335 chapters
3 hour read
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335 chapters
NOTES
NOTES
In place of “whole peppers” read “peppercorns.” In place of “okra” read “canned okra or diced vegetable marrow.” In place of “squabs” read “pigeons.” In place of “corn-starch” read “corn-flour.” In place of “pumpkin” read “canned pumpkin.” In place of “string-beans” read “French beans.”...
21 minute read
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SOME COMMENDABLE FEATURES OF CASSEROLE DISHES
SOME COMMENDABLE FEATURES OF CASSEROLE DISHES
(1) The initial cost of the utensils is very low, and if proper care is bestowed on them they may last as long as metal pans. (2) All risk of metallic contamination is avoided. The ingredients may be put together in a casserole and allowed to stand for hours in it before cooking without spoiling in the very least degree. Its lining cannot scale, and in cooking the contents cannot become tainted or discolored. (3) The ornamental appearance of casserole dishes simplifies the practice of serving th
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HOW TO CARE FOR CASSEROLE DISHES
HOW TO CARE FOR CASSEROLE DISHES
The cook who has been accustomed to the use of iron, granite, copper, aluminum, or other metal cooking utensils will necessarily have something to learn when adopting earthenware. It must be realized that it is a method of slow cookery, and cannot be hurried. Before being used for the first time the vessels should be soaked in cold water for some hours, as this will go far toward saving them from cracking on their first exposure to heat. There need be little risk of this if the heat be applied g
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BROWN SOUP WITH FORCEMEAT BALLS
BROWN SOUP WITH FORCEMEAT BALLS
Melt the butter in a large marmite, let it get brown, then brown in it the onions, cut in rings; remove the onions from the pot, and brown the flour in the butter; then add the water and the kitchen bouquet, stir till smooth, allow this to boil, put back the onions, and add the vegetables cut into neat pieces, the meat cut up into small pieces, and the seasoning; simmer for one and a half hours, remove the meat, and rub through a sieve as much of the vegetables with the soup as possible. Put the
36 minute read
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FORCEMEAT BALLS
FORCEMEAT BALLS
Beat up the egg and mix in the above ingredients, form into tiny balls, roll in flour, and add to the soup....
6 minute read
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BROWN STOCK
BROWN STOCK
Wipe the meat and cut it into small square pieces. Break up the bones and remove the marrow. Put the bones and the meat into a large casserole, cover with the water, and bring slowly to boiling point; skim thoroughly, then add all the other ingredients, and simmer for four hours; then strain, and when cold remove the fat. The bones may be boiled down again for cheaper stock. To brown the onions place them with the skin on in a tin and set in the oven until brown....
25 minute read
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CHEESE SOUP WITH SAVORY CUSTARD
CHEESE SOUP WITH SAVORY CUSTARD
Pare and slice the vegetables and fry them in the butter with the herbs, mace, and whole peppers for five minutes, then add the flour and the stock; simmer for one hour, rub through a sieve; mix together the egg yolks, cream, and grated cheese, add to the soup and reheat, taking care that it does not boil. Meanwhile prepare a savory custard as follows: Put half a cupful of stock and one tablespoonful of grated cheese into a small saucepan and bring to boiling point. Beat up two eggs with salt an
44 minute read
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OYSTER OR CLAM BISQUE
OYSTER OR CLAM BISQUE
Put the clams into a casserole, slice the onion and the carrot, and add them with the bay leaf, parsley, and stock. Simmer for one and a half hours, then strain; return to the casserole and add the needed salt and pepper. Blend the butter and flour together and add them with enough cream to make two pints. Simmer for five minutes and add the wine when serving....
20 minute read
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CREAM OF BARLEY SOUP
CREAM OF BARLEY SOUP
Put the stock into a fireproof pot, add the barley, onions, carrots, bay leaf and parsley and simmer for three hours. When almost ready, add the yolks of the eggs mixed with the milk, wine, and seasonings. Press through a sieve and reheat. Divide the hot peas into earthenware handled cups, pour over the soup, and serve very hot....
17 minute read
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CREAM OF SALSIFY SOUP
CREAM OF SALSIFY SOUP
Clean the salsify, throwing at once into cold water to prevent their turning dark. Put them into an earthenware dish with water to well cover and cook till very tender, then rub through a sieve. Return to the casserole and add to the pulp two cupfuls of the milk, onion juice, chopped parsley, salt and pepper to season. Have ready the remaining milk, thickened with the butter and the flour rubbed together, add to the salsify, and heat thoroughly. Just before serving stir in the beaten yolks of th
36 minute read
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FISH SOUP
FISH SOUP
Skin and fillet the fish. Put the fish bones, skin, and any other fish trimmings into an earthenware pot with the stock or water and the salt; bring to the boil and skim well, add the bay leaf, the onion, and celery cut into small pieces; simmer for one and a half hours; then strain. Melt the butter in the pan, add the flour, stir till smooth, then add the milk; allow this to boil for four minutes, add the soup, the parsley, and the fish cut into small pieces; season nicely, simmer for fifteen m
27 minute read
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FRUIT SOUP
FRUIT SOUP
Put one quart of the water into a fireproof utensil, add the cloves, cinnamon, lemon and orange peels, and the bitter almonds. Allow to remain for one hour, then simmer for fifteen minutes. Strain and return to the pan, add the tapioca and the remainder of the water, and simmer until clear; then add the sugar, salt, and fruit juice. Cherry, strawberry, currant, blackberry, or grape juice may be used for fruit soups....
20 minute read
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GUMBO SOUP
GUMBO SOUP
Chop the onions and the garlic, roll them in the flour, then brown them in the butter, and add the tomatoes. Cut the heads off the okra, split each four times and cut into dice, add it to the tomatoes in the casserole, add the parsley, salt and pepper, and the celery, bacon, and ham chopped; brown all together. Cut up the chicken and fry it for a few minutes, then add it with the stock, and simmer until thick. Serve with plain boiled rice. One pint of cooked crab meat, cooked shrimps, or oysters
28 minute read
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LENTIL SOUP
LENTIL SOUP
Wash the lentils and put them to soak in cold water overnight. In the morning drain them and put them into an earthenware pan with the water, bring slowly to the boil, and skim well; then add the vegetables cut into small pieces, the mace, bay leaf, whole peppers, and bread, simmer for one and a half hours. Strain the soup, rubbing as much of the pulp through the sieve as possible. Melt the butter in the pan, stir in the flour, add the milk, and boil for four minutes. Add the soup, and season it
32 minute read
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OYSTER BOUILLON
OYSTER BOUILLON
Put the oysters into a casserole, add the white stock, the onion and celery chopped, and the salt and pepper. Simmer gently for one hour. Strain the soup, reheat it, and serve in earthenware bouillon cups with a tablespoonful of whipped cream on the top of each....
12 minute read
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POTATO PURÉE
POTATO PURÉE
Boil the potatoes in their skins till tender, then cool and peel them. Cut them into quarters and put them into an earthenware pan with the two ounces of butter to brown just a very little in places. Season with the salt and pepper, then add the stock, cream, and the onion juice. Allow to boil up, and strain through a sieve; return the purée to the pan and stir into it the melted butter mixed with the flour. Boil for three minutes and serve hot....
26 minute read
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SCOTCH BROTH
SCOTCH BROTH
Prepare the vegetables and cut them into small pieces. Put the water or stock into a large earthenware pan, and when it boils, add the meat and the barley. Boil up, skimming frequently, add the vegetables, and then simmer for three hours. Now stir in one extra carrot grated, the salt and pepper, sugar and dripping. Simmer again for thirty minutes. Add the parsley and the broth is ready to serve. The mutton may be served separately with potatoes....
21 minute read
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SHRIMP CHOWDER
SHRIMP CHOWDER
Cook the onion in the salt pork fat. Melt the butter in a casserole, stir in the flour and seasoning, then add the milk very gradually and stir till boiling, allow to cook for five minutes, then add the shrimps and cook for twenty-five minutes; add the strained salt pork fat, the hot cream, and serve hot....
16 minute read
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SOUP TO SERVE IN PETITES MARMITES
SOUP TO SERVE IN PETITES MARMITES
Remove the marrow from the bone. Saw the bone into inch lengths and put it into a large stoneware soup pot with the beef and the water. Let it come slowly to boiling point, remove the scum, and set on a cool part of the stove to simmer for half an hour. Draw, truss, and roast the fowl for twenty minutes, then, when well browned, put it into the soup pot, adding the giblets well cleaned. Remove the beef and the chicken as soon as they are tender. Keep hot a part of the beef and a part of the brea
57 minute read
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VEGETABLE SOUP
VEGETABLE SOUP
Cut the meat into small, neat slices; put it into a deep earthenware pan, sprinkle in the salt and pepper; add the tomatoes, sliced, the other vegetables all pared or scraped and cut into neat pieces, and the water. Cover tightly and cook slowly in the oven for two and a half hours. If too thick, add a little boiling water before serving....
18 minute read
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WHITE STOCK
WHITE STOCK
Wipe the meat and cut it up into small pieces; and put it into a large marmite or casserole; add the bones and the water and bring slowly to boiling point; skim thoroughly, add the other ingredients, and simmer for four hours; strain through a fine sieve, and when cold remove the fat. The fowl should be cleaned and added with the meat. The bones may be boiled again for cheaper stock....
28 minute read
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BAKED OYSTERS
BAKED OYSTERS
Scald the oysters in their liquor, and put them aside to cool; then divide each oyster into four pieces. Melt the butter, stir in the flour, then add gradually the milk and cream; stir until thickened, and add the seasonings, wine, and cheese. Butter sufficient octagon ramequins, put in a layer of the oysters, fill up with the sauce, pour a little melted butter over each, sprinkle some bread crumbs on the top, and bake in a moderate oven for ten minutes....
25 minute read
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COD À LA GARONNE
COD À LA GARONNE
Rub a shallow fireproof dish with a cut clove of garlic, then lay in the fish and add the oil. Bake in the oven, and when three parts cooked take out and sprinkle in the capers, anchovies, parsley, bread crumbs, salt, and paprika; divide the butter into tiny pieces, lay it on the top, and return it to the oven to brown and to finish cooking. Serve hot in the casserole....
19 minute read
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COLD MACKEREL, VINAIGRETTE
COLD MACKEREL, VINAIGRETTE
Clean the mackerel, leaving the head on, wrap it in a piece of cheesecloth, and boil in boiling salted water until tender. The water should contain a little vinegar. Put the tarragon vinegar into a basin, add the mustard, salt, olive oil, parsley, shallots, gherkins, and capers. Remove the cloth from the fish, then lay the mackerel in an earthenware dish, pour the sauce over it and let it marinate thoroughly. It should be put into the refrigerator as soon as cool. Serve cold in a bed of parsley
26 minute read
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CRAB À LA CARMEN
CRAB À LA CARMEN
Boil the crab, then remove the meat from it. Put the oil into a casserole, add the crab meat, the shallot, and parsley; stir over the fire until quite hot; then add the bread crumbs, vinegar, chicken, cream, stock, and seasonings; fill some flange ramequins very full with the mixture, heaping them in the center; pour over each some of the white sauce, and sprinkle over the top the sieved hard cooked yolks of eggs. Stand them in a pan containing a little boiling water on the stove until thoroughl
30 minute read
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CURRIED FISH
CURRIED FISH
Free the fish from skin and bones. Melt the butter in a fireproof dish, then put in the apple and the onion cut into small pieces, fry together until a nice brown color, then stir in the rice flour, curry powder, chutney, the strained juice of the lemon, salt, and stock; simmer for fifty minutes, then add the fish. Arrange the hot boiled rice around a casserole, turn the curry into the center; garnish with the shrimps made hot in a little cream and quarters of the hard cooked eggs. Serve very ho
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FINNAN HADDIE
FINNAN HADDIE
Select a well-cured medium sized fish. If not well cured it will probably be tasteless and flabby. Wash it well, trim off the fins, the tail, and the two bones at the head. Lay it in a buttered casserole, sprinkle with a little salt and pepper, pour in enough boiling water to cover it, and allow it to simmer for ten minutes. Drain it from the water, return it to the casserole with the butter, and cook it for ten minutes in the oven. See that it is thoroughly cooked, but not hardened....
26 minute read
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FISH SOUFFLÉ
FISH SOUFFLÉ
Boil the potatoes and rub them through a sieve while they are hot; mix with them the butter, salt, paprika, anchovy extract, mustard, cream, fish, white bread crumbs, suet, parsley, and the whites of eggs beaten stiffly. Mix carefully and turn into a well-buttered fireproof soufflé dish; sprinkle the top of the soufflé with the browned bread crumbs and here and there put a little bit of butter; place it on a baking tin and cook in a moderate oven for about forty minutes. Serve at once....
24 minute read
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FLOUNDER AU GRATIN
FLOUNDER AU GRATIN
Clean and skin the fish. Salt and pepper both sides of the flounder, then lay it in a fireproof au gratin dish, sprinkle in the shallots and the parsley; add the butter divided into small pieces, the wine, and the layer of bread crumbs. Let it cook in the oven for about half an hour....
16 minute read
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HADDOCK AND MACARONI
HADDOCK AND MACARONI
Break the macaroni in pieces from one to one and a half inches long, put it into a pan of fast boiling, salted water, add the butter, and boil until it is tender without being in the least mashed; drain and wash the macaroni in a little hot water. Heat the sauce in a fireproof dish, stir in the fish without breaking the flakes, and season it nicely with salt and pepper. Arrange a border of the hot macaroni around a hot casserole, pile the fish and sauce in the middle. Cut the tomatoes in quarter
39 minute read
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HADDOCK AU GRATIN
HADDOCK AU GRATIN
Boil the haddock in boiling salted water with the two ounces of butter, seasoning of salt and pepper, and the strained juice of one lemon. When it is ready remove the skin, put the fish into a buttered gratin dish, pour over it the melted butter, and sprinkle over it a little red pepper and lemon juice. Cover it with the cheese and the buttered bread crumbs and put in a hot oven to brown. Mix the potato flour with the cream, make hot, and pour over the fish just before sending to table. Garnish
29 minute read
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HALIBUT TIMBALE
HALIBUT TIMBALE
Put the fish through a meat-chopper, add to it the parsley, salt, red pepper, whipped cream, and the whites of eggs stiffly beaten. Mix carefully and turn into a well-buttered earthenware mold, cover, and steam steadily for half an hour. Serve with egg sauce....
12 minute read
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LOBSTER NEWBURG
LOBSTER NEWBURG
Take the meat from a boiled lobster and cut it into dice; sauté it in the butter, then add the seasonings, sherry wine, and the yolks of eggs mixed with the cream. Stir until the mixture begins to thicken, then remove it from the fire and serve at once in hot ramequins....
16 minute read
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MACKEREL WITH TOMATOES
MACKEREL WITH TOMATOES
Cook the mackerel in the oven with the stock, sherry wine, herbs, lemon juice, and onion, cover with a buttered paper; when cooked, remove the skin, split the fish open, and remove the bones; butter a fireproof dish, lay in a layer of sliced tomatoes, a little salt and pepper, then a layer of fish and some tiny pieces of butter, repeat this until the fish is used; finally put a layer of sliced tomatoes on the top; pour over the stock in which the fish was cooked, cover with bread crumbs and some
31 minute read
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OYSTER CURRY
OYSTER CURRY
Chop the onion and brown it in one tablespoonful of the butter in a casserole or earthenware dish, add the curry powder, the remaining tablespoonful of butter, the apple chopped, and the stock. Simmer slowly for half an hour. Put the oysters, their liquor, and the tomatoes into another pan over the fire. When the edges of the oysters begin to ruffle put the two mixtures together. Add the salt, and thicken with the flour moistened with a little cold water. Boil for five minutes stirring constantl
26 minute read
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SCALLOPS EN CASSEROLE
SCALLOPS EN CASSEROLE
Put the scallops and mushrooms into a casserole with one tablespoonful of the butter, cover, and let cook for ten minutes. Peel and chop finely the onion and shallots, blanch them in water, and drain. Put them into an earthenware pan with the remainder of the butter and cook until a light brown color; stir in the flour, mix for a few minutes over the fire, add the stock and scallop liquor, simmer for fifteen minutes, stirring in the yolks of eggs one at a time, season with salt, pepper, and a du
35 minute read
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STEWED EELS
STEWED EELS
Skin and divide the eels into pieces about two inches long, put them into a casserole with the stock, sliced onion, herbs, mace, lemon juice, parsley, and whole peppers. Bring to the boil, skim, and allow to simmer for twenty minutes; lift out the eels and strain the stock. Melt the butter in the casserole, stir in the flour, add the liquid from the fish, the cream, and boil for five minutes, stirring all the time, then add the seasonings and the eels, allow to heat thoroughly, and serve. Lobste
31 minute read
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STUFFED HERRINGS
STUFFED HERRINGS
Split the herrings up the back, remove the backbones, lay two herrings open on a buttered fireproof dish; mix together the bread crumbs, parsley, salt, pepper, egg well beaten, and one tablespoonful of the butter; lay this on the split herrings, place the other two on the top, sandwich fashion; put the remainder of the butter on the top, sprinkle with bread crumbs, and bake in a hot oven for twenty minutes. Serve with parsley sauce....
