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TOGETHER WITH REFRESHMENTS FOR ALL SOCIAL AFFAIRS
TOGETHER WITH REFRESHMENTS FOR ALL SOCIAL AFFAIRS
Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Canning and Preserving, and other Valuable Works on Cookery CONTENTS FOREWORD CONTAINING GENERAL DIRECTIONS FOR ALL RECIPES PHILADELPHIA ICE CREAMS NEAPOLITAN CREAMS ICE CREAMS FROM CONDENSED MILK FROZEN PUDDINGS AND DESSERTS WATER ICES AND SHERBETS OR SORBETS FROZEN FRUITS MOUSSE SAUCES FOR ICE CREAMS REFRESHMENTS FOR AFFAIRS SOUPS SWEETBREADS SHELL-FISH DISHES POULTRY AND GAME DISHES COLD DISHES SALADS SANDWICHES SUGGESTIONS FOR CHU
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USE OF FRUITS
USE OF FRUITS
Use fresh fruits in the summer and the best canned unsweetened fruits in the winter. If sweetened fruits must be used, cut down the given quantity of sugar. Where acid fruits are used, they should be added to the cream after it is partly frozen....
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TIME FOR FREEZING
TIME FOR FREEZING
The time for freezing varies according to the quality of cream or milk or water; water ices require a longer time than ice creams. It is not well to freeze the mixtures too rapidly; they are apt to be coarse, not smooth, and if they are churned before the mixture is icy cold they will be greasy or "buttery." The average time for freezing two quarts of cream should be ten minutes; it takes but a minute or two longer for larger quantities....
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DIRECTIONS FOR FREEZING
DIRECTIONS FOR FREEZING
Pound the ice in a large bag with a mallet, or use an ordinary ice shaver. The finer the ice, the less time it takes to freeze the cream. A four quart freezer will require ten pounds of ice, and a quart and a pint of coarse rock salt. You may pack the freezer with a layer of ice three inches thick, then a layer of salt one inch thick, or mix the ice and salt in the tub and shovel it around the freezer. Before beginning to pack the freezer, turn the crank to see that all the machinery is in worki
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TO REPACK
TO REPACK
After the cream is frozen, wipe off the lid of the can and remove the crank; take off the lid, being very careful not to allow any salt to fall into the can. Remove the dasher and scrape it off. Take a large knife or steel spatula, scrape the cream from the sides of the can, work and pack it down until it is perfectly smooth. Put the lid back on the can, and put a cork in the hole from which the dasher was taken. Draw off the water, repack, and cover the whole with a piece of brown paper; throw
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TO MOLD ICE CREAMS, ICES OR PUDDINGS
TO MOLD ICE CREAMS, ICES OR PUDDINGS
If you wish to pack ice cream and serve it in forms or shapes, it must be molded after the freezing. The handiest of all of these molds is either the brick or the melon mold. After the cream is frozen rather stiff, prepare a tub or bucket of coarsely chopped ice, with one-half less salt than you use for freezing. To each ten pounds of ice allow one quart of rock salt. Sprinkle a little rock salt in the bottom of your bucket or tub, then put over a layer of cracked ice, another layer of salt and
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TO REMOVE ICE CREAMS, ICES AND PUDDINGS FROM MOLDS
TO REMOVE ICE CREAMS, ICES AND PUDDINGS FROM MOLDS
Ice cream may be molded in the freezer; you will then have a perfectly round smooth mold, which serves very well for puddings that are to be garnished, and saves a great deal of trouble and extra expense for salt and ice. As cold water is warmer than the ordinary freezing mixture, after you lift the can or mold, wipe off the salt, hold it for a minute under the cold water spigot, then quickly wipe the top and bottom and remove the lid. Loosen the pudding with a limber knife, hold the mold a litt
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QUANTITIES FOR SERVING
QUANTITIES FOR SERVING
Each quart of ice cream will serve, in dessert plates, four persons. In stem ice cream dishes, silver or glass, it will serve six persons. A quart of ice or sherbet will fill ten small sherbet stem glasses, to serve with the meat course at dinner. This quantity will serve in lemonade glasses eight persons....
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BURNT ALMOND ICE CREAM
BURNT ALMOND ICE CREAM
Shell, blanch and roast the almonds until they are a golden brown, then grate them. Put half the cream and all the sugar over the fire in a double boiler. Stir until the sugar is dissolved, take it from the fire, add the caramel and the almonds, and, when cold, add the remaining pint of cream, the vanilla and the sherry. Freeze as directed on page 7. This quantity will serve eight persons....
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APRICOT ICE CREAM
APRICOT ICE CREAM
If fresh apricots are used, take an extra quarter of a pound of sugar. Put half the cream and all the sugar over the fire in a double boiler and stir until the sugar is dissolved; take from the fire and, when cold, add the remaining cream. Turn the mixture into the freezer, and, when frozen fairly stiff, add the apricots after having been pressed through a colander. Return the lid, adjust the crank, and turn it slowly for five minutes, then remove the dasher and repack. This quantity should serv
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BANANA ICE CREAM
BANANA ICE CREAM
Put half the cream and all the sugar over the fire and stir until the sugar is dissolved; take from the fire, and, when perfectly cold, add the remaining half of the cream. Freeze the mixture, and add the bananas mashed or pressed through a colander. Put on the lid, adjust the crank, and turn until the mixture is frozen rather hard. This quantity will serve ten persons....
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BISCUIT ICE CREAM
BISCUIT ICE CREAM
Grate and sift the biscuits. Scald half the cream and the sugar; when cold, add the remaining cream and the vanilla, and freeze. When frozen, remove the dasher, stir in the powdered biscuits, and repack to ripen. This quantity will serve six persons....
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APPLE ICE CREAM
APPLE ICE CREAM
Put half the cream and all the sugar over the fire and stir until the sugar is dissolved. When the mixture is perfectly cold, freeze it and add the lemon juice and the apples, pared and grated. Finish the freezing, and repack to ripen. The apples must be pared at the last minute and grated into the cream. If they are grated on a dish and allowed to remain in the air they will turn very dark and spoil the color of the cream....
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BROWN BREAD ICE CREAM
BROWN BREAD ICE CREAM
Dry and toast the bread in the oven, grate or pound it, and put it through an ordinary sieve. Heat half the cream and all the sugar; take from the fire, add vanilla, and, when cold, add the remaining cream, and freeze. When frozen, remove the dasher, stir in the brown bread, repack and stand aside to ripen. CARAMEL ICE CREAM, No. 1 Put four tablespoonfuls of the sugar in an iron frying pan over a strong fire, shake until the sugar melts, turns brown, smokes and burns; add quickly a half cupful o
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BISQUE ICE CREAM
BISQUE ICE CREAM
Pound the macaroons, kisses, lady fingers or sponge cake, and put them through a colander. Put half the cream and all the sugar over the fire in a double boiler; when the sugar is dissolved, stand the mixture aside to cool; when cold, add the remaining cream, the caramel, sherry and vanilla. Turn the mixture into the freezer, and, when frozen, add the pounded cakes; stir the mixture until it is perfectly smooth and well mixed, and repack. Bisque ice cream is better for a three hour stand....
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CHOCOLATE ICE CREAM
CHOCOLATE ICE CREAM
Grate the chocolate, put it in a double boiler with the milk; stir until hot, and add the sugar, vanilla, cinnamon and one pint of the cream. When cold, freeze; when frozen, remove the dasher and stir in the remaining pint of the cream whipped to a stiff froth. This will serve ten persons....
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COFFEE ICE CREAM
COFFEE ICE CREAM
Grind the Mocha rather coarse, put it in the double boiler with one half the cream, and steep over the fire for at least ten minutes. Strain through a fine muslin or flannel bag, pressing it hard to get out all the strength of the coffee. Add the sugar and stir until dissolved; when cold, add the remaining pint of cream and freeze. This will serve six persons. CURAÇAO ICE CREAM Put the sugar and half the cream over the fire in a double boiler. When the sugar is dissolved, take it from the fire,
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GINGER ICE CREAM
GINGER ICE CREAM
Put the ginger through an ordinary meat chopper. Heat the sugar, ginger and half the cream in a double boiler; when the sugar is dissolved, take it from the fire, and, when cold, add the lemon juice and remaining cream, and freeze....
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MARASCHINO ICE CREAM
MARASCHINO ICE CREAM
Put the sugar and half the cream in a double boiler, and stir until the sugar is dissolved. When cold, add the remaining cream, the juice of the orange, the bitters or wild cherry, and the maraschino, and freeze. Serve in parfait glasses to six persons....
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LEMON ICE CREAM
LEMON ICE CREAM
Mix the sugar, the grated rind and juice of the lemons, and the orange juice together. Put half the cream in a double boiler over the fire; when scalding hot, stand it aside until perfectly cold; add the remaining half of the cream and freeze it rather hard. Remove the crank and the lid, add the sugar mixture, replace the lid and crank, and turn rapidly for five minutes; repack to ripen. This will serve six people....
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ORANGE ICE CREAM
ORANGE ICE CREAM
Put the sugar, grated yellow rind of the orange and half the cream in a double boiler over the fire; when the sugar is dissolved, take from the fire, and, when very cold , add the remaining cream, and freeze. When frozen rather hard, add the orange juice, refreeze, and pack to ripen....
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PINEAPPLE ICE CREAM
PINEAPPLE ICE CREAM
Put half the cream and half the sugar in a double boiler over the fire; when the sugar is dissolved, stand it aside until cold. Pare and grate the pineapple, add the remaining half of the sugar and stand it aside. When the cream is cold, add the remaining cream, and partly freeze. Then add the lemon juice to the pineapple and add it to the frozen cream; turn the freezer five minutes longer, and repack. This will serve eight or ten persons....
