CHAFING-DISH DAINTIES.
_Gentlemen, prepare not to be gone;
We have a trifling foolish banquet._
--ROMEO AND JULIET.
_Small cheer and great welcome makes a merry feast._
--COMEDY OF ERRORS, iii. I.
_A little quail, or some such light thing, when I
come home at night._
--CHARLES DICKENS.
_Now and then your men of wit
Will condescend to take a bit._
--SWIFT.
INTRODUCTION.
=Chafing-dishes Past and Present.=
Well, he was an ingenious man that first found out
eating and drinking.--_Swift._
How fire was discovered, when it was first applied to the needs of human
beings, the origin and early use of cooking and heating utensils,--all
are concealed from us in the mists that surround the life of prehistoric
man. But at the dawn of history, even before the beginning of our era,
crude appliances for cooking were in use; and, without doubt, one of the
earliest of these was an utensil corresponding in some particulars, at
least, to the chafing-dish of to-day.
The chafing-dish is a portable utensil used upon the table, either for
cooking food or for keeping food hot after it has been cooked by other
means. In ancient times, the fuel of the chafing-dish was either live
coals or olive oil; to-day we use either electricity, gas, alcohol or
colonial spirits.
The first chafing-dishes of which historic mention is made consisted of
a pan heated over a pot of burning oil, the pan resting upon a frame
which held the pot of oil. It was with such an utensil, perhaps, that
the Israelitish women cooked the locusts of Egypt and Palestine, for
these were eaten as a common food by the people of the biblical lands
and age.
Mommsen, in his history of Rome, while speaking of the extravagance of
the times, as shown in the table furnishings, probably refers to the
chafing-dish when he says: "A well-wrought bronze cooking-machine came
to cost more than an estate." The idea that this might be the utensil
referred to is strengthened by the fact that many chafing-dishes have
been found in the ruins of Pompeii. These were made of bronze, and
highly ornamented. Evidently, olive oil was the fuel used in these
dishes.
Coming down to more modern times, Madame de Staël had a dish of very
unique pattern, and, when driven by the command of Napoleon from her
beloved Paris, she carried her chafing-dish with her into exile as one
of her most cherished household gods. At the present day among the
favored few, who have full purses, are found sets of little silver
chafing-dishes about four inches square. These tiny dishes rest upon a
doylie-covered plate, and a bird or rarebit may be served in them as a
course at dinner, one to each guest. The cooking is not done in these
dishes, and they are not furnished with lamps; in them the food, while
it is being eaten, is simply kept hot by means of a tiny pan filled with
hot water.
[Illustration: Chafing-Dish, Filler, Etc.
"With all Appliances and Means to boot."]
In reality, the modern chafing-dish is a species of _bain marie_, or
double boiler, with a lamp so arranged that cooking can be done
without other appliances. It consists of four parts. The _first_ is the
blazer, or the pan in which the cooking is done; this is provided with a
long handle. The _second_ is the hot-water pan, which corresponds to the
lower part of the double boiler; this should be provided with handles,
and is a very inconvenient dish without them. The _third_ is the frame
upon which the hot-water pan rests, and in which the spirit-lamp is set.
The _last_, but by no means least, part is the lamp; this is provided
with a cotton or an asbestos wick. When the lamp has a cotton wick, the
flame is regulated by turning the wick up or down, as in an ordinary
lamp. At present this style of lamp is found only in the more expensive
grades of dishes,--silver-plated, and costing from $15 upwards. When
asbestos is used as the wick, the lamp is filled with this porous stone,
which is to be saturated with alcohol immediately before using, and the
top is covered with a wire netting. The flame is regulated by means of
metal slides, which open and shut over the netting, thus cutting off or
letting on the flame, as it is desired.
=Chafing-dish Appointments.=
With all appliances and means to boot.
--HENRY IV., iii. I.
The chafing-dish should always rest upon a tray, as a very slight
draught of air, or the expansion of the alcohol when heated, will
sometimes cause the flame to flare out and downward, and thus an
unprotected tablecloth might be set on fire.
Often a cutlet dish is considered a necessary part of a chafing-dish
outfit; but as one of the chief merits of the chafing-dish consists in
the possibility of serving a repast the instant it is cooked, there
would seem to be a want of propriety in removing the cooked article to a
platter and garnishing the dish before serving.
A polished wooden spoon, with long handle and small bowl, is a most
convenient utensil to use while cooking the dainty; but the regulation
chafing-dish spoon is needed when serving the same. Such a spoon has a
broad bowl of silver or aluminum, with rounded end, and a long ebony
handle.
The filler is a most convenient article for use, when the lamp needs
replenishing with alcohol, but in its absence the alcohol may be turned
into a small pitcher and from that into the lamp. A lamp of the average
size holds about five tablespoonfuls of alcohol, and this quantity will
supply heat for at least half an hour.
Glass, granite or tin measuring-cups, upon which thirds or quarters are
indicated, also tea- and tablespoons, are essential for accurate
measurements.
Several items are essential to the successful serving of a meal from the
chafing-dish. To be a pronounced success, the work must be done
noiselessly and gracefully. The preparation of all articles is the same
for the chafing-dish as for the common stove; but where the mixing is
done at the table, as for a rarebit, the recipe takes on an additional
flavor, according to the deftness with which it is done.
Let, then, everything be ready and at hand, before the guests or family
assemble at the table. Have the lamp filled and covered, so that it may
remain filled. Have all seasonings measured out in a cup. In case the
yolks of eggs are to be used, they will not injure, having been beaten
beforehand, if they be kept covered. When oysters are to be served, have
them washed, freed from bits of shell, drained, and left in a pitcher
from which they can be readily poured. The quantity of butter used in
the recipes is indicated by tablespoonfuls, and may be measured out
beforehand and rolled into dainty balls with butter-hands, a spoonful in
each ball.
Bear in mind that the hot-water pan is to be used in all cases where the
double boiler would be used, if the cooking were to be done upon the
range. For instance, where the recipe calls for milk or cream, except in
the making of a sauce, use the bath from the beginning. Also, be careful
always to place the blazer in the bath before eggs are added to any
mixture. Indeed, the hot-water pan is the one feature of the
chafing-dish which it is most important to notice; for on the proper use
of the hot-water pan the value of the chafing-dish as an exponent of
scientific cookery entirely depends. She who well understands the
principles upon which the use of this rests has gained no small insight
into the secret of all cookery, be it scientific, economic or hygienic;
for a knowledge of the effect of heat at different temperatures, applied
to food, is the very foundation-stone upon which all cookery rests.
Although the chafing-dish is especially adapted to the needs of the
bachelor, man or maid, its use should not be relegated entirely to the
homeless or the Bohemian. In the sick-room, at the luncheon-table, on
Sunday night, it is most serviceable and wellnigh indispensable; it
always suggests hearty welcome and good cheer.
While it is out of place, at any ceremonial meal, as a means of cooking,
even on such occasions a lobster Newburgh or other dish that needs be
served piping hot to be eaten at its best may be brought on in
individual chafing-dishes. These are supplied with hot-water pans and
lamps. At a chafing-dish supper each guest can prepare his own rarebit.
Any operation in cooking that can be performed on the kitchen range may
be successfully carried out on the chafing-dish, provided one be skilled
in its use. But as the dining-room is usually chosen as the site in
which to test its possibilities, here it were well to confine one's
efforts to such dishes as will not give rise to too much disorder.
Sautéing and frying it were better to reserve for the range and a
well-ventilated kitchen.
[Illustration: Course at Formal Dinner served in Individual
Chafing-Dishes.
(See page 157)]
Alcohol is most commonly used in the lamp of the chafing-dish; and, on
account of its cheapness, one is often advised to buy _wood_ alcohol.
But in large markets, where many fowl are singed daily over an alcohol
flame, the marketmen will tell you that the very best article is none
too good for their purpose. It does not smoke, wastes less rapidly, and
in the end will prove quite as economical.
=Are Midnight Suppers Hygienic?=
"Being no further enemy to you
Than the constraint of hospitable zeal."
In regard to the chafing-dish and its most prominent use, some one may
fittingly ask: Is it hygienic to eat at midnight? Can one keep one's
health and eat late suppers? As in all things pertaining to food, no set
rules can be given to meet every case; much depends upon constitutional
traits, individual habits and idiosyncrasies. One may practise what
another cannot attempt. As a rule, however, people who eat a hearty
dinner, after the work of the day is done, do not need to eat again
until the following breakfast hour.
Those who are engaged, either mentally or physically, throughout the
evening, cannot with impunity, eat a very hearty meal previous to that
effort; but after their work is done they need nourishing food, and food
that is both easily digested and assimilated. But even these should not
eat and then immediately retire; for during sleep all the bodily organs,
including the stomach, become dormant. Food partaken at this hour is not
properly taken care of, and in too many cases must be digested when the
individual has awakened, out of sorts, the next morning.
It is well to remember, also, that, at any time after food is eaten,
there should be a period of rest from all active effort; for then the
blood flows from the other organs of the body to the stomach, and the
work of digestion is begun. Oftentimes we hear men say they must smoke
after meals, for unless they do so they cannot digest their food. They
fail to see that it is not the tobacco that promotes digestion, but the
enforced repose.
But, if we must eat at midnight, the question may well be asked, What
shall we eat? That which can be digested and assimilated with the least
effort on the part of the digestive organs. And among such things we may
note oysters, eggs and game, when these have been properly--that is,
delicately--cooked.
=How to Make Sauces.=
Let hunger move thy appetyte, and not savory
sauces.--_Babees Book._
"Change is the sauce that sharpens appetite."
As so many dishes are prepared in the chafing-dish that require the use
of a simple sauce, we give in this place the methods usually followed in
the preparation of common sauces. For one cup of sauce, put two
tablespoonfuls of butter into the blazer; let the butter simply melt,
without coloring, if for a white sauce, but cook until brown for a brown
sauce. Mix together two tablespoonfuls of flour, one-fourth a
teaspoonful of salt and a dash of black or white pepper, or a few grains
of cayenne or paprica, and beat it into the bubbling butter; let the
mixture cook two or three minutes, then stir into it, rather gradually
at first, and beating constantly, one cup of cold milk, water or stock.
Now, when the sauce boils up once after all the liquid is in, it is
ready for use. In making a white sauce some cooks add, from time to time
while the sauce is being stirred, a few drops of lemon juice, which they
claim makes the sauce much whiter.
Sometimes we make the sauce after another fashion, using the same
proportions of the various ingredients. If water or stock be used, put
it in the blazer directly over the fire. If the liquid be milk, put it
into the blazer, and the blazer over hot water; cream together the
butter, flour and seasonings, dilute with a little of the hot liquid,
pour into the remainder of the hot liquid, and stir constantly until the
sauce thickens, and then occasionally for ten or fifteen minutes, until
the flour is thoroughly cooked.
In making a brown sauce, first brown the butter, then brown the flour in
the butter, and, whenever it is convenient, use brown stock as the
liquid.
INGREDIENTS FOR ONE CUP OF SAUCE.
2 tablespoonfuls of butter.
2 tablespoonfuls of flour.
1/4 a teaspoonful of salt.
A few grains of pepper.
1 cup of liquid.
INGREDIENTS FOR ONE PINT OF SAUCE.
1/4 a cup of butter.
1/4 a cup of flour.
1/2 a teaspoonful of salt.
1/4 a teaspoonful of pepper.
1 pint of liquid.
=Measuring.=
In all recipes where flour is used, unless otherwise stated, the flour
is measured after sifting once. When flour is measured by cups, the cup
is filled with a spoon, and a level cupful is meant. A tablespoonful or
teaspoonful of any designated material is a level spoonful of such
material.
=Flavoring.=
When rich soup stock, flavored with vegetables and sweet herbs, is at
hand for use in sauces, additional seasonings are not necessary; but
when a sauce is made of milk, water, or water and meat extract, some
flavor more or less pronounced is demanded. A few bits of onion and
carrot browned in hot butter, or anchovy sauce or curry may be added;
but, all things considered, the most convenient way to secure an
appetizing flavor is by the use of "Kitchen Bouquet." This alone or in
conjunction with a dash of some one of the many really good proprietary
sauces on the market is well-nigh indispensable in chafing-dish
cookery.
RECIPES.
"_No variety here,
But you, most noble guests, whose gracious looks
Must make a dish or two become a feast._"
OYSTER DISHES.
He was a bold man that first ate an
oyster.--_Swift._
=Oysters.=
Put into the blazer twenty-five to fifty choice oysters. As soon as they
are hot and look plump, add salt, pepper and butter. Serve on buttered
toast or crackers. Add two tablespoonfuls of cream or half a
tablespoonful of lemon juice before serving, if desired.
=Oysters, No. 2.=
INGREDIENTS.
1 pint of solid oysters.
4 tablespoonfuls of butter.
1 tablespoonful of lemon juice.
1 scant teaspoonful of salt.
A few grains of cayenne.
Beaten yolks of 2 eggs.
_Method._--Put the oysters into the blazer. When they look plump and the
edges curl, put the blazer into the hot-water pan and add the
seasonings. Add a few spoonfuls of the liquor from the pan to the yolks
of the eggs, and, after mixing well, pour into the chafing-dish. Stir
constantly until the liquor thickens, then serve on thin slices of
buttered toast or on thin crackers.