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TERRAPIN STEW
TERRAPIN STEW
Encourage the terrapin to move about in lukewarm water for a few minutes, then plunge head first into a pan of boiling water. Remove from the water in about five minutes, or as soon as the thin white skin can be removed from the head and feet, then put back into fresh boiling water and simmer for forty minutes, or until the upper shell separates readily from the lower on a slight pressure. Drain, lay them on their backs, heads from you; then loosen the shells and take them off. Remove the sand b
54 minute read
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TROUT WITH POTATOES
TROUT WITH POTATOES
Boil the trout in boiling salted water for twenty minutes or until ready; when cold, bone it and flake it, and lay it in a well-buttered fireproof dish; bring the milk and parsley to the boil and pour them over the fish; boil the potatoes, then mash them with the butter, cream, salt, and pepper, spread them over the fish, smooth the surface, then mark it in fancy design with a fork; place the casserole in a hot oven for ten minutes. Remove it from the oven, beat up the white of the egg stiffly,
42 minute read
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CHICKEN EN CASSEROLE NO. 1
CHICKEN EN CASSEROLE NO. 1
Singe and draw the chicken, then truss it as for boiling, have ready a casserole large enough to hold the bird whole; line it with the bacon, put in the chicken, sprinkle in salt, pepper, and the onion chopped fine. Then arrange round the chicken the tomatoes skinned, the celery, mushrooms and walnuts chopped, and the bay leaf; add the stock, place the casserole in the oven, let it cook gently for one and a half hours, basting the chicken frequently. When ready, remove the bay leaf, brown and th
36 minute read
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CHICKEN EN CASSEROLE NO. 2
CHICKEN EN CASSEROLE NO. 2
Singe, draw and cut the fowl into neat joints, removing the skin and as many small bones as possible. Heat the oil in a frying-pan, lay in a few pieces of chicken at a time, and fry until the meat looks white on each side. Turn frequently but do not let them brown. Take out and drain on paper. Add a little more oil if necessary, until all the pieces have been cooked. Blend the butter and flour in a saucepan over the fire: when smooth stir in the stock, and continue stirring until it cooks for fi
47 minute read
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CHICKENS WITH OLIVES
CHICKENS WITH OLIVES
Prepare the chickens and cut them into joints, then put them in a casserole with the water, salt, pepper, and onion. Cook slowly till tender. Lift out the pieces of chicken and drain and dry them, then fry them in the butter till they are brown. Stir the flour into the casserole, add a pint of the water in which the chickens were cooked, the olives, chopped, capers, and seasoning of salt and pepper. When quite smooth add the chickens and serve when hot....
23 minute read
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GOOSE DEVILED EN CASSEROLE
GOOSE DEVILED EN CASSEROLE
After cleaning the goose and wiping it well with a damp cloth, plunge it into a saucepan of boiling water, and boil gently for one hour. Take it from the saucepan, drain well, and wipe it very dry. Fill the body and neck with potato stuffing, truss and sew up, lay it in an earthenware pan, and roast in a very hot oven, allowing twenty minutes to every pound. Mix the vinegar, pepper, and mustard together, pour them over the goose, and baste it frequently. An old goose that can be cooked in no oth
49 minute read
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GUINEA FOWL EN CASSEROLE
GUINEA FOWL EN CASSEROLE
Draw and truss the guinea fowl; then put it into a casserole with sufficient hot water to cover, then bring to the boil, and simmer gently until the bird is cooked. Take it up and let it cool. Measure half a pint of the water the guinea fowl was boiled in. Put this into a pan with the milk, add the onion, mace, carrot, herbs, celery, whole peppers, and the stock; bring slowly to boiling point; then simmer for ten minutes. Melt the butter, stir in the flour, then stir in the boiling stock. Cook s
40 minute read
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JUGGED HARE
JUGGED HARE
Skin the hare after taking out the inside, wipe the hare thoroughly, but do not wash it, cut it into neat joints, dust a little flour over them, and fry them in smoking hot fat till browned. Drain them and put them into an earthenware jar with the vegetables cut into small pieces, the bay leaf, lemon rind, mace, clove, allspices, salt and pepper; fill up the jar with boiling stock, let it simmer for two or three hours, according to the size of the hare; when cooked, take out the pieces of hare,
42 minute read
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QUAILS EN CASSEROLE
QUAILS EN CASSEROLE
Prepare and truss the quails. Melt the butter in an earthenware pan; when hot, put in the birds, and brown them all over. Cover with the lid, and put into a moderate oven till ready. Lift out the quails and keep hot. Drain the fat from the pan, add the stock, wine, and orange rind. Simmer for ten minutes, then stir in the jelly. Put in the quails for ten minutes; season with salt, pepper, and the strained lemon juice. Before serving remove the orange rind and add the cherries. Serve hot....
26 minute read
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RABBIT EN CASSEROLE
RABBIT EN CASSEROLE
Skin and joint the rabbits, then put them into an earthenware pan, add the onions, celery, carrots, bay leaf, dripping, and cold water. Simmer for thirty minutes, then remove the rabbits. Add the butter and flour to the pan, stir over the fire till brown, then add the hot water, stirring till smooth, add the salt, sauce, capers, olives, pepper, and rabbits. Cover closely and bake for forty minutes....
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RAGOUT OF DUCK
RAGOUT OF DUCK
Cut the duck into neat joints. Melt the butter in an earthenware pan, toss the pieces of duck in it, then sprinkle in the flour, and fry it a light brown color; then add the stock, stirring it in smoothly. Add the parsley, lemon juice, shallots, jelly, kitchen bouquet, and meat extract. Put on the lid and let it simmer for thirty minutes. Season it nicely. Pin a napkin round the casserole and serve it hot....
21 minute read
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SQUABS EN CASSEROLE
SQUABS EN CASSEROLE
Cut each bird in four pieces. Cut the bacon into small pieces and the onion into large dice. Melt the butter in a casserole, put in the bacon, onion, herbs, mace, parsley, and bay leaf, and fry them for five minutes, or till a good brown color. Add the stock, and bring it to boiling point. Lay in the pieces of squabs and lemon rind, cover the casserole tightly, and allow its contents to simmer very gently for one hour. Next skim it well, remove the squabs, and strain the stock. Put the squabs ba
43 minute read
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SQUIRRELS EN CASSEROLE
SQUIRRELS EN CASSEROLE
Clean, wash, and joint the squirrels. Lay them in salted water for thirty minutes. Put the ingredients into a large casserole in the following order: First a layer of the pork, then one of the onions; next, of potatoes; then follow with successive layers of corn cut from the cob, the beans, and the squirrels. Season each layer with black and red pepper. Pour in the water, put on the cover, and seal with a paste made of flour and water. Cook gently for three hours, then add the tomatoes, sugar, a
33 minute read
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VENISON EN CASSEROLE
VENISON EN CASSEROLE
Cut up the venison into square pieces; put them into an earthenware jar, add the clove of garlic, bay leaf, peppers, a pinch of salt, and one glassful of the wine. Let this marinade remain for six hours. Drain the pieces of venison and dry them. Melt the butter in a casserole, put in the venison, and fry for ten minutes; then add the flour, and mix well; add the wine and the stock, stir till it boils, draw to one side of the fire, add the herbs, the onions, peeled, salt and pepper to taste, and
37 minute read
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BAKED LIVER
BAKED LIVER
Cut the liver into slices one-third of an inch thick, wash and dry thoroughly, lay it in a well-buttered casserole. Make a forcemeat with the bread crumbs, chopped parsley, herbs, chopped onion, salt and pepper to taste, cover each strip of liver with this, and on the top place a strip of bacon. Pour round the water and bake slowly for one hour....
18 minute read
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BAKED VIRGINIA HAM
BAKED VIRGINIA HAM
Wash the ham and place it in cold water; let it soak for twelve hours, then put it into fresh cold water and let it soak for another twelve hours. When ready to cook, place it skin down in a large casserole, which must be of good size and full of cold water. It will take about one hour, over a moderate fire, to come to boiling point. Then keep it boiling steadily—on no account must it be allowed to boil fast—and as the water boils down replenish with hot, never with cold, water, so as not to che
51 minute read
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BEEF AND SAUSAGES
BEEF AND SAUSAGES
Cut the meat into neat strips. Season the flour with salt and pepper; toss the meat in this, and fold each strip into neat rolls, placing a small portion of light bread crumb stuffing in each. Prick and divide the sausages. Place a layer of sausage in a casserole, then the beef, and then the sausage. Sprinkle in the remaining flour and chopped parsley. Cover with water, put on the lid, then cook slowly for two and a half hours. To make the bread stuffing: Put into a saucepan one heaping tablespo
40 minute read
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BEEF AND TOMATOES
BEEF AND TOMATOES
Cut the meat, celery, and onions into small pieces, then put them into a frying-pan. Set on the range and stir constantly until well browned, being careful not to scorch. Remove from the fire, and put into a large casserole, add the tomatoes, the macaroni cooked, the cheese grated, the mushrooms, soy, salt and pepper. Simmer for two hours and serve hot. Veal and Ham Pie Beef and Sausages...
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CALF’S LIVER À LA MADRID
CALF’S LIVER À LA MADRID
Melt the butter in a casserole; cut the liver in thin slices and fry it in the butter for three minutes; take out the liver, add the onions to the butter, fry till a nice brown color; then sprinkle in the flour, add the stock, and bring to the boil; then add the liver, cover and simmer for thirty minutes, stir in the yolks of eggs and the lemon juice, season nicely with salt and pepper. Place the toast points on the top and serve in the casserole....
24 minute read
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CHILLI CON CARNI
CHILLI CON CARNI
Cut the steak into small pieces. Put the butter into a casserole and allow it to get hot, then add the steak and fry it brown, then add the water and the rice. Cover closely, and cook till very tender. Remove seeds and partitions from red peppers and chillies and cover with boiling water for five minutes. Drain and chop the peppers and chillies and add them to the steak, with the cooked beans, chopped garlic, flour, thyme, chopped onions, salt to taste, cloves, and cook till very hot and the gra
27 minute read
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HAM EN CASSEROLE
HAM EN CASSEROLE
Brown the ham on both sides in a hot frying-pan, then lay it in a casserole, add the seasonings, the pepper and the onion chopped. Pour over enough sweet cider to come well up on to the ham. Cover and bake slowly for two and a half or three hours. Serve hot with cider or tomato sauce and stuffed potatoes....
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HAMBURG STEAK EN CASSEROLE
HAMBURG STEAK EN CASSEROLE
Heat the butter in an earthenware dish, add the onion, fry it until brown, then add the flour, stir well together, add gradually the water or stock, and simmer for ten minutes. Add the Hamburg steak and cook slowly for half an hour; baste it occasionally. Season with the salt, pepper, and chopped parsley, and place on top just before serving a few nicely fried bread croûtons....
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HUNGARIAN GOULASH
HUNGARIAN GOULASH
Slice the onion and brown it in the lard. Remove the onion and put in the veal and beef cut into small pieces. Brown these thoroughly, and remove the meat and place it in a casserole. Add the paprika and the boiling water. Cover the dish and place it in the oven. Fry the potato, carrot, turnip balls, and onion in smoking hot fat. Add them to the meat after it has simmered for one and a half hours. After the vegetables are added, add the salt, bay leaf, clove, and flour mixed with the cold water.
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IRISH STEW
IRISH STEW
Cut the meat into neat pieces, put it into a large casserole; add the onions sliced, and enough water to cover. Simmer for two hours; season with salt and pepper. Add the potatoes sliced rather thinly. Cover closely, and continue to simmer for another hour. Sprinkle in the parsley just before serving....
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KIDNEYS EN CASSEROLE
KIDNEYS EN CASSEROLE
Skin and chop the kidneys, put them into a basin with the suet, bread crumbs, milk, eggs well beaten, parsley, herbs, and seasonings. Mix well, turn into a buttered earthenware bowl, cover with a buttered paper, and steam for one hour. Serve hot with brown sauce or good gravy....
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LAMB EN CASSEROLE
LAMB EN CASSEROLE
Half roast the loin of lamb, and cut it into steaks. Boil the rice in boiling salted water for ten minutes, drain it, and add to it the gravy with the nutmeg and the mace; cook slowly until the rice begins to thicken, remove it from the fire, stir in the butter, and when melted add the yolks of eggs well beaten; butter a casserole well, sprinkle the steaks with salt and pepper, dip them in melted butter, and lay them in the buttered dish; pour over the gravy that comes from them, add the rice an
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MUTTON À LA VERONA
MUTTON À LA VERONA
Wipe the meat, then cut it into neat, small joints. Melt the butter, put in the meat, and fry it on both sides a good brown color. Remove the meat, sprinkle in the flour, and brown it carefully. Add the stock, and stir until it boils. Put the meat into the casserole, add the sliced onions and tomatoes, some neatly cut pieces of carrot and turnip, the stock, and a little salt. Put on the lid, and simmer for about two hours, until the meat is quite tender. Meanwhile, with a round vegetable-cutter
42 minute read
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OX TAIL EN CASSEROLE
OX TAIL EN CASSEROLE
Wash and dry the tails and cut them into joints. Put the butter into an earthenware pan, add the vegetables, herbs, whole peppers, cloves, and mace. Place the joints on the top of these ingredients with a buttered paper over and the cover of the pan, and cook on the top of the stove for twenty minutes; then remove the paper, sprinkle in the flour, add the meat extract, brown sauce, salt and pepper to season, and the stock; replace the paper and cover and simmer for three and a half hours, adding
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OX TONGUE EN CASSEROLE
OX TONGUE EN CASSEROLE
Wash and trim the tongue carefully, roll it round in the same way as you would ribs of beef, and keep it in shape with a piece of tape. Wash and trim the vegetables, and cut them in pieces. Lay half of them in a casserole with the spices. Next put in the tongue, then the rest of the vegetables, and pour in enough stock or water to half cover the tongue. Put the lid on the casserole, and let the contents simmer gently for four hours. The tongue should be turned once during the cooking. Then eithe
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PORK EN CASSEROLE
PORK EN CASSEROLE
Cut up the onions and mix them with the sage. Mix together the flour, salt, pepper, and curry powder. Dip the pork chops into this mixture. Put the onions into a casserole, lay the chops on the top, cover with hot water, and simmer in the oven for two hours. Serve with hot apple sauce. To make the apple sauce: Put into a saucepan one heaping cupful of chopped apples, add one tablespoonful of arrowroot, a few grains of salt, one tablespoonful of lemon juice, grated rind of one lemon, a pinch of p
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STEAK EN CASSEROLE
STEAK EN CASSEROLE
Cut the steak into six neatly shaped flat pieces, and season them with salt and pepper. Fry them slightly on one side in a little of the butter, over a quick fire, and set them aside. Peel the onion and chop it finely, fry it in a small stewpan in one tablespoonful of the butter to a golden color, moisten with the brown sauce and a little of the mushroom liquor. Boil up, and add the pickles, bacon, mushrooms, carrot, and potato. Heat up these and put them in a casserole, place the meat on the to
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STEAK AND KIDNEY PUDDING
STEAK AND KIDNEY PUDDING
Chop the suet and rub it into the flour, add the baking powder, half a teaspoonful of salt, and enough water or buttermilk to make a stiff paste. Cut off a small piece for a lid. Roll out the larger piece and line a greased casserole with it. Cut the meat in thin slices; remove the fat from the kidneys and cut them into four pieces. Mix two tablespoonfuls of flour with a little salt and pepper, then dip the meat and the kidneys into them. Place the meat and kidneys into the prepared casserole, f
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SWEETBREADS EN CASSEROLE
SWEETBREADS EN CASSEROLE
Soak the sweetbreads in cold water for two hours, changing the water several times; drop them into boiling water for three minutes, lift out into cold water for fifteen minutes; drain, and remove the skin and fat, place them for half an hour between two plates, divide the bacon into neat lardoons, and lard them; slice the vegetables and lay them in a casserole, lay the sweetbreads on the top, pour in the stock, and simmer for half an hour. Melt the butter in another pan, add the flour and the st
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SWISS STEAK
SWISS STEAK
The steak should be cut two inches thick. Pound into it, using a steak shredder, as much flour as it will hold. Melt the butter in a casserole, and when it is hot brown the steak in it, turning it over. Add the onion, carrot, turnip, and tomato sliced and fry them for a few minutes, then add the bay leaf and seasoning of salt and pepper. Pour in the boiling water, put on the cover, and simmer for two hours....
