Luncheons: A Cook's Picture Book - free ebook by Mary Ronald

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Luncheons: A Cook's Picture Book

Mary Ronald

167 chapters

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167 chapters

THE BOOK

THE BOOK

This book is intended as a supplement to the “Century Cook Book,” hence no general rules for cooking are given. It is a book of illustrated receipts, a cook’s picture-book, intended to be very useful in the way of suggestion. It is arranged so that housekeepers may more readily make up a menu, often a difficult task, or may easily find new dishes to vary the routine of the daily fare. Instead of various menus, which are impracticable because they seldom suit the convenience of the moment, lists

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GARNISHING AND DISHING MEATS

GARNISHING AND DISHING MEATS

One celebrated French chef says: “Il faut viser a charmer les yeux des gourmet avant d’en satisfaire le goût”; and another, in giving advice to beginners, says: “A cook should have that artistic feeling which imparts to everything, great and small, that harmony of style which captivates the eye.” This necessity is well recognized by every good cook, and such a one tries to give dishes the inviting appearance justly demanded by epicures. It is not necessary that the dish belong to the category wh

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VEGETABLES

VEGETABLES

With very few exceptions, vegetables should be served au naturel . Meats require all the aids of skilful handling and tasteful adornment. Vegetables, on the contrary, have great beauty in themselves, and the art of the cook cannot rival that of nature. Therefore a few sprigs of parsley so arranged as to give a finish to the dish are ordinarily sufficient garnishing. In those cases, however, where the vegetables lose form and color in cooking, the skill of the cook may be employed to restore thes

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COLD DISHES

COLD DISHES

It has been said above that discrimination should be made in garnishing dishes; those to be served hot, for instance, should go directly from the fire to the table, and not be allowed to become cool while being elaborately garnished; on the other hand, cold dishes demand no haste and permit of so much elaboration that at suppers and buffet luncheons they are depended upon largely for table decoration. The accomplished cook considers the work on cold pieces an opportunity for giving examples of h

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FISH

FISH

As fish dishes rank with any other kind in point of attractiveness, and are open to almost as great a variety of garnishing as are meats, the same general remarks apply to them. The matter of shape and color here, too, has to be considered. A boiled fish dropping to pieces from over-cooking, or bereft of its head or tail, is an unsightly dish. It is permitted to serve fish au naturel , even going so far as to simulate swimming. This is done by propping it with a whole carrot laid inside, which g

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POTATOES

POTATOES

Potatoes are a universal dish, and there are an infinite variety of ways of cooking them: boiling, baking, frying, all manner of ways to suit all manner of people, and to accompany all kinds of meats. Yet, strange as it may seem, it is the food usually the worst cooked of any that is presented. The potatoes are too often soggy, greasy, blackened, burned. The poor cook seems determined to destroy both the favor and flavor of this useful vegetable. The potato is mostly starch, and it is not as wel

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CREAM

CREAM

Whipped cream often makes the best sauce for a dessert dish, and can be used as a garnish. Its use need not be considered an extravagance. A half-pint of double cream is all that is usually called for, this costs but ten cents, and often the use of cream saves the use of butter, in the same way that water can sometimes be substituted for milk if a little butter is added to the receipt to give the richness which milk imparts....

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CAKE

CAKE

Decorating cakes takes a little time, but facility is soon acquired, and the time is not misspent, as the cakes, before being served, can be used to ornament the table....

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THE PASTRY-BAG

THE PASTRY-BAG

The pastry-bag is a cornucopia-shaped pocket made of rubber cloth, of duck, or of any closely woven fabric like ticking. The point of the cornucopia is cut off and a tin tube pressed into the small opening. The bags made of rubber cloth are the best, as they do not allow moisture to come through, and are easily cleaned. They cost fifteen cents each, and can be bought at house-furnishing stores, but bags can be easily made at home. The tubes cost ten cents each, are of graduated sizes, and have v

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FONTAGE CUPS

FONTAGE CUPS

Add enough milk to a cup of flour to make a thin batter, then add the salt and the beaten yolks. The batter must be smooth and quite thin. Use a small bowl deep enough to immerse the fontage iron. Have deep fat smoking hot. Place the iron in the fat to heat it. Dip the hot iron into the batter, covering it to within a quarter of an inch of the top; the batter will rise when put in the hot fat and cover the whole iron. Hold the iron in the batter for a minute, or until a little of the batter has

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DIFFERENT WAYS OF PREPARING BUTTER

DIFFERENT WAYS OF PREPARING BUTTER

Numbers one, two, and three are made by pressing butter through a pastry-bag with star-tube. In No. 1 it is cut in three-inch lengths; in No. 2 it is pressed into long pencils and cut when cold into one-inch lengths; and in No. 3 it is made into rosettes by holding the tube still until the butter has piled up to the size desired. These are good forms for fresh butter, and they should be made as soon as the butter is churned and worked, as it is soft enough then to pass through the tube. If salte

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MEASURES AND TERMS

MEASURES AND TERMS

1 cupful means half a pint. 1 teaspoonful of salt or spices means an even teaspoonful. 1 tablespoonful of flour, butter, etc., means a rounding spoonful. Sauté means to cook in a pan with a little butter or drippings. Frying means cooking by immersion in hot fat. Blanching almonds means taking off the skins. This is done by letting them lie in boiling water until the skins are loosened. NO. 14. PAPER FRILLS. PAPER BOXES. CAKE DECORATIONS. 1. Pleated paper frill for concealing a baking dish. 2. F

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FRUITS

FRUITS

No. 1. Oranges. Cut off the tops of the oranges. Scrape out the pulp and draw a narrow ribbon through each top, passing the two ends through with a bodkin and tying them on the under side. Drawing through the ribbon soils it. Tie a bow on top. Loosen the pulp of the orange, using a silver knife, so it can be eaten with a spoon. Add a little sugar if necessary, and a teaspoonful of sherry, if desired. No. 2. Salpicon of fruits. Place in the center of a glass plate some pieces of the pulp of an or

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CLAM OR OYSTER COCKTAILS

CLAM OR OYSTER COCKTAILS

Use small Little Neck clams or small Blue Point oysters. Mix the sauces and let the clams or oysters stand in them for an hour before serving. Serve in small glasses as a first course. NO. 24. ANCHOVY EGGS....

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ANCHOVY EGGS

ANCHOVY EGGS

Cut hard-boiled eggs in two lengthwise, using a thin-bladed, sharp knife. Have the eggs boiled twenty-five minutes so the yolks will be crumby. Remove the yolks, mash them, and mix them with mayonnaise and the trimmings of the anchovies. Just before serving, fill the white halves with the yolk mixture, covering the whole top, heaping it in the middle and leaving a rough surface. Trim anchovies to the right length and lay two of them crossed over the top of each egg. Set each piece on a round of

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HEART-SHAPED SALMON CANAPÉS

HEART-SHAPED SALMON CANAPÉS

Cut very light bread into slices one quarter of an inch thick. Stamp them with a cutter into heart shapes. Spread them thinly on both sides with butter and put them in the oven to brown; or sauté them in butter. Let them cool, then lay on each one a slice of Nova Scotia smoked salmon, cut as thin as possible. Place around the edges of the heart a border of chopped white of hard-boiled eggs, and a little crumbed yolk just at the upper point of the heart, making a round spot. The salmon must not b

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ANCHOVY CANAPÉS

ANCHOVY CANAPÉS

Cut fresh bread into slices quarter of an inch thick, then into rounds two and a half inches in diameter. Spread the rounds of bread with butter, season with a little salt, pepper, and mustard. Split and trim the anchovies to uniform length and arrange them on the bread in rosette form. Fill the spaces between the anchovy fillets with the chopped white and the crumbed yolk of hard-boiled eggs and make a border around the bread with the white. Use a little chopped parsley in the decoration. For o

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CANAPÉS OF CAVIARE

CANAPÉS OF CAVIARE

Cut very light bread into slices quarter of an inch thick, then into rounds or squares two inches across. Sauté them in butter on one side. When they are cold spread them with a thin covering of caviare moistened with a little oil and lemon juice. Place on the top of each one a very thin slice of lemon. Caviare is the fermented roe of the sturgeon. It is a dish much esteemed in Russia, but the taste for it is not very general in other countries, so discretion should be used in serving it. It com

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OYSTERS OR CLAMS ON THE HALF SHELL

OYSTERS OR CLAMS ON THE HALF SHELL

Raw oysters and clams are served on the “half shell” for a first course. Blue Point oysters and Little Neck clams are the varieties preferred. The smallest ones, and those uniform in size, should be selected. They should be opened only a short time before serving. The muscle holding the mollusk to the shell is cut and the oyster or clam is served on the deep valve. Arrange the clams or oysters symmetrically in a circle, the beaks turned to the center, on a bed of cracked ice. Place in the middle

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SOUPS

SOUPS

Soups used for luncheon are served in cups. Any kind of soup can be used, but those given below are the ones generally employed. For other soups, see “Century Cook Book,” page 97. NO. 27. BOUILLON CUP WITH SIPPETS OF TOAST AND ITALIAN BREAD STICKS....

