broth and whipped while over the fire, until it thickens; then add the -fresh butter and the yolks of eggs, which have been beaten with water. -Let it boil, stirring constantly. Serve at once.</p> - -<p><b>Remarks:</b> The gravy may be seasoned with 1 teaspoonful of lemon juice.</p> -</div> - - -<div id="dressings_5" class="recipe"> -<p class="recipe_title">No. 5—GOOD FISH GRAVY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 oz. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">⅓ pt. of fish stock</li> -<li class="ingredients">2–3 yolks of eggs</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">Salt</li> -<li class="ingredients">½ cup of cream</li> -</ul> - -<p><b>Preparation:</b> Melt the butter, stir in the flour, add the fish stock -and cream and cook a little while, stirring constantly, then season -with lemon juice and salt if necessary. Finally stir in the yolks of -eggs.</p> -</div> - - -<p><span class="pagenum" id="Page_161">161</span></p> - -<div id="dressings_6" class="recipe"> -<p class="recipe_title">No. 6—CAULIFLOWER GRAVY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 oz. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">½ pt. of cauliflower broth</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">Nutmeg to taste</li> -</ul> - -<p><b>Preparation:</b> Melt the butter, stir in the flour, gradually pour in the -cauliflower broth and boil, stirring constantly. Then season with salt -and nutmeg and stir in the 2 yolks of eggs.</p> -</div> - - -<div id="dressings_7" class="recipe"> -<p class="recipe_title">No. 7—ASPARAGUS GRAVY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">4–6 yolks of eggs</li> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">⅓ pt. of asparagus broth</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> Cream the butter, add the yolks of eggs, flour and cream; -then add the boiling asparagus broth, while stirring. Let it boil, -stirring constantly. Serve at once or keep warm in water. It is very -fine.</p> -</div> - - -<div id="dressings_8" class="recipe"> -<p class="recipe_title">No. 8—FINE MUSTARD GRAVY.</p> - -<p class="recipe_sub">For Beef and Fish.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">2 tbsps. of mustard</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">1 slice of lemon</li> -<li class="ingredients">1 pinch of sugar</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">½ pt. bouillon</li> -</ul> - -<p><b>Preparation:</b> Cream the butter, add the yolks of eggs, mustard, flour, -and gradually pour in the bouillon, stirring constantly, then cook. -Season it with lemon juice, sugar and salt if necessary. Put in the -lemon slice which should be taken out when served.</p> -</div> - - -<div id="dressings_9" class="recipe"> -<p class="recipe_title">No. 9—PLAIN MUSTARD DRESSING.</p> - -<p class="recipe_sub">For Fish and Beef.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">2 tbsps. of mustard</li> -<li class="ingredients">1 tbsp. of vinegar</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">Sugar, pepper</li> -<li class="ingredients">½ pt. of bouillon</li> -</ul> - -<p><b>Preparation:</b> Brown the butter and flour, add the bouillon, cook and -season with pepper, salt, sugar and vinegar.</p> -</div> - - -<p><span class="pagenum" id="Page_162">162</span></p> - -<div id="dressings_10" class="recipe"> -<p class="recipe_title">No. 10—FINE BEARNAISE SAUCE.</p> - -<p class="recipe_sub">For Fillets, Saddle of Mutton, Mutton Cutlets.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 leek</li> -<li class="ingredients">3 tbsp. of vinegar</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">4 yolks of eggs</li> -<li class="ingredients">¼ cup of bouillon</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">1½ tsps. of chopped parsley</li> -<li class="ingredients">Salt, pepper</li> -</ul> - -<p><b>Preparation:</b> The leek is cut into small pieces, vinegar added, then -boiled down to one-half of the portion and strained through a fine -sieve. Cream the butter, stir in the yolks of eggs, the leek vinegar, -meat extract and bouillon. Place into a double boiler and let it -thicken, stirring constantly; season with salt, pepper and finely -chopped parsley. It must be smooth. Serve at once.</p> -</div> - - -<div id="dressings_11" class="recipe"> -<p class="recipe_title">No. 11—TOMATO GRAVY.</p> - -<p class="recipe_sub">For Fillet, Saddle of Mutton and Mutton Cutlets.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 leek</li> -<li class="ingredients">3 tbsps. of vinegar</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">¼ cup of bouillon</li> -<li class="ingredients">¼ cup of tomato pulp</li> -<li class="ingredients">1 tsp. of sugar</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">½ tsp. of flour</li> -</ul> - -<p><b>Preparation:</b> The leek is cut into small pieces and boiled down in -vinegar to half of the portion. Cream the butter, add yolks of eggs, -tomatoes, flour, bouillon and the strained leek vinegar. Put into a -double boiler and let it thicken, stirring constantly. Season with -sugar, salt and pepper and serve at once.</p> -</div> - - -<div id="dressings_12" class="recipe"> -<p class="recipe_title">No. 12—FINE TOMATO DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 oz. of butter</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">1 lb. or ¼ qt. can of tomatoes</li> -<li class="ingredients">¼ lb. raw ham</li> -<li class="ingredients">½ onion</li> -<li class="ingredients">1 pt. bouillon</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of sugar and pepper</li> -<li class="ingredients">½ tbsp. of lemon juice</li> -<li class="ingredients">2 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> Ham and onion are cut into fine pieces and fried brown in -butter. The chopped tomatoes are added and cooked a little while; then -stir in the flour and add the bouillon. Season it with salt, pepper, -lemon juice and sugar. Cook the gravy slowly for 1 hour, strain -through a fine sieve and stir in the 2 yolks of eggs.</p> -</div> - - -<p><span class="pagenum" id="Page_163">163</span></p> - -<div id="dressings_13" class="recipe"> -<p class="recipe_title">No. 13—FINE GRAVY.</p> - -<p class="recipe_sub">For Poultry, Meat and Fish.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">⅛ lb. of raw ham</li> -<li class="ingredients">1 small onion</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">⅓ pt. bouillon</li> -<li class="ingredients">⅓ pt. cream or milk</li> -<li class="ingredients">¼ cup of ground poultry, fish or meat</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">1 tsp. of lemon juice</li> -</ul> - -<p><b>Preparation:</b> The lean ham is cut into small cubes and fried in the -butter. Add the sliced onion, stir in the flour and stew a little -while, add the bouillon and cream. Now the gravy is cooked for 15 -minutes and the ¼ cupful of ground fish added. When served with meats, -add meat instead of fish. Season with salt, pepper and lemon juice. -Let it boil a while and strain through a fine sieve.</p> -</div> - - -<div id="dressings_14" class="recipe"> -<p class="recipe_title">No. 14—HORSE RADISH GRAVY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of horse radish</li> -<li class="ingredients">1½ tsps. of flour</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">¾ cup of cream or bouillon</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 tsp. of sugar</li> -</ul> - -<p><b>Preparation:</b> The horse radish must be scraped and grated very quickly, -flour and butter stirred in and the cream added. Let it boil 15 to 20 -minutes, stirring constantly, and season with salt and sugar.</p> -</div> - - -<div id="dressings_15" class="recipe"> -<p class="recipe_title">No. 15—HORSE RADISH DRESSING, RAW.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of horse radish</li> -<li class="ingredients">3 tbsps. of vinegar</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 tsp. of sugar</li> -</ul> - -<p><b>Preparation:</b> The prepared horse radish is mixed with vinegar, salt and -sugar and served that way.</p> -</div> - - -<div id="dressings_16" class="recipe"> -<p class="recipe_title">No. 16—SARDINE GRAVY.</p> - -<p class="recipe_sub">For Fish and Meat.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">½ pt. of strong bouillon or fish stock</li> -<li class="ingredients">¼ pt. of white wine</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">4–6 sardines</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> The sardines are soaked in water for ½ hour, then chopped -fine and rubbed through a sieve. Melt the butter, stir in the flour -and stew a while, then add the bouillon, <span class="pagenum" id="Page_164">164</span>or fish stock if used for -fish. Add wine and lemon juice and the sardines, cook it slowly for 15 -minutes and season with salt and pepper; then stir in the yolks of -eggs, but do not boil it any longer.</p> -</div> - - -<div id="dressings_17" class="recipe"> -<p class="recipe_title">No. 17—CAPER SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">¼ of an onion</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">¾ pt. of bouillon (or fish stock, for fish)</li> -<li class="ingredients">2 tbsps. of capers</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> Melt the butter, add the sliced onion and stew a while, -then stir in the flour and add the bouillon, season with salt, pepper, -lemon juice, and boil 15 minutes, stirring constantly. Strain through -a fine sieve. Put in the capers and let it simmer gently. Stir in the -yolks of eggs and a pinch of sugar.</p> -</div> - - -<div id="dressings_18" class="recipe"> -<p class="recipe_title">No. 18—OYSTER DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">18 oysters</li> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">1 pt. strong bouillon</li> -<li class="ingredients">1 sardine or 1 tbsp. sardine butter</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">Pepper</li> -<li class="ingredients">½ cup of cream</li> -</ul> - -<p><b>Preparation:</b> Melt the butter, stir in the flour, add the bouillon, and -oyster liquor. If the oysters are fresh, you may use some of the -beards. Cook the gravy slowly for ½ hour, then strain through a fine -sieve and season with salt and pepper. Put in the sardine butter or -finely chopped sardines. The oysters are put into boiling water for ¼ -minute, then placed into a colander to drain. Put into the hot gravy -and serve at once.</p> -</div> - - -<div id="dressings_19" class="recipe"> -<p class="recipe_title">No. 19—CRAB OR LOBSTER GRAVY.</p> - -<p class="recipe_sub">For Fish, Chicken and Fricassee.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">18 crabs</li> -<li class="ingredients">2 qts. salt water</li> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Sugar</li> -<li class="ingredients">2 tbsps. of cream</li> -<li class="ingredients">½ pt. of rich bouillon</li> -</ul> - -<p><b>Preparation:</b> The crabs are brushed well in cold water, then cooked -very red in 2 qts. of boiling salt water. The claws and tails are -broken off and the meat picked out and cut up. Remove the gravy -substance from the bodies and crush the coral in a mortar.</p> - -<p><span class="pagenum" id="Page_165">165</span></p> - -<p>Heat the butter and put in the crushed coral, stir while stewing, add -the 2 tablespoonfuls of flour, stew a while and add the bouillon, cook -it slowly until it is smooth, then strain through a sieve and season -with salt and pepper. Stir in the 2 tablespoonfuls of cream, let the -gravy get very hot and put in the meat from the tails and claws. It -must not boil any more.</p> - -<p>Lobster gravy is prepared the same way. Instead of crabs or crab -butter, take lobsters or lobster butter.</p> - -<p><b>Remarks:</b> A left over body of a lobster may be utilized for a gravy.</p> -</div> - - -<div id="dressings_20" class="recipe"> -<p class="recipe_title">No. 20—REMOULADE SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 tbsps. of fine oil</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">½ pt. of bouillon</li> -<li class="ingredients">2 hard-boiled yolks of eggs</li> -<li class="ingredients">1 raw yolk of egg</li> -<li class="ingredients">1½ tbsps. of lemon juice</li> -<li class="ingredients">1 tsp. of mustard</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">½ tsp. of sugar</li> -</ul> - -<p><b>Preparation:</b> Stew the oil and flour a little while, add the bouillon, -cook, strain and stir until cold. Stir the hard-boiled yolks of eggs -together with the raw yolk, lemon juice, mustard and gradually stir in -the oil mixture. Season with salt, pepper and sugar. It is served with -beef, eggs and head cheese.</p> -</div> - - -<div id="dressings_21" class="recipe"> -<p class="recipe_title">No. 21—WHITE FRICASSEE SAUCE.</p> - -<p class="recipe_sub">For Chicken Fricassee or Veal Fricassee.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 small piece of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 pt. bouillon</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">½ wineglass of white wine</li> -</ul> - -<p><b>Preparation:</b> Melt the butter and stir in the flour, add the bouillon, -stir and boil 5 minutes, add white wine, lemon juice, salt, pepper and -set to simmer gently.</p> -</div> - - -<div id="dressings_22" class="recipe"> -<p class="recipe_title">No. 22—ONION GRAVY.</p> - -<p class="recipe_sub">For Boiled Beef.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 small piece of butter</li> -<li class="ingredients">1 medium-sized onion</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tbsp. of vinegar</li> -<li class="ingredients">½ pt. bouillon</li> -</ul> - -<p><b>Preparation:</b> Brown the butter with the sliced onion, stir in the -flour, add the bouillon and season with salt, vinegar and pepper. Cook -the gravy 10 minutes and strain through a fine sieve.</p> -</div> - - -<p><span class="pagenum" id="Page_166">166</span></p> - -<div id="dressings_23" class="recipe"> -<p class="recipe_title">No. 23—PEARL ONION GRAVY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 small piece of butter</li> -<li class="ingredients">½ tbsp. of sliced onion</li> -<li class="ingredients">1½ tbsp. of flour</li> -<li class="ingredients">½ pt. of bouillon</li> -<li class="ingredients">1½ tbsps. of vinegar</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">2 tbsps. of small pearl onions</li> -</ul> - -<p><b>Preparation:</b> Prepare the gravy just like onion gravy, <a href="#dressings_22">No. 22</a>. After -the gravy has been strained, put in the pearl onions, cook for 1 -minute and stir in the yolks of eggs, but do not cook any longer.</p> -</div> - - -<div id="dressings_24" class="recipe"> -<p class="recipe_title">No. 24—PICKLE GRAVY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 piece of butter</li> -<li class="ingredients">2 tbsps. of sliced onion</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">¾ pt. of bouillon</li> -<li class="ingredients">¼ tsp. of meat extract</li> -<li class="ingredients">Salt, pepper</li> -<li class="ingredients">½ tbsp. of vinegar</li> -<li class="ingredients">1 tsp. of sugar</li> -<li class="ingredients">2 small chopped pickles</li> -</ul> - -<p><b>Preparation:</b> Brown the butter, stir in the onion and flour, cook a -minute, and add the bouillon. Add the meat extract and cook 15 -minutes, then strain and season with salt, pepper, vinegar, sugar. Put -in the finely chopped pickles and set to simmer. You can improve this -gravy with pieces of cauliflower and small pearl onions. Serve with -mutton roast or lamb.</p> -</div> - - -<div id="dressings_25" class="recipe"> -<p class="recipe_title">No. 25—BURGUNDY OR MADEIRA SAUCE.</p> - -<p class="recipe_sub">For Ham, Fish or Tongue.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">¾ pt. of bouillon</li> -<li class="ingredients">1 cup of Burgundy, red wine or Madeira</li> -<li class="ingredients">Salt</li> -<li class="ingredients">1 clove</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">1 lemon slice</li> -<li class="ingredients">1 tbsp. lemon juice</li> -<li class="ingredients">1 tsp. sugar</li> -<li class="ingredients">½ tsp. meat extract</li> -<li class="ingredients">6 pepper-corns</li> -</ul> - -<p><b>Preparation:</b> Brown the butter and flour, add the bouillon and all the -other ingredients.</p> - -<p>Cook this gravy for 1 hour slowly, stirring frequently, then strain -through a fine sieve, add a few tablespoonfuls of wine, season and -serve hot. It must be a nice brown color and smooth.</p> -</div> - - -<p><span class="pagenum" id="Page_167">167</span></p> - -<div id="dressings_26" class="recipe"> -<p class="recipe_title">No. 26—BACON GRAVY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of bacon</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">¾ pt. bouillon</li> -<li class="ingredients">¼ onion</li> -<li class="ingredients">Salt</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">1 clove</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">2 tbsps. of vinegar</li> -<li class="ingredients">Sugar</li> -</ul> - -<p><b>Preparation:</b> Cut the bacon into small cubes and fry to a nice yellow -color, add the finely sliced onion and fry a little while, add the -flour and bouillon and season with salt, pepper, cloves, bay-leaf, -vinegar and sugar. Cook for 15 minutes and serve with potatoes in -their jackets.</p> -</div> - - -<div id="dressings_27" class="recipe"> -<p class="recipe_title">No. 27—HERB GRAVY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 tbsps. of minced herbs</li> -<li class="ingredients">1 tbsp. of minced parsley</li> -<li class="ingredients">1 tsp. of minced onions</li> -<li class="ingredients">1 spray of thyme</li> -<li class="ingredients">6 pepper-corns</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1¼ pts. of bouillon</li> -<li class="ingredients">½ tsp. meat extract</li> -<li class="ingredients">1 tsp. lemon juice</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">2 tbsps. of butter</li> -</ul> - -<p><b>Preparation:</b> Parsley, onion, thyme, pepper-corns are fried in butter, -the flour stirred in and browned; add the bouillon and meat extract -and boil down to ½ the quantity, strain through a fine sieve, heat -again and put in the herbs. Season with lemon juice and salt and stir -in a small piece of butter.</p> -</div> - - -<div id="dressings_28" class="recipe"> -<p class="recipe_title">No. 28—BROWN CHAMPIGNON SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1⁄12 lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 tsp. of sliced onion</li> -<li class="ingredients">1 pt. of bouillon</li> -<li class="ingredients">1 tsp. of meat extract</li> -<li class="ingredients">½ cup champignon liquor</li> -<li class="ingredients">¼ cup of red wine or</li> -<li class="ingredients">4 tbsps. of Madeira</li> -<li class="ingredients">1 tbsp. lemon juice</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of sugar</li> -<li class="ingredients">½ pt. of champignons</li> -</ul> - -<p><b>Preparation:</b> Brown the butter, stir in flour and onion and cook 1 -minute, add the bouillon and champignon liquor, season with meat -extract, red wine or Madeira, lemon juice and cook for ½ hour. Strain -the gravy, add the champignons, which may be quartered if they are too -large, set aside to simmer gently. Now flavor with salt, sugar and -lemon juice.</p> -</div> - - -<p><span class="pagenum" id="Page_168">168</span></p> - -<div id="dressings_29" class="recipe"> -<p class="recipe_title">No. 29—TRUFFLE SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1⁄12 lb of butter</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">1 tsp. of chopped onion</li> -<li class="ingredients">1 pt. bouillon or beef gravy</li> -<li class="ingredients">1 cup red wine</li> -<li class="ingredients">½ cup Madeira</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 bay-leaf</li> -<li class="ingredients">1 pinch of sugar</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 small can of truffles</li> -<li class="ingredients">½ tsp. meat extract</li> -<li class="ingredients">6 pepper-corns</li> -</ul> - -<p><b>Preparation:</b> Butter and onion are browned, flour stirred in and -bouillon added, together with red wine, Madeira, pepper, meat extract, -cloves, bay-leaf and put in the peelings of truffles, cook slowly for -1 hour, strain through a fine sieve. Chop the peeled truffles and add -them, season with salt and a little sugar.</p> -</div> - - -<div id="dressings_30" class="recipe"> -<p class="recipe_title">No. 30—MOREL SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of fresh morels or ½ can of morels</li> -<li class="ingredients">1 pt. of bouillon</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">2½ tbsps. of flour</li> -<li class="ingredients">1 tsp. onion</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">½ pt. morel liquor</li> -<li class="ingredients">½ tsp. meat extract</li> -<li class="ingredients">⅛ lb. raw, lean ham</li> -<li class="ingredients">1 tsp. minced parsley</li> -<li class="ingredients">1 tsp. of butter</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> The fresh morels are cleaned, washed in lukewarm water -and put on the fire with lukewarm water, stirring carefully while -heating the water. Then they are poured into a colander. This process -is repeated until there is no more sand on the morels. The last water -is put aside. After a while pour it off carefully from the settlings -and boil down to ½ pt. The ham and onion are cut into small dice, -fried brown in 2 tablespoonfuls of butter, the flour stirred in and -browned 1 minute, then add the bouillon and morel liquor and cook -slowly for 45 minutes. Add the meat extract, pepper, salt and strain -it. Cut up the morels, put them into the gravy, let it come to boil -again, add parsley and serve very hot.</p> -</div> - - -<div id="dressings_31" class="recipe"> -<p class="recipe_title">No. 31—PARSLEY GRAVY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1⁄12 lb. of butter</li> -<li class="ingredients">1 tbsp. chopped onion</li> -<li class="ingredients">2½ tbsps. of flour</li> -<li class="ingredients">1 pt. bouillon</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt</li> -<li class="ingredients">4 tbsps. of finely chopped parsley</li> -</ul> - -<p><b>Preparation:</b> The finely chopped onions and flour are browned in -butter, bouillon added and cooked 10 minutes, <span class="pagenum" id="Page_169">169</span>stirring constantly. -Season with salt, pepper and lemon juice, add the chopped parsley, but -do not cook any longer.</p> - -<p><b>Remarks:</b> ¼ cup of sweet cream will improve the gravy.</p> -</div> - - -<div id="dressings_32" class="recipe"> -<p class="recipe_title">No. 32—DILL, CHIVE OR TARRAGON GRAVY.</p> - -<p>These gravies are prepared like the parsley gravy, the ingredients are -the same also, but instead of parsley take dill for dill gravy, chives -for chive gravy, and tarragon for tarragon gravy. These gravies are -good with fish, chicken, beef and asparagus.</p> -</div> - - -<div id="dressings_33" class="recipe"> -<p class="recipe_title">No. 33—SORREL GRAVY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1⁄12 lb. of butter</li> -<li class="ingredients">2½ tbsps. of flour</li> -<li class="ingredients">1 pt. bouillon</li> -<li class="ingredients">½ cupful of sweet cream</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">½ tsp. of sugar</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">½ cup of sorrel puree</li> -</ul> - -<p><b>Preparation:</b> Melt the butter, stir in the flour, gradually add the -bouillon and cream, stirring constantly, cook a few minutes and add -the sorrel. Strain and season with salt, pepper and sugar. Stir in the -yolks of eggs and serve very hot.</p> - -<p><b>Remarks:</b> The sorrel is cleaned and treated like spinage and boiled the -same way, then rubbed through a sieve.</p> -</div> - - -<p class="chapter_sub2">Cold Dressings.</p> - - -<div id="dressings_34" class="recipe"> -<p class="recipe_title">No. 34—OIL DRESSING A LA TARTARE.</p> - -<p class="recipe_sub">For Hard-Boiled Eggs, Cold Beef and Head Cheese.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ cup of fine salad oil</li> -<li class="ingredients">1 tbsp. finely sliced onion</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">½ pt. of bouillon</li> -<li class="ingredients">1½ tbsps. of minced herbs or minced mixed pickles</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">Juice of ½ lemon</li> -</ul> - -<p><b>Preparation:</b> Oil, onion and flour are fried light brown, bouillon and -lemon juice added, cook a little while, then strain and stir until -cold. Add the herbs or pickles and season with salt, pepper and more -lemon juice, if necessary. If the gravy is too thick, when cold, add -more bouillon.</p> -</div> - - -<p><span class="pagenum" id="Page_170">170</span></p> - -<div id="dressings_35" class="recipe"> -<p class="recipe_title">No. 35—COLD MUSTARD DRESSING.</p> - -<p class="recipe_sub">For Cold Lamb or Veal Roast.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 hard-boiled yolks of eggs</li> -<li class="ingredients">1 raw yolk of egg</li> -<li class="ingredients">½ cup of fine salad oil</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Sugar</li> -<li class="ingredients">1 tbsp. of cream</li> -<li class="ingredients">1 tbsp. of mustard</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> Hard-boiled and raw yolks of eggs are well stirred -together, the oil added in drops, season with mustard, lemon juice, -salt, pepper and sugar. If the dressing is too thick, thin it with 1 -tablespoonful of cream. This dressing is very good with cold roast.</p> -</div> - - -<div id="dressings_36" class="recipe"> -<p class="recipe_title">No. 36—TARTARE DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 tbsps. of oil</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 tbsp. of finely chopped onions</li> -<li class="ingredients">¾ pt. strong bouillon</li> -<li class="ingredients">1 tsp. mustard</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">2 tbsps. of chopped mixed pickles</li> -<li class="ingredients">1 tbsp. of chopped capers</li> -<li class="ingredients">3 tbsps. lemon juice or vinegar</li> -</ul> - -<p><b>Preparation:</b> Oil, onion, flour are fried light brown, bouillon added, -seasoned with mustard, lemon juice, salt and pepper and cooked slowly -for 15 minutes, then strained through a fine sieve. Stir until cold, -then stir in the 2 yolks of eggs and the pickles and capers. Taste it -again. It should be quite thick.</p> -</div> - - -<div id="dressings_37" class="recipe"> -<p class="recipe_title">No. 37—COLD HERB DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 hard-boiled eggs</li> -<li class="ingredients">1 raw yolk of egg</li> -<li class="ingredients">½ cup of fine salad oil</li> -<li class="ingredients">1½ tbsps. of minced herbs</li> -<li class="ingredients">1 mustardspoonful of mustard</li> -<li class="ingredients">1 tsp. of lemon juice or vinegar</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - - -<p><b>Preparation:</b> The 2 hard-boiled and 1 raw yolk of eggs are thoroughly -beaten together, the oil added a few drops at a time, the herbs and -mustard put in and then seasoned with salt and pepper and the finely -chopped white of egg put in also.</p> -</div> - - -<p><span class="pagenum" id="Page_171">171</span></p> - -<div id="dressings_38" class="recipe"> -<p class="recipe_title">No. 38—COLD REMOULADE DRESSING.</p> - -<p class="recipe_sub">Very fine.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 hard-boiled yolks of egg</li> -<li class="ingredients">2 raw yolks</li> -<li class="ingredients">¾ cup of fine salad oil</li> -<li class="ingredients">¼ cup thick sour cream</li> -<li class="ingredients">3 tbsps. lemon juice or vinegar</li> -<li class="ingredients">1 tbsp. chopped capers</li> -<li class="ingredients">¼ tbsp. chopped sardines</li> -<li class="ingredients">¼ tbsp. mustard</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">Pepper</li> -</ul> - -<p><b>Preparation:</b> The two kinds of yolks of eggs are mixed well, the oil -added a few drops at a time, cream and lemon juice slowly stirred in, -then capers, sardines and mustard are added. Season with salt and -pepper and keep cold.</p> -</div> - - -<div id="dressings_39" class="recipe"> -<p class="recipe_title">No. 39—COLD CHIVE DRESSING.</p> - -<p class="recipe_sub">For Beef.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of cream or milk</li> -<li class="ingredients">⅙ cup of vinegar</li> -<li class="ingredients">1 pinch of pepper and sugar</li> -<li class="ingredients">¼ cup of finely chopped chives</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> Cream, vinegar and chives are stirred together, then -seasoned with salt, pepper and sugar.</p> -</div> - - -<div id="dressings_40" class="recipe"> -<p class="recipe_title">No. 40—COLD CAVIAR DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of caviar</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">2 tbsps. of vinegar</li> -<li class="ingredients">1 pinch of pepper and sugar</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> Put the 3 yolks of eggs and cream into a double boiler -and cook until it thickens, stirring constantly, add the vinegar and -stir until cold, then season with pepper, sugar and salt.</p> - -<p>Put the caviar into a sieve, and let cold water run over it until it -becomes granular, then stir into the dressing. This dressing is good -with blue fish.</p> -</div> - - -<div id="dressings_41" class="recipe"> -<p class="recipe_title">No. 41—MAYONNAISE DRESSING No. 1. (COLD).</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 yolks of eggs</li> -<li class="ingredients">½ pt. olive oil</li> -<li class="ingredients">Juice of ¼ lemon</li> -<li class="ingredients">1⁄10 tsp. of mustard</li> -<li class="ingredients">¼ tsp. of sugar</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of white pepper</li> -</ul> - -<p><b>Preparation:</b> The 6 yolks of eggs are stirred with the oil, then -seasoned with lemon juice, pepper, mustard, sugar and salt.</p> - -<p><b>Remarks:</b> Mayonnaise dressing is good with salmon.</p> -</div> - - -<p><span class="pagenum" id="Page_172">172</span></p> - -<div id="dressings_42" class="recipe"> -<p class="recipe_title">No. 42—MAYONNAISE DRESSING No. 2.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 yolks of eggs</li> -<li class="ingredients">⅓ pt. fine salad oil</li> -<li class="ingredients">3 tbsps. of bouillon</li> -<li class="ingredients">2 tbsps. of vinegar</li> -<li class="ingredients">¼ tsp. of mustard</li> -<li class="ingredients">¼ tsp. of grated onion</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> The yolks of eggs are stirred adding the oil and vinegar -a few drops at a time, season with onion, pepper and salt and add -sufficient bouillon to give it the required thickness.</p> -</div> - - -<div id="dressings_43" class="recipe"> -<p class="recipe_title">No. 43—COOKED MAYONNAISE DRESSING.</p> - -<p class="recipe_sub">Very Good With Lobster or Chicken Salad.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 yolks of eggs</li> -<li class="ingredients">¾ cup of sour cream</li> -<li class="ingredients">2 tbsps. of vinegar</li> -<li class="ingredients">¼ tsp. ground mustard</li> -<li class="ingredients">1 pinch of white pepper</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 pinch of sugar</li> -<li class="ingredients">½ pt. of thick, sour whipped cream</li> -</ul> - -<p><b>Preparation:</b> Yolks of eggs, cream, vinegar, mustard, pepper, salt and -sugar are mixed well and cooked in a double boiler, stirring -constantly until it thickens. When the gravy is cold, add sour whipped -cream.</p> - -<p><b>Remarks:</b> You may peel a dill pickle, chop it very fine and add to the -dressing.</p> -</div> - - -<div id="dressings_44" class="recipe"> -<p class="recipe_title">No. 44—MAYONNAISE DRESSING No. 3.</p> - -<p>Very Good With Poultry Salad.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 yolks of eggs</li> -<li class="ingredients">1 tsp. of flour</li> -<li class="ingredients">1 cup of sweet cream</li> -<li class="ingredients">¼ cup of good poultry broth</li> -<li class="ingredients">1 pinch of white pepper</li> -<li class="ingredients">Salt</li> -<li class="ingredients">¼ tsp. of grated onion</li> -<li class="ingredients">2 tbsps. of fine oil</li> -<li class="ingredients">2 tbsps. of vinegar</li> -</ul> - -<p><b>Preparation:</b> Yolks of eggs, cream, broth and vinegar are mixed well -and boiled in double boiler as before mentioned in <a href="#dressings_43">No. 43</a>, then -seasoned with salt, pepper and onion. Stir the dressing until cold, -then add 2 tablespoonfuls of oil a few drops at a time.</p> -</div> - -<p class="chapter_sub2">Sweet Sauces or Dressings.</p> - -<p class="chapter_sub2">Sauces for Puddings and Pastries.</p> - - -<div id="dressings_45" class="recipe"> -<p class="recipe_title">No. 45—WHITE WINE SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1 tsp. of flour</li> -<li class="ingredients">2 slices of lemon</li> -<li class="ingredients">2 tbsps. of sugar</li> -<li class="ingredients">1 tumblerful of white wine</li> -</ul> - -<p><b>Preparation:</b> The 2 whole eggs, flour, wine, sugar are <span class="pagenum" id="Page_173">173</span>mixed well on -the stove and stirred until it becomes foamy and begins to thicken, -but must not cook. Then add the lemon slices.</p> - -<p><b>Remarks:</b> This sauce may be served cold or warm.</p> -</div> - - -<div id="dressings_46" class="recipe"> -<p class="recipe_title">No. 46—ARRACK SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ cup of arrack or brandy</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">2 tbsps. of lemon juice</li> -<li class="ingredients">1 slice of lemon</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">⅛ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> All ingredients except the arrack or brandy are mixed -well and treated the same as mentioned under <a href="#dressings_45">No. 45</a>. The arrack or -brandy is stirred in last. This sauce may be served cold or warm.</p> -</div> - - -<div id="dressings_47" class="recipe"> -<p class="recipe_title">No. 47—VANILLA SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">½ vanilla bean or 1 tbsp. vanilla extract</li> -<li class="ingredients">4 yolks of eggs</li> -<li class="ingredients">1 tsp. of flour</li> -<li class="ingredients">¼ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> The vanilla bean is left to soak in milk for 1 hour, then -the sugar is added. The milk is brought to boil, the yolks of eggs and -flour are mixed with a little cold milk, slowly stirred into the -boiling milk and cooked for one minute. If you wish to use this sauce -cold, it must be stirred several times while getting cold so it will -not form a skin.</p> - -<p><b>Remarks:</b> The sauce must be stirred well while boiling.</p> - -<p>When it is used cold you may add ½ cup of whipped cream or the white -of egg beaten to a froth.</p> -</div> - - -<div id="dressings_48" class="recipe"> -<p class="recipe_title">No. 48—COCOA SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. milk</li> -<li class="ingredients">½ tsp. of vanilla extract</li> -<li class="ingredients">3 tbsps. of cocoa</li> -<li class="ingredients">¼ cup of sugar</li> -<li class="ingredients">4 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> Stir the cocoa with the yolks of eggs and a little cold -milk and prepare the sauce like vanilla sauce given under <a href="#dressings_47">No. 47</a>.</p> -</div> - - -<div id="dressings_49" class="recipe"> -<p class="recipe_title">No. 49—CHOCOLATE SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation is the same as given under No. <a href="#dressings_47">47</a> and No. <a href="#dressings_48">48</a>, but -instead of cocoa, ¼ lb. of chocolate is grated and stirred into the -yolks of eggs and milk and less sugar is needed.</p> -</div> - - -<p><span class="pagenum" id="Page_174">174</span></p> - -<div id="dressings_50" class="recipe"> -<p class="recipe_title">No. 50—LEMON SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">⅓ lemon peel</li> -<li class="ingredients">1 tsp. of flour</li> -<li class="ingredients">¼ cup of sugar</li> -<li class="ingredients">4 yolks of eggs</li> -</ul> - -<p>The preparation is the same as given under <a href="#dressings_47">No. 47</a>, but instead of -vanilla use lemon peel.</p> -</div> - - -<div id="dressings_51" class="recipe"> -<p class="recipe_title">No. 51—MARASCHINO SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 tbsps. of maraschino</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">1 tsp. of flour</li> -<li class="ingredients">¼ cup of sugar</li> -<li class="ingredients">4 yolks of eggs</li> -</ul> - -<p>The preparation is the same as given under <a href="#dressings_47">No. 47</a>, but instead of -vanilla, use 4 tablespoonfuls maraschino.</p> -</div> - - -<div id="dressings_52" class="recipe"> -<p class="recipe_title">No. 52—CHERRY SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. sour cherries</li> -<li class="ingredients">¾ qt. of water</li> -<li class="ingredients">Sugar to taste</li> -<li class="ingredients">1 small piece of cinnamon</li> -<li class="ingredients">1½ tbsps. of corn starch</li> -</ul> - -<p><b>Preparation:</b> The cherries are stoned and boiled in the water for 1 -hour, then rubbed through a fine sieve. The corn starch is dissolved -in a little water, then stirred into the boiling cherry sauce mixed -with sugar and cooked 5 minutes, stirring constantly. The sauce is -served cold.</p> -</div> - - -<div id="dressings_53" class="recipe"> -<p class="recipe_title">No. 53—PRUNE SAUCE.</p> - -<p>Preparation and ingredients are the same as given under <a href="#dressings_52">No. 52</a>. -Instead of cherries use 1 lb. of fresh or dried prunes.</p> -</div> - - -<div id="dressings_54" class="recipe"> -<p class="recipe_title">No. 54—APRICOT SAUCE.</p> - -<p>Preparation and ingredients are the same as given under <a href="#dressings_52">No. 52.</a> -Instead of cherries use 1 lb. of fresh or dried apricots.</p> -</div> - - -<div id="dressings_55" class="recipe"> -<p class="recipe_title">No. 55—STRAWBERRY SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. strawberry juice</li> -<li class="ingredients">⅛ lb. of sugar</li> -<li class="ingredients">1 stick of cinnamon</li> -<li class="ingredients">1½ tbsps. of corn starch</li> -<li class="ingredients">1 tsp. of vanilla or lemon extract</li> -</ul> - -<p><b>Preparation:</b> The corn starch is mixed with some juice. The remaining -juice is mixed with sugar and spices and put over the fire until it -boils, then the dissolved corn starch added and boiled 5 minutes, -stirring constantly. The sauce is served cold or warm.</p> - -<p><b>Remarks:</b> When the juice from preserved fruit is used, less sugar is -needed.</p> -</div> - - -<p><span class="pagenum" id="Page_175">175</span></p> - -<div id="dressings_56" class="recipe"> -<p class="recipe_title">No. 56—RASPBERRY SAUCE.</p> - -<p>Preparation and ingredients are the same as given under <a href="#dressings_55">No. 55</a>; -instead of 1 pt. of strawberry juice, use 1 pt. of raspberry juice.</p> -</div> - - -<div id="dressings_57" class="recipe"> -<p class="recipe_title">No. 57—CHERRY, CURRANT, BLUEBERRY SAUCE.</p> - -<p>Preparation and ingredients are the same as given under <a href="#dressings_55">No. 55</a> but -instead of strawberry juice, use either cherry, currant or blueberry -juice.</p> -</div> - - -<div id="dressings_58" class="recipe"> -<p class="recipe_title">No. 58—FRUIT PUREE SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Sauce made from prunes or fresh plums, cherries, strawberries, -raspberries, gooseberries, currants, grapes, apples or apricots.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of fruit puree</li> -<li class="ingredients">Sugar to taste</li> -<li class="ingredients">1 small piece of cinnamon</li> -<li class="ingredients">¾ qt. of water</li> -<li class="ingredients">1½ tbsps. of corn starch</li> -<li class="ingredients">½ cup of white wine</li> -<li class="ingredients">¾ lemon</li> -</ul> - -<p><b>Preparation:</b> The fruit puree is made very savory with sugar and -spices. The corn starch is mixed with a little water and stirred into -it, also the rest of the water, then the whole is cooked and rubbed -through a fine sieve. If the sauce should be too thin, use more corn -starch. The wine may be omitted.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_176">176</span></p> -<h2 id="potatoes" class="chapter_title">CHAPTER 11.<br /> POTATOES.</h2> -</div> - -<p class="chapter_sub2">The various recipes for the preparation of potatoes.</p> - - -<p>The potato is a very useful food and may be prepared in many ways. -Salt is necessary to make the potato savory. It must be boiled well -done and quickly. It may be peeled long before using, but should be -kept covered with water after it is peeled, otherwise it will turn -brown. Potatoes lose their good flavor if they are kept in a moist -cellar where they will grow poisonous sprouts. They sprout also in the -spring; the sprouts should be immediately removed.</p> - - -<div id="potatoes_1" class="recipe"> -<p class="recipe_title">No. 1—POTATOES IN THEIR SKINS OR JACKETS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of medium-sized potatoes</li> -<li class="ingredients">Water sufficient to cover them</li> -<li class="ingredients">3 tbsps. of salt</li> -</ul> - -<p><b>Preparation:</b> The potatoes must be of equal size. They are cleaned in -cold water and put to boil in cold water in a covered kettle. When -done, drain off the water, shake them a little and set them aside to -dry and their jackets will burst.</p> -</div> - - -<div id="potatoes_2" class="recipe"> -<p class="recipe_title">No. 2—NEW POTATOES IN THEIR JACKETS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of potatoes</li> -<li class="ingredients">3 tbsps. of salt</li> -<li class="ingredients">Water sufficient to cover them</li> -<li class="ingredients">1 tsp. of caraway seeds if desired</li> -</ul> - -<p><b>Preparation:</b> The potatoes are cleaned in cold water and with a kitchen -knife, a small piece of peeling is cut off. Put on the fire with cold -water and caraway. When done, pour off the water, leave the dish -covered, shake it and set it aside to dry, and their jackets will burst.</p> - -<p><b>Remarks:</b> The potatoes must be kept constantly boiling.</p> -</div> - - -<div id="potatoes_3" class="recipe"> -<p class="recipe_title">No. 3—BAKED POTATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of potatoes</li> -</ul> - -<p><b>Preparation:</b> The potatoes should be of even size. They are cleaned in -cold water, the point of each is cut off and they are baked in the -oven for 1 good hour. The oven must be very hot. Serve in their jackets.</p> -</div> - - -<p><span class="pagenum" id="Page_177">177</span></p> - -<div id="potatoes_4" class="recipe"> -<p class="recipe_title">No. 4—PEELED POTATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of raw potatoes</li> -<li class="ingredients">Water sufficient to cover them</li> -<li class="ingredients">1½ tbsps. of salt</li> -</ul> - -<p><b>Preparation:</b> The potatoes are cleaned in cold water and peeled. The -very large ones are quartered, the medium-sized ones are cut into -halves and the small ones rounded, with the eyes well pierced out. Put -into clear water at once after peeling. Then put them over the fire -with cold water and salt, boil quickly, drain well and set them aside -to dry a little.</p> -</div> - - -<div id="potatoes_5" class="recipe"> -<p class="recipe_title">No. 5—SMALL POTATO BALLS.</p> - -<p class="recipe_sub">To Be Served With Fish.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5–6 lbs. of large potatoes</li> -<li class="ingredients">Water sufficient to cover them</li> -<li class="ingredients">1 tbsp. of salt</li> -</ul> - -<p><b>Preparation:</b> The potatoes are cleaned in cold water, peeled, and with -a vegetable scoop cut out round balls. They are then put over the fire -in a kettle with water and salt and boiled until done which requires -about 15 to 20 minutes. Drain the water off at once and set aside to -dry.</p> - -<p><b>Remarks:</b> You may steam these potatoes, which requires ½ hour. They are -very nice when steamed.</p> -</div> - - -<div id="potatoes_6" class="recipe"> -<p class="recipe_title">No. 6—UTILIZING THE REMNANTS OF POTATO BALLS, MASHED POTATOES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">The remnants from potato balls</li> -<li class="ingredients">1½ tbsps. of salt</li> -<li class="ingredients">Water sufficient to cover them</li> -<li class="ingredients">2 tbsps. of butter</li> -</ul> - -<p><b>Preparation:</b> The potato remnants are boiled until tender in salt -water, which is then drained off and the potatoes pressed through a -potato masher. The butter is added, the pot with these potatoes placed -into hot water and beaten until well mashed, seasoned with salt, then -served in a hot dish.</p> - -<p><b>Remarks:</b> The remnants may also be used for potato soup or dumplings.</p> - -<p>The whites of 5 eggs, well-beaten, may be stirred into the above and -then baked in a buttered pan in the oven.</p> -</div> - - -<div id="potatoes_7" class="recipe"> -<p class="recipe_title">No. 7—PARSLEY POTATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5–6 lbs. of large potatoes</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">1 tbsp. of finely chopped parsley</li> -<li class="ingredients">2 tbsps. of fresh butter</li> -<li class="ingredients">Water sufficient to cover them</li> -</ul> - -<p><b>Preparation:</b> The potatoes are peeled, scooped out and cooked as given -under <a href="#potatoes_5">No. 5</a>. When they are done, stir in the butter mixed with parsley -and cover a few minutes.</p> -</div> - - -<p><span class="pagenum" id="Page_178">178</span></p> - -<div id="potatoes_8" class="recipe"> -<p class="recipe_title">No. 8—FRENCH FRIED POTATOES, POMME SOUFFLE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of raw potatoes</li> -<li class="ingredients">1 tsp. fine salt</li> -<li class="ingredients">1½ lbs. clear lard</li> -</ul> - -<p><b>Preparation:</b> The potatoes are peeled and cut into thin oblong or round -slices as thick as the back of a knife or cut out in small balls. The -lard is heated until it smokes, but must not boil.</p> - -<p>The potatoes are dried with a clean cloth and fried to a golden yellow -color in the lard, then they are placed into a colander to drain, -sprinkled with salt, shaken a little and served very hot.</p> -</div> - - -<div id="potatoes_9" class="recipe"> -<p class="recipe_title">No. 9—POTATO CHIPS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The ingredients are the same as given under <a href="#potatoes_8">No. 8</a>, French Fried -Potatoes.</p> - -<p><b>Preparation:</b> The potatoes are cleaned, peeled and sliced so thin that -you can see the knife through them. The lard is heated until it -smokes, a handful of potato slices at a time are dried and fried -golden yellow in the hot lard, then taken out with a skimmer and -placed on paper to drain. Salt and serve very hot. They must never be -covered, neither while cooking nor afterwards.</p> -</div> - - -<div id="potatoes_10" class="recipe"> -<p class="recipe_title">No. 10—STUFFED POTATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">12 large potatoes</li> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">½ tbsp. of Parmesan cheese</li> -<li class="ingredients">¼ tsp. of grated onion</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">Some butter for frying</li> -<li class="ingredients">1 tsp. of finely chopped parsley</li> -</ul> - -<p><b>Preparation:</b> The potatoes are washed well and cooked in their jackets, -removed from the fire when barely done, strained, peeled, then -carefully cut into halves and scooped out. The pieces which have been -removed, are pressed through a potato masher and mixed with butter, -Parmesan cheese, onion, parsley and yolk of egg. Season with salt and -pepper and put back into the scooped out potato halves, smooth off on -top, sprinkle with salt and fry in butter to a golden yellow color.</p> - -<p><b>Remarks:</b> They are very fine to serve with cold meats or to garnish hot -meat platters.</p> -</div> - - -<p><span class="pagenum" id="Page_179">179</span></p> - -<div id="potatoes_11" class="recipe"> -<p class="recipe_title">No. 11—POTATO CROQUETTES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of potatoes</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">⅛ lb. finely grated bread</li> -<li class="ingredients">Butter or lard for frying</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The potatoes are washed, cooked, peeled, grated and -pressed through a potato masher. The butter is creamed with the yolks -of eggs and grated potatoes stirred in and seasoned with salt and -pepper. Small croquettes are formed, rolled in bread crumbs and fried -in butter or lard to a nice color. Serve hot.</p> -</div> - - -<div id="potatoes_12" class="recipe"> -<p class="recipe_title">No. 12—POTATO BALLS, FRIED.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of potatoes</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">4 yolks of eggs</li> -<li class="ingredients">1 tbsp. of Parmesan cheese</li> -<li class="ingredients">1 pinch of nutmeg</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">½ cup of flour</li> -<li class="ingredients">1 cup of roll crumbs</li> -<li class="ingredients">Lard for frying</li> -</ul> - -<p><b>Preparation:</b> The potatoes are boiled, peeled, grated or mashed. Cream -the butter, stir in the yolks of eggs, Parmesan cheese, nutmeg, pepper -and salt, the mashed potatoes and flour. Balls, walnut size, are -formed from this mass, rolled in roll crumbs and fried in hot lard to -a nice golden yellow color. The lard should be deep enough for the -balls to float. Drain in a colander or on paper.</p> - -<p><b>Remarks:</b> These potato balls are nice to garnish meat platters.</p> -</div> - - -<div id="potatoes_13" class="recipe"> -<p class="recipe_title">No. 13—SOUR POTATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of potatoes</li> -<li class="ingredients">¼ lb. of butter or good drippings</li> -<li class="ingredients">1 tsp. of chopped onions</li> -<li class="ingredients">1 pt. good beef bouillon</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 tbsps. of vinegar or to taste</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">3 tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> The potatoes are cooked, peeled and sliced. While they -are boiling, the dressing is prepared. Brown the butter or lard with -the onions, stir in the flour, stew a little while, add the bouillon -and season to taste with vinegar, salt and pepper and cook a few -minutes. Put in the boiled sliced potatoes, cook a few minutes and -serve.</p> -</div> - - -<p><span class="pagenum" id="Page_180">180</span></p> - -<div id="potatoes_14" class="recipe"> -<p class="recipe_title">No. 14—CREAMED POTATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of potatoes</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">¾ pt. of milk or ½ pt. of milk and ¼ pt. of sweet cream</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt</li> -</ul> - - -<p><b>Preparation:</b> The potatoes are cooked in the jackets, then peeled and -sliced or cut into small dice. Or bake the potatoes in the oven, peel -them and cut into dice. Melt the butter, stir in the flour, cook 1 -minute, add the milk and cream, cook a little while, season with salt -and pepper, put in the potatoes, cook and serve. The dressing must -neither be too thin nor too thick.</p> - -<p><b>Remarks:</b> Creamed potatoes are nice with soup meat, mutton chops or -fried sausage.</p> -</div> - - -<div id="potatoes_15" class="recipe"> -<p class="recipe_title">No. 15—BAKED POTATO PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of potatoes</li> -<li class="ingredients">Fully ⅛ lb. of butter</li> -<li class="ingredients">4–6 eggs</li> -<li class="ingredients">½ tbsp. of Parmesan cheese</li> -<li class="ingredients">1 pinch salt</li> -<li class="ingredients">Pepper</li> -<li class="ingredients">½ cupful of flour</li> -<li class="ingredients">Butter for the mold</li> -</ul> - -<p><b>Preparation:</b> The potatoes are boiled, peeled and mashed. The butter is -creamed with yolks of eggs, cheese, pepper and salt. Stir in the -mashed potatoes, the flour and lastly the beaten white of egg. Butter -the mold, put the mixture in and bake in medium hot oven for 45 minutes.</p> -</div> - - -<div id="potatoes_16" class="recipe"> -<p class="recipe_title">No. 16—STEAMED POTATO PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Preparation and ingredients are the same as given under <a href="#potatoes_15">No. 15</a>. The -prepared mixture is put into a mold that has been buttered and -sprinkled with bread crumbs. Set in a steamer over a kettle of boiling -water and boil for 1 hour. Then turn it out on a platter and serve.</p> - -<p><b>Remarks:</b> Caper sauce is good with potato pudding.</p> -</div> - - -<div id="potatoes_17" class="recipe"> -<p class="recipe_title">No. 17—POTATO PANCAKES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of raw potatoes</li> -<li class="ingredients">3–4 eggs</li> -<li class="ingredients">1¼ cupfuls of flour</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 large sour apple, peeled and grated</li> -<li class="ingredients">½ tsp. of grated onion</li> -<li class="ingredients">Enough lard for baking</li> -<li class="ingredients">½ tbsp. of salt</li> -</ul> - -<p><b>Preparation:</b> The raw potatoes are peeled, washed and put into cold -water. Take out of the water and grate quickly. <span class="pagenum" id="Page_181">181</span>Drain off the water -that collects on the grated potatoes, mix them with the yolks of eggs, -flour, pepper, salt, apple, onion and lastly with the beaten whites of -eggs. Heat the lard and bake 3 to 4 thin pancakes in the pan at once. -They must be baked brown and crisp. The dish or plate on which they -are served, should not be covered.</p> - -<p><b>Remarks:</b> Apple sauce is good with them.</p> -</div> - - -<div id="potatoes_18" class="recipe"> -<p class="recipe_title">No. 18—BOUILLON POTATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of raw potatoes</li> -<li class="ingredients">1½ qts. of beef bouillon</li> -<li class="ingredients">1 medium-sized onion</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 piece of butter, half the size of an egg</li> -<li class="ingredients">3 tbsps. of finely chopped parsley</li> -</ul> - -<p><b>Preparation:</b> The potatoes are peeled and cut into quarters or sixths, -according to their size, then partly boiled in water. Drain off the -water and pour on the boiling bouillon, season with salt, pepper and -onion, do not cover them and cook slowly until the bouillon has been -absorbed by the potatoes. Add the butter, cook a little longer, then -add the parsley.</p> - -<p><b>Remarks:</b> With new potatoes you need only 1 qt. of bouillon, because -they are not so mealy.</p> -</div> - - -<div id="potatoes_19" class="recipe"> -<p class="recipe_title">No. 19—SARDINE OR HERRING POTATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of boiled potatoes</li> -<li class="ingredients">Scant ½ lb. of sardines or 2 herrings</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of raw ham</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 sliced onions</li> -<li class="ingredients">⅛ lb. of flour</li> -<li class="ingredients">¾ qt. of beef bouillon</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Very little salt</li> -<li class="ingredients">1 tbsp. Parmesan cheese</li> -<li class="ingredients">¾ qt. of sweet cream or milk</li> -</ul> - -<p><b>Preparation:</b> The boiled potatoes are peeled and sliced, sardines or -herring are soaked in water and cut in small pieces. The ham, which -may be remnants, is also cut and fried in ⅛ lb. of butter and the -sliced onion. The butter must not get brown; stir in the flour and -after cooking a little, add the bouillon and cream, season with salt -and pepper if necessary. Cook this dressing slowly for ½ hour, then -rub through a sieve. Fill a buttered baking dish or casserole with -layers of sliced potatoes and herring or sardines alternately, pour -the dressing over, strew with cheese and drip on a little butter, then -bake in oven 20 minutes, being careful that the dressing does not -<span class="pagenum" id="Page_182">182</span>boil, as that will make it thin. It is best to put the dish into -another dish with water before baking. Bake until a golden yellow.</p> - -<p><b>Remarks:</b> This may also be prepared without sardines or herring.</p> -</div> - - -<div id="potatoes_20" class="recipe"> -<p class="recipe_title">No. 20—POTATOES WITH CRACKERS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of raw potatoes</li> -<li class="ingredients">¼ lb. of salt crackers</li> -<li class="ingredients">1 qt. of sweet cream or milk</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt</li> -<li class="ingredients">¼ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The raw potatoes are peeled, sliced thin, and the -crackers rolled. Butter a baking dish or casserole, fill with layers -of potatoes and crackers alternately, with small pieces of butter, -salt and pepper between each, repeating until all has been used. Then -pour the cream or milk over, put a few pieces of butter on top and -bake 1½ hours.</p> - -<p><b>Remarks:</b> This dish is good with cold meats.</p> -</div> - - -<div id="potatoes_21" class="recipe"> -<p class="recipe_title">No. 21—FRIED RAW POTATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. raw potatoes</li> -<li class="ingredients">⅛ lb. of butter or good drippings</li> -<li class="ingredients">1 small, chopped onion</li> -<li class="ingredients">¼ pt. of water</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> The raw potatoes are peeled, sliced very thin and washed -well. Butter or drippings are put into a pan, add the sliced potatoes, -onion, salt and pepper. Cover and fry slowly, gradually adding the -water. In ½ hour the potatoes are done and of a golden yellow color.</p> -</div> - - -<div id="potatoes_22" class="recipe"> -<p class="recipe_title">No. 22—SWEET POTATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of sweet potatoes</li> -</ul> - -<p><b>Preparation:</b> The potatoes are washed well and baked in their skins in -the oven for ¾ to 1 hour. Fresh butter is served with them.</p> -</div> - - -<div id="potatoes_23" class="recipe"> -<p class="recipe_title">No. 23—POTATO DUMPLINGS FROM BOILED POTATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of boiled potatoes</li> -<li class="ingredients">1½ cups of roll crumbs</li> -<li class="ingredients">½ roll cut into cubes</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">3–4 eggs</li> -<li class="ingredients">½ tsp. of onion</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 heaping tbsp. of salt</li> -<li class="ingredients">½ cup of flour</li> -<li class="ingredients">Salt water</li> -</ul> - -<p><b>Preparation:</b> The potatoes are boiled, peeled and grated when they are -cooled off or mashed while still hot. When cold, <span class="pagenum" id="Page_183">183</span>the mashed potatoes -are mixed well with roll crumbs, eggs, onion, pepper, salt, the ⅛ lb. -of melted butter and the flour. The roll cubes are fried in butter -crisp and yellow. These pieces are put in the middle of dumplings -formed of the mashed potatoes, rolled in flour and cooked in salt -water 15 to 20 minutes in an open kettle. The water must be boiling -when the dumplings are put in.</p> - -<p><b>Remarks:</b> Try a dumpling; if it does not hold together, add more flour. -The dumplings must be taken out of the water as soon as done. Serve hot.</p> -</div> - - -<div id="potatoes_24" class="recipe"> -<p class="recipe_title">No. 24—ANOTHER KIND OF POTATO DUMPLINGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½ lbs. of boiled potatoes</li> -<li class="ingredients">1⁄12 lb. of butter</li> -<li class="ingredients">4–5 eggs</li> -<li class="ingredients">1 pinch of nutmeg</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">2 cups of flour</li> -<li class="ingredients">1 roll cut into cubes</li> -<li class="ingredients">Salt water for cooking</li> -</ul> - -<p><b>Preparation:</b> The potatoes are boiled, peeled and grated. When they are -cold, butter, eggs, nutmeg, salt and flour are stirred in. The roll -cubes are fried in butter until crisp, then medium-sized dumplings are -formed from this mixture with the roll cubes in the center. Dip your -hands into flour and make the dumplings round and firm, then roll them -in flour and boil them in an open kettle 15 or 20 minutes. The salt -water must boil briskly before the dumplings are put in.</p> - -<p><b>Remarks:</b> Try a dumpling first and if it does not hold together add -more flour. Sour roast goes nicely with potato dumplings.</p> -</div> - - -<div id="potatoes_25" class="recipe"> -<p class="recipe_title">No. 25—RAW POTATO DUMPLINGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5 lbs. of large potatoes</li> -<li class="ingredients">1½ pts. of milk</li> -<li class="ingredients">⅛ lb. of fine farina</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">1 roll cut into cubes</li> -<li class="ingredients">Salt water for cooking</li> -<li class="ingredients">3 eggs</li> -</ul> - -<p><b>Preparation:</b> The raw potatoes are peeled, grated and pressed dry in a -cloth. Bring the milk to boil, pour in the farina slowly and boil it 3 -to 4 minutes, stirring constantly. Mix the grated potato with the -boiling farina, yolks of eggs, salt and beaten whites of eggs. Fry the -roll cubes in butter very crisp. Rinse your hands in cold water, make -dumplings from the mixture with the roll cubes in the center. While -the dumplings are being made the salt water is brought to boil and the -dumplings are put in for 15 to 20 minutes. Do <span class="pagenum" id="Page_184">184</span>not cover the pot. The -raw potato dumplings must be prepared quickly or they will turn black.</p> - -<p><b>Remarks:</b> They may be served with any kind of meat.</p> -</div> - - -<div id="potatoes_26" class="recipe"> -<p class="recipe_title">No. 26—UTILIZING REMNANTS OF POTATO DUMPLINGS.</p> - -<p>The dumplings left over are sliced and fried in butter to a golden -yellow color.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_185">185</span></p> -<h2 id="vegetables" class="chapter_title">CHAPTER 12.<br /> VEGETABLES.</h2> -</div> - - -<p class="chapter_sub2">The various preparations of vegetables.</p> - - -<p>Vegetables are known to be the best and most wholesome food.</p> - -<p>Mushrooms, all kinds of cabbage, legumes are good for anemics. The -legumes and cabbages must be washed well and scalded.</p> - - -<p class="chapter_sub2">The Preservation of Vegetables During the Winter.</p> - -<p>Cauliflower is cut off above the roots, the outer leaves removed, a -string tied to the stem and hung up on the ceiling of the cellar. -White and red cabbage and savoy cabbage are preserved in the same -manner.</p> - -<p>Kohlrabi, carrots, turnips, parsley roots, celery roots and shallots -are kept in dry sand over winter.</p> - -<p>Fresh parsley is kept in glass jars by putting in alternate layers of -salt and parsley. Close the glass well each time after taking some -out. Rinse the parsley before using.</p> - - -<div id="vegetables_1" class="recipe"> -<p class="recipe_title">No. 1—ASPARAGUS WITH BROWN BUTTER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of asparagus</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">1½ tbsps. of salt</li> -<li class="ingredients">¼ lb. of fresh butter</li> -</ul> - -<p><b>Preparation:</b> The asparagus stalks are washed and peeled thin at the -top and thicker toward the end. If the ends are woody cut them off. -Then tie the asparagus into small bundles and put them into salt water -to boil until tender, about ½ hour. Place them on a platter with the -heads all lying one way, lightly brown the butter and pour it over. -Serve hot.</p> -</div> - - -<div id="vegetables_2" class="recipe"> -<p class="recipe_title">No. 2—ASPARAGUS WITH CREAMED BUTTER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of asparagus</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">1½ tbsps. of salt</li> -<li class="ingredients">½ lb. fresh butter</li> -</ul> - -<p><b>Preparation:</b> Preparation and cooking of this asparagus are the same as -given under <a href="#vegetables_1">No. 1</a>. Serve the asparagus on a platter covered with a -napkin, then cream the butter and serve in a separate dish.</p> -</div> - - -<p><span class="pagenum" id="Page_186">186</span></p> - -<div id="vegetables_3" class="recipe"> -<p class="recipe_title">No. 3—ASPARAGUS WITH CREAM DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of asparagus</li> -<li class="ingredients">1½ tbsps. of salt</li> -<li class="ingredients">3 qts. of water</li> -</ul> - -<p class="recipe_sub">For the Dressing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 even tbsp. of flour</li> -<li class="ingredients">4 tbsps. of sweet cream</li> -<li class="ingredients">½ pt. asparagus liquor</li> -<li class="ingredients">4 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> The asparagus are prepared and cooked as given under <a href="#vegetables_1">No. -1</a>. When they are tender pile them on a platter keeping the heads all -one way and prepare the dressing.</p> - -<p>Melt the butter, stir in the flour, the yolks of eggs and the cream -and gradually pour in the boiling asparagus liquor. Let it come to a -boil, stirring constantly, pour over the asparagus and serve hot.</p> -</div> - - -<div id="vegetables_4" class="recipe"> -<p class="recipe_title">No. 4—CANNED ASPARAGUS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>This asparagus is carefully heated and served with any kind of -dressing prepared for it as given either under No. <a href="#vegetables_1">1</a>, No. <a href="#vegetables_2">2</a> or No. <a href="#vegetables_3">3</a>.</p> -</div> - - -<div id="vegetables_5" class="recipe"> -<p class="recipe_title">No. 5—FRENCH ASPARAGUS WITH CREAM DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of fresh or 2 lb. can of asparagus</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">1 tbsp. of salt</li> -</ul> - -<p class="recipe_sub">For the Dressing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">½ cup of sweet or sour cream</li> -<li class="ingredients">¾ pt. of asparagus liquor</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">3 tbsps. of lemon juice</li> -</ul> - -<p><b>Preparation:</b> Thin stalks of asparagus may be used for this; they are -peeled and cut into 2 inch lengths, then cooked in boiling salt water -for 20 minutes. The water is poured off, the asparagus put into a dish -and the gravy or dressing poured over. For the dressing melt the -butter, stir in the flour and pour in gradually the boiling asparagus -liquor, add sour or sweet cream, 3 teaspoonfuls of lemon juice, -stirring constantly, boil 1 minute, then add the 2 yolks of eggs, but -do not boil any more.</p> -</div> - - -<p><span class="pagenum" id="Page_187">187</span></p> - -<div id="vegetables_6" class="recipe"> -<p class="recipe_title">No. 6—PRESERVED ASPARAGUS WITH CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Preparation and ingredients are the same as given under <a href="#vegetables_5">No. 5</a>, French -Asparagus with Cream Dressing.</p> -</div> - - -<div id="vegetables_7" class="recipe"> -<p class="recipe_title">No. 7—GREEN ASPARAGUS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of asparagus</li> -<li class="ingredients">3½ qts. of water</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">3 slices of toasted wheat bread</li> -<li class="ingredients">2 tbsps. of salt</li> -</ul> - -<p><b>Preparation:</b> The green asparagus is washed, but not peeled, and cooked -20 minutes in boiling salt water. The slices of toast are placed on a -platter and the asparagus, from which the water is drained in a -colander, put on each slice of toast, heads all one way. The butter -which has been heated to a golden color is poured on. Serve very hot.</p> -</div> - - -<div id="vegetables_8" class="recipe"> -<p class="recipe_title">No. 8—ASPARAGUS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of fresh or 2 lbs. of canned asparagus</li> -<li class="ingredients">½ pt. asparagus liquor</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">½ pt. sweet or sour cream</li> -<li class="ingredients">½ tbsp. of Parmesan cheese</li> -<li class="ingredients">2 tbsps. of grated rolls</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">3 scant tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> The fresh asparagus is peeled and cooked as given under -<a href="#vegetables_5">No. 5</a>.</p> - -<p>For the dressing melt the butter, stir in the flour, add the cheese, -the sweet or sour cream, and cook, stirring constantly. The dressing -must be thick.</p> - -<p>Drain the water off the asparagus, butter a baking dish, put in the -asparagus and dressing, strew the roll crumbs over and drip the -tablespoonful of butter on. Bake this by setting the baking dish in a -dish with hot water in the oven about 10 to 15 minutes.</p> - -<p>Boiled ham or tongue is nice with this dish.</p> - -<p><b>Remarks:</b> It makes a fine side dish.</p> -</div> - - -<div id="vegetables_9" class="recipe"> -<p class="recipe_title">No. 9—CAULIFLOWER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 head of cauliflower, 2 lbs.</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">4 qts. of water</li> -</ul> - -<p class="recipe_sub">For the Dressing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of fresh butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">¾ pt. of cauliflower liquor</li> -<li class="ingredients">¼ pt. of sweet cream</li> -<li class="ingredients">2–3 yolks of eggs</li> -<li class="ingredients">A little nutmeg</li> -</ul> - -<p><span class="pagenum" id="Page_188">188</span></p> - -<p><b>Preparation:</b> Pick off the outer leaves and put the head of -cauliflower, the top downward, in cold water for 15 minutes to remove -the insects that might be on it. The salt water is brought to boil and -the cauliflower boiled in it a half hour.</p> - -<p>For the dressing stew the butter and flour, add the cauliflower liquor -and cream, and boil, stirring constantly. Add the yolks of eggs and do -not boil any more.</p> - -<p>The cauliflower is carefully placed on a platter or into a vegetable -dish so it does not fall apart and the dressing is poured over, then -the nutmeg is strewn over it.</p> -</div> - - -<div id="vegetables_10" class="recipe"> -<p class="recipe_title">No. 10—CAULIFLOWER WITH BUTTER SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 head of cauliflower, 2 lbs.</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">¼ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The cauliflower is prepared and cooked the same as given -under <a href="#vegetables_9">No. 9</a>. It is carefully placed in a dish, and the hot browned -butter poured over.</p> -</div> - - -<div id="vegetables_11" class="recipe"> -<p class="recipe_title">No. 11—CAULIFLOWER WITH CRAB OR LOBSTER DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 head of cauliflower, 2 lbs.</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">Crab dressing</li> -</ul> - -<p><b>Preparation:</b> The preparation of cauliflower is the same as given under -<a href="#vegetables_9">No. 9</a>. Make a dressing as described under <a href="#dressings_19">No. 19</a>, in Gravies or -Dressings and pour it over the head of cauliflower.</p> -</div> - - -<div id="vegetables_12" class="recipe"> -<p class="recipe_title">No. 12—SCALLOPED CAULIFLOWER AU GRATIN.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 head of cauliflower, 2 lbs.</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">4 qts. of water</li> -</ul> - -<p class="recipe_sub">For the Dressing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2½ tbsps. of flour</li> -<li class="ingredients">1 pt. sweet or sour cream</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 tbsp. of Parmesan cheese</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">2 tbsps. of fine roll crumbs</li> -<li class="ingredients">1 tbsp. of butter</li> -</ul> - -<p><b>Preparation:</b> The cauliflower is cleaned and put in water ¼ hour, then -boiled in salt water ½ hour until almost tender, placed into a -buttered dish until the dressing is made.</p> - -<p>The butter is melted, flour stirred in, and cooled 1 minute. Add the -sweet cream, boil, season with cheese, lemon juice and salt to taste. -This dressing is poured over the cauliflower, <span class="pagenum" id="Page_189">189</span>roll crumbs strewn on -and a little butter dripped over it; then baked in oven 20 to 30 -minutes until it is a nice yellow color.</p> -</div> - - -<div id="vegetables_13" class="recipe"> -<p class="recipe_title">No. 13—ARTICHOKES WITH BUTTER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 large or 6 small artichokes</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">1 tbsp. of vinegar</li> -<li class="ingredients">¼ lb. of fresh butter</li> -<li class="ingredients">3 tbsps. of salt</li> -</ul> - -<p><b>Preparation:</b> With a sharp knife cut off the points of the artichokes -about 1½ inches, then boil them tender in salt water and vinegar. -Serve them on a dish, cream the butter and serve with the artichokes -or brown it and pour it over.</p> -</div> - - -<div id="vegetables_14" class="recipe"> -<p class="recipe_title">No. 14—STEWED ARTICHOKES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 large artichokes or 6 small ones</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">3 tbsps. of salt</li> -<li class="ingredients">2 tbsps. of vinegar</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">2½ tbsps. of flour</li> -<li class="ingredients">¾ pt. strong bouillon</li> -<li class="ingredients">1 tsp. of meat extract</li> -<li class="ingredients">½ wineglass Madeira or red wine</li> -<li class="ingredients">2 tbsps. of grated Parmesan cheese</li> -<li class="ingredients">4 tbsps. of champignons</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The artichokes are cleaned and prepared given under <a href="#vegetables_13">No. -13</a> and cooked partly done in salt water and vinegar. Then each one is -cut into half and the inside white fibers removed carefully. These -pieces are put into a pot, 3 tablespoonfuls of butter, chopped -champignons, cheese and ½ pt. of bouillon added, the pot covered and -the artichokes stewed 2 hours, turning them over several times. The -stewed artichokes are put into a vegetable dish and the dressing -prepared. Heat the rest of the butter with the flour, add the -artichoke liquor, the rest of the bouillon, Madeira or red wine and -the meat extract. Cook this well and season with pepper and salt, then -pour over the artichokes.</p> -</div> - - -<div id="vegetables_15" class="recipe"> -<p class="recipe_title">No. 15—CANNED ARTICHOKES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lb. can artichokes</li> -<li class="ingredients">⅛ lb. butter</li> -<li class="ingredients">2½ tbsps. of flour</li> -<li class="ingredients">¼ pt. of bouillon</li> -<li class="ingredients">¼ pt. sweet cream</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> The canned artichokes are heated and the dressing is -prepared. The butter is heated, the flour stirred in, cooked 2 -minutes, the bouillon and cream added and cooked well. Season the -dressing with salt, pepper and lemon juice. <span class="pagenum" id="Page_190">190</span>Take the artichokes out of -the liquor and put them into this dressing to simmer 10 minutes. If -you like add 3 tablespoonfuls of white wine and chopped champignons or -truffles.</p> -</div> - - -<div id="vegetables_16" class="recipe"> -<p class="recipe_title">No. 16—SCALLOPED ARTICHOKES WITH CHEESE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 large or 6 small artichokes</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">3 tbsps. of salt.</li> -<li class="ingredients">2 tbsps. of vinegar</li> -</ul> - -<p class="recipe_sub">For the Dish.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of butter, good measure</li> -<li class="ingredients">¼ lb. of grated Parmesan cheese</li> -<li class="ingredients">¼ pt. of rich bouillon</li> -<li class="ingredients">1 pinch of pepper and salt</li> -</ul> - -<p><b>Preparation:</b> The artichokes are prepared as given under <a href="#vegetables_13">No. 13</a>. Cooked -partly done with vinegar in the boiling salt water. From the pieces of -cooked artichokes remove the white fibers. Place them into a buttered -baking dish or casserole, strewn with cheese and put on the ¼ lb. of -butter in small pieces, season with pepper and salt, add the bouillon, -cover the dish and bake them slowly in the oven 2 to 3 hours.</p> -</div> - - -<div id="vegetables_17" class="recipe"> -<p class="recipe_title">No. 17—OYSTER PLANTS, SALISFY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of oyster plants</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">1½ tbsps. of salt</li> -<li class="ingredients">2 tbsps. of vinegar</li> -</ul> - -<p class="recipe_sub">For the Dressing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">½ pt. of bouillon, or ¼ pt. of bouillon and 1 pt. sweet cream</li> -<li class="ingredients">¼ tsp. meat extract</li> -<li class="ingredients">1 pinch of pepper and salt to taste</li> -</ul> - -<p><b>Preparation:</b> The oyster plants are scraped and at once placed into -water mixed with flour or milk so that they keep their white color, -then cut into 2 inch lengths and cooked until tender in boiling salt -water with vinegar. While they are cooking, prepare the dressing. Melt -the butter, stir in the flour, cook and add bouillon or half bouillon -and half cream, add meat extract, cook and season with pepper and -salt. Then drain the water from the oyster plants, put them into the -dressing and set aside to simmer gently for 10 minutes.</p> -</div> - - -<div id="vegetables_18" class="recipe"> -<p class="recipe_title">No. 18—SCORZONERA.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of scorzonera</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">2 tbsps. of vinegar</li> -</ul> - -<p class="recipe_sub">For the Dressing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">¼ pt. of bouillon</li> -<li class="ingredients">¼ pt. sweet cream or milk</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">2 yolks of eggs, if desired</li> -</ul> - -<p><span class="pagenum" id="Page_191">191</span></p> - -<p><b>Preparation:</b> The vegetable is scraped, cut into 2 inch lengths and -immediately put into water, mixed with flour or milk, then cooked -until tender in salt water and vinegar. This will require ½ hour, -during which time you prepare the dressing.</p> - -<p>Melt the butter, stir in the flour, stew a few minutes, add the -bouillon and cream or milk, boil again and season with lemon juice, -pepper and salt. Drain the water from the vegetables, put them into -the dressing and cook 10 minutes or set aside to simmer gently. When -serving stir in the yolks of eggs.</p> - -<p><b>Remarks:</b> For scorzonera salad make a dressing of oil and vinegar mixed -with mayonnaise.</p> -</div> - - -<div id="vegetables_19" class="recipe"> -<p class="recipe_title">No. 19—FRESH GREEN PEAS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of fresh green peas</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">⅛ lb. of fresh butter</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">½ tbsp. of chopped parsley</li> -<li class="ingredients">½ tsp. of sugar</li> -<li class="ingredients">¼ pt. of sweet cream</li> -</ul> - -<p><b>Preparation:</b> The fresh, green peas are taken out of the pods and -boiled until tender in boiling salt water. This will require ½ hour; -then drain the water off, add butter and flour, shake the pan, but do -not stir it; add cream, meat extract, 1 pinch of pepper, sugar and -salt to taste. Let it cook slowly and when you serve it put in the -chopped parsley.</p> -</div> - - -<div id="vegetables_20" class="recipe"> -<p class="recipe_title">No. 20—ANOTHER WAY OF PREPARING PEAS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of fresh, green peas, or 2 lb. can</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">½ tsp. of sugar</li> -<li class="ingredients">1 tbsp. minced parsley</li> -<li class="ingredients">⅛ lb. fresh butter</li> -</ul> - -<p><b>Preparation:</b> The fresh green peas are prepared and cooked as directed -under <a href="#vegetables_19">No. 19</a>. When they are done drain them, put the drawn butter on, -season with pepper, salt, sugar, shaking the pan, and sprinkle with -minced parsley before serving. Canned peas are prepared the same way, -but not cooked in salt water.</p> -</div> - - -<p><span class="pagenum" id="Page_192">192</span></p> - -<div id="vegetables_21" class="recipe"> -<p class="recipe_title">No. 21—FRESH GREEN PEAS WITH CRAB MEAT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. fresh green peas</li> -<li class="ingredients">25 crabs or crawfish</li> -</ul> - -<p><b>Preparation:</b> The preparation and ingredients are the same as given -under <a href="#vegetables_20">No. 20</a>. When they are done shake them with the hot butter, add -the crab meat, mix, drip the crab butter on.</p> - -<p><b>Remarks:</b> This is a very fine dish.</p> -</div> - - -<div id="vegetables_22" class="recipe"> -<p class="recipe_title">No. 22—PEA OMELET.</p> - -<p>Look for the preparation in chapter 15, <a href="#omlets">Omelets</a>.</p> -</div> - - -<div id="vegetables_23" class="recipe"> -<p class="recipe_title">No. 23—ASPARAGUS AND CAULIFLOWER OMELET.</p> - -<p>Look for the preparation in chapter 15, <a href="#omlets">Omelets</a>.</p> -</div> - - -<div id="vegetables_24" class="recipe"> -<p class="recipe_title">No. 24—MARROW PEAS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of marrow peas</li> -<li class="ingredients">1½ pts. of bouillon</li> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">½ tsp. of sugar</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">1 tbsp. of chopped parsley</li> -</ul> - -<p><b>Preparation:</b> The marrow peas are strung like beans, washed and cooked -until tender in bouillon and butter, then add the flour, stir and -season with salt, pepper and sugar. Lastly add the parsley.</p> -</div> - - -<div id="vegetables_25" class="recipe"> -<p class="recipe_title">No. 25—YOUNG CARROTS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of carrots</li> -<li class="ingredients">1 pt. bouillon</li> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tsp. of sugar</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 tbsp. of finely chopped parsley</li> -</ul> - -<p><b>Preparation:</b> The carrots are scraped, cut into small pieces or sliced, -then washed and cooked until tender in bouillon and butter. This will -require from ½ to 1 hour. Season them with salt, pepper, sugar to -taste, stir in the flour and let them cook a little while longer, -lastly add the parsley. The carrots may be scooped out and the -openings filled with boiled green peas, then stewed until soft.</p> -</div> - - -<div id="vegetables_26" class="recipe"> -<p class="recipe_title">No. 26—FRESH GREEN PEAS AND CARROTS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The peas are prepared as directed under <a href="#vegetables_19">No. 19</a>, but take only 1 lb. of -peas and ½ of all other ingredients. Take ½ of <span class="pagenum" id="Page_193">193</span>the quantity of carrots -also, and prepare according to directions in <a href="#vegetables_25">No. 25</a>. When serving, -place the carrots in the center of the dish and the peas around them.</p> -</div> - - -<div id="vegetables_27" class="recipe"> -<p class="recipe_title">No. 27—SPINAGE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 peck of spinage</li> -<li class="ingredients">5 qts. of water</li> -<li class="ingredients">3 tbsps. of salt</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">¼ pt. sweet cream</li> -<li class="ingredients">¼ pt. bouillon</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">2 tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> The spinage is picked over, the stems cut off and washed -well. Cook it in boiling salt water for 15 minutes, drain the water -off and chop the spinage or rub it through a colander.</p> - -<p>Melt the butter, stir in the flour, cook and stir in the spinage, add -sweet cream and bouillon, season with salt and pepper and cook a -little longer, stirring constantly.</p> - -<p><b>Remarks:</b> The dish may be garnished with hard-boiled eggs.</p> -</div> - - -<div id="vegetables_28" class="recipe"> -<p class="recipe_title">No. 28—SORREL.</p> - -<p>Sorrel is prepared just like spinage, see <a href="#vegetables_27">No. 27</a>, Spinage.</p> -</div> - - -<div id="vegetables_29" class="recipe"> -<p class="recipe_title">No. 29—LETTUCE.</p> - -<p>Lettuce as a vegetable dish is prepared like spinage. See <a href="#vegetables_27">No. 27</a>, -Spinage.</p> -</div> - - -<div id="vegetables_30" class="recipe"> -<p class="recipe_title">No. 30—SPINAGE IN INDIVIDUAL MOLDS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 peck of spinage</li> -<li class="ingredients">5 qts. of water</li> -<li class="ingredients">3 tbsps. salt</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">¼ pt. sweet cream</li> -<li class="ingredients">2 tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> The spinage is picked over, the stems cut off, washed -well, cooked in boiling salt water for 15 minutes, the water then -drained off and the spinage rubbed through a sieve.</p> - -<p>Melt the butter, stir in the flour, cook, add the spinage, season with -salt, pepper, stir in the cream and yolks of eggs. Put in small -buttered molds and set in a steamer over a kettle of boiling water and -boil until the mixture stiffens, then turn them out on a platter and -serve.</p> -</div> - - -<p><span class="pagenum" id="Page_194">194</span></p> - -<div id="vegetables_31" class="recipe"> -<p class="recipe_title">No. 31—SAVOY CABBAGE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 heads of Savoy cabbage, 4–5 lbs.</li> -<li class="ingredients">6 qts. of water</li> -<li class="ingredients">4 tbsps. of salt</li> -<li class="ingredients">⅛ lb. of butter or half butter and half lard</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">½ tbsp. finely chopped onion</li> -<li class="ingredients">¾ pt. bouillon</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> The head of cabbage is cut into half, remove the outer -leaves and cut out the heart or core, then cut up the rest into -several pieces, wash it and cook it 20 minutes in boiling salt water.</p> - -<p>Butter and onions are stewed a little while, add the flour and stew a -few minutes. Drain the water from the cabbage, chop it or rub it -through a colander, then add it to the butter, onion and flour; add -the bouillon, season with salt and pepper and cook slowly for 15 -minutes.</p> -</div> - - -<div id="vegetables_32" class="recipe"> -<p class="recipe_title">No. 32—BRUSSELS SPROUTS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of Brussels sprouts</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">½ pt. of bouillon</li> -<li class="ingredients">¼ tsp. of meat extract to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">½ tbsp. of flour</li> -</ul> - -<p><b>Preparation:</b> The sprouts are cleaned, the yellow leaves removed, then -slowly boiled in salt water. Drain off the water. Melt the butter, -stir in the flour, cook a little while, add the bouillon and meat -extract and put in the Brussels sprouts. Season with salt and pepper -and cook 20 minutes longer. The little sprouts must not fall apart.</p> - -<p><b>Remarks:</b> When served it may be garnished with a wreath of fried -chestnuts.</p> -</div> - - -<div id="vegetables_33" class="recipe"> -<p class="recipe_title">No. 33—ANOTHER WAY OF PREPARING BRUSSELS SPROUTS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of Brussels sprouts</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">½ cup of fine roll crumbs</li> -<li class="ingredients">¼ cup of strong bouillon</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">¼ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The sprouts are prepared as before, (See <a href="#vegetables_32">No. 32</a>.) After -the water has been drained off, melt ⅛ lb. of butter, add the sprouts, -pour in some bouillon, season with salt and pepper and serve. Fry the -roll crumbs in the other ⅛ lb. of butter and put over the sprouts -before serving.</p> -</div> - - -<p><span class="pagenum" id="Page_195">195</span></p> - -<div id="vegetables_34" class="recipe"> -<p class="recipe_title">No. 34—KALE OR BORECOLE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3–3½ lbs. of kale</li> -<li class="ingredients">6 qts. of water</li> -<li class="ingredients">3 tbsps. of salt</li> -<li class="ingredients">¼ lb. of butter or good drippings</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">½ to 1 pt. strong bouillon</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> The ribs of the leaves are cut out, then the kale is -washed carefully 4 to 5 times, to remove all sand. Cook in boiling -salt water for ½ hour or until tender, then pour it into a colander to -drain. Now chop it fine or rub it through the colander.</p> - -<p>The butter or drippings are melted, the flour stirred in, stewed, the -prepared kale added, and then the bouillon. Season with salt and -pepper. Cook slowly 1 to 1½ hours and add ½ cup of sweet cream if you -like.</p> -</div> - - -<div id="vegetables_35" class="recipe"> -<p class="recipe_title">No. 35—STEWED RED CABBAGE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 head of red cabbage, 4 lbs.</li> -<li class="ingredients">⅛ lb. of butter or good drippings</li> -<li class="ingredients">½ glass red wine to taste</li> -<li class="ingredients">2 tbsps. of vinegar</li> -<li class="ingredients">1 tbsp. of sugar</li> -<li class="ingredients">2 peeled and sliced apples</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pt. water</li> -</ul> - -<p><b>Preparation:</b> The bad leaves are cut off, the cabbage cut into half, -the heart cut out and the cabbage sliced. Pour a pint of boiling water -on, add butter or drippings, cook one hour, add all the other -ingredients. Cook 1 to 2 hours longer, stirring occasionally. Ten -minutes before serving it, add 1 tablespoonful flour and stew 10 -minutes longer.</p> - -<p><b>Remarks:</b> Taste the cabbage so that it is neither too sweet nor too -sour. You may use vinegar instead of wine.</p> -</div> - - -<div id="vegetables_36" class="recipe"> -<p class="recipe_title">No. 36—WHITE CABBAGE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">White cabbage, 4 lbs.</li> -<li class="ingredients">5 qts. of water</li> -<li class="ingredients">⅛ lb. of good drippings</li> -<li class="ingredients">1 pt. bouillon</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">¼ tbsp. caraway seeds</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> The bad leaves are removed, the head of cabbage cut in -half, the heart cut out and the cabbage cut into 16 parts. It is -cooked in boiling salt water for 15 minutes, drained, drippings and -bouillon added and stewed for 1 hour. Add caraway seeds, flour, salt -and pepper and stew a while longer.</p> -</div> - - -<p><span class="pagenum" id="Page_196">196</span></p> - -<div id="vegetables_37" class="recipe"> -<p class="recipe_title">No. 37—STEWED WHITE CABBAGE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of white cabbage</li> -<li class="ingredients">5 qts. of water</li> -<li class="ingredients">⅛ lb. of drippings</li> -<li class="ingredients">1 tbsp. of sugar</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pt. of bouillon or water</li> -<li class="ingredients">3–5 tbsp. of vinegar</li> -</ul> - -<p><b>Preparation:</b> The cabbage is prepared as directed under <a href="#vegetables_36">No. 36</a>. The -sliced cabbage is stewed for 15 minutes, the water drained off, -bouillon or water and drippings added and stewed for one hour. Sugar, -vinegar, flour, pepper, salt are added and the cabbage stewed another -hour, stirring frequently.</p> -</div> - - -<div id="vegetables_38" class="recipe"> -<p class="recipe_title">No. 38—WHITE CABBAGE PREPARED LIKE CAULIFLOWER.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of white cabbage</li> -<li class="ingredients">4 tbsp. of salt</li> -<li class="ingredients">6 qts. of water</li> -</ul> - -<p class="recipe_sub">For the Dressing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb of butter</li> -<li class="ingredients">2½ tbsps. of flour</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">2 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> The outer leaves are removed and the head of cabbage -cooked until tender in 6 qts. of boiling salt water. The butter is -melted, flour stirred in, milk added, cooked and seasoned with salt, -pepper and if you like, stir in the yolks of eggs. Put the head of -cabbage on a platter and pour the thick dressing over it, then serve -at once.</p> -</div> - - -<div id="vegetables_39" class="recipe"> -<p class="recipe_title">No. 39—WHITE CABBAGE SAUSAGES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 head of cabbage, 4 lbs.</li> -<li class="ingredients">5 qts. of water</li> -<li class="ingredients">3 tbsps. of salt</li> -<li class="ingredients">¼ lb. chopped pork</li> -<li class="ingredients">½ lb. of chopped beef</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">¼ lb. of bacon, cut fine</li> -<li class="ingredients">1 onion, cut fine</li> -<li class="ingredients">½ pt. gravy</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The bad leaves are removed and after cleaning the cabbage -well, it is cooked partly done in boiling salt water. The outer leaves -are then carefully cut off. The leavings of the cabbage are chopped -fine, also the pork and beef and all this is mixed well, seasoned with -butter, salt and pepper. Some of this mixture is put on each cabbage -leaf and the leaf is rolled round it and tied with a clean string. The -bacon is put into a pan and the cabbage sausages fried brown in it. -The gravy is poured in and all is cooked a few minutes, then served on -a platter.</p> -</div> - - -<p><span class="pagenum" id="Page_197">197</span></p> - -<div id="vegetables_40" class="recipe"> -<p class="recipe_title">No. 40—WHITE CABBAGE WITH LAMB.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 head of white cabbage, 5 lbs.</li> -<li class="ingredients">5 qts. water</li> -<li class="ingredients">2–3 lbs. of lamb</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 qt. of water</li> -</ul> - -<p><b>Preparation:</b> The bad leaves are trimmed off, the heart cut out, the -cabbage cut up into 8 parts and cooked 15 minutes in boiling water, -then the water is drained off. 1 to 2 qts. of water are poured on the -cabbage, the meat is put in, season with salt and pepper and boil -until tender. By the time the meat is done, the water ought to be -boiled down so the vegetables are not too juicy.</p> -</div> - - -<div id="vegetables_41" class="recipe"> -<p class="recipe_title">No. 41—KOHLRABI.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6–8 medium-sized kohlrabis</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">½ pt. of bouillon</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">½ cup of sweet cream</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The kohlrabis are peeled, sliced and cooked until tender -in boiling salt water. Drain off the water. Melt the butter, add the -flour and bouillon and cook. Put in the kohlrabis, season with salt -and pepper, add the cream and stew slowly for 15 minutes.</p> -</div> - - -<div id="vegetables_42" class="recipe"> -<p class="recipe_title">No. 42—TURNIPS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6–8 medium-sized turnips</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">¼ pt. of bouillon</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> The turnips are peeled, sliced, cooked until tender in -boiling salt water, which is drained off when done. Put the butter on -the turnips, add the flour and bouillon, season with salt and pepper -and stew 15 minutes more.</p> -</div> - - -<div id="vegetables_43" class="recipe"> -<p class="recipe_title">No. 43—TELTOW TURNIPS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of Teltow turnips</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 pt. of bouillon</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">1½ tsps. of sugar</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> The vegetable is scraped, washed well in warm water, put -into boiling salt water and boiled partly done, <span class="pagenum" id="Page_198">198</span>then drained. The -turnips are stewed in butter to which the flour, sugar and bouillon -are added, then the dish is covered and left to stew until tender. -Season with salt and pepper. The vegetable must not be too juicy.</p> -</div> - - -<div id="vegetables_44" class="recipe"> -<p class="recipe_title">No. 44—STEWED GREEN STRING BEANS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. fresh, green beans</li> -<li class="ingredients">⅛ lb. of butter or good drippings</li> -<li class="ingredients">1½ pt. of bouillon</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 tsp. of sugar</li> -<li class="ingredients">1 small piece of summer savory</li> -<li class="ingredients">1 tbsp. of chopped parsley</li> -<li class="ingredients">Salt and pepper</li> -<li class="ingredients">1–2 tbsps. of vinegar</li> -</ul> - -<p><b>Preparation:</b> String the beans, slice them or break into 4 parts each, -wash them, put over the fire with the butter or drippings, some -bouillon and cook until tender, gradually adding more bouillon. ½ hour -before well done, flour, vinegar, sugar are added, also salt and -pepper. When they are cooked, add the parsley. If you like, you can -put in a little summer savory.</p> -</div> - - -<div id="vegetables_45" class="recipe"> -<p class="recipe_title">No. 45—GREEN STRING BEANS, PREPARED ANOTHER WAY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of fresh, green beans</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">¼ pt. sweet cream</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tbsp. of minced parsley</li> -</ul> - -<p><b>Preparation:</b> The beans are prepared as given under <a href="#vegetables_44">No. 44</a>, and boiled -until tender in salt water, which is then drained off. The butter is -melted, flour stirred in and the milk added. This dressing is cooked a -few minutes, stirring constantly, and the beans put into it. Season -with salt and pepper, stew 5 minutes and add the minced parsley.</p> - -<p><b>Remarks:</b> The dressing for the beans must not be too thick.</p> -</div> - - -<div id="vegetables_46" class="recipe"> -<p class="recipe_title">No. 46—SALTED GREEN BEANS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of salted beans</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">¼ pt. of cream</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tbsp. of parsley</li> -</ul> - -<p><b>Preparation:</b> Soak the beans in water for a few hours, drain and put -over the fire in boiling water. Then boil until tender, drain and -prepare the beans as given under No. <a href="#vegetables_44">44</a> or No. <a href="#vegetables_45">45</a>.</p> - -<p><span class="pagenum" id="Page_199">199</span></p> - -<p><b>Remarks:</b> The salted beans need more time to cook than fresh beans and -when seasoning, be careful not to add too much salt.</p> -</div> - - -<div id="vegetables_47" class="recipe"> -<p class="recipe_title">No. 47—CANNED GREEN BEANS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. can of green beans</li> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">½ pt. of bouillon</li> -<li class="ingredients">1 pinch of pepper and one of salt</li> -<li class="ingredients">1 tsp. of finely chopped parsley</li> -</ul> - -<p><b>Preparation:</b> The water is poured off the beans, butter is melted and -the beans put into it and cooked slowly for 15 minutes. Flour is -lightly stirred in, the bouillon poured in and the beans stewed in it -a little while, then seasoned with salt, pepper and the parsley.</p> -</div> - - -<div id="vegetables_48" class="recipe"> -<p class="recipe_title">No. 48—CANNED WAX BEANS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. can of beans</li> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">½ pt. of bouillon</li> -<li class="ingredients">½ tbsp. of sugar</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tsp. of chopped parsley</li> -<li class="ingredients">1 tbsp. of vinegar</li> -</ul> - -<p><b>Preparation:</b> Pour off the water, melt the butter and put the beans in -to steep a little while. Then stir in the flour, add the bouillon, -season with vinegar, sugar, salt and pepper and stew 15 minutes, then -add the parsley.</p> -</div> - - -<div id="vegetables_49" class="recipe"> -<p class="recipe_title">No. 49—FRESH WAX BEANS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of fresh beans</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2½ tbsps. of flour</li> -<li class="ingredients">¾ pt. of water</li> -<li class="ingredients">3 tbsps. of vinegar</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> The beans are strung and broken into 2 to 3 pieces, -washed and cooked until tender in boiling salt water. The butter is -melted, the flour and water added. Boil a few minutes, stirring -constantly, and season with salt, pepper and vinegar. Put the beans -into this gravy, stew them a little, then stir in the yolks of eggs, -but do not boil any more.</p> -</div> - - -<div id="vegetables_50" class="recipe"> -<p class="recipe_title">No. 50—CANNED SWEET-SOUR BEANS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. fresh, yellow beans</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">½ cup of vinegar</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">1 stick of cinnamon</li> -</ul> - -<p><b>Preparation:</b> The beans are strung, broken into pieces <span class="pagenum" id="Page_200">200</span>and cooked until -tender in boiling salt water. One cup of water mixed with vinegar, -sugar, cloves, cinnamon, boiled and poured over the beans, from which -the salt water has been well drained. Serve cold.</p> -</div> - - -<div id="vegetables_51" class="recipe"> -<p class="recipe_title">No. 51—BEETS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of beets</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> The beets are put over the fire in cold water and cooked -until tender, then the water is drained off and the beets peeled and -sliced. The butter is heated, the flour and the milk stirred in, then -boiled, seasoned with salt and pepper, the beets put in and cooked a -little while longer.</p> -</div> - - -<div id="vegetables_52" class="recipe"> -<p class="recipe_title">No. 52—YOUNG ONIONS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of onions</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The onions are peeled and cooked until tender in boiling -salt water, which is drained off when done. The butter is heated, the -flour stirred in, stewed a little, milk added and cooked, stirring -constantly. Lastly add the onions, season with salt and pepper, and -simmer a few minutes.</p> -</div> - - -<div id="vegetables_53" class="recipe"> -<p class="recipe_title">No. 53—STUFFED ONIONS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 large onions</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">½ lb. of fine meat filling</li> -<li class="ingredients">2 tbsps. of chopped champignons</li> -<li class="ingredients">1 tsp. of chopped truffles</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">¾ pt. bouillon</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">4 tbsps. of red wine</li> -<li class="ingredients">2 tbsps. of butter</li> -</ul> - -<p><b>Preparation:</b> The onions are peeled, scooped out, put into boiling salt -water for a few minutes and then taken out and dried. The meat -stuffing is mixed well with champignons and truffles, then carefully -put into the onions. The inside of the onions is stewed in butter, the -flour stirred in and then the bouillon. Season with wine and meat -extract and stew the stuffed onions in this gravy for 1 hour until -they are brown.</p> - -<p>Strain the gravy and add salt and pepper.</p> -</div> - - -<p><span class="pagenum" id="Page_201">201</span></p> - -<div id="vegetables_54" class="recipe"> -<p class="recipe_title">No. 54—TOMATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt, of fresh or canned tomatoes</li> -<li class="ingredients">2 cups of fine rolled crackers</li> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">1 pinch of salt and one of pepper</li> -</ul> - -<p><b>Preparation:</b> The tomatoes are sliced and put into a buttered -baking dish in layers alternating with crackers, seasoned with butter, -salt and pepper and baked in the oven ½ hour, then served in the dish.</p> -</div> - - -<div id="vegetables_55" class="recipe"> -<p class="recipe_title">No. 55—STUFFED TOMATOES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 nice, red tomatoes</li> -<li class="ingredients">1 cup of grated rye bread</li> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">1 tbsp. of chopped parsley</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">¼ tsp. of grated onion</li> -<li class="ingredients">2 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> The tomatoes are wiped clean, a slice is cut off at the -top, the pulp carefully taken out with a small spoon and rubbed -through a fine sieve. Put the butter, grated bread and onions in a pan -to cook, then add the tomato pulp, salt, pepper and parsley, stew it a -little while, stir in the yolks of eggs and fill the tomatoes with -this mass. Sprinkle with roll crumbs and butter, place these stuffed -tomatoes in a buttered baking pan and bake them in the oven ½ hour.</p> -</div> - - -<div id="vegetables_56" class="recipe"> -<p class="recipe_title">No. 56—TOMATOES FILLED WITH MEAT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 nice, red tomatoes</li> -<li class="ingredients">½ lb. fine chopped veal or sweetbreads</li> -<li class="ingredients">1 yolk of egg</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">3 tbsps. of minced champignons</li> -<li class="ingredients">3 tbsps. of butter</li> -<li class="ingredients">3 tbsps. of cream</li> -</ul> - -<p><b>Preparation:</b> Prepare the tomatoes as given under <a href="#vegetables_55">No. 55</a>. The butter is -melted, the veal stewed in it, yolks of eggs, cream, champignons -stirred in and seasoned with salt and pepper, 2 tablespoonfuls of -tomato pulp added and the whole mixture cooked a few minutes. Now fill -the tomatoes with this, sprinkle with roll crumbs and butter, then -place in a buttered baking pan and bake in the oven ½ hour.</p> - -<p><b>Remarks:</b> You may omit the champignons. tomatoes look very nice on the -table and are served at parties.