=Oysters à la D'Uxelles.=
INGREDIENTS.
1 pint of parboiled and drained oysters.
1 pint of oyster liquor or chicken stock.
4 tablespoonfuls of butter.
4 tablespoonfuls of chopped mushrooms.
4 tablespoonfuls of flour.
A few drops of onion juice.
A few grains of cayenne.
1 teaspoonful of salt.
1 teaspoonful of lemon juice.
Yolks of 2 eggs.
_Method._--Let the oysters be parboiled and drained beforehand. (To
parboil, heat quickly to the boiling-point in their own liquor.) Melt
the butter in the blazer, add the flour, salt and pepper, and cook till
frothy; add the oyster liquor or chicken stock and cook until the
boiling-point is reached. Now add the oysters, and, as soon as they are
heated thoroughly, put the blazer into the bath and add the beaten
yolks, the onion and lemon juice and the mushrooms. As soon as the eggs
thicken the sauce a little, serve on toast or crackers. If uncooked
mushrooms are used, cook them in the butter two or three minutes before
the flour and seasonings are added.
=Curried Oysters.=
INGREDIENTS.
1 pint of oysters (parboiled and drained).
1/2 a cup of cream.
2 tablespoonfuls of butter.
1 tablespoonful of flour.
1/2 a cup of oyster liquor.
1/2 a teaspoonful of curry powder.
1/2 a teaspoonful of chopped onion.
1 teaspoonful of salt.
1 saltspoonful of pepper.
_Method._--Cook the onion and butter in the blazer a few moments. Mix
the flour and curry powder and stir into the butter. When frothy add the
oyster liquor. As soon as the sauce boils up once, add the salt, pepper
and cream, and, in a moment, the oysters. When the oysters are
thoroughly heated, serve on buttered toast or crackers.
=Curried Oysters, No. 2.=
INGREDIENTS.
1 quart of oysters.
1/4 a cup of butter.
One small mild onion.
1 tablespoonful of curry powder.
1/4 a cup of flour.
1 cup of oyster liquor.
1 cup of white stock.
1/2 a cup of thick tomato pulp.
Salt and pepper to taste.
_Method._--Bring the oysters to the boiling-point in their own liquor,
skim, drain, and set aside. Heat the butter in the blazer, sauté in it
the onion cut in slices, stir in the flour and curry powder mixed with
the salt and pepper, and, when frothy, add the oyster liquor, stock and
tomato pulp (a pint of pulp reduced by slow cooking to half a cup). When
the sauce boils, add the oysters; and when hot serve on buttered toast
or fried bread.
=Fricassee of Oysters.=
INGREDIENTS.
1 quart of oysters.
4 tablespoonfuls of butter.
Yolks of 2 eggs.
1/2 a teaspoonful of chopped parsley.
1 tablespoonful of flour.
Pepper, salt, cayenne.
_Method._--Brown the butter and add to it the parsley, seasonings and
flour; let heat, then add the well-drained oysters, and, when the edges
begin to curl, add the well-beaten yolks. Serve on warmed plates, with
fried bread and parsley.
=Creamed Dishes.=
(_Oysters, shrimps, lobsters, sweetbreads, chicken, veal, fish,
mushrooms, asparagus tips, peas, etc._)
INGREDIENTS.
2 tablespoonfuls of butter.
4 tablespoonfuls of flour.
2 saltspoonfuls of salt.
2 cups of cream, or 2 cups of milk and 4 tablespoonfuls
of butter.
1 saltspoonful of pepper.
1 pint of fish, meat, etc.
2 tablespoonfuls of mushrooms, chopped or diced.
1 teaspoonful of chopped parsley.
1 teaspoonful of onion juice.
1 tablespoonful of lemon juice.
_Method._--Prepare the sauce in the usual manner. If oysters are used,
they should have been parboiled previously and drained, and, if large,
cut in pieces. Fish should be flaked when hot, and meats cut into dice
when cold.
=Devilled Dishes.=
Season any of the creamed dishes highly with cayenne, onion juice,
mustard, and Worcestershire or other sauce.
=Scrambled Eggs with Oysters.=
Cream together two tablespoonfuls of butter and one tablespoonful of
anchovy paste. Melt in the blazer, then add half a dozen eggs, beaten
slightly with one-fourth a teaspoonful of salt and a dash of paprica.
Stir and cook, and, when beginning to thicken, add half a pint of
oysters, parboiled, "bearded," and cut fine. When scrambled, serve on
sippets of toast, lightly spread with anchovy paste.
=Panned Oysters.=
With a fork pressed into a butter ball, rub over the bottom of the hot
blazer. Then cover the surface with small rounds of toast, and put one
or two uncooked oysters on each round; cover, and cook until plump, dust
with salt and pepper, and put a bit of butter on each oyster. Serve,
when the butter has melted, with slices of lemon.
=Panned Oysters with Maître d'Hôtel Butter.=
Cook as before. Have ready two tablespoonfuls of butter beaten to a
cream; add a few grains of salt and paprica, one tablespoonful of
chopped parsley, and, by degrees, the juice of half a lemon. Spread upon
the oysters before serving.
=Oyster Cromeskies.=
Scald the oysters in their own liquor over a quick fire. When plump wrap
each oyster in a slice of bacon, and fasten with a small skewer (wooden
toothpick). Sauté in the blazer, heated very hot. Serve on thin rounds
of toast. These cromeskies are most easily cooked in a double broiler,
resting on a dripping-pan, in a hot oven.
=Oysters Sauté.=
Wash and drain the oysters, season with salt and pepper, roll in fine
crumbs, dip in beaten egg, then roll in crumbs again. Put a little olive
oil or clarified butter in the blazer; when it is heated, put in the
oysters, brown them on one side, turn, and brown on the other side.
=Oyster Canapés.=
Scald a cup of cream, add two tablespoonfuls of fine-grated bread
crumbs, a tablespoonful of butter, a dash of paprica and a grating of
nutmeg; then add two dozen oysters, washed, drained and chopped. Stir
until the oysters are thoroughly heated, but without boiling the
mixture. Spread rounds of toast with butter, and then with the oyster
mixture. Serve at once accompanied by olives, pim-olas or gherkins.
=Escalloped Oysters.=
Stir one cup of cracker crumbs into half a cup of melted butter. Heat
half a cup of cream or strained oyster liquor in the blazer, put in a
layer of oysters (about a cup), washed and drained, and sprinkle with a
part of the prepared crumbs, salt and pepper; add another layer of
oysters, the rest of the crumbs, and salt and pepper. Cover, and cook
nearly ten minutes. Do not stir the oysters.
LOBSTER AND OTHER SEA FISH.
And ate a lobster, and sang and mighty merry.
--_Pepys' Diary._
Take every creature in of every kind.
--_Pope._
=Buttered Lobster.=
Pick the meat from a boiled lobster and cut it into small pieces; sift
over it the coral; mix with it also the liver, two tablespoonfuls of
vinegar or three of lemon juice, one-third a cup of butter and
one-fourth a teaspoonful, each, of cayenne and made mustard; heat in the
blazer until thoroughly hot. Serve on cup-shaped leaves of lettuce with
a quarter of a hard-boiled _egg_ on the top of each portion.
=Lobster à la Newburgh.=
INGREDIENTS.
Meat of 2 medium-sized lobsters.
4 tablespoonfuls of butter.
1/2 a teaspoonful of salt.
1/4 a teaspoonful of pepper.
2 tablespoonfuls, each, of sherry wine and brandy.
Grating of nutmeg.
Yolks of 4 eggs.
1 cup of cream.
_Method._--Remove the meat from the shells and cut it into delicate
slices. Put the butter in the blazer, and, when it melts, put the
lobster into it and cook four or five minutes. Add the salt, pepper,
nutmeg, wine and brandy. Stir the cream into the beaten yolks, and then
stir both into the lobster mixture. Serve as soon as the eggs thicken
the sauce.
=Plain Lobster.=
Pour three tablespoonfuls of lemon juice over the meat of one lobster
and season with salt and pepper. Put three tablespoonfuls of butter in
the blazer, and, when it is melted, add the prepared lobster; stir until
hot and serve at once.
=Clams à la Newburgh.=
Use one quart of clams. Separate the hard from the soft parts of the
clams. Chop the hard parts fine. Substitute the soft and the chopped
parts of the clams for the lobster and proceed as for lobster à la
Newburgh.
Oyster, chicken, turkey or sweetbread à la Newburgh may be prepared by
substituting one of the above ingredients for the lobster.
=Lobster à la Bordelaise.=
INGREDIENTS.
2 cloves of garlic, chopped.
1 sliced carrot.
2 tablespoonfuls of butter.
2 glasses of white wine (half a cup).
Meat of 2 lobsters.
1 glass of brandy.
3 tablespoonfuls of butter.
Chopped parsley, white and cayenne pepper, salt.
_Method._--Melt the butter in the blazer and in it cook the onion and
carrot about five minutes. Remove the carrot; add the wine, lobster and
seasonings. When thoroughly heated, add the butter, parsley and brandy
and serve at once.
=Hawaiian Lobster Curry.=
(ADA D. WAGG.)
INGREDIENTS.
1-1/2 tablespoonfuls of butter.
1/2 an onion, chopped
1 clove of garlic, very fine.
A small piece of grated ginger root.
1-1/2 tablespoonfuls of cornstarch.
1-1/2 tablespoonfuls of curry powder.
1 pint of milk.
1 grated cocoanut.
Meat of a lobster weighing 2 pounds.
Salt and pepper to taste.
_Method._--Grate the cocoanut and set it aside to soak an hour in one
pint of milk. Sauté the onion and garlic in the butter, add the
cornstarch and seasonings, and cook until frothy; add the milk strained
from the cocoanut, gradually, and, when the sauce boils up once, add the
lobster; salt and pepper to taste.
=Lobster à la Bechamel.=
INGREDIENTS.
Meat of 2 lobsters.
4 tablespoonfuls of butter.
4 tablespoonfuls of flour.
Salt and pepper.
Grating of nutmeg.
1 cup of cream.
4 yolks of eggs.
1 cup of white stock, seasoned with mace, bay leaf, etc.
1 teaspoonful of lemon juice.
Dried and sifted coral.
_Method._--Cut the lobster in delicate slices or in dice, as preferred.
Make a bechamel sauce, after the usual manner, of the butter, flour,
seasonings, cream and stock. Add the lobster, and, when heated
thoroughly, add the beaten yolks mixed with a few spoonfuls of the sauce
from the blazer. Add the lemon juice, and sprinkle the dried and sifted
coral or some chopped parsley over the top of the mixture as it is
served.
Oysters, clams, sweetbread, chicken or turkey may be served à la
Bordelaise or Bechamel.
=Lobster à la Poulette.=
INGREDIENTS.
1/3 a cup of butter.
1/3 a cup of flour.
1/2 a teaspoonful of salt.
Dash of paprica.
1/4 a teaspoonful of white pepper.
1 cup of cream.
1 cup of well-seasoned chicken stock.
Juice of half a lemon.
2 hard-boiled eggs.
1 pint of diced lobster meat.
_Method._--Prepare a white sauce, using the ingredients mentioned, and
adding the lemon juice by degrees. Add the lobster to the sauce. Cut the
whites of the hard-boiled eggs in rings and pass the yolks through a
sieve. Serve the lobster on bits of toast, or on thin crackers, with a
sprinkling of the yolks over the lobster, and circles of the whites
around it.
=Oyster Crabs à la Hollandaise.=
Remove the meat from one pint of oyster crabs; put this, with a little
of the liquor, into the blazer, add two tablespoonfuls of butter, a
dash of paprica and a scant half-teaspoonful of salt, and let cook three
or four minutes without boiling. Set the blazer over hot water and add
three-fourths a cup of hollandaise sauce (either hot or cold). Stir
until the mixture is heated, then add one tablespoonful of lemon juice
and one teaspoonful of chopped parsley. Serve on toast, in Swedish
timbale cases or in patty cases.
=Hollandaise Sauce.=
Put one-fourth a cup of vinegar, two tablespoonfuls of butter, a grating
of nutmeg and a dash of paprica over hot water to heat. Beat the yolks
of four eggs, add the hot vinegar to them, return to the fire, and stir
constantly while the mixture thickens; then add two more tablespoonfuls
of butter in bits.
Shrimps, oysters, lobsters and delicate fish are all good when served
after this recipe.
=Devilled Crabs.=
Melt one tablespoonful of butter, add one tablespoonful of flour, and,
when blended, one cup of milk. Add the yolks of two hard-boiled eggs
rubbed through a sieve, and season to taste with salt, paprica, a
teaspoonful of lemon juice and wine; cayenne, mustard and tobasco sauce
are approved by some. Add one cup of crab meat and one-fourth a cup of
canned mushrooms cut in quarters. Serve on toast.
=Oyster Crabs.=
INGREDIENTS.
1 pint of oyster crabs.
1 tablespoonful of butter.
1/2 an onion, sliced.
1 tablespoonful of flour.
1 cup of white stock.
1 teaspoonful of lemon juice.
1 tablespoonful of chopped parsley.
1 yolk of egg.
Salt and pepper.