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CONSOMMÉ OF BEEF

CONSOMMÉ OF BEEF

Cut into pieces four pounds of beef taken from the under part of the round, and the meat cut from a knuckle of veal. Put them into a soup pot with two tablespoonfuls of butter and let them brown on all sides. Then add a cupful of water and let it fall to a glaze. This is to give color to the soup. Add five and a half quarts of cold water. Let it boil slowly for five to six hours. An hour before removing it add soup vegetables, a tablespoonful of salt, fifteen peppercorns, three cloves, two bay-l

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CONSOMMÉ OF CHICKEN

CONSOMMÉ OF CHICKEN

Place a fowl in a soup pot with four quarts of cold water and let it come slowly to the boiling-point, then draw it to the side of the range and let it simmer for five or six hours. If it is allowed to boil the soup will be clouded by lime extracted from the bones. An hour before removing it add an onion, a branch of celery, a tablespoon of salt, and six peppercorns. Strain it through a cloth, and when cold remove the grease. Clear it the same as the beef consommé. A knuckle of veal may also be

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CLAM BROTH

CLAM BROTH

Boil clams in their own liquor for twenty minutes. Let the liquid settle before pouring it off. Season it with pepper and serve it very hot in cups, with a teaspoonful of whipped cream on the top of each cupful. About two dozen clams will give a quart of liquor....

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CLAM BISQUE

CLAM BISQUE

Boil a pint of clams in their own liquor. Chop the clams very fine and return them to the fire with the clam liquor, a quart of soup stock (chicken or veal stock preferred), half a cupful of uncooked rice, a sprig of parsley, and a bay-leaf. Boil until the rice is tender, then strain the soup through a purée sieve, pressing through as much of the clams and rice as possible. Strain a second time. Just before serving, heat it, add a cupful of cream, and beat the whole with an egg-whip....

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CREAM OF CLAMS

CREAM OF CLAMS

Steam twenty-five clams and as soon as they open remove them from the shells and strain off the liquor. Chop the clams, pound them in a mortar, and rub as much of them as possible through a purée sieve. Put three cupfuls of milk into a double boiler, cook two tablespoonfuls of butter and two tablespoonfuls of flour together, but do not let them brown, then add to the cooked butter and flour a little of the milk from the boiler to make a smooth paste, put the paste into the milk in the double boi

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CREAM OF OYSTERS

CREAM OF OYSTERS

Prepare the same as the Cream of Clams....

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CREAM SOUPS

CREAM SOUPS

Any vegetable pulp can be used for creamed soups after the rule given for Cream of Spinach....

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CREAM OF SPINACH

CREAM OF SPINACH

Boil spinach until tender, then drain it. Chop it and rub it through a purée sieve. To two cupfuls of vegetable pulp add a quart of soup stock, or a quart of milk, or half stock and half milk. Rub together a tablespoonful of butter and two tablespoonfuls of flour. Put this into the soup on the fire and stir all together until the soup is a little thickened. Season it with pepper and salt and add a half or a whole cupful of cream. Beat it well with an egg-whip and serve at once. If the soup is to

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CREAM OF CELERY

CREAM OF CELERY

This is prepared in the same manner as the Cream of Spinach, using celery pulp instead of spinach. The roots of the celery as well as the stalks should be boiled to make the pulp. NO. 29. 1. EGGS À LA ROMAINE. 2. EGGS BAKED IN TOMATOES. 3. EGGS BAKED IN GREEN PEPPERS. 4. SCRAMBLED EGGS WITH TOMATOES....

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EGGS

EGGS

Egg dishes are especially useful for luncheon, as they are easily and quickly prepared, are always liked, and can be served in a great variety of ways. They may be used as a first course, or in the order named in the list....

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TO POACH EGGS

TO POACH EGGS

Drop the eggs into water just off the boiling-point. Let them cook slowly until the whites are like jelly, but not until hard. Muffin-rings may be used to keep them in good shape....

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TO POACH EGGS IN FRENCH STYLE

TO POACH EGGS IN FRENCH STYLE

Use a large saucepan and have it two thirds full of water. Add a tablespoonful of vinegar. When the water boils stir it with the handle of a wooden spoon until it whirls, then drop quickly a fresh egg into the depression or eddy of the whirling water. This will give the egg a rounded shape. When the white is set and before the yolk has hardened, remove the egg with a skimmer and place it on a dish to drain. Only one egg at a time can be cooked in this way. Trim the eggs carefully, cutting away a

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TO SCRAMBLE EGGS

TO SCRAMBLE EGGS

Add a tablespoonful of milk, a saltspoonful of salt, and a dash of pepper for every two eggs. Beat them just enough to break them, but not enough to make them smooth or frothy. Put a tablespoonful of butter into a sauté-pan, and when it bubbles turn in the eggs. With a fork scrape the cooked eggs from the bottom of the pan, giving flakes of cooked egg. If the butter is not allowed to brown, the eggs will have a clean, bright yellow color....

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PLAIN FRENCH OMELET

PLAIN FRENCH OMELET

Add a tablespoonful of milk, a half teaspoonful of salt, and a dash of pepper to three or four eggs. Beat them just enough to break them. Put a tablespoonful of butter into a clean, smooth sauté-pan. When the butter bubbles turn in the eggs. When the eggs are a little set on the bottom, tip the pan a little towards the handle, and with a fork stir the mixture on the handle half of the pan, lifting the cooked portion off the bottom in large flakes. When the mixture is all cooked, but still soft,

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BEATEN OMELET

BEATEN OMELET

Beat the whites of three or four eggs to a stiff froth. Add to the yolks a half teaspoonful of salt, a dash of pepper, and a tablespoonful of milk. Beat them well together, then fold in lightly the whipped whites. Put a teaspoonful of butter in a sauté-pan and let it run all over the bottom. When it bubbles turn in the egg mixture and spread it evenly over the pan. Let it cook slowly without stirring until it seems cooked through, then place it in the oven for a few minutes to harden the top sur

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OMELET CHASSEUR

OMELET CHASSEUR

Make either a French or a beaten omelet. Before folding it, place in the center some well-seasoned or creamed minced chicken, or other meat. Fold the omelet and turn it on to a dish. Cover the top with well-seasoned tomato. The tomato should be dry enough to hold its place, leaving a border of yellow egg between the tomato and the meat. No. 1. Eggs à la romaine. Cut sliced bread into rounds and sauté them in butter. Place on each one an artichoke bottom which has been heated in hot water. On the

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CREAMED POACHED EGGS

CREAMED POACHED EGGS

Poach eggs, the French style preferred. Lay them on rounds of bread sautéd in butter. Arrange them symmetrically and pour over them a plentiful amount of white sauce made partly of stock, and having the yolk of one or two eggs stirred in after it is taken from the fire. Garnish the dish with a large bunch of parsley, or a bunch of nasturtiums. The dish may be varied by placing a very thin slice of broiled ham under each egg; or the eggs may be covered with a tomato sauce. NO. 31. CREAMED EGG BAS

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CREAMED EGG BASKETS

CREAMED EGG BASKETS

Boil the eggs hard. Cut them in two lengthwise and remove the yolks. Drop the whites into hot water so they will be warm when needed for use. Mash the yolks and mix them with a little white sauce, or with stock, or with cream and a little butter and salt. Beat the mixture until it is smooth and light. Press the paste through a pastry-bag and star tube into the hollows of the white halves, and insert handles made of thin slices of celery cut from the green ends. Arrange the little baskets on a be

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POACHED EGGS WITH GREENS

POACHED EGGS WITH GREENS

Boil green leaves of lettuce until tender, drain them, chop them fine, and season with a little white sauce. Cover rounds of bread, which have been browned in butter, with the lettuce; or, if more convenient, with well-seasoned creamed spinach. Make nests of the green, leaving the edges of the toast clean, with a border one half inch wide around the depression. Place in each one an egg poached in the French style; or break an uncooked egg into each hollow, and place them in the oven until the eg

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EGGS IN NESTS

EGGS IN NESTS

Whip to a stiff froth the whites of as many eggs as are needed. Pile it irregularly on a flat, buttered baking-dish, and make depressions in it here and there. Sprinkle the hollows with salt and pepper and drop into each one the yolk of an egg. Put a small piece of butter on each yolk. Place the dish in a moderate oven for five to eight minutes. Serve at once. The yolks can be conveniently kept in the half shells until needed. NO. 33. SPANISH EGGS....

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SPANISH EGGS

SPANISH EGGS

Cover the bottom of an earthen baking-dish with well-seasoned tomato purée. Arrange on it poached eggs, leaving spaces to show the red color. Lay between the eggs whole small sausages, already cooked, or sausages cut in inch lengths. Place a bit of butter on each egg and set the dish in the oven to heat it only. NO. 34. EGGS FARCI, NO. 1. NO. 35. EGGS FARCI, NO. 2....

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EGGS FARCI

EGGS FARCI

No. 1. Boil until hard as many eggs as are needed. Cut them in two lengthwise. Remove the yolks and mash them. To six yolks add four tablespoonfuls of crumb of bread, softened with water, one half teaspoonful of onion juice, and two tablespoonfuls of chopped parsley. Mix well. Put a tablespoonful of butter in a saucepan on the fire, add the egg mixture with enough milk or stock to moisten it, but not enough to make it lose consistency. Season with salt, pepper, and a dash of nutmeg. A mushroom o

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EGGS À L’AURORE

EGGS À L’AURORE

Chop the whites of hard-boiled eggs into fine dice. Mix them with enough white sauce to make them creamy. Crumb the yolks by pressing them through a coarse sieve or a colander, and spread them over the creamed whites....

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SCRAMBLED EGGS WITH CALVES’ BRAINS

SCRAMBLED EGGS WITH CALVES’ BRAINS

To a pair of calves’ brains use three or four eggs. Scald the brains by letting them lie in scalding water six or eight minutes. Trim them and cut them into half-inch dice. Put them in a sauté-pan with a tablespoonful of butter and cook them until they look white, then add the beaten eggs and stir them all together, using a fork, until the eggs are cooked. Add one half teaspoonful of salt and one quarter teaspoonful of pepper. For other egg dishes, see “Century Cook Book,” page 261....

