tablespoon of butter into a saucepan with a teaspoon of sugar, a pinch
of nutmeg, pepper and salt. Stir in the spinach and beat smooth while it
heats; at the last, add one tablespoonful of cream or two of milk. Pour
upon crustless slices of buttered toast laid upon a flat dish.
VEGETABLE MARROW.
MRS. DAVID BELL.
Cut in slices half an inch thick, peel and remove the spongy portion;
fry in hot dripping or butter, pepper and salt; also nice to make a
light batter and dip the slices in, afterwards frying a golden brown.
ENTRÉES AND MEATS RÉCHAUFFÉ.
BEEF CROQUETTES.
MISS FRANCIS FRY.
Two cups beef (minced fine), one cup stock, two pounds flour, one pound
butter, one teaspoon lemon juice or vinegar, ditto of onion and salt,
one half teaspoon pepper, two eggs, bread or biscuit crumbs. Make a
thick sauce by cooking flour and butter; add gradually stock and lemon
juice, season; add chopped meat with the onion and one egg. Cook five
minutes and turn out to cool. Form into shape roll in beaten egg and
crumbs, and fry in boiling lard.
CREAM OF CHICKEN.
MRS. ARCHIE COOK.
Pound three quarters of a pound of chicken, veal or rabbit until quite
smooth, then pound one half pound of panada (bread soaked in hot milk),
and mix the two together, add two tablespoonfuls of thick soubise
sauce, an ounce and a quarter butter, two tablespoons sherry, a little
pepper and salt and three whole eggs. Pass the mixture through a fine
wire sieve and then add two tablespoons of thick cream. Butter some
small timbale moulds and fill them with the mixture, remembering to hit
the moulds on the table after having put the mixture into them and steam
them about fifteen minutes. Turn them out carefully and serve hot.
Tomato sauce poured around them is an improvement. If preferred they can
be cold and decorated with aspic jelly and a ragout made of truffles,
cooked tongue, or ham and button mushrooms, or a little tomato salad
could be used.
SOUBISE SAUCE.
Put some onions to soak for ten minutes in boiling water. Peel them, cut
in halves or quarters. Put them in a small saucepan with a lump of fresh
butter; simmer very slowly until the onions are quite cooked, add salt
to taste; thicken with flour, or flour and fine bread crumbs, and add
cream or milk. Pass through a sieve, must be thick and smooth. Some
people like a pinch of sugar.
JELLIED CHICKEN.
MRS. ARCHIBALD LAURIE.
Take an old fowl, boil until so tender the bones will leave the meat;
set aside to cool: next day skim off the fat and boil down to one quart,
to this add one ounce of sheet gelatine previously steeped in a little
cold water. Pepper and salt to taste, with a little ground savory. Put
the meat in a pie dish and by degrees add the liquid to avoid having the
meat all in one place. This should turn out well when cold.
MAKE A DOZEN CHICKEN CROQUETTES.
MRS. ANDREW THOMSON.
White of two chickens well minced, one wineglass of sherry, one half
pint of cream, pepper and salt and a little cayenne to taste, mix well
and put into a buttered mould; steam for one hour.
CHICKEN MOULD. (Served Cold.)
MADAME J. T.
Put over one large chicken in a pint and a half of cold water, with a
medium sized onion, three stalks of celery, and a small bunch parsley.
Let simmer gently (not boil), for two hours. Then remove chicken, pick
the meat from the bones, and cut into pieces about an inch long. Put the
bones back into the broth and let this boil down to three quarters of a
pint. Add gradually two cups cream in which a tablespoonful of flour has
been dissolved. When the flour has thickened remove from fire and add
two well beaten eggs and a very little nutmeg. Garnish a mould with
slices of hard boiled egg and sprigs of parsley. Pour in chicken
mixture. Allow to set and serve on lettuce leaves. This will serve eight
people.
CURRY. (Excellent.)
MRS. W. COOK.
Take several small onions, chop them up very fine, put them into a pan
with a piece of butter, stew them over the fire until the onions are
quite dissolved and turned to a light brown. Cut meat into small pieces
and rub the curry powder well into the raw meat. Put it into a stew pan
with onion and an apple minced fine and a teaspoonful of cream, and let
it all simmer for two or three hours. It must not boil.