_Method._--Melt the butter in the blazer, add the onion, and let cook
until a light-brown color; add the flour and mix until smooth; add the
stock and stir until it thickens. Add the crab meat, lemon juice,
parsley, salt and pepper. Beat the yolk of the egg and add two or three
spoonfuls of the sauce to it; mix well, add to the ingredients in the
blazer, stir constantly, and serve as soon as heated.
=Crabs à la Creole.=
INGREDIENTS.
1 green pepper, chopped fine.
1 clove of garlic, chopped fine.
1 small onion, chopped fine.
1 tablespoonful of butter.
1 cup of tomatoes.
1 cup of crab meat.
Pepper and salt.
_Method._--Put the butter in the blazer; when melted, add the garlic,
onion, salt, pepper and tomatoes, and let cook ten minutes; add the crab
meat (fresh or canned). Serve when hot on sippets of toast.
=Shrimps à la Poulette.=
Make a sauce of one-fourth a cup, each, of butter and flour, half a
teaspoonful of salt, a dash of pepper and one cup and a half of white
stock; add one tablespoonful of anchovy essence and a quart of shelled
shrimps. When hot add the beaten yolks of two eggs, with half a cup of
cream. Lastly, add a tablespoonful of lemon juice and serve, _without_
boiling, on sippets of toast.
=Shrimps with Peas.=
A pint of shrimps and a cup of peas, heated in a cup and a half of cream
sauce, are particularly good.
=Anchovy Toast.=
Put about two tablespoonfuls of clarified butter into the blazer. When
hot add bread cut as for sandwiches. Brown the bread on one side, turn,
and brown the other side. Spread with anchovy paste and serve at once.
=Anchovy Toast with Eggs.=
Prepare the anchovy toast in one chafing-dish, and, at the same time,
the eggs in another. Beat five eggs slightly, add half a teaspoonful of
salt, a dash of pepper and half a cup of cream or milk. Put a large
tablespoonful of butter in the blazer; when melted, add the egg mixture.
Stir until the egg is creamy, and serve on the anchovy toast.
=Anchovy Toast with Spinach.=
Press cooked spinach, chopped fine, through a purée sieve; reheat with a
little butter, salt and two or three drops of tobasco sauce. Sauté
rounds of bread to a golden brown in a little hot butter, spread with
anchovy paste, and over this spread the purée of spinach. Press into the
spinach on each round of bread a quarter of a hard-boiled egg cut
lengthwise, having the yolk uppermost.
=Anchovies with Olives.=
All the preparations for this dish, with the exception of sautéing the
bread, may be made some hours before serving.
Thoroughly wash the anchovies, cut off the fillets, and chop very fine
with a sprig of parsley and a few chives, or a slice or two of Bermuda
onion; put the whole into a mortar and pound well, adding, meanwhile, a
little paprica. Cut some large selected olives in halves, take out the
stones, and fill them with the anchovy mixture. Cut small rounds of
bread an inch and a half in diameter and an inch in thickness; remove a
crumb, similar in shape to the olive, from the centre of each. Put a
little butter into the blazer, and, when hot, sauté the rounds of bread
on both sides; drain on soft paper, put an olive in the centre of each
and a little mayonnaise over the whole. Five anchovies will suffice to
stuff a dozen olives.
=Sardine Canapés.=
Have ready yolks of eggs, cooked until firm, and an equal bulk of
sardines, each rubbed to a paste. Mix thoroughly, and season with salt,
pepper and lemon juice. Prepare some bread in the blazer as for anchovy
toast; then spread with the sardine mixture and serve at once.
=Curried Sardines.=
Mix together one teaspoonful, each, of sugar and curry powder and a
saltspoonful of salt. Put these into the blazer with one cup of cream
and half a teaspoonful of lemon juice. Stir until the mixture is hot,
then put into it ten or twelve sardines. In the mean time, heat some
butter or oil in a second blazer, and in it sauté some bits of bread a
little larger than the sardines, and round slices of tart apple. Serve
each sardine on a bit of bread; pour a little of the sauce over the top
and garnish with a round of apple. The slices of apple will keep their
shape, if the apples be cored and then cut into rounds without paring.
=Sardines.=
(_French fashion._)
Remove the skins and tails from about a dozen sardines and heat them in
the oven. Heat some butter or oil in the blazer of one chafing-dish, and
in it sauté some bits of bread of suitable shape to serve under the
sardines. Put in the blazer of another chafing-dish, over hot water,
the well-beaten yolks of four eggs, one teaspoonful, each, of tarragon
vinegar, cider vinegar and made mustard, one-fourth a teaspoonful of
salt and one tablespoonful of butter. Stir the sauce until it is quite
thick, then serve the sardines on the bread with the sauce poured over
them. Olives are agreeable with this dish.
[Illustration: Butter Balls, with Utensils for Chafing-Dish.]
[Illustration: Moulded Halibut with Creamed Peas.]
=Moulded Halibut with Creamed Peas.=
Two chafing-dishes will be requisite for preparing this delicious
luncheon dish.
Have ready one pound of raw halibut chopped very fine; beat the yolk of
an egg, add to it one teaspoonful and a fourth of salt, one-fourth a
teaspoonful of white pepper and a few grains of cayenne or paprica.
Blend a teaspoonful of cornstarch with a little milk; then add milk to
make two-thirds a cup, stir gradually into the egg and seasonings, and
then very slowly into the fish. Lastly, fold into the mixture one-third
a cup of thick cream, beaten until stiff. Butter dariole moulds
thoroughly, arrange a circle of cooked peas around the bottom of each
mould, and fill with the fish preparation two-thirds full. Set into the
blazer, surrounded with boiling water; after the water is again boiling,
turn down the flame so that the water will barely quiver, and let cook
about twenty minutes. Prepare, in the mean time, in the second blazer,
creamed peas. Turn the fish from the moulds and surround with the
=Creamed Peas.=
Have ready one can of peas, drained, rinsed, covered with boiling water
and drained again. Melt two tablespoonfuls of butter; add one
tablespoonful of flour with one teaspoonful of sugar and half a
teaspoonful of salt; add the peas and one-third a cup of milk, stir, and
let cook until the liquid begins to bubble.
=Purée of Fish.=
Scald one quart of milk, with half an onion and a stalk of celery;
strain into a pitcher and keep hot if convenient. Add to the remnants of
cold boiled white fish enough canned salmon to make two cups; chop fine
and rub through a purée sieve. Cook together in the blazer two
tablespoonfuls of butter, three of flour, one teaspoonful of salt and a
dash of pepper. Add the milk gradually, and, when all is added and the
contents of the blazer are boiling, put a few spoonfuls of the sauce
into the fish and beat until smooth; add more sauce, and, when well
diluted and smooth, turn the whole into the blazer. Stir, and let cook
until very hot; then serve with crackers, split, buttered, and browned
in the oven. These proportions give three pints of soup. Vegetable
purées may be prepared in the same way.
=Salt Codfish with Tomato Sauce.=
Sauté one clove of garlic and half an onion, grated or chopped fine, in
three tablespoonfuls of butter; add two tablespoonfuls of flour,
one-fourth a teaspoonful of paprica and one pimento, chopped fine; also,
add one cup of tomato pulp, and, when the sauce boils, half a pound of
"hatcheled" codfish, or any salt codfish picked into small pieces and
freshened in one quart of cold water. Serve, while hot, with brownbread
sandwiches, and pickles or pim-olas.
=Salt Codfish in Cream Sauce.=
Pick enough salt codfish into bits to make one cup. Let stand in cold
water about half an hour. Make one cup of cream sauce, using one
tablespoonful and a half of flour, two tablespoonfuls of butter and one
cup of cream; remove all the water from the fish by wringing in a
cheese-cloth, add the fish to the sauce, and, when heated, stir in a
lightly beaten egg. Serve upon rounds of toast, with olives, or plain
lettuce, or tomato salad.
=Réchauffé of Fish.=
INGREDIENTS.
1 cup of cooked fish, flaked.
1 cup of macaroni, cooked, and still hot.
1/4 a cup of butter.
1 cup of tomato purée.
1/2 a teaspoonful of salt.
Dash of pepper.
8 drops of tobasco sauce.
_Method._--Melt the butter in the blazer and toss about in it the
macaroni and fish; add the seasonings and the tomato purée, which should
be well reduced. Serve when thoroughly heated.
=Réchauffé of Fish, No. 2.=
INGREDIENTS.
1 pint of cooked fish, flaked and seasoned.
1/4 a cup of butter.
1/4 a cup of flour.
1 cup of fish stock.
1 cup of cream and milk combined.
1/2 a teaspoonful of salt, if needed.
1 teaspoonful of anchovy paste.
1/2 a teaspoonful of paprica.
2 tablespoonfuls of oil.
2 tablespoonfuls of lemon juice.
1 tablespoonful of chopped parsley.
_Method._--Marinate the fish while hot with salt, pepper, oil and lemon
juice, adding, also, a few drops of onion juice, if desired. At
serving-time make a sauce of the butter, flour, salt, paprica, stock and
cream; add the paste and the fish, and, when the fish is thoroughly
heated, turn down the flame of the lamp or set the blazer into hot
water. Sprinkle with the parsley and serve.
=Sardines on Toast.=
Melt two tablespoonfuls of butter in the blazer; add two tablespoonfuls
of flour and a dash of paprica, and stir until smooth and browned a
little; then add half a cup of stock and half a cup of sherry; stir
until thickened, then let simmer a few minutes, and add nearly a cup of
sardines, from which the bones and skin have been removed and the flesh
separated into small pieces. Let stand until very hot.
CHEESE CONFECTIONS.
You must eat no cheese . . . it breeds melancholy.
--_B. Jonson._
Art thou come? Why my cheese, my digestion!
--_Troilus and Cressida._
Cheese is probably the most popular article served from the
chafing-dish. What possessor of a chafing-dish has not concocted a
rarebit--and the best one ever made? Were you ever present when the
process of evolving a rarebit was in progress and half the guests were
not disappointed in the seasoning? For perfection in this toothsome
dish, mustard is demanded by some; by others the use of this biting
condiment is considered a lapse in culinary taste. The consensus of
opinion, however, is in favor of paprica; and, theoretically, Mattieu
Williams considers bicarbonate of soda to be demanded, not for the sake
of seasoning, but as an aid to digestion.
As regards the digestibility of cheese, and, consequently, its
adaptability to midnight suppers, opinions differ widely. Dr. Hoy, an
excellent authority on diet, calls cheese a concentrated meat, a tissue
builder,--but not itself a tissue, and so without waste elements,--a
condensed, compact food product, and indigestible on account of its
very compactness. Still, when the caseine, or curd, is softened and
broken up by the addition of liquid and gentle heat, it is rendered more
digestible; and cheese so prepared may be for some, if taken with no
other nitrogenous food, an acceptable and easily digested article of
diet.
=Welsh Rarebit.=
INGREDIENTS.
1 tablespoonful of butter.
1/2 a pound of cheese, cut fine or grated.
1/4 a teaspoonful of salt.
A dash of paprica.
1/2 a cup of cream.
The beaten yolks of 2 eggs.
_Method._--Melt the butter, add the cheese and seasonings, and stir
until melted; then add the eggs, diluted with the cream, and stir until
smooth and slightly thickened. _Do not allow the mixture to boil_ at any
time in the cooking; if necessary, cook over hot water. Serve on thin
crackers, hot shredded-wheat or granose biscuit, or on bread toasted on
but one side, placing the rarebit on the untoasted side.
=Welsh Rarebit, No. 2.=
INGREDIENTS.
1 tablespoonful of butter.
1/2 a teaspoonful of cornstarch.
1/2 a cup of thin cream.
1/2 a pound of mild cheese.
1/4 a teaspoonful of salt.
1/2 a saltspoonful of mustard.
A few grains of cayenne.
_Method._--Melt the butter; add to it the cream in which the cornstarch
has been stirred. Let cook two minutes, and add the cheese broken into
bits. Stir until the cheese is melted and the mixture perfectly smooth.
Add the salt, mustard and paprica, and serve at once as above.
=Welsh Rarebit with Ale.=
INGREDIENTS.
1 tablespoonful of butter.
Generous 1/2 a pound of soft American cheese, broken into bits.
1/3 a teaspoonful of salt.
1 teaspoonful of mustard.
A few grains of cayenne.
1/2 a cup of ale.
1 egg.
_Method._--Put the butter into the chafing-dish (using the bath); when
melted, add the cheese and ale. Mix the salt, mustard and cayenne, add
the egg, and beat thoroughly. When the cheese is melted, add the egg
mixture and let cook until it thickens. Serve as before.
=Halibut Rarebit.=
Marinate a cup of cooked halibut, flaked, with one tablespoonful of
olive oil, a few drops of onion juice, one tablespoonful of lemon juice,
one-fourth a teaspoonful of salt and a dash of paprica. Make a sauce of
two tablespoonfuls, each, of butter and flour, one-fourth a teaspoonful
of salt and half a cup, each, of chicken stock and cream. Add two-thirds
a cup of grated cheese and the halibut. Serve, as soon as the fish is
hot and the cheese melted, on the untoasted side of bread toasted on one
side.