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SAUTÉD OYSTERS

SAUTÉD OYSTERS

Put two tablespoonfuls of butter into a sauté-pan; when it is hot add as many drained oysters as will make two cupfuls. Add a little salt and pepper and a tablespoonful of lemon juice. Shake them in the pan until the gills are curled, then add a tablespoonful of parsley chopped very fine. Turn them upon slices of toasted bread on a hot platter. NO. 38. FRIED OYSTERS WITH COLD SLAW....

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FRIED OYSTERS WITH COLD SLAW

FRIED OYSTERS WITH COLD SLAW

Use box oysters. These are large in size and cost two cents each. Lay the oysters on a cloth to dry them. Roll them in cracker dust, then in egg diluted with a little milk and seasoned with pepper and salt, then again cover them with cracker dust. Lay them in a frying-basket and fry them in smoking-hot fat just long enough to give them a light-brown color. Oysters toughen if cooked too long. Prepare only four at a time, as more lower the temperature of the fat too much, and if they are rolled be

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COLD SLAW

COLD SLAW

Cut cabbage into fine shreds. Put in a saucepan a half cupful of weak vinegar, the yolks of three eggs, a half teaspoonful of English mustard, a dash of pepper, a teaspoonful of salt and of sugar. Beat them together, then place them on the fire and stir until the mixture is thickened. Pour it, while hot, over the cabbage and set it away to cool....

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OYSTERS À LA NEWBURG

OYSTERS À LA NEWBURG

Place twenty-five large oysters in a saucepan with one and one half tablespoonfuls of butter, half a cupful of white wine or a tablespoonful of lemon juice, and a little pepper and salt. Cook until the oysters are plump, then add half a cupful of mushrooms cut into quarters, and a chopped truffle, if convenient. Beat the yolks of four eggs into a cupful of cream, turn it into the oyster mixture, and let it get hot and a little thickened, without boiling. Turn it into a hot dish and garnish with

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SCALLOPS

SCALLOPS

Scallops are the adductor muscle of a large pecten, a mollusk commonly known as scallop....

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FRIED SCALLOPS

FRIED SCALLOPS

Marinate the scallops in a mixture of oil, lemon juice, salt, and pepper. Roll them in cracker dust, then in egg, and again in cracker dust or white bread crumbs. Fry them in smoking-hot fat to a golden color. Prepare but a few at a time so the covering will not be dampened, serve on a napkin with quarters of lemon, and sprinkle over them parsley chopped very fine....

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SCALLOPS ON THE SHELL

SCALLOPS ON THE SHELL

Discard the black ring. Cut the scallops into quarters. Place them in the scallop shells. Dredge them with salt, pepper, and chopped parsley, then cover them with a layer of chopped fresh, or canned, mushrooms, some bits of butter, a teaspoonful of white wine or of lemon juice, for each shell, and lastly with bread crumbs moistened with butter. Place them in a hot oven for ten or fifteen minutes. NO. 39. CREAMED LOBSTER....

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CREAMED LOBSTER

CREAMED LOBSTER

Cut the meat of boiled lobster into inch dice. Put a tablespoonful of butter in a saucepan with a teaspoonful of grated onion, let them cook a minute, then add a tablespoonful of flour. Stir for a few minutes to cook the flour, and then add slowly a cupful of stock and a tablespoonful of lemon juice, or a quarter of a cupful of white wine. When all this thickens add the lobster meat, turning it carefully so as not to break it. When the meat is heated remove it from the fire and mix in a quarter

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BROILED LOBSTER

BROILED LOBSTER

Parboil a lobster. As soon as it begins to turn red take it out. Split it in two down the back. Remove and discard the stomach and intestine. Remove the green and the coral. Broil it fifteen to twenty minutes with the shell side to the fire, but turn the flesh side to the coals for a minute before removing it, then at once season it with butter, pepper, and salt. Mix the green, which is the liver, and the coral with melted butter and use it as a sauce....

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BROILED SMELTS

BROILED SMELTS

Select large smelts of equal size. Have them split down the back, the head and tail left on. Dip them in melted butter and broil them until they are tender. Lay them evenly on a hot dish and spread them with maître d’hôtel butter (see page 103 ). If convenient, arrange a wreath of watercress around the dish....

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BROILED SHAD ROE

BROILED SHAD ROE

Wash and dry the roes, then broil them very slowly and keep them moistened with butter to prevent the skin from breaking. They may also be cooked by sautéing them in butter; or they may be baked in the oven with a little stock or water in the pan to baste them with. Cook them brown. Cover the top with butter, pepper, salt, and a little lemon juice, and sprinkle them with chopped parsley. Garnish with lemon and watercress and serve some of the watercress with each portion. Serve them with maître

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SHAD ROE CROQUETTES

SHAD ROE CROQUETTES

Boil shad roes in salted, acidulated water for fifteen minutes, letting the water simmer only, so that the skin will not break. When they are cold cut them, using a sharp knife, into slices one and one half inches thick. Sprinkle them with salt, pepper, and lemon juice. Roll them first in egg, then in bread crumbs or cracker dust, and fry them in smoking-hot fat to a light brown color. Garnish with watercress and serve them with maître d’hôtel butter. NO. 40. BROILED SMELTS. NO. 41. BROILED SHAD

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FILLETS OF FISH

FILLETS OF FISH

Fillets of fish are the flesh of the fish freed from the skin and bones. (See “Century Cook Book,” page 112.) The fillets of flounder are used to imitate sole, a variety of fish much esteemed in France and England. Sheepshead and other smaller fish also make good fillets....

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FRIED FILLETS OF FISH

FRIED FILLETS OF FISH

Marinate the fillets by letting them lie in a mixture of oil, salt, pepper, lemon juice, and chopped parsley. Take the fillets from the marinade, roll them first in flour, then in egg, and then in white bread crumbs grated from the loaf. Fry them to a lemon color in smoking-hot fat. They must not be cooked too long or they will become dry. They may also be cooked by sautéing, using half butter and half lard. Prepare one fillet at a time, for the covering of flour and crumbs will become damp if i

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ROLLED FILLETS OF FLOUNDER

ROLLED FILLETS OF FLOUNDER

Sprinkle each fillet with salt and pepper. Spread it with a mixture made of butter, lemon juice, and parsley cut in pieces, not chopped fine. Fold the fillet over, roll it, and fasten it with a wooden toothpick or small skewer. Stand the rolled fillets on end in a baking-pan, put a piece of butter on the top of each one, and pour over the whole a half cupful of white cooking wine (California sauterne). Bake them in a moderate oven for twenty minutes, or until tender, and baste them frequently. A

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BAKED FILLETS OF FISH WITH SAUCE

BAKED FILLETS OF FISH WITH SAUCE

Arrange evenly on a baking-platter fillets of flounder or of sheepshead, or slices of halibut or codfish cut one quarter of an inch thick. Sprinkle them with salt and pepper. Make a sauce as follows: Put a tablespoonful of butter in a saucepan, add to it a half teaspoonful of onion juice, cook until the butter has browned, then add a tablespoonful of flour and stir until the flour has browned. Take it off the fire and add very slowly one and a half cupfuls of soup stock, stirring constantly to k

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FILLETS OF FISH WITH MUSHROOMS

FILLETS OF FISH WITH MUSHROOMS

Take fillets of flounder, season them with pepper and salt. Take half a can or more of mushrooms, a slice of onion, and a sprig of parsley, and chop them all fine; add a cupful of stock and a tablespoonful of sherry. Spread a part of this mixture on the bottom of a platter that can be used in the oven. Lay the fillets of fish on the mixture. Cover them with the rest of the mixture, then with bread crumbs and with small pieces of butter. Bake forty minutes or until the fillets are tender. Heat th

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CREAMED FISH GARNISHED WITH POTATOES

CREAMED FISH GARNISHED WITH POTATOES

Make a good white sauce, or any other sauce preferred. Cut cold boiled fish in pieces one or two inches across and heat them in the sauce without breaking them. Use a plentiful amount of the sauce. Turn the fish mixture on to a platter and sprinkle over the top a little parsley chopped very fine. Season some mashed potato with salt, butter, and milk, and beat it until it is light and white. Press it through a pastry-bag with star tube into rosettes, forming a wreath around the creamed fish....

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FISH À LA JAPONNAISE

FISH À LA JAPONNAISE

Make a creamed mince of any kind of fish, or use a fish forcemeat. Canned salmon is very good for the purpose. Place the creamed fish on a piece of stiff paper and mold it into the form of a fish. Roll some pie paste very thin. Lay a piece of the paste on one end of the mince and shape it into the form of a fish’s tail. Cut the paste into circles of half an inch diameter, using a pastry-tube if a small vegetable-cutter is not at hand. Beginning at the tail, cover the molded fish with little roun

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RISSOLES

RISSOLES

Roll puff paste about one eighth of an inch thick. Put a teaspoonful of meat of any kind at intervals on the paste, about three inches from the edge. Moisten the paste around the meat-ball, fold over the paste, and press it lightly around the meat. Stamp it with a fluted biscuit-cutter into half circles, leaving the meat on the straight side and an inch of paste around the meat on the round side. Egg the top and bake from fifteen to twenty minutes in a hot oven. NO. 50. VOL-AU-VENT....