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VEAL AND HAM PIE
VEAL AND HAM PIE
Cut the veal and ham into thin slices; mix on a plate the flour, salt, pepper, red pepper, mace, powdered herbs, and lemon rind, roll in this seasoning each piece of veal, and lay in a deep casserole, alternately, layers of veal, ham, and egg cut in slices; pile this in the center of the dish, add one cupful of water, and the parsley; cover with puff pastry and bake in a hot oven for one and a quarter hours. When baked add a little very good seasoned stock. Serve hot or cold....
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YORK HOT POT
YORK HOT POT
Cut the meat into neat cutlets. Peel the potatoes, and cut six or eight of them in halves, slicing the rest thickly. Peel and slice the onions thinly. Wash the mushrooms and oysters. Skin and halve the kidneys. Put all these in layers in a casserole. The last one should be of potatoes cut in halves. Season well, put in the butter, and pour in the stock; put the lid on, and cook gently in a slow oven for two and a half hours. For the last half hour remove the lid, so that the potatoes may brown n
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CHICKEN AU GRATIN
CHICKEN AU GRATIN
Cut the chicken into small pieces. Cook the rice in boiling salted water until tender. Drain well. Butter an au gratin dish, place a layer of chicken at the bottom, then a layer of cooked rice. Pour some tomato sauce over this, sprinkle with bread crumbs, grated cheese, and salt and pepper. Repeat these layers until the dish is full. The last layer must be cheese and bread crumbs. Place in a hot oven to brown....
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CHICKEN RAMEQUINS
CHICKEN RAMEQUINS
Blend the butter and flour together in a fireproof dish, add the chicken stock, cream, mushroom liquor, and seasoning of salt, pepper, and paprika. Stir until they boil for three minutes, then add the chicken, peas, and mushrooms, and when all are thoroughly hot and well mixed, divide into hot buttered ramequins. Sprinkle a few browned bread crumbs over the top and serve at once....
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CHOPPED VEAL
CHOPPED VEAL
Put the butter into a fireproof dish, and when quite hot add the flour and brown it, then add the stock; boil for five minutes, then add the veal and seasonings. Heat through but do not boil. Serve garnished with toast points and cut lemon. The gravy or stock may be made by stewing the veal bones with a carrot, turnip, onion, sprig of parsley, and a strip of lemon rind for one hour....
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COTTAGE PIE
COTTAGE PIE
Rice the potatoes or rub them through a sieve; butter a fireproof dish, put in alternate layers of potatoes and meat, add a little pepper, salt, and gravy to each layer; continue this until the dish is full, and have a good layer of potatoes for the top; mark the top with a fork, and put on a few pieces of butter or dripping. Bake a nice brown color and serve hot....
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MACARONI RAGOUT
MACARONI RAGOUT
Break the macaroni into inch lengths, then boil it in plenty of boiling salted water until tender; drain and keep hot. Mix the cornstarch with a little cold milk till smooth; boil the remaining milk, stir in the cornstarch, meat extract, seasonings, chopped parsley, cheese, chopped ham, chopped meat or tongue; allow to cook for ten minutes, stirring occasionally. Pile the macaroni mixture in a buttered casserole and pour over it the cornstarch mixture. Put in the oven to brown over and serve hot
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CREAMED DRIED BEEF WITH MACARONI
CREAMED DRIED BEEF WITH MACARONI
Break the macaroni into inch lengths, then throw it into boiling salted water, allow to cook for forty minutes, then drain and keep hot. Melt the butter in a casserole, then fry the beef until slightly browned, then remove the beef, stir in the flour, and cook for eight minutes; add the seasonings and the beef. Arrange the macaroni on a hot casserole, pour over the beef, and garnish with the eggs....
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MUTTON HASH
MUTTON HASH
Melt the butter in an earthenware pan, and when quite hot, brown the onion sliced, then the flour; add the stock, which may be made by stewing the bones with one onion, carrot, turnip, and a blade of mace; when boiling, add the celery, herbs, parsley, pepper, and salt; simmer for half an hour, then add the mutton, taking care to remove the fat; allow this to simmer for half an hour. Serve hot with mashed potatoes....
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PORK PIE
PORK PIE
Cut the meat into neat pieces; boil the macaroni in boiling salted water for half an hour, then drain it; mix the pork with the macaroni, add the cheese, the onion and parsley chopped fine, cream, salt and pepper to taste; butter a fireproof pie-plate, line it with pastry, fill it with the mixture, cover it with pastry, brush it over with the egg well beaten, and bake in a hot oven for half an hour. Serve hot....
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PUFFS OF MEAT
PUFFS OF MEAT
Beat up the eggs, add them gradually to the flour, then add the milk, meat, salt and pepper, and powder. Divide into buttered cocottes, and bake in a hot oven....
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RÉCHAUFFÉ OF BEEF
RÉCHAUFFÉ OF BEEF
Melt the butter and red currant jelly in a casserole, then add the wine and the seasonings. When thoroughly hot, add the beef cut in small, neat, rather thick slices. Heat it through, but do not let it boil....
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SOUFFLÉ OF VEAL
SOUFFLÉ OF VEAL
Blend the butter and the flour in an earthenware dish over the fire, add gradually the milk, stir till it thickens, and cook for five minutes. Then add the veal, parsley, and the seasonings. Remove from the fire and add the eggs well beaten. Pour into a well-buttered casserole and bake in the oven until nicely browned, it will take twenty or twenty-five minutes....
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SURPRISE POTATOES
SURPRISE POTATOES
Peel and chop the mushrooms, and cook them in one tablespoonful of the butter. Cut the meat into small pieces, add it to the mushrooms, season nicely, and heat thoroughly. Choose five large, even-sized potatoes, wash and dry them; make a small incision in each, place in a hot oven, and bake until soft. Cut each potato into half lengthways, scoop out most of the center, and rub through a sieve. Season with salt and pepper, add the remainder of the butter and the parsley; replace some of this mixt
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TONGUE RAMEQUINS
TONGUE RAMEQUINS
Chop the tongue, hard cooked egg, crisp lettuce leaves, and walnuts; then mix them together, seasoning them with a little salt and pepper. Divide into white china ramequins and decorate the top with chopped aspic jelly. Serve very cold....
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TONGUE STANLEY
TONGUE STANLEY
Cut the slices of tongue half an inch in thickness, then trim them neat and round. Lay these rounds in small fireproof dishes, season with salt and pepper, place a poached egg on each piece of tongue, pour over some good white stock or sauce, heat in the oven, and serve decorated with chopped pistachio nuts....
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TURKEY EN CASSEROLE
TURKEY EN CASSEROLE
Put the bones and trimmings of the turkey, the onion, and herbs, with water to cover, into an earthenware pan. Let these simmer for one hour. Melt the butter, stir in the flour smoothly, and fry it carefully a good brown. Then strain in the stock, stirring it well all the time. Let it boil, then season it carefully and add the wine. Cut the turkey into neat pieces, put it into a casserole, strain over the gravy, cover, and put the casserole either in the oven or on the stove. Let the meat heat g
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VEAL RAMEQUINS
VEAL RAMEQUINS
Cook the rice in some boiling stock till tender, then drain it. Line some small buttered ramequins with it. Mix together the veal, ham, or tongue cut into strips, the parsley, sauce, seasonings, the mushrooms chopped, yolks of eggs, and whites of eggs well beaten; divide this mixture into the prepared dishes. Cover and steam for twenty minutes. Serve hot with tomato sauce....
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ASPARAGUS AU GRATIN
ASPARAGUS AU GRATIN
Cut the tops from the rolls, scoop the soft part of the crumb, and place them in the oven to get dry and crisp. Boil the asparagus tips in boiling salted water till tender, then drain. Canned asparagus tips may be used, but do not boil them. Heat the sauce in a fireproof dish, add the cheese, seasonings, yolk of egg, cream, and asparagus tips. Cook for five minutes. Fill up the rolls with this mixture, sprinkle with grated cheese, and dish on a folded napkin in an au gratin dish. Baked Beans...
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BAKED BEANS
BAKED BEANS
Soak the beans in cold water (soft water preferred) over night. In the morning wash and rinse them thoroughly, then parboil them until they are soft enough to pierce with a darning needle. Change the water while parboiling, always using boiling water for cooking and rinsing. Drain, put one-half of the beans into a bean pot; add the mustard, salt, and sweetening. Score the pork and place it on the top of the beans, cover with the remaining beans, and then cover the whole with boiling water. Put t
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BAKED CABBAGE
BAKED CABBAGE
Trim the cabbage and boil it till tender in plenty of boiling salted water. Press out all the moisture, chop it fine, and press it again. Now add the butter, milk, bacon, seasonings, and the eggs well beaten. Mix and turn into a buttered fireproof dish, and bake till well browned on the top. Small pieces of butter dotted about on the surface are an improvement and hasten the browning operation....
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BAKED ONIONS
BAKED ONIONS
Peel the onions and boil them till tender in boiling salted water. Drain and place them in a buttered casserole; pour in the milk mixed with the tapioca, then add the butter, parsley, salt and pepper. Bake in the oven for half an hour. Serve in the casserole....
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BAKED PARSNIPS
BAKED PARSNIPS
Peel and wash the parsnips and cut them in two lengthways. Steam them for one hour. Remove them from the fire, put them into a buttered earthenware dish, sprinkle with salt and pepper, pour the melted butter over them, and set in the oven to bake slowly till perfectly tender and brown....
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BEANS WITH ONIONS
BEANS WITH ONIONS
Melt the butter in a fireproof dish, then fry the onion in it till a light brown color, sprinkle in the flour, salt and pepper, then stir in the cooked beans and the water or stock. Bake till thoroughly hot and serve with roast meat....
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BRAISED ONIONS
BRAISED ONIONS
Wipe and skin the kidneys, then slice them finely, and season with salt and pepper to taste. Peel the onions, scoop out the center portion, and fill with the kidneys. Place them in a casserole, add the gravy, and cook slowly for about two hours. Serve hot....
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BROWNED POTATOES
BROWNED POTATOES
Peel the potatoes and boil them in boiling salted water until they are nearly, though not quite, done. Take up, drain, and cut each potato in halves lengthways; put flat side down on a hot buttered earthenware pan, set into the oven, baste with the melted butter having the onion juice and black pepper in it, till the potatoes are brown and quite tender....
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BRUSSELS SPROUTS WITH CHEESE
BRUSSELS SPROUTS WITH CHEESE
Trim the sprouts and boil them in boiling salted water till they are perfectly tender, drain thoroughly, and let get quite cold. Mix the cream and salt together, then dip each sprout into it; arrange them in a buttered shallow earthenware dish, sprinkle the cheese over them, and bake in a hot oven for six minutes. Serve hot....
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CANDIED SWEET POTATOES
CANDIED SWEET POTATOES
Select yellow sweet potatoes, peel them, and slice them lengthways. Steam with the butter, salt and pepper, and a little water. When tender drain off the water. Put the potatoes into an earthenware baking dish, pour over the molasses, and bake in a hot oven until the molasses candies over the potatoes....
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CARROTS À LA POMPADOUR
CARROTS À LA POMPADOUR
Butter a fireproof dish, then put in the carrots and then the potatoes on the top. Blend the butter and flour together in a saucepan over the fire, add gradually the milk, cream, cheese, salt and pepper, and stir till it boils. Pour over the potatoes, sprinkle the browned bread crumbs on the top. Bake in a hot oven for ten minutes....
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CAULIFLOWER AU GRATIN
CAULIFLOWER AU GRATIN
Wash and trim the cauliflower and boil it in boiling salted water till tender. When done, drain well and shape it neatly. Mix two tablespoonfuls of the grated cheese with the white sauce. Butter an au gratin dish and put in it three tablespoonfuls of the sauce. Upon this place the cauliflower, head upward. Cover with the sauce, which has been nicely seasoned, and sprinkle the surface with fine bread crumbs and the rest of the cheese. Place the butter in pieces here and there on the top, and bake
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COLCANNON
COLCANNON
Mix the cabbage, potatoes, half of the butter, milk, and the salt and pepper together with a fork. Put the mixture into a buttered earthenware baking dish, place the rest of the butter on the top, and bake for three-quarters of an hour in a fairly hot oven. Serve hot, alone or with meat of any kind....
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CORN PUDDING
CORN PUDDING
Cut the corn from the cob, rejecting the hull. Put the corn into a deep buttered earthenware dish, add the milk, sugar, salt and pepper, and the eggs well beaten. Bake in a moderate oven for two hours....
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CURRIED VEGETABLES
CURRIED VEGETABLES
Cook all the vegetables, then cut them into dice-shaped pieces. Melt the butter in a casserole, add the onions, and fry them a nice brown color. Stir in the flour and curry powder, add gradually the stock, stir till boiling, then simmer for a quarter of an hour; add the vegetables, season nicely, cover the casserole, and cook slowly for half an hour. Remove the fat from the top of the vegetables. Place the red peppers cut in strips on the top and serve with the rice....
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EGG-PLANT AU GRATIN
EGG-PLANT AU GRATIN
Cut the egg-plant in two lengthways and remove a portion of the interior to make room for the stuffing. Melt the butter in an earthenware pan, stir in the shallots, bacon, mushrooms, suet, parsley, seasonings, one tablespoonful of the cheese, and the egg well beaten. Put this stuffing into the egg-plant. Arrange on a buttered au gratin dish, sprinkle with a mixture of bread crumbs and grated cheese. Bake in a moderate oven for three-quarters of an hour. Serve hot with white sauce....
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ESCALLOPED SWEET CORN
ESCALLOPED SWEET CORN
Cut the corn from the cob, put a layer in a buttered earthenware dish, sprinkle with salt and pepper, and cover with fine bread crumbs. Repeat this until the dish is full, having the crumbs on the top; then dot with butter and fill the dish with milk. Bake in a moderate oven till ready....
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LENTILS CREOLE
LENTILS CREOLE
Wash the lentils, then cover with cold water and soak overnight. Drain, cover with fresh warm water, and simmer for half an hour. Bring to boiling point. Again drain, again cover with hot water, and simmer until the lentils are tender. They are ready when they mash easily between the fingers. Melt the butter in a casserole; add the onion and red peppers chopped fine. Stir and cook until the butter is browned. Add the tomatoes, canned or raw, salt and pepper to taste. Drain the lentils and add th
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MUSHROOMS AU GRATIN
MUSHROOMS AU GRATIN
Select six large fresh mushrooms from the pound of mushrooms and mince the remainder with the stems. Sauté the latter in the butter for two minutes. Mix the bread crumbs, cheese, parsley, seasonings, sautéed mushrooms, and stock to moisten. Fill into the large mushroom caps, sprinkle a few bread crumbs over the top, place in a fireproof dish, and bake for a quarter of an hour. Curried Vegetables Mushrooms au Gratin...
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OKRA, RICE, AND TOMATOES
OKRA, RICE, AND TOMATOES
Wash the rice and boil it in boiling salted water till tender; drain, and add the butter, salt, pepper, and paprika. Cut the okra in slices and cook it in a small quantity of boiling water. When nearly ready add the tomatoes and the rice. Serve hot in fireproof dishes....
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PEAS EN CASSEROLE
PEAS EN CASSEROLE
Peel the onions and put them into a casserole, add the peas, butter, mint, water, parsley, salt, and pepper. Cover and simmer for one hour. Remove the parsley and serve hot....
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POTATOES AU GRATIN
POTATOES AU GRATIN
Peel and finely slice the potatoes. Put them into a basin, add half of the cheese, milk, seasonings, and the egg well beaten. Rub some au gratin dishes with the clove of garlic and then well butter them; divide the mixture into them; sprinkle the rest of the cheese on the top; dot with the butter, and cook in a moderate oven for forty minutes....
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POTATO BALLS EN CASSEROLE
POTATO BALLS EN CASSEROLE
Rub the potatoes through a sieve, add the butter, cheese, yolks of eggs well beaten, salt and pepper. Make into neat balls, lay them on a buttered fireproof dish, brush over with a little beaten egg, mark with a fork, and bake a nice brown color in the oven; pour over them a little melted butter, and sprinkle with the chopped parsley and paprika. Serve hot....
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RICE AND TOMATO PIE
RICE AND TOMATO PIE
Wash the rice. Bring the stock to the boiling point, then put in the rice and cook it until it has absorbed all the stock. Butter a casserole. Peel and slice the tomatoes. Put them in layers with the rice in the dish; dust each layer with a little salt, pepper, curry powder, chopped parsley, and chopped onion. Sprinkle a layer of bread crumbs on the top, and put the butter on the top in small pieces. Bake in a moderate oven for about forty minutes....