=Oyster Rarebit.=
Clean and remove the hard muscles from half a pint of oysters; parboil
the oysters in the chafing-dish in their own liquor until their edges
curl, then remove to a hot bowl. Put one tablespoonful of butter, half a
pound of cheese broken in small bits, one-fourth a teaspoonful, each, of
salt and mustard and a few grains of cayenne into the chafing-dish.
While the cheese is melting, beat two eggs slightly, and add to them the
oyster liquor; mix this gradually with the melted cheese, add the
oysters, and turn at once over hot toast.
=Sardine Rarebit.=
Melt two tablespoonfuls of butter, add half a pound of fresh cheese,
grated or broken into bits, and stir constantly while it melts; then add
gradually the beaten yolk of an egg, diluted with two-thirds a cup of
cream. Stir until smooth and slightly thickened; season with a scant
half a teaspoonful of paprica, one-fourth a teaspoonful of salt and a
few drops of tabasco sauce. Have ready a box of sardines, drained,
broiled carefully and laid on the untoasted side of bread toasted on one
side; pour the rarebit over the sardines and serve at once.
=Golden Buck.=
Prepare a rarebit in one chafing-dish; break some eggs into the blazer
of another containing salted water just "off the boil." When the eggs
are poached and the rarebit ready, place an egg above the rarebit on
each slice of toast.
=Yorkshire Rarebit.=
Add two slices of broiled or fried bacon to each service of golden buck.
=Mock-Crab Toast.=
Melt a tablespoonful of butter in the blazer, turning it about so as to
butter the surface thoroughly. Put in half a pound of mild cheese,
grated, and stir until the cheese is melted; then add the yolks of three
eggs, beaten and diluted with a tablespoonful of anchovy sauce, a
teaspoonful of made mustard, two tablespoonfuls of lemon juice or
vinegar and one-fourth a teaspoonful of paprica. Stir until smooth.
Serve upon the untoasted side of sippets of bread toasted on one side.
=Cheese Fondue.=
INGREDIENTS.
1/4 a pound of cheese broken into bits.
2 tablespoonfuls of butter.
1 tablespoonful of flour.
1 saltspoonful, each, of soda and mustard.
3/4 a cup of milk.
A few grains of cayenne or paprica.
1/2 a cup of stale bread crumbs.
3 eggs.
_Method._--Sift the soda, mustard and cayenne into the flour and cook in
the butter until frothy, then add the milk gradually; when the sauce
boils, after all the milk has been added, put the blazer into the
bath, add the crumbs and cheese, and cook and stir until the cheese is
melted and the mixture becomes smooth; add the eggs, beaten until light,
and serve at once.
[Illustration: Yorkshire Rarebit.]
[Illustration: Curried Eggs.
(See page 191)]
=English Monkey.=
INGREDIENTS.
1 cup of milk.
1 egg.
1 tablespoonful of butter.
1 cup of fine bread crumbs from the centre of a stale loaf.
3/4 to 1 whole cup of cheese.
_Method._--Melt the butter, add the cheese, and stir while melting; then
add the bread crumbs, which have been soaked in the milk and the egg
lightly beaten.
EGGS.
New-laid eggs, with Baucis' busy care
Turned by a gentle fire, and roasted rare.
--_Dryden._
=Scrambled Eggs with Cheese.=
Beat six eggs until whites and yolks are well mixed; add half a
teaspoonful of salt, a dash of paprica and six tablespoonfuls of milk or
cream. Melt two tablespoonsful of butter in the blazer, pour in the egg
mixture, and stir and scrape from the blazer as it thickens. Just before
it comes to the proper consistency, sprinkle in half a cup of grated
Parmesan cheese, still stirring as before, and turn down the flame or
set the blazer into the bath. American dairy cheese may be used instead
of the Parmesan.
=Scrambled Eggs with Smoked Salmon.=
Cook half a cup of smoked salmon, cut into thin strips, in a
tablespoonful of butter three or four minutes; then add to the eggs just
before the cooking is finished.
=Scrambled Eggs à la Union Club.=
Heat one can of pimentos (sweet red peppers) in boiling salted water;
drain, and serve on rounds of buttered toast the pimentos filled with
eggs scrambled with mushrooms or truffles. Pour around the pimentos a
pint of well-seasoned brown sauce, to which one-third a cup of madeira
has been added.
=Scrambled Eggs with Dried Beef.=
Cut half a pound of dried beef, sliced thin, into short match-like
strips, cover with boiling water, drain at once, and add six eggs,
beaten slightly, and one-fourth a cup of milk. Put two tablespoonfuls of
butter into the blazer; when hot add the eggs and other ingredients, and
stir and cook until the eggs are set.
=Scrambled Eggs with Tomatoes.=
Have ready a pint of tomato pulp, from which the seeds have been
removed, seasoned with onion, celery or parsley, and sweet herbs. Put a
generous tablespoonful of butter into the blazer; add the tomato, and,
when hot, six eggs, slightly beaten, half a teaspoonful of salt and half
a saltspoonful of pepper. Stir until the contents are of a creamy
consistency. Serve with brownbread toast.
=Eggs and Mushrooms à la Dauphine.=
INGREDIENTS.
1 pint of thick tomato sauce, highly seasoned.
1 pint of mushrooms.
1/2 a teaspoonful of salt.
1/2 a saltspoonful of pepper.
6 eggs.
_Method._--Cook the mushrooms in the tomato sauce until tender; add the
seasoning and the eggs, which have been broken into a bowl. Lift the
whites carefully with a silver or wooden fork while cooking, until they
are set; then prick the yolks and let them mix with the tomato, whites
of the eggs and mushrooms. Serve quite soft on toast.
=Scotch Woodcock.=
Make a cup of white sauce; add one tablespoonful of essence of anchovies
and five hard-boiled eggs cut into quarters lengthwise.
=Eggs à la Italienne.=
INGREDIENTS.
5 eggs.
1 cup of milk.
1/2 a cup of boiled spaghetti, chopped.
1 tablespoonful of butter.
1/2 a cup of fresh mushrooms, sliced.
1 teaspoonful of chopped parsley.
1 scant teaspoonful of salt.
White pepper.
_Method._--Melt the butter in the blazer and sauté in it the sliced
mushrooms; add the milk and spaghetti, and, when heated thoroughly, put
the blazer in the bath and add the beaten eggs. Stir and cook until the
eggs have thickened; then add the parsley and seasoning, and serve at
once.
=Eggs à la Parisienne.=
Butter thickly the inner sides of as many dariole moulds as there are
individuals to serve. Then sprinkle them thickly with fine-chopped
parsley, ham or tongue. Break an egg into each mould, taking care not
to break the yolk; sprinkle over the tops a little salt and pepper, and
set in the blazer surrounded by hot water to two-thirds the height of
the moulds. If, after a time, the water boils, even with the lamp turned
low, put the blazer into the bath and continue cooking, until the eggs
are set. The eggs should be covered while cooking. When cooked, turn
from the moulds and serve with a purée of tomatoes. Half a cup of sliced
mushrooms added to the purée improves this dish.
=Curried Eggs.=
(See cut facing page 186.)
INGREDIENTS.
6 eggs, cooked, in water just below the boiling-point,
20 minutes.
1/2 a cup of stock (fish, veal or chicken).
1/2 a cup of milk.
2 tablespoonfuls of butter.
2 tablespoonfuls of flour, or 1 teaspoonful of cornstarch.
1/2 a teaspoonful of curry-powder.
1 slice of onion.
Teaspoonful of lemon juice.
Salt and pepper to taste.
_Method._--Cook the onion in the butter a few minutes, then remove it
and add the flour and curry powder; when frothy add the milk and stock.
As soon as the boiling-point is reached, set the blazer into the
hot-water pan and add the eggs cut in quarters. Season with salt and
serve on sippets of toast.
Light meats, fish, oysters and lobsters may be prepared in the same way,
omitting the half-cup of milk in the case of oysters. Chickens' livers
may also be prepared by the same recipe, in which case the livers should
have been cooked previously. Or they may be sautéd in a little hot
butter in one dish, while the sauce is made in another.
=Shirred Eggs.=
Butter four or five shirring-dishes. To half a cup of grated bread
crumbs and half a cup of chopped chicken or ham add enough cream to mix
to a smooth, moist consistency, like butter. Season to taste with salt
and pepper. Put a tablespoonful of the mixture into each dish, break in
an egg, season with a dash of salt and pepper, cover with more of the
mixture, and cook in the same manner as eggs à la Parisienne. Serve in
the cups.
=Eggs.=
(_Creole style._)
Have prepared on a hot serving-dish a can of tomatoes, stewed until they
are reduced to a scant pint, and upon the tomatoes rounds of buttered
toast for each egg to be served. Break some eggs, one by one, into a
cup, and turn them into the blazer two-thirds filled with hot water;
turn the flame low and put on the chafing-dish cover; if the water
boils, turn down the flame. When the eggs are nicely poached, remove
with a skimmer to the toast. Pour out the water and melt in the blazer,
browning if desired, two tablespoonfuls of butter; add one tablespoonful
of lemon juice; heat to the boiling-point, dust the eggs with salt and
pepper, pour over the sauce, and serve.
=Egg Canapés.=
Have ready, cooked beforehand, four hard-boiled eggs; cut them carefully
into halves lengthwise, remove the yolks, and press them through a small
sieve. Soak two anchovies, then dry and remove the bones and chop them
with two or three cold cooked mushrooms and half a teaspoonful of
capers; mix in the sifted yolks, add a seasoning of salt, pepper and
paprica, and one teaspoonful of tarragon vinegar. This work may be done
some hours before the time of serving. Have a little oil or clarified
butter in the blazer, and sauté in it some rounds of bread--one for each
half of an egg. When the bread is of good color on one side, turn it and
place half an egg--the space from which the yolk was taken being filled
with the anchovy mixture--on the bread; cover the blazer, and, when the
second side of the bread is browned nicely and the egg hot, serve at
once.
=Eggs with Asparagus.=
INGREDIENTS.
1 cup of asparagus peas.
1 cup of asparagus liquor.
2 tablespoonfuls of butter.
2 tablespoonfuls of flour.
1/4 a teaspoonful of salt.
Paprica.
3 or 4 eggs.
_Method._--Cut the asparagus in pieces of the size of a pea and cook
until tender. In cooking, reserve the tips until the other pieces are
partially cooked, or, being more tender, they will become broken while
the others are still uncooked. Make a sauce of the butter, flour, salt,
paprica, and water in which the asparagus was cooked, or use half a cup
of cream in the place of part of the asparagus liquor. When the sauce
boils, add the asparagus and mix lightly with the sauce; break the eggs,
one after another, into a cup and slide them carefully on to the top of
the asparagus. Season with a sprinkling of salt and pepper, and, if
desired, a grating of nutmeg. Set the blazer into the bath and put on
the cover. When the eggs are nicely poached, remove the eggs, with the
asparagus below, on to rounds of toasted and buttered bread.
=Eggs with Spinach.=
Prepare in the same manner, using for one cup of chopped spinach
one-third the quantity of sauce given above. If convenient, the eggs may
be poached in a second dish, and in milk, water or stock.
=Eggs.=
(_Italian Style._)
Cut six cold, hard-boiled eggs into eighths lengthwise; add these, with
a cup of cooked macaroni and half a cup of grated Parmesan cheese, to
two cups of white sauce, at the boiling-point, in the blazer. Set over
hot water, add a teaspoonful of onion juice, a teaspoonful of chopped
parsley, salt and anchovy essence to taste, and serve very hot.
DISHES LARGELY VEGETARIAN.
Although the cheer be poor,
'Twill fill your stomachs.
--_Titus Andronicus._
=Macaroni à la Italienne.=
Have ready one-fourth a pound of macaroni, cooked until tender, but not
broken, in boiling salted water, and then drained, and rinsed in cold
water.
Make a sauce of two tablespoonfuls of butter, one tablespoonful of
flour, one-fourth a teaspoonful, each, of salt and paprica, half a cup
of well-seasoned stock and half a cup of well-reduced tomato pulp. Add
the drained macaroni and stir occasionally, while it becomes thoroughly
heated, then add one-fourth a cup of grated Parmesan cheese. Lift the
macaroni with a fork and spoon so as to mix thoroughly with the cheese,
and serve at once.
Strain the tomatoes through a sieve sufficiently fine to keep back the
seeds, and cook the pulp, very slowly, until reduced to at least half
its bulk. A more hearty dish may be served by adding, just before the
cheese, three-fourths a cup of cold tongue cut in thin slices and then
stamped into small fanciful shapes with a French cutter; or the tongue
may be cut simply in small cubes.
=Asparagus Peas.=
Scrape the scales from the stalks of asparagus and cut the tender
portions into pieces one-fourth an inch long. Cook in boiling salted
water until tender; drain, and keep the peas hot. For three cups of peas
make one cup of drawn-butter sauce, using as liquid the water in which
the asparagus was cooked, or white stock. Add the peas to the sauce;
beat the yolks of two eggs, add half a cup of cream, and stir into the
sauce and peas; add, also, one tablespoonful of butter. Serve on
croutons of fried bread, or in cases made of shredded-wheat biscuit.