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VOL-AU-VENT

VOL-AU-VENT

Roll puff paste (see page 154 ) three quarters of an inch to an inch in thickness. Stamp it with a cutter, or if this is not convenient use a tin, of the size desired, for a gage; lay the tin lightly on the paste, and with a sharp knife cut around it with a quick, firm stroke so as to press the paste as little as possible; then with a sharp-pointed knife cut a ring around the form, leaving a border about an inch wide, and do not let the knife penetrate the paste more than an eighth of an inch. B

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SALPICON

SALPICON

For filling vol-au-vent or patty shells. Salpicon is made of cooked chicken, sweetbreads, veal, or calf’s brains cut into small dice, mixed with mushrooms, a little chopped truffle and chopped tongue. One meat alone, or a combination of two or more, may be used. The mixture is then combined with enough good sauce to make it creamy. A white sauce should be used with white meats; a brown sauce when the dark meat and livers of chicken are used. (See “Century Cook Book,” pages 80-299.) A plain white

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SWEETBREADS

SWEETBREADS

Sweetbreads are the thymus gland and the pancreas of calves and lambs. They are commonly called by butchers the throat and the stomach, or heart, sweetbreads. The former is the larger, the latter is the whiter, rounder, and more delicate....

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TO PREPARE SWEETBREADS

TO PREPARE SWEETBREADS

Soak the sweetbreads in cold water for two hours, changing the water several times. Put them on the fire in cold water. When they are whitened and firm to the touch, or parboiled, remove and immerse them again in cold water to blanch them. Remove all the pipes, fibers, and fatty substance. Roll each one in a piece of cheese-cloth, draw the cloth tight and tie it at the ends, pressing the sweetbread into an oval shape. Place them under a light weight for several hours. NO. 51. BAKED SWEETBREADS W

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BAKED SWEETBREADS

BAKED SWEETBREADS

Parboil and blanch the sweetbreads. Marinate them by standing them for two hours in a mixture of one beaten egg, a teaspoonful of onion juice, one half teaspoonful of salt, one quarter teaspoonful of pepper, and one tablespoonful of chopped parsley. Turn them in the marinade occasionally so they will absorb the seasoning. Roll them in cracker dust and place them in a pan on very thin slices of salt pork, and place a thin slice of pork on top of each one. Bake in a hot oven fifteen or twenty minu

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GLAZED SWEETBREADS

GLAZED SWEETBREADS

Place sweetbreads, prepared as directed on page 73 , in a sauté-pan with butter and a few slices of onion. Sauté them for a few minutes on both sides, then place them in the oven to finish cooking. Put a little stock in the baking-pan and baste them frequently to brown and glaze them. Serve them as in illustration, or place them around a pile of green peas....

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COQUILLES OF SWEETBREADS

COQUILLES OF SWEETBREADS

Parboil one pair of sweetbreads. Trim and put them under a light weight to cool. When they are cold and firm cut them into dice. Sauté them in a tablespoonful of butter for a few minutes, then add a cupful of button mushrooms cut in quarters, a tablespoonful of white wine or of lemon juice, a dash of pepper, a saltspoonful of salt, and cook them until tender, then add a white sauce as given below, and turn over the mixture until it is creamy. Fill shells with the mixture, cover the tops with whi

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TO PREPARE CALF’S BRAINS

TO PREPARE CALF’S BRAINS

Calf’s brains, in whatever way they are to be served, must be prepared in the following manner: Soak the brains in cold water for some time to extract all the blood. Trim them, removing the membranes and fibers, without breaking the brains apart. Place them in hot water with a bay-leaf, soup vegetables, a few peppercorns, a teaspoonful of salt, and a tablespoonful of vinegar. Cook them for half an hour, letting the water simmer only. When done immerse them in cold water to blanch them....

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CALF’S BRAINS

CALF’S BRAINS

No. 1. À la poulette. Cut the brains in halves or quarters. Arrange them in a circle around mushrooms and pour over the whole a white sauce made partly of stock, and the beaten yolks of two eggs with a little cream added after the sauce is taken from the fire. Garnish with croutons or cut the brains into large dice, mix them with the same sauce, and serve them in individual cups. No. 2. À l’aurore. Cut the brains into dice; add the chopped whites of three or four hard-boiled eggs to each pair of

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CROQUETTES

CROQUETTES

Croquettes can be made of chicken or turkey or veal, alone, but are much nicer when the meat is mixed with sweetbreads or calf’s brains and mushrooms. The meat mixture must be chopped very fine. Make a sauce as follows: Put a tablespoonful of butter and a half teaspoonful of onion juice into a saucepan. When it bubbles add two tablespoonfuls of flour and cook it a few minutes without browning, then add slowly, so as to keep it smooth, Cook until the sauce has thickened a little. Remove it from t

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CHICKEN TIMBALES

CHICKEN TIMBALES

Lay raw chicken breasts on a board and scrape off the meat, thus separating it from the large fibers. Put the scraped meat in a mortar with the white of an egg and pound it to separate it still more from the fibers, then rub it through a purée sieve. Soak some crumb of bread with milk, stir it to a smooth paste, and cook it until it leaves the sides of the pan. This makes a panada. Take a half cupful of the fine chicken meat, a quarter of a cupful of panada, one egg, a half teaspoonful of salt,

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LIVER TIMBALES

LIVER TIMBALES

Cut two pounds of liver into large pieces and rub them through a grater. Moisten a half cupful of crumbs of bread and a half cupful of flour with a cupful of milk. Fry the slices of half an onion in a tablespoonful of butter until they are tender, then remove them and turn into the pan the mixture of bread, flour, and milk. Stir until it is cooked to a smooth paste. Put into a bowl two cupfuls of liver pulp, the bread paste, a teaspoonful of salt, a saltspoonful of pepper, and a dash of paprika.

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BAKED MUSHROOMS

BAKED MUSHROOMS

Cut the mushroom stems off even with the caps. Peel the caps and stand them on a dish with the gills up. Sprinkle them with pepper and salt and let them stand until moisture gathers on them. Cut sliced bread with a biscuit-cutter into rounds, or if convenient use a fancy cutter. Illustration shows bread cut with a leaf-shaped stamp. Dip the pieces of bread into water to moisten them, but do not let them get soggy. Place them on a baking-tin and sprinkle with pepper and salt and bits of butter. A

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STUFFED MUSHROOMS

STUFFED MUSHROOMS

Cut the stems off close to the gills. Peel the caps. Cut the stems fine. Sauté all the parts together in butter. Remove the caps when they are tender and before they lose shape. After the caps are removed add six drops of onion juice and a teaspoonful of flour. Let the flour cook a few minutes and then add a quarter of a cupful of stock and a tablespoonful of minced chicken or livers, pepper, and salt, and stir until the mixture is thickened. Place a little of this mixture on the gills of each m

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STUFFED TOMATOES

STUFFED TOMATOES

Select smooth, round tomatoes of equal size. Cut a slice off the stem end. Remove carefully the pulp and fill the shells with any of the mixtures given below. Cover the top of the stuffing with bread crumbs moistened with melted butter. Bake them about one half hour, or until they are tender, but not fallen out of shape. Have a little water in the bottom of the baking-pan. Use them for garnishing meat dishes, or serve them on rounds of browned bread as an entrée....

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STUFFING FOR TOMATOES

STUFFING FOR TOMATOES

No. 1. Chop fine a half cupful of canned mushrooms, add a half or three quarters of a cupful of crumb of bread and the pulp taken from six tomatoes, a tablespoonful of chopped ham or of chicken, if convenient, a tablespoonful of chopped parsley, six drops of onion juice, a teaspoonful of salt, a dash of pepper, and a teaspoonful of melted butter. If the mixture is not sufficiently moistened by the tomato juice add enough stock to make it quite wet. No. 2. Use equal parts of minced meat (chicken

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STUFFED GREEN PEPPERS

STUFFED GREEN PEPPERS

Select green peppers of equal size. Cut a piece off the stem end, or cut them lengthwise. Remove the seeds and ribs. Parboil them, stuff them with any of the mixtures given for stuffed tomatoes, using stock instead of tomato-pulp for moistening. Bake with a little water in a pan for fifteen to twenty minutes, or until they are tender, but not so long as to allow them to lose their shape. Sprinkle a little parsley chopped fine over the tops just before serving them. NO. 58. BAKED STUFFED TOMATOES

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BAKED TOMATOES AND FONTAGE CUPS

BAKED TOMATOES AND FONTAGE CUPS

Place in the center of the dish stuffed tomatoes (see page 80 ) and place around them fontage cups filled with eggs à l’aurore, as in illustration, or with any well-seasoned vegetable, or minced meat. Put a handle made of celery in each cup, to resemble a basket. Eggs à l’aurore are chopped hard-boiled eggs moistened with white sauce. NO. 59. JARDINIÈRE....

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JARDINIÈRE

JARDINIÈRE

The illustration shows a variety of vegetables served together, or à la jardinière. This dish can be used as a course or vegetable entrée, and is particularly appreciated where one has an abundance of fresh vegetables from the garden. The vegetables should be well seasoned and arranged with regard to color so as to give a pleasing effect. The combination used in the illustration is a cauliflower, green peas, string beans, lima beans, corn, macedoine, and baked tomatoes. NO. 60. VEGETARIAN DISH.