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SALSIFY EN CASSEROLE
SALSIFY EN CASSEROLE
Scrape and wash the roots of the salsify and put it to boil in boiling salted water in which has been squeezed the juice of half a lemon; when tender, drain off the water and cut into half-inch lengths. Season the sauce with the lemon juice, anchovy extract, salt, and pepper. Toss the salsify in the sauce, turn it into a fireproof dish, put the bread crumbs and the butter on the top, and bake for a quarter of an hour....
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STEWED LETTUCE
STEWED LETTUCE
Wash the lettuce, cutting off the stalks at the roots, and put it into an earthenware pan with the onion, parsley, water, salt, and pepper; cook slowly for two hours. By this time the water should have pretty well cooked away, leaving the lettuce fairly dry. Remove from it the onion and parsley, add the melted butter, and serve hot....
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STUFFED PEPPERS
STUFFED PEPPERS
Use peppers of uniform size. Cut a piece off the stem end, and remove the seeds and partitions. Drop them into boiling water and boil for ten minutes. Mix together the ham, parsley, bread crumbs, tomatoes, onion, butter, salt and pepper, and stuff them into the peppers. Cover with a few buttered bread crumbs, place in a buttered fireproof dish, pour in a little water or stock, and bake in a moderate oven for three-quarters of an hour....
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STUFFED POTATOES
STUFFED POTATOES
Wash and dry the potatoes and bake them in a hot oven. When done, cut off the tops, scoop out the potato, and put it in a bowl, with the butter, cream, and seasonings. Beat together until smooth, then return the mixture to the shells, sprinkle over with the bread crumbs, put a tiny piece of butter on the top of each, and cover with the tops. Put into a casserole and bake till hot....
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STUFFED TOMATOES
STUFFED TOMATOES
Have the tomatoes of uniform shape and size, wash and dry them, cut a round piece from the stem end of each. Cut some tender sweet corn from the ears and set to heat with a little cream, salt, Worcestershire sauce, a few drops of onion juice, and a little chopped red pepper. Scoop out the seeds from the tomatoes. Fill the tomatoes with the corn, lay them on a buttered fireproof dish, and bake until they are tender. Serve with a little melted butter and lemon juice put over each one....
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TURNIPS AU GRATIN
TURNIPS AU GRATIN
Wash and peel the turnips, soak them in cold salted water for ten minutes. Drain, and cook the turnips in boiling salted water till half cooked. Drain and cut in slices. Butter a gratin dish; arrange the slices on it in a heap. Heat the sauce, add two tablespoonfuls of the cheese to it; season the turnips with salt and pepper, pour the sauce over, and sprinkle the rest of the grated cheese over the top; put a few pieces of butter here and there, and cook in a hot oven till a light brown color...
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ALLIGATOR PEAR SALAD
ALLIGATOR PEAR SALAD
Cut the pears in halves, remove the stones, and scrape the pulp from the skin. Peel the tomatoes, add them to the pear pulp, add the red pepper, and pound them till they are smooth, then drain off the liquid. Add the salt, onion juice, and lemon juice to the mixture. Mix thoroughly and serve in small earthenware dishes....
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AMERICAN SALAD
AMERICAN SALAD
Slice the eggs, mix them with the radishes and cucumber, then add a little oil, vinegar, black pepper, and salt. Put two yolks of eggs into a basin, add the mustard, one teaspoonful of vinegar, seasoning of salt and pepper, and enough olive oil to make it creamy. Add the grated horseradish. Drain the vegetables and divide them into ramequins and pour the dressing over them. The fireproof dishes should be lined with crisp lettuce leaves....
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ARTICHOKE SALAD
ARTICHOKE SALAD
Wash and scrape the artichokes; boil them in boiling salted water till tender—the water should contain a little lemon juice and butter. Drain and slice them, and while they are hot pour over them a French dressing made of three parts olive oil to one of vinegar, the horseradish, and the necessary salt and pepper. Divide into ramequins and set away to get very cold. Garnish, when sending to table, with chopped parsley, capers, and peppers. American Salad...
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ASPARAGUS AND SHRIMP SALAD
ASPARAGUS AND SHRIMP SALAD
Boil the asparagus tips and let them get cold; then put them into a fireproof dish with the shrimps. Put the capers, olives, and French mustard into the mayonnaise dressing, then mix it with the asparagus and shrimps....
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CHERRY SALAD
CHERRY SALAD
Stone the cherries and cut them in halves; then mix them with the almonds and mayonnaise dressing. If mayonnaise is not desired, use a dressing made of four tablespoonfuls of olive oil, one tablespoonful of lemon juice, one teaspoonful of sherry wine, and seasoning of salt, pepper, and grated nutmeg. Serve in cocottes lined with crisp lettuce leaves....
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CUCUMBER SALAD
CUCUMBER SALAD
Peel two of the cucumbers and cut them in two lengthways. Then scrape out all the seeds. Put the pieces of cucumber into ice water containing the lemon juice. Chop the third cucumber with the red pepper, and season this mixture with the salt, pepper, oil, vinegar, and onion juice. Set the cucumbers on ice to get very cold. Cut each half in two lengthways in serving. This salad looks dainty on small earthenware dishes....
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ENDIVE AND GRAPE FRUIT SALAD
ENDIVE AND GRAPE FRUIT SALAD
Wash and dry the endive and mix it with the carpels of the grape fruit. Color some French dressing well with paprika, and pour it over the salad at the moment of serving. Mix well and serve on leaves of romaine, or simply in ramequins without the romaine....
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FRUIT SALAD
FRUIT SALAD
Mix the apples with the pulp of the grape fruit, add the bananas, and mix with the French dressing. Serve on lettuce leaves in cocottes and garnish with peeled and seeded grapes....
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JARDINIÈRE SALAD
JARDINIÈRE SALAD
Put the turnips, carrots, potatoes, and peas into a casserole with the butter. Cover them with the chicken stock, and cook until they are quite tender; then drain. Mix the oil and vinegar and stir them into the vegetables. Set away in a cool place for one hour. Divide into small earthenware dishes and cover with the mayonnaise dressing....
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LETTUCE AND POTATO SALAD
LETTUCE AND POTATO SALAD
Shred the lettuce till very fine and keep it in a cool place. Peel and cut raw potatoes into dice-shaped pieces and cook in boiling salted water with the onions. Take out when done, remove the onions, pour over the potatoes while they are still hot a dressing of oil, vinegar, salt and pepper, and set them to cool. Arrange the crisp lettuce leaves on an oval earthenware dish and put the potatoes in the center. Chopped parsley and thin slices of cold hard cooked eggs may be added to this salad as
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LETTUCE AND GREEN PEPPER SALAD
LETTUCE AND GREEN PEPPER SALAD
Shred the lettuce, put it into an earthenware bowl, sprinkle over the chopped green peppers and chopped chives, and dress with vinegar, oil and salt, and a dash of red pepper....
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LOBSTER SALAD
LOBSTER SALAD
Wash and dry the lettuces and the watercress. Cut the lettuce and put it into a dainty earthenware dish; then put in a layer of the watercress, a layer of the lobster sprinkled with pepper, and a layer of the eggs cut in slices. Cover with mayonnaise dressing and ornament with slices of tomato and hard cooked egg alternately. If preferred, sardines may replace the lobster....
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RED CABBAGE AND CELERY SALAD
RED CABBAGE AND CELERY SALAD
Chop the tenderest leaves of a red cabbage very fine. Mix it with the celery and moisten with lemon juice and oil, and season with salt and pepper. Add the onion juice. Allow to remain in a cool place for half an hour. Divide into dainty casseroles and cover with mayonnaise dressing....
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STRING BEAN SALAD
STRING BEAN SALAD
Cut the beans into inch lengths and boil till tender in boiling salted water. Drain, and while they are hot pour over them the vinegar, onion juice, salt, and pepper. Let get perfectly cold; just before serving mix the olive oil with them. Serve in white china ramequins....
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SWEETBREAD SALAD
SWEETBREAD SALAD
Place the sweetbreads in scalding water, salted, for fifteen minutes; then put into cold water to whiten and cool thoroughly. Boil for a quarter of an hour and remove all veins and skin. Set on ice, and when ready to use cut in small pieces and mix with the celery; put on lettuce leaves, sprinkle the lemon juice over, and cover with mayonnaise. Scatter the capers over the mayonnaise....
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WATERCRESS AND APPLE SALAD
WATERCRESS AND APPLE SALAD
Wash and dry the cress, having it perfectly fresh and crisp, and arrange it lightly in a dainty earthenware dish. Put the apples on the top of the cress. Make a dressing of the vinegar, oil, salt, pepper, and sugar. Pour over the watercress and apples, serve immediately....
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APPLE PUDDING
APPLE PUDDING
Peel and core the apples; put into each apple two cloves and as much mince meat as it will hold. Place the apples, without touching each other, in a buttered fireproof dish; add the remaining sugar, the grated rind and strained juice of the lemon, and the water. Bake in the oven, covering the casserole with its lid. Look at them frequently, and as soon as they are tender place them in dainty ramequins. Stir into the liquor in the casserole the cornstarch dissolved in a little cold water; boil fo
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APPLE SOUFFLE
APPLE SOUFFLE
Peel and core some apples and stew till tender, having three pints of sauce. Rub the apples through a sieve, add the butter, sugar, nutmeg extract, rum, and the yolks of eggs well beaten. When the mixture is cool, add the whites of eggs stiffly beaten. Butter an earthenware dish, turn the apple mixture into it, sprinkle with the crushed macaroons, and set in the oven to bake for half an hour. Serve hot with the whipped cream sweetened and flavored with the vanilla extract....
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ARROWROOT PUDDING
ARROWROOT PUDDING
Mix the arrowroot to a smooth paste with three tablespoonfuls of the milk in a saucepan; boil the rest of the milk and pour it on to the arrowroot. Stir well and boil for five minutes. Baked Apples Add the yolks of eggs, sugar, and rose extract mixed together. Beat the whites of eggs to a stiff froth and stir them lightly into the mixture with the currants. Pour into a buttered earthenware pudding dish, and bake in a moderate oven for twenty minutes. Dredge the top with sugar and serve quickly..
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BAKED APPLES
BAKED APPLES
Core the apples and place them on a fireproof baking dish. Mix the sugar, water, and lemon juice together, then pour them over the apples. Bake until tender but not broken; fill the centers with the marmalade. Beat up the cream, add one teaspoonful of sugar to it, press it on to the top of the apples, using a forcing bag and tube. Decorate with the chopped nuts....
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BAKED QUINCES
BAKED QUINCES
Pare and core the quinces, place them in a deep buttered earthenware dish, and pour over them one cupful of the water. Cover and bake in the oven until they soften a little. Beat the butter and sugar together, spread them over the quinces, and add the rest of the water. Bake until they are very soft. They should be basted often with the liquid in the dish. These quinces are very good if served hot with ice cream. They are also good if served cold with whipped and sweetened cream....
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BANANAS À LA PATRICIA
BANANAS À LA PATRICIA
Mix the sugar and salt together; cut the bananas into halves, lengthways and crossways, and put a layer in an earthenware dish; sprinkle over half of the sugar, add two teaspoonfuls of the lemon juice and one tablespoonful of the melted butter, then another layer of the bananas, with the remainder of the sugar, lemon juice, butter, and water. Bake in a hot oven for fifteen minutes. Beat up the whites of the eggs, then gradually beat into them three tablespoonfuls of sugar and a little lemon juic
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BARLEY CUSTARD
BARLEY CUSTARD
Put the barley and the sugar into a saucepan, add the butter, salt, and milk; mix thoroughly and stir it over the fire till it boils; then add the eggs well beaten, and the nutmeg extract. Pour into a buttered fireproof dish and bake for a quarter of an hour in a moderate oven....
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BREAD PUDDING
BREAD PUDDING
Put the sugar and lemon juice into a saucepan and boil to a caramel, then when cool pour in the milk and stand the mixture at the side of the stove until the sugar is dissolved, but do not let it boil; fry the bread crumbs in the butter until a golden brown, then pour on them the prepared milk, and beat into them the yolks of eggs, the orange extract, and the whites of eggs stiffly beaten. Pour into a buttered fireproof dish and bake in a moderate oven for half an hour. Serve with hot milk....
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BROWN BETTY
BROWN BETTY
Stew the apples with one tablespoonful of the sugar and one tablespoonful of water till tender, then rub through a sieve. Chop the suet fine, mix it with the bread crumbs, grated nutmeg, and the rest of the sugar. Grease a fireproof dish, put half of this mixture at the bottom, then put in a layer of the stewed apples, then the rest of the mixture; dot with the butter. Bake for half an hour in a moderate oven....
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CHESTNUT MOLD
CHESTNUT MOLD
Shell the chestnuts, boil and press through a sieve. Scald the milk in a fireproof dish, add the sugar, and the yolks of eggs, and cook until it thickens, stirring all the time. Then add the gelatine, boiling water, chestnut purée, sherry wine, and mix thoroughly. Pour into dainty casseroles, chill, and serve garnished with the whipped cream....
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CHERRY PUDDING
CHERRY PUDDING
Line a buttered earthenware dish thickly with fresh or preserved cherries. Beat the butter and sugar till creamy, then beat in the yolks of the eggs, then add the grated rind of half a lemon, the flour, and the whites of the eggs stiffly beaten. Cover with a buttered paper and steam steadily for two hours. Serve with whipped and sweetened cream....
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CHOCOLATE CREAM PIE
CHOCOLATE CREAM PIE
Bake a pie crust in a fireproof pie-plate. Grate the chocolate into a casserole, stir in the sugar, cornstarch, yolks of eggs, salt, and milk. Cook till thick, stirring constantly; then add the extracts. Pour into the prepared crust, cover with a meringue made by beating up the whites of the eggs to a stiff froth and adding two heaping tablespoonfuls of sugar and half a teaspoonful of vanilla extract to them. Set in the oven to brown....
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COCOANUT PIE
COCOANUT PIE
Line a fireproof dish with pastry. Mix the cornstarch and the sugar together, add the eggs well beaten, the milk, butter, cocoanut, salt, almond extract, and the grated rind and the strained juice of the lemon. Pour into the prepared dish and bake in a hot oven till firm....
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COCOANUT PUDDING
COCOANUT PUDDING
Beat up the eggs and add the other ingredients to them. Turn into a buttered fireproof dish and bake in a moderate oven for half an hour....
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CREAM OF RICE PUDDING
CREAM OF RICE PUDDING
Mix the hot milk, sugar, and lemon rind together, then bring slowly to the boiling point; stir in the gelatine and mix until dissolved. Stir in the rice flour mixed with the cold milk. Stir over the fire till it simmers for ten minutes. Cool slightly and add the cream and the vanilla extract. Pour into a wet earthenware jelly mould. Turn out when set and serve with stewed fruit....
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DATE PUDDING
DATE PUDDING
Wash the rice well, and put it into a casserole with the milk. Let it cook slowly, with the lid on, until all the milk is absorbed by the rice. Now add the chopped dates, chopped peel, chopped suet, sugar, and nutmeg, mix well, and add the eggs well beaten. Pour into a buttered earthenware dish, cover with the lid, and steam steadily for one and a half hours....
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DRIED APRICOTS
DRIED APRICOTS
Separate the fruit so that each piece will be single, then wash several times in lukewarm water. Pour the water off; put the rinsed fruit into a casserole; cover well with cold water, and let stand for at least twelve hours, keeping the pan covered all the time with the lid. After the fruit has been thoroughly soaked and has regained its natural size, pour off this water saturated with fruit juice into another fireproof dish, add sugar according to taste (apricots will require a considerable qua
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CURRANT BATTER PUDDING
CURRANT BATTER PUDDING
Beat up the eggs, sift in the flour and the salt, add the milk, and beat for five minutes; then add the baking powder and the vanilla extract. Pour into a well-greased casserole, sprinkle the currants over the top, and bake in a moderate oven for one hour. Serve with golden syrup....
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FARINA PUDDING
FARINA PUDDING
Boil the milk in a fireproof dish, add the salt, and sugar, and stir in the farina; cook, stirring frequently, for one hour. Cool and add the eggs well beaten, the grated nutmeg, and the Sultana raisins. Mix thoroughly and bake in a moderate oven for half an hour....
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FIG PUDDING
FIG PUDDING
Wash the figs, cut them into small pieces, then put them into a buttered casserole. Put the cornstarch into a saucepan and moisten it with half a cupful of the milk. Bring the rest of the milk to the boiling point, pour it over the cornstarch, and stir till it boils for ten minutes. Add the sugar, lemon extract, and the eggs well beaten. Pour over the figs and bake in a moderate oven for half an hour. Serve with milk or cream....