FISH RÉCHAUFFÉ
One pound cooked fish, one tablespoon each of mushroom ketchup, essence
of anchovy, Harvey's sauce and mustard, one ounce of butter, rolled
flour and one half a pint of cream, a wall of potatoes. Divide the fish
into flakes, place it with cream and butter into a stew pan, until very
hot. Mash the potatoes, and add to them one tablespoon cream, one yolk
of egg, pepper and salt; well butter a wall mould and sprinkle with
browned bread crumbs, and place it in the oven till hot, turn it out on
a silver dish and pour the ragoût in the centre. Garnish with lemon and
parsley.
FISH CROQUETTES.
MISS FRY.
Mash freshly boiled potatoes, add one egg and flour to make a stiff
dough. Roll out thin and cut with a round cutter. Spread on one half
the cake chopped fish, mixed with parsley, fold over and press down the
edges. Fry in lard.
HOMINY CROQUETTES.
MRS. BENSON BENNETT.
To a cupful of cold boiled hominy, add a tablespoonful of melted butter,
and stir, moistening by degrees with a cupful of milk beating to a soft
light paste, one teacupful of white sugar, and lastly a well beaten egg.
Roll in oval balls with floured hands in egg and bread crumbs and fry in
hot lard.
POTTED HEAD.
MISS EDITH M. HENRY.
Take the shank (lower), of meat, cover with water, boil until tender
enough to cut up in dice, take off and cut the meat into dice, then
throw back into pot, flavor with pepper, salt, mace, celery seed,
cayenne pepper, allspice and cloves. Then have ready a little gelatine,
mix all through well and let boil a short time, then pour into a cold
shape.
KEGEREE.
MRS. BENSON BENNETT.
One teacup of freshly boiled rice, one half quarter of boiled salmon,
two soft boiled eggs, lump of butter, salt and pepper. Mix all
together and put it in a mould to steam.
DEVILLED LIVER.
MRS. HENRY THOMSON.
To three pounds of uncooked liver, one quarter of a pound of uncooked
salt pork, one half pint of bread crumbs, three tablespoons of salt, one
teaspoon of pepper, one half a teaspoon each of cayenne pepper, mace and
cloves. Mode.--Chop the liver and pork very fine, add the other
ingredients mixing well, put it into a covered mould, and set in a
saucepan of cold water, cover and place on the fire to cook two hours.
Take out the mould, uncover and let it stand in an open oven to let the
steam off. This is a cold dish.
MEAT CROQUETTES.
MADAME J. T.
One tablespoon butter, one tablespoon flour, two tablespoon of stock,
one tablespoon milk. Let boil until it thickens, then add small
teaspoonful onion juice (grated), one teaspoon lemon juice, one small
teaspoon lemon rind, pepper and salt, one grate of nutmeg. When well
blended, add one beaten up egg, cupful of chopped meat (any kind.) Let
this mixture cool in a soup plate and roll into cork shaped croquettes
with finely grated bread crumbs and fry in lard hot. Serve on a napkin
with parsley and lemon rind.
MOCK PATÉ DE FOIE GRAS.
MRS. BLAIR.
Rub the bottom of a stew-pan five times across with a piece of fresh cut
garlic, put in three pounds of larded calf's liver, with two chopped
shallots, a laurel leaf, a bay leaf, a blade of mace, four pepper corns,
two cloves, a saltspoonful of salt, a saltspoonful of loaf sugar, and
half a pint of stock: simmer gently for four hours. Then cut the liver
into thin slices, place in a basin, and cover with the liquid: let it
remain until next day. Then pound the liver to a paste, add a
tablespoonful of salt, a saltspoonful of white pepper; add three
quarters of a pound of clarified butter; pound well together and pass
through a wire sieve; put into pots; smooth over the top with a knife,
then pour over hot clarified butter or lard and keep in a cool place.
POTATO CROQUETTES.
MRS. J. G. SCOTT.
Take two cupfuls of cold mashed potatoes, beat up with two
tablespoonfuls of melted butter and three eggs, make into rolls, cover
with cracker dust, or bread crumbs and fry.
KIDNEY STEW.