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GREEN GAGE ICE CREAM
GREEN GAGE ICE CREAM
Press the green gages through a sieve. Add the sugar to half the cream, stir it in a double boiler until the sugar is dissolved; when cold, add the remaining cream. When this is partly frozen, stir in the green gage pulp, and finish the freezing as directed on page 7. If the green gages are colorless, add three or four drops of apple green coloring to the cream before freezing....
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RASPBERRY ICE CREAM
RASPBERRY ICE CREAM
Mash the raspberries; add half the sugar and the lemon juice. Put the remaining sugar and half the cream in a double boiler; stir until the sugar is dissolved, and stand aside to cool; when cold, add the remaining cream, turn the mixture into the freezer, and stir until partly frozen. Remove the lid and add the mashed raspberries, and stir again for five or ten minutes until the mixture is sufficiently hard to repack....
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STRAWBERRY ICE CREAM
STRAWBERRY ICE CREAM
Make precisely the same as raspberry ice cream, substituting one quart of strawberries for the raspberries....
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PISTACHIO ICE CREAM
PISTACHIO ICE CREAM
Blanch and pound or grate the nuts. Put half the cream and all the sugar in a double boiler; stir until the sugar is dissolved and stand aside to cool; when cold, add the nuts, the flavoring and the remaining cream, mix, add the coloring, and turn into the freezer to freeze. If green coloring matter is not at hand, a little spinach or parsley may be chopped and rubbed with a small quantity of alcohol. This quantity will serve six persons,...
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VANILLA ICE CREAM
VANILLA ICE CREAM
Put the sugar and half the cream in a double boiler over the fire. Split the vanilla bean, scrape out the seeds and add them to the hot cream, and add the bean broken into pieces. Stir until the sugar is dissolved, and strain through a colander. When this is cold, add the remaining cream and freeze. This should be repacked and given two hours to ripen. Four would be better. This will serve six persons....
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WALNUT ICE CREAM
WALNUT ICE CREAM
Put the sugar and half the cream over the fire in a double boiler; when the sugar is dissolved, stand it aside to cool. When cold, add the remaining cream, the walnuts, chopped, and the flavoring, and freeze. In this group we have a set of frozen desserts called by many "ice creams," but which are really frozen custards, flavored. In localities where cream is not accessible, the Neapolitan Creams are far better than milk thickened with cornstarch or gelatin....
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CHOCOLATE
CHOCOLATE
Put the milk and cinnamon over the fire in a double boiler. Beat the yolks of the eggs and sugar until very light, add the well-beaten whites, and stir this into the hot milk. As soon as the mixture begins to thicken, take it from the fire, add the grated chocolate, and, when cold, add the cream and the vanilla. Freeze and pack as directed on page 7. This is sufficient to serve ten persons....
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CARAMEL
CARAMEL
Beat the yolks of the eggs until creamy and add the sugar; beat until light, and then add the well-beaten whites of the eggs. Put the milk over the fire in a double boiler; when hot, add the eggs, and stir and cook until the mixture begins to thicken. Take from the fire, strain through a fine sieve, add the vanilla and caramel, and, when cold, add the cream, and freeze. This will serve ten persons....
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COFFEE
COFFEE
Beat the sugar and the yolks of the eggs until light, add the well-beaten whites, and pour into them the coffee, boiling hot. Stir over the fire for a minute, take from the fire, add the vanilla, and, when cold, add the cream, and freeze. This will serve eight persons....
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VANILLA
VANILLA
Put the milk over the fire in a double boiler, and add the vanilla bean, split. Beat the yolks of the eggs and the sugar until light, add the whites beaten to a stiff froth, and stir into them the hot milk. Return the mixture to the double boiler and cook until it begins to thicken, or will coat a knife blade dipped into it. Take from the fire, strain through a colander, and, when cold, add the cream, and freeze. Repack and stand to ripen for three hours or longer....
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WALNUT
WALNUT
Beat the yolks of the eggs and the sugar until light; add the well-beaten whites, and then the milk, scalding hot. Stir over the fire in a double boiler until the mixture begins to thicken; take from the fire and add the vanilla and caramel. When cold, add the walnuts and cream, and freeze....
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NEAPOLITAN BLOCKS
NEAPOLITAN BLOCKS
These are made by putting layers of various kinds and colors of ice creams into a brick mold. Pack and freeze. At serving time, cut into slices crosswise of the brick, and serve each slice on a paper mat. These creams are not so good as those made from raw cream, but with care and good flavoring are quite as good as the ordinary Neapolitan Creams. There is one advantage—condensed milk is not so liable to curdle when mixed with fresh fruits. These recipes will answer also for what is sold under t
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BANANA
BANANA
Press the bananas through a sieve, and add the lemon juice and sugar. Stand aside a half hour, add milk and water, stir until the sugar is dissolved, and freeze as directed on page 7. This will serve six persons....
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CARAMEL
CARAMEL
Put the brown sugar in an iron pan, melt and brown it. When it begins to smoke, add two tablespoonfuls of hot water. Stir until liquid. Pour out the milk, rinse the cans with the water, add the caramel, vanilla and granulated sugar. When the sugar is dissolved, freeze as directed on page 7....
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COCOANUT
COCOANUT
Grate the cocoanuts and pour over them the boiling water. Stir until it is cool, and press in a sieve. Put the fibre in a cheese cloth and wring it dry; add this to the water that was strained through the sieve. When cold, add condensed milk, and freeze as directed on page 7. This will serve eight persons. CHOCOLATE, No. 1 Put the water, chocolate, sugar and cinnamon in a saucepan; stir until boiling. Take from the fire, add the vanilla and the condensed milk. When cold, freeze as directed on pa
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COFFEE
COFFEE
Add the sugar to the hot coffee, and stir until it is dissolved; add the milk, using water enough to rinse out the cans; add the vanilla. When the mixture is cold, freeze, turning it rapidly toward the end of the freezing. This will serve four persons....
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PEACH
PEACH
Put the sugar, water and peach kernels over the fire; stir until the sugar is dissolved, and boil three minutes. Pare the peaches and press them through a colander, add to them the strained syrup. When cold, turn the mixture into the freezer and turn the crank slowly until partly frozen; add the milk, and continue the freezing. Omit the water and use less sugar with canned peaches. This will serve ten persons. ORANGE, No. 1 Grate the rinds into the sugar, add milk and enough water to rinse cans.
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ORANGE GELATIN CREAM
ORANGE GELATIN CREAM
Add the grated yellow rind of two oranges to the Jello; add the sugar and the water, boiling. Stir until the sugar and Jello are dissolved, add the orange juice, and when the mixture is cold, put it in the freezer and stir slowly until it begins to freeze. Add the condensed milk, and continue the freezing. This is nice served in tall glasses, with the beaten whites of the eggs made into a meringue and heaped on top. In this way it will serve eight persons....
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SOUR SOP
SOUR SOP
Squeeze the sour sop, which should measure nearly one quart; add the sugar melted in the water with the lime juice and milk, and freeze slowly. This will serve ten persons....
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ALASKA BAKE
ALASKA BAKE
Make a vanilla ice cream, one or two quarts, as the occasion demands. When the ice cream is frozen, pack it in a brick mold, cover each side of the mold with letter paper and fasten the bottom and lid. Wrap the whole in wax paper and pack it in salt and ice; freeze for at least two hours before serving time. At serving time, make a meringue from the whites of six eggs beaten to a froth; add six tablespoonfuls of sifted powdered sugar and beat until fine and dry. Turn the ice cream from the mold,
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ALEXANDER BOMB
ALEXANDER BOMB
Peel, core and quarter the apples; put them in a saucepan with the grated yellow rind of the lemon, half the sugar and all the water; boil until tender, and add the juice of the lemon; rub the apples through a sieve. When cold, freeze. Whip the cream. Beat the eggs and the remaining sugar and add them to the milk, hot; stir until the mixture thickens, take from the fire, and, when cold, add the orange blossoms water and the Curaçao; freeze in another freezer. Divide the whipped cream, and stir o
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BISCUITS AMERICANA
BISCUITS AMERICANA
Put half the cream in a double boiler over the fire, and, when hot, add the yolks of the eggs and sugar, beaten until very, very light; add all the flavoring, and stand aside until very cold; when cold, freeze in an ordinary freezer. Whip the remaining pint of cream, add one-half of it to the frozen mixture, repack and stand aside to ripen. Blanch, dry and chop the almonds. Put them in the oven and shake constantly until they are a golden brown. At serving time, fill the frozen mixture quickly i
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BISCUIT TORTONI
BISCUIT TORTONI
Put half the cream in a double boiler over the fire. Beat the sugar and yolks together until very, very light, add them to the hot cream and stir over the fire until the mixture begins to thicken. Take from the fire, and, when very cold, add the vanilla, maraschino and sherry, and freeze. When frozen, stir in the remaining cream, whipped to a stiff froth. Fill individual dishes or paper cases, stand at once in the freezing kettle or ice cave; pack and freeze from three to four hours. This will f
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CABINET PUDDING, ICED
CABINET PUDDING, ICED
Grate the macaroons and lady fingers, and rub them through a coarse sieve. Cut the sponge cake into slices and then into strips. Put the milk over the fire in a double boiler and add the eggs and sugar beaten together until light; stir and cook until the mixture is sufficiently thick to coat a knife blade. Take from the fire, add the gelatin, strain, and stand it aside to cool. Garnish the bottom of a two quart melon mold with the cherries or pineapple, put in a layer of the sponge cake, then a
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ICED CAKE
ICED CAKE
Make an Angel Food or a Sunshine Cake and bake it in a square mold. Make a plain frozen custard, and flavor it with vanilla; pack it and stand it aside until serving time. Cut off the top of the cake, take out the centre, leaving a bottom and wall one inch thick. At serving time, fill the cake quickly with the frozen custard, replace the top, dust it thickly with powdered sugar and chopped almonds, and send it to the table with a sauceboat of cold Montrose Sauce. This cake may be varied by using
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QUICK CARAMEL PARFAIT
QUICK CARAMEL PARFAIT
Make a quart of Caramel Ice Cream, pack, and stand it aside for two hours. At serving time, stir in a pint of cream, whipped to a stiff froth, dish in parfait glasses, and send to the table. The top of the glasses may be garnished with whipped cream, if desired. This will fill eight glasses. QUICK CAFÉ PARFAIT Make a quart of plain Coffee Ice Cream, freeze and pack it. Whip one pint of cream. At serving time, stir the whipped cream into the frozen coffee cream, dish it at once into tall parfait
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QUICK STRAWBERRY PARFAIT
QUICK STRAWBERRY PARFAIT
This is made precisely the same as other parfaits, with Strawberry Ice Cream, and whipped cream stirred in at serving time. Serve in parfait glasses, garnish the top with whipped cream, with a strawberry in the centre on top....