</p> -</div> - - -<div id="vegetables_57" class="recipe"> -<p class="recipe_title">No. 57—STUFFED CUCUMBERS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 medium-sized cucumbers</li> -<li class="ingredients">1 lb. finely chopped veal</li> -<li class="ingredients">½ roll</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of nutmeg</li> -<li class="ingredients">1½ tsps. finely chopped parsley</li> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1 pinch pepper</li> -</ul> - -<p><span class="pagenum" id="Page_202">202</span></p> - -<p class="recipe_sub">For Stewing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 pt. bouillon or gravy</li> -</ul> - -<p><b>Preparation:</b> The cucumbers are peeled and carefully scooped out. Mix -the chopped veal with the soaked roll, stew it in the butter, add -salt, pepper, nutmeg, eggs and parsley, cook 2 minutes and fill the -cucumbers with this mixture. Melt the ⅛ lb. butter in a shallow pan, -place the cucumbers in and gradually add the bouillon, and stew ½ -hour. Place the cucumbers carefully on a platter and serve very hot.</p> -</div> - - -<div id="vegetables_58" class="recipe"> -<p class="recipe_title">No. 58—STEWED CUCUMBERS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 large cucumbers</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">6 tbsps. of sugar</li> -<li class="ingredients">4 tbsps. of wine vinegar</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 qt. of bouillon</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">4 tbsps. of vinegar</li> -<li class="ingredients">¼ cup of sugar</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 small onion</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 tsp. of meat extract</li> -</ul> - -<p><b>Preparation:</b> The cucumbers are peeled and cut in halves. The seeds are -taken out and the cucumbers cut into equal parts, which are marinated -for 1½ hours in 4 tablespoonfuls of vinegar, 1 tablespoonful of salt, -6 tablespoonfuls of sugar and a pinch of pepper.</p> - -<p>The bouillon is cooked with meat extract, vinegar, sugar, salt and -pepper and the cucumbers put in to cook until tender. Then the butter -is melted, the sliced onion and flour browned in it, and the cucumber -liquor added. The cucumbers are put in and slowly stewed ¼ hour until -they are a shining brown color. Season the gravy to taste.</p> - -<p><b>Remarks:</b> Preserved cucumbers are at once placed in the gravy and -stewed ¼ hour.</p> -</div> - - -<div id="vegetables_59" class="recipe"> -<p class="recipe_title">No. 59—STUFFED ROOT CELERY OR CELERIAC AU JUS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 medium-sized roots of celery</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">3 tbsps. of salt</li> -<li class="ingredients">1 pt. of gravy</li> -<li class="ingredients">½ pt. of Madeira of red wine</li> -<li class="ingredients">1 yolk of egg</li> -<li class="ingredients">½ lb. of savory veal stuffing</li> -</ul> - -<p><b>Preparation:</b> The celery is cleaned well and peeled, then carefully -scooped out and cooked in salt water for 20 minutes. Line with yolk of -egg and stuff with meat stuffing. See preparation of Stuffed Veal, -Chapter 3. The slice which had been cut from the top of the celery -before this was scooped out, is tied on to the stuffed celery and this -is put into a pot with the <span class="pagenum" id="Page_203">203</span>gravy, mixed with Madeira or red wine and -stewed slowly 1½ hours until tender, turning several times. Cut each -celery in half, pour dressing over and serve.</p> -</div> - - -<div id="vegetables_60" class="recipe"> -<p class="recipe_title">No. 60—“GARDI AND FINOCCI” AS VEGETABLES.</p> - -<p>This is a southern species of thistle and is prepared like Stuffed -Root Celery, <a href="#vegetables_59">No. 59</a>. You can prepare this vegetable without stuffing, -by cooking it tender in salt water, and stewing a few minutes in a -savory wine dressing.</p> -</div> - - -<div id="vegetables_61" class="recipe"> -<p class="recipe_title">No. 61—MIXED OR LEIPZIG VEGETABLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of asparagus</li> -<li class="ingredients">1 small head of cauliflower</li> -<li class="ingredients">30 small, young carrots</li> -<li class="ingredients">½ lb. of morels or fresh champignons</li> -<li class="ingredients">12 crabs</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">3 tbsps. of salt</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> The asparagus is peeled and cut into 1½ inch pieces, -cauliflower is cleaned and broken into small roses, morels or fresh -champignons brushed well. If you use morels, put them over the fire in -lukewarm water and let them get hot, stirring gently, then strain. -Repeat this process until all sand is removed. Asparagus and -cauliflower are cooked until tender in salt water. The carrots are -scraped and stewed until tender in butter and ¼ pt. of bouillon. The -crabs are washed, brushed and cooked in boiling salt water, then the -meat is picked out, the coral broken fine and stewed in 2 -tablespoonfuls of butter and 1 pt. of vegetable liquor from -cauliflower and asparagus. The flour is mixed with a little water and -stirred in and all this is cooked ½ hour, then seasoned with salt and -pepper and strained. The crab sauce is added to the carrots, the -asparagus, cauliflower, morels and crab meat added, heat it over the -fire, put into a dish with a little butter over top and serve very hot.</p> - -<p><b>Remarks:</b> This is a very fine dish and it may be prepared from canned -vegetables.</p> -</div> - - -<div id="vegetables_62" class="recipe"> -<p class="recipe_title">No. 62—CHAMPIGNONS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of fresh champignons</li> -<li class="ingredients">⅛ lb. of good butter</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 tbsp. flour</li> -<li class="ingredients">½ pt. of cream</li> -<li class="ingredients">¼ pt. champignon liquor</li> -<li class="ingredients">2 tbsps. lemon juice</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The fresh champignons must be hard and white. Remove the -brown skin, trim off the roots and wash <span class="pagenum" id="Page_204">204</span>them. The butter is heated and -the champignons put in, season with salt and pepper and gradually pour -on ¼ cup of water, stew until tender. Stir the flour with the cream, -add to the mushrooms and stew a few minutes.</p> - -<p><b>Remarks:</b> If you take canned champignons, take ¼ pt. of cream and ¼ pt. -of champignon liquor.</p> -</div> - - -<div id="vegetables_63" class="recipe"> -<p class="recipe_title">No. 63—CHAMPIGNON PUREE.</p> - -<p>The preparation is the same as given under <a href="#vegetables_62">No. 62</a>. The champignons are -chopped fine and while preparing them, add ½ teaspoonful of meat -extract.</p> - -<p><b>Remarks:</b> May be served on toasted bread.</p> -</div> - - -<div id="vegetables_64" class="recipe"> -<p class="recipe_title">No. 64—TRUFFLES IN BROWN DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of fresh truffles</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">1 pt. of strong bouillon</li> -<li class="ingredients">1 tsp. of meat extract</li> -<li class="ingredients">1 wineglassful of Madeira or red wine</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">½ tsp. lemon juice</li> -</ul> - -<p><b>Preparation:</b> The truffles are put into cold water so the dirt will -dissolve, then brushed in lukewarm water. Put them on the fire with -butter, gradually add the bouillon, cover the pot and cook slowly -until tender. When done, take them out, peel them carefully and cut -them up into 6 to 8 parts. The rest of the butter is browned, flour -and the truffle peelings added, and the bouillon in which the truffles -were boiled. Season with meat extract, Madeira, salt, pepper, sugar -and lemon juice. Cook a nice, brown dressing of this, strain, put the -truffles in and stew a few minutes. Serve on toast.</p> - -<p><b>Remarks:</b> This may be used for stuffing.</p> -</div> - - -<div id="vegetables_65" class="recipe"> -<p class="recipe_title">No. 65—TRUFFLE PUREE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅓ lb. of truffles</li> -<li class="ingredients">½ pt. of good bouillon</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">5 tbsps. of Madeira or red wine</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">¼ tsp. of sugar</li> -<li class="ingredients">¼ tsp. of lemon juice</li> -<li class="ingredients">½ tsp. of meat extract</li> -</ul> - -<p><b>Preparation:</b> The truffles are cleaned and the dressing is prepared -from the peelings of the truffles, according to <a href="#vegetables_64">No. 64</a>. The truffles -are chopped very fine, put into the strained dressing and seasoned. -Then put into shells or small porcelain dishes or serve on cutlets or -scrambled eggs.</p> -</div> - - -<p><span class="pagenum" id="Page_205">205</span></p> - -<div id="vegetables_66" class="recipe"> -<p class="recipe_title">No. 66—MORELS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of morels</li> -<li class="ingredients">1 piece of butter as large as an egg</li> -<li class="ingredients">½ tbsp. flour</li> -<li class="ingredients">½ tsp. of meat extract</li> -<li class="ingredients">½ pt. morel liquor</li> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tsp. of finely chopped parsley</li> -</ul> - -<p><b>Preparation:</b> The morels are cleaned well and put on the fire with -lukewarm water and let them get hot, stirring gently, then strain. -Repeat this until all sand is removed. The last water is boiled down -to ½ pt. The butter is browned with the flour, the morel liquor is -added and the meat extract, and then cooked slowly for 15 minutes. Put -in the cream and season with salt and pepper. Now put the morels into -the dressing, cook, put in a piece of butter and the parsley.</p> - -<p>This dish is fine with smoked salmon or scrambled eggs.</p> - -<p><b>Remarks:</b> Canned or dried morels are prepared the same way. If you use -canned morels, then utilize the liquor in the can. Dried morels are -soaked in water for 2 to 3 hours.</p> -</div> - - -<div id="vegetables_67" class="recipe"> -<p class="recipe_title">No. 67—MUSHROOMS.</p> - -<p class="recipe_sub">Edible Boletus.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of mushrooms</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">1 medium-sized onion</li> -<li class="ingredients">½ pt. of sour cream</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tbsp. of parsley</li> -</ul> - -<p><b>Preparation:</b> Mushrooms must be firm, they are brushed and very dark -ones only are peeled. The lighter colored ones do not need to be -peeled. They are cut up into equal pieces. The butter is heated, the -mushroom pieces put in with the whole peeled onion and stewed for 15 -to 20 minutes. The dish must be covered. Strew the flour on, stirring -lightly, add the sour cream, ¼ teaspoonful of meat extract, salt and -pepper, and lastly the parsley, stew 2 minutes and serve.</p> -</div> - - -<div id="vegetables_68" class="recipe"> -<p class="recipe_title">No. 68—CHANTERELLES.</p> - -<p class="recipe_sub">Another Species of Mushrooms.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of chanterelles</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">½ tbsp. of flour</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1½ tbsps. of finely chopped parsley</li> -<li class="ingredients">2 tbsps. of cream</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The chanterelles are cleaned, washed, but not left in -water; cook them 1 minute in 2 qts. of boiling salt water, drain in a -colander. Heat the butter, put in the chanterelles <span class="pagenum" id="Page_206">206</span>with flour, salt -and pepper and stew 2 minutes, then add the cream and parsley and -serve at once.</p> -</div> - - -<div id="vegetables_69" class="recipe"> -<p class="recipe_title">No. 69—OLIVES AS VEGETABLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">60 olives</li> -<li class="ingredients">¼ lb. of butter, scant</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 pt. of bouillon</li> -<li class="ingredients">¼ tsp. of meat extract</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">½ tsp. parsley</li> -<li class="ingredients">¼ pt. of cream</li> -</ul> - -<p><b>Preparation:</b> The stones are taken out and the olives cooked tender in -the bouillon; to this add 1 tablespoonful of butter. The rest of the -butter is melted, flour stirred in, then the olives, bouillon, cream -and meat extract. Season with salt and pepper, stew for 15 minutes and -add the chopped parsley.</p> -</div> - - -<div id="vegetables_70" class="recipe"> -<p class="recipe_title">No. 70—STUFFED OLIVES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">36 olives</li> -<li class="ingredients">½ lb. of finely ground chicken</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">Salt and pepper to taste</li> -<li class="ingredients">4 tbsps. of cream</li> -<li class="ingredients">¼ tsp. of lemon juice</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">½ pt. of Madeira sauce</li> -</ul> - -<p><b>Preparation:</b> The preserved olives are scooped out and stuffed with -cooked chicken, which has been ground fine and mixed with egg, butter, -salt, pepper and lemon juice. One-half pint of Madeira sauce is -prepared. See under Gravies and Dressing, <a href="#vegetables_25">No. 25</a>. The stuffed olives -are put in and cooked until tender.</p> -</div> - - -<div id="vegetables_71" class="recipe"> -<p class="recipe_title">No. 71—FILLED OR STUFFED OLIVES WITH CHAMPIGNONS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation is the same as given under <a href="#vegetables_70">No. 70</a>. One-half pound of -champignons, which have been cooked until tender in butter, are -stirred into the dressing.</p> - -<p><b>Remarks:</b> This is a fine dish to serve at parties:</p> -</div> - - -<div id="vegetables_72" class="recipe"> -<p class="recipe_title">No. 72—ROASTED CHESTNUTS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of sweet chestnuts</li> -<li class="ingredients">¼ lb. of fresh butter</li> -<li class="ingredients">1 lb. of salt</li> -</ul> - -<p><b>Preparation:</b> The skins are rubbed off and the chestnuts slit with a -sharp knife. Into an iron frying pan or spider put ⅓ of the salt, -place the chestnuts on the salt in one layer and cover them with the -rest of the salt. Put the pan into a medium hot oven and bake them -scarcely ½ hour, then take them out and place them on a napkin to eat -with fresh butter.</p> -</div> - - -<p><span class="pagenum" id="Page_207">207</span></p> - -<div id="vegetables_73" class="recipe"> -<p class="recipe_title">No. 73—CHESTNUT PUREE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of chestnuts</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">½ pt. of bouillon</li> -<li class="ingredients">¼ pt. of cream</li> -<li class="ingredients">4 tbsps. of red wine</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tbsp. of sugar</li> -<li class="ingredients">1 tsp. of chopped parsley</li> -</ul> - -<p><b>Preparation:</b> The chestnuts are taken out of the outer shell, then hot -water poured on and the inner skin pulled off. Cook them in bouillon -until tender and strain. Heat the butter, stir in the flour, stew a -few minutes, add the chestnuts and stir in cream, red wine, salt, -pepper, sugar and parsley. Let it get hot, stirring briskly, arrange -mound-shaped and serve.</p> -</div> - - -<div id="vegetables_74" class="recipe"> -<p class="recipe_title">No. 74—FRIED CHESTNUTS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of chestnuts</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 tbsp. fine sugar</li> -</ul> - -<p><b>Preparation:</b> Shell the chestnuts, scald them and pull off the inner -skin. Brown the butter and after the chestnuts are cooked slightly in -water, put them into the hot butter, add salt and sugar and fry them -light brown, shaking frequently. Serve them with roast goose stuffing -or as a garnish with cabbage.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_208">208</span></p> -<h2 id="salads" class="chapter_title">CHAPTER 13.<br /> SALADS.</h2> -</div> - - -<p class="chapter_sub2">The various preparations of green salads, potato salads, vegetable -salads and meat salads.</p> - -<p>Green salads such as head lettuce, endive, romaine and escariol salads -are pleasing and refreshing with meats and fish.</p> - -<p>Salads must be prepared carefully. They may be served with every meal.</p> - -<p>Good oil and good vinegar or lemon juice are essentials for preparing -salads.</p> - - -<div id="salads_1" class="recipe"> -<p class="recipe_title">No. 1—GREEN LETTUCE.</p> - -<p class="recipe_sub">Head Lettuce, Endive Lettuce.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 heads of lettuce</li> -<li class="ingredients">¼ cup of fine oil</li> -<li class="ingredients">⅛ cup of vinegar</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tsp. of minced parsley</li> -</ul> - -<p><b>Preparation:</b> The head lettuce is picked over, the ribs cut through, -also the largest leaves, then washed well and dried. The oil, vinegar -or lemon juice, salt and pepper are mixed well and poured over the -lettuce. Mix thoroughly with two spoons.</p> -</div> - - -<div id="salads_2" class="recipe"> -<p class="recipe_title">No. 2—GREEN LETTUCE WITH EGG DRESSING.</p> - -<p class="recipe_sub">Head Lettuce, Endive, Romaine, Escariol Lettuce.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 heads of lettuce</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">¼ cup of cream</li> -<li class="ingredients">¼ tsp. salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">¼ tsp. of sugar</li> -<li class="ingredients">Juice of ½ lemon</li> -</ul> - -<p><b>Preparation:</b> The lettuce is picked over, washed and drained. The yolks -of eggs are thoroughly beaten with cream, then vinegar stirred in -slowly and salt, pepper and sugar added. Pour over the lettuce, mix -well with two spoons, and serve at once.</p> -</div> - - -<div id="salads_3" class="recipe"> -<p class="recipe_title">No. 3—GREEN LETTUCE WITH MAYONNAISE DRESSING.</p> - -<p class="recipe_sub">Head, Endive, Escariol Lettuce.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 heads of lettuce</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">4 tbsps. of sour cream</li> -<li class="ingredients">2 tbsps. of vinegar</li> -<li class="ingredients">¼ tsp. of mustard</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">1 pinch of white pepper</li> -<li class="ingredients">1 pinch of sugar</li> -</ul> - -<p><b>Preparation:</b> The lettuce is prepared as before mentioned. <span class="pagenum" id="Page_209">209</span>Yolks of -eggs, cream, vinegar, mustard, salt, pepper and sugar are mixed well -and cooked in a double boiler until thick, stirring constantly, cooled -and mixed with the lettuce.</p> -</div> - - -<div id="salads_4" class="recipe"> -<p class="recipe_title">No. 4—GREEN LETTUCE WITH BACON.</p> - -<p class="recipe_sub">Head, Endive Lettuce.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 heads of lettuce</li> -<li class="ingredients">⅛ lb. of bacon</li> -<li class="ingredients">5 tbsps. of vinegar</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 pinch of sugar</li> -<li class="ingredients">½ tsp. of mustard</li> -<li class="ingredients">½ tsp. of salt</li> -</ul> - -<p><b>Preparation:</b> Prepare the lettuce as before. The bacon is cut into -small cubes and fried to a nice yellow color; add vinegar, salt, -pepper, sugar and mustard, cool and add the lettuce, stirring lightly.</p> -</div> - - -<div id="salads_5" class="recipe"> -<p class="recipe_title">No. 5—GREEN LETTUCE PREPARED SWEET.</p> - -<p class="recipe_sub">Head Lettuce.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 heads of lettuce</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">3 tbsps. of sugar</li> -<li class="ingredients">⅛ cup of vinegar</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">¼ cup of cream</li> -</ul> - -<p><b>Preparation:</b> Prepare the lettuce as before. The whole egg is beaten -with sugar, cream, vinegar, salt and pepper and mixed well with the -lettuce.</p> - -<p><b>Remarks:</b> Three tablespoonfuls of oil may be used.</p> -</div> - - -<div id="salads_6" class="recipe"> -<p class="recipe_title">No. 6—POTATO SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of potatoes</li> -<li class="ingredients">½ cup of good oil</li> -<li class="ingredients">½ cup of vinegar</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">¼ tsp. of pepper</li> -<li class="ingredients">1 tsp. finely sliced onions</li> -<li class="ingredients">½ cup of warm bouillon or water</li> -</ul> - -<p><b>Preparation:</b> The potatoes should be medium-sized and not mealy. They -are boiled in the jackets, peeled and sliced. The vinegar and bouillon -are poured over while potatoes are still warm, add the oil, salt, -pepper and onions and mix well, being careful not to break the -potatoes. This salad must be prepared one hour before serving. Taste -before serving and add more seasoning if necessary.</p> -</div> - - -<div id="salads_7" class="recipe"> -<p class="recipe_title">No. 7—POTATO SALAD WITH SPICED DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of potatoes</li> -<li class="ingredients">4 yolks of eggs</li> -<li class="ingredients">1 large cup of milk</li> -<li class="ingredients">½ large cup of vinegar</li> -<li class="ingredients">2 mustardspoonfuls of mustard</li> -<li class="ingredients">1 tsp. of salt</li> -<li class="ingredients">¼ tsp. of red pepper</li> -<li class="ingredients">1½ tsps. of sugar</li> -<li class="ingredients">1 tsp. of flour</li> -<li class="ingredients">Piece of butter, the size of an egg</li> -</ul> - -<p><b>Preparation:</b> The potatoes are prepared as given under <span class="pagenum" id="Page_210">210</span><a href="#salads_6">No. 6</a>. Yolks of -eggs, milk, vinegar, mustard, salt, pepper, sugar, flour and butter -are mixed well and cooked in double boiler until thick, stirring -constantly. Mix the sliced potatoes with this dressing.</p> -</div> - - -<div id="salads_8" class="recipe"> -<p class="recipe_title">No. 8—POTATO SALAD WITH SOUR CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of potatoes</li> -<li class="ingredients">1 pt. thick, sour cream</li> -<li class="ingredients">¼ cup of vinegar</li> -<li class="ingredients">1 tbsp. of sugar</li> -<li class="ingredients">½ tbsp. of salt</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> Prepare the potatoes as in <a href="#salads_6">No. 6</a>. The cream, vinegar, -sugar, salt and pepper are put on the sliced potatoes and mixed well.</p> - -<p><b>Remarks:</b> Nos. 7 and 8 are fine salads.</p> -</div> - - -<div id="salads_9" class="recipe"> -<p class="recipe_title">No. 9—POTATO SALAD WITH BACON.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of potatoes</li> -<li class="ingredients">¼ lb. of bacon</li> -<li class="ingredients">½ cup of vinegar</li> -<li class="ingredients">½ tbsps. of salt</li> -<li class="ingredients">1 tbsp. of finely sliced onions</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">½ cup of bouillon or water</li> -</ul> - -<p><b>Preparation:</b> Prepare the potatoes as in <a href="#salads_6">No. 6</a>. Cut the bacon into -small dice, fry to a light yellow color, add the onions and fry a few -minutes, then add bouillon, vinegar, salt, pepper and let come to a -boil. Pour over the sliced potatoes.</p> -</div> - - -<div id="salads_10" class="recipe"> -<p class="recipe_title">No. 10—CUCUMBER SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 large cucumbers</li> -<li class="ingredients">½ tbsp. of salt</li> -<li class="ingredients">3 tbsps. of oil</li> -<li class="ingredients">4 tbsps. of vinegar</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tsp. of finely chopped parsley</li> -</ul> - -<p><b>Preparation:</b> The cucumbers are peeled and sliced very thin, salted and -left standing for a while. Drain well, add oil, vinegar, pepper, -parsley and mix well.</p> -</div> - - -<div id="salads_11" class="recipe"> -<p class="recipe_title">No. 11—SWEET CUCUMBER SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 large cucumbers</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">¼ cup of cream</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">½ tbsp. of salt, for salting</li> -<li class="ingredients">1 tsp. of finely chopped parsley</li> -<li class="ingredients">3 tbsps. of sugar</li> -</ul> - -<p><b>Preparation:</b> The cucumbers are prepared as given under <a href="#salads_10">No. 10</a>. Egg, -cream, vinegar, sugar, pepper, parsley, are beaten well and mixed with -the cucumbers.</p> -</div> - - -<div id="salads_12" class="recipe"> -<p class="recipe_title">No. 12—CUCUMBER SALAD WITH SOUR CREAM.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 large cucumbers</li> -<li class="ingredients">½ tbsp. of salt, for salting</li> -<li class="ingredients">½ pt. thick sour cream</li> -<li class="ingredients">2 tbsps. of vinegar</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The cucumbers are prepared as given under <a href="#salads_10">No. 10</a> and -mixed well with cream, vinegar and pepper. They are very good.</p> -</div> - - -<p><span class="pagenum" id="Page_211">211</span></p> - -<div id="salads_13" class="recipe"> -<p class="recipe_title">No. 13—CUCUMBERS AND HEAD LETTUCE MIXED.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 large cucumber</li> -<li class="ingredients">1 head of green lettuce</li> -<li class="ingredients">½ pt. of thick, sour cream</li> -<li class="ingredients">2 tbsps. of lemon juice</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The lettuce and cucumber are prepared as before given -under No. <a href="#salads_1">1</a> and No. <a href="#salads_10">10</a>. The cucumber slices are mixed well with cream, -vinegar, pepper, salt and mixed lightly with the green lettuce.</p> -</div> - - -<div id="salads_14" class="recipe"> -<p class="recipe_title">No. 14—TOMATO SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of tomatoes</li> -<li class="ingredients">¼ cup of fine oil</li> -<li class="ingredients">1 tsp. of salt</li> -<li class="ingredients">½ tsp. of onion, sliced fine</li> -<li class="ingredients">1 tsp. of finely chopped parsley</li> -<li class="ingredients">¼ cup of vinegar</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The tomatoes are scalded, skinned, sliced and mixed well -with oil, vinegar, salt, pepper, onion and parsley.</p> -</div> - - -<div id="salads_15" class="recipe"> -<p class="recipe_title">No. 15—TOMATO SALAD WITH MAYONNAISE DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 nice medium-sized tomatoes</li> -<li class="ingredients">1 head lettuce</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">½ cup of very fine oil</li> -<li class="ingredients">½ tsp. of mustard</li> -<li class="ingredients">½ tsp. of salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">¼ cup of thick, sweet cream</li> -</ul> - -<p><b>Preparation:</b> The tomatoes are scalded, skinned and placed on ice. The -yolks of eggs are mixed with oil, which is put in a few drops at a -time; add cream, lemon juice, pepper, salt and mustard. The mayonnaise -dressing must be thick. The head lettuce is treated as under <a href="#salads_1">No. 1</a>, -placed on salad plates and the cold tomatoes put on them, the -mayonnaise dressing poured over the tomatoes.</p> - -<p><b>Remarks:</b> This is a fine salad.</p> -</div> - - -<div id="salads_16" class="recipe"> -<p class="recipe_title">No. 16—TOMATO SALAD WITH COOKED MAYONNAISE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 medium-sized tomatoes</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">6 tbsps. of sour cream</li> -<li class="ingredients">2–3 tbsps. of vinegar</li> -<li class="ingredients">½ tsp. of mustard</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 pinch of white pepper</li> -<li class="ingredients">1 pinch of sugar</li> -</ul> - -<p><b>Preparation:</b> Preparation is the same as given under <a href="#salads_15">No. 15</a>. Yolks of -eggs, cream, vinegar, mustard, salt, pepper and <span class="pagenum" id="Page_212">212</span>sugar are mixed well -and cooked in the double boiler until thick, stirring constantly. Let -it get cold and pour over the whole tomatoes. The tomatoes may be -garnished with green lettuce as under No. 15.</p> -</div> - - -<div id="salads_17" class="recipe"> -<p class="recipe_title">No. 17—ASPARAGUS SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of asparagus</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">2 tbsps. of good vinegar</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">4 tbsps. of fine oil</li> -</ul> - -<p><b>Preparation:</b> The asparagus are peeled, cut into equal pieces or left -whole and boiled until tender in boiling water. When cold, mix them -with the oil, vinegar, pepper and salt.</p> -</div> - - -<div id="salads_18" class="recipe"> -<p class="recipe_title">No. 18—ASPARAGUS SALAD WITH MAYONNAISE.</p> - -<p>Preparation and ingredients are the same as given under <a href="#salads_17">No. 17</a>. The -asparagus is covered with mayonnaise dressing. See <a href="#salads_16">No. 16</a>, Cooked -Mayonnaise Dressing for Tomato Salad.</p> -</div> - - -<div id="salads_19" class="recipe"> -<p class="recipe_title">No. 19—CAULIFLOWER SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 large cauliflower</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">4 tbsps. of vinegar</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">4 tbsps. of oil</li> -</ul> - -<p><b>Preparation:</b> The cauliflower is broken up into roses, boiled until -tender but not too soft, in boiling salt water, drained and mixed with -oil, vinegar, pepper and salt.</p> -</div> - - -<div id="salads_20" class="recipe"> -<p class="recipe_title">No. 20—CAULIFLOWER WITH COOKED MAYONNAISE.</p> - -<p>Preparation and ingredients are the same as given under <a href="#salads_19">No. 19</a>. -Instead of the other dressing use cooked mayonnaise dressing. See <a href="#salads_16">No. -16</a>.</p> -</div> - - -<div id="salads_21" class="recipe"> -<p class="recipe_title">No. 21—CARROT SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of small, young carrots</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">½ tbsp. of salt</li> -<li class="ingredients">¼ cup of vinegar</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">¼ cup of fine oil</li> -</ul> - -<p><b>Preparation:</b> The carrots are scraped, cut up into equally large pieces -and cooked until tender in salt water, drained and mixed well with -oil, vinegar, salt and pepper.</p> -</div> - - -<p><span class="pagenum" id="Page_213">213</span></p> - -<div id="salads_22" class="recipe"> -<p class="recipe_title">No. 22—BEAN SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of yellow string beans</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">¼ cup of oil</li> -<li class="ingredients">¼ cup of vinegar</li> -<li class="ingredients">1 tsp. of grated onion</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">Pepper</li> -<li class="ingredients">1 tbsp. of chopped parsley or chives</li> -</ul> - -<p><b>Preparation:</b> The beans are strung, broken into pieces, boiled until -tender in salt water, drained, and while still warm, mixed with oil, -vinegar, salt, pepper, onion and parsley. It must not be too dry.</p> -</div> - - -<div id="salads_23" class="recipe"> -<p class="recipe_title">No. 23—ROOT CELERY OR CELERIAC SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 large celery roots</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">5 tbsps. of oil</li> -<li class="ingredients">6 tbsps. of vinegar</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">Pepper</li> -<li class="ingredients">¼ pt. of cold bouillon</li> -</ul> - -<p><b>Preparation:</b> The celery is washed well, cooked until tender in 3 qts. -of water, peeled, sliced and while still lukewarm, mixed with vinegar, -oil, salt, pepper, bouillon, then covered and left standing for 1 hour -before serving. ½ cup of sugar may be mixed with it.</p> -</div> - - -<div id="salads_24" class="recipe"> -<p class="recipe_title">No. 24—ROOT CELERY SALAD MIXED WITH POTATO SALAD WITH MAYONNAISE DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of potatoes</li> -<li class="ingredients">1 celery root</li> -<li class="ingredients">4 yolks of eggs</li> -<li class="ingredients">1 cup of cream</li> -<li class="ingredients">½ tsp. of mustard</li> -<li class="ingredients">¼ tsp. of pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 tsp. of sugar</li> -<li class="ingredients">½ cup of vinegar</li> -</ul> - -<p><b>Preparation:</b> The potatoes and celery are cleaned, cooked until tender, -peeled and sliced thin. Yolks of eggs, cream, vinegar, mustard, -pepper, salt and sugar are mixed well and cooked in double boiler -until thick, stirring constantly. This dressing is mixed with warm -potatoes and celery.</p> -</div> - - -<div id="salads_25" class="recipe"> -<p class="recipe_title">No. 25—CELERY SALAD WITH MAYONNAISE DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 large celery roots</li> -<li class="ingredients">½ portion of mayonnaise dressing</li> -</ul> - -<p><b>Preparation:</b> The celery is prepared according to <a href="#salads_23">No. 23</a>. One-half of -the portion of mayonnaise dressing is made according to <a href="#salads_24">No. 24</a> and -mixed with the celery.</p> -</div> - - -<p><span class="pagenum" id="Page_214">214</span></p> - -<div id="salads_26" class="recipe"> -<p class="recipe_title">No. 26—BEAN SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of green or yellow beans</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">¼ cup of fine oil</li> -<li class="ingredients">¼ cup of vinegar</li> -<li class="ingredients">½ cup of bouillon</li> -<li class="ingredients">1 tbsp. of finely chopped parsley</li> -<li class="ingredients">¼ tsp. of finely chopped onion</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">Pepper</li> -</ul> - -<p><b>Preparation:</b> The beans are strung, broken into 3 pieces, cooked until -tender in boiling water, drained and mixed with oil, vinegar, -bouillon, parsley, onion, salt and pepper. This salad must be prepared -a few hours before serving and should be kept covered until served.</p> -</div> - - -<div id="salads_27" class="recipe"> -<p class="recipe_title">No. 27—MIXED SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of asparagus</li> -<li class="ingredients">1 small head of cauliflower</li> -<li class="ingredients">½ small celery root</li> -<li class="ingredients">¼ lb. of green beans</li> -<li class="ingredients">¼ lb. of yellow beans</li> -<li class="ingredients">5 potatoes</li> -<li class="ingredients">6 young carrots</li> -<li class="ingredients">Salt water</li> -<li class="ingredients">¼ cup of fine oil</li> -<li class="ingredients">¼ cup of vinegar</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">Pepper</li> -<li class="ingredients">½ tsp. grated onion</li> -<li class="ingredients">1 tbsp. of finely chopped summer savory</li> -<li class="ingredients">1 head lettuce</li> -</ul> - -<p><b>Preparation:</b> The vegetables are cleaned, cut up and each -separately cooked until tender in salt water and drained. The -potatoes are boiled until tender, peeled and cut. When the -vegetables and potatoes are cold, mix with oil, vinegar, salt, -pepper, onion, summer savory and parsley, being careful not -to break the pieces.</p> -</div> - - -<div id="salads_28" class="recipe"> -<p class="recipe_title">No. 28—FINE MIXED VEGETABLE SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 portion of mayonnaise dressing 6 young carrots</li> -<li class="ingredients">½ cup of minced truffles and olives</li> -<li class="ingredients">¼ lb. smoked salmon</li> -<li class="ingredients">6 sardines</li> -<li class="ingredients">½ lb. asparagus</li> -<li class="ingredients">½ small celery root</li> -<li class="ingredients">6 young carrots</li> -<li class="ingredients">4 boiled potatoes</li> -<li class="ingredients">1 small head of cauliflower broken into small roses</li> -<li class="ingredients">¼ lb. green beans</li> -<li class="ingredients">¼ lb. yellow beans</li> -<li class="ingredients">1 head of green lettuce</li> -</ul> - -<p class="recipe_sub">For Mayonnaise Dressing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 yolks of eggs</li> -<li class="ingredients">1 cup of cream</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">1 pinch of white pepper</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">4 tbsps. of fine oil</li> -<li class="ingredients">½ tsp. mustard</li> -</ul> - -<p><b>Preparation:</b> All the vegetables are cut into small pieces and boiled -separately in salt water until tender, but not too soft. The water is -drained off and the vegetables mixed with the potatoes, truffles, -salmon, sardines and olives, which have also been cut into pieces.</p> - -<p><span class="pagenum" id="Page_215">215</span></p> - -<p>The mayonnaise dressing is made by stirring the 4 yolks of eggs into -cream; add lemon juice, mustard, pepper and salt and cook in double -boiler until thick, stirring constantly. After it has cooled off, stir -in the oil.</p> - -<p>The salad is mixed carefully with one-half of this dressing. The head -lettuce leaves are picked off and placed into the salad dish, the -salad piled up in the center of it and the rest of the dressing poured -over. You may garnish it with olives. This is a very fine salad.</p> -</div> - - -<div id="salads_29" class="recipe"> -<p class="recipe_title">No. 29—MIXED SALAD WITH MEAT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 head lettuce</li> -<li class="ingredients">1 cup of prepared endive lettuce</li> -<li class="ingredients">½ cup of wax beans, cut in pieces</li> -<li class="ingredients">½ cup of green cut beans</li> -<li class="ingredients">½ cup of sliced radishes</li> -<li class="ingredients">¼ cup of very small pearl onions</li> -<li class="ingredients">½ small cauliflower, cut into roses</li> -<li class="ingredients">1 apple, cut into pieces</li> -<li class="ingredients">2 sour pickles, cut into pieces</li> -<li class="ingredients">½ lb. boiled potatoes, cut into pieces</li> -<li class="ingredients">2 cups of meat, cut into pieces</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">¼ cup of fine oil</li> -<li class="ingredients">½ cup of vinegar</li> -<li class="ingredients">¼ tsp. of mustard</li> -</ul> - -<p><b>Preparation:</b> The vegetables are all prepared according to <a href="#salads_28">No. 28</a>. The -meat may be beef, veal or poultry, which has been cooked or fried and -is cut up like the vegetables, then mixed with these and vinegar, oil, -pepper, salt and arranged on the leaves of the head lettuce.</p> - -<p><b>Remarks:</b> This salad may be served with mayonnaise dressing as No. 28.</p> -</div> - - -<div id="salads_30" class="recipe"> -<p class="recipe_title">No. 30—CHAMPIGNON SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lb. can of champignons or 2 lbs. of fresh ones</li> -<li class="ingredients">5 potatoes</li> -<li class="ingredients">1 lb. of boiled sweetbreads</li> -<li class="ingredients">1 cup sour cream</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">½ tsp. of chopped parsley</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">10 olives</li> -<li class="ingredients">¼ cup of fine oil</li> -</ul> - -<p><b>Preparation:</b> The larger champignons are cut into pieces, the smaller -ones left whole. The potatoes are boiled until tender, peeled and cut -into small dice. The sweetbreads are boiled in salt water, skinned and -minced. All this is mixed with the sour cream, oil, lemon juice, salt -and. pepper and arranged on the head lettuce leaves, strewn with -parsley and garnished with olives.</p> -</div> - - -<p><span class="pagenum" id="Page_216">216</span></p> - -<div id="salads_31" class="recipe"> -<p class="recipe_title">No. 31—TRUFFLE SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of truffles</li> -<li class="ingredients">1 lb. of salad potatoes</li> -<li class="ingredients">3 hard-boiled eggs</li> -<li class="ingredients">¼ cup of fine oil</li> -<li class="ingredients">½ cup of bouillon</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">3 tbsps. of fine white wine</li> -<li class="ingredients">¼ cup of vinegar</li> -</ul> - -<p><b>Preparation:</b> Preserved truffles are scraped and sliced fine, fresh -ones are brushed well in much water, then put into a small pot with -the bouillon and 2 tablespoonfuls of oil and cooked until tender, -taken out of the bouillon, peeled and sliced. Into the water or -bouillon in which the truffles had been cooked, put the rest of the -oil, vinegar, salt and pepper to cook and pour it on the sliced -potatoes. Add the sliced truffles and the chopped hard-boiled eggs and -the white wine. Mix it all carefully, cover the dish and set aside for -3 hours before serving.</p> - -<p><b>Remarks:</b> If you take canned truffles cook the bouillon with the -truffle liquor and peelings for 15 minutes, strain it and mix it with -the other ingredients.</p> -</div> - - -<div id="salads_32" class="recipe"> -<p class="recipe_title">No. 32—COLD SLAW.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 small head of red or white cabbage</li> -<li class="ingredients">2 qts. boiling water</li> -<li class="ingredients">¼ cup of vinegar</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">3 tbsps. of oil</li> -<li class="ingredients">1 cup of sour or sweet cream</li> -</ul> - -<p><b>Preparation:</b> Pick off the bad leaves and slice or cut the cabbage very -thin, scald it 5 minutes and drain the water off through a colander. -Mix it well with vinegar, cream, yolks of eggs, pepper, salt and oil.</p> -</div> - - -<div id="salads_33" class="recipe"> -<p class="recipe_title">No. 33—BEEF SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>For preparation and ingredients for this salad look to <a href="#beef_24">No. 24</a>, Chapter -2, Beef salad.</p> - -<p><b>Remarks:</b> Lamb and veal salad are prepared the same way.</p> -</div> - - -<div id="salads_34" class="recipe"> -<p class="recipe_title">No. 34—RABBIT ROAST SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>For preparation and ingredients for this salad look to <a href="#game_21">No. 21</a>, Seventh -Chapter, Game.</p> -</div> - - -<p><span class="pagenum" id="Page_217">217</span></p> - -<div id="salads_35" class="recipe"> -<p class="recipe_title">No. 35—CHICKEN SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 chicken</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 cup of cream</li> -<li class="ingredients">¼ cup of vinegar</li> -<li class="ingredients">½ cup of chicken broth</li> -<li class="ingredients">4 yolks of eggs</li> -<li class="ingredients">¼ tsp. of mustard</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">½ cup of sliced champignons</li> -<li class="ingredients">½ pt. sour whipped cream</li> -<li class="ingredients">2 tbsps. of sliced truffles</li> -<li class="ingredients">1 bunch of stalk-celery</li> -</ul> - -<p><b>Preparation:</b> The chicken is well cleaned and cooked until tender in 2 -qts. of water and salt. The skin is removed and the meat cut fine. The -bouillon is boiled down and ½ cup of it poured on the meat. The cup of -cream, yolks of eggs, vinegar, mustard, pepper and salt are mixed -well and cooked until thick, stirring constantly. This dressing is -poured over the meat, the chopped champignons and truffles added and -mixed with the rest or they may be omitted. Cover the salad and set it -aside for one hour before serving. This salad may be made from any -kind of poultry. You may add celery cut in small pieces. Lastly add -the whipped cream.</p> -</div> - - -<div id="salads_36" class="recipe"> -<p class="recipe_title">No. 36—HERRING SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>For preparation and ingredients see Chapter 8, <a href="#fish_47">No. 47</a>.</p> -</div> - - -<div id="salads_37" class="recipe"> -<p class="recipe_title">No. 37—SALMON SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>For preparation and ingredients see Chapter 8, <a href="#fish_7">No. 7</a>.</p> -</div> - - -<div id="salads_38" class="recipe"> -<p class="recipe_title">No. 38—PIKE SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of pike</li> -<li class="ingredients">2 qts. of boiling water</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">1 piece of butter the size of an egg</li> -<li class="ingredients">1 medium-sized onion</li> -<li class="ingredients">1¼ tbsps. of flour</li> -<li class="ingredients">¾ qt. thick cream</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">2 tsps. of mustard</li> -<li class="ingredients">4 tbsps. of vinegar</li> -<li class="ingredients">2 tbsps. of fine oil</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 tbsp. of capers</li> -</ul> - -<p><b>Preparation:</b> The fish is scaled, dressed, washed, cooked until tender -in salt water and set to simmer gently 15 minutes. Remove the skin and -bones, cut the meat into small pieces. Heat the butter and onion, but -do not brown, stir in the flour, add the cream, stirring constantly, -cook, add the yolks of eggs, but do not boil any longer. When the -dressing is cold, add the vinegar, oil, mustard, capers and salt. Stir -the dressing for 15 minutes more, pour over the fish and mix lightly. -Take out the onion before adding the cream.</p> -</div> - - -<p><span class="pagenum" id="Page_218">218</span></p> - -<div id="salads_39" class="recipe"> -<p class="recipe_title">No. 39—OYSTER OR CLAM SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>For preparation and ingredients see Fish, Chapter 8, <a href="#fish_59">No. 59</a>.</p> -</div> - - -<div id="salads_40" class="recipe"> -<p class="recipe_title">No. 40—LOBSTER SALAD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of lobster</li> -<li class="ingredients">3 tbsps. of vinegar</li> -<li class="ingredients">2 tbsps. of oil</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1 tsp. of capers</li> -<li class="ingredients">½ tsp. of mustard</li> -<li class="ingredients">¼ tsp. of sugar</li> -<li class="ingredients">1 cup of cream</li> -</ul> - -<p><b>Preparation:</b> The lobster is cooked, cooled, the meat picked out and -cut into small oblique pieces. Mix it with vinegar, oil, salt and -pepper.</p> - -<p>The cream, yolks of eggs, lemon juice, mustard and sugar are mixed -well and cooked until thick, stirring briskly; then put in the capers. -The head lettuce is prepared and the large leaves cut into smaller -pieces. Now arrange on a platter one layer of lettuce and one of -lobster salad, pour over some mayonnaise dressing and repeat 2 or 3 -times until all is used up. Garnish the dish or plate with radishes. -It makes a fine salad. This salad may be mixed with mayonnaise -dressing as in Chapter 10, <a href="#dressings_42">No. 42</a>.</p> -</div> - - -<div id="salads_41" class="recipe"> -<p class="recipe_title">No. 41—FRUIT SALAD AS DESSERT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 oranges</li> -<li class="ingredients">3 bananas</li> -<li class="ingredients">½ pineapple</li> -<li class="ingredients">¼ pt. cognac cherries</li> -<li class="ingredients">Sugar to taste</li> -<li class="ingredients">1 pt. whipped cream</li> -<li class="ingredients">½ pt. strawberries</li> -</ul> - -<p><b>Preparation:</b> Oranges, pineapple, bananas are peeled and sliced. -Strawberries are cleaned, the cherries are stoned, all this fruit -mixed and whipped cream poured on in a glass dish. The whipped cream -may be omitted. If you like you may mix ½ cup of Sherry wine in with it.</p> -</div> - - -<div id="salads_42" class="recipe"> -<p class="recipe_title">No. 42—LETTUCE COMBINATION SALAD.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Head lettuce</li> -<li class="ingredients">4 medium-sized tomatoes</li> -<li class="ingredients">1 small cucumber</li> -<li class="ingredients">2 tbsps. vinegar</li> -<li class="ingredients">4 green onions</li> -<li class="ingredients">6 radishes</li> -<li class="ingredients">½ cup mayonnaise dressing</li> -<li class="ingredients">Roquefort cheese</li> -<li class="ingredients">¼ tsp. Worcestershire Sauce</li> -</ul> - -<p><b>Preparation:</b> Line salad bowl with the crisped lettuce; peel and -quarter the tomatoes; slice and crisp the cucumbers; slice the onions -and radishes in very thin slices. Arrange the <span class="pagenum" id="Page_219">219</span>vegetables on the -lettuce; mix the vinegar with the mayonnaise dressing and pour over -the salad. A little Roquefort cheese crumbled and mixed with the -dressing is fine. Excellent, served with steak.</p> -</div> - - -<div id="salads_43" class="recipe"> -<p class="recipe_title">No. 43—FRUIT SALAD DRESSING.</p> - -<p><b>Preparation:</b> Take 1 cup boiled mayonnaise, a little powdered sugar, -juice of an orange or a lemon, ½ pint of whipped cream.</p> -</div> - - -<div id="salads_44" class="recipe"> -<p class="recipe_title">No. 44—FRUIT SALAD No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 apples</li> -<li class="ingredients">1 small bunch celery</li> -<li class="ingredients">1 cup chopped walnuts</li> -<li class="ingredients">1 cup pineapple</li> -</ul> - -<p><b>Preparation:</b> Mix all the cut fruit with fruit salad dressing.</p> -</div> - - -<div id="salads_45" class="recipe"> -<p class="recipe_title">No. 45—FRUIT SALAD No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 oranges</li> -<li class="ingredients">1 cup pineapple</li> -<li class="ingredients">½ cup chopped nuts</li> -<li class="ingredients">2 cups cherries</li> -<li class="ingredients">½ cup shredded cocoanut</li> -</ul> - -<p><b>Preparation:</b> Mix all the cut fruit with the fruit salad dressing.</p> -</div> - - -<div id="salads_46" class="recipe"> -<p class="recipe_title">No. 46—FRUIT SALAD No. 3.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 large peaches</li> -<li class="ingredients">1 pt. strawberries</li> -<li class="ingredients">3 bananas</li> -<li class="ingredients">½ cup nuts</li> -</ul> - -<p><b>Preparation:</b> Mix all the cut fruit with the fruit salad dressing.</p> -</div> - - -<div id="salads_47" class="recipe"> -<p class="recipe_title">No. 47—FRUIT SALAD No. 4.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. dates</li> -<li class="ingredients">1 cup chopped apples</li> -<li class="ingredients">1 cup chopped celery</li> -<li class="ingredients">3 sliced oranges</li> -</ul> - -<p><b>Preparation:</b> Mix all the cut fruit with the fruit salad dressing.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_220">220</span></p> -<h2 id="eggs" class="chapter_title">CHAPTER 14.<br /> EGGS.</h2> -</div> - - -<p>The preparation of eggs. Eggs are a valuable food and indispensable in -the kitchen. Some dishes cannot be prepared without eggs.</p> - -<p>Eggs can be tested as to their freshness in a basin with ½ pt. of -water mixed with a tablespoonful of salt. Fresh eggs sink to the -bottom, others float on top.</p> - -<p>To preserve eggs for the winter, put them into salt, so that they do -not touch and are covered well. Use a stone jar for this purpose and -cover it.</p> - - -<div id="eggs_1" class="recipe"> -<p class="recipe_title">No. 1—SOFT BOILED EGGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">12 eggs</li> -<li class="ingredients">3 qts. of water</li> -</ul> - -<p><b>Preparation:</b> The eggs are washed well, then carefully put into boiling -water with a spoon and cooked 3 minutes. Take from the stove and let -stand 1 more minute.</p> -</div> - - -<div id="eggs_2" class="recipe"> -<p class="recipe_title">No. 2—HARD-BOILED EGGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">12 eggs</li> -<li class="ingredients">3 qts. of water</li> -</ul> - -<p><b>Preparation:</b> The eggs are washed well and carefully put into boiling -water to boil 20 minutes. These hard-boiled eggs are easily digested.</p> -</div> - - -<div id="eggs_3" class="recipe"> -<p class="recipe_title">No. 3—HARD-BOILED EGGS FOR GARNISHING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4–5 eggs</li> -<li class="ingredients">2 qts. of water</li> -</ul> - -<p><b>Preparation:</b> The eggs are boiled 20 minutes in 2 qts. of boiling -water, then shelled and either sliced or quartered and used for -garnishing spinage and ragout.</p> -</div> - - -<div id="eggs_4" class="recipe"> -<p class="recipe_title">No. 4—FRIED EGGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">12 eggs</li> -<li class="ingredients">Salt and pepper</li> -<li class="ingredients">1 tbsp. of butter</li> -</ul> - -<p><b>Preparation:</b> The butter is heated in a clean spider and each egg -carefully put in and fried until the white around the yolk has become -opaque or firm. Sprinkle with salt and pepper and take out with a cake -turner, place on platter and garnish with parsley.</p> -</div> - - -<p><span class="pagenum" id="Page_221">221</span></p> - -<div id="eggs_5" class="recipe"> -<p class="recipe_title">No. 5—POACHED EGGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">12 eggs</li> -<li class="ingredients">1½ qts. of water</li> -<li class="ingredients">1 tsp. of vinegar</li> -<li class="ingredients">6 slices of toast</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> Add salt and vinegar to the water, boil it and put each -egg in on a ladle, hold it there until the white has become firm, then -put it on a skimmer to let the water drip off, place it on the warm -buttered toast and put into oven until all eggs are poached.</p> -</div> - - -<div id="eggs_6" class="recipe"> -<p class="recipe_title">No. 6—FRIED EGGS IN TOMATO SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">10–12 eggs</li> -<li class="ingredients">1 cup of fine oil</li> -</ul> - -<p>Tomato Sauce or Dressing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 very ripe tomatoes</li> -<li class="ingredients">¼ lb. of raw ham</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 tsp. of sugar</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">¼ medium-sized onion</li> -</ul> - -<p>Preparation; The tomatoes are sliced and the ham cut into small -pieces. Melt the butter, stew the sliced onion and ham in it for 10 -minutes, then stir in the flour, 1 pt. of water, tomatoes, salt, -pepper and sugar and cook ½ hour, then strain through a fine sieve. -Sprinkle each egg with salt and pepper and fry in the salad oil, which -should be very hot. Tip the pan or dish a little so the oil covers the -egg. When the white of egg is firm, take it out and put it into the -hot tomato dressing which is set where it will remain hot.</p> -</div> - - -<div id="eggs_7" class="recipe"> -<p class="recipe_title">No. 7—BOILED EGGS IN BRINE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">½ lb. of salt</li> -<li class="ingredients">2 qts. of water</li> -</ul> - -<p><b>Preparation:</b> The eggs are boiled five minutes in boiling water. If you -wish them hard, cook them 15 minutes, then crush the points of the egg -shells and put the eggs into 2 qts. of salt water.</p> -</div> - - -<div id="eggs_8" class="recipe"> -<p class="recipe_title">No. 8—BRINE EGGS IN CREAM SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">¼ lb. of salt</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">1 pt. cream</li> -<li class="ingredients">Juice of ½ lemon, or 2 tbsps. of vinegar</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> The eggs are boiled 15 minutes, the shells crushed and -the eggs placed into strong salt water for 4 hours. The butter is -heated, flour stirred in, cream, lemon juice, salt and pepper added -and this cooked, stirring continually.</p> - -<p><span class="pagenum" id="Page_222">222</span></p> - -<p>Shell the eggs, quarter them, heat them in the gravy and serve very hot.</p> -</div> - - -<div id="eggs_9" class="recipe"> -<p class="recipe_title">No. 9—SCRAMBLED EGGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">10 eggs</li> -<li class="ingredients">¼ cup of milk</li> -<li class="ingredients">½ tsp. of salt</li> -<li class="ingredients">1 tbsp. of butter</li> -</ul> - -<p><b>Preparation:</b> Beat the eggs well into milk and salt for 5 minutes. Heat -the butter in a pan, pour in the mixture of egg and milk and slowly -stirring them, let them get firm, then serve on a hot platter.</p> -</div> - - -<div id="eggs_10" class="recipe"> -<p class="recipe_title">No. 10—SCRAMBLED EGG PANCAKE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">10 eggs</li> -<li class="ingredients">¼ tsp. of salt.</li> -<li class="ingredients">1 tbsp. of butter</li> -</ul> - -<p><b>Preparation:</b> Beat the eggs in a dish 5 minutes, adding salt. Heat the -butter in a broad pan or spider, pour in the eggs and let them get -firm over a slow fire. Lift with a knife once or twice and carefully -slip on a hot platter to serve.</p> -</div> - - -<div id="eggs_11" class="recipe"> -<p class="recipe_title">No. 11—SCRAMBLED EGGS, ENGLISH STYLE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">10 eggs Salt</li> -<li class="ingredients">3 tbsps. of finely chopped champignons</li> -<li class="ingredients">1 pinch of white pepper</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">¼ cup of cream</li> -</ul> - -<p><b>Preparation:</b> The eggs are beaten 5 minutes with cream, salt, pepper, -then champignons added. The butter is heated in a pan, the eggs poured -in and stirring gently, let them get firm, then serve on a hot platter.</p> -</div> - - -<div id="eggs_12" class="recipe"> -<p class="recipe_title">No. 12—SCRAMBLED EGGS WITH RED HERRING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 red herrings</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">1 pinch of salt</li> -</ul> - -<p><b>Preparation:</b> The herrings are skinned and the bones removed from them, -then stewed in the hot butter. Eggs, salt and pepper are well-beaten -and poured over the fish. Let the eggs get firm and serve on a hot -platter.</p> -</div> - - -<div id="eggs_13" class="recipe"> -<p class="recipe_title">No. 13—SCRAMBLED EGGS WITH CHIVES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">10 eggs</li> -<li class="ingredients">2 tbsps. of chives</li> -<li class="ingredients">¼ tsp. salt</li> -<li class="ingredients">1 pinch of white pepper</li> -<li class="ingredients">¼ cup of milk</li> -</ul> - -<p><b>Preparation:</b> The preparation is the same as <a href="#eggs_9">No. 9</a>. The chives are -strewn on or mixed in while baking.</p> -</div> - - -<p><span class="pagenum" id="Page_223">223</span></p> - -<div id="eggs_14" class="recipe"> -<p class="recipe_title">No. 14—STUFFED EGGS, (DEVILED EGGS).</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">½ tsp. finely chopped parsley</li> -<li class="ingredients">1 tsp. chopped capers</li> -<li class="ingredients">1 tsp. of mustard</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">1 pinch of sugar</li> -<li class="ingredients">1 tsp. of lemon juice</li> -<li class="ingredients">¼ tsp. of salt</li> -</ul> - -<p><b>Preparation:</b> The eggs are cooked 15 minutes, cooled, peeled, cut into -halves, the yolk taken out and mixed well with butter, parsley, -capers, salt, pepper, sugar, lemon juice and mustard and put back into -the whites of the eggs. Place lettuce leaves on a platter, garnish -with sardines and put the stuffed eggs on.</p> -</div> - - -<div id="eggs_15" class="recipe"> -<p class="recipe_title">No. 15—ANOTHER FORM OF STUFFED EGGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 eggs</li> -<li class="ingredients">⅛ lb. of caviar</li> -<li class="ingredients">12 crab tails</li> -<li class="ingredients">2 tbsps. of oil</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">2 tbsps. of cream or bouillon</li> -<li class="ingredients">1½ layers of white gelatine</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -</ul> - -<p><b>Preparation:</b> The eggs are cooked 15 minutes, cooled, the top carefully -cut off and the inside carefully scooped out with a small spoon, so -the shell is not destroyed or broken. The white of egg is chopped -fine, the yolk stirred with oil, which is put in by drops, mixed with -lemon juice, salt, pepper, sugar, cream. The gelatine is dissolved in -a tablespoonful of warm water, strained and also stirred in with the -yolk mixture. The crab tails are cut into small pieces. The caviar is -poured into a sieve and cold water poured on plentifully, then drained -off. Now fill each egg with a little dressing, then crab meat, then -chopped white of egg, dressing and caviar; repeat this until the egg -is filled. Replace the tip of the egg and put the eggs on ice or -prepare them the day before serving, then no ice is needed. Garnish -with lettuce.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_224">224</span></p> -<h2 id="omlets" class="chapter_title">CHAPTER 15.<br /> OMELETS, PANCAKES, WAFFLES, NOODLES AND PIE.</h2> -</div> - -<p class="chapter_sub2">The Various Preparations of Omelets, Pancakes, Waffles, Noodles, as -Sweet Pastry and Small Side dishes.</p> - - -<p class="chapter_sub2">PIES.</p> - - -<div id="omlets_1" class="recipe"> -<p class="recipe_title">No. 1—OMELET FOR BREAKFAST.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">10 eggs</li> -<li class="ingredients">4 tbsps. of cream or milk</li> -<li class="ingredients">1 tbsp. butter</li> -<li class="ingredients">1½ tsps. of flour</li> -<li class="ingredients">¼ tsp. salt</li> -</ul> - -<p><b>Preparation:</b> The yolks of 10 eggs are beaten 3 minutes with cream, -flour, salt. The beaten whites are stirred in lightly A large round -spider is heated, the butter melted in it, the egg batter poured in -and baked 1 minute on the stove, then put into the oven for 5 minutes. -The omelet must be a nice yellow color; do not turn it over. Serve on -a hot platter.</p> -</div> - - -<div id="omlets_2" class="recipe"> -<p class="recipe_title">No. 2—SWEET OMELET AS DESSERT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 eggs</li> -<li class="ingredients">3 tbsps. of milk or cream</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">½ glass jelly or preserves</li> -<li class="ingredients">Sugar to sprinkle</li> -<li class="ingredients">1 tsp. of flour</li> -</ul> - -<p><b>Preparation:</b> The preparation is the same as under <a href="#omlets_1">No. 1</a>, also the -baking. When the omelet is done, put jelly or preserves on one-half of -it and fold the other half over to cover it. Sprinkle sugar over and -serve at once.</p> -</div> - - -<div id="omlets_3" class="recipe"> -<p class="recipe_title">No. 3—ASPARAGUS OMELET.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 eggs</li> -<li class="ingredients">3 tbsps. of cream or milk</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">1 lb. canned asparagus or cooked fresh ones</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">1 tsp. of flour</li> -</ul> - -<p>The preparation is the same as <a href="#omlets_1">No. 1</a>. The asparagus pieces are mixed -into the batter and baked the same as No. 1. Serve at once.</p> -</div> - - -<p><span class="pagenum" id="Page_225">225</span></p> - -<div id="omlets_4" class="recipe"> -<p class="recipe_title">No. 4—PEA OMELET.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 eggs</li> -<li class="ingredients">3 tbsps. of cream or milk</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">1 tsp. of flour</li> -<li class="ingredients">½ pt. can of fine peas</li> -<li class="ingredients">1 tbsp. of butter</li> -</ul> - -<p><b>Preparation:</b> The water is drained from the peas. Beat the yolks, -cream, flour and salt 3 minutes and stir in the peas and the beaten -whites of eggs. Bake as given under <a href="#omlets_1">No. 1</a> and serve at once.</p> -</div> - - -<div id="omlets_5" class="recipe"> -<p class="recipe_title">No. 5—OMELET WITH PARMESAN CHEESE OR OYSTERS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">10 eggs</li> -<li class="ingredients">4 tbsps. of cream or milk</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">2 tbsps. of Parmesan cheese</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 cup of roast gravy</li> -<li class="ingredients">1 pinch of pepper</li> -</ul> - -<p><b>Preparation:</b> Eggs, cream, salt, pepper are beaten 5 minutes and the -melted butter stirred in. A broad spider is heated with a little -butter, the omelet batter poured in, the pan shaken to and fro until -the batter is baked. Then slip the omelet carefully on a hot platter, -sprinkle with cheese, roll it up, pour a little gravy over and serve -at once. Stewed oysters may be rolled in the omelets.</p> -</div> - - -<div id="omlets_6" class="recipe"> -<p class="recipe_title">No. 6—OMELETS WITH MEAT OR CHAMPIGNONS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 eggs</li> -<li class="ingredients">¼ cup of cream</li> -<li class="ingredients">1 tsp. of salt</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">⅛ lb. of fresh butter</li> -<li class="ingredients">1 portion of champignon puree or 1 portion of veal hash</li> -<li class="ingredients">1 tbsp. of Parmesan, cheese.</li> -</ul> - -<p><b>Preparation:</b> Preparation and baking are the same as given under <a href="#omlets_5">No. 5</a>, -Omelet With Cheese. When the omelet is done, cover it well with -champignon puree, (see Chapter 12, <a href="#vegetables_63">No. 63</a>,) roll up the omelet, -sprinkle it with cheese and serve at once. Remarks: Pour a cup of -gravy over the omelet.</p> -</div> - - -<div id="omlets_7" class="recipe"> -<p class="recipe_title">No. 7—WHIPPED CREAM OMELET.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 fresh eggs</li> -<li class="ingredients">1 pt. of whipped cream</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">Scant ¼ cup of fresh butter</li> -<li class="ingredients">½ cup of flour</li> -</ul> - -<p><b>Preparation:</b> Yolks of eggs, flour and salt are mixed well with the -beaten whites of eggs and the cream. Melt the butter in a broad -spider, pour in the omelet batter and bake in medium hot oven 10 -minutes until golden yellow.</p> - -<p><b>Remarks:</b> The omelet may be sprinkled with Parmesan cheese.</p> -</div> - - -<p><span class="pagenum" id="Page_226">226</span></p> - -<div id="omlets_8" class="recipe"> -<p class="recipe_title">No. 8—WHIPPED CREAM OMELET AS DESSERT.</p> - -<p>Prepare the omelet <a href="#omlets_7">No. 7</a>, fill it with jelly or preserves and serve a -fruit sauce with it.</p> -</div> - - -<div id="omlets_9" class="recipe"> -<p class="recipe_title">No. 9—WHIPPED CREAM OMELET WITH FROSTING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 fresh eggs</li> -<li class="ingredients">1 pt. whipped cream</li> -<li class="ingredients">½ cup of flour</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">¼ cup of butter</li> -<li class="ingredients">1 cup of strawberry or plum marmalade</li> -</ul> - -<p class="recipe_sub">Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 whites of eggs</li> -<li class="ingredients">Fruit for garnishing</li> -<li class="ingredients">½ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> Yolks of eggs, flour, salt and sugar are mixed well. Add -the beaten whites of eggs and the whipped cream. The butter is heated -in a broad spider, the omelet batter poured in and baked in medium hot -oven 10 to 12 minutes until golden yellow. When done, spread it with -plum, prune, strawberry or apricot marmalade.</p> - -<p>Beat the 6 whites of eggs to a stiff froth, stir into it the ½ pound -of sugar, then put into a cornucopia from which the point has been cut -off. Now press the frosting through the opening and make figures on -the omelet, put it into the oven for 15 minutes until the frosting is -of a light yellow color. When done, serve on a warm platter and -garnish with sugared fruit. Serve at once.</p> - -<p><b>Remarks:</b> The frosting must be ready when the omelet is taken out of -the oven the first time. Cover it with fruit marmalade and the figures -or designs of frosting and finish baking it in the oven.</p> -</div> - - -<div id="omlets_10" class="recipe"> -<p class="recipe_title">No. 10—PANCAKES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 eggs</li> -<li class="ingredients">½ pt. of milk</li> -<li class="ingredients">1 cup of flour</li> -<li class="ingredients">1¼ tsps. baking powder</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">Butter or lard for baking</li> -</ul> - -<p><b>Preparation:</b> Yolks of eggs, milk, flour and salt are mixed well with -beaten whites of eggs and lastly the baking powder. Heat the butter or -lard in a small pan or spider, put in 2 tablespoonfuls of batter and -bake it to a nice color. When baked on one side, turn the pancakes and -bake on the other side. Remarks: If you use a large spider, put in 2 -to 3 pancakes and bake them at once.</p> - -<p class="recipe_sub">Potato Pancakes.</p> - -<p>For preparation see <a href="#potatoes_17">No. 17</a>, Chapter 11, Potato Pancakes.</p> -</div> - - -<p><span class="pagenum" id="Page_227">227</span></p> - -<div id="omlets_11" class="recipe"> -<p class="recipe_title">No. 11—FILLED PANCAKES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">½ pt. of milk</li> -<li class="ingredients">½ cup of flour</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">Butter for baking</li> -<li class="ingredients">Jelly or fruit marmalade for stuffing</li> -<li class="ingredients">Sugar and cinnamon to sprinkle</li> -<li class="ingredients">1 tbsp. of sugar</li> -</ul> - -<p><b>Preparation:</b> The eggs are beaten 5 minutes with milk, flour, sugar and -salt. Heat a large spider and put in the butter, then 4 to 5 -tablespoonfuls of pancake batter and bake until golden yellow on both -sides. Spread with the jelly or marmalade, roll up the pancake, place -it on a platter and sprinkle with sugar and cinnamon. This recipe will -make 6 pancakes. They must be baked very thin.</p> -</div> - - -<div id="omlets_12" class="recipe"> -<p class="recipe_title">No. 12—WAFFLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ qt. of flour</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">4 tbsps. of melted butter</li> -<li class="ingredients">¼ tsp. of baking powder</li> -<li class="ingredients">1¼ cups of milk</li> -</ul> - -<p><b>Preparation:</b> Flour, yolks of eggs, milk, butter and salt are stirred -well with beaten whites of eggs and baking powder.</p> - -<p>Grease a waffle iron, put in 2 to 3 tablespoonfuls of batter and bake -the waffles to a nice brown color, turning it to bake on both sides. -Serve at once.</p> -</div> - - -<div id="omlets_13" class="recipe"> -<p class="recipe_title">No. 13—ANOTHER FORM OF WAFFLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 eggs</li> -<li class="ingredients">2 cups of sour milk</li> -<li class="ingredients">2 tbsps. of sour cream</li> -<li class="ingredients">2½ cups of flour</li> -<li class="ingredients">½ tsp. of soda</li> -<li class="ingredients">Lard for baking</li> -</ul> - -<p><b>Preparation:</b> The 4 yolks of eggs, milk, cream, flour, are mixed well -and the soda dissolved in 1 tablespoonful of milk stirred in; add the -beaten whites of eggs and bake according to <a href="#omlets_12">No. 12</a>.</p> -</div> - - -<div id="omlets_14" class="recipe"> -<p class="recipe_title">No. 14—SAND CAKE WAFFLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">¼ lb. of fine flour</li> -<li class="ingredients">¼ lb. of corn starch</li> -<li class="ingredients">¼ tbsp. of grated lemon peel</li> -<li class="ingredients">Lard for baking</li> -<li class="ingredients">Vanilla sugar to sprinkle over</li> -</ul> - -<p><b>Preparation:</b> The butter is washed so it does not contain any salt, -then creamed. Add the eggs, sugar, flour and lemon and bake the batter -in a waffle iron. Put ½ teaspoonful of lard on each half of the iron, -then put in three tablespoonfuls of batter, close the iron and bake 8 -minutes, turning it to bake on both sides. Sprinkle with vanilla sugar.</p> -</div> - - -<p><span class="pagenum" id="Page_228">228</span></p> - -<div id="omlets_15" class="recipe"> -<p class="recipe_title">No. 15—YEAST WAFFLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">¼ cup of sugar</li> -<li class="ingredients">½ grated lemon peel</li> -<li class="ingredients">¾ pt. of milk or cream</li> -<li class="ingredients">1–2 cents worth of yeast</li> -<li class="ingredients">½ lb. of flour</li> -<li class="ingredients">Lard for baking</li> -<li class="ingredients">1 pinch of nutmeg</li> -</ul> - -<p><b>Preparation:</b> Cream the butter, stir in eggs, sugar, lemon peel, -nutmeg. The yeast is dissolved in the cream which has been warmed, -stirred into the mixture, then flour added to make a stiff batter. Set -to rise in a warm place. Grease the waffle iron, put in 3 -tablespoonfuls of batter, close the iron and bake the waffles light -brown, turning the iron to bake on both sides. Waffles must be baked -and served quickly, because they are apt to lose their crispness and -become tough. When serving, sprinkle with sugar and cinnamon.</p> -</div> - - -<div id="omlets_16" class="recipe"> -<p class="recipe_title">No. 16—LEMON PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of fresh, very cold butter</li> -<li class="ingredients">½ glass of very cold water</li> -<li class="ingredients">1½ cups of flour</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 large cup of sugar</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">Juice of one large lemon</li> -<li class="ingredients">1 small lemon peel</li> -<li class="ingredients">1 large cup of boiling water</li> -<li class="ingredients">2 tbsps. of boiling water</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">1 egg</li> -</ul> - -<p class="recipe_sub">For Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 whites of eggs</li> -<li class="ingredients">6 tbsps. of sugar</li> -</ul> - -<p><b>Preparation:</b> The 1½ cups of flour are put into a dish, the hard butter -cut into it and rubbed, not kneaded; gradually add ½ glass of cold -water, work lightly, roll it out and line a pie tin with the paste, -making a high rim. Then bake it in oven and prepare the filling. Mix -the sugar with 2 tablespoonfuls of flour, lemon juice, grated lemon -rind and hot water and boil 1 minute, stirring constantly, then cool -and mix in the 2 yolks and one whole egg. Put this filling into the -baked crust and set aside for a few minutes to thicken. The frosting -is made by beating the 2 whites of eggs to a stiff froth, stir in the -6 tablespoonfuls of sugar, cover the pie filling with it and put back -into the oven and bake to a light brown color.</p> -</div> - - -<div id="omlets_17" class="recipe"> -<p class="recipe_title">No. 17—APPLE PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">½ glass of water</li> -<li class="ingredients">1½ cups of flour</li> -</ul> - -<p><span class="pagenum" id="Page_229">229</span></p> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 medium-sized sour apples</li> -<li class="ingredients">½ cup of sugar</li> -</ul> - -<p class="recipe_sub">For Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 eggs</li> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">2 tbsps. of sugar</li> -<li class="ingredients">¼ tsp. of cinnamon</li> -</ul> - -<p><b>Preparation:</b> The paste is prepared as given under <a href="#omlets_16">No. 16</a>. The apples -are peeled, cored, sliced, placed into a pie tin lined with paste, -sugar strewn over and baked in oven.</p> - -<p>The frosting is then made by beating the 2 yolks of eggs with cream, -sugar, cinnamon and the beaten whites. When the apples in the pie are -done, pour on the frosting and put back into the oven until the -frosting turns a light brown color. Apple pie must be served warm.</p> -</div> - - -<div id="omlets_18" class="recipe"> -<p class="recipe_title">No. 18—ANOTHER KIND OF APPLE PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅓ lb. of cold butter</li> -<li class="ingredients">¾ glass of cold water</li> -<li class="ingredients">3 cups of flour</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 medium-sized apples</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">¼ tsp. of cinnamon</li> -<li class="ingredients">¼ glass white wine</li> -</ul> - -<p><b>Preparation:</b> The paste is prepared like <a href="#omlets_16">No. 16</a>. Half of it is rolled -out and the pie tin lined with it. The apples are peeled, cored, -sliced, put into the crust which is not yet baked, sugar and cinnamon -strewn on, the white wine sprinkled over, the rest of the paste rolled -out, 4 slits cut in the center and placed over the apples, fastening -the edge well by pressing it down and cutting off the superfluous -crust. Bake to a nice brown color.</p> -</div> - - -<div id="omlets_19" class="recipe"> -<p class="recipe_title">No. 19—STRAWBERRY OR HUCKLEBERRY PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅓ lb. of cold butter</li> -<li class="ingredients">¾ cup of cold water</li> -<li class="ingredients">2¼ cups of flour</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1–2 qts. of berries</li> -<li class="ingredients">1 cup of sugar</li> -</ul> - -<p>Prepare the crust as before, (See <a href="#omlets_16">No. 16</a>, Lemon Pie), roll out half of -the crust, line a pie tin with it, fill with berries and sugar, cover -as before, (see <a href="#omlets_18">No. 18</a>), and bake in oven to a nice brown color.</p> -</div> - - -<div id="omlets_20" class="recipe"> -<p class="recipe_title">No. 20—STRAWBERRY PIE WITH WHIPPED CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">½ cup of water</li> -<li class="ingredients">1½ cups of flour</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1–2 qts. of berries</li> -<li class="ingredients">1 cup of sugar</li> -</ul> - -<p class="recipe_sub">For the Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. whipped cream</li> -<li class="ingredients">2 tbsps. of sugar</li> -<li class="ingredients">1 tsp. of vanilla</li> -</ul> - -<p><span class="pagenum" id="Page_230">230</span></p> - -<p><b>Preparation:</b> The pie crust is prepared and baked as given under <a href="#omlets_16">No. -16</a>. Then the berries and sugar are put in and put back into oven 15 -minutes until berries are cooked, cool off, mix the whipped cream with -sugar and vanilla and garnish the pie with it or spread evenly over -the top and garnish with raw strawberries.</p> -</div> - - -<div id="omlets_21" class="recipe"> -<p class="recipe_title">No. 21—PEACH PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅓ lb. of cold butter</li> -<li class="ingredients">2¼ cups of flour</li> -<li class="ingredients">2 lbs. of peaches</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">¾ cup of cold water</li> -</ul> - -<p><b>Preparation:</b> Prepare the pie crust as in <a href="#omlets_16">No. 16</a>, but do not bake. Peel -the peaches and remove the stones, then slice them, put into the pie -and sprinkle the sugar over. Cover with the rest of the crust and bake -to a nice brown color.</p> -</div> - - -<div id="omlets_22" class="recipe"> -<p class="recipe_title">No. 22—SQUASH PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">½ glass of water</li> -<li class="ingredients">1½ cups of flour</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of squash</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">1 pinch of nutmeg</li> -<li class="ingredients">½ cup of cream or milk</li> -<li class="ingredients">½ tbsp. of corn starch</li> -</ul> - -<p><b>Preparation:</b> Prepare the crust as in <a href="#omlets_16">No. 16</a>, but do not bake it. Cook -the squash, rub through a sieve or colander, add eggs, vanilla, -nutmeg, cream, corn starch and put into the crust, bake 45 minutes.</p> -</div> - - -<div id="omlets_23" class="recipe"> -<p class="recipe_title">No. 23—PUMPKIN PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of cold butter</li> -<li class="ingredients">½ glass of cold water</li> -<li class="ingredients">1½ cups of flour</li> -</ul> - -<p class="recipe_sub">For Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ medium-sized pumpkin</li> -<li class="ingredients">½ cup of molasses</li> -<li class="ingredients">¾ pt. of boiling milk</li> -<li class="ingredients">1 tsp. of salt</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">2 tsps. of cinnamon</li> -<li class="ingredients">1 pinch of nutmeg</li> -<li class="ingredients">2 eggs</li> -</ul> - -<p><b>Preparation:</b> The pie crust is prepared as in <a href="#omlets_16">No. 16</a>. The pumpkin is -cut into pieces and cooked until tender. Rub through a colander or -sieve, take 2½ cups of pumpkin puree, mix it with molasses, milk, -salt, sugar, cinnamon, nutmeg and cook 15 minutes, stirring -constantly. Lastly stir in 2 eggs, put into the crust and bake 45 -minutes.</p> -</div> - - -<p><span class="pagenum" id="Page_231">231</span></p> - -<div id="omlets_24" class="recipe"> -<p class="recipe_title">No. 24—MINCE PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of cold butter</li> -<li class="ingredients">½ glass of cold water</li> -<li class="ingredients">1½ cups of flour</li> -</ul> - -<p class="recipe_sub">Mince Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of lean beef</li> -<li class="ingredients">1 lb. of sour apples</li> -<li class="ingredients">½ cup of molasses</li> -<li class="ingredients">¼ cup of sugar</li> -<li class="ingredients">½ tsp. of ground cloves</li> -<li class="ingredients">¼ tsp. of ground cinnamon</li> -<li class="ingredients">¼ tsp grated nutmeg</li> -<li class="ingredients">¼ cup brandy</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">½ pt. of cider</li> -<li class="ingredients">¼ lb. of raisins</li> -<li class="ingredients">¼ lb. of dried currants</li> -<li class="ingredients">1 tbsp. of chopped, sugared, citron</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">¼ lb. of suet</li> -</ul> - -<p><b>Preparation:</b> The pie crust is prepared as in <a href="#omlets_16">No. 16</a>. The mince filling -is prepared by cooking the lean beef in a little water, then removing -fat and membranes, and chopping it fine. Apples are peeled, cored, -chopped. Mix apples, meat, molasses, sugar, cloves, cinnamon, nutmeg, -suet, chopped fine, cider, raisins, currants, citron, butter, salt and -brandy, put into the crust and bake 45 minutes.</p> - -<p><b>Remarks:</b> This filling may be sufficient for 2 pies. The mince meat not -used is kept in a sealed glass can.</p> -</div> - - -<div id="omlets_25" class="recipe"> -<p class="recipe_title">No. 25—ANOTHER KIND OF MINCE MEAT.</p> - -<p class="quantity">Quantity for 4 Pies.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of lean beef</li> -<li class="ingredients">1 lb. of beef suet</li> -<li class="ingredients">5 lbs. sour apples</li> -<li class="ingredients">1 lb. of raisins</li> -<li class="ingredients">2 lbs. of currants</li> -<li class="ingredients">¾ lb. of minced citron</li> -<li class="ingredients">1 tsp. of salt</li> -<li class="ingredients">½ lb. of brown sugar</li> -<li class="ingredients">1 cup of molasses</li> -<li class="ingredients">1 orange</li> -<li class="ingredients">1 lemon</li> -<li class="ingredients">½ pt. of brandy</li> -<li class="ingredients">2 tsps. of all kinds of spices</li> -</ul> - -<p><b>Preparation:</b> The meat is prepared as in <a href="#omlets_24">No. 24</a>. Apples, suet and -citron are treated as given in No. 24 and the whole mixed with the -spices, i.e., 1 teaspoonful of pulverized cinnamon ¾ teaspoonful of -cloves, ¼ teaspoonful of nutmeg, salt, sugar, molasses, raisins, -currants, juice of orange and lemon and brandy. Stir it for 10 -minutes, put it into a glass can and seal.</p> -</div> - - -<div id="omlets_26" class="recipe"> -<p class="recipe_title">No. 26—PIEPLANT PIE, RHUBARB.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅓ lb. of cold butter</li> -<li class="ingredients">¾ glass cold water</li> -<li class="ingredients">2¼ cups of flour</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1½ qts. pie plants, cut up</li> -<li class="ingredients">1½ cups of sugar</li> -</ul> - -<p><b>Preparation:</b> Prepare the pie crust as in <a href="#omlets_16">No. 16</a>. The pie plants are -skinned and cut into 1 inch pieces, then put into pie crust, strew -sugar and 1 tablespoonful of flour over, cover with a crust, making -slits in the center, and bake 45 minutes.</p> -</div> - - -<p><span class="pagenum" id="Page_232">232</span></p> - -<div id="omlets_27" class="recipe"> -<p class="recipe_title">No. 27—GRAPE PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of cold butter</li> -<li class="ingredients">½ glass water</li> -<li class="ingredients">1½ cups of flour</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 cups of crushed and strained grapes</li> -<li class="ingredients">2½ cups of sugar</li> -</ul> - -<p><b>Preparation:</b> The dough is prepared as in <a href="#omlets_16">No. 16</a>. The grapes crushed in -a sieve or colander, to remove the seeds and shells, then mixed with -the sugar, put into the crust. Cover with strips of pie crust and bake -45 minutes.</p> -</div> - - -<div id="omlets_28" class="recipe"> -<p class="recipe_title">No. 28—SOUR CREAM PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of cold butter</li> -<li class="ingredients">½ glass of water</li> -<li class="ingredients">1½ cups of flour</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of light brown sugar</li> -<li class="ingredients">1 cup of sour cream</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1 tsp. of grated lemon peel</li> -</ul> - -<p><b>Preparation:</b> Prepare the crust as in <a href="#omlets_16">No. 16</a> and bake it. Sour cream, -sugar, yolks of eggs, lemon peel, beaten whites of eggs are mixed well -and put into the baked crust and baked 15 minutes in medium hot oven.</p> -</div> - - -<div id="omlets_29" class="recipe"> -<p class="recipe_title">No. 29—VANILLA CREAM PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of cold butter</li> -<li class="ingredients">½ glass of water</li> -<li class="ingredients">1½ cups of flour</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 cups of cream</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">9 tbsps. of sugar</li> -<li class="ingredients">1 tbsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> Prepare the crust as in <a href="#omlets_16">No. 16</a> and bake it. For the -filling, mix the cream, ½ cup of sugar, flour, vanilla and cook in -double boiler until thick, then stir in the 3 yolks of eggs, put into -the crust and bake in oven 10 minutes. Now make the frosting with 3 -beaten whites of eggs and the 9 tablespoonfuls of sugar stirred in, -cover the pie and bake in oven until light brown.</p> -</div> - - -<div id="omlets_30" class="recipe"> -<p class="recipe_title">No. 30—CHICKEN PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given under <a href="#poultry_6">No. 6</a>, Chapter 6, Poultry, -see Chicken Pie.</p> -</div> - - -<p><span class="pagenum" id="Page_233">233</span></p> - -<div id="omlets_31" class="recipe"> -<p class="recipe_title">No. 31—PATTY PASTE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of good cold butter</li> -<li class="ingredients">½ lb. of fine flour</li> -<li class="ingredients">¼ pt. of cold water</li> -<li class="ingredients">1 white of egg</li> -<li class="ingredients">1 tbsp. of rum</li> -<li class="ingredients">¼ tsp. of baking powder</li> -</ul> - -<p><b>Preparation:</b> Flour, water, egg, rum and baking powder are mixed into a -paste. The cold butter is cut on the paste, folded around it and -rolled out. This repeated 3 times and the paste rolled out, cut into 6 -small tarts or 1 large one.</p> -</div> - - -<div id="omlets_32" class="recipe"> -<p class="recipe_title">No. 32—SWEET PUFF PASTE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p><b>Preparation:</b> The ingredients and preparation are the same as given -under <a href="#omlets_31">No. 31</a>. The rolled out paste is cut into all kinds of shapes, -sprinkled with sugar and covered with fruit marmalade, then folded -over, baked to a nice brown color, brushed with white of egg and -sprinkled with sugar and cinnamon.</p> -</div> - - -<div id="omlets_33" class="recipe"> -<p class="recipe_title">No. 33—PUFF PASTE SCALLOPS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p><b>Preparation:</b> Ingredients and preparation are the same as under <a href="#omlets_31">No. 31</a>. -The paste is rolled out to ¼ inch thickness, cut out with a medium -large tumbler, cut into halves and baked.</p> - -<p><b>Remarks:</b> These scallops are used for garnishing ragout.</p> -</div> - - -<div id="omlets_34" class="recipe"> -<p class="recipe_title">No. 34—PUFF PASTE TARTS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p><b>Preparation:</b> Prepare the paste as given under <a href="#omlets_31">No. 31</a>, roll it out to ¼ -inch thickness and cut out 12 disks, then with a smaller cutter cut -out the centers of these, so as to form 12 rings. 6 of the small disks -cut out of the centers are used to cover the tarts and the other 6 are -folded together and rolled out to ⅙ inch thickness and 6 disks cut -out a little larger than the rings. These are for the under crust. Set -the rings upon the larger disks and fasten them on with beaten egg, -brush the ring with beaten egg and put on a second ring. Then bake -them in the oven, also the small disks as covers. Fill each tart with -anything you like and put the cover on, put back into oven for a few -minutes and serve.</p> -</div> - - -<div id="omlets_35" class="recipe"> -<p class="recipe_title">No. 35—SWEETBREAD PATTIES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are the same as given in Chapter 3, Veal, -<a href="#veal_28">No. 28</a>, Sweetbread Patties.</p> -</div> - - -<p><span class="pagenum" id="Page_234">234</span></p> - -<div id="omlets_36" class="recipe"> -<p class="recipe_title">No. 36—CHICKEN PATTIES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are the same as given under Chapter 6, <a href="#poultry_7">No. -7</a>, Puff Paste Patties.</p> -</div> - - -<div id="omlets_37" class="recipe"> -<p class="recipe_title">No. 37—PIGEON PIE, ENGLISH STYLE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given in <a href="#poultry_14">No. 14</a>, Chapter 6.</p> -</div> - - -<div id="omlets_38" class="recipe"> -<p class="recipe_title">No. 38—GOOSE LIVER PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given in <a href="#poultry_25">No. 25</a>, Chapter 6, Goose -Liver Pie.</p> -</div> - - -<div id="omlets_39" class="recipe"> -<p class="recipe_title">No. 39—PHEASANT PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given under <a href="#poultry_37">No. 37</a>, Chapter 6, -Pheasant Pie.</p> -</div> - - -<div id="omlets_40" class="recipe"> -<p class="recipe_title">No. 40—PIE MADE FROM GROUSE, HAZELHEN, SNOWHEN, SNIPE, QUAIL, PARTRIDGE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given under <a href="#poultry_39">No. 39</a>, Chapter 6.</p> -</div> - - -<div id="omlets_41" class="recipe"> -<p class="recipe_title">No. 41—COLD GAME PIE.</p> - -<p>Venison, Doe, Boar, Rabbit.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given under <a href="#game_11">No. 11</a>, Chapter 7, Cold -Game Pie.</p> -</div> - - -<div id="omlets_42" class="recipe"> -<p class="recipe_title">No. 42—RABBIT PIE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given under <a href="#game_22">No. 22</a>, Chapter 7, Rabbit -Pie.</p> -</div> - - -<div id="omlets_43" class="recipe"> -<p class="recipe_title">No. 43—OYSTER PATTIES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given under <a href="#fish_57">No. 57</a>, Chapter 8, Fish.</p> -</div> - - -<div id="omlets_44" class="recipe"> -<p class="recipe_title">No. 44—NOODLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 eggs</li> -<li class="ingredients">Piece of butter size of walnut</li> -<li class="ingredients">2 cups of flour</li> -</ul> - -<p><b>Preparation:</b> Beat the eggs and butter well, mix in the flour -gradually, knead the dough 20 minutes, roll it out very thin, so it is -almost transparent, then roll it up and cut in ¼ inch slices for -cooking and baking and still finer for soup, then dry them thoroughly.</p> -</div> - - -<p><span class="pagenum" id="Page_235">235</span></p> - -<div id="omlets_45" class="recipe"> -<p class="recipe_title">No. 45—COOKED NOODLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given under <a href="#omlets_44">No. 44</a>. These dried -noodles are cooked in 5 qts. of boiling salt water 10 minutes, then -the water is drained off.</p> -</div> - - -<div id="omlets_46" class="recipe"> -<p class="recipe_title">No. 46—SOUP NOODLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given under <a href="#omlets_44">No. 44</a>. The fine soup -noodles are cooked in bouillon 15 minutes.</p> -</div> - - -<div id="omlets_47" class="recipe"> -<p class="recipe_title">No. 47—HAM NOODLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given under <a href="#pork_12">No. 12</a>, Chapter 5, Pork, -Boiled Ham and Noodles.</p> -</div> - - -<div id="omlets_48" class="recipe"> -<p class="recipe_title">No. 48—NOODLE PUDDING WITH APPLES AS DESSERT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 eggs</li> -<li class="ingredients">Piece of butter, size of ½ walnut</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">¼ cup of currants</li> -<li class="ingredients">1 cup of flour</li> -<li class="ingredients">Salt water</li> -<li class="ingredients">1 lb. of apples</li> -<li class="ingredients">½ cup of peeled, chopped almonds</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">½ tsp. of cinnamon</li> -</ul> - -<p><b>Preparation:</b> The noodles are prepared like <a href="#omlets_44">No. 44</a>, cooked in salt -water 10 minutes and the water drained off. The apples are peeled, -cored and sliced. Butter a baking dish or casserole and put in a layer -of noodles, then apples, currants, sugar, cinnamon and almonds, repeat -2 or 3 times until all is used. The last layer should be noodles. Pour -the cup of water over, place little pieces of butter on top and bake -in oven 1 hour.</p> -</div> - - -<div id="omlets_49" class="recipe"> -<p class="recipe_title">No. 49—APPLE STRUDEL.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 eggs</li> -<li class="ingredients">Piece of butter, size of ½ egg</li> -<li class="ingredients">1 cup of flour</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 medium-sized apples</li> -<li class="ingredients">½ cup of almonds</li> -<li class="ingredients">2 tbsps. of citron</li> -<li class="ingredients">¼ cup of currants</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">¼ tsp. of cinnamon</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">⅛ lb. of butter for baking</li> -</ul> - -<p><b>Preparation:</b> The eggs and butter are mixed with the cup of flour and a -noodle dough made which is rolled out to be almost transparent. The -apples are peeled, cored and chopped into quite small pieces, the -almonds peeled and almonds and citron chopped quite fine. All these -are placed on the dough, <span class="pagenum" id="Page_236">236</span>then sugar, cinnamon, currants and lastly the -tablespoonful of butter cut into small pieces added, these rolled up -in the dough and placed into a long pan. The ⅛ lb. of butter is cut in -pieces and put on the strudel and this is baked in the oven to a nice -color. Cream may be served with this as dressing.</p> -</div> - - -<div id="omlets_50" class="recipe"> -<p class="recipe_title">No. 50—ROLLED UP APPLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 eggs</li> -<li class="ingredients">Butter, the size of ½ egg</li> -<li class="ingredients">¼ cup of milk</li> -<li class="ingredients">2 cups of flour</li> -<li class="ingredients">½ tsp. of baking powder</li> -<li class="ingredients">6 medium-sized apples</li> -<li class="ingredients">12 strawberries</li> -<li class="ingredients">Sugar</li> -<li class="ingredients">Cinnamon</li> -<li class="ingredients">Lard for baking</li> -</ul> - -<p><b>Preparation:</b> Butter and eggs are mixed well, then milk and flour added -and lastly the baking powder, a smooth paste made and rolled out thin. -The apples are peeled, cored and left whole, then each apple filled -with fresh or preserved strawberries. Each apple is wrapped into a -piece of paste, which is pressed around it, so it cannot come off and -fry in deep fat. When done, strew with sugar and cinnamon and serve hot.</p> -</div> - - -<div id="omlets_51" class="recipe"> -<p class="recipe_title">No. 51—APPLE FRITTERS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>For the Pancake Batter.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1 cup of flour</li> -<li class="ingredients">½ cup of milk</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">3 medium-sized apples</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">¼ tsp. of cinnamon</li> -<li class="ingredients">Butter for baking</li> -<li class="ingredients">Sugar and cinnamon for sprinkling.</li> -<li class="ingredients">½ glass white wine</li> -</ul> - -<p><b>Preparation:</b> Eggs, flour, milk and salt are stirred to a pancake -batter. The apples are peeled and cut into thick slices, the core -carefully removed, the white wine with sugar and cinnamon poured over -the slices, covered and left standing for 1 hour.</p> - -<p>Heat the butter in a pan, dip the apple slices into the batter and put -them into the hot butter, then put on another tablespoonful of batter -and bake on both sides to a nice brown color. Strew sugar and cinnamon -over. Serve hot.</p> -</div> - - -<div id="omlets_52" class="recipe"> -<p class="recipe_title">No. 52—MACARONI WITH PARMESAN CHEESE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of macaroni</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">1 medium-sized onion</li> -<li class="ingredients">2 cloves</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">⅛ lb. of grated Parmesan cheese</li> -</ul> - -<p><b>Preparation:</b> The macaroni is broken into pieces and <span class="pagenum" id="Page_237">237</span>cooked well in -boiling salt water, which will require ½ hour. Drain the water off, -strew pepper and grated cheese on, put the butter on and cook a while -longer. Serve hot with a tomato or lobster dressing.</p> -</div> - - -<div id="omlets_53" class="recipe"> -<p class="recipe_title">No. 53—BAKED MACARONI.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are the same as given under <a href="#omlets_52">No. 52</a>, but -these are put into a buttered baking dish, ¾ pt. of cream poured on, -roll crumbs and butter on top and baked in the oven to a nice color.</p> -</div> - - -<div id="omlets_54" class="recipe"> -<p class="recipe_title">No. 54—MACARONI WITH HAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given in Chapter 5, <a href="#pork_13">No. 13</a>, Boiled Ham -With Macaroni.</p> -</div> - - -<div id="omlets_55" class="recipe"> -<p class="recipe_title">No. 55—FISH MACARONI.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of macaroni</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">2 lbs. of boiled fish</li> -<li class="ingredients">¼ lb. of grated Parmesan cheese</li> -<li class="ingredients">½ pt. white wine</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">1 pt. of cream or milk</li> -<li class="ingredients">2 tbsps. of lemon juice</li> -<li class="ingredients">Salt to taste</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">½ cup sliced champignons</li> -<li class="ingredients">¼ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The macaroni is broken into inch pieces and boiled in 3 -qts. of salt water. The fish is cleaned, dressed and boiled in salt -water, then the skin and bones are taken out and the fish cut into -small pieces. Butter a baking dish, put in a layer of macaroni, then -fish and Parmesan cheese and champignons, sprinkled with white wine. -Repeat this 3 times, the last layer being macaroni. A dressing is made -of ⅛ lb. of melted butter into which the flour, cream or milk, lemon -juice, salt and pepper are stirred, this poured over the macaroni, the -⅛ lb. of butter cut in small pieces, sprinkled over the top and baked -in the oven to a nice color.</p> -</div> - - -<div id="omlets_56" class="recipe"> -<p class="recipe_title">No. 56—MACARONI PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of macaroni</li> -<li class="ingredients">3 qts. of water, for cooking</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">Scant ¼ lb. of butter</li> -<li class="ingredients">⅛ lb. of grated Parmesan cheese</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">½ pt. of cream</li> -<li class="ingredients">1 pinch of pepper and one of salt</li> -</ul> - -<p><b>Preparation:</b> The macaroni is broken into 1 inch pieces, <span class="pagenum" id="Page_238">238</span>cooked in 3 -qts. of salt water, and drained. Cream the butter, stir in the yolks -of eggs, cheese, salt, pepper and macaroni. Beat the whites of eggs -and add, stirring lightly. Put into a buttered baking dish or -casserole, which has been strewn with bread crumbs, cover well, set in -a steamer over a kettle of boiling water and cook 1 hour. Serve with a -truffle or brown butter dressing and turn pudding out on a platter.</p> -</div> - - -<div id="omlets_57" class="recipe"> -<p class="recipe_title">No. 57—MUFFINS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. of flour</li> -<li class="ingredients">½ pt. of corn meal</li> -<li class="ingredients">⅓ cup of sugar</li> -<li class="ingredients">½ pt. of milk</li> -<li class="ingredients">2 tbsps. of melted butter</li> -<li class="ingredients">2 tsps. of baking powder</li> -<li class="ingredients">2 eggs</li> -</ul> - -<p><b>Preparation:</b> Flour, corn meal, sugar, eggs, milk and melted butter are -mixed to a smooth batter, the baking powder added, then small muffin -tins buttered and filled with dough. Bake 20 minutes.</p> -</div> - - -<div id="omlets_58" class="recipe"> -<p class="recipe_title">No. 58—CHOCOLATE PIE WITH WHIPPED CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">½ glass water</li> -<li class="ingredients">1½ cups of flour</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">¼ lb. grated sweet chocolate</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">1 tsp. vanilla</li> -<li class="ingredients">3 eggs</li> -</ul> - -<p class="recipe_sub">For the Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Whipped cream</li> -</ul> - -<p><b>Preparation:</b> The pie crust is made as given under <a href="#omlets_16">No. 16</a>. For the -filling, cook the chocolate 5 minutes with the water, sugar and -vanilla, stirring constantly, remove from the stove and stir in the -yolks of eggs and the beaten whites.</p> - -<p>This mixture is poured into the baked pie crust and put back into the -oven to thicken. When cold, cover with whipped cream mixed with sugar -and vanilla.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_239">239</span></p> -<h2 id="sauces" class="chapter_title">CHAPTER 16.<br /> SAUCES.</h2> -</div> - -<p class="chapter_sub">FRUIT.</p> - - -<p>Stewed fruit used as a sauce is a wholesome and valuable food. It is -served with poultry and game. It is refreshing for patients. The fruit -must be cooked in a pot or kettle free from any kind of grease. The -spices must be removed from sauces and jams before serving. Fruit jams -and sauces look best when served in glass dishes.</p> - - -<div id="sauces_1" class="recipe"> -<p class="recipe_title">No. 1—APPLE SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of apples</li> -<li class="ingredients">3 cups of water</li> -<li class="ingredients">Sugar to taste</li> -<li class="ingredients">½ cup of white wine. If you like it</li> -<li class="ingredients">1 slice of lemon</li> -<li class="ingredients">1 tsp. of lemon juice</li> -</ul> - -<p><b>Preparation:</b> The apples are pared, cored, cut up into eighths, boiled -until tender with water, wine, lemon slice, lemon juice and sugar. -They should be cooked on a moderate fire to prevent scorching, rubbed -through a colander, served cold in a glass dish.</p> -</div> - - -<div id="sauces_2" class="recipe"> -<p class="recipe_title">No. 2—CHERRY SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of cherries</li> -<li class="ingredients">Sugar to taste</li> -<li class="ingredients">1 cup of water</li> -</ul> - -<p><b>Preparation:</b> The cherries are cleaned, the stems picked off, cooked -until tender in sugar and water and served cold. Sour cherries require -much sugar.</p> -</div> - - -<div id="sauces_3" class="recipe"> -<p class="recipe_title">No. 3—STRAWBERRY SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of strawberries</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">½ cup of water</li> -</ul> - -<p><b>Preparation:</b> The berries are cleaned and washed. Water and sugar are -boiled down to a syrup; cool it and put in the strawberries and shake -them until they are well mixed with the syrup. Then put them in a cool -place.</p> -</div> - - -<p><span class="pagenum" id="Page_240">240</span></p> - -<div id="sauces_4" class="recipe"> -<p class="recipe_title">No. 4—RASPBERRY SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of raspberries</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">½ cup of water</li> -</ul> - -<p><b>Preparation:</b> Clean the berries, boil the water and sugar 5 minutes, -then put in the berries and cook a little while. Carefully remove the -scum and serve the fruit cold.</p> -</div> - - -<div id="sauces_5" class="recipe"> -<p class="recipe_title">No. 5—CURRANT SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of currants</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">1½ cups of sugar</li> -</ul> - -<p><b>Preparation:</b> Clean the currants and pick them off the stems. Boil the -sugar and water, put in the berries and cook them a few minutes, take -them out and put them into a dish. Boil the syrup until thick, then -pour over the berries and serve cold.</p> -</div> - - -<div id="sauces_6" class="recipe"> -<p class="recipe_title">No. 6—WHORTLEBERRY OR HUCKLEBERRY SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ qts. of whortleberries</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">1 lemon slice</li> -</ul> - -<p><b>Preparation:</b> The berries are picked over, washed, put on the fire with -water and sugar to cook. When boiling, add lemon slice and juice, let -it boil up a few times, remove the lemon slice and serve cold.</p> -</div> - - -<div id="sauces_7" class="recipe"> -<p class="recipe_title">No. 7—BLACK MULBERRY SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of mulberries</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">½ cup of white wine or water</li> -<li class="ingredients">1½ tbsps. of lemon juice</li> -</ul> - -<p><b>Preparation:</b> The berries are picked over, washed and the water drained -off. White wine and sugar or water and sugar are brought to boil. Add -lemon juice and mulberries, cook 1 minute, take them out with a -skimmer. Boil down the juice and pour over the berries. Serve cold.</p> -</div> - - -<div id="sauces_8" class="recipe"> -<p class="recipe_title">No. 8—FRESH PLUM SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of fresh plums</li> -<li class="ingredients">½ cup of water</li> -<li class="ingredients">½ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> The plums are cut into halves and the stones are taken -out. The water and sugar boiled a few minutes, the plums put in, -covered and cooked slowly without stirring until tender. Carefully -place them into a dish so they will not be crushed. Boil down the -juice and pour it over the fruit. Serve cold.</p> -</div> - - -<p><span class="pagenum" id="Page_241">241</span></p> - -<div id="sauces_9" class="recipe"> -<p class="recipe_title">No. 9—GOOSEBERRY SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ qts. of gooseberries</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">1 piece of lemon peel</li> -</ul> - -<p><b>Preparation:</b> The unripe berries are cleaned, i.e., stems and calix -removed, scalded and left in the water a few minutes and drained.</p> - -<p>Water and sugar are boiled, the berries put in and covered. Let them -simmer ½ hour, strew with sugar and serve cold.</p> - -<p><b>Remarks:</b> If there should be much syrup, boil some of it down with -sugar until it becomes pink and forms bubbles, then pour on to a -moistened plate. This jelly may be used for garnishing.