MRS. SEPTIMUS BARROW.
One tablespoon flour, one half tablespoon of salt, one saltspoon pepper,
three gills stock or water, one tablespoon mushroom ketchup, two ounces
butter or bacon fat. First: Wash the kidney and remove the core--cut
into thin slices; mix together pepper, salt and flour, roll kidney in
it. Brown it quickly in the butter, then add stock or water; skim well
and cook very slowly for two hours.
STEWED SWEETBREADS.
MRS. ERNEST WURTELE.
Soak the sweetbreads in salt and water for twenty minutes, then take
them out, wipe them well, and take off the skin. Parboil them for twenty
minutes or half an hour, after which you stew them in a little milk,
till they are tender, add a little salt and pepper, make a little sauce
of the milk and serve. Use a double kettle when stewing.
COLD ENTRÉE.
MRS. FRANK DUGGAN.
An entrée that supplies the want of fish for luncheon. Take the contents
of one can of sardines, mince fine with a silver fork removing bits of
bone, the tails, etc., etc., add celery salt, pepper and salt to taste,
a tablespoonful of lemon juice, a quarter teaspoonful Worcester sauce, a
few drops of Harvey's sauce, the same of anchovy sauce. Add a
tablespoonful of capers. Mix the whole thoroughly with a little thick
cream, (sweet), or mayonnaise. Mould into minature pyramids and serve
on lettuce leaves: further garnish the dish with parsley. One can of
sardines will be sufficient to make four pyramids. Finely chopped celery
may be added before the mayonnaise.
STUFFED TOMATOES (HOT ENTRÉE.)
MRS. JAMES LAURIE.
Six tomatoes, three ounces cooked white meat of any kind, one small
shallot, one teaspoon chopped parsley, pepper and salt, two tablespoons
bread crumbs, one egg. Take out the centre from the tomatoes; cut the
meat into very small pieces, mix with the bread crumbs, parsley,
shallot, pepper, salt, and egg. With this fill the tomatoes, put a small
piece of butter on each and bake fifteen minutes in a good oven.
MOCK TURKEY.
MRS. HENRY THOMSON.
Three pounds veal, one fourth pound salt pork, finely minced cup bread
crumbs (large coffee cup), two eggs, one teaspoonful salt, same of
pepper, a little sweet herbs, steam four hours.
TURBOT À LA CRÈME AU GRATIN.
MADAME J. T.
Boil one quart of milk twenty minutes, with one onion, one bunch
parsley, one bunch thyme; mix in a little cold milk, one quartercup
flour, and add gradually to boiled milk also salt, pepper and a grate
of nutmeg. When thick, remove from fire, add one quarter pound fresh
butter, the yolks two eggs, and two tablespoonfuls of grated gruyere
cheese. Pass through a coarse sieve and pour over two and one half
pounds of boiled fish removed from bones and flaked, putting in the dish
first a layer of sauce, then a layer of fish, another layer of sauce and
another of fish. On top layer put sauce, thickly sprinkled with bread
crumbs and grated gruyere cheese. Brown one half an hour in the oven and
serve. This quantity will serve ten or twelve people.
JELLIED TONGUE.
MISS MITCHELL.
Take a corned tongue, soak it for twelve hours then boil slowly, pare
and skin, and put it in your mould. Have ready half a package of
gelatine and a half a thinly cut lemon, place on the tongue and pour
your jelly over it. Turn out when cold.
SALADS AND SALAD DRESSING.
"To make a perfect salad, there should be a spendthrift for oil, a
miser for vinegar, a wise man for salt, and a madcap to stir the
ingredients up, and mix them well together."--SPANISH PROVERB.
APPLE AND CELERY SALAD.
MRS. R. M. STOCKING.
One day at the house of a charming friend,
From dishes of dainty blue,
I ate something good which puzzled me much,
The secret I'll tell to you.
2. "This looks like salad, my dear," said I,
"T'is celery surely I see,
And mayonnaise yellow and thick and rich,
What may this rare flavor be."
3. "A firm spicy apple," she said with a smile,
"Cut into pieces like dice--
I used equal parts, with celery white,
And my salad was made in a trice."
CABBAGE SALAD.
MRS. SMYTHE.