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VEGETARIAN DISH

VEGETARIAN DISH

After boiling enough rice to fill a ring mold, steam it until it is quite dry, and until the grains are separated. Mix the rice with enough thick white sauce to moisten it. Butter a ring-mold well and sprinkle it thickly with white bread crumbs (crumbs grated from the loaf). Put in the prepared rice and place the ring in a pan, the bottom of which is covered with a very little water. Cover the top with greased paper, and bake for half an hour, or until the crumbs are brown. Turn the browned ring

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MEATS

MEATS

Sauté three or four sliced onions in a tablespoonful of butter. Put them when soft into the casserole. Cut a steak, taken from the upper side of the round, into pieces suitable for one portion. Put them in the sauté-pan and sear them on all sides, then put them in the casserole. Add a tablespoonful of flour to the sauté-pan, let it brown, then add slowly a cupful and a half of water and stir until it is a little thickened, season with a teaspoonful of salt, a half teaspoonful of pepper, and a ta

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VEGETABLES AND CEREALS USED AS VEGETABLES

VEGETABLES AND CEREALS USED AS VEGETABLES

NO. 77. STUFFED BAKED POTATOES. Select potatoes of the same size and shape. After carefully washing them, bake them until tender, then cut them in two lengthwise and remove the pulp of the potato, leaving the skins uninjured. Season the potato with butter, salt, and a little milk. Beat it well and replace it in the potato skins. Smooth the top with a knife, brush them with yolk of egg, and set in the oven to brown. NO. 78. POTATO PURÉE. Mash and season the potatoes and add enough milk or hot wat

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CHICKEN

CHICKEN

Cut tender chicken into joints. Remove the skin, put a tablespoonful of butter into a casserole. Lay in the pieces of chicken loosely with bits of butter between them, add the sautéd slices of one onion and a bouquet of herbs consisting of a small bunch of parsley, a bay-leaf, and a little thyme, wrap the parsley around the others and tie them together. Add also a few raw potato balls and, if convenient, a few fresh mushrooms. Sprinkle with salt. Lay two or three very thin slices of salt pork ov

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SAUCES

SAUCES

Put a tablespoonful of butter in a saucepan; when it bubbles add a tablespoonful of flour and cook them together for a few minutes, but do not let them brown. Remove from the fire and add a cupful of milk, very slowly so as to keep it smooth; stir all the time. Add a half teaspoonful of salt and a saltspoonful of pepper. Return it to the fire and cook until it is thickened to a creamy consistency. The sauce is richer if half stock and half milk are used. It is also improved for some uses by addi

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SWEET SAUCES FOR PUDDINGS

SWEET SAUCES FOR PUDDINGS

Hard sauce is made of butter, sugar, and flavoring. Use twice the quantity of sugar that you have of butter. Beat them together for a long time, or until they are very light and white, then add the flavoring and put it in the ice-box to harden. The yolk of an egg or the whipped white of an egg may be added to white sauce. To half a cupful of butter and a cupful of sugar add for flavoring one tablespoonful of wine, or two teaspoonfuls of lemon juice, and one teaspoonful of grated lemon-rind, or s

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FROZEN PUNCHES

FROZEN PUNCHES

Any of the water-ices can be made into punches by adding to them when half frozen the whipped whites of two eggs which have had a tablespoonful of hot sugar syrup stirred into them to cook the eggs. The eggs must be cold when added to the ice, and the freezing continued until the ice is sufficiently stiff. At the moment of serving pour over each glassful a teaspoonful or a tablespoonful of liquor. The liquor may be rum or kirsch, or a liqueur....

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BRANDY PEACHES

BRANDY PEACHES

Serve brandied peaches in individual glasses before the game course. Keep the jar of peaches on ice for several hours before serving them, so they will get very cold. Serve one peach in a glass. NO. 85. CHEESE CROQUETTES....

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CHEESE CROQUETTES

CHEESE CROQUETTES

Grate half a pound of American cheese. Mix in it a scant tablespoonful of butter, a tablespoonful of milk, an egg beaten enough to break it, half a teaspoonful of salt, and a dash of paprika. Mix to a smooth paste and mold into small croquettes, using a tablespoonful of the paste for each croquette. The above proportions will make eight croquettes. Add a little milk to the yolk of an egg and roll the croquettes in this and then in cracker dust. Then fry them for a minute in smoking-hot fat. They

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CHEESE PATTIES

CHEESE PATTIES

Cut slices of bread one inch thick. Stamp the slices into rounds with a biscuit-cutter. With a smaller stamp cut a round half through the center of each one of the large rounds and take out the bread, leaving a box of bread. Spread these with butter and put them in the oven to brown. Fill the centers with the same cheese mixture as given for cheese croquettes and place them in the oven just long enough to soften the cheese. Serve at once. NO. 87. GNOCCHI À L’ITALIENNE....

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GNOCCHI À L’ITALIENNE

GNOCCHI À L’ITALIENNE

Put into a saucepan one cupful of milk, one cupful of water, one tablespoonful of butter, one half teaspoonful of salt, and a dash of paprika. When this boils add a cupful of hominy and stir until it is thickened a little, then set the saucepan into a second one containing hot water and continue cooking until the hominy is soft. Add a little more hot water if the mixture gets dry before the hominy is cooked. Take it off the fire, add a tablespoonful of grated cheese, and spread the mixture in a

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GNOCCHI À LA ROMAINE

GNOCCHI À LA ROMAINE

Put two tablespoonfuls of butter in a saucepan; when it is melted add four tablespoonfuls of flour, one half teaspoonful of salt, and a cupful of milk gradually. When it is well thickened add the beaten yolk of one egg and two tablespoonfuls of grated cheese. Pour the mixture into a baking-dish, making a layer half or three quarters of an inch thick. Let it get cold. Sprinkle the top with grated cheese and put it in the oven to brown. Serve it hot. NO. 88. GNOCCHI À LA FRANÇAISE....

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GNOCCHI À LA FRANÇAISE

GNOCCHI À LA FRANÇAISE

Add to a quart of boiling milk four tablespoonfuls of farina and half a teaspoonful of salt. Cook it about thirty minutes, or until soft. Turn it on to a dish, making a layer about half an inch thick. When it is cold and hardened cut it into sharp, triangular pieces. Arrange the pieces on a flat, round dish in a double circle as in illustration. Add to two tablespoonfuls of the hot boiled farina, one tablespoonful of butter, two tablespoonfuls of grated cheese, and a dash of paprika or red peppe

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GAME

GAME

Split the quails down the back, and broil them for four minutes on each side. Spread them with butter, pepper, and salt. Serve them on toast. Lay thin slices of salt pork over well-trussed birds. Bake them in a hot oven for fifteen to twenty minutes. Have in the baking-pan a little water, pepper, and salt, and baste the quails frequently. Serve on slices of toast moistened with drippings from the pan. Cook the same as directed for quails....

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SALADS

SALADS

Mix the salt and pepper with the oil, then add slowly the vinegar, stirring all the time. It will become a little white and thickened. To the yolk of an egg add oil very slowly until the mixture becomes very thick, then add alternately vinegar and oil. Lastly add salt and pepper. The proportions are one cupful of oil to one yolk, one half teaspoonful of salt, a dash of pepper, and one and a half tablespoonfuls of vinegar or lemon juice. More or less oil may be used, but it must be added very slo

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COLD SERVICE

COLD SERVICE

NO. 107. CHICKEN ASPIC. Make a chicken stock as for chicken consommé, page 46 . Use a knuckle of veal and as many quarts of water as you have pounds of meat. Remove the breast of the fowl when it is tender. Clarify the stock, and if it has not made a jelly firm enough to stand add a little gelatine,—a tablespoonful of granulated gelatine to a quart of stock will perhaps be more than enough, for the jelly must not be too hard, and the jellied stock may need but very little extra stiffness to make

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HOT DESSERTS

HOT DESSERTS

Put two cupfuls of milk and half a teaspoonful of salt into a double boiler. When the milk is hot add half a cupful of farina, and moisten with a little milk to make it smooth. Cook about twenty minutes, or until it is well thickened, then add the yolk of an egg. When it is cold mold it into small croquettes. Roll the croquettes in egg and white bread crumbs, or cracker dust, and fry in smoking-hot fat to a bright yellow color. Serve with maple sugar scraped from the cake. Mix well the sugar, sa

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COLD DESSERTS

COLD DESSERTS

Take out the cores of well-flavored apples and cut them crosswise into halves. Simmer them in sugar and water until tender. Let them cool. Lay several pieces of sliced blanched almonds straight, at regular intervals, upon the flat sides of the apples. Sprinkle them with powdered sugar and set them in the oven a minute to brown the sugar. Place candied cherries cut in halves upon the apples between the almonds. Just before serving put spoonfuls of whipped cream at intervals on a flat dish and pla

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PIES AND TARTS

PIES AND TARTS

Puff-paste is made of equal weights of butter and flour. The flour is made into a paste, the butter is worked until it is flexible, and they are then rolled together and folded several times so that many distinct layers of butter and paste are obtained. During the rolling air is imprisoned, and in baking the air-cells expand, separate the layers, and so inflate the pastry. In order to effect this result, it is necessary to keep the pastry dry and cold, and the butter cold, so that they will not

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PLAIN ICE CREAM

PLAIN ICE CREAM

To serve with or without hot sauces. Mix the eggs with the sugar, then scald the milk and turn it over them. Place the whole on the fire in a double boiler and cook for a few minutes to set the eggs, but not so long that the mixture thickens like a custard. Remove from the fire and add the cream and vanilla. When it is cold, freeze and mold it....