</p> -</div> - - -<div id="sauces_10" class="recipe"> -<p class="recipe_title">No. 10—BILBERRY OR BLUEBERRY SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. berries</li> -<li class="ingredients">2 cups of water</li> -<li class="ingredients">1 cup of sugar</li> -</ul> - -<p><b>Preparation:</b> The berries are washed, cooked until tender in water and -sugar, rubbed through a sieve or colander and served cold.</p> -</div> - - -<div id="sauces_11" class="recipe"> -<p class="recipe_title">No. 11—PEACH SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ lbs. of peaches</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">½ cup of water</li> -<li class="ingredients">10 peach stones</li> -</ul> - -<p><b>Preparation:</b> The peaches are pared, cut into halves and the stones -removed. Sugar and water are boiled a few minutes, the peaches put in -and 10 of the stones, set to simmer a few minutes; then take them out -with a skimmer, boil down the syrup and pour over the fruit when cold.</p> -</div> - - -<div id="sauces_12" class="recipe"> -<p class="recipe_title">No. 12—APRICOT SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The ingredients and preparation are the same as given under <a href="#sauces_11">No. 11</a>, -Peach Sauce.</p> -</div> - - -<div id="sauces_13" class="recipe"> -<p class="recipe_title">No. 13—PLUM SAUCE.</p> - -<p class="recipe_sub">Mirabelle Plum.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. mirabelle plums</li> -<li class="ingredients">¾ cup of white wine or water</li> -<li class="ingredients">1 cup of sugar</li> -</ul> - -<p><b>Preparation:</b> Sugar and wine are boiled for ½ minute, prick each plum, -put them into the boiling sugar and stew them slowly until tender. -Serve cold.</p> -</div> - - -<p><span class="pagenum" id="Page_242">242</span></p> - -<div id="sauces_14" class="recipe"> -<p class="recipe_title">No. 14—GREENGAGE SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation of this fruit is the same as given under <a href="#sauces_13">No. 13</a>, -Mirabelle Plum.</p> -</div> - - -<div id="sauces_15" class="recipe"> -<p class="recipe_title">No. 15—PINEAPPLE SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pineapple</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">2 tbsps. of lemon juice</li> -<li class="ingredients">1 cup of water</li> -</ul> - -<p><b>Preparation:</b> The pineapple is peeled, cut up into neat pieces and -cooked well done in sugar and water mixed with lemon juice. If there -is too much syrup, take out the fruit, boil down the syrup and pour -over the fruit. Serve cold.</p> -</div> - - -<div id="sauces_16" class="recipe"> -<p class="recipe_title">No. 16—MELON SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 melons</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">½ cup of water</li> -</ul> - -<p><b>Preparation:</b> The melons are peeled, the seeds taken out, the fruit cut -into neat pieces and boiled until tender in sugar, water and lemon -juice. Then take out the melon with a skimmer, boil down the juice to -a syrup and pour it over the fruit. Serve cold.</p> -</div> - - -<div id="sauces_17" class="recipe"> -<p class="recipe_title">No. 17—ORANGE AND APPLE SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 sweet-sour apples</li> -<li class="ingredients">6 oranges</li> -<li class="ingredients">½ cup of white wine</li> -<li class="ingredients">½ cup of water</li> -<li class="ingredients">1 cup of sugar</li> -</ul> - -<p><b>Preparation:</b> The apples and oranges are peeled, the core and seeds -removed and each sliced or cut into 8 to 10 equal pieces. The sliced -apples are boiled in white wine, water and ½ cup of sugar. Cook -slowly, taking care that the pieces do not break. Let them cool. The -white skin is removed from the oranges. The yellow skin or peeling is -cut up and thickly sugared, set on the stove so the sugar will adhere -to the pieces, then set to cool. The orange slices are also sugared -well. Now in a glass dish, alternate layers of boiled apples and -sliced oranges are placed, repeating twice, and the apple and orange -juice poured over. The sugared orange peel is used for garnishing the -dish; but the rind of one orange should be sufficient for that.</p> -</div> - - -<p><span class="pagenum" id="Page_243">243</span></p> - -<div id="sauces_18" class="recipe"> -<p class="recipe_title">No. 18—STEWED SLICED APPLES FOR SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">12 sweet-sour apples</li> -<li class="ingredients">2 cups of water ½ cup of white wine</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">¼ cup of currants</li> -</ul> - -<p><b>Preparation:</b> The apples are peeled, cored and cut into 8 or 10 equal -parts. The currants are washed and put to boil with apples, water, -wine and sugar. Boil until tender, but not broken. Serve them cold.</p> -</div> - - -<div id="sauces_19" class="recipe"> -<p class="recipe_title">No. 19—DRIED APPLES FOR SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of dried apples</li> -<li class="ingredients">¾ qt. of water</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">1 slice of lemon</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1 cup of white wine, if you wish</li> -</ul> - -<p><b>Preparation:</b> The apples are washed, drained and put to boil in ¾ qt. -of water. Set them on the back of the stove where they will heat very -slowly and soak while heating. Add the sugar, lemon slice, lemon juice -and white wine, let them boil until tender and serve cold.</p> - -<p><b>Remarks:</b> These dried apples may be made into a smooth sauce by rubbing -them through a colander or sieve when done.</p> -</div> - - -<div id="sauces_20" class="recipe"> -<p class="recipe_title">No. 20—PRUNES FOR SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of prunes</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">1 slice of lemon</li> -<li class="ingredients">Juice of ½ lemon</li> -</ul> - -<p><b>Preparation:</b> The prunes are washed and set to boil with 1 pt. of -water, sugar, lemon slice and lemon juice. If there is too much juice, -take the prunes out, boil down to a thicker syrup and pour over the -prunes. Serve cold.</p> -</div> - - -<div id="sauces_21" class="recipe"> -<p class="recipe_title">No. 21—RHUBARB SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 bunches of pie plants</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">Sugar to taste</li> -</ul> - -<p><b>Preparation:</b> Skin the rhubarb and cut it up in 2 inch pieces, cook -until tender in water and much sugar. Serve cold. Rhubarb requires -much sugar, as it is very sour.</p> - -<p><b>Remarks:</b> If you like, you can thicken this sauce with a little corn -starch dissolved in water.</p> -</div> - - -<p><span class="pagenum" id="Page_244">244</span></p> - -<div id="sauces_22" class="recipe"> -<p class="recipe_title">No. 22—PEAR SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of juicy pears</li> -<li class="ingredients">1½ qts. of water</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">1 stick of cinnamon</li> -<li class="ingredients">1 slice of lemon</li> -<li class="ingredients">1 tbsp. of corn starch</li> -<li class="ingredients">1 clove</li> -</ul> - -<p><b>Preparation:</b> The pears are peeled, large pears cut into 4 parts, small -ones into halves. The core is cut out and the pears cooked until -tender in water, sugar, cloves, cinnamon and lemon slice. It is best -to cook them very slowly in a granite or porcelain dish. When the -pears are soft, take them out, add the corn starch to the syrup, boil -it down and pour over the fruit. Serve cold or warm.</p> -</div> - - -<div id="sauces_23" class="recipe"> -<p class="recipe_title">No. 23—TOMATO SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">12 medium-sized tomatoes</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">½ sliced lemon</li> -<li class="ingredients">1½ cups of water</li> -</ul> - -<p><b>Preparation:</b> The tomatoes are scalded and skinned. Water, sugar, -cloves and lemon slices brought to boil and the tomatoes put in 2 or 3 -at a time. When they are done, take them out and put in others until -all are boiled. Boil down the syrup if there is too much of it and -pour over the tomatoes after straining.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_245">245</span></p> -<h2 id="desserts" class="chapter_title">CHAPTER 17.<br /> DESSERTS.</h2> -</div> - -<p class="chapter_sub2">Directions for preparing all kinds of desserts, cold and warm; -puddings, puff pastes, souffles, sherbets, creams, ices and ice creams.</p> - -<p class="chapter_sub2">Steamed Puddings.</p> - - -<div id="desserts_1" class="recipe"> -<p class="recipe_title">No. 1—RICE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of rice</li> -<li class="ingredients">1 qt. of milk</li> -<li class="ingredients">¼ lb. of fresh butter</li> -<li class="ingredients">¼ lb. of sugar, scant</li> -<li class="ingredients">¼ lb. of raisins</li> -<li class="ingredients">¼ lb. of ground almonds</li> -<li class="ingredients">7 eggs</li> -<li class="ingredients">1 pinch of salt</li> -</ul> - -<p><b>Preparation:</b> The rice is washed and brought to boil in 1 cup of water. -When the water is boiled down, add the milk gradually and 1 pinch of -salt and boil to a thick mush. When done, cool it off. Cream the -butter, add sugar, 7 yolks of eggs, raisins, almonds and the beaten -whites of eggs. Butter a pudding mold, strew in some bread crumbs, put -in the rice pudding, close the mold well and set in a steamer over a -kettle of boiling water and boil for 1½ hours. When serving, turn the -pudding out on a platter and serve cold with a vanilla or wine sauce -or sweet cream.</p> -</div> - - -<div id="desserts_2" class="recipe"> -<p class="recipe_title">No. 2—APPLE RICE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of rice</li> -<li class="ingredients">¾ qt. of milk</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">¼ lb. of raisins</li> -<li class="ingredients">7 eggs</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">6 sweet-sour apples</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">¼ lb. of blanched, ground almonds</li> -</ul> - -<p><b>Preparation:</b> The rice is cooked slowly with one cup of water; when the -water is boiled down, add the milk gradually and cook it to a thick -mush. Cream the butter, add the sugar, then the yolks of eggs, raisins -and almonds. Let rice cool, then mix all together. The apples are -peeled, cored, cut into 16 parts and stewed until tender in a little -water and sugar. Butter a pudding mold and strew with bread crumbs. -Stir <span class="pagenum" id="Page_246">246</span>the well-beaten whites of the 7 eggs into the rice, put a layer -of rice into the mold, then a layer of apples and repeat this twice; -the last layer to be rice. Close the mold, set in a steamer over a -kettle of boiling water and boil 1½ hours, then turn over on platter -and serve with sweet cream.</p> -</div> - - -<div id="desserts_3" class="recipe"> -<p class="recipe_title">No. 3—CHERRY RICE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of rice</li> -<li class="ingredients">¾ qts. of milk</li> -<li class="ingredients">⅛ lb. butter</li> -<li class="ingredients">7 eggs</li> -<li class="ingredients">¼ lb. of peeled and ground almonds</li> -<li class="ingredients">¼ lb. of raisins</li> -<li class="ingredients">1 lb. stoned sour cherries</li> -<li class="ingredients">1 cup of sugar</li> -</ul> - -<p><b>Preparation:</b> The preparation is again the same as <a href="#desserts_2">No. 2</a>, instead of -apples put in layers of sour cherries, boiled until tender in 1 cup of -sugar and 1 cup of water. Boil down the cherry juice with sugar to -taste and serve it with the pudding.</p> -</div> - - -<div id="desserts_4" class="recipe"> -<p class="recipe_title">No. 4—PEACH RICE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of rice</li> -<li class="ingredients">¾ qt. of milk</li> -<li class="ingredients">7 eggs</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">¼ lb. of peeled and ground almonds</li> -<li class="ingredients">¼ lb. of raisins</li> -<li class="ingredients">1½ lbs. of peaches</li> -<li class="ingredients">½ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> The preparation is again the same as <a href="#desserts_2">No. 2</a>, instead of -apples put in layers of peaches, boiled until tender in 1 cup of water -and one of sugar. Boil down the peach juice, putting in a few stones -which should be removed before serving, and serve the syrup with the -pudding.</p> -</div> - - -<div id="desserts_5" class="recipe"> -<p class="recipe_title">No. 5—APRICOT RICE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of rice</li> -<li class="ingredients">¾ qt. of milk</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">7 eggs</li> -<li class="ingredients">1½ lbs. of stoned apricots</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">¼ lb. of peeled and ground almonds</li> -<li class="ingredients">¼ lb. of raisins</li> -</ul> - -<p><b>Preparation:</b> The preparation is the same as given under <a href="#desserts_2">No. 2</a>, see -Apple Rice Pudding. Instead of apples put in layers of apricots boiled -until tender in 1 cup of water and ½ cup of sugar. Boil down the juice -with some sugar and serve with the pudding.</p> -</div> - - -<p><span class="pagenum" id="Page_247">247</span></p> - -<div id="desserts_6" class="recipe"> -<p class="recipe_title">No. 6—PLAIN RICE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of rice</li> -<li class="ingredients">1 qt. of milk</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">7 eggs</li> -<li class="ingredients">¼ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> The preparation is the same as given under <a href="#desserts_1">No. 1</a>, Rice -Pudding.</p> -</div> - - -<div id="desserts_7" class="recipe"> -<p class="recipe_title">No. 7—FROTH OR FOAM PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. of milk</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">¼ lb. of fine flour</li> -<li class="ingredients">1 lemon peel</li> -<li class="ingredients">8 eggs</li> -</ul> - -<p><b>Preparation:</b> The milk is brought to boil, the butter added, sugar and -flour are mixed and stirred into the boiling milk until the mixture -comes off the sides of the skillet. Then cool it, grate the lemon peel -and stir it in with the yolks of eggs and the beaten whites. Butter a -pudding mold and strew in bread crumbs, then put in the pudding, set -in a steamer over a kettle of boiling water, cover the mold tightly -and boil for 2 hours. Turn it, and serve with a fruit sauce.</p> -</div> - - -<div id="desserts_8" class="recipe"> -<p class="recipe_title">No. 8—CABINET PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 zwieback</li> -<li class="ingredients">12 lady fingers</li> -<li class="ingredients">¼ lb. of raisins</li> -<li class="ingredients">¼ lb. of currants</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">1 pt. of cream</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">¼ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> The zwieback is broken into 3 parts, the lady fingers -into halves. Butter a mold and make a layer of zwieback, raisins, -currants, then one of lady fingers, repeat this 2 to 3 times, the last -layer being zwieback. Then mix well the milk, cream, sugar and eggs -and pour on the pudding, set in a steamer over a kettle of boiling -water and boil 1½ hours. When done, turn it out on a platter and serve -with a wine sauce.</p> -</div> - - -<div id="desserts_9" class="recipe"> -<p class="recipe_title">No. 9—WHEAT BREAD PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of fresh butter</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">½ cup of raisins</li> -<li class="ingredients">¼ cup of currants</li> -<li class="ingredients">½ cup of fine cut citron</li> -<li class="ingredients">½ cup blanched, grated almonds</li> -<li class="ingredients">4 milk rolls</li> -</ul> - -<p><b>Preparation:</b> Cream, the butter with yolks of eggs, sugar, raisins, -currants, citron and almonds, mix and stir well. The crust of the -rolls is grated off, then they are soaked in milk, <span class="pagenum" id="Page_248">248</span>the surplus milk -pressed out and the rolls stirred with the rest of the ingredients, -also the beaten whites of eggs. Butter a mold, strew with bread -crumbs, put in the pudding and steam 1 hour. Serve with a fruit sauce.</p> -</div> - - -<div id="desserts_10" class="recipe"> -<p class="recipe_title">No. 10—PLUM PUDDING.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 lb. raisins</li> -<li class="ingredients">1 lb. currants</li> -<li class="ingredients">1 lb. of flour</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">1 lb. beef kidney suet</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">1 lemon peel</li> -<li class="ingredients">2 cups of milk</li> -<li class="ingredients">2 small cups of grated bread</li> -<li class="ingredients">½ cup of brandy</li> -<li class="ingredients">Rum</li> -</ul> - -<p><b>Preparation:</b> Raisins and currants are washed well and dried. The suet -is chopped very fine and mixed well with 6 eggs, sugar, raisins, -currants, grated lemon peel, milk, bread crumbs, brandy and lastly the -flour. Butter a mold, strew with bread crumbs, put in the pudding and -steam for 5 hours. Turn the pudding out on a platter, pour the rum -over and light it. The flaming pudding is brought to the table and -served with a wine sauce.</p> -</div> - - -<div id="desserts_11" class="recipe"> -<p class="recipe_title">No. 11—CHOCOLATE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">Scant ¼ lb. of butter</li> -<li class="ingredients">¼ lb. grated sweet chocolate</li> -<li class="ingredients">Scant ¼ lb. of sugar</li> -<li class="ingredients">⅛ lb. blanched, ground almonds</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">¼ lb. fine flour</li> -</ul> - -<p><b>Preparation:</b> The milk is brought to boil, butter, sugar, flour, -chocolate well stirred in until the mixture comes off the sides of the -skillet, then take from the stove. Cool it and stir in the almonds, -yolks of eggs and the beaten whites.</p> - -<p>Butter a mold, strew with bread crumbs, fill with the pudding, cover -tightly and steam 1½ hours, then turn out on a platter and serve with -a vanilla sauce.</p> - -<p><b>Remarks:</b> The dish must be only ¾ full because the pudding raises very -much.</p> -</div> - - -<div id="desserts_12" class="recipe"> -<p class="recipe_title">No. 12—FLOUR PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of fine flour</li> -<li class="ingredients">8 eggs</li> -<li class="ingredients">½ grated lemon peel</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">4 tbsps. of lemon juice</li> -</ul> - -<p><b>Preparation:</b> Beat the yolks of eggs with sugar 20 minutes, add lemon -juice and grated rind and lastly stir in the flour, which must be -sifted 4 times. The whites of eggs are beaten to a stiff froth and -mixed in. Butter a mold, put in the pudding, close it well and steam -1¼ hours. Turn the pudding on a platter and serve with a wine sauce.</p> -</div> - - -<p><span class="pagenum" id="Page_249">249</span></p> - -<div id="desserts_13" class="recipe"> -<p class="recipe_title">No. 13—LAYER PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. of cream</li> -<li class="ingredients">¼ lb. of flour</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">5 beaten whites of eggs</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">½ lemon peel</li> -<li class="ingredients">5 yolks of eggs</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. peach marmalade, or 1 qt. of cherry or strawberry preserves</li> -</ul> - -<p class="recipe_sub">For Between Layers, 4 Small Pancakes.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of flour</li> -<li class="ingredients">3 tbsps. of butter</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">¼ lemon peel</li> -<li class="ingredients">Butter, for baking</li> -<li class="ingredients">¼ pt. of milk</li> -</ul> - -<p><b>Preparation:</b> Cream, flour, butter, yolks of eggs are mixed well and -brought to boil. When the batter rolls from the sides of the pot, take -it off the fire to cool. Then add sugar, grated lemon peel, and 5 -whites of eggs beaten to a stiff froth.</p> - -<p>Now bake the pancakes. Mix well the milk, flour, 3 tablespoonfuls of -melted butter, 4 eggs and a little salt. Heat a pan with butter and -bake the pancakes the size of the pudding dish. Now butter the mold, -strew bread crumbs in, make 1 layer of pudding batter, one layer of -fruit marmalade or preserved fruit as peaches, cherries, strawberries -or raspberries; on this fruit layer, place a pancake, then another -layer of pudding batter, again a layer of fruit, another pancake and -so on according to the number of pancakes you have. The top layer must -be the pudding batter. Close the dish well and steam for 1½ hours. -When done, turn the pudding out and serve with a fruit sauce.</p> -</div> - - -<div id="desserts_14" class="recipe"> -<p class="recipe_title">No. 14—FARINA PUDDING No. 1.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">1 cup of fine farina</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Scant ¼ lb. of sugar</li> -<li class="ingredients">¼ lb. of blanched, ground almonds</li> -<li class="ingredients">The rind of ¼ lemon</li> -<li class="ingredients">6 eggs</li> -</ul> - -<p><b>Preparation:</b> Milk and butter are brought to boil, the farina stirred -in, the sugar and lemon rind added and all stirred and cooked until -the batter rolls from the sides of the skillet, then cool it off and -add almonds, yolks of eggs and beaten whites. Butter a mold, strew -with roll crumbs, put in the pudding, close the mold well and steam 1½ -hours. Turn the pudding out on a platter and serve with cherry or -raspberry sauce.</p> -</div> - - -<p><span class="pagenum" id="Page_250">250</span></p> - -<div id="desserts_15" class="recipe"> -<p class="recipe_title">No. 15—MACARONI PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are the same as given under <a href="#omlets_56">No. 56</a>, in -Chapter 15, Macaroni Pudding.</p> -</div> - - -<div id="desserts_16" class="recipe"> -<p class="recipe_title">No. 16—POTATO PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given in Chapter 11, <a href="#potatoes_16">No. 16</a>, Potato -Pudding.</p> -</div> - - -<div id="desserts_17" class="recipe"> -<p class="recipe_title">No. 17—MEAT PUDDING WITH RICE LAYERS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients, and preparation are the same as given as in Chapter 2, -Beef, <a href="#beef_2">No. 2</a>, Meat Pudding, from Roast Beef, Stew or Soup Meat.</p> -</div> - - -<div id="desserts_18" class="recipe"> -<p class="recipe_title">No. 18—ANOTHER FORM OF MEAT PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are the same as given in Chapter 2, Beef, -<a href="#beef_26">No. 26</a>, Meat Pudding.</p> -</div> - - -<div id="desserts_19" class="recipe"> -<p class="recipe_title">No. 19—MUTTON KIDNEY PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparations are given in Chapter 4, Lamb, <a href="#mutton_29">No. 20</a>, -Lamb Kidney Pudding.</p> -</div> - - -<div id="desserts_20" class="recipe"> -<p class="recipe_title">No. 20—VEAL ROAST PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are the same as given in Chapter 3, Veal, -<a href="#veal_6">No. 6</a>, Veal Roast Pudding.</p> -</div> - - -<div id="desserts_21" class="recipe"> -<p class="recipe_title">No. 21—GOOSE LIVER PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given in Chapter 6, Poultry, <a href="#poultry_26">No. 26</a>, -Goose Liver Pudding.</p> -</div> - - -<div id="desserts_22" class="recipe"> -<p class="recipe_title">No. 22—CHERRY PUDDING.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 milk rolls</li> -<li class="ingredients">¾ qt. of milk</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">8 eggs</li> -<li class="ingredients">Rind of 1 lemon</li> -<li class="ingredients">¼ tsp. of cinnamon</li> -<li class="ingredients">2 lbs. stoned cherries</li> -<li class="ingredients">¾ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> The milk rolls are grated and soaked in milk. When well -soaked, press out the milk and rub them through a strainer or -colander. Melt the butter in a spider, <span class="pagenum" id="Page_251">251</span>put in the mashed rolls and -sauté or dry fry them on the stove. Now mix this well with yolks of -eggs, grated lemon rind, cinnamon, sugar, stoned cherries and cherry -syrup. Beat the whites of eggs to a stiff froth and add to the -mixture. Butter a pudding mold, strew in bread crumbs, then fill with -the pudding and steam for 2 hours. Turn out and serve.</p> -</div> - - -<div id="desserts_23" class="recipe"> -<p class="recipe_title">No. 23—FARINA PUDDING No. 2.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of milk</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">1 grated lemon peel</li> -<li class="ingredients">¾ cup of fine farina</li> -<li class="ingredients">8 bitter almonds</li> -<li class="ingredients">¼ lb. sweet almonds</li> -<li class="ingredients">8 eggs</li> -</ul> - -<p><b>Preparation:</b> The milk and butter are brought to boil, then the sugar, -lemon peel and farina poured in and cooked 5 minutes to a thick paste, -stirring constantly. Now take from the fire, cool off and add blanched -and ground sweet and bitter almonds, the 8 yolks of eggs and the -beaten whites. Butter a pudding mold, strew with bread crumbs, put in -the pudding and steam 1½ hours. Turn the pudding out and serve with a -fruit or wine sauce.</p> -</div> - - -<div id="desserts_24" class="recipe"> -<p class="recipe_title">No. 24—SOUR CREAM PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. thick, sour cream</li> -<li class="ingredients">Juice and peel of ½ lemon</li> -<li class="ingredients">10 eggs 1 cup of currants</li> -<li class="ingredients">¾ lb. of roll crumbs</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">¼ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> The thick sour cream is mixed well and stirred 10 minutes -with juice and grated peel of lemon, yolks of eggs, roll crumbs, salt, -currants and beaten whites of eggs. A mold is buttered and strewn with -roll crumbs, the pudding filled in and steamed 1½ hours. Then it is -turned out on a platter and served with a wine or fruit sauce.</p> -</div> - - -<div id="desserts_25" class="recipe"> -<p class="recipe_title">No. 25—BLACK PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of ground almonds</li> -<li class="ingredients">¼ lb. sweet chocolate</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">⅛ lb. of small raisins</li> -<li class="ingredients">¼ cup chopped citron</li> -<li class="ingredients">¼ tsp. cinnamon</li> -<li class="ingredients">⅛ tsp. ground cloves</li> -<li class="ingredients">¾ cup of roll crumbs</li> -<li class="ingredients">¼ cup of white wine</li> -<li class="ingredients">6 eggs</li> -</ul> - -<p><b>Preparation:</b> The unblanched almonds are ground, the chocolate grated. -Sugar and yolks of eggs are stirred 20 minutes, then mixed well with -almonds, chocolate, raisins, citron, cinnamon, cloves, roll crumbs, -white wine and beaten whites of eggs. Butter a mold, strew it with -crumbs, put in the pudding, close it well and steam 1½ hours. Turn it -out and serve with a chocolate sauce.</p> -</div> - - -<p><span class="pagenum" id="Page_252">252</span></p> - -<div id="desserts_26" class="recipe"> -<p class="recipe_title">No. 26—PUDDING A LA BRANDENBURG.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">¼ lb. flour, good measure</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">⅛ lb. of blanched, chopped sweet almonds</li> -<li class="ingredients">1 tbsp. chopped bitter almonds</li> -<li class="ingredients">2 tbsps. chopped citron</li> -<li class="ingredients">1 tbsp. chopped orange rind</li> -<li class="ingredients">½ grated lemon peel</li> -<li class="ingredients">7 eggs</li> -<li class="ingredients">¼ cup of rum</li> -</ul> - -<p><b>Preparation:</b> Milk and butter are brought to boil, add the flour and -boil, stirring constantly till it comes from the sides of the skillet. -Cool and stir in the sugar, sweet and bitter almonds, citron, orange -and lemon peel, yolks of eggs and the beaten whites. Butter a pudding -mold, strew it with roll crumbs, put in the pudding, close well and -steam for 2 hours. Turn the pudding out on a platter, pour on ¼ cup of -rum, light it and bring it to the table. Serve with a wine sauce.</p> - - -<p>Warm Puddings, Baked Puddings.</p> -</div> - - -<div id="desserts_27" class="recipe"> -<p class="recipe_title">No. 27—BAKED CREAM PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ qt. of sour cream</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">½ lemon peel</li> -<li class="ingredients">2 tbsps. of lemon juice</li> -<li class="ingredients">3 tbsps. of flour</li> -<li class="ingredients">7 eggs</li> -</ul> - -<p><b>Preparation:</b> The sour cream is mixed well with sugar, grated lemon -peel, lemon juice, flour, 7 yolks of eggs and beaten whites. Then bake -in the oven in a buttered pudding dish for 25 to 30 minutes.</p> -</div> - - -<div id="desserts_28" class="recipe"> -<p class="recipe_title">No. 28—BAKED RICE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of rice</li> -<li class="ingredients">¾ qt. of milk</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">½ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> The rice is boiled to a thick mush with milk. Cream the -butter with sugar and yolks of eggs, add the rice and the beaten -whites of eggs, fill into a buttered pudding dish and bake in oven ½ -hour.</p> - -<p><b>Remarks:</b> The pudding may be made richer with ¼ lb. blanched, ground -almonds, ½ cup of raisins, 6 to 8 eggs instead of 4.</p> -</div> - - -<div id="desserts_29" class="recipe"> -<p class="recipe_title">No. 29—BAKED RICE PUDDING WITH FRUIT LAYERS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of rice</li> -<li class="ingredients">¾ qt. of milk</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 qt. boiled fruit, (cherries, apricots or peaches)</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">½ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> The preparation of the rice is the same as given under -<a href="#desserts_28">No. 28</a>, Baked Rice Pudding.</p> - -<p><span class="pagenum" id="Page_253">253</span></p> - -<p>The buttered pudding dish is filled with alternating layers of rice -and fruit, from which the juice has been drained. Put in 3 layers of -each and the top layer should be rice. Bake in oven for 1 hour and -serve with the sauce from the fruit used in the pudding.</p> -</div> - - -<div id="desserts_30" class="recipe"> -<p class="recipe_title">No. 30—BAKED FARINA PUDDING WITH FRUIT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of milk</li> -<li class="ingredients">1 cup of farina</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">1 grated lemon rind</li> -<li class="ingredients">3 tbsps. of lemon juice</li> -<li class="ingredients">¼ lb. sugar</li> -<li class="ingredients">5 eggs</li> -<li class="ingredients">1 qt. cherries</li> -</ul> - -<p><b>Preparation:</b> The milk is brought to boil, the farina put in and -stirred 10 minutes. Let it get cold. Cream the butter, add grated -lemon rind, lemon juice, sugar, 5 yolks of eggs and the farina and -stir in the beaten whites of eggs. Butter a pudding dish and fill it -with alternating layers of farina and cherries, 2 layers of each; the -top layer should be farina. Put a few pieces of butter over the top -and bake in oven 1 hour.</p> -</div> - - -<div id="desserts_31" class="recipe"> -<p class="recipe_title">No. 31—BAKED CHERRY PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">¼ lb. blanched, ground almonds</li> -<li class="ingredients">3 rolls</li> -<li class="ingredients">3 lbs. sweet cherries</li> -</ul> - -<p><b>Preparation:</b> Soak the rolls in milk, cream the butter with sugar, add -the yolks of eggs, almonds and rolls, after pressing out the milk; mix -well, add the stoned cherries and beaten whites of eggs. Butter a -baking dish, put in the pudding and bake in oven 1 hour.</p> -</div> - - -<div id="desserts_32" class="recipe"> -<p class="recipe_title">No. 32—BAKED LEMON PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 eggs</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">½ lemon peel</li> -<li class="ingredients">1 tbsp. corn starch</li> -<li class="ingredients">Juice of 1½ lemons</li> -</ul> - -<p><b>Preparation:</b> The 8 yolks of eggs are beaten ¼ hour with sugar, lemon -juice and grated lemon peel, the corn starch and beaten whites of eggs -added last. Butter a baking dish, fill in the pudding and bake 15 -minutes.</p> -</div> - - -<div id="desserts_33" class="recipe"> -<p class="recipe_title">No. 33—BAKED POTATO PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. boiled, grated potatoes</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">½ pt. of cream</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">1 grated lemon rind</li> -</ul> - -<p><b>Preparation:</b> Cream the yolks of eggs and sugar, add the grated lemon -peel, grated potatoes, cream, beaten whites of eggs, and mix well. Put -the batter into a buttered baking dish and bake in oven 45 minutes. -Serve with a fruit sauce.</p> -</div> - - -<p><span class="pagenum" id="Page_254">254</span></p> - -<div id="desserts_34" class="recipe"> -<p class="recipe_title">No. 34—BAKED POTATO PUDDING.</p> - -<p>To be Served with Meat.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 medium-sized potatoes</li> -<li class="ingredients">1⁄10 lb. of butter</li> -<li class="ingredients">2–3 eggs</li> -<li class="ingredients">½ tbsp. Parmesan cheese</li> -<li class="ingredients">1 pinch of pepper</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> The potatoes are boiled, peeled and grated. Cream the -butter with the yolks of eggs, add the potatoes, cheese, salt, pepper -and beaten whites of eggs. Butter a casserole or pudding dish, put the -pudding in, sprinkle bread crumbs and pieces of butter over the top -and bake in oven 45 minutes.</p> -</div> - - -<div id="desserts_35" class="recipe"> -<p class="recipe_title">No. 35—BAKED CHARLOTTE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 rolls</li> -<li class="ingredients">½ pt. of milk almonds</li> -<li class="ingredients">¼ pt. of white wine</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">½ cup of blanched, ground</li> -<li class="ingredients">½ cup of raisins</li> -<li class="ingredients">½ grated lemon peel</li> -<li class="ingredients">4 eggs</li> -</ul> - -<p><b>Preparation:</b> The rolls are soaked in milk and wine, add ground -almonds, sugar, raisins, lemon peel, yolks of 4 eggs and lastly the -beaten whites of eggs. A baking dish is buttered, the pudding filled -in and baked in oven 45 minutes. A fruit or wine sauce is served with -the pudding.</p> -</div> - - -<div id="desserts_36" class="recipe"> -<p class="recipe_title">No. 36—BAKED ALMOND PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 eggs</li> -<li class="ingredients">¼ lb. blanched, ground almonds</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">¼ lb. fine flour</li> -</ul> - -<p><b>Preparation:</b> The yolks of eggs, almonds and sugar are stirred 20 -minutes, then the flour and whites of eggs added. A pudding dish is -buttered, the pudding filled in and baked 45 minutes.</p> -</div> - - -<div id="desserts_37" class="recipe"> -<p class="recipe_title">No. 37—BAKED YORKSHIRE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 egg</li> -<li class="ingredients">1 white of egg</li> -<li class="ingredients">½ pt. of milk</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">6 tbsps. of butter</li> -<li class="ingredients">6 tbsps. of mutton suet</li> -<li class="ingredients">1 cup of flour</li> -</ul> - -<p><b>Preparation:</b> Egg, white of egg, milk and flour are mixed well. Butter -is heated in a pudding dish, the batter put in, the suet heated and -poured over and the pudding baked in a hot oven 20 minutes.</p> -</div> - - -<div id="desserts_38" class="recipe"> -<p class="recipe_title">No. 38—BAKED CHOCOLATE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1¼ pts. of milk</li> -<li class="ingredients">¼ lb. of sweet chocolate</li> -<li class="ingredients">4 tbsps. of flour</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">¾ cup of butter</li> -<li class="ingredients">7 eggs</li> -<li class="ingredients">1 tsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> The chocolate is grated and mixed with <span class="pagenum" id="Page_255">255</span>flour and sugar. -The milk is brought to boil and the chocolate with the flour and sugar -added, stirred over the fire until the mixture is thick, then cooled. -Cream the butter with the yolks of eggs and vanilla, mix with the -chocolate batter and the beaten whites of eggs. Butter a pudding dish, -fill in the pudding and bake in oven for 1 hour.</p> -</div> - - -<div id="desserts_39" class="recipe"> -<p class="recipe_title">No. 39—BAKED APPLE AND FARINA PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">½ cup of fine farina</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">6 large sweet-sour apples</li> -<li class="ingredients">¼ lb. of raisins or currants</li> -<li class="ingredients">⅛ lb. blanched, ground sweet almonds</li> -<li class="ingredients">6 blanched, ground bitter almonds</li> -<li class="ingredients">One lemon peel</li> -</ul> - -<p><b>Preparation:</b> The milk is brought to boil, the farina added and cooked -10 minutes, stirring constantly, then cooled. Cream the butter, mix -with yolks of eggs, sugar, grated lemon peel, the boiled farina, and -the beaten whites of eggs.</p> - -<p>The apples are peeled, sliced into ¼ inch slices, mixed with ½ cup of -sugar. Butter a pudding dish and put in layers of farina, apples, -currants and almonds alternating, repeat 3 times; then bake in oven -for 1 hour.</p> -</div> - - -<div id="desserts_40" class="recipe"> -<p class="recipe_title">No. 40—BAKED APPLE STEW PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of good butter</li> -<li class="ingredients">8 medium-sized sweet-sour apples</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">1½ heaping tbsps. of flour</li> -<li class="ingredients">1 pt. thick sweet cream</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">1 lemon peel</li> -</ul> - -<p><b>Preparation:</b> The apples are peeled, cut into 4 inch slices and stewed -in ⅛ lb. of butter, then cooled. Beat 4 yolks of eggs for 30 minutes -with sugar, add flour, grated lemon peel, cream and the stewed apples. -Lastly add the beaten whites of eggs. Butter a pudding dish, put in -the pudding and bake 45 minutes.</p> -</div> - - -<div id="desserts_41" class="recipe"> -<p class="recipe_title">No. 41—FINE BAKED APPLE PUDDING:</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 medium-sized, sweet-sour apples</li> -<li class="ingredients">½ cup of currants</li> -<li class="ingredients">¼ cup of blanched, ground almonds</li> -<li class="ingredients">2 tbsps. of sugar</li> -<li class="ingredients">¼ tsp. of cinnamon</li> -<li class="ingredients">½ grated lemon peel</li> -<li class="ingredients">¾ qt. thick, sweet cream</li> -<li class="ingredients">5 eggs</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">2 tbsps. of flour</li> -</ul> - -<p><b>Preparation:</b> The apples are peeled, cored and filled with a mixture of -currants, almonds and 2 tablespoonfuls of sugar. Butter a -pudding dish, put in the filled apples, make a batter of cream, -cinnamon, lemon peel, yolks of eggs, sugar, flour and beaten whites of -eggs, then pour over the apples and bake slowly.</p> -</div> - - -<p><span class="pagenum" id="Page_256">256</span></p> - -<div id="desserts_42" class="recipe"> -<p class="recipe_title">No. 42—BAKED OMELET PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">½ grated lemon peel</li> -<li class="ingredients">6 tbsps. of sugar</li> -</ul> - -<p><b>Preparation:</b> The yolks of eggs are beaten 25 minutes with the sugar, -the beaten whites of eggs lightly mixed in, then put into a buttered -pudding dish, and bake in oven 20 minutes.</p> -</div> - - -<div id="desserts_43" class="recipe"> -<p class="recipe_title">No. 43—BAKED CREAM PUDDING.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">7 eggs</li> -<li class="ingredients">⅛ lb. of corn starch</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">½ grated lemon peel</li> -<li class="ingredients">⅛ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> Milk, butter and sugar are brought to boil. Four yolks of -eggs are stirred smooth with the corn starch and added to the boiling -milk to cook 3 minutes, stirring constantly; then cooled and three -yolks of eggs, grated lemon peel, beaten whites of 7 eggs added.</p> - -<p>Butter a dish, put in the pudding and bake in oven ½ hour. Serve with -a fruit sauce.</p> -</div> - - -<div id="desserts_44" class="recipe"> -<p class="recipe_title">No. 44—BAKED FLOUR PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ qt. of milk</li> -<li class="ingredients">½ cup of flour</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">¼ lb. blanched, ground almonds</li> -<li class="ingredients">5 eggs</li> -</ul> - -<p><b>Preparation:</b> Flour and ½ cup of milk are stirred smooth, the rest of -the milk brought to boil and the flour stirred in to boil 1 minute. -The almonds, sugar and eggs are stirred in and beaten 10 minutes. -Butter a pudding dish, put in the batter and bake in oven for 1 hour. -Serve with a raspberry sauce.</p> -</div> - - -<div id="desserts_45" class="recipe"> -<p class="recipe_title">No. 45—BAKED SPONGE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">4 tbsps. of thick, sour cream</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">2 tsps. of vanilla</li> -</ul> - -<p><b>Preparation:</b> Yolks of eggs, cream, sugar and vanilla are stirred 20 -minutes. The beaten whites of eggs are mixed and put into a buttered -pudding dish. Bake in medium hot oven for ½ hour. A fruit sauce is -served with it.</p> -</div> - - -<div id="desserts_46" class="recipe"> -<p class="recipe_title">No. 46—BAKED VEAL ROAST PUDDING.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<p>Ingredients and preparation are given in Chapter 3, Veal, <a href="#veal_6">No. 6</a>, Veal -Roast Pudding.</p> -</div> - - -<p><span class="pagenum" id="Page_257">257</span></p> - -<div id="desserts_47" class="recipe"> -<p class="recipe_title">No. 47—BAKED SWEET PUDDING WITH WINE FROSTING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 rolls</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">¼ lb. of good butter</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">⅛ lb. chopped citron or almonds</li> -<li class="ingredients">1¼ grated lemon peel</li> -<li class="ingredients">¼ tsp. of cinnamon</li> -<li class="ingredients">6 eggs</li> -</ul> - -<p>For Wine Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">⅛ lb. of sugar</li> -<li class="ingredients">Peel and juice of 1 lemon</li> -<li class="ingredients">¼ tsp. of cinnamon</li> -<li class="ingredients">2 glasses of French white wine</li> -<li class="ingredients">1 glass of arrack</li> -</ul> - -<p><b>Preparation:</b> The crust is grated off the rolls, these are cut up, -soaked in milk for 1 hour, then the milk is pressed out and the soaked -rolls stirred with the melted butter to a creamy mass. Add sugar, -citron, cinnamon, 6 yolks of eggs, and the beaten whites. Butter a -pudding dish, put in the batter and bake 1 hour.</p> - -<p>Prepare the frosting by mixing 6 yolks of eggs, sugar, grated lemon -peel and lemon juice, cinnamon, French white wine and arrack and -heating it on the fire while beating constantly. Then add the 6 beaten -whites of eggs to the hot sauce. Pour the wine sauce over the hot -baked pudding and serve at once.</p> -</div> - - -<div id="desserts_48" class="recipe"> -<p class="recipe_title">No. 48—BAKED RYE BREAD PUDDING WITH APPLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ cups of soaked rye bread</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">6–8 medium-sized, sweet-sour apples</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">¾ cup of currants</li> -</ul> - -<p><b>Preparation:</b> The apples are peeled, cored, cut into slices ¼ inch -thick. Cream the butter, add sugar, yolks of eggs, rye bread, currants -and beaten whites of eggs. Butter a pudding dish and fill it with -alternating layers of rye bread mixture and apples with sugar -sprinkled over, repeat 2 or 3 times. The top layer should be rye -bread. Put on small pieces of butter and bake in oven 1 hour. Serve -sweet cream with the pudding.</p> -</div> - - -<div id="desserts_49" class="recipe"> -<p class="recipe_title">No. 49—BAKED NOODLE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Noodles made front 2 eggs</li> -<li class="ingredients">Salt water</li> -<li class="ingredients">6–8 medium-sized, sweet-sour apples</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">½ cup of currants</li> -<li class="ingredients">1 cup of water</li> -</ul> - -<p><b>Preparation:</b> The noodles are cooked in salt water for 10 minutes, then -the water is drained off. The apples are peeled, cored and sliced. -Butter a pudding dish and fill with <span class="pagenum" id="Page_258">258</span>alternating layers of noodles and -apples with sugar and currants. The top layer should be noodles. -Pour on a cup of water, put on small pieces of butter and bake in oven -1 hour.</p> -</div> - - -<div id="desserts_50" class="recipe"> -<p class="recipe_title">No. 50—BAKED QUINCE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6–8 quinces</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">Juice and peel of 1 lemon</li> -<li class="ingredients">6 eggs</li> -</ul> - -<p><b>Preparation:</b> The quinces are boiled until soft in water, then skin and -grate them. The grated quince should weigh about ¾ lb. Stir until -white. Add sugar, grated lemon peel and juice, yolks and beaten whites -of eggs. Put into a buttered dish and bake in oven ½ hour.</p> -</div> - - -<div id="desserts_51" class="recipe"> -<p class="recipe_title">No. 51—BAKED MACAROON PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">½ pt. of milk</li> -<li class="ingredients">Scant ⅛ lb. of flour</li> -<li class="ingredients">2 tbsps. of cream</li> -<li class="ingredients">3 cups of sweet macaroons</li> -<li class="ingredients">¼ cup of bitter macaroons</li> -<li class="ingredients">5 eggs</li> -<li class="ingredients">⅛ lb. of sugar</li> -<li class="ingredients">⅛ lb. blanched, ground almonds</li> -<li class="ingredients">1 tbsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> Butter, milk, flour, crushed macaroons are stirred over -the fire until they form a thick batter; remove from the fire and stir -until it has cooled off. Add the yolks of eggs, sugar, almonds, -vanilla, beaten whites of eggs. Put into a buttered dish and bake in -oven for 1 hour. Serve with a fruit sauce.</p> - -<p><b>Remarks:</b> This pudding may be steamed for 1½ hours.</p> - - -<p>Sweetmeats Baked or Fried in Pans On the Stove.</p> -</div> - - -<div id="desserts_52" class="recipe"> -<p class="recipe_title">No. 52—FRENCH TOAST.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 milk rolls</li> -<li class="ingredients">1 pt. of cream or milk</li> -<li class="ingredients">¼ cup of sugar</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">½ tsp. of cinnamon</li> -<li class="ingredients">Butter or lard for baking</li> -</ul> - -<p><b>Preparation:</b> The rolls are sliced, cream, sugar, eggs, cinnamon are -mixed and poured over the slices to soak. Butter is heated in a pan, -the roll slices baked a golden yellow in it and sprinkled thickly with -sugar and cinnamon. Serve dried or fresh fruit sauce with it.</p> -</div> - - -<div id="desserts_53" class="recipe"> -<p class="recipe_title">No. 53—CARTHUSIAN DUMPLINGS WITH WINE SAUCE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 fresh rolls</li> -<li class="ingredients">1½ pts. of milk</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">¼ cup of sugar</li> -<li class="ingredients">½ tsp. of cinnamon</li> -<li class="ingredients">Butter for baking</li> -</ul> - -<p><b>Preparation:</b> The crust of the rolls is grated off, then <span class="pagenum" id="Page_259">259</span>quarter them -and soak in a pint of milk. After soaking, press out the milk, mix the -milk well with eggs, sugar, cinnamon and pour it back on the roll -slices to soak for a while longer. Now roll each piece in the crumbs -from the crusts and bake in butter to a nice color. Serve on a hot -platter with wine sauce.</p> -</div> - - -<div id="desserts_54" class="recipe"> -<p class="recipe_title">No. 54—APPLE FRITTERS OR BANANA FRITTERS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 sweet-sour apples or bananas</li> -<li class="ingredients">½ glass of white wine</li> -<li class="ingredients">½ cup of sugar</li> -</ul> - -<p class="recipe_sub">For the Batter.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 eggs</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">1 cup of flour</li> -<li class="ingredients">1½ cups of milk</li> -<li class="ingredients">Butter for frying</li> -</ul> - -<p><b>Preparation:</b> The apples are peeled, the core removed, sliced in ½ inch -thick, round slices, white wine and sugar poured over. Eggs, milk, -flour and salt are mixed to a batter. Butter is heated in a pan, each -apple slice dipped into the batter, put into the hot butter and fried -a nice color. Serve on a hot platter, sprinkled with sugar and cinnamon.</p> -</div> - - -<div id="desserts_55" class="recipe"> -<p class="recipe_title">No. 55—APPLE STRUDEL.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Noodle dough from 3 eggs</li> -<li class="ingredients">Flour</li> -<li class="ingredients">⅛ lb. of butter</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 medium-sized, sweet-sour apples</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">½ cup of currants</li> -<li class="ingredients">½ tsp. of cinnamon</li> -<li class="ingredients">¼ lb. blanched, chopped almonds</li> -<li class="ingredients">¼ cup of chopped citron</li> -<li class="ingredients">Butter for baking</li> -</ul> - -<p><b>Preparation:</b> The noodle dough is rolled out very thin. Melt the butter -and brush it on the dough. Peel and core the apples and slice them -thin. Then put the apple slices, sugar, cinnamon, almonds and citron -on the dough, roll it up, brush it with butter and bake in a buttered -pan 30 to 45 minutes. Sprinkle with sugar and cinnamon and serve.</p> -</div> - - -<div id="desserts_56" class="recipe"> -<p class="recipe_title">No. 56—CHOCOLATE STRUDEL.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Noodle dough from 3 eggs</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">Flour</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5 eggs</li> -<li class="ingredients">Scant ½ cup of sugar</li> -<li class="ingredients">⅛ lb. blanched, chopped sweet almonds</li> -<li class="ingredients">10 blanched, chopped bitter almonds</li> -<li class="ingredients">⅓ lb. grated sweet chocolate</li> -<li class="ingredients">Butter for baking</li> -</ul> - -<p><b>Preparation:</b> The noodle dough is kneaded with ⅛ lb. of butter, then -rolled out very thin. The 5 yolks of eggs are <span class="pagenum" id="Page_260">260</span>stirred with sugar for -15 minutes, almonds and chocolate are added, and lastly the beaten -whites of eggs. This mixture is spread on the dough which is then -rolled up. A baking pan is buttered and the strudel baked ½ to ¾ hour.</p> -</div> - - -<div id="desserts_57" class="recipe"> -<p class="recipe_title">No. 57—CHOCOLATE STRUDEL WITH DRESSING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The ingredients and preparation are the same as given under <a href="#desserts_56">No. 56</a>, -Chocolate Strudel. When ready to be baked, place it into the pan in -the form of a snail, pour on ¾ pt. of hot cream mixed with ⅛ lb. of -fine grated chocolate and 1 tablespoonful of vanilla, then bake ½ hour.</p> -</div> - - -<div id="desserts_58" class="recipe"> -<p class="recipe_title">No. 58—STEAM NOODLES.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of flour</li> -<li class="ingredients">½ pt. of milk</li> -<li class="ingredients">1 cent’s worth of yeast</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1½ cups of flour</li> -<li class="ingredients">1 qt. of cream</li> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">½ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> Mix flour, milk and yeast to a batter and set to rise. -When risen, mix in butter, sugar, eggs and flour. Put on a -well-floured baking board and form dumplings from the dough, leaving -them on the board to rise. Stew them 15 minutes in the hot cream and ⅛ -lb. of butter until light brown, then sprinkle with sugar and pour -drawn butter over.</p> -</div> - - -<div id="desserts_59" class="recipe"> -<p class="recipe_title">No. 59—FRIED APPLE POCKETS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 small apples</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">Raspberry jelly</li> -</ul> - -<p class="recipe_sub">Pancake Batter.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 eggs</li> -<li class="ingredients">¾ cup of milk</li> -<li class="ingredients">Salt</li> -<li class="ingredients">2 cups of flour</li> -<li class="ingredients">Lard for baking</li> -</ul> - -<p><b>Preparation:</b> The apples are pared, cored, filled with jelly and -strewn with sugar.</p> - -<p>Eggs, milk, salt and flour are stirred into a dough that is rolled out -to ¼ inch thickness. With a tumbler cut out 12 round disks. Put each -apple between two disks and press the edges together, so as to -completely cover the apple. Then fry in much hot lard, place into a -colander to drain off the fat and sprinkle with sugar and cinnamon. -They may be served warm or cold.</p> -</div> - - -<p><span class="pagenum" id="Page_261">261</span></p> - -<div id="desserts_60" class="recipe"> -<p class="recipe_title">No. 60—BISCUIT TORTONI. MACAROON MOUSSE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">1 cup of powdered sugar</li> -<li class="ingredients">1 tsp. vanilla</li> -<li class="ingredients">1 cup of grated macaroons</li> -<li class="ingredients">1 pt. whipped cream</li> -</ul> - -<p><b>Preparation:</b> Whip the yolks of eggs, vanilla and sugar well, mix in -the macaroons, beaten whites of eggs and whipped cream. Oil a mold, -put in the mixture and let it stand in ice 6 hours before serving.</p> -</div> - - -<div id="desserts_61" class="recipe"> -<p class="recipe_title">No. 61—RUM CREAM WITH CHERRY SAUCE.</p> - -<p class="quantity">Quantity for 6–10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">¾ cup of rum</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">1½ tsps. of vanilla</li> -<li class="ingredients">5 layers of gelatine or ½ package</li> -<li class="ingredients">½ pt. of milk</li> -<li class="ingredients">1 pt. whipped cream</li> -</ul> - -<p><b>Preparation:</b> Yolks of eggs, rum and sugar are whipped to a froth. Milk -and vanilla are brought to boil, the gelatine dissolved in a little -milk and mixed with the boiling milk to which also the mixture of -yolks of eggs, rum and sugar is added. This mixture must be stirred -until it is cold, then the beaten whites of eggs and finally the -whipped cream is stirred in. Rinse a mold with cold water, put in the -pudding and place on ice or in a cold place. Turn the pudding out on a -platter and serve with cherry sauce.</p> -</div> - - -<div id="desserts_62" class="recipe"> -<p class="recipe_title">No. 62—WHIPPED CREAM PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of whipped cream</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">2 tsps. of vanilla</li> -<li class="ingredients">2 qts. of fresh strawberries</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">1 cup of grated pumpernickel</li> -<li class="ingredients">¼ lb. of grated chocolate</li> -<li class="ingredients">¼ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> The cream is mixed with sugar and vanilla. The -strawberries are cleaned and mixed with 1 cup of sugar. Pumpernickel, -chocolate and ¼ cup of sugar are mixed. Now arrange in a glass dish -layers of strawberries, pumpernickel and whipped cream. The latter -garnished with strawberries make the top layer.</p> -</div> - - -<div id="desserts_63" class="recipe"> -<p class="recipe_title">No. 63—WINE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ pt. good white wine</li> -<li class="ingredients">Juice of 2 lemons</li> -<li class="ingredients">1 grated lemon rind</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">8 eggs</li> -<li class="ingredients">4 layers or ⅓ package of white gelatine</li> -<li class="ingredients">Fruit for garnishing</li> -</ul> - -<p><b>Preparation:</b> White wine, lemon juice, and lemon rind, sugar, 8 yolks -of eggs are stirred well on the stove and brought to boil ¼ minute. -The gelatine is dissolved in 4 tablespoonfuls <span class="pagenum" id="Page_262">262</span>of wine and mixed in -with the rest, also the beaten whites of eggs. Oil a mold, put in the -mixture and put on ice or in a cold place. When stiff, turn it out on -a platter and garnish with fruit.</p> -</div> - - -<div id="desserts_64" class="recipe"> -<p class="recipe_title">No. 64—WINE CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ pt. good white wine</li> -<li class="ingredients">¼ cup of French brandy or cognac</li> -<li class="ingredients">½ cup of cherry juice</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">6 layers or ½ package of red gelatine</li> -<li class="ingredients">Juice of 1 orange</li> -<li class="ingredients">1 pinch of salt</li> -</ul> - -<p><b>Preparation:</b> White wine, brandy, cherry juice, lemon juice, orange -juice, sugar, yolks of eggs and the gelatine dissolved in wine are -mixed well and stirred over a slow fire until it thickens, but do not -let it boil. While still warm, add the whites of eggs beaten to a -froth and salt. Oil a mold, put in the cream and place on ice or -prepare it a day before using. When serving, turn it out and garnish -with cherries.</p> -</div> - - -<div id="desserts_65" class="recipe"> -<p class="recipe_title">No. 65—WINE JELLY WITH RICE LAYERS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p class="recipe_sub">Wine Jelly.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ bottle of white wine</li> -<li class="ingredients">9 layers of gelatine or ¾ package</li> -<li class="ingredients">1½ cups of water</li> -<li class="ingredients">Juice of 2 lemons and 1 orange</li> -</ul> - -<p class="recipe_sub">Rice Layer.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">¾ cup of good rice</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">Juice and grated rind of ½ lemon</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">½ pt. of white wine</li> -<li class="ingredients">3 layers or ¼ package of white gelatine</li> -<li class="ingredients">3 oranges</li> -</ul> - -<p><b>Preparation:</b> White wine, lemon and orange juice, sugar and gelatine -dissolved in 1½ cups of water are well mixed over a slow fire. The -rice is washed and cooked 25 minutes in 3 qts. of water, then poured -into a colander or sieve. Now add the wine, sugar, lemon juice and -rind, salt and dissolved gelatine, cover and cook very slowly. When -the juice has been absorbed by the rice, take it from the stove and -cool. A dish is placed into ice or very cold water and a layer of wine -jelly poured in to stiffen. When that is stiff, cut out oblong -dumplings of cold rice and place them on the jelly layer in circles, -pour on another layer of wine jelly and so on until the rice and jelly -are used up. When stiff, turn it out and garnish the jelly and platter -with orange slices.</p> -</div> - - -<p><span class="pagenum" id="Page_263">263</span></p> - -<div id="desserts_66" class="recipe"> -<p class="recipe_title">No. 66—WHITE WINE JELLY WITH FRUIT LAYERS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ bottle of white wine</li> -<li class="ingredients">9 layers or ¾ package of white gelatine</li> -<li class="ingredients">¾ pt. of water</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">Juice of 2 lemons and one orange</li> -</ul> - -<p class="recipe_sub">Fruit for Layers.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Bananas</li> -<li class="ingredients">Strawberries or pineapples</li> -</ul> - -<p><b>Preparation:</b> White wine, dissolved gelatine, sugar, lemon and orange -juice are well mixed and stirred over the fire until it starts to -boil, then strain through a cloth. Place a dish on ice or into very -cold water, pour in a cup of jelly to stiffen, on this place a layer -of fruit, strawberries, sliced bananas or pineapples and repeat -several times.</p> - -<p>If you have no fresh fruit, use preserves from which the syrup has -been drained. The jelly layer must be on top. Turn it out before -serving. The platter may be garnished with various kinds of fruit.</p> -</div> - - -<div id="desserts_67" class="recipe"> -<p class="recipe_title">No. 67—LEMON JELLY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ qt. of water</li> -<li class="ingredients">Juice of 4 to 5 lemons</li> -<li class="ingredients">10 layers or 1 package of white gelatine</li> -<li class="ingredients">½ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> The gelatine is dissolved in ¾ qt. of warm water, sugar -and lemon juice added and the whole warmed a little, then strained -through a cloth. Put into a mold and when stiff, turn it out on a -platter.</p> - -<p><b>Remarks:</b> You may put layers of fruit into the jelly according to <a href="#preserves_66">No. -66</a>, Wine Jelly With Fruit Layers.</p> -</div> - - -<div id="desserts_68" class="recipe"> -<p class="recipe_title">No. 68—ORANGE JELLY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1¼ pts. of orange juice, (about 10 oranges)</li> -<li class="ingredients">5 tbsps. of lemon juice</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">9 layers or ¾ package of red gelatine</li> -<li class="ingredients">1 cup of champagne or good white wine</li> -</ul> - -<p><b>Preparation:</b> The oranges are cleaned, cut into halves, and the juice -carefully pressed out with a lemon squeezer. The gelatine and sugar -are dissolved in this juice, then warmed and lemon juice and wine -added. Strain through a cloth. The orange rinds are carefully cleaned -out without breaking them and filled with the above gelatine, then -placed on ice. When stiff, place the oranges on a platter and garnish -with fresh leaves.</p> -</div> - - -<p><span class="pagenum" id="Page_264">264</span></p> - -<div id="desserts_69" class="recipe"> -<p class="recipe_title">No. 69—PINEAPPLE JELLY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 large pineapple</li> -<li class="ingredients">1 pt. of water or white wine</li> -<li class="ingredients">8 layers or ¾ package of white gelatine</li> -<li class="ingredients">1½ cups of sugar</li> -</ul> - -<p><b>Preparation:</b> The pineapple is peeled and grated on a fine grater. The -gelatine is dissolved in 1 pt. of warm water, then mixed well with -sugar and the grated pineapple. This mixture is strained through a -fine sieve, poured into a mold, placed on ice to harden. When cold, -turn it out.</p> -</div> - - -<div id="desserts_70" class="recipe"> -<p class="recipe_title">No. 70—CHERRY JELLY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of sour cherries</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">1 stick of cinnamon</li> -<li class="ingredients">10 layers or 1 package of gelatine</li> -<li class="ingredients">½ cup of red wine</li> -<li class="ingredients">2 cloves</li> -</ul> - -<p><b>Preparation:</b> The cherries are cleaned and stoned. Two dozen of the -stones are crushed and boiled with the crushed cherries, cloves and -cinnamon for 20 minutes in 1 pt. of water, the dish being covered. -Strain, add gelatine and sugar, then strain again and add the red -wine. Put the jelly into a mold, place on ice and when cold, turn out -on a platter.</p> -</div> - - -<div id="desserts_71" class="recipe"> -<p class="recipe_title">No. 71—STRAWBERRY JELLY.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of nice, ripe strawberries</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">Juice of 2 lemons</li> -<li class="ingredients">8 layers or ¾ package of red gelatine</li> -<li class="ingredients">2 tsps. of vanilla</li> -<li class="ingredients">1 pt. of water</li> -</ul> - -<p><b>Preparation:</b> The strawberries are crushed, water, sugar, lemon juice -mixed in and cooked over a slow fire for 10 minutes, then strained -through a fine sieve. The gelatine is dissolved in this juice and the -whole strained again. Fill into a mold, place on ice to stiffen, then -turn out and garnish with strawberries and whipped cream.</p> -</div> - - -<div id="desserts_72" class="recipe"> -<p class="recipe_title">No. 72—ORANGE GELATINE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of cream</li> -<li class="ingredients">Grated rind of 1 orange</li> -<li class="ingredients">Juice of 3 oranges</li> -<li class="ingredients">6 layers or ½ package of white gelatine</li> -<li class="ingredients">½ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> Cream, grated orange rind and juice, sugar and gelatine -are mixed well and cooked ¼ hour, stirring constantly, then strained -through a fine sieve. Oil a mold, put in the jelly and place on ice or -prepare the day before serving. Turn out on a platter or glass dish.</p> -</div> - - -<p><span class="pagenum" id="Page_265">265</span></p> -<div id="desserts_73" class="recipe"> -<p class="recipe_title">No. 73—ARRACK CREAM WITH WHIPPED CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 yolks of eggs</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">5 layers or ½ package of red gelatine</li> -<li class="ingredients">½ cup of warm water</li> -<li class="ingredients">6 tbsps. of arrack</li> -<li class="ingredients">1 pt. of whipped cream</li> -</ul> - -<p><b>Preparation:</b> Yolks of eggs and sugar are whipped ½ hour. The gelatine -is dissolved in warm water and strained, then mixed with the yolks of -eggs and sugar, arrack and lastly the whipped cream. This is filled -into a glass dish and set to stiffen.</p> -</div> - - -<div id="desserts_74" class="recipe"> -<p class="recipe_title">No. 74—STRAWBERRY CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of preserved strawberries, or 2 qts. of fresh ones</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">5 layers or ½ package of white gelatine</li> -<li class="ingredients">½ cup of warm juice</li> -<li class="ingredients">1 pt. of whipped cream</li> -<li class="ingredients">12 lady fingers</li> -</ul> - -<p><b>Preparation:</b> The juice is drained from the strawberries and strained -to remove the seeds. The gelatine is dissolved in ½ cup of the juice -and mixed with strawberries, vanilla, sugar and whipped cream. Oil a -mold, strew with sugar, put in a layer of lady fingers, then the cream -on top of the lady fingers, place on ice to harden, turn it out and -serve with strawberry juice.</p> - -<p><b>Remarks:</b> If you take fresh strawberries, use more sugar.</p> -</div> - - -<div id="desserts_75" class="recipe"> -<p class="recipe_title">No. 75—RASPBERRY CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are the same as given under <a href="#desserts_74">No. 74</a>, -Strawberry Cream. If you use fresh raspberries, you need 2 pts.</p> -</div> - - -<div id="desserts_76" class="recipe"> -<p class="recipe_title">No. 76—PINEAPPLE CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of preserved pineapple</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">6 layers or ½ package of white gelatine</li> -<li class="ingredients">1 pt. whipped cream</li> -</ul> - -<p><b>Preparation:</b> The juice from the pineapple is drained off -and warmed, the gelatine dissolved in some of it and strained -through a fine sieve. Sugar and vanilla are stirred in and the -pineapple cut up into small pieces. Lastly add the whipped -cream which has been drained on a sieve. Oil a mold, strew -in a little sugar, fill in the cream and place on ice or prepare -the day before serving. Turn out on a platter.</p> -</div> - - -<p><span class="pagenum" id="Page_266">266</span></p> -<div id="desserts_77" class="recipe"> -<p class="recipe_title">No. 77—VANILLA CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. of milk</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1 vanilla bean or 2 tbsps. of vanilla</li> -<li class="ingredients">5 layers or ½ package of gelatine</li> -<li class="ingredients">1 pt. of whipped cream</li> -<li class="ingredients">¼ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> The vanilla bean is put into the milk to soak, or the -vanilla extract put into the milk; also the yolks of eggs, sugar and -gelatine. Let this mixture come to a boil, stirring constantly, boil ¼ -minute, mix in the beaten whites of eggs and stir until cold. Now add -the whipped cream. Oil a mold, fill in the cream, and place on ice; -turn it out when stiff.</p> -</div> - - -<div id="desserts_78" class="recipe"> -<p class="recipe_title">No. 78—COLD APPLE CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 apples</li> -<li class="ingredients">½ pt. white wine</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">1 qt. of cream</li> -<li class="ingredients">5 eggs</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">½ lemon peel</li> -<li class="ingredients">1 qt. of strawberries or raspberries</li> -</ul> - -<p><b>Preparation:</b> The apples are peeled, cored and cut into 8 parts, then -boiled until soft in ½ pt. of white wine and ¼ lb. of sugar. When -done, cool them.</p> - -<p>The cream, yolks of eggs, flour, grated lemon peel and ¼ lb. of sugar -are mixed well, then boiled to a cream, stirring constantly. Now oil a -mold and put in a layer of boiled apples, then strawberries or -raspberries, then a layer of cream, then frosting made of the whites -of eggs beaten to a froth with 6 tablespoonfuls of sugar. This is -baked 10 minutes in a medium hot oven. Let it get cold and serve in -the dish.</p> - -<p>Remarks. This cream may be served hot, but it is better cold. If you -have no fresh fruit, use preserved, but drain off the juice.</p> -</div> - - -<div id="desserts_79" class="recipe"> -<p class="recipe_title">No. 79—COLD APPLE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">12 sweet-sour apples</li> -<li class="ingredients">Water</li> -<li class="ingredients">2 cups of white wine</li> -<li class="ingredients">8 layers or ½ package of white gelatine</li> -<li class="ingredients">1 cup of sugar</li> -</ul> - -<p><b>Preparation:</b> The apples are cut up and put into a pot with enough -water to cover them, then boiled until soft, very slowly, so they do -not get slushy. Pour them into a sieve or cloth and drain off the -juice. This is boiled down to 1 qt., add to it the sugar and gelatine -and strain; boil up again, then mix in the white wine. Fill the whole -into a glass dish to stiffen and serve with a vanilla sauce.</p> - -<p><b>Remarks:</b> The apples may be used for apple sauce.</p> -</div> - - -<p><span class="pagenum" id="Page_267">267</span></p> - -<div id="desserts_80" class="recipe"> -<p class="recipe_title">No. 80—NECTAR.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of sour cream</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">1½ tsps. of vanilla</li> -<li class="ingredients">9 layers or ¾ package of red gelatine</li> -<li class="ingredients">4 tbsps. of rum</li> -<li class="ingredients">¼ cup of milk</li> -</ul> - -<p>Preparation:</p> - -<p>Sour cream, sugar, vanilla and rum are mixed well. The gelatine is -dissolved in warm milk, strained and mixed with the other ingredients. -Pour into a mold and set on ice to stiffen. Turn it out before serving.</p> -</div> - - -<div id="desserts_81" class="recipe"> -<p class="recipe_title">No. 81—CORN STARCH PUDDING.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of milk</li> -<li class="ingredients">Scant ¼ lb. of corn starch</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">⅛ lb. peeled, ground almonds</li> -<li class="ingredients">1 tbsp. of vanilla</li> -<li class="ingredients">8 eggs</li> -</ul> - -<p><b>Preparation:</b> ¾ qt. of milk, sugar, almonds and vanilla are mixed well -and brought to boil. Then the corn starch is stirred into ¼ qt. of -milk, poured into the boiling mixture and boiled 5 minutes, stirring -constantly. Yolks of eggs are stirred in as soon as the pudding is -taken from the fire, also the beaten whites of eggs. Put into a dish -to stiffen, turn it out and serve with a vanilla or wine sauce.</p> -</div> - - -<div id="desserts_82" class="recipe"> -<p class="recipe_title">No. 82—COLD LEMON CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">Juice and rind of 1 lemon</li> -<li class="ingredients">½ glass white wine</li> -<li class="ingredients">5 layers or ½ package of white gelatine</li> -<li class="ingredients">3 tbsps. of arrack</li> -</ul> - -<p><b>Preparation:</b> The yolks of eggs and sugar are stirred 1 hour, then add -the grated rind and juice of 1 lemon and the arrack. Dissolve the -gelatine in warm white wine, stir until cold and strain before mixing -with the other ingredients. Add the whites of eggs beaten to a froth, -place on ice or prepare a day before serving. Turn it out on a platter.</p> -</div> - - -<div id="desserts_83" class="recipe"> -<p class="recipe_title">No. 83—RUSSIAN CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">2 tbsps. of rum</li> -</ul> - -<p><b>Preparation:</b> Yolks of eggs and sugar are beaten for 15 minutes, add -the rum, then the beaten whites of eggs. Serve in glass dishes.</p> -</div> - - -<div id="desserts_84" class="recipe"> -<p class="recipe_title">No. 84—ORANGE CREAM PREPARED COLD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5 eggs</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">Grated rind of ½ orange</li> -<li class="ingredients">2 tbsps. lemon juice</li> -<li class="ingredients">4 layers or ⅓ package of white gelatine</li> -<li class="ingredients">8 tbsps. of orange juice</li> -</ul> - -<p><b>Preparation:</b> The yolks of eggs and sugar are beaten ½ <span class="pagenum" id="Page_268">268</span>hour, add the -gelatine dissolved in the orange juice, and strained. Then add the -lemon juice, grated orange rind and the beaten whites of eggs. Put -into glass dishes and set to stiffen.</p> -</div> - - -<div id="desserts_85" class="recipe"> -<p class="recipe_title">No. 85—COLD LEMON CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation is the same as given under <a href="#desserts_84">No. 84</a>, Orange Cream -Prepared Cold. Instead of 8 tablespoonfuls of orange juice and rind, -take the same quantity of lemon juice and rind.</p> -</div> - - -<div id="desserts_86" class="recipe"> -<p class="recipe_title">No. 86—COFFEE CREAM PREPARED COLD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation is the same as given under <a href="#desserts_84">No. 84</a>, Orange Cream -Prepared Cold. Instead of the juice of oranges, the juice of lemons -and the rind, take ¼ pt. of coffee extract in which you dissolve 1 -tablespoonful of cocoa.</p> -</div> - - -<div id="desserts_87" class="recipe"> -<p class="recipe_title">No. 87—CHOCOLATE CREAM PREPARED COLD.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation is the same as given under <a href="#desserts_84">No. 84</a>, Orange Cream -Prepared Cold. Instead of the juice of oranges, the juice of lemons -and the rind, take 1⁄10 lb. of bitter chocolate or cocoa dissolved in -¼ cup of water and 1 teaspoonful of vanilla.</p> -</div> - - -<div id="desserts_88" class="recipe"> -<p class="recipe_title">No. 88—CHOCOLATE CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of chocolate</li> -<li class="ingredients">⅛ lb. of sugar</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">6 layers or scant ½ package of white gelatine</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">1 tsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> The chocolate is dissolved in ½ pt. of water and the -gelatine in the other ½ pt., mix the two. Add sugar and vanilla and -boil this mixture ½ minute. Take from the fire and add the yolks of -eggs, a little later the whites of eggs beaten to a froth. Rinse a -mold with cold water, put in the mixture to stiffen, turn it out and -serve with a vanilla sauce.</p> -</div> - - -<div id="desserts_89" class="recipe"> -<p class="recipe_title">No. 89—CHOCOLATE MOUSSE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of cocoa</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">1 tbsp. vanilla</li> -<li class="ingredients">4 layers or ⅓ package of gelatine</li> -<li class="ingredients">½ cup of water</li> -<li class="ingredients">1 pt. of whipped cream</li> -</ul> - -<p><b>Preparation:</b> Dissolve the cocoa and gelatine in ½ cup of water on a -small fire, with sugar and vanilla well mixed in. Stir until cold, add -the whipped cream. Rinse a mold with cold water; put in the mixture, -close the dish well, pack in ice and salt and let stand several hours. -When serving, dry the dish and turn the cream out on a platter.</p> -</div> - - -<p><span class="pagenum" id="Page_269">269</span></p> - -<div id="desserts_90" class="recipe"> -<p class="recipe_title">No. 90—VANILLA MOUSSE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of whipped cream</li> -<li class="ingredients">4 layers or ⅓ package of white gelatine</li> -<li class="ingredients">5 tbsps. of warm water</li> -<li class="ingredients">2 tsps. of good vanilla</li> -<li class="ingredients">½ lb. of sugar</li> -</ul> - -<p>Preparation.: The gelatine is dissolved in the warm water and -strained. The sugar and vanilla are added and the whipped cream in -spoonfuls. Rinse a mold with cold water, fill in the mixture, close -well and pack in ice and salt for several hours. Then dry and turn out -on a platter.</p> -</div> - - -<div id="desserts_91" class="recipe"> -<p class="recipe_title">No. 91—COFFEE MOUSSE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation is the same as given under <a href="#desserts_90">No. 90</a>, Vanilla Mousse. -Instead of vanilla, take 6 to 8 tablespoonfuls of coffee extract.</p> -</div> - - -<div id="desserts_92" class="recipe"> -<p class="recipe_title">No. 92—HAZELNUT MOUSSE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation is the same as given under <a href="#desserts_90">No. 90</a>, Vanilla Mousse. Mix -in ¼ lb. roasted, coarsely chopped hazelnuts.</p> -</div> - - -<div id="desserts_93" class="recipe"> -<p class="recipe_title">No. 93—PINEAPPLE MOUSSE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation is the same as given under <a href="#desserts_90">No. 90</a>. Instead of -vanilla, take ½ lb. of pineapple, cut into small pieces, or pineapple -puree.</p> -</div> - - -<div id="desserts_94" class="recipe"> -<p class="recipe_title">No. 94—RUM OR COGNAC MOUSSE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>The preparation is the same as given under <a href="#desserts_90">No. 90</a>, Vanilla Mousse. -Instead of vanilla, take 8 tablespoonfuls of rum or cognac.</p> -</div> - - -<div id="desserts_95" class="recipe"> -<p class="recipe_title">No. 95—COUNT PUECKLER OR LAYER MOUSSE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ pts. whipped cream</li> -<li class="ingredients">½ lb. chocolate</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">½ cup of raspberry jelly</li> -<li class="ingredients">2 whites of eggs</li> -<li class="ingredients">⅛ lb. of macaroons</li> -<li class="ingredients">1½ tsps. of vanilla</li> -<li class="ingredients">12 layers or 1 package of white gelatine</li> -<li class="ingredients">½ cup of warm water</li> -</ul> - -<p class="recipe_sub">PART I.</p> - -<p><b>Preparation:</b> ½ lb. of chocolate is grated and mixed well with ¼ cup of -warm water and ⅛ lb. of sugar. Dissolve the gelatine in the other ¼ -cup of warm water, strain and divide into 3 parts; mix ⅓ of it with -the chocolate, ½ teaspoonful of vanilla and ½ pt. of thick whipped -cream.</p> - -<p><span class="pagenum" id="Page_270">270</span></p> - -<p class="recipe_sub">PART II.</p> - -<p>Dissolve the raspberry jelly over the fire, mix in ⅛ lb. of sugar, 2 -beaten whites of eggs, and ⅓ of the dissolved gelatine, also ½ -teaspoonful of vanilla and ½ pt. of thick whipped cream.</p> - -<p class="recipe_sub">PART III.</p> - -<p>The macaroons are crushed, mixed with ½ pt. of whipped cream, ⅛ lb. of -sugar, ½ teaspoonful of vanilla and ⅓ part of the dissolved gelatine.</p> - -<p>A form is rinsed with cold water and layers of the chocolate, -raspberry and macaroon mixtures are put in. Then the mold is closed -well and packed in salt and ice for some hours. When serving, dry the -mold and turn it out on a platter.</p> -</div> - - -<div id="desserts_96" class="recipe"> -<p class="recipe_title">No. 96—COLD RICE STARCH PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. rice starch</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">1 grated lemon peel</li> -<li class="ingredients">5 eggs</li> -<li class="ingredients">1 pinch of salt</li> -</ul> - -<p><b>Preparation:</b> The milk and grated lemon peel are brought to boil; -sugar, rice starch and yolks of eggs are mixed well with a little cold -milk, stirred into the boiling milk and boiled again 5 minutes, -stirring constantly; then take from the stove. When the mass has -cooled, mix in the beaten whites of eggs. Rinse a mold with cold -water, fill in the pudding and set to stiffen. Turn it out on a -platter and serve with a fruit sauce.</p> -</div> - - -<div id="desserts_97" class="recipe"> -<p class="recipe_title">No. 97—COLD CHOCOLATE PUDDING WITH FARINA.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of fine chocolate</li> -<li class="ingredients">⅛ lb. of fine farina</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">1 qt. of milk</li> -<li class="ingredients">1 tsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> The chocolate is grated and mixed with farina, vanilla -and sugar. The milk is brought to boil, the farina mixture put in and -boiled 15 minutes, stirring constantly. Rinse a mold with cold water, -fill in the pudding and set to stiffen. Vanilla sauce is served with it.</p> -</div> - - -<div id="desserts_98" class="recipe"> -<p class="recipe_title">No. 98—COLD RICE PUDDING WITH PEACHES.</p> - -<p class="quantity">Quantity for 6–10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of good rice</li> -<li class="ingredients">¾ qt. of milk</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">½ cup of raisins</li> -<li class="ingredients">1 cup of blanched, ground almonds</li> -<li class="ingredients">5 finely chopped macaroons</li> -<li class="ingredients">5 layers or ½ package of white gelatine</li> -<li class="ingredients">1 pt. of whipped cream</li> -<li class="ingredients">1 qt. preserved or fresh stewed peaches</li> -</ul> - -<p><b>Preparation:</b> Wash and boil the rice for 5 minutes in 1 cup of water -with a pinch of salt, then add the milk gradually <span class="pagenum" id="Page_271">271</span>and cook until the -rice is done and thick, but not mushy. Mix with sugar, vanilla, -raisins, almonds and macaroons. Dissolve the gelatine in ¼ cup of warm -water and mix with the rice, then cool and stir in the whipped cream. -Rinse a mold with milk and sprinkle with sugar, then make alternating -layers of rice and peaches from which the syrup has been drained. The -top layer must be rice. Close the mold well and place on ice or into a -very cold place. When serving, use the fruit juice for a sauce.</p> -</div> - - -<div id="desserts_99" class="recipe"> -<p class="recipe_title">No. 99—PLAIN COLD RICE PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of rice</li> -<li class="ingredients">¾ qt. of milk</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">5 layers or ½ package of white gelatine</li> -<li class="ingredients">1 pt. of whipped cream</li> -<li class="ingredients">1 pinch of salt</li> -</ul> - -<p><b>Preparation:</b> Wash and boil the rice 5 minutes in 1 cup of water and a -pinch of salt, then gradually add the milk until the rice is thick, -but not mushy. Now stir in the sugar and vanilla. Dissolve the -gelatine in ¼ cup of warm water and stir into the rice, then cool and -mix in the whipped cream. Rinse a mold or dish with milk and sprinkle -with sugar. Put in the pudding, close it well and place on ice or into -very cold water. Turn it out on a platter and serve with cherry sauce.</p> -</div> - - -<div id="desserts_100" class="recipe"> -<p class="recipe_title">No. 100—CHAMPAGNE CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 eggs</li> -<li class="ingredients">Scant ½ lb. of sugar</li> -<li class="ingredients">1 pt. champagne</li> -<li class="ingredients">5 layers or ½ package of white gelatine</li> -<li class="ingredients">1 pint of thick whipped cream</li> -</ul> - -<p><b>Preparation:</b> 5 yolks of eggs, 3 whole eggs, sugar and champagne are -mixed and boiled to cream, stirring constantly. The gelatine is -dissolved in ¼ cup of water and mixed into the cream, also the beaten -whites of 5 eggs. Put it into a mold or into glasses and put on ice. -Serve with macaroons.</p> - -<p><b>Remarks:</b> Omit the gelatine when using the whipped cream.</p> -</div> - - -<div id="desserts_101" class="recipe"> -<p class="recipe_title">No. 101—CURRANT AND RASPBERRY PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of currants and 1 qt. raspberries</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">1 cup of fine farina or sago</li> -<li class="ingredients">¾ cup of corn starch</li> -</ul> - -<p><b>Preparation:</b> Currants and raspberries are picked over and cooked in 1 -pt. of water ½ hour, then strained through a cloth and the juice -brought to boil. Add the sugar and farina <span class="pagenum" id="Page_272">272</span>and cook for 20 minutes, -stirring constantly; fill the mass into a mold rinsed with cold water -to stiffen. Turn it out and serve with cream or milk.</p> - -<p><b>Remarks:</b> If you use corn starch instead of farina, mix it with 1 cup -of cold juice before putting it into the boiling juice. Then boil it 5 -to 8 minutes and fill it into the mold. If the farina is not sweet -enough, add more sugar while boiling.</p> -</div> - - -<div id="desserts_102" class="recipe"> -<p class="recipe_title">No. 102—GOOSEBERRY PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of gooseberries</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">¾ cup of fine farina</li> -</ul> - -<p><b>Preparation:</b> Gooseberries are best when still unripe. Cook them in -water for ½ hour, then press through a fine sieve and put in the sugar -and cook again with the farina for 10 minutes. Fill it into a dish -rinsed with cold water and set aside to stiffen, turn it out and serve -with cream or milk.</p> -</div> - - -<div id="desserts_103" class="recipe"> -<p class="recipe_title">No. 103—CHERRY PUDDING.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of sour cherries</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">¼ lb. of corn starch</li> -</ul> - -<p><b>Preparation:</b> Clean and stone the cherries, then crush about 20 stones -and cook them with the cherries in the water slowly for ½ hour, after -that strain them and add lemon juice and sugar. Then let it come to -boil again. Mix the corn starch with 1 cup of cold juice and stir it -into the boiling juice to cook 5 to 8 minutes more, stirring -constantly. Put into a dish rinsed with cold water and after -stiffening, turn it out and serve with cream or milk.</p> - -<p><b>Remarks:</b> If the pudding is too thin, add more corn starch.</p> -</div> - - -<div id="desserts_104" class="recipe"> -<p class="recipe_title">No. 104—HILL CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ qt. sweet cream</li> -<li class="ingredients">5 yolks of eggs</li> -<li class="ingredients">½ lemon peel</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">3 whites of eggs</li> -<li class="ingredients">1 glass of raspberry jelly</li> -</ul> - -<p><b>Preparation:</b> Cream, yolks of eggs, grated lemon peel, flour and sugar -are mixed well and boiled to a cream. The 3 beaten whites of eggs and -the jelly are stirred 1 hour, then fill the cream into a glass dish -and set to cool. After cooling, fill the jelly on top of it. Serve cold.</p> -</div> - -<p class="chapter_sub2">Desserts That Are Frozen.</p> - - -<p><span class="pagenum" id="Page_273">273</span></p> - -<div id="desserts_105" class="recipe"> -<p class="recipe_title">No. 105—VANILLA ICE CREAM.</p> - -<p class="quantity">Quantity for 10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of cream</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">¾ tbsp. of flour</li> -<li class="ingredients">2 tbsps. of vanilla</li> -<li class="ingredients">Sugar to taste</li> -<li class="ingredients">3 eggs</li> -</ul> - -<p><b>Preparation:</b> ½ pt. of milk 3 yolks of eggs and flour are boiled to a -cream, stirring constantly; mix the beaten whites of eggs with sugar -and add to the cream. To this add the rest of the milk, cream and -vanilla. Freeze the mass and pour a hot chocolate sauce over it when -serving. It is very fine.</p> -</div> - - -<div id="desserts_106" class="recipe"> -<p class="recipe_title">No. 106—STRAWBERRY ICE CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 qts. of fresh or 1 qt. preserved strawberries</li> -<li class="ingredients">1 qt. of cream</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">Sugar to taste</li> -</ul> - -<p>Preparation,: The strawberries, fresh or preserved, are rubbed through -a sieve, cream and vanilla, sugar to taste added, then frozen.</p> -</div> - - -<div id="desserts_107" class="recipe"> -<p class="recipe_title">No. 107—RASPBERRY ICE CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 pts. of fresh or 1 pt. preserved raspberries</li> -<li class="ingredients">1 pt. of cream</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">Sugar to taste</li> -</ul> - -<p>The preparation is the same as given under <a href="#desserts_106">No. 106</a>, Strawberry Ice Cream.</p> -</div> - - -<div id="desserts_108" class="recipe"> -<p class="recipe_title">No. 108—PEACH ICE CREAM.</p> - -<p class="quantity">Quantity for 8–10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ qts. of fresh or 1 qt. preserved peaches</li> -<li class="ingredients">1 qt. of cream</li> -<li class="ingredients">1 tsp. vanilla</li> -<li class="ingredients">Sugar to taste</li> -</ul> - -<p><b>Preparation:</b> Fresh peaches are peeled, stoned and rubbed through a -sieve, mixed with cream, vanilla and sugar and frozen.</p> -</div> - - -<div id="desserts_109" class="recipe"> -<p class="recipe_title">No. 109—APRICOT ICE CREAM.</p> - -<p class="quantity">Quantity for 8–10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ qts. of fresh or 1 qt. of preserved apricots</li> -<li class="ingredients">1 qt. of cream</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">Sugar to taste</li> -</ul> - -<p>The preparation is the same as given under <a href="#desserts_108">No. 108</a>, Peach Ice Cream.</p> -</div> - - -<div id="desserts_110" class="recipe"> -<p class="recipe_title">No. 110—LEMON ICE CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">½ pt. of cream</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">Juice of 2½ lemons</li> -</ul> - -<p><b>Preparation:</b> Milk, cream and sugar are mixed and put into the ice -cream freezer to freeze a little, then the juice of lemons are added -and frozen.</p> -</div> - - -<p><span class="pagenum" id="Page_274">274</span></p> - -<div id="desserts_111" class="recipe"> -<p class="recipe_title">No. 111—PINEAPPLE ICE CREAM.</p> - -<p class="quantity">Quantity for 6–8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 large pineapple</li> -<li class="ingredients">1 qt. of cream</li> -<li class="ingredients">Sugar</li> -<li class="ingredients">Juice of ½ lemon</li> -</ul> - -<p><b>Preparation:</b> The pineapple is peeled and grated, then rubbed through a -sieve, mixed with cream, sugar and lemon juice and frozen.</p> -</div> - - -<div id="desserts_112" class="recipe"> -<p class="recipe_title">No. 112—CHOCOLATE ICE CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of cream</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">4 yolks of eggs</li> -<li class="ingredients">½ lb. of chocolate</li> -<li class="ingredients">1½ tsps. of vanilla</li> -<li class="ingredients">About ½ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> Dissolve the chocolate in milk, add sugar, cream, -vanilla, yolks of eggs and heat to the boiling point, stirring -constantly. Remove from the fire immediately, stir until cold and -freeze.</p> -</div> - - -<div id="desserts_113" class="recipe"> -<p class="recipe_title">No. 113—COFFEE ICE CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of cream</li> -<li class="ingredients">¼ lb. of finely ground strong coffee</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">4 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> The coffee must steep in the milk for 1 hour, then strain -through a fine cloth. Cream, yolks of eggs and sugar are mixed well -and cooked to a cream, stirring constantly. Then take it off the stove -and stir until cold, mix with coffee and milk and freeze.</p> -</div> - - -<div id="desserts_114" class="recipe"> -<p class="recipe_title">No. 114—NUT ICE CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of cream</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">About ¼ lb. of sugar</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">½ lb. ground hazelnuts</li> -</ul> - -<p><b>Preparation:</b> Milk, cream, sugar and yolks of eggs are mixed well and -boiled, stirring constantly; then cooled, the nuts mixed in and the -mass frozen.</p> - -<p><b>Remarks:</b> One teaspoonful of vanilla may be added.</p> -</div> - - -<div id="desserts_115" class="recipe"> -<p class="recipe_title">No. 115—TEA ICE CREAM.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of cream</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">⅛ lb. of sugar</li> -<li class="ingredients">4 yolks of eggs</li> -<li class="ingredients">2 tbsps. of fine tea</li> -</ul> - -<p>The preparation is the same as given under <a href="#desserts_113">No. 113</a>, Coffee Ice -Cream. Instead of steeping the coffee in the milk, put in tea.</p> -</div> - - -<p><span class="pagenum" id="Page_275">275</span></p> - -<div id="desserts_116" class="recipe"> -<p class="recipe_title">No. 116—VANILLA ICE CREAM WITH FRUIT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of cream</li> -<li class="ingredients">1½ tbsps. of vanilla</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">1 cup of large raisins</li> -<li class="ingredients">¼ cup of chopped citron</li> -<li class="ingredients">¼ lb. of crushed macaroons</li> -<li class="ingredients">25 preserved cherries</li> -<li class="ingredients">3 tbsps. of maraschino</li> -</ul> - -<p><b>Preparation:</b> Cream, vanilla, sugar and yolks of eggs are mixed well -and brought to boil, stirring constantly, then cook it. The raisins -are scalded, put into a colander, cut into small pieces, mixed with -the cut citron, crushed macaroons and quartered cherries, also 3 -tablespoonfuls of maraschino are mixed into the cold cream. Add also -the beaten whites of eggs and freeze.</p> -</div> - - -<div id="desserts_117" class="recipe"> -<p class="recipe_title">No. 117—STRAWBERRY ICE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 qts. of fresh or 1 qt. preserved strawberries</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">Sugar to taste</li> -</ul> - -<p><b>Preparation:</b> The strawberries are rubbed through a sieve, sugar and -vanilla added, then frozen. Serve with whipped cream.</p> -</div> - - -<div id="desserts_118" class="recipe"> -<p class="recipe_title">No. 118—RASPBERRY ICE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 pts. of fresh or 1 qt. of preserved raspberries</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">Sugar to taste</li> -</ul> - -<p>The preparation is the same as given under <a href="#desserts_117">No. 117</a>, Strawberry Ice.</p> -</div> - - -<div id="desserts_119" class="recipe"> -<p class="recipe_title">No. 119—PEACH ICE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3–4 qts. of fresh or 1½ qts. of preserved peaches</li> -<li class="ingredients">Sugar to taste</li> -</ul> - -<p><b>Preparation:</b> The fresh peaches are peeled, stoned, pressed through a -sieve, mixed with sugar and frozen.</p> -</div> - - -<div id="desserts_120" class="recipe"> -<p class="recipe_title">No. 120—APRICOT ICE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Preparation and ingredients are the same as given under <a href="#desserts_119">No. 119</a>, Peach -Ice.</p> -</div> - - -<div id="desserts_121" class="recipe"> -<p class="recipe_title">No. 121—PINEAPPLE ICE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 large pineapple</li> -<li class="ingredients">½ pt. of water</li> -<li class="ingredients">½ lb. of sugar, (good measure)</li> -<li class="ingredients">2 whites of eggs</li> -<li class="ingredients">Juice of ½ lemon</li> -</ul> - -<p><b>Preparation:</b> The pineapple is peeled, grated, mixed with sugar, whites -of eggs, lemon juice and water, then frozen.</p> -</div> - - -<p><span class="pagenum" id="Page_276">276</span></p> - -<div id="desserts_122" class="recipe"> -<p class="recipe_title">No. 122—TUTTI-FRUTTI ICE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 large pineapple</li> -<li class="ingredients">½ pt. of water</li> -<li class="ingredients">3 whites of eggs</li> -<li class="ingredients">½ lb. of sugar, (good measure)</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">2 oranges</li> -<li class="ingredients">1 cupful of preserved cherries</li> -</ul> - -<p><b>Preparation:</b> This tutti-frutti ice is prepared like <a href="#desserts_121">No. 121</a>, Pineapple -Ice. Oranges are peeled and cut into small pieces and sugared, the -cherries are quartered and sugared. When the pineapple ice is nearly -frozen, mix with orange and cherry and freeze a little more, but do -not turn the freezer.</p> -</div> - - -<div id="desserts_123" class="recipe"> -<p class="recipe_title">No. 123—CHAMPAGNE SHERBET.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">1 qt. of champagne</li> -<li class="ingredients">2 cups or 1 pt. of sugar</li> -<li class="ingredients">1 pt. of orange juice</li> -</ul> - -<p><b>Preparation:</b> Dissolve the sugar in a little water then add champagne -and orange juice. Fill the mixture into a freezer and pack with finely -chopped ice and salt. Do not turn freezer, stir contents occasionally -with spoon.</p> -</div> - - -<div id="desserts_124" class="recipe"> -<p class="recipe_title">No. 124—CHAMPAGNE FRAPPE.</p> - -<p class="quantity">Quantity for 8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">Whites of 2 eggs</li> -<li class="ingredients">Juice of 1½ lemons or to taste</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">1 bottle of champagne</li> -</ul> - -<p><b>Preparation:</b> Dissolve the sugar in water and add the juice of lemon, -beat the whites of eggs well and add, then let it freeze. Before -serving the lemon ice, it should be put into a larger dish when taken -out of the freezer. Pour the champagne over the mass and beat quickly, -serve at once in glasses.</p> -</div> - - -<div id="desserts_125" class="recipe"> -<p class="recipe_title">No. 125—MAPLE SYRUP ICE.</p> - -<p class="quantity">Quantity for 8 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Yolks of 8 eggs</li> -<li class="ingredients">2 tbsps. of water</li> -<li class="ingredients">1 cup of maple syrup</li> -<li class="ingredients">1 qt. of whipped cream</li> -</ul> - -<p><b>Preparation:</b> The yolks of eggs and water are beaten 15 minutes, add -the syrup, let it come to a boil in a double boiler, stirring -constantly. Let it cool, add the whipped cream, pour into a mold, -close the mold and pack in ice with salt.</p> -</div> - - -<p><span class="pagenum" id="Page_277">277</span></p> - -<div id="desserts_126" class="recipe"> -<p class="recipe_title">No. 126—ROLL DUMPLINGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 rolls</li> -<li class="ingredients">1 piece of butter, (egg size)</li> -<li class="ingredients">2–3 eggs</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 cup of flour</li> -<li class="ingredients">4 qts. of water mixed with 1 tbsp. of salt</li> -</ul> - -<p><b>Preparation:</b> The rolls must be soaked in water or milk and the liquid -pressed out. Cream the butter with the eggs and sugar, then mix all -this with the soaked rolls, flour and salt. Now boil 4 qts. of water -with one tablespoonful of salt, cut off dumplings from the batter with -a tablespoon, drop into the boiling salt water and boil them 10 -minutes. Always try one dumpling first, if too loose, mix a little -more flour into the batter.</p> -</div> - - -<div id="desserts_127" class="recipe"> -<p class="recipe_title">No. 127—BETTER KIND OF ROLL DUMPLINGS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 rolls</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">A pinch of salt</li> -<li class="ingredients">½ cup of currants</li> -<li class="ingredients">¼ lb. of blanched, ground almonds</li> -<li class="ingredients">Rind of ½ lemon</li> -<li class="ingredients">¾ cup of flour</li> -<li class="ingredients">4 qts. of salt water</li> -</ul> - -<p><b>Preparation:</b> The rolls must be soaked in milk and the milk pressed -out. Cream the butter with the yolks of eggs and sugar, add the -almonds, currants, grated lemon rind, rolls, flour and salt. Beat the -whites of eggs to a stiff froth and stir into the mixture. Let the 4 -qts. of salt water boil, cut off dumplings from the batter with a -tablespoon, drop into the boiling salt water and boil them 10 minutes.</p> - -<p><b>Remarks:</b> Always try one dumpling first, if too loose, mix a little -more flour into the batter.</p> -</div> - - -<div id="desserts_128" class="recipe"> -<p class="recipe_title">No. 128—LEMON ICE GARNISHED WITH FRUIT.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">1½ cupfuls of sugar</li> -<li class="ingredients">6 slices of canned pineapple</li> -<li class="ingredients">6 boiled prunes</li> -<li class="ingredients">6 tsps. of whipped cream</li> -<li class="ingredients">6 tsps. of brandied cherries</li> -<li class="ingredients">½ cupful of fruit juice</li> -<li class="ingredients">6 preserved apricots cut in half</li> -</ul> - -<p><b>Preparation:</b> Mix the milk, lemon juice and sugar, but do not freeze. -On each dessert plate put a slice of pineapple, on this the half of an -apricot, a prune on the apricot, then a teaspoonful of whipped cream, -finishing with the brandied cherries, adding a small piece of lemon -ice to the fruit. Mix some of the pineapple and apricot juice, boil -with sugar and 2 tablespoonfuls of sherry until it thickens. Add 3 -tablespoonfuls of this sauce to each plate of dessert.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_278">278</span></p> -<h2 id="beverages" class="chapter_title">CHAPTER 18.<br /> BEVERAGES.</h2> -</div> - - -<p class="chapter_sub2">Cold and Hot Beverages.</p> - - -<div id="beverages_1" class="recipe"> -<p class="recipe_title">No. 1—COLD PUNCH.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 bottles of white wine</li> -<li class="ingredients">½ bottle of arrack</li> -<li class="ingredients">Juice of 3 lemons</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">1 thin lemon rind</li> -</ul> - -<p><b>Preparation:</b> The ingredients are mixed well, put into a punch bowl and -covered to stand several hours.</p> -</div> - - -<div id="beverages_2" class="recipe"> -<p class="recipe_title">No. 2—HOT PUNCH.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 bottle of fine rum</li> -<li class="ingredients">1 bottle of white wine</li> -<li class="ingredients">1½ lbs. sugar</li> -<li class="ingredients">Juice of 2 lemons</li> -<li class="ingredients">Rind of 1 lemon</li> -<li class="ingredients">2½ qts. of boiling water</li> -</ul> - -<p><b>Preparation:</b> The punch bowl is put into hot water. Pour into it 1 pt. -of boiling water, sugar and lemon rind and let stand for a while, then -add white wine, rum, lemon juice and 2 qts. of hot water, stir with a -wooden ladle and serve hot.</p> -</div> - - -<div id="beverages_3" class="recipe"> -<p class="recipe_title">No. 3—HOT KING’S PUNCH.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 bottle of white wine</li> -<li class="ingredients">1 pt. fine rum</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">½ lemon peel</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">1 qt. of water</li> -</ul> - -<p><b>Preparation:</b> Mix the ingredients, boil and serve hot.</p> -</div> - - -<div id="beverages_4" class="recipe"> -<p class="recipe_title">No. 4—PRESIDENT’S PUNCH.</p> - -<p>Cold or Warm.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 bottle of fine white wine</li> -<li class="ingredients">1 wineglassful of fine rum</li> -<li class="ingredients">3 pts. of water</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">⅛ lb. of preserved pineapple</li> -<li class="ingredients">1 cup of pineapple juice</li> -</ul> - -<p><b>Preparation:</b> Sugar and water are boiled 15 minutes, then wine, rum, -pineapple juice and preserved pineapple added. This punch is served -hot or put on ice and served cold.</p> -</div> - - -<div id="beverages_5" class="recipe"> -<p class="recipe_title">No. 5—EGG PUNCH.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 bottle of white wine</li> -<li class="ingredients">¾ pt. of arrack</li> -<li class="ingredients">1¼ cups of sugar</li> -<li class="ingredients">½ lemon rind</li> -<li class="ingredients">Juice of 1½ lemon</li> -<li class="ingredients">7 eggs</li> -</ul> - -<p><b>Preparation:</b> Mix white wine, sugar, lemon juice and rind, add the well -beaten eggs and bring to a boil, beating constantly, then take from -the stove and mix in the arrack. Serve at once.</p> -</div> - - -<p><span class="pagenum" id="Page_279">279</span></p> - -<div id="beverages_6" class="recipe"> -<p class="recipe_title">No. 6—WARM BURGUNDY PUNCH.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ bottle of Burgundy wine</li> -<li class="ingredients">½ bottle of good white wine</li> -<li class="ingredients">½ bottle of arrack</li> -<li class="ingredients">½ pt. pineapple juice</li> -<li class="ingredients">2 oranges</li> -<li class="ingredients">½ bottle German champagne</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">¼ pt. of water</li> -</ul> - -<p><b>Preparation:</b> Sugar, water, Burgundy wine, white wine, arrack and -pineapple juice are mixed well and heated but not boiled. The orange -is sliced with the peel and put into the bowl, then the hot fluid is -poured in and the champagne added at the table.</p> -</div> - - -<div id="beverages_7" class="recipe"> -<p class="recipe_title">No. 7—HOT WINE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 bottle of red wine</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">10 cloves</li> -<li class="ingredients">1 stick of cinnamon</li> -<li class="ingredients">½ lemon rind</li> -</ul> - -<p><b>Preparation:</b> The ingredients are mixed well and brought to the boiling -point, but not boiled, strained and served hot.</p> -</div> - - -<div id="beverages_8" class="recipe"> -<p class="recipe_title">No. 8—GROG.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. of rum</li> -<li class="ingredients">Liberal ½ lb. of sugar</li> -<li class="ingredients">¾ qt. of boiling water</li> -</ul> - -<p><b>Preparation:</b> Mix the ingredients and serve at once.