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QUICK CHOCOLATE PARFAIT
QUICK CHOCOLATE PARFAIT
Make one quart of Chocolate Ice Cream, and add one pint of whipped cream, according to the preceding recipes. This will serve eight persons....
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MONTE CARLO PUDDING
MONTE CARLO PUDDING
Put half the cream over the fire in a double boiler. Pound or roll the violets, sift them, add the sugar and sufficient hot cream to dissolve them. Take the cream from the fire, add the violet sugar, and stir until it is dissolved; when cold, add the flavoring and the remaining cream. Freeze, and pack into a two quart pyramid mold; pack in salt and ice for at least two hours. At serving time, turn the ice on to a platter, garnish the base with whipped cream, and the whole with candied violets. T
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BOSTON PUDDING
BOSTON PUDDING
Make Boston Brown Bread Ice Cream and half the recipe for Tutti Frutti. When both are frozen, line a melon mold with the Brown Bread Ice Cream, fill the centre with the Tutti Frutti, cover over more of the Brown Bread Ice Cream, fasten tightly, and bind the seam of the lid with a strip of muslin dipped in paraffin or suet. Pack in salt and ice for at least two hours. At serving time, dip the mold quickly into hot water, turn the pudding on to a cold platter, pour around the base caramel sauce, a
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MONTROSE PUDDING
MONTROSE PUDDING
Put half the cream over the fire in a double boiler. Beat the yolks and sugar together until light, add them to the boiling cream, and cook and stir for one minute until it begins to thicken. Take from the fire, add the remaining pint of cream and the vanilla, and stand aside until very cold. Freeze, and pack into a round or melon mold, leaving a well in the centre. Fill this well with Strawberry Water Ice that has been frozen an hour before, and cover it with some of the pudding mixture that yo
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NESSELRODE PUDDING
NESSELRODE PUDDING
Shell the chestnuts, scald and remove the brown skins, cover with boiling water and boil until they are tender, not too soft, and press them through a sieve. Shell, blanch and pound the almonds. Cut the fruit into tiny pieces. Put the sugar and water in a saucepan, stir until the sugar is dissolved, wipe down the sides of the pan, and boil without stirring until the syrup forms a soft ball when dropped into ice water. Beat the yolks of the eggs until very light, add them to the boiling syrup, an
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NESSELRODE PUDDING, AMERICANA
NESSELRODE PUDDING, AMERICANA
Put half the cream in a double boiler over the fire; when hot, add the eggs and sugar beaten until light. Cook a minute, and cool. When cold, add one small bottle of marrons broken into quarters and the syrup from the bottle, the sherry and vanilla. Freeze, stirring slowly. When frozen, stir in the remaining cream whipped to a stiff froth. Pack in small molds in salt and ice as directed. These should freeze three hours at least. This will make twelve small molds. ORANGE SOUFFLÉ Cover the gelatin
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PLOMBIERE
PLOMBIERE
Blanch the almonds and pound them to a paste, or use a half pound of ordinary almond paste. Put half the cream in a double boiler over the fire, add the yolks and sugar beaten to a cream, add the almond paste. Stir until the mixture begins to thicken, take from the fire and beat with an egg beater for three minutes. Strain through a fine sieve, and, when very cold, add the Sultanas and the remaining cream. Freeze, turning the dasher very slowly at first and more rapidly toward the end. Remove th
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QUEEN PUDDING
QUEEN PUDDING
Make a Strawberry Water Ice or Frozen Strawberries. Pack a three quart mold in a bucket or tub of ice and salt. Line the mold with the Strawberry Ice, fill the centre with Tutti Frutti, using half recipe; put on the lid, bind the seam, and stand aside for at least two hours. When ready to serve, turn the pudding from the mold into the centre of a large round dish, garnish the base with whipped cream pressed through a star tube, and garnish the pudding with candied cherries. Here and there around
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ICE CREAM CROQUETTES
ICE CREAM CROQUETTES
Mold vanilla ice cream with the ordinary pyramid ice cream spoon, roll them quickly in grated macaroons, and serve on a paper mat....
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ICED RICE PUDDING WITH A COMPOTE OF ORANGES FOR THE PUDDING
ICED RICE PUDDING WITH A COMPOTE OF ORANGES FOR THE PUDDING
Rub the rice in a dry towel, and put it over the fire in a pint of cold water. Bring to a boil and boil twenty minutes; drain, add the milk and cook it in a double boiler a half hour. While this is boiling, whip the cream to a stiff froth, and stand it in a cold place until wanted. Press the rice through a fine sieve and return it to the double boiler. Beat the yolks of the eggs and the sugar until light, stir them into the hot rice, and stir and cook about two minutes, until the mixture begins
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FOR THE COMPOTE
FOR THE COMPOTE
Put the sugar and water over the fire to boil, wipe down the sides of the pan, skim the syrup, add the lemon juice, and boil until it spins a thread. Peel the oranges, cut them into halves crosswise, and with a sharp knife remove the cores. Dip one piece at a time into the hot syrup and place them on a platter to cool. Pour over any syrup that may be left. This syrup must be thick, but not sufficiently thick to harden on the oranges. To dish the pudding, lift the can from the ice, wipe it carefu
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SULTANA ROLL
SULTANA ROLL
Put one pint of cream and the sugar over the fire in a double boiler, and stir until the sugar is dissolved; take from the fire, and, when cold, add a pint of the remaining cream. Chop the pistachio nuts very fine or put them through the meat grinder, add them to the cream and add the flavoring and coloring, and freeze. Whip the remaining pint of cream to a stiff froth. Sprinkle the Sultanas with sherry and let them stand while you are freezing the pudding. When the pudding is frozen, remove the
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SULTANA PUDDING
SULTANA PUDDING
Put the milk in a double boiler, and, when hot, add the yolks and sugar beaten together; stir until this begins to thicken. Take from the fire, add the vanilla, and, when cold, freeze it. Put the sherry over the Sultanas. Garnish the bottom of a melon mold with the Sultanas, pack it in coarse ice and salt ready for the frozen pudding. Remove the dasher from the frozen mixture, and stir in the cream that has been whipped to a stiff froth. Add the remainder of the Sultanas and pack at once into th
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THE MERRY WIDOW
THE MERRY WIDOW
Dish a pyramid of vanilla ice cream into a stem individual ice cream glass. Garnish the base of the ice cream with fresh strawberries, dust the cream thickly with toasted piñon nuts, and baste the whole with four tablespoonfuls of Claret Sauce flavored with two tablespoonfuls of rum....
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TUTTI FRUTTI PUDDING
TUTTI FRUTTI PUDDING
Put the milk over the fire in a double boiler, add the yolks of the eggs and the sugar beaten together until light. When the mixture begins to thicken, take it from the fire and stand it aside until perfectly cold. Add all the flavorings. When the mixture is cold, add the cream, and partly freeze it; then add the fruit, and freeze to the right consistency. This should be packed at least two hours to ripen....
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TUTTI FRUTTI, ITALIAN FASHION
TUTTI FRUTTI, ITALIAN FASHION
Pour the sherry over the fruit. Beat the yolks until creamy. Put the sugar and water over the fire, stir until the sugar is dissolved, and boil five minutes; add the yolks of the eggs, beat until it again reaches the boiling point, take from the fire and beat until cold and thick. Add the cream, the fruit and the vanilla. Freeze as directed on page 7. This is usually served in small ice cream glasses garnished with whipped cream, or may be served plain. In the absence of ice cream glasses, use o
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LALLA ROOKH
LALLA ROOKH
Fill a lemonade or ice cream glass two-thirds full of vanilla ice cream. Make a little well in the centre and fill the space with rum and sherry mixed. Allow four tablespoonfuls of rum and six of sherry to each half dozen cups....
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PEACHES MELBA
PEACHES MELBA
Dish a helping of vanilla ice cream in the centre of the serving plate, place in the centre of the ice cream a whole brandied peach, press it down into the ice cream, baste over four tablespoonfuls of Claret Sauce, and serve....