=Fresh Mushrooms and Sweetbreads.=
Soak one pair of sweetbreads in cold water; cover with boiling salted
water and let boil three minutes, then simmer twenty minutes; cool, and
cut in small cubes. Sauté in two tablespoonfuls of hot butter sufficient
mushroom caps, peeled and broken into pieces, to make with the
sweetbreads two cups and a half. Make a sauce in the blazer, using
one-fourth a cup, each, of butter and flour, one cup of chicken stock
and half a cup of cream; add the sweetbreads and mushrooms, one
tablespoonful of lemon juice, and, if desired, the yolks of two eggs,
beaten and diluted with one-fourth a cup of cream or sherry. Serve on
toast, in patty cases, or in cases of shredded-wheat biscuit.
=Mushroom Cromeskies.=
(See cut facing page 198.)
Peel the caps of fresh mushrooms; wrap each mushroom in a slice of
bacon, pinning the bacon around the mushroom with a wooden toothpick.
Sauté in a hot blazer and serve on toast. These are particularly good,
cooked in a hot oven in a double broiler resting over a baking-pan.
=Creamed Mushrooms.=
Wipe carefully half a pound of mushrooms; peel the caps and break them
in pieces. Reserve the stems for another dish. Melt three tablespoonfuls
of butter in the blazer and in it sauté the mushrooms; dust with salt
and pepper, add two tablespoonfuls of flour, and, when cooked in the
butter, one cup of cream, gradually; stir until the sauce boils, let
simmer a few minutes, then serve with toast or crackers.
=Artichokes à la Bordelaise.=
(MRS. E. M. LUCAS.)
Put one-fourth a cup of butter and half a cup of sifted bread crumbs
into the blazer and light the lamp; when the crumbs are well moistened
with the butter, add a teaspoonful of fine-minced parsley, one pint of
cooked artichokes cut into small cubes, half a teaspoonful of salt, a
dash of cayenne and half a pint of rich, sweet cream. Let boil up once
and put out the flame; add a teaspoonful of lemon juice and half a
teaspoonful of the grated rind of a lemon (or omit the grated rind);
stir well and serve at once.
=Puff-balls Sautéd.=
Heat three tablespoonfuls of butter or oil in the blazer. Cut the
puff-balls in slices half an inch in thickness, season with salt and
pepper, dip in egg and bread crumbs, and sauté in the blazer to a golden
brown.
=Mushrooms and Macaroni.=
(_Italian style._)
Put one tablespoonful of butter and one teaspoonful of lemon juice into
the blazer; add a dozen peeled mushrooms, broken into pieces and
blanched, and cook slowly, covered, five or six minutes. Then add one
cup and one-fourth of milk, and, when scalded, stir in two
tablespoonfuls, each, of butter and flour, creamed together. When the
sauce boils, add one-fourth a pound of macaroni, cooked and blanched in
the usual manner; heat over hot water, and, just before serving, add
one-fourth a cup of grated cheese.
=Canned Peas with Egg.=
Rinse, drain, and rinse again in boiling water one can of peas. Add two
tablespoonfuls of butter, one teaspoonful of sugar, half a teaspoonful
of salt and a dash of pepper. Beat the yolk of an egg, dilute with
four tablespoonfuls of cream, and stir into the peas. Serve as soon as
the egg thickens slightly.
[Illustration: Mushroom Cromeskies.
(_Ready for cooking._)
(See page 197)]
[Illustration: Prune Toast.
(See page 217)]
=Curried Vegetables.=
Make a sauce of one-fourth a cup, each, of butter and flour, one
tablespoonful of curry powder, half a teaspoonful of salt, a dash of
pepper and a pint of milk; add half a teaspoonful of onion juice, one
cup of cooked peas, half a cup, each, of potato balls, turnips cut into
cubes or fanciful shapes, and carrots cut into straws.
=Potatoes à la Maître d'Hôtel.=
INGREDIENTS.
1 pint of potato balls, cut with French cutter, and
cooked tender, may be used either hot or cold.
1 cup of milk.
2 tablespoonfuls of butter.
2 yolks of eggs.
1 tablespoonful of lemon juice.
1 tablespoonful of parsley, finely chopped.
1/2 a teaspoonful of salt.
A dash of pepper.
_Method._--Heat the milk and potatoes in the blazer over hot water.
Cream the butter and add the yolks of the eggs, beating them in well;
add the parsley and seasonings, mix thoroughly, and, when the potatoes
are hot and have absorbed part of the milk, stir the egg and butter into
them; add the lemon juice and serve at once.
=White Hashed Potatoes.=
Butter the blazer and put into it about three cups of cold chopped
potato, salted during the chopping. Pour over the potato a little hot
stock, or water, and scatter some bits of butter over the top. Cover,
and cook slowly, without stirring or browning, until thoroughly heated.
=String Beans à la Lyonnaise.=
Melt three tablespoonfuls of butter in the blazer; add a fine-sliced
onion and sauté to a delicate brown; add a quart of string beans,
cooked, a dash of pepper, a grating of nutmeg and a little salt; heat
thoroughly, tossing the beans occasionally; add a teaspoonful of chopped
parsley, a tablespoonful of lemon juice and another tablespoonful of
butter, in bits, and serve at once.
=Tomato Sandwich.=
INGREDIENTS.
6 shredded-wheat biscuit.
4 medium-sized tomatoes.
1/2 a teaspoonful of salt.
8 teaspoonfuls of sugar, or
8 teaspoonfuls of mayonnaise dressing.
_Method._--Peel the tomatoes, cut in small pieces, add the salt, and
sugar, if used, and set aside in a cool place. Split the biscuits, dip
the inside lightly into cold water without wetting the outside, put the
halves together, and arrange in a buttered blazer; cover, and heat over
hot water; then separate the halves, and, using a knife dipped in hot
water, spread with butter. Put a layer of tomatoes on the bottom half,
if sugar has not been used, add the salad dressing, and cover with the
top of the biscuit, pressing it down lightly.
=Kornlet Oysters.=
To one cup of kornlet add two well-beaten eggs, two tablespoonfuls of
flour, a scant half teaspoonful of salt and a dash of paprica. Drop, by
spoonfuls, into a hot, well-oiled blazer and cook to a golden brown,
turn, and brown the other side.
=Kornlet Oysters, No. 2.=
To one can of kornlet add a teaspoonful of soda, two well-beaten eggs,
salt and pepper, and enough fine cracker crumbs to hold the mixture
together. Drop from a spoon and cook as above.
RÉCHAUFFÉS AND OLLA-PODRIDA
"Take heed of enemies reconciled and meats twice
cooked."
=Suggestions Concerning Réchauffés.=
Many of the dishes prepared in the chafing-dish are réchauffés of cold
cooked meats, including game and fish. The composition of such dishes is
called "the flower of cookery": but it is well to remember that we are
dealing with a class of foods that are more digestible when cooked rare;
also, that in these cases digestibility decreases in proportion to the
length of time, as well as the number of times, the article has been
cooked. The meat or fish composing such dishes should not come into
direct contact with the source of heat; after being freed from skin,
bone and fat, they should simply be heated in a hot sauce over hot
water.
=Corned-Beef Hash.=
(_Spanish style._)
Chop together very fine the corned beef and potatoes and a half or a
whole green pepper, after having removed the seeds and veins; put two
tablespoonfuls of butter into the blazer (over hot water), add the
chopped ingredients, and season to suit the taste, adding a little stock
or milk to moisten; mix thoroughly, then cover, and stir occasionally
until heated through. Put a few bits of butter here and there over the
top, and serve when melted. Use an equal quantity of meat and potato, or
twice as much potato as meat. Serve with olives, pickles or a light
vegetable salad.
=Mock Terrapin.=
Have ready cooked half a calf's liver (it may be boiled or braised with
vegetables). Cut it into small cubes. Put one-fourth a cup of butter
into the blazer; when colored a little add the cubes of liver dredged
with two tablespoonfuls of flour, one-fourth a teaspoonful of paprica
and half a teaspoonful of salt. Stir and cook until the flour is blended
with the butter; then add one cup of water or stock and one teaspoonful
of chopped parsley. As soon as the sauce boils, add one-fourth a cup of
cream, two hard-boiled eggs chopped fine, and one teaspoonful of lemon
juice. Serve on toast, with quarters of lemon cut lengthwise.
_Note._--Cream may be used in the place of stock, and the yolks of two
uncooked eggs instead of the cooked eggs.
=Spaghetti.=
(_Queen style._)
Cut cold cooked chicken or turkey and cooked tongue (enough to make one
cup of meat) in dice; cut into inch-length pieces cooked spaghetti
enough to make one cup. Put one cup and a half of thin cream into the
blazer over hot water, and, when hot, add the meat and spaghetti. Beat
the yolks of two eggs, add two tablespoonfuls of cream, and stir into
the hot mixture; add, also, half a teaspoonful (scant) of salt and a
dash of paprica. Stir constantly until the mixture thickens slightly,
then serve at once with toast or crackers.
=Scrambled Ham and Eggs.=
Put a tablespoonful of butter in the blazer. Break six eggs into a bowl,
add six tablespoonfuls of water, and beat until you can take up a
spoonful. Add about a cup of fine-chopped ham and mix well. Pour into
the blazer, and cook until creamy, stirring constantly.
=Chicken Klopps with Bechamel Sauce.=
INGREDIENTS.
2 cups of cold chicken, chopped.
1/4 a teaspoonful of celery pepper.
1 teaspoonful of chopped parsley.
The unbeaten whites of 4 eggs.
1 teaspoonful of salt.
_Method._--When ready to cook, mix the ingredients together thoroughly
and form into round balls. Place the balls carefully in water _just off
the boil_, and, in about five minutes, or as soon as the egg seems
poached, remove the klopps with a skimmer. Serve with
=BECHAMEL SAUCE.=
INGREDIENTS.
1/3 a cup of butter.
1/3 a cup of flour.
1 cup of cream.
1 cup of chicken stock.
1/2 a teaspoonful of salt.
A dash of paprica.
The beaten yolks of 1 or 2 eggs.
_Method._--Make the sauce in the usual manner, but _do not let it boil
after the yolks of the eggs are added_.
=Minced Ham à la Poulette.=
To each cup of fine-chopped ham add one tablespoonful of fine bread
crumbs, softened with cream or milk. Season with salt and pepper. Heat
thoroughly and spread on rounds of moist buttered toast. Place a poached
_egg_ on each slice. Use two dishes.
=Epicurean Canapés.=
Heat a little butter in the blazer; sauté in it some narrow strips of
bread and spread them thickly with the mixture used for epicurean
sandwiches. Press a pitted olive in the centre of each and serve at
once.
=Aberdeen Sandwiches.=
Heat one-fourth a cup of chopped cold tongue or ham, and half a cup of
chopped veal or chicken, with half a cup of good sauce and two
tablespoonfuls of curry paste (curry powder mixed with just enough
water to form a paste). Let the mixture simmer five minutes, stirring
constantly; then set aside to become cool. Have some bits of bread
prepared as for sandwiches. Heat some clarified butter in the blazer,
and in it sauté the bread a delicate brown, and drain on soft paper.
Spread with the cold mixture, press two pieces together, and heat over
hot water five or ten minutes. Serve hot.
=Calf's Head en Tortue.=
Peel a dozen mushrooms; break the caps in pieces and chop the stems very
fine. Sauté in three tablespoonfuls of butter, adding, if desired, half
an onion cut fine. Sprinkle in one-fourth a cup of flour, half a
teaspoonful, each, of salt and paprica, and, when the ingredients are
well blended, add gradually one cup and a half of stock and one-fourth a
cup of tomato juice. Let simmer a few moments, after the sauce boils;
then add one pint of meat from a calf's head, cooked and cut in cubes.
=Woodcock Toast.=
Pound to a paste the freshly boiled livers of two fowls (ducks
preferred), one teaspoonful of anchovy paste (or one anchovy may be
pounded with the livers), half a teaspoonful of sugar, one tablespoonful
of butter, one-fourth a teaspoonful of spiced pepper and the yolks of
two raw eggs. Pass through a sieve, dilute with a little hot cream from
a cup of cream heated over hot water, stir, and return to the rest of
the cream. Stir until thickened, then pour over sippets or rounds of
toast sautéd a golden brown in a little butter.
=Scotch Woodcock.=
Beat thoroughly three eggs and three teaspoonfuls of anchovy paste. Put
this into the chafing-dish over hot water with three-fourths a cup of
milk and stir until thick. Spread sippets of toast with butter and then
with anchovy paste, and turn the woodcock upon them.
=Calves' Brains and Mushrooms à la Poulette.=
Sauté a clove of garlic, cut fine, in two tablespoonfuls of butter; add
half a pound of mushrooms, peeled and broken in pieces, one-fourth a cup
of flour, and sauté until well browned. Then add one-fourth a
teaspoonful, each, of mace and paprica, half a teaspoonful of salt and
one cup and a half of stock, and cook five or six minutes. Then add the
yolks of two eggs, one tablespoonful of lemon juice, one tablespoonful
of chopped parsley and three calves' brains, cooked, and cut in dice.
Serve in timbale cases, or upon croustades of bread.