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FRENCH PUDDING
FRENCH PUDDING
Butter a casserole and line it with the pastry, wetting the edges to keep it in place; put a layer of apricot jam at the bottom, then a thick layer of lady fingers which have been dipped in fruit juice. Mix the flour and sugar in a saucepan, stir in the cold milk, add the butter and the boiling milk; stir over the fire till it thickens; let it cool a little, then add the lemon rind and the eggs well beaten. Bake in a moderate oven for half an hour. Sweeten the whipped cream and put it on the top
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FRUIT PUDDING
FRUIT PUDDING
Stew the fruit, with sufficient sugar to sweeten, in a casserole. Mix the cornstarch to a smooth consistency with a little of the milk. Bring the rest of the milk to the boil, stir into it the mixed cornstarch, add the butter, salt, extracts, and two heaping tablespoonfuls of sugar. Boil for a quarter of an hour, stirring all the time, remove from the fire, and add the eggs well beaten. Pour the hot mixture over the stewed fruit, then brown in a moderate oven. This makes a delicious covering....
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GINGER PUDDING
GINGER PUDDING
Chop the ginger and the suet and put them into a basin; then add the eggs well beaten and all the other ingredients. Mix together thoroughly, pour into a well-buttered casserole, cover with the lid or a buttered paper, and steam for two and a half hours. Serve with ginger sauce. The sauce may be made as follows: Beat up the whites of two eggs to a stiff froth, add half a cupful of whipped cream, one tablespoonful of finely chopped ginger, and enough of the syrup to give it a strong flavor....
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GREEN-GAGE PUFFS
GREEN-GAGE PUFFS
Sift the flour into a basin with the baking powder and the salt, beat up the egg, and add a little milk to it, then add them gradually with the lemon extract to the dry ingredients, making a stiff batter. Put half a tablespoonful of this batter into buttered earthenware cups, then put in some stewed green-gages; put a tablespoonful of the batter on the top and cover with a buttered paper. Steam steadily for twenty minutes. These puffs may be baked in the oven. Any kind of stewed or fresh fruit m
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MONTE CARLO CHERRIES
MONTE CARLO CHERRIES
Stone the cherries, put them into a saucepan with the sugar and the water. Let them boil gently for ten minutes. Blend the arrowroot with two tablespoonfuls of cold water and stir it among the cherries. Divide the cherries into small casseroles, pour a liqueur-glassful of Kirsch on the top of each, and set alight. Send to the table burning....
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ORANGE MERINGUE PUDDING
ORANGE MERINGUE PUDDING
Bring the milk and the butter to boiling point, then pour them over the bread crumbs; mix in the sugar and the yolks of the eggs; set aside till cold, then mix in the grated rind and the pulp of the oranges, mix all thoroughly together, and pour into a buttered earthenware pudding dish; bake in a moderate oven until set. Beat up the whites of the eggs till stiff, then gradually beat into them three tablespoonfuls of sugar. Decorate the top of the pudding with this meringue, and return to the ove
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PARISIAN PEARS
PARISIAN PEARS
Peel the pears and stew them in a little sugar syrup flavored with vanilla. Take them out when tender, cut them in halves, and remove the centers. Mix the macaroon crumbs with the cream and the sherry wine, and divide them into the pear cavities. Cook the rice in milk till tender and flavor it with a little vanilla extract. Line some flange ramequins with it. Put the pear halves together and mount them, pyramid shape, on the rice. Crown each pear with a ring of angelica, and in the center of eac
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PEACH SOUFFLÉ
PEACH SOUFFLÉ
Peel the peaches, put them into a casserole with the sugar and the water; cook till tender; then rub through a sieve. Blend the butter and flour in a saucepan over the fire, add the milk gradually, and stir over the fire till it boils; then add the peach purée and boil again for three minutes. Remove the saucepan from the fire; add the yolks of eggs one by one; then the whites of eggs beaten up stiffly. Put into a buttered earthenware dish and bake for half an hour. It may be steamed for three-q
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PEAR DAINTY
PEAR DAINTY
Mix the cornstarch to a smooth cream with a little of the milk. Bring the rest of the milk to the boil in a fireproof dish, remove from the fire, and stir in the mixed cornstarch. Beat up the yolks of the eggs with three tablespoonfuls of the sugar, and stir well into the cornstarch. Cook the whole for a quarter of an hour, stirring all the time. Then pour the whole into a buttered casserole, and bake in a moderate oven till firm. Pour over it the pears and add the rose extract. Beat up the whit
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PLUM PUDDING
PLUM PUDDING
Beat up the eggs, add the strained juice of the lemon and all the other ingredients, turn into a well-buttered casserole, cover, and steam steadily for five hours. Serve with hard sauce....
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PRUNE AND APPLE TART
PRUNE AND APPLE TART
Wash and stone the prunes; peel, core, and slice the apples. Put them into a casserole, sprinkle in the sugar and the grated rind of the lemon. Cover neatly with pastry, brush over the top with beaten egg, and bake in a hot oven for about three-quarters of an hour. Sprinkle over with sugar and serve hot or cold....
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PRUNE PUDDING
PRUNE PUDDING
Wash the prunes and stew them gently with sufficient water to cover, adding also the sugar, cinnamon, lemon rind, and strained juice. When tender, remove the cinnamon and lemon rind; stone the prunes and rub them through a sieve. Crack half of the stones and chop the kernels, add them to the prune pulp, and allow to cool a little. Clean the currants and soak them in the wine. Mix them with the cornstarch and add them to the prune mixture, with the yolks of eggs and the whites stiffly beaten. Pou
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PUMPKIN PIE
PUMPKIN PIE
Line an earthenware pie-plate with pastry. Moisten the cornstarch with three tablespoonfuls of the cream. Bring the rest of the cream to boiling point, stir in the cornstarch, and continue stirring until thickened. Remove from the fire, add the eggs well beaten and all the other ingredients. Turn into the prepared pie-plate and bake in a moderate oven for about one hour....
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RHUBARB MERINGUE
RHUBARB MERINGUE
Wash the rhubarb and cut it into inch lengths; stew it with the sugar till tender; strain the juice into a basin, and rub the fruit through a sieve. Reduce the juice to half a cupful, mix it with the fruit purée, add the yolks of the eggs well beaten and the grated rind of the lemon. Turn into a buttered fireproof dish and bake for half an hour. Beat up the whites of the eggs to a stiff froth, then beat into them two tablespoonfuls of sugar; spread over the pudding, dust over with sugar, and ret
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RICE PUDDING
RICE PUDDING
Wash the rice and soak it in one quart of the milk for one hour. Add the rest of the milk, the sugar, salt, butter, nutmeg, and rose extract. Turn into a buttered earthenware dish and bake slowly for two hours....
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STEWED APRICOTS WITH CUSTARD
STEWED APRICOTS WITH CUSTARD
Peel the apricots and cut them into halves, removing the stones. Put them into a casserole with two tablespoonfuls of the sugar and the water. Simmer till tender. Put the sponge cake into an earthenware dish, lay the apricots on them. Beat up the eggs with the rest of the sugar, add the cream to them, then pour them into a double boiler. Stir over the fire till quite smooth, then add the rum. Pour this over the apricots and serve hot....
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STRAWBERRY BATTER PUDDING
STRAWBERRY BATTER PUDDING
Add the milk gradually to the flour, add the eggs well beaten, salt, baking powder, and butter. Dredge the strawberries with flour, stir them into the batter, add the strawberry extract, and turn into a buttered earthenware dish. Cover and steam for three hours. Serve with hard sauce....
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STRAWBERRY CUSTARDS
STRAWBERRY CUSTARDS
Remove the green stalks from the strawberries, place the berries in a basin, beat until quite liquid, then add the yolks of the eggs well beaten, sugar, strained lemon juice, and strawberry extract. Pour the mixture into a fireproof dish, stand it in a saucepan of boiling water, and stir it over the fire till it thickens: it must not boil. Allow to get cold then add the stiffly beaten whites of the eggs, stir lightly till all is well mixed. Pour into earthenware custard cups, and serve cold deco
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VANILLA CUSTARD
VANILLA CUSTARD
Beat the eggs and the sugar together, then add the milk and the vanilla extract. Divide the mixture into buttered earthenware custard cups, cover with buttered papers, and steam gently for half an hour....
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VERMICELLI PUDDING
VERMICELLI PUDDING
Crush the vermicelli in the hand till it is in quite short pieces. Put it into the boiling milk, then add the butter, and stir over the fire till it becomes thick; this will take a quarter of an hour. Remove from the fire, add the sugar, almonds, grated rind of lemon, nutmeg, and the yolks of the eggs, stir all to mix thoroughly, then add the stiffly beaten whites and stir them in gently. Pour into a well-buttered earthenware dish, cover with the lid or a buttered paper, and steam for one hour.
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WALNUT PUDDING
WALNUT PUDDING
Blanch the walnuts, then chop them finely, and mix with the bread crumbs; put them into a fireproof dish with the milk, and allow to boil up; then simmer for ten minutes. Remove from the fire, and when cool stir in the yolks of the eggs one by one, add the salt, extracts, and the sugar; mix thoroughly. Beat up the whites to a stiff froth, and fold them in gently. Bake for half an hour in a moderate oven....
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APPLE PURÉE
APPLE PURÉE
Peel, core, and slice the apples; put them into a casserole, with the butter, sugar, lemon rind, bay leaf, and orange flower water. Put the cover on the casserole and cook slowly to a pulp; rub through a sieve, and with it about three parts fill some small casseroles. Beat up the eggs, then add two tablespoonfuls of sugar to them. Decorate the purée with this meringue and serve hot....
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BAKED MILK
BAKED MILK
Baked milk is often recommended as a dish for invalids. Put the milk into an earthenware jar, cover it closely, and allow it to bake very slowly for several hours in a moderately hot oven. It should be thick and of a creamy consistency. Serve with fresh or stewed fruit....
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BARLEY GRUEL
BARLEY GRUEL
Wash the barley thoroughly; put it into a casserole with the water and the lemon rind and simmer until reduced to half the quantity; strain and add the sugar, reheat in the casserole, and add the wine....
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BEEF TEA EN CASSEROLE
BEEF TEA EN CASSEROLE
Cut the beef into pieces, then shred it with a sharp knife, keeping back the fat and sinews; put the shredded meat into a casserole with a pinch of salt and the cold water; cover and allow it to stand in a cool place for two hours; then set it in the oven for two hours. Remove the fat and serve hot....
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CALF’S SWEETBREADS
CALF’S SWEETBREADS
Wash the sweetbreads and soak them in cold water for one hour. Drain them and put them into a saucepan, cover with cold water, and bring to the boil. Lift them into another saucepan, cover with the milk, let them simmer for twenty minutes. Trim them and remove all the fat and gristle. Warm the sauce in a casserole, season it nicely, put in the sweetbreads cut in slices, and cook slowly until they are tender. Sprinkle the chopped parsley on the top and serve hot....
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CHICKEN PANADE
CHICKEN PANADE
Cut the chicken into small pieces and shred it finely; put this into an earthenware dish or jar with as much water as will cover it, add a pinch of salt, and cover with paper; stand the jar in a pan of boiling water, allowing the water to come within an inch of the top; cook in this way for two hours; strain the liquid from the chicken, pound it thoroughly and rub it through a sieve, using the liquid to help it through; reheat, add the cream, and add a little more seasoning if required....
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COLD LEMON PUDDING
COLD LEMON PUDDING
Grate the lemon into a fireproof dish, add the water, and bring to boiling point. Mix the arrowroot with the sugar and strained lemon juice, then pour into the boiling water and stir over the fire till thick. Beat up the whites of eggs and stir them in lightly. Serve cold in a dainty casserole....
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FRIAR’S OMELET
FRIAR’S OMELET
Peel, core, and slice the apples into a saucepan, add the sugar, butter, and cinnamon. Cook till tender and rub through a sieve. Add the bread crumbs, yolks of the eggs, and the whites of the eggs stiffly beaten. Turn into a buttered fireproof dish, dredge the top with sugar, bake in a moderate oven for twenty minutes. Serve hot....
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INVALID PUDDING
INVALID PUDDING
Put the milk, butter, sugar, and grated nutmeg into a saucepan and bring to boiling point. Mix the rice flour with the cream and stir into the boiling milk. Allow to cool for a minute, then add the whites of eggs stiffly beaten. Pour into a buttered fireproof dish and bake quickly....
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JELLIED FISH
JELLIED FISH
Skin and fillet the flounder. Season the fillets with salt and pepper, roll them up tightly, lay in a small fireproof dish, sprinkle the chopped parsley over them, add the lemon juice and the gelatine mixed with the water. Bake for half an hour in a moderate oven. Serve cold garnished with parsley....
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MILK SOUP
MILK SOUP
Chop the celery and put it into an earthenware pan, add the bread crumbs and the milk; allow it to simmer for a quarter of an hour, then strain it. Beat up the egg and add it to the soup; reheat it but do not allow it to boil again. Season nicely with salt, pepper, and nutmeg....
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MULLED MILK
MULLED MILK
Put the milk and cinnamon stick into a fireproof pan, bring to boiling point, and boil for four minutes. Mix the yolks of the eggs, sugar, and three tablespoonfuls of cold milk together; strain the hot milk and add it to the eggs, then stir it over the fire until it begins to thicken—it must not boil; pour it several times from one earthenware pitcher to another....
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OYSTER SOUP
OYSTER SOUP
Strain the liquor from the oysters, rinse them, and cut them into four pieces. Melt the butter, stir in the flour, add the milk, oyster liquor, seasonings, and cream, bring to boiling point and pour over the oysters in petites marmites. Serve with toast points....
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RASPBERRY SOUFFLÉ
RASPBERRY SOUFFLÉ
Put the raspberries into a saucepan with the sugar and the water; stir over the fire with a wooden spoon till the fruit is tender, then rub through a sieve; return to the pan, add the butter, flour, and cream; stir until it boils, remove from the fire, add the yolks of eggs and the whites stiffly beaten. Turn into a buttered earthenware dish and bake in a moderate oven for twenty minutes. Serve at once....
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SAGO GRUEL
SAGO GRUEL
Put the sago and water into a casserole, add the salt, and let it stand for two hours to soften; then boil it, stirring constantly, until it is thick, add the wine, sugar, strained lemon juice, ginger, and nutmeg. This is an excellent gruel for invalids....
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SAGO JELLY
SAGO JELLY
Wash the sago, put it into a casserole with the water and let it simmer for three hours; as it boils add the maple syrup. Divide it into small casseroles. Beat up the cream with the whites of eggs stiffly beaten, and decorate the jelly with them....
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SAVORY BEEF JELLY
SAVORY BEEF JELLY
Scrape the beef with a sharp knife, and remove any fat and skin; put it into an earthenware dish with the cold water and a pinch of salt. Tie the seasonings and the vegetables in a small piece of muslin and add them to the beef; cover tightly and cook slowly in a moderate oven for three hours. Remove the lid two or three times during the cooking, and stir the contents of the jar. When cooked, strain and allow the liquid to cool, when the fat should be removed. Dissolve the gelatine in the boilin
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SAVORY CUSTARD
SAVORY CUSTARD
Beat up the egg, add to it the beef tea and a pinch of salt; pour into a buttered earthenware custard cup, cover with a buttered paper, and steam until set....
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TAPIOCA CREAMS
TAPIOCA CREAMS
Soak the tapioca in the milk for one hour, then stir over the fire till the tapioca is quite clear, beat up the yolks with the sugar, add to the mixture with the extract, and stir until well mixed. Add the cream. Remove from the fire and divide into dainty earthenware dishes. Serve with a little red currant jelly on the top of each....
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TRIPE FRICASSÉE
TRIPE FRICASSÉE
Prepare the raw tripe by thoroughly scraping and scalding after it has been procured cleansed; then cut it in small pieces, and cover it with cold water; let it boil for a quarter of an hour, throw away the water, and wash the tripe once more. Then put it in a casserole covered with cold water; let it boil, then allow it to simmer for four and a half hours; add the onion, and allow it to cook for a quarter of an hour longer. Take out the onion then and chop it up finely. Drain all the water from
52 minute read
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BAKED CHEESE
BAKED CHEESE
Melt the butter, stir in the flour, add the milk, salt and pepper. When it comes to boiling point remove from the fire, then add the yolks of the eggs, the cheese, and the whites of the eggs beaten to a stiff froth. Pour into a well-buttered fireproof dish, and bake until brown. Serve hot....
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CHEESE AND BREAD
CHEESE AND BREAD
Scald the milk and butter together; remove from the stove, and add the cheese, bread crumbs, and seasonings. Beat up the eggs and add them lightly. Pour into a buttered fireproof dish and bake for half an hour. Serve at once....
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CHEESE CREAMS
CHEESE CREAMS
Beat up the cream till stiff and stir into it the cheese; add the aspic jelly and the seasonings. Divide into china ramequins; when set, sprinkle over with a little chopped parsley. Serve very cold....