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LILLIAN RUSSELL
LILLIAN RUSSELL
Cut into halves small very cold cantaloupes. Remove the seeds; fill the centres of the half melons with vanilla ice cream, and garnish with whipped cream pressed through a small star tube. Dish the halves on paper mats on a dessert plate, and send to the table....
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ARROWROOT CREAM
ARROWROOT CREAM
Moisten the arrowroot with a little cold milk; put the remaining milk in a double boiler; when hot, add the arrowroot and cook ten minutes; add the sugar, take from the fire, and add the vanilla, When perfectly cold, freeze as directed on page 7. This will serve six persons....
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ENGLISH APRICOT CREAM
ENGLISH APRICOT CREAM
Mix the jam and the cream, then carefully add the noyau and the lemon juice. Press through a fine sieve, add the milk, and freeze as directed on page 7....
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FROZEN CUSTARD
FROZEN CUSTARD
Put the milk in a double boiler, add the yolks of the eggs and the sugar beaten together, and stir until the mixture thickens. Take from the fire, and, when cold, add the vanilla. Turn into the freezer and freeze as directed. A little chopped conserved fruit may be added at last when the dasher is removed. Chopped black walnuts may also be added....
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GELATIN ICE CREAM
GELATIN ICE CREAM
Cover the gelatin with a little cold milk and stand it aside for fifteen minutes. Put the remaining milk in a double boiler; when scalding hot, add the sugar and the gelatin; stir until the sugar is dissolved, take from the fire, and, when perfectly cold, add the cream and the vanilla. Freeze as directed on page 7....
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FROZEN PLUM PUDDING
FROZEN PLUM PUDDING
Put milk in a double boiler over the fire, and stir until the milk is thoroughly heated; add the yolks of the eggs and the sugar beaten together, cook until it begins to thicken, take from the fire and strain. When cold, add the citron, raisins, the cherries cut into quarters, the almonds, vanilla and sherry. When this is perfectly cold, freeze as directed. Do not repack or allow the mixture to stand in the freezer more than a half hour. Serve plain or with Montrose Sauce. One quart of good rich
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GERMAN CHERRY BISCUITS
GERMAN CHERRY BISCUITS
Fill paper cases half full of pineapple water ice. Put over a layer of candied cherries chopped, then a layer of vanilla ice cream; smooth it quickly, place a marron glacé in the centre, and garnish the cream with a meringue made from the whites of two eggs and two tablespoonfuls of powdered sugar. Dust this with grated macaroons, and send to the table. Make the meringue and grate the macaroons before dishing the ice cream. A pint of each cream will fill eight cases....
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FRUIT SALAD, ICED
FRUIT SALAD, ICED
Make one quart of lemon or orange water ice and stand it aside for at least one or two hours to ripen. Make a fruit salad from stemmed strawberries, sliced bananas cut into tiny bits, a few very ripe cherries, a grated pineapple if you have it, and the pulp of four or five oranges. After the water ice is frozen rather hard, pack it in a border mold, put on the lid or cover and bind the seam with a strip of muslin dipped in paraffin or suet, and repack to freeze for three or four hours. Sweeten t
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COUPE ST. JACQUE
COUPE ST. JACQUE
Make a fruit salad as in preceding recipe. Make a pint of orange or strawberry ice. At serving time fill parfait or ice cream glasses half full of the fruit salad, fill the remaining half with water ice, smooth it over, garnish the top with whipped cream, put a maraschino cherry in the centre, and serve. Other fruits may be used for the salad. This should make twelve tumblers. A water ice is a mixture of water, fruit and sugar, frozen without much stirring; in fact, a water ice can be made in an
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APPLE ICE
APPLE ICE
Quarter and core the apples, but do not pare them. Slice them, add the water, cover and stew until tender, about five minutes. Press through a sieve, add the sugar and lemon juice. When cold, freeze as directed. Serve in lemonade glasses at dinner with roasted duck, goose or pork. This will serve six persons....
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APRICOT ICE
APRICOT ICE
Press the apricots through a sieve, add all the other ingredients, and serve. This is nice served in lemonade glasses for afternoon tea. Pass sweet wafers. This will serve eight persons....
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CHERRY ICE
CHERRY ICE
Stew the cherries in the water for ten minutes and press through a sieve, add the sugar, and, if you have it, two drops of Angostura Bitters; when cold, freeze it as directed on page 63. This will serve ten persons....
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CURRANT WATER ICE
CURRANT WATER ICE
Add the sugar to the water, and stir over the fire until it is dissolved. Boil five minutes, take from the fire; when cool, add the currant juice. When cold, freeze as directed on page 63. This will serve six persons....
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CURRANT AND RASPBERRY WATER ICE
CURRANT AND RASPBERRY WATER ICE
Add the sugar to the water, stir until boiling, boil five minutes, and, when cool, add the raspberry and currant juices, and freeze as directed. This will serve six persons; in punch glasses, eight persons....
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GRAPE WATER ICE
GRAPE WATER ICE
Boil the sugar and water together for five minutes, take from the fire, add the lemon juice, and skim. When cold, add the grape juice, and freeze as directed. If fresh grapes are to be used, select Muscatels or Concords. Pulp the grapes, boil the pulps, press them through a sieve, and add the skins and the pulps to the sugar and water. Boil five minutes, press as much as possible through a sieve, and freeze. This will serve eight persons....
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LEMON WATER ICE
LEMON WATER ICE
Grate the yellow rind of two lemons into the sugar, add the water, stir over the fire until the sugar is dissolved, and boil for five minutes. Strain, and stand aside to cool. When cold, add the juice of the lemons, and freeze as directed on page 63. This will serve six persons....
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GINGER WATER ICE
GINGER WATER ICE
Put four ounces of the ginger through an ordinary meat grinder, and cut the remaining two ounces into fine bits. Boil the sugar and water together for five minutes, and add the lemon juice and ground ginger. Take from the fire, add the bits of ginger, and, when cold, freeze as directed. Ginger water ice is better for a two hour stand, after it is frozen. Nice to serve with roasted or braised beef. This will serve six persons; in small punch glasses, eight....
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MILLE FRUIT WATER ICE
MILLE FRUIT WATER ICE
Grate the yellow rind of the orange and one lemon into the sugar, add the water, stir over the fire until the sugar is dissolved, boil five minutes, and strain. Add the fruit cut into small pieces, the juice of the orange and the lemons; when cold, add the grape juice and sherry, and freeze, using the dasher. Do not stir rapidly, but stir continuously, as slowly as possible. When the mixture is frozen, remove the dasher and repack the can; ripen at least two hours. This is one of the nicest of a
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ORANGE WATER ICE
ORANGE WATER ICE
Grate the yellow rind from three oranges into the sugar, add the water, boil five minutes, and strain; when cold, add the orange juice, and freeze as directed for water ices....
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POMEGRANATE WATER ICE
POMEGRANATE WATER ICE
Cut the pomegranates into halves, remove the seeds carefully from the inside bitter skin; press them with a potato masher in the colander, allowing the juice to run through into a bowl; be careful not to mash the seeds. Add the sugar to the juice and stir until it is dissolved; then add the water, cold, and freeze. This is very nice to serve with a meat course, and also nice for the garnish of a fruit salad. This will serve six persons....
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PINEAPPLE WATER ICE
PINEAPPLE WATER ICE
Pare the pineapples, remove the eyes, and grate the fruit into the water. Add the sugar and lemon juice, boil five minutes, and, when cold, freeze as directed on page 63....
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STRAWBERRY WATER ICE
STRAWBERRY WATER ICE
Add the sugar and the lemon juice to the stemmed strawberries, let them stand one hour; mash them through a colander, and then, if you like, strain through a fine sieve. Add the water, and freeze as directed on page 63. This will serve eight persons....
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RASPBERRY WATER ICE
RASPBERRY WATER ICE
Add the sugar and the lemon juice to the raspberries, stir and stand aside one hour. Press through a sieve, add the water, and freeze as directed on page 63....
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ROMAN PUNCH
ROMAN PUNCH
Make one quart of lemon water ice. When ready to serve, fill it into small punch glasses, make a little well in the centre and fill the space with good Jamaica rum....
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SOUR SOP SHERBET OR ICE
SOUR SOP SHERBET OR ICE
Squeeze the juice from one large sour sop, strain, and add four tablespoonfuls of sugar, boiled a moment with four tablespoonfuls of water. Freeze as directed on page 63. A quart of sour sop when frozen will serve six persons....
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CRANBERRY SHERBET
CRANBERRY SHERBET
Add the water to the cranberries, cover, bring to a boil; press through a colander, return them to the fire, add the sugar, and stir until the sugar dissolves. Take from the fire, and, when cold, freeze, stirring slowly all the while. Serve with the meat course at dinner....
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CUCUMBER SORBET
CUCUMBER SORBET
Peel the cucumbers, cut them into halves and remove the seeds. Dissolve the gelatin in a half cupful of hot water. Grate the flesh of the cucumbers; grate the apples, add them to the cucumbers, and add all the other ingredients. Freeze as you would ordinary sherbet. Serve in tiny glasses, with boiled cod or halibut. This will fill eight small stem glasses....
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GOOSEBERRY SORBET
GOOSEBERRY SORBET
Mix all the ingredients together and freeze, turning slowly all the while. Serve in small glasses. This is usually served at Christmas dinner with goose. This will serve six persons....