Cut a cabbage into fine pieces. Place in water for a couple of hours
with one onion sliced thin. Throw water off, pass through colander.
Cover it with the dressing and let it stand for five or six hours. A
couple of beets can be chopped up finely and placed with it; this salad
will keep for a couple of days.
SALAD DRESSING.
One cup cream, one table spoon sugar, one dessert spoon mustard, one
half dessert spoon of pepper and salt, one small onion sliced fine, a
couple of radishes sliced, two hard boiled eggs. Crush the yolks into
the cream, one pinch mint, two tablespoons vinegar. If cream is not
thick enough, crush up potatoes and mix with it. Sour cream can be used
as well as sweet cream.
CHICKEN SALAD.
MISS STEVENSON.
One cold chicken, one teaspoonful white pepper, one half head celery,
one grain cayenne, yolks two eggs, one tablespoonful vinegar, one
tablespoonful capers, one head of lettuce, one gill salad oil, one
tablespoonful of cream, white of egg beaten to a stiff froth. Cut the
chicken into small square pieces and remove the skin. The celery should
be well washed and also cut into pieces of a similar size. Put into a
bowl the yolks of eggs, drop into this drop by drop, the oil, and beat
them together, the mixture should resemble thick cream, add the vinegar.
Put the chicken and celery together in a salad bowl and pour over the
compound, sprinkle on also pepper and salt and cayenne; mix all
thoroughly together with a fork. Arrange the lettuce around the edge of
the salad bowl, sprinkle the capers over the top and garnish the centre
with tips of celery.
LOBSTER, CHICKEN OR VEAL SALAD.
MRS. A. J. ELLIOT.
Cut up a chicken, (roast or boiled) fine, salt and pepper well, add a
large or two small heads of celery and if lobster some beet-root and the
white of a hard boiled egg. Crush the yolk with a pinch of salt, half a
teaspoon of pepper, a large teaspoon of mustard, two teaspoons of brown
sugar, one teaspoon of olive oil or butter melted, one wineglass of
vinegar; mix well with a raw egg well beaten, half a pint of sour or
sweet cream, and mix with other ingredients: garnish with either salad
or parsley. This is excellent.
LETTUCE CHICKEN SALAD.
MRS. DUNCAN LAURIE.
Having skinned a pair of cold chickens, either mince or divide into
small threads. Mix with it a little smoked tongue or cold ham, grated
rather than chopped. Have ready one or two fine fresh lettuces, washed,
drained and cut small. Put the cut lettuce in a bowl, place upon it the
minced chicken in a close heap in the centre. For the dressing: the
yolks of four eggs well beaten, a teaspoon of white sugar, a little
cayenne, no salt: if you have ham or tongue with the chicken two
teaspoonfuls of made mustard, two tables of vinegar, and four tables of
salad oil. Stir this mixture well, put it into a small saucepan and let
boil three minutes (not more), stirring it all the time, then set to
cool, when quite cold cover with it thickly the heap of chicken in
centre of salad. To ornament it have ready one half dozen hard boiled
eggs, which after the shell is peeled off must be thrown directly into a
pan of cold water to prevent discoloring. Cut each egg (white and yolk
together) lengthways, into four large pieces of equal size and shape,
lay the pieces upon the salad all round the heap of chicken in a
slanting direction. Have ready also some red cold beet, cut in small
cones of equal size, arrange them outside the circle of egg. This salad
should be prepared immediately before dinner or supper. The colder it is
the better.
SALMON OR LOBSTER SALAD DRESSING.
MRS. ANDREW T. LOVE.
Two eggs, two tablespoons melted butter, one tablespoon mustard, one
half cup milk, (with a small pinch baking soda to prevent curdling), one
half cup vinegar, salt and pepper. Mix mustard and butter, then eggs
well beaten, milk, stir well, add vinegar, boil gently till as thick as
cream. Celery chopped up and added gives a nice flavor and crispness.
If cooked in a double boiler it is less likely to burn. This does nicely
with chicken or lamb.
SOMETHING NICE FOR THE SALAD COURSE OF A LUNCHEON.
MRS. FRANK DUGGAN.