</p> -</div> - - -<div id="beverages_9" class="recipe"> -<p class="recipe_title">No. 9—BISHOP.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 tbsp. of Bishop essence, or the thin peel of a small orange</li> -<li class="ingredients">1 bottle of red wine</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">½ cup of water</li> -</ul> - -<p><b>Preparation:</b> The sugar is dissolved in the red wine and the Bishop -essence mixed in or the orange peel is soaked in water for ½ hour and -mixed with the wine.</p> -</div> - - -<div id="beverages_10" class="recipe"> -<p class="recipe_title">No. 10—CARDINAL, (COLD).</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 bottles of good white wine</li> -<li class="ingredients">Juice of 2 oranges</li> -<li class="ingredients">½ lb. of fresh pineapple</li> -<li class="ingredients">1 bottle of champagne</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">½ orange peel</li> -</ul> - -<p><b>Preparation:</b> The pineapple is cut into small pieces, put into a bowl, -the piece of orange peel and juice, with the sugar added and left to -stand 15 minutes, then the white wine is poured on. Put the beverage -on ice and when serving, add the champagne.</p> -</div> - - -<div id="beverages_11" class="recipe"> -<p class="recipe_title">No. 11—CREAM PUNCH.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5 eggs</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">1½ qts. of whipped cream</li> -<li class="ingredients">½ pt. of arrack</li> -</ul> - -<p><b>Preparation:</b> Yolks of eggs and sugar are beaten to a froth, the arrack -mixed in, the beaten whites of eggs added and lastly whipped cream. -Serve this punch in glasses or tumblers.</p> -</div> - - -<p><span class="pagenum" id="Page_280">280</span></p> - -<div id="beverages_12" class="recipe"> -<p class="recipe_title">No. 12—PINEAPPLE PUNCH.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 large, fresh pineapple</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">2 bottles of white wine</li> -<li class="ingredients">¾ bottle of champagne</li> -</ul> - -<p><b>Preparation:</b> The pineapple is peeled and sliced very thin. The sugar -is added, ½ bottle of the wine poured over and let stand several -hours, then add the rest of the wine and when serving, pour in the -champagne.</p> - -<p><b>Remarks:</b> Instead of the champagne you may put in a small bottle of -Seltzer-water.</p> -</div> - - -<div id="beverages_13" class="recipe"> -<p class="recipe_title">No. 13—STRAWBERRY PUNCH.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of fresh strawberries</li> -<li class="ingredients">Scant ½ lb. of sugar</li> -<li class="ingredients">2 bottles of white wine</li> -</ul> - -<p>The preparation is the same as <a href="#beverages_12">No. 12</a>, Pineapple Punch. If you like -you may add ½ bottle of champagne.</p> -</div> - - -<div id="beverages_14" class="recipe"> -<p class="recipe_title">No. 14—RASPBERRY WINE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Raspberries and sugar</li> -<li class="ingredients">Light white wine</li> -</ul> - -<p><b>Preparation:</b> The berries are crushed and strained through a cloth. -With 1 qt. of raspberry juice, use 2 lbs. of sugar and 2 qts. of white -wine and let it come to a boil. Cool it and fill into bottles that are -well corked and kept in a cool place.</p> -</div> - - -<div id="beverages_15" class="recipe"> -<p class="recipe_title">No. 15—PEACH PUNCH.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of peaches</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">2 bottles of white wine</li> -<li class="ingredients">1 bottle of red wine</li> -</ul> - -<p><b>Preparation:</b> The peaches are peeled and sliced, put into a bowl with -sugar, ¼ bottle of white wine and let stand 3 to 4 hours. Then pour on -the rest of the white wine and red wine and serve very cold.</p> -</div> - - -<div id="beverages_16" class="recipe"> -<p class="recipe_title">No. 16—MAY BOWL OR WOODRUFF PUNCH.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 bottles of white wine</li> -<li class="ingredients">About 1⁄20 lb. of woodruff</li> -<li class="ingredients">¼ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> One-half bottle of white wine is poured on the woodruff. -Cover the bowl and let stand several hours. Then add the rest of the -wine and sugar. Place the bowl on ice.</p> - -<p><b>Remarks:</b> This May bowl may be improved by mixing a bottle of champagne -and 1 cupful of strawberries with it when serving.</p> -</div> - - -<p><span class="pagenum" id="Page_281">281</span></p> - -<div id="beverages_17" class="recipe"> -<p class="recipe_title">No. 17—CURRANT WINE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">10 qts. of currant juice</li> -<li class="ingredients">20 qts. of water</li> -<li class="ingredients">15 lbs. of sugar</li> -<li class="ingredients">1 qt. corn brandy</li> -</ul> - -<p><b>Preparation:</b> Red and white currants are mashed and strained through a -cloth. To 10 qts. of juice, add 15 lbs. of sugar and 20 qts. of water. -Put it into a clean cask, and leave it to ferment for 3 weeks. After -that time empty the cask, clean it well, then pour back the wine and -leave it two weeks longer, then add the brandy. Now close up the cask -tightly and place it so that it need not be moved when the wine is -drawn off. Bottle the wine after six months, without moving the cask.</p> -</div> - - -<div id="beverages_18" class="recipe"> -<p class="recipe_title">No. 18—WARMBEER.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. beer</li> -<li class="ingredients">Sugar to taste</li> -<li class="ingredients">A piece of butter the size of an egg</li> -<li class="ingredients">½ pt. of milk</li> -<li class="ingredients">3 yolks of eggs</li> -<li class="ingredients">1 piece of cinnamon</li> -</ul> - -<p><b>Preparation:</b> Beer, sugar and butter are brought to boil; then milk and -yolks of eggs are mixed well and added; season with cinnamon, let all -come to a boil and serve hot.</p> -</div> - - -<div id="beverages_19" class="recipe"> -<p class="recipe_title">No. 19—COLD LEMONADE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of cold water</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">¾ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> Dissolve the sugar in the water, add the lemon juice, mix -well and serve very cold.</p> -</div> - - -<div id="beverages_20" class="recipe"> -<p class="recipe_title">No. 20—FINE LEMONADE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of cold water</li> -<li class="ingredients">Sugar</li> -<li class="ingredients">Juice of 1 orange</li> -<li class="ingredients">2 bananas</li> -<li class="ingredients">Juice of ½ lemon</li> -</ul> - -<p><b>Preparation:</b> Dissolve the sugar in the water, mix in the lemon and -orange juice and pour the whole over the sliced bananas.</p> -</div> - - -<div id="beverages_21" class="recipe"> -<p class="recipe_title">No. 21—ALMOND MILK.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. sweet almonds</li> -<li class="ingredients">1¼ qts. of water</li> -<li class="ingredients">Scant ½ lb. of sugar</li> -<li class="ingredients">4 tbsps. of rose water</li> -</ul> - -<p><b>Preparation:</b> The almonds are blanched and ground, then put into a -porcelain dish. Add the water and sugar and let stand 20 minutes, then -strain through a cloth and add the rose water.</p> -</div> - - -<p><span class="pagenum" id="Page_282">282</span></p> - -<div id="beverages_22" class="recipe"> -<p class="recipe_title">No. 22—CHOCOLATE.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of chocolate</li> -<li class="ingredients">½ cup of water</li> -<li class="ingredients">Sugar to taste</li> -<li class="ingredients">1½ qts. of milk</li> -</ul> - -<p><b>Preparation:</b> The chocolate is broken into pieces and dissolved in the -water on the stove, the milk is added and brought to boil. Mix in -sugar to suit your taste.</p> - -<p><b>Remarks:</b> You may stir in 2 yolks of eggs. Plain chocolate is made by -using more water and mixing 1 tablespoonful of flour with water and -adding this to the chocolate while cooking.</p> -</div> - - -<div id="beverages_23" class="recipe"> -<p class="recipe_title">No. 23—ICE CHOCOLATE.</p> - -<p>Ingredients and preparation are the same as given under <a href="#beverages_22">No. 22</a>, -Chocolate. When cooled off, strain through a sieve, add 1 teaspoonful -of vanilla, place into ice and salt for 3 hours and serve in tumblers -or sherbet cups with whipped cream on top.</p> -</div> - - -<div id="beverages_24" class="recipe"> -<p class="recipe_title">No. 24—COCOA.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 tbsps. of cocoa</li> -<li class="ingredients">1½ qts. of milk</li> -<li class="ingredients">½ tsp. of vanilla</li> -<li class="ingredients">Sugar to taste</li> -<li class="ingredients">2 yolks of eggs</li> -</ul> - -<p><b>Preparation:</b> The cocoa is stirred smooth with milk, add the sugar, let -it get hot, stirring constantly. Add the rest of the milk, cook 1 -minute and add the vanilla. Mix the yolks of eggs well with one -tablespoonful of milk and stir into the cocoa.</p> - -<p><b>Remarks:</b> You may omit the yolks of eggs and instead stir a -tablespoonful of flour, mixed with water, into the boiling cocoa.</p> -</div> - - -<div id="beverages_25" class="recipe"> -<p class="recipe_title">No. 25—TEA.</p> - -<p>Enough for 12 cups.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 even tsps. of tea</li> -<li class="ingredients">2 qts. of water</li> -</ul> - -<p><b>Preparation:</b> The tea is put into a well covered pot. Pour on 1 pt. of -boiling water, cover and let it steep 3 minutes, then pour on the rest -of the water and set to draw again 5 minutes before serving.</p> -</div> - - -<div id="beverages_26" class="recipe"> -<p class="recipe_title">No. 26—TEA WITH VANILLA.</p> - -<p>Ingredients and preparation are the same as given under <a href="#beverages_25">No. 25</a>, Tea. -But add to this ½ teaspoonful of vanilla.</p> - -<p><b>Remarks:</b> You may add a small piece of lemon peel when pouring on the -water.</p> - -<p>Dried tea leaves may be used for sweeping carpets. Moisten the leaves -and sprinkle them on the carpet. This will clean the carpet and absorb -the dust when sweeping.</p> -</div> - - -<p><span class="pagenum" id="Page_283">283</span></p> - -<div id="beverages_27" class="recipe"> -<p class="recipe_title">No. 27—ICED TEA.</p> - -<p>The ingredients and preparation are the same as given under <a href="#beverages_25">No. 25</a>, -Tea. After the tea has steeped long enough, pour it off, cool it and -put in pieces of clean ice, sugar and into each glass 1 to 2 slices of -lemon.</p> -</div> - - -<div id="beverages_28" class="recipe"> -<p class="recipe_title">No. 28—COFFEE.</p> - -<p class="quantity">Enough for 12 cups.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 tbsps. of ground coffee</li> -<li class="ingredients">14 cups of boiling water</li> -</ul> - -<p><b>Preparation:</b> It is best to grind the coffee fresh and fine every time -you wish to make some. The water must boil when you pour it on. Close -the pot well.</p> - -<p><b>Remarks:</b> There are various ways of making coffee. A. An egg may be -stirred into the ground coffee before pouring on the hot water. B. It -may be made in a machine in which the water boils and little water -gets onto the coffee at a time. This is the best way. C. Pour the hot -water on the coffee, simmer 5 minutes and strain. This is the quickest -way of making coffee.</p> -</div> - - -<div id="beverages_29" class="recipe"> -<p class="recipe_title">No. 29—GOOSEBERRY OR CURRANT WINE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">For a 6 gallon cask use 18 lbs. of sugar</li> -<li class="ingredients">3–4 gallons of juice</li> -<li class="ingredients">Water to fill the cask</li> -</ul> - -<p>Clean and pick over the berries, wash them and press out the juice -well. The cask must be very clean and odorless. Scald it several times -and then dry it in the fresh air, put in the sugar and enough water to -dissolve it while shaking the cask. When the sugar is dissolved, add -the strained juice. Place the cask into a place like the garret where -it is warm. It will soon ferment, then remove the foam from the -bunghole every morning, stir the wine with a clean wooden stick and -fill in fresh water so the cask remains full. After about 6 weeks the -fermenting will cease, then close the bunghole with a cork, leave it -in the cask another 3 to 4 months and then put the wine into bottles. -Cork and seal them well and set them upright in the cellar, where it -is dark and cold.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_284">284</span></p> -<h2 id="bread" class="chapter_title">CHAPTER 19.<br /> BREAD AND CAKES.</h2> -</div> - - -<div id="bread_1" class="recipe"> -<p class="recipe_title">No. 1—WHEAT BREAD No. 1.</p> - -<p class="quantity">Enough for 2 Loaves.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 cups of wheat flour</li> -<li class="ingredients">1½ cents’ worth of yeast</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">2 tbsps. of salt</li> -</ul> - -<p><b>Preparation:</b> The 4 cups of flour are put into a mixing bowl, lukewarm -milk and wafer added and mixed into a smooth batter. The yeast is -dissolved and stirred in ¼ cup of milk and mixed into the batter; -sprinkle a little flour over it and put the sponge in a warm place to -rise. If the pan is ¼ full, it, must rise to half fill the pan. Put in -the salt and the rest of the flour, knead the dough for 15 minutes and -put into two greased bread pans to rise again. If the pans are half -full, the bread must rise to the brim of the pan. Brush the top of the -bread with cold water and bake it in medium hot oven for 45 minutes.</p> -</div> - - -<div id="bread_2" class="recipe"> -<p class="recipe_title">No. 2—WHEAT BREAD No. 2.</p> - -<p class="quantity">Enough for 2 Loaves.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 cups of flour</li> -<li class="ingredients">1½ cents’ worth of yeast</li> -<li class="ingredients">1 qt. of milk</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">1 tbsp. of lard</li> -</ul> - -<p>The preparation is the same as given under <a href="#bread_1">No. 1</a>. When the second part -of the flour is kneaded into the dough, work in 1 tablespoonful of lard.</p> - -<p><b>Remarks:</b> You may take butter instead of lard. One cup of boiled and -grated potatoes may be mixed with the flour.</p> -</div> - - -<div id="bread_3" class="recipe"> -<p class="recipe_title">No. 3—RYE BREAD WITH LEAVEN.</p> - -<p class="quantity">Enough for 2 Loaves.</p> - -<ul class="ingredients_list"> -<li class="ingredients">11 cups of rye flour</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">3 cents’ worth of leaven</li> -<li class="ingredients">2 tbsps. of salt</li> -<li class="ingredients">1 tsp. of caraway seed if you like</li> -</ul> - - -<p><b>Preparation:</b> Mix 4 cups of flour with lukewarm water, then add the -leaven or yeast, strew a little flour over and set to rise to double -its bulk. Then knead in the salt and caraway seed and the rest of the -flour and continue kneading for 20 minutes. Make two loaves and put -them into greased pans and set to rise again to twice its size, brush -it with cold water and bake 1 hour.</p> -</div> - - -<p><span class="pagenum" id="Page_285">285</span></p> - -<div id="bread_4" class="recipe"> -<p class="recipe_title">No. 4—RYE BREAD WITH YEAST.</p> - -<p class="quantity">Enough for 2 Loaves.</p> - -<ul class="ingredients_list"> -<li class="ingredients">11 cups of rye flour</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">2 cents’ worth of yeast.</li> -<li class="ingredients">1 tsp. of caraway seed if desired</li> -<li class="ingredients">2 tbsps. of salt</li> -</ul> - -<p>The preparation is the same as given under <a href="#bread_3">No. 3</a>, using yeast instead -of leaven. Dissolve the yeast in ¼ cup of lukewarm water and mix it -with the flour.</p> -</div> - - -<div id="bread_5" class="recipe"> -<p class="recipe_title">No. 5—HEALTH BREAD OR GROATS BREAD.</p> - -<p class="quantity">Enough for 2 Loaves.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8–9 cups of coarse meal or flour (groats)</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">2 cents’ worth of yeast.</li> -<li class="ingredients">1½ tbsps. of salt</li> -</ul> - - -<p><b>Preparation:</b> Sift 4 cups of flour and mix it to a smooth batter with -lukewarm water and yeast that is dissolved in ¼ cup of water, then set -the sponge to rise. After this mix in the salt and knead the rest of -the flour in and continue kneading 20 minutes. Form two loaves and put -them into greased pans, then set them to rise again to twice their -size. Bake ¾ to 1 hour in medium hot oven.</p> -</div> - - -<div id="bread_6" class="recipe"> -<p class="recipe_title">No. 6—BREAD STICKS.</p> - -<p class="quantity">Quantity for 6 Persons.</p> - -<p>Ingredients and preparation are given under Chapter 1, Soups, <a href="#soups_16">No. 16</a>, -Bread Sticks.</p> -</div> - - -<div id="bread_7" class="recipe"> -<p class="recipe_title">No. 7—BISCUIT.</p> - -<p class="quantity">Quantity for 10 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4½ cups of flour</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">1½ cents’ worth of yeast</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">½ tsp. of salt</li> -</ul> - -<p><b>Preparation:</b> Mix 2 cups of flour to a smooth batter with the lukewarm -milk and the yeast dissolved in ¼ cup the lukewarm milk, then set to -rise in a warm place. Mix in the melted butter, egg and salt and beat -the batter 20 minutes, then add the rest of the flour. Roll out the -dough to about ¾ inch thickness, cut out biscuits with a tumbler, fold -them half over or leave them round, put them into floured or greased -tins, set to rise and bake them to a nice color.</p> - -<p><b>Remarks:</b> If you wish sweet biscuits, stir in ½ cup of sugar. The dough -must be beaten 20 minutes.</p> -</div> - - -<p><span class="pagenum" id="Page_286">286</span></p> - -<div id="bread_8" class="recipe"> -<p class="recipe_title">No. 8—COFFEE CAKE.</p> - -<p class="quantity">Enough for 2 Cakes.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3½–4 cups of flour</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1 cent yeast</li> -<li class="ingredients">½ grated lemon rind</li> -</ul> - -<p><b>Preparation:</b> The milk is made lukewarm and stirred to a smooth batter -with 2¼ cups of flour, then the yeast dissolved in ¼ cup of lukewarm, -milk is mixed in quickly and put in a warm place to rise. After the -sponge has risen well, mix in the melted butter, sugar, grated lemon -rind, the eggs and the rest of the flour, stir the dough thoroughly -with a spoon. Butter 2 tins and put in the dough about 1 inch thick, -then set to rise; after this strew on sugar, cinnamon and put on small -pieces of butter and some chopped almonds. Bake in medium hot oven.</p> -</div> - - -<div id="bread_9" class="recipe"> -<p class="recipe_title">No. 9—STREUSEL COFFEE CAKE.</p> - -<p class="recipe_sub">Preparation of the Streusel.</p> - -<ul class="ingredients_list"> -<li class="ingredients">A piece of butter the size of an egg</li> -<li class="ingredients">½ cup of flour</li> -<li class="ingredients">1¼ cups of sugar</li> -<li class="ingredients">½ cup of ground almonds</li> -<li class="ingredients">Yeast dough like <a href="#bread_8">No. 8</a></li> -<li class="ingredients">1 tsp. of cinnamon</li> -</ul> - -<p><b>Preparation:</b> The dough is prepared as given under No. 8, Coffee Cake. -Instead of strewing on sugar, cinnamon and pieces of butter, you make -sugar crumbs as follows: Melt the butter, mix flour, sugar, cinnamon -and almonds with it and rub to crumbs with the hands. Sprinkle over -the cakes before baking.</p> -</div> - - -<div id="bread_10" class="recipe"> -<p class="recipe_title">No. 10—SCHNECKEN (SNAILS).</p> - -<ul class="ingredients_list"> -<li class="ingredients">Yeast dough like <a href="#bread_8">No. 8</a></li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of butter</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">½ cup of blanched, ground almonds</li> -<li class="ingredients">1 cup of currants</li> -</ul> - -<p><b>Preparation:</b> The preparation is the same as given under No. 8, Coffee -Cake. Stir in 1 cup of flour more than given in No. 8, roll out the -dough to 1 inch thickness, strew it with sugar, cinnamon, currants, -almonds, sprinkle with melted butter, roll it up carefully and cut -slices off to make the snails. Place these into a buttered tin and set -to rise about ½ hour. Then bake them in a medium hot oven, brush them -while hot with melted butter and sprinkle with sugar.</p> -</div> - - -<p><span class="pagenum" id="Page_287">287</span></p> - -<div id="bread_11" class="recipe"> -<p class="recipe_title">No. 11—FILLED BERLINER PANCAKES OR STUFFED DOUGHNUTS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Yeast dough, according to <a href="#bread_8">No. 8</a></li> -<li class="ingredients">Lard for baking</li> -<li class="ingredients">Jelly for filling</li> -</ul> - -<p><b>Preparation:</b> The dough is prepared like No. 8, Coffee Cake, but 1 cup -of flour more is kneaded in than given under No. 8. Roll out the dough -½ inch thick, cut out small disks with a tumbler, put on one disk some -jelly or thick apple sauce, place another disk on top and fasten the -two by pressing the dough together all around, leave them on a floured -board or tin and set to rise. Heat the lard in an iron kettle and put -in a few Berliners at a time and bake them golden yellow. They must be -fried in deep fat. Prick them with a knitting needle to see whether -the dough is baked enough. While hot, roll them in sugar.</p> -</div> - - -<div id="bread_12" class="recipe"> -<p class="recipe_title">No. 12—WREATH CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of flour</li> -<li class="ingredients">¾ cup of butter</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">1½ cents yeast</li> -<li class="ingredients">2 tbsps. of vanilla</li> -<li class="ingredients">½ cup of milk</li> -<li class="ingredients">¼ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> Cream the butter, stir in the eggs, sugar vanilla, the -yeast which has been dissolved in ½ cup of lukewarm milk and the -flour. Roll out the dough quite thick, cut three strips of it and -braid it. Then make a wreath of this braid and put it into a buttered -pan to rise in a warm place. Brush it with yolks of eggs, strew sugar -on and bake in a hot oven to a nice color.</p> -</div> - - -<div id="bread_13" class="recipe"> -<p class="recipe_title">No. 13—ROUND COFFEE CAKE No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of flour</li> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">½ lemon peel</li> -<li class="ingredients">1½ cents yeast</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1 cup of milk</li> -</ul> - -<p><b>Preparation:</b> Cream the butter with sugar and eggs. The yeast is -dissolved in 1 cup of lukewarm milk and mixed in, also the grated ½ -lemon peel; then stir in the flour and beat the dough well for 20 -minutes. Butter a round cake pan with tube, fill in the dough to half -full and let it rise in a warm place to the top of the pan. Then bake -it 1 hour.</p> -</div> - - -<div id="bread_14" class="recipe"> -<p class="recipe_title">No. 14—ROUND COFFEE CAKE WITH RAISINS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 cups of flour</li> -<li class="ingredients">1 pt. of milk</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">Scant ½ lb. of butter</li> -<li class="ingredients">½ lemon peel</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">1 cup of raisins</li> -<li class="ingredients">2 cents yeast</li> -</ul> - -<p><b>Preparation:</b> Let the milk get lukewarm and stir to a smooth batter -with 2¼ cups of flour, mix with the yeast dissolved <span class="pagenum" id="Page_288">288</span>in ¼ cup of -lukewarm milk. Set the sponge to rise in a warm place, then stir in -the melted butter, eggs, sugar, grated lemon peel, raisins and the -rest of the flour, beat this dough well for 10 minutes. Butter a round -cake pan with tube, fill it half full and set to rise in a warm place -until the pan is full, then bake to a nice color for ¾ to 1 hour.</p> -</div> - - -<div id="bread_15" class="recipe"> -<p class="recipe_title">No. 15—STOLLEN.</p> - -<p class="quantity">Sufficient for 2–3 Cakes.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of milk</li> -<li class="ingredients">6 cents yeast</li> -<li class="ingredients">12 to 15 cups of flour</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">1 lb. of butter</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">¼ lb. of blanched, ground almonds</li> -<li class="ingredients">⅛ lb. of bitter, blanched, ground almonds</li> -<li class="ingredients">¼ cup of brandy</li> -<li class="ingredients">1½ lbs. of raisins</li> -<li class="ingredients">¼ lb. of cut citron</li> -</ul> - -<p><b>Preparation:</b> Warm the milk and stir into a smooth batter with 4½ cups -of flour, add the yeast dissolved in ½ cup of lukewarm milk and set -the sponge to rise. Stir in the melted butter, sugar, eggs, raisins, -citron, sweet and bitter almonds, brandy and the rest of the flour to -make a pretty stiff dough. Knead it until it will not adhere to the -hands. Cut the dough into 2 or 3 parts, as many “stollen” as you wish -to have, and shape them nice and round, then set to rise in a warm -place. Butter a pan for each cake, double up the dough, place it into -the pan and set to rise again. Bake in a medium oven. If the cakes are -large, bake them 2 hours, if small, 1½ hours. As soon as you take them -out of the oven, brush them with butter and strew them with sugar. -These cakes must be prepared in a warm place.</p> -</div> - - -<div id="bread_16" class="recipe"> -<p class="recipe_title">No. 16—APPLE CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Yeast dough like <a href="#bread_8">No. 8</a></li> -<li class="ingredients">Sweet-sour apples</li> -<li class="ingredients">Sugar</li> -<li class="ingredients">Cinnamon</li> -</ul> - -<p class="recipe_sub">For Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">¼ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> The dough is prepared like No. 8, Coffee Cake. Butter -some pans and spread the dough out in them ¼ inch thick, then set to -rise in a warm place.</p> - -<p>Peel and slice the apples, place them on the dough in rows, sprinkle -with sugar and cinnamon, then bake. After the cake is baked, spread -the frosting on. The frosting is made by mixing cream, yolks of eggs, -sugar and beaten whites of eggs; spread it on the cakes and bake them -10 minutes longer.</p> - -<p><b>Remarks:</b> The frosting is sufficient for 1 small cake. The dough will -make 4 to 5 cakes, according to size.</p> -</div> - - -<p><span class="pagenum" id="Page_289">289</span></p> - -<div id="bread_17" class="recipe"> -<p class="recipe_title">No. 17—CHERRY CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Yeast dough like <a href="#bread_8">No. 8</a></li> -<li class="ingredients">Stoned sweet-sour cherries</li> -<li class="ingredients">Sugar</li> -<li class="ingredients">Frosting like <a href="#bread_16">No. 16</a></li> -</ul> - -<p><b>Preparation:</b> The dough is prepared like No. 8, Coffee Cake. Put the -dough, about ½ inch thick, into buttered pans and set to rise in a -warm place. The cherries and the sugar are put on thick, then the cake -is baked in a hot oven. After taking it out, spread on the frosting -which has been prepared according to No. 16, Apple Cake, and bake 10 -minutes longer. This cake may be prepared without the frosting.</p> -</div> - - -<div id="bread_18" class="recipe"> -<p class="recipe_title">No. 18—PLUM CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Yeast dough like <a href="#bread_8">No. 8</a></li> -<li class="ingredients">Stoned plums</li> -<li class="ingredients">Sugar</li> -<li class="ingredients">Frosting like <a href="#bread_16">No. 16</a></li> -</ul> - -<p>The preparation is the same as given under <a href="#bread_17">No. 17</a>.</p> -</div> - - -<div id="bread_19" class="recipe"> -<p class="recipe_title">No. 19—CHEESE CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Feast dough like <a href="#bread_8">No. 8</a></li> -<li class="ingredients">1½ lbs. cottage cheese</li> -<li class="ingredients">½ pt. of cream</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">½ tsp. of vanilla</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">⅛ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The dough is prepared according to No. 8. Butter some -pans, spread the dough out in them ¼ inch thick and set to rise. -During this time prepare the cheese. The cottage cheese, cream, sugar, -eggs, salt and vanilla are mixed well and spread over the dough quite -thick. The butter is melted and sprinkled over the cheese, then the -cake is baked to a nice color.</p> - -<p><b>Remarks:</b> You may mix into the cheese ½ cup of currants.</p> -</div> - - -<div id="bread_20" class="recipe"> -<p class="recipe_title">No. 20—CURRANT CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Yeast dough like <a href="#bread_8">No. 8</a></li> -<li class="ingredients">Currants</li> -<li class="ingredients">Sugar</li> -<li class="ingredients">Frosting like <a href="#bread_16">No. 16</a></li> -</ul> - -<p>The preparation and baking are just the same as given under <a href="#bread_17">No. 17</a>, -Cherry Cake.</p> -</div> - - -<div id="bread_21" class="recipe"> -<p class="recipe_title">No. 21—POPPY SEED CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Yeast dough like <a href="#bread_8">No. 8</a></li> -<li class="ingredients">2 lbs. of poppy seed</li> -<li class="ingredients">3 juicy pears</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">⅛ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The dough is prepared according to No. 8 and spread out -in buttered pans about ¼ inch thick, then set to rise in a warm place. -The poppy seed is scalded and the water drained off. The pears are -peeled and grated into the poppy seed, sugar and eggs are mixed in. -Spread the poppy seed mixture thick on the dough, sprinkle melted -butter on and bake ¾ hour.</p> -</div> - - -<p><span class="pagenum" id="Page_290">290</span></p> - -<div id="bread_22" class="recipe"> -<p class="recipe_title">No. 22—HUCKLEBERRY CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Yeast dough like <a href="#bread_8">No. 8</a></li> -<li class="ingredients">Huckleberries</li> -<li class="ingredients">Sugar</li> -<li class="ingredients">Frosting according to <a href="#bread_16">No. 16</a></li> -</ul> - -<p><b>Preparation:</b> The dough is prepared as given under No. 8, spread out in -buttered pans about ¼ inch thick, then set to rise in a warm place. -The berries are strewn on thick and sprinkled with sugar. Bake it and -if you wish, spread the frosting on according to No. 16.</p> -</div> - - -<div id="bread_23" class="recipe"> -<p class="recipe_title">No. 23—ONION CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Yeast dough like <a href="#bread_8">No. 8</a></li> -<li class="ingredients">6 peeled onions</li> -<li class="ingredients">2 sweet-sour apples</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">¼ lb. of butter</li> -</ul> - -<p><b>Preparation:</b> The dough is prepared as given under No. 8, spread out in -buttered pans about ¼ inch thick and set to rise in a warm place. The -onions are peeled, sliced and stewed a little in ⅛ lb. of butter, to -which the peeled and finely chopped apples are added. Strew sugar on -the dough and spread on the onions mixed with apples ¼ inch thick, -sprinkle with sugar, then with the melted butter and bake to a nice -golden color.</p> - -<p><b>Remarks:</b> The apples may be omitted.</p> -</div> - - -<div id="bread_24" class="recipe"> -<p class="recipe_title">No. 24—COFFEE CAKE WITH EGG CREAM.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Yeast dough like <a href="#bread_8">No. 8</a></li> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">11 eggs</li> -<li class="ingredients">¾ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> The dough is prepared as given under No. 8, rolled out to -¼ inch thickness and put into buttered pans to rise in a warm place. -Melt the butter and stir with the eggs to a thick cream. This cream is -spread thickly on the dough and the cake baked quickly in a hot oven. -When the cake is done, put on quite a little butter and sprinkle with -plenty of sugar.</p> -</div> - - -<p class="chapter_sub2">Baking Powder Cakes.</p> - - -<div id="bread_25" class="recipe"> -<p class="recipe_title">No. 25—COFFEE CAKE WITH ALMOND FROSTING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of butter</li> -<li class="ingredients">1½ cups of sugar</li> -<li class="ingredients">1 cup of milk</li> -<li class="ingredients">3 cups of flour</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">Juice and rind of 1 lemon</li> -<li class="ingredients">2 heaping tsps. of baking powder</li> -</ul> - -<p class="recipe_sub">For the Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of almonds</li> -<li class="ingredients">¼ cup of melted butter</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">1 tsp. of cinnamon</li> -</ul> - -<p><b>Preparation:</b> Cream the butter, stir in sugar, lemon juice and rind, -gradually mix in yolks of eggs, milk and flour. Lastly add the baking -powder and the beaten whites of eggs. <span class="pagenum" id="Page_291">291</span>Spread this batter out 1 inch -thick into buttered pans, sprinkle with sugar, cinnamon and blanched -almonds cut into narrow strips, sprinkle butter over and bake to a -nice color.</p> -</div> - - -<div id="bread_26" class="recipe"> -<p class="recipe_title">No. 26—COFFEE CAKE WITH CHOCOLATE FROSTING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">The batter according to <a href="#bread_25">No. 25</a></li> -<li class="ingredients">¼ lb. of chocolate</li> -<li class="ingredients">⅛ lb. of sugar</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">3 tbsps. of cold water</li> -<li class="ingredients">1 white of egg</li> -</ul> - -<p><b>Preparation:</b> The batter is prepared and baked as in No. 25. Dissolve -the chocolate over the fire in the water, add sugar and vanilla and -stir until it becomes stringy. Now mix the beaten whites of eggs with -it and spread on the cake when it is baked.</p> -</div> - - -<div id="bread_27" class="recipe"> -<p class="recipe_title">No. 27—ROUND COFFEE CAKE No. 2.</p> - -<p>Ingredients and preparation are given under <a href="#bread_25">No. 25</a>. Put the batter -into a round cake pan with tube and bake it ½ hour.</p> -</div> - - -<div id="bread_28" class="recipe"> -<p class="recipe_title">No. 28—STIRRED CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ cup of butter</li> -<li class="ingredients">1¼ cups of powdered sugar</li> -<li class="ingredients">2 cups of flour</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">1½ tsps. of baking powder</li> -<li class="ingredients">6 whites of eggs</li> -</ul> - -<p><b>Preparation:</b> Cream the butter and mix with sugar, lemon juice and -flour, add 1½ teaspoonfuls of baking powder and the beaten whites of -eggs. Put in a buttered pan and bake ½ to ¾ hour.</p> -</div> - - -<div id="bread_29" class="recipe"> -<p class="recipe_title">No. 29—LAYER CAKE WITH CHOCOLATE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">½ lb. of flour</li> -<li class="ingredients">2 heaping tsps. of baking powder</li> -<li class="ingredients">¼ lb. of chocolate</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of cream</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1½ tsps. of vanilla</li> -<li class="ingredients">4 tbsps. of sugar</li> -</ul> - -<p><b>Preparation:</b> Cream the butter, then mix with sugar, yolks of eggs, -flour, and lastly the baking powder and beaten whites of eggs. The -chocolate is grated and mixed with one-half of the batter. Bake in -four layers, 2 light or yellow ones and 2 dark ones containing -chocolate.</p> - -<p>The filling is made by mixing well: cream, yolks of eggs, vanilla and -sugar and cooking it in a double boiler to a thick cream, stirring -constantly. Let it get cold, mix with the beaten whites of eggs and -spread it between the layers, putting them together light and dark -alternately. The cake may be covered with a chocolate frosting.</p> -</div> - - -<p><span class="pagenum" id="Page_292">292</span></p> - -<div id="bread_30" class="recipe"> -<p class="recipe_title">No. 30—LAYER CAKE WITH JELLY FILLING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">5 eggs</li> -<li class="ingredients">½ lb. of flour</li> -<li class="ingredients">2 heaping tsps. of baking powder</li> -<li class="ingredients">Jelly for the filling</li> -</ul> - -<p><b>Preparation:</b> Cream the butter with sugar, add the yolks of eggs, then -gradually work in the flour, baking powder and beaten whites of eggs. -Bake in three layers and when these are cooled off, spread jelly over -them and place one on the other. If you like, cover the cake with a -white frosting.</p> -</div> - - -<div id="bread_31" class="recipe"> -<p class="recipe_title">No. 31—LAYER CAKE WITH BANANA FILLING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of butter</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">2½ cups of flour</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">½ cup of milk</li> -<li class="ingredients">2 heaping tsps. of baking powder</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4–5 peeled and sliced bananas</li> -<li class="ingredients">¼ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> Cream the butter with the sugar and yolks of eggs; -gradually add the milk and the flour, and lastly the baking powder and -beaten whites of eggs. Bake in 4 layers and when these are cooled, -spread the sugared, sliced bananas between the layers and cover the -cake with white frosting.</p> -</div> - - -<div id="bread_32" class="recipe"> -<p class="recipe_title">No. 32—LAYER CAKE WITH COCOANUT FILLING. No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of butter</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">4 yolks of eggs</li> -<li class="ingredients">2 whites of eggs</li> -<li class="ingredients">1 cup of milk</li> -<li class="ingredients">2½ cups of flour</li> -<li class="ingredients">2 heaping tsps. of baking powder</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of cocoanut</li> -<li class="ingredients">2 whites of eggs</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">1 tsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> Cream the butter with the sugar, add yolks of eggs and -the milk and gradually stir in the flour. Lastly add the baking powder -and beaten whites of eggs. Bake in three layers and prepare the -filling in the meantime. Mix the beaten whites of eggs with sugar, -cocoanut and vanilla and spread between the layers as well as on and -over the whole cake.</p> -</div> - - -<div id="bread_33" class="recipe"> -<p class="recipe_title">No. 33—SPONGE CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 eggs</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">5 tsps. of milk</li> -<li class="ingredients">1 tsp. of vanilla or lemon juice</li> -<li class="ingredients">1 cup of flour</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 heaping tsp. of baking powder</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of milk</li> -<li class="ingredients">4 tbsps. of sugar</li> -<li class="ingredients">1 tsp. of vanilla or essence of lemon</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1 tsp. of flour</li> -</ul> - -<p><b>Preparation:</b> Cream the sugar and yolks of eggs and add <span class="pagenum" id="Page_293">293</span>milk, vanilla -and ½ cup of flour. To the beaten whites of eggs stir ½ cup of flour -and mix it with the rest, then add salt and baking powder. Bake in two -layers and prepare the filling in the meantime. Milk, yolks of eggs, -sugar and vanilla are mixed well and cooked to a thick cream in a -double boiler, stirring constantly. When this is cooled off, mix in -the beaten whites of eggs and spread the filling between the layers. -Put a cocoanut frosting on the cake.</p> -</div> - - -<div id="bread_34" class="recipe"> -<p class="recipe_title">No. 34—GOLD CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of butter</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">6 yolks of eggs</li> -<li class="ingredients">1 tsp. of vanilla to taste</li> -<li class="ingredients">1 cup of milk</li> -<li class="ingredients">3½ cups of flour</li> -<li class="ingredients">1½ heaping tsps. of baking powder</li> -</ul> - -<p><b>Preparation:</b> Cream the butter and mix with sugar, yolks of eggs and -vanilla, then add milk and gradually the flour and lastly the baking -powder. Butter a cake pan, fill in the dough and bake 1 hour.</p> -</div> - - -<div id="bread_35" class="recipe"> -<p class="recipe_title">No. 35—SILVER CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of butter</li> -<li class="ingredients">l½ cups of sugar</li> -<li class="ingredients">1 tbsp. of vanilla</li> -<li class="ingredients">1 cup of milk</li> -<li class="ingredients">l½ cups of flour</li> -<li class="ingredients">½ cup of corn starch</li> -<li class="ingredients">2 heaping tsps. of baking powder</li> -<li class="ingredients">6 whites of eggs</li> -</ul> - -<p><b>Preparation:</b> Cream the butter and sugar, add vanilla, milk, gradually -the corn starch, then baking powder and lastly the beaten whites of -eggs. Put into a buttered pan and bake 1 hour.</p> -</div> - - -<div id="bread_36" class="recipe"> -<p class="recipe_title">No. 36—THEATER CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">1 tsp. of lemon essence or vanilla</li> -<li class="ingredients">1 cup of milk</li> -<li class="ingredients">1¾ cups of flour</li> -<li class="ingredients">1½ tsps. of baking powder</li> -</ul> - -<p><b>Preparation:</b> Cream the butter with sugar, yolks of eggs and vanilla; -add the milk, then flour, baking powder and the beaten whites of eggs. -Put into a buttered pan and bake ½ hour.</p> -</div> - - -<div id="bread_37" class="recipe"> -<p class="recipe_title">No. 37—FLAT CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of butter</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">8 eggs</li> -<li class="ingredients">Juice of 2 lemons</li> -<li class="ingredients">1½ lemon peels</li> -<li class="ingredients">A little cardamom</li> -<li class="ingredients">2 lbs. of flour</li> -<li class="ingredients">1 heaping tsp. of salt of hartshorn</li> -</ul> - -<p><b>Preparation:</b> The butter is melted, yolks of eggs and sugar are put in -and stirred to a cream. Add the grated lemon peel and juice, cardamom -and gradually work in the flour. Mix the salt of hartshorn with a -little flour and stir it in. Lastly <span class="pagenum" id="Page_294">294</span>mix in the well-beaten whites of -eggs and spread the dough out in buttered pans about 2 inches thick. -Sprinkle with sugar, cinnamon and ground almonds and bake to a nice -color.</p> -</div> - - -<div id="bread_38" class="recipe"> -<p class="recipe_title">No. 38—POTATO CAKE OR TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. boiled, peeled, grated potatoes</li> -<li class="ingredients">14 eggs</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">Juice and rind of 2 lemons</li> -<li class="ingredients">½ lb. blanched, ground almonds</li> -</ul> - -<p><b>Preparation:</b> The yolks of eggs and sugar are beaten to a cream; then -grated lemon rind and juice, the ground almonds, potatoes and beaten -whites of eggs mixed in. Butter a round, loose bottom pan and strew -with bread crumbs, put the batter in and bake slowly for 1 to l½ hours.</p> - -<p><b>Remarks:</b> Tarts, so-called in Europe, differ very much from the -dainties similarly designated in this country. The former are more -like our American pies, but without an upper crust. Sometimes they -have narrow strips of crust laid in the form of lattice work across -the top.</p> -</div> - - -<div id="bread_39" class="recipe"> -<p class="recipe_title">No. 39—RICE CAKE OR TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of rice</li> -<li class="ingredients">2½ qts. of milk</li> -<li class="ingredients">12 eggs</li> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">1 lb. of raisins</li> -<li class="ingredients">1 tsp. of cinnamon</li> -</ul> - -<p><b>Preparation:</b> The rice is washed and partly cooked in milk, but do not -stir it, for the kernels must stay whole. Cool the rice. Cream the -butter and sugar, add raisins and cinnamon, then the rice and lastly -the beaten whites of eggs. Butter a round, loose bottom cake pan, -strew with bread crumbs, put the batter in and bake slowly.</p> -</div> - - -<div id="bread_40" class="recipe"> -<p class="recipe_title">No. 40—STRAWBERRY SHORT CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of butter</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">½ cup of milk</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">2 cups of flour</li> -<li class="ingredients">2 heaping tsps. of baking powder</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2–3 qts. of strawberries</li> -<li class="ingredients">1 pt. of whipped cream</li> -<li class="ingredients">Sugar to taste</li> -<li class="ingredients">1 tsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> Cream the butter with sugar, yolks of eggs and milk, -gradually work in the flour and baking powder and lastly the beaten -whites of eggs. The dough is baked in 2 layers, each being 1½ inches -thick. When they are cool, spread between the layers and on top -crushed strawberries mixed with sugar and on this the whipped cream -mixed with sugar and vanilla.</p> - -<p><b>Remarks:</b> After the whipped cream is on the strawberry short cake, it -must be served at once.</p> -</div> - - -<p><span class="pagenum" id="Page_295">295</span></p> - -<div id="bread_41" class="recipe"> -<p class="recipe_title">No. 41—DEVIL’S FOOD.</p> - -<p class="recipe_sub">For the First Half.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of butter</li> -<li class="ingredients">½ cup of milk</li> -<li class="ingredients">1 cup of brown sugar</li> -<li class="ingredients">2 cups of flour</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">1 tsp. of soda</li> -</ul> - -<p class="recipe_sub">For the Second Half.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of brown sugar</li> -<li class="ingredients">½ cup of milk</li> -<li class="ingredients">1 cup of grated bitter chocolate</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">The cream prepared according to <a href="#bread_29">No. 29</a></li> -</ul> - -<p><b>Preparation:</b> The first half is prepared by creaming the butter, mixing -with sugar, egg and yolks of eggs. Dissolve the soda in milk and stir -it into the mixture, then measure and sift the flour and add it -gradually.</p> - -<p>The second half is prepared by putting the brown sugar, the bitter -chocolate and milk into a double boiler, to stew to a smooth cream -which is set to cool. Now the first and second half are put together, -mixed and baked in three layers. When these are cooled, make the cream -according to No. 29, see Layer Cake with Chocolate, and spread between -the layers. Cover the cake with a chocolate frosting.</p> -</div> - - -<div id="bread_42" class="recipe"> -<p class="recipe_title">No. 42—ANGEL’S FOOD.</p> - -<ul class="ingredients_list"> -<li class="ingredients">9 whites of eggs</li> -<li class="ingredients">1 tsp. of cream of tartar</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">1 cup of the finest flour</li> -<li class="ingredients">1 tsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> The whites of eggs are beaten to a stiff froth, the cream -of tartar stirred in and also the sugar and vanilla. The flour is -sifted 7 times and at last mixed with the other ingredients. Put into -a buttered pan and bake slowly ½ hour.</p> -</div> - - -<div id="bread_43" class="recipe"> -<p class="recipe_title">No. 43—YELLOW ANGEL’S FOOD.</p> - -<ul class="ingredients_list"> -<li class="ingredients">12 ounces of sugar</li> -<li class="ingredients">5 ounces of fine flour</li> -<li class="ingredients">1 tsp. of cream of tartar</li> -<li class="ingredients">11 whites of eggs</li> -<li class="ingredients">6 yolks of eggs</li> -<li class="ingredients">1 tsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> The sugar is sifted 4 times and stirred to a cream with -yolks of eggs; add the beaten whites of eggs, cream of tartar and -vanilla. Sift the flour 5 times and work it in. Put the batter into a -buttered pan and bake slowly ¾ to 1 hour.</p> -</div> - - -<p><span class="pagenum" id="Page_296">296</span></p> - -<div id="bread_44" class="recipe"> -<p class="recipe_title">No. 44—FIG CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ cup of butter</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">6 whites of eggs</li> -<li class="ingredients">1 cup of milk</li> -<li class="ingredients">2 cups of flour</li> -<li class="ingredients">½ cup of corn starch</li> -<li class="ingredients">12 figs</li> -<li class="ingredients">3 heaping tsps. of baking powder</li> -<li class="ingredients">1 tsp. of cinnamon</li> -<li class="ingredients">1 tsp. of cloves</li> -</ul> - -<p class="recipe_sub">For the Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 whites of eggs</li> -<li class="ingredients">1 tbsp. of sugar</li> -<li class="ingredients">4 tbsps. of water</li> -<li class="ingredients">½ lb. finely chopped almonds</li> -</ul> - -<p><b>Preparation:</b> Cream the butter, add the sugar, milk, flour, baking -powder and lastly the beaten whites of eggs. Divide the batter into 3 -parts. Into the first part mix the cinnamon, cloves and chopped figs. -Bake two light and one dark layer and arrange them with the dark layer -in the middle. Prepare the frosting by beating the whites of eggs to a -stiff froth and mixing it with 1 tablespoonful of sugar and 4 -tablespoonfuls of water which have been boiled 5 minutes. The mixture -is stirred until cool, the almonds are added and the frosting spread -over the cake.</p> -</div> - - -<div id="bread_45" class="recipe"> -<p class="recipe_title">No. 45—LAYER CAKE WITH COCOANUT. No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅔ cup of butter</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">1 cup of flour</li> -<li class="ingredients">2 heaping tsps. of baking powder</li> -<li class="ingredients">7 whites of eggs</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Cream according to <a href="#bread_29">No. 29</a>.</li> -</ul> - -<p class="recipe_sub">For the Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 whites of eggs</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">¼ lb. of cocoanut</li> -</ul> - -<p><b>Preparation:</b> Cream the butter with sugar, then add flour and baking -powder and the beaten whites of eggs. Bake in 4 layers. Make the -filling according to No. 29, Layer Cake With Chocolate, and when the -layers are cool, spread the cream between them. Make the frosting from -the beaten whites of eggs mixed with sugar, spread it on the cake and -sprinkle with grated cocoanut.</p> -</div> - - -<div id="bread_46" class="recipe"> -<p class="recipe_title">No. 46—TEA CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">10 eggs</li> -<li class="ingredients">½ lb. of fine flour</li> -<li class="ingredients">¼ lb. of blanched, grated almonds</li> -<li class="ingredients">Juice and rind of 1 lemon</li> -<li class="ingredients">2 heaping tsps. of baking powder</li> -</ul> - -<p><b>Preparation:</b> The sugar and yolks of eggs are stirred 20 minutes, the -ground almonds added and the mixture stirred again 20 minutes. Now add -lemon juice and grated lemon rind, the whites of eggs beaten to a -froth, and then quickly stir in the flour. Lastly add the baking -powder mixed with some of the flour. Put the batter into a buttered -pan and bake 1 hour.</p> - -<p><b>Remarks:</b> In the beginning, the heat may be greater in the bottom of -the oven than in the top.</p> -</div> - - -<p><span class="pagenum" id="Page_297">297</span></p> - -<div id="bread_47" class="recipe"> -<p class="recipe_title">No. 47—SUNSHINE CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5 eggs</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">¾ cup of flour</li> -<li class="ingredients">½ tsp. of cream of tartar</li> -<li class="ingredients">1 tsp. of lemon juice</li> -<li class="ingredients">1 tsp. of orange juice</li> -</ul> - -<p><b>Preparation:</b> The yolks of eggs are stirred with sugar ½ hour. The -flour mixed with the cream of tartar is sifted 4 times. Add salt, -lemon and orange juice, the sifted flour and the whites of eggs beaten -to a froth. Butter a pan and strew it with roll crumbs, put the batter -in and bake 40 minutes in medium hot oven.</p> -</div> - - -<div id="bread_48" class="recipe"> -<p class="recipe_title">No. 48—FRUIT CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of butter</li> -<li class="ingredients">1 lb. of brown sugar</li> -<li class="ingredients">12 eggs</li> -<li class="ingredients">1½ lbs. of flour</li> -<li class="ingredients">6 tbsps. of molasses</li> -<li class="ingredients">2 tsps. of soda</li> -<li class="ingredients">4 lbs. of Sultana raisins</li> -<li class="ingredients">3 lbs. of small raisins</li> -<li class="ingredients">1 lb. of chopped citron</li> -<li class="ingredients">1 chopped orange rind</li> -<li class="ingredients">½ lb. of chopped figs</li> -<li class="ingredients">½ pt. of brandy</li> -<li class="ingredients">¼ pt. of white wine</li> -<li class="ingredients">¼ pt. of rose water</li> -<li class="ingredients">½ tsp. ground cloves</li> -<li class="ingredients">¼ tsp. mace and nutmeg</li> -</ul> - -<p><b>Preparation:</b> Cream the butter with sugar and yolks of eggs. Dissolve -soda in molasses and mix it into the batter, add the brandy, white -wine, rose water, ground cloves, mace, nutmeg, flour and lastly the -beaten whites of eggs. Mix in the Sultana and the small raisins, -citron, orange rind and figs. Line a pan with buttered paper, put the -batter in and bake slowly for 2 hours.</p> -</div> - - -<div id="bread_49" class="recipe"> -<p class="recipe_title">No. 49—BREMER BLOCK.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. washed butter</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">1 lb. of seeded raisins</li> -<li class="ingredients">¾ lb. of currants</li> -<li class="ingredients">¼ lb. blanched, chopped almonds</li> -<li class="ingredients">¼ lb. of chopped citron</li> -<li class="ingredients">¾ qt. warm milk</li> -<li class="ingredients">5 cents yeast</li> -<li class="ingredients">3 tsps. of salt</li> -<li class="ingredients">3 lbs. of sifted flour</li> -</ul> - -<p><b>Preparation:</b> Cream the butter and sugar. Wash the raisins and currants -and put them in a warm place; when real warm, mix them with the -butter. Almonds and citron are next stirred in, then the warm milk, -the yeast dissolved in ½ cup of warm milk, salt and flour. Put the -dough into buttered pans, set to rise and bake 1½ to 2 hours.</p> -</div> - - -<div id="bread_50" class="recipe"> -<p class="recipe_title">No. 50—PLAIN FRUIT CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of butter</li> -<li class="ingredients">1 cup of brown sugar</li> -<li class="ingredients">1 cup of white sugar</li> -<li class="ingredients">1 cup of raisins</li> -<li class="ingredients">1 cup of currants</li> -<li class="ingredients">½ cup of molasses</li> -<li class="ingredients">1½ cups of black coffee</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">4 cups of flour</li> -<li class="ingredients">3 tsps. of saleratus</li> -</ul> - -<p><b>Preparation:</b> Cream the butter with sugar and yolks of <span class="pagenum" id="Page_298">298</span>eggs, add -raisins, currants and saleratus dissolved in molasses; then coffee, -flour and lastly whites of eggs beaten to a stiff froth. Put the -batter into a pan lined with buttered paper and bake in a moderate -oven 1 to 1½ hours.</p> -</div> - - -<div id="bread_51" class="recipe"> -<p class="recipe_title">No. 51—BROWN SPICE CAKE No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 eggs</li> -<li class="ingredients">2 heaping tbsps. of lard</li> -<li class="ingredients">1 lb. best molasses</li> -<li class="ingredients">1 lb. of brown sugar</li> -<li class="ingredients">1 tsp. of ground cloves</li> -<li class="ingredients">1 tsp. of cinnamon</li> -<li class="ingredients">1 cup of raisins</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 level tsp. baking soda</li> -<li class="ingredients">1 heaping tsp. of cream of tartar</li> -<li class="ingredients">1 cup of sour milk or black coffee</li> -<li class="ingredients">4 cups of flour</li> -<li class="ingredients">½ grated nutmeg</li> -</ul> - -<p><b>Preparation:</b> The eggs are beaten thoroughly, lard heated a little, -sugar, molasses, cloves, cinnamon, nutmeg, raisins and salt mixed in. -The soda is dissolved in the milk or coffee and added. The cream of -tartar is mixed into the flour, and this added gradually. Line a pan -with buttered paper, put the batter in and bake 1 to 1½ hours in -medium hot oven.</p> -</div> - - -<div id="bread_52" class="recipe"> -<p class="recipe_title">No. 52—NATRON OR CARBONATE OF SODA CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">1 cup milk</li> -<li class="ingredients">5 eggs</li> -<li class="ingredients">Juice and rind of 1 lemon</li> -<li class="ingredients">10 bitter almonds</li> -<li class="ingredients">1 lb. of flour</li> -<li class="ingredients">1½ tsps. of cream of tartar</li> -<li class="ingredients">1 tsp. of natron, (carbonate of soda)</li> -<li class="ingredients">⅛ lb. of sweet almonds</li> -</ul> - -<p><b>Preparation:</b> Cream the butter, sugar and yolks of eggs, then add lemon -juice and grated rind and the blanched, ground sweet and bitter -almonds. The carbonate of soda and cream of tartar are mixed into the -flour and this is gradually worked into the batter; and lastly, stir -in lightly the stiffly beaten whites of eggs. Put into a buttered pan -and bake 1 hour.</p> -</div> - - -<div id="bread_53" class="recipe"> -<p class="recipe_title">No. 53—LIGHTNING CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">1 grated lemon rind</li> -<li class="ingredients">½ lb. of flour</li> -<li class="ingredients">2 tsps. of baking powder</li> -</ul> - -<p class="recipe_sub">For Sprinkling on the Cake.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. blanched, ground almonds</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">1 tsp. of cinnamon</li> -</ul> - -<p><b>Preparation:</b> Cream the butter, sugar and yolks of eggs, add the lemon -rind, flour mixed with baking powder and lastly the stiffly beaten -whites of eggs. Butter some pans, spread the dough out in them about ⅛ -inch thick, sprinkle with almonds, sugar and cinnamon. Bake in medium -oven and while still warm, cut into nice pieces and serve warm.</p> -</div> - - -<p><span class="pagenum" id="Page_299">299</span></p> - -<div id="bread_54" class="recipe"> -<p class="recipe_title">No. 54—CARAWAY CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">1 lb. of flour</li> -<li class="ingredients">¼ lb. of raisins</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">½ pt. of milk</li> -<li class="ingredients">1 tbsp. of caraway</li> -<li class="ingredients">1 tsp. of natron or soda</li> -</ul> - -<p><b>Preparation:</b> The butter and flour are rubbed together, raisins, sugar -and caraway and the well-beaten eggs stirred in. Boil the milk and -dissolve the soda in it, let it get cold and stir into the dough. Put -the batter into a buttered pan and bake ¾ to 1 hour.</p> -</div> - - -<div id="bread_55" class="recipe"> -<p class="recipe_title">No. 55—WIT CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">½ lb. of flour</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">2 tbsps. of arrack</li> -<li class="ingredients">1½ tsps. of baking powder</li> -<li class="ingredients">¼ lb. of butter</li> -</ul> - -<p class="recipe_sub">For Sprinkling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of chopped, blanched almonds</li> -</ul> - -<p><b>Preparation:</b> Stir the yolks of eggs and sugar to a cream, work in the -flour. Add the melted butter, arrack, lemon juice, baking powder and -beaten whites of eggs. Butter some pans, spread the batter in 1 inch -thick, sprinkle the almonds over and bake the cake ½ hour.</p> -</div> - - -<div id="bread_56" class="recipe"> -<p class="recipe_title">No. 56—ENGLISH CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">¾ lb. of flour</li> -<li class="ingredients">Scarce ½ lb. of sugar</li> -<li class="ingredients">⅛ lb. of raisins</li> -<li class="ingredients">2 tbsps. of chopped orange rind</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">½ pt. of milk</li> -<li class="ingredients">4 grams of ammonium</li> -<li class="ingredients">2 tbsps. of chopped citron</li> -</ul> - -<p><b>Preparation:</b> Butter, flour and sugar are rubbed together with the -hands. Add to this the raisins, citron, grated orange rind; beat the 4 -eggs to a froth, boil the milk and mix it with the eggs, then stir -into the batter and lastly mix in the ammonium. Butter a pan, strew it -with roll crumbs, fill in the batter and bake in medium hot oven 1 hour.</p> -</div> - - -<div id="bread_57" class="recipe"> -<p class="recipe_title">No. 57—WALNUT CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of butter</li> -<li class="ingredients">1 cup of brown sugar</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1 cup of sour milk</li> -<li class="ingredients">½ cup of chopped walnuts</li> -<li class="ingredients">½ cup of chopped raisins</li> -<li class="ingredients">2 cups of flour</li> -<li class="ingredients">2 tsps. of baking powder</li> -<li class="ingredients">½ tsp. of soda</li> -</ul> - -<p><b>Preparation:</b> Cream the butter, add sugar and eggs and beat 10 -minutes. Soda is dissolved in sour milk and mixed into the batter, the -walnuts, raisins, flour and lastly the baking powder added. Put the -batter into buttered pans and bake to a nice color.</p> -</div> - - -<p><span class="pagenum" id="Page_300">300</span></p> - -<div id="bread_58" class="recipe"> -<p class="recipe_title">No. 58—SPICE CAKE No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of butter</li> -<li class="ingredients">1½ cups of sugar</li> -<li class="ingredients">1 cup of sour milk</li> -<li class="ingredients">1 tsp. of soda</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">2 cups of raisins</li> -<li class="ingredients">2 tsps. of cinnamon</li> -<li class="ingredients">1 tsp. of cloves</li> -<li class="ingredients">½ tsp. of nutmeg</li> -<li class="ingredients">2 cups of flour</li> -</ul> - -<p><b>Preparation:</b> Cream the butter with sugar and yolks of eggs, then add -soda, dissolved in sour milk, and raisins, cinnamon, ground cloves, -nutmeg and flour, and lastly the whites of eggs beaten to a stiff -froth. Butter a pan, put in the batter and bake 1 hour.</p> -</div> - - -<div id="bread_59" class="recipe"> -<p class="recipe_title">No. 59—SOUR CREAM CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">1 cup of sour milk</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 pinch of nutmeg</li> -<li class="ingredients">1 tsp. of soda</li> -<li class="ingredients">1 cup of flour</li> -</ul> - -<p><b>Preparation:</b> The soda is mixed with sour milk and to it are added in -the order named, sugar, yolk of egg, salt, nutmeg, flour and the -stiffly beaten white of egg. Bake the batter in two layers and spread -on the lower layer the sour cream filling. This is made by mixing well -¼ cup of sour cream, 1 yolk of egg, 2 tablespoonfuls of sugar, ½ -teaspoonful of flour, teaspoonful of lemon juice and cook it ½ minute, -stirring continually. When this has cooled, stir in the beaten white -of egg.</p> -</div> - - -<div id="bread_60" class="recipe"> -<p class="recipe_title">No. 60—THOUSAND PUFF TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of fresh washed butter</li> -<li class="ingredients">1 lb. fine flour</li> -<li class="ingredients">½ pt. cold water</li> -<li class="ingredients">Whites of 2 eggs</li> -<li class="ingredients">2 tbsps. of rum</li> -<li class="ingredients">½ tsp. of baking powder</li> -<li class="ingredients">½ lb. of apricot or raspberry marmalade</li> -</ul> - -<p><b>Preparation:</b> Mix the flour, water, egg, rum and baking powder. Cut the -cold butter into bits and spread it over the dough, fold the dough -over and roll out, repeat 3 to 4 times, then roll out thin. Now cut -out 6 to 8 disks the size of the tart you wish to make, turn up the -edge, brush over with yolks of eggs and bake light brown or yellow. -Dust with sugar when done, fill in apricot or raspberry marmalade, -place the disks one on top of the other. The top one should have no -marmalade, but be dusted with powdered sugar.</p> - -<p><b>Remarks:</b> This tart dough can be prepared like Good Tart dough in <a href="#bread_93">No. -93</a>, a very good recipe.</p> -</div> - - -<p><span class="pagenum" id="Page_301">301</span></p> - -<div id="bread_61" class="recipe"> -<p class="recipe_title">No. 61—CHEESE TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">½ lb. of flour</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">½ tsp. of baking powder</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of cheese</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">1 tbsp. of vanilla</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">3 eggs</li> -</ul> - -<p><b>Preparation:</b> Cream the butter, add sugar, eggs, flour and baking -powder. Butter a pan, roll out the dough and put in, turning up a high -rim. Cheese, butter, sugar, vanilla, flour, yolks of eggs and beaten -whites are mixed well, filled into the tart and baked until of a -yellow color.</p> -</div> - - -<div id="bread_62" class="recipe"> -<p class="recipe_title">No. 62—APPLE TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of washed butter</li> -<li class="ingredients">½ lb. of flour</li> -<li class="ingredients">¼ pt. of water</li> -<li class="ingredients">White of 1 egg</li> -<li class="ingredients">1 tbsp. of rum</li> -<li class="ingredients">¼ tsp. of baking powder</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of thick apple sauce or ½ peck of apples, stewed soft in 1½</li> -<li class="ingredients">glasses of white wine and sugar</li> -</ul> - -<p class="recipe_sub">For the Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 whites of eggs</li> -<li class="ingredients">1¼ cups of sugar</li> -<li class="ingredients">½ lb. blanched, ground almonds</li> -</ul> - -<p><b>Preparation:</b> The preparation of the dough is the same as given under -<a href="#bread_60">No. 60</a>. The dough is rolled out, put into a buttered, round, loose -bottom pan with a high rim, partly baked and spread thick with apple -sauce. The 6 whites of eggs are beaten to a stiff froth, sugar and -ground almonds mixed in and this frosting spread on the sauce. Now the -tart is baked again to a nice light brown color.</p> - -<p><b>Remarks:</b> This tart dough can be made like Good Tart dough, in <a href="#bread_93">No. 93</a>, -a very good recipe.</p> -</div> - - -<div id="bread_63" class="recipe"> -<p class="recipe_title">No. 63—ORANGE TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 yolks of eggs</li> -<li class="ingredients">¼ lb. of sugar almonds</li> -<li class="ingredients">Juice of 2 large oranges</li> -<li class="ingredients">¾ lb. unblanched, ground</li> -<li class="ingredients">2 tsps. of baking powder</li> -</ul> - -<p><b>Preparation:</b> Yolks of eggs and sugar are stirred ½ hour, almonds and -orange juice mixed in, then the baking powder and beaten whites of -eggs. This dough is put into a buttered, round, loose bottom pan, -strewn with bread crumbs and baked ¾ hour in medium hot oven.</p> -</div> - - -<p><span class="pagenum" id="Page_302">302</span></p> - -<div id="bread_64" class="recipe"> -<p class="recipe_title">No. 64—RICE TART WITH ORANGES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of washed butter</li> -<li class="ingredients">½ lb. of flour</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">¼ tsp. of baking powder</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of rice</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">½ pt. of white wine</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">Juice and rind of 1 orange</li> -<li class="ingredients">4 eggs</li> -</ul> - -<p><b>Preparation:</b> The preparation of the dough is the same as <a href="#bread_61">No. 61</a>. The -dough is rolled out and put into the pan, making a high rim, and -baked. The rice is cooked done but not mushy in 3 qts. of water. Then -pour off the water, add white wine, lemon juice, orange juice, grated -rind of ½ orange and sugar mixed with the rice to simmer ¼ hour. The -yolks of eggs and the beaten whites are added and this mixture spread -thick on the tart which is baked 20 minutes more in a medium hot oven. -Instead of baking this dough, the batter may be prepared for the tart -according to <a href="#bread_93">No. 93</a>.</p> -</div> - - -<div id="bread_65" class="recipe"> -<p class="recipe_title">No. 65—BREAD TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">12 eggs</li> -<li class="ingredients">1 lb. powdered sugar</li> -<li class="ingredients">1 pt. grated rye bread</li> -<li class="ingredients">1 tbsp. of cinnamon</li> -<li class="ingredients">1½ cups of blanched, ground almonds</li> -<li class="ingredients">1 tbsp. of citron</li> -<li class="ingredients">¼ tsp. of cardamom</li> -<li class="ingredients">1½ tsps. of baking powder</li> -</ul> - -<p><b>Preparation:</b> Yolks of eggs and sugar are stirred 20 minutes, then -bread, cinnamon, almonds, citron, cardamom, baking powder and beaten -whites of eggs mixed in. A round, loose bottom pan is buttered, the -batter filled in and the tart baked in a slow oven. You can cover the -tart with a chocolate frosting.</p> -</div> - - -<div id="bread_66" class="recipe"> -<p class="recipe_title">No. 66—PUFF PASTE TART WITH CREAM.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of washed butter</li> -<li class="ingredients">½ lb. of flour</li> -<li class="ingredients">¼ pt. of water</li> -<li class="ingredients">White of 1 egg</li> -<li class="ingredients">1 tbsp. of rum</li> -<li class="ingredients">¼ tsp. of baking powder</li> -</ul> - -<p class="recipe_sub">For the Cream.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of cream</li> -<li class="ingredients">1½ tbsps. of flour</li> -<li class="ingredients">6 yolks of eggs</li> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">Rind of ½ lemon</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">½ cup of blanched, ground almonds</li> -</ul> - -<p><b>Preparation:</b> Flour, water, egg, rum and baking powder are mixed into a -dough, the butter cut into bits and spread on, the dough folded over, -rolled out and this repeated several times. Cut out 3 round layers and -bake them each in a round baking pan to a golden color. Meanwhile mix -the cream, flour, <span class="pagenum" id="Page_303">303</span>butter, sugar, yolks of eggs, grated lemon rind and -cook in double boiler to a thick cream, add the ½ cup of ground -almonds, spread this cream between the layers and cover with the -frosting. To make this, beat the whites of 4 eggs to a stiff froth, -add 12 tablespoonfuls of sugar. After the frosting is on, put the tart -into the oven again and bake to a golden yellow.</p> -</div> - - -<div id="bread_67" class="recipe"> -<p class="recipe_title">No. 67—CHERRY TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of fresh butter</li> -<li class="ingredients">½ lb. of flour</li> -<li class="ingredients">¼ pt. of water</li> -<li class="ingredients">White of 1 egg</li> -<li class="ingredients">1 tbsp. of rum</li> -<li class="ingredients">¼ tsp. baking powder</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of stoned cherries</li> -<li class="ingredients">1 cup of sugar</li> -</ul> - -<p class="recipe_sub">For the Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. blanched, ground almonds</li> -<li class="ingredients">5 eggs</li> -<li class="ingredients">Sugar to taste</li> -<li class="ingredients">3 tbsps. of lemon juice</li> -</ul> - -<p><b>Preparation:</b> Flour, water, egg, rum and baking powder are stirred to a -dough and rolled out. The butter is cut into bits and spread on and -the dough folded over and rolled out again; repeat this process 3 to 4 -times and lastly put the dough into a round baking pan shaping it with -a high rim. Now fill in the cherries and partly bake the cake. In the -meantime prepare the frosting by mixing well 5 yolks of eggs, ground -almonds, sugar, lemon juice and beaten whites of eggs. Bake the tart -again to a nice color.</p> - -<p><b>Remarks:</b> This tart dough can also be made like Good Tart dough, in <a href="#bread_93">No. -93</a>.</p> -</div> - - -<div id="bread_68" class="recipe"> -<p class="recipe_title">No. 68—STRAWBERRY OR RASPBERRY PUFF TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of washed butter</li> -<li class="ingredients">½ lb. of flour</li> -<li class="ingredients">¼ pt. of water</li> -<li class="ingredients">White of 1 egg</li> -<li class="ingredients">1 tbsp. of rum</li> -<li class="ingredients">¼ tsp. baking powder</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of strawberries</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">1 qt. whipped cream</li> -</ul> - -<p><b>Preparation:</b> Butter, flour, water, egg, rum and baking powder are -stirred into a dough, rolled out and butter cut into bits and spread -on, then folded up and rolled out again. Repeat this 3 to 4 times, cut -out 3 layers which are baked to a nice color. The strawberries or -raspberries are picked over, washed, mixed with sugar and whipped -cream and spread between the layers. Cover with whipped cream.</p> -</div> - - -<p><span class="pagenum" id="Page_304">304</span></p> - -<div id="bread_69" class="recipe"> -<p class="recipe_title">No. 69—EMPEROR TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. blanched, roasted hazelnuts</li> -<li class="ingredients">10 eggs</li> -<li class="ingredients">½ lb. sugar</li> -<li class="ingredients">1 tsp. vanilla</li> -<li class="ingredients">2½ ozs. fine flour</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 glass apricot marmalade</li> -</ul> - -<p><b>Preparation:</b> The nuts are ground and stirred for ½ hour with yolks of -eggs and sugar, then vanilla and flour are added and lastly the beaten -whites of eggs. Bake in two layers, cool them, spread apricot -marmalade between them and cover the cake with pineapple frosting.</p> -</div> - - -<div id="bread_70" class="recipe"> -<p class="recipe_title">No. 70—MOUTH POCKETS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of washed butter</li> -<li class="ingredients">½ lb. of flour</li> -<li class="ingredients">¼ pt. of water</li> -<li class="ingredients">¼ tsp. of baking powder</li> -<li class="ingredients">White of 1 egg</li> -<li class="ingredients">1 tbsp. of rum</li> -<li class="ingredients">Fruit marmalade</li> -</ul> - -<p><b>Preparation:</b> The preparation of the dough is the same as given under -<a href="#bread_68">No. 68</a>. Roll out the dough very thin, cut out little tarts, put in the -center of each some kind of marmalade, either raspberry, apple sauce, -cherry or plum, and bake the tarts after folding one-half of each over -the fruit.</p> -</div> - - -<div id="bread_71" class="recipe"> -<p class="recipe_title">No. 71—PUFF PASTE STRIPS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of washed butter</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">¼ pt. of water</li> -<li class="ingredients">White of 1 egg</li> -<li class="ingredients">1 tbsp. of rum</li> -<li class="ingredients">¼ tsp. baking powder</li> -<li class="ingredients">Sugar</li> -<li class="ingredients">Fruit marmalade</li> -</ul> - -<p><b>Preparation:</b> The preparation of the dough is the same as given under -<a href="#bread_68">No. 68</a>. When the dough is rolled out thin, cut strips 3 inches long -and 1½ inches wide, bake them until done, dust with sugar and finish -baking. When done, spread with fruit marmalade and place two and two -together.</p> -</div> - - -<div id="bread_72" class="recipe"> -<p class="recipe_title">No. 72—ALMOND TART FILLED WITH CREAM.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">1 large cup of powdered sugar</li> -<li class="ingredients">½ lb. of unblanched, ground almonds</li> -<li class="ingredients">1½ tsps. baking powder</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of whipped cream</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">1 tsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> Yolks of eggs and powdered sugar are beaten for 15 -minutes, the ground almonds added, then the baking powder and the -beaten whites of eggs.</p> - -<p>Bake in 3 layers, cool them, then spread on whipped cream mixed with -sugar and vanilla, place the layers one on the other and cover the -whole cake with whipped cream. The cake may be filled with fruit -marmalade.</p> -</div> - - -<p><span class="pagenum" id="Page_305">305</span></p> - -<div id="bread_73" class="recipe"> -<p class="recipe_title">No. 73—HUNTER’S TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">1 grated lemon rind</li> -<li class="ingredients">1½ tsps. of baking powder</li> -<li class="ingredients">¼ lb. of fine flour</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Fruit marmalade or jelly</li> -</ul> - -<p class="recipe_sub">For the Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 whites of eggs</li> -<li class="ingredients">¼ cup of sugar</li> -<li class="ingredients">2 tbsps. of lemon juice</li> -<li class="ingredients">¼ lb. blanched, ground almonds</li> -</ul> - -<p><b>Preparation:</b> 4 yolks of eggs and 2 whole eggs are stirred with sugar -15 minutes, add 1 grated lemon rind, flour, baking powder, the beaten -whites of 4 eggs. Butter a round, loose bottom pan, sprinkle with roll -crumbs, put the batter in, and bake it in medium hot oven. When baked, -spread it with marmalade and then with the frosting. This is made by -beating the whites of eggs to a stiff froth and mixing it with sugar, -lemon juice and almonds. Then bake the cake again in a medium hot oven -until the frosting is yellow.</p> -</div> - - -<div id="bread_74" class="recipe"> -<p class="recipe_title">No. 74—FIRE TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">7 hard-boiled eggs</li> -<li class="ingredients">½ lb. blanched, ground almonds</li> -<li class="ingredients">½ lb. sugar</li> -<li class="ingredients">Flour enough to make stiff dough</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Jelly or marmalade</li> -</ul> - -<p class="recipe_sub">For Sprinkling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. blanched, ground almonds</li> -<li class="ingredients">¼ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> Stir the yolks of the hard-boiled eggs well with sugar, -add the almonds, then the flour, enough to make a stiff dough. Butter -a pan and cover the bottom of it with dough. Leave enough for strips. -Then bake the tart in a slow oven, cool it and spread it with jelly or -marmalade. Mix the ground almonds with sugar and sprinkle over the -jelly, then arrange the strips of dough nicely over the top and bake -again. Place something under the pan that the bottom of the tart will -not get dark.</p> -</div> - - -<div id="bread_75" class="recipe"> -<p class="recipe_title">No. 75—WHITE ALMOND TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">½ lb. of blanched, ground almonds</li> -<li class="ingredients">2½ tbsps. of baking powder</li> -<li class="ingredients">½ lb. of flour</li> -</ul> - -<p class="recipe_sub">For the Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ cup of rum</li> -<li class="ingredients">Powdered sugar</li> -</ul> - -<p><b>Preparation:</b> Cream the butter, sugar and yolks of eggs, then add the -ground almonds, the flour, the baking powder and lastly the beaten -whites of eggs. Butter a round, loose bottom <span class="pagenum" id="Page_306">306</span>pan, put the batter in -and bake to a nice color. The rum is mixed with enough powdered sugar -to make a creamy frosting and when the tart has cooled off, spread it -with this frosting.</p> -</div> - - -<div id="bread_76" class="recipe"> -<p class="recipe_title">No. 76—HEAVEN’S TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of fresh butter</li> -<li class="ingredients">1 cup of powdered sugar</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">2 scant cups of flour</li> -<li class="ingredients">2 heaping tsps. of baking powder</li> -<li class="ingredients">3 yolks of eggs</li> -</ul> - -<p class="recipe_sub">For the Filling. No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 whites of eggs</li> -<li class="ingredients">4 tbsps. of powdered sugar</li> -<li class="ingredients">6 bitter, ground almonds</li> -<li class="ingredients">½ tsp. of cinnamon</li> -<li class="ingredients">¼ lb. blanched, ground almonds</li> -</ul> - -<p class="recipe_sub">No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 glass raspberry jelly</li> -</ul> - -<p class="recipe_sub">No. 3.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of cream</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">2 tbsps. of sugar</li> -<li class="ingredients">1 tsp. vanilla</li> -</ul> - -<p><b>Preparation:</b> Cream the butter, add the sugar, egg, yolks of eggs, -flour and baking powder, mix well and bake in three layers.</p> - -<p>Beat the 3 whites of eggs to a stiff froth, add 4 tablespoonfuls of -powdered sugar, ¼ lb. sweet and 6 bitter, ground almonds and vanilla, -and spread on the baked layers. Put them back into the oven to bake -light yellow. On two of the layers put jelly. The cup of cream, 2 -yolks of eggs, lemon juice, flour, 2 tablespoonfuls of sugar and 1 -teaspoonful of vanilla are mixed well and boiled to a cream, stirring -constantly. Let it get cold, spread it over the two layers covered -with jelly and place one on the other. Place the layers covered with -the beaten whites of eggs on top.</p> -</div> - - -<div id="bread_77" class="recipe"> -<p class="recipe_title">No. 77—HEAVEN’S FOOD.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">2 heaping tbsps. of flour</li> -<li class="ingredients">1 tsp. of baking powder</li> -<li class="ingredients">½ cup of ground walnuts</li> -<li class="ingredients">½ cup of chopped dates</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 oranges</li> -<li class="ingredients">1 pt. of whipped cream</li> -<li class="ingredients">2 bananas</li> -</ul> - -<p><b>Preparation:</b> The eggs are well-beaten and stirred with sugar for 10 -minutes; add flour and baking powder, ground walnuts and chopped dates -and bake the cake to a nice color. When it is done, break it in -desirable pieces, place them close together again, put the sliced -oranges and bananas on and cover the whole with whipped cream mixed -with sugar and vanilla. Serve at once.</p> -</div> - - -<p><span class="pagenum" id="Page_307">307</span></p> - -<div id="bread_78" class="recipe"> -<p class="recipe_title">No. 78—MERINGUE TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 whites of eggs</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">¼ tsp. of cream of tartar</li> -<li class="ingredients">1 tbsp. of vinegar</li> -</ul> - -<p><b>Preparation:</b> The whites of eggs must be beaten very stiff, the cream -of tartar, sugar and vanilla added and beaten or stirred 1 hour. Rinse -a round cake pan with water, put the mixture in and bake in a slow -oven 1 hour. When cold, fill it with whipped cream.</p> -</div> - - -<div id="bread_79" class="recipe"> -<p class="recipe_title">No. 79—SPONGE CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 eggs</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">3 tbsps. of water</li> -<li class="ingredients">1 cup of sifted flour</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 tsp. of vanilla or lemon</li> -<li class="ingredients">1 tsp. of baking powder</li> -</ul> - -<p><b>Preparation:</b> Cream the yolks of eggs and sugar, add the flour, water, -salt and vanilla, then add baking powder and beaten whites of eggs. -Butter a pan, put the batter in and bake slowly.</p> -</div> - - -<div id="bread_80" class="recipe"> -<p class="recipe_title">No. 80—WALNUT TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">7 eggs</li> -<li class="ingredients">2 cups of powdered sugar</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">½ cup of dates</li> -<li class="ingredients">2½ tsps. of baking powder</li> -<li class="ingredients">½ cup of sifted cracker crumbs</li> -<li class="ingredients">¾ lb. of blanched walnuts</li> -</ul> - -<p><b>Preparation:</b> Rub yolks of eggs to a cream with sugar, add the ground -walnuts, chopped dates, lemon juice, cracker crumbs, baking powder and -beaten whites of eggs. Butter a round, loose bottom cake pan, put the -batter in, bake it to a nice color, and cover with a chocolate frosting.</p> -</div> - - -<div id="bread_81" class="recipe"> -<p class="recipe_title">No. 81—BISCUIT TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">12 eggs</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">1¼ tsps. baking powder</li> -<li class="ingredients">1 tsp. of vanilla or lemon rind</li> -<li class="ingredients">11 ozs. of flour</li> -</ul> - -<p><b>Preparation:</b> Cream the yolks of eggs and sugar, add vanilla or grated -½ lemon rind, flour, baking powder and the beaten whites of eggs. -Butter a round, loose bottom pan, put the batter in and bake in a slow -oven. A glass of fine wine poured over the baked tart makes it very -nice.</p> -</div> - - -<div id="bread_82" class="recipe"> -<p class="recipe_title">No. 82—SAND TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of butter</li> -<li class="ingredients">10 eggs 1 lb.</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">The juice and rind of 1 lemon</li> -<li class="ingredients">2 tbsps. of good brandy</li> -<li class="ingredients">1 lb. corn starch or half corn starch and half flour</li> -<li class="ingredients">1 tsp. of baking powder</li> -</ul> - -<p><b>Preparation:</b> The butter is washed to take the salt out, then creamed; -add gradually the sugar and yolks of eggs, lemon <span class="pagenum" id="Page_308">308</span>juice, grated lemon -rind and brandy. Then add the flour in spoonfuls. All in all the -batter must have been stirred 1 hour. Now add the baking powder and -beaten whites of eggs. Butter a round, loose bottom pan, put the -batter in and bake slowly 1½ hours.</p> -</div> - - -<div id="bread_83" class="recipe"> -<p class="recipe_title">No. 83—FILLED BISCUIT ROLLS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 eggs</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">1 tsp. grated lemon rind</li> -<li class="ingredients">¼ lb. of flour</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">1 cup of fruit marmalade</li> -</ul> - -<p><b>Preparation:</b> The yolks of eggs and sugar are stirred ½ hour, then the -grated lemon rind, flour and beaten whites of eggs mixed in. A pan is -buttered with the 1 tablespoonful of butter, the batter spread in ¼ -inch thick and baked in a medium hot oven to a light brown color. When -still warm, spread with the marmalade, roll it up and cut slices of it -which may be baked or dried a little in the oven. If you wish, cover -them with frosting.</p> -</div> - - -<div id="bread_84" class="recipe"> -<p class="recipe_title">No. 84—DATE CAKE WITH WHIPPED CREAM.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">½ lb. of chopped walnuts</li> -<li class="ingredients">1 lb. chopped dates</li> -<li class="ingredients">½ cup of wheat bread crumbs</li> -<li class="ingredients">2 tsps. of baking powder</li> -</ul> - -<p class="recipe_sub">For the Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of whipped cream</li> -</ul> - -<p><b>Preparation:</b> The yolks of eggs are creamed with sugar, then add the -chopped or ground walnuts and dates, bread crumbs, baking powder and -beaten whites of eggs. Bake in 2 layers. Mix the whipped cream with -sugar and ½ teaspoonful of vanilla, spread on the layers and arrange -these one on the other. Serve at once.</p> -</div> - - -<div id="bread_85" class="recipe"> -<p class="recipe_title">No. 85—FARINA TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">7 eggs</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">½ cup blanched, ground, sweet almonds</li> -<li class="ingredients">15 bitter, blanched, ground almonds</li> -<li class="ingredients">1 grated lemon peel</li> -<li class="ingredients">¼ lb. of farina, good measure</li> -</ul> - -<p><b>Preparation:</b> The yolks of eggs, sugar, lemon peel and almonds are -stirred 1 hour, the farina mixed in dry and lastly the beaten whites -of eggs. Butter a round, loose bottom pan, put the batter in and bake -slowly 1 hour.</p> -</div> - - -<div id="bread_86" class="recipe"> -<p class="recipe_title">No. 86—BROWN SPICE CAKE No. 3.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 cups of brown sugar</li> -<li class="ingredients">1 cup of butter</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1 cup of milk</li> -<li class="ingredients">3 cups of flour</li> -<li class="ingredients">1 tsp. of cloves</li> -<li class="ingredients">½ tsp. of nutmeg</li> -<li class="ingredients">1 cup of chopped raisins</li> -<li class="ingredients">1 cup of chopped hickory nuts</li> -<li class="ingredients">3 tsps. of baking powder</li> -<li class="ingredients">1 tsp. of cinnamon</li> -</ul> - -<p><b>Preparation:</b> Cream the butter with sugar and yolks of <span class="pagenum" id="Page_309">309</span>eggs, add the -milk, cloves, cinnamon, nutmeg, raisins, nuts, flour, baking powder -and whites of eggs. Butter a pan, put the batter in and bake 1¼ to 1½ -hours in medium hot oven.</p> -</div> - - -<div id="bread_87" class="recipe"> -<p class="recipe_title">No. 87—SPICE CAKE No. 4.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of butter</li> -<li class="ingredients">½ cup of lard</li> -<li class="ingredients">1½ cups of dark brown sugar</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">½ cup of cold coffee</li> -<li class="ingredients">½ cup of sour milk</li> -<li class="ingredients">1 tsp. of soda</li> -<li class="ingredients">¾ tsp. of cinnamon</li> -<li class="ingredients">½ tsp. cloves</li> -<li class="ingredients">3½–4 cups of flour</li> -</ul> - -<p><b>Preparation:</b> The butter, lard, yolks of eggs and sugar are stirred to -a cream, add the coffee, sour milk in which the soda has been -dissolved, cinnamon, cloves, flour and beaten whites of eggs. Butter a -pan, put the batter in and bake 1 hour or bake in 3 layers.</p> -</div> - - -<div id="bread_88" class="recipe"> -<p class="recipe_title">No. 88—SCOTCH TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ lb. of butter</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">½ lb. of finely cut raisins</li> -<li class="ingredients">9 eggs</li> -<li class="ingredients">Juice and rind of 1 lemon</li> -<li class="ingredients">1 lb. of flour</li> -<li class="ingredients">2 heaping tsps. of baking powder</li> -</ul> - -<p><b>Preparation:</b> The butter is stirred to a cream, with yolks of eggs, -sugar, lemon juice and rind; add the flour and lastly the baking -powder and beaten whites of eggs. Butter a pan, put the batter in and -bake to a light brown color.</p> -</div> - - -<div id="bread_89" class="recipe"> -<p class="recipe_title">No. 89—LARD CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. pork lard</li> -<li class="ingredients">6 eggs</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">¼ lb. of corn starch</li> -<li class="ingredients">¼ lb. of flour</li> -<li class="ingredients">½ lb. blanched, ground, sweet almonds</li> -<li class="ingredients">20 blanched, ground, bitter almonds</li> -<li class="ingredients">1 heaping tsp. of baking powder</li> -</ul> - -<p><b>Preparation:</b> Stir the yolks of eggs and sugar to a cream; cream the -lard and mix with the eggs and sugar. Now add flour and almonds in -spoonfuls and lastly the baking powder and beaten whites of eggs. -Butter a pan, put the batter in and bake to a nice brown color.</p> -</div> - - -<div id="bread_90" class="recipe"> -<p class="recipe_title">No. 90—SEXTON’S CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">½ lb. of extra fine flour</li> -<li class="ingredients">¼ lb. blanched, ground, sweet almonds</li> -<li class="ingredients">½ tsp. baking powder</li> -</ul> - -<p><b>Preparation:</b> The butter is stirred to a cream; add the sugar, ground -almonds, flour and baking powder and stir 45 minutes. Spread the -batter ½ inch thick in small square muffin pans or in a large square -buttered cake pan, bake it to a light brown color and leave it to cool -a little before taking out of the pan, because it breaks easily. After -it has cooled off completely, dust with sugar or spread frosting on.</p> -</div> - - -<p><span class="pagenum" id="Page_310">310</span></p> - -<div id="bread_91" class="recipe"> -<p class="recipe_title">No. 91—CHOCOLATE TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. sweet chocolate</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">¼ lb. ground almonds</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1¼ cups of sugar</li> -<li class="ingredients">1½ tsps. of baking powder</li> -<li class="ingredients">2 cups of flour</li> -</ul> - -<p class="recipe_sub">For Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of whipped cream</li> -</ul> - -<p><b>Preparation:</b> Stir the butter, sugar and yolks of eggs to a cream. Add -the chocolate dissolved in water, unblanched, ground almonds, flour -and baking powder and the beaten whites of eggs. Butter a round, loose -bottom pan, put the batter in and bake in a slow oven. Mix the whipped -cream with sugar and vanilla and fill or cover the tart with it before -serving.</p> -</div> - - -<div id="bread_92" class="recipe"> -<p class="recipe_title">No. 92—ENGLISH BRIDE’S CAKE (FRUIT CAKE).</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of butter</li> -<li class="ingredients">1 lb. brown sugar</li> -<li class="ingredients">10 eggs</li> -<li class="ingredients">1 lb. of flour</li> -<li class="ingredients">1 pt. of brandy</li> -<li class="ingredients">1 tbsp. ground cinnamon</li> -<li class="ingredients">2 lbs. finely cut citron</li> -<li class="ingredients">½ tbsp. of ground cloves</li> -<li class="ingredients">4 ground nutmegs</li> -<li class="ingredients">1 tsp. of baking soda</li> -<li class="ingredients">1 cup of molasses</li> -<li class="ingredients">10 lbs. of raisins</li> -<li class="ingredients">4 lbs. of currants</li> -<li class="ingredients">1 tbsp. of ground bark of nutmeg</li> -</ul> - -<p><b>Preparation:</b> The butter is stirred to a cream with sugar and yolks of -eggs. Then work in ½ lb. of flour, the brandy mixed with the spices -and the molasses in which the soda is dissolved, the beaten whites of -eggs, then raisins, currants, citron and the other ½ lb. of flour. The -cake is baked 3 to 4 hours.</p> - -<p><b>Remarks:</b> This cake may be kept 20 years and longer and will still be -palatable. Wine is served with it.</p> -</div> - - -<div id="bread_93" class="recipe"> -<p class="recipe_title">No. 93—GOOD TART DOUGH.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">¼ lb. of blanched, ground almonds</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">1 tbsp. of brandy</li> -<li class="ingredients">2 cups of flour</li> -<li class="ingredients">½ cup of cracker crumbs</li> -</ul> - -<p><b>Preparation:</b> Cream the butter with sugar, egg yolks and brandy, and -add the flour. Roll out the dough and line a round, loose bottom pan -with it. Strew with ½ cup of cracker crumbs and ¼ lb. blanched, ground -almonds. Spread the fruit on the almonds. This dough is very good for -any kind of Fruit Tart.</p> -</div> - - -<p><span class="pagenum" id="Page_311">311</span></p> - -<div id="bread_94" class="recipe"> -<p class="recipe_title">No. 94—CHOCOLATE TART No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">1 cup sugar</li> -<li class="ingredients">⅛ lb. chopped bitter chocolate</li> -<li class="ingredients">20 chopped almonds</li> -<li class="ingredients">½ cup of flour</li> -<li class="ingredients">1 heaping tsp. of baking powder</li> -</ul> - -<p class="recipe_sub">For Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of whipped cream</li> -</ul> - -<p><b>Preparation:</b> Beat the whites of eggs to a stiff froth, add the chopped -bitter chocolate and almonds, then yolks of eggs and sugar, and lastly -the flour and baking powder. Bake in two layers. A little before -serving, spread whipped cream between the layers.</p> -</div> - - -<div id="bread_95" class="recipe"> -<p class="recipe_title">No. 95—FILLED SAND TART.</p> - -<p>Sand tart batter as in <a href="#bread_82">No. 82</a>.</p> - -<p class="recipe_sub">For Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 glass of fine fruit marmalade</li> -</ul> - -<p class="recipe_sub">For Frosting.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Rum frosting according to Chapter 20, <a href="#fillings_22">No. 22</a></li> -</ul> - -<p><b>Preparation:</b> The sand tart batter should be baked in 3 layers; when -cold, spread the fruit marmalade between the layers. Then cover with -rum frosting.</p> -</div> - - -<div id="bread_96" class="recipe"> -<p class="recipe_title">No. 96—TREE TART.</p> - -<ul class="ingredients_list"> -<li class="ingredients">7 eggs</li> -<li class="ingredients">1 cup sugar</li> -<li class="ingredients">1 cup finest flour</li> -<li class="ingredients">Chocolate or sour filling</li> -</ul> - -<p><b>Preparation:</b> Beat the yolks with a rotary egg beater, add ½ cup sugar -and beat well again, then set aside. Beat whites to stiff froth, add -other ½ cup sugar. Mix both and add 1 cup flour measured before -sifting. Butter pans, dredge them with flour and put the batter in. -Bake in 8 layers in a slow oven. Spread chocolate or sour cream -filling as in <a href="#bread_76">No. 76</a>, between the layers. You may also cover with a -frosting if you wish.</p> -</div> - - -<div id="bread_97" class="recipe"> -<p class="recipe_title">No. 97—FENCE TART.</p> - -<p class="recipe_sub">First Layer.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 whites of eggs</li> -<li class="ingredients">3 yolks of egg</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">⅓ tsp. cream of tartar</li> -<li class="ingredients">1¼ cups of sugar</li> -<li class="ingredients">1 cup flour</li> -</ul> - -<p class="recipe_sub">Second Layer.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅓ or ¼ lb. bitter chocolate dissolved in ¼ cup hot water</li> -<li class="ingredients">1 cup of powdered sugar</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">½ package Knox gelatine dissolved in ¼ cup of water</li> -<li class="ingredients">1½ cups of cream</li> -<li class="ingredients">½ pt. whipped cream</li> -</ul> - -<p class="recipe_sub">Third Layer.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ package Knox gelatine with pink coloring dissolved in ¼ cup of water</li> -<li class="ingredients">1 cup of powdered sugar</li> -<li class="ingredients">1½ cups of cream</li> -<li class="ingredients">½ pt. whipped cream</li> -<li class="ingredients">1 tsp. of vanilla</li> -</ul> - -<p><span class="pagenum" id="Page_312">312</span></p> - -<p class="recipe_sub">For the Covering.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. whipped cream</li> -</ul> - -<p class="recipe_sub">For the Fencing.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ doz, ladyfingers or macaroons</li> -</ul> - -<p><b>Preparation:</b> The first layer. Whip whites of eggs to thin froth, add -salt and cream of tartar, then whip to a stiff froth, mix in the sugar -and then the yolks of eggs whipped to a cream. Mix the flour in -lightly and bake this batter in a buttered, round, loose bottom pan. -Loosen edge of layer and arrange ladyfingers or macaroons around in -circle. For the second layer. The dissolved bitter chocolate, sugar, -cream and vanilla are boiled for 2 minutes, stirring constantly; stir -in the dissolved gelatine, set the mixture in cold water and continue -stirring until it begins to thicken, then add the ½ pint of whipped -cream and spread the mixture over the baked layer. The third layer is -made exactly like the second layer only using the pink coloring -instead of the bitter chocolate; after the whipped cream is added, -spread the mixture over the chocolate layer.</p> - -<p>Before serving, spread the 1 pint of whipped cream, to which has been -added a little sugar and vanilla, over the cake.</p> -</div> - - -<div id="bread_98" class="recipe"> -<p class="recipe_title">No. 98—FRUIT TART.</p> - -<p class="recipe_sub">Apricot, Peach, Plum, Blueberry, Raspberry or Strawberry Tart.</p> - -<p>Prepare the batter according to <a href="#bread_93">No. 93</a>, Good Tart Dough. Cover with -the desired fruit, either fresh or canned, sprinkle with sufficient -sugar, bake for 25 minutes. Before serving the cake, cover with beaten -cream or almond frosting, prepared according to <a href="#fillings_23">No. 23</a>, Chapter 20 and -then bake.</p> -</div> - - -<div id="bread_99" class="recipe"> -<p class="recipe_title">No. 99—SUNSHINE CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">1 cup sugar</li> -<li class="ingredients">1 cup flour</li> -<li class="ingredients">1 even tsp. cream of tartar</li> -<li class="ingredients">Pinch of salt</li> -<li class="ingredients">½ tsp. vanilla</li> -</ul> - -<p><b>Preparation:</b> Beat the yolks of eggs first and add half the sugar; beat -the whites of eggs very dry and add remaining sugar; beat well and add -the vanilla, salt and the yolks of eggs; lastly, add the flour and -cream of tartar. Bake in a moderate oven one hour.</p> -</div> - - -<p><span class="pagenum" id="Page_313">313</span></p> - -<div id="bread_100" class="recipe"> -<p class="recipe_title">No. 100—LOVE CHOCOLATE CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ cup butter</li> -<li class="ingredients">1 cup sugar</li> -<li class="ingredients">1 egg</li> -<li class="ingredients">1 tsp. vanilla</li> -<li class="ingredients">½ cup sour milk</li> -<li class="ingredients">½ tsp. soda</li> -<li class="ingredients">2 squares bitter chocolate</li> -<li class="ingredients">½ cup hot water</li> -<li class="ingredients">1 large cup flour</li> -</ul> - -<p><b>Preparation:</b> Cream butter and sugar; add the egg and vanilla; add the -milk in which the soda is dissolved; dissolve the chocolate in a half -cup boiling water, let cool and add; lastly, add the flour. Bake in -flat cake tin about 45 minutes.</p> -</div> - - -<div id="bread_101" class="recipe"> -<p class="recipe_title">No. 101—ANGEL FOOD.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Whites of 9 eggs</li> -<li class="ingredients">1 cup sugar</li> -<li class="ingredients">1 tsp. vanilla</li> -<li class="ingredients">1 cup flour</li> -<li class="ingredients">1 tsp. cream of tartar</li> -</ul> - -<p><b>Preparation:</b> Beat the whites of eggs to a stiff froth; boil the sugar -with 4 tablespoons of water until all the sugar is dissolved; beat the -sugar syrup into the whites of the eggs; add vanilla and the flour and -cream of tartar. Bake slowly one hour.</p> -</div> - - -<div id="bread_102" class="recipe"> -<p class="recipe_title">No. 102—FRUIT CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1¼ cups sugar</li> -<li class="ingredients">½ cup butter</li> -<li class="ingredients">Yolks of 2 eggs</li> -<li class="ingredients">1 cup sour milk</li> -<li class="ingredients">1 tsp. baking soda</li> -<li class="ingredients">1½ cups flour</li> -<li class="ingredients">½ tsp. cloves</li> -<li class="ingredients">½ tsp. cinnamon</li> -<li class="ingredients">½ cup dates, raisins and citron</li> -<li class="ingredients">1 cup walnuts</li> -</ul> - -<p><b>Preparation:</b> Cream the sugar and butter, add yolks of eggs, cloves and -cinnamon; dissolve the soda in the sour milk and add to the rest; add -the flour and mix well; lastly add the raisins, dates, citron and -walnuts. Bake about 45 minutes.</p> -</div> - - -<div id="bread_103" class="recipe"> -<p class="recipe_title">No. 103—CREAM PUFFS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 large teacup hot water</li> -<li class="ingredients">½ tsp. butter</li> -<li class="ingredients">1 teacup flour</li> -<li class="ingredients">4 eggs</li> -</ul> - -<p><b>Preparation:</b> Stir the flour into the boiling water and butter. Set -aside to cool and, when cold, stir in the unbeaten eggs one at a time. -Drop in muffin tins and bake in a fairly hot oven. When baked, fill -with beaten cream, sweetened to taste and flavored with vanilla.</p> -</div> - - -<div id="bread_104" class="recipe"> -<p class="recipe_title">No. 104—CREAM PUFFS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup boiling water</li> -<li class="ingredients">½ cup butter</li> -<li class="ingredients">1 cup pastry flour</li> -<li class="ingredients">3 eggs, beaten</li> -<li class="ingredients">Small pinch of soda</li> -</ul> - -<p>Preparation; Pour the water over the butter. As soon as it boils and -the butter is melted, stir in the flour and keep stirring until it -leaves the sides of the pan. Let cool, stir in the eggs and soda, drop -on the buttered pans and bake thirty minutes. Do not open the oven -door for twenty minutes for fear they will fall. Fill with whipped -cream, sweetened and flavored.</p> -</div> - - -<p><span class="pagenum" id="Page_314">314</span></p> - -<div id="bread_105" class="recipe"> -<p class="recipe_title">No. 105—YEAST DOUGHNUTS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup sugar</li> -<li class="ingredients">3 cups milk</li> -<li class="ingredients">Flour to make soft sponge</li> -<li class="ingredients">1 yeast cake</li> -<li class="ingredients">Mix and let stand over night</li> -</ul> - -<p class="recipe_sub">In the Morning Add:</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup sugar</li> -<li class="ingredients">½ cup butter</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">½ a nutmeg</li> -<li class="ingredients">½ tsp. soda</li> -<li class="ingredients">Flour to mix stiff</li> -</ul> - -<p><b>Preparation:</b> Let rise, then roll and cut in shape desired, or roll -into long strips and twist into shape. Let rise again while the lard -is heating and then fry. Raised doughnuts require longer cooking.</p> -</div> - - -<div id="bread_106" class="recipe"> -<p class="recipe_title">No. 106—SOUR CREAM DOUGHNUTS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5 tbsps. sour cream</li> -<li class="ingredients">1 cup milk</li> -<li class="ingredients">½ cup butter</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">Little salt</li> -<li class="ingredients">1 tsp. soda</li> -<li class="ingredients">¼ tsp. cinnamon</li> -<li class="ingredients">¼ tsp. nutmeg</li> -<li class="ingredients">1 tsp. baking powder</li> -<li class="ingredients">1 cup sugar</li> -<li class="ingredients">1¼ pts. of flour</li> -</ul> - -<p><b>Preparation:</b> Stir butter, eggs and cream well, add all other -ingredients, roll and cut the dough, bake in hot lard to golden brown -color and sprinkle powdered sugar over.</p> -</div> - - -<div id="bread_107" class="recipe"> -<p class="recipe_title">No. 107—BLITZ-KUCHEN.