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CHEESE AND RICE
CHEESE AND RICE
Blend the butter and flour together in a saucepan over the fire; then gradually add the milk, stirring constantly, and cook for five minutes. Remove from the fire and season nicely with salt and pepper. Put the rice into a buttered fireproof dish, then sprinkle in the cheese and pour in the sauce, sprinkle a few bread crumbs on the top, then a little grated cheese, and bake in a hot oven for twenty minutes....
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CHEESE WITH NOODLES, SPAGHETTI, OR MACARONI
CHEESE WITH NOODLES, SPAGHETTI, OR MACARONI
Boil the noodles in plenty of boiling salted water for twenty minutes, then drain, add the butter, cheese, salt, and paprika. Stir over the fire in a fireproof dish till the cheese and butter are melted. Serve hot....
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CHEESE APPETIZER
CHEESE APPETIZER
Cut the cheese into small pieces, then melt it in a fireproof dish, add the butter, seasonings, and tomato soup. When well mixed, add the eggs well beaten. Stir until it begins to thicken, and serve at once on buttered crackers....
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CHEESE SALAD
CHEESE SALAD
Chop the cheese and mix it with the chicken and olives. Rub soft the yolks of the eggs, add the mustard, the vinegar, the oil, and seasonings to taste. Pour the sauce over the salad in ramequins and garnish with the whites of the eggs cut into small pieces....
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CHEESE SANDWICHES
CHEESE SANDWICHES
Cook all the ingredients over the fire in a casserole for five minutes. Spread on the bread and toast them. Serve hot....
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CHEESE TARTLETS
CHEESE TARTLETS
Roll the pastry out thinly, and line some small thin casserole dishes with it. Blend the butter and flour together in a saucepan over the fire, add the milk, stir till it boils and thickens; then remove the pan from the fire. Add the yolks of the eggs one by one, mixing each one thoroughly; add the cheese, the seasonings, and the whites of eggs stiffly beaten. Divide into the prepared dishes and bake in the oven for fifteen minutes. Serve at once....
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CHEESE AND POTATOES
CHEESE AND POTATOES
Beat up the yolks of eggs, melt the butter and add it to them, with the parsley, potatoes, cheese, pickles, and seasonings. Turn into a buttered fireproof dish, brush over with the whites stiffly beaten, mark with a fork or knife, and bake in a hot oven till brown....
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CHEESE AND CORN
CHEESE AND CORN
Roll the crackers, add the egg well beaten, butter, cheese, seasonings, milk, and corn. Mix well and turn into a buttered fireproof dish. Bake for thirty minutes in a hot oven....
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CHEESE FONDUE
CHEESE FONDUE
Melt the butter in a fireproof dish, add the milk, bread crumbs, cheese, mustard, and seasonings. Stir constantly for five minutes, and then add the eggs well beaten. Serve hot....
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CHEESE DAINTIES
CHEESE DAINTIES
Bring the milk to boiling point, pour it over the eggs well beaten, add the cheese, salt, pepper, and red pepper; pour into some buttered cocottes or ramequins. Stand the cases in a pan, pour in some hot water; place in the oven and cook till set. Garnish with parsley and serve hot....
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CHEESE CUSTARDS
CHEESE CUSTARDS
Mix the eggs and milk in a saucepan over the fire, stir them till they thicken slightly, remove from the fire, and add the cheese, salt, and pepper. Divide into small china ramequin cases and bake until brown. Serve with a small sprig of parsley in the center of each....
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CHEESE AND MACARONI
CHEESE AND MACARONI
Break up the macaroni into short pieces, put it into a saucepan of boiling salted water, add one teaspoonful of butter, and boil quickly for half an hour. Put the stock, bay leaf, onion, and milk into a saucepan and bring to boiling point. Blend the butter and flour together in a saucepan over the fire; add the stock strained; stir till it boils, put in the macaroni and the grated cheese; mix well and season with the salt and pepper. Butter a gratin dish, sprinkle it over with bread crumbs and g
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CHEESE PUDDING
CHEESE PUDDING
Put the cheese into a bowl, add the flour, salt and pepper, bread crumbs, milk, butter, the yolks of the eggs and the whites well beaten. Mix gently, pour into a buttered earthenware dish, and bake for a quarter of an hour in a moderate oven. Serve hot....
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CHEESE SOUFFLÉS
CHEESE SOUFFLÉS
Melt the butter, stir in the flour, add the milk, and stir till it cooks for three minutes; remove from the fire, add the yolks of eggs well beaten, the cheese, seasonings, and the whites stiffly beaten; divide into buttered ramequins, and bake for ten minutes. Serve quickly....
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CHEESE AND TOMATOES
CHEESE AND TOMATOES
Skin the tomatoes and rub them through a sieve, add the cheese, salt, paprika, and eggs well beaten. Melt the butter in an earthenware dish, pour in the mixture, and bake in a moderate oven for ten minutes. Serve immediately....
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CHEESE CAKE
CHEESE CAKE
Rub half a cupful of the butter into the flour, add half a cupful of the sugar, baking powder, egg well beaten, milk, and strained juice of lemon. Line a buttered baking earthenware dish with this paste. Mix the cheese smoothly with the rest of the sugar and butter. Spread this filling into the prepared casserole. Sprinkle the currants on the top and bake in a hot oven for half an hour....
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SCALLOPED CHEESE
SCALLOPED CHEESE
Remove the crusts from the bread after it has been spread with the butter. Place the bread in a fireproof dish, then sprinkle in the cheese. Beat up the eggs, add the milk and seasonings; pour them over the bread and cheese. Allow to remain for half an hour. Bake in a hot oven for twenty minutes....
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WELSH RAREBIT
WELSH RAREBIT
Melt the butter in a casserole, add the seasonings, and the cheese. When melted, add the milk, cream or ale; stir vigorously till smooth, add the egg well beaten quickly and pour over the buttered toast or crackers....
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CURRIED EGGS
CURRIED EGGS
Chop the onion and fry it for a few minutes in the butter, add the flour, curry powder, salt, lemon juice, and water; allow to cook slowly for fifteen minutes in a casserole. Add four of the eggs cut in quarters, and garnish with the other two eggs. Serve in the casserole....
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EGGS IN COCOTTES
EGGS IN COCOTTES
Break the eggs into a bowl, add the onion juice, salt, and pepper. Beat only until thoroughly blended, then add gradually the milk. Divide equally into six well-buttered cocottes or soufflé cases. Stand them in a pan half filled with hot water and bake in a moderate oven for twenty minutes, or until firm to the touch. Serve with bread sauce....
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EGG PUDDING
EGG PUDDING
Mix the sugar and the flour with the cold milk, stir them into the boiling milk, and cook until thick and very smooth; remove from the fire and add the butter. Beat in the yolks of the eggs, the extract, and mix in gently the whites of the eggs stiffly beaten. Turn into a buttered fireproof dish and bake for about thirty-five minutes. Serve hot with cream sauce. To make the sauce: Beat half a cupful of butter with one cupful of powdered sugar, then add two tablespoonfuls of cream and half a teas
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EGG TARTLETS
EGG TARTLETS
Chop the ham finely, put it into a basin, add the white bread crumbs, the milk, and seasoning of salt, pepper, and nutmeg. Butter some ramequins, sprinkle them with the browned bread crumbs, and line them neatly with the ham paste. Break an egg into each, put one or two small pieces of butter on the top, sprinkle over with a little pepper, and bake for twelve minutes. Serve hot....
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EGGS IN TOMATOES
EGGS IN TOMATOES
Wipe each tomato and cut a round piece from the stalk end. Remove enough pulp to leave room for one egg dropped carefully into each, first dusting the inside of the tomatoes with salt, pepper, and paprika. Put a small piece of butter on the top of each egg; place the tomatoes in small well-buttered fireproof dishes and bake until the whites of eggs are lightly set. Sprinkle with salt, pepper, and parsley....
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EGGS WITH SPINACH
EGGS WITH SPINACH
Wash the spinach carefully to remove all dirt and grit, then put it into a saucepan, put on the cover, and cook for ten minutes. Add the butter, salt, and pepper to taste; allow it to cook slowly for one hour in its own juices. Divide it into buttered ramequins, making it into neat little nests. Drop an egg into each of these nests, and bake for eight minutes in a moderately heated oven. The whites of the eggs should harden, but the yolks should be soft. Serve very hot....
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EGG SOUP
EGG SOUP
Chop the onion and fry it for a few minutes in the butter, stir in the flour, cook a minute, then add the water, bring to boiling point, and season with parsley, salt, and pepper. Beat up the yolks of the eggs, add them off the fire, stirring till all is mixed. Have the toast points in petites marmites, pour in the soup, and serve as quickly as possible....
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EGG AND MUSHROOM RAGOUT
EGG AND MUSHROOM RAGOUT
Peel the mushrooms and fry them for a minute in the hot butter in a fireproof dish, add the flour, stock, salt, and pepper. Boil for three minutes, add two of the eggs cut lengthways. Garnish with the other egg and the parsley....
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EGGS IN RAMEQUINS
EGGS IN RAMEQUINS
Peel the mushrooms and cut them into small pieces; cook them in the three tablespoonfuls of butter till the butter is absorbed, then add the white sauce and allow to simmer for a quarter of an hour. Add the ham and the cooked eggs, cut in slices; season nicely, and turn into well-buttered ramequins, cover with some bread crumbs mixed with the melted butter, and heat thoroughly in the oven. Serve hot....
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EGGS WITH CREAM
EGGS WITH CREAM
Spread the butter on the bottom of a shallow fireproof dish, pour in the cream, sprinkle in a little salt and pepper, break the eggs carefully into the dish; partly cook the bacon in front of the fire, then place it on the top of the eggs. Bake for ten minutes and serve hot. This dish may be prepared in small casseroles, allowing one egg to each dish....
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EGGS WITH MACARONI
EGGS WITH MACARONI
Break the spaghetti into a saucepan of fast boiling water, add one teaspoonful of butter, and cook it until tender, then drain. Thickly butter a fireproof dish, put in a layer of spaghetti, then a layer of sliced hard cooked eggs; dust these with a little salt and pepper. Assorted Small Casseroles Egg and Potato Pie Next put in more spaghetti, then more slices of egg, and so on until the dish is full, ending with the spaghetti. Pour the white sauce over this and sprinkle the cheese on it. Put th
36 minute read
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EGG AND POTATO PIE
EGG AND POTATO PIE
Shell the eggs and cut them into slices not too thin. Mash the potatoes and mix them with the butter and the cream. Season with salt, pepper, and a very little nutmeg. Line the bottom of an earthenware dish with this and place in it a layer of the sliced eggs, scatter some chopped parsley over them, and cover with the white sauce. Continue alternate layers of potato, egg, sauce, and parsley until the quantities are used. Cover the top with the mashed potatoes; smooth carefully over and mark with
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EGGS AU GRATIN
EGGS AU GRATIN
Divide the eggs into halves lengthways and place them in a buttered gratin dish. Melt the butter, stir in the flour, add the milk, stir till boiling, then add one tablespoonful of the cheese and the seasonings. Cook for five minutes, remove from the fire, add the yolks of eggs, mix well, and pour over the hard cooked eggs. Sprinkle with the rest of the cheese and brown in the oven. Garnish with the toast points and serve hot....
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EGGS AND BACON
EGGS AND BACON
Fry the bacon, then chop it and put it into a gratin dish. Peel the mushrooms and fry them lightly in butter, chop them, and lay them on the top of the bacon, sprinkle in a little salt and pepper. Poach and drain the eggs, and lay them on the top of the mushrooms. Put the parsley, butter, and bread crumbs on the top and bake for six minutes. Serve hot....
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GOLDEN EGGS
GOLDEN EGGS
Put the vinegar into a casserole and boil it till it almost evaporates, then add the butter and the flour, mix well, add the milk, stir till it boils, and cook for five minutes, stirring all the time; then add the raw yolk of egg, salt and pepper to taste, stir for a few minutes longer. Cut the whites of hard boiled eggs in strips, add them to the mixture. Turn out on to a shallow earthenware dish, rub the yolks through a sieve on the top. Put the croûtons round the edge....
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SCOTCH WOODCOCK
SCOTCH WOODCOCK
Place one round of toast in a buttered fireproof dish. Chop the whites of the eggs and mix them with one tablespoonful of the cheese and seasoning of salt, pepper, and red pepper; place the other round of toast on the top, put in the oven to keep hot. Blend the butter and flour in a saucepan over the fire; stir in the milk, stock, anchovy, the remainder of the cheese, and seasoning. Cook for a few minutes and pour over the toast. Divide the toast into squares, garnish with the chopped parsley an
28 minute read
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SCRAMBLED EGGS WITH MUSHROOMS
SCRAMBLED EGGS WITH MUSHROOMS
Wash and peel the mushrooms, chop them finely, and fry them in a little melted butter. Beat up the eggs, and pour them into a saucepan; add the cream, mushrooms, butter, and seasonings. Stir over a quick fire until the eggs are lightly set. Have the toast neatly trimmed ready on a hot fireproof dish, put the egg mixture on the top of it, and serve immediately....
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SHRIMP EGGS
SHRIMP EGGS
Butter some small casseroles and break into each an egg; put into the oven and let cook, but they must not harden. Put the gravy into a saucepan, add the sherry wine, the tongue, and the shrimps, simmer for ten minutes, but do not allow it to boil. Season nicely, add the cream and red coloring; pour over the eggs, place a sprig of parsley in the center of each, and serve at once....
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SOUFFLÉ OMELET
SOUFFLÉ OMELET
Beat the yolks of the eggs and the sugar thoroughly together; then add the cornstarch and the rose extract. Add a pinch of salt to the whites of eggs and beat them up stiffly. Mix them carefully with the yolks and sugar. Turn half of the mixture into a buttered fireproof dish, spread over with raspberry preserves, then put the remainder of the mixture on the top, smooth over with a knife, dredge with sugar, and make a few incisions with the point of a knife, so as to form a pretty design. Bake i
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SWISS EGGS
SWISS EGGS
Melt the butter in a fireproof baking dish, break into it the eggs, cover them with very thin slices of Swiss cheese, and sprinkle over a little salt and pepper. Bake in a moderate oven till the eggs are set and the cheese melted....
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VENETIAN EGGS
VENETIAN EGGS
Melt the butter in a casserole, add the grated cheese, and stir until melted. Pour in the tomato juice, and when this begins to thicken, add the eggs, which have been lightly beaten. Season with salt and pepper and serve on hot toasted crackers....
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ARROWROOT SAUCE
ARROWROOT SAUCE
Mix the arrowroot with the water in a small earthenware pan, add the milk, sugar, and boil for four minutes; add the rose extract or any flavoring preferred....
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BÉCHAMEL SAUCE
BÉCHAMEL SAUCE
Wash and prepare the vegetables, then slice them. Put them into an earthenware dish with the milk, whole peppers, and bay leaf, and let them cook in it until it is well flavored. Melt the butter in another pan, stir in the flour smoothly, then strain in the milk, and stir it over the fire till it boils; then let it simmer for ten minutes. Next strain it, return it to the pan, reheat it, season it to taste, and, lastly, add the cream, taking care that it does not again reach boiling point....
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BROWN GRAVY
BROWN GRAVY
Melt the butter in a fireproof dish, then fry in it the onion or shallot, sliced, add the flour, and brown it also, add all the rest of the ingredients except the wine, allow to boil for eight minutes, strain, add the wine, reheat, but do not allow it to boil, and serve. Another method is to pour away all the fat from the roasting dish, retaining the brown sediment, add to this one cupful of water, one teaspoonful of flour, half a teaspoonful of meat extract, seasoning of salt, pepper, and celer
33 minute read
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CHOCOLATE SAUCE
CHOCOLATE SAUCE
Put these ingredients into a fireproof dish over the fire; stir until the sugar is dissolved, and boil until the mixture forms a soft ball when dropped into ice water. Serve at once with ice cream....
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CUCUMBER SAUCE
CUCUMBER SAUCE
Peel and grate the cucumbers, which should be large and crisp; when the pulp is thoroughly drained, turn it into an earthenware bowl; add the pepper, the onion, grated, the salt, and vinegar. Mix and fold in the whipped cream at serving time....
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CUSTARD SAUCE
CUSTARD SAUCE
Moisten the cornstarch with a little of the milk, add the eggs and the sugar, beat well together, make the milk hot, add it to the cornstarch and eggs, stir well, return the mixture to the casserole, and let it thicken, stirring all the time, but it must not boil or it will curdle. Add the vanilla extract. Serve hot or cold....