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HOT CHOCOLATE SAUCE FOR ICE CREAM

HOT CHOCOLATE SAUCE FOR ICE CREAM

Put four squares of unsweetened chocolate into a saucepan. Set the saucepan into a second one containing hot water, let the chocolate melt on the dry pan, then remove it and stir in first a cupful of sugar and then half a cupful of hot water. Return it to the fire and stir until the sugar is dissolved and the mixture is smooth, then cook without stirring until a little dropped into cold water can be taken up and rolled into a ball between the fingers. Do not let it cook any farther, but keep the

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HOT MAPLE SAUCE FOR ICE CREAM

HOT MAPLE SAUCE FOR ICE CREAM

Mix half a cupful of cream with two cupfuls of maple syrup and let it cook without stirring until it threads, or a little dropped into water can be taken up and rolled into a soft ball between the fingers. Do not let it cook any farther, but set the pan in hot water and keep it warm until the moment of serving....

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STRAWBERRY ICE CREAM

STRAWBERRY ICE CREAM

Mix the crushed berries with half of the sugar and let them stand for several hours, then squeeze out the juice. Scald the milk with the other half of the sugar, let it cool, half freeze it, then add the cream and the fruit juice and finish the freezing....

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MELON ICE CREAM

MELON ICE CREAM

Scrape out the soft center of a muskmelon, press it through a colander, add half the sugar to it, and let it stand several hours, then strain out the juice. Scald the milk with the other half of the sugar, let it cool, mix in the cream and half freeze it, then add the melon juice and finish the freezing. Serve it in the melon rind or mold it. To mold, line a melon-mold with a layer one inch thick of the frozen cream, colored green, and fill the center with the plain cream....

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PEACH ICE CREAM

PEACH ICE CREAM

Add half of the sugar to the peach pulp and let it stand for two or three hours, then press it again through a sieve or colander. Scald the milk with half of the sugar, let it cool, half freeze it, and then add the cream and peach pulp and finish freezing....

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WATER-ICES

WATER-ICES

Express the juice from any fruit, dilute it with a little water, or leave it pure, make it very sweet with sugar, or, preferably, sugar syrup, and add a very little lemon juice. Freeze the mixture. Syrup from preserve-jars, diluted to the right degree, makes good water-ice. Water-ices are difficult to mold, so it is better to serve them in glasses or in individual dishes....

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LEMON ICE

LEMON ICE

Boil the sugar and water for ten minutes, then add the fruit juice, strain it, and when it is cold freeze it....

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ORANGE ICE

ORANGE ICE

Boil the sugar and water for ten minutes, add the fruit juice, strain it, and when it is cold freeze it....

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STRAWBERRY ICE

STRAWBERRY ICE

Crush the berries and let them stand in part of the sugar for two to three hours, then strain out the juice. Boil the water with the rest of the sugar for ten minutes, add the fruit juice, and when it is cold freeze it by turning the crank for five minutes, then stopping for five minutes, and so on until it is frozen. Serve in individual glasses....

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APRICOT ICE

APRICOT ICE

Chop, mash, and press through a sieve a canful of California canned apricots. To the pulp add the juice from the can, two cupfuls of water, and enough sugar to make it quite sweet. Freeze and serve in glasses. NO. 156. PINEAPPLE ICE....

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PINEAPPLE ICE

PINEAPPLE ICE

Cut off the top of a pineapple and take out the center, being careful to leave the rind uninjured. Grate the pineapple, and to the pulp and juice add a cupful of water, the juice of a lemon, and enough sugar to make it very sweet, as it loses sweetness in freezing. Freeze it and serve it in the shell of the pine. NO. 157. MACEDOINE ICE....

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MACEDOINE ICES

MACEDOINE ICES

Half fill glasses with mixed fruits cut in pieces, using any combination of summer or winter fruits that may be convenient, such as oranges, bananas, grapes, canned peaches, canned cherries, and candied cherries; or fresh peaches and pears, grapes, and preserved strawberries; or fresh strawberries and cherries and sweet apples. Cover the fruit with a water-ice made of any fruit juice. Serve as an ice for dessert, or serve in small glasses as a sherbet before the game course. In the latter case a

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CAFÉ FRAPPÉ

CAFÉ FRAPPÉ

To a quart of strong coffee add a pint of cream or milk and a cupful of sugar; freeze it and serve it in glasses, or freeze the sweetened coffee and serve it in glasses with whipped cream on top. In the latter case the coffee must not be quite as strong as when mixed with the cream. Note .—For other ices, parfaits, and directions for freezing, see “Century Cook Book,” page 488....

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PINEAPPLE

PINEAPPLE

NO. 158. PINEAPPLE USED AS A CENTERPIECE. This is a well-selected pine called the sugar-loaf on account of its tapering to a point on top. The top and bottom are cut off square, and then the rind on the sides. The inside is cut into slices quarter of an inch thick, and left together in natural shape. The rind is then fitted around it and, if necessary, held in place with wooden toothpicks used as skewers. These will not show, and can be easily removed at the time of serving. Use the pine as a ta

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CHERRIES

CHERRIES

No. 1. Tie the cherries together by the stems into bunches resembling bunches of grapes. If convenient, have bunches of red and white cherries on the same dish. No. 2. Turn lace papers into cornucopias and fill them with cherries tied into even bunches; let the stems turn to the points of the cornucopias, so the fruit only shows in the opening. Arrange the cornucopias on center dishes, in cone shape, the points in. Note. —For other arrangements of fruits, see “Century Cook Book,” page 529. NO. 1

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GINGERBREAD WITH CHOCOLATE GLAZE

GINGERBREAD WITH CHOCOLATE GLAZE

Mix the spices with the molasses. Dissolve the soda in a little boiling water and add it to the coffee. Cream together the butter and sugar, add the eggs, one at a time, and beat each one well. Add the molasses, then the coffee and flour, a little at a time, alternately. Bake in two bread-tins in a moderate oven forty to sixty minutes, or until the cake leaves the sides of the pans. Invert the loaves and cover the tops with a chocolate glaze made as follows:...

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CHOCOLATE GLAZE

CHOCOLATE GLAZE

Put into a double saucepan two ounces or squares of chocolate. When it is melted remove it from the fire and stir into it half a cupful of sugar, then add a quarter cupful of hot water. Return it to the fire, stir it until the sugar is dissolved, and continue to cook it without stirring until a little dropped in water can be taken up and rolled between the fingers into a soft ball. Pour it over the top of the cake. No. 2. With whipped cream . Use the same receipt as No. 1, substituting a cupful

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ORANGE-CAKE, No. 1

ORANGE-CAKE, No. 1

First beat the yolks and sugar together thoroughly, then add the orange juice and grated peel, then the flour and water, a little at a time, alternately, and lastly the whites of three eggs whipped to a stiff froth. Make the layer one and a quarter inches thick for crescents. Bake in a moderate oven about twenty minutes, or until the cake leaves the sides of the pan. Cut the layer into pieces with a crescent-shaped cutter, and cover the tops with icing No. 1, page 191 , made of confectioners’ su

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ORANGE-CAKE, No. 2, or PLAIN CUP-CAKE

ORANGE-CAKE, No. 2, or PLAIN CUP-CAKE

Beat together the butter and sugar, add the yolks of the eggs and the flavoring, then alternately, a little at a time, the milk and the flour which has been mixed with the baking-powder by sifting them together. Lastly fold in the whites of the eggs beaten to a stiff froth. Bake in a moderate oven. If flavored with orange, cover the loaf with orange icing, or bake it in layers and spread the icing between the layers as well as on top. The icing should be mixed with the juice of an orange and the

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CHOCOLATE-CAKE

CHOCOLATE-CAKE

Shave four squares of unsweetened chocolate, add half a cupful of milk and half a cupful of sugar. Boil until thickened, then add a teaspoonful of vanilla. Mix half a cupful of butter and half a cupful of sugar, stir them to a cream, then add the beaten yolks of three eggs and the chocolate mixture, then alternately, a little at a time, two cupfuls of sifted flour mixed with a teaspoonful of baking-powder, and half a cupful of milk. Lastly, fold in the whites of two eggs. Bake in loaves or in la

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COCOANUT-CAKE

COCOANUT-CAKE

Make two layers of cake, using any cake mixture. Spread cream filling between the layers. Cut the edges even, using a sharp knife. Cover the whole with icing and before it hardens sprinkle it with a plentiful amount of grated cocoanut. NO. 171. COCOANUT-CREAM CAKE. NO. 172. LOAF OF CAKE DECORATED WITH POWDERED SUGAR AND STAR OF POWDERED COCOA. NO. 173. LOAF OF CAKE DECORATED WITH ICING IN TWO SHADES OF WHITE....

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COCOANUT CREAM-CAKE

COCOANUT CREAM-CAKE

Use any cake mixture for the layers. The orange-cake mixtures are recommended. Make a filling as follows: put in a saucepan, Mix them and let them come to the boiling-point, then add slowly a heaping tablespoonful of cornstarch, moistened with a tablespoonful of milk, and stir until the mixture is thickened. Remove it from the fire and add the beaten yolk of an egg. When it cools and is beginning to set, spread it over the tops of both layers of cake and place one on the other. Trim the edges. S

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CAKE DECORATED WITH STAR

CAKE DECORATED WITH STAR

Paint the surface of an inverted loaf of any kind of cake with white of egg, then sift over it while it is moist enough powdered sugar to whiten it. Place a star stencil on top, get it exactly in the center, and sift powdered cocoa into the opening. The star could be made of granulated sugar, colored pink, if preferred, or a space could be filled with small candies called “hundreds and thousands.”...