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. sugar</li> -<li class="ingredients">½ lb. butter</li> -<li class="ingredients">8 eggs</li> -<li class="ingredients">1 lb. flour</li> -</ul> - -<p><b>Preparation:</b> Stir sugar, butter and yolks of eggs together well, add -the stiffly beaten whites of eggs and flour. Bake in a long tin and -cover with sugar, cinnamon and chopped almonds. Cut and serve while -warm.</p> -</div> - - -<div id="bread_108" class="recipe"> -<p class="recipe_title">No. 108—SPICE CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 cups brown sugar</li> -<li class="ingredients">½ cup butter</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">2 egg yolks</li> -<li class="ingredients">½ cup sour milk</li> -<li class="ingredients">1 tsp. nutmeg</li> -<li class="ingredients">2 cups flour</li> -<li class="ingredients">1 tsp. cloves</li> -<li class="ingredients">1 tsp. cinnamon</li> -<li class="ingredients">1 tsp. soda</li> -</ul> - -<p><b>Preparation:</b> Beat the sugar, butter and eggs together until smooth; -add the remaining ingredients. Bake in three layers and put together -with white frosting.</p> -</div> - - -<p><span class="pagenum" id="Page_315">315</span></p> - -<div id="bread_109" class="recipe"> -<p class="recipe_title">No. 109—WHIPPED CREAM CAKE.</p> - -<p>Make a good sponge cake dough (see <a href="#bread_29">No. 29</a>). and omit the chocolate.</p> - -<p class="recipe_sub">Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pint whipped, sweet cream</li> -<li class="ingredients">1 pound blanched, chopped almonds</li> -<li class="ingredients">Vanilla</li> -<li class="ingredients">Sugar</li> -</ul> - -<p><b>Preparation:</b> After the layers are baked, beat the cream stiff, add -sugar, vanilla and almonds; sweeten the cream and spread between the -layers and on top. This is the queen of all cakes.</p> -</div> - - -<div id="bread_110" class="recipe"> -<p class="recipe_title">No. 110—WALNUT CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. walnuts (leave out 14 halves for the top)</li> -<li class="ingredients">1 cup powdered sugar</li> -<li class="ingredients">¾ cup crackers (rolled fine)</li> -<li class="ingredients">8 eggs</li> -<li class="ingredients">1 tsp. baking powder</li> -<li class="ingredients">1 cup powdered sugar</li> -</ul> - -<p class="recipe_sub">Filling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 cups milk</li> -<li class="ingredients">Corn starch to thicken</li> -<li class="ingredients">½ cup sugar</li> -<li class="ingredients">Vanilla</li> -<li class="ingredients">Yolks of 2 eggs</li> -</ul> - -<p><b>Preparation:</b> Cream the yolks of eggs and the sugar; add the beaten -whites of the eggs; mix the rolled crackers, finely chopped nuts and -baking powder and add. Bake in three layers in a slow oven.</p> - -<p>Stir powdered sugar with a little water, spread on top of cake and -put on the walnut halves.</p> -</div> - - -<div id="bread_111" class="recipe"> -<p class="recipe_title">No. 111—ANGEL CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 scant cup flour</li> -<li class="ingredients">1 scant cup sugar</li> -<li class="ingredients">1 tsp. baking powder</li> -<li class="ingredients">1 cup walnuts (cut)</li> -<li class="ingredients">1 cup dates (cut)</li> -<li class="ingredients">4 eggs</li> -</ul> - -<p><b>Preparation:</b> Cream the eggs separately, add sugar, walnuts, dates, -baking powder and flour. Bake in a buttered pan.</p> -</div> - - -<div class="chapter"> -<p><span class="pagenum" id="Page_316">316</span></p> -<h2 id="fillings" class="chapter_title">CHAPTER 20.<br /> FILLINGS AND FROSTINGS FOR CAKES.</h2> -</div> - - -<div id="fillings_1" class="recipe"> -<p class="recipe_title">No. 1—VANILLA FILLING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of sweet cream</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1½ tsps. of vanilla</li> -<li class="ingredients">4 tbsps. of sugar</li> -</ul> - -<p>The preparation of the vanilla filling is the same as given in Chapter -19, <a href="#bread_29">No. 29</a>, Layer Cake with Chocolate.</p> -</div> - - -<div id="fillings_2" class="recipe"> -<p class="recipe_title">No. 2—NUT FILLING No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 tsp. of butter</li> -<li class="ingredients">½ cup of milk</li> -<li class="ingredients">2 tbsps. of flour</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">½ cup of chopped nuts</li> -<li class="ingredients">1 egg</li> -</ul> - -<p><b>Preparation:</b> The ingredients, excepting the white of egg, are all -mixed well. The mixture is cooked one minute, stirring constantly, -then cooled and the beaten white of egg mixed in.</p> -</div> - - -<div id="fillings_3" class="recipe"> -<p class="recipe_title">No. 3—RAISIN FILLING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">1 cup of seedless chopped raisins</li> -<li class="ingredients">1 white of egg</li> -</ul> - -<p><b>Preparation:</b> Water and sugar are stirred well, then boiled for one -minute and taken from the stove. The raisins and beaten white of egg -are mixed in and the filling spread on the cake, while still warm.</p> -</div> - - -<div id="fillings_4" class="recipe"> -<p class="recipe_title">No. 4—NUT FILLING No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">1 cup of finely chopped nuts</li> -<li class="ingredients">1 cup of sour cream</li> -</ul> - -<p><b>Preparation:</b> The ingredients are mixed and cooked for several minutes, -stirring constantly.</p> -</div> - - -<div id="fillings_5" class="recipe"> -<p class="recipe_title">No. 5—ALMOND FILLING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2½ tbsps. of sugar</li> -<li class="ingredients">1 tbsp. of water</li> -<li class="ingredients">½ tsp. of vanilla</li> -<li class="ingredients">1 cup of blanched, ground almonds</li> -<li class="ingredients">Whipped cream, to taste</li> -</ul> - -<p><b>Preparation:</b> The sugar, water and vanilla are boiled 1 minute and -spread on the cake while warm. The almonds are strewn on immediately, -then cover with the sweetened whipped cream.</p> -</div> - - -<div id="fillings_6" class="recipe"> -<p class="recipe_title">No. 6—LEMON FILLING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of milk</li> -<li class="ingredients">4 tbsps. of sugar</li> -<li class="ingredients">1 tsp. of lemon extract</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1 tsp. of flour</li> -</ul> - -<p><b>Preparation:</b> This is given in Chapter 19, <a href="#bread_33">No. 33</a>, Sponge Cake.</p> -</div> - - -<p><span class="pagenum" id="Page_317">317</span></p> - -<div id="fillings_7" class="recipe"> -<p class="recipe_title">No. 7—WALNUT FILLING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of chopped walnuts</li> -<li class="ingredients">½ cup of chopped seedless or seeded raisins</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">¼ tsp. of vanilla</li> -<li class="ingredients">¼ cup of water</li> -</ul> - -<p><b>Preparation:</b> The ingredients are mixed and boiled, stirring -constantly, then spread on the cake while still warm.</p> -</div> - - -<div id="fillings_8" class="recipe"> -<p class="recipe_title">No. 8—CHOCOLATE FILLING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of sweet chocolate</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">2 tbsps. of water</li> -<li class="ingredients">3 whites of eggs</li> -</ul> - -<p><b>Preparation:</b> The chocolate is dissolved in the water, vanilla and -sugar added and boiled 3 minutes while stirring constantly. Mix in the -beaten whites of eggs while the chocolate is still warm.</p> -</div> - - -<div id="fillings_9" class="recipe"> -<p class="recipe_title">No. 9—COCOANUT FILLING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of cocoanut</li> -<li class="ingredients">2 whites of eggs</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">1 tsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> The whites of eggs are beaten to a stiff froth, the -cocoanut mixed in, then sugar and vanilla.</p> -</div> - - -<div id="fillings_10" class="recipe"> -<p class="recipe_title">No. 10—BANANA FILLING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4–5 bananas</li> -<li class="ingredients">¼ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> The bananas are peeled and sliced, mixed with sugar and -spread between the layers of the cake.</p> -</div> - - -<div id="fillings_11" class="recipe"> -<p class="recipe_title">No. 11—DATE FILLING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of dates</li> -<li class="ingredients">Juice and rind of 1 orange</li> -<li class="ingredients">2 tbsps. of water</li> -<li class="ingredients">½ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> The dates are chopped fine and mixed with orange juice -and grated orange rind, water and sugar and spread on the cake.</p> -</div> - - -<div id="fillings_12" class="recipe"> -<p class="recipe_title">No. 12—CHOCOLATE FROSTING No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of sweet chocolate</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">4 tbsps. of water</li> -<li class="ingredients">1 tsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> Chocolate and sugar are dissolved in the water and -vanilla and cooked until it threads. Stir it a little while longer and -spread on the cake quickly, then put the cake into the oven again for -1 minute.</p> -</div> - - -<div id="fillings_13" class="recipe"> -<p class="recipe_title">No. 13—CHOCOLATE FROSTING No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of butter</li> -<li class="ingredients">⅛ lb. of chocolate</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">1 cup of boiling water</li> -<li class="ingredients">½ tsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> The chocolate is grated, mixed with the other -ingredients, and boiled a few minutes, stirring constantly, until -quite stiff. Take off the fire, stir until nearly cold and spread on -the cake immediately.</p> -</div> - - -<p><span class="pagenum" id="Page_318">318</span></p> - -<div id="fillings_14" class="recipe"> -<p class="recipe_title">No. 14—CHOCOLATE FROSTING No. 3.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of confectionery sugar</li> -<li class="ingredients">2 heaping tbsps. of cocoa</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">3–5 tbsps. of water</li> -</ul> - -<p><b>Preparation:</b> Sugar, cocoa and vanilla are mixed and the cold water -gradually stirred in, being careful not to take too much water because -the mixture must be thick. Spread on the cake at once. If you wish, -add ½ cup of blanched and chopped almonds.</p> -</div> - - -<div id="fillings_15" class="recipe"> -<p class="recipe_title">No. 15—VANILLA FROSTING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of confectionery sugar</li> -<li class="ingredients">1 tbsp. of vanilla</li> -<li class="ingredients">Sufficient cream to make the frosting of proper consistency</li> -</ul> - -<p><b>Preparation:</b> Vanilla is added to the sugar and the cream in ½ -teaspoonfuls. Take only sufficient cream to make the frosting of -consistency to spread.</p> -</div> - - -<div id="fillings_16" class="recipe"> -<p class="recipe_title">No. 16—LEMON FROSTING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. confectionery sugar</li> -<li class="ingredients">Juice of 1 lemon</li> -<li class="ingredients">Cream, if necessary</li> -</ul> - -<p><b>Preparation:</b> The lemon juice is mixed with the sugar and stirred a -while. If the frosting is too thick, add more cream.</p> -</div> - - -<div id="fillings_17" class="recipe"> -<p class="recipe_title">No. 17—TUTTI-FRUTTI FROSTING No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ cups of sugar</li> -<li class="ingredients">1 tbsp. of cocoa or chocolate</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">¼ cup of cocoanut</li> -<li class="ingredients">¼ cup of chopped walnuts</li> -<li class="ingredients">½ cup of milk</li> -<li class="ingredients">¼ cup of finely chopped raisins</li> -</ul> - -<p>The ingredients are mixed well and cooked until the mixture may be -spread on the cake while still warm.</p> -</div> - - -<div id="fillings_18" class="recipe"> -<p class="recipe_title">No. 18—TUTTI-FRUTTI FROSTING No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 tbsps. hot milk</li> -<li class="ingredients">½ cup of confectionery sugar</li> -<li class="ingredients">½ lb. of ground peanuts</li> -<li class="ingredients">1 cup of finely chopped seedless or seeded raisins</li> -<li class="ingredients">¼ cup of chopped citron</li> -</ul> - -<p><b>Preparation:</b> The sugar and hot milk are stirred a while, then the -other ingredients are added and the frosting spread on the cake -immediately.</p> -</div> - - -<div id="fillings_19" class="recipe"> -<p class="recipe_title">No. 19—PLAIN FROSTING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of confectionery sugar</li> -<li class="ingredients">1 white of egg</li> -<li class="ingredients">1 tsp. of vanilla or lemon</li> -</ul> - -<p><b>Preparation:</b> White of egg and sugar are stirred well and vanilla or -lemon essence added; white of egg is not beaten to a froth.</p> -</div> - - -<p><span class="pagenum" id="Page_319">319</span></p> - -<div id="fillings_20" class="recipe"> -<p class="recipe_title">No. 20—CARAMEL FROSTING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of brown sugar</li> -<li class="ingredients">¼ cup of milk</li> -<li class="ingredients">1 tsp. of butter</li> -<li class="ingredients">1 tsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> Sugar and milk are boiled until the mixture draws -threads, take off the fire, add butter and vanilla and stir -continually until you spread it on the cake while still warm.</p> -</div> - - -<div id="fillings_21" class="recipe"> -<p class="recipe_title">No. 21—GLAZE FROSTING FOR HONEY CAKES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of confectionery sugar</li> -<li class="ingredients">3 tbsps. of rose water</li> -<li class="ingredients">1 white of egg</li> -</ul> - -<p><b>Preparation:</b> All ingredients are stirred to a cream and spread on the -cake.</p> -</div> - - -<div id="fillings_22" class="recipe"> -<p class="recipe_title">No. 22—RUM FROSTING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ cup of confectionery sugar</li> -<li class="ingredients">1½ tbsps. of rum</li> -<li class="ingredients">¼ pt. of water</li> -</ul> - -<p><b>Preparation:</b> The sugar is dissolved in water and cooked until it -threads. Then cool it a little, add the rum and stir until the -frosting begins to get white, then spread on the cake.</p> -</div> - - -<div id="fillings_23" class="recipe"> -<p class="recipe_title">No. 23—ALMOND FROSTING FOR FRUIT TART No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 whites of eggs</li> -<li class="ingredients">1¼ cups of sugar</li> -<li class="ingredients">Scant ½ lb. blanched almonds cut in long thin strips</li> -</ul> - -<p><b>Preparation:</b> The whites of eggs are beaten to a stiff froth, mixed -with sugar and almonds and spread on the cake. This is then put into a -medium oven and baked lightly to harden the frosting.</p> -</div> - - -<div id="fillings_24" class="recipe"> -<p class="recipe_title">No. 24—ALMOND FROSTING No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5 eggs</li> -<li class="ingredients">¼ lb. blanched, ground almonds</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">3 tbsps. of lemon juice</li> -</ul> - -<p>The preparation is the same as given in Chapter 19, <a href="#bread_67">No. 67</a>, Cherry Tart.</p> -</div> - - -<div id="fillings_25" class="recipe"> -<p class="recipe_title">No. 25—FRUIT FROSTING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅓ lb. of powdered sugar</li> -<li class="ingredients">2 tbsps. of fruit marmalade</li> -<li class="ingredients">1 white of egg</li> -</ul> - -<p><b>Preparation:</b> The ingredients are mixed well, stirred 25 minutes until -thick and foamy, then spread on the cake immediately.</p> -</div> - - -<div id="fillings_26" class="recipe"> -<p class="recipe_title">No. 26—CREAM FROSTING FOR FRUIT CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of sweet or sour cream</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">¼ cup of sugar</li> -</ul> - -<p><b>Preparation:</b> Cream, sugar and yolks of eggs are mixed well and the -beaten whites of eggs added. This frosting is spread on the cake and -baked 10 minutes until the frosting is a nice yellow color.</p> -</div> - - -<p><span class="pagenum" id="Page_320">320</span></p> - -<div id="fillings_27" class="recipe"> -<p class="recipe_title">No. 27—PLAIN ALMOND FROSTING.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of confectionery sugar</li> -<li class="ingredients">¼ cup of cream or milk</li> -<li class="ingredients">1 cup of blanched, ground or chopped almonds</li> -</ul> - -<p><b>Preparation:</b> The cream and the almonds are stirred into the sugar. The -frosting must be quite thick, then spread on the cake immediately.</p> -</div> - - -<div class="chapter"> -<p><span class="pagenum" id="Page_321">321</span></p> -<h2 id="cookies" class="chapter_title">CHAPTER 21.<br /> COOKIES.</h2> -</div> - - -<p class="chapter_sub2">Directions for Preparing Christmas Cookies.</p> - - -<div id="cookies_1" class="recipe"> -<p class="recipe_title">No. 1—BUTTER COOKIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of butter</li> -<li class="ingredients">1½ lbs. of flour</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">1 tbsp. of arrack or brandy</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">¼ lb. of blanched, ground almonds</li> -<li class="ingredients">¼ cup of chopped citron</li> -</ul> - -<p><b>Preparation:</b> The butter is washed to take the salt out. Then butter, -flour and sugar are mixed, yolks of eggs, arrack and almonds added and -the dough rolled out to ¼ inch thick. Cut out with cookie cutters and -bake to a light yellow color.</p> - -<p><b>Remarks:</b> These cookies may be brushed with whites of eggs and dusted -with sugar, cinnamon and almonds before they are baked.</p> -</div> - - -<div id="cookies_2" class="recipe"> -<p class="recipe_title">No. 2—HAZELNUT COOKIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">1 lb. of flour</li> -<li class="ingredients">1½ tsps. of vanilla</li> -<li class="ingredients">½ lb. of ground hazelnuts</li> -</ul> - -<p><b>Preparation:</b> The ingredients are mixed into a smooth batter, rolled -out thin, cut out in various designs and baked a nice yellow color. -When done, spread with vanilla frosting.</p> -</div> - - -<div id="cookies_3" class="recipe"> -<p class="recipe_title">No. 3—KISSES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of sugar mixed with vanilla</li> -<li class="ingredients">4 whites of eggs</li> -</ul> - -<p><b>Preparation:</b> The sugar and whites of eggs are whipped to a stiff -froth. The pan is spread with wax, little heaps of froth are put on -and baked in a very moderate oven.</p> -</div> - - -<div id="cookies_4" class="recipe"> -<p class="recipe_title">No. 4—SAND COOKIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of butter</li> -<li class="ingredients">1½ cups of sugar</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1 tbsp. of water</li> -<li class="ingredients">½ tsp. of baking powder</li> -<li class="ingredients">Flour enough to make a stiff dough</li> -<li class="ingredients">Sugar and cinnamon</li> -</ul> - -<p><b>Preparation:</b> Butter, sugar, yolks of eggs and 1 tablespoonful of water -are stirred well, then the beaten whites of eggs and baking powder are -added and flour mixed in to make the dough stiff enough to roll out. -Cut it into squares, dust with sugar and cinnamon and bake.</p> -</div> - - -<p><span class="pagenum" id="Page_322">322</span></p> - -<div id="cookies_5" class="recipe"> -<p class="recipe_title">No. 5—ALMOND HEAPS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">3 whites of eggs</li> -<li class="ingredients">¼ tsp. of cinnamon</li> -<li class="ingredients">½ lb. unblanched almonds, cut into long strips</li> -<li class="ingredients">¼ tsp. of corn starch</li> -</ul> - -<p><b>Preparation:</b> Stir the beaten whites of eggs with sugar ½ hour, add -almonds, cinnamon and corn starch. Rinse the cake pans with water, put -little heaps of the batter on and bake 20 minutes in a medium oven.</p> -</div> - - -<div id="cookies_6" class="recipe"> -<p class="recipe_title">No. 6—ALMOND MACAROONS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">3 whites of eggs</li> -<li class="ingredients">½ lb. blanched, ground almonds</li> -<li class="ingredients">1 tsp. of corn starch</li> -</ul> - -<p><b>Preparation:</b> The beaten whites of eggs and sugar are stirred ½ hour, -then the almonds and corn starch are added. The cake tins are rinsed -with cold water; put little heaps of the mixture on and bake in a -medium oven to a golden yellow.</p> -</div> - - -<div id="cookies_7" class="recipe"> -<p class="recipe_title">No. 7—CHOCOLATE MACAROONS WITH ALMONDS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. unblanched almonds, cut into long strips</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">¼ lb. of grated sweet chocolate</li> -<li class="ingredients">3 whites of eggs</li> -<li class="ingredients">2 tbsps. of water</li> -</ul> - -<p><b>Preparation:</b> The almonds are blanched and cut into long strips, then -they are stirred in the sugar and water over the fire until they -become sugared. When this has cooled, stir in the chocolate and beaten -whites of eggs. Grease the pans with a bacon rind, put little heaps of -the batter on and bake in a medium oven.</p> -</div> - - -<div id="cookies_8" class="recipe"> -<p class="recipe_title">No. 8—CHOCOLATE MACAROONS WITH COCOANUT.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">¼ lb. of sweet, grated chocolate</li> -<li class="ingredients">¼ lb. of cocoanut</li> -<li class="ingredients">1 tsp. of cinnamon</li> -<li class="ingredients">1 lb. of flour</li> -<li class="ingredients">2 tsps. of baking powder</li> -</ul> - -<p><b>Preparation:</b> Sugar and eggs are stirred well, then chocolate, -cocoanut, cinnamon, lastly flour and baking powder added. Grease the -pans with a bacon rind. Put little heaps of the batter on and bake in -a slow oven.</p> -</div> - - -<div id="cookies_9" class="recipe"> -<p class="recipe_title">No. 9—WALNUT MACAROONS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of ground walnuts</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">3 whites of eggs</li> -<li class="ingredients">½ tsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> The whites of eggs are beaten to a stiff froth, sugar is -mixed in and stirred ½ hour, then walnuts and vanilla are added. Rinse -the pans with cold water, place little heaps of the mixture on and -bake in a medium oven.</p> -</div> - - -<p><span class="pagenum" id="Page_323">323</span></p> - -<div id="cookies_10" class="recipe"> -<p class="recipe_title">No. 10—FLAWNS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">1 lb. of flour</li> -<li class="ingredients">1 tsp. of baking powder</li> -</ul> - -<p class="recipe_sub">For Sprinkling.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Sugar, almonds and cinnamon</li> -</ul> - -<p><b>Preparation:</b> The butter is stirred to a cream with sugar and the eggs, -then work in flour and baking powder. Roll out the dough to the -thickness of a knife, cut out designs, sprinkle with sugar, blanched -and cut or ground almonds and cinnamon and bake in medium hot oven.</p> - -<p>The butter must be washed to take out the salt.</p> -</div> - - -<div id="cookies_11" class="recipe"> -<p class="recipe_title">No. 11—ALMOND PUFFS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 whites of eggs</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">1 grated lemon rind</li> -<li class="ingredients">½ lb. blanched almonds, cut in long strips</li> -<li class="ingredients">2 tsps. of corn starch</li> -</ul> - -<p><b>Preparation:</b> The whites of eggs are beaten to a froth and stirred ½ -hour with the sugar, grated lemon rind, almonds and corn starch. Rinse -the pans with cold water, put on small heaps of the mixture and bake -in medium oven.</p> -</div> - - -<div id="cookies_12" class="recipe"> -<p class="recipe_title">No. 12—ALMOND STRAWS No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 eggs</li> -<li class="ingredients">1 lb. of sugar.</li> -<li class="ingredients">¾ lb. blanched, grated almonds</li> -<li class="ingredients">1 grated lemon rind</li> -</ul> - -<p><b>Preparation:</b> Eggs, sugar, almonds and lemon rind are mixed well and -stirred until the dough rolls from the spoon with which you stir it. -The bread board is floured, the dough rolled out to ½ inch thickness -and cut into strips 3 inches long and 2 inches wide. Leave them on the -board over night, turn them in the morning and leave them 6 hours -longer, then bake in a medium hot oven to a golden yellow color.</p> -</div> - - -<div id="cookies_13" class="recipe"> -<p class="recipe_title">No. 13—VANILLA STRAWS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">5 eggs</li> -<li class="ingredients">1½ tbsps. of vanilla</li> -<li class="ingredients">½ tsp. of baking powder</li> -<li class="ingredients">½ lb. of flour</li> -</ul> - -<p><b>Preparation:</b> The butter is washed to take out the salt, creamed -and mixed with sugar, eggs and vanilla. Add the baking powder mixed -with the flour. Roll out the dough on a well-floured board to ¼ inch -thickness, cut out oblong strips and bake them in buttered pans to a -dark yellow color.</p> -</div> - - -<p><span class="pagenum" id="Page_324">324</span></p> - -<div id="cookies_14" class="recipe"> -<p class="recipe_title">No. 14—ANISE COOKIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">4 large eggs</li> -<li class="ingredients">Butter, the size of a nut</li> -<li class="ingredients">1 level tsp. of ammonium</li> -<li class="ingredients">1½ lbs. of flour</li> -<li class="ingredients">Anise to taste</li> -</ul> - -<p><b>Preparation:</b> Sugar, eggs, butter, anise and ammonium dissolved in a -little milk are mixed well and stirred ¼ hour, then gradually add the -flour. Roll out the dough on a floured board, cut out designs, leave -them on the board for 24 hours and bake to a yellow color.</p> -</div> - - -<div id="cookies_15" class="recipe"> -<p class="recipe_title">No. 15—VANILLA FLAWNS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 eggs</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">1 tbsp. of vanilla</li> -<li class="ingredients">½ lb. of flour</li> -</ul> - -<p><b>Preparation:</b> The eggs and sugar are stirred on the stove for ½ hour, -then vanilla and flour are added. With a coffee spoon put little heaps -of the batter on a pan, let them stand 4 to 5 hours, put in the oven -and bake to a nice color.</p> -</div> - - -<div id="cookies_16" class="recipe"> -<p class="recipe_title">No. 16—OATMEAL COOKIES No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">½ cup of lard</li> -<li class="ingredients">½ cup of hot water</li> -<li class="ingredients">2½ cups of dry oatmeal</li> -<li class="ingredients">1 tsp. of soda dissolved in water</li> -<li class="ingredients">Spices to taste</li> -</ul> - -<p><b>Preparation:</b> The lard and sugar are stirred well; oatmeal, hot water -and the dissolved soda mixed in; 1 pinch of salt and some nutmeg, -cloves and cinnamon added. Put little heaps on a buttered pan and bake -to a light brown color.</p> -</div> - - -<div id="cookies_17" class="recipe"> -<p class="recipe_title">No. 17—OATMEAL COOKIES No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ lb. of butter</li> -<li class="ingredients">1 cup of brown sugar</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">½ tsp. of salt</li> -<li class="ingredients">1 tsp. of cinnamon</li> -<li class="ingredients">½ tsp. of cloves</li> -<li class="ingredients">¼ tsp. of nutmeg</li> -<li class="ingredients">2 cups of dry rolled oatmeal</li> -<li class="ingredients">2 cups of flour</li> -<li class="ingredients">½ tsp. of saleratus, dissolved in 1 tbsp. of milk</li> -</ul> - -<p><b>Preparation:</b> The butter is rubbed to a cream; mix well with sugar, -eggs, salt, cinnamon, cloves, nutmeg, oatmeal, then add the dissolved -saleratus and flour. Roll out the dough, cut out cookies with a cutter -and bake to a light brown color.</p> -</div> - - -<div id="cookies_18" class="recipe"> -<p class="recipe_title">No. 18—BROWN COOKIES No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. of molasses</li> -<li class="ingredients">1 pt. of syrup</li> -<li class="ingredients">½ lb. of maple sugar</li> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">⅛ lb. of lard</li> -<li class="ingredients">¼ lb. of chopped almonds</li> -<li class="ingredients">¼ cup of chopped citron</li> -<li class="ingredients">1 tsp. of cloves</li> -<li class="ingredients">1 tsp. of cinnamon</li> -<li class="ingredients">1½ grated lemon rind</li> -<li class="ingredients">2 tsps. of potash</li> -<li class="ingredients">½ tsp. of hartshorn salt</li> -<li class="ingredients">2½ lbs. of flour</li> -</ul> - -<p><b>Preparation:</b> Rub the butter and lard to a cream with sugar, add -molasses, syrup, chopped almonds and citron, cloves, cinnamon, grated -lemon rind, potash, hartshorn salt and flour. Roll the dough, cut out -cookies and bake to a light brown color.</p> -</div> - - -<p><span class="pagenum" id="Page_325">325</span></p> - -<div id="cookies_19" class="recipe"> -<p class="recipe_title">No. 19—BUTTER COOKIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ cup of butter</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">5 tbsps. of sour cream</li> -<li class="ingredients">1 tsp. of saleratus</li> -<li class="ingredients">½ tsp. of nutmeg</li> -<li class="ingredients">4–5 cups of flour</li> -</ul> - -<p><b>Preparation:</b> The butter, sugar and eggs must be stirred to a cream, -then add cream, saleratus, nutmeg, and lastly the flour. Roll out the -dough, cut out cookies and bake to a golden yellow color.</p> -</div> - - -<div id="cookies_20" class="recipe"> -<p class="recipe_title">No. 20—BROWN COOKIES No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">2 lbs. of syrup</li> -<li class="ingredients">¼ lb. of sweet, chopped almonds</li> -<li class="ingredients">⅛ lb. of bitter, ground almonds</li> -<li class="ingredients">½ oz. potash, dissolved in ¼ cup of rose water</li> -<li class="ingredients">½ tsp. of cloves</li> -<li class="ingredients">1½ tsps. of cinnamon</li> -<li class="ingredients">1 tsp. of cardamom</li> -<li class="ingredients">1 grated lemon rind</li> -<li class="ingredients">⅛ lb. of finely chopped citron</li> -<li class="ingredients">2 lbs. of flour</li> -<li class="ingredients">1½ lbs. of sugar</li> -</ul> - -<p><b>Preparation:</b> Rub the butter to a cream with syrup, sweet and bitter -almonds, potash, cloves, cinnamon, cardamom, lemon rind and citron. -Lastly mix in the flour and sugar. Roll out the dough, cut out and -bake in medium hot oven.</p> -</div> - - -<div id="cookies_21" class="recipe"> -<p class="recipe_title">No. 21—BROWN COOKIES No. 3.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of syrup</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">1½ cups of melted lard</li> -<li class="ingredients">1 cup of hot water</li> -<li class="ingredients">1 tsp. of baking soda</li> -<li class="ingredients">½ tsp. of allspice</li> -<li class="ingredients">1 tsp. of cinnamon</li> -<li class="ingredients">¼ tsp. of ginger</li> -<li class="ingredients">½ tsp. of nutmeg</li> -<li class="ingredients">¼ tsp. of salt</li> -<li class="ingredients">½ tsp. of pepper</li> -<li class="ingredients">Flour enough to make a stiff dough</li> -</ul> - -<p><b>Preparation:</b> Mix the ingredients well, put in enough flour to make a -stiff dough, roll it out, cut out cookies and bake.</p> -</div> - - -<div id="cookies_22" class="recipe"> -<p class="recipe_title">No. 22—BROWN COOKIES No. 4.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of syrup</li> -<li class="ingredients">1 lb. of brown sugar</li> -<li class="ingredients">1 lb. of lard</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 tsp. of cinnamon</li> -<li class="ingredients">1 cup of sour milk dough</li> -<li class="ingredients">2 tsps. of baking soda</li> -<li class="ingredients">Flour enough to make a stiff</li> -</ul> - -<p><b>Preparation:</b> Mix well the melted lard, sugar, syrup, cinnamon, salt -and sour milk in which the soda is dissolved; then work in enough -flour to make a stiff dough. Roll out the dough, cut out cookies and -bake.</p> -</div> - - -<p><span class="pagenum" id="Page_326">326</span></p> - -<div id="cookies_23" class="recipe"> -<p class="recipe_title">No. 23—BROWN COOKIES No. 5.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">1 cup of lard</li> -<li class="ingredients">2 cups of molasses</li> -<li class="ingredients">2 tsps. of baking soda</li> -<li class="ingredients">1 tsp. of cloves</li> -<li class="ingredients">¼ tsp. of ginger</li> -<li class="ingredients">1 tsp. of salt</li> -<li class="ingredients">1 tsp. of cinnamon</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">Flour enough to make a stiff dough</li> -</ul> - -<p><b>Preparation:</b> Melt the lard and add sugar, molasses, baking soda, -cloves, cinnamon, ginger, salt, eggs and enough flour to make a stiff -dough. Roll out the dough, cut out cookies and bake.</p> -</div> - - -<div id="cookies_24" class="recipe"> -<p class="recipe_title">No. 24—WHITE COOKIES No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">¼ lb. of blanched, ground almonds</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">½ cup of sweet cream</li> -<li class="ingredients">1 tbsp. of cardamom</li> -<li class="ingredients">½ lemon rind, grated</li> -<li class="ingredients">2 tsps. of hartshorn salt, dissolved in ¼ cup of rose water</li> -<li class="ingredients">1¼–1½ lbs. of flour</li> -</ul> - -<p><b>Preparation:</b> Cream the butter with sugar and yolks of eggs, then add -almonds, cream, cardamom, lemon rind, dissolved hartshorn salt and -flour enough to make a stiff dough. Roll it out, cut out cooking and -bake.</p> -</div> - - -<div id="cookies_25" class="recipe"> -<p class="recipe_title">No. 25—WHITE COOKIES No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of fine sugar</li> -<li class="ingredients">1 bottle of rose water</li> -<li class="ingredients">4 yolks of eggs</li> -<li class="ingredients">1 cup of butter</li> -<li class="ingredients">½ oz. hartshorn salt</li> -<li class="ingredients">⅛ lb. of grated orange rind</li> -<li class="ingredients">1 grated lemon rind</li> -<li class="ingredients">½ lb. of blanched, chopped almonds</li> -<li class="ingredients">¼ lb. of finely chopped citron</li> -<li class="ingredients">4 lbs. of flour</li> -</ul> - -<p><b>Preparation:</b> The sugar is dissolved in the rose water and brought to -boil. Yolks of eggs and hartshorn salt are mixed and stirred into the -sweetened rose water while still warm, (not hot), then all the other -ingredients are quickly mixed in and lastly the flour. Roll out the -dough, cut out cookies and bake to a golden yellow color.</p> - -<p><b>Remarks:</b> Let the dough stand for a day before baking.</p> -</div> - - -<div id="cookies_26" class="recipe"> -<p class="recipe_title">No. 26—WHITE COOKIES No. 3.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ lb. of butter</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1 tsp. of hartshorn salt, dissolved in ¼ cup of rose water</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">½ cup of blanched, ground almonds</li> -<li class="ingredients">2 grated lemon rinds</li> -<li class="ingredients">2 lbs. of flour</li> -</ul> - -<p><b>Preparation:</b> The butter is washed to remove the salt. The cold butter -is cut into the flour and mixed with the hands, <span class="pagenum" id="Page_327">327</span>then eggs, dissolved -hartshorn salt, sugar, almonds and lemon rind are added. The dough is -now rolled out and cut out with a tumbler or cookie cutter. Bake in -pans to a golden yellow color.</p> -</div> - - -<div id="cookies_27" class="recipe"> -<p class="recipe_title">No. 27—BUTTER STRAWS WITH ALMONDS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of butter</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">½ lb. of blanched, ground almonds</li> -<li class="ingredients">1 grated lemon rind</li> -<li class="ingredients">½ lb. of flour</li> -<li class="ingredients">1 tsp. of baking powder</li> -</ul> - -<p><b>Preparation:</b> Rub the butter to a cream with yolks of eggs. Then add -the beaten whites of eggs, lemon rind and baking powder mixed with -flour. The dough is rolled out, cut into strips and baked to a golden -yellow color.</p> -</div> - - -<div id="cookies_28" class="recipe"> -<p class="recipe_title">No. 28—CHOCOLATE COOKIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of grated, sweet chocolate</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">½ lb. of blanched, ground almonds</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">1 lb. of flour</li> -<li class="ingredients">1 tsp. of baking powder</li> -</ul> - -<p><b>Preparation:</b> Rub the butter and sugar to a cream, add chocolate, -almonds, eggs and vanilla, then baking powder mixed with flour and -roll out the dough. Cut out the cookies with a tumbler or cutter and -bake in a slow oven.</p> - -<p><b>Remarks:</b> Cookies containing chocolate take more time for baking.</p> -</div> - - -<div id="cookies_29" class="recipe"> -<p class="recipe_title">No. 29—NUT CHOCOLATE COOKIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of grated, sweet chocolate</li> -<li class="ingredients">1½ cups of sugar</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">12 tbsps. of ground walnuts</li> -<li class="ingredients">1 tsp. of cinnamon</li> -<li class="ingredients">1½ cups of flour</li> -</ul> - -<p><b>Preparation:</b> The ingredients are mixed well and stirred, the flour -added last, then this dough is rolled out and cut into strips or into -disks with a tumbler and baked slowly.</p> -</div> - - -<div id="cookies_30" class="recipe"> -<p class="recipe_title">No. 30—MOLASSES COOKIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of lard</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">2 cups of good or best molasses</li> -<li class="ingredients">⅔ cup of hot water</li> -<li class="ingredients">2 tsps. of soda</li> -<li class="ingredients">1 tsp. of cream of tartar</li> -<li class="ingredients">½ tsp. of cinnamon</li> -<li class="ingredients">½ tsp. of ginger</li> -<li class="ingredients">½ tsp. of salt</li> -<li class="ingredients">Flour enough to make a stiff dough</li> -</ul> - -<p><b>Preparation:</b> The lard is melted and mixed with sugar, molasses, water, -the soda dissolved in a little water, the cream of tartar, cinnamon, -ginger, salt and enough flour added to make a stiff dough. Roll out, -cut out cookies and bake.</p> -</div> - - -<p><span class="pagenum" id="Page_328">328</span></p> - -<div id="cookies_31" class="recipe"> -<p class="recipe_title">No. 31—COCOANUT DROP CAKES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5 eggs</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">½ lb. of cocoanut</li> -<li class="ingredients">2 tsps. of baking powder</li> -<li class="ingredients">3 cups of flour</li> -</ul> - -<p><b>Preparation:</b> The ingredients are mixed well and the flour stirred in -last. With a teaspoon drop on well buttered pans and bake until light -brown.</p> -</div> - - -<div id="cookies_32" class="recipe"> -<p class="recipe_title">No. 32—HICKORYNUT DROP CAKES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ cups of sugar</li> -<li class="ingredients">1 cup of butter</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1 cup of sour cream</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">1 cup of hickory nuts</li> -<li class="ingredients">2 tsps. of baking powder</li> -<li class="ingredients">3½ cups of flour</li> -<li class="ingredients">1 tsp. of soda</li> -</ul> - -<p><b>Preparation:</b> The butter is stirred to a cream and mixed with sugar and -eggs. The soda is dissolved in the sour milk and added, also the -vanilla, the nuts and the baking powder mixed with the flour. Little -heaps of dough are placed on well buttered pans and baked in a slow -oven.</p> -</div> - - -<div id="cookies_33" class="recipe"> -<p class="recipe_title">No. 33—SMALL HERMIT CAKES No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ cups of brown sugar</li> -<li class="ingredients">1 cup of butter</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1 cup of ground nuts</li> -<li class="ingredients">1 cup of finely chopped raisins</li> -<li class="ingredients">1 tsp. of cloves</li> -<li class="ingredients">1 tsp. of cinnamon</li> -<li class="ingredients">1 tsp. of baking soda</li> -<li class="ingredients">1 tbsp. of good molasses</li> -<li class="ingredients">3 cups of flour</li> -<li class="ingredients">1 cup of finely chopped dates</li> -</ul> - -<p><b>Preparation:</b> Butter, sugar and eggs are stirred well. The soda -dissolved in the molasses and mixed in; then add nuts, raisins, dates, -cloves, cinnamon and flour. Grease the pans with a bacon rind, make -little cakes the size of a walnut and bake in a slow oven.</p> -</div> - - -<div id="cookies_34" class="recipe"> -<p class="recipe_title">No. 34—SMALL HERMIT CAKES No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of butter</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">1 cup of currants</li> -<li class="ingredients">1 tbsp. of molasses</li> -<li class="ingredients">1 tsp. of cinnamon</li> -<li class="ingredients">1 tsp. of cloves</li> -<li class="ingredients">1 tsp. of nutmeg</li> -<li class="ingredients">Flour enough to make a stiff dough</li> -<li class="ingredients">1 tsp. of soda</li> -</ul> - -<p><b>Preparation:</b> The butter, eggs, sugar and currants are mixed well, soda -dissolved in the molasses added, also cinnamon, cloves, nutmeg and -enough flour to roll out the dough, being careful not to make it too -stiff. Roll out thin, cut out with a cookie cutter or in strips and -bake in a hot oven.</p> -</div> - - -<p><span class="pagenum" id="Page_329">329</span></p> - -<div id="cookies_35" class="recipe"> -<p class="recipe_title">No. 35—MOTHER’S COOKIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ cups of butter</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">3 cups of sugar</li> -<li class="ingredients">3 tsps. of baking powder</li> -<li class="ingredients">6 cups of flour</li> -<li class="ingredients">½ grated lemon rind</li> -<li class="ingredients">¾ cup of milk</li> -</ul> - -<p><b>Preparation:</b> Cream the butter with eggs and sugar, add the milk, lemon -rind and baking powder mixed with the flour. Roll out quite thin, cut -out cookies and bake to a golden yellow color.</p> -</div> - - -<div id="cookies_36" class="recipe"> -<p class="recipe_title">No. 36—PEANUT DROP CAKES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 tbsps. of butter</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">4 tbsps. of sugar</li> -<li class="ingredients">1 cup of ground peanuts</li> -<li class="ingredients">1 tsp. of salt</li> -<li class="ingredients">4 tbsps. of milk</li> -<li class="ingredients">1 tsp. of baking powder</li> -<li class="ingredients">1 cup of flour</li> -</ul> - -<p><b>Preparation:</b> The butter, sugar and yolks of eggs are stirred to a -cream; add the milk, nuts, salt, the beaten whites of eggs and baking -powder mixed with the flour. With a teaspoon drop on well buttered -pans, place a peanut on each and bake in a slow oven.</p> -</div> - - -<div id="cookies_37" class="recipe"> -<p class="recipe_title">No. 37—PEANUT STRAWS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¾ cup of butter</li> -<li class="ingredients">1 large cup of flour</li> -<li class="ingredients">1 large cup of sugar</li> -<li class="ingredients">4 whites of eggs</li> -<li class="ingredients">Some chopped or cut peanuts</li> -</ul> - -<p><b>Preparation:</b> The very cold butter is cut into the flour, sugar is -added and quickly mixed with the hands. Beat the whites of eggs to a -stiff froth and add it to the dough. Spread the dough into buttered -pans, strew the peanuts on and bake the cake. When it has cooled, cut -it into small equal strips.</p> -</div> - - -<div id="cookies_38" class="recipe"> -<p class="recipe_title">No. 38—SMALL PLAIN COOKIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of butter</li> -<li class="ingredients">½ cup of lard</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1½ cups of sugar</li> -<li class="ingredients">1 tsp. of baking soda</li> -<li class="ingredients">½ tsp. of salt</li> -<li class="ingredients">Flour enough to make a stiff dough</li> -<li class="ingredients">3 tsps. of boiling water</li> -</ul> - -<p><b>Preparation:</b> Butter, lard, eggs and sugar are stirred well. The soda -is dissolved in the hot water and added, then salt and not too much -flour. The dough should be rather soft; roll it out, cut out cookies, -sprinkle with sugar and bake to a golden yellow color.</p> -</div> - - -<div id="cookies_39" class="recipe"> -<p class="recipe_title">No. 39—RAISIN CAKE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of butter</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1½ cups of sugar</li> -<li class="ingredients">1½ cups of finely chopped raisins</li> -<li class="ingredients">6 tbsps. of strong coffee</li> -<li class="ingredients">1½ cups of chopped English walnuts</li> -<li class="ingredients">1 tsp. of cinnamon</li> -<li class="ingredients">1 tsp. of baking soda</li> -<li class="ingredients">¼ cup of hot water</li> -<li class="ingredients">3 cups of flour</li> -</ul> - -<p><b>Preparation:</b> The butter, eggs and sugar are stirred well, raisins, -walnuts, coffee, cinnamon, soda dissolved in the hot <span class="pagenum" id="Page_330">330</span>water and flour -mixed in. The pans are buttered well and the dough put on in -teaspoonfuls, flattened a little and baked slowly.</p> -</div> - - -<div id="cookies_40" class="recipe"> -<p class="recipe_title">No. 40—GINGER SNAPS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of butter and lard</li> -<li class="ingredients">1 cup of brown sugar</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">1 cup of molasses</li> -<li class="ingredients">½ cup of sour milk</li> -<li class="ingredients">2 tsps. baking soda</li> -<li class="ingredients">1 tbsp. of ginger</li> -<li class="ingredients">1 tbsp. of cinnamon</li> -<li class="ingredients">1 tsp. of cloves</li> -<li class="ingredients">Flour enough to make a stiff dough.</li> -</ul> - -<p><b>Preparation:</b> Butter, lard, sugar and eggs are stirred well; baking -soda dissolved in the sour milk, coffee, ginger, cinnamon, cloves -added and flour to make a stiff dough. Roll it out, cut out the -cookies with a tumbler and bake.</p> -</div> - - -<div id="cookies_41" class="recipe"> -<p class="recipe_title">No. 41—BROWN PEPPERNUTS No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of sugar</li> -<li class="ingredients">2 lbs of butter</li> -<li class="ingredients">1½ lbs. of syrup</li> -<li class="ingredients">¼ oz. of cardamom</li> -<li class="ingredients">¼ oz. of cinnamon</li> -<li class="ingredients">3 grated lemon rinds</li> -<li class="ingredients">½ lb. ground almonds</li> -<li class="ingredients">¼ lb. of finely chopped citron</li> -<li class="ingredients">1¼ ozs. of potash, dissolved in ¼ cup of rose water</li> -<li class="ingredients">5 lbs. of flour</li> -</ul> - -<p><b>Preparation:</b> Sugar and butter are stirred to a cream, then all -ingredients mixed in and lastly the flour. Make little heaps or nuts -on buttered pans and bake them.</p> -</div> - - -<div id="cookies_42" class="recipe"> -<p class="recipe_title">No. 42—BROWN PEPPERNUTS No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of butter</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">1 lb. of syrup</li> -<li class="ingredients">1 cup of rose water</li> -<li class="ingredients">2 tsps. of hartshorn salt</li> -<li class="ingredients">½ cup of finely chopped citron</li> -<li class="ingredients">¼ lb. of ground almonds</li> -<li class="ingredients">1 tbsp. of cardamom</li> -<li class="ingredients">1 grated lemon rind</li> -<li class="ingredients">3 lbs. of flour</li> -</ul> - -<p><b>Preparation:</b> Preparation is the same as the one before, <a href="#cookies_41">No. 41</a>, Brown -Peppernuts. The hartshorn salt is dissolved in the given quantity of -rose water.</p> -</div> - - -<div id="cookies_43" class="recipe"> -<p class="recipe_title">No. 43—SUGAR PEPPERNUTS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of butter</li> -<li class="ingredients">1½ lbs. of sugar</li> -<li class="ingredients">¼ lb. of blanched, ground almonds</li> -<li class="ingredients">¾ cup of sweet cream</li> -<li class="ingredients">½ cup of finely cut citron</li> -<li class="ingredients">1 tbsp. of cardamom</li> -<li class="ingredients">2 tbsps. of brandy</li> -<li class="ingredients">1½ tsps. of hartshorn salt dissolved in 1 cup of rose water</li> -<li class="ingredients">3 lbs. of flour</li> -</ul> - -<p>Preparation is the same as given under <a href="#cookies_41">No. 41</a>.</p> -</div> - - -<p><span class="pagenum" id="Page_331">331</span></p> - -<div id="cookies_44" class="recipe"> -<p class="recipe_title">No. 44—VANILLA STARS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb blanched, ground almonds</li> -<li class="ingredients">5 eggs</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">2 vanilla beans</li> -</ul> - -<p><b>Preparation:</b> The vanilla is crushed with the sugar, then yolks of -eggs, almonds, beaten whites of eggs mixed in and stirred 1 hour. Roll -out the dough, make little stars and bake in medium hot oven. The -board must be well-floured when rolling out the dough.</p> -</div> - - -<div id="cookies_45" class="recipe"> -<p class="recipe_title">No. 45—EGG CRACKNELS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of butter</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">½ cup of arrack or rum</li> -<li class="ingredients">6 hard-boiled yolks of eggs</li> -<li class="ingredients">1 lb. of flour</li> -</ul> - -<p><b>Preparation:</b> The ingredients are mixed well with the hands, and the -dough formed into small rings; these are dipped into beaten egg, then -rolled in sugar and cinnamon and baked to a golden yellow color.</p> - -<p><b>Remarks:</b> The eggs must be boiled 20 minutes. The yolks are chopped -fine before working into the dough. The whites may be chopped, mixed -with salt, pepper, oil and vinegar and used for garnishing green -lettuce.</p> -</div> - - -<div id="cookies_46" class="recipe"> -<p class="recipe_title">No. 46—ALMOND BREAD.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of brown sugar</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">¼ lb. of grated, sweet chocolate</li> -<li class="ingredients">½ lb. of chopped almonds</li> -<li class="ingredients">½ tsp. of ground cinnamon</li> -<li class="ingredients">½ tsp. of ground nutmeg</li> -<li class="ingredients">½ tsp. of ground cloves</li> -<li class="ingredients">1½ tsps. of baking powder</li> -<li class="ingredients">2 cups of flour</li> -</ul> - -<p><b>Preparation:</b> Sugar and eggs are stirred well, the other ingredients -mixed in and lastly the baking powder mixed with the flour. Roll out -the dough and bake. When done and still warm, cut into strips.</p> -</div> - - -<div id="cookies_47" class="recipe"> -<p class="recipe_title">No. 47—SPRINGELS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. powdered sugar</li> -<li class="ingredients">4–5 eggs</li> -<li class="ingredients">¼ tsp. of ammonia or 1 tsp. of baking powder</li> -<li class="ingredients">1 lb. of flour</li> -</ul> - -<p><b>Preparation:</b> The sugar and eggs are beaten well. The ammonia is -pulverized with a knife blade and added, then the flour. Roll out the -dough and cut out small cookies, then bake in medium oven to a nice -color.</p> -</div> - - -<div id="cookies_48" class="recipe"> -<p class="recipe_title">No. 48—PLAIN PEPPERNUTS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1½ tsps. of cinnamon</li> -<li class="ingredients">1 tsp. of cloves</li> -<li class="ingredients">¼ tsp. of pepper</li> -<li class="ingredients">½ tsp. of ammonia</li> -<li class="ingredients">Flour enough to make a stiff dough</li> -<li class="ingredients">½ cup of brandy</li> -</ul> - -<p><b>Preparation:</b> The sugar is stirred ½ hour with the eggs, then add -cinnamon, cloves, pepper and the ammonia, pulverized with a -knife blade. Stir in enough flour to make a stiff <span class="pagenum" id="Page_332">332</span>dough, roll it out -and cut out small cookies. Leave these for 2 to 3 days, turning them -over and dipping in brandy and bake slightly in a medium oven.</p> -</div> - - -<div id="cookies_49" class="recipe"> -<p class="recipe_title">No. 49—ALMOND STRIPS No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">3 eggs</li> -<li class="ingredients">½ lb. of almonds, sliced fine and roasted</li> -<li class="ingredients">Flour enough to make a stiff dough</li> -</ul> - -<p><b>Preparation:</b> Sugar and eggs are stirred well, the almonds mixed in -after they are cold, then flour to make a stiff dough. Roll it out and -cut into small strips and bake.</p> -</div> - - -<div id="cookies_50" class="recipe"> -<p class="recipe_title">No. 50—HONEY CAKES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of honey</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">5 cents worth of refined potash</li> -<li class="ingredients">3 tbsps. of rum</li> -<li class="ingredients">¼ lb. of unblanched, chopped almonds</li> -<li class="ingredients">2 tbsps. of sugared orange rind</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">4 eggs</li> -<li class="ingredients">1 tsp. of cinnamon</li> -<li class="ingredients">½ tsp. of ground cloves</li> -<li class="ingredients">3 lbs. of flour</li> -<li class="ingredients">⅛ lb. of finely cut citron</li> -</ul> - -<p><b>Preparation:</b> Melt the honey. Dissolve the potash in the rum and cover -the dish. Then mix all the other ingredients with the honey, add the -rum with the dissolved potash, and lastly the flour. Knead the dough 1 -hour and set it in a warm place for 5 days. Then roll it out and bake -it. When it is still warm, cut it into squares, oblongs or triangles. -If you wish, you may cover them with a frosting, or with almonds and -citron before baking.</p> -</div> - - -<div id="cookies_51" class="recipe"> -<p class="recipe_title">No. 51—COCOANUT KISSES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Whites of 4 eggs</li> -<li class="ingredients">2 cups sugar</li> -<li class="ingredients">1 tsp. cream of tartar</li> -<li class="ingredients">1 tsp. vanilla</li> -<li class="ingredients">¾ lb. cocoanut</li> -</ul> - -<p><b>Preparation:</b> Beat the whites of eggs very stiff; add the sugar and -beat well; add cream of tartar and vanilla and lastly the cocoanut. -Drop from a spoon on a buttered tin and bake in a moderate oven -one-half hour.</p> -</div> - - -<div id="cookies_52" class="recipe"> -<p class="recipe_title">No. 52—CINNAMON STARS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Whites of 8 eggs</li> -<li class="ingredients">1 lb. sugar</li> -<li class="ingredients">1 tbsp. cinnamon</li> -<li class="ingredients">1 lb. almonds</li> -</ul> - -<p><b>Preparation:</b> Stir the sugar, eggs and cinnamon together one hour; put -six tablespoonfuls in a separate dish for frosting. To the remainder, -add the grated, unblanched almonds; mix well; roll out upon a molding -board strewn with flour and sugar; form with a star; frost; bake on -buttered tins.</p> -</div> - - -<div id="cookies_53" class="recipe"> -<p class="recipe_title">No. 53—LADY FINGERS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 eggs</li> -<li class="ingredients">¾ lb. sugar</li> -<li class="ingredients">¾ lb. flour</li> -<li class="ingredients">Flavoring and salt</li> -</ul> - -<p><b>Preparation:</b> Beat eggs and sugar stiff, add salt and flour; put the -dough in a form 3 inches long and 2 inches wide, bake rapidly. It will -also make a fine cake if baked in a buttered pan.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_333">333</span></p> -<h2 id="confection" class="chapter_title">CHAPTER 22.<br /> CONFECTIONERY.</h2> -</div> - - -<div id="confection_1" class="recipe"> -<p class="recipe_title">No. 1—MOLASSES CANDY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of good molasses</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">1 tbsp. of vinegar</li> -<li class="ingredients">1 tsp. of baking soda</li> -<li class="ingredients">1 tbsp. of lemon extract or vanilla</li> -</ul> - -<p><b>Preparation:</b> Boil the molasses, sugar, butter and vinegar, stirring -constantly. Test it by dropping a few drops into cold water; if it -hardens it has been boiled sufficiently. Then add soda dissolved in 1 -tablespoonful of hot water and lemon essence or vanilla. Pour the -candy into a buttered pan and when cool, pull it with your hands well -buttered until it is a light color. See candy pulling.</p> -</div> - - -<div id="confection_2" class="recipe"> -<p class="recipe_title">No. 2—VINEGAR TAFFY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">6 tbsps. of sugar</li> -<li class="ingredients">4 tbsps. of water</li> -<li class="ingredients">2 tbsps. of vinegar</li> -</ul> - -<p><b>Preparation:</b> Mix the ingredients and boil 20 minutes, then pour into a -buttered pan and pull.</p> -</div> - - -<div id="confection_3" class="recipe"> -<p class="recipe_title">No. 3—CHOCOLATE FUDGES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cup of molasses</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">½ cup of milk</li> -<li class="ingredients">½ cup of butter</li> -<li class="ingredients">½ cup of grated, sweet chocolate</li> -<li class="ingredients">2 tbsps. of finely chopped figs</li> -<li class="ingredients">2 tbsps. of finely chopped raisins</li> -<li class="ingredients">1 tbsp. vanilla</li> -<li class="ingredients">½ cup of ground English walnuts</li> -</ul> - -<p><b>Preparation:</b> Mix the molasses, sugar, milk and butter and cook 7 -minutes, add the chocolate and cook 7 minutes more, then add the other -ingredients. Pour into a buttered pan and when cold, cut into squares.</p> -</div> - - -<div id="confection_4" class="recipe"> -<p class="recipe_title">No. 4—BUTTER SCOTCH.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of corn-syrup</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">1 tbsp. of vinegar</li> -<li class="ingredients">1 tbsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> Boil the syrup, sugar, water and butter until it hardens -when testing in cold water. Add the vinegar and vanilla and pour into -a buttered pan. When cold, cut into squares.</p> -</div> - - -<p><span class="pagenum" id="Page_334">334</span></p> - -<div id="confection_5" class="recipe"> -<p class="recipe_title">No. 5—LEMON CANDY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">½ pt. of water</li> -<li class="ingredients">1 tsp. of cream of tartar</li> -<li class="ingredients">⅓ tsp. of tartaric essence</li> -<li class="ingredients">⅓ tsp. of lemon extract</li> -</ul> - -<p><b>Preparation:</b> Mix the sugar, water and cream of tartar and boil until -it cracks and breaks when tried in cold water. Pour into a deep -buttered dish and when cool, mix in the tartaric essence and lemon -extract, and shape into any desired form.</p> -</div> - - -<div id="confection_6" class="recipe"> -<p class="recipe_title">No. 6—CHOCOLATE CARAMELS No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">1 cup of syrup</li> -<li class="ingredients">½ cup of grated, sweet chocolate</li> -<li class="ingredients">1 cup of milk</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">1 tbsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> Mix the sugar and syrup and boil 5 minutes, add the other -ingredients and boil until it stiffens. Pour into a buttered pan and -cut into squares.</p> -</div> - - -<div id="confection_7" class="recipe"> -<p class="recipe_title">No. 7—BON-BONS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of sugar</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">1 vanilla bean or 2 tbsps. of vanilla extract</li> -</ul> - -<p><b>Preparation:</b> Mix the sugar, water and vanilla and boil until it cracks -when tried in cold water. Pour into an oiled pan or porcelain platter, -spread it out and cut into cubes.</p> - -<p><b>Remarks:</b> You can also flavor with rosewater, orange or lemon instead -of vanilla.</p> -</div> - - -<div id="confection_8" class="recipe"> -<p class="recipe_title">No. 8—CHOCOLATE CANDY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 pieces of sweet chocolate or 2½ tbsps. of cocoa</li> -<li class="ingredients">2 cups of sugar</li> -<li class="ingredients">½ cup of milk</li> -<li class="ingredients">½ tbsp. of vanilla</li> -<li class="ingredients">½ tbsp. of butter</li> -</ul> - -<p><b>Preparation:</b> Mix the ingredients and boil 3 minutes, then pour into -buttered pans and cut into cubes when cold.</p> -</div> - - -<div id="confection_9" class="recipe"> -<p class="recipe_title">No. 9—NUT CANDY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 cups of brown sugar</li> -<li class="ingredients">¾ cup of milk</li> -<li class="ingredients">¼ cup of cream</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 tsp. of vanilla</li> -<li class="ingredients">1 lb. of chopped walnuts</li> -</ul> - -<p><b>Preparation:</b> Mix the sugar, milk and cream and boil until, when trying -a few drops in cold water, it holds together and forms a soft mass. -Then add butter and salt, take from the stove, mix in vanilla and nuts -and stir the mixture until it gets creamy. Pour it to 1 inch thickness -into buttered pans and cut it into cubes when cold.</p> -</div> - - -<p><span class="pagenum" id="Page_335">335</span></p> - -<div id="confection_10" class="recipe"> -<p class="recipe_title">No. 10—POPCORN CANDY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">3 tbsps. of water</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">4 qts. of popped corn</li> -</ul> - -<p><b>Preparation:</b> Pour enough popped corn into a pan to cover the bottom of -the pan, put it on the stove to get very hot, being careful not to -burn it. Mix the sugar, butter, water and salt and boil until it -hardens when tried in cold water. Now mix it with the hot corn, add -the rest of the popped corn and stir until it rolls from the spoon, -then spread it out in buttered tins.</p> - -<p><b>Remarks:</b> It is best to use old popcorn.</p> -</div> - - -<div id="confection_11" class="recipe"> -<p class="recipe_title">No. 11—COCOANUT DROPS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cocoanut</li> -<li class="ingredients">About 2 cups of sugar</li> -<li class="ingredients">1 white of egg</li> -</ul> - -<p><b>Preparation:</b> Grate the cocoanut and weigh it, add to it ½ of its -weight in sugar, mix this with the beaten white of egg, drop on -buttered paper and bake in oven 15 minutes.</p> -</div> - - -<div id="confection_12" class="recipe"> -<p class="recipe_title">No. 12—CHOCOLATE CARAMELS No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">½ cup of butter</li> -<li class="ingredients">¼ cup of grated, sweet chocolate</li> -<li class="ingredients">1 cup of molasses</li> -<li class="ingredients">1 cup of milk</li> -</ul> - -<p><b>Preparation:</b> Cream the sugar and butter, add chocolate, molasses and -milk and boil until it hardens when tried in cold water. Pour it about -1 inch thick into buttered pans and when cold, cut into squares with a -buttered knife.</p> -</div> - - -<div id="confection_13" class="recipe"> -<p class="recipe_title">No. 13—PEANUT CANDY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 cups sugar</li> -<li class="ingredients">1 cup chopped peanuts</li> -</ul> - -<p><b>Preparation:</b> Put two cups white sugar into a porcelain kettle; stir -constantly until dissolved. Add one cup chopped peanuts. Turn at once -into a buttered dish and cut in squares.</p> -</div> - - -<div id="confection_14" class="recipe"> -<p class="recipe_title">No. 14—PULLED TAFFY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 cups granulated sugar</li> -<li class="ingredients">½ cup mild vinegar</li> -<li class="ingredients">½ cup water</li> -<li class="ingredients">Butter, size of a walnut</li> -</ul> - -<p><b>Preparation:</b> If vinegar is strong, use two-thirds water and one-third -vinegar. Boil the sugar, water and vinegar together until half done; -then add the butter and stir until mixed well. When it snaps when -tested in cold water, it is done. Pour on buttered tins, let cool, -flavor and pull.</p> -</div> - - -<p><span class="pagenum" id="Page_336">336</span></p> - -<div id="confection_15" class="recipe"> -<p class="recipe_title">No. 15—ICE CREAM CANDY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 cups sugar</li> -<li class="ingredients">½ cup vinegar</li> -<li class="ingredients">½ cup water</li> -<li class="ingredients">Butter, size of an egg</li> -</ul> - -<p><b>Preparation:</b> Boil sugar, vinegar and water together about ten minutes; -add butter and let it boil another five minutes. Try a few drops in a -glass of cold water. If hard, pour the mass into a buttered tin and -set in a cool place until cool enough to pull. Pull it until it -becomes white. Cut in pieces as desired.</p> -</div> - - -<div id="confection_16" class="recipe"> -<p class="recipe_title">No. 16—CRACKER JACK.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 qts. popped corn</li> -<li class="ingredients">½ cup sugar</li> -<li class="ingredients">¼ cup syrup</li> -<li class="ingredients">½ tsp. vinegar</li> -<li class="ingredients">½ tsp. soda</li> -<li class="ingredients">½ cup peanuts</li> -</ul> - -<p><b>Preparation:</b> Boil syrup, sugar and vinegar until it will crack when -tried in cold water. Add the soda, stir well and pour the foamy -mixture over the corn and peanuts.</p> -</div> - - -<div id="confection_17" class="recipe"> -<p class="recipe_title">No. 17—POP CORN BALLS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 qts. popped corn</li> -<li class="ingredients">2 cups granulated sugar</li> -<li class="ingredients">1 cup water</li> -<li class="ingredients">Flavoring to taste</li> -</ul> - -<p><b>Preparation:</b> Pop the corn and remove all the hard kernels. Boil the -sugar and water until it hairs, add the flavor, pour over the corn and -form into balls.</p> -</div> - - -<div id="confection_18" class="recipe"> -<p class="recipe_title">No. 18—CHOCOLATE FUDGE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup granulated sugar</li> -<li class="ingredients">1 cup brown sugar</li> -<li class="ingredients">1 cup milk</li> -<li class="ingredients">2 squares chocolate</li> -<li class="ingredients">2 tbsps. butter</li> -<li class="ingredients">1 tsp. vanilla</li> -</ul> - -<p><b>Preparation:</b> Put sugar, chocolate and milk on to boil and stir -occasionally to prevent burning. Remove from fire as soon as a soft -ball can be formed when mixture is tested in cold water. Add butter; -stir vigorously until creamy. Pour into buttered shallow pan and mark -in squares.</p> -</div> - - -<div id="confection_19" class="recipe"> -<p class="recipe_title">No. 19—CARAMELS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup milk</li> -<li class="ingredients">1 cup syrup</li> -<li class="ingredients">1 cup sugar</li> -<li class="ingredients">1 cup brown sugar</li> -<li class="ingredients">¼ lb. sweet chocolate</li> -<li class="ingredients">1 tbsp. flour</li> -<li class="ingredients">1 tbsp. butter</li> -<li class="ingredients">1 tsp. vanilla</li> -</ul> - -<p><b>Preparation:</b> Mix everything together. Boil until it hardens in cold -water. The last quarter hour stir well. Put in buttered tins. When -cold, cut in squares.</p> -</div> - - -<p><span class="pagenum" id="Page_337">337</span></p> - -<div id="confection_20" class="recipe"> -<p class="recipe_title">No. 20—FUDGE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 cups sugar</li> -<li class="ingredients">1 cup grated chocolate</li> -<li class="ingredients">1½ cups milk or 1 cup cream</li> -<li class="ingredients">Butter, size of walnut</li> -<li class="ingredients">1 tsp. vanilla</li> -<li class="ingredients">1 cup chopped walnuts</li> -</ul> - -<p><b>Preparation:</b> Boil together sugar, chocolate and milk or cream until it -hardens in water. Add the butter; take off the fire; add the vanilla -and walnuts. Stir until it thickens. Pour in a greased tin and put in -a cool place to harden.</p> -</div> - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_338">338</span></p> -<h2 id="preserves" class="chapter_title">CHAPTER 23.<br /> PRESERVES.</h2> -</div> - - -<p class="chapter_sub2">Preserving Fruits and Vegetables.</p> - - -<p>Only the best quality of fruit should be used for preserving, and the -preserves must be kept in a cool dry place.</p> - -<p>Glass jars are the best to put up preserves; tin cans must be soldered -and this cannot very well be done at home.</p> - -<p>The kettle in which the preserves are cooked should be clean and kept -for this purpose only. The spoon or ladle used for stirring is best of -silver or new wood.</p> - -<p>The jars should be clean and scalded before using. They must have good -rubbers and be closed so tightly that not a drop will come out when -turned upside down.</p> - - -<div id="preserves_1" class="recipe"> -<p class="recipe_title">No. 1—STRAWBERRIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of strawberries</li> -<li class="ingredients">½ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> The strawberries must be dry and sound. Clean them, pour -water on and let stand for a few minutes, then drain in a colander. -Now weigh the fruit and take ½ lb. of sugar to every pound of fruit. -Boil the fruit and sugar a few minutes over a slow fire, then fill it -at once into the jars. Close these tightly and set them upside down to -test the covers. When they are cold, store them in a cool, dry place.</p> - -<p>Can also be made according to <a href="#preserves_13">No. 13</a>, but cook only 20 minutes instead -of 2 hours.</p> -</div> - - -<div id="preserves_2" class="recipe"> -<p class="recipe_title">No. 2—RASPBERRIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of raspberries</li> -<li class="ingredients">½ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> The preparation of the raspberries is the same as that of -strawberries. See <a href="#preserves_1">No. 1</a>, Strawberries.</p> -</div> - - -<div id="preserves_3" class="recipe"> -<p class="recipe_title">No. 3—PINEAPPLE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of pineapple</li> -<li class="ingredients">¼ cup of water, scant</li> -<li class="ingredients">¾ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> Pare and slice the pineapple, which is best done with a -silver knife. Weigh the fruit after it is sliced and take to every -pound of fruit ¾ lb. of sugar and small cupful of water. Boil the -sugar and water 5 minutes, skim it and put in the fruit to boil 20 -minutes until it is transparent, skim it again and put it hot into the -jars; then treat the jars as in No. 1 and store them in a cool, dry -place.</p> -</div> - - -<p><span class="pagenum" id="Page_339">339</span></p> - -<div id="preserves_4" class="recipe"> -<p class="recipe_title">No. 4—PEACHES AND APRICOTS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of peaches or apricots</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">4 peach stones</li> -</ul> - -<p><b>Preparation:</b> Peel the peaches or apricots very thin, cut in halves and -stone them. To one pound of fruit take ½ lb. of sugar and ¼ cup of -water. Boil the sugar, water and 4 crushed stones 5 minutes, skim and -add the fruit and boil a few minutes longer until it is soft. Do not -let it get mushy. Skim the fruit again and fill it hot into the jars. -Then treat the jars again as in <a href="#preserves_1">No. 1</a> to test the covers. Store them -in a cool, dry place.</p> - -<p><b>Remarks:</b> The peelings may be used for jelly. See Preparation of Jelly.</p> -</div> - - -<div id="preserves_5" class="recipe"> -<p class="recipe_title">No. 5—PEACHES IN JELLY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of nice, large peaches</li> -<li class="ingredients">1 lb. small peaches</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">3 lbs. of sugar</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> Cut the small peaches into pieces, stone them, weigh -them, boil until tender in the water and drain in a colander. Now put -the sugar into the fruit syrup and boil until thick, skim it and put -the large peeled peaches into it whole. Boil until the fruit is tender -but not mushy, then put it carefully into the jars, pour the thick -syrup on, place a brandy paper over and close the jars up tightly.</p> -</div> - - -<div id="preserves_6" class="recipe"> -<p class="recipe_title">No. 6—APRICOTS IN JELLY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of nice, large apricots</li> -<li class="ingredients">1 lb. of small apricots</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">3 lbs. of sugar</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> The preparation of apricots is the same as that of -peaches. See <a href="#preserves_5">No. 5</a>, Peaches in Jelly.</p> -</div> - - -<div id="preserves_7" class="recipe"> -<p class="recipe_title">No. 7—PICKLED PEACHES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of peaches</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">¼ cup of vinegar</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">1 small stick of cinnamon</li> -</ul> - -<p><b>Preparation:</b> Peel the peaches, leave them whole and weigh them. Boil -the given quantity of water with sugar, vinegar, cloves and cinnamon 5 -minutes, skim and add the peaches. When the fruit is soft, put it into -the cans or jars and pour the syrup over. If there is too much syrup, -boil it down to fill the cans or jars. Cover with a brandy paper and -close them up tightly. The stone jars may be tied up with parchment -paper.</p> -</div> - - -<p><span class="pagenum" id="Page_340">340</span></p> - -<div id="preserves_8" class="recipe"> -<p class="recipe_title">No. 8—PICKLED APRICOTS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of apricots</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">¼ cup of vinegar</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">1 small stick of cinnamon</li> -</ul> - -<p><b>Preparation:</b> The preparation of pickled apricots is the same as that -of pickled peaches. See <a href="#preserves_7">No. 7</a>, Pickled Peaches.</p> -</div> - - -<div id="preserves_9" class="recipe"> -<p class="recipe_title">No. 9—APRICOTS OR PEACHES IN BRANDY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of apricots or peaches</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">1 wineglassful of French brandy</li> -</ul> - -<p><b>Preparation:</b> Peel and weigh the apricots or peaches. Boil the sugar -and water 5 minutes and skim, then put in the fruit, boil a few -minutes and put into the jars. Let the syrup boil down and pour it -onto the fruit hot, then pour the brandy on top, close the jars -tightly and treat them as in <a href="#preserves_1">No. 1</a>.</p> - -<p><b>Remarks:</b> To every pound of fruit use 1 glass of brandy.</p> -</div> - - -<div id="preserves_10" class="recipe"> -<p class="recipe_title">No. 10—STRAWBERRIES IN JELLY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of nice, large strawberries</li> -<li class="ingredients">1 lb. of small strawberries</li> -<li class="ingredients">2 lbs. of sugar</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> Prepare the large strawberries as in <a href="#preserves_1">No. 1</a>, and drain off -the water. Treat the small berries the same way, put the latter on the -stove with the sugar, boil until soft, then rub through a sieve or a -white, clean cloth so the juice will run into a dish. Put this juice -back into the kettle, add to this the lemon juice and boil it down to -jelly. Then add the large strawberries and boil 3 to 4 minutes. Put -carefully into the jars, boil down the syrup if it is too much and -pour it on the fruit hot. Cover with brandy paper and close the jars -tightly. Treat them as in No. 1, to test the covers and when cold, -store them in a cool, dry place. Melted paraffine is often used to -make jars air-tight.</p> -</div> - - -<div id="preserves_11" class="recipe"> -<p class="recipe_title">No. 11—RASPBERRIES IN JELLY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of raspberries</li> -<li class="ingredients">2 lbs. of sugar</li> -<li class="ingredients">Juice of ½ lemon</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> The preparation of raspberries is the same as that of -strawberries. See <a href="#preserves_10">No. 10</a>, Strawberries in Jelly.</p> -</div> - - -<div id="preserves_12" class="recipe"> -<p class="recipe_title">No. 12—STONED SOUR CHERRIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of nice cherries</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> Wash the cherries, stone them and weigh them. To every -pound of cherries take ¾ lb. of sugar, boil 5 minutes and fill hot -into the jars. Cover with a brandy paper and treat the jars as in <a href="#preserves_1">No. 1</a>.</p> -</div> - - -<p><span class="pagenum" id="Page_341">341</span></p> - -<div id="preserves_13" class="recipe"> -<p class="recipe_title">No. 13—LARGE SWEET CHERRIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of cherries</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> Wipe the cherries with a cloth and place them into the -jars. Boil the sugar and water 5 minutes, skim it and pour over the -cherries. Close the jars, but not tightly. Put the jars into a boiler -with water reaching nearly to the top of the jars. Cover the boiler, -boil for 2 hours, take out the jars, close them tightly and treat them -as in <a href="#preserves_1">No. 1</a>.</p> - -<p><b>Remarks:</b> The cherries may be stoned. Put a tray or several thicknesses -of cloth on the bottom of the boiler, also hay or cloth between the -jars.</p> -</div> - - -<div id="preserves_14" class="recipe"> -<p class="recipe_title">No. 14—COGNAC CHERRIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of large, sweet cherries</li> -<li class="ingredients">1¾ lbs. of sugar</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">1½ pts. of corn brandy</li> -</ul> - -<p><b>Preparation:</b> Wash and dry the cherries, prick them with a needle, and -trim the stems with a pair of scissors. Fill a jar half full with -them. Boil down the sugar and water to one-third of the quantity and -add the brandy. When this syrup is cold, pour it into the jars, close -them tightly and treat them as in <a href="#preserves_1">No. 1</a>.</p> -</div> - - -<div id="preserves_15" class="recipe"> -<p class="recipe_title">No. 15—MIRABELLE PLUMS, No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of mirabelles</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">¼ cup of water</li> -</ul> - -<p><b>Preparation:</b> Mirabelles are the small, round, yellow plums; they must -be firm and sound when preserved. Rub them with a cloth and prick them -with a needle a few times. Boil sugar and water 5 minutes, skim, add -the plums, boil a few minutes and put into the jars. Boil down the -syrup and pour it over the plums hot. Treat the jars as in <a href="#preserves_1">No. 1</a> and -store in a cool, dry place.</p> -</div> - - -<div id="preserves_16" class="recipe"> -<p class="recipe_title">No. 16—MIRABELLE PLUMS, No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of Mirabelle Plums</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> Treat the plums as before. After they have been rubbed -with a cloth and pricked, fill a jar half full. Boil the sugar and -water 10 minutes and pour over the plums hot. Close the jars, but not -tightly, then place into a boiler with water to boil 2 hours. After -that time take out the jars, close them tightly and treat them as in -<a href="#preserves_1">No. 1</a>.</p> - -<p><b>Remarks:</b> Put a piece of brandy paper inside before closing them up -tightly.</p> -</div> - - -<p><span class="pagenum" id="Page_342">342</span></p> - -<div id="preserves_17" class="recipe"> -<p class="recipe_title">No. 17—PLUMS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of plums</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">¼ cup of water</li> -</ul> - -<p><b>Preparation:</b> Wipe the plums with a cloth. Boil the sugar and water for -5 minutes, skim and add the plums. Let them boil up a few times; as -soon as they begin to crack, skim and put them carefully into the -jars. Boil the syrup down and fill into the cans hot. Then close the -jars tightly and treat them as in <a href="#preserves_1">No. 1</a>.</p> -</div> - - -<div id="preserves_18" class="recipe"> -<p class="recipe_title">No. 18—PEELED PLUMS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of plums</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">1 small stick of cinnamon</li> -<li class="ingredients">1 tbsp. of wine vinegar</li> -<li class="ingredients">¼ cup of water</li> -</ul> - -<p><b>Preparation:</b> Put the large, blue plums into hot water for a minute and -skin them. With a sharp knife make a slit into the side of each plum -and take out the stone; place them into the jars in layers. Boil the -sugar and water with cinnamon and vinegar for 5 minutes, skim and pour -it hot over the plums. Close the jars and boil them in a boiler for 45 -minutes. Then take them out, close them tightly and treat the jars as -in <a href="#preserves_1">No. 1</a>.</p> - -<p><b>Remarks:</b> Plums must be prepared quickly, as they will easily turn -brown. To avoid this, one may sprinkle some of the sugar over as soon -as they are skinned.</p> -</div> - - -<div id="preserves_19" class="recipe"> -<p class="recipe_title">No. 19—PLUMS IN RED WINE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of plums</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">½ cup of red wine</li> -<li class="ingredients">¼ cup of wine vinegar</li> -<li class="ingredients">1 clove</li> -<li class="ingredients">1 small stick of cinnamon</li> -</ul> - -<p><b>Preparation:</b> Wipe the ripe, blue plums with a cloth. Boil the sugar, -red wine, vinegar, cloves and cinnamon 5 minutes, skim, add the plums -and boil a few minutes. Take them out as soon as the skins begin to -crack and put them into the jars. Boil down the syrup and fill it hot -into the jars. Close the jars tightly and treat them as in <a href="#preserves_1">No. 1</a>.</p> -</div> - - -<div id="preserves_20" class="recipe"> -<p class="recipe_title">No. 20—PICKLED PLUMS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of plums</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">½ pt. of vinegar</li> -<li class="ingredients">Several small sticks of cinnamon</li> -<li class="ingredients">6 cloves</li> -</ul> - -<p><b>Preparation:</b> Wipe the plums with a cloth, prick with a toothpick -several times and place carefully into a stone jar. Boil the sugar, -vinegar, cinnamon and cloves a few minutes, skim and pour over the -plums boiling hot. This process is repeated 3 times. When the juice -boils for the third time, the plums are put in, let boil up a few -times, then all is put back into the stone jar or cans and tightly -closed or tied up. These pickled plums are nice to serve with meat.</p> -</div> - - -<p><span class="pagenum" id="Page_343">343</span></p> - -<div id="preserves_21" class="recipe"> -<p class="recipe_title">No. 21—GOOSEBERRIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of gooseberries</li> -<li class="ingredients">2½ lbs. of sugar</li> -<li class="ingredients">A few sticks of cinnamon</li> -<li class="ingredients">1½ cups of water</li> -</ul> - -<p><b>Preparation:</b> Clean, wash and drain nice, large gooseberries, which are -not overripe. Boil the sugar, water and cinnamon until clear and jelly -like, then add the berries, boil a few minutes and put into jars. Boil -down the syrup and pour it into the jars. Close tightly and treat them -as in <a href="#preserves_1">No. 1</a>.</p> - -<p><b>Remarks:</b> If after 1 day the syrup is too thin, pour it off and boil it -once more.</p> -</div> - - -<div id="preserves_22" class="recipe"> -<p class="recipe_title">No. 22—PICKLED PEARS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of pears</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">⅛ cup of wine vinegar</li> -<li class="ingredients">Several sticks of cinnamon</li> -<li class="ingredients">2 cloves</li> -</ul> - -<p><b>Preparation:</b> Peel the pears, cut them into halves and core them, then -put into cold water or rub with lemon juice to keep them white. Boil -the sugar, water and vinegar 5 minutes with the cloves and cinnamon -tied into a white cloth, skim, add the pears and boil until soft but -not mushy. Fill the fruit into jars and close them tightly, then treat -them as in <a href="#preserves_1">No. 1</a>.</p> -</div> - - -<div id="preserves_23" class="recipe"> -<p class="recipe_title">No. 23—PICKLED CRAB APPLES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of crab apples</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">1 cup of water</li> -<li class="ingredients">⅛ cup of vinegar</li> -<li class="ingredients">1 stick of cinnamon</li> -</ul> - -<p><b>Preparation:</b> Wipe the little red crab apples with a cloth, leave the -stems on. Boil the sugar, water, vinegar and cinnamon 5 minutes, skim, -add the apples and boil 10 minutes. They must not cook to pieces and -the skin must stay whole if possible. Place the apples carefully into -the jars, boil down the syrup and pour it on hot. Then close the jars -tightly and treat them as in <a href="#preserves_1">No. 1</a>.</p> -</div> - - -<div id="preserves_24" class="recipe"> -<p class="recipe_title">No. 24—BLUEBERRIES, HUCKLEBERRIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of blueberries</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">⅛ cup of vinegar or juice of ½ lemon</li> -</ul> - -<p><b>Preparation:</b> Pick the berries over, wash and drain them, then boil in -sugar and vinegar or lemon juice a little while. When still hot, pour -them into jars, close tightly and treat them as in <a href="#preserves_1">No. 1</a>.</p> -</div> - - -<div id="preserves_25" class="recipe"> -<p class="recipe_title">No. 25—GREEN GAGES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of green gages</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">½ cup of water</li> -</ul> - -<p><b>Preparation:</b> The genuine green gages which have red dots are the best -for preserving. Wipe them with a cloth, shorten the stem and prick the -plum to the stone several times <span class="pagenum" id="Page_344">344</span>with a darning needle. Then boil the -sugar and water 5 minutes, put in 8 to 10 plums, boil them until the -skin begins to burst, take them out immediately and put them into the -jars. Continue this until all plums are cooked. Pour the syrup over, -close the jars and put them into a boiler with water to cook for 45 -minutes. Then take them out, close the covers tightly and when cold, -store them in a cool place.</p> -</div> - - -<div id="preserves_26" class="recipe"> -<p class="recipe_title">No. 26—PEELED GREEN GAGES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of green gages</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">½ cup of water</li> -</ul> - -<p><b>Preparation:</b> Peel and stone the plums. Boil the sugar and water 5 -minutes, add the plums and boil until tender, then skim and put them -into the jars. If there is too much syrup, boil it down and pour it -over the plums hot, then close the jars tightly and treat them as in -<a href="#preserves_1">No. 1</a>.</p> -</div> - - -<div id="preserves_27" class="recipe"> -<p class="recipe_title">No. 27—CRANBERRIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of cranberries</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> The American cranberries are in the market in winter to -be used fresh, while the German cranberries are in the market in -summer to be preserved for the winter. Pick them over and wash, them -in much water, then drain in a colander. Boil the sugar and water 1 -minute, add the berries and boil until they are light red and -transparent, skim and fill into cans or stone jars. Boil syrup 15 to -20 minutes longer and pour boiling hot over the berries. Cover with a -piece of brandy paper and close the cans or tie up the jars tightly. -If you put them into jars, let the fruit cool off before you put on -the brandy paper and tie up the jars.</p> -</div> - - -<div id="preserves_28" class="recipe"> -<p class="recipe_title">No. 28—CURRANTS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of currants</li> -<li class="ingredients">1 lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> Only the largest currants are used for preserves. Strip -them from the stems, wash in cold water, drain well and weigh them. -Boil the sugar and berries slowly for 10 minutes, skim and put into -jars hot. Close the jars tightly and treat them as in <a href="#preserves_1">No. 1</a>.</p> -</div> - - -<div id="preserves_29" class="recipe"> -<p class="recipe_title">No. 29—BLACKBERRIES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of blackberries</li> -<li class="ingredients">¾ lb. of sugar</li> -</ul> - -<p>The Preparation is the same as that of currants, but let them boil -only a few minutes instead of 10 minutes.</p> -</div> - - -<p><span class="pagenum" id="Page_345">345</span></p> - -<div id="preserves_30" class="recipe"> -<p class="recipe_title">No. 30—MELONS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of melon</li> -<li class="ingredients">3 lbs. of sugar</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">¼ pt. of wine vinegar</li> -<li class="ingredients">4 cloves</li> -<li class="ingredients">Some sticks of cinnamon</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> Peel ripe but firm melons, cut them in halves and scoop -out the seeds with a silver spoon, then cut into small pieces and -weigh. Boil the sugar, water, vinegar, cloves and cinnamon 5 minutes, -add the melon and boil until transparent and soft. Now fill them into -jars, boil down the syrup and pour it on the fruit hot. Close the jars -tightly and treat them as in <a href="#preserves_1">No. 1</a>.</p> -</div> - - -<div id="preserves_31" class="recipe"> -<p class="recipe_title">No. 31—QUINCES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5 lbs. of quinces</li> -<li class="ingredients">3 lbs. of sugar</li> -<li class="ingredients">10 cloves</li> -<li class="ingredients">2 finely chopped lemon rinds</li> -<li class="ingredients">Several sticks of cinnamon</li> -<li class="ingredients">Water</li> -</ul> - -<p><b>Preparation:</b> Pare the quinces, slice them very thin and boil in water. -When partly done, take them out and drain on a cloth. Boil the sugar, -2 cups of water, cinnamon, lemon rind and cloves 5 minutes, skim, add -the partly boiled quinces and boil until soft. Then put them into jars -with the syrup, close the jars tightly and treat as in <a href="#preserves_1">No. 1</a>.</p> -</div> - - -<div id="preserves_32" class="recipe"> -<p class="recipe_title">No. 32—QUINCES IN COGNAC.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of quinces</li> -<li class="ingredients">½ cup of water</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">3 sticks of cinnamon</li> -<li class="ingredients">½ lemon rind cut fine</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">1 wineglassful of cognac</li> -</ul> - -<p><b>Preparation:</b> Pare the quinces, cut them into small pieces and put at -once into cold water. When they are all cut up, put them into boiling -water and boil until tender. Boil the sugar, water, cloves, cinnamon -and lemon rind 1 minute, add the quinces and boil slowly for 5 -minutes. Put the quince into jars, boil down the syrup until it gets -thick, add the cognac and pour it hot over the fruit. Close the jars -tightly and treat them as in <a href="#preserves_1">No. 1</a>.</p> -</div> - - -<div id="preserves_33" class="recipe"> -<p class="recipe_title">No. 33—PUMPKIN.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of pumpkin flesh</li> -<li class="ingredients">2½ lbs. of sugar</li> -<li class="ingredients">1 qt. of vinegar</li> -<li class="ingredients">3 qts. of water</li> -<li class="ingredients">5 cloves</li> -<li class="ingredients">2 sticks of cinnamon</li> -<li class="ingredients">1 piece of ginger</li> -<li class="ingredients">½ lemon rind</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> Peel the pumpkin, cut in halves, scoop out the seeds and -all juicy or thready matter. Cut the flesh into slices ¼ inch thick -and put into 1 qt. of cold vinegar mixed with 2½ qts. of cold water. -Let it stand 12 hours. Then boil the sugar, ½ qt. of water and the -spices tied into a white cloth 1 minute. Add the sliced pumpkin after -draining it well, <span class="pagenum" id="Page_346">346</span>and boil until tender and transparent. Put into -jars, boil down the syrup until it thickens, fill up the jars with it -while boiling hot, cover with a brandy paper, close and treat them as -in <a href="#preserves_1">No. 1</a>.</p> -</div> - - -<div id="preserves_34" class="recipe"> -<p class="recipe_title">No. 34—GREEN OR SMALL YELLOW ORANGES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">60 small oranges</li> -<li class="ingredients">3 lbs. of sugar</li> -<li class="ingredients">¾ qt. of water</li> -</ul> - -<p><b>Preparation:</b> Prick the oranges with a fork and blanch them in water -for 5 minutes. Then cover them with water and let them stand 10 days, -changing the water twice daily. On the eleventh day boil the sugar and -¾ qt. of water 5 minutes, skim and pour cold on the well drained -oranges. On the twelfth day pour off the sugar water and boil it until -it gets thick. Put in the oranges, let them boil a few minutes and -then fill the jars. If necessary, boil the sugar water a little more, -pour it over the oranges, close the jars tightly and treat them as in -<a href="#preserves_1">No. 1</a>.</p> -</div> - - -<div id="preserves_35" class="recipe"> -<p class="recipe_title">No. 35—PICKLED WALNUTS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of green walnuts</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">20 grams of whole cinnamon</li> -<li class="ingredients">1 cup of water</li> -</ul> - -<p><b>Preparation:</b> The walnuts must be picked before they form a hard shell. -Clean the walnuts well and let stand in water 14 days, changing the -water once a day. Then drain well and boil until tender in fresh -water. Boil the sugar, water and cinnamon 1 minute, add the nuts and -boil a few minutes, pour into a porcelain dish and let stand 3 days, -then boil again a few minutes and fill the nuts into jars. Boil the -syrup if it is not thick enough and pour it over the nuts cold, then -close the jars well.</p> -</div> - - -<div id="preserves_36" class="recipe"> -<p class="recipe_title">No. 36—GREEN ALMONDS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">60 green almonds</li> -<li class="ingredients">¼ lb. of wood ashes</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">1½ lbs. of sugar</li> -<li class="ingredients">¼ tsp. of bishop extract</li> -</ul> - -<p><b>Preparation:</b> The almonds must be green, but soft enough to be easily -pierced with a fork. Mix the wood ashes and 4 qts. of water and boil -until the mixture feels greasy. Now put in the almonds and boil them -until the skin can be pulled off. After skinning them, put them into -fresh water, pierce them with a fork, put into hot water, set them on -the stove and let them simmer, but not boil, until they are soft. Pour -off the water, put on fresh cold water and let stand until the next -day. Now boil the sugar in 1 pt. of water until it gets thick and pour -it cold over the well drained almonds. The next day pour off the sugar -water, boil it again, and when cold, pour over the nuts and let stand -another day. The third day repeat the cooking again, add the bishop -extract, when cold, pour it over the almonds in the jars and close -them tightly.</p> -</div> - - -<p><span class="pagenum" id="Page_347">347</span></p> - -<div id="preserves_37" class="recipe"> -<p class="recipe_title">No. 37—GRAPES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of grapes</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">½ cup of water</li> -</ul> - -<p><b>Preparation:</b> Boil the sugar and water 5 minutes, pour over the grapes -and let stand for 12 hours. After this time pour off the sugar water, -bring it to boil, add the grapes, let them boil a few minutes and put -into jars. Boil the syrup down thick, pour over the grapes hot, close -the jars tightly and treat them as in <a href="#preserves_1">No. 1</a>.</p> - -<p><b>Remarks:</b> The little seeds are taken out with a skimmer.</p> -</div> - -<p class="chapter_sub2">How to Make Jelly, Marmalade and Jam.</p> - - -<div id="preserves_38" class="recipe"> -<p class="recipe_title">No. 38—STRAWBERRY MARMALADE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of strawberries</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> Rub the prepared strawberries through a sieve, then mix -with sugar and boil down to a thick marmalade, stirring constantly. -Fill it into jars, let it get cold, put on a piece of brandy paper and -close the jars well, or tie them up with parchment paper.</p> -</div> - - -<div id="preserves_39" class="recipe"> -<p class="recipe_title">No. 39—RASPBERRY JELLY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">4 lbs. of raspberries</li> -<li class="ingredients">2 lbs. of currants</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">2½ lbs. of sugar</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> Clean and wash the currants and raspberries, then put on -the stove with the water and boil until the berries burst and are -soft; then pour them through a thin white cloth and let the juice -drain off into another dish. Weigh this juice and to 1 pound of juice -take ¾ pound of sugar or to 1 pt. of juice take 1 lb. of sugar and -boil 5 minutes or until it jellies when a little of it is cooled in a -dish. Put into jars or glasses and when cold, cover with the brandy -paper and tie up well with parchment paper.</p> -</div> - - -<div id="preserves_40" class="recipe"> -<p class="recipe_title">No. 40—CURRANT JELLY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Currants</li> -<li class="ingredients">1 pt. of currant juice</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> Clean and wash the ripe, red currants, press through a -white cloth, squeezing out all juice. This juice is left to stand over -night. The next day slowly pour off the clear juice from the -settlings. To each pint of juice take 1 pound of sugar, boil it until -it jellies when cold. Put it hot into glasses or jars, let it get -cold, cover with brandy paper and tie it up or close the jars well.</p> -</div> - - -<p><span class="pagenum" id="Page_348">348</span></p> - -<div id="preserves_41" class="recipe"> -<p class="recipe_title">No. 41—BLACK CURRANT JELLY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Black currants</li> -<li class="ingredients">1 pt. currant juice</li> -<li class="ingredients">l½ cups of sugar</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p>The preparation of black currants is the same as that of red currants. -See Currant Jelly, <a href="#preserves_40">No. 40</a>.</p> -</div> - - -<div id="preserves_42" class="recipe"> -<p class="recipe_title">No. 42—ROSE JELLY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of green apples</li> -<li class="ingredients">3 pts. of water</li> -<li class="ingredients">1 lb. of red currants</li> -<li class="ingredients">1 pt. of rose water</li> -<li class="ingredients">1 drop of oil of roses</li> -<li class="ingredients">3 lbs. of sugar</li> -</ul> - -<p><b>Preparation:</b> Wash the unpeeled apples, cut them up and boil without -stirring, in a covered kettle with 3 pts. of water until they are -soft. When nearly done, put in the currants and boil a while until the -berries burst. Now pour the whole mass into a white muslin bag and let -the juice run into a dish. Let it stand for a while, then carefully -pour it off the settlings into the preserve kettle. Add the sugar and -rosewater and boil until it jellies when cold. Stir in the drop of -rose oil, fill the jelly into glasses, let it get cold, cover them -with paraffine or tie them up.</p> -</div> - - -<div id="preserves_43" class="recipe"> -<p class="recipe_title">No. 43—BLUEBERRY JELLY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of blueberry juice</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">Juice of 1 lemon</li> -</ul> - -<p><b>Preparation:</b> The preparation of blueberry jelly is the same as that of -Currant Jelly, see <a href="#preserves_40">No. 40</a>.</p> -</div> - - -<div id="preserves_44" class="recipe"> -<p class="recipe_title">No. 44—APPLE JELLY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 lbs. of sweet-sour apples</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">4 lbs. of sugar</li> -<li class="ingredients">½ pt. of white wine</li> -<li class="ingredients">4 tbsps. of lemon juice</li> -<li class="ingredients">½ vanilla bean or 1 tbsp. of vanilla essence</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> Wash and quarter the unpeeled apples and boil slowly in 4 -qts. of water until tender, but do not stir them. Then pour the mass -into a muslin bag and let the juice run into a dish. When settled, -pour the juice into the kettle and boil down to one-half the quantity. -Then add sugar, wine, lemon juice and vanilla and cook until it -jellies; fill it into glasses, when cold, cover with a piece of brandy -paper and tie them tightly.</p> -</div> - - -<div id="preserves_45" class="recipe"> -<p class="recipe_title">No. 45—CRAB APPLE JELLY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of crab apple juice</li> -<li class="ingredients">Water</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">Vanilla to taste</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> Wash and quarter the crab apples, put on with water to -barely cover the apples, then cover the kettle and cook until tender. -When they are done, pour them into a white muslin bag and let the -juice run into a dish. Carefully <span class="pagenum" id="Page_349">349</span>pour the juice off the settlings, add -to each cup of juice one cup of sugar, put in vanilla as much as you -like and boil the whole to jelly, which will take about 10 minutes. -Pour it into glasses or jars, when cold, cover with a brandy paper and -close up tightly.</p> -</div> - - -<div id="preserves_46" class="recipe"> -<p class="recipe_title">No. 46—QUINCE JELLY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 lbs. of quinces</li> -<li class="ingredients">4 qts. of water</li> -<li class="ingredients">4 lbs. of sugar</li> -<li class="ingredients">4 tbsps. of lemon juice</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> The preparation is the same as that of apple jelly. See -<a href="#preserves_44">No. 44</a>, Apple Jelly.</p> -</div> - - -<div id="preserves_47" class="recipe"> -<p class="recipe_title">No. 47—PEACH MARMALADE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of peaches</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">¾ cup of water</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> The peaches are peeled very thin, cut into pieces and -boiled in the water until soft. Rub through a sieve. Moisten the sugar -with water and boil 5 minutes, skim it, add the fruit and boil 20 -minutes, stirring constantly. Pour it into glasses or jars, cover with -a brandy paper when cold and close up the glasses or jars tightly.</p> - -<p><b>Remarks:</b> You can add to the marmalade some kernels of peaches and cut -the peaches into very small pieces without rubbing them through a -sieve. Through the long cooking much of the fruit flavor is lost.</p> -</div> - - -<div id="preserves_48" class="recipe"> -<p class="recipe_title">No. 48—APRICOT MARMALADE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of apricots</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">¾ cup of water</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p>The preparation is the same as that of peach marmalade. See <a href="#preserves_47">No. 47</a>, -Peach Marmalade.</p> -</div> - - -<div id="preserves_49" class="recipe"> -<p class="recipe_title">No. 49—PLUM MARMALADE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of large, blue plums</li> -<li class="ingredients">½ lb. of sugar, scant</li> -<li class="ingredients">½ cup of water</li> -</ul> - -<p><b>Preparation:</b> Peel and stone the plums, then slice into narrow strips. -Boil the sugar and water 1 minute, skim, add the sliced plums and boil -until soft and thick but not mushy. Then fill them into glasses or -jars, cover with a brandy paper and close them up tightly.</p> -</div> - - -<div id="preserves_50" class="recipe"> -<p class="recipe_title">No. 50—RASPBERRY MARMALADE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of raspberries</li> -<li class="ingredients">¾ cup of sugar</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p>The preparation of raspberry marmalade is the same as that of -strawberry marmalade. See <a href="#preserves_38">No. 38</a>, Strawberry Marmalade.</p> -</div> - - -<p><span class="pagenum" id="Page_350">350</span></p> - -<div id="preserves_51" class="recipe"> -<p class="recipe_title">No. 51—PLUM JAM.</p> - -<ul class="ingredients_list"> -<li class="ingredients">30 lbs. of plums</li> -<li class="ingredients">2 tsps. of ground cloves</li> -<li class="ingredients">1 small piece of ginger</li> -<li class="ingredients">1 lemon rind</li> -<li class="ingredients">2 tsps. of ground cinnamon</li> -<li class="ingredients">10 green nuts</li> -</ul> - -<p><b>Preparation:</b> Wipe the plums with a cloth, stone them and boil 4 hours -while stirring constantly with a wooden ladle. After this time put in -the spices and boil the jam until it is thick, then pour it into stone -jars, put these into the oven to dry a little over the top and tie -them up with paper, or strew cinnamon on thickly before tying them up. -Store the jam in a cool, airy place but never in the cellar; this way -it will keep for years.</p> -</div> - - -<div id="preserves_52" class="recipe"> -<p class="recipe_title">No. 52—PEAR JAM.</p> - -<ul class="ingredients_list"> -<li class="ingredients">5 lbs. of pears</li> -<li class="ingredients">2 lbs. of sugar</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">1 tsp. of cinnamon</li> -</ul> - -<p><b>Preparation:</b> Quarter the pears and boil in the water until tender. -When you preserve pears, you may use the peelings for jam by boiling -them with the pears and rubbing them through a sieve. Then put the jam -back on the stove and boil it until it gets thick, stirring -constantly. While it is boiling, add sugar and cinnamon; fill it into -stone jars, cover with ground cinnamon when cold, tie up the jars well -and keep them in a dry, airy place.</p> -</div> - - -<div id="preserves_53" class="recipe"> -<p class="recipe_title">No. 53—MIXED MARMALADE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of apples</li> -<li class="ingredients">1 lb. of yellow plums</li> -<li class="ingredients">1 lb. of peaches</li> -<li class="ingredients">1 lb. of quinces</li> -<li class="ingredients">1 lb. of pears</li> -<li class="ingredients">1 lb. of melon</li> -<li class="ingredients">1 stick of cinnamon</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">3 lbs of sugar</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> Wipe the fruit with a cloth, slice it and boil with the -water and cinnamon until very soft. Then rub through a fine sieve, add -the sugar and boil until it thickens, stirring constantly. Fill it -into jars or glasses; when cold, cover with a brandy paper and close -them up tightly.