=Beef Tea in Chafing-dish.=
Cut juicy round steak into pieces about two inches square. Heat the
blazer very hot; heat also a wooden lemon-squeezer in hot water or in
any way that is most convenient. Put the meat into the hot blazer, turn
again and again with a fork, keeping the blazer very hot. When the bits
of meat are heated throughout, squeeze them, one by one, with the
lemon-squeezer, into a _hot_ bowl. Season with salt and serve at once.
=Salmi of Duck or Game.=
INGREDIENTS.
Pieces of game.
1/3 a cup, each, of butter and flour.
1 tablespoonful, each, of carrot and onion slices.
2 cups of rich brown stock, highly seasoned.
1/4 a cup of madeira.
1 cup of peas or flageolets, cooked.
_Method._--Cook the butter, onion and carrot in the blazer until well
browned. Skim out the onion and carrot and add the flour, pepper and
salt. Add the stock. As soon as the sauce is cooked, add the madeira,
the pieces of game, and the peas or flageolets. Serve as soon as the
meat is hot.
=Salmi of Duck, No. 2.=
INGREDIENTS.
1 pint of thin slices of duck.
2 tablespoonfuls, each, of butter and flour.
1 pint of brown stock.
1 tablespoonful of catsup.
10 or 15 drops of onion juice.
1 teaspoonful of lemon juice.
6 mushrooms, cut in pieces.
1 tablespoonful of currant jelly.
Salt and pepper to taste.
_Method._--Brown the butter and make a sauce with the flour, seasoning
and stock. Add the duck and mushrooms, simmer twenty minutes, add the
currant jelly, and garnish with croutons.
=Sweetbreads Sautéd.=
Split parboiled sweetbreads into two pieces. Wipe dry, sprinkle with
salt, pepper and flour; or season with salt and pepper, and
egg-and-bread-crumb them. Sauté in the blazer in hot olive oil, or
butter, until nicely browned on both sides. Serve with French peas or
tomato sauce.
=Chicken with Mushrooms.=
Melt one-fourth a cup of butter in the blazer; add six mushroom caps,
peeled and sliced, and cook slowly, with a teaspoonful of grated onion,
about six minutes; add two tablespoonfuls of flour, stir until smooth,
then add one cup of cream, stock or milk, pepper and salt, and a few
grains of mace. When the sauce boils, stir in one pint of chicken,
finely chopped, and serve as soon as hot. Sweetbreads, lamb or veal may
be served in the same manner.
=Chopped Beef.=
Chop half a pound of raw beef, from the tender part of the round, very
fine. Rub the bottom of the hot blazer with butter, put in the meat with
one teaspoonful of grated onion, stir, and cook four or five minutes;
add two tablespoonfuls of butter, salt and pepper, and serve at once.
This is good with bread, but better with baked potatoes. A pound of beef
may be cooked at one time in a chafing-dish of good size, and the grated
onion increased to suit the taste. The juice, of which there will be a
large quantity, may be thickened with flour and butter creamed together;
but it is better unthickened.
=Chicken Timbales.=
Pass the breast of a raw chicken through a meat-chopper five or six
times; beat in, one at a time, the whites of two small eggs (the whites
of the eggs are _not_ to be previously beaten), then beat in very
gradually one cup of thick cream. Season with half a teaspoonful of salt
and one-fourth a teaspoonful of white pepper. Turn the mixture into
buttered moulds, set them in the blazer, and cook, surrounded with hot
water to two-thirds their height and covered, about twenty minutes. The
water should not boil; if, with the flame turned low, it still boils,
set the blazer into the bath, in which the water may boil vigorously
without harm to the timbales. Serve with
=BECHAMEL SAUCE.=
Melt two tablespoonfuls of butter, add two tablespoonfuls of flour,
one-fourth a teaspoonful of salt, a dash of pepper and half a cup, each,
of chicken stock and cream; add the beaten yolk of one egg and let stand
over hot water five minutes. Or,
=MUSHROOM SAUCE.=
Make as above, substituting one-fourth a cup of mushroom liquor for a
part of the chicken stock, and adding with the egg half a can of
mushrooms, or a cup of fresh mushrooms sautéd in two tablespoonfuls of
butter.
=Supreme of Chicken.=
Chop fine the breast of a raw chicken. Beat one egg, add the chicken,
and continue beating until smooth; then add three eggs, one at a time,
beating each egg in thoroughly. Add a generous teaspoonful of salt, a
saltspoonful of white pepper, a dash of black pepper and one pint of
cream. Butter twelve small moulds and ornament them with truffles. Fill
with the chicken mixture, cover with buttered paper, and steam twenty
minutes. Or, put in a pan of boiling water and cook in a moderate oven
till the centres are firm. Serve with mushroom or bechamel sauce. These
can be cooked and left in the moulds and then reheated. It will take
about fifteen minutes to reheat.
=Egg Timbales.=
Beat six eggs without separating, add a scant teaspoonful of salt, a
dash of pepper, a teaspoonful of chopped parsley, twenty drops of onion
juice and one cup and a half of rich milk. Stir till well mixed. Butter
small-sized timbale moulds and fill two-thirds full with the mixture.
Place moulds in the blazer, pour boiling water about them three-fourths
to the tops of the moulds, and let cook about twenty minutes, or till
the centres are firm; turn out of the moulds on to a warm platter, and
pour about them a thin bread sauce.
=BREAD SAUCE.=
To one pint of milk add half a cup of fine, stale bread crumbs, a small
onion with six cloves stuck in it, half a teaspoonful of salt and a few
grains of cayenne. Cook in the double boiler for about an hour; stir
occasionally. Remove the onion, beat well, and add one tablespoonful of
butter. Put one tablespoonful of butter over the fire in a small
saucepan; when hot add two-thirds a cup of rather coarse bread crumbs;
stir over a hot fire till they are brown and crisp. Sprinkle over the
timbales and sauce. Add a sprig of parsley to the top of each timbale.
=Pan-Broiling.=
Chops, birds, venison, hamburg, sirloin and other steaks, even spring
chickens, may be cooked successfully in the chafing-dish; but they are
not the dishes upon which an amateur should begin his experiments. Heat
the blazer very hot, brush over the surface with a brush dipped in olive
oil (or use a butter-ball and a fork), lay in the article to be cooked,
sear upon one side, turn and sear upon the other; repeat, turning and
cooking until done to taste; five minutes will suffice for small lamb
chops. Serve with
=Maître d'Hôtel Butter.=
Beat four tablespoonfuls of butter to a cream; add half a teaspoonful of
salt and a few grains of pepper, also one tablespoonful of parsley,
chopped very fine, and one tablespoonful of lemon juice, very slowly.
=Fillets of Beef, Mushroom Sauce.=
Have half a dozen slices cut crosswise from a neatly trimmed fillet of
beef. The slices may be cut of any thickness desired, but from half to
three-fourths an inch is preferable for chafing-dish cookery. Melt two
tablespoonfuls of butter in a hot blazer; lay in the meat, and cook four
or five minutes, turning every ten seconds. The heat should be well
maintained throughout the cooking. Season with salt when half cooked. In
another blazer make a cup of brown sauce; brown two tablespoonfuls of
butter, add four tablespoonfuls of flour, and, when this is well
browned, add half a cup of very rich brown stock and half a cup of
liquid from the mushroom can. Season to taste with Kitchen Bouquet,
salt, and a few drops of tabasco sauce, then add half a bottle of
mushrooms, cut in halves. Serve as soon as the mushrooms are hot.
=Fillets of Lamb, Cherry Sauce.=
For the fillets use either the fillet from the loin or the top of a
"best end of a loin" boned. Cut the meat in slices or rounds, and sauté
in hot butter in the blazer. Season with salt and pepper and pour into
the blazer half a cup of maraschino cherries with half a cup of the
liquid from the bottle. Candied cherries that have stood half an hour in
half a cup of boiling water, on the back of the range, and then mixed
with half a cup of sherry wine, may be used in place of the maraschino
cherries. This sauce may also be used with fillets of beef or young
turkey.
=Ham Timbales.=
INGREDIENTS.
1-1/2 cups of milk or thin cream.
1 cup of cold, cooked ham, chopped fine.
1/4 a cup of fine bread crumbs.
The yolks of 2 "hard-boiled" eggs.
Two raw eggs.
A few drops of tabasco sauce.
1/2 a teaspoonful of salt.
Take the bread crumbs from the centre of a stale loaf. Pass the cooked
yolks of eggs through a sieve. Add the ham, crumbs, yolks, salt and
tabasco to the raw eggs beaten and mixed with the milk. When thoroughly
mixed turn into timbale moulds very carefully buttered. Fit papers into
the bottoms of the moulds before buttering. Set these in the blazer,
surround with hot water, letting it come half way to the top of the
moulds. Heat the water to the boiling-point, then set the blazer into
the hot-water pan partly filled with boiling water, cover and cook until
the mixture is firm in the centre. Serve, turned from the moulds, with
cream or tomato sauce, flavored with onion, or with peas heated in a
cream sauce.
=Fillets of Chicken.=
(_Chafing-dish Style._)
Remove the breast from a plump and tender chicken and separate from the
bone and skin. Detach the small fillets, then cut each side into two or
three lengthwise slices the size of the small fillets. Keep covered
closely until ready to cook. Heat the blazer very hot, butter slightly,
and in it lay the fillets and sprinkle with the juice of half a lemon,
salt and white pepper; add, also, one-third a cup of chicken stock and a
tablespoonful of sherry. Cover and let cook about ten minutes. In the
meantime prepare a sauce in a second chafing-dish, using two
tablespoonfuls, each, of butter and flour, a dash of salt and pepper,
and one cup of stock, in making which a small piece of ham or bacon was
used. Add also a tablespoonful of mushroom or tomato catsup and a
tablespoonful of sherry wine.
=Mutton Réchauffé.=
(_Creole Style._)
Melt three tablespoonfuls of butter in the blazer and sauté in this a
tablespoonful, each, of green pepper and onion, chopped fine; add three
tablespoonfuls of flour and half a teaspoonful of salt, and stir and
cook until frothy; then add, gradually, one cup of brown stock and half
a cup of tomato purée (cooked tomato strained). Let boil two or three
minutes, then set over hot water and stir in one cup of cold roast
mutton cut in strips or cubes, and half a cup of cooked macaroni,
blanched and drained. Two or three mushrooms or a tablespoonful of
mushroom catsup improves this dish.
=Baba or Wine Cake.=
This cake may be made some days in advance, and when wished reheated in
a sauce made in the chafing-dish. Baba is baked in a large mould and cut
in slices, or in individual cylindrical or baba moulds.
=BABA.=
INGREDIENTS.
1 lb. of flour.
1 cake of compressed yeast.
1/2 a cup of water.
10 oz. of butter (1-1/4 cups).
1/4 a teaspoonful of salt.
1/2 a cup of sugar.
8 eggs.
1/2 a cup of currants, sultanas or sliced citron.
Make a sponge of the yeast, softened in the water, and flour to knead.
Knead the little ball of dough until elastic, and put into a small
saucepan of lukewarm water. Meanwhile add the butter, sugar, salt and
three of the eggs to the rest of the flour, and beat with the hand until
all are evenly blended; then add the rest of the eggs, one after
another. When the ball of dough rises to the top of the water and is
light, remove from the water with a skimmer and beat it into the egg
paste; beat for some minutes, then beat in the fruit. Turn the mixture
into the mould or moulds, leaving room for the cake to double in bulk.
Let rise in a temperature of 68° F. When nearly doubled in bulk, bake
from twenty to fifty minutes.
=SAUCE FOR BABA.=
Let two cups of sugar and one cup of water boil in the blazer about six
minutes, then add one-fourth a cup, or more, of maraschino, rum or
sherry wine. Lay the baba, sliced or in individual forms, into the hot
syrup and let stand a few minutes, basting the cake with the syrup. When
hot, serve with or without whipped cream. Half a cup of apricot or
quince marmalade may be added with the wine.
=Fig Toast.=
(See cut facing page 198.)
Wash carefully and cook in boiling water half a pound of pulled figs
until tender; add one fourth a cup of sugar and the grated rind and
juice of half a lemon. Cook until the syrup is well reduced. Cut the
crust from a thick slice of bread and sauté to a golden brown, first on
one side, then on the other, in two tablespoonfuls of hot butter. Drain
the bread on soft paper; then heap the figs upon it, cover with
two-thirds a cup of thick cream and a scant fourth a cup of sugar,
beaten until stiff. Serve at once. Prunes, apricots, peaches, pears, or
strawberry preserves, may be prepared in the same manner. If preserves
be used, omit the sugar from the cream. Sponge cake may be used in the
place of bread.
=Pineapple Sponge.=
Heat one pint of grated pineapple over hot water, sprinkle into it
one-third a cup of fine tapioca (a quick-cooking kind), mixed with
two-thirds a cup of sugar, and half a teaspoonful of salt; when the
tapioca is transparent, add the juice of a lemon, and fold in the whites
of two eggs, beaten until dry. Serve with cream and sugar.
=Tapioca-and-Banana Sponge.=
Sprinkle half a cup of tapioca and two-thirds a cup of sugar into one
pint of boiling water; add half a teaspoonful of salt and cook over hot
water, stirring occasionally. When the tapioca is transparent, add the
juice of two lemons, and fold in the whites of two eggs, beaten until
dry. Serve spread over sliced bananas, with cream and sugar, or with a
cold boiled custard, previously made. This dish may be prepared with
canned peaches, apricots or quinces, using the juice of the fruit
instead of water.