Select round tomatoes of equal size; peel and scoop out the seeds from
the stem end. Place the tomatoes on the ice till shortly before serving;
then fill with celery that has been chopped fine and mixed with
mayonnaise. Arrange the filled tomatoes on lettuce leaves on a flat dish
or plate. Garnish the dish further by placing the ends of celery and
sprigs of parsley on top of each tomato. Serve with toasted cheese,
biscuits, or salted wafers. Be generous with the filling. Use plenty of
the mayonnaise and celery and fill tomatoes to the top.
SALAD DRESSING.
MRS. R. STUART.
Two eggs (well beaten), one cup sweet milk, one half cup vinegar (scant)
one teaspoon mixed mustard, one tablespoon butter (melted). Pepper and
salt to taste, _mix thoroughly_. Set in kettle of boiling water and stir
till it thickens, (about four minutes), when ready to use it add two
tablespoons cream.
SALAD SANDWICHES.
MRS. J. LAURIE.
For twenty four slices of bread and butter, take two small tomatoes, one
small lettuce, one bunch cress, two tablespoons salad oil, one
tablespoon of vinegar, pepper and salt. Shred all the salad finely. Mix
well with the dressing and put a little on half the bread and butter.
Cover with the other half, press together and trim neatly.
SALAD DRESSING WITHOUT OIL.
MRS. GILMOUR.
The yolks of two egg boiled half an hour, one half egg spoon of mustard,
one dessert spoon of sugar, pinch of salt, a little pepper. One cup of
sour or sweet cream, one dessert spoon of vinegar.
SALAD DRESSING FOR TOMATOES.
MRS. A. J. ELLIOT.
Half a cup of butter, one cup of sweet milk, one cup of vinegar, one
tablespoon of salt, two tablespoons of made mustard, a dash of sugar and
cayenne, and four eggs. Slice tomatoes and arrange in layers. Garnish
dish with either salad or parsley.
METHOD: Scald the milk and melt the butter with it, pour this on the
eggs well beaten, add the salt and then the vinegar, this last slowly,
and stir all the time. Then cook in a pot in hot water, until as thick
as custard, when cold add the mustard.--Prepared mustard is made as
follows: two tablespoons mustard, one teaspoon sugar, half a teaspoon
salt, enough boiling water to mix. Half this quantity is enough for
ordinary use. The above recipe is also good for chicken.
EGGS.
Humpty Dumpty sat on the wall.
Humpty Dumpty had a great fall.
All the king's horses and all the king's men
Could not set Humpty Dumpty back again.
--MOTHER GOOSE.
Try the freshness of eggs by putting them into cold water; those that
sink the soonest are the freshest.
Never attempt to boil an egg without watching the time-piece. Put the
eggs in boiling water. In three minutes eggs will be boiled soft; in
four minutes the white part will be cooked; in ten minutes they will be
hard enough for salad.
PRESERVING EGGS.
MRS. FARQUHARSON SMITH.
(Which keeps them from June to June.)
Half a gallon of fresh lime to five gallons of water added by degrees,
two and one half gallons the first day, the rest next, then add one half
gallon coarse salt, stir two or three times a day for three days, after
this drop in four eggs gently. To test the strength of the lime-water
drop in an egg that you know to be fresh, and if it floats the lime is
too strong, add another gallon or more of water until you find the egg
dropping to the bottom.
CURÉE EGGS.
MISS MITCHELL.
Boil six eggs quite hard, then shell and cut them in half; have drawn
butter not too thick, flavor with curée powder. Place your eggs on a
side dish, pour your curée round and finish with parsley: makes a pretty
lunch dish.
POACHED EGGS.
Have nicely cut hot buttered toast, with a little anchovy paste. After
poaching your eggs, put them on the toast and sprinkle finely chopped
parsley over them. Garnish the dish with parsley.
ANCHOVY EGGS.
MADAME J. T.
Boil three eggs hard, turn in the water for the first two minutes. Let
boil for one hour; cut in two, remove the yolks and leave the whites in
cold water not to discolor. Pound three anchovies in a mortar with one
tablespoon butter, small pinch of pepper, one shake cayenne, one half
teaspoon lemon juice and the yolks of the eggs. When pounded smooth put
back into the eggs. Sardines can be used instead of the anchovies.