</p> -</div> - - -<div id="preserves_54" class="recipe"> -<p class="recipe_title">No. 54—GRAPE JELLY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 cup of grape juice</li> -<li class="ingredients">1 cup of sugar</li> -<li class="ingredients">Brandy paper</li> -</ul> - -<p><b>Preparation:</b> Wash the grapes, boil with a little water until they -burst, then pour them into a muslin bag and let the juice run into a -dish. After it has settled, pour the clear juice off carefully from -the settlings and to every cup of juice take one cup of sugar. Now -boil it down until it jellies, skim it and fill into glasses, cover -with a brandy paper when cold and close up tightly.</p> -</div> - -<p><span class="pagenum" id="Page_351">351</span></p> - -<p class="chapter_sub2">The Preparation of Fruit Juices or Syrups.</p> - - -<div id="preserves_55" class="recipe"> -<p class="recipe_title">No. 55—RASPBERRY SYRUP.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of raspberries</li> -<li class="ingredients">1 lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> Put the berries into a deep dish or jar in alternating -layers with sugar and let it stand for 2 days. Strain the juice into -clean bottles through a white muslin or linen bag, cork tightly and -then boil ½ hour in water, being careful that the bottles stand -upright and do not touch. Put a tray or cloth on the bottom of the -boiler or kettle and pack hay between the bottles. Put a cover on the -boiler or kettle.</p> -</div> - - -<div id="preserves_56" class="recipe"> -<p class="recipe_title">No. 56—STRAWBERRY SYRUP.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of strawberries</li> -<li class="ingredients">1 lb. of sugar</li> -</ul> - -<p>The preparation of this syrup is the same as that of raspberry syrup. -See <a href="#preserves_55">No. 55</a>, Raspberry Syrup.</p> -</div> - - -<div id="preserves_57" class="recipe"> -<p class="recipe_title">No. 57—CHERRY SYRUP.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of cherries</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">A little fine oil</li> -<li class="ingredients">1 stick of cinnamon</li> -</ul> - -<p><b>Preparation:</b> Take nice, sour cherries, pick off the stems and crush -the cherries with the stones in a mortar or in a fruit press. The next -day pour off the clear juice from the settlings and boil 15 minutes -with sugar and cinnamon, skimming it frequently. When cold, strain it -and fill into bottles; into each bottle of syrup pour 1 teaspoonful of -fine oil, cork the bottles well and seal them with sealing wax. Before -using the syrup, dip off the oil with cotton batting.</p> -</div> - - -<div id="preserves_58" class="recipe"> -<p class="recipe_title">No. 58—RASPBERRY WINE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of raspberries</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">25 grams of tartaric acid</li> -<li class="ingredients">2½ lbs. of sugar</li> -</ul> - -<p><b>Preparation:</b> Dissolve the tartaric acid with the water in a stone jar, -add the raspberries and let stand for 30 hours. Press through a white -muslin or linen bag and let it stand a while, then carefully pour it -off from the settlings, add the sugar and stir the syrup for ½ hour. -Fill it into clean, dry bottles, cork them loosely or put cotton -batting on top of the bottles. Let stand 8 weeks before using and then -strain the juice because the impurities have come to the top.</p> -</div> - - -<div id="preserves_59" class="recipe"> -<p class="recipe_title">No. 59—WILD STRAWBERRY WINE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 lbs. of strawberries</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">25 grams of tartaric acid</li> -<li class="ingredients">2½ lbs. of sugar</li> -</ul> - -<p>The preparation is the same as that of raspberry wine, see <a href="#preserves_58">No. 58</a>, -Raspberry Wine.</p> -</div> - - -<p><span class="pagenum" id="Page_352">352</span></p> - -<div id="preserves_60" class="recipe"> -<p class="recipe_title">No. 60—BLUEBERRY JUICE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of juice</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">1 stick of cinnamon</li> -</ul> - -<p><b>Preparation:</b> Crush the berries and press through a white muslin bag. -Put the juice into a cool place to clarify. Carefully pour the clear -juice off from the settlings and boil it 10 minutes with the sugar and -cinnamon. When cold, strain it, fill it into bottles and cork well.</p> -</div> - - -<div id="preserves_61" class="recipe"> -<p class="recipe_title">No. 61—ORANGE JUICE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">8 large oranges</li> -<li class="ingredients">1 lemon</li> -<li class="ingredients">10 pieces of lump sugar</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">¼ pt. of water</li> -</ul> - -<p><b>Preparation:</b> Clean the oranges and the lemon with a cloth and grate -off the rind with the lump sugar. Mix the sugar, water, grated rind of -oranges and lemon and boil 1 minute, then add orange and lemon juice, -boil another minute, strain through a cloth, fill into bottles and -cork well.</p> -</div> - - -<div id="preserves_62" class="recipe"> -<p class="recipe_title">No. 62—QUINCE JUICE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of quince juice</li> -<li class="ingredients">1 lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> Take nice, yellow quinces, clean them with a cloth, grate -them down to the granular part, press out and put into glasses or jars -over night to clarify or settle. The next day carefully pour off the -clear juice, boil 3 minutes with the sugar and when cold, fill it into -bottles, and cork well.</p> -</div> - - -<div id="preserves_63" class="recipe"> -<p class="recipe_title">No. 63—CURRANT JUICE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of juice</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">Oil</li> -</ul> - -<p><b>Preparation:</b> Clean the currants, press through the fruit press and let -stand for a few hours to clarify. Then carefully pour off the -settlings, boil sugar and water 5 minutes, skim and put in the juice. -Boil 10 minutes, skim and when cold, fill into bottles. Into each -bottle pour 1 teaspoonful of fine oil; cork well, seal the bottles and -keep them in the cellar. Before using, dip off the oil with cotton -batting.</p> -</div> - - -<div id="preserves_64" class="recipe"> -<p class="recipe_title">No. 64—BLACKBERRY JUICE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pt. of juice</li> -<li class="ingredients">¾ lb. of sugar</li> -<li class="ingredients">¼ cup of water</li> -<li class="ingredients">Oil</li> -</ul> - -<p>Preparation:. The preparation is the same as that of currant juice. -See <a href="#preserves_63">No. 63</a>, Currant Juice.</p> -</div> - - -<p><span class="pagenum" id="Page_353">353</span></p> - -<div id="preserves_65" class="recipe"> -<p class="recipe_title">No. 65—TUTTI-FRUTTI IN ARRACK.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of arrack or rum</li> -<li class="ingredients">1 lb. of strawberries</li> -<li class="ingredients">1 lb. of raspberries</li> -<li class="ingredients">½ lb. of large, red, stoned cherries</li> -<li class="ingredients">6 lbs. of sugar</li> -<li class="ingredients">½ lb. of large, black, stoned cherries</li> -<li class="ingredients">½ lb. of blue, peeled plums</li> -<li class="ingredients">10 medium-sized peaches</li> -<li class="ingredients">10 apricots</li> -<li class="ingredients">10 good preserving pears</li> -</ul> - -<p><b>Preparation:</b> The fruit must be ripe but not soft. Take each fruit as -it appears in the market, clean it and put into a large jar. For -instance, if strawberries are in the market, prepare these, wash and -drain them, put them first into the jar with ½ lb. of sugar and ½ pt. -of arrack. Close the jar well and if it is a stone jar, tie it up -well. Continue to put in the rest of the fruit as it comes and use the -rest of the sugar and arrack, closing the jar or can well every time. -Peaches, pears and apricots must be peeled and quartered before they -are put in and pears should be boiled partly done in sugar and water.</p> - -<p><b>Remarks:</b> After the fruit has all been used, the juice may be used for -pudding sauce.</p> -</div> - - -<p class="chapter_sub2">Preserved Vegetables.</p> - - -<div id="preserves_66" class="recipe"> -<p class="recipe_title">No. 66—ASPARAGUS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Asparagus</li> -<li class="ingredients">To 1 qt. of water 1 tsp. of salt</li> -</ul> - -<p><b>Preparation:</b> Take nice, white, thick stalks of asparagus, peel -carefully and cut into small pieces that will fit into a jar. Economy -jars may be used for asparagus. Pack the asparagus with heads downward -into the jars. Mix 1 teaspoonful of salt into each qt. of water and -fill up the jars with this salt water. Close the jars and place them -into a wash boiler with cold water enough to cover the jars by 1 inch. -Place a cloth on the bottom of the boiler, if it has no tray, cover -the boiler and boil for 3 hours. After that, take out the jars, dry -them and keep them in a cool, airy place.</p> -</div> - - -<div id="preserves_67" class="recipe"> -<p class="recipe_title">No. 67—WAX BEANS No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Wax beans</li> -<li class="ingredients">Salt water</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">1 stick of cinnamon</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">½ cup of sugar</li> -<li class="ingredients">¾ cup of vinegar</li> -</ul> - -<p><b>Preparation:</b> Wash the beans, string and slice them, and boil until -tender in boiling salt water. Drain the water off and pack them into -the jars. Boil the water, vinegar, sugar, cinnamon and cloves a few -minutes, skim and pour it over the beans boiling hot. Close the jars -tightly and place them upside down to test the covers and rubbers.</p> - -<p><b>Remarks:</b> The syrup should have quite a sweet-sour taste. The jars must -be well filled with the beans.</p> -</div> - - -<p><span class="pagenum" id="Page_354">354</span></p> - -<div id="preserves_68" class="recipe"> -<p class="recipe_title">No. 68—WAX BEANS No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Young wax beans</li> -<li class="ingredients">To 1 qt. of water 1 tsp. of salt</li> -</ul> - -<p><b>Preparation:</b> The beans must be very tender. String the beans and leave -them whole. Wash them and fill the jars with them. Mix the salt water -and pour over the beans, close them and boil them in a covered wash -boiler as before, for 3 hours. Then take out the jars, which may be -Economy jars, and test the covers. If some of them are not tight, put -on others and place the jars into the boiler to boil 15 minutes longer.</p> -</div> - - -<div id="preserves_69" class="recipe"> -<p class="recipe_title">No. 69—GREEN BEANS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Very young, green beans</li> -<li class="ingredients">To every qt. of cold water, 1 tsp. of salt.</li> -</ul> - -<p><b>Preparation:</b> The preparation of these beans is the same as that of wax -beans No. 2, see <a href="#preserves_68">No. 68</a>, Wax Beans No. 2.</p> -</div> - - -<div id="preserves_70" class="recipe"> -<p class="recipe_title">No. 70—SALTED GREEN BEANS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Green beans</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> Wash, string, and slice the beans, and pack in layers -with salt into stone jars. Each layer of beans must be stamped down -with a wooden pestle. Through this process some juice will collect on -the beans when they are all in. Now place a white piece of muslin on -them, a little board weighted with a stone on top of that and keep -them cool. When using, soak them in water to take out some of the -salt. Look to it that there is no mould forming on them. The cloth, -board and stone must be cleaned occasionally.</p> -</div> - - -<div id="preserves_71" class="recipe"> -<p class="recipe_title">No. 71—YOUNG CARROTS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Young carrots</li> -<li class="ingredients">Salt water for cooking</li> -<li class="ingredients">For pickling, to each qt. of water, 1 tsp. of salt</li> -</ul> - -<p><b>Preparation:</b> The young carrots should be of a uniform size. Clean and -wash them, put them into boiling salt water until they are partly -done, pour them into a colander and drain off the water. Place them in -Economy jars, the first layer must have the points up and the second -layer the points down. Make the jars ¾ full and pour on the cooled -salt water in the proportions given above, close the jars tightly and -boil them for 1½ hours in a boiler, as stated before.</p> -</div> - - -<div id="preserves_72" class="recipe"> -<p class="recipe_title">No. 72—RED BEETS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 tbsps. of caraway seeds</li> -<li class="ingredients">1 pt. of vinegar</li> -<li class="ingredients">3 tbsps. of horseradish pieces</li> -<li class="ingredients">¼ cup of sugar</li> -<li class="ingredients">2 tsps. of salt</li> -<li class="ingredients">5 lbs. of red beets</li> -</ul> - -<p><b>Preparation:</b> Clean the beets, boil until tender in boiling water, skin -them and slice them about 1⁄10 inch thick into a <span class="pagenum" id="Page_355">355</span>stone jar. Strew -caraway seeds on every layer and place the pieces or slices of horse -radish between each layer. Boil the vinegar with salt and sugar and -when cold, pour it over the beets to well cover them, tie up the jar -or close the can well.</p> -</div> - - -<div id="preserves_73" class="recipe"> -<p class="recipe_title">No. 73—GREEN PEAS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Green peas</li> -<li class="ingredients">To every qt. of cold water, 1 tsp. of salt</li> -</ul> - -<p><b>Preparation:</b> Shell the peas, wash them and put into Economy jars. Boil -the salt water, cool it and fill the jars with it. Close the jars and -boil in a covered wash boiler for 3 hours. Then take them out, dry -them and test the jar covers. If these are not tight, put on other -covers and boil the jars for ½ hour longer. The peas must not be -yellow but tender and sound. If there are bad ones among them, they -must be carefully selected or the preserves will not keep.</p> -</div> - - -<div id="preserves_74" class="recipe"> -<p class="recipe_title">No. 74—CORN.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Very fresh corn</li> -<li class="ingredients">Juice from the corn cobs</li> -</ul> - -<p><b>Preparation:</b> Cut the kernels from the cobs and put into the jars, -press the juice out of the cobs and pour it over the corn. Close the -jars and boil in a covered wash boiler for 5 hours. After cooling, -take out the jars, test them as to the rubbers and covers, close them -up tightly and treat them as in <a href="#preserves_1">No. 1</a>. Covers that are not tight must -be replaced by others and the jars put back into the boiler to cook -another 15 minutes. Remarks: Everything must be very clean.</p> -</div> - - -<div id="preserves_75" class="recipe"> -<p class="recipe_title">No. 75—WHOLE TOMATOES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Nice, medium-sized tomatoes</li> -<li class="ingredients">Fresh water</li> -<li class="ingredients">To every qt. jar full of tomatoes 1 tsp. of salt</li> -</ul> - -<p><b>Preparation:</b> Dip the tomatoes into boiling water for 1 minute and skin -them, put into Economy jars. Strew the salt into the jar and fill it -with cold water. Close the jars and boil them in a covered boiler for -1 hour. The water in the boiler must be ½ inch above the jars.</p> -</div> - - -<div id="preserves_76" class="recipe"> -<p class="recipe_title">No. 76—PICCALILLI.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Vinegar water</li> -<li class="ingredients">1 pk. of green tomatoes</li> -<li class="ingredients">About 1 cup of salt</li> -<li class="ingredients">10 cents worth of small onions</li> -<li class="ingredients">4 cups of sugar</li> -<li class="ingredients">7 cups of vinegar</li> -<li class="ingredients">5 cents worth of mixed spices</li> -</ul> - -<p><b>Preparation:</b> Slice the tomatoes and strew with 1 cup of salt. Peel the -onions and put into salt water. Let both tomatoes and onions stand -until the next day. Now take both out of the salt water and bring them -to boil in weak vinegar water. When that turns yellow, strain it, put -the tomatoes and onions back into the kettle, add sugar, 7 cups of -vinegar and spices and boil until nearly done. Fill into cans or stone -jars and close them tightly.</p> -</div> - - -<p><span class="pagenum" id="Page_356">356</span></p> - -<div id="preserves_77" class="recipe"> -<p class="recipe_title">No. 77—TOMATO MARMALADE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Tomatoes</li> -<li class="ingredients">Sugar</li> -</ul> - -<p><b>Preparation:</b> Put the tomatoes into boiling water for one minute, skin -them, slice thin and bring slowly to a boil. Boil to a marmalade, -stirring constantly. When you think it is thick enough, mix in the -sugar and boil 15 minutes more. Put into jelly glasses and tie them up -well.</p> - -<p><b>Remarks:</b> If you like, the tomatoes may be pressed through a sieve -before the sugar is added.</p> -</div> - - -<div id="preserves_78" class="recipe"> -<p class="recipe_title">No. 78—PLAIN TOMATOES FOR SOUP.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Tomatoes</li> -</ul> - -<p><b>Preparation:</b> Peel the tomatoes, boil until tender and fill into jars. -Close tightly and put in a dry, cool place.</p> -</div> - - -<div id="preserves_79" class="recipe"> -<p class="recipe_title">No. 79—SWEET TOMATOES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of tomatoes</li> -<li class="ingredients">½ lb. of sugar</li> -<li class="ingredients">¼ slice of lemon</li> -<li class="ingredients">⅛ cup of water</li> -<li class="ingredients">3 cloves</li> -<li class="ingredients">1 stick of cinnamon</li> -<li class="ingredients">2 pieces of ginger</li> -</ul> - -<p><b>Preparation:</b> Put the medium-sized, red tomatoes into boiling water for -a minute and skin them. Boil the sugar, water, cloves, cinnamon and -ginger 1 minute, skim, add the tomatoes and boil slowly until they are -tender but not too soft. Fill them carefully into the jars. Boil the -syrup thick, pour it over the fruit and close the jars tightly. Treat -the jars as in <a href="#preserves_1">No. 1</a> and store them in a cool, dry place.</p> -</div> - - -<div id="preserves_80" class="recipe"> -<p class="recipe_title">No. 80—TOMATO CATSUP.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pk. of tomatoes</li> -<li class="ingredients">1 tsp. of ground, black pepper</li> -<li class="ingredients">¼ tsp. of red pepper</li> -<li class="ingredients">½ tsp. of ground cloves</li> -<li class="ingredients">½ tsp. of ground allspice</li> -<li class="ingredients">3 large onions</li> -<li class="ingredients">2 tbsps. of sugar</li> -<li class="ingredients">Salt to taste</li> -</ul> - -<p><b>Preparation:</b> Peel and slice nice, ripe tomatoes, add the spices and -boil until thick. Strain through a fine sieve, put it back into the -kettle, boil until of the consistency of thick cream, fill into -bottles and when cold, cork them well.</p> -</div> - - -<div id="preserves_81" class="recipe"> -<p class="recipe_title">No. 81—RHUBARB.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Rhubarb</li> -</ul> - -<p><b>Preparation:</b> Skin the rhubarb, cut into small pieces and pack into -jars or bottles. Close them well and boil in a covered wash boiler -with a tray or cloth on the bottom for 45 minutes. The water is put -into the boiler cold and must be ½ inch above the jars or bottles. -When they are cooled off, take them out, test the covers, treat them -as in <a href="#preserves_1">No. 1</a>. Before using the contents, put sugar in and boil it a -little, then serve cold.</p> -</div> - - -<p><span class="pagenum" id="Page_357">357</span></p> - -<div id="preserves_82" class="recipe"> -<p class="recipe_title">No. 82—RHUBARB MARMALADE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Rhubarb</li> -<li class="ingredients">Sugar</li> -</ul> - -<p><b>Preparation:</b> Skin the rhubarb, cut into small pieces, bring slowly to -boil in a little water, stirring constantly until it thickens. Add -sugar, fill it into jars and close them up tightly.</p> -</div> - - -<div id="preserves_83" class="recipe"> -<p class="recipe_title">No. 83—SAUERKRAUT.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Firm, white cabbage heads</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Pepper-corns</li> -</ul> - -<p><b>Preparation:</b> Remove the bad outer leaves, cut the cabbage in halves, -cut out the heart, slice the cabbage in fine shreds and put into a -clean barrel or stone jar. First place whole cabbage leaves over the -bottom of the jar or barrel, pack on a layer of sliced cabbage, strew -it with salt and pepper-corns, pack on another layer and so on until -the cabbage is all used up. Stamp it down firmly so the liquor will -cover the cabbage, then cover it with a clean piece of white muslin, a -board and a stone to hold it down. Look after it occasionally and -clean the cloth, board and stone. After the cabbage has fermented -enough, which you will know by its sour odor, put it into a cool place.</p> -</div> - - -<div id="preserves_84" class="recipe"> -<p class="recipe_title">No. 84—PARSLEY.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Green parsley</li> -<li class="ingredients">Salt</li> -</ul> - -<p><b>Preparation:</b> Wash the parsley, cut off the stems and wipe dry. Pack in -layers with salt into jars, close the jars tightly and keep them like -preserves.</p> - -<p><b>Remarks:</b> When using, soak in water to take out some of the salt and -close the jar well every time.</p> -</div> - - -<div id="preserves_85" class="recipe"> -<p class="recipe_title">No. 85—TO KEEP RED AND WHITE CABBAGE.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Cabbage heads</li> -<li class="ingredients">Paper</li> -<li class="ingredients">Twine</li> -</ul> - -<p><b>Preparation:</b> The cabbage heads must be firm. Remove all bad leaves, -tie the heads in paper and hang them up in the cellar. They will keep -all winter.</p> -</div> - - -<div id="preserves_86" class="recipe"> -<p class="recipe_title">No. 86—PARSLEY, CARROTS, CELERY AND BORAGE FOR THE WINTER.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Firm parsley roots</li> -<li class="ingredients">Firm carrots</li> -<li class="ingredients">Firm borage</li> -<li class="ingredients">Firm celery roots</li> -<li class="ingredients">Fine, dry sand</li> -</ul> - -<p><b>Preparation:</b> The sand must be fine and dry. Pour it into the cellar -on the cement floor or into a box. Cover each vegetable with it. In -this way they will keep all winter.</p> -</div> - - -<p><span class="pagenum" id="Page_358">358</span></p> - -<div id="preserves_87" class="recipe"> -<p class="recipe_title">No. 87—TO PRESERVE PEARL ONIONS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Onions</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Vinegar</li> -</ul> - -<p><b>Preparation:</b> Salt the onions well and leave in the salt for 8 to 10 -days, peel and partly cook them in vinegar. Put them into jars with -sufficient salt to cover them and close the jars well.</p> -</div> - - -<div id="preserves_88" class="recipe"> -<p class="recipe_title">No. 88—CHAMPIGNONS OR MUSHROOMS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">3 lbs. of champignons</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">2 tbsps. of vinegar</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">2 tbsps. of salt</li> -</ul> - -<p><b>Preparation:</b> There are forest champignons and manure champignons. The -former are whiter and easily turn soft. They grow wild while the -latter are cultivated.</p> - -<p>The champignons to be preserved must be firm; if they have been -exposed to the air too long, they are not good for preserving. Wash -them in 2 qts. of water mixed with 2 tablespoonfuls of vinegar. Cut -off the stems and brush both the stems and caps of the champignons in -the vinegar water until they are white. Rinse them in 1 qt. of fresh -water mixed with 1 tablespoonful of vinegar. The quart of water mixed -with 2 tablespoonfuls of salt is brought to boil. As soon as you have -prepared a handful of champignons, throw them into the boiling salt -water and let them boil until the second handful is prepared. Now take -the boiled champignons out with a skimmer, put them into the jars -and continue the boiling until the jars are ¾ full, pour on the liquor -to fill the jars completely. Close up the jars or if you are using tin -cans, solder them, and boil them in a boiler ¾ to 1 hour.</p> - -<p><b>Remarks:</b> Only in this careful manner, white champignons are obtained -and preserved.</p> -</div> - - -<div id="preserves_89" class="recipe"> -<p class="recipe_title">No. 89—CHAMPIGNONS IN VINEGAR.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of small champignons</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">1 tbsp. of vinegar</li> -<li class="ingredients">1 qt. of wine vinegar</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">¼ tsp. of white pepper</li> -</ul> - -<p><b>Preparation:</b> The champignons must be firm and small. Clean them by -rubbing each one with salt and brushing them with a brush, rinse them -in cold water mixed with 1 tablespoonful of vinegar. Bring the one -quart of vinegar to boil with 1 tablespoonful of salt and pepper, and -add the champignons. As soon as they begin to get tender, fill them -into the jars and when cold, close tightly.</p> -</div> - - -<p><span class="pagenum" id="Page_359">359</span></p> - -<div id="preserves_90" class="recipe"> -<p class="recipe_title">No. 90—TRUFFLES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of truffles</li> -<li class="ingredients">1 tbsp. of salt</li> -<li class="ingredients">1 pt. of water</li> -</ul> - -<p><b>Preparation:</b> Put the truffles in water for 1 hour and brush them until -they are perfectly black and clean. Then put them immediately into -boiling water for ½ hour and put into jars. Boil 1 pt. of water mixed -with 1 tablespoonful of salt, let it get cold and fill the jars with -it, close them and boil in water in a covered boiler for 1 hour.</p> -</div> - - -<div id="preserves_91" class="recipe"> -<p class="recipe_title">No. 91—SALT PICKLES No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Medium-sized pickles</li> -<li class="ingredients">Minced dill In 6 qts. of water, ½ lb. of salt</li> -<li class="ingredients">Cherry leaves from sour cherry trees</li> -</ul> - -<p><b>Preparation:</b> Brush the pickles in fresh water, pack into a stone jar -in alternate layers with cherry leaves and chopped dill, the uppermost -layer being leaves and dill. Boil the water and salt, let it get cold -and pour it on the pickles to cover them by 1 to 2 inches. Leave them -in a warm place for about a week until they have fermented -sufficiently, then set them into a cool place. They can soon be used.</p> - -<p><b>Remarks:</b> If you want these pickles for the winter, pack them into a -cask, pour the brine over to completely fill the cask and close the -cask tightly, except for a bunghole in the cover through which it can -work off. Put the cask into the sun for a while and when the pickles -have fermented sufficiently, put a new cork into the bunghole and -carry the cask into the cellar. Examine the cask from time to time to -see if there is sufficient brine on it. If there is not enough, add -fresh cold brine and close up the bunghole.</p> -</div> - - -<div id="preserves_92" class="recipe"> -<p class="recipe_title">No. 92—SALT PICKLES No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Medium-sized pickles</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Dill</li> -<li class="ingredients">Herbs</li> -<li class="ingredients">Mustard seeds</li> -<li class="ingredients">Pepper-corns</li> -<li class="ingredients">Cloves</li> -<li class="ingredients">1 piece of ginger</li> -<li class="ingredients">Half water and half vinegar</li> -</ul> - -<p><b>Preparation:</b> Wash the pickles and pack them into a stone jar with salt -about ⅜ inch thick. Pour cold water over to cover them well and place -a weight on them. After 3 weeks the pickles are taken out, washed and -the water drained off. Then put them back into the jar in layers with -dill, herbs, cloves, pepper-corns, and a small piece of ginger, the -uppermost layer being herbs. Now boil one-half the quantity that the -jar would hold of equal parts water and vinegar and a handful of salt -and pour it warm over the pickles. The liquid should cover the pickles -by 2 inches. Cover with a round, white muslin bag in which you put -yellow and green mustard flour and place a weight on them.</p> -</div> - - -<p><span class="pagenum" id="Page_360">360</span></p> - -<div id="preserves_93" class="recipe"> -<p class="recipe_title">No. 93—VINEGAR PICKLES No. 1.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Small pickles about 3 to 4 inches long</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Tarragon</li> -<li class="ingredients">Dill</li> -<li class="ingredients">Summer savory</li> -<li class="ingredients">Pepper-corns</li> -<li class="ingredients">Bay-leaves</li> -<li class="ingredients">Cloves</li> -<li class="ingredients">Some green or red peppers</li> -<li class="ingredients">Wine vinegar</li> -</ul> - -<p><b>Preparation:</b> Cut the blossoms and stems off and put the pickles in -fresh water for several hours, drain through a colander, strew thickly -with salt and let stand over night. The next morning rub the salt off, -pack them, closely into a stone jar. Make layers of pickles, herbs and -spices, the latter on top. Boil enough wine vinegar to cover them by 2 -inches and pour it hot over them. After 4 days, pour it off again, -boil and skim it, let it get cold, then pour it over again. If there -is not enough to cover them, boil some more. Put a weight on the -pickles, and set in a cool place.</p> -</div> - - -<div id="preserves_94" class="recipe"> -<p class="recipe_title">No. 94—VINEGAR PICKLES No. 2.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Medium-sized, firm cucumbers or pickles</li> -<li class="ingredients">Vinegar</li> -<li class="ingredients">Tarragon</li> -<li class="ingredients">Green or red peppers</li> -<li class="ingredients">Summer savory</li> -<li class="ingredients">Thyme</li> -<li class="ingredients">Cloves</li> -<li class="ingredients">Pepper-corns</li> -<li class="ingredients">Bay-leaves</li> -</ul> - -<p><b>Preparation:</b> Wash the cucumbers and put on to boil with the vinegar. -As soon as they begin to boil, take them off, drain them and let them -get cold. Put in layers in a stone jar with herbs and spices, the -latter on top. Then cook fresh wine vinegar and pour on sufficient to -cover the pickles by 1½ inches. The vinegar must be hot. After 8 days, -drain off the vinegar, cook it again and pour it hot over the pickles. -When it is cold, cover them, put a weight on and keep them in a cool -place.</p> -</div> - - -<div id="preserves_95" class="recipe"> -<p class="recipe_title">No. 95—MUSTARD PICKLES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Large, full-grown cucumbers</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Tarragon</li> -<li class="ingredients">Pearl onions</li> -<li class="ingredients">Some cloves</li> -<li class="ingredients">Mustard seeds</li> -<li class="ingredients">Horse radish</li> -<li class="ingredients">Spanish peppers</li> -<li class="ingredients">Basil</li> -<li class="ingredients">Pepper-corns</li> -<li class="ingredients">Wine vinegar</li> -</ul> - -<p><b>Preparation:</b> Peel the cucumbers, cut in halves, scoop out the seeds -and cut the vegetable into desirable pieces. Cover thickly with salt -and let stand over night. The next morning rub the salt off, pack the -cucumbers into stone jars or cans and put all herbs and spices named -between them. To every quart of vinegar take one tablespoonful of -salt, boil it, and when cold, pour it over the cucumbers. The next day -pour it off and cook it again and pour on cold. Repeat this process -for the third time. The vinegar should cover the cucumbers by 1 to 2 -inches. Tie up the jars or close the cans tightly. After three weeks -they will be ready to serve.</p> -</div> - - -<p><span class="pagenum" id="Page_361">361</span></p> - -<div id="preserves_96" class="recipe"> -<p class="recipe_title">No. 96—SPICED PICKLES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Large, full-grown cucumbers</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Wine vinegar</li> -<li class="ingredients">Water</li> -<li class="ingredients">Sugar</li> -<li class="ingredients">Some cloves</li> -<li class="ingredients">Pepper-corns</li> -<li class="ingredients">Mustard seeds</li> -<li class="ingredients">Pearl onions</li> -</ul> - - -<p><b>Preparation:</b> Peel the cucumbers, cut in halves, scoop out the seeds -and cut the vegetable into desirable pieces. Over every 3 lbs. of -cucumbers, sprinkle 1 oz. of salt and leave them over night. The next -day rub off the salt well and boil them in a pickle of 1 pint of -vinegar, ½ pint of water, 1 lb. of sugar, 1 stick of cinnamon 3 inches -long, 6 cloves, 10 pepper-corns and 1 tablespoonful of mustard seeds. -When it boils, put in the cucumbers and boil them until they are -transparent. Fill them into jars and close up tightly.</p> - - -<p>No, 97—MIXED PICKLES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Very white cauliflower</li> -<li class="ingredients">Small salad beans</li> -<li class="ingredients">Pearl onions</li> -<li class="ingredients">Red radishes</li> -<li class="ingredients">Cucumbers 2 to 3 Inches long</li> -<li class="ingredients">Red and green Spanish peppers</li> -<li class="ingredients">Very small carrots</li> -<li class="ingredients">Lemon slices</li> -<li class="ingredients">Whole white pepper-corns</li> -<li class="ingredients">Tarragon leaves</li> -<li class="ingredients">Bay-leaves</li> -<li class="ingredients">Nutmeg</li> -<li class="ingredients">Pieces of horse radish</li> -<li class="ingredients">Salt</li> -<li class="ingredients">Good wine vinegar</li> -</ul> - -<p><b>Preparation:</b> Prepare each vegetable in the proper way. Break the -cauliflower into little roses. Cauliflower, beans, onions and carrots -should be separately cooked in salt water and drained. Put salt on the -cucumbers and radishes and let stand over night, the next day rub off -the salt. When all is prepared, arrange nicely according to color in -jars and strew the pepper-corns, tarragon and bay-leaves, nutmeg, -slices of lemon, cubes of horse radish over each layer. Then boil the -vinegar, cool it and pour it over to cover well. After a few days, -repeat this process with the vinegar and close the jars tightly.</p> -</div> - - -<div id="preserves_98" class="recipe"> -<p class="recipe_title">No. 98—DRIED PEARS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Pears</li> -</ul> - -<p><b>Preparation:</b> Peel the pears, cut them in halves or quarters and place -on very clean baking pans. Cover the bottom of the oven with bricks -and start a fire to produce moderate heat. Then place the pans on the -bricks and dry the pears, turning them occasionally. This will require -fully one day. Store the dried pears away in bags.</p> -</div> - - -<p><span class="pagenum" id="Page_362">362</span></p> - -<div id="preserves_99" class="recipe"> -<p class="recipe_title">No. 99—DRIED APPLES.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Apples</li> -</ul> - -<p><b>Preparation:</b> The process of drying apples is the same as that of -drying pears. See <a href="#preserves_98">No. 98</a>, Dried Pears. Air the apples for a few days.</p> -</div> - - -<div id="preserves_100" class="recipe"> -<p class="recipe_title">No. 100—SUGARED LEMON AND ORANGE RIND.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of lemon or orange rind</li> -<li class="ingredients">2 lbs. of sugar</li> -</ul> - -<p><b>Preparation:</b> Peel the oranges or lemons very thin and cut the rind, -pack into jars and cover thickly with sugar. Close the jars well.</p> -</div> - - -<div id="preserves_101" class="recipe"> -<p class="recipe_title">No. 101—GREEN COLOR FOR COLORING ICES OR OTHER FOOD.</p> - -<ul class="ingredients_list"> -<li class="ingredients">White of an egg</li> -<li class="ingredients">20 coffee beans, (raw)</li> -</ul> - -<p><b>Preparation:</b> Rinse the coffee beans, and set aside in the beaten white -of an egg for 12 hours in a covered dish; the nicely colored white of -egg will then be found convenient to color ices or other sweetmeats.</p> -</div> - - -<div id="preserves_102" class="recipe"> -<p class="recipe_title">No. 102—GLAZED CHESTNUTS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Good chestnuts</li> -<li class="ingredients">Boiling salt water</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">½ cup of water</li> -</ul> - -<p><b>Preparation:</b> Boil the chestnuts in salt water until they can be easily -pierced with a pin or needle. Drain the water off and take off the -brown thick shell and then the thin white skin underneath. String 4 to -5 chestnuts on a toothpick or thin stick so they do not touch. Boil -the water and sugar until it is jelly-like, dip the stick with -chestnuts in and turn them around in the sugar, take them out and dip -and turn them once more, then hand them to a second person who will -turn them until the sugar is cooled. Place them in an upright position -into a dish and put in a dry place until you strip them from the stick -to serve.</p> -</div> - - -<div id="preserves_103" class="recipe"> -<p class="recipe_title">No. 103—ROASTED ALMONDS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 lb. of sweet almonds</li> -<li class="ingredients">1 lb. of sugar</li> -<li class="ingredients">½ vanilla bean</li> -<li class="ingredients">½ pt. of water</li> -<li class="ingredients">A few drops of oil</li> -</ul> - -<p><b>Preparation:</b> Boil the sugar, water and vanilla for 15 minutes and add -the blanched almonds. Stir them until they pop, then pour them into -oiled dishes.</p> -</div> - - -<p><span class="pagenum" id="Page_363">363</span></p> - -<div id="preserves_104" class="recipe"> -<p class="recipe_title">No. 104—SALTED ALMONDS.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Almonds</li> -<li class="ingredients">Fine salt</li> -<li class="ingredients">Hot lard</li> -</ul> - -<p><b>Preparation:</b> Put blanched, sweet almonds into clean, boiling lard for -1 minute. Then take them out with a skimmer and place on pans lined -with blotting paper to drain off the lard. Dust them with very fine -salt and dry them in the oven.</p> -</div> - - -<div id="preserves_105" class="recipe"> -<p class="recipe_title">No. 105—CANNED SPRING CHICKEN.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Chicken cut into desirable pieces</li> -<li class="ingredients">Salt and pepper to taste</li> -</ul> - -<p><b>Preparation:</b> Dress the chickens, cut into desirable pieces, wash and -pack into Economy jars. Salt and pepper to taste, pour on cold water -to fill the jars, close them and boil in a wash boiler with cold water -enough to cover the jars by 1 inch. Cover the bottom of the boiler -with several thicknesses of cloth. Put the cover on the boiler and -boil for 3 hours. When cold, take out the jars and store them in a -cool place.</p> -</div> - - -<div id="preserves_106" class="recipe"> -<p class="recipe_title">No. 106—CANNED SALMON OR OTHER LARGE FISH.</p> - -<p><b>Preparation:</b> Dress and wash the fish and remove the backbone. Cut it -into pieces that will go into a jar, sprinkle with salt and pepper and -fill the jars with cold water. Close the jars and boil them in a -boiler as before for 3 hours. When cold, store them in a cool place.</p> -</div> - - -<div id="preserves_107" class="recipe"> -<p class="recipe_title">No. 107—CANNED FRIED CHICKEN, DUCK OR WILD GAME.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Chicken</li> -<li class="ingredients">Water</li> -<li class="ingredients">Butter for frying</li> -<li class="ingredients">Salt and pepper</li> -</ul> - -<p><b>Preparation:</b> Carefully dress and prepare the fowl, bake quickly in the -oven for 20 minutes, then cut into desirable pieces, leaving the bones -in. Sprinkle with salt and pepper, and fill the jars with the hot -meat. Make a gravy from the drippings and pour it on hot to cover the -meat well. Close the jars and boil in a covered boiler as before for 3 -hours. The water in the boiler must cover the jars by 1 inch. When -they are cold, put them into a cool place.</p> -</div> - - -<div id="preserves_108" class="recipe"> -<p class="recipe_title">No. 108—MINCE MEAT.</p> - -<p>For About 22 Pint Glasses.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pk. green tomatoes</li> -<li class="ingredients">1 cup cold water</li> -<li class="ingredients">3 lbs. brown sugar</li> -<li class="ingredients">1¼ tbsps. cinnamon</li> -<li class="ingredients">2½ lbs. finely chopped apples</li> -<li class="ingredients">1 lb. finely chopped plums</li> -<li class="ingredients">2 cans syrup</li> -<li class="ingredients">1 cup vinegar</li> -<li class="ingredients">2 tsps. salt</li> -<li class="ingredients">1 lb. raisins</li> -<li class="ingredients">2 finely chopped oranges</li> -<li class="ingredients">1 finely chopped lemon</li> -<li class="ingredients">1 tsp. nutmeg</li> -<li class="ingredients">1 tbsp. allspice</li> -<li class="ingredients">1¼ tbsps. cloves</li> -<li class="ingredients">2 lbs. currants</li> -<li class="ingredients">½ lb. finely chopped suet</li> -</ul> - -<p><b>Preparation:</b> Chop tomatoes fine, let boil 5 minutes, run <span class="pagenum" id="Page_364">364</span>through a -sieve, and add the other ingredients. Let boil 45 minutes and stir or -let steam 30 minutes. While hot, put in glasses and screw covers on -tightly. Very good.</p> -</div> - - -<div id="preserves_109" class="recipe"> -<p class="recipe_title">No. 109—SPICED GREEN TOMATOES.</p> - -<p>For About 12 Pint Glasses.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pk. green tomatoes</li> -<li class="ingredients">5 cups vinegar</li> -<li class="ingredients">2 cups ground table celery</li> -<li class="ingredients">½ cup salt</li> -<li class="ingredients">2 cups sugar</li> -<li class="ingredients">6 ground red peppers (empty inside)</li> -<li class="ingredients">2 cups ground onions</li> -<li class="ingredients">½ cup mustard seed</li> -</ul> - -<p><b>Preparation:</b> Put the tomatoes through a meat grinder, add salt and let -stand all night. Drain and squeeze out the juice. Mix well and pack -cold into jars, closed tight.</p> -</div> - - -<div id="preserves_110" class="recipe"> -<p class="recipe_title">No. 110—SWEET-SOUR SLICED CUCUMBER PICKLES.</p> - -<p>For About 15 Pint Glasses.</p> - -<ul class="ingredients_list"> -<li class="ingredients">18 large cucumbers</li> -<li class="ingredients">9 onions</li> -<li class="ingredients">1½ pts. vinegar</li> -<li class="ingredients">1½ cups brown sugar</li> -<li class="ingredients">2 tsps. celery salt</li> -<li class="ingredients">1½ tsps. ginger</li> -<li class="ingredients">2 tsps. mustard seed</li> -<li class="ingredients">1½ tsps. pepper</li> -<li class="ingredients">1½ tsps. salt</li> -<li class="ingredients">1½ tsps. turmeric powder</li> -<li class="ingredients">1½ tsps. cinnamon buds</li> -</ul> - -<p><b>Preparation:</b> Peel and slice fine cucumbers and onions, sprinkle with -salt and let stand one hour. Drain and add remaining ingredients; let -come to a boil and seal while hot.</p> -</div> - - -<div id="preserves_111" class="recipe"> -<p class="recipe_title">No. 111—CHILI SAUCE.</p> - -<p>For About 6 Pint Bottles.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 onion</li> -<li class="ingredients">12 medium-sized ripe tomatoes</li> -<li class="ingredients">3 red peppers</li> -<li class="ingredients">2 cups vinegar</li> -<li class="ingredients">3 tbsps. sugar</li> -<li class="ingredients">1 tbsp. salt</li> -<li class="ingredients">2 tsps. cloves</li> -<li class="ingredients">2 tsps. allspice</li> -<li class="ingredients">2 tsps. grated nutmeg</li> -</ul> - -<p><b>Preparation:</b> Peel and slice tomatoes; add peppers and onion, cut very -fine. Boil one-half hour, and add the rest of the ingredients and boil -two hours. Put in jars while hot and seal well.</p> -</div> - - -<div id="preserves_112" class="recipe"> -<p class="recipe_title">No. 112—ENGLISH CHOW CHOW.</p> - -<p>For About 24 Pint Glasses.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. young cucumbers</li> -<li class="ingredients">2 qts. small white onions</li> -<li class="ingredients">2 qts. string beans</li> -<li class="ingredients">3 qts. green tomatoes</li> -<li class="ingredients">2 heads cauliflower</li> -<li class="ingredients">2 heads cabbage</li> -<li class="ingredients">1 oz. turmeric powder</li> -<li class="ingredients">6 red peppers</li> -<li class="ingredients">4 tbsps. mustard seed</li> -<li class="ingredients">2 tbsps. allspice</li> -<li class="ingredients">⅔ cup mustard</li> -<li class="ingredients">2 tbsps. celery seed</li> -<li class="ingredients">2 tbsps. whole cloves</li> -<li class="ingredients">Vinegar</li> -</ul> - -<p><b>Preparation:</b> Put cucumbers, onions, tomatoes, cauliflower, and cabbage -through the food chopper. Mix all together and put into stone jars -with a sprinkling of salt. Let stand 24 hours and drain off the brine. -Put the vegetables in a kettle over the fire and stir in the turmeric, -red pepper chopped fine, mustard seeds, allspice and ground mustard. -<span class="pagenum" id="Page_365">365</span>Pour over enough vinegar to cover. Cover tightly and let simmer until -thoroughly cooked, stirring often. Put into glass jars and seal while -hot.</p> -</div> - - -<div id="preserves_113" class="recipe"> -<p class="recipe_title">No. 113—CHILI SAUCE.</p> - -<p>For About 18 Pint Glasses.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 pk. ripe tomatoes</li> -<li class="ingredients">2 cups chopped celery</li> -<li class="ingredients">3 green peppers</li> -<li class="ingredients">3 onions</li> -<li class="ingredients">1 cup sugar</li> -<li class="ingredients">1 qt. vinegar</li> -<li class="ingredients">½ cup salt</li> -<li class="ingredients">2 ozs. mustard seed</li> -</ul> - -<p><b>Preparation:</b> Chop tomatoes fine and strain, add all other ingredients, -boil about two hours, fill-glasses while hot and close up tight.</p> -</div> - - -<div id="preserves_114" class="recipe"> -<p class="recipe_title">No. 114—DILL PICKLES.</p> - -<p>For About 14 Pint Glasses.</p> - -<ul class="ingredients_list"> -<li class="ingredients">To 6 qts. of water, add 2 qts. vinegar</li> -<li class="ingredients">1 lb. of salt</li> -<li class="ingredients">5 cents worth of Weinsteinsaeure (tartaric acid)</li> -<li class="ingredients">Pepper</li> -<li class="ingredients">Cloves</li> -<li class="ingredients">Allspice</li> -<li class="ingredients">A good quantity of dill</li> -<li class="ingredients">Horse radish</li> -<li class="ingredients">Grape leaves</li> -<li class="ingredients">Bay-leaves</li> -</ul> - -<p><b>Preparation:</b> Place a layer of cucumbers in a stone jar and sprinkle -over some of the spices; continue until all are used, laying the dill -and leaves between each layer. Put a tight, well weighted cover over -them.</p> -</div> - - -<div id="preserves_115" class="recipe"> -<p class="recipe_title">No. 115—MUSTARD PICKLES.</p> - -<p>For About 20 Pint Glasses.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. green tomatoes</li> -<li class="ingredients">2 qts. small onions</li> -<li class="ingredients">2 qts. string beans</li> -<li class="ingredients">2 heads cauliflower</li> -<li class="ingredients">20 small cucumbers</li> -<li class="ingredients">2 cups sugar</li> -<li class="ingredients">1 lb. Coleman’s mustard</li> -<li class="ingredients">1 tbsp. turmeric</li> -<li class="ingredients">1 gal. vinegar</li> -</ul> - -<p><b>Preparation:</b> Slice the tomatoes, cut the cauliflower in small pieces, -and salt vegetables over night. In the morning drain thoroughly. Mix -mustard with vinegar. When the vinegar boils, put all in and boil -one-half hour. Bottle while hot.</p> -</div> - - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_366">366</span></p> -<h2 id="sandwiches" class="chapter_title">SANDWICHES.</h2> -</div> - - -<div id="sandwiches_1" class="recipe"> -<p class="recipe_title">No. 1—EGG SANDWICHES.</p> - -<p><b>Preparation:</b> Slice white or brown bread into thin slices. Spread with -butter, mayonnaise and finely chopped eggs; press two slices together -and trim into desired shapes.</p> - -<p>This is a wonderful improvement over the ordinary rather tasteless -sandwiches made with butter alone.</p> -</div> - - -<div id="sandwiches_2" class="recipe"> -<p class="recipe_title">No. 2—CELERY SANDWICHES.</p> - -<p><b>Preparation:</b> Chop celery fine and add mayonnaise to taste. Spread on -buttered bread and remove crusts. Cut in narrow strips and serve -garnished with celery tips.</p> -</div> - - -<div id="sandwiches_3" class="recipe"> -<p class="recipe_title">No. 3—OLIVE SANDWICHES.</p> - -<p><b>Preparation:</b> Mix cream cheese smooth with mayonnaise dressing, add a -dozen chopped olives and use as a filling for bread and butter -sandwiches.</p> -</div> - - -<div id="sandwiches_4" class="recipe"> -<p class="recipe_title">No. 4—CHICKEN SANDWICHES.</p> - -<p><b>Preparation:</b> Made the same as veal sandwiches. Always remember to -prepare the bread as for bread and butter sandwiches. Put finely -chopped cucumbers on top.</p> -</div> - - -<div id="sandwiches_5" class="recipe"> -<p class="recipe_title">No. 5—VEAL SANDWICHES.</p> - -<p><b>Preparation:</b> Spread bread with butter and mayonnaise. Place a layer of -chopped meat and a layer of chopped cucumbers or olives between the -slices.</p> -</div> - - -<div id="sandwiches_6" class="recipe"> -<p class="recipe_title">No. 6—EGG SANDWICHES.</p> - -<p><b>Preparation:</b> Use hard-boiled eggs. Chop finely and mix with mayonnaise -dressing. To this may be added a finely chopped pickle, a little ham, -sardines mashed to a paste or shredded lettuce. Spread on bread and -butter sandwiches.</p> -</div> - - -<div id="sandwiches_7" class="recipe"> -<p class="recipe_title">No. 7—PEANUT SANDWICHES.</p> - -<p><b>Preparation:</b> Spread butter on bread and add peanut butter; put a -lettuce leaf between.</p> -</div> - - -<div id="sandwiches_8" class="recipe"> -<p class="recipe_title">No. 8—CORNED BEEF SANDWICHES.</p> - -<p><b>Preparation:</b> Chop cold corned beef to a fine paste; mix with a little -mayonnaise dressing. Beat the mixture until smooth and well blended -and spread evenly on buttered bread.</p> -</div> - - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_367">367</span></p> -<h2 id="menu" class="chapter_title">CHAPTER 24.<br /> THE MENU.</h2> -</div> - -<p class="chapter_sub2">Family Dinner. A Menu for one day in a Month.</p> - - -<p><b>JANUARY.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Oxtail soup.</li> -<li class="ingredients">Fried whitefish.</li> -<li class="ingredients">Small potato balls.</li> -<li class="ingredients">Head lettuce.</li> -<li class="ingredients">Fillet with champignons.</li> -<li class="ingredients">Asparagus.</li> -<li class="ingredients">Riced potatoes.</li> -<li class="ingredients">Mixed salad.</li> -<li class="ingredients">Vanilla ice cream with hot chocolate dressing.</li> -<li class="ingredients">Coffee and cake.</li> -</ul> - - -<p><b>FEBRUARY.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Grape fruit.</li> -<li class="ingredients">Chicken soup.</li> -<li class="ingredients">Meat patties.</li> -<li class="ingredients">Tongue ragout with dumplings and puff paste scallops.</li> -<li class="ingredients">Tomato salad with boiled mayonnaise dressing.</li> -<li class="ingredients">Rabbit roast with apple sauce and red cabbage.</li> -<li class="ingredients">Orange cream.</li> -<li class="ingredients">Coffee.</li> -</ul> - - -<p><b>MARCH.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Oyster soup.</li> -<li class="ingredients">Fine ragout in shells.</li> -<li class="ingredients">Asparagus with tongue.</li> -<li class="ingredients">Lamb crown roast with turnips and mashed potatoes.</li> -<li class="ingredients">Chocolate pudding with vanilla sauce.</li> -<li class="ingredients">Coffee.</li> -</ul> - - -<p><b>APRIL.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Bouillon in cups.</li> -<li class="ingredients">Bread sticks.</li> -<li class="ingredients">Fish in red wine sauce.</li> -<li class="ingredients">Fried potatoes.</li> -<li class="ingredients">Chicken salad.</li> -<li class="ingredients">Fillet beefsteak with sliced goose liver.</li> -<li class="ingredients">Macaroni with tomato sauce.</li> -<li class="ingredients">Cold rice pudding with peaches and whipped cream.</li> -</ul> - - -<p><b>MAY.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Vegetable soup.</li> -<li class="ingredients">Lamb roast.</li> -<li class="ingredients">Stuffed potatoes.</li> -<li class="ingredients">Spinage.</li> -<li class="ingredients">Green asparagus with salmon.</li> -<li class="ingredients">Fried pigeons with gooseberry jam.</li> -<li class="ingredients">Cheese, tart and coffee.</li> -</ul> - - -<p><b>JUNE.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Tomato soup.</li> -<li class="ingredients">Ham noodles.</li> -<li class="ingredients">Roast beef with fried potatoes and cauliflower.</li> -<li class="ingredients">Asparagus salad.</li> -<li class="ingredients">Strawberry ice with macaroons.</li> -<li class="ingredients">Bread and butter and cheese.</li> -<li class="ingredients">Coffee.</li> -</ul> - - -<p><b>JULY.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Bouillon with marrow dumplings.</li> -<li class="ingredients">Fish ragout in shells.</li> -<li class="ingredients">Baked ham with Burgundy sauce.</li> -<li class="ingredients">Stuffed tomatoes.</li> -<li class="ingredients">Potato chips.</li> -<li class="ingredients">Red farina pudding with cream.</li> -<li class="ingredients">Coffee.</li> -</ul> - - -<p><b>AUGUST.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Green pea soup.</li> -<li class="ingredients">Lobster with remoulade sauce.</li> -<li class="ingredients">Veal chops with apple sauce.</li> -<li class="ingredients">Head lettuce.</li> -<li class="ingredients">Broiled spring chicken.</li> -<li class="ingredients">Fried potatoes.</li> -<li class="ingredients">Fruit salad.</li> -<li class="ingredients">Coffee and cake or tart.</li> -</ul> - - -<p><b>SEPTEMBER.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Bouillon with egg sponge dumplings.</li> -<li class="ingredients">Chicken fricassee with dumplings and puff paste scallops.</li> -<li class="ingredients">Hamburg steak with green beans and creamed potatoes.</li> -<li class="ingredients">Champignon salad.</li> -<li class="ingredients">Chocolate cream.</li> -<li class="ingredients">Bread and butter.</li> -<li class="ingredients">Cheese.</li> -<li class="ingredients">Coffee.</li> -</ul> - - -<p><b>OCTOBER.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Brown bouillon with rice pudding.</li> -<li class="ingredients">Lobster ragout in shells.</li> -<li class="ingredients">Fried duck with cranberries and baked cauliflower.</li> -<li class="ingredients">Mixed salad.</li> -<li class="ingredients">Strawberry cream with almond heaps.</li> -</ul> - - -<p><b>NOVEMBER.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Green corn soup.</li> -<li class="ingredients">Duck ragout.</li> -<li class="ingredients">Lamb cutlet with kohlrabi.</li> -<li class="ingredients">Potato pudding.</li> -<li class="ingredients">Mixed jam or marmalade.</li> -<li class="ingredients">Apple strudel.</li> -</ul> - - -<p><b>DECEMBER.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Fish soup.</li> -<li class="ingredients">Roasted chestnuts with sliced goose liver.</li> -<li class="ingredients">Turkey with jam and potatoes.</li> -<li class="ingredients">Mixed salad.</li> -<li class="ingredients">Plum pudding with vanilla sauce.</li> -</ul> - - -<p><span class="pagenum" id="Page_368">368</span></p> - -<p class="chapter_sub">A FINE SUPPER OR BREAKFAST.</p> - -<p class="chapter_sub2">A Menu for each Season.</p> - - -<p><b>JANUARY to MARCH.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Bouillon with cheese wafers.</li> -<li class="ingredients">Lobster with remoulade sauce.</li> -<li class="ingredients">Caviar on toast.</li> -<li class="ingredients">Mutton chops with chestnut puree.</li> -<li class="ingredients">Truffle salad.</li> -<li class="ingredients">Spring chicken with jam.</li> -<li class="ingredients">Tutti-Frutti ice.</li> -</ul> - - -<p><b>APRIL to JUNE.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Crab soup.</li> -<li class="ingredients">Asparagus and cutlets.</li> -<li class="ingredients">Pigeons and salad.</li> -<li class="ingredients">Strawberry cream and cake.</li> -</ul> - - -<p><b>JULY to SEPTEMBER.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Bouillon in cups with bread sticks.</li> -<li class="ingredients">Fish with Bearnaise dressing.</li> -<li class="ingredients">Small potato balls.</li> -<li class="ingredients">Sweetbread ragout with peas.</li> -<li class="ingredients">Venison.</li> -<li class="ingredients">Tomato salad.</li> -<li class="ingredients">Fine wine ice cream.</li> -</ul> - - -<p><b>OCTOBER to DECEMBER.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Grape fruit.</li> -<li class="ingredients">Oysters.</li> -<li class="ingredients">Fillets of sole with mushroom sauce.</li> -<li class="ingredients">Turkey with apple sauce.</li> -<li class="ingredients">Mixed salad.</li> -<li class="ingredients">Chocolate ice.</li> -</ul> - - -<p class="chapter_sub">FINE DINNER.</p> - -<p class="chapter_sub2">A Menu for Each Season.</p> - - -<p><b>JANUARY to MARCH.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Asparagus soup, meat patties.</li> -<li class="ingredients">Venison with jam.</li> -<li class="ingredients">Trout with horse radish and mustard butter.</li> -<li class="ingredients">Pineapple ice.</li> -<li class="ingredients">Young roast goose with small potato balls.</li> -<li class="ingredients">Partridge with cucumber and tomato salad.</li> -<li class="ingredients">Asparagus with creamed butter.</li> -<li class="ingredients">Strawberry cream with almond heaps.</li> -<li class="ingredients">Crackers.</li> -<li class="ingredients">Butter.</li> -<li class="ingredients">Various kinds of cheese.</li> -<li class="ingredients">Coffee.</li> -</ul> - - -<p><b>APRIL to JUNE.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Vegetable soup.</li> -<li class="ingredients">Timbale of crabs with herb sauce.</li> -<li class="ingredients">Lamb roast with champignons.</li> -<li class="ingredients">Whitefish with beaten egg sauce.</li> -<li class="ingredients">Chicken souffle with puff paste scallops.</li> -<li class="ingredients">Venison with vegetable salad.</li> -<li class="ingredients">Asparagus with tongue.</li> -<li class="ingredients">Strawberries and vanilla ice cream.</li> -<li class="ingredients">Coffee.</li> -<li class="ingredients">Fruit.</li> -</ul> - - -<p><b>JULY to SEPTEMBER.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Crawfish soup.</li> -<li class="ingredients">Chicken patties with lobster, mayonnaise dressing.</li> -<li class="ingredients">Saddle of veal garnished with beef tongue and riced potatoes.</li> -<li class="ingredients">Broiled spring chicken with Bearnaise dressing.</li> -<li class="ingredients">Champignons and stuffed tomatoes.</li> -<li class="ingredients">Salmon with cucumber salad and browned butter.</li> -<li class="ingredients">Baked sweetbreads with toast.</li> -<li class="ingredients">Snipe with jam.</li> -<li class="ingredients">Truffle and artichoke salad.</li> -<li class="ingredients">Cold rice pudding with peaches and whipped cream.</li> -<li class="ingredients">Coffee.</li> -</ul> - - -<p><b>OCTOBER to DECEMBER.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Turtle soup.</li> -<li class="ingredients">Caviar pie.</li> -<li class="ingredients">Venison with artichokes, garnished with goose liver and Madeira sauce.</li> -<li class="ingredients">Fine fish with small potato balls.</li> -<li class="ingredients">Brown champignons.</li> -<li class="ingredients">Crawfish.</li> -<li class="ingredients">Turkey with cranberries, salad.</li> -<li class="ingredients">Chocolate ice with cake.</li> -</ul> - - -<p><span class="pagenum" id="Page_369">369</span></p> - -<p class="chapter_sub2">A LARGE BUFFET.</p> - -<p class="quantity">For 30 Persons.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 salmon with lobsters and mayonnaise dressing</li> -<li class="ingredients">1 venison roast</li> -<li class="ingredients">1 roast beef</li> -<li class="ingredients">1 saddle of veal or veal roast</li> -<li class="ingredients">1 ham</li> -<li class="ingredients">1 chicken, asparagus and crawfish jelly with herb sauce</li> -<li class="ingredients">2 chicken pies with champignons</li> -<li class="ingredients">1 macaroni pudding with tomato sauce</li> -<li class="ingredients">1 goose liver pie garnished with aspic</li> -<li class="ingredients">Fine fish salad</li> -<li class="ingredients">Lobster salad</li> -<li class="ingredients">2 dishes of vegetables, (asparagus, peas, morels with crab tails)</li> -<li class="ingredients">12 deviled eggs</li> -<li class="ingredients">6 qts. assorted ices</li> -<li class="ingredients">2 wine jellies with fruit</li> -<li class="ingredients">4 portions of cake</li> -</ul> - - -<p class="chapter_sub">EVERY DAY DINNER.</p> - - -<p><b>No. 1.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Soup with mushrooms.</li> -<li class="ingredients">Roast stuffed chicken.</li> -<li class="ingredients">Potatoes.</li> -<li class="ingredients">Apple sauce.</li> -<li class="ingredients">Orange cream.</li> -</ul> - - -<p><b>No. 2.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Bread soup.</li> -<li class="ingredients">Boiled fish with beaten egg gravy.</li> -<li class="ingredients">Small potato balls.</li> -<li class="ingredients">Head lettuce.</li> -<li class="ingredients">Filled pancakes.</li> -</ul> - - -<p><b>No. 3.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Bouillon with rice.</li> -<li class="ingredients">Veal roast, sauerkraut.</li> -<li class="ingredients">Mashed potatoes.</li> -<li class="ingredients">Chocolate pudding with vanilla sauce.</li> -</ul> - - -<p><b>No. 4.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Pea soup.</li> -<li class="ingredients">Hamburg steak, spinage.</li> -<li class="ingredients">Stuffed potatoes.</li> -<li class="ingredients">Lemon souffle.</li> -</ul> - - -<p><b>No. 5.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Marrow dumpling soup.</li> -<li class="ingredients">Lamb crown roast with cauliflower.</li> -<li class="ingredients">Potatoes.</li> -<li class="ingredients">Apple strudel.</li> -</ul> - - -<p><b>No. 6.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Tomato soup.</li> -<li class="ingredients">Meat pie with rice.</li> -<li class="ingredients">Tomato salad.</li> -<li class="ingredients">Omelet.</li> -</ul> - - -<p><b>No. 7.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Pea soup.</li> -<li class="ingredients">Roast beef.</li> -<li class="ingredients">Stuffed tomatoes.</li> -<li class="ingredients">Fried potatoes.</li> -<li class="ingredients">Vanilla ice cream.</li> -</ul> - - -<p><b>No. 8.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Wine soup.</li> -<li class="ingredients">Fish in red wine sauce, potatoes.</li> -<li class="ingredients">Macaroni with tomato sauce.</li> -<li class="ingredients">Apple sauce with cake.</li> -</ul> - - -<p><b>No. 9.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Soup with bread sticks.</li> -<li class="ingredients">Stuffed duck.</li> -<li class="ingredients">Red cabbage.</li> -<li class="ingredients">Potato pudding.</li> -<li class="ingredients">Strawberry ice cream.</li> -</ul> - - -<p><span class="pagenum" id="Page_370">370</span></p> - -<p><b>No. 10.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Asparagus soup.</li> -<li class="ingredients">Chicken pie with cold slaw.</li> -<li class="ingredients">Potatoes.</li> -<li class="ingredients">Apple strudel.</li> -</ul> - - -<p><b>No. 11.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Vegetable soup.</li> -<li class="ingredients">Veal chops.</li> -<li class="ingredients">Kohlrabi.</li> -<li class="ingredients">Mashed potatoes.</li> -<li class="ingredients">Stuffed apples with rice pudding.</li> -</ul> - - -<p><b>No. 12.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Oyster soup.</li> -<li class="ingredients">Goose stuffed with chestnuts.</li> -<li class="ingredients">Cranberries.</li> -<li class="ingredients">Potatoes.</li> -<li class="ingredients">Vanilla ice cream with hot chocolate sauce.</li> -</ul> - - -<p><b>No. 13.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Potato soup.</li> -<li class="ingredients">Mock rabbit.</li> -<li class="ingredients">Mashed potatoes.</li> -<li class="ingredients">Green beans.</li> -<li class="ingredients">Wine jelly.</li> -</ul> - - -<p><b>No. 14.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Blueberry soup.</li> -<li class="ingredients">Chicken fricassee with rice and potatoes.</li> -<li class="ingredients">Potato pancakes with apple sauce.</li> -</ul> - - -<p><b>No. 15.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Red wine soup.</li> -<li class="ingredients">Stuffed lamb crown roast.</li> -<li class="ingredients">Turnips.</li> -<li class="ingredients">Mashed potatoes.</li> -<li class="ingredients">Rice pudding with cherry syrup.</li> -</ul> - - -<p><b>No. 16.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Cauliflower soup.</li> -<li class="ingredients">Fried sausage.</li> -<li class="ingredients">Beets.</li> -<li class="ingredients">Potatoes.</li> -<li class="ingredients">Bread pudding with cream.</li> -</ul> - - -<p><b>No. 17.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Lentil soup with Wieners.</li> -<li class="ingredients">Fried fish.</li> -<li class="ingredients">Head lettuce.</li> -<li class="ingredients">Fried potatoes.</li> -<li class="ingredients">Filled omelet.</li> -</ul> - - -<p><b>No. 18.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Bouillon with farina dumplings.</li> -<li class="ingredients">Stuffed veal breast.</li> -<li class="ingredients">Asparagus.</li> -<li class="ingredients">Stuffed potatoes.</li> -<li class="ingredients">Coffee with thousand puff tart.</li> -</ul> - - -<p><b>No. 19.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Bean soup.</li> -<li class="ingredients">Stuffed cabbage head.</li> -<li class="ingredients">Potatoes with cracker sauce.</li> -<li class="ingredients">Apple fritters.</li> -</ul> - - -<p><b>No. 20.</b></p> - -<ul class="ingredients_list"> -<li class="ingredients">Celery soup.</li> -<li class="ingredients">Sour roast.</li> -<li class="ingredients">Potato dumplings.</li> -<li class="ingredients">Noodles.</li> -<li class="ingredients">Fruit salad with whipped cream.</li> -</ul> - - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_371">371</span></p> -<h2 id="invalid" class="chapter_title">CHAPTER 25.<br /> COOKERY FOR INVALIDS.</h2> -</div> - - -<p>While the directions found throughout this book will be generally -adequate for the preparation of food for invalids or convalescents, -always carefully regulating and limiting the quantities of fats, -spices, condiments, etc., used, it is nevertheless deemed best to add -a separate chapter especially devoted to the enumeration of recipes -and directions intended for the sickroom. A majority of the sick and -invalids, are usually nervous and irritable, and as it is quite -essential that they receive the food prepared for them with all -possible readiness and pleasure, it becomes necessary that the manner -of presenting the meals to them should obtain great attention; even -this detail, if properly carried out, being of assistance to the -physician in successfully handling the case.</p> - -<p>Invalids should seldom be consulted regarding their wishes as to food; -as a usual thing they are quite unable to make a decision, or at the -moment they lack the desire to determine upon anything they would like -to eat, and yet it is often observable that properly prepared and -appetizingly served dishes are eagerly received by them.</p> - -<p>All the ingredients used in the preparation of dishes for invalids -must be faultlessly good. Meats, fish, poultry, vegetables and fruits -must be absolutely fresh and untainted. The natural fats of flesh -foods should not be used, and the very best butter only must be taken -when preparing food for invalids.</p> - -<p>Water for cold beverages must always be boiled and artificially -cooled. Meals should never be prepared in the sickroom, because the -air becomes vitiated, the noise and activity inseparable from the work -itself is annoying to the patient, and is apt to diminish whatever -appetite he may happen to have. Never bring more victuals into the -sickroom than are necessary to supply present needs, because the air -in the room and the exhalations from the patient act deleteriously -upon the food, and may prove dangerous. All cooking utensils, -particularly in cases of contagious and severe illness, should be used -for that patient only; the most scrupulous cleanliness must, it is -perhaps needless to say, always be observed. The quality of many -dishes is impaired when they are cooked in utensils too large for the -purpose. Sick people are usually <span class="pagenum" id="Page_372">372</span>very sensitive in their taste, and -the slightest taint in an article of food prepared for them will at -once destroy all desire for it. The utensils should, as much as -possible, consist of small earthenware and enameled pots, kettles, -pans, spiders, etc.; a small bouillon pot with tightly-fitting cover -should also be provided. The dishes in which the food is served should -be adapted to the small portions given, because neatness in everything -connected with giving invalids their sustenance is certain to sharpen -the appetite; furthermore, the victuals are likely to cool too rapidly -when contained in large receptacles. For invalids who can only take -their food and beverages slowly, vessels provided with hot water -heaters are the best.</p> - - -<div id="invalid_1" class="recipe"> -<p class="recipe_title">No. 1—STRONG BEEF TEA.</p> - -<p class="quantity">Ingredients for 1 pint.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. lean beef</li> -<li class="ingredients">½ lb. breast of veal</li> -<li class="ingredients">1 old pigeon</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">1 tsp. of salt</li> -<li class="ingredients">Small piece of carrot</li> -</ul> - -<p><b>Preparation:</b> Cut the beef and veal into small pieces, clean the pigeon -carefully, remove the breast and cut up into small pieces, crush -drumsticks and bones, put everything into a very clean kettle, pour -over the required quantity of cold water and set aside for one hour; -then add salt and carrot, and cook slowly for 3 hours, rub through a -very fine sieve, take off the fat and pour the soup carefully from the -settlings. This bouillon can be served in cups, or be used in any kind -of soup, as desired.</p> -</div> - - -<div id="invalid_2" class="recipe"> -<p class="recipe_title">No. 2—WEAK VEAL BOUILLON.</p> - -<p class="quantity">Ingredients for 1 pint.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. breast of veal</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">1 small carrot</li> -<li class="ingredients">1 tsp. of salt</li> -</ul> - -<p><b>Preparation:</b> Wash the veal, cut into very small pieces, put it into -the cold water and boil very slowly for 2 hours with the carrot and 1 -teaspoonful of salt, then pass through a sieve and use in soups as -desired.</p> -</div> - - -<div id="invalid_3" class="recipe"> -<p class="recipe_title">No. 3—BEEF BOUILLON.</p> - -<p class="quantity">Ingredients for 1 pint.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of lean beef</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">1 tsp. of salt</li> -<li class="ingredients">¼ small carrot</li> -</ul> - -<p><b>Preparation:</b> Cut the beef into dice, put them into the required -quantity of cold water, add carrot and salt and boil in a small -covered kettle or double boiler for 3 hours; pour through a sieve and -remove all of the fat. This bouillon may be mixed with the yolk of 1 -egg and served in cups.</p> -</div> - - -<p><span class="pagenum" id="Page_373">373</span></p> - -<div id="invalid_4" class="recipe"> -<p class="recipe_title">No. 4—BEEF TEA.</p> - -<p class="quantity">Ingredients for ½ cup.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. fresh beef steak</li> -<li class="ingredients">¼ pt. boiled water, cold</li> -<li class="ingredients">1⁄10 tsp. of salt</li> -</ul> - -<p><b>Preparation:</b> Chop the meat, put into a fruit jar together with the -water and salt, close top lightly, put in a kettle with water, cover -and boil very slowly for 2 hours, then pour the tea through a fine -sieve. Administer a teaspoonful at a time. Beef tea must be freshly -prepared every day.</p> -</div> - - -<div id="invalid_5" class="recipe"> -<p class="recipe_title">No. 5—BEEF TEA WITH COGNAC.</p> - -<p>Ingredients and preparation same as in <a href="#invalid_4">No. 4</a>. Add 1 tablespoonful of -cognac to the beef tea; the beverage must be served cold.</p> -</div> - - -<div id="invalid_6" class="recipe"> -<p class="recipe_title">No. 6—POULTRY BOUILLON.</p> - -<p class="quantity">Ingredients for 1 quart.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 chicken, either young or old</li> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">1 tsp. of salt</li> -<li class="ingredients">A piece of carrot</li> -</ul> - -<p><b>Preparation:</b> Clean chicken carefully, remove breast and cut it into -small pieces. Chop drumsticks and bones, put into the water together -with carrot and salt, boil very slowly for 2 hours and strain through -a fine sieve. The pieces of the breast are added to the bouillon at -the last hour of the boiling, and the cooking finished over a very -slow fire.</p> - -<p>The bouillon is served with the meat in it.</p> -</div> - - -<div id="invalid_7" class="recipe"> -<p class="recipe_title">No. 7—PIGEON OR PARTRIDGE BOUILLON.</p> - -<p>Prepare same as in No. 6.</p> -</div> - - -<div id="invalid_8" class="recipe"> -<p class="recipe_title">No. 8—LAMB BOUILLON.</p> - -<p class="quantity">Ingredients for 1 pint.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 qts. of water</li> -<li class="ingredients">1 lb. of lamb’s trotters</li> -<li class="ingredients">½ lb. of lean mutton</li> -<li class="ingredients">1 tsp. of salt</li> -</ul> - -<p><b>Preparation:</b> The lamb’s trotters are carefully cleaned, and then -chopped into small pieces; the meat is cut up very fine, salt added -and boiled slowly in a small, tightly covered kettle for 3½ hours. -Strain through a fine sieve and take off the fat carefully. This -bouillon can be used for rice or barley soups.</p> -</div> - - -<div id="invalid_9" class="recipe"> -<p class="recipe_title">No. 9—BOUILLON OF GAME.</p> - -<p class="quantity">Ingredients for 1 pint.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of fresh game</li> -<li class="ingredients">½ lb. of bones</li> -<li class="ingredients">1 small fresh tomato</li> -<li class="ingredients">1 tsp. of salt</li> -<li class="ingredients">1 tsp. of finely chopped celery</li> -<li class="ingredients">1¼ qts. of water</li> -</ul> - -<p><b>Preparation:</b> The meat is cut into small pieces and the bones crushed, -put into a small, tightly covered kettle with the tomato, celery, salt -and water and boiled very slowly for 2 hours; it may also be cooked -for 3 hours in a slow oven.</p> -</div> - - -<p><span class="pagenum" id="Page_374">374</span></p> - -<div id="invalid_10" class="recipe"> -<p class="recipe_title">No. 10—NOODLE OR GRITS SOUP MADE OF CLEAR BOUILLON.</p> - -<p class="quantity">Ingredients for 1 pint.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Bouillon made as in <a href="#invalid_3">No. 3</a>.</li> -<li class="ingredients">½ cup of finely, cut noodles</li> -<li class="ingredients">1 pt. of bouillon</li> -<li class="ingredients">3 tbsps. of grits</li> -</ul> - -<p><b>Preparation:</b> Slowly boil the noodles or the grits in the hot bouillon -for 15 minutes. Before adding the grits to the bouillon, rinse same in -cold water, stir it in 4 tablespoonfuls of the bouillon, then put it -into the rest of the bouillon and boil.</p> -</div> - - -<div id="invalid_11" class="recipe"> -<p class="recipe_title">No. 11—SAGO SOUP WITH GAME BOUILLON.</p> - -<p class="quantity">Ingredients for 1 pint.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Game bouillon as in <a href="#invalid_9">No. 9</a></li> -<li class="ingredients">1–3 tbsps. of sherry</li> -<li class="ingredients">¼ cupful of French sago</li> -</ul> - -<p><b>Preparation:</b> Mix the sherry with the sago, add the hot bouillon and -boil for 12 minutes.</p> -</div> - - -<div id="invalid_12" class="recipe"> -<p class="recipe_title">No. 12—ROLL SOUP WITH BOUILLON.</p> - -<p class="quantity">Ingredients for 1 pint.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Bouillon as in No. <a href="#invalid_1">1</a>, <a href="#invalid_2">2</a>, <a href="#invalid_3">3</a> or <a href="#invalid_6">6</a></li> -<li class="ingredients">½ cup of grated wheat flour rolls</li> -<li class="ingredients">1 tsp. of butter</li> -<li class="ingredients">Yolk of 1 egg</li> -<li class="ingredients">1 tsp. of cream</li> -</ul> - -<p><b>Preparation:</b> Rolls must be stale, grate them, heat with the butter on -the stove, but do not get them yellow or brown in color, then add the -bouillon and boil slowly for 20 minutes. Stir yolk of egg and the -cream into the soup and rub through a sieve.</p> -</div> - - -<div id="invalid_13" class="recipe"> -<p class="recipe_title">No. 13—BARLEY GRUEL.</p> - -<p class="quantity">Ingredients for 1 pint.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ cup of barley</li> -<li class="ingredients">Bouillon as in No. <a href="#invalid_1">1</a>, <a href="#invalid_2">2</a>, <a href="#invalid_3">3</a>, <a href="#invalid_6">6</a> or <a href="#invalid_8">8</a></li> -<li class="ingredients">¾ pt. of water</li> -</ul> - -<p><b>Preparation:</b> Rinse the barley with 1 cupful of boiling water, put over -the fire in ¾ pint of water and boil slowly for 1½ hours; then add the -bouillon, and boil slowly for another hour, rub through a sieve, heat -again and serve.</p> - -<p><b>Remarks:</b> The yolk of an egg may be stirred into this soup.</p> -</div> - - -<div id="invalid_14" class="recipe"> -<p class="recipe_title">No. 14—RICE GRUEL.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Bouillon according to No. <a href="#invalid_1">1</a>, <a href="#invalid_2">2</a>, <a href="#invalid_3">3</a>, <a href="#invalid_6">6</a> or <a href="#invalid_8">8</a></li> -<li class="ingredients">¾ pt. of water</li> -<li class="ingredients">¼ cupful of rice</li> -</ul> - -<p><b>Preparation:</b> Same as No. 13, Barley Gruel.</p> -</div> - - -<p><span class="pagenum" id="Page_375">375</span></p> - -<div id="invalid_15" class="recipe"> -<p class="recipe_title">No. 15—BARLEY SOUP WITH SWEETBREADS AND ASPARAGUS.</p> - -<p class="quantity">Ingredients for 1 pint.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Yolk of an egg</li> -<li class="ingredients">Bouillon according to No. <a href="#invalid_1">1</a>, <a href="#invalid_2">2</a>, <a href="#invalid_3">3</a> or <a href="#invalid_6">6</a></li> -<li class="ingredients">¼ cup of rice</li> -<li class="ingredients">1 tsp. of butter</li> -<li class="ingredients">4 tbsps. of sweetbreads cut in small pieces</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">½ cup of asparagus cut in small pieces</li> -<li class="ingredients">1½ pts. of water</li> -</ul> - -<p><b>Preparation:</b> Put the rice on the stove with 1 cup of cold water, heat -it and strain and add the required quantity of water. Boil slowly for -1 hour, add bouillon, then boil for another ½ hour. During this time, -boil the asparagus in a small quantity of salt water until tender; the -sweetbreads should also simmer in salt water for about 5 minutes. -Strain the soup, add the asparagus and sweetbreads, stir the yolk of an -egg with some asparagus liquor until smooth, heat the soup again and -stir into it the yolk of the egg.</p> -</div> - - -<div id="invalid_16" class="recipe"> -<p class="recipe_title">No. 16—PLAIN BARLEY GRUEL.</p> - -<p class="quantity">Ingredients for 1 pint.</p> - -<p>Preparation and ingredients same as in No. <a href="#invalid_15">15</a>, but instead of rice use -pearl barley.</p> -</div> - - -<div id="invalid_17" class="recipe"> -<p class="recipe_title">No. 17—CHICKEN PUREE SOUP.</p> - -<p class="quantity">Ingredients for 1 pint.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Chicken bouillon according to No. <a href="#invalid_6">6</a></li> -<li class="ingredients">⅛ lb. of stewed breast of chicken</li> -<li class="ingredients">1 tsp. of cream</li> -<li class="ingredients">½ cup of roll crumbs</li> -</ul> - -<p><b>Preparation:</b> Boil the roll crumbs in the bouillon for 10 minutes; chop -the breast of chicken very fine, rub through a sieve and add ¼ cup of -soup into which 1 tablespoonful of cream has been stirred, stir into -the soup and let it come to a boil; serve immediately.</p> -</div> - - -<div id="invalid_18" class="recipe"> -<p class="recipe_title">No. 18—VEAL PUREE SOUP.</p> - -<p class="quantity">Ingredients for 1 pint.</p> - -<p>Ingredients and preparation the same as in No. <a href="#invalid_17">17</a>, but instead of the -meat of a chicken and chicken bouillon take veal, and bouillon -according to No. <a href="#invalid_1">1</a> or No. <a href="#invalid_2">2</a>.</p> -</div> - - -<div id="invalid_19" class="recipe"> -<p class="recipe_title">No. 19—PIGEON OR PARTRIDGE PUREE SOUP.</p> - -<p>Ingredients and preparation the same as in <a href="#invalid_17">17</a>, but instead of the -meat of a chicken and chicken bouillon, take pigeon or partridge puree -and bouillon; cook as explained in <a href="#invalid_6">6</a>.</p> -</div> - - -<p><span class="pagenum" id="Page_376">376</span></p> - -<div id="invalid_20" class="recipe"> -<p class="recipe_title">No. 20—PLAIN SOUP FOR INVALIDS.</p> - -<p class="quantity">Ingredients for 1 plateful.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of potatoes, scant</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">½ tsp. of salt</li> -<li class="ingredients">1 tsp. of butter</li> -<li class="ingredients">Yolk of 1 egg</li> -</ul> - -<p><b>Preparation:</b> Peel and wash potatoes and cut them into small pieces, -boil until done, rub through a fine sieve, add salt, butter and the -yolk of an egg, heat the soup quickly, stirring vigorously all the -time and serve at once.</p> -</div> - - -<div id="invalid_21" class="recipe"> -<p class="recipe_title">No. 21—THIN RICE SOUP.</p> - -<p class="quantity">Ingredients for 1 plateful.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅙ cupful of rice</li> -<li class="ingredients">1 pt. of water</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">2 tbsps. of sugar</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -</ul> - -<p><b>Preparation:</b> Put the rice over the fire in cold water, when the water -is hot pour it off, then boil the rice in 1 pint of water until it is -well done and add salt, sugar and lemon juice.</p> -</div> - - -<div id="invalid_22" class="recipe"> -<p class="recipe_title">No. 22—PEARL BARLEY SOUP.</p> - -<p class="quantity">Ingredients for 1 plateful.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cupful of pearl barley</li> -<li class="ingredients">1 tsp. of butter</li> -<li class="ingredients">1 pint of water</li> -<li class="ingredients">¼ tsp. extract of beef</li> -<li class="ingredients">1 pinch of salt</li> -</ul> - -<p>Preparation according to Chapter 1, No. <a href="#soups_32">32</a>, Soups.</p> -</div> - - -<div id="invalid_23" class="recipe"> -<p class="recipe_title">No. 23—RYE BREAD SOUP.</p> - -<p class="quantity">Ingredients for 1 plateful.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ cupful of grated rye bread</li> -<li class="ingredients">½ pt. of water</li> -<li class="ingredients">½ pt. of boiling milk</li> -<li class="ingredients">2 tbsps. of sugar</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">Yolk of an egg</li> -<li class="ingredients">2 tbsps. of cream</li> -</ul> - -<p><b>Preparation:</b> Heat the bread crumbs in a clean spider until crisp, pour -over them the required quantity of water, and let it stand to one side -of the hot stove for 1 hour, but do not boil; add the hot milk, salt, -sugar and the yolk of the egg and pass the soup through a sieve.</p> -</div> - - -<div id="invalid_24" class="recipe"> -<p class="recipe_title">No. 24—FRUIT SOUP.</p> - -<p class="recipe_sub">Blueberry, Cherry, Raspberry or Strawberry Soups.</p> - -<p class="quantity">Ingredients for 1 pint.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of fruit</li> -<li class="ingredients">1½ pts. of water</li> -<li class="ingredients">⅓ cupful of sugar</li> -<li class="ingredients">½ tbsp. of lemon juice</li> -<li class="ingredients">1 tbsp. of corn starch</li> -</ul> - -<p><b>Preparation:</b> Prepare and wash the fruit thoroughly and crush it with a -potato masher, add the water and boil the soup for half an hour, put -in sugar, lemon juice and corn starch stirred up with a tablespoonful -of water, then boil the soup until it is quite smooth.</p> -</div> - - -<p><span class="pagenum" id="Page_377">377</span></p> - -<div id="invalid_25" class="recipe"> -<p class="recipe_title">No. 25—RED WINE SOUP.</p> - -<p>Preparation is designated in Chapter 1, No. <a href="#soups_29">29</a>, Soups; take only ⅙ of -the quantities given.</p> -</div> - - -<div id="invalid_26" class="recipe"> -<p class="recipe_title">No. 26—RYE FLOUR SOUP AND MILK SOUP.</p> - -<p>Are described in Chapter 1, Nos. <a href="#soups_53">53</a> and <a href="#soups_54">54</a>.</p> -</div> - - -<div id="invalid_27" class="recipe"> -<p class="recipe_title">No. 27—MEAT PUREE FOR THE SERIOUSLY ILL No. 1.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of veal or beef roast, medium well done</li> -<li class="ingredients">2 yolks of eggs</li> -<li class="ingredients">1 pinch of salt, if necessary</li> -<li class="ingredients">5 tbsps. of stock from the roast</li> -</ul> - -<p><b>Preparation:</b> Chop the meat very finely, pass through a sieve on a -porcelain dish, stir with the yolks of eggs and the stock, from which -all fat has been removed, then put in a double boiler, and boil until -quite thick, stirring occasionally.</p> -</div> - - -<div id="invalid_28" class="recipe"> -<p class="recipe_title">No. 28—PUREE OF GAME ROAST.</p> - -<p class="quantity">For a Seriously Ill Patient.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 tbsp. of red wine</li> -<li class="ingredients">3 tbsps. of bouillon or stock</li> -<li class="ingredients">⅛ lb. game roast</li> -<li class="ingredients">Yolk of an egg</li> -<li class="ingredients">1 tbsp. of Madeira</li> -</ul> - -<p><b>Preparation:</b> Chop the meat very fine, rub through a sieve, and heat in -a small porcelain dish with the Madeira, red wine, meat stock and yolk -of egg in a double boiler, stirring until it thickens.</p> -</div> - - -<div id="invalid_29" class="recipe"> -<p class="recipe_title">No. 29—MINCED BEEF, VEAL OR LAMB STEAK.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅓ lb. of good meat, free from bones or fat</li> -<li class="ingredients">½ tsp. of salt</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">Yolk of an egg</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ tsp. of extract of meat</li> -<li class="ingredients">1 drop of extract of lemon</li> -<li class="ingredients">Yolk of an egg</li> -<li class="ingredients">¼ pt. of bouillon or water</li> -<li class="ingredients">1 tsp. of cream</li> -</ul> - -<p><b>Preparation:</b> Chop the meat very finely and rub it through a fine -sieve, stir into it the yolk of an egg and the salt, form into a steak -about an inch thick, which is fried with brown butter in a small pan -for about 5 minutes, turning frequently, then serve on a hot plate. -Yolk of an egg, extract of meat, lemon juice, cream and bouillon are -stirred in a double boiler, boiled until thick and this gravy poured -over the steak.</p> -</div> - - -<p><span class="pagenum" id="Page_378">378</span></p> - -<div id="invalid_30" class="recipe"> -<p class="recipe_title">No. 30—FRIED CALF’S BRAIN.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ of a calf’s brain</li> -<li class="ingredients">Yolk of an egg</li> -<li class="ingredients">1½ tbsps. of milk</li> -<li class="ingredients">1 tbsp. of flour</li> -<li class="ingredients">White of 1 egg</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 tbsp. of sugar</li> -</ul> - -<p><b>Preparation:</b> Rinse the calf’s brain and then pour hot water over it; -drain off the water and remove all veins or blood vessels, then cut up -the brain into small pieces. Stir together yolk of egg, milk, flour -and salt, add the brain and the beaten white of egg. This mixture is -fried in the butter in two pancakes, and served on a hot dish with a -little spinage.</p> -</div> - - -<div id="invalid_31" class="recipe"> -<p class="recipe_title">No. 31—CALF’S TONGUE.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 calf’s tongue</li> -<li class="ingredients">1½ pts. of water</li> -<li class="ingredients">¼ tsp. of lemon juice</li> -<li class="ingredients">½ tsp. of extract of meat</li> -<li class="ingredients">1 tsp. of flour</li> -<li class="ingredients">1 tbsp. of Madeira, if permitted by physician</li> -</ul> - -<p><b>Preparation:</b> Clean the tongue and boil slowly in the water for 1¼ -hours until tender, then remove the skin and all fat. After this, stew -the tongue, gradually adding the bouillon which should be boiled down -by this time to ¾ of a pint, also add the lemon juice, extract of beef -and flour, which has been stirred with 2 tablespoonfuls of cold -bouillon and the Madeira, then stew the tongue for half an hour. It -must be very tender when given to the invalid. Tongue and gravy should -be served together.</p> -</div> - - -<div id="invalid_32" class="recipe"> -<p class="recipe_title">No. 32—BREAST OF CHICKEN WITH WHITE GRAVY.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 young chicken, weighing about 1½ lbs.</li> -<li class="ingredients">1 qt. of bouillon</li> -<li class="ingredients">1 tsp. of salt</li> -</ul> - -<p class="recipe_sub">For the Gravy.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">Yolks of 2 eggs</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 tbsp. of white wine or ¼ tbsp. of lemon juice</li> -</ul> - -<p><b>Preparation:</b> Clean the chicken carefully and stew slowly in a small -kettle for a little while, then pour enough hot water over it to just -cover; add a little salt, put cover on tightly and cook slowly for ½ -hour. Yolk of egg, white wine or lemon juice, and ½ cup of chicken -bouillon are stirred in double boiler until thick. The chicken is -taken out and its breast cut away, skin removed and then served on a -hot plate with the hot gravy poured over it. If permitted by the -physician, serve a few asparagus tips with it.</p> -</div> - - -<p><span class="pagenum" id="Page_379">379</span></p> - -<div id="invalid_33" class="recipe"> -<p class="recipe_title">No. 33—BREAST OF PIGEON WITH WHITE GRAVY.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<p>Ingredients and preparation same as for No. <a href="#invalid_32">32</a>, but instead of a -chicken take a young pigeon.</p> -</div> - - -<div id="invalid_34" class="recipe"> -<p class="recipe_title">No. 34—BREAST OF PARTRIDGE WITH MADEIRA SAUCE.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<p>Preparation same as in No. <a href="#invalid_32">32</a>; use 2 tablespoonfuls of Madeira and ¼ -teaspoonful of meat extract for the gravy.</p> -</div> - - -<div id="invalid_35" class="recipe"> -<p class="recipe_title">No. 35—RAW HAM WITH EGG.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of raw ham</li> -<li class="ingredients">Yolks of 2 eggs</li> -<li class="ingredients">1 tsp. of butter</li> -</ul> - -<p><b>Preparation:</b> Rub the lean ham through a sieve, mix with butter and the -yolks of eggs, and then heat in a double boiler, stirring constantly. -Serve with wheat bread toast.</p> -</div> - - -<div id="invalid_36" class="recipe"> -<p class="recipe_title">No. 36—FISH FOR INVALIDS.</p> - -<p>Broiled fish for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of fish</li> -</ul> - -<p>Preparation is given in Chapter 8, <a href="#fish_8">8</a>. However, skin and bones are -carefully removed, and a trifle of egg or butter sauce is served with -it.</p> -</div> - - -<div id="invalid_37" class="recipe"> -<p class="recipe_title">No. 37—FISH CUTLET.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of fish</li> -<li class="ingredients">½ of a roll</li> -<li class="ingredients">1 tbsp. of butter</li> -<li class="ingredients">Yolks of 2 eggs</li> -<li class="ingredients">1 tsp. of salt</li> -<li class="ingredients">½ tsp. of finely chopped parsley</li> -<li class="ingredients">1 tsp. of lemon juice</li> -<li class="ingredients">¼ cupful of roll crumbs</li> -</ul> - -<p><b>Preparation:</b> Chop up the fish, remove skin and bones, mix well with -yolks of eggs, salt and soaked ½ roll. Form 2 cutlets, dredge with -crumbs and bake in the butter slowly for 8 minutes. Add some parsley -and lemon juice to the butter.</p> -</div> - - -<div id="invalid_38" class="recipe"> -<p class="recipe_title">No. 38—VEGETABLES FOR INVALIDS.</p> - -<p>Cauliflower, scorzonera, spinage, purees of young carrots, artichokes, -green peas, and macaroni may also be served to invalids. These -vegetables are listed in Chapter 12; prepare them as there described, -but for 1 person take only one-sixth the quantity of ingredients -specified in those recipes.</p> -</div> - - -<p><span class="pagenum" id="Page_380">380</span></p> - -<p class="chapter_sub">Sweet Dishes for Invalids.</p> - - -<div id="invalid_39" class="recipe"> -<p class="recipe_title">No. 39—RICE IN MILK.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ cupful of good rice</li> -<li class="ingredients">¾ pt. of milk</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">1 tbsp. of sugar</li> -</ul> - -<p><b>Preparation:</b> Heat the rice twice in cold water, pour off the water, -add salt and milk and boil in a double boiler until very tender. -Sprinkle the sugar over the rice when serving.</p> - -<p><b>Remarks:</b> If desired, the yolk of an egg can be stirred into this dish.</p> -</div> - - -<div id="invalid_40" class="recipe"> -<p class="recipe_title">No. 40—MILK JELLY.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ pt. of thin cream</li> -<li class="ingredients">¼ cupful of sugar</li> -<li class="ingredients">¼ grated lemon rind</li> -<li class="ingredients">2½ layers or 1 tsp. of gelatine dissolved in 5 tbsps. of water</li> -<li class="ingredients">¼ pt. of Madeira</li> -<li class="ingredients">1 tsp. of lemon juice</li> -</ul> - -<p><b>Preparation:</b> The cream, sugar and lemon juice are boiled together, -then add the dissolved gelatine and let it cool. Add the wine and the -lemon juice, fill into glasses and let it get stiff.</p> -</div> - - -<div id="invalid_41" class="recipe"> -<p class="recipe_title">No. 41—CHOCOLATE CREAM WITH RED WINE.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of chocolate</li> -<li class="ingredients">⅕ pt. of red wine</li> -<li class="ingredients">⅕ cupful of sugar</li> -<li class="ingredients">½ cupful of water</li> -<li class="ingredients">3 layers or 1 tsp. of white gelatine</li> -<li class="ingredients">Whites of 2 eggs</li> -<li class="ingredients">¼ tsp. of vanilla</li> -</ul> - -<p><b>Preparation:</b> Chocolate and sugar are dissolved in the red wine, and -the gelatine in the ½ cupful of water; pass the chocolate and gelatine -through a sieve, and mix. Beat the whites of eggs to a stiff froth, -and quickly add to the first mixture, spread a drop of good oil over -the bottom of a mold, sprinkle with a teaspoonful of sugar, fill in -the cream, and when stiff, turn it out.</p> -</div> - - -<div id="invalid_42" class="recipe"> -<p class="recipe_title">No. 42—RHUBARB JELLY.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ lb. of rhubarb</li> -<li class="ingredients">¼ pt. of water</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">2 layers or 1 tsp. of gelatine</li> -<li class="ingredients">¼ pt. of cream</li> -</ul> - -<p><b>Preparation:</b> Rinse the rhubarb carefully and cut it into small pieces, -then boil in the water with the sugar until tender, and rub through a -sieve. When this is cool, dissolve the gelatine in it, mix in the -cream, and then heat the mixture, stirring constantly. Oil the mold -with a drop of oil and sprinkle it with a teaspoonful of sugar, fill -in the jelly and after it stiffens, turn it out.</p> -</div> - - -<p><span class="pagenum" id="Page_381">381</span></p> - -<div id="invalid_43" class="recipe"> -<p class="recipe_title">No. 43—RICE WITH RED WINE.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ cupful of rice</li> -<li class="ingredients">½ pt. of red wine</li> -<li class="ingredients">1 small stick of cinnamon</li> -<li class="ingredients">1 pinch of salt</li> -<li class="ingredients">¼ cupful of sugar</li> -</ul> - -<p><b>Preparation:</b> Bring the rice to boil in 1 cupful of water, drain, then -take another cupful of water and boil the rice until it is about half -done; add the wine, cinnamon, salt and sugar and boil the rice until -quite tender, shaking frequently. Rinse a mold with a little wine, -sprinkle with sugar, fill in the rice and turn it out when cold. Serve -with a little cream as a sauce.</p> -</div> - - -<div id="invalid_44" class="recipe"> -<p class="recipe_title">No. 44—BAKED APPLES.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">2 medium-sized sweet-sour apples</li> -<li class="ingredients">2 tbsps. of sugar</li> -<li class="ingredients">4 tbsps. of water</li> -</ul> - -<p><b>Preparation:</b> Take the cores out of the apples very carefully, leaving -the bottom intact to hold the filling, which is made of the sugar and -water; bake the apples in the oven for ½ hour.</p> -</div> - - -<div id="invalid_45" class="recipe"> -<p class="recipe_title">No. 45—EGG FOAM.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">White of an egg</li> -<li class="ingredients">1 tbsp. of cream</li> -<li class="ingredients">1 tbsp. of California brandy</li> -<li class="ingredients">1½ tsps. of sugar</li> -</ul> - -<p><b>Preparation:</b> Beat the white of an egg to a stiff foam, gradually beat -in the cream, mix in the brandy and sugar and serve to the patient, a -spoonful at a time.</p> -</div> - - -<div id="invalid_46" class="recipe"> -<p class="recipe_title">No. 46—BEATEN EGG.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 fresh egg</li> -<li class="ingredients">1 pinch of salt</li> -</ul> - -<p><b>Preparation:</b> Beat the egg with the salt in a tumbler until the glass -is half full of foam. The egg should be beaten in a well ventilated -room only, because the air in the room influences the nourishment -served to the invalid.</p> -</div> - - -<div id="invalid_47" class="recipe"> -<p class="recipe_title">No. 47—BEATEN YOLK OF EGG.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Yolk of an egg</li> -<li class="ingredients">1 tsp. of powdered sugar</li> -</ul> - -<p><b>Preparation:</b> With a teaspoon beat the yolk of egg and the sugar in a -tumbler for about 20 minutes and pour it into a clean glass, or else -wipe the first glass with a damp towel before using it to serve the egg.</p> - -<p><b>Remarks:</b> A tablespoonful of brandy or Malaga or orange juice may be -mixed with the egg, if desired.</p> -</div> - - -<p><span class="pagenum" id="Page_382">382</span></p> - -<div id="invalid_48" class="recipe"> -<p class="recipe_title">No. 48—RED WINE FOAM.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ pt. of red wine</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">¼ cupful of sugar</li> -<li class="ingredients">1 tbsp. of raspberry jelly</li> -</ul> - -<p><b>Preparation:</b> Beat all ingredients to a froth over the fire with an egg -beater; serve in a tumbler.</p> -</div> - - -<div id="invalid_49" class="recipe"> -<p class="recipe_title">No. 49—ICE CREAM.</p> - -<p>Ices, for instance vanilla or chocolate ice cream can often be given -to invalids without harm. Their preparation is given in Chapter 17.</p> -</div> - - -<div id="invalid_50" class="recipe"> -<p class="recipe_title">No. 50—FIG SAUCE.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">⅛ lb. of figs</li> -<li class="ingredients">½ pt. of water</li> -<li class="ingredients">½ wineglassful of Malaga</li> -<li class="ingredients">1 tbsp. of sugar</li> -</ul> - -<p><b>Preparation:</b> Rinse the figs and cut them into small pieces, add the -water, and set them aside for 12 hours. At the expiration of this time -boil until very tender, add the other ingredients, rub through a -sieve; to those not seriously ill it can be served without straining.</p> -</div> - - -<div id="invalid_51" class="recipe"> -<p class="recipe_title">No. 51—ZWIEBACK (SWEET TOAST).</p> - -<p class="recipe_sub">Ingredients.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. of milk and water</li> -<li class="ingredients">2 cents yeast</li> -<li class="ingredients">½ lb. of flour</li> -<li class="ingredients">¼ lb. of butter</li> -<li class="ingredients">⅛ lb. of sugar</li> -<li class="ingredients">2 eggs</li> -<li class="ingredients">1 pinch of salt</li> -</ul> - -<p><b>Preparation:</b> Take 2 parts of water and 1 part of milk to make ⅛ pint, -heat until lukewarm and dissolve the yeast in it; the mixture is -stirred to a smooth batter with part of the flour, then let it rise in -a warm place for about an hour. Butter, sugar, eggs, salt and the -remainder of the flour are mixed well and added to the yeast mixture. -Wrap the dough in a cloth sprinkled with flour and set aside in a warm -place over night; the next day the dough is put into oblong bread -pans, and baked in a medium hot oven. After the baking is done and -cold, cut it into strips that are of a uniform thickness of ¼ inch, -place them into a buttered pan and brown them slightly. The Zwieback -can be sprinkled with sugar before browning.</p> -</div> - - -<p><span class="pagenum" id="Page_383">383</span></p> - -<div id="invalid_52" class="recipe"> -<p class="recipe_title">No. 52—TEAS PREPARED FROM VARIOUS MEDICINAL HERBS.</p> - -<p class="recipe_sub">Camomile, Peppermint, Fennel, Elderberry Blossoms, Basswood Blossoms, -Sage, etc.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 tsp. of tea</li> -<li class="ingredients">½ pt. of water</li> -</ul> - -<p><b>Preparation:</b> Put the herbs into a porcelain jar, pour the boiling -water over them and after 5 minutes strain through a sieve.</p> -</div> - - -<div id="invalid_53" class="recipe"> -<p class="recipe_title">No. 53—LUNG TEA WITH MALT SUGAR.</p> - -<p class="quantity">Quantity for 1 Person.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 tbsp. of lung tea</li> -<li class="ingredients">¾ pt. of boiling water</li> -<li class="ingredients">1 tbsp. of malt sugar</li> -</ul> - -<p><b>Preparation:</b> Cover all of the ingredients, boil slowly for 5 minutes -and strain through a sieve.</p> -</div> - - -<div id="invalid_54" class="recipe"> -<p class="recipe_title">No. 54—IRON AND WINE.</p> - -<p class="recipe_sub">Ingredients.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 bottle of white wine</li> -<li class="ingredients">1⁄10 lb. of horse radish</li> -<li class="ingredients">1⁄20 lb. of iron filings</li> -<li class="ingredients">¼ tsp. of ginger</li> -</ul> - -<p><b>Preparation:</b> Mix the ingredients and set aside for about 12 hours in a -warm place, strain through a sieve and fill into a bottle. The iron -filings must be rinsed in water before using. Take ½ wineglassful -twice every day. As a remedy in anaemia or stomach troubles, this -preparation will be found efficacious.</p> -</div> - - -<div id="invalid_55" class="recipe"> -<p class="recipe_title">No. 55—WHEY.</p> - -<p class="recipe_sub">Ingredients.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of milk</li> -<li class="ingredients">1½ tsps. of lemon juice</li> -<li class="ingredients">2 tbsps. of sugar</li> -</ul> - -<p><b>Preparation:</b> Put the lemon juice into the milk, warm up slowly and -when curdled, pour through a thin cloth and sweeten with sugar.</p> -</div> - - -<div id="invalid_56" class="recipe"> -<p class="recipe_title">No. 56—WARM MILK WITH COGNAC.</p> - -<p class="quantity">Quantity for 1 tumblerful.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. of milk</li> -<li class="ingredients">Rind of ¼ of a lemon</li> -<li class="ingredients">Yolk of an egg</li> -<li class="ingredients">2½ tbsps. of sugar</li> -<li class="ingredients">3 tbsps. of cognac</li> -</ul> - -<p><b>Preparation:</b> Warm the milk with the lemon rind, pour through a sieve, -add the yolk of an egg, sugar and cognac, put on the stove and beat to -a froth; serve while hot.</p> -</div> - - -<p><span class="pagenum" id="Page_384">384</span></p> - -<div id="invalid_57" class="recipe"> -<p class="recipe_title">No. 57—YOLK OF EGG AND WINE.</p> - -<p class="recipe_sub">Ingredients.</p> - -<ul class="ingredients_list"> -<li class="ingredients">Yolk of an egg</li> -<li class="ingredients">3 tbsps. of sugar</li> -<li class="ingredients">2 tbsps. of Tokay wine</li> -<li class="ingredients">1 tbsp. of cognac</li> -</ul> - -<p><b>Preparation:</b> Beat the yolk of an egg and the sugar to a foam, and mix -with the Tokay wine and the cognac.</p> -</div> - - -<div id="invalid_58" class="recipe"> -<p class="recipe_title">No. 58—CREAM OF ALMONDS AS A BEVERAGE.</p> - -<p class="recipe_sub">Ingredients.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of sweet almonds</li> -<li class="ingredients">1 qt. of water or milk</li> -<li class="ingredients">1⁄10 lb. of sugar</li> -<li class="ingredients">1 tbsp. of orange-flower water</li> -</ul> - -<p><b>Preparation:</b> Blanch the almonds and let them lie in cold water for 24 -hours, then crush them very finely and mix with the water or milk; at -the expiration of about 4 hours, pour through a fine cloth and mix -with the sugar and the orange-flower water; the latter can be omitted.</p> -</div> - - -<div id="invalid_59" class="recipe"> -<p class="recipe_title">No. 59—MILK LEMONADE.</p> - -<p class="recipe_sub">Ingredients.</p> - -<ul class="ingredients_list"> -<li class="ingredients">½ pt. of water</li> -<li class="ingredients">¼ lb. of sugar</li> -<li class="ingredients">½ qt. of milk</li> -<li class="ingredients">3 tbsps. of lemon juice</li> -<li class="ingredients">¼ pt. of white wine</li> -</ul> - -<p><b>Preparation:</b> Boil the water with the sugar, add milk, lemon juice and -white wine, bring the lemonade to a boil, then pass through a fine -sieve or cloth and set in a cold place.