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ORANGE SHERBET
ORANGE SHERBET
Cover the gelatin with an extra half cupful of cold water and soak for a half hour. Add the sugar to the pint of water and stir it over the fire until it boils; add the grated yellow rind of two oranges and the juice; strain through a fine sieve and freeze, turning the freezer slowly all the while. Remove the dasher, stir in a meringue made from the white of one egg, and repack to ripen for an hour at least....
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MINT SHERBET
MINT SHERBET
Strip the leaves from the stalks of the mint, chop them to a pulp and rub them with the sugar. Add the water, bring to a boil, boil five minutes, and, when cold, add three drops of green coloring and the juice of the lemons; strain and freeze, turning slowly all the while. Serve at dinner with mutton or lamb. This will serve six persons; in small stem glasses, eight persons....
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TOMATO SORBET OR SHERBET
TOMATO SORBET OR SHERBET
Add all the ingredients to the tomatoes, stir over the fire until the mixture reaches the boiling point, boil five minutes, and strain through a fine sieve. When this is cold, freeze according to the rule for sherbets, turning slowly all the time. Serve in punch glasses at dinner as an accompaniment to roasted beef, or venison, or saddle of mutton. If fresh tomatoes are used, simply cut them into halves and cook them without peeling. This will fill nine or ten punch glasses. Frozen fruits are mi
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FROZEN APRICOTS
FROZEN APRICOTS
Drain the apricots from the can, mash them through a colander, add the sugar and stir until the sugar is dissolved. Cover the gelatin with a half cupful of cold water and soak for a half hour. Stand it over hot water, stir until dissolved, add it to the apricot mixture, and freeze. When frozen, remove the dasher and stir in the cream whipped to a stiff froth. Repack and stand aside two hours to ripen. This will serve ten persons....
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FROZEN BANANAS
FROZEN BANANAS
Peel the bananas and mash them through a colander. Add the sugar to the water, and boil five minutes; when cold, add the lemon juice and the bananas. Put the mixture into a freezing can, stir slowly until frozen. Remove the dasher and stir in carefully the cream whipped to a stiff froth. This will serve ten or twelve persons....
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FROZEN CHOCOLATE
FROZEN CHOCOLATE
Grate the chocolate and put it in a double boiler with the water and sugar; let the water in the surrounding boiler boil fifteen minutes, beat well, and add the milk. Stir until thoroughly mixed, and the milk is very hot. Take from the fire, add the vanilla, and when the mixture is cold, freeze, turning slowly all the while. Serve in chocolate cups with the whipped cream on top. This will fill nine chocolate cups....
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FROZEN PINEAPPLE
FROZEN PINEAPPLE
Peel the pineapples and grate them. Add the sugar to the water, stir until the sugar is dissolved, boil five minutes and cool; add the pineapple and lemon juice, and freeze, turning the freezer slowly. This will serve eight or ten persons....
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FROZEN COFFEE
FROZEN COFFEE
Put the coffee and the water in a double boiler over the fire, and let the water in the surrounding boiler boil for at least twenty minutes after it begins to boil. Strain through two thicknesses of cheese cloth, add the sugar, stir until the sugar is dissolved, and stand aside until very cold. Add the cream and the unbeaten white of one egg. Freeze, turning the freezer slowly. This should be the consistency of a soft mush and very light. Serve in coffee cups, either plain or with whipped cream
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FROZEN RASPBERRIES
FROZEN RASPBERRIES
Add the sugar and the lemon juice to the berries, mash them with a potato masher. Let them stand one hour, add the water, and freeze....
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FROZEN WATERMELON
FROZEN WATERMELON
Scrape the centre from a very ripe watermelon, chop quickly and press through a colander. To each pint of this juice, add a half cupful of sugar and four tablespoonfuls of sherry. Freeze until it is like wet snow. Serve in glasses. One pint will fill three stem glasses....
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FROZEN STRAWBERRIES
FROZEN STRAWBERRIES
Add the sugar and lemon juice to the berries, let them stand one hour. Mash the berries through a colander, add the water, and freeze, turning the dasher constantly but very slowly. FRAPPÉ A frappé is nothing more nor less than a water ice partly frozen. For instance, Café Frappé is a partly frozen coffee. The mixture looks like wet snow. A Champagne Frappé is champagne packed in salt and ice and the bottles agitated until the champagne is partly frozen....
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PARFAIT
PARFAIT
A parfait is a dessert made from frozen whipped cream, sweetened and flavored. An old fashioned parfait was not frozen in an ice cream freezer; the mixture was packed at once into a mold, the mold packed in salt and ice to freeze for two or three hours. To be perfect, the mixture must be frozen on the outside to the depth of one and a half to two inches, with a soft centre. The quick parfait given under frozen desserts is now in general use. A mousse is a parfait frozen to the centre. These mixt
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BURNT ALMOND MOUSSE
BURNT ALMOND MOUSSE
Whip the cream to a very stiff froth. Blanch, toast and grind the almonds, putting them through an ordinary meat grinder; rub them with the almond paste, adding the extract and about two tablespoonfuls of water or sherry. Sprinkle the sugar over the whipped cream, and then fold in the nut mixture. Pack at once into a mold, put on the lid, fasten the seam with a strip of muslin dipped in paraffin or melted suet, and pack in coarse salt and ice to freeze for two or three hours. Serve plain or dust
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COFFEE MOUSSE
COFFEE MOUSSE
Whip the cream to a stiff froth, sprinkle over the sugar, add the coffee extract, and, when well mixed, pack and freeze....
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EGYPTIAN MOUSSE
EGYPTIAN MOUSSE
Wash the rice, throw it into boiling water, boil rapidly twenty minutes; drain, add the milk, and cook in a double boiler fifteen minutes. Add the sugar, the gelatin that has been moistened in cold water, and the dates chopped. Take from the fire, add the vanilla, and when the mixture is cold, fold in carefully the whipped cream. Freeze as directed in a mold, and serve with cold quince jelly sauce. This will serve ten persons....
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DUCHESS MOUSSE
DUCHESS MOUSSE
Beat the yolks of the eggs and the sugar until very, very light; fold in the whites of the eggs and the flavoring. Stand the bowl in a pan of boiling water and beat continuously until the ingredients are hot; take from the fire and beat constantly for ten minutes. When this is cool, fold in the cream whipped to a stiff froth, pack and freeze. Serve with quince jelly sauce poured over the mousse. This will serve eight persons....
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PISTACHIO MOUSSE
PISTACHIO MOUSSE
Blanch the pistachio nuts and put them through a meat grinder. Boil the sugar and water for five minutes; when cool, add the coloring, the pistachio nuts, and the gelatin moistened in a little cold water. When this is cold, fold in the cream beaten to a stiff froth, and freeze in a mold as directed. If this is not too well mixed the cream will separate, which makes the handsomer dessert. When the mousse is turned from the mold it will then have a solid white base with a rather green, beautiful t
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RICE MOUSSE WITH A COMPOTE OF MANDARINS
RICE MOUSSE WITH A COMPOTE OF MANDARINS
Wash and boil the rice in water for twenty minutes, drain, put it in a double boiler with the milk and sugar; stir until the sugar is dissolved, cover the kettle and cook slowly for twenty minutes. Press through a sieve, add the vanilla, and the gelatin covered with cold water. When this is cold, fold in the cream whipped to a stiff froth; pack and freeze. I usually freeze this in the ordinary ice cream can; simply remove the dasher, put in the mixture and pack it to freeze for two or three hour
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HOT CHOCOLATE SAUCE
HOT CHOCOLATE SAUCE
Put all the ingredients into a saucepan and stir over the fire until they reach boiling point, boil until the mixture slightly hardens when dropped into cold water. Add the vanilla, turn at once into the sauceboat and send to the table. This must be sufficiently thin to dip nicely over the ice cream....
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MAPLE SAUCE
MAPLE SAUCE
Put half the sugar in an iron saucepan and stand it over the fire until it melts and browns, add hastily the water, the remaining sugar and the lemon juice, and boil for about two minutes; take from the fire and add the flavoring. This may be served plain, or with chopped fruit or nuts added....
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CLARET SAUCE
CLARET SAUCE
Boil one cupful of sugar and a half cupful of water with a saltspoonful of cream of tartar for five minutes. Take from the fire and add one cupful of claret, and stand aside until icy cold....
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NUT SAUCE
NUT SAUCE
Boil the sugar and water with a saltspoonful of cream of tartar or a teaspoonful of lemon juice for five minutes, take from the fire and add all the other ingredients, and stand aside to cool....
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MONTROSE SAUCE
MONTROSE SAUCE
Cover the gelatin with milk, let it soak a half hour, and put it, with the milk, in a double boiler over the fire. Beat the yolks of the eggs and the sugar together, add them to the hot milk, stir about one minute until the mixture begins to thicken, take from the fire, and, when cold, add the vanilla and the brandy, and, if you like it, four tablespoonfuls of sherry. Stand this aside until very, very cold....
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ORANGE SAUCE
ORANGE SAUCE
Add the sugar to the water, and, when boiling hot, add the arrowroot moistened. Beat the whites of the eggs to a stiff froth, add gradually the hot mixture, beating all the while. Add the orange juice, beat again. Turn it into a sauceboat and stand aside until very cold....