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TO MAKE STENCIL

TO MAKE STENCIL

Place a piece of stiff paper over the bottom of the inverted pan in which the cake was baked and crease it enough to indicate the circle. Outline the circle with a pencil and draw inside of it two other circles, the first half an inch and the second one and a half inches inside the outer one. Draw two lines across the circles at right angles, then two more lines at equal distances between the others, then draw pointed lines in the eight spaces between the second and third circles....

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CAKE DECORATED IN TWO SHADES OF WHITE ICING

CAKE DECORATED IN TWO SHADES OF WHITE ICING

The illustration shows a simple pattern for decorating a loaf of cake. The cake can be made of any mixture. It is first covered with icing No. 3, page 192 , which gives a clear icing and makes a good background for the white lines. If it does not run evenly dip a knife in water and smooth it. Most irregularities can be smoothed out with a clean, wet knife. The lines are made of decorating icing, which is white (No. 16, page 195 ), pressed through a pastry-bag with tube of small opening. Each one

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ICED CAKE DECORATED WITH PINK BOW-KNOT

ICED CAKE DECORATED WITH PINK BOW-KNOT

Cover the cake with a smooth, hard icing (No. 2 or No. 4). Put decorating icing (No. 16 ), colored pink with cochineal, into a pastry-bag with tube of plain, small opening, and trace a bow-knot with it. Fill the space between the outlines with pink icing, and flatten it, to look like a ribbon, with a wet knife. If the tracing is not satisfactory, take it off with a knife, wipe the cake with a dry cloth, and make another trial. A little practice with a pencil, drawing a knot of the right size on

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CAKES DECORATED WITH CANDIED VIOLETSAND WITH CANDIED ROSE-LEAVES

CAKES DECORATED WITH CANDIED VIOLETSAND WITH CANDIED ROSE-LEAVES

No. 1. Cover a loaf of cake with icing flavored with rose-water or extract. Scatter over it candied pink rose-leaves. No. 2. Make a loaf of orange-cake. Cover it with white icing, and arrange around it candied violets forming two wreaths....

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CAKE-BASKET HOLDING MERINGUE MUSHROOMS

CAKE-BASKET HOLDING MERINGUE MUSHROOMS

Make a loaf of any kind of cake, cup- or sponge-cake preferred. Bake it in a fluted pan. Soften a long piece of macaroni in boiling-hot water. It must be pressed carefully and gradually into the water as the ends soften. When the macaroni is sufficiently softened, pour cold water over it, lay it on a board, and bend it into the shape of a handle of suitable size for the cake. Let it dry, then brush it with the white of egg and sprinkle it with granulated sugar. Cut little holes in the top of the

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SMALL CAKES

SMALL CAKES

No. 1. Jelly-roll . Make a layer of sponge-cake, and while it is still hot cut off the edges, spread it with jelly, and roll it together. Then roll it in a stiff paper and tie it. If the cake is not over-baked and is rolled while hot it will not crack. The paper will keep it in shape. Cover the top and ends with icing. Decorate it with tracings of icing, candied cherries, and angelica. No. 2. Daisy cakes . Drop separate spoonfuls of sponge-cake mixture at intervals on a baking-sheet. Bake in a h

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CUP-CAKES WITH DECORATION OF FLOWER DESIGN

CUP-CAKES WITH DECORATION OF FLOWER DESIGN

Make a cup-cake mixture and bake it in gem-pans. Invert the cakes and cover them with icing Nos. 1, 2, or 3. Place on top of each one half a candied cherry, the flat side down, two pieces of angelica cut into diamond shape to imitate leaves, and a thin strip of angelica to imitate a stem. NO. 180. FANCY CAKES. 1. CHERRY CAKES. 2. DOMINO CAKES. 3. MARBLE CAKES. 4. HEMISPHERES....

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FANCY CAKES

FANCY CAKES

No. 1. Cherry-cakes . Cut a layer of any kind of cake into pieces three inches long and two and a quarter wide. Ice them, lay on candied cherries cut in halves, small strips of angelica imitating stems, and angelica cut in diamond-shaped pieces imitating leaves. The cakes in illustration are made of sponge-cake; the two on the outside are covered with icing No. 4, the other two with maple icing No. 5. No. 2. Domino cakes . Cut a layer of cake into two pieces. Cover one with chocolate icing and t

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CREAM-CAKES

CREAM-CAKES

To a cupful of hot water add a tablespoonful of butter, a tablespoonful of sugar, and a dash of salt. When the sugar is dissolved and the butter melted add a cupful and a quarter of flour. Cook it, stirring all the time, until it is a smooth paste that leaves the sides of the pan. Let it cool a few minutes and then add three or, if necessary, four eggs, beating in well one at a time. The paste should have sufficient consistency to hold its shape without spreading when dropped from a spoon. Put t

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CREAM FILLING

CREAM FILLING

Beat together the yolks of five eggs, half a cupful of sugar, and a heaping tablespoonful of cornstarch, add a pint of scalding milk and stir over the fire until it is well thickened, then add half a teaspoonful of vanilla or other flavoring....

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CREAM-CAKES, ICED

CREAM-CAKES, ICED

Make cream-cakes two inches in diameter, fill them with charlotte russe filling, or with apricot or other jam, and whipped cream. Cover them with icing No. 1 or 2; or fill them with cream filling flavored with coffee and cover them with icing No. 1 made with coffee....

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CREAM-CAKES WITH JAM AND WHIPPED CREAM

CREAM-CAKES WITH JAM AND WHIPPED CREAM

Make cream-cakes one to one and a half inches across. Open and spread the inside with apricot or any jam, and then fill them with whipped cream. Boil a little sugar and water to the crack; that is, until a little of the boiling sugar dropped into water will be brittle enough to break with a snap. Pour this over the cakes, and sprinkle them with chopped blanched almonds....

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LITTLE CREAM-CAKES WITH CARAMEL ICING

LITTLE CREAM-CAKES WITH CARAMEL ICING

Make cream-cakes of one inch diameter. Fill them with cream filling, and cover them with sugar boiled to the crack, as directed above. Place each one in a little paper box and serve with other fancy cakes....

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MERINGUE MUSHROOMS

MERINGUE MUSHROOMS

Place meringue mixture (see page 150 ) in a pastry-bag with a plain tube, and press it through into shapes like mushroom caps. This is done by holding the tube still until enough of the egg is pressed through to form a cap of the size desired and high in the center. With a wet knife lightly press down the point left by the tube, and, if necessary, smooth the whole top. On another paper make forms resembling mushroom stems, and with a wet knife flatten the tops. Place all in a cool oven for a few

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COCOANUT MERINGUES

COCOANUT MERINGUES

Place meringue mixture (page 150 ) in a pastry-bag with plain tube of one-half inch opening, and press it through on to paper in pieces about three inches long. Cut the meringue from the tube to give clean ends. Sprinkle the tops with as much grated cocoanut as will adhere. Desiccated cocoanut can be used. Place in a moderate oven to color it lightly, then remove to the hot shelf of the range to dry. These meringues are also pretty if pressed through a star-tube into rings....

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GALETTES

GALETTES

Roll puff-paste trimmings as thin as possible. Stamp it all over with some rough surface which will pierce the paste (a wooden meat-pounder was used for those in illustration). Then cut with a plain biscuit-cutter into round or oblong shapes. Lay these on a baking-sheet, paint the tops all over evenly with egg, and sprinkle them with powdered sugar. Bake in a medium oven until lightly colored. Every scrap of paste can be utilized for these cakes, which are very nice with ice-cream or for afterno

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PASTRY FINGERS

PASTRY FINGERS

Roll puff-paste to one-eighth inch thickness. Cut it into strips one inch wide and three inches long. Spread one half of the strips with a thin layer of any kind of jam, and cover with the remaining strips, making sandwich-like pieces. Bake in a hot oven for ten minutes, or until done, then paint the tops with white of egg and sprinkle with powdered sugar and chopped blanched almonds. Return to the oven to glaze and slightly color the nuts. If not used at once place the fingers in the oven a few

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ICINGS

ICINGS

No. 1. Using confectioners’ sugar . This is XXXX sugar, and is exceedingly fine. Mix confectioners’ sugar with enough water to make it spread evenly. A little flavoring of any kind may be put in the water, but is not necessary. This makes a soft, clear icing, which is very nice and is the easiest of all icings to prepare and handle. For orange icing . Use strained orange juice instead of water, or soak the grated peel in hot water for a little while, and then strain it through a cloth and use th

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STIRRED BREAD

STIRRED BREAD

This quantity of material will make three loaves. Have the water warm, not hot. Stir into the water the sugar, salt, softened butter, and the yeast, which has been dissolved in a tablespoonful of water (yeast is more easily dissolved in a small quantity of water), then stir in enough flour to make a batter as thick as can be stirred easily. Stir and beat the batter well for about ten minutes. Cover the bread-pan and set it in a warm place (eighty degrees is the right temperature). When the dough

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WATER BREAD

WATER BREAD

Place the flour on the hot shelf to get thoroughly warm. Let it be warm to the hand. Dissolve the yeast in a tablespoonful of water, and add it, with the salt, to a quart of warm water. Turn the liquid into the flour, reserving enough flour to use on the molding-board. Mix it thoroughly. Turn it on to the board and form it into well-shaped loaves. This quantity of material will make three loaves. Let it rise in the pans to double in size, which will take about one and a half hours. Bake for one

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WHOLE WHEAT BREAD

WHOLE WHEAT BREAD

Add the salt to the water. Mix the molasses with part of the water and with the yeast, which has been dissolved in a little water. Stir the liquid into the flour, and add enough more water to make a thick batter. Beat it for some time, or until it is well mixed and the batter is smooth. Let it rise overnight. Early in the morning stir it down, and turn it into the pans. Let it rise in the pans to double in size, and bake for one hour. The above quantities will make two loaves. NO. 186. BREAD-PAN

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ROUND LOAF AND BAKING TIN

ROUND LOAF AND BAKING TIN

Any bread mixture may be baked in this pan. The fancy form is its only recommendation. Round slices are attractive for a change, and made into toast give also an agreeable variety. The pan is filled barely half full of dough. It is left to rise for one hour, and is baked for one hour. NO. 190. 1. UNLEAVENED BREAD CHIPS. 2. SCOTCH OAT-CAKES....