</p> -</div> - - -<div id="invalid_60" class="recipe"> -<p class="recipe_title">No. 60—TOAST AND WATER.</p> - -<p class="quantity">Quantity for 1 Quart.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of rye bread</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">1 tbsp. of lemon juice.</li> -<li class="ingredients">3 tbsps. of sugar</li> -<li class="ingredients">1 pinch of salt</li> -</ul> - -<p><b>Preparation:</b> Hold the bread over the fire with a toasting fork until -thoroughly toasted, cut into small cubes and pour boiling water over -it. When cool, pour the water through a sieve and season with lemon -juice and sugar.</p> -</div> - - -<div id="invalid_61" class="recipe"> -<p class="recipe_title">No. 61—BARLEY WATER.</p> - -<p class="recipe_sub">Ingredients.</p> - -<ul class="ingredients_list"> -<li class="ingredients">¼ lb. of barley</li> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">1 pinch of salt</li> -</ul> - -<p><b>Preparation:</b> Rinse the barley carefully, dry it thoroughly with a -cloth and put it in the oven to roast. Grind the barley after it is -roasted, put it into the water and boil for 2 hours until smooth and -thick, using an earthenware utensil for this purpose; then rub through -a fine sieve. Add a little sugar when serving. Can be mixed with any -kind of wine or fruit juice.</p> -</div> - - -<p><span class="pagenum" id="Page_385">385</span></p> - -<div id="invalid_62" class="recipe"> -<p class="recipe_title">No. 62—APPLE DRINK.</p> - -<p class="quantity">Quantity for 1 Quart.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1½ lbs. of sweet-sour apples</li> -<li class="ingredients">¾ qt. of water</li> -<li class="ingredients">¾ pt. of white wine</li> -<li class="ingredients">1 tbsp. of lemon juice</li> -<li class="ingredients">⅛ lb. of sugar</li> -</ul> - -<p><b>Preparation:</b> Clean away the bud-end of the apples, cut the fruit into -pieces and boil slowly in the ¾ quart of water until quite soft; after -cooking, rub through a thin cloth, add the white wine, sugar and lemon -juice. Serve this beverage either hot or cold.</p> -</div> - - -<div id="invalid_63" class="recipe"> -<p class="recipe_title">No. 63—WATER WITH LEMON JUICE.</p> - -<p class="quantity">Quantity for 1 Quart.</p> - -<ul class="ingredients_list"> -<li class="ingredients">1 qt. of water</li> -<li class="ingredients">Rind of 1 lemon</li> -<li class="ingredients">1 cupful of sugar</li> -<li class="ingredients">4 tbsps. of sherry wine</li> -</ul> - -<p><b>Preparation:</b> Put the thinly pared rind of a lemon into boiling water -and cover. When cold, pass through a sieve and mix into it the sugar -and sherry.</p> -</div> - - -<p>The following Recipe belongs under Chapter 8 and its an omission from -page 152:</p> - -<p>[Transcriber’s Note: The recipe “No.—61 SALMON STEAK” has been moved to -the specified location.]</p> - - - - -<div class="chapter"> -<p><span class="pagenum" id="Page_386">386</span></p> -<h2 id="misc" class="chapter_title">CHAPTER 26.<br /> MISCELLANEOUS.</h2> -</div> - - -<ul> - <li><a href="#misc_1">Treatment of Burns.</a></li> - <li><a href="#misc_2">Meat Carving.</a></li> - <li><a href="#misc_3">Carving of Poultry in the Kitchen.</a></li> - <li><a href="#misc_4">Time Required for Broiling, or for Frying in a Pan with Butter, Fat - or Both, Small Cuts of Meat.</a></li> - <li><a href="#misc_5">Time Required for Meats on the Stove or in the Oven.</a></li> - <li><a href="#misc_6">Roasting.</a></li> - <li><a href="#misc_7">Roasting in the Pan</a></li> - <li><a href="#misc_7">Frying.</a></li> - <li><a href="#misc_8">Broiling.</a></li> - <li><a href="#misc_9">Roasting in the Oven.</a></li> - <li><a href="#misc_10">Flour.</a></li> - <li><a href="#misc_11">Yeast.</a></li> - <li><a href="#misc_12">Table of Comparison.</a></li> -</ul> - -<h3 id="misc_1">TREATMENT OF BURNS.</h3> - -<p>Since it often happens that you burn yourself while cooking and -baking, I shall give some methods of treating the wounds.</p> - -<p>There are various kinds of burns:</p> - -<p>1. When the surface is burned and a burning pain sets in, make cold -water applications or compresses of raw grated potatoes or lime water.</p> - -<p>2. When the burn causes swelling and blisters, put on cotton batting -dipped in olive oil or the following mixture: equal parts of lime -water and linseed oil and a little thymol. Shake it well before using.</p> - -<p>3. When the heat has destroyed the lower skin and the epidermis rises -in large blisters filled with a dark, bloody fluid. When the patient -has fever and nervous symptoms.</p> - -<p>4. When the skin is completely destroyed and black, and the patient -has fever.</p> - -<p>As a remedy for the last two cases use a mixture of carbolic acid and -water and apply it with cotton batting. For healing use white -vaseline, 20 grams; provence oil, 10 grams; glycerine, 50 grams; mix -well and spread on the wounds.</p> - - -<h3 id="misc_2">MEAT CARVING.</h3> - -<p>In order to carve meat properly it is necessary to know something -about the anatomy of meat, muscles, tendons and the skeleton.</p> - -<p>The simplest carving is on meat without bones, as beef steak and roast -meat. Hold the meat with a large fork and cut across the grain or -fiber in not too thin slices. The knife must be held a little on the -slant.</p> - -<p>Fricandeau of veal or fillet both have all the fibers running in the -same direction, so find out how they run and cut against the grain or -across the fiber.</p> - -<p>For roast beef without bones the same must be observed. Mark carefully -that the vertebrae in the roast are chopped in two. Cut thin slices -from the whole width of the roast, fat and all, and pour a little of -the drippings over to make them juicy.</p> - -<p><span class="pagenum" id="Page_387">387</span></p> - -<p>Leg of veal, mutton or game is carved on one side, first beginning at -the chump end of loin. Perpendicular and rather thick slices are carved.</p> - -<p>The English way is to cut horizontal and very thin slices.</p> - -<p>Venison is carved in slanting slices to keep the larded pieces together.</p> - -<p>In carving ham you begin at the middle and cut around the bone.</p> - -<p>To carve a saddle of lamb or veal or other meat requires some skill. -Hold the meat with the fork and make deep cuts along the backbone, -then place the knife in from below and shove it forward. In this way -you carve the meat from the ribs. Make slanting slices.</p> - -<p>It is advisable to carve poultry in the kitchen.</p> - - -<h3 id="misc_3">CARVING OF POULTRY IN THE KITCHEN.</h3> - -<p>When poultry is the main course you cut larger pieces than if it were -served in ragout, or with vegetables or as a side dish.</p> - -<p>Small birds, like quail or larks are served whole on toast and -are not carved.</p> - -<p>Partridges, hazelhens, spring chickens and pigeons are cut in half -when they are the main course. With a poultry shears they are cut -lengthwise and the two halves placed together again and covered with a -hot gravy. When they are a side dish, they are quartered and the -backbones cut out. When they are fried, the breast is carved into 3 -parts.</p> - -<p>Turkeys, ducks, geese, chickens, pheasants and woodcocks when fried -are carved in the same way. The drumsticks or legs are cut around the -hip joint and then the joint separated. The wings with some breast -meat are cut off. The meat on the breast is carved from either side of -the breastbone and cut into desirable pieces. When serving, place them -together again to make the breast appear whole. The legs are also cut -into two or three pieces and replaced before serving.</p> - -<div> -<h3 id="misc_4">TIME REQUIRED FOR BROILING, OR FOR FRYING IN A PAN WITH BUTTER, FAT OR -BOTH, SMALL CUTS OF MEAT.</h3> - - <table class="table1" summary=""> - <tr><th></th><th>Time <br />minutes.</th><th>Turn <br />times.</th></tr> - <tr><td class="tdl">1 loin beef steak, ½ lb.</td><td>6</td><td>4</td></tr> - <tr><td class="tdl">1 chopped beef steak, ¼ lb.</td><td>6</td><td>5</td></tr> - <tr><td class="tdl">1 round steak, ¼ inch slices</td><td>2</td><td>2</td></tr> - <tr><td class="tdl">1 round steak, 1 inch slices</td><td>7</td><td>6</td></tr> - <tr><td class="tdl">1 veal steak from leg, 1 lb. in ¾ inch slices</td><td>12</td><td>6</td></tr> - <tr><td class="tdl">1 Vienna schnitzel, ¼ lb., breaded</td><td>6</td><td>2</td></tr> - <tr><td class="tdl">1 breaded veal cutlet, ¼ lb.</td><td>6</td><td>2</td></tr> - <tr><td class="tdl">1 lamb chop, ⅕ lb.</td><td>2</td><td>2</td></tr> - <tr><td class="tdl">1 breaded pork chop, ¼ lb.</td><td>8</td><td>4</td></tr> - <tr><td class="tdl">1 cutlet from leg of venison, ⅛ lb.</td><td>4</td><td>4</td></tr> - <tr><td class="tdl">1 breaded oyster</td><td>1</td><td>1</td></tr> - <tr><td class="tdl">1 meat ball, ⅛ lb., 1 inch thick</td><td>6</td><td>4</td></tr> - </table> -</div> - -<p><span class="pagenum" id="Page_388">388</span></p> - -<div> -<h3 id="misc_5">TIME REQUIRED FOR MEATS ON THE STOVE OR IN THE OVEN.</h3> - - <table class="table1" summary=""> - <tr><th></th><th>Pounds.</th><th>Hours.</th></tr> - <tr><td class="tdl">Beef rib roast</td><td>4</td><td>1¼</td></tr> - <tr><td class="tdl">Roast beef, rolled</td><td>4</td><td>1½</td></tr> - <tr><td class="tdl">Pot roast</td><td>5</td><td>2½</td></tr> - <tr><td class="tdl">Sour roast (Sauerbraten)</td><td>5</td><td>2½–3</td></tr> - <tr><td class="tdl">Leg of veal</td><td>5</td><td>2</td></tr> - <tr><td class="tdl">Filled breast of veal</td><td>4</td><td>1½–2</td></tr> - <tr><td class="tdl">Saddle of veal</td><td>4</td><td>1</td></tr> - <tr><td class="tdl">Leg of lamb</td><td>3½</td><td>1¾</td></tr> - <tr><td class="tdl">Saddle of lamb</td><td>4</td><td>1</td></tr> - <tr><td class="tdl">Young chicken</td><td>2</td><td>½</td></tr> - <tr><td class="tdl">Young chicken</td><td>3–4</td><td>¾</td></tr> - <tr><td class="tdl">Older chicken</td><td>4</td><td>1½</td></tr> - <tr><td class="tdl">Young turkey</td><td>10</td><td>2</td></tr> - <tr><td class="tdl">Older turkey</td><td>10</td><td>3</td></tr> - <tr><td class="tdl">Young capon</td><td>5½</td><td>1½</td></tr> - <tr><td class="tdl">Older capon</td><td>5½</td><td>2</td></tr> - <tr><td class="tdl">Ham</td><td>10</td><td>4</td></tr> - <tr><td class="tdl">Roast pork</td><td>5</td><td>3</td></tr> - <tr><td class="tdl">Pork tenderloin</td><td>1</td><td>⅔</td></tr> - <tr><td class="tdl">1 squab filled</td><td>..</td><td>1</td></tr> - <tr><td class="tdl">1 duck</td><td>5</td><td>2</td></tr> - <tr><td class="tdl">1 fat goose filled</td><td>10</td><td>2¼–2½</td></tr> - <tr><td class="tdl">1 young goose</td><td>8</td><td>1½</td></tr> - </table> -</div> - -<h3 id="misc_6">ROASTING.</h3> - -<p>Roasting means the rapid confining of the meat’s juices by coagulating -the albumen in the surface tissues, the slow changing of the outer -layers into a brown palatable crust, dissolving of the natural fats of -the meat, changing the albumen gradually to a semi-fluid form and -loosening and breaking up the fibers by steam generated in the mass of -the meat. Roasting may be done on a stove in a pan, or over the open -fire on a spit, or in an oven.</p> - - -<h3 id="misc_7">ROASTING IN THE PAN—FRYING.</h3> - -<p>Heat a clean pan, put in the fat of the meat or butter and heat it; -the fat must be steaming and the butter have a light brown color -before the meat is put into the pan. Fat and butter mixed may also be -used.</p> - -<p>Beef steak, veal, mutton or pork chops, liver, pork or veal steak, -etc., are cut into uniformly thick slices; the time for frying is -estimated according to the average weight of the pieces. Do not salt -too soon as this will draw out the juice. Breading must be done -immediately before frying, otherwise the juices of the meat will be -drawn out and the breading will not hold.</p> - -<p>Do not leave meat on boards, as the juices will be absorbed by the -wood; it is better to put meat on china. The pieces of meat, the -largest first are placed in the hot fat with a cake turner, not <span class="pagenum" id="Page_389">389</span>with a -fork, and take note of the time when beginning. Never put so much meat -into the pan at one time as to cool the fat and stop its sizzling. -After every three pieces stop long enough to give the fat a chance to -heat up.</p> - -<p>When several pieces, of meat are in the pan, they must be turned in -the order in which they were put in, baste frequently with the fat or -butter in the pan and turn often.</p> - -<p>When done, the meat must be well browned but not hard on the outside, -and be reddish and tender inside. Stabbing the meat with a fork is not -advisable for two reasons. In the first place the juice will run out -and the meat will be dry, and then the meat will begin to stew in the -juice and the temperature of the fat will be reduced, the meat will -not turn brown; breaded meat loses the breading or this will be soft. -Washed meat must be well dried with a clean cloth before breading. -When fried meat is pale and colorless, it has been either fried in too -low a temperature or was stabbed with a fork or was not well dried -before frying.</p> - - -<h3 id="misc_8">BROILING.</h3> - -<p>Flat pieces of meat only are suitable for broiling, the fire must be a -fairly hot one, all coals aglowing. The broiler is greased with a bit -of bacon or suet and heated over the fire. Lay on the pounded slices -of meat and as soon as the same begins to blister, turn with a cake -turner. The meat must be rich and not too lean. The meat is seasoned -after broiling and hot butter may be poured over it before serving.</p> - - -<h3 id="misc_9">ROASTING IN THE OVEN.</h3> - -<p>In Germany roasts made in the oven are preferred on account of the -desired gravies.</p> - -<p>Roast beef, fillet of beef, mutton, game and small birds require -comparatively little time for roasting, but a uniformly hot oven.</p> - -<p>Veal, lamb, turkey and goose roasts require a longer time but only a -moderate heat. For roasting use only meats from full-grown, but not -old, animals. The cellular walls of the muscle tissues must be still -tender and filled with juice. In older animals the tissues become -harder and less juicy and such meat is better suited for stewing than -for roasting. Meats for roasting should be 2 to 3 days old and ought -to be slightly pounded.</p> - - -<h3 id="misc_10">FLOUR.</h3> - -<p>Good nutritive flour has a yellowish tinge on account of the nutritive -gluten contained therein; flour must not be gray, for this color -denotes impurities. The whiter the flour the larger is the proportion -of starch and smaller the proportion of albuminous substances. To test -flour, put some of it on a bluish white sheet of paper, where color, -finish and grain can be distinguished.</p> - -<p><span class="pagenum" id="Page_390">390</span></p> - -<p>The finest brands of flour have less albumen than others, because this -is distributed near the outer shell, which is removed. Good flour -possesses a certain degree of cohesiveness which can be observed when -pressing some of it in the hand; poor flour acts like dust.</p> - -<p>Flour made of grain not thoroughly seasoned is not well adapted for -gravies and baking. Adulterations and mixtures of good and poor flour -are easily detected in cooking and baking as the gravies are thinner -and cakes are liable to fall.</p> - -<p>To keep large quantities of flour, the same must be placed high in a -covered wooden box in an airy place, so that the moisture of the floor -and air which is deleterious, may not affect it. Flour must turned and -sifted often.</p> - - -<h3 id="misc_11">YEAST.</h3> - -<p>Compressed yeast is the best to use; it must be fresh and to obtain -the best results in baking, the same must have an odor of fine brandy -or fruit and not smell cheesy or sour. Yeast must have a yellowish -white color, must be moist and break up in lumps, not like dust. To -retain activity, yeast must not be subjected to heat or great cold.</p> - -<p>To obtain the best results in baking, the yeast needs careful -attention, drafts must be avoided and the baking room must be warm.</p> - -<div class="box"> -<p class="center larger"><b>NOTICE.</b></p> -<p>Wherever the use of wine in recipes is prescribed and cannot be -obtained, take Ginger Ale.</p> -</div> - -<p><span class="pagenum" id="Page_391">391</span></p> - -<h3 class="larger" id="misc_12"><i>Weights and Measures Most Commonly Used in the Art of Cooking.</i></h3> - -<p class="center F110 ">EUROPE AND THE UNITED STATES.</p> - -<p class="small center">COPYRIGHT 1922, BY C N. CASPAR CO . MILWAUKEE. WIS.</p> - -<p>Note—<i>The Metric System is used in all civilized countries except the -United States and Great Britain and has also in the Art of Cooking -great advantages compared with the out-of-date Weights and Measures -used in the United States.</i></p> - -<p><i>For practical purposes, consider one kilogram 2 Pounds U.S. and one -liter = Quart U.S.</i></p> - -<p><i>The following conversion tables present a practical selection of -Weights and Measures most commonly used in Europe and the United -States.</i></p> - -<p class="p2">The sign * means approximately.</p> - <table summary=""> - <tr><td class="tdl">1 Kilogram (kg.)</td><td>=</td><td>1000 Gram</td><td>=</td><td>*2 Pounds</td><td>(United States)</td></tr> - <tr><td class="tdl">½ Kilogram</td><td>=</td><td>500 Gram</td><td>=</td><td>*1 Pound</td><td>(United States)</td></tr> - <tr><td class="tdl">1 German Pound</td><td>=</td><td>500 Gram</td><td>=</td><td>*1 Pound</td><td>(United States)</td></tr> - <tr><td class="tdl">1 Liter (l.)</td><td>=</td><td>1 Quart (qt.)</td><td>=</td><td colspan="2">*8 Jelly glasses (medium)</td></tr> - <tr><td class="tdl">½ Liter</td><td>=</td><td>1 Pint (pt.)</td><td colspan="3"> </td></tr> - <tr><td class="tdl">1 Deciliter (dl.)</td><td>=</td><td>1 Gill (gi.)</td><td>=</td><td colspan="2">Vol. of 1¾ Diam. by 3 in. high.</td></tr> - </table> -<p class="center p2">THEREFORE:</p> - - <table summary=""> - <tr><td class="tdr">1</td><td class="tdl">Kilogram or Kilo</td><td class="tdl">= *2 Pounds (United States)</td></tr> - <tr><td class="tdr">500</td><td class="tdl">Gram</td><td class="tdl">= *1 Pound (United States)</td></tr> - <tr><td class="tdr">250</td><td class="tdl">Gram</td><td class="tdl">= *½ Pound (United States)</td></tr> - <tr><td class="tdr">125</td><td class="tdl">Gram</td><td class="tdl">= *¼ Pound (United States)</td></tr> - </table> - -<p class="center p2">POPULAR MEASURES:</p> - - <table summary=""> - <tr><td colspan="3" class="tdc">Rice, Farina, Barley, Starch, Sugar</td></tr> - <tr><td class="tdr">2 Gram</td><td class="tdl">= *1 Thimble</td><td class="tdl">full</td></tr> - <tr><td class="tdr">4 Gram</td><td class="tdl">= *1 Teaspoon</td><td class="tdl">struck</td></tr> - <tr><td class="tdr">6 Gram</td><td class="tdl">= *1 Teaspoon</td><td class="tdl">heaped</td></tr> - <tr><td class="tdr">25 Gram</td><td class="tdl">= *1 Tablespoon</td><td class="tdl">struck</td></tr> - <tr><td class="tdr">30 Gram</td><td class="tdl">= *1 Tablespoon</td><td class="tdl">heaped</td></tr> - </table> - - <table summary=""> - <tr><td class="tdl">50 to 60 Gram butter</td><td colspan="2" class="tdl">= *1 Tablespoon well-rounded (<i>Eidick</i> = size of an egg)</td></tr> - <tr><td class="tdl">¼ Pound {Metric or Unit. States}</td><td class="tdl">Flour</td><td class="tdl">= *2 Teacups (small cups)</td></tr> - <tr><td class="tdl">¼ Pound {Metric or Unit. States}</td><td class="tdl">Raisins Almonds</td><td class="tdl">= *1½ Teacups</td></tr> - <tr><td class="tdl">1 German Pound (Metric)</td><td colspan="2" class="tdl">= *1 Pound 1½ Ounces (United States)</td></tr> - <tr><td class="tdl">1 German Pound</td><td colspan="2" class="tdl">= *1⅛ U.S. Pounds</td></tr> - <tr><td class="tdl">1 United States Pound</td><td colspan="2" class="tdl">= *⅞ German Pounds = 16 Ounces</td></tr> - </table> - -<p><span class="pagenum" id="Page_392">392</span></p> - -<p class="center p2">GRAM AND OUNCES COMPARED</p> - - <table class="table3" summary=""> - <tr><th class="tdr">United States</th><th class="tdr">Metric</th></tr> - <tr><td class="tdr">1 Ounce </td><td class="tdr">28 Grams</td></tr> - <tr><td class="tdr">2 Ounces</td><td class="tdr">57 Grams</td></tr> - <tr><td class="tdr">3 Ounces</td><td class="tdr">85 Grams</td></tr> - <tr><td class="tdr">4 Ounces</td><td class="tdr">113 Grams</td></tr> - <tr><td class="tdr">5 Ounces</td><td class="tdr">142 Grams</td></tr> - <tr><td class="tdr">6 Ounces</td><td class="tdr">170 Grams</td></tr> - <tr><td class="tdr">7 Ounces</td><td class="tdr">198 Grams</td></tr> - <tr><td class="tdr">8 Ounces</td><td class="tdr">227 Grams</td></tr> - <tr><td class="tdr">9 Ounces</td><td class="tdr">255 Grams</td></tr> - <tr><td class="tdr">10 Ounces</td><td class="tdr">283 Grams</td></tr> - <tr><td class="tdr">11 Ounces</td><td class="tdr">312 Grams</td></tr> - <tr><td class="tdr">12 Ounces</td><td class="tdr">340 Grams</td></tr> - <tr><td class="tdr">13 Ounces</td><td class="tdr">369 Grams</td></tr> - <tr><td class="tdr">14 Ounces</td><td class="tdr">397 Grams</td></tr> - <tr><td class="tdr">15 Ounces</td><td class="tdr">425 Grams</td></tr> - <tr><td class="tdr">16 Ounces</td><td class="tdr">454 Grams</td></tr> - </table> - - <table class="table3" summary=""> - <tr><th class="tdr">Gram</th><th class="tdr">Ounces</th><th class="tdr">Dram</th></tr> - <tr><td class="tdr">1</td><td class="tdr">1⁄32</td><td class="tdr">½</td></tr> - <tr><td class="tdr">2</td><td class="tdr">1⁄16</td><td class="tdr">1</td></tr> - <tr><td class="tdr">3</td><td class="tdr">3⁄32</td><td class="tdr">1½</td></tr> - <tr><td class="tdr">4</td><td class="tdr">1⁄8</td><td class="tdr">2</td></tr> - <tr><td class="tdr">5</td><td class="tdr">5⁄32</td><td class="tdr">2½</td></tr> - <tr><td class="tdr">6</td><td class="tdr">3⁄16</td><td class="tdr">3</td></tr> - <tr><td class="tdr">7</td><td class="tdr">7⁄32</td><td class="tdr">3½</td></tr> - <tr><td class="tdr">8</td><td class="tdr">1⁄4</td><td class="tdr">4</td></tr> - <tr><td class="tdr">9</td><td class="tdr">9⁄32</td><td class="tdr">4½</td></tr> - <tr><td class="tdr">10</td><td class="tdr">5⁄16</td><td class="tdr">5</td></tr> - </table> - - <table class="table3" summary=""> - <tr><th class="tdr">Kilogram</th><th class="tdr">Pounds</th><th class="tdr">Ounces</th></tr> - <tr><td class="tdr">1</td><td class="tdr">2</td><td class="tdr">3</td></tr> - <tr><td class="tdr">2</td><td class="tdr">4</td><td class="tdr">7</td></tr> - <tr><td class="tdr">3</td><td class="tdr">6</td><td class="tdr">10</td></tr> - <tr><td class="tdr">4</td><td class="tdr">8</td><td class="tdr">13</td></tr> - <tr><td class="tdr">5</td><td class="tdr">11</td></tr> - <tr><td class="tdr">10</td><td class="tdr">22</td></tr> - </table> - - -<p class="center p2">WEIGHTS (old and new) USED PARTICULARLY IN SOUTHERN GERMANY (INCLUDING -AUSTRIA)</p> - - <table class="table4" summary=""> - <tr><td class="tdl">1 Vienna Pound</td><td class="tdl">= 32 <i>Loth</i></td></tr> - <tr><td class="tdl">1 Vienna Pound</td><td class="tdl">= 56 <i>Deka</i> = 560 Gram</td></tr> - <tr><td class="tdl">1 Vienna <i>Loth</i></td><td class="tdl">= 17½ Gram</td></tr> - <tr><td class="tdl">1 Vienna <i>Loth</i></td><td class="tdl">= ⅝ Ounce</td></tr> - <tr><td class="tdl">1 <i>Deka</i> (Dekagram)</td><td class="tdl">= 10 Gram</td></tr> - <tr><td class="tdl">1 <i>Deka</i></td><td class="tdl">= *⅜ Ounce</td></tr> - </table> - - <p class="left">1 Kilogram (kg.) = 1000 Gram = 2 German Pounds (Metric) = 1¾ Vienna Pounds</p> - <p class="left">1 Vienna Pound = 560 Gram = 1⅛ German Pounds @ 500 Gram = *1¼ Pounds (United States)</p> - <p class="left">1 German Pound (Metric) = 500 Gram = ⅞ Vienna Pounds = *1⅛ United States Pounds</p> - - - <table class="table4" summary=""> - <tr><td class="tdl">1 Kilogram or Kilo</td><td class="tdl">= 100 <i>Deka</i> (Dekagram)</td><td></td></tr> - <tr><td class="tdl">1 Liter (l.)</td><td class="tdl">= 10 Deciliter</td><td></td></tr> - <tr><td class="tdl">1 Deciliter (dl.)</td><td class="tdl">= 10 Centiliter</td><td class="tdl">= ¼ Pint</td></tr> - </table> - - <table class="table4" summary=""> - <tr><td class="tdl">1 Tablespoon struck</td><td class="tdl">= 1 Centiliter</td></tr> - </table> - - <table class="table4" summary=""> - <tr><td class="tdl">1 <i>Deka</i></td><td class="tdl">= *10 Gram</td><td class="tdl">= *3⁄8 Ounces</td><td class="tdl">= 6 Dram</td></tr> - <tr><td class="tdl">1 <i>Loth</i></td><td class="tdl">= *17½ Gram</td><td class="tdl">= *5⁄8 Ounces</td><td class="tdl">= 10 Dram</td></tr> - <tr><td class="tdl">1 Gram</td><td class="tdl">=</td><td class="tdl">= *1⁄32 Ounce</td><td class="tdl">= ½ Dram</td></tr> - </table> - -<p><span class="pagenum" id="Page_393">393</span></p> - -<p class="center p2">GRAM AND OUNCES COMPARED</p> - - <table class="table3" summary=""> - <tr><th class="tdc">OLD</th><th colspan="3" class="tdc">METRIC</th><th colspan="2" class="tdc">United States</th></tr> - <tr><th class="tdc">Loth</th><th colspan="2" class="tdc">Deka & Gram</th><th class="tdc">Gram</th><th class="tdc">Lb.</th><th class="tdc">Ounces</th></tr> - <tr><td class="tdc">1</td><td class="tdc">1</td><td class="tdc">7½</td><td class="tdc">17½</td><td class="tdc"></td><td class="tdc">⅝</td></tr> - <tr><td class="tdc">2</td><td class="tdc">3</td><td class="tdc">5</td><td class="tdc">35</td><td class="tdc"></td><td class="tdc">1¼</td></tr> - <tr><td class="tdc">3</td><td class="tdc">5</td><td class="tdc">2½</td><td class="tdc">52½</td><td class="tdc"></td><td class="tdc">1⅞</td></tr> - <tr><td class="tdc">4</td><td class="tdc">7</td><td class="tdc"></td><td class="tdc">70</td><td class="tdc"></td><td class="tdc">2½</td></tr> - <tr><td class="tdc">5</td><td class="tdc">8</td><td class="tdc">7½</td><td class="tdc">87½</td><td class="tdc"></td><td class="tdc">3⅛</td></tr> - <tr><td class="tdc">6</td><td class="tdc">10</td><td class="tdc">5</td><td class="tdc">105</td><td class="tdc"></td><td class="tdc">3¾</td></tr> - <tr><td class="tdc">7</td><td class="tdc">12</td><td class="tdc">2½</td><td class="tdc">122½</td><td class="tdc"></td><td class="tdc">4⅜</td></tr> - <tr><td class="tdc">8</td><td class="tdc">14</td><td class="tdc"></td><td class="tdc">140</td><td class="tdc"></td><td class="tdc">5</td></tr> - <tr><td class="tdc">9</td><td class="tdc">15</td><td class="tdc">7½</td><td class="tdc">157½</td><td class="tdc"></td><td class="tdc">5⅝</td></tr> - <tr><td class="tdc">10</td><td class="tdc">17</td><td class="tdc">5</td><td class="tdc">175</td><td class="tdc"></td><td class="tdc">6¼</td></tr> - <tr><td class="tdc">11</td><td class="tdc">19</td><td class="tdc">1½</td><td class="tdc">191½</td><td class="tdc"></td><td class="tdc">6⅞</td></tr> - <tr><td class="tdc">12</td><td class="tdc">21</td><td class="tdc"></td><td class="tdc">210</td><td class="tdc"></td><td class="tdc">7½</td></tr> - <tr><td class="tdc">13</td><td class="tdc">22</td><td class="tdc">7½</td><td class="tdc">227½</td><td class="tdc"></td><td class="tdc">8⅛</td></tr> - <tr><td class="tdc">14</td><td class="tdc">24</td><td class="tdc">5</td><td class="tdc">245</td><td class="tdc"></td><td class="tdc">8¾</td></tr> - <tr><td class="tdc">15</td><td class="tdc">26</td><td class="tdc">2½</td><td class="tdc">262½</td><td class="tdc"></td><td class="tdc">9⅜</td></tr> - <tr><td class="tdc">16</td><td class="tdc">28</td><td class="tdc"></td><td class="tdc">280</td><td class="tdc"></td><td class="tdc">10</td></tr> - <tr><td class="tdc">17</td><td class="tdc">29</td><td class="tdc">7½</td><td class="tdc">297½</td><td class="tdc"></td><td class="tdc">10⅝</td></tr> - <tr><td class="tdc">18</td><td class="tdc">31</td><td class="tdc">5</td><td class="tdc">315</td><td class="tdc"></td><td class="tdc">11¼</td></tr> - <tr><td class="tdc">19</td><td class="tdc">33</td><td class="tdc">2½</td><td class="tdc">332½</td><td class="tdc"></td><td class="tdc">11⅞</td></tr> - <tr><td class="tdc">20</td><td class="tdc">35</td><td class="tdc"></td><td class="tdc">350</td><td class="tdc"></td><td class="tdc">12½</td></tr> - <tr><td class="tdc">21</td><td class="tdc">36</td><td class="tdc">7½</td><td class="tdc">367½</td><td class="tdc"></td><td class="tdc">13⅛</td></tr> - <tr><td class="tdc">22</td><td class="tdc">38</td><td class="tdc">5</td><td class="tdc">385</td><td class="tdc"></td><td class="tdc">13¾</td></tr> - <tr><td class="tdc">23</td><td class="tdc">40</td><td class="tdc">2½</td><td class="tdc">402½</td><td class="tdc"></td><td class="tdc">14⅜</td></tr> - <tr><td class="tdc">24</td><td class="tdc">42</td><td class="tdc"></td><td class="tdc">420</td><td class="tdc"></td><td class="tdc">15</td></tr> - <tr><td class="tdc">25</td><td class="tdc">43</td><td class="tdc">7½</td><td class="tdc">437½</td><td class="tdc"></td><td class="tdc">15⅝</td></tr> - <tr><td class="tdc">26</td><td class="tdc">45</td><td class="tdc">5</td><td class="tdc">455</td><td class="tdc">1</td><td class="tdc">¼</td></tr> - <tr><td class="tdc">27</td><td class="tdc">47</td><td class="tdc">2½</td><td class="tdc">472½</td><td class="tdc">1</td><td class="tdc">⅞</td></tr> - <tr><td class="tdc">28</td><td class="tdc">49</td><td class="tdc"></td><td class="tdc">490</td><td class="tdc">1</td><td class="tdc">1½</td></tr> - <tr><td class="tdc">29</td><td class="tdc">50</td><td class="tdc">7½</td><td class="tdc">507½</td><td class="tdc">1</td><td class="tdc">2⅛</td></tr> - <tr><td class="tdc">30</td><td class="tdc">52</td><td class="tdc">5</td><td class="tdc">525</td><td class="tdc">1</td><td class="tdc">2¾</td></tr> - <tr><td class="tdc">31</td><td class="tdc">54</td><td class="tdc">2½</td><td class="tdc">542½</td><td class="tdc">1</td><td class="tdc">3⅜</td></tr> - <tr><td class="tdc">32</td><td class="tdc">56</td><td class="tdc"></td><td class="tdc">560</td><td class="tdc">1</td><td class="tdc">4</td></tr> - </table> - - - -<p class="center p2">GRAM AND OUNCES COMPARED</p> - - <table class="table3" summary=""> - <tr><th class="tdc">U.S.<br />Ounces</th><th class="tdc">Metric<br />Gram</th></tr> - <tr><td class="tdc">⅛</td><td class="tdc">4</td></tr> - <tr><td class="tdc">¼</td><td class="tdc">7</td></tr> - <tr><td class="tdc">⅜</td><td class="tdc">11</td></tr> - <tr><td class="tdc">½</td><td class="tdc">14</td></tr> - <tr><td class="tdc">⅝</td><td class="tdc">18</td></tr> - <tr><td class="tdc">¾</td><td class="tdc">22</td></tr> - <tr><td class="tdc">⅞</td><td class="tdc">25</td></tr> - <tr><td class="tdc">1</td><td class="tdc">28</td></tr> - </table> - - -<p class="center p2">DRY MEASURES</p> - -<p class="p1">TEASPOON and TABLESPOON</p> - - <table summary=""> - <tr><td class="tdl">1 Teaspoon Sugar—heaped</td><td class="tdl">= *1 Ounce</td></tr> - <tr><td class="tdl">1 Tablespoon [Rice, Farina, Sugar, Flour, Starch] heaped</td><td class="tdl">= *1 Ounce</td></tr> - <tr><td class="tdl">1 Tablespoon Butter well-rounded</td><td class="tdl">= *1¾ Ounces</td></tr> - </table> - -<p class="p1">CUP OR GLASS (medium)</p> - - <table summary=""> - <tr><td class="tdl">1 Cup or Glass (medium) Sugar</td><td class="tdr">= *1 Pound</td></tr> - <tr><td class="tdl">2½ Cup or Glass (medium) Sugar—pulverized</td><td class="tdr">= *1 Pound</td></tr> - <tr><td class="tdl">3 Cup or Glass (medium) Farina</td><td class="tdr">= *1 Pound</td></tr> - <tr><td class="tdl">3½ Cup or Glass (medium) Flour (wheat)</td><td class="tdr">= *1 Pound</td></tr> - <tr><td class="tdl">2 Cup or Glass (medium) Butter</td><td class="tdr">= *1 Pound</td></tr> - </table> - -<p class="p1">PINT:</p> - - <table summary=""> - <tr><td class="tdl">1 Pint Sugar</td><td class="tdr">= *1 Pound</td></tr> - <tr><td class="tdl">1½ Pint Flour (wheat)</td><td class="tdr">= *1 Pound</td></tr> - </table> - -<p><span class="pagenum" id="Page_394">394</span></p> - -<p class="p2">UNITED STATES MEASURES</p> - - <table summary=""> - <tr><td class="tdl">1 Gill (gil.)</td><td>=</td><td class="tdr">¼ Pint</td><td>=</td><td class="tdr">8½</td><td class="tdl">cubic inches</td><td class="tdl">= 0.1376 Liter</td></tr> - <tr><td class="tdl">1 Pint (pt.)</td><td>=</td><td class="tdr">½ Quart</td><td>=</td><td class="tdr">33⅗</td><td class="tdl">cubic inches</td><td class="tdl">= 0.5506 Liter</td></tr> - <tr><td class="tdl">1 Quart (qt.)</td><td>=</td><td class="tdr">2 Pints</td><td>=</td><td class="tdr">67⅕</td><td class="tdl">cubic inches</td><td class="tdl">= 1.1012 Liter</td></tr> - <tr><td class="tdl">1 Peck (pk.)</td><td>=</td><td class="tdr">8 Quarts</td><td>=</td><td class="tdr">537⅝</td><td class="tdl">cubic inches</td><td class="tdl">= 8.8100 Liter</td></tr> - <tr><td class="tdl">1 Bushel (bu.)</td><td>=</td><td class="tdr">4 Pecks</td><td>=</td><td class="tdr">2150 7⁄16</td><td class="tdl">cubic inches</td><td class="tdl">= 36.3477 Liter</td></tr> - <tr><td class="tdl">1 Gallon (gal.)</td><td>=</td><td class="tdr">..</td><td>=</td><td class="tdr">268⅘</td><td class="tdl">cubic inches</td></tr> - </table> - -<p>NOTE:—Dry Measures are about ⅙ larger than liquid measures.</p> - - <table summary=""> - <tr><td class="tdl">1 Bushel = 4 Pk.;</td></tr> - <tr><td class="tdl">1 Bushel, heaped = 5 Pk.;</td></tr> - <tr><td class="tdl">4 Bushel, heaped = 5 Bu., struck</td></tr> - </table> - -<p class="center p2">LIQUID MEASURES</p> - -<p class="p2">UNITED STATES MEASURES</p> - - <table summary=""> - <tr><td class="tdl">1 Gill (gi.)</td><td class="tdl2">= ¼ Pint</td><td class="tdl2">= 7 1⁄32 cu. in.</td><td class="tdl2"></td><td class="tdl2">= 0.1183 Liter</td></tr> - <tr><td class="tdl">1 Pint (pt.)</td><td class="tdl2">= ½ Quart</td><td class="tdl2">= 4 Gills</td><td class="tdl2">= 28⅞ cu. in</td><td class="tdl2"> = 0.473 Liter</td></tr> - <tr><td class="tdl">1 Quart (qt.)</td><td class="tdl2">= 2 Pints</td><td class="tdl2">= 8 Gills</td><td class="tdl2">= 57¾ cu. in.</td><td class="tdl2">= 0.946 Liter</td></tr> - <tr><td class="tdl">1 Gallon (gal.)</td><td class="tdl2">= 4 Quarts</td><td class="tdl2">= 8 Pints</td><td class="tdl2">= 231 cu. in.</td><td class="tdl2">= 3.785 Liter</td></tr> - </table> - -<p class="left">1 Liter = 10 Deciliter = 100 Centiliter = 1000 Milliliter</p> -<p class="left">1 Liter = 0.908 Dry Quart = 1.0567 Liquid Quart</p> -<p class="left">1 Dry Quart = 1⅛ Liquid Quart</p> -<p class="left">1 Liquid Quart = ⅞ Dry Quart</p> - - -<p class="center p2">OLD GERMAN WEIGHTS AND MEASURES (After 1834)</p> - -<p class="left">1 <i>Zollpfund</i> (German Pound) = 30 <i>Loth</i> = 500 Gram = *17½ Ounces = *1 Pound 1½ oz.</p> -<p class="left">1 <i>Loth</i> = 10 <i>Quentchen</i> = 16.66 Gram = *½ Ounce</p> -<p class="left">1 <i>Quentchen</i> = 1.66 Gram = *1⁄20 Ounce</p> -<p class="left">1 <i>Quentchen</i> = 1 Thimblefull</p> - -<p class="center">Southern Germany, including Austria</p> - -<p class="left">1 Vienna Pound = <i>32 Loth</i> = 560 Gram = *1¼ Pound (U.S.)</p> -<p class="left">1 <i>Loth</i> (Vienna) = 17½ Gram = *⅝ Ounce (U.S.)</p> -<p class="left">1 Vienna Pound = 56 <i>Deka</i></p> -<p class="left">1 <i>Deka</i> (Dekagram) = 10 Gram</p> -<p class="left">1 <i>Neuloth</i> = 4 Vienna <i>Loth</i> = 7 <i>Deka</i> = *2½ Ounces (U.S.)</p> - -<p class="p2 left">1 <i>Unze</i> (German Ounce) = 1⁄16 German Pound (Metric) = *1⁄12 Troy Pound = *30 Gram = *1 Ounce (U.S.)</p> -<p class="left">1 German Pound (<i>Zollpfund</i>) = ⅞ Vienna Pound</p> -<p class="left">1 Vienna Pound = 1⅛ German Pound</p> -<p class="left">1 <i>Scheffel</i> = 16 Metzen (Prussia, Saxony) = 6 Metzen (Bavaria) = 53 liter = *1½ Bushels (U.S.)</p> -<p class="left">1 <i>Metze</i> = *3½ Liter = 3 Quarts (U.S.)</p> -<p class="left">1 <i>Mass</i> = 1 <i>Quart, Quartier</i> = 15⁄16 Liter = 1 Quart (U.S.)</p> - - -<p class="left">1 <i>Schoppen</i>= ½ Liter = *1 Pint (U.S.)</p> -<p class="left">1 <i>Nössel</i> = 1 <i>Töpfchen</i> = ½ <i>Kanne</i> = ½ Liter = *1 Pint (U.S.)</p> - - -<div id="index"> - <div class="chapter"> - <p><span class="pagenum" id="Page_395">395</span></p> - <h2 id="index_title">INDEX</h2> - </div> - - <table class="table2" summary=""> - <tr><td class="tdl"></td><td></td><td>Page.</td></tr> - <tr><td class="tdl">Preface</td><td></td><td><a href="#Page_3">3</a></td></tr> - <tr><td class="tdl">Reliable Weights and Measures</td><td></td><td><a href="#Page_4">4</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 1, Nos. 1–68.<br /><a href="#soups">SOUPS.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Apple Soup</td><td><a href="#soups_50">50</a></td><td><a href="#Page_19">19</a></td></tr> - <tr><td class="tdl">Asparagus Soup with Bouillon</td><td><a href="#soups_38">38</a></td><td><a href="#Page_15">15</a></td></tr> - <tr><td class="tdl">Barley Gruel Soup</td><td><a href="#soups_26">26</a></td><td><a href="#Page_12">12</a></td></tr> - <tr><td class="tdl">Barley Gruel Soup with Bouillon</td><td><a href="#soups_25">25</a></td><td><a href="#Page_11">11</a></td></tr> - <tr><td class="tdl">Barley Gruel Soup with Bouillon</td><td><a href="#soups_24">24</a></td><td><a href="#Page_11">11</a></td></tr> - <tr><td class="tdl">Bean-Puree Soup with Crab or Lobster Butter</td><td><a href="#soups_34">34</a></td><td><a href="#Page_14">14</a></td></tr> - <tr><td class="tdl">Bean Soup with Bouillon</td><td><a href="#soups_33">33</a></td><td><a href="#Page_18">18</a></td></tr> - <tr><td class="tdl">Beer Soup</td><td><a href="#soups_49">49</a></td><td><a href="#Page_19">19</a></td></tr> - <tr><td class="tdl">Bouillon</td><td><a href="#soups_1">1–2</a></td><td><a href="#Page_5">5</a></td></tr> - <tr><td class="tdl">Bouillon made of Roast Bones or Meat Remnants</td><td><a href="#soups_6">6</a></td><td><a href="#Page_6">6</a></td></tr> - <tr><td class="tdl">Bouillon</td><td><a href="#soups_1">1–6</a></td><td><a href="#Page_5">5</a></td></tr> - <tr><td class="tdl">Bouillon of Beef</td><td><a href="#soups_5">5</a></td><td><a href="#Page_5">5</a></td></tr> - <tr><td class="tdl">Bouillon of Meat Extract</td><td><a href="#soups_4">4</a></td><td><a href="#Page_5">5</a></td></tr> - <tr><td class="tdl">Bouillon Rice Soup with Tomatoes</td><td><a href="#soups_21">21</a></td><td><a href="#Page_10">10</a></td></tr> - <tr><td class="tdl">Bread Sticks for Bouillon</td><td><a href="#soups_16">16</a></td><td><a href="#Page_9">9</a></td></tr> - <tr><td class="tdl">Butter-Dumpling Soup</td><td><a href="#soups_8">8</a></td><td><a href="#Page_6">6</a></td></tr> - <tr><td class="tdl">Buttermilk Soup or Sour Milk Soup</td><td><a href="#soups_67">67</a></td><td><a href="#Page_25">25</a></td></tr> - <tr><td class="tdl">Cauliflower Soup with Bouillon</td><td><a href="#soups_39">39</a></td><td><a href="#Page_15">15</a></td></tr> - <tr><td class="tdl">Celery Soup with Milk</td><td><a href="#soups_41">41</a></td><td><a href="#Page_16">16</a></td></tr> - <tr><td class="tdl">Cheese sticks for Bouillon</td><td><a href="#soups_17">17</a></td><td><a href="#Page_9">9</a></td></tr> - <tr><td class="tdl">Cheese Pastry</td><td><a href="#soups_18">18</a></td><td><a href="#Page_9">9</a></td></tr> - <tr><td class="tdl">Chicken Bouillon to drink</td><td><a href="#soups_59">59</a></td><td><a href="#Page_22">22</a></td></tr> - <tr><td class="tdl">Chicken Soup</td><td><a href="#soups_62">62</a></td><td><a href="#Page_23">23</a></td></tr> - <tr><td class="tdl">Chocolate Soup</td><td><a href="#soups_55">55</a></td><td><a href="#Page_21">21</a></td></tr> - <tr><td class="tdl">Cold Rice Soup with Apples</td><td><a href="#soups_23">23</a></td><td><a href="#Page_11">11</a></td></tr> - <tr><td class="tdl">Crawfish or Crab Soup with Marrow Dumplings or Liver Dumplings</td><td><a href="#soups_57">57</a></td><td><a href="#Page_22">22</a></td></tr> - <tr><td class="tdl">Curdle Soup</td><td><a href="#soups_14">14</a></td><td><a href="#Page_8">8</a></td></tr> - <tr><td class="tdl">Dumplings for Bouillon, Marrow Dumpling Soup</td><td><a href="#soups_7">7</a></td><td><a href="#Page_6">6</a></td></tr> - <tr><td class="tdl">Farina-Dumpling Soup</td><td><a href="#soups_12">12</a></td><td><a href="#Page_7">7</a></td></tr> - <tr><td class="tdl">Farina Soup with Bouillon</td><td><a href="#soups_30">30</a></td><td><a href="#Page_13">13</a></td></tr> - <tr><td class="tdl">Fish Soup with Fish Dumplings</td><td><a href="#soups_56">56</a></td><td><a href="#Page_21">21</a></td></tr> - <tr><td class="tdl">Flour Dumplings</td><td><a href="#soups_19">19</a></td><td><a href="#Page_10">10</a></td></tr> - <tr><td class="tdl">Flour Soup (Wheat)</td><td><a href="#soups_52">52</a></td><td><a href="#Page_20">20</a></td></tr> - <tr><td class="tdl">Fresh Vegetable Soup with Bouillon</td><td><a href="#soups_37">37</a></td><td><a href="#Page_15">15</a></td></tr> - <tr><td class="tdl">Green Corn Soup with Bouillon</td><td><a href="#soups_31">31</a></td><td><a href="#Page_13">13</a></td></tr> - <tr><td class="tdl">Lentil Soup</td><td><a href="#soups_36">36</a></td><td><a href="#Page_14">14</a></td></tr> - <tr><td class="tdl">Liver-Dumpling Soup</td><td><a href="#soups_9">9</a></td><td><a href="#Page_7">7</a></td></tr> - <tr><td class="tdl">Marrow Strips for Soup</td><td><a href="#soups_15">15</a></td><td><a href="#Page_8">8</a></td></tr> - <tr><td class="tdl">Meat-Dumpling Soup</td><td><a href="#soups_10">10</a></td><td><a href="#Page_7">7</a></td></tr> - <tr><td class="tdl">Milk Soup</td><td><a href="#soups_54">54</a></td><td><a href="#Page_21">21</a></td></tr> - <tr><td class="tdl">Mock-Turtle Soup</td><td><a href="#soups_44">44</a></td><td><a href="#Page_17">17</a></td></tr> - <tr><td class="tdl">Oatmeal Soup</td><td><a href="#soups_32">32</a></td><td><a href="#Page_13">13</a></td></tr> - <tr><td class="tdl">Oxtail Bouillon</td><td><a href="#soups_3">3</a></td><td><a href="#Page_5">5</a></td></tr> - <tr><td class="tdl">Oyster Soup</td><td><a href="#soups_58">58</a></td><td><a href="#Page_22">22</a></td></tr> - <tr><td class="tdl">Oyster plant Soup</td><td><a href="#soups_68">68</a></td><td><a href="#Page_26">26</a></td></tr> - <tr><td class="tdl">Partridge Soup</td><td><a href="#soups_63">63</a></td><td><a href="#Page_24">24</a></td></tr> - <tr><td class="tdl">Pea Soup with Bouillon</td><td><a href="#soups_35">35</a></td><td><a href="#Page_14">14</a></td></tr> - <tr><td class="tdl">Pigeon Bouillon to drink</td><td><a href="#soups_60">60</a></td><td><a href="#Page_23">23</a></td></tr> - <tr><td class="tdl">Pigeon Soup</td><td><a href="#soups_61">61</a></td><td><a href="#Page_23">23</a></td></tr> - <tr><td class="tdl">Potato Soup</td><td><a href="#soups_46">46</a></td><td><a href="#Page_18">18</a></td></tr> - <tr><td class="tdl">Potato Soup with Bouillon</td><td><a href="#soups_45">45</a></td><td><a href="#Page_18">18</a></td></tr> - <tr><td class="tdl">Red Wine Soup</td><td><a href="#soups_48">48</a></td><td><a href="#Page_19">19</a></td></tr> - <tr><td class="tdl">Red Wine Soup with Sago</td><td><a href="#soups_65">65</a></td><td><a href="#Page_24">24</a></td></tr> - <tr><td class="tdl">Rice Soup with Bouillon</td><td><a href="#soups_20">20</a></td><td><a href="#Page_10">10</a></td></tr> - <tr><td class="tdl">Rice Soup with Milk</td><td><a href="#soups_22">22</a></td><td><a href="#Page_10">10</a></td></tr> - <tr><td class="tdl">Rye Bread Soup</td><td><a href="#soups_51">51</a></td><td><a href="#Page_20">20</a></td></tr> - <tr><td class="tdl">Rye Flour Soup</td><td><a href="#soups_53">53</a></td><td><a href="#Page_20">20</a></td></tr> - <tr><td class="tdl">Sago Soup with Bouillon</td><td><a href="#soups_28">28</a></td><td><a href="#Page_12">12</a></td></tr> - <tr><td class="tdl">Sago Soup with Red Wine or Raspberry Juice</td><td><a href="#soups_29">29</a></td><td><a href="#Page_12">12</a></td></tr> - <tr><td class="tdl">Sorrel Soup with Bouillon</td><td><a href="#soups_40">40</a></td><td><a href="#Page_16">16</a></td></tr> - <tr><td class="tdl">Sponge-Dumpling Soup</td><td><a href="#soups_11">11</a></td><td><a href="#Page_7">7</a></td></tr> - <tr><td class="tdl">Stirred Sponge Dumplings</td><td><a href="#soups_13">13</a></td><td><a href="#Page_8">8</a></td></tr> - <tr><td class="tdl">Sweet Barley Gruel Soup</td><td><a href="#soups_27">27</a></td><td><a href="#Page_12">12</a></td></tr> - <tr><td class="tdl">Tomato Soup</td><td><a href="#soups_42">42</a></td><td><a href="#Page_16">16</a></td></tr> - <tr><td class="tdl">Tomato Soup with Milk</td><td><a href="#soups_43">43</a></td><td><a href="#Page_17">17</a></td></tr> - <tr><td class="tdl">Tomato Soup with Small Meat or Potato Dumplings</td><td><a href="#soups_66">66</a></td><td><a href="#Page_25">25</a></td></tr> - <tr><td class="tdl">White Wine Soup</td><td><a href="#soups_47">47</a></td><td><a href="#Page_18">18</a></td></tr> - <tr><td class="tdl">Wild Game or Poultry Soup</td><td><a href="#soups_64">64</a></td><td><a href="#Page_24">24</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 2, Nos. 1–36.<br /><a href="#beef">BEEF.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Beef Cutlets of Roast beef</td><td><a href="#beef_18">18</a></td><td><a href="#Page_36">36</a></td></tr> - <tr><td class="tdl">Beef Fillet Beefsteak</td><td><a href="#beef_4">4</a></td><td><a href="#Page_29">29</a></td></tr> - <tr><td class="tdl">Beef Fillet Roast</td><td><a href="#beef_3">3</a></td><td><a href="#Page_29">29</a></td></tr> - <tr><td class="tdl">Beef Fillet Steaks with Champignons and fried Goose liver</td><td><a href="#beef_5">5</a></td><td><a href="#Page_30">30</a></td></tr> - <tr><td class="tdl">Beef Gulash</td><td><a href="#beef_16">16</a></td><td><a href="#Page_35">35</a></td></tr> - <tr><td class="tdl">Beef Hash</td><td><a href="#beef_20">20</a></td><td><a href="#Page_37">37</a></td></tr> - <tr><td class="tdl">Beef Pot Roast</td><td><a href="#beef_11">11</a></td><td><a href="#Page_33">33</a></td></tr> - <tr><td class="tdl">Beef Roulade</td><td><a href="#beef_15">15</a></td><td><a href="#Page_35">35</a></td></tr> - <tr><td class="tdl">Beef Salad</td><td><a href="#beef_24">24</a></td><td><a href="#Page_38">38</a></td></tr> - <tr><td class="tdl">Beef with Onions</td><td><a href="#beef_22">22</a></td><td><a href="#Page_37">37</a></td></tr> - <tr><td class="tdl">Boiled Beef</td><td><a href="#beef_19">19</a></td><td><a href="#Page_36">36</a></td></tr> - <tr><td class="tdl">Boiled Beef Slices fried with Eggs and Onions</td><td><a href="#beef_23">23</a></td><td><a href="#Page_37">37</a></td></tr> - <tr><td class="tdl">Braised Beef Slices</td><td><a href="#beef_12">12</a></td><td><a href="#Page_33">33</a></td></tr> - <tr><td class="tdl">Broiled Steak of Roast Beef</td><td><a href="#beef_6">6</a></td><td><a href="#Page_30">30</a></td></tr> - <tr><td class="tdl">Chopped German Steak or Hamburg Steak</td><td><a href="#beef_8">8</a></td><td><a href="#Page_31">31</a></td></tr> - <tr><td class="tdl">Chop Suey</td><td><a href="#beef_36">36</a></td><td><a href="#Page_43">43</a></td></tr> - <tr><td class="tdl">Corned Beef</td><td><a href="#beef_30">30</a></td><td><a href="#Page_40">40</a></td></tr> - <tr><td class="tdl">Corned Beef for Cooking</td><td><a href="#beef_31">31</a></td><td><a href="#Page_40">40</a></td></tr> - <tr><td class="tdl">Cow Udder</td><td><a href="#beef_29">29</a></td><td><a href="#Page_40">40</a></td></tr> - <tr><td class="tdl">Croquettes</td><td><a href="#beef_25">25</a></td><td><a href="#Page_38">38</a></td></tr> - <tr><td class="tdl">Fillet Beefsteak for Breakfast</td><td><a href="#beef_10">10</a></td><td><a href="#Page_32">32</a></td></tr> - <tr><td class="tdl">Fried Beef Liver with Breakfast Bacon</td><td><a href="#beef_28">28</a></td><td><a href="#Page_39">39</a></td></tr> - <tr><td class="tdl">Hash with Potatoes</td><td><a href="#beef_21">21</a></td><td><a href="#Page_37">37</a></td></tr> - <tr><td class="tdl">Königsberger Klops</td><td><a href="#beef_27">27</a></td><td><a href="#Page_39">39</a></td></tr> - <tr><td class="tdl">Meat Pudding—How to Utilize Roast Beef Roast beef with Rice Covering</td><td><a href="#beef_2">2</a></td><td><a href="#Page_28">28</a></td></tr> - <tr><td class="tdl">Meat Pudding No. 2</td><td><a href="#beef_26">26</a></td><td><a href="#Page_39">39</a></td></tr> - <tr><td class="tdl">Pickled Beef Tongue</td><td><a href="#beef_33">33</a></td><td><a href="#Page_41">41</a></td></tr> - <tr><td class="tdl">Ragout of Ox-Tongue</td><td><a href="#beef_35">35</a></td><td><a href="#Page_42">42</a></td></tr> - <tr><td class="tdl">Raw Beefsteak a la Tartare</td><td><a href="#beef_9">9</a></td><td><a href="#Page_32">32</a></td></tr> - <tr><td class="tdl">Roast Beef</td><td><a href="#beef_1">1</a></td><td><a href="#Page_28">28</a></td></tr> - <tr><td class="tdl">Roasted Rib Piece</td><td><a href="#beef_13">13</a></td><td><a href="#Page_33">33</a></td></tr> - <tr><td class="tdl">Smoked Corned Beef</td><td><a href="#beef_32">32</a></td><td><a href="#Page_41">41</a></td></tr> - <tr><td class="tdl">Smoked Pickled or Fresh Beef for Cooking and Frying</td><td><a href="#beef_34">34</a></td><td><a href="#Page_41">41</a></td></tr> - <tr><td class="tdl">Sour Roast</td><td><a href="#beef_14">14</a></td><td><a href="#Page_34">34</a></td></tr> - <tr><td class="tdl">Steak from the Beef Round</td><td><a href="#beef_7">7</a></td><td><a href="#Page_31">31</a></td></tr> - <tr><td class="tdl">Steamed Beef-Brisket</td><td><a href="#beef_17">17</a></td><td><a href="#Page_35">35</a></td></tr> - </table> - - -<p><span class="pagenum" >396</span></p> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 3, Nos. 1–42.<br /><a href="#veal">VEAL.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Breaded Veal Chops</td><td><a href="#veal_22">22</a></td><td><a href="#Page_55">55</a></td></tr> - <tr><td class="tdl">Breaded Veal Cutlets</td><td><a href="#veal_19">19</a></td><td><a href="#Page_53">53</a></td></tr> - <tr><td class="tdl">Breast of Veal with Beer</td><td><a href="#veal_12">12</a></td><td><a href="#Page_50">50</a></td></tr> - <tr><td class="tdl">Calf’s Brains</td><td><a href="#veal_15">15</a></td><td><a href="#Page_51">51</a></td></tr> - <tr><td class="tdl">Calf’s Head Ragout</td><td><a href="#veal_13">13</a></td><td><a href="#Page_50">50</a></td></tr> - <tr><td class="tdl">Calf’s Tongue</td><td><a href="#veal_14">14</a></td><td><a href="#Page_51">51</a></td></tr> - <tr><td class="tdl">Chopped Veal Cutlets</td><td><a href="#veal_21">21</a></td><td><a href="#Page_54">54</a></td></tr> - <tr><td class="tdl">Croquettes from Veal Remnants</td><td><a href="#veal_31">31</a></td><td><a href="#Page_59">59</a></td></tr> - <tr><td class="tdl">Croquettes of Sweetbreads</td><td><a href="#veal_30">30</a></td><td><a href="#Page_58">58</a></td></tr> - <tr><td class="tdl">Stuffed Breast of Veal</td><td><a href="#veal_11">11</a></td><td><a href="#Page_49">49</a></td></tr> - <tr><td class="tdl">Larded and Baked Calf’s Liver</td><td><a href="#veal_36">36</a></td><td><a href="#Page_61">61</a></td></tr> - <tr><td class="tdl">Larded Braised Calf’s Liver</td><td><a href="#veal_37">37</a></td><td><a href="#Page_61">61</a></td></tr> - <tr><td class="tdl">Leg of Veal</td><td><a href="#veal_1">1</a></td><td><a href="#Page_45">45</a></td></tr> - <tr><td class="tdl">Liver Dumplings</td><td><a href="#veal_34">34</a></td><td><a href="#Page_60">60</a></td></tr> - <tr><td class="tdl">Meat Balls from Veal Remnants</td><td><a href="#veal_32">32</a></td><td><a href="#Page_59">59</a></td></tr> - <tr><td class="tdl">Puff Paste Patties filled with Sweetbread Ragout</td><td><a href="#veal_29">29</a></td><td><a href="#Page_58">58</a></td></tr> - <tr><td class="tdl">Roasted Fricandeau of Veal</td><td><a href="#veal_10">10</a></td><td><a href="#Page_49">49</a></td></tr> - <tr><td class="tdl">Roast Veal Loin with Kidney</td><td><a href="#veal_9">9</a></td><td><a href="#Page_49">49</a></td></tr> - <tr><td class="tdl">Saddle of Veal</td><td><a href="#veal_8">8</a></td><td><a href="#Page_48">48</a></td></tr> - <tr><td class="tdl">Shells filled with Veal Roast</td><td><a href="#veal_5">5</a></td><td><a href="#Page_47">47</a></td></tr> - <tr><td class="tdl">Stewed Veal or Calf’s Tongue with Raisins</td><td><a href="#veal_41">41</a></td><td><a href="#Page_63">63</a></td></tr> - <tr><td class="tdl">Stuffed Veal Crown Roast</td><td><a href="#veal_42">42</a></td><td><a href="#Page_63">63</a></td></tr> - <tr><td class="tdl">Sweetbreads</td><td><a href="#veal_27">27</a></td><td><a href="#Page_57">57</a></td></tr> - <tr><td class="tdl">Sweetbreads in Shells or other Small Molds</td><td><a href="#veal_28">28</a></td><td><a href="#Page_57">57</a></td></tr> - <tr><td class="tdl">Unbreaded Veal Cutlets (Chops)</td><td><a href="#veal_18">18</a></td><td><a href="#Page_53">53</a></td></tr> - <tr><td class="tdl">Veal Cutlets as a fine Side Dish</td><td><a href="#veal_20">20</a></td><td><a href="#Page_54">54</a></td></tr> - <tr><td class="tdl">Veal Cutlets in White Wine</td><td><a href="#veal_25">25</a></td><td><a href="#Page_56">56</a></td></tr> - <tr><td class="tdl">Veal Cutlets or Schnitzel a la Holstein</td><td><a href="#veal_24">24</a></td><td><a href="#Page_55">55</a></td></tr> - <tr><td class="tdl">Veal Fricassee</td><td><a href="#veal_16">16</a></td><td><a href="#Page_52">52</a></td></tr> - <tr><td class="tdl">Veal Gulash</td><td><a href="#veal_17">17</a></td><td><a href="#Page_52">52</a></td></tr> - <tr><td class="tdl">Veal Hash from Remnants</td><td><a href="#veal_33">33</a></td><td><a href="#Page_60">60</a></td></tr> - <tr><td class="tdl">Veal Kidneys</td><td><a href="#veal_38">38</a></td><td><a href="#Page_62">62</a></td></tr> - <tr><td class="tdl">Veal Kidneys with Bread or Rolls</td><td><a href="#veal_39">39</a></td><td><a href="#Page_62">62</a></td></tr> - <tr><td class="tdl">Veal or Calf’s Liver with Breakfast Bacon</td><td><a href="#veal_35">35</a></td><td><a href="#Page_60">60</a></td></tr> - <tr><td class="tdl">Veal or Calf’s Tripe</td><td><a href="#veal_40">40</a></td><td><a href="#Page_62">62</a></td></tr> - <tr><td class="tdl">Veal Roast Pudding</td><td><a href="#veal_6">6</a></td><td><a href="#Page_47">47</a></td></tr> - <tr><td class="tdl">Veal Roast Ragout—Brown</td><td><a href="#veal_4">4</a></td><td><a href="#Page_46">46</a></td></tr> - <tr><td class="tdl">Veal Roast Salad</td><td><a href="#veal_7">7</a></td><td><a href="#Page_48">48</a></td></tr> - <tr><td class="tdl">Veal Roast with Potatoes</td><td><a href="#veal_3">3</a></td><td><a href="#Page_46">46</a></td></tr> - <tr><td class="tdl">Veal Steak from the Leg</td><td><a href="#veal_26">26</a></td><td><a href="#Page_56">56</a></td></tr> - <tr><td class="tdl">Vienna Veal-Schnitzel (Veal Cutlets)</td><td><a href="#veal_23">23</a></td><td><a href="#Page_55">55</a></td></tr> - <tr><td class="tdl">Warmed up Veal Roast</td><td><a href="#veal_2">2</a></td><td><a href="#Page_45">45</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 4, Nos. 1–32.<br /><a href="#mutton">MUTTON.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Baked Mutton Kidneys</td><td><a href="#mutton_19">19</a></td><td><a href="#Page_71">71</a></td></tr> - <tr><td class="tdl">Breaded Lamb Roast</td><td><a href="#mutton_28">28</a></td><td><a href="#Page_75">75</a></td></tr> - <tr><td class="tdl">Broiled Breaded Mutton Chops</td><td><a href="#mutton_15">15</a></td><td><a href="#Page_70">70</a></td></tr> - <tr><td class="tdl">Irish Stew. Mutton Cutlets in all kinds of Vegetables and Potatoes</td><td><a href="#mutton_18">18</a></td><td><a href="#Page_71">71</a></td></tr> - <tr><td class="tdl">Lamb Crown Roast</td><td><a href="#mutton_32">32</a></td><td><a href="#Page_76">76</a></td></tr> - <tr><td class="tdl">Lamb Roast</td><td><a href="#mutton_27">27</a></td><td><a href="#Page_74">74</a></td></tr> - <tr><td class="tdl">Lamb Stew</td><td><a href="#mutton_30">30</a></td><td><a href="#Page_76">76</a></td></tr> - <tr><td class="tdl">Larded Saddle of Mutton, Mock Venison</td><td><a href="#mutton_7">7</a></td><td><a href="#Page_67">67</a></td></tr> - <tr><td class="tdl">Leg of Mutton, English Style</td><td><a href="#mutton_1">1</a></td><td><a href="#Page_65">65</a></td></tr> - <tr><td class="tdl">Leg of Mutton in Milk</td><td><a href="#mutton_2">2</a></td><td><a href="#Page_65">65</a></td></tr> - <tr><td class="tdl">Leg of Mutton with Red Wine</td><td><a href="#mutton_3">3</a></td><td><a href="#Page_66">66</a></td></tr> - <tr><td class="tdl">Mutton Chops with Potatoes</td><td><a href="#mutton_16">16</a></td><td><a href="#Page_70">70</a></td></tr> - <tr><td class="tdl">Mutton Cutlets Broiled</td><td><a href="#mutton_14">14</a></td><td><a href="#Page_69">69</a></td></tr> - <tr><td class="tdl">Mutton Cutlets or Chops</td><td><a href="#mutton_13">13</a></td><td><a href="#Page_69">69</a></td></tr> - <tr><td class="tdl">Mutton Kidney Pudding</td><td><a href="#mutton_20">20</a></td><td><a href="#Page_72">72</a></td></tr> - <tr><td class="tdl">Mutton or Lamb Ragout</td><td><a href="#mutton_29">29</a></td><td><a href="#Page_75">75</a></td></tr> - <tr><td class="tdl">Mutton Pie</td><td><a href="#mutton_25">25</a></td><td><a href="#Page_73">73</a></td></tr> - <tr><td class="tdl">Mutton Prepared. Simply</td><td><a href="#mutton_26">26</a></td><td><a href="#Page_74">74</a></td></tr> - <tr><td class="tdl">Mutton Ragout</td><td><a href="#mutton_21">21</a></td><td><a href="#Page_72">72</a></td></tr> - <tr><td class="tdl">Mutton Roast Salad</td><td><a href="#mutton_24">24</a></td><td><a href="#Page_73">73</a></td></tr> - <tr><td class="tdl">Mutton Steak</td><td><a href="#mutton_12">12</a></td><td><a href="#Page_69">69</a></td></tr> - <tr><td class="tdl">Mutton Stew</td><td><a href="#mutton_6">6</a></td><td><a href="#Page_67">67</a></td></tr> - <tr><td class="tdl">Mutton Stew with White Cabbage</td><td><a href="#mutton_11">11</a></td><td><a href="#Page_69">69</a></td></tr> - <tr><td class="tdl">Mutton Tenderloin</td><td><a href="#mutton_9">9</a></td><td><a href="#Page_68">68</a></td></tr> - <tr><td class="tdl">Mutton with Pickles</td><td><a href="#mutton_23">23</a></td><td><a href="#Page_73">73</a></td></tr> - <tr><td class="tdl">Mutton with Potatoes</td><td><a href="#mutton_22">22</a></td><td><a href="#Page_72">72</a></td></tr> - <tr><td class="tdl">Plain Ragout of Mutton or Lamb</td><td><a href="#mutton_31">31</a></td><td><a href="#Page_76">76</a></td></tr> - <tr><td class="tdl">Roasted Leg of Mutton with Champignons</td><td><a href="#mutton_4">4</a></td><td><a href="#Page_66">66</a></td></tr> - <tr><td class="tdl">Saddle of Mutton a la English Style</td><td><a href="#mutton_8">8</a></td><td><a href="#Page_68">68</a></td></tr> - <tr><td class="tdl">Stewed Mutton Cutlets</td><td><a href="#mutton_17">17</a></td><td><a href="#Page_70">70</a></td></tr> - <tr><td class="tdl">Stewed Rack of Mutton</td><td><a href="#mutton_10">10</a></td><td><a href="#Page_68">68</a></td></tr> - <tr><td class="tdl">Stuffed Roasted Leg of Mutton</td><td><a href="#mutton_5">5</a></td><td><a href="#Page_67">67</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 5, Nos. 1–35.<br /><a href="#pork">PORK.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Boiled Ham with Macaroni</td><td><a href="#pork_13">13</a></td><td><a href="#Page_82">82</a></td></tr> - <tr><td class="tdl">Boiled Ham with Noodles</td><td><a href="#pork_12">12</a></td><td><a href="#Page_82">82</a></td></tr> - <tr><td class="tdl">Braised Pork Roast</td><td><a href="#pork_4">4</a></td><td><a href="#Page_79">79</a></td></tr> - <tr><td class="tdl">Breaded Ham</td><td><a href="#pork_14">14</a></td><td><a href="#Page_82">82</a></td></tr> - <tr><td class="tdl">Breaded Leg of Pork</td><td><a href="#pork_3">3</a></td><td><a href="#Page_79">79</a></td></tr> - <tr><td class="tdl">Cabbage Sausages</td><td><a href="#pork_30">30</a></td><td><a href="#Page_89">89</a></td></tr> - <tr><td class="tdl">Chopped Pork Cutlets</td><td><a href="#pork_18">18</a></td><td><a href="#Page_84">84</a></td></tr> - <tr><td class="tdl">Fresh Young Leg of Pork for Roast</td><td><a href="#pork_2">2</a></td><td><a href="#Page_78">78</a></td></tr> - <tr><td class="tdl">Fried Ham with Eggs</td><td><a href="#pork_11">11</a></td><td><a href="#Page_81">81</a></td></tr> - <tr><td class="tdl">Fried Sausage</td><td><a href="#pork_26">26</a></td><td><a href="#Page_87">87</a></td></tr> - <tr><td class="tdl">Fried Sausages</td><td><a href="#pork_28">28</a></td><td><a href="#Page_88">88</a></td></tr> - <tr><td class="tdl">Ham in Burgundy Wine</td><td><a href="#pork_10">10</a></td><td><a href="#Page_81">81</a></td></tr> - <tr><td class="tdl">Meat Salting and Pickling</td><td><a href="#pork_34">34</a></td><td><a href="#Page_90">90</a></td></tr> - <tr><td class="tdl">Mock Rabbit</td><td><a href="#pork_22">22</a></td><td><a href="#Page_85">85</a></td></tr> - <tr><td class="tdl">Pickled Ham</td><td><a href="#pork_35">35</a></td><td><a href="#Page_90">90</a></td></tr> - <tr><td class="tdl">Pork Kidneys</td><td><a href="#pork_20">20</a></td><td><a href="#Page_85">85</a></td></tr> - <tr><td class="tdl">Pork Ragout or Pork Pepper</td><td><a href="#pork_21">21</a></td><td><a href="#Page_85">85</a></td></tr> - <tr><td class="tdl">Pork Ribs and Sauerkraut</td><td><a href="#pork_24">24</a></td><td><a href="#Page_87">87</a></td></tr> - <tr><td class="tdl">Pork Stew</td><td><a href="#pork_6">6</a></td><td><a href="#Page_80">80</a></td></tr> - <tr><td class="tdl">Pork Roast</td><td><a href="#pork_1">1</a></td><td><a href="#Page_78">78</a></td></tr> - <tr><td class="tdl">Roasted Pork Cutlets</td><td><a href="#pork_17">17</a></td><td><a href="#Page_84">84</a></td></tr> - <tr><td class="tdl">Roasted Pork-Fillet</td><td><a href="#pork_15">15</a></td><td><a href="#Page_83">83</a></td></tr> - <tr><td class="tdl">Sausage</td><td><a href="#pork_25">25</a></td><td><a href="#Page_87">87</a></td></tr> - <tr><td class="tdl">Sausages</td><td><a href="#pork_27">27</a></td><td><a href="#Page_88">88</a></td></tr> - <tr><td class="tdl">Salt Pork or Hip-hone for stew</td><td><a href="#pork_7">7</a></td><td><a href="#Page_80">80</a></td></tr> - <tr><td class="tdl">Smoked Ham Boiled, Breaded with Rye Bread Crumbs</td><td><a href="#pork_9">9</a></td><td><a href="#Page_80">80</a></td></tr> - <tr><td class="tdl">Smoked Ham for Cooking</td><td><a href="#pork_8">8</a></td><td><a href="#Page_80">80</a></td></tr> - <tr><td class="tdl">Sour Pork Roast</td><td><a href="#pork_5">5</a></td><td><a href="#Page_79">79</a></td></tr> - <tr><td class="tdl">Spanferkel or Roast Little Pig</td><td><a href="#pork_31">31</a></td><td><a href="#Page_89">89</a></td></tr> - <tr><td class="tdl">Spanferkel ala French Style</td><td><a href="#pork_33">33</a></td><td><a href="#Page_90">90</a></td></tr> - <tr><td class="tdl">Stewed Pork Cutlets</td><td><a href="#pork_19">19</a></td><td><a href="#Page_84">84</a></td></tr> - <tr><td class="tdl">Stuffed Hog’s Head</td><td><a href="#pork_23">23</a></td><td><a href="#Page_86">86</a></td></tr> - <tr><td class="tdl">Stuffed Pork-Fillet called Mock Duck</td><td><a href="#pork_16">16</a></td><td><a href="#Page_83">83</a></td></tr> - <tr><td class="tdl">Stuffed Spanferkel or Roast Little Pig</td><td><a href="#pork_32">32</a></td><td><a href="#Page_89">89</a></td></tr> - <tr><td class="tdl">White Cabbage Pie with Pork</td><td><a href="#pork_29">29</a></td><td><a href="#Page_88">88</a></td></tr> - </table> - -<p><span class="pagenum" >397</span></p> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 6, Nos. 1–56.<br /><a href="#poultry">POULTRY AND GAME BIRDS.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Blackbirds</td><td><a href="#poultry_43">43</a></td><td><a href="#Page_110">110</a></td></tr> - <tr><td class="tdl">Chicken Croquettes</td><td><a href="#poultry_9">9</a></td><td><a href="#Page_95">95</a></td></tr> - <tr><td class="tdl">Chicken or Pigeon Cutlet</td><td><a href="#poultry_12">12</a></td><td><a href="#Page_96">96</a></td></tr> - <tr><td class="tdl">Chicken Pie</td><td><a href="#poultry_6">6</a></td><td><a href="#Page_94">94</a></td></tr> - <tr><td class="tdl">Chicken Pie English Style</td><td><a href="#poultry_13">13</a></td><td><a href="#Page_97">97</a></td></tr> - <tr><td class="tdl">Chicken Ragout in Shells or other small Molds</td><td><a href="#poultry_8">8</a></td><td><a href="#Page_95">95</a></td></tr> - <tr><td class="tdl">Duck Ragout</td><td><a href="#poultry_56">56</a></td><td><a href="#Page_115">115</a></td></tr> - <tr><td class="tdl">Fat Goose Stuffed with Apples</td><td><a href="#poultry_21">21</a></td><td><a href="#Page_100">100</a></td></tr> - <tr><td class="tdl">Fat Goose Stuffed with Chestnuts</td><td><a href="#poultry_22">22</a></td><td><a href="#Page_101">101</a></td></tr> - <tr><td class="tdl">Fine Chicken Fricassee</td><td><a href="#poultry_10">10</a></td><td><a href="#Page_95">95</a></td></tr> - <tr><td class="tdl">Fine Ragout of Partridge</td><td><a href="#poultry_42">42</a></td><td><a href="#Page_109">109</a></td></tr> - <tr><td class="tdl">Fried Capon Ragout</td><td><a href="#poultry_51">51</a></td><td><a href="#Page_113">113</a></td></tr> - <tr><td class="tdl">Fried Duck Liver</td><td><a href="#poultry_31">31</a></td><td><a href="#Page_105">105</a></td></tr> - <tr><td class="tdl">Fried Goose Liver</td><td><a href="#poultry_23">23</a></td><td><a href="#Page_101">101</a></td></tr> - <tr><td class="tdl">Fried Old Pheasant</td><td><a href="#poultry_34">34</a></td><td><a href="#Page_106">106</a></td></tr> - <tr><td class="tdl">Fried Partridge</td><td><a href="#poultry_40">40</a></td><td><a href="#Page_109">109</a></td></tr> - <tr><td class="tdl">Fried Pheasant</td><td><a href="#poultry_33">33</a></td><td><a href="#Page_105">105</a></td></tr> - <tr><td class="tdl">Fried Pigeon</td><td><a href="#poultry_15">15</a></td><td><a href="#Page_98">98</a></td></tr> - <tr><td class="tdl">Fried Pigeons with Sweet Stuffing</td><td><a href="#poultry_17">17</a></td><td><a href="#Page_98">98</a></td></tr> - <tr><td class="tdl">Fried Snipes</td><td><a href="#poultry_45">45</a></td><td><a href="#Page_111">111</a></td></tr> - <tr><td class="tdl">Fried Woodcock</td><td><a href="#poultry_47">47</a></td><td><a href="#Page_112">112</a></td></tr> - <tr><td class="tdl">Fried Woodcock, Another Form of</td><td><a href="#poultry_48">48</a></td><td><a href="#Page_112">112</a></td></tr> - <tr><td class="tdl">Goose and Duck Schwartz-sauer</td><td><a href="#poultry_32">32</a></td><td><a href="#Page_105">105</a></td></tr> - <tr><td class="tdl">Goose Giblets</td><td><a href="#poultry_24">24</a></td><td><a href="#Page_101">101</a></td></tr> - <tr><td class="tdl">Goose Liver Pie</td><td><a href="#poultry_25">25</a></td><td><a href="#Page_102">102</a></td></tr> - <tr><td class="tdl">Goose Liver Pudding</td><td><a href="#poultry_26">26</a></td><td><a href="#Page_102">102</a></td></tr> - <tr><td class="tdl">Grouse Pie</td><td><a href="#poultry_39">39</a></td><td><a href="#Page_108">108</a></td></tr> - <tr><td class="tdl">Leipzig Larks</td><td><a href="#poultry_44">44</a></td><td><a href="#Page_111">111</a></td></tr> - <tr><td class="tdl">Old or Young Chicken with Rice</td><td><a href="#poultry_5">5</a></td><td><a href="#Page_93">93</a></td></tr> - <tr><td class="tdl">Partridge with Sauerkraut</td><td><a href="#poultry_41">41</a></td><td><a href="#Page_109">109</a></td></tr> - <tr><td class="tdl">Pheasant Patties in Shells or other Small Molds</td><td><a href="#poultry_35">35</a></td><td><a href="#Page_106">106</a></td></tr> - <tr><td class="tdl">Pheasant Pie</td><td><a href="#poultry_37">37</a></td><td><a href="#Page_107">107</a></td></tr> - <tr><td class="tdl">Pigeon Pie, English Style</td><td><a href="#poultry_14">14</a></td><td><a href="#Page_97">97</a></td></tr> - <tr><td class="tdl">Poulard Fricassee</td><td><a href="#poultry_55">55</a></td><td><a href="#Page_115">115</a></td></tr> - <tr><td class="tdl">Puff Paste Patties, Filled with Chicken Ragout</td><td><a href="#poultry_7">7</a></td><td><a href="#Page_94">94</a></td></tr> - <tr><td class="tdl">Red Grouse and Guinea Hen</td><td><a href="#poultry_38">38</a></td><td><a href="#Page_108">108</a></td></tr> - <tr><td class="tdl">Red Grouse Cutlets</td><td><a href="#poultry_53">53</a></td><td><a href="#Page_114">114</a></td></tr> - <tr><td class="tdl">Roast Capons</td><td><a href="#poultry_50">50</a></td><td><a href="#Page_113">113</a></td></tr> - <tr><td class="tdl">Roast Duck</td><td><a href="#poultry_29">29</a></td><td><a href="#Page_104">104</a></td></tr> - <tr><td class="tdl">Roast Poulard</td><td><a href="#poultry_54">54</a></td><td><a href="#Page_114">114</a></td></tr> - <tr><td class="tdl">Roast Spring Chicken</td><td><a href="#poultry_1">1</a></td><td><a href="#Page_91">91</a></td></tr> - <tr><td class="tdl">Roast Turkey</td><td><a href="#poultry_18">18</a></td><td><a href="#Page_99">99</a></td></tr> - <tr><td class="tdl">Roast Wild Duck</td><td><a href="#poultry_49">49</a></td><td><a href="#Page_112">112</a></td></tr> - <tr><td class="tdl">Roasted and Stuffed Turkey</td><td><a href="#poultry_19">19</a></td><td><a href="#Page_99">99</a></td></tr> - <tr><td class="tdl">Roast Wild Goose</td><td><a href="#poultry_27">27</a></td><td><a href="#Page_103">103</a></td></tr> - <tr><td class="tdl">Roast Young Goose</td><td><a href="#poultry_20">20</a></td><td><a href="#Page_100">100</a></td></tr> - <tr><td class="tdl">Smoked Goose Breast</td><td><a href="#poultry_28">28</a></td><td><a href="#Page_103">103</a></td></tr> - <tr><td class="tdl">Snipe on Toast</td><td><a href="#poultry_46">46</a></td><td><a href="#Page_111">111</a></td></tr> - <tr><td class="tdl">Stewed Capon</td><td><a href="#poultry_52">52</a></td><td><a href="#Page_113">113</a></td></tr> - <tr><td class="tdl">Stewed Chicken with Champignons</td><td><a href="#poultry_4">4</a></td><td><a href="#Page_93">93</a></td></tr> - <tr><td class="tdl">Stewed Pheasant</td><td><a href="#poultry_36">36</a></td><td><a href="#Page_107">107</a></td></tr> - <tr><td class="tdl">Stuffed Chicken, Another Form of</td><td><a href="#poultry_3">3</a></td><td><a href="#Page_92">92</a></td></tr> - <tr><td class="tdl">Stuffed Duck, Another Form of</td><td><a href="#poultry_30">30</a></td><td><a href="#Page_104">104</a></td></tr> - <tr><td class="tdl">Stuffed Roasted Chickens</td><td><a href="#poultry_2">2</a></td><td><a href="#Page_92">92</a></td></tr> - <tr><td class="tdl">Stuffed Fried Pigeons</td><td><a href="#poultry_16">16</a></td><td><a href="#Page_98">98</a></td></tr> - <tr><td class="tdl">Vienna Baked Chicken</td><td><a href="#poultry_11">11</a></td><td><a href="#Page_96">96</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 7, Nos. 1–25.<br /><a href="#game">GAME.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Chopped Steak of Game. Deer, Doe, Boar or Wild Rabbit Meat is used</td><td><a href="#game_10">10</a></td><td><a href="#Page_120">120</a></td></tr> - <tr><td class="tdl">Cold Game Pie. Made from Deer, Doe, Boar or Rabbit Meat</td><td><a href="#game_11">11</a></td><td><a href="#Page_120">120</a></td></tr> - <tr><td class="tdl">Deer or Doe Liver</td><td><a href="#game_4">4</a></td><td><a href="#Page_118">118</a></td></tr> - <tr><td class="tdl">Domestic Rabbit Roast</td><td><a href="#game_23">23</a></td><td><a href="#Page_126">126</a></td></tr> - <tr><td class="tdl">Game Ragout made from Remnants</td><td><a href="#game_12">12</a></td><td><a href="#Page_121">121</a></td></tr> - <tr><td class="tdl">Hasenpfeffer (Rabbit Pepper)</td><td><a href="#game_19">19</a></td><td><a href="#Page_124">124</a></td></tr> - <tr><td class="tdl">How to Skin a Rabbit</td><td><a href="#game_14">14</a></td><td><a href="#Page_122">122</a></td></tr> - <tr><td class="tdl">Lapins</td><td><a href="#game_25">25</a></td><td><a href="#Page_127">127</a></td></tr> - <tr><td class="tdl">Leg or Saddle of Wild Boar</td><td><a href="#game_13">13</a></td><td><a href="#Page_121">121</a></td></tr> - <tr><td class="tdl">Leg of Venison</td><td><a href="#game_2">2</a></td><td><a href="#Page_117">117</a></td></tr> - <tr><td class="tdl">Leg of Venison</td><td><a href="#game_8">8</a></td><td><a href="#Page_119">119</a></td></tr> - <tr><td class="tdl">Leg of Venison Another Form of</td><td><a href="#game_9">9</a></td><td><a href="#Page_119">119</a></td></tr> - <tr><td class="tdl">Rabbit Cutlets</td><td><a href="#game_18">18</a></td><td><a href="#Page_123">123</a></td></tr> - <tr><td class="tdl">Rabbit Liver</td><td><a href="#game_20">20</a></td><td><a href="#Page_125">125</a></td></tr> - <tr><td class="tdl">Rabbit Pie</td><td><a href="#game_22">22</a></td><td><a href="#Page_125">125</a></td></tr> - <tr><td class="tdl">Rabbit Roast</td><td><a href="#game_15">15</a></td><td><a href="#Page_122">122</a></td></tr> - <tr><td class="tdl">Rabbit Salad</td><td><a href="#game_21">21</a></td><td><a href="#Page_125">125</a></td></tr> - <tr><td class="tdl">Roast Saddle of Venison</td><td><a href="#game_1">1</a></td><td><a href="#Page_116">116</a></td></tr> - <tr><td class="tdl">Saddle of Venison</td><td><a href="#game_7">7</a></td><td><a href="#Page_119">119</a></td></tr> - <tr><td class="tdl">Stuffed Domestic Rabbit Roast</td><td><a href="#game_24">24</a></td><td><a href="#Page_126">126</a></td></tr> - <tr><td class="tdl">Stewed Rabbit</td><td><a href="#game_16">16</a></td><td><a href="#Page_123">123</a></td></tr> - <tr><td class="tdl">Stewed Rabbit Another Form of</td><td><a href="#game_17">17</a></td><td><a href="#Page_123">123</a></td></tr> - <tr><td class="tdl">To Carve a Leg of Venison</td><td><a href="#game_6">6</a></td><td><a href="#Page_118">118</a></td></tr> - <tr><td class="tdl">Venison Cutlets</td><td><a href="#game_3">3</a></td><td><a href="#Page_117">117</a></td></tr> - <tr><td class="tdl">Venison Ragout</td><td><a href="#game_5">5</a></td><td><a href="#Page_118">118</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 8, Nos. 1–61.<br /><a href="#fish">FISH.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Baked Eel</td><td><a href="#fish_12">12</a></td><td><a href="#Page_133">133</a></td></tr> - <tr><td class="tdl">Baked Gurnet</td><td><a href="#fish_36">36</a></td><td><a href="#Page_143">143</a></td></tr> - <tr><td class="tdl">Baked Lobster</td><td><a href="#fish_52">52</a></td><td><a href="#Page_148">148</a></td></tr> - <tr><td class="tdl">Baked Red Snapper</td><td><a href="#fish_22">22</a></td><td><a href="#Page_138">138</a></td></tr> - <tr><td class="tdl">Baked Sole</td><td><a href="#fish_35">35</a></td><td><a href="#Page_143">143</a></td></tr> - <tr><td class="tdl">Boiled Codfish</td><td><a href="#fish_32">32</a></td><td><a href="#Page_142">142</a></td></tr> - <tr><td class="tdl">Boiled Crawfish or Crabs</td><td><a href="#fish_53">53</a></td><td><a href="#Page_149">149</a></td></tr> - <tr><td class="tdl">Boiled Lobster</td><td><a href="#fish_48">48</a></td><td><a href="#Page_147">147</a></td></tr> - <tr><td class="tdl">Boiled Red Snapper</td><td><a href="#fish_26">26</a></td><td><a href="#Page_139">139</a></td></tr> - <tr><td class="tdl">Boiled Salmon</td><td><a href="#fish_5">5</a></td><td><a href="#Page_131">131</a></td></tr> - <tr><td class="tdl">Boiled Salmon Trout</td><td><a href="#fish_9">9</a></td><td><a href="#Page_132">132</a></td></tr> - <tr><td class="tdl">Boiled Turbot</td><td><a href="#fish_24">24</a></td><td><a href="#Page_139">139</a></td></tr> - <tr><td class="tdl">Codfish Hash</td><td><a href="#fish_42">42</a></td><td><a href="#Page_145">145</a></td></tr> - <tr><td class="tdl">Codfish Ragout</td><td><a href="#fish_33">33</a></td><td><a href="#Page_142">142</a></td></tr> - <tr><td class="tdl">Cold Eel Roulade</td><td><a href="#fish_15">15</a></td><td><a href="#Page_134">134</a></td></tr> - <tr><td class="tdl">Cold Lobster</td><td><a href="#fish_49">49</a></td><td><a href="#Page_148">148</a></td></tr> - <tr><td class="tdl">Crab Cutlets with Vegetables</td><td><a href="#fish_54">54</a></td><td><a href="#Page_149">149</a></td></tr> - <tr><td class="tdl">Crab Ragout</td><td><a href="#fish_55">55</a></td><td><a href="#Page_150">150</a></td></tr> - <tr><td class="tdl">Eel, Blue</td><td><a href="#fish_11">11</a></td><td><a href="#Page_133">133</a></td></tr> - <tr><td class="tdl">Eel in Beer</td><td><a href="#fish_13">13</a></td><td><a href="#Page_133">133</a></td></tr> - <tr><td class="tdl">Eel with Rice (Fricassee)</td><td><a href="#fish_14">14</a></td><td><a href="#Page_134">134</a></td></tr> - <tr><td class="tdl">Fillet of Shellfish, Whitefish, Cabeljou, Sole, with Dressing</td><td><a href="#fish_29">29</a></td><td><a href="#Page_140">140</a></td></tr> - <tr><td class="tdl">Fish, Boiled</td><td><a href="#fish_1">1</a></td><td><a href="#Page_129">129</a></td></tr> - <tr><td class="tdl">Fish Broiled or Roasted</td><td><a href="#fish_4">4</a></td><td><a href="#Page_130">130</a></td></tr> - <tr><td class="tdl">Fish Baked</td><td><a href="#fish_2">2</a></td><td><a href="#Page_129">129</a></td></tr> - <tr><td class="tdl">Fish Steamed or Stewed</td><td><a href="#fish_3">3</a></td><td><a href="#Page_130">130</a></td></tr> - <tr><td class="tdl">Fish and Potato Pudding</td><td><a href="#fish_40">40</a></td><td><a href="#Page_144">144</a></td></tr> - <tr><td class="tdl">Fish Croquettes</td><td><a href="#fish_38">38</a></td><td><a href="#Page_144">144</a></td></tr> - <tr><td class="tdl">Fish Cutlets</td><td><a href="#fish_39">39</a></td><td><a href="#Page_144">144</a></td></tr> - <tr><td class="tdl">Fish Fricassee from Pickerel or Whitefish</td><td><a href="#fish_19">19</a></td><td><a href="#Page_136">136</a></td></tr> - <tr><td class="tdl"><span class="pagenum">398</span>Fried Fresh. Herring</td><td><a href="#fish_43">43</a></td><td><a href="#Page_145">145</a></td></tr> - <tr><td class="tdl">Fried Mackerel</td><td><a href="#fish_30">30</a></td><td><a href="#Page_141">141</a></td></tr> - <tr><td class="tdl">Fried Oysters or Clams</td><td><a href="#fish_58">58</a></td><td><a href="#Page_150">150</a></td></tr> - <tr><td class="tdl">Fried Smelt or Sparling</td><td><a href="#fish_28">28</a></td><td><a href="#Page_140">140</a></td></tr> - <tr><td class="tdl">Fried Sole</td><td><a href="#fish_34">34</a></td><td><a href="#Page_142">142</a></td></tr> - <tr><td class="tdl">Fried Trout</td><td><a href="#fish_10">10</a></td><td><a href="#Page_132">132</a></td></tr> - <tr><td class="tdl">Herring Salad</td><td><a href="#fish_47">47</a></td><td><a href="#Page_147">147</a></td></tr> - <tr><td class="tdl">Larded and Stuffed Pickerel</td><td><a href="#fish_17">17</a></td><td><a href="#Page_136">136</a></td></tr> - <tr><td class="tdl">Larded Pickerel</td><td><a href="#fish_16">16</a></td><td><a href="#Page_135">135</a></td></tr> - <tr><td class="tdl">Lobster Croquettes or Cutlets</td><td><a href="#fish_50">50</a></td><td><a href="#Page_148">148</a></td></tr> - <tr><td class="tdl">Lobster Ragout in Shells or on Toast</td><td><a href="#fish_51">51</a></td><td><a href="#Page_148">148</a></td></tr> - <tr><td class="tdl">Marinated Salt Herring</td><td><a href="#fish_45">45</a></td><td><a href="#Page_146">146</a></td></tr> - <tr><td class="tdl">Marinated Salt Herring a Simple Way</td><td><a href="#fish_46">46</a></td><td><a href="#Page_146">146</a></td></tr> - <tr><td class="tdl">Oysters</td><td><a href="#fish_56">56</a></td><td><a href="#Page_150">150</a></td></tr> - <tr><td class="tdl">Oyster or Clam Pudding with Rice</td><td><a href="#fish_60">60</a></td><td><a href="#Page_151">151</a></td></tr> - <tr><td class="tdl">Oyster or Clam Salad</td><td><a href="#fish_59">59</a></td><td><a href="#Page_151">151</a></td></tr> - <tr><td class="tdl">Oyster Patties</td><td><a href="#fish_57">57</a></td><td><a href="#Page_150">150</a></td></tr> - <tr><td class="tdl">Pickerel or Codfish Salad</td><td><a href="#fish_21">21</a></td><td><a href="#Page_138">138</a></td></tr> - <tr><td class="tdl">Pickerel or Whitefish with Sauerkraut</td><td><a href="#fish_23">23</a></td><td><a href="#Page_138">138</a></td></tr> - <tr><td class="tdl">Pickerel with Tomato Sauce</td><td><a href="#fish_20">20</a></td><td><a href="#Page_137">137</a></td></tr> - <tr><td class="tdl">Red Snapper with Rad Wine Dressing</td><td><a href="#fish_27">27</a></td><td><a href="#Page_140">140</a></td></tr> - <tr><td class="tdl">Rolled, Stuffed Fish Fillets</td><td><a href="#fish_31">31</a></td><td><a href="#Page_141">141</a></td></tr> - <tr><td class="tdl">Salmon, Blue</td><td><a href="#fish_6">6</a></td><td><a href="#Page_131">131</a></td></tr> - <tr><td class="tdl">Salmon Salad</td><td><a href="#fish_7">7</a></td><td><a href="#Page_131">131</a></td></tr> - <tr><td class="tdl">Salmon Steak</td><td><a href="#fish_61">61</a></td><td><a href="#Page_151">151</a></td></tr> - <tr><td class="tdl">Salted Codfish Croquettes</td><td><a href="#fish_41">41</a></td><td><a href="#Page_145">145</a></td></tr> - <tr><td class="tdl">Sliced Salmon Broiled</td><td><a href="#fish_8">8</a></td><td><a href="#Page_132">132</a></td></tr> - <tr><td class="tdl">Small Fish Ragouts in Shells or Small Molds; Utilizing Remnants of Fish</td><td><a href="#fish_37">37</a></td><td><a href="#Page_143">143</a></td></tr> - <tr><td class="tdl">Stuffed and Larded Pike</td><td><a href="#fish_18">18</a></td><td><a href="#Page_136">136</a></td></tr> - <tr><td class="tdl">To Marinate or Pickle Herring</td><td><a href="#fish_44">44</a></td><td><a href="#Page_146">146</a></td></tr> - <tr><td class="tdl">Turbot Fricassee</td><td><a href="#fish_25">25</a></td><td><a href="#Page_139">139</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 9, Nos. 1–12.<br /><a href="#headcheese">HEAD CHEESE AND GELATINES.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Eel in Jelly</td><td><a href="#headcheese_9">9</a></td><td><a href="#Page_156">156</a></td></tr> - <tr><td class="tdl">Fish in Jelly</td><td><a href="#headcheese_8">8</a></td><td><a href="#Page_155">155</a></td></tr> - <tr><td class="tdl">Gelatine or Head Cheese from Poultry Bouillon</td><td><a href="#headcheese_3">3</a></td><td><a href="#Page_153">153</a></td></tr> - <tr><td class="tdl">Goose Liver in Jelly</td><td><a href="#headcheese_12">12</a></td><td><a href="#Page_157">157</a></td></tr> - <tr><td class="tdl">Head Cheese from Goose or Duck</td><td><a href="#headcheese_6">6</a></td><td><a href="#Page_154">154</a></td></tr> - <tr><td class="tdl">Head Cheese from Ox-Tongue</td><td><a href="#headcheese_5">5</a></td><td><a href="#Page_154">154</a></td></tr> - <tr><td class="tdl">Head Cheese from Partridge</td><td><a href="#headcheese_7">7</a></td><td><a href="#Page_155">155</a></td></tr> - <tr><td class="tdl">Head Cheese from Pig’s Feet and Calf’s Tongue</td><td><a href="#headcheese_4">4</a></td><td><a href="#Page_153">153</a></td></tr> - <tr><td class="tdl">How to Prepare Gelatine</td><td><a href="#headcheese_1">1</a></td><td><a href="#Page_152">152</a></td></tr> - <tr><td class="tdl">Meat Gelatine for Patients</td><td><a href="#headcheese_2">2</a></td><td><a href="#Page_152">152</a></td></tr> - <tr><td class="tdl">Oysters and Caviar in Jelly</td><td><a href="#headcheese_11">11</a></td><td><a href="#Page_157">157</a></td></tr> - <tr><td class="tdl">Salmon in Jelly</td><td><a href="#headcheese_10">10</a></td><td><a href="#Page_156">156</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 10, Nos. 1–58.<br /><a href="#dressings">DRESSINGS OR GRAVIES.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Apricot Sauce</td><td><a href="#dressings_54">54</a></td><td><a href="#Page_174">174</a></td></tr> - <tr><td class="tdl">Arrack Sauce</td><td><a href="#dressings_46">46</a></td><td><a href="#Page_173">173</a></td></tr> - <tr><td class="tdl">Asparagus Gravy</td><td><a href="#dressings_7">7</a></td><td><a href="#Page_161">161</a></td></tr> - <tr><td class="tdl">Bacon Gravy</td><td><a href="#dressings_26">26</a></td><td><a href="#Page_167">167</a></td></tr> - <tr><td class="tdl">Brown Champignon Sauce</td><td><a href="#dressings_28">28</a></td><td><a href="#Page_167">167</a></td></tr> - <tr><td class="tdl">Burgundy or Madeira Sauce for Ham, Fish or Tongue</td><td><a href="#dressings_25">25</a></td><td><a href="#Page_166">166</a></td></tr> - <tr><td class="tdl">Cocoa Sauce</td><td><a href="#dressings_48">48</a></td><td><a href="#Page_173">173</a></td></tr> - <tr><td class="tdl">Caper Sauce</td><td><a href="#dressings_17">17</a></td><td><a href="#Page_164">164</a></td></tr> - <tr><td class="tdl">Cauliflower Gravy</td><td><a href="#dressings_6">6</a></td><td><a href="#Page_161">161</a></td></tr> - <tr><td class="tdl">Cherry, Currant, Blueberry Sauce</td><td><a href="#dressings_57">57</a></td><td><a href="#Page_175">175</a></td></tr> - <tr><td class="tdl">Cherry Sauce</td><td><a href="#dressings_52">52</a></td><td><a href="#Page_174">174</a></td></tr> - <tr><td class="tdl">Chocolate Sauce</td><td><a href="#dressings_49">49</a></td><td><a href="#Page_173">173</a></td></tr> - <tr><td class="tdl">Cold Caviar Dressing</td><td><a href="#dressings_40">40</a></td><td><a href="#Page_171">171</a></td></tr> - <tr><td class="tdl">Cold Chive Dressing for Beef</td><td><a href="#dressings_39">39</a></td><td><a href="#Page_171">171</a></td></tr> - <tr><td class="tdl">Cold Herb Dressing</td><td><a href="#dressings_37">37</a></td><td><a href="#Page_170">170</a></td></tr> - <tr><td class="tdl">Cold Mustard Dressing for Cold Lamb or Veal Roast</td><td><a href="#dressings_35">35</a></td><td><a href="#Page_170">170</a></td></tr> - <tr><td class="tdl">Cold Remoulade Dressing, very fine</td><td><a href="#dressings_38">38</a></td><td><a href="#Page_171">171</a></td></tr> - <tr><td class="tdl">Cooked Mayonnaise Dressing, very good with Lobster or Chicken Salad</td><td><a href="#dressings_43">43</a></td><td><a href="#Page_172">172</a></td></tr> - <tr><td class="tdl">Crab or Lobster Gravy for Fish, Chicken and Fricassee</td><td><a href="#dressings_19">19</a></td><td><a href="#Page_164">164</a></td></tr> - <tr><td class="tdl">Dill, Chive or Tarragon Gravy</td><td><a href="#dressings_32">32</a></td><td><a href="#Page_169">169</a></td></tr> - <tr><td class="tdl">Dutch Gravy</td><td><a href="#dressings_2">2</a></td><td><a href="#Page_159">159</a></td></tr> - <tr><td class="tdl">Fine Bearnaise Sauce, for Fillets, Saddle of Mutton, Mutton Cutlets</td><td><a href="#dressings_10">10</a></td><td><a href="#Page_162">162</a></td></tr> - <tr><td class="tdl">Fine Dutch Gravy for Fish or Veal</td><td><a href="#dressings_3">3</a></td><td><a href="#Page_160">160</a></td></tr> - <tr><td class="tdl">Fine Gravy, for Poultry, Meat and Fish</td><td><a href="#dressings_13">13</a></td><td><a href="#Page_163">163</a></td></tr> - <tr><td class="tdl">Fine Mustard Gravy, for Beef and Fish</td><td><a href="#dressings_8">8</a></td><td><a href="#Page_161">161</a></td></tr> - <tr><td class="tdl">Fine Tomato Dressing</td><td><a href="#dressings_12">12</a></td><td><a href="#Page_162">162</a></td></tr> - <tr><td class="tdl">Fruit Puree Sauce</td><td><a href="#dressings_58">58</a></td><td><a href="#Page_175">175</a></td></tr> - <tr><td class="tdl">Good Fish Gravy</td><td><a href="#dressings_5">5</a></td><td><a href="#Page_160">160</a></td></tr> - <tr><td class="tdl">Herb Gravy</td><td><a href="#dressings_27">27</a></td><td><a href="#Page_167">167</a></td></tr> - <tr><td class="tdl">Horse Radish Dressing, Raw</td><td><a href="#dressings_15">15</a></td><td><a href="#Page_163">163</a></td></tr> - <tr><td class="tdl">Horse Radish Gravy</td><td><a href="#dressings_14">14</a></td><td><a href="#Page_163">163</a></td></tr> - <tr><td class="tdl">Lemon Sauce</td><td><a href="#dressings_50">50</a></td><td><a href="#Page_174">174</a></td></tr> - <tr><td class="tdl">Maraschino Sauce</td><td><a href="#dressings_51">51</a></td><td><a href="#Page_174">174</a></td></tr> - <tr><td class="tdl">Mayonnaise Dressing No. 1 (Cold)</td><td><a href="#dressings_41">41</a></td><td><a href="#Page_171">171</a></td></tr> - <tr><td class="tdl">Mayonnaise Dressing No. 2</td><td><a href="#dressings_42">42</a></td><td><a href="#Page_172">172</a></td></tr> - <tr><td class="tdl">Mayonnaise Dressing No. 3 for Poultry Salad</td><td><a href="#dressings_44">44</a></td><td><a href="#Page_172">172</a></td></tr> - <tr><td class="tdl">Morel Sauce</td><td><a href="#dressings_30">30</a></td><td><a href="#Page_168">168</a></td></tr> - <tr><td class="tdl">Oil Dressing a la Tartare, for Hard-Boiled Eggs, Cold Beef and Head Cheese</td><td><a href="#dressings_34">34</a></td><td><a href="#Page_169">169</a></td></tr> - <tr><td class="tdl">Onion Gravy, for Boiled Beef</td><td><a href="#dressings_22">22</a></td><td><a href="#Page_165">165</a></td></tr> - <tr><td class="tdl">Oyster Dressing</td><td><a href="#dressings_18">18</a></td><td><a href="#Page_164">164</a></td></tr> - <tr><td class="tdl">Parsley Gravy</td><td><a href="#dressings_31">31</a></td><td><a href="#Page_168">168</a></td></tr> - <tr><td class="tdl">Pearl Onion Gravy</td><td><a href="#dressings_23">23</a></td><td><a href="#Page_166">166</a></td></tr> - <tr><td class="tdl">Pickle Gravy</td><td><a href="#dressings_24">24</a></td><td><a href="#Page_166">166</a></td></tr> - <tr><td class="tdl">Plain Mustard Dressing, for Fish and Beef</td><td><a href="#dressings_9">9</a></td><td><a href="#Page_161">161</a></td></tr> - <tr><td class="tdl">Prune Sauce</td><td><a href="#dressings_53">53</a></td><td><a href="#Page_174">174</a></td></tr> - <tr><td class="tdl">Raspberry Sauce</td><td><a href="#dressings_56">56</a></td><td><a href="#Page_175">175</a></td></tr> - <tr><td class="tdl">Remoulade Sauce</td><td><a href="#dressings_20">20</a></td><td><a href="#Page_165">165</a></td></tr> - <tr><td class="tdl">Sardine Gravy, for Meat and Fish</td><td><a href="#dressings_16">16</a></td><td><a href="#Page_163">163</a></td></tr> - <tr><td class="tdl">Sorrel Gravy</td><td><a href="#dressings_33">33</a></td><td><a href="#Page_169">169</a></td></tr> - <tr><td class="tdl">Strawberry Sauce</td><td><a href="#dressings_55">55</a></td><td><a href="#Page_174">174</a></td></tr> - <tr><td class="tdl">Tartare Dressing</td><td><a href="#dressings_36">36</a></td><td><a href="#Page_170">170</a></td></tr> - <tr><td class="tdl">Tomato Gravy</td><td><a href="#dressings_11">11</a></td><td><a href="#Page_162">162</a></td></tr> - <tr><td class="tdl">Truffle Sauce</td><td><a href="#dressings_29">29</a></td><td><a href="#Page_168">168</a></td></tr> - <tr><td class="tdl">Vanilla Sauce</td><td><a href="#dressings_47">47</a></td><td><a href="#Page_173">173</a></td></tr> - <tr><td class="tdl"><span class="pagenum">399</span>Whipped Dutch Gravy, for Fish Asparagus, Cauliflower, Oyster Plants and Scorzonera</td><td><a href="#dressings_4">4</a></td><td><a href="#Page_160">160</a></td></tr> - <tr><td class="tdl">White Fricassee Sauce, for Chicken or Veal Fricassee</td><td><a href="#dressings_21">21</a></td><td><a href="#Page_165">165</a></td></tr> - <tr><td class="tdl">White Gravy</td><td><a href="#dressings_1">1</a></td><td><a href="#Page_159">159</a></td></tr> - <tr><td class="tdl">White Wine Sauce</td><td><a href="#dressings_45">45</a></td><td><a href="#Page_172">172</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 11, Nos. 1–26.<br /><a href="#potatoes">POTATOES.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Baked Potatoes</td><td><a href="#potatoes_3">3</a></td><td><a href="#Page_176">176</a></td></tr> - <tr><td class="tdl">Baked Potato Pudding</td><td><a href="#potatoes_15">15</a></td><td><a href="#Page_180">180</a></td></tr> - <tr><td class="tdl">Bouillon Potatoes</td><td><a href="#potatoes_18">18</a></td><td><a href="#Page_181">181</a></td></tr> - <tr><td class="tdl">Creamed Potatoes</td><td><a href="#potatoes_14">14</a></td><td><a href="#Page_180">180</a></td></tr> - <tr><td class="tdl">French Fried Potatoes, Pomme Souffle</td><td><a href="#potatoes_8">8</a></td><td><a href="#Page_178">178</a></td></tr> - <tr><td class="tdl">Fried Paw Potatoes</td><td><a href="#potatoes_21">21</a></td><td><a href="#Page_182">182</a></td></tr> - <tr><td class="tdl">New Potatoes in their Jackets</td><td><a href="#potatoes_2">2</a></td><td><a href="#Page_176">176</a></td></tr> - <tr><td class="tdl">Parsley Potatoes</td><td><a href="#potatoes_7">7</a></td><td><a href="#Page_177">177</a></td></tr> - <tr><td class="tdl">Peeled Potatoes</td><td><a href="#potatoes_4">4</a></td><td><a href="#Page_177">177</a></td></tr> - <tr><td class="tdl">Potato Balls, Fried</td><td><a href="#potatoes_12">12</a></td><td><a href="#Page_179">179</a></td></tr> - <tr><td class="tdl">Potato Chips</td><td><a href="#potatoes_9">9</a></td><td><a href="#Page_178">178</a></td></tr> - <tr><td class="tdl">Potato Croquettes</td><td><a href="#potatoes_11">11</a></td><td><a href="#Page_179">179</a></td></tr> - <tr><td class="tdl">Potato Dumplings from Boiled Potatoes</td><td><a href="#potatoes_23">23</a></td><td><a href="#Page_182">182</a></td></tr> - <tr><td class="tdl">Potato Dumplings, Another kind of</td><td><a href="#potatoes_24">24</a></td><td><a href="#Page_183">183</a></td></tr> - <tr><td class="tdl">Potatoes in their Skins or Jackets</td><td><a href="#potatoes_1">1</a></td><td><a href="#Page_176">176</a></td></tr> - <tr><td class="tdl">Potato Pancakes</td><td><a href="#potatoes_17">17</a></td><td><a href="#Page_180">180</a></td></tr> - <tr><td class="tdl">Potatoes with Crackers</td><td><a href="#potatoes_20">20</a></td><td><a href="#Page_182">182</a></td></tr> - <tr><td class="tdl">Raw Potato Dumplings</td><td><a href="#potatoes_25">25</a></td><td><a href="#Page_183">183</a></td></tr> - <tr><td class="tdl">Sardine or Herring Potatoes</td><td><a href="#potatoes_19">19</a></td><td><a href="#Page_181">181</a></td></tr> - <tr><td class="tdl">Small Potato Balls, for Fish</td><td><a href="#potatoes_5">5</a></td><td><a href="#Page_177">177</a></td></tr> - <tr><td class="tdl">Sour Potatoes</td><td><a href="#potatoes_13">13</a></td><td><a href="#Page_179">179</a></td></tr> - <tr><td class="tdl">Steamed Potato Pudding</td><td><a href="#potatoes_16">16</a></td><td><a href="#Page_180">180</a></td></tr> - <tr><td class="tdl">Stuffed Potatoes</td><td><a href="#potatoes_10">10</a></td><td><a href="#Page_178">178</a></td></tr> - <tr><td class="tdl">Sweet Potatoes</td><td><a href="#potatoes_22">22</a></td><td><a href="#Page_182">182</a></td></tr> - <tr><td class="tdl">Utilizing Remnants of Potato Dumplings</td><td><a href="#potatoes_26">26</a></td><td><a href="#Page_184">184</a></td></tr> - <tr><td class="tdl">Utilizing Remnants of Potato Balls, Mashed Potatoes</td><td><a href="#potatoes_6">6</a></td><td><a href="#Page_177">177</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 12, Nos. 1–74.<br /><a href="#vegetables">VEGETABLES.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Asparagus</td><td><a href="#vegetables_8">8</a></td><td><a href="#Page_187">187</a></td></tr> - <tr><td class="tdl">Asparagus and Cauliflower Omelet</td><td><a href="#vegetables_23">23</a></td><td><a href="#Page_192">192</a></td></tr> - <tr><td class="tdl">Asparagus with Brown Butter</td><td><a href="#vegetables_1">1</a></td><td><a href="#Page_185">185</a></td></tr> - <tr><td class="tdl">Asparagus with Cream Dressing</td><td><a href="#vegetables_3">3</a></td><td><a href="#Page_186">186</a></td></tr> - <tr><td class="tdl">Asparagus with Creamed Butter</td><td><a href="#vegetables_2">2</a></td><td><a href="#Page_185">185</a></td></tr> - <tr><td class="tdl">Artichokes with Butter</td><td><a href="#vegetables_13">13</a></td><td><a href="#Page_189">189</a></td></tr> - <tr><td class="tdl">Beets</td><td><a href="#vegetables_51">51</a></td><td><a href="#Page_200">200</a></td></tr> - <tr><td class="tdl">Brussels Sprouts</td><td><a href="#vegetables_32">32</a></td><td><a href="#Page_194">194</a></td></tr> - <tr><td class="tdl">Brussels Sprouts Another Way of Preparing</td><td><a href="#vegetables_33">33</a></td><td><a href="#Page_194">194</a></td></tr> - <tr><td class="tdl">Canned Artichokes</td><td><a href="#vegetables_15">15</a></td><td><a href="#Page_189">189</a></td></tr> - <tr><td class="tdl">Canned Asparagus</td><td><a href="#vegetables_4">4</a></td><td><a href="#Page_186">186</a></td></tr> - <tr><td class="tdl">Canned Green Beans</td><td><a href="#vegetables_47">47</a></td><td><a href="#Page_199">199</a></td></tr> - <tr><td class="tdl">Canned Sweet-sour Beans</td><td><a href="#vegetables_50">50</a></td><td><a href="#Page_199">199</a></td></tr> - <tr><td class="tdl">Canned Wax Beans</td><td><a href="#vegetables_48">48</a></td><td><a href="#Page_199">199</a></td></tr> - <tr><td class="tdl">Cauliflower</td><td><a href="#vegetables_9">9</a></td><td><a href="#Page_187">187</a></td></tr> - <tr><td class="tdl">Cauliflower with Butter Sauce</td><td><a href="#vegetables_10">10</a></td><td><a href="#Page_188">188</a></td></tr> - <tr><td class="tdl">Cauliflower with Oran or Lobster Dressing</td><td><a href="#vegetables_11">11</a></td><td><a href="#Page_188">188</a></td></tr> - <tr><td class="tdl">Champignon Puree</td><td><a href="#vegetables_63">63</a></td><td><a href="#Page_204">204</a></td></tr> - <tr><td class="tdl">Champignons</td><td><a href="#vegetables_62">62</a></td><td><a href="#Page_203">203</a></td></tr> - <tr><td class="tdl">Chanterelles, Another Species of Mushrooms</td><td><a href="#vegetables_68">68</a></td><td><a href="#Page_205">205</a></td></tr> - <tr><td class="tdl">Chestnut Puree</td><td><a href="#vegetables_73">73</a></td><td><a href="#Page_207">207</a></td></tr> - <tr><td class="tdl">Filled or Stuffed Olives with Champignons</td><td><a href="#vegetables_71">71</a></td><td><a href="#Page_206">206</a></td></tr> - <tr><td class="tdl">Fried Chestnuts</td><td><a href="#vegetables_74">74</a></td><td><a href="#Page_207">207</a></td></tr> - <tr><td class="tdl">French Asparagus with Cream Dressing</td><td><a href="#vegetables_5">5</a></td><td><a href="#Page_186">186</a></td></tr> - <tr><td class="tdl">Fresh Green Peas</td><td><a href="#vegetables_19">19</a></td><td><a href="#Page_191">191</a></td></tr> - <tr><td class="tdl">Fresh Green Peas Another Way</td><td><a href="#vegetables_20">20</a></td><td><a href="#Page_191">191</a></td></tr> - <tr><td class="tdl">Fresh Green Peas and Carrots</td><td><a href="#vegetables_26">26</a></td><td><a href="#Page_192">192</a></td></tr> - <tr><td class="tdl">Fresh Green Peas with Crab Meat</td><td><a href="#vegetables_21">21</a></td><td><a href="#Page_192">192</a></td></tr> - <tr><td class="tdl">Fresh Wax Beans</td><td><a href="#vegetables_49">49</a></td><td><a href="#Page_199">199</a></td></tr> - <tr><td class="tdl">Gardi and Finocci as Vegetables</td><td><a href="#vegetables_60">60</a></td><td><a href="#Page_203">203</a></td></tr> - <tr><td class="tdl">Green Asparagus</td><td><a href="#vegetables_7">7</a></td><td><a href="#Page_187">187</a></td></tr> - <tr><td class="tdl">Green String Beans, Prepared Another Way</td><td><a href="#vegetables_45">45</a></td><td><a href="#Page_198">198</a></td></tr> - <tr><td class="tdl">Kale or Borecole</td><td><a href="#vegetables_34">34</a></td><td><a href="#Page_195">195</a></td></tr> - <tr><td class="tdl">Kohlrabi</td><td><a href="#vegetables_41">41</a></td><td><a href="#Page_197">197</a></td></tr> - <tr><td class="tdl">Lettuce</td><td><a href="#vegetables_29">29</a></td><td><a href="#Page_193">193</a></td></tr> - <tr><td class="tdl">Marrow Peas</td><td><a href="#vegetables_24">24</a></td><td><a href="#Page_192">192</a></td></tr> - <tr><td class="tdl">Mixed or Leipzig Vegetables</td><td><a href="#vegetables_61">61</a></td><td><a href="#Page_203">203</a></td></tr> - <tr><td class="tdl">Morels</td><td><a href="#vegetables_66">66</a></td><td><a href="#Page_205">205</a></td></tr> - <tr><td class="tdl">Mushrooms</td><td><a href="#vegetables_67">67</a></td><td><a href="#Page_205">205</a></td></tr> - <tr><td class="tdl">Olives as Vegetables</td><td><a href="#vegetables_69">69</a></td><td><a href="#Page_206">206</a></td></tr> - <tr><td class="tdl">Oyster Plants, Salsify</td><td><a href="#vegetables_17">17</a></td><td><a href="#Page_190">190</a></td></tr> - <tr><td class="tdl">Pea Omelet</td><td><a href="#vegetables_22">22</a></td><td><a href="#Page_192">192</a></td></tr> - <tr><td class="tdl">Preserved Asparagus with Cream</td><td><a href="#vegetables_6">6</a></td><td><a href="#Page_187">187</a></td></tr> - <tr><td class="tdl">Roasted Chestnuts</td><td><a href="#vegetables_72">72</a></td><td><a href="#Page_206">206</a></td></tr> - <tr><td class="tdl">Salted Green Beans</td><td><a href="#vegetables_46">46</a></td><td><a href="#Page_198">198</a></td></tr> - <tr><td class="tdl">Savoy Cabbage</td><td><a href="#vegetables_31">31</a></td><td><a href="#Page_194">194</a></td></tr> - <tr><td class="tdl">Scalloped Artichokes with Cheese</td><td><a href="#vegetables_16">16</a></td><td><a href="#Page_190">190</a></td></tr> - <tr><td class="tdl">Scalloped Cauliflower, an gratin</td><td><a href="#vegetables_12">12</a></td><td><a href="#Page_188">188</a></td></tr> - <tr><td class="tdl">Scorzonera</td><td><a href="#vegetables_18">18</a></td><td><a href="#Page_190">190</a></td></tr> - <tr><td class="tdl">Sorrel</td><td><a href="#vegetables_28">28</a></td><td><a href="#Page_193">193</a></td></tr> - <tr><td class="tdl">Spinach</td><td><a href="#vegetables_27">27</a></td><td><a href="#Page_193">193</a></td></tr> - <tr><td class="tdl">Spinach in Individual Molds</td><td><a href="#vegetables_30">30</a></td><td><a href="#Page_193">193</a></td></tr> - <tr><td class="tdl">Stewed Artichokes</td><td><a href="#vegetables_14">14</a></td><td><a href="#Page_189">189</a></td></tr> - <tr><td class="tdl">Stewed Cucumbers</td><td><a href="#vegetables_58">58</a></td><td><a href="#Page_202">202</a></td></tr> - <tr><td class="tdl">Stewed Green String Beans</td><td><a href="#vegetables_44">44</a></td><td><a href="#Page_198">198</a></td></tr> - <tr><td class="tdl">Stewed Red Cabbage</td><td><a href="#vegetables_35">35</a></td><td><a href="#Page_195">195</a></td></tr> - <tr><td class="tdl">Stewed White Cabbage</td><td><a href="#vegetables_37">37</a></td><td><a href="#Page_196">196</a></td></tr> - <tr><td class="tdl">Stuffed Root Celery or Celeriac au jus</td><td><a href="#vegetables_59">59</a></td><td><a href="#Page_202">202</a></td></tr> - <tr><td class="tdl">Stuffed Cucumbers</td><td><a href="#vegetables_57">57</a></td><td><a href="#Page_201">201</a></td></tr> - <tr><td class="tdl">Stuffed Olives</td><td><a href="#vegetables_70">70</a></td><td><a href="#Page_206">206</a></td></tr> - <tr><td class="tdl">Stuffed Onions</td><td><a href="#vegetables_53">53</a></td><td><a href="#Page_200">200</a></td></tr> - <tr><td class="tdl">Stuffed Tomatoes</td><td><a href="#vegetables_55">55</a></td><td><a href="#Page_201">201</a></td></tr> - <tr><td class="tdl">Teltow Turnips</td><td><a href="#vegetables_43">43</a></td><td><a href="#Page_197">197</a></td></tr> - <tr><td class="tdl">Tomatoes</td><td><a href="#vegetables_54">54</a></td><td><a href="#Page_201">201</a></td></tr> - <tr><td class="tdl">Tomatoes Filled with Meat</td><td><a href="#vegetables_56">56</a></td><td><a href="#Page_201">201</a></td></tr> - <tr><td class="tdl">Truffle Puree</td><td><a href="#vegetables_65">65</a></td><td><a href="#Page_204">204</a></td></tr> - <tr><td class="tdl">Truffles in Brown Dressing</td><td><a href="#vegetables_64">64</a></td><td><a href="#Page_234">234</a></td></tr> - <tr><td class="tdl">Turnips</td><td><a href="#vegetables_42">42</a></td><td><a href="#Page_197">197</a></td></tr> - <tr><td class="tdl">White Cabbage</td><td><a href="#vegetables_36">36</a></td><td><a href="#Page_195">195</a></td></tr> - <tr><td class="tdl">White Cabbage Prepared like Cauliflower</td><td><a href="#vegetables_38">38</a></td><td><a href="#Page_196">196</a></td></tr> - <tr><td class="tdl">White Cabbage Sausages</td><td><a href="#vegetables_39">39</a></td><td><a href="#Page_196">196</a></td></tr> - <tr><td class="tdl">White Cabbage with Lamb</td><td><a href="#vegetables_40">40</a></td><td><a href="#Page_197">197</a></td></tr> - <tr><td class="tdl">Young Carrots</td><td><a href="#vegetables_25">25</a></td><td><a href="#Page_192">192</a></td></tr> - <tr><td class="tdl">Young Onions</td><td><a href="#vegetables_52">52</a></td><td><a href="#Page_200">200</a></td></tr> - </table> - -<p><span class="pagenum">400</span></p> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 13, Nos. 1–47.<br /><a href="#salads">SALADS.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Asparagus Salad</td><td><a href="#salads_17">17</a></td><td><a href="#Page_212">212</a></td></tr> - <tr><td class="tdl">Asparagus Salad with Mayonnaise</td><td><a href="#salads_18">18</a></td><td><a href="#Page_212">212</a></td></tr> - <tr><td class="tdl">Bean Salad</td><td><a href="#salads_22">22</a></td><td><a href="#Page_213">213</a></td></tr> - <tr><td class="tdl">Bean Salad</td><td><a href="#salads_26">26</a></td><td><a href="#Page_214">214</a></td></tr> - <tr><td class="tdl">Beef Salad</td><td><a href="#salads_33">33</a></td><td><a href="#Page_216">216</a></td></tr> - <tr><td class="tdl">Carrot Salad</td><td><a href="#salads_21">21</a></td><td><a href="#Page_212">212</a></td></tr> - <tr><td class="tdl">Cauliflower Salad</td><td><a href="#salads_19">19</a></td><td><a href="#Page_212">212</a></td></tr> - <tr><td class="tdl">Cauliflower with Cooked Mayonnaise</td><td><a href="#salads_20">20</a></td><td><a href="#Page_212">212</a></td></tr> - <tr><td class="tdl">Celeriac or Root Celery Salad</td><td><a href="#salads_23">23</a></td><td><a href="#Page_213">213</a></td></tr> - <tr><td class="tdl">Celery Salad mixed with Potato Salad with Mayonnaise Dressing</td><td><a href="#salads_24">24</a></td><td><a href="#Page_213">213</a></td></tr> - <tr><td class="tdl">Celery Salad with Mayonnaise Dressing</td><td><a href="#salads_25">25</a></td><td><a href="#Page_213">213</a></td></tr> - <tr><td class="tdl">Champignon Salad</td><td><a href="#salads_30">30</a></td><td><a href="#Page_215">215</a></td></tr> - <tr><td class="tdl">Chicken Salad</td><td><a href="#salads_35">35</a></td><td><a href="#Page_217">217</a></td></tr> - <tr><td class="tdl">Cold Slaw</td><td><a href="#salads_32">32</a></td><td><a href="#Page_216">216</a></td></tr> - <tr><td class="tdl">Cucumber Salad</td><td><a href="#salads_10">10</a></td><td><a href="#Page_210">210</a></td></tr> - <tr><td class="tdl">Cucumber Salad with Sour Cream</td><td><a href="#salads_12">12</a></td><td><a href="#Page_210">210</a></td></tr> - <tr><td class="tdl">Cucumbers and Head Lettuce Mixed</td><td><a href="#salads_13">13</a></td><td><a href="#Page_211">211</a></td></tr> - <tr><td class="tdl">Fine Mixed Vegetable Salad</td><td><a href="#salads_28">28</a></td><td><a href="#Page_214">214</a></td></tr> - <tr><td class="tdl">Fruit Salad No. 1</td><td><a href="#salads_44">44</a></td><td><a href="#Page_219">219</a></td></tr> - <tr><td class="tdl">Fruit Salad No. 2</td><td><a href="#salads_45">45</a></td><td><a href="#Page_219">219</a></td></tr> - <tr><td class="tdl">Fruit Salad No. 3</td><td><a href="#salads_46">46</a></td><td><a href="#Page_219">219</a></td></tr> - <tr><td class="tdl">Fruit Salad No. 4</td><td><a href="#salads_47">47</a></td><td><a href="#Page_219">219</a></td></tr> - <tr><td class="tdl">Fruit Salad Dressing</td><td><a href="#salads_43">43</a></td><td><a href="#Page_219">219</a></td></tr> - <tr><td class="tdl">Fruit Salad as Dessert</td><td><a href="#salads_41">41</a></td><td><a href="#Page_218">218</a></td></tr> - <tr><td class="tdl">Green Lettuce</td><td><a href="#salads_1">1</a></td><td><a href="#Page_208">208</a></td></tr> - <tr><td class="tdl">Green Lettuce Prepared Sweet, Head Lettuce</td><td><a href="#salads_5">5</a></td><td><a href="#Page_209">209</a></td></tr> - <tr><td class="tdl">Green Lettuce with Bacon, Head, Endive Lettuce</td><td><a href="#salads_4">4</a></td><td><a href="#Page_209">209</a></td></tr> - <tr><td class="tdl">Green Lettuce with Egg Dressing</td><td><a href="#salads_2">2</a></td><td><a href="#Page_208">208</a></td></tr> - <tr><td class="tdl">Green Lettuce with Mayonnaise Dressing, Head, Endive, Escariol Lettuce</td><td><a href="#salads_3">3</a></td><td><a href="#Page_208">208</a></td></tr> - <tr><td class="tdl">Herring Salad</td><td><a href="#salads_36">36</a></td><td><a href="#Page_217">217</a></td></tr> - <tr><td class="tdl">Lettuce Combination Salad</td><td><a href="#salads_42">42</a></td><td><a href="#Page_218">218</a></td></tr> - <tr><td class="tdl">Lobster Salad</td><td><a href="#salads_40">40</a></td><td><a href="#Page_218">218</a></td></tr> - <tr><td class="tdl">Mixed Salad</td><td><a href="#salads_27">27</a></td><td><a href="#Page_214">214</a></td></tr> - <tr><td class="tdl">Mixed Salad with Meat</td><td><a href="#salads_29">29</a></td><td><a href="#Page_215">215</a></td></tr> - <tr><td class="tdl">Oyster or Clam Salad</td><td><a href="#salads_39">39</a></td><td><a href="#Page_218">218</a></td></tr> - <tr><td class="tdl">Pike Salad</td><td><a href="#salads_38">38</a></td><td><a href="#Page_217">217</a></td></tr> - <tr><td class="tdl">Potato Salad</td><td><a href="#salads_6">6</a></td><td><a href="#Page_209">209</a></td></tr> - <tr><td class="tdl">Potato Salad with Bacon</td><td><a href="#salads_9">9</a></td><td><a href="#Page_210">210</a></td></tr> - <tr><td class="tdl">Potato Salad with Sour Cream</td><td><a href="#salads_8">8</a></td><td><a href="#Page_210">210</a></td></tr> - <tr><td class="tdl">Potato Salad with Spiced Dressing</td><td><a href="#salads_7">7</a></td><td><a href="#Page_209">209</a></td></tr> - <tr><td class="tdl">Rabbit Roast Salad</td><td><a href="#salads_34">34</a></td><td><a href="#Page_216">216</a></td></tr> - <tr><td class="tdl">Salmon Salad</td><td><a href="#salads_37">37</a></td><td><a href="#Page_217">217</a></td></tr> - <tr><td class="tdl">Sweet Cucumber Salad</td><td><a href="#salads_11">11</a></td><td><a href="#Page_210">210</a></td></tr> - <tr><td class="tdl">Tomato Salad</td><td><a href="#salads_14">14</a></td><td><a href="#Page_211">211</a></td></tr> - <tr><td class="tdl">Tomato Salad with Cooked Mayonnaise</td><td><a href="#salads_16">16</a></td><td><a href="#Page_211">211</a></td></tr> - <tr><td class="tdl">Tomato Salad with Mayonnaise Dressing</td><td><a href="#salads_15">15</a></td><td><a href="#Page_211">211</a></td></tr> - <tr><td class="tdl">Truffle Salad</td><td><a href="#salads_31">31</a></td><td><a href="#Page_216">216</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 14, Nos. 1–15.