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WALNUT SAUCE
WALNUT SAUCE
Melt maple sugar with a little water, and add to each cupful of syrup a half cupful of chopped black walnuts. Maple syrup may also be used by adding half the quantity of boiling water and the nuts. In arranging this matter, I have made an earnest effort to be of service to the housewife without or with one maid, as well as to those who are fortunate enough to have trained help. It is, perhaps, unnecessary to say that elaborate refreshments are entirely out of place at small afternoon or evening
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COFFEE FOR LARGE HOME AFFAIRS
COFFEE FOR LARGE HOME AFFAIRS
Allow eleven ounces of finely ground coffee to each gallon of water. This will serve twenty five persons with one coffee cup each, and forty persons with after-dinner cups. The better way to make a large quantity of coffee without an urn is to purchase a new wash boiler. Wash it and put in the required quantity of water (cold). Weigh the coffee and divide it into half pound lots. Put each lot in a small cheese cloth bag; tie the top of the bag, allowing room for the coffee to swell. Put the bags
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BOUILLON
BOUILLON
Put the sugar in the soup kettle, add the onion, sliced, and shake until the onion is thoroughly browned and the sugar almost burned; add the meat, shake it for a moment, and add the water. Cover, bring to boiling point, and put over a slow fire to simmer for two hours. Add all the seasonings and simmer one hour longer. Strain through a colander, pressing the meat. Beat the whites of two eggs slightly, then whisk them into the warm bouillon, and add the juice of the lemon. Bring to boiling point
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CLAM BOUILLON
CLAM BOUILLON
Wash and scrub the clams thoroughly. Put them, a few at a time, in the soup kettle, the bottom of which has been covered with a pint of boiling water. Boil rapidly, take the clams out with a skimmer, and put in another lot, and so continue until all the clams have been cooked. Remove them from the shells, saving all the liquor. Chop and return them, with the liquor and remaining water, to the soup kettle. Simmer gently a half hour, then add the peppercorns, crushed, and the celery seed. Cover th
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BELLEVUE BOUILLON
BELLEVUE BOUILLON
This is one of the most elegant of all bouillons. Heat the bouillons separately, mix them at the last minute, pour at once into heated cups, put a tablespoonful of whipped cream on the top of each cup, garnish with a dusting of paprika, and send to the table. This will serve ten persons; in a pinch, twelve....
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CHICKEN BOUILLON
CHICKEN BOUILLON
Draw the chicken and cut it up as for a fricassee. Scald and skin the feet, and crack them thoroughly with your cleaver knife. Put the sugar in a soup kettle, add the onion, sliced, shake over a quick fire until brown, add the chicken and the water, bring to boiling point, and skim. Simmer gently for two hours. Add all the seasonings, simmer one hour longer, and strain. Add the juice of half a lemon and the whites of two eggs, slightly beaten. Boil rapidly five minutes, and strain through two th
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OYSTER BOUILLON
OYSTER BOUILLON
Drain and wash the oysters. Throw them at once in a hot kettle, shake until the gills have curled, cover the kettle, and simmer gently for fifteen minutes. Drain again, this time saving the liquor. Return it to the kettle with the peppercorns and allspice, crushed, and water. Chop the oysters with a silver knife, put them back in the kettle, simmer gently a half hour, and add the salt. Strain through two thicknesses of cheese cloth, reheat and serve with whipped cream on top of each cup. This se
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GLAZE
GLAZE
Glaze is absolutely necessary for fine cooking, either for the browning of sweetbreads, birds or chickens. Cover a half box of gelatin with a half cupful of cold water to soak for an hour. Put one quart of good bouillon, chicken or beef, over the fire, and boil it rapidly until reduced to a pint; add the gelatin. As soon as the gelatin is dissolved, strain the mixture. Put four tablespoonfuls of sugar into an iron saucepan, stir until it is browned, then add to it slowly the hot glaze, stir unti
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BAKED SWEETBREADS
BAKED SWEETBREADS
Wash the sweetbreads and soak them in cold water; cut them apart and trim them neatly. Sprinkle the bottom of a baking pan with a chopped onion, put the sweetbreads on top, dust them lightly with salt and pepper, baste them with one tablespoonful of the butter, melted, and run them in a quick oven to bake for twenty minutes. Then brush them thoroughly with glaze and bake them ten minutes longer. Drain, wash and heat the peas, add the remaining butter and season them with salt and pepper. Put the
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LAMBS' SWEETBREADS IN PAPER CASES
LAMBS' SWEETBREADS IN PAPER CASES
Wash the sweetbreads, put them in a saucepan, cover with boiling water, add two tablespoonfuls of vinegar and a sliced onion. Cook gently for three-quarters of an hour. Drain, put them in a baking pan, brush them with butter, add a few tablespoonfuls of glaze or stock, put over three or four slices of bacon, and cook in the oven a half hour, basting three or four times. Rub the butter and flour together, add the milk, stir until boiling, add two tablespoonfuls of the soaked gelatin, a half teasp
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DEVILED CRABS
DEVILED CRABS
Chop the whites of the hard boiled eggs very, very fine. Put the yolks through a sieve. Rub the butter and flour together, and add the milk; stir until boiling, take from the fire, and add the bread crumbs and the eggs. Add all the seasoning to the crab flake, mix the two together, and fill at once into the shells. The shells must be quite full, so that there will be no danger of the fat being held in the shell. Dip the shells in egg, then cover them thickly with bread crumbs. It is well to egg
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LOBSTER CUTLETS
LOBSTER CUTLETS
Chop the boiled lobster rather fine with a silver knife, and add to it all the seasoning. Rub the butter and flour together in a saucepan, add the milk, stir until you have a smooth, thick paste, add the yolk of the egg, cook a moment longer, add the lobster, and turn out to cool. When cold, form into cutlet shaped croquettes, dip in egg, roll in bread crumbs, and fry in deep hot fat. Put a small claw in the end of each cutlet to represent the bone. Serve with these either cream sauce or sauce t
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LOBSTER NEWBURG
LOBSTER NEWBURG
Make this precisely the same as crabs Newburg, using one pint of boiled lobster meat. Cut the lobster in cubes of about one inch. Purchase one large or two small lobsters....
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OYSTER CROQUETTES
OYSTER CROQUETTES
Drain and wash the oysters, throw them into a hot kettle, shake until the gills curl and the liquid boils. Boil five minutes and drain, saving the liquor. There should be a half cupful of liquor. Chop the oysters and add them to the liquor. Rub the butter and flour together, add the oysters and liquor, stir until the mixture reaches boiling point, and push to the back of the stove where it will cook for ten minutes. Add all the seasoning and the yolks of the eggs, cook just a minute, and turn ou
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CHICKEN CROQUETTES
CHICKEN CROQUETTES
Draw, truss the chicken, put it into boiling water, boil it rapidly for ten minutes, and let it simmer until tender. When cold, remove the meat, rejecting the bones and skin. Chop the meat with a chopping knife; do not put it through the meat grinder. When fine, add all the seasoning and mix thoroughly. Put the milk in a saucepan over the fire, and add the butter and flour, rubbed together. Stir and cook until you have a smooth paste, add the chicken, mix thoroughly, and turn out to cool. When c
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SAUCE BECHAMEL
SAUCE BECHAMEL
Rub the butter and flour together, add the liquids, stir until boiling, add the salt and pepper, stir, add the yolk of an egg, well beaten, pass through a fine sieve, and use at once....
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CHICKEN TIMBALE
CHICKEN TIMBALE
Put the raw meat of the chicken twice through the meat chopper, then put it in a mortar and pound it to a paste, or work it in a bowl with a wooden spoon. Boil the bread and milk, stirring constantly; when this is cold, add the salt, pepper and four tablespoonfuls of cream; work it gradually into the chicken meat. This must be a perfectly smooth paste. Add the unbeaten whites of two eggs; when they are thoroughly incorporated, fold in the well beaten whites of the three eggs. Put at once into an
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CREAM MUSHROOM SAUCE
CREAM MUSHROOM SAUCE
Rub the butter and flour together, and add the milk, stir until boiling, add the seasoning, and the mushrooms, cut into halves. When hot it is ready to use....
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POULET EN BELLEVUE
POULET EN BELLEVUE
Remove the white meat carefully from two boiled chickens; split the breasts into halves, long ways. Cover the gelatin with a half cupful of cold water to soak for a half hour. Add the seasonings to the stock or bouillon, bring to a boil, add the gelatin, and if not clear, clarify with the white of an egg. Add the juice of a lemon and strain. Take small oblong china or tin molds, garnish the bottoms with fancy bits of good red pepper and chopped truffles, baste over a little of the hot aspic, and
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GALANTINE OF CHICKEN
GALANTINE OF CHICKEN
Singe the chickens, and remove the head and feet; place the chicken on the table with the breast down. Take a small, sharp-pointed sabatier knife and cut the skin from neck to rump right down the back bone. Carefully and slowly run the knife between the bones and the flesh, keeping it always close to the bone. Take out first the wings, then loosen the carcass, and then take out the legs. Unjoint and separate each bone, and take it out as you come to it. Do not take the small bones from the wings
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CHICKEN MOUSSE
CHICKEN MOUSSE
Rub the butter and the flour together over the fire, add the milk, stir until boiling, and add the gelatin that has been soaked in a couple of tablespoonfuls of cold water for fifteen minutes. Add the salt, pepper and chicken, mix thoroughly and stand it aside to cool. Beat the cream to a stiff froth. Make a half cupful of mayonnaise from the yolk of one egg and eight tablespoonfuls of olive oil; stir the cream gradually into the mayonnaise and then add it carefully to the cold chicken mixture.