INDEX.
Aberdeen Sandwiches, 205
Aigrettes, Cheese, 109
Almond-and-Peach Salad, 94
Almonds and Walnuts, To Blanch, 12
Anchovy Salad, 74
Anchovy Toast, 175
" " with Eggs, 175
" " " Spinach, 176
Anchovies with Olives, 176
Apple,-Celery-and-Walnut Salad, 92
Artichoke Salad, 45
" -and-Tomato Salad, 44
Artichokes à la Bordelaise, 197
Asparagus with Eggs, 193
" Peas, 196
" Salad, 46
" Salad, Egg Garnish, 47
" -and-Cauliflower Salad, 46
" " Salmon Salad, 46
" Tips in Turnips, 46
Aspic Jelly from Bouillon Capsules, etc., 100
Aspic Jelly, Chicken Stock for, 99
" " , Consommé for, 98
" " for Garnishing, 97
" " Oysters in, 65
" " Recipe for, 97
" " for Sandwiches, 127, 128
Baba, 216
Baba, Sauce for, 216
Bacon Salad, 84
Bacon Sauce, 27
Baking Powder Biscuit, 139
Balls, Cheese, 107
Bamboo Sprouts, Shrimp-and-Lettuce Salad, 74
Banana-and-Orange Salad, 93
Banana-and-Tapioca Sponge, 218
Bar-le-Duc-and-Cheese Sandwiches, 135
Bean, White, Salad, 32
Bechamel Sauce, 205, 210
Beef, Chopped, 209
" , Fillets of, 213
" Hash, Corned, 202
" Sandwiches, Corned, 119
Beef Tea in Chafing-Dish, 207
Beet-and-Cream Cheese Sandwiches, 125
Beets and Brussels Sprouts, Salad of, 35
Beets, Stuffed, 34
Bernaise Sauce, 28
Beverages with Sandwiches, 118
Biscuit, Baking Powder, 139
" , Sandwich, 139
Bluefish Salad, 60, 75
Boiled Dressing for Chicken Salad, 26
Boiled Salad Dressing, 26
Boston Brown Bread, 138
Boudins-de-Saumon Salad, 61
Bread, Boston Brown, 138
" , Entire Wheat, 137
" , Pulled, 139
" , Rice, 138
" , Wheat, Two Loaves of, 137
" , for Sandwiches, 116
" , To Give Glossy Crust, 140
Brook Trout Salad, 55
" " " in Aspic, 55
Cabbage and Cauliflower, To Clean, 14
Calf's Head en Tortue, 206
Canapés, Egg, 193
" , Epicurean, 205
" , Oyster, 168
Cauliflower-and-Asparagus Salad, 46
Cauliflower Salad, Egg Garnish, 49
Caviare Sandwich Rolls, 120
Celery, Apple-and-Nut Salad, 92
" -and-Chestnut Salad, 92
Celery-and-Nut in Border, 43
Celery-and-Oyster Salad, 66
Celery Sandwiches, 120
Celery, To Fringe, 15
" , To Keep, 16
Ceylon Cocoa, 145
Chafing-Dish Appointments, 153
Chafing-Dish Recipes:
Aberdeen Sandwiches, 205
Anchovy Toast, 175
" " with Eggs, 175
" " " Spinach, 176
Anchovies with Olives, 176
Artichokes à la Bordelaise, 197
Asparagus Peas, 196
Baba on Wine Cake, 216
Bechamel Sauce, 210
Beef Tea in Chafing-Dish, 207
Bread Sauce, 211
Buttered Lobster, 169
Calf's Head en Tortue, 206
Calves' Brains and Mushrooms, Poulette, 207
Canned Peas with Egg, 198
Cheese Fondue, 186
Chicken Klopps with Bechamel Sauce, 204
Chicken Timbales, 210
Chicken with Mushrooms, 209
Chopped Beef, 209
Chops, etc. Pan Broiled, 212
Clams à la Newburgh, 170
Corned Beef Hash, 202
Crabs à la Creole, 174
Creamed Dishes, 166
Creamed Mushrooms, 197
Creamed Peas, 179
Curried Eggs, 191
Curried Oysters, 164
Curried " No. 2, 165
Curried Sardines, 177
Curried Vegetables, 199
Deviled Dishes, 166
Deviled Crabs, 173
Egg Canapés, 193
Egg Timbales, 211
Egg à la Italienne, 190
Eggs à la Parisienne, 190
Eggs, Creole Style, 192
Eggs, Italian Style, 194
Eggs and Mushrooms à la Dauphine, 189
Eggs with Asparagus, 193
" " Spinach, 194
English Monkey, 187
Epicurean Canapés, 205
Escalloped Oysters, 168
Fig Toast, 217
Fillets of Beef, Mushroom Sauce, 213
Fillets of Lamb, Cherry Sauce, 213
Fresh Mushrooms and Sweetbreads, 196
Fricassee of Oysters, 165
Golden Buck, 185
Halibut Rarebit, 184
Ham Timbales, 214
Hawaiian Lobster Curry, 171
Kornlet Oysters, 201
" " No. 2, 201
Lobster à la Bechamel, 171
Lobster à la Bordelaise, 170
Lobster à la Newburgh, 169
Lobster à la Poulette, 172
Macaroni à la Italienne, 195
Maître d'Hôtel Butter, 212
Mock Terrapin, 203
Minced Ham à la Poulette, 205
Moulded Halibut with Creamed Peas, 178
Mushroom Cromeskies, 197
Mushrooms and Macaroni, 198
Mushroom Sauce, 210
Mutton Réchauffé, Creole Style, 215
Oyster Canapés, 168
Oyster Crabs, 174
Oyster Crabs à la Hollandaise, 172
Oyster Cromeskies, 167
Oyster Rarebit, 185
Oysters, 163
Oysters, No. 2, 163
Oysters à la D'Uxelles, 164
Oysters Sauté, 168
Panned Oysters, 167
" " Maître d'Hôtel, 167
Pineapple Sponge, 217
Plain Lobster, 170
Potatoes à la Maître d'Hôtel, 199
Puff Balls, Sautéd, 198
Purée of Fish, 179
Réchauffé of Fish, 180
" " " No. 2, 181
Salmi of Duck or Game, 208
Salmi of Duck No. 2, 208
Salt Codfish in Cream Sauce, 180
Salt Codfish with Tomato Sauce, 179
Sardine Canapés, 177
Sardine Rarebit, 185
Sardines, French Fashion, 177
Sardines on Toast, 181
Scotch Woodcock, 190, 207
Scrambled Eggs à la Union Club, 188
Scrambled Eggs with Cheese, 188
Scrambled Eggs with Dried Beef, 189
Scrambled Eggs with Oysters, 166
Scrambled Eggs with Smoked Salmon, 188
Scrambled Eggs with Tomatoes, 189
Scrambled Ham and Eggs, 204
Shirred Eggs, 192
Shrimps à la Poulette, 175
Shrimps with Peas, 175
Spaghetti, Queen Style, 203
String Beans à la Lyonnaise, 200
Supreme of Chicken, 211
Sweetbreads, Sautéd, 209
Tapioca and Banana Sponge, 218
Tomato Sandwich, 200
Welsh Rarebit, 183
" " No. 2, 183
" " with Ale, 184
White Hashed Potatoes, 199
Woodcock Toast, 206
Yorkshire Rarebit, 186
Chafing-Dishes, Past and Present, 151
Chaud-froid Sauce, White, 101
Cheese Aigrettes, 109
" d'Artois, 109
" Balls, 107
" -and-Cowslip Salad, 49
" Croquettes, 108
" Custard, 105
" Fondue, 186
" Fritters, 110
" Ramequins, 106
" Sandwiches with Bar-le-Duc, 135
" Sandwiches with Beets, 125
" " " Nuts, 122
" with Scrambled Eggs, 188
" Soufflé, 105
" Soufflés, Iced, 108
" Straws, 106
Cheese with Vegetable Macedoine, 110
Cherry Salad, 91
Cherry Sauce, 213
Cherry,-Strawberry-and-Peach Salad, 95
Chestnuts-and-Celery Salad, 92
Chestnuts, To Shell and Blanch, 12
Chicken, Fillets of, 214
" Klopps, 204
" and Mushrooms, 209
" Rolls, 123
" Salad, 78
" " , Boiled Dressing for, 26
" " , French, 78
" " with Mushrooms, 79
" " Sandwiches, 127
" -and-Nut Sandwiches, 127
" Stock for Aspic Jelly, 99
" Timbales, 210
Chiffonade Salad, 94
Chocolate, Plain, 145
" , Rich, 144
" , Spanish, 148
Chopped Beef, 209
Chou Paste, 140
Clams à la Newburgh, 170
Claret Cup, 148
" Dressing, 22
" Jelly, 134
Club Sandwiches, 129
Cocoa, Ceylon, 145
" , Plain, 145
" , Sultana, 145
Coffee, Boiled, 143
" , Filtered, 143
Cole Slaw, Dressing for, 27
Consommé for Aspic Jelly, 98
Cooked Vegetable Salad, 37
Corned Beef Hash, 202
" " Sandwiches, 119
Country Salad, 87
Cowslip-and-Cheese Salad, 49
Crab Toast, Mock, 186
Crabs à la Creole, 174
" " Hollandaise, 172
" Deviled, 173
" Oyster, 174
Creamed Dishes, 166
" Peas, 179
" Mushrooms, 197
Cream Salad Dressing, 27
Cress,-Cucumber-and-Tomato Salad, 41
Cress-and-Egg Sandwiches, 122
Cress, To Clean, 14
Cromeskies, Mushroom, 197
" , Oyster, 167
Croquettes, Cheese, 108
Cucumber Salad, 36
" " for Fish, 36
" " with Shad Roe, 61
" " , Stuffed, 49
Cupid's Butter Sandwiches, 135
Currant-and-Cheese Sandwiches, 135
Curry, Hawaiian Lobster, 171
Curried Eggs, 191
" Oysters, 164
" " No. 2, 165
" Sardines, 177
" Vegetables, 199
Custard, Cheese, 105
" , Royal, for Aspic, 11
Date-and-Ginger Sandwiches, 132
d'Artois, Cheese, 109
Deviled Dishes, 166
Dressing, Boiled, 26
" Boiled, for Chicken Salad, 26
" , Claret, 22
" , for Cole Slaw, 27
" , Cream Salad, 27
" , French, 21
" , " in quantity, 22
" , for Fruit Salad, 89
" , Horseradish, 40
" , Mayonnaise, 22
" , Composition, 8
Dressings, Boiled and Cream, 9
Dried Beef with Eggs, 189
Duck-and-Olive Salad, 83
" " Orange " , 83
Duck, Salmi of, 208
Duck or Game, Salmi of, 208
Easter Salad, 86
Egg Canapés, 193
Egg and Canned Peas, 198
Egg Lemonade, 146
Egg-and-Cress Sandwiches, 122
Egg-and-Ham Sandwiches, 119
" " Spinach Sandwiches, 122
" " " Salad, 86
Eggs with Anchovy Toast, 175
Eggs with Asparagus, 193
" to Boil for Garnishing, 11
Eggs, Creole Style, 192
" Curried, 191
" Italienne, 190, 194
" and Mushrooms, Dauphine, 189
" Parisienne, 190
" Scrambled with Cheese, 188
" Scrambled with Dried Beef, 189
" Scrambled with Oysters, 166
" Scrambled with Smoked Salmon, 188
" Scrambled with Tomatoes, 189
" Scrambled à la Union Club, 188
" with Spinach, 194
Eggs, Whites of, To Poach, 11
Endive, To Clean, 13
Endive Salad, 30
English Monkey, 187
Entire Wheat Bread, 137
Epicurean Canapés, 205
" Sandwiches, 123
Escalloped Oysters, 168
Fig-and-Nut Salad, 93
Fig Sandwiches, 131
Fig Toast, 217
Fillets of Beef, Mushroom Sauce, 213
" " Chicken, 214
" " Halibut with Cole Slaw, 58
" " " " Salad, 57
" " Lamb, Cherry Sauce, 213
Filling for Sandwiches, 116
Filtered Coffee, 143
Fish, Purée of, 179
" , Réchauffé of, 180
Fish Réchauffé, No. 2, 181
Fish Salad in Aspic, 59
Fish-and-Mushroom Salad, 65
Fish, Salt Cod in Cream Sauce, 180
" " " " Tomato " 179
Five-o'clock Tea, 144
Flavoring, 160
Fondue, Cheese, 186
French Dressing, Recipes for, 21
" " in quantity, 22
French Fruit Sandwiches, 131
Fresh Mushrooms and Sweetbreads, 196
Fricassee of Oysters, 165
Fritters, Cheese, 110
Fruit Jelly for Sandwiches, 134
Fruit Punch, 146
" Salad, 89, 90, 91
" " , Dressing for, 89
" " , When to Serve, 10
Fruit-and-Nut Salad, 90
Game, Salmi of, 208
Gherkins, To Cut for Garnish, 15
Ginger and Date Sandwiches, 132