<br /><a href="#eggs">EGGS.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Boiled Eggs in Brine</td><td><a href="#eggs_7">7</a></td><td><a href="#Page_221">221</a></td></tr> - <tr><td class="tdl">Brine Eggs in Cream Sauce</td><td><a href="#eggs_8">8</a></td><td><a href="#Page_221">221</a></td></tr> - <tr><td class="tdl">Fried Eggs</td><td><a href="#eggs_4">4</a></td><td><a href="#Page_220">220</a></td></tr> - <tr><td class="tdl">Fried Eggs in Tomato Sauce</td><td><a href="#eggs_6">6</a></td><td><a href="#Page_221">221</a></td></tr> - <tr><td class="tdl">Hard-Boiled Eggs</td><td><a href="#eggs_2">2</a></td><td><a href="#Page_220">220</a></td></tr> - <tr><td class="tdl">Hard-Boiled Eggs for Garnishing</td><td><a href="#eggs_3">3</a></td><td><a href="#Page_220">220</a></td></tr> - <tr><td class="tdl">Poached Eggs</td><td><a href="#eggs_5">5</a></td><td><a href="#Page_221">221</a></td></tr> - <tr><td class="tdl">Scrambled Egg Pancake</td><td><a href="#eggs_10">10</a></td><td><a href="#Page_222">222</a></td></tr> - <tr><td class="tdl">Scrambled Eggs</td><td><a href="#eggs_9">9</a></td><td><a href="#Page_222">222</a></td></tr> - <tr><td class="tdl">Scrambled Eggs English Style</td><td><a href="#eggs_11">11</a></td><td><a href="#Page_222">222</a></td></tr> - <tr><td class="tdl">Scrambled Eggs with Chives</td><td><a href="#eggs_13">13</a></td><td><a href="#Page_222">222</a></td></tr> - <tr><td class="tdl">Scrambled Eggs with Red Herring</td><td><a href="#eggs_12">12</a></td><td><a href="#Page_222">222</a></td></tr> - <tr><td class="tdl">Soft Boiled Eggs</td><td><a href="#eggs_1">1</a></td><td><a href="#Page_220">220</a></td></tr> - <tr><td class="tdl">Stuffed Eggs, (Deviled Eggs)</td><td><a href="#eggs_14">14</a></td><td><a href="#Page_223">223</a></td></tr> - <tr><td class="tdl">Stuffed Eggs Another Form of</td><td><a href="#eggs_15">15</a></td><td><a href="#Page_223">223</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 15, Nos. 1–58.<br /><a href="#omlets">OMELETS, PANCAKES, WAFFLES, NOODLES AND PIE.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Apple Fritters</td><td><a href="#omlets_51">51</a></td><td><a href="#Page_236">236</a></td></tr> - <tr><td class="tdl">Apple Pie</td><td><a href="#omlets_17">17</a></td><td><a href="#Page_228">228</a></td></tr> - <tr><td class="tdl">Apple Pie Another kind of</td><td><a href="#omlets_18">18</a></td><td><a href="#Page_229">229</a></td></tr> - <tr><td class="tdl">Apple Strudel</td><td><a href="#omlets_49">49</a></td><td><a href="#Page_235">235</a></td></tr> - <tr><td class="tdl">Asparagus Omelet</td><td><a href="#omlets_3">3</a></td><td><a href="#Page_224">224</a></td></tr> - <tr><td class="tdl">Baked Macaroni</td><td><a href="#omlets_53">53</a></td><td><a href="#Page_237">237</a></td></tr> - <tr><td class="tdl">Chicken Patties</td><td><a href="#omlets_36">36</a></td><td><a href="#Page_234">234</a></td></tr> - <tr><td class="tdl">Chicken Pie</td><td><a href="#omlets_30">30</a></td><td><a href="#Page_232">232</a></td></tr> - <tr><td class="tdl">Chocolate Pie with Whipped Cream</td><td><a href="#omlets_58">58</a></td><td><a href="#Page_238">238</a></td></tr> - <tr><td class="tdl">Cold Game Pie, Venison, Doe, Boar, Rabbit</td><td><a href="#omlets_41">41</a></td><td><a href="#Page_234">234</a></td></tr> - <tr><td class="tdl">Cooked Noodles</td><td><a href="#omlets_45">45</a></td><td><a href="#Page_235">235</a></td></tr> - <tr><td class="tdl">Filled Pancakes</td><td><a href="#omlets_11">11</a></td><td><a href="#Page_227">227</a></td></tr> - <tr><td class="tdl">Fish Macaroni</td><td><a href="#omlets_55">55</a></td><td><a href="#Page_237">237</a></td></tr> - <tr><td class="tdl">Goose Liver Pie</td><td><a href="#omlets_38">38</a></td><td><a href="#Page_234">234</a></td></tr> - <tr><td class="tdl">Grape Pie</td><td><a href="#omlets_27">27</a></td><td><a href="#Page_232">232</a></td></tr> - <tr><td class="tdl">Ham Noodles</td><td><a href="#omlets_47">47</a></td><td><a href="#Page_235">235</a></td></tr> - <tr><td class="tdl">Lemon Pie</td><td><a href="#omlets_16">16</a></td><td><a href="#Page_228">228</a></td></tr> - <tr><td class="tdl">Macaroni Pudding</td><td><a href="#omlets_56">56</a></td><td><a href="#Page_237">237</a></td></tr> - <tr><td class="tdl">Macaroni with Ham</td><td><a href="#omlets_54">54</a></td><td><a href="#Page_237">237</a></td></tr> - <tr><td class="tdl">Macaroni with Parmesan Cheese</td><td><a href="#omlets_52">52</a></td><td><a href="#Page_236">236</a></td></tr> - <tr><td class="tdl">Mince Pie</td><td><a href="#omlets_24">24</a></td><td><a href="#Page_231">231</a></td></tr> - <tr><td class="tdl">Mince Pie Another Kind of</td><td><a href="#omlets_25">25</a></td><td><a href="#Page_231">231</a></td></tr> - <tr><td class="tdl">Muffins</td><td><a href="#omlets_57">57</a></td><td><a href="#Page_238">238</a></td></tr> - <tr><td class="tdl">Noodle Pudding with Apples as Dessert</td><td><a href="#omlets_48">48</a></td><td><a href="#Page_235">235</a></td></tr> - <tr><td class="tdl">Noodles</td><td><a href="#omlets_44">44</a></td><td><a href="#Page_234">234</a></td></tr> - <tr><td class="tdl">Omelet for Breakfast</td><td><a href="#omlets_1">1</a></td><td><a href="#Page_224">224</a></td></tr> - <tr><td class="tdl">Omelet with Meat or Champignons</td><td><a href="#omlets_6">6</a></td><td><a href="#Page_225">225</a></td></tr> - <tr><td class="tdl">Omelet with Parmesan Cheese or Oysters</td><td><a href="#omlets_5">5</a></td><td><a href="#Page_225">225</a></td></tr> - <tr><td class="tdl">Oyster Patties</td><td><a href="#omlets_43">43</a></td><td><a href="#Page_234">234</a></td></tr> - <tr><td class="tdl">Pancakes</td><td><a href="#omlets_10">10</a></td><td><a href="#Page_226">226</a></td></tr> - <tr><td class="tdl">Patty Paste</td><td><a href="#omlets_31">31</a></td><td><a href="#Page_233">233</a></td></tr> - <tr><td class="tdl">Peach Pie</td><td><a href="#omlets_21">21</a></td><td><a href="#Page_230">230</a></td></tr> - <tr><td class="tdl">Pea Omelet</td><td><a href="#omlets_4">4</a></td><td><a href="#Page_225">225</a></td></tr> - <tr><td class="tdl">Pheasant Pie</td><td><a href="#omlets_39">39</a></td><td><a href="#Page_234">234</a></td></tr> - <tr><td class="tdl">Pie made from Grouse, Hazelhen, Snowhen, Snipe, Quail, Partridge</td><td><a href="#omlets_40">40</a></td><td><a href="#Page_234">234</a></td></tr> - <tr><td class="tdl"><span class="pagenum">401</span>Pieplant Pie, Rhubarb</td><td><a href="#omlets_26">26</a></td><td><a href="#Page_231">231</a></td></tr> - <tr><td class="tdl">Pigeon Pie, English Style</td><td><a href="#omlets_37">37</a></td><td><a href="#Page_234">234</a></td></tr> - <tr><td class="tdl">Potato Pancakes</td><td></td><td><a href="#Page_226">226</a></td></tr> - <tr><td class="tdl">Puff Paste Scallops</td><td><a href="#omlets_33">33</a></td><td><a href="#Page_233">233</a></td></tr> - <tr><td class="tdl">Puff Paste Tarts</td><td><a href="#omlets_34">34</a></td><td><a href="#Page_233">233</a></td></tr> - <tr><td class="tdl">Pumpkin Pie</td><td><a href="#omlets_23">23</a></td><td><a href="#Page_230">230</a></td></tr> - <tr><td class="tdl">Rabbit Pie</td><td><a href="#omlets_42">42</a></td><td><a href="#Page_234">234</a></td></tr> - <tr><td class="tdl">Rolled up Apples</td><td><a href="#omlets_50">50</a></td><td><a href="#Page_236">236</a></td></tr> - <tr><td class="tdl">Sand Cake Waffles</td><td><a href="#omlets_14">14</a></td><td><a href="#Page_227">227</a></td></tr> - <tr><td class="tdl">Soup Noodles</td><td><a href="#omlets_46">46</a></td><td><a href="#Page_235">235</a></td></tr> - <tr><td class="tdl">Sour Cream Pie</td><td><a href="#omlets_28">28</a></td><td><a href="#Page_232">232</a></td></tr> - <tr><td class="tdl">Squash Pie</td><td><a href="#omlets_22">22</a></td><td><a href="#Page_230">230</a></td></tr> - <tr><td class="tdl">Strawberry or Huckleberry Pie</td><td><a href="#omlets_19">19</a></td><td><a href="#Page_229">229</a></td></tr> - <tr><td class="tdl">Strawberry Pie with Whipped Cream</td><td><a href="#omlets_20">20</a></td><td><a href="#Page_229">229</a></td></tr> - <tr><td class="tdl">Sweetbread Patties</td><td><a href="#omlets_35">35</a></td><td><a href="#Page_233">233</a></td></tr> - <tr><td class="tdl">Sweet Omelet as Dessert</td><td><a href="#omlets_2">2</a></td><td><a href="#Page_224">224</a></td></tr> - <tr><td class="tdl">Sweet Puff Paste</td><td><a href="#omlets_32">32</a></td><td><a href="#Page_233">233</a></td></tr> - <tr><td class="tdl">Vanilla Cream Pis</td><td><a href="#omlets_29">29</a></td><td><a href="#Page_232">232</a></td></tr> - <tr><td class="tdl">Waffles</td><td><a href="#omlets_12">12</a></td><td><a href="#Page_227">227</a></td></tr> - <tr><td class="tdl">Waffles Another Form of</td><td><a href="#omlets_13">13</a></td><td><a href="#Page_227">227</a></td></tr> - <tr><td class="tdl">Whipped Cream Omelet</td><td><a href="#omlets_7">7</a></td><td><a href="#Page_225">225</a></td></tr> - <tr><td class="tdl">Whipped Cream Omelet as Dessert</td><td><a href="#omlets_8">8</a></td><td><a href="#Page_226">226</a></td></tr> - <tr><td class="tdl">Whipped Cream Omelet with Frosting</td><td><a href="#omlets_9">9</a></td><td><a href="#Page_226">226</a></td></tr> - <tr><td class="tdl">Yeast Waffles</td><td><a href="#omlets_15">15</a></td><td><a href="#Page_228">228</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 16, Nos. 1–23.<br /><a href="#sauces">SAUCES.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Apple Sauce</td><td><a href="#sauces_1">1</a></td><td><a href="#Page_239">239</a></td></tr> - <tr><td class="tdl">Apricot Sauce</td><td><a href="#sauces_12">12</a></td><td><a href="#Page_241">241</a></td></tr> - <tr><td class="tdl">Stewed Sliced Apples for Sauce</td><td><a href="#sauces_18">18</a></td><td><a href="#Page_243">243</a></td></tr> - <tr><td class="tdl">Black Mulberry Sauce</td><td><a href="#sauces_7">7</a></td><td><a href="#Page_240">240</a></td></tr> - <tr><td class="tdl">Blueberry Sauce</td><td><a href="#sauces_10">10</a></td><td><a href="#Page_241">241</a></td></tr> - <tr><td class="tdl">Cherry Sauce</td><td><a href="#sauces_2">2</a></td><td><a href="#Page_239">239</a></td></tr> - <tr><td class="tdl">Currant Sauce</td><td><a href="#sauces_5">5</a></td><td><a href="#Page_240">240</a></td></tr> - <tr><td class="tdl">Dried Apples for Sauce</td><td><a href="#sauces_19">19</a></td><td><a href="#Page_243">243</a></td></tr> - <tr><td class="tdl">Fresh Plum Sauce</td><td><a href="#sauces_8">8</a></td><td><a href="#Page_240">240</a></td></tr> - <tr><td class="tdl">Gooseberry Sauce</td><td><a href="#sauces_9">9</a></td><td><a href="#Page_241">241</a></td></tr> - <tr><td class="tdl">Greengage Sauce</td><td><a href="#sauces_14">14</a></td><td><a href="#Page_242">242</a></td></tr> - <tr><td class="tdl">Melon Sauce</td><td><a href="#sauces_16">16</a></td><td><a href="#Page_242">242</a></td></tr> - <tr><td class="tdl">Orange and Apple Sauce</td><td><a href="#sauces_17">17</a></td><td><a href="#Page_242">242</a></td></tr> - <tr><td class="tdl">Peach Sauce</td><td><a href="#sauces_11">11</a></td><td><a href="#Page_241">241</a></td></tr> - <tr><td class="tdl">Pear Sauce</td><td><a href="#sauces_22">22</a></td><td><a href="#Page_244">244</a></td></tr> - <tr><td class="tdl">Pineapple Sauce</td><td><a href="#sauces_15">15</a></td><td><a href="#Page_242">242</a></td></tr> - <tr><td class="tdl">Plum Sauce</td><td><a href="#sauces_13">13</a></td><td><a href="#Page_241">241</a></td></tr> - <tr><td class="tdl">Prunes for Sauce</td><td><a href="#sauces_20">20</a></td><td><a href="#Page_243">243</a></td></tr> - <tr><td class="tdl">Raspberry Sauce</td><td><a href="#sauces_4">4</a></td><td><a href="#Page_240">240</a></td></tr> - <tr><td class="tdl">Rhubarb Sauce</td><td><a href="#sauces_21">21</a></td><td><a href="#Page_243">243</a></td></tr> - <tr><td class="tdl">Strawberry Sauce</td><td><a href="#sauces_3">3</a></td><td><a href="#Page_239">239</a></td></tr> - <tr><td class="tdl">Tomato Sauce</td><td><a href="#sauces_23">23</a></td><td><a href="#Page_244">244</a></td></tr> - <tr><td class="tdl">Whortleberry or Huckleberry Sauce</td><td><a href="#sauces_6">6</a></td><td><a href="#Page_240">240</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 17, Nos. 1–128.<br /><a href="#desserts">DESSERTS.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Apple Fritters or Banana Fritters</td><td><a href="#desserts_54">54</a></td><td><a href="#Page_259">259</a></td></tr> - <tr><td class="tdl">Apple Rice Pudding</td><td><a href="#desserts_2">2</a></td><td><a href="#Page_245">245</a></td></tr> - <tr><td class="tdl">Apple Strudel</td><td><a href="#desserts_55">55</a></td><td><a href="#Page_259">259</a></td></tr> - <tr><td class="tdl">Apricot Ice</td><td><a href="#desserts_120">120</a></td><td><a href="#Page_275">275</a></td></tr> - <tr><td class="tdl">Apricot Ice Cream</td><td><a href="#desserts_109">109</a></td><td><a href="#Page_273">273</a></td></tr> - <tr><td class="tdl">Apricot Rice Pudding</td><td><a href="#desserts_5">5</a></td><td><a href="#Page_246">246</a></td></tr> - <tr><td class="tdl">Arrack Cream with Whipped Cream</td><td><a href="#desserts_73">73</a></td><td><a href="#Page_265">265</a></td></tr> - <tr><td class="tdl">Baked Almond Pudding</td><td><a href="#desserts_36">36</a></td><td><a href="#Page_254">254</a></td></tr> - <tr><td class="tdl">Baked Apple and Farina Pudding</td><td><a href="#desserts_39">39</a></td><td><a href="#Page_255">255</a></td></tr> - <tr><td class="tdl">Baked Apple Stew Pudding</td><td><a href="#desserts_40">40</a></td><td><a href="#Page_255">255</a></td></tr> - <tr><td class="tdl">Baked Charlotte Pudding</td><td><a href="#desserts_35">35</a></td><td><a href="#Page_254">254</a></td></tr> - <tr><td class="tdl">Baked Cherry Pudding</td><td><a href="#desserts_31">31</a></td><td><a href="#Page_253">253</a></td></tr> - <tr><td class="tdl">Baked Chocolate Pudding</td><td><a href="#desserts_38">38</a></td><td><a href="#Page_254">254</a></td></tr> - <tr><td class="tdl">Baked Cream Pudding</td><td><a href="#desserts_27">27</a></td><td><a href="#Page_252">252</a></td></tr> - <tr><td class="tdl">Baked Cream Pudding</td><td><a href="#desserts_43">43</a></td><td><a href="#Page_256">256</a></td></tr> - <tr><td class="tdl">Baked Farina Pudding with Fruit</td><td><a href="#desserts_30">30</a></td><td><a href="#Page_253">253</a></td></tr> - <tr><td class="tdl">Baked Flour Pudding</td><td><a href="#desserts_44">44</a></td><td><a href="#Page_256">256</a></td></tr> - <tr><td class="tdl">Baked Lemon Pudding</td><td><a href="#desserts_32">32</a></td><td><a href="#Page_253">253</a></td></tr> - <tr><td class="tdl">Baked Macaroon Pudding</td><td><a href="#desserts_51">51</a></td><td><a href="#Page_258">258</a></td></tr> - <tr><td class="tdl">Baked Noodle Pudding</td><td><a href="#desserts_49">49</a></td><td><a href="#Page_257">257</a></td></tr> - <tr><td class="tdl">Baked Omelet Pudding</td><td><a href="#desserts_42">42</a></td><td><a href="#Page_256">256</a></td></tr> - <tr><td class="tdl">Baked Potato Pudding</td><td><a href="#desserts_33">33</a></td><td><a href="#Page_253">253</a></td></tr> - <tr><td class="tdl">Baked Potato Pudding to be served with Meat</td><td><a href="#desserts_34">34</a></td><td><a href="#Page_254">254</a></td></tr> - <tr><td class="tdl">Baked Quince Pudding</td><td><a href="#desserts_50">50</a></td><td><a href="#Page_258">258</a></td></tr> - <tr><td class="tdl">Baked Rice Pudding</td><td><a href="#desserts_28">28</a></td><td><a href="#Page_252">252</a></td></tr> - <tr><td class="tdl">Baked Pudding with Fruit Layers</td><td><a href="#desserts_29">29</a></td><td><a href="#Page_252">252</a></td></tr> - <tr><td class="tdl">Baked Rye Bread Pudding with Apples</td><td><a href="#desserts_48">48</a></td><td><a href="#Page_257">257</a></td></tr> - <tr><td class="tdl">Baked Sponge Pudding</td><td><a href="#desserts_45">45</a></td><td><a href="#Page_256">256</a></td></tr> - <tr><td class="tdl">Baked Sweet Pudding with Wine Frosting</td><td><a href="#desserts_47">47</a></td><td><a href="#Page_257">257</a></td></tr> - <tr><td class="tdl">Baked Veal Roast Pudding</td><td><a href="#desserts_46">46</a></td><td><a href="#Page_256">256</a></td></tr> - <tr><td class="tdl">Baked Yorkshire Pudding</td><td><a href="#desserts_37">37</a></td><td><a href="#Page_254">254</a></td></tr> - <tr><td class="tdl">Biscuit Tortoni, Macaroon Mousse</td><td><a href="#desserts_60">60</a></td><td><a href="#Page_261">261</a></td></tr> - <tr><td class="tdl">Black Pudding</td><td><a href="#desserts_25">25</a></td><td><a href="#Page_251">251</a></td></tr> - <tr><td class="tdl">Cabinet Pudding</td><td><a href="#desserts_8">8</a></td><td><a href="#Page_247">247</a></td></tr> - <tr><td class="tdl">Carthusian Dumplings with Wine Sauce</td><td><a href="#desserts_53">53</a></td><td><a href="#Page_258">258</a></td></tr> - <tr><td class="tdl">Champagne Cream</td><td><a href="#desserts_100">100</a></td><td><a href="#Page_271">271</a></td></tr> - <tr><td class="tdl">Champagne Frappe</td><td><a href="#desserts_124">124</a></td><td><a href="#Page_276">276</a></td></tr> - <tr><td class="tdl">Champagne Sherbet</td><td><a href="#desserts_123">123</a></td><td><a href="#Page_276">276</a></td></tr> - <tr><td class="tdl">Cherry Jelly</td><td><a href="#desserts_70">70</a></td><td><a href="#Page_264">264</a></td></tr> - <tr><td class="tdl">Cherry Pudding</td><td><a href="#desserts_22">22</a></td><td><a href="#Page_250">250</a></td></tr> - <tr><td class="tdl">Cherry Pudding</td><td><a href="#desserts_103">103</a></td><td><a href="#Page_272">272</a></td></tr> - <tr><td class="tdl">Cherry Rice Pudding</td><td><a href="#desserts_3">3</a></td><td><a href="#Page_246">246</a></td></tr> - <tr><td class="tdl">Chocolate Cream</td><td><a href="#desserts_88">88</a></td><td><a href="#Page_268">268</a></td></tr> - <tr><td class="tdl">Chocolate Cream Prepared Cold</td><td><a href="#desserts_87">87</a></td><td><a href="#Page_268">268</a></td></tr> - <tr><td class="tdl">Chocolate Ice Cream</td><td><a href="#desserts_112">112</a></td><td><a href="#Page_274">274</a></td></tr> - <tr><td class="tdl">Chocolate Mousse</td><td><a href="#desserts_89">89</a></td><td><a href="#Page_268">268</a></td></tr> - <tr><td class="tdl">Chocolate Pudding</td><td><a href="#desserts_11">11</a></td><td><a href="#Page_248">248</a></td></tr> - <tr><td class="tdl">Chocolate Strudel</td><td><a href="#desserts_56">56</a></td><td><a href="#Page_259">259</a></td></tr> - <tr><td class="tdl">Chocolate Strudel with Dressing</td><td><a href="#desserts_57">57</a></td><td><a href="#Page_260">260</a></td></tr> - <tr><td class="tdl">Coffee Cream Prepared Cold</td><td><a href="#desserts_86">86</a></td><td><a href="#Page_268">268</a></td></tr> - <tr><td class="tdl">Coffee Ice Cream</td><td><a href="#desserts_113">113</a></td><td><a href="#Page_274">274</a></td></tr> - <tr><td class="tdl">Coffee Mousse</td><td><a href="#desserts_91">91</a></td><td><a href="#Page_269">269</a></td></tr> - <tr><td class="tdl">Cold Apple Cream</td><td><a href="#desserts_78">78</a></td><td><a href="#Page_266">266</a></td></tr> - <tr><td class="tdl">Cold Apple Pudding</td><td><a href="#desserts_79">79</a></td><td><a href="#Page_266">266</a></td></tr> - <tr><td class="tdl">Cold Chocolate Pudding with Farina</td><td><a href="#desserts_97">97</a></td><td><a href="#Page_270">270</a></td></tr> - <tr><td class="tdl">Cold Lemon Cream</td><td><a href="#desserts_82">82</a></td><td><a href="#Page_267">267</a></td></tr> - <tr><td class="tdl">Cold Lemon Cream</td><td><a href="#desserts_85">85</a></td><td><a href="#Page_268">268</a></td></tr> - <tr><td class="tdl">Cold Rice Pudding with Peaches</td><td><a href="#desserts_98">98</a></td><td><a href="#Page_270">270</a></td></tr> - <tr><td class="tdl">Cold Rice Starch Pudding</td><td><a href="#desserts_96">96</a></td><td><a href="#Page_270">270</a></td></tr> - <tr><td class="tdl">Corn Starch Pudding</td><td><a href="#desserts_81">81</a></td><td><a href="#Page_267">267</a></td></tr> - <tr><td class="tdl">Count Pueckler or Layer Mousse</td><td><a href="#desserts_95">95</a></td><td><a href="#Page_269">269</a></td></tr> - <tr><td class="tdl">Currant and Raspberry Pudding</td><td><a href="#desserts_101">101</a></td><td><a href="#Page_271">271</a></td></tr> - <tr><td class="tdl">Farina Pudding No. 1</td><td><a href="#desserts_14">14</a></td><td><a href="#Page_249">249</a></td></tr> - <tr><td class="tdl">Farina Pudding No. 2</td><td><a href="#desserts_23">23</a></td><td><a href="#Page_251">251</a></td></tr> - <tr><td class="tdl">Fine Baked Apple Pudding</td><td><a href="#desserts_41">41</a></td><td><a href="#Page_255">255</a></td></tr> - <tr><td class="tdl">Flour Pudding</td><td><a href="#desserts_12">12</a></td><td><a href="#Page_248">248</a></td></tr> - <tr><td class="tdl">French Toast</td><td><a href="#desserts_52">52</a></td><td><a href="#Page_258">258</a></td></tr> - <tr><td class="tdl">Fried Apple Pockets</td><td><a href="#desserts_59">59</a></td><td><a href="#Page_260">260</a></td></tr> - <tr><td class="tdl">Froth or Foam Pudding</td><td><a href="#desserts_7">7</a></td><td><a href="#Page_247">247</a></td></tr> - <tr><td class="tdl">Gooseberry Pudding</td><td><a href="#desserts_102">102</a></td><td><a href="#Page_272">272</a></td></tr> - <tr><td class="tdl">Goose Liver Pudding</td><td><a href="#desserts_21">21</a></td><td><a href="#Page_250">250</a></td></tr> - <tr><td class="tdl"><span class="pagenum">402</span>Hazelnut Mousse</td><td><a href="#desserts_92">92</a></td><td><a href="#Page_269">269</a></td></tr> - <tr><td class="tdl">Hill Cream</td><td><a href="#desserts_104">104</a></td><td><a href="#Page_272">272</a></td></tr> - <tr><td class="tdl">Layer Pudding</td><td><a href="#desserts_13">13</a></td><td><a href="#Page_249">249</a></td></tr> - <tr><td class="tdl">Lemon Ice Cream</td><td><a href="#desserts_110">110</a></td><td><a href="#Page_273">273</a></td></tr> - <tr><td class="tdl">Lemon Ice Garnished with Fruit</td><td><a href="#desserts_128">128</a></td><td><a href="#Page_277">277</a></td></tr> - <tr><td class="tdl">Lemon Jelly</td><td><a href="#desserts_67">67</a></td><td><a href="#Page_263">263</a></td></tr> - <tr><td class="tdl">Macaroni Pudding</td><td><a href="#desserts_15">15</a></td><td><a href="#Page_250">250</a></td></tr> - <tr><td class="tdl">Maple Syrup Ice</td><td><a href="#desserts_125">125</a></td><td><a href="#Page_276">276</a></td></tr> - <tr><td class="tdl">Meat Pudding with Rice Layers</td><td><a href="#desserts_17">17</a></td><td><a href="#Page_250">250</a></td></tr> - <tr><td class="tdl">Meat Pudding Another Form of</td><td><a href="#desserts_18">18</a></td><td><a href="#Page_250">250</a></td></tr> - <tr><td class="tdl">Mutton Kidney Pudding</td><td><a href="#desserts_19">19</a></td><td><a href="#Page_250">250</a></td></tr> - <tr><td class="tdl">Nectar</td><td><a href="#desserts_80">80</a></td><td><a href="#Page_267">267</a></td></tr> - <tr><td class="tdl">Nut Ice Cream</td><td><a href="#desserts_114">114</a></td><td><a href="#Page_274">274</a></td></tr> - <tr><td class="tdl">Orange Cream Prepared Cold</td><td><a href="#desserts_84">84</a></td><td><a href="#Page_267">267</a></td></tr> - <tr><td class="tdl">Orange Gelatine</td><td><a href="#desserts_72">72</a></td><td><a href="#Page_264">264</a></td></tr> - <tr><td class="tdl">Orange Jelly</td><td><a href="#desserts_68">68</a></td><td><a href="#Page_263">263</a></td></tr> - <tr><td class="tdl">Peach Ice</td><td><a href="#desserts_119">119</a></td><td><a href="#Page_275">275</a></td></tr> - <tr><td class="tdl">Peach Ice Cream</td><td><a href="#desserts_108">108</a></td><td><a href="#Page_273">273</a></td></tr> - <tr><td class="tdl">Peach Rice Pudding</td><td><a href="#desserts_4">4</a></td><td><a href="#Page_246">246</a></td></tr> - <tr><td class="tdl">Pineapple Cream</td><td><a href="#desserts_76">76</a></td><td><a href="#Page_265">265</a></td></tr> - <tr><td class="tdl">Pineapple Ice</td><td><a href="#desserts_121">121</a></td><td><a href="#Page_275">275</a></td></tr> - <tr><td class="tdl">Pineapple Ice Cream</td><td><a href="#desserts_111">111</a></td><td><a href="#Page_274">274</a></td></tr> - <tr><td class="tdl">Pineapple Jelly</td><td><a href="#desserts_69">69</a></td><td><a href="#Page_264">264</a></td></tr> - <tr><td class="tdl">Pineapple Mousse</td><td><a href="#desserts_93">93</a></td><td><a href="#Page_269">269</a></td></tr> - <tr><td class="tdl">Plain Cold Rice Pudding</td><td><a href="#desserts_99">99</a></td><td><a href="#Page_271">271</a></td></tr> - <tr><td class="tdl">Plain Rice Pudding</td><td><a href="#desserts_6">6</a></td><td><a href="#Page_247">247</a></td></tr> - <tr><td class="tdl">Plum Pudding</td><td><a href="#desserts_10">10</a></td><td><a href="#Page_248">248</a></td></tr> - <tr><td class="tdl">Potato Pudding</td><td><a href="#desserts_16">16</a></td><td><a href="#Page_250">250</a></td></tr> - <tr><td class="tdl">Pudding a la Brandenburg</td><td><a href="#desserts_26">26</a></td><td><a href="#Page_252">252</a></td></tr> - <tr><td class="tdl">Raspberry Cream</td><td><a href="#desserts_75">75</a></td><td><a href="#Page_265">265</a></td></tr> - <tr><td class="tdl">Raspberry Ice</td><td><a href="#desserts_118">118</a></td><td><a href="#Page_275">275</a></td></tr> - <tr><td class="tdl">Raspberry Ice Cream</td><td><a href="#desserts_107">107</a></td><td><a href="#Page_273">273</a></td></tr> - <tr><td class="tdl">Rice Pudding</td><td><a href="#desserts_1">1</a></td><td><a href="#Page_245">245</a></td></tr> - <tr><td class="tdl">Roll Dumplings</td><td><a href="#desserts_126">126</a></td><td><a href="#Page_277">277</a></td></tr> - <tr><td class="tdl">Roll Dumplings Better Kind of</td><td><a href="#desserts_127">127</a></td><td><a href="#Page_277">277</a></td></tr> - <tr><td class="tdl">Rum Cream with Cherry Sauce</td><td><a href="#desserts_61">61</a></td><td><a href="#Page_261">261</a></td></tr> - <tr><td class="tdl">Rum or Cognac Mousse</td><td><a href="#desserts_94">94</a></td><td><a href="#Page_269">269</a></td></tr> - <tr><td class="tdl">Russian Cream</td><td><a href="#desserts_83">83</a></td><td><a href="#Page_267">267</a></td></tr> - <tr><td class="tdl">Sour Cream Pudding</td><td><a href="#desserts_24">24</a></td><td><a href="#Page_251">251</a></td></tr> - <tr><td class="tdl">Steam Noodles</td><td><a href="#desserts_58">58</a></td><td><a href="#Page_260">260</a></td></tr> - <tr><td class="tdl">Strawberry Cream</td><td><a href="#desserts_74">74</a></td><td><a href="#Page_265">265</a></td></tr> - <tr><td class="tdl">Strawberry Ice</td><td><a href="#desserts_117">117</a></td><td><a href="#Page_275">275</a></td></tr> - <tr><td class="tdl">Strawberry Ice Cream</td><td><a href="#desserts_106">106</a></td><td><a href="#Page_272">272</a></td></tr> - <tr><td class="tdl">Strawberry Jelly</td><td><a href="#desserts_71">71</a></td><td><a href="#Page_264">264</a></td></tr> - <tr><td class="tdl">Tea Ice Cream</td><td><a href="#desserts_115">115</a></td><td><a href="#Page_274">274</a></td></tr> - <tr><td class="tdl">Tutti-Frutti Ice</td><td><a href="#desserts_122">122</a></td><td><a href="#Page_276">276</a></td></tr> - <tr><td class="tdl">Vanilla Cream</td><td><a href="#desserts_77">77</a></td><td><a href="#Page_266">266</a></td></tr> - <tr><td class="tdl">Vanilla Ice Cream</td><td><a href="#desserts_105">105</a></td><td><a href="#Page_273">273</a></td></tr> - <tr><td class="tdl">Vanilla Ice Cream with Fruit</td><td><a href="#desserts_116">116</a></td><td><a href="#Page_275">275</a></td></tr> - <tr><td class="tdl">Vanilla Mousse</td><td><a href="#desserts_90">90</a></td><td><a href="#Page_269">269</a></td></tr> - <tr><td class="tdl">Veal Roast Pudding</td><td><a href="#desserts_20">20</a></td><td><a href="#Page_250">250</a></td></tr> - <tr><td class="tdl">Wheat Bread Pudding</td><td><a href="#desserts_9">9</a></td><td><a href="#Page_247">247</a></td></tr> - <tr><td class="tdl">Whipped Cream Pudding</td><td><a href="#desserts_62">62</a></td><td><a href="#Page_261">261</a></td></tr> - <tr><td class="tdl">White Wine Jelly with Fruit Layers</td><td><a href="#desserts_66">66</a></td><td><a href="#Page_263">263</a></td></tr> - <tr><td class="tdl">Wine Cream</td><td><a href="#desserts_64">64</a></td><td><a href="#Page_262">262</a></td></tr> - <tr><td class="tdl">Wine Jelly with Rice Layers</td><td><a href="#desserts_65">65</a></td><td><a href="#Page_262">262</a></td></tr> - <tr><td class="tdl">Wine Pudding</td><td><a href="#desserts_63">63</a></td><td><a href="#Page_261">261</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 18, Nos. 1–29.<br /><a href="#beverages">BEVERAGES.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Almond Milk</td><td><a href="#beverages_21">21</a></td><td><a href="#Page_281">281</a></td></tr> - <tr><td class="tdl">Bishop</td><td><a href="#beverages_9">9</a></td><td><a href="#Page_279">279</a></td></tr> - <tr><td class="tdl">Cardinal, (Cold)</td><td><a href="#beverages_10">10</a></td><td><a href="#Page_279">279</a></td></tr> - <tr><td class="tdl">Chocolate</td><td><a href="#beverages_22">22</a></td><td><a href="#Page_282">282</a></td></tr> - <tr><td class="tdl">Chocolate Iced</td><td><a href="#beverages_23">23</a></td><td><a href="#Page_282">282</a></td></tr> - <tr><td class="tdl">Cocoa</td><td><a href="#beverages_24">24</a></td><td><a href="#Page_282">282</a></td></tr> - <tr><td class="tdl">Coffee</td><td><a href="#beverages_28">28</a></td><td><a href="#Page_283">283</a></td></tr> - <tr><td class="tdl">Cold Lemonade</td><td><a href="#beverages_19">19</a></td><td><a href="#Page_281">281</a></td></tr> - <tr><td class="tdl">Cold Punch</td><td><a href="#beverages_1">1</a></td><td><a href="#Page_278">278</a></td></tr> - <tr><td class="tdl">Cream Punch</td><td><a href="#beverages_11">11</a></td><td><a href="#Page_279">279</a></td></tr> - <tr><td class="tdl">Currant Wine</td><td><a href="#beverages_17">17</a></td><td><a href="#Page_281">281</a></td></tr> - <tr><td class="tdl">Egg Punch</td><td><a href="#beverages_5">5</a></td><td><a href="#Page_278">278</a></td></tr> - <tr><td class="tdl">Fine Lemonade</td><td><a href="#beverages_20">20</a></td><td><a href="#Page_281">281</a></td></tr> - <tr><td class="tdl">Gooseberry or Currant Wine</td><td><a href="#beverages_29">29</a></td><td><a href="#Page_283">283</a></td></tr> - <tr><td class="tdl">Grog</td><td><a href="#beverages_8">8</a></td><td><a href="#Page_279">279</a></td></tr> - <tr><td class="tdl">Hot King’s Punch</td><td><a href="#beverages_3">3</a></td><td><a href="#Page_278">278</a></td></tr> - <tr><td class="tdl">Hot Punch</td><td><a href="#beverages_2">2</a></td><td><a href="#Page_278">278</a></td></tr> - <tr><td class="tdl">Hot Wine</td><td><a href="#beverages_7">7</a></td><td><a href="#Page_279">279</a></td></tr> - <tr><td class="tdl">Iced Tea</td><td><a href="#beverages_27">27</a></td><td><a href="#Page_283">283</a></td></tr> - <tr><td class="tdl">May Bowl or Woodruff Punch</td><td><a href="#beverages_16">16</a></td><td><a href="#Page_280">280</a></td></tr> - <tr><td class="tdl">Peach Punch</td><td><a href="#beverages_15">15</a></td><td><a href="#Page_280">280</a></td></tr> - <tr><td class="tdl">Pineapple Punch</td><td><a href="#beverages_12">12</a></td><td><a href="#Page_280">280</a></td></tr> - <tr><td class="tdl">President’s Punch, cold or warm</td><td><a href="#beverages_4">4</a></td><td><a href="#Page_278">278</a></td></tr> - <tr><td class="tdl">Raspberry Wine</td><td><a href="#beverages_14">14</a></td><td><a href="#Page_280">280</a></td></tr> - <tr><td class="tdl">Strawberry Punch</td><td><a href="#beverages_13">13</a></td><td><a href="#Page_280">280</a></td></tr> - <tr><td class="tdl">Tea</td><td><a href="#beverages_25">25</a></td><td><a href="#Page_282">282</a></td></tr> - <tr><td class="tdl">Tea with Vanilla</td><td><a href="#beverages_26">26</a></td><td><a href="#Page_282">282</a></td></tr> - <tr><td class="tdl">Warmbeer</td><td><a href="#beverages_18">18</a></td><td><a href="#Page_281">281</a></td></tr> - <tr><td class="tdl">Warm Burgundy Punch</td><td><a href="#beverages_6">6</a></td><td><a href="#Page_279">279</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 19, Nos, 1–111.<br /><a href="#bread">BREAD AND CAKES.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Apple Cake</td><td><a href="#bread_16">16</a></td><td><a href="#Page_288">288</a></td></tr> - <tr><td class="tdl">Biscuit</td><td><a href="#bread_7">7</a></td><td><a href="#Page_285">285</a></td></tr> - <tr><td class="tdl">Bread Sticks</td><td><a href="#bread_6">6</a></td><td><a href="#Page_285">285</a></td></tr> - <tr><td class="tdl">Cheese Cake</td><td><a href="#bread_19">19</a></td><td><a href="#Page_289">289</a></td></tr> - <tr><td class="tdl">Cherry Cake</td><td><a href="#bread_17">17</a></td><td><a href="#Page_289">289</a></td></tr> - <tr><td class="tdl">Coffee Cake</td><td><a href="#bread_8">8</a></td><td><a href="#Page_286">286</a></td></tr> - <tr><td class="tdl">Coffee Cake with Egg Cream</td><td><a href="#bread_24">24</a></td><td><a href="#Page_290">290</a></td></tr> - <tr><td class="tdl">Currant Cake</td><td><a href="#bread_20">20</a></td><td><a href="#Page_289">289</a></td></tr> - <tr><td class="tdl">Filled Berliner Pancakes or Stuffed Doughnuts</td><td><a href="#bread_11">11</a></td><td><a href="#Page_287">287</a></td></tr> - <tr><td class="tdl">Health Bread or Groats Bread</td><td><a href="#bread_5">5</a></td><td><a href="#Page_285">285</a></td></tr> - <tr><td class="tdl">Huckleberry Cake</td><td><a href="#bread_22">22</a></td><td><a href="#Page_290">290</a></td></tr> - <tr><td class="tdl">Onion Cake</td><td><a href="#bread_23">23</a></td><td><a href="#Page_290">290</a></td></tr> - <tr><td class="tdl">Plum Cake</td><td><a href="#bread_18">18</a></td><td><a href="#Page_289">289</a></td></tr> - <tr><td class="tdl">Poppy Seed Cake</td><td><a href="#bread_21">21</a></td><td><a href="#Page_289">289</a></td></tr> - <tr><td class="tdl">Round Coffee Cake No. 1</td><td><a href="#bread_13">13</a></td><td><a href="#Page_287">287</a></td></tr> - <tr><td class="tdl">Round Coffee Cake with Raisins</td><td><a href="#bread_14">14</a></td><td><a href="#Page_287">287</a></td></tr> - <tr><td class="tdl">Rye Bread with Leaven</td><td><a href="#bread_3">3</a></td><td><a href="#Page_284">284</a></td></tr> - <tr><td class="tdl">Rye Bread Yeast</td><td><a href="#bread_4">4</a></td><td><a href="#Page_285">285</a></td></tr> - <tr><td class="tdl">Schnecken (Snails)</td><td><a href="#bread_10">10</a></td><td><a href="#Page_286">286</a></td></tr> - <tr><td class="tdl">Stollen</td><td><a href="#bread_15">15</a></td><td><a href="#Page_288">288</a></td></tr> - <tr><td class="tdl">Streusel Coffee Cake</td><td><a href="#bread_9">9</a></td><td><a href="#Page_286">286</a></td></tr> - <tr><td class="tdl">Wheat Bread No. 1</td><td><a href="#bread_1">1</a></td><td><a href="#Page_284">284</a></td></tr> - <tr><td class="tdl">Wheat Bread No. 2</td><td><a href="#bread_2">2</a></td><td><a href="#Page_284">284</a></td></tr> - <tr><td class="tdl">Wreath Cake</td><td><a href="#bread_12">12</a></td><td><a href="#Page_287">287</a></td></tr> - <tr><td class="tdl center" colspan="3">Baking Powder Cakes.</td></tr> - <tr><td class="tdl">Almond Tart Filled with Cream</td><td><a href="#bread_72">72</a></td><td><a href="#Page_304">304</a></td></tr> - <tr><td class="tdl">Angel Cake</td><td><a href="#bread_111">111</a></td><td><a href="#Page_315">315</a></td></tr> - <tr><td class="tdl">Angel Food</td><td><a href="#bread_101">101</a></td><td><a href="#Page_312">312</a></td></tr> - <tr><td class="tdl">Angel’s Food</td><td><a href="#bread_42">42</a></td><td><a href="#Page_295">295</a></td></tr> - <tr><td class="tdl">Apple Tart</td><td><a href="#bread_62">62</a></td><td><a href="#Page_301">301</a></td></tr> - <tr><td class="tdl">Biscuit Tart</td><td><a href="#bread_81">81</a></td><td><a href="#Page_307">307</a></td></tr> - <tr><td class="tdl">Blitz-Kuchen</td><td><a href="#bread_107">107</a></td><td><a href="#Page_314">314</a></td></tr> - <tr><td class="tdl">Bread Tart</td><td><a href="#bread_65">65</a></td><td><a href="#Page_302">302</a></td></tr> - <tr><td class="tdl">Bremer Block</td><td><a href="#bread_49">49</a></td><td><a href="#Page_297">297</a></td></tr> - <tr><td class="tdl">Brown Spice Cake No. 1</td><td><a href="#bread_51">51</a></td><td><a href="#Page_298">298</a></td></tr> - <tr><td class="tdl">Brown Spice Cake No. 3</td><td><a href="#bread_86">86</a></td><td><a href="#Page_308">308</a></td></tr> - <tr><td class="tdl">Caraway Cake</td><td><a href="#bread_54">54</a></td><td><a href="#Page_299">299</a></td></tr> - <tr><td class="tdl">Cheese Tart</td><td><a href="#bread_61">61</a></td><td><a href="#Page_301">301</a></td></tr> - <tr><td class="tdl">Cherry Tart</td><td><a href="#bread_67">67</a></td><td><a href="#Page_303">303</a></td></tr> - <tr><td class="tdl">Chocolate Tart</td><td><a href="#bread_91">91</a></td><td><a href="#Page_310">310</a></td></tr> - <tr><td class="tdl">Chocolate Tart No. 2</td><td><a href="#bread_94">94</a></td><td><a href="#Page_311">311</a></td></tr> - <tr><td class="tdl"><span class="pagenum">403</span>Coffee Cake with Almond Frosting</td><td><a href="#bread_25">25</a></td><td><a href="#Page_290">290</a></td></tr> - <tr><td class="tdl">Coffee Cake with Chocolate Frosting</td><td><a href="#bread_26">26</a></td><td><a href="#Page_291">291</a></td></tr> - <tr><td class="tdl">Cream Puffs</td><td><a href="#bread_103">103</a></td><td><a href="#Page_313">313</a></td></tr> - <tr><td class="tdl">Cream Puffs</td><td><a href="#bread_104">104</a></td><td><a href="#Page_313">313</a></td></tr> - <tr><td class="tdl">Date Cake with Whipped Cream</td><td><a href="#bread_84">84</a></td><td><a href="#Page_308">308</a></td></tr> - <tr><td class="tdl">Devil’s Food</td><td><a href="#bread_41">41</a></td><td><a href="#Page_295">295</a></td></tr> - <tr><td class="tdl">Emperor Tart</td><td><a href="#bread_69">69</a></td><td><a href="#Page_304">304</a></td></tr> - <tr><td class="tdl">English Cake</td><td><a href="#bread_56">56</a></td><td><a href="#Page_299">299</a></td></tr> - <tr><td class="tdl">English Bride’s Cake (Fruit Cake)</td><td><a href="#bread_92">92</a></td><td><a href="#Page_310">310</a></td></tr> - <tr><td class="tdl">Farina Tart</td><td><a href="#bread_85">85</a></td><td><a href="#Page_308">308</a></td></tr> - <tr><td class="tdl">Fence Tart</td><td><a href="#bread_97">97</a></td><td><a href="#Page_311">311</a></td></tr> - <tr><td class="tdl">Fig Cake</td><td><a href="#bread_44">44</a></td><td><a href="#Page_296">296</a></td></tr> - <tr><td class="tdl">Filled Biscuit Rolls</td><td><a href="#bread_83">83</a></td><td><a href="#Page_308">308</a></td></tr> - <tr><td class="tdl">Filled Sand Tart</td><td><a href="#bread_95">95</a></td><td><a href="#Page_311">311</a></td></tr> - <tr><td class="tdl">Fire Tart</td><td><a href="#bread_74">74</a></td><td><a href="#Page_305">305</a></td></tr> - <tr><td class="tdl">Flat Cake</td><td><a href="#bread_37">37</a></td><td><a href="#Page_293">293</a></td></tr> - <tr><td class="tdl">Fruit Cake</td><td><a href="#bread_48">48</a></td><td><a href="#Page_297">297</a></td></tr> - <tr><td class="tdl">Fruit Cake</td><td><a href="#bread_102">102</a></td><td><a href="#Page_313">313</a></td></tr> - <tr><td class="tdl">Fruit Tart</td><td><a href="#bread_98">98</a></td><td><a href="#Page_312">312</a></td></tr> - <tr><td class="tdl">Gold Cake</td><td><a href="#bread_34">34</a></td><td><a href="#Page_293">293</a></td></tr> - <tr><td class="tdl">Good Tart Dough</td><td><a href="#bread_93">93</a></td><td><a href="#Page_310">310</a></td></tr> - <tr><td class="tdl">Heaven’s Food</td><td><a href="#bread_77">77</a></td><td><a href="#Page_306">306</a></td></tr> - <tr><td class="tdl">Heaven’s Tart</td><td><a href="#bread_76">76</a></td><td><a href="#Page_306">306</a></td></tr> - <tr><td class="tdl">Hunter’s Tart</td><td><a href="#bread_73">73</a></td><td><a href="#Page_305">305</a></td></tr> - <tr><td class="tdl">Lard Cake</td><td><a href="#bread_89">89</a></td><td><a href="#Page_309">309</a></td></tr> - <tr><td class="tdl">Layer Cake with Banana Filling</td><td><a href="#bread_31">31</a></td><td><a href="#Page_292">292</a></td></tr> - <tr><td class="tdl">Layer Cake with Chocolate Filling</td><td><a href="#bread_29">29</a></td><td><a href="#Page_291">291</a></td></tr> - <tr><td class="tdl">Layer Cake with Cocoanut Filling</td><td><a href="#bread_32">32</a></td><td><a href="#Page_292">292</a></td></tr> - <tr><td class="tdl">Layer Cake with Cocoanut No. 2</td><td><a href="#bread_45">45</a></td><td><a href="#Page_296">296</a></td></tr> - <tr><td class="tdl">Layer Cake with Jelly Filling</td><td><a href="#bread_30">30</a></td><td><a href="#Page_292">292</a></td></tr> - <tr><td class="tdl">Lightning Cake</td><td><a href="#bread_53">53</a></td><td><a href="#Page_298">298</a></td></tr> - <tr><td class="tdl">Love Chocolate Cake</td><td><a href="#bread_100">100</a></td><td><a href="#Page_313">313</a></td></tr> - <tr><td class="tdl">Meringue Tart</td><td><a href="#bread_78">78</a></td><td><a href="#Page_307">307</a></td></tr> - <tr><td class="tdl">Mouth Pockets</td><td><a href="#bread_70">70</a></td><td><a href="#Page_304">304</a></td></tr> - <tr><td class="tdl">Natron Cake</td><td><a href="#bread_52">52</a></td><td><a href="#Page_298">298</a></td></tr> - <tr><td class="tdl">Orange Tart</td><td><a href="#bread_63">63</a></td><td><a href="#Page_301">301</a></td></tr> - <tr><td class="tdl">Plain Fruit Cake</td><td><a href="#bread_50">50</a></td><td><a href="#Page_297">297</a></td></tr> - <tr><td class="tdl">Potato Tart or Cake</td><td><a href="#bread_38">38</a></td><td><a href="#Page_294">294</a></td></tr> - <tr><td class="tdl">Puff Paste Strips</td><td><a href="#bread_71">71</a></td><td><a href="#Page_304">304</a></td></tr> - <tr><td class="tdl">Puff Paste Tart with Cream</td><td><a href="#bread_66">66</a></td><td><a href="#Page_302">302</a></td></tr> - <tr><td class="tdl">Rice Cake or Tart</td><td><a href="#bread_39">39</a></td><td><a href="#Page_294">294</a></td></tr> - <tr><td class="tdl">Rice Tart with Oranges</td><td><a href="#bread_64">64</a></td><td><a href="#Page_302">302</a></td></tr> - <tr><td class="tdl">Round Coffee Cake No. 2</td><td><a href="#bread_27">27</a></td><td><a href="#Page_291">291</a></td></tr> - <tr><td class="tdl">Sand Tart</td><td><a href="#bread_82">82</a></td><td><a href="#Page_307">307</a></td></tr> - <tr><td class="tdl">Scotch Tart</td><td><a href="#bread_88">88</a></td><td><a href="#Page_309">309</a></td></tr> - <tr><td class="tdl">Sexton’s Cake</td><td><a href="#bread_90">90</a></td><td><a href="#Page_309">309</a></td></tr> - <tr><td class="tdl">Silver Cake</td><td><a href="#bread_35">35</a></td><td><a href="#Page_293">293</a></td></tr> - <tr><td class="tdl">Sour Cream Cake</td><td><a href="#bread_59">59</a></td><td><a href="#Page_300">300</a></td></tr> - <tr><td class="tdl">Sour Cream Doughnuts</td><td><a href="#bread_106">106</a></td><td><a href="#Page_314">314</a></td></tr> - <tr><td class="tdl">Spice Cake No. 2</td><td><a href="#bread_58">58</a></td><td><a href="#Page_300">300</a></td></tr> - <tr><td class="tdl">Spice Cake No. 4</td><td><a href="#bread_87">87</a></td><td><a href="#Page_309">309</a></td></tr> - <tr><td class="tdl">Spice Cake</td><td><a href="#bread_108">108</a></td><td><a href="#Page_314">314</a></td></tr> - <tr><td class="tdl">Sponge Cake</td><td><a href="#bread_33">33</a></td><td><a href="#Page_292">292</a></td></tr> - <tr><td class="tdl">Sponge Cake</td><td><a href="#bread_79">79</a></td><td><a href="#Page_307">307</a></td></tr> - <tr><td class="tdl">Stirred Cake</td><td><a href="#bread_28">28</a></td><td><a href="#Page_291">291</a></td></tr> - <tr><td class="tdl">Strawberry or Raspberry Puff Tart</td><td><a href="#bread_68">68</a></td><td><a href="#Page_303">303</a></td></tr> - <tr><td class="tdl">Strawberry Short Cake</td><td><a href="#bread_40">40</a></td><td><a href="#Page_294">294</a></td></tr> - <tr><td class="tdl">Sunshine Cake</td><td><a href="#bread_47">47</a></td><td><a href="#Page_297">297</a></td></tr> - <tr><td class="tdl">Sunshine Cake</td><td><a href="#bread_99">99</a></td><td><a href="#Page_312">312</a></td></tr> - <tr><td class="tdl">Tea Cake</td><td><a href="#bread_46">46</a></td><td><a href="#Page_296">296</a></td></tr> - <tr><td class="tdl">Theater Cake</td><td><a href="#bread_36">36</a></td><td><a href="#Page_293">293</a></td></tr> - <tr><td class="tdl">Thousand Puff Tart</td><td><a href="#bread_60">60</a></td><td><a href="#Page_300">300</a></td></tr> - <tr><td class="tdl">Tree Tart</td><td><a href="#bread_96">96</a></td><td><a href="#Page_311">311</a></td></tr> - <tr><td class="tdl">Walnut Cake</td><td><a href="#bread_57">57</a></td><td><a href="#Page_299">299</a></td></tr> - <tr><td class="tdl">Walnut Cake</td><td><a href="#bread_110">110</a></td><td><a href="#Page_315">315</a></td></tr> - <tr><td class="tdl">Walnut Tart</td><td><a href="#bread_80">80</a></td><td><a href="#Page_307">307</a></td></tr> - <tr><td class="tdl">Whipped Cream Cake</td><td><a href="#bread_109">109</a></td><td><a href="#Page_315">315</a></td></tr> - <tr><td class="tdl">White Almond Tart</td><td><a href="#bread_75">75</a></td><td><a href="#Page_305">305</a></td></tr> - <tr><td class="tdl">Wit Cake</td><td><a href="#bread_55">55</a></td><td><a href="#Page_299">299</a></td></tr> - <tr><td class="tdl">Yeast Doughnuts</td><td><a href="#bread_105">105</a></td><td><a href="#Page_314">314</a></td></tr> - <tr><td class="tdl">Yellow Angel’s Food</td><td><a href="#bread_43">43</a></td><td><a href="#Page_295">295</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 20, Nos. 1–27.<br /><a href="#fillings">FILLINGS AND FROSTINGS FOR CAKES.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Almond Filling</td><td><a href="#fillings_5">5</a></td><td><a href="#Page_316">316</a></td></tr> - <tr><td class="tdl">Almond Frosting for Fruit Tart No. 1</td><td><a href="#fillings_23">23</a></td><td><a href="#Page_319">319</a></td></tr> - <tr><td class="tdl">Almond Frosting No. 2</td><td><a href="#fillings_24">24</a></td><td><a href="#Page_319">319</a></td></tr> - <tr><td class="tdl">Banana Filling</td><td><a href="#fillings_10">10</a></td><td><a href="#Page_317">317</a></td></tr> - <tr><td class="tdl">Caramel Frosting</td><td><a href="#fillings_20">20</a></td><td><a href="#Page_319">319</a></td></tr> - <tr><td class="tdl">Chocolate Filling</td><td><a href="#fillings_8">8</a></td><td><a href="#Page_317">317</a></td></tr> - <tr><td class="tdl">Chocolate Frosting No. 1</td><td><a href="#fillings_12">12</a></td><td><a href="#Page_317">317</a></td></tr> - <tr><td class="tdl">Chocolate Frosting No. 2</td><td><a href="#fillings_13">13</a></td><td><a href="#Page_317">317</a></td></tr> - <tr><td class="tdl">Chocolate Frosting No. 3</td><td><a href="#fillings_14">14</a></td><td><a href="#Page_318">318</a></td></tr> - <tr><td class="tdl">Cocoanut Filling</td><td><a href="#fillings_9">9</a></td><td><a href="#Page_317">317</a></td></tr> - <tr><td class="tdl">Cream Frosting for Fruit Cake</td><td><a href="#fillings_26">26</a></td><td><a href="#Page_319">319</a></td></tr> - <tr><td class="tdl">Date Filling</td><td><a href="#fillings_11">11</a></td><td><a href="#Page_317">317</a></td></tr> - <tr><td class="tdl">Fruit Frosting</td><td><a href="#fillings_25">25</a></td><td><a href="#Page_319">319</a></td></tr> - <tr><td class="tdl">Glaze Frosting for Honey Cake</td><td><a href="#fillings_21">21</a></td><td><a href="#Page_319">319</a></td></tr> - <tr><td class="tdl">Lemon Filling</td><td><a href="#fillings_6">6</a></td><td><a href="#Page_316">316</a></td></tr> - <tr><td class="tdl">Lemon Frosting</td><td><a href="#fillings_16">16</a></td><td><a href="#Page_318">318</a></td></tr> - <tr><td class="tdl">Nut Filling No. 1</td><td><a href="#fillings_2">2</a></td><td><a href="#Page_316">316</a></td></tr> - <tr><td class="tdl">Nut Filling No. 2</td><td><a href="#fillings_4">4</a></td><td><a href="#Page_316">316</a></td></tr> - <tr><td class="tdl">Plain Almond Frosting</td><td><a href="#fillings_27">27</a></td><td><a href="#Page_320">320</a></td></tr> - <tr><td class="tdl">Plain Frosting</td><td><a href="#fillings_19">19</a></td><td><a href="#Page_318">318</a></td></tr> - <tr><td class="tdl">Raisin Filling</td><td><a href="#fillings_3">3</a></td><td><a href="#Page_316">316</a></td></tr> - <tr><td class="tdl">Rum Frosting</td><td><a href="#fillings_22">22</a></td><td><a href="#Page_319">319</a></td></tr> - <tr><td class="tdl">Tutti-Frutti Frosting No. 1</td><td><a href="#fillings_17">17</a></td><td><a href="#Page_318">318</a></td></tr> - <tr><td class="tdl">Tutti-Frutti Frosting No. 2</td><td><a href="#fillings_18">18</a></td><td><a href="#Page_318">318</a></td></tr> - <tr><td class="tdl">Vanilla Filling</td><td><a href="#fillings_1">1</a></td><td><a href="#Page_316">316</a></td></tr> - <tr><td class="tdl">Vanilla Frosting</td><td><a href="#fillings_15">15</a></td><td><a href="#Page_318">318</a></td></tr> - <tr><td class="tdl">Walnut Filling</td><td><a href="#fillings_7">7</a></td><td><a href="#Page_317">317</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 21, Nos. 1–53.<br /><a href="#cookies">COOKIES.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Almond Bread</td><td><a href="#cookies_46">46</a></td><td><a href="#Page_331">331</a></td></tr> - <tr><td class="tdl">Almond Heaps</td><td><a href="#cookies_5">5</a></td><td><a href="#Page_322">322</a></td></tr> - <tr><td class="tdl">Almond Macaroons</td><td><a href="#cookies_6">6</a></td><td><a href="#Page_322">322</a></td></tr> - <tr><td class="tdl">Almond Puffs</td><td><a href="#cookies_11">11</a></td><td><a href="#Page_323">323</a></td></tr> - <tr><td class="tdl">Almond Straws No. 1</td><td><a href="#cookies_12">12</a></td><td><a href="#Page_323">323</a></td></tr> - <tr><td class="tdl">Almond Stripe No. 2</td><td><a href="#cookies_49">49</a></td><td><a href="#Page_332">332</a></td></tr> - <tr><td class="tdl">Anise Cookies</td><td><a href="#cookies_14">14</a></td><td><a href="#Page_324">324</a></td></tr> - <tr><td class="tdl">Brown Cookies No. 1</td><td><a href="#cookies_18">18</a></td><td><a href="#Page_324">324</a></td></tr> - <tr><td class="tdl">Brown Cookies No. 2</td><td><a href="#cookies_20">20</a></td><td><a href="#Page_325">325</a></td></tr> - <tr><td class="tdl">Brown Cookies No. 3</td><td><a href="#cookies_21">21</a></td><td><a href="#Page_325">325</a></td></tr> - <tr><td class="tdl">Brown Cookies No. 4</td><td><a href="#cookies_22">22</a></td><td><a href="#Page_325">325</a></td></tr> - <tr><td class="tdl">Brown Cookies No. 5</td><td><a href="#cookies_23">23</a></td><td><a href="#Page_326">326</a></td></tr> - <tr><td class="tdl">Brown Peppernuts No. 1</td><td><a href="#cookies_41">41</a></td><td><a href="#Page_330">330</a></td></tr> - <tr><td class="tdl">Brown Peppernuts No. 2</td><td><a href="#cookies_42">42</a></td><td><a href="#Page_330">330</a></td></tr> - <tr><td class="tdl">Butter Cookies</td><td><a href="#cookies_1">1</a></td><td><a href="#Page_321">321</a></td></tr> - <tr><td class="tdl">Butter Cookies</td><td><a href="#cookies_19">19</a></td><td><a href="#Page_325">325</a></td></tr> - <tr><td class="tdl">Butter Straws with Almonds</td><td><a href="#cookies_27">27</a></td><td><a href="#Page_327">327</a></td></tr> - <tr><td class="tdl">Chocolate Cookies</td><td><a href="#cookies_28">28</a></td><td><a href="#Page_327">327</a></td></tr> - <tr><td class="tdl">Butter Macaroons with Almonds</td><td><a href="#cookies_7">7</a></td><td><a href="#Page_322">322</a></td></tr> - <tr><td class="tdl">Chocolate Macaroons with Cocoanut</td><td><a href="#cookies_8">8</a></td><td><a href="#Page_322">322</a></td></tr> - <tr><td class="tdl"><span class="pagenum">404</span>Cinnamon Stars</td><td><a href="#cookies_52">52</a></td><td><a href="#Page_332">332</a></td></tr> - <tr><td class="tdl">Cocoanut Kisses</td><td><a href="#cookies_51">51</a></td><td><a href="#Page_332">332</a></td></tr> - <tr><td class="tdl">Cocoanut Drop Cakes</td><td><a href="#cookies_31">31</a></td><td><a href="#Page_328">328</a></td></tr> - <tr><td class="tdl">Egg Cracknels</td><td><a href="#cookies_45">45</a></td><td><a href="#Page_331">331</a></td></tr> - <tr><td class="tdl">Flawns</td><td><a href="#cookies_10">10</a></td><td><a href="#Page_323">323</a></td></tr> - <tr><td class="tdl">Ginger Snaps</td><td><a href="#cookies_40">40</a></td><td><a href="#Page_330">330</a></td></tr> - <tr><td class="tdl">Hazelnut Cookies</td><td><a href="#cookies_2">2</a></td><td><a href="#Page_321">321</a></td></tr> - <tr><td class="tdl">Hickory Drop Cakes</td><td><a href="#cookies_32">32</a></td><td><a href="#Page_328">328</a></td></tr> - <tr><td class="tdl">Honey Cakes</td><td><a href="#cookies_50">50</a></td><td><a href="#Page_332">332</a></td></tr> - <tr><td class="tdl">Kisses</td><td><a href="#cookies_3">3</a></td><td><a href="#Page_321">321</a></td></tr> - <tr><td class="tdl">Lady Fingers</td><td><a href="#cookies_53">53</a></td><td><a href="#Page_332">332</a></td></tr> - <tr><td class="tdl">Molasses Cookies</td><td><a href="#cookies_30">30</a></td><td><a href="#Page_327">327</a></td></tr> - <tr><td class="tdl">Mother’s Cookies</td><td><a href="#cookies_35">35</a></td><td><a href="#Page_329">329</a></td></tr> - <tr><td class="tdl">Nut Chocolate Cookies</td><td><a href="#cookies_29">29</a></td><td><a href="#Page_327">327</a></td></tr> - <tr><td class="tdl">Oatmeal Cookies No. 1</td><td><a href="#cookies_16">16</a></td><td><a href="#Page_324">324</a></td></tr> - <tr><td class="tdl">Oatmeal Cookies No. 2</td><td><a href="#cookies_17">17</a></td><td><a href="#Page_324">324</a></td></tr> - <tr><td class="tdl">Peanut Drop Cakes</td><td><a href="#cookies_36">36</a></td><td><a href="#Page_329">329</a></td></tr> - <tr><td class="tdl">Peanut Straws</td><td><a href="#cookies_37">37</a></td><td><a href="#Page_329">329</a></td></tr> - <tr><td class="tdl">Plain Peppernuts</td><td><a href="#cookies_48">48</a></td><td><a href="#Page_331">331</a></td></tr> - <tr><td class="tdl">Raisin Cake</td><td><a href="#cookies_39">39</a></td><td><a href="#Page_329">329</a></td></tr> - <tr><td class="tdl">Sand Cookies</td><td><a href="#cookies_4">4</a></td><td><a href="#Page_321">321</a></td></tr> - <tr><td class="tdl">Small Hermit Cakes No. 1</td><td><a href="#cookies_33">33</a></td><td><a href="#Page_328">328</a></td></tr> - <tr><td class="tdl">Small Hermit Cakes No. 2</td><td><a href="#cookies_34">34</a></td><td><a href="#Page_328">328</a></td></tr> - <tr><td class="tdl">Small Plain Cookies</td><td><a href="#cookies_38">38</a></td><td><a href="#Page_329">329</a></td></tr> - <tr><td class="tdl">Springels</td><td><a href="#cookies_47">47</a></td><td><a href="#Page_331">331</a></td></tr> - <tr><td class="tdl">Sugar Peppernuts</td><td><a href="#cookies_43">43</a></td><td><a href="#Page_330">330</a></td></tr> - <tr><td class="tdl">Vanilla Flawns</td><td><a href="#cookies_15">15</a></td><td><a href="#Page_324">324</a></td></tr> - <tr><td class="tdl">Vanilla Stars</td><td><a href="#cookies_44">44</a></td><td><a href="#Page_331">331</a></td></tr> - <tr><td class="tdl">Vanilla Straws</td><td><a href="#cookies_13">13</a></td><td><a href="#Page_323">323</a></td></tr> - <tr><td class="tdl">Walnut Macaroons</td><td><a href="#cookies_9">9</a></td><td><a href="#Page_322">322</a></td></tr> - <tr><td class="tdl">White Cookies No. 1</td><td><a href="#cookies_24">24</a></td><td><a href="#Page_326">326</a></td></tr> - <tr><td class="tdl">White Cookies No. 2</td><td><a href="#cookies_25">25</a></td><td><a href="#Page_326">326</a></td></tr> - <tr><td class="tdl">White Cookies No. 3</td><td><a href="#cookies_26">26</a></td><td><a href="#Page_326">326</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 22, Nos. 1–20.<br /><a href="#confection">CONFECTIONERY.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Bon-Bons</td><td><a href="#confection_7">7</a></td><td><a href="#Page_334">334</a></td></tr> - <tr><td class="tdl">Butter Scotch</td><td><a href="#confection_4">4</a></td><td><a href="#Page_333">333</a></td></tr> - <tr><td class="tdl">Caramels</td><td><a href="#confection_19">19</a></td><td><a href="#Page_336">336</a></td></tr> - <tr><td class="tdl">Chocolate Candy</td><td><a href="#confection_8">8</a></td><td><a href="#Page_334">334</a></td></tr> - <tr><td class="tdl">Chocolate Caramels No. 1</td><td><a href="#confection_6">6</a></td><td><a href="#Page_334">334</a></td></tr> - <tr><td class="tdl">Chocolate Caramels No. 2</td><td><a href="#confection_12">12</a></td><td><a href="#Page_335">335</a></td></tr> - <tr><td class="tdl">Chocolate Fudge</td><td><a href="#confection_3">3</a></td><td><a href="#Page_333">333</a></td></tr> - <tr><td class="tdl">Chocolate Fudge</td><td><a href="#confection_18">18</a></td><td><a href="#Page_336">336</a></td></tr> - <tr><td class="tdl">Cocoanut Drops</td><td><a href="#confection_11">11</a></td><td><a href="#Page_335">335</a></td></tr> - <tr><td class="tdl">Cracker Jack</td><td><a href="#confection_16">16</a></td><td><a href="#Page_336">336</a></td></tr> - <tr><td class="tdl">Fudge</td><td><a href="#confection_20">20</a></td><td><a href="#Page_337">337</a></td></tr> - <tr><td class="tdl">Ice Cream Candy</td><td><a href="#confection_15">15</a></td><td><a href="#Page_336">336</a></td></tr> - <tr><td class="tdl">Lemon Candy</td><td><a href="#confection_5">5</a></td><td><a href="#Page_334">334</a></td></tr> - <tr><td class="tdl">Molasses Candy</td><td><a href="#confection_1">1</a></td><td><a href="#Page_333">333</a></td></tr> - <tr><td class="tdl">Nut Candy</td><td><a href="#confection_9">9</a></td><td><a href="#Page_334">334</a></td></tr> - <tr><td class="tdl">Peanut Candy</td><td><a href="#confection_13">13</a></td><td><a href="#Page_335">335</a></td></tr> - <tr><td class="tdl">Popcorn Balls</td><td><a href="#confection_17">17</a></td><td><a href="#Page_336">336</a></td></tr> - <tr><td class="tdl">Popcorn Candy</td><td><a href="#confection_10">10</a></td><td><a href="#Page_335">335</a></td></tr> - <tr><td class="tdl">Pulled Taffy</td><td><a href="#confection_14">14</a></td><td><a href="#Page_335">335</a></td></tr> - <tr><td class="tdl">Vinegar Taffy</td><td><a href="#confection_2">2</a></td><td><a href="#Page_333">333</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 23, Nos. 1–115.<br /><a href="#preserves">PRESERVES.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Apple Jelly</td><td><a href="#preserves_44">44</a></td><td><a href="#Page_348">348</a></td></tr> - <tr><td class="tdl">Apricot Marmalade</td><td><a href="#preserves_48">48</a></td><td><a href="#Page_349">349</a></td></tr> - <tr><td class="tdl">Apricots in Jelly</td><td><a href="#preserves_6">6</a></td><td><a href="#Page_339">339</a></td></tr> - <tr><td class="tdl">Apricots or Peaches in Brandy</td><td><a href="#preserves_9">9</a></td><td><a href="#Page_340">340</a></td></tr> - <tr><td class="tdl">Asparagus</td><td><a href="#preserves_66">66</a></td><td><a href="#Page_353">353</a></td></tr> - <tr><td class="tdl">Blackberries</td><td><a href="#preserves_29">29</a></td><td><a href="#Page_344">344</a></td></tr> - <tr><td class="tdl">Blackberry Juice</td><td><a href="#preserves_64">64</a></td><td><a href="#Page_352">352</a></td></tr> - <tr><td class="tdl">Black Currant Jelly</td><td><a href="#preserves_41">41</a></td><td><a href="#Page_348">348</a></td></tr> - <tr><td class="tdl">Blueberries, Huckleberries</td><td><a href="#preserves_24">24</a></td><td><a href="#Page_343">343</a></td></tr> - <tr><td class="tdl">Blueberry Jelly</td><td><a href="#preserves_43">43</a></td><td><a href="#Page_348">348</a></td></tr> - <tr><td class="tdl">Blueberry Juice</td><td><a href="#preserves_60">60</a></td><td><a href="#Page_352">352</a></td></tr> - <tr><td class="tdl">Canned Fried Chicken, Duck or Wild Game</td><td><a href="#preserves_107">107</a></td><td><a href="#Page_363">363</a></td></tr> - <tr><td class="tdl">Canned Salmon or other Large Fish</td><td><a href="#preserves_106">106</a></td><td><a href="#Page_363">363</a></td></tr> - <tr><td class="tdl">Canned Spring Chicken</td><td><a href="#preserves_105">105</a></td><td><a href="#Page_363">363</a></td></tr> - <tr><td class="tdl">Champignons in Vinegar</td><td><a href="#preserves_89">89</a></td><td><a href="#Page_358">358</a></td></tr> - <tr><td class="tdl">Champignons or Mushrooms</td><td><a href="#preserves_88">88</a></td><td><a href="#Page_358">358</a></td></tr> - <tr><td class="tdl">Cherry Syrup</td><td><a href="#preserves_57">57</a></td><td><a href="#Page_351">351</a></td></tr> - <tr><td class="tdl">Chili Sauce</td><td><a href="#preserves_111">111</a></td><td><a href="#Page_364">364</a></td></tr> - <tr><td class="tdl">Chili Sauce</td><td><a href="#preserves_113">113</a></td><td><a href="#Page_365">365</a></td></tr> - <tr><td class="tdl">Cognac Cherries</td><td><a href="#preserves_14">14</a></td><td><a href="#Page_341">341</a></td></tr> - <tr><td class="tdl">Corn</td><td><a href="#preserves_74">74</a></td><td><a href="#Page_355">355</a></td></tr> - <tr><td class="tdl">Crab Apple Jelly</td><td><a href="#preserves_45">45</a></td><td><a href="#Page_348">348</a></td></tr> - <tr><td class="tdl">Cranberries</td><td><a href="#preserves_27">27</a></td><td><a href="#Page_344">344</a></td></tr> - <tr><td class="tdl">Currants</td><td><a href="#preserves_28">28</a></td><td><a href="#Page_344">344</a></td></tr> - <tr><td class="tdl">Currant Jelly</td><td><a href="#preserves_40">40</a></td><td><a href="#Page_347">347</a></td></tr> - <tr><td class="tdl">Currant Juice</td><td><a href="#preserves_63">63</a></td><td><a href="#Page_352">352</a></td></tr> - <tr><td class="tdl">Dill Pickles</td><td><a href="#preserves_114">114</a></td><td><a href="#Page_365">365</a></td></tr> - <tr><td class="tdl">Dried Apples</td><td><a href="#preserves_99">99</a></td><td><a href="#Page_362">362</a></td></tr> - <tr><td class="tdl">Dried Pears</td><td><a href="#preserves_98">98</a></td><td><a href="#Page_361">361</a></td></tr> - <tr><td class="tdl">English Chow Chow</td><td><a href="#preserves_112">112</a></td><td><a href="#Page_364">364</a></td></tr> - <tr><td class="tdl">Glazed Chestnuts</td><td><a href="#preserves_102">102</a></td><td><a href="#Page_362">362</a></td></tr> - <tr><td class="tdl">Gooseberries</td><td><a href="#preserves_21">21</a></td><td><a href="#Page_343">343</a></td></tr> - <tr><td class="tdl">Grapes</td><td><a href="#preserves_37">37</a></td><td><a href="#Page_347">347</a></td></tr> - <tr><td class="tdl">Grape Jelly</td><td><a href="#preserves_54">54</a></td><td><a href="#Page_350">350</a></td></tr> - <tr><td class="tdl">Green Almonds</td><td><a href="#preserves_36">36</a></td><td><a href="#Page_346">346</a></td></tr> - <tr><td class="tdl">Green Beans</td><td><a href="#preserves_69">69</a></td><td><a href="#Page_354">354</a></td></tr> - <tr><td class="tdl">Green Color for Coloring Ices or Garnished Dishes</td><td><a href="#preserves_101">101</a></td><td><a href="#Page_362">362</a></td></tr> - <tr><td class="tdl">Green Gages</td><td><a href="#preserves_25">25</a></td><td><a href="#Page_34">34</a></td></tr> - <tr><td class="tdl">Green or Small Yellow Oranges</td><td><a href="#preserves_34">34</a></td><td><a href="#Page_346">346</a></td></tr> - <tr><td class="tdl">Green Peas</td><td><a href="#preserves_73">73</a></td><td><a href="#Page_355">355</a></td></tr> - <tr><td class="tdl">Large Sweet Cherries</td><td><a href="#preserves_13">13</a></td><td><a href="#Page_341">341</a></td></tr> - <tr><td class="tdl">Melons</td><td><a href="#preserves_30">30</a></td><td><a href="#Page_345">345</a></td></tr> - <tr><td class="tdl">Mince Meat</td><td><a href="#preserves_108">108</a></td><td><a href="#Page_363">363</a></td></tr> - <tr><td class="tdl">Mirabelle Plums No. 1</td><td><a href="#preserves_15">15</a></td><td><a href="#Page_341">341</a></td></tr> - <tr><td class="tdl">Mirabelle Plums No. 2</td><td><a href="#preserves_16">16</a></td><td><a href="#Page_341">341</a></td></tr> - <tr><td class="tdl">Mixed Marmalade</td><td><a href="#preserves_53">53</a></td><td><a href="#Page_350">350</a></td></tr> - <tr><td class="tdl">Mustard Pickles</td><td><a href="#preserves_95">95</a></td><td><a href="#Page_360">360</a></td></tr> - <tr><td class="tdl">Mustard Pickles</td><td><a href="#preserves_115">115</a></td><td><a href="#Page_365">365</a></td></tr> - <tr><td class="tdl">Orange Juice</td><td><a href="#preserves_61">61</a></td><td><a href="#Page_352">352</a></td></tr> - <tr><td class="tdl">Parsley</td><td><a href="#preserves_84">84</a></td><td><a href="#Page_357">357</a></td></tr> - <tr><td class="tdl">Parsley Carrots, Celery and Borage for the Winter</td><td><a href="#preserves_86">86</a></td><td><a href="#Page_357">357</a></td></tr> - <tr><td class="tdl">Peaches and Apricots</td><td><a href="#preserves_4">4</a></td><td><a href="#Page_339">339</a></td></tr> - <tr><td class="tdl">Peaches in Jelly</td><td><a href="#preserves_5">5</a></td><td><a href="#Page_339">339</a></td></tr> - <tr><td class="tdl">Peach Marmalade</td><td><a href="#preserves_47">47</a></td><td><a href="#Page_349">349</a></td></tr> - <tr><td class="tdl">Pear Jam</td><td><a href="#preserves_52">52</a></td><td><a href="#Page_350">350</a></td></tr> - <tr><td class="tdl">Pearl Onions</td><td><a href="#preserves_87">87</a></td><td><a href="#Page_358">358</a></td></tr> - <tr><td class="tdl">Peeled Green Gages</td><td><a href="#preserves_26">26</a></td><td><a href="#Page_344">344</a></td></tr> - <tr><td class="tdl">Peeled Plums</td><td><a href="#preserves_18">18</a></td><td><a href="#Page_342">342</a></td></tr> - <tr><td class="tdl">Piccalilli</td><td><a href="#preserves_76">76</a></td><td><a href="#Page_355">355</a></td></tr> - <tr><td class="tdl">Pickled Apricots</td><td><a href="#preserves_8">8</a></td><td><a href="#Page_340">340</a></td></tr> - <tr><td class="tdl">Pickled Crab Apples</td><td><a href="#preserves_23">23</a></td><td><a href="#Page_343">343</a></td></tr> - <tr><td class="tdl">Pickled Peaches</td><td><a href="#preserves_7">7</a></td><td><a href="#Page_339">339</a></td></tr> - <tr><td class="tdl">Pickled Pears</td><td><a href="#preserves_22">22</a></td><td><a href="#Page_343">343</a></td></tr> - <tr><td class="tdl">Pickled Plums</td><td><a href="#preserves_20">20</a></td><td><a href="#Page_342">342</a></td></tr> - <tr><td class="tdl">Pickled Walnuts</td><td><a href="#preserves_35">35</a></td><td><a href="#Page_346">346</a></td></tr> - <tr><td class="tdl">Pine Apple</td><td><a href="#preserves_3">3</a></td><td><a href="#Page_338">338</a></td></tr> - <tr><td class="tdl">Plain Tomatoes for Soup</td><td><a href="#preserves_78">78</a></td><td><a href="#Page_356">356</a></td></tr> - <tr><td class="tdl">Plums</td><td><a href="#preserves_17">17</a></td><td><a href="#Page_342">342</a></td></tr> - <tr><td class="tdl">Plum Jam</td><td><a href="#preserves_51">51</a></td><td><a href="#Page_350">350</a></td></tr> - <tr><td class="tdl">Plum Marmalade</td><td><a href="#preserves_49">49</a></td><td><a href="#Page_349">349</a></td></tr> - <tr><td class="tdl">Plums in Red Wine</td><td><a href="#preserves_19">19</a></td><td><a href="#Page_342">342</a></td></tr> - <tr><td class="tdl">Pumpkin</td><td><a href="#preserves_33">33</a></td><td><a href="#Page_345">345</a></td></tr> - <tr><td class="tdl">Quinces</td><td><a href="#preserves_31">31</a></td><td><a href="#Page_345">345</a></td></tr> - <tr><td class="tdl">Quinces in Cognac</td><td><a href="#preserves_32">32</a></td><td><a href="#Page_345">345</a></td></tr> - <tr><td class="tdl"><span class="pagenum">405</span>Quince Jelly</td><td><a href="#preserves_46">46</a></td><td><a href="#Page_349">349</a></td></tr> - <tr><td class="tdl">Quince Juice</td><td><a href="#preserves_62">62</a></td><td><a href="#Page_352">352</a></td></tr> - <tr><td class="tdl">Raspberries</td><td><a href="#preserves_2">2</a></td><td><a href="#Page_338">338</a></td></tr> - <tr><td class="tdl">Raspberries in Jelly</td><td><a href="#preserves_11">11</a></td><td><a href="#Page_340">340</a></td></tr> - <tr><td class="tdl">Raspberry Jelly</td><td><a href="#preserves_39">39</a></td><td><a href="#Page_347">347</a></td></tr> - <tr><td class="tdl">Raspberry Marmalade</td><td><a href="#preserves_50">50</a></td><td><a href="#Page_349">349</a></td></tr> - <tr><td class="tdl">Raspberry Syrup</td><td><a href="#preserves_55">55</a></td><td><a href="#Page_351">351</a></td></tr> - <tr><td class="tdl">Raspberry Wine</td><td><a href="#preserves_58">58</a></td><td><a href="#Page_351">351</a></td></tr> - <tr><td class="tdl">Red Beets</td><td><a href="#preserves_72">72</a></td><td><a href="#Page_354">354</a></td></tr> - <tr><td class="tdl">Rhubarb</td><td><a href="#preserves_81">81</a></td><td><a href="#Page_356">356</a></td></tr> - <tr><td class="tdl">Rhubarb Marmalade</td><td><a href="#preserves_82">82</a></td><td><a href="#Page_357">357</a></td></tr> - <tr><td class="tdl">Roasted Almonds</td><td><a href="#preserves_103">103</a></td><td><a href="#Page_362">362</a></td></tr> - <tr><td class="tdl">Rose Jelly</td><td><a href="#preserves_42">42</a></td><td><a href="#Page_348">348</a></td></tr> - <tr><td class="tdl">Salted Almonds</td><td><a href="#preserves_104">104</a></td><td><a href="#Page_363">363</a></td></tr> - <tr><td class="tdl">Salted Green Beans</td><td><a href="#preserves_70">70</a></td><td><a href="#Page_354">354</a></td></tr> - <tr><td class="tdl">Salt Pickles No. 1</td><td><a href="#preserves_91">91</a></td><td><a href="#Page_359">359</a></td></tr> - <tr><td class="tdl">Salt Pickles No. 2</td><td><a href="#preserves_92">92</a></td><td><a href="#Page_359">359</a></td></tr> - <tr><td class="tdl">Sauerkraut</td><td><a href="#preserves_83">83</a></td><td><a href="#Page_357">357</a></td></tr> - <tr><td class="tdl">Spiced Pickles</td><td><a href="#preserves_96">96</a></td><td><a href="#Page_361">361</a></td></tr> - <tr><td class="tdl">Spiced Green Tomatoes</td><td><a href="#preserves_109">109</a></td><td><a href="#Page_364">364</a></td></tr> - <tr><td class="tdl">Stoned Sour Cherries</td><td><a href="#preserves_12">12</a></td><td><a href="#Page_340">340</a></td></tr> - <tr><td class="tdl">Strawberries</td><td><a href="#preserves_1">1</a></td><td><a href="#Page_338">338</a></td></tr> - <tr><td class="tdl">Strawberries in Jelly</td><td><a href="#preserves_10">10</a></td><td><a href="#Page_340">340</a></td></tr> - <tr><td class="tdl">Strawberries Marmalade</td><td><a href="#preserves_38">38</a></td><td><a href="#Page_347">347</a></td></tr> - <tr><td class="tdl">Strawberries Syrup</td><td><a href="#preserves_56">56</a></td><td><a href="#Page_351">351</a></td></tr> - <tr><td class="tdl">Sugared Lemon and Orange Rind</td><td><a href="#preserves_100">100</a></td><td><a href="#Page_362">362</a></td></tr> - <tr><td class="tdl">Sweet-Sour Sliced Cucumbers</td><td><a href="#preserves_110">110</a></td><td><a href="#Page_364">364</a></td></tr> - <tr><td class="tdl">Sweet Tomatoes</td><td><a href="#preserves_79">79</a></td><td><a href="#Page_356">356</a></td></tr> - <tr><td class="tdl">To keep Red and White Cabbage</td><td><a href="#preserves_85">85</a></td><td><a href="#Page_357">357</a></td></tr> - <tr><td class="tdl">Tomato Catsup</td><td><a href="#preserves_80">80</a></td><td><a href="#Page_356">356</a></td></tr> - <tr><td class="tdl">Tomato Marmalade</td><td><a href="#preserves_77">77</a></td><td><a href="#Page_356">356</a></td></tr> - <tr><td class="tdl">Truffles</td><td><a href="#preserves_90">90</a></td><td><a href="#Page_359">359</a></td></tr> - <tr><td class="tdl">Tutti-Frutti in Arrack</td><td><a href="#preserves_65">65</a></td><td><a href="#Page_353">353</a></td></tr> - <tr><td class="tdl">Vinegar Pickles No. 1</td><td><a href="#preserves_93">93</a></td><td><a href="#Page_360">360</a></td></tr> - <tr><td class="tdl">Vinegar Pickles No. 2</td><td><a href="#preserves_94">94</a></td><td><a href="#Page_360">360</a></td></tr> - <tr><td class="tdl">Wax Beaus No. 1</td><td><a href="#preserves_67">67</a></td><td><a href="#Page_353">353</a></td></tr> - <tr><td class="tdl">Wax Beaus No. 2</td><td><a href="#preserves_68">68</a></td><td><a href="#Page_354">354</a></td></tr> - <tr><td class="tdl">Whole Tomatoes</td><td><a href="#preserves_75">75</a></td><td><a href="#Page_355">355</a></td></tr> - <tr><td class="tdl">Wild Strawberry Wine</td><td><a href="#preserves_59">59</a></td><td><a href="#Page_351">351</a></td></tr> - <tr><td class="tdl">Young Carrots</td><td><a href="#preserves_71">71</a></td><td><a href="#Page_354">354</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3"><a href="#sandwiches">SANDWICHES.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Celery Sandwiches</td><td><a href="#sandwiches_2">2</a></td><td><a href="#Page_366">366</a></td></tr> - <tr><td class="tdl">Chicken Sandwiches</td><td><a href="#sandwiches_4">4</a></td><td><a href="#Page_366">366</a></td></tr> - <tr><td class="tdl">Corned Beef Sandwiches</td><td><a href="#sandwiches_8">8</a></td><td><a href="#Page_366">366</a></td></tr> - <tr><td class="tdl">Egg Sandwiches</td><td><a href="#sandwiches_1">1</a></td><td><a href="#Page_366">366</a></td></tr> - <tr><td class="tdl">Egg Sandwiches</td><td><a href="#sandwiches_6">6</a></td><td><a href="#Page_366">366</a></td></tr> - <tr><td class="tdl">Olive Sandwiches</td><td><a href="#sandwiches_3">3</a></td><td><a href="#Page_366">366</a></td></tr> - <tr><td class="tdl">Peanut Sandwiches</td><td><a href="#sandwiches_7">7</a></td><td><a href="#Page_366">366</a></td></tr> - <tr><td class="tdl">Veal Sandwiches</td><td><a href="#sandwiches_5">5</a></td><td><a href="#Page_366">366</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 24.<br /><a href="#menu">THE MENU.</a></th> - </tr> - <tr><th class="tdl"></th><th>Page.</th></tr> - <tr><td class="tdl">Everyday Dinner</td><td><a href="#Page_369">369</a></td></tr> - <tr><td class="tdl">Family Dinner</td><td><a href="#Page_367">367</a></td></tr> - <tr><td class="tdl">Fine Dinner</td><td><a href="#Page_368">368</a></td></tr> - <tr><td class="tdl">Fine Supper</td><td><a href="#Page_368">368</a></td></tr> - <tr><td class="tdl">Large Buffet</td><td><a href="#Page_369">369</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 25.<br /><a href="#invalid">FOR INVALIDS, CONVALESCENTS, ETC.</a></th> - </tr> - <tr><th class="tdl"></th><th>No.</th><th>Page.</th></tr> - <tr><td class="tdl">Apple Drink</td><td><a href="#invalid_62">62</a></td><td><a href="#Page_385">385</a></td></tr> - <tr><td class="tdl">Baked Apples</td><td><a href="#invalid_44">44</a></td><td><a href="#Page_381">381</a></td></tr> - <tr><td class="tdl">Barley Gruel</td><td><a href="#invalid_13">13</a></td><td><a href="#Page_374">374</a></td></tr> - <tr><td class="tdl">Barley Soup with Sweetbreads and Asparagus</td><td><a href="#invalid_15">15</a></td><td><a href="#Page_375">375</a></td></tr> - <tr><td class="tdl">Barley Water</td><td><a href="#invalid_61">61</a></td><td><a href="#Page_384">384</a></td></tr> - <tr><td class="tdl">Beaten Egg</td><td><a href="#invalid_46">46</a></td><td><a href="#Page_381">381</a></td></tr> - <tr><td class="tdl">Beaten Yolks of Egg</td><td><a href="#invalid_47">47</a></td><td><a href="#Page_381">381</a></td></tr> - <tr><td class="tdl">Beef Bouillon</td><td><a href="#invalid_3">3</a></td><td><a href="#Page_372">372</a></td></tr> - <tr><td class="tdl">Beef Tea</td><td><a href="#invalid_4">4</a></td><td><a href="#Page_373">373</a></td></tr> - <tr><td class="tdl">Beef Tea with Cognac</td><td><a href="#invalid_5">5</a></td><td><a href="#Page_373">373</a></td></tr> - <tr><td class="tdl">Bouillon of Game</td><td><a href="#invalid_9">9</a></td><td><a href="#Page_373">373</a></td></tr> - <tr><td class="tdl">Breast of Chicken with White Gravy</td><td><a href="#invalid_32">32</a></td><td><a href="#Page_378">378</a></td></tr> - <tr><td class="tdl">Breast of Pigeon with White Gravy</td><td><a href="#invalid_33">33</a></td><td><a href="#Page_379">379</a></td></tr> - <tr><td class="tdl">Breast of Partridge with Madeira Sauce</td><td><a href="#invalid_34">34</a></td><td><a href="#Page_379">379</a></td></tr> - <tr><td class="tdl">Calf’s Tongue</td><td><a href="#invalid_31">31</a></td><td><a href="#Page_378">378</a></td></tr> - <tr><td class="tdl">Chicken Puree Soup</td><td><a href="#invalid_17">17</a></td><td><a href="#Page_375">375</a></td></tr> - <tr><td class="tdl">Chocolate Cream with Red Wine</td><td><a href="#invalid_41">41</a></td><td><a href="#Page_380">380</a></td></tr> - <tr><td class="tdl">Cream of Almonds as a Beverage</td><td><a href="#invalid_58">58</a></td><td><a href="#Page_384">384</a></td></tr> - <tr><td class="tdl">Egg Foam</td><td><a href="#invalid_45">45</a></td><td><a href="#Page_381">381</a></td></tr> - <tr><td class="tdl">Fig Sauce</td><td><a href="#invalid_50">50</a></td><td><a href="#Page_382">382</a></td></tr> - <tr><td class="tdl">Fish Cutlet</td><td><a href="#invalid_37">37</a></td><td><a href="#Page_379">379</a></td></tr> - <tr><td class="tdl">Fish for Invalids</td><td><a href="#invalid_36">36</a></td><td><a href="#Page_379">379</a></td></tr> - <tr><td class="tdl">Foam with Red Wine</td><td><a href="#invalid_48">48</a></td><td><a href="#Page_382">382</a></td></tr> - <tr><td class="tdl">Fried Calf’s Brain</td><td><a href="#invalid_30">30</a></td><td><a href="#Page_378">378</a></td></tr> - <tr><td class="tdl">Fruit Soup</td><td><a href="#invalid_24">24</a></td><td><a href="#Page_376">376</a></td></tr> - <tr><td class="tdl">Ice Cream</td><td><a href="#invalid_49">49</a></td><td><a href="#Page_382">382</a></td></tr> - <tr><td class="tdl">Iron and Wine</td><td><a href="#invalid_54">54</a></td><td><a href="#Page_383">383</a></td></tr> - <tr><td class="tdl">Lamb Bouillon</td><td><a href="#invalid_8">8</a></td><td><a href="#Page_373">373</a></td></tr> - <tr><td class="tdl">Lung Tea with Malt Sugar</td><td><a href="#invalid_53">53</a></td><td><a href="#Page_383">383</a></td></tr> - <tr><td class="tdl">Meat Puree for the Seriously Ill</td><td><a href="#invalid_27">27</a></td><td><a href="#Page_377">377</a></td></tr> - <tr><td class="tdl">Milk Jelly</td><td><a href="#invalid_40">40</a></td><td><a href="#Page_380">380</a></td></tr> - <tr><td class="tdl">Milk Lemonade</td><td><a href="#invalid_59">59</a></td><td><a href="#Page_384">384</a></td></tr> - <tr><td class="tdl">Minced Meat, Veal or Lamb Steak</td><td><a href="#invalid_29">29</a></td><td><a href="#Page_377">377</a></td></tr> - <tr><td class="tdl">Noodle or Grits Soups made of clear Bouillon</td><td><a href="#invalid_10">10</a></td><td><a href="#Page_374">374</a></td></tr> - <tr><td class="tdl">Pearl Barley Soup</td><td><a href="#invalid_22">22</a></td><td><a href="#Page_376">376</a></td></tr> - <tr><td class="tdl">Pigeon or Partridge Bouillon</td><td><a href="#invalid_7">7</a></td><td><a href="#Page_373">373</a></td></tr> - <tr><td class="tdl">Pigeon or Partridge Puree Soup</td><td><a href="#invalid_19">19</a></td><td><a href="#Page_375">375</a></td></tr> - <tr><td class="tdl">Plain Barley Gruel</td><td><a href="#invalid_16">16</a></td><td><a href="#Page_375">375</a></td></tr> - <tr><td class="tdl">Plain Soup for Invalids</td><td><a href="#invalid_20">20</a></td><td><a href="#Page_376">376</a></td></tr> - <tr><td class="tdl">Poultry Bouillon</td><td><a href="#invalid_6">6</a></td><td><a href="#Page_373">373</a></td></tr> - <tr><td class="tdl">Puree of Game Roast; for a severely ill patient</td><td><a href="#invalid_28">28</a></td><td><a href="#Page_377">377</a></td></tr> - <tr><td class="tdl">Raw Ham with Egg</td><td><a href="#invalid_35">35</a></td><td><a href="#Page_379">379</a></td></tr> - <tr><td class="tdl">Red Wine Soup</td><td><a href="#invalid_25">25</a></td><td><a href="#Page_377">377</a></td></tr> - <tr><td class="tdl">Rhubarb Jelly</td><td><a href="#invalid_42">42</a></td><td><a href="#Page_380">380</a></td></tr> - <tr><td class="tdl"><span class="pagenum">406</span>Rice Gruel</td><td><a href="#invalid_14">14</a></td><td><a href="#Page_374">374</a></td></tr> - <tr><td class="tdl">Rice in Milk</td><td><a href="#invalid_39">39</a></td><td><a href="#Page_380">380</a></td></tr> - <tr><td class="tdl">Rice with Red Wine</td><td><a href="#invalid_43">43</a></td><td><a href="#Page_381">381</a></td></tr> - <tr><td class="tdl">Roll Soup with Bouillon</td><td><a href="#invalid_12">12</a></td><td><a href="#Page_374">374</a></td></tr> - <tr><td class="tdl">Rye bread Soup</td><td><a href="#invalid_23">23</a></td><td><a href="#Page_376">376</a></td></tr> - <tr><td class="tdl">Rye flour Soup and Milk Soup</td><td><a href="#invalid_26">26</a></td><td><a href="#Page_377">377</a></td></tr> - <tr><td class="tdl">Sago Soup with Game Bouillon</td><td><a href="#invalid_11">11</a></td><td><a href="#Page_374">374</a></td></tr> - <tr><td class="tdl">Strong Beef Tea</td><td><a href="#invalid_1">1</a></td><td><a href="#Page_372">372</a></td></tr> - <tr><td class="tdl">Tea from Medicinal Herbs</td><td><a href="#invalid_52">52</a></td><td><a href="#Page_383">383</a></td></tr> - <tr><td class="tdl">Thin Rice Soup</td><td><a href="#invalid_21">21</a></td><td><a href="#Page_376">376</a></td></tr> - <tr><td class="tdl">Toast and Water</td><td><a href="#invalid_60">60</a></td><td><a href="#Page_384">384</a></td></tr> - <tr><td class="tdl">Veal Puree Soup</td><td><a href="#invalid_18">18</a></td><td><a href="#Page_375">375</a></td></tr> - <tr><td class="tdl">Vegetables for Invalids</td><td><a href="#invalid_38">38</a></td><td><a href="#Page_379">379</a></td></tr> - <tr><td class="tdl">Warm Milk with Cognac</td><td><a href="#invalid_56">56</a></td><td><a href="#Page_383">383</a></td></tr> - <tr><td class="tdl">Water with Lemon Juice</td><td><a href="#invalid_63">63</a></td><td><a href="#Page_385">385</a></td></tr> - <tr><td class="tdl">Weak Veal Bouillon</td><td><a href="#invalid_2">2</a></td><td><a href="#Page_372">372</a></td></tr> - <tr><td class="tdl">Whey</td><td><a href="#invalid_55">55</a></td><td><a href="#Page_383">383</a></td></tr> - <tr><td class="tdl">Yolk of Egg and Wine</td><td><a href="#invalid_57">57</a></td><td><a href="#Page_384">384</a></td></tr> - <tr><td class="tdl">Zwieback (Sweet Toast)</td><td><a href="#invalid_51">51</a></td><td><a href="#Page_382">382</a></td></tr> - </table> - - <table class="table2" summary=""> - <tr> - <th class="index_head" colspan="3">Chapter 26.<br /><a href="#misc">MISCELLANEOUS.</a></th> - </tr> - <tr><td class="tdl"></td><td>Page.</td></tr> - <tr><td class="tdl">Broiling</td><td><a href="#Page_389">389</a></td></tr> - <tr><td class="tdl">Bums, Treatment of</td><td><a href="#Page_386">386</a></td></tr> - <tr><td class="tdl">Carving Poultry in the Kitchen</td><td><a href="#Page_387">387</a></td></tr> - <tr><td class="tdl">Comparative Table of Weights and Measures</td><td><a href="#Page_391">391</a></td></tr> - <tr><td class="tdl">Flour</td><td><a href="#Page_389">389</a></td></tr> - <tr><td class="tdl">Meat Carving</td><td><a href="#Page_386">386</a></td></tr> - <tr><td class="tdl">Meats, Time Required for Broiling or Frying</td><td><a href="#Page_387">387</a></td></tr> - <tr><td class="tdl">Meats, Time Required on the Stove or in the Oven</td><td><a href="#Page_388">388</a></td></tr> - <tr><td class="tdl">Roasting</td><td><a href="#Page_388">388</a></td></tr> - <tr><td class="tdl">Roasting in the Pan—Frying</td><td><a href="#Page_388">388</a></td></tr> - <tr><td class="tdl">Roasting in the Oven</td><td><a href="#Page_389">389</a></td></tr> - <tr><td class="tdl">Yeast</td><td><a href="#Page_390">390</a></td></tr> - </table> -</div> - -<p><span class="pagenum">407</span></p> - -<p>MEMORANDA.</p> - - -<div class="box"> - -<p class="center larger"><b>Just a Reminder.</b></p> -<p><i>“Lina Meier’s Genuine German Cooking and Baking,” when first -published, appeared in one volume, in English-German combined.</i></p> - -<p><i>To meet a great demand of the public, the publishers have decided to -publish this, the second, revised and enlarged editions, in three -different volumes:</i></p> - -<ul> -<li><i>One in the English language,</i></li> -<li><i>One in the German language,</i></li> -<li><i>One in English-German combined.</i></li> -</ul> - -<p><i>The books are all bound in full cloth and either one or all of the -different editions can be secured at any time through book stores or -from the publishers, by addressing:</i></p> - - <p class="left"><i>WETZEL BROS. PRINTING CO.,<br /> - 324–328 Broadway,<br /> - Milwaukee, Wis.</i></p> -</div> - -<div class="transnote"> -<div class="chapter"> -<h2>Transcriber’s Notes.</h2> -</div> - -<ul class="disc"> -<li>Obvious typographical errors have been corrected in this text.</li> -<li>Hyphenation variations are standardized.</li> -<li>Ditto marks used to represent repeated text have been replaced with - the text that they represent.</li> -<li>Chapter 24 menu items were originally separated by em dashes. They have -been placed on separate lines in this transcription.</li> -<li>Errata has been incorporated into the text.</li> -<li>The original book (as well as a German language edition) is available -at the HathiTrust Digital Library and Internet Archive.</li> -<li>Inconsistencies between the recipe ingredients and preparation text - were resolved by referring to the German edition:</li> - <li class="ml10">No. 59—SOUR CREAM CAKE: 1 cup sour cream replaced by 1 cup sour milk - to match the English text.</li> - <li class="ml10">No. 16—CRACKER JACK: Added “and peanuts” to the end of the last sentence.</li> - <li class="ml10">No. 15—BARLEY SOUP WITH SWEETBREADS AND ASPARAGUS: Changed “add the - parsley and sweetbreads” into “add the asparagus and sweetbreads”</li> -</ul> - -<p class="center larger">Yeast Measurements</p> - -<p>Both the English and German editions of this work use the term “cents” -to specify a quantity of compressed yeast cake without giving further -definition. A rough equivalent can be found by comparing the Wheat -Bread No. 1 recipe (8 cups unsifted flour and 1½ cents’ worth of -yeast) to current bread yeast recommendations for the same quantity of -flour.</p> - -<p>The Red Star Yeast Company website’s “Yeast Conversion Table” (November -2020) specifies 2½ packages (¼ ounce per packet) dry yeast for 8 cups -of flour. Therefore, as a first approximation:</p> - -<p class="ml5">1 cents’ worth of yeast = 1⅔ packets or 3¾ tsp. dry yeast</p> -</div> - -<pre style='margin-top:6em'> -*** END OF THE PROJECT GUTENBERG EBOOK THE ART OF GERMAN COOKING AND -BAKING *** - -This file should be named 63883-h.htm or 63883-h.zip - -This and all associated files of various formats will be found in: -http://www.gutenberg.org/6/3/8/8/63883/ - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. Project Gutenberg is a registered trademark, -and may not be used if you charge for the eBooks, unless you receive -specific permission. If you do not charge anything for copies of this -eBook, complying with the rules is very easy. You may use this eBook -for nearly any purpose such as creation of derivative works, reports, -performances and research. They may be modified and printed and given -away--you may do practically ANYTHING in the United States with eBooks -not protected by U.S. copyright law. Redistribution is subject to the -trademark license, especially commercial redistribution. - -START: FULL LICENSE - -THE FULL PROJECT GUTENBERG LICENSE -PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK - -To protect the Project Gutenberg-tm mission of promoting the free -distribution of electronic works, by using or distributing this work -(or any other work associated in any way with the phrase "Project -Gutenberg"), you agree to comply with all the terms of the Full -Project Gutenberg-tm License available with this file or online at -www.gutenberg.org/license. - -Section 1. General Terms of Use and Redistributing Project -Gutenberg-tm electronic works - -1.A. By reading or using any part of this Project Gutenberg-tm -electronic work, you indicate that you have read, understand, agree to -and accept all the terms of this license and intellectual property -(trademark/copyright) agreement. If you do not agree to abide by all -the terms of this agreement, you must cease using and return or -destroy all copies of Project Gutenberg-tm electronic works in your -possession. If you paid a fee for obtaining a copy of or access to a -Project Gutenberg-tm electronic work and you do not agree to be bound -by the terms of this agreement, you may obtain a refund from the -person or entity to whom you paid the fee as set forth in paragraph -1.E.8. - -1.B. "Project Gutenberg" is a registered trademark. It may only be -used on or associated in any way with an electronic work by people who -agree to be bound by the terms of this agreement. There are a few -things that you can do with most Project Gutenberg-tm electronic works -even without complying with the full terms of this agreement. See -paragraph 1.C below. There are a lot of things you can do with Project -Gutenberg-tm electronic works if you follow the terms of this -agreement and help preserve free future access to Project Gutenberg-tm -electronic works. See paragraph 1.E below. - -1.C. The Project Gutenberg Literary Archive Foundation ("the -Foundation" or PGLAF), owns a compilation copyright in the collection -of Project Gutenberg-tm electronic works. Nearly all the individual -works in the collection are in the public domain in the United -States. If an individual work is unprotected by copyright law in the -United States and you are located in the United States, we do not -claim a right to prevent you from copying, distributing, performing, -displaying or creating derivative works based on the work as long as -all references to Project Gutenberg are removed. Of course, we hope -that you will support the Project Gutenberg-tm mission of promoting -free access to electronic works by freely sharing Project Gutenberg-tm -works in compliance with the terms of this agreement for keeping the -Project Gutenberg-tm name associated with the work. You can easily -comply with the terms of this agreement by keeping this work in the -same format with its attached full Project Gutenberg-tm License when -you share it without charge with others. - -1.D. The copyright laws of the place where you are located also govern -what you can do with this work. Copyright laws in most countries are -in a constant state of change. If you are outside the United States, -check the laws of your country in addition to the terms of this -agreement before downloading, copying, displaying, performing, -distributing or creating derivative works based on this work or any -other Project Gutenberg-tm work. The Foundation makes no -representations concerning the copyright status of any work in any -country outside the United States. - -1.E. Unless you have removed all references to Project Gutenberg: - -1.E.1. The following sentence, with active links to, or other -immediate access to, the full Project Gutenberg-tm License must appear -prominently whenever any copy of a Project Gutenberg-tm work (any work -on which the phrase "Project Gutenberg" appears, or with which the -phrase "Project Gutenberg" is associated) is accessed, displayed, -performed, viewed, copied or distributed: - - This eBook is for the use of anyone anywhere in the United States and - most other parts of the world at no cost and with almost no - restrictions whatsoever. You may copy it, give it away or re-use it - under the terms of the Project Gutenberg License included with this - eBook or online at www.gutenberg.org. If you are not located in the - United States, you will have to check the laws of the country where - you are located before using this ebook. - -1.E.2. If an individual Project Gutenberg-tm electronic work is -derived from texts not protected by U.S. copyright law (does not -contain a notice indicating that it is posted with permission of the -copyright holder), the work can be copied and distributed to anyone in -the United States without paying any fees or charges. If you are -redistributing or providing access to a work with the phrase "Project -Gutenberg" associated with or appearing on the work, you must comply -either with the requirements of paragraphs 1.E.1 through 1.E.7 or -obtain permission for the use of the work and the Project Gutenberg-tm -trademark as set forth in paragraphs 1.E.8 or 1.E.9. - -1.E.3. If an individual Project Gutenberg-tm electronic work is posted -with the permission of the copyright holder, your use and distribution -must comply with both paragraphs 1.E.1 through 1.E.7 and any -additional terms imposed by the copyright holder. Additional terms -will be linked to the Project Gutenberg-tm License for all works -posted with the permission of the copyright holder found at the -beginning of this work. - -1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm -License terms from this work, or any files containing a part of this -work or any other work associated with Project Gutenberg-tm. - -1.E.5. Do not copy, display, perform, distribute or redistribute this -electronic work, or any part of this electronic work, without -prominently displaying the sentence set forth in paragraph 1.E.1 with -active links or immediate access to the full terms of the Project -Gutenberg-tm License. - -1.E.6. You may convert to and distribute this work in any binary, -compressed, marked up, nonproprietary or proprietary form, including -any word processing or hypertext form. However, if you provide access -to or distribute copies of a Project Gutenberg-tm work in a format -other than "Plain Vanilla ASCII" or other format used in the official -version posted on the official Project Gutenberg-tm web site -(www.gutenberg.org), you must, at no additional cost, fee or expense -to the user, provide a copy, a means of exporting a copy, or a means -of obtaining a copy upon request, of the work in its original "Plain -Vanilla ASCII" or other form. Any alternate format must include the -full Project Gutenberg-tm License as specified in paragraph 1.E.1. - -1.E.7. Do not charge a fee for access to, viewing, displaying, -performing, copying or distributing any Project Gutenberg-tm works -unless you comply with paragraph 1.E.8 or 1.E.9. - -1.E.8. You may charge a reasonable fee for copies of or providing -access to or distributing Project Gutenberg-tm electronic works -provided that - -* You pay a royalty fee of 20% of the gross profits you derive from - the use of Project Gutenberg-tm works calculated using the method - you already use to calculate your applicable taxes. The fee is owed - to the owner of the Project Gutenberg-tm trademark, but he has - agreed to donate royalties under this paragraph to the Project - Gutenberg Literary Archive Foundation. Royalty payments must be paid - within 60 days following each date on which you prepare (or are - legally required to prepare) your periodic tax returns. Royalty - payments should be clearly marked as such and sent to the Project - Gutenberg Literary Archive Foundation at the address specified in - Section 4, "Information about donations to the Project Gutenberg - Literary Archive Foundation." - -* You provide a full refund of any money paid by a user who notifies - you in writing (or by e-mail) within 30 days of receipt that s/he - does not agree to the terms of the full Project Gutenberg-tm - License. You must require such a user to return or destroy all - copies of the works possessed in a physical medium and discontinue - all use of and all access to other copies of Project Gutenberg-tm - works. - -* You provide, in accordance with paragraph 1.F.3, a full refund of - any money paid for a work or a replacement copy, if a defect in the - electronic work is discovered and reported to you within 90 days of - receipt of the work. - -* You comply with all other terms of this agreement for free - distribution of Project Gutenberg-tm works. - -1.E.9. If you wish to charge a fee or distribute a Project -Gutenberg-tm electronic work or group of works on different terms than -are set forth in this agreement, you must obtain permission in writing -from both the Project Gutenberg Literary Archive Foundation and The -Project Gutenberg Trademark LLC, the owner of the Project Gutenberg-tm -trademark. Contact the Foundation as set forth in Section 3 below. - -1.F. - -1.F.1. Project Gutenberg volunteers and employees expend considerable -effort to identify, do copyright research on, transcribe and proofread -works not protected by U.S. copyright law in creating the Project -Gutenberg-tm collection. Despite these efforts, Project Gutenberg-tm -electronic works, and the medium on which they may be stored, may -contain "Defects," such as, but not limited to, incomplete, inaccurate -or corrupt data, transcription errors, a copyright or other -intellectual property infringement, a defective or damaged disk or -other medium, a computer virus, or computer codes that damage or -cannot be read by your equipment. - -1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right -of Replacement or Refund" described in paragraph 1.F.3, the Project -Gutenberg Literary Archive Foundation, the owner of the Project -Gutenberg-tm trademark, and any other party distributing a Project -Gutenberg-tm electronic work under this agreement, disclaim all -liability to you for damages, costs and expenses, including legal -fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT -LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE -PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE -TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE -LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR -INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH -DAMAGE. - -1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a -defect in this electronic work within 90 days of receiving it, you can -receive a refund of the money (if any) you paid for it by sending a -written explanation to the person you received the work from. If you -received the work on a physical medium, you must return the medium -with your written explanation. The person or entity that provided you -with the defective work may elect to provide a replacement copy in -lieu of a refund. If you received the work electronically, the person -or entity providing it to you may choose to give you a second -opportunity to receive the work electronically in lieu of a refund. If -the second copy is also defective, you may demand a refund in writing -without further opportunities to fix the problem. - -1.F.4. Except for the limited right of replacement or refund set forth -in paragraph 1.F.3, this work is provided to you 'AS-IS', WITH NO -OTHER WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT -LIMITED TO WARRANTIES OF MERCHANTABILITY OR FITNESS FOR ANY PURPOSE. - -1.F.5. Some states do not allow disclaimers of certain implied -warranties or the exclusion or limitation of certain types of -damages. If any disclaimer or limitation set forth in this agreement -violates the law of the state applicable to this agreement, the -agreement shall be interpreted to make the maximum disclaimer or -limitation permitted by the applicable state law. The invalidity or -unenforceability of any provision of this agreement shall not void the -remaining provisions. - -1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the -trademark owner, any agent or employee of the Foundation, anyone -providing copies of Project Gutenberg-tm electronic works in -accordance with this agreement, and any volunteers associated with the -production, promotion and distribution of Project Gutenberg-tm -electronic works, harmless from all liability, costs and expenses, -including legal fees, that arise directly or indirectly from any of -the following which you do or cause to occur: (a) distribution of this -or any Project Gutenberg-tm work, (b) alteration, modification, or -additions or deletions to any Project Gutenberg-tm work, and (c) any -Defect you cause. - -Section 2. Information about the Mission of Project Gutenberg-tm - -Project Gutenberg-tm is synonymous with the free distribution of -electronic works in formats readable by the widest variety of -computers including obsolete, old, middle-aged and new computers. It -exists because of the efforts of hundreds of volunteers and donations -from people in all walks of life. - -Volunteers and financial support to provide volunteers with the -assistance they need are critical to reaching Project Gutenberg-tm's -goals and ensuring that the Project Gutenberg-tm collection will -remain freely available for generations to come. In 2001, the Project -Gutenberg Literary Archive Foundation was created to provide a secure -and permanent future for Project Gutenberg-tm and future -generations. To learn more about the Project Gutenberg Literary -Archive Foundation and how your efforts and donations can help, see -Sections 3 and 4 and the Foundation information page at -www.gutenberg.org - -Section 3. Information about the Project Gutenberg Literary -Archive Foundation - -The Project Gutenberg Literary Archive Foundation is a non profit -501(c)(3) educational corporation organized under the laws of the -state of Mississippi and granted tax exempt status by the Internal -Revenue Service. The Foundation's EIN or federal tax identification -number is 64-6221541. Contributions to the Project Gutenberg Literary -Archive Foundation are tax deductible to the full extent permitted by -U.S. federal laws and your state's laws. - -The Foundation's principal office is in Fairbanks, Alaska, with the -mailing address: PO Box 750175, Fairbanks, AK 99775, but its -volunteers and employees are scattered throughout numerous -locations. Its business office is located at 809 North 1500 West, Salt -Lake City, UT 84116, (801) 596-1887. Email contact links and up to -date contact information can be found at the Foundation's web site and -official page at www.gutenberg.org/contact - -For additional contact information: - - Dr. Gregory B. Newby - Chief Executive and Director - gbnewby@pglaf.org - -Section 4. Information about Donations to the Project Gutenberg -Literary Archive Foundation - -Project Gutenberg-tm depends upon and cannot survive without wide -spread public support and donations to carry out its mission of -increasing the number of public domain and licensed works that can be -freely distributed in machine readable form accessible by the widest -array of equipment including outdated equipment. Many small donations -($1 to $5,000) are particularly important to maintaining tax exempt -status with the IRS. - -The Foundation is committed to complying with the laws regulating -charities and charitable donations in all 50 states of the United -States. Compliance requirements are not uniform and it takes a -considerable effort, much paperwork and many fees to meet and keep up -with these requirements. We do not solicit donations in locations -where we have not received written confirmation of compliance. To SEND -DONATIONS or determine the status of compliance for any particular -state visit www.gutenberg.org/donate - -While we cannot and do not solicit contributions from states where we -have not met the solicitation requirements, we know of no prohibition -against accepting unsolicited donations from donors in such states who -approach us with offers to donate. - -International donations are gratefully accepted, but we cannot make -any statements concerning tax treatment of donations received from -outside the United States. U.S. laws alone swamp our small staff. - -Please check the Project Gutenberg Web pages for current donation -methods and addresses. Donations are accepted in a number of other -ways including checks, online payments and credit card donations. To -donate, please visit: www.gutenberg.org/donate - -Section 5. General Information About Project Gutenberg-tm electronic works. - -Professor Michael S. Hart was the originator of the Project -Gutenberg-tm concept of a library of electronic works that could be -freely shared with anyone. For forty years, he produced and -distributed Project Gutenberg-tm eBooks with only a loose network of -volunteer support. - -Project Gutenberg-tm eBooks are often created from several printed -editions, all of which are confirmed as not protected by copyright in -the U.S. unless a copyright notice is included. Thus, we do not -necessarily keep eBooks in compliance with any particular paper -edition. - -Most people start at our Web site which has the main PG search -facility: www.gutenberg.org - -This Web site includes information about Project Gutenberg-tm, -including how to make donations to the Project Gutenberg Literary -Archive Foundation, how to help produce our new eBooks, and how to -subscribe to our email newsletter to hear about new eBooks. - -</pre> -</body> -</html> diff --git a/old/63883-h/images/beef.png b/old/63883-h/images/beef.png Binary files differdeleted file mode 100644 index 6387b3d..0000000 --- a/old/63883-h/images/beef.png +++ /dev/null diff --git a/old/63883-h/images/cover.jpg b/old/63883-h/images/cover.jpg Binary files differdeleted file mode 100644 index 73212be..0000000 --- a/old/63883-h/images/cover.jpg +++ /dev/null diff --git a/old/63883-h/images/front.jpg b/old/63883-h/images/front.jpg Binary files differdeleted file mode 100644 index 38fca70..0000000 --- a/old/63883-h/images/front.jpg +++ /dev/null diff --git a/old/63883-h/images/mutton.png b/old/63883-h/images/mutton.png Binary files differdeleted file mode 100644 index 6a6858b..0000000 --- a/old/63883-h/images/mutton.png +++ /dev/null diff --git a/old/63883-h/images/pork.png b/old/63883-h/images/pork.png Binary files differdeleted file mode 100644 index a9b1c8d..0000000 --- a/old/63883-h/images/pork.png +++ /dev/null diff --git a/old/63883-h/images/veal.png b/old/63883-h/images/veal.png Binary files differdeleted file mode 100644 index 3e7994f..0000000 --- a/old/63883-h/images/veal.png +++ /dev/null |