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PATE-DE-FOIE-GRAS IN ASPIC
PATE-DE-FOIE-GRAS IN ASPIC
Cover the gelatin with a half cupful of cold water to soak for a half hour. Put all the vegetables and seasoning in one quart of cold water, bring to boiling point, simmer gently twenty minutes, add the beef extract, one teaspoonful of salt and a saltspoonful of black pepper. Add the gelatin, stir until the gelatin is dissolved, and strain. Add the juice of the lemon and the whites of two eggs, slightly beaten. Bring to boiling point, boil rapidly for five minutes, and strain through two thickne
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BONED TURKEY
BONED TURKEY
Turkey is boned precisely the same as you bone a "galantine" of chicken. Use for the stuffing: Take six hours to cook the turkey. When cold put it in a boned turkey mold that has been garnished, and fill with aspic. Cut in very thin slices to serve thirty persons....
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BONED QUAIL
BONED QUAIL
Purchase twenty-four quails. Split them down the back and remove the bones, keeping your knife close to the bone. Do not break the skin nor tear the flesh. Spread them out, skin side down, on a board and stuff them with the seasoned sausage meat. Put them into shape, sew them down the back, cover the breast of each with a slice of bacon, put them in a baking pan, add a half pint of hot stock, and bake in a quick oven forty minutes, dusting with pepper and basting frequently. When cold, remove th
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MAYONNAISE
MAYONNAISE
Put the yolks of three eggs in a clean cold dish, beat slightly and add slowly, almost drop by drop, a half pint or more of salad oil. After adding the first half pint, add a half teaspoonful of vinegar now and then to prevent breaking. You may add a quart of oil, if you like; you may serve it plain, or stir in at the last moment stiffly whipped cream. One quart of mayonnaise will hold one quart of whipped cream. For light colored salads, as sweetbread and Waldorf, it is well to use the whipped
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SAUCE TARTAR
SAUCE TARTAR
Add to a half pint of mayonnaise dressing a tablespoonful of chopped gherkin, the same of chopped parsley, four chopped olives and a tablespoonful of capers....
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SAUCE SUEDOISE
SAUCE SUEDOISE
Whip the cream and drain it, then stir it carefully into the mayonnaise, and at last add the horseradish. This sauce is appropriate to serve with boned partridges or quail, and is also nice to serve with mixed cold meats....
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FRENCH DRESSING
FRENCH DRESSING
Put eight tablespoonfuls of oil in a bowl, add a half teaspoonful of salt, and a piece of ice the size of an egg. Work the ice with the oil until the salt is thoroughly dissolved, then add a tablespoonful of tarragon vinegar and a drop of Tabasco sauce. Remove the ice, beat rapidly until you have a creamy dressing, and use at once. French dressing should be used over cucumber or tomato molds, and is nice with fish or chicken mousse and East Indian Salad....
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CUCUMBER MOLDS
CUCUMBER MOLDS
Peel and grate the cucumbers. Add the gelatin to the stock, soak for twenty minutes, bring to a boil and add the seasoning; then stir in the drained cucumber. Turn into small round timbale cups and stand aside to harden. Serve with any cold fish dish, as cold boiled slice of halibut, or fish in aspic. These are nice for Sunday night supper with broiled sardines....
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TOMATO MOLDS
TOMATO MOLDS
Cover the gelatin with a cupful of cold water to soak for fifteen minutes. Add all the seasoning to the tomatoes, bring to boiling point, add the gelatin, and strain. Turn into twelve small tomato molds and stand aside to harden. Serve with mayonnaise dressing as an accompaniment to boned chicken or turkey, or chicken paté, or alone, with mayonnaise, as a complete salad. Chopped celery, a little cold cooked meat or nuts may be added, when the molds are to be served as a salad. With this addition
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CRABS RAVIGOT
CRABS RAVIGOT
Purchase as many crab shells as you have people to serve. To each six allow a pint of crab flakes. If you buy the crabs fresh, twelve crabs will serve six people. Squeeze over the flakes the juice of one lemon, add a half teaspoonful of salt and a dash of Tabasco. Fill the meat loosely into the shells, place each shell on a pretty paper doily on a plate, and spread over a thick layer of mayonnaise dressing, with which you have mixed a tablespoonful of chopped parsley, a tablespoonful of tarragon
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CHICKEN SALAD
CHICKEN SALAD
Cut cold boiled chicken into dice, add an equal quantity of tender celery, season with salt, pepper and lemon juice, mix with mayonnaise dressing, and serve on lettuce leaves. A four pound chicken, and six heads of tender celery, three heads of lettuce, a half pint of whipped cream, and one pint of mayonnaise, will serve fifteen persons....
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LOBSTER SALAD
LOBSTER SALAD
Cut cold boiled lobster into cubes of an inch, mix with mayonnaise dressing and serve on lettuce leaves. One three-pound lobster will serve six persons....
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CRAB SALAD
CRAB SALAD
Season crab flakes with salt, pepper and lemon juice, mix them with mayonnaise dressing, and serve on lettuce leaves, garnished with cress. One pint of flakes will serve six persons....
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TONGUE SALAD
TONGUE SALAD
Cut fresh-cooked beef's tongue or calf's tongue into dice. Have ready peeled perfectly round smooth tomatoes, take out the core and scoop out the seeds. Fill each tomato with the cubes of tongue, sprinkle over a teaspoonful of lemon juice and a little salt and pepper. Stand these on nests of lettuce leaves, put on top of each a large tablespoonful of mayonnaise. Dust thickly with paprika and serve one to each person....
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LAMB SALAD
LAMB SALAD
Cut cold boiled lamb into dice, mix with it half the quantity of freshly cooked green peas or canned peas. Add a half can of mushrooms, chopped fine, salt, pepper and lemon juice. Mix with mayonnaise dressing and serve on lettuce leaves, garnished with large sprigs of mint. Cap the top of the dish with a good sized sprig of fresh mint, and sprinkle capers all over the salad. A nice plain lamb salad is made by mixing left-over cold lamb with mayonnaise; serve on lettuce leaves and garnish with ch
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TOMATOES EN SURPRISE
TOMATOES EN SURPRISE
This is one of the nicest of the salads for a simple card party. It takes the place of both vegetables and meat, and with brown bread and nut sandwiches as an accompaniment, is very attractive. Peel the tomatoes, cut off the stem end and scoop out the core and seeds. Fill the tomatoes with either crab flakes, chopped lobster, canned salmon, or sardines. Squeeze over a little lemon juice, and dust with salt and pepper. Turn them upside down on a nest of lettuce leaves, and cover the tomato with c
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SWEETBREAD SALAD
SWEETBREAD SALAD
This is the most elaborate of all salads, is palatable and comparatively wholesome. Put the sweetbreads into boiling water, add a tablespoonful of vinegar, and simmer gently for one hour. When cold, remove the membrane and pick the sweetbreads apart. Put them in a bowl, cover them with an onion, sliced, and squeeze over the juice of a lemon; cover the bowl and stand it aside over night. Blanch and chop the almonds, and chop the pecans. Remove the onion from the sweetbreads, mix in the nuts, add
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ROAST BEEF SALAD
ROAST BEEF SALAD
For impromptu evening affairs any cold left-over meat may be utilized in a salad. Beef, mutton and tongue are usually served with French dressing, seasoned with tomato catsup. Cut the meat into dice, season with salt and pepper, dish them on lettuce, or they may be mixed in the winter with chopped celery or chopped crisp cabbage, and basted with French dressing, seasoned with two or three tablespoonfuls of tomato catsup for beef, mint sauce, or a drop of Tabasco Sauce for mutton, a little Worces
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EAST INDIAN SALAD
EAST INDIAN SALAD
This is purely a vegetable salad; it is exceedingly nice for a simple evening affair. Shave sufficient cabbage to make a pint, soak it in cold water for one hour, changing the water once or twice. Cover a half box of gelatin with a half cupful of cold water to soak for a half hour. Put a half can of tomatoes in a saucepan, add one onion, chopped, a teaspoonful of salt, a saltspoonful of pepper and the juice of a lemon, or two tablespoonfuls of vinegar. Bring to boiling point, and add the gelatin
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POTATO SALAD
POTATO SALAD
Fancy potato salad may be served for an evening affair with an accompaniment of cold tongue, or it may be garnished with hard-boiled eggs and form the entire course. Serve with it brown bread and butter and coffee. Wash the potatoes and boil them with skins on. The moment they are done, drain the water, dry and peel. Put the oil, salt, pepper and vinegar in a bowl, beat rapidly until thoroughly mixed, and then add one good sized onion, sliced very thin, or use two tablespoonfuls of grated onion.
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FRENCH POTATO SALAD
FRENCH POTATO SALAD
Moisten a teaspoonful of cornstarch in four tablespoonfuls of milk, add two tablespoonfuls of cream and stir over hot water until thick; then add gradually six tablespoonfuls of olive oil, a teaspoonful of French made mustard, a level teaspoonful of salt and a saltspoonful of pepper. Boil four potatoes, cut them into blocks, and, when nearly cold, mix them with this dressing, and stand aside until very cold. Serve with a garnish of chopped celery or lettuce leaves. This will serve six persons...
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MACEDOINE SALAD
MACEDOINE SALAD
A mixture of vegetables, peas, beans, carrots, turnips, can be purchased, canned, at any grocery store. Drain, wash them in cold water, dish them on a bed of shaved cabbage or lettuce leaves, and cover them with French dressing. All these vegetables may be cooked at home and used cold. String beans garnished with carrots make an excellent salad....
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BANANA SALAD
BANANA SALAD
For this use the red bananas. Roll them out of the skin rather than strip the skin from them, and cut them into slices a half inch thick. Cover the bottom of your salad bowl with crisp lettuce leaves, then put over the bananas, allowing one banana to each two persons. Squeeze over the juice of a lemon, and, when ready to serve, baste with French dressing....