STUFFED EGGS.
MRS. W. CLINT.
Three eggs, one teaspoon of butter, one teaspoon of parsley, two
tablespoons minced ham. Boil the eggs for ten minutes; take off the
shells, cut lengthwise, take out the yolks, mash them in a basin, add
the butter melted, the minced ham and the parsley. Put the mixture into
the whites of the eggs. Put the two halves together. Serve on shallow
dish with the following white sauce: one tablespoon each of butter,
flour, and salt, one cup milk, one saltspoon pepper. Melt the butter add
the flour, then the milk (gradually) and pepper and salt.
BAKED OMELET.
MRS. DUNCAN LAURIE.
One cupful boiling milk, beat the yolks of four eggs, add hot milk, and
a tablespoonful melted butter, wet three teaspoonfuls flour in a little
cold milk add the beaten whites and beat all, salt and pepper to taste.
Bake twenty minutes.
CHEESE OMELET.
MRS. HENRY THOMSON.
Three eggs, well beaten, grated cheese the size of an egg, salt, three
tablespoons of fresh cream.
OMELET.
MISS M'GEE.
Seven eggs, one cup of milk, one teaspoonful flour, parsley, pepper and
salt. Beat the whites and yolks separately, add the milk, pepper, salt,
and chopped parsley and the flour dissolved in a little milk, then add
the whites, put in the frying pan, leave on top of the stove for three
minutes and put in the oven for five minutes.
OMELETTE.
MISS MAUD THOMSON.
The yolks of four beaten eggs, four tablespoons of milk, a pinch of
salt: beat the whites of the four eggs as stiff as possible, add to the
above, turn into a frying pan, until the mixture sets and then put in
the oven until a golden brown.
CHEESE DISHES.
CHEESE STRAWS.
MRS. J. MACNAUGHTON.
Mix one cupful of any good cheese grated with one cupful of flour, one
half saltspoonful of salt, a pinch of cayenne pepper and butter the size
of an egg. Add enough cold water to enable you to roll thin. Cut in
strips and bake five or to ten minutes in a quick oven.
CHEESE SCALLOP.
MISS FRASER.
Soak one cup of dried bread crumbs in fresh milk. Into this beat the
yolks of three eggs, add one teaspoon of butter, and half a pound of
grated cheese. Strew upon the top sifted bread crumbs, and bake a
delicate brown. Whip the whites of the three eggs to a stiff froth; put
on top and return to the oven for a few minutes.
THE CHAFING DISH.
A Relish and a Savory.
WELSH RAREBIT.
MISS GRACE M'MILLAN.
Allow for each person one egg, one tablespoonful of grated cheese, one
half teaspoonful of butter, one saltspoon of salt, and a few grains of
cayenne. Cook like custard until smooth. Spread on toast and serve at
once.
WELSH RAREBIT.
MISS BEEMER.
Select richest and best American cheese, (Canadian will do), the milder
the better, as melting brings out strength. To make five rarebits take
one pound cheese grate and put in the saucepan; add ale (old is best)
enough to thin the cheese sufficiently, say about a wine glassful to
each rarebit. Place over the fire, stir until it is melted. Have ready a
slice of toast for each rarebit (crusts trimmed); put a slice on each
plate, and pour cheese enough over each piece to cover it. Serve _at
once_.
GOLDEN BUCK
A "Golden Buck" is merely the addition of a poached egg which is put
carefully on top of rarebit.
LOBSTER À LA NEWBURG.
MRS. J. G. SCOTT.
Two pounds of lobster, one half cup of cream, two eggs (hard boiled),
one tablespoon flour, two tablespoons of Sherry wine, two tablespoons of
butter, salt and cayenne pepper to taste. Break the lobster meat into
moderately small pieces, mash the yolks of the eggs with a silver spoon
and gradually add half the cream. Place the butter in a granite ware
saucepan, add the flour, let it cook slowly for one minute and then pour
in the balance of the cream and stir until the liquid thickens. Add the
first mixture and then the lobster meat and the whites of the eggs
sliced, season with cayenne pepper, and salt, add the wine and serve at
once.
LOBSTER À LA NEWBURG.
MRS. HARRY LAURIE.