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CURRANT SAUCE
CURRANT SAUCE
Wash the currants and put them with the other ingredients into a fireproof dish, cook gently for twenty minutes, stirring till smooth, and serve in an earthenware sauce boat. The cloves and mace should be tied in muslin or cheesecloth and removed before the sauce is served. This sauce is good served with venison....
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EGG SAUCE
EGG SAUCE
Melt the butter in a fireproof dish, stir in the flour, milk, stock, parsley, seasonings, and the hard cooked yolk of egg rubbed through a sieve. Stir till it boils for three minutes, then remove from the fire and stir in the raw yolks of eggs and the lemon juice....
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ESPAGNOLE SAUCE
ESPAGNOLE SAUCE
Wash and prepare the vegetables, slice and dice them. Heat the butter in a casserole, put in the vegetables and ham, then fry them a good brown color. Stir in the flour and brown it slightly, add the stock, stir it over the fire till it boils, then add the wine, tomato sauce, and salt and pepper to taste. Let it come to boiling point, then skim it well, strain it, and it is ready for use....
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HARD SAUCE
HARD SAUCE
Blanch the almonds and chop them very fine, add the wine or brandy. Beat up the butter and sugar to a cream, then beat in the almonds. Chill and serve in a heap in a dainty ramequin....
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HOLLANDAISE SAUCE
HOLLANDAISE SAUCE
Break the eggs into a fireproof dish, beat them up, then stir in the water and the vinegar. Mix carefully over the fire till it thickens, and be careful that it does not curdle. Stir in the butter and add the salt....
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HORSERADISH SAUCE
HORSERADISH SAUCE
Mix the horseradish, yolk of egg, and salt together, then add the vinegar and fold in the whipped cream. If the horseradish is already in vinegar, omit the tablespoonful of vinegar and press the horseradish until dry....
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LEMON SAUCE
LEMON SAUCE
Put the water on to boil in a fireproof dish. Mix the cornstarch smoothly and thinly with the strained lemon juice. When the water boils, pour in the cornstarch and stir till it boils. Now add the sugar and the grated rind of the lemons. Serve hot in an earthenware sauce boat....
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MAYONNAISE SAUCE
MAYONNAISE SAUCE
Mix together in an earthenware bowl the salt, red pepper, mustard, and yolk of egg. Beat with a wooden spoon until slightly thickened. Add the sugar and a teaspoonful of lemon juice or vinegar, and when well blended with the other ingredients add the olive oil gradually, beating constantly. When several teaspoonfuls of the oil have been added, a small egg-beater may be substituted for the wooden spoon, and the oil may be added faster. When the mixture becomes too thick to beat easily, add a litt
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MUSHROOM GRAVY
MUSHROOM GRAVY
Fry the mushrooms, onion, and the flour in the butter in a fireproof dish for a few minutes, add the seasonings, meat extract, mushroom ketchup, and the water; boil for eight minutes, stirring occasionally, and serve. If preferred, the mushrooms can be rubbed through a sieve to press out all the juice; they can then be reheated and served....
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ONION SAUCE
ONION SAUCE
Peel the onions and drop them into plenty of boiling salted water, add the vinegar, and boil for a quarter of an hour. Drain and rinse them in clean warm water and chop them up. Melt the butter in a fireproof dish, stir in the flour, then gradually add the milk, and stir till they boil; add the sugar, onions, and a little salt and pepper; stir till boiling; rub the whole through a sieve, reheat, then add the cream and serve hot....
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OYSTER SAUCE
OYSTER SAUCE
Blend the butter and flour together in a fireproof dish, then add gradually the milk and stock and boil for five minutes, stirring all the time; add the lemon juice, cream, salt, pepper, and the oysters divided into two or four pieces, according to size. Do not boil the sauce after the oysters are added....
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PARSLEY SAUCE
PARSLEY SAUCE
Blend the butter and the flour in a fireproof dish, then gradually add the milk, stir till boiling; add the seasonings and cook for eight minutes; then add the chopped parsley, stir, and serve....
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PLUM SAUCE
PLUM SAUCE
Put the stoned plums into an earthenware dish, add the water and the sugar; stir them over the fire until the plums are quite smooth; rub through a sieve, add the lemon extract, and serve with any steamed pudding....
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PISTACHIO SAUCE
PISTACHIO SAUCE
Blanch the pistachio nuts, then pound them till smooth. Mix the cornstarch smoothly with the water in a fireproof dish, add the pistachio nuts, and let them boil, keeping them well stirred. Add the sugar, cream, Marsala wine, and pistachio extract. Strain the sauce and it is ready....
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SAUCE TARTARE
SAUCE TARTARE
Put the mayonnaise dressing into an earthenware bowl, then mix in all the other ingredients....
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TOMATO SAUCE
TOMATO SAUCE
Put the butter into a casserole with the carrot, turnip, onion, and tomatoes cut up into pieces, add the herbs, parsley, bay leaf, whole peppers, and mace, and fry for ten minutes, then add the flour, the stock or water, salt, and red coloring, stir till boiling, then simmer slowly for forty minutes, rub through a sieve, reheat, and serve....
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WHITE SAUCE
WHITE SAUCE
Blend the butter and the flour together in an earthenware dish, then add the milk, bay leaf, and salt, stir over the fire until it boils and thickens, then remove the bay leaf, season it to taste with salt, pepper, and lemon juice, and it is ready. To make it a sweet sauce add one tablespoonful of sugar and half a teaspoonful of extract....
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APPLE BREAD
APPLE BREAD
At night dissolve the yeast cake in the milk. The milk should be heated to boiling point, then cooled to lukewarm. Sift the flour into an earthenware basin, add the sugar, and rub the butter well into them. Add the milk, the eggs well beaten, and beat with a wooden spoon until the dough is blistered. Cover and set over night in a warm place. The next day roll the dough in two cakes, each about half an inch thick; spread the lower one with tart apple sauce, then butter the other slightly and lay
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APPLE SAUCE CAKE
APPLE SAUCE CAKE
Cream the butter and sugar together, add the salt, spices, raisins, cleaned, the soda dissolved in the warm water, apple sauce, and the flour. Beat all thoroughly together and pour into a buttered and floured shallow casserole. Bake in a moderate oven for forty-five minutes....
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BRANDY CAKE
BRANDY CAKE
Beat the butter and sugar to a cream, then add the yolks of the eggs, beating them well in, the milk, flour, baking powder, brandy, and the whites of eggs beaten stiffly. Turn into a buttered and floured fireproof dish and bake in a moderate oven for three-quarters of an hour....
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CHEESE CAKE
CHEESE CAKE
Line a well-buttered casserole with pie crust. Beat the butter and sugar to a cream, then beat in the yolks of the eggs, add the flour, milk, cheese, grated lemon rind, and the stiffly beaten whites of the eggs. Bake for fifty minutes in a moderate oven. Allow it to cool in the casserole. Dust thickly over with powdered sugar....
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CHOCOLATE CAKE
CHOCOLATE CAKE
Cream the butter and sugar together, then add the eggs well beaten, the milk, the chocolate dissolved in the boiling water, the extracts, the flour, and the soda. Mix carefully, turn into a shallow buttered and floured earthenware dish in a moderate oven for three-quarters of an hour....
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COCOA SPONGE CAKE
COCOA SPONGE CAKE
Beat up the yolks of the eggs till light, then add the water, sugar, and vanilla. Mix together the flour, nutmeg, cocoa, cinnamon, salt, and baking powder, then add them to the sugar. Fold in the whites of eggs stiffly beaten and bake in a quick oven in a buttered earthenware dish till ready....
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COFFEE BREAD
COFFEE BREAD
Scald the milk, add the butter, sugar, and salt to it; when lukewarm, add the yeast cake dissolved in the lukewarm milk, the egg well beaten, the raisins, and enough sifted flour to make a stiff batter. Turn into a well-buttered casserole, cover, and allow to rise overnight. In the morning spread in another buttered fireproof dish, cover, and allow to rise again. Before baking, brush over with a beaten egg, and cover with the following mixture: Melt three tablespoonfuls of butter, add one-third
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CORN BREAD
CORN BREAD
Mix the milks, soda, salt, and the eggs well beaten, then beat them into the meal. Butter a casserole, set it in the oven till hot, pour in the batter to the depth of three-quarters of an inch, and bake in a hot oven till ready....
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CURRANT CAKE
CURRANT CAKE
Beat the butter and sugar to a cream, then add the eggs one by one. Mix thoroughly, then sift in the flour, salt, and baking powder, then add the currants, nuts, and lemon extract, and mix gently. Pour into a buttered and floured earthenware dish and bake in a moderate oven for one hour....
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DATE CAKE
DATE CAKE
Beat the butter and sugar together until creamy, then add the eggs well beaten. Dissolve the soda in the boiling water, then add it with the nuts, fruit, extract, and flour. Mix thoroughly, turn into a buttered and floured fireproof dish, and bake in a moderate oven for one hour....
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DUTCH APPLE CAKE
DUTCH APPLE CAKE
Separate the yolks from the whites of the eggs, add to the yolks the melted butter, milk, salt, and sifted flour. Beat till smooth, then add the baking powder, lemon extract, and fold in the stiffly beaten whites of the eggs. Pour into a well-greased casserole, cover with the apples, and bake in a hot oven for half an hour. Serve hot with sweet sauce flavored with lemon extract or with cream....
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FRUIT CAKE
FRUIT CAKE
Cream the butter and sugar together, add gradually the yolks of the eggs well beaten, the soda mixed with the cream, flour, salt, spices, grated rind and strained lemon juice, the chopped citron peel, currants, rose extract, raisins, and the whites of eggs beaten stiffly. Mix carefully, turn into a large buttered casserole, and bake for two and a half hours in a steady oven....
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FUDGE CAKE
FUDGE CAKE
Cream the butter and sugar together, then add the yolks of eggs well beaten, the whites stiffly beaten, milk, flour, baking powder, chocolate, and extracts. Mix well and pour into a buttered and floured shallow casserole. Bake for forty minutes in a moderate oven. When cold, cover with any good white frosting....
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HICKORY NUT CAKE
HICKORY NUT CAKE
Cream the butter and sugar together, then add the eggs well beaten, the salt, extract, the soda dissolved in the buttermilk, flour, and the nuts chopped. Mix carefully and pour into a buttered and floured casserole and bake in a moderate oven for one hour....
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IMPERIAL CAKE
IMPERIAL CAKE
Beat the butter and sugar to a cream, then beat in the yolks of the eggs one by one, add the cream, flour, baking powder, the nuts, cherries, extract, and whites of eggs beaten to a stiff froth. Mix carefully, turn into a buttered and floured casserole, and bake in a moderate oven for one and a half hours....
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MOTHER’S CAKE
MOTHER’S CAKE
Put the sugar into a basin, add the corn meal, flour, baking powder, salt, soda, and the milk. Beat well, then add the melted butter or lard and pour into a buttered and floured shallow earthenware dish. Bake in a moderate oven for thirty-five minutes....
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POTATO CAKE
POTATO CAKE
Beat the butter and sugar to a cream, then add the potatoes, milk, chocolate, yolks of eggs well beaten, flour, baking powder, cloves, nutmeg, cinnamon, and whites of eggs beaten to a stiff froth. Mix all together, then add the chopped nuts. Turn into a buttered and floured casserole, and bake in a moderate oven for forty-five minutes....
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SOFT GINGERBREAD
SOFT GINGERBREAD
Cream the butter and the sugar together, then add the eggs well beaten, milk, molasses, spices, flour, and the soda dissolved in the hot water. Mix well, turn into a buttered and floured shallow earthenware dish. Bake in a moderate oven for three-quarters of an hour....
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SPICE CAKE
SPICE CAKE
Rub the butter finely into the flour, add the sugar, baking powder, and spices. Beat up the egg, add it gradually, making the dry ingredients into a stiff paste. Knead it a little on a floured baking board, divide it into two pieces, roll them out, and line a greased fireproof plate with one of them, spread over with the marmalade, spread the other piece on the top, and pinch it neatly round the edges. Bake in a hot oven for half an hour....
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RAISIN BREAD
RAISIN BREAD
Put the corn meal into a basin, add the flours, raisins, salt, the soda mixed with the molasses and water; make into a soft batter with the sour milk. Fill a buttered casserole half full with the mixture, cover, and steam for three hours....
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APPLE RELISH
APPLE RELISH
Clean the raisins and put them into an earthenware pan with the orange flower water, the strained lemon juice, sugar, vinegar, spices, and apples chopped. Cook steadily for thirty minutes. Divide into jars and cover....
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CHUTNEY
CHUTNEY
Wash the peaches and apricots, cover them with cold water, and soak for twelve hours; put them into an earthenware dish, add the dates, seeded and cut into small pieces, add one cupful of cold water, and stew till they are soft. Add all the other ingredients and simmer for twenty minutes, stirring frequently....
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CORN RELISH
CORN RELISH
Cut the corn from the ears, put it into an earthenware pan, add the spices, vinegar, and the vegetables chopped. Cook for twenty minutes, then can and cover....
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CUCUMBER MANGOES
CUCUMBER MANGOES
Cut each of the cucumbers into two equal parts. Extract the pulp, and add to it the mustard seeds, currants, and chopped garlic. Fill the cavities with this mixture, and arrange the cucumbers on their ends in two large earthenware dishes. Put the vinegar into a pan, add the whole peppers, ginger, mace, and salt, and boil for five minutes. Pour over the cucumbers while hot. Reboil the vinegar each day for a week, and pour it over the pickle, but on the last occasion add the mustard and the horser
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INDIA RELISH
INDIA RELISH
Slice the tomatoes and remove as many of the seeds as possible. Take the seeds also from the peppers and chop them with the onions. Slice the cucumbers into a stoneware jar. Cover them with salt and let them stand for twenty-four hours. Drain, pour the cold vinegar and one cupful of water over them, bring slowly to a scald, and drain again. Mix the sugar, cinnamon, turmeric, cloves, and allspice together with a little cold vinegar. Put the mustard seeds, spices, and vegetables into the hot vineg
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LEMON PICKLE
LEMON PICKLE
Wash and dry the lemons, and cut each one into eight pieces. Place them in an earthenware pan with the salt, garlic, mace, nutmeg, red pepper, allspice, and mustard; add the vinegar, and bring the pickle gradually to the boil. Simmer for half an hour, then pour it into a large stoneware jar, and stir it daily for a month, after which time place it in small glass jars and cover securely....
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LIME RELISH
LIME RELISH
Wash the limes and soak them in cold water for twenty-four hours, changing the water several times. In the morning put them in an earthenware dish over the fire, cover with cold water, and boil till a straw can penetrate them easily. Let cool, cut in eighths, and remove the seeds. Put the sugar, vinegar, and water into a casserole, allow it to boil for twenty minutes, then pour it over the limes. Pour into jars and seal. This is very good with fish or cold meats....
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MIXED PICKLES
MIXED PICKLES
Take a large earthenware jar or casserole that will hold two gallons, and put the vinegar into it; add the ginger and mustard seeds. Pound together the salt, peppers, mace, mustard, and turmeric. Make them into a paste by adding a little vinegar, then add it to the vinegar in the jar, taking care to mix it thoroughly. Cover the jar tightly, and keep it in a warm place for a month, stirring it every day with a wooden spoon. Gather different vegetables as they come in season, and prepare them by c
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PICCALILLI
PICCALILLI
Tie the spices in a muslin bag. Chop the vegetables, sprinkle with salt, allow to stand for three hours, then drain and squeeze out. Cover with hot vinegar, add the spice bag, and allow to stand until the next morning. Reheat the vinegar and pour it over the pickle; do this for three days, then keep in an earthenware dish tightly covered....
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PICKLED BEETS
PICKLED BEETS
Wash the beets carefully, taking care not to break the fibres, or they will bleed and lose their color. Boil them in plenty of boiling salted water for one and a half hours. Take them up, peel and cut them in slices an eighth of an inch thick, and put them into a stoneware jar. Boil one pint of the vinegar with the whole peppers, bay leaf, mace, cloves, ginger, and, when boiled for five minutes, add to it the other pint of cold vinegar. Strain over the beets in the jars; cover when cold....
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PICKLED CHERRIES
PICKLED CHERRIES
Wipe the cherries, then stone and drain them. Tie the spices in a muslin bag and heat them with the vinegar. When boiling, pour the vinegar over the cold cherries. Keep draining off and heating for four days. Then heat all together in a casserole and seal....
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PICKLED EGG-PLANT
PICKLED EGG-PLANT
Peel egg-plants into inch thick slices and soak them in salted water for three hours. Drain and place in water, add a little lemon juice, and leave for three hours. Drain and pour over the slices some hot spiced vinegar, allowing one cupful of sugar and one and a half tablespoonfuls of mixed spices to one quart of vinegar. Place the egg-plant slices in stoneware jars, bring the vinegar to boiling point, and add it. Cover and seal....