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APPLE AND NUT SALAD
APPLE AND NUT SALAD
Peel the apples, cut them into dice, squeeze over the juice of one or two lemons, and stand them aside until wanted. The lemon juice will prevent discoloration. Chop the nuts. At serving time line the salad bowl with a layer of chopped celery or cabbage or lettuce leaves, then a layer of apples, nuts, celery, apples and nuts. Baste with the French dressing, and, if you have them, garnish with the sweet peppers cut into strips, and use at once. This, using a pint of chopped cabbage or celery, wil
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CANTALOUPE SALAD
CANTALOUPE SALAD
This is the newest and most sightly of salads. Arrange crisp lettuce or Romaine leaves on individual plates. Cut a cold ripe cantaloupe into halves, take out the seeds, and with a large vegetable scoop or teaspoon scoop out balls or egg-shaped pieces. Heap a half dozen of these on the lettuce leaves, and, at serving time, baste them well with French dressing, and serve. Watermelon may be substituted for cantaloupe. Sandwiches may be made from thin white bread, or whole wheat bread, or Boston bro
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NUT BREAD
NUT BREAD
Sift the salt, baking powder and flour together, add and mix in the nuts and sugar. Beat the egg, add the milk, and stir these in the flour. Mix well, and turn it in a greased bread pan. Cover, and allow it to stand fifteen minutes. Bake in a moderately quick oven a half hour. Pecans, hickory nuts, peanuts, or English walnuts may be used. Use the next day after it is baked. Cut thin, butter lightly, and press two slices together. Serve whole, or cut into halves. Do not remove the crusts....
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NUT MEAT ROLL
NUT MEAT ROLL
Shell and chop the peanuts, mix them with the meat, and add the shredded wheat rubbed fine; salt, pepper, parsley, chopped, and onion juice. Mix well. Beat the egg slightly, add three tablespoonfuls of water, and mix this into the meat. Form in a roll about eight inches long, roll in oiled paper, place it in a baking pan, add a half cupful of water to the pan and bake in a moderate oven three-quarters of an hour. Remove the paper and stand aside to cool. Serve in thin slices with either tomato o
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JELLIED VEAL
JELLIED VEAL
Wash the knuckles, remove the meat and cut it in pieces. Put the bones in a kettle, the meat on top, and pour over six quarts of cold water. Bring to a boil, skim, and simmer gently two hours. Add the onion sliced, the carrot chopped, salt and pepper, and simmer one hour longer. Drain in a colander. Dip long molds, or ordinary bread pans, in cold water, cover the bottom with slices of hard boiled eggs, put the meat in bits on top of this, seasoning it with a little salt. Slice the gherkins and p
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BAGGED VEAL
BAGGED VEAL
Put the meat, raw, through a meat chopper, add the biscuits crumbed, the onions grated, and all the seasonings. Work it well with the hands, and mix in the eggs, slightly beaten. Pack the mixture in clean salt bags or bags about that size, plunge them in a kettle of boiling water, boil rapidly ten minutes, and simmer three hours. When cool, turn the bags wrong side out off the meat. Serve sliced like summer sausage. This will cost one and a half dollars, and will serve twenty five persons....
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A SPANISH STEW FOR ONE HUNDRED PERSONS
A SPANISH STEW FOR ONE HUNDRED PERSONS
Put the suet into a large kettle or in two smaller ones; try it out and remove the crackling. Add to the hot fat the onions and peppers chopped fine. Shake until they are well cooked and slightly browned. Add the meat cut into cubes of one inch, cover the kettles and cook a half hour, stirring now and then. Dissolve the beef extract in three gallons of hot water, pour it over the meat, and simmer for two hours. Add the carrots and turnips cut into dice, and more water if necessary, and cook one
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VEAL ROLL
VEAL ROLL
Put the veal and ham through a meat chopper, add all the seasonings, and the biscuits rubbed fine. Mix thoroughly, add the egg slightly beaten, mix again, and form into a roll three inches in diameter. Roll in oiled paper, place in a baking pan, cover the bottom of the pan with hot water, add a slice of onion, and, if you have it, a little chopped celery tops. Bake slowly one and a half hours, basting over the paper every fifteen minutes. When done, remove the paper, and put in a cold place. Ser
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MAN-OF-WAR SALAD
MAN-OF-WAR SALAD
For twenty-five persons, chop sufficient hard white cabbage to make two quarts. Cover it with cold water, let it soak for an hour, and then wash it through several cold waters, and dry it in a towel. Cover three boxes of gelatin with a pint of cold water to soak a half hour. Open three cans of tomatoes, put them in a saucepan with four chopped onions, a cupful of chopped celery tops, if you have them, bring to a boil, add the juice of a lemon, a level tablespoonful of salt, ten drops of Tabasco
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COOKED DRESSING
COOKED DRESSING
Put a pint of milk over the fire in a double boiler, add three level tablespoonfuls of cornstarch moistened in a little cold milk. Cook until thick and smooth. Take from the fire, add the beaten yolks of four eggs, and work in slowly two tablespoonfuls of butter. Add a teaspoonful of salt and a saltspoonful of pepper. When cool add the juice of a lemon or four tablespoonfuls of vinegar. Fold in carefully the well-beaten whites of the eggs, and stand aside until very cold....
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GRANDMOTHER'S POTATO SALAD
GRANDMOTHER'S POTATO SALAD
Boil ten large potatoes in their jackets. Peel them and, when cool, cut eight into dice. Peel and mash the remaining two while hot; add to them a quarter pound of sweet butter, four tablespoonfuls of grated onion, two teaspoonfuls of salt, a dash of cayenne, two drops of Tabasco sauce, and press through a fine sieve. Hard boil two eggs; rub the yolks to a paste, and add two raw yolks. When smooth, add to these gradually the potato mixture. Thin to the consistency of good mayonnaise, with vinegar
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SALMON PUDDING
SALMON PUDDING
Remove the bone, skin and oil from two pound cans of salmon. Boil together two cupfuls of white bread crumbs and one cupful of milk. Take from the fire, and add one cupful of boiled rice, a teaspoonful of salt, a saltspoonful of pepper, a teaspoonful of onion juice, and four eggs slightly beaten. Mix and work in the fish. Press the whole through a colander, and pack it at once into a mold. Cover and steam three-quarters of an hour. Serve hot with cream sauce. This will serve twelve persons....
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NUT CAKE
NUT CAKE
At suppers where the yolks of eggs are used for mayonnaise or cooked dressing, the whites accumulate and are lost if not used in some white cake. Cream the butter, add the water and flour, alternately, beating all the while. Beat the whites, add half of them to the mixture, then all the nuts, chopped, then the baking powder, dry, and beat well. Fold in the remaining whites. Bake in a round cake pan in a moderate oven three-quarters of an hour. When cool, ice the top and decorate it with nut meat
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SCONES FOR TWENTY-FIVE PERSONS
SCONES FOR TWENTY-FIVE PERSONS
Sift three quarts of flour with six rounding teaspoonfuls of baking powder and two of salt. Beat, without separating, three eggs. Rub into the flour a quarter of a pound of butter, or three tablespoonfuls of snowdrift. Add to the eggs one quart and a half of milk, and stir this into the flour. Mix quickly and drop by spoonfuls in greased baking pans, and bake fifteen minutes in a quick oven. Serve at once. These are better and more easily made than biscuits....
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POOR MAN'S FRUIT CAKE
POOR MAN'S FRUIT CAKE
Cut the raisins into halves and flour them with four tablespoonfuls of the flour. Dissolve the soda in a tablespoonful of water, add it to the thick sour milk, beat a minute, add the molasses, beat again, add the butter, melted carefully, and stir in the flour; add the spices, and beat well. Stir in the raisins, and turn into a greased bread pan. Bake in a moderate oven one hour. When done, turn from the pan, baste with a syrup, made by boiling four tablespoonfuls of sugar with three of water, a
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BANANA LAYER
BANANA LAYER
Put together the same as Ice Cream Cake, and bake in three layers. When cold, put together with Banana Filling....
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BANANA FILLING
BANANA FILLING
Boil together one cupful of sugar and a half cupful of water until they spin a heavy thread, and pour slowly, beating all the while, into the well-beaten whites of two eggs. Beat until rather stiff and cold. When the cakes are cold, spread one-third of this filling over one cake, cover with thin slices of red bananas, put on another cake, on this another third of filling and bananas, and the remaining cake; cover this with the remaining filling, and dust thickly with chopped nuts. Do not let thi
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ICE CREAM CAKE
ICE CREAM CAKE
Cream the butter, adding slowly the sugar. Sift the flour with the baking powder. Add the water and flour alternately to the sugar mixture, and beat well. Fold in the well-beaten whites, and bake in three layers. Put together with a soft icing made from the whites of two eggs....
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FRUIT JELLY
FRUIT JELLY
Dip a fancy mold into cold water, fill it half full of mixed chopped candied fruits, or use dates, figs and bananas chopped. Fill the mold with a well-made lemon or orange gelatin. Serve plain, or with whipped cream....
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MOCK EGGS
MOCK EGGS
Cover the gelatin with a half cupful of cold water to soak for a half hour, add the sugar and the water boiling; stir until the gelatin is dissolved; add the lemon juice, strain, and cool until congealed but not too hard. Add the unbeaten whites of eggs, stand the bowl in a pan of cracked ice or cold water, and beat until the whole mass is as white as snow. Pour into ramekin dishes or paper cases, press a half apricot, rounding side up, in the centre, and stand aside in a cold place....
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