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UNLEAVENED BREAD-CHIPS

UNLEAVENED BREAD-CHIPS

Mix into a quart of graham, or of white, or of whole wheat flour one tablespoonful of butter and one level tablespoonful of salt, then add about one and a quarter cupfuls of milk and water, half and half, or enough to make a stiff dough. Flour the molding-board and roll the mixture thin, fold it together twice and roll it again. Again fold it, and again roll it very thin. Mark it off, using a pastry-wheel, into strips one and a quarter inches wide and four to five inches long. Bake it in a moder

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SCOTCH OAT-CAKES

SCOTCH OAT-CAKES

These cakes should be made of meal ground finer than any we are able to get in our markets; therefore, one must resort to the expedient of pounding in a mortar the finest meal obtainable, and sifting it through a coarse mesh. Add to one cupful of fine meal one teaspoonful of salt and enough hot water to make a stiff dough. Sift some of the meal on to the molding-board, and roll the mixture into a thin cake. Bake it slowly on a griddle until it is thoroughly dried. NO. 191. PULLED BREAD....

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PULLED BREAD

PULLED BREAD

Take a loaf of freshly baked bread. Cut through the crust around the loaf at intervals of two inches, then pull the thick slices apart. Remove the crumb from the crusts, leaving it in ragged pieces. Place it in a slow oven to color and crisp, turning it often enough to have it dry and color on every side. NO. 192. BREAD-PLANE....

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THE BREAD-CUTTER

THE BREAD-CUTTER

The bread-plane can be adjusted to cut slices of any thickness. It will cut fresh bread very thin. Bread which is a day old it will cut as thin as lace. For cutting bread for sandwiches it is especially useful. NO. 193. LACK TOAST OR ZWIEBACK....

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LACE TOAST OR ZWIEBACK

LACE TOAST OR ZWIEBACK

Use stale bread, and with the bread-plane shave off slices as thin as lace. Spread the slices on pans and place them in the oven for a minute to brown, or place them on a toaster on top of the range. It will take but a minute for them to dry and take an even light-golden color. This toast can be served with soup, or at any time in place of cracker biscuits. It is a form of toast much liked by people who do not eat starchy foods and so abstain from bread. NO. 194. SWISS ROLLS IN THE DOUGH. NO. 19

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SWISS ROLLS

SWISS ROLLS

Scald one cupful of milk to which have been added one tablespoonful of sugar and two tablespoonfuls of butter. When it has partly cooled add one half a cake of compressed yeast. Stir in well about three quarters of a quart of flour. Put it in a moderately warm place to rise. When it is light, place it in the ice-box for at least three hours, or overnight. When ready to use, turn the raised dough on a well-floured board, and roll it to a half-inch thickness. Spread the top with butter, and roll t

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LUNCHEON OR DINNER ROLLS, BRAIDS, TWISTS

LUNCHEON OR DINNER ROLLS, BRAIDS, TWISTS

For these rolls, any bread dough may be used. In order to get the pieces of uniform size, mold the dough into a roll about one and a half inches in diameter. Cut the roll into pieces one and a half inches long, giving pieces the size of an egg, or make the pieces larger, if desired. Turn each piece into a ball, and then, using both hands, roll it into shape, making a roll which is thick in the center and pointed at each end. See illustration No. 196 . Place the rolls in pans, giving them suffici

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STRIPED BREAD AND BUTTER

STRIPED BREAD AND BUTTER

Cut white and any kind of brown bread into slices from three eighths to half an inch in thickness. Spread each slice generously with butter which is soft enough to spread easily. Lay the slices together in alternating colors, two buttered sides coming together in each layer. When the pile of buttered slices is three and a half to four inches high, cut it into good shape, removing the crusts. Place the bread between two plates under a light weight and set it into the ice-box to harden the butter.

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CHECKERED BREAD AND BUTTER

CHECKERED BREAD AND BUTTER

Cut, one inch thick, three slices each of white and of brown bread. Spread a slice of the white bread with a thick layer of soft butter. Lay on it a buttered slice of brown bread, placing the buttered sides together. Cover the top of the brown slice with butter, and lay on it a buttered slice of white bread, the buttered sides together. You have now three layers of bread, with the brown slice in the middle. Repeat the operation, reversing the order of the white and brown slices. Trim the two pil

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BREAD AND BUTTER SANDWICHES

BREAD AND BUTTER SANDWICHES

It is difficult to butter very thin slices of bread unless the butter is soft. It is well, when making plain bread and butter sandwiches, to whip the butter until it is light, soft, and smooth, and then to spread but one piece of the sandwich. Where filling is used it is not necessary to butter the bread, as oil or butter is used in the paste. No. 1. In circles with nuts . Thin slices of buttered Boston brown bread, or of graham bread, cut with a biscuit-cutter into circles one and a half inches

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ROLLED OR MOTTO SANDWICHES

ROLLED OR MOTTO SANDWICHES

For rolled sandwiches the bread should be very fresh and moist, and entirely free from crust. As it is difficult to cut fresh bread with a knife, use a loaf which is a day old if a bread-plane is not at hand. Cut it into slices one eighth of an inch thick, using a sharp knife. It will cut easier if the crust is first removed from the loaf. Arrange the slices in a pile and cut them all together into good shape. Wrap the bread in a wet cloth and let it stand in a cool place for two hours. The brea

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LETTUCE SANDWICHES

LETTUCE SANDWICHES

Cut fresh bread into slices a little more than one eighth of an inch in thickness, using the bread-plane if convenient. Arrange the slices in a pile, and cut the bread into a shape about four by four and a half inches. This removes the crusts and leaves all the slices of exactly the same size. Uniformity in size and shape is one of the points to observe in making sandwiches. Spread the slices lightly with butter which is soft enough to spread evenly without tearing the bread. Place on each butte

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SANDWICH FILLINGS

SANDWICH FILLINGS

Chicken and celery . Chop chicken and celery in equal quantities until they are very fine. Mix them to a paste with mayonnaise. Egg filling . Chop hard-boiled eggs until very fine and mix them to a paste with plain French dressing, or with mayonnaise. Ham filling . Put in a saucepan two tablespoonfuls of butter, one teaspoonful of mustard, one teaspoonful of sugar, and the yolks of two eggs. Beat them together, and add slowly, stirring all the time, three quarters of a cupful of hot vinegar. Pla

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SANDWICHES

SANDWICHES

Cut the bread into slices one eighth of an inch thick, and remove the crust as directed above. The filling of a sandwich should be as thick as one of the slices of bread. After the sandwiches are prepared, using the whole slices, cut them into the shapes desired. This may be small squares, fingers, triangles, circles, or hearts, as the fancy or occasion dictates. Where a variety of sandwiches are being served at the same time, each variety should be cut alike, but of a different pattern from the

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TOASTED CHEESE SANDWICHES

TOASTED CHEESE SANDWICHES

Make a filling of grated cheese, toast the sandwiches on both sides, and serve them hot. Many kinds of sandwiches may be toasted. Sandwiches left over may be utilized in this way. NO. 206. LOAF OF BRIOCHE....

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BRIOCHE

BRIOCHE

Brioche is a light bun. The mixture is also used for savarins and babas. See page 147 . Make a leaven as follows: Add to a cupful of tepid milk a yeast-cake and half a pound of flour. Mix it well and set it in a warm place to rise until it is very light. It will take about an hour. Sift on to a rolling-board one pound of flour, and make a well in the center. Break seven eggs into a bowl, add a teaspoonful of salt, and beat the eggs enough to break them thoroughly. Cut three quarters of a pound o

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TO MAKE A LOAF OF BRIOCHE

TO MAKE A LOAF OF BRIOCHE

Mold the brioche dough into a round ball. Place it in a pan, make a depression in the top with the hand, brush it with egg diluted with a little milk, and put into it a small ball of dough. Cut slits around the large ball. Let it rise, then bake it in a hot oven. NO. 207. CORNMEAL MUFFINS....

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CORN-MUFFINS

CORN-MUFFINS

Put a cupful of milk in a saucepan on the fire and let it come to the scalding-point, then stir in the cornmeal, and continue to stir until the meal is thoroughly expanded. If a coarse meal is used, it should cook for a few minutes to destroy the grainy texture. Remove the meal from, the fire and stir into it the butter and the sugar. Let it stand until cool, then add the rest of the milk, the eggs, which have been beaten (yolks and whites together), the salt, and lastly the flour, which has bee

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CHEESE-CRACKERS

CHEESE-CRACKERS

Spread any biscuits with butter, and put them in the oven to brown slightly. As soon as they are removed from the oven cover them with grated cheese, let them stand a few minutes, then shake off all the cheese that does not stick. Saltine biscuits are especially good to use with cheese....

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