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PICKLED ONIONS
PICKLED ONIONS
Take the onions, remove the outer skin with the fingers and the second skin with a silver knife, throw them into salt water, allowing them to remain for twenty-four hours. Then put them on the fire in an earthenware pan with fresh salt water and let them come to a boil. Remove from the fire, pour off the water, put the onions into a large stoneware jar, and pour over the hot vinegar, which has been previously scalded, with the spices. When spices are used, they should be put into a small cheesec
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PICKLED OYSTERS
PICKLED OYSTERS
Strain the liquor from the oysters, add to it the above ingredients, then put into an earthenware jar and allow to boil up. Pour while boiling hot over the oysters, and let them stand for a quarter of an hour; then pour the liquor off and let both oysters and liquor get cold. Put the oysters into a jar, add the liquor, and cover tightly. They will keep for some time....
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PICKLED PEACHES
PICKLED PEACHES
Do not pare the peaches, but wipe them carefully with a clean cloth. Divide them into three equal parts. The peaches should not be too ripe. Bring the vinegar, the sugar, and water to boiling point in an earthenware dish, then put in one-third of the peaches, and cook for twenty minutes; remove them to a platter, then put in another third of the peaches, till each part has cooked for twenty minutes. Stick two cloves into each peach, put them into dry jars, cover with the boiling syrup, and seal
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PICKLED PLUMS
PICKLED PLUMS
Choose young green plums and wipe them well; now put a layer of salt into an earthenware dish, then a layer of the plums, and repeat these layers until the dish is full, being careful to end with the salt. Leave this for four days, then lift out the fruit, drain well, and dry it in the sun, turning it constantly for three days. Put the vinegar and the spices into a saucepan; bring them to boiling point and simmer for ten minutes; then strain and leave till cold. Pour on the fruit and bottle it..
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PICKLED RED CABBAGE
PICKLED RED CABBAGE
Bring the vinegar to the boiling point and cool it; stir the red pepper into it. Quarter the cabbage, remove the stalk, pull the leaves apart, and wash it thoroughly. Cut the leaves into thin shreds, arrange them on an earthenware dish, sprinkle a handful of salt over them, and allow to stand in a cool place for twelve hours. Drain the cabbage, dry it in a cloth, and pack it in stoneware jars. Fill the jars with the vinegar so that the pickle is well covered, and tie down....
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PICKLED WALNUTS
PICKLED WALNUTS
Gather the walnuts while soft enough to run a pin through them; put them into an earthenware pan, cover them with water, and boil till the hull comes off easily. Put them into a tub of cold water; hull them, then wash them and put them into jars. Pour moderately strong salt and water over them and let them remain in this for a week, changing the brine once during this time. At the end of this time scald them in weak vinegar, and let them remain in this for four days; then pour it off, cover them
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SHALLOT PICKLE
SHALLOT PICKLE
Put the vinegar and the spices into an earthenware pan and boil them for five minutes. Strain and leave to cool. Skin and divide up the shallots, place them in perfectly dry pickle jars, fill up the jars with the vinegar. Cover and leave for two months before using....
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TOMATO CHUTNEY
TOMATO CHUTNEY
Skin and slice the tomatoes into an earthenware dish, add the apples and onion finely chopped, add the vinegar and salt, and stew until soft; then rub through a sieve, stir in the sugar, ginger, mustard seed, and cook gently for half an hour. Cover the jar and leave in a warm place for three days; then divide into wide-necked bottles, cork tightly, and store in a cool place....
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APPLE JAM
APPLE JAM
Peel, quarter, and core the apples, then put them into an earthenware pan with enough water to cover and the rind and strained juice of the lemon. Bring them to the boiling point, stir the whole round, take out the apples, and set them to cool. When cold, put the apples into a thin syrup made of half a pound of sugar to every pound of fruit, and enough water to dissolve the sugar; allow them to boil for ten minutes, keeping it all well skimmed. Remove the pan and let the whole cool, then set the
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BLACK CURRANT JELLY
BLACK CURRANT JELLY
To every four pounds of black currants allow one pound of raspberries. Pluck the roughest of the stalks from the currants, and the stems and the leaves from the raspberries, and put them into a fireproof dish with half a pint of water. Boil them for ten minutes after they have begun to simmer. Then squeeze out all the juice that can be got quite clear and free from specks. Measure it, allow one pound of sugar to each pint of juice, and a pound over if there are more than four pints, half a pound
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CRANBERRY PRESERVE
CRANBERRY PRESERVE
Pick over the berries, put them into an earthenware pot with the water, and cook slowly for one hour, stirring occasionally. Draw the pan to the side of the stove, and add the soda. Stir well, and carefully remove all scum as it rises. Then rub through a sieve, and to every cupful of the purée add one cupful of sugar. Return to the pan and cook gently for half an hour. Put into jars and seal....
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CURRANT BAR-LE-DUC
CURRANT BAR-LE-DUC
Secure the largest sized currants, red or white, and stem them without breaking. To each pound allow three pounds of sugar. Take some currants and bruise them while warm until a pint of juice is obtained. Put half a cupful of this into an earthenware dish and add the sugar. Bring slowly to boiling point and skim carefully. After it has been boiling for five minutes drop in one pound of the currants and simmer for four minutes. Lift them out without breaking them, and boil the syrup down for five
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FIG AND RHUBARB JAM
FIG AND RHUBARB JAM
Wash and dry the rhubarb and figs and cut them into small pieces; put them into an earthenware jar or casserole, add the sugar, the strained lemon juice, and the water. Simmer for forty minutes. Seal in jars. This excellent preserve keeps well....
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GINGER PEARS
GINGER PEARS
Peel the pears, cut them into small pieces, put them into an earthenware pan with the sugar, and simmer for one hour. Add the strained orange and lemon juice and the ginger cut into small pieces, and allow to simmer for two and a half hours. Divide into glasses and cover....
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GRAPE CONSERVE
GRAPE CONSERVE
Remove the stems, skins, and seeds from the grapes, then cook the pulp in a casserole till tender and press it through a sieve. Boil the yellow skins of the oranges until tender, then chop fine. Put them into an earthenware pan with the grape pulp, add the strained orange juice, sugar, raisins, and walnuts. Boil until quite thick; put into glasses and seal....
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GREEN-GAGE JAM
GREEN-GAGE JAM
Stone the green-gages, and add some of the kernels to the fruit. Allow six pounds of lump sugar and one quart of water to every six pounds of green-gages, weighed after stoning. Heat the sugar on a baking sheet in the oven, then add it to the water and allow to boil for eight minutes, then add the fruit, and boil gently in a casserole for three-quarters of an hour. Pour into glass jars and seal....
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LEMON MARMALADE
LEMON MARMALADE
Wipe the lemons and the oranges carefully. Pare the skin very thinly from the lemons and the oranges, and cut them up into slender chips. Put the chips on to boil in a saucepan, with three cupfuls of the water, allow to cook for forty minutes. Now take all the white part from the lemons and the oranges and cut up all the pulp roughly; put this into a large casserole or earthenware dish with the remainder of the water to cook slowly for one and a quarter hours. Stir it frequently; then strain it
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PRESERVED HUCKLEBERRIES
PRESERVED HUCKLEBERRIES
Wash and drain the huckleberries, then weigh, and to each pound allow three-quarters of a pound of sugar and the strained juice of half a lemon. Sprinkle one-half of the sugar over the berries and stand aside overnight. In the morning drain off the juice into a casserole, add the remaining sugar and the lemon juice, add half a pint of water, stir over the fire till the sugar is dissolved, bring quickly to boiling point, skim, add the berries, and simmer gently until they are tender. Put into gla
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PRESERVED CARROTS
PRESERVED CARROTS
Wash, but do not scrape, five pounds of young carrots, boil them till tender in boiling salted water, then drain, peel, and mash to a fine pulp. To every pound of the pulp allow one and a half pounds of sugar, six blanched and shredded almonds, the grated rind and strained juice of two lemons, and half a teaspoonful of almond extract. Put the pulp and sugar into an earthenware pan and cook together for a quarter of an hour; remove from the fire and add the almonds, the lemon juice, and rind. Ret
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PRUNE MARMALADE
PRUNE MARMALADE
Wash the prunes and soak them over night in cold water. Steam or stew gently until tender. Set aside until cool enough to handle; then remove the stones. Return to the fire, add the apples, pared, cored, and sliced, sugar, strained lemon juice, and orange flower water. Cook slowly to a marmalade in a casserole, stirring occasionally that the mixture may be smooth. Can at once....
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PUMPKIN PRESERVE
PUMPKIN PRESERVE
Peel, slice, and remove the seeds from the pumpkin, then weigh it. For each pound take one pound of sugar. Lay the pumpkin in a large earthenware dish, and sprinkle the sugar between the layers. Moisten the sugar with the strained lemon juice, cover with a cloth, and leave for three days. Place in an earthenware pan, adding half a pint of water for each three pounds of sugar, the ginger, and the grated rind of one lemon. Simmer till quite tender, and turn into a large bowl. Cover and leave for s
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QUINCE MARMALADE
QUINCE MARMALADE
Wipe the quinces with a damp cloth, but do not peel them; cut them in slices and put them into an earthenware pan with enough cold water to float them. Boil them till quite tender and the fruit is reduced to a pulp, then rub through a sieve. Weigh the pulp, and allow three-quarters of a pound of lump sugar to every pound. Place the whole on the fire and keep it well stirred from the bottom of the pan with a wooden spoon until reduced to a marmalade. Drop a little on a cold plate; if it jellies,
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RASPBERRY JAM
RASPBERRY JAM
Take equal quantities of raspberries and sugar. The raspberries must be ripe and dry. Put them into a casserole and then place them in a hot oven; put the sugar on a baking sheet and put it also in a hot oven. When quite hot and beginning to run, take it out and stir it among the raspberries until all the sugar is dissolved; let the preserve remain in the oven for fifteen minutes, then take it out and pour into jars. This preserve is excellent both in flavor and color, and will keep for one year
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TOMATO PRESERVE
TOMATO PRESERVE
Choose ripe, sound, well-colored tomatoes and rub them through a sieve; put the juice and the purée into an earthenware pan and boil for five minutes, stirring all the time, then let it drain through a napkin stretched out as for jelly straining; weigh all that remains on the napkin, and for each pound of pulp allow one pound of sugar. Put the sugar into a pan with half a pint of water, let it dissolve, and cook it till it reaches 236° F., or the “small ball” ( i. e. , on dipping the finger and
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ASPIC JELLY
ASPIC JELLY
Put the gelatine into a clean cold saucepan, add the water or stock, then the vegetables, cleaned and cut into small pieces; add all the other ingredients, and whisk over a gentle heat until boiling. Remove the beater, allow the thick white scum to rise to the top of the pan, draw to one side of the stove, cover, and allow to stand ten minutes. Pour two quarts of boiling water through a jelly bag, then the jelly. Turn the jelly into a wet earthenware mold and use as required when set. Aspic jell
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BOILED HOMINY
BOILED HOMINY
Have the water boiling in a fireproof dish, stir into it the hominy, adding salt to taste. Cook slowly for three hours or longer, stirring frequently. If the hominy is soaked overnight, one and a half hours boiling in the morning will suffice. Cook in the same manner....
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CANDIED CRANBERRIES
CANDIED CRANBERRIES
For this recipe use the Cape Cod cranberries, half as much sugar as berries, and half as much water as sugar. Wash and pick over the berries and lay them in a deep casserole; put the sugar on the top like a crust, and the water on the top of that. Cook very slowly. When they just come to boiling point, cover for just a few moments—not long or the skins will burst—then uncover and simmer until tender. Take up carefully and spread on oiled plates to dry. These candied cranberries may be used in pl
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CHOUX PASTRY
CHOUX PASTRY
Put the butter into a fireproof dish, add the water, bring to the boiling point, quickly add the flour and salt, stir well with a wooden spoon until the mixture leaves the sides of the pan, remove from the fire, allow to cool, but not become cold; add the eggs, beating each one in thoroughly. Set away in a cool place for one hour. Put into a forcing bag with a plain tube and force on to a greased baking tin into small rounds; brush over with beaten egg, and bake in a hot oven for half an hour. W
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CORN-MEAL SOUFFLÉ
CORN-MEAL SOUFFLÉ
Cook the corn meal, either yellow or white, in the hot milk in a casserole until well thickened, stirring frequently; remove from the fire, add the salt, then beat in the yolks of the eggs one at a time, add the stiffly beaten whites of the eggs. Bake in a moderate oven until light and nicely browned—it takes about forty-five minutes. Serve at once from the baking dish, either with butter or meat gravy....
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MINCE MEAT FOR PIES
MINCE MEAT FOR PIES
Put all these ingredients into a large earthenware jar, mix well, and stir up before using. Keep well covered. The mince meat ought to be made at least one month before required. The fruit should all be cleaned very carefully....
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OATMEAL PORRIDGE
OATMEAL PORRIDGE
Put an earthenware dish on the stove, allow one cupful of water to each person. When the water boils, sprinkle in the oatmeal with the left hand, stirring briskly all the time. Use one handful of meal to each cup of water; stir free from lumps. Let the oatmeal boil for a quarter of an hour before adding salt to taste; cook the oatmeal for at least one hour, stirring occasionally. If poured in plates, these should be previously warmed. Serve with milk. Any stewed fruit is also a nice accompanimen
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PASTRY
PASTRY
Mix the flour and salt together in an earthenware bowl, then mix in the lard by cutting it in with a knife. Add the ice water, and mix as little as possible. Roll the pastry out on a floured baking board. It should be handled as little as possible....
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PUFF PASTRY
PUFF PASTRY
Wash the butter in cold water and squeeze it in a floured towel into a flat cake. Sift the flour into an earthenware basin, rub two heaping tablespoonfuls of the butter finely into it. Beat up the yolk of the egg with the lemon juice and a little cold water, add them gradually to the flour and butter, making them into a firm paste. Roll out the paste into a long strip, lay the butter on one end of it, wet the edge slightly, and fold the paste over. Fasten the edges well together, turn round, pre
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SUET PASTRY
SUET PASTRY
Sift the flour, salt, and baking powder into an earthenware bowl, rub the suet well into them, then make into a stiff paste with cold water, adding it gradually. This paste may be boiled for two hours in a cloth or mold, or rolled out and used for fruit, sweet or savory puddings, or roly-polys....
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TOAD IN THE HOLE
TOAD IN THE HOLE
Sift the flour and salt into a basin; beat up the eggs well, and after mixing them with the milk, pour gradually on the flour, beating it well with a wooden spoon. When quite smooth, pour it into a well-buttered fireproof dish; skin the sausages and lay them in the batter, and bake in a moderate oven for three-quarters of an hour. Pieces of apples, rhubarb, prunes, or pieces of cold meat or fish may be substituted for the sausages. The fruit requires a little sugar, and sugar must also be served
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TO PEEL AND GRATE A LEMON
TO PEEL AND GRATE A LEMON
To peel a lemon for flavoring just remove the yellow skin with a sharp knife, taking care to take none of the white pith. To grate a lemon take a grater, and grate off the yellow part only, the white being of no use for flavoring, besides being very indigestible. A small brush is excellent for removing the rind from the grater....
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TO BLANCH ALMONDS
TO BLANCH ALMONDS
Drop the almonds into hot water; allow it just to boil, then strain, and remove the brown skins, drop the almonds into cold water until required, so as to keep their color....
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TO BLANCH PISTACHIO NUTS
TO BLANCH PISTACHIO NUTS
Drop the nuts into hot water containing a little baking soda; allow the water just to boil, strain, and remove the skins....
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TO MAKE BROWN BREAD CRUMBS
TO MAKE BROWN BREAD CRUMBS
Take the crusty part of some stale bread, put it into a moderate oven to dry, and bake a golden brown shade; crush with a rolling pin or in a mortar, pass through a fine sieve. These may be kept for a long time if put into a jar or bottle and well covered....
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WHEAT AU GRATIN
WHEAT AU GRATIN
Pick over the wheat and wash it well; then soak it overnight in cold water to cover. In the morning put it in a casserole and cook it till tender, salting it during the last ten minutes of cooking. Drain it well. Blend the butter and flour together in a saucepan over the fire, add the milk gradually, and season nicely with salt and pepper; stir till it boils for four minutes. Put a layer of the sauce into a buttered fireproof dish, then put in half of the wheat, another layer of sauce, half of t
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YORKSHIRE PUDDING
YORKSHIRE PUDDING
Sift the flour into an earthenware basin with the baking powder and the salt, stir in the milk gradually, beat up the eggs, and add to the batter when quite smooth; allow this to stand in a cool place for two hours; melt the dripping in a casserole, pour in the batter, and bake in a hot oven for half an hour. Serve with roast beef....
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