Gnochi à la Romaine, 107
Golden Buck, 185
Grapefruit Salad, 93
Grapefruit, Pineapple,-and-Pimento Salad, 95
Green Butter Sandwiches, 126
Green Pea Salad, 47
" " -and-Potato Salad, 47
Halibut, Fillets of, in Aspic, 57
" , Moulded, and Creamed Peas, 178
" Rarebit, 184
Halibut Salad, 55, 56
" " for Fish Course, 64
Halibut-and-Cucumber Salad, 56
Halibut Sandwiches with Aspic, 128
" and Lettuce Sandwiches, 124
Ham, Minced, Poulette Style, 205
Ham Salad, 83
Ham-and-Egg Sandwiches, 119
" " Eggs Scrambled, 204
Ham-and-Tongue Sandwiches, 119
Ham Timbales, 214
Harlequin Sandwiches, 125
Hash, Corned Beef, 202
Herbs, How to Chop, 13
Hollandaise Sauce, 28, 173
Home-Made Soda-Water, 147
Honey Sandwiches, 132, 136
How to Blanch Walnuts and Almonds, 12
" " " and Cook Vegetables, 14
" " Boil Eggs Hard, 11
" " Boil Fish and Meat, 140
" " Chop Fresh Herbs, 13
" " Clean Lettuce, Endive, Cress, etc., 13
" " Cook Sweetbreads and Brains, 16
" " Cut Radishes for a Garnish, 13
" " Cut Gherkins for a Garnish, 15
" " Fringe Celery, 15
" " Keep Celery, Cress, Lettuce, etc., 16
" " Make Nasturtium and Tarragon Vinegar, 17
" " Make Royal Custard, 11
" " " Sauces, 158
" " Pickle Nasturtium Seeds, 16
" " Poach Whites of Eggs, 11
" " Render Vegetables Crisp, 14
" " Shell and Blanch Chestnuts, 12
" " Shred Romaine, etc., 15
" " Use Garlic or Onion in Salads, 12
Hunter's Sandwich, 136
Individual Soufflés of Cheese, 108
Ingredients for One Cup of Sauce, 159
" " " Pint of Sauce, 160
Italian Salad, 84
Jelly, Aspic, from Bouillon Capsules, 100
" , " , Chicken Stock for, 99
" , " , to Chop, 98
" , " , Consommé for, 98
" , " for Garnishing, 97
" , " , Oysters in, 65
" , " , Recipe for, 97
" , " , for Sandwiches, 127
" , Claret, for Sandwiches, 134
" , Fruit, " " , 134
" , Mayonnaise, 25
" , Tomato, 43
" , " with Salad, 43, 44
Klopps, Chicken, 204
Kornlet Oysters, 201
Lamb, Fillets of, 213
Lemonade, Egg, 146
Lentil Salad, 31
Lettuce, How to Clean, 13
" " Shred, 15
" Salad, 29
Livournaise Sauce, 25
Lobster à la Bechamel, 171
" " Bordelaise, 170
" Buttered, 169
" Curry, Hawaiian, 171
" Fingers, 124
Lobster Mousseline Salad, 73
Lobster à la Newburgh, 169
" Plain, 170
" à la Poulette, 172
Lobster Salad, 71
" " No. 2, No. 3, 71
" " in Aspic, 72
Lobster in Aspic Sandwiches, 128
Lobster and Mushroom Sandwiches, 121
Macaroni à la Italienne, 195
Macaroni and Mushrooms, 198
Macedoine, Cheese and Vegetable, 110
Macedoine Salad, 35
Mackerel Salad, 60
" Salt, Salad, 61
Maître d'Hôtel Butter, 212
" " Potatoes, 199
Marguerite Salad, 86
Mayonnaise, Curdled, 24
" , Jelly, 25
" , Making in Quantity, 23
" , Recipe for, 22
" , Red, 24
" , Sardine, 25
Measuring, 160
Meat and Fish, Potted, 141
Meats, Fresh, How to Boil, 140
" , Salted, " " 140
Minced Ham, Poulette, 205
Miroton of Fish and Potato, 58
Mock Crab Toast, 186
Mock Terrapin, 203
Mosaic Sandwiches, 127
Moulded Salmon Salad, 75
Mousse de Poulet Salad, 81, 82
Mushroom Cromeskies, 197
Mushroom Salad with Chicken Medallions, 80
" and Fish Salad, 65
" " Lobster Sandwiches, 121
" Sauce, 210
Mushrooms and Chicken, 209
" Creamed, 197
" and Eggs Dauphine, 189
" " Sweetbreads, 196
Mutton Réchauffé, 215
Nasturtium Folds, 125
Nasturtium Seeds, To Pickle, 16
Nut,-Apple-and-Celery Salad, 92
Nut-and-Celery Salad, 92
Nut-and-Cheese Sandwiches, 122
Nut-and-Chicken " 122
Nut-and-Fig Salad, 93
" " Fruit " 90
" , Litchi,-and-Orange Salad, 88
" -and-Orange Salad, 92
Oil, Value of, 8
Onion and Garlic, How to Use, 12
Orange-and-Banana Salad, 93
" " Litchi Nut Salad, 88
" " Walnut Salad, 92
Oyster Canapés, 168
" Cromeskies, 167
" Rarebit, 185
" -and-Celery Salad, 66
" -and-Sweetbread Salad, 67
Oysters in Aspic, 65
Oysters in Chafing-Dish, 163
" Creamed, 166
" Curried, 164, 165
" Deviled, 166
" à la D'Uxelles, 164
" Escalloped, 168
" , Fricassee of, 165
" , Kornlet, 201
" , Panned, 167
" , " Maître d'Hôtel, 167
" Sauté, 168
" with Scrambled-Eggs, 166
Pan-Broiling, 212
Panned Oysters, 167
Paste, Chou, 140
Pastry Bag and Tubes, To Decorated Salads, 18
Pâté-de-Foie-Gras in Aspic, 85
" " " Sandwiches, 122
Peach-and-Almond Salad, 94
Peach Salad, 95
Peach,-Strawberry-and-Cherry Salad, 95
Peanut Sandwiches, 125, 126
Peas, Creamed, 179
" with Egg, 198
Pineapple-and-Pimento Salad, 95
Pineapple Sandwiches, 133
Pineapple Sponge, 217
Plain Chocolate, 145
Plain Cocoa, 145
Potato Salad, 32, 33
" " , German Style, 37
" " with Mayonnaise, 50
" -and-Nasturtium Salad, 34
Potatoes, Maître d'Hôtel, 199
" , White Hashed, 199
Potted Meats and Fish, 141
Puff Balls, Sautéd, 198
Puff Paste Sandwiches, 133
Pulled Bread, 139
Punch, Fruit, 146
" à la Nantes, 146
Radishes, To Cut for Garnish, 13
Ramequins, Cheese, 106
Rarebit, Halibut, 184
" , Oyster, 185
" , Sardine, 185
" , Welsh, 183
" , " No. 2, 183
" , " With Ale, 184
" , Yorkshire, 186
Réchauffé of Fish, 180, 181
" " Mutton, 215
Réchauffés, Concerning, 202
Rice Bread, 138
Rich Chocolate, 144
Rolls, Salad, 138
Rolls, Wedding Sandwich, 129
Romaine, To Shred, 15
Rose Leaf Sandwiches, 132
Royal Custard for Garnishing, 11
Russian Salad, 62
" Vegetable Salad, 48
" Sandwiches, 121
Salad Dressing, Boiled, 26
Salad Dressing, Cream, 27
" Dressings, Use of, 7
" , Fruit, When to Serve, 10
" Making, Important Points in, 9
" Rolls, 138
Salad:
" Anchovy, 74
" Apple,-Celery-and-English-Walnut, 92
" Artichoke, 45
" Asparagus, 47
" Asparagus and Salmon, 46
" Asparagus and Cauliflower, 46
" Bacon, 84
" Bluefish, 75
" Boudins-de-Saumon, 61
" Brook Trout, 55
" Brook Trout in Aspic, 55
" Brussels Sprouts and Beet, 35
" Cauliflower, 39
" Cauliflower, Egg Garnish, 49
" Celery-and-Chestnut, 92
" Celery-and-Nut, 43
" Cherry, 91
" Chicken, 78
" Chicken-and-Fresh Mushroom, 79
" Chicken, No. 3, 79
" Chicken, No. 4, 79
" Chiffonade, 94
" Combination, A Few, 30
" Cooked Vegetable Salad, 37
" Country, 87
" Cowslip-and-Cream Cheese, 49
" Cress,-Cucumber-and-Tomato, 41
" Cucumber, 36
" Cucumber for Fish Course, 36
" Duck-and-Olive, 83
" Duck-and-Orange, 83
" Easter, 86-87
" Endive, 30
" Endives-Tomato-and-Green-String-Bean, 36
" Fig-and-Nut, 93
" Fillets of Halibut in Aspic, 57
" Fillets of Halibut with Cole Slaw, 58
" Fish Moulded in Aspic, 59, 60
" French Chicken, 78
" Fruit, 89, 91
" Fruit-and-Nut, 90, 91
" Grapefruit, 93
" Grapefruit,-Pineapple-and-Pimento, 95
" Green-Pea, 47
" Green-Pea-and-Potato, 47
" Green and White, 88
" Halibut, 55, 56
" Halibut-and-Cucumber, 56
" Halibut (for Fish Course), 64
" Ham, 83
" Italian, 84
" Lentil, 31
" Lettuce, 29
" Lettuce,-Bamboo-Sprouts-and-Shrimps, 74
" Lobster, 71
" Lobster, No. 2, 71
" Lobster, No. 3, 71
" Lobster in Ring of Aspic, 72
" Macedoine, 35
" Macedoine of Vegetable, 47
" Mackerel or Bluefish, 60
" Marguerite, 86
" Miroton of Fish-and-Potato, 58
" Mousse-de-Poulet, 81, 82
" Moulded Salmon Salad, 75
" Mousseline of Lobster, 75
" Mushroom with Medallions of Chicken, 80
" Orange-and-Litchi Nut, 88
" Orange-and-Walnut, 92
" Orange-and-Banana, 93
" Oysters in Aspic, 65
" Oyster-and-Celery, 66
" Oyster-and-Sweetbread, 67
" Pâté de Foie Gras in Aspic, 85
" Peach, 15
" Peach-and-Almond, 94
" Peach,-Strawberry-and-Cherry, 95
" Potato, 32, 33
" Potato-and-Nasturtium, 34
" Potato, German Style, 37
" Potato with Mayonnaise, 50
" Russian, 62
" Russian Vegetable, 48
" Salmon, 63
" Salt Mackerel, 61
" Sardine, 69
" Sardine, No. 2, 69
" Sardine-and-Egg, 70
" Scallop, 68
" Shad-Roe-and-Cucumber, 61
" Shells of Fish-and-Mushrooms, 65
" Shrimp, 68
" Shrimp in Cucumber Boats, 67
" Shrimp with Aspic Border, 67
" Spanish, 63
" Spinach-and-Egg, 86
" Spinach-and-Tongue, 85
" Stuffed Cucumber, 49
" Stuffed Beet, 34
" Stuffed Tomato, 40
" Sweetbread-and-Cucumber, 77
" Tomato-and-Artichoke, 44
" Tomato-and-Onion, 36
" Tomato-and-Sweetbread, 40
" Tomato, Horseradish Dressing, 40
" Tomato Jelly, No. 2, 43
" Tomato Jelly with String Beans, 44
" Tomatoes Farces à l'Aspic, 42
" Tomatoes Stuffed with Nuts and Celery, 39
" Tomatoes Stuffed with Cucumber, 41
" Tomatoes Stuffed with Jelly, 42
" Turkey-and-Chestnut, 83
" Turnip with Asparagus Tips, 46
" Turquoise, 94
" White Bean, 32
Salads, Arrangement of, 8
Salads, Decorating with Bag and Tubes, 18
Salads, Dressing of, 6
" , Introduction to Subject, 3
Salads, when Served with French Dressing, etc., 9
" , Serving with Cheese, 10
Salmi of Duck or Game, 208
Salmon Salad, 63
" " , Moulded, 75
Salmon-and-Asparagus Salad, 46
Sandwiches: Aberdeen, 205
" Beet-and-Cream-Cheese, 125
" Beverages Served with, 118
" Bread for, 116
" Caviare Roll, 120
" Celery, 20
" Cheese-and-Bar-le-Duc, 135
" Cheese- " -English-Walnut, 122
" Chicken-and-Nut, 127
" Chicken Roll, 123
" Chicken Salad, 127
" Club, 129
" Corned Beef, 119
" Cress-and-Egg, 122
" Cupid's Butter, 135
" Date-and-Ginger, 132
" Egg-and-Spinach, 122
" Epicurean, 123
" Fig, 131
" Filling for, 116
" French Fruit, 131
" Fruit or Claret Jelly, 134
" Fruit with Whipped Cream, 133
" Green Butter, 126
" Halibut with Aspic Jelly, 128
" Halibut-and-Lettuce, 124
" Ham-and-Egg, 119
" " " Tongue, 119
" Harlequin, 125
" Honey, 132
" Hunters', 136
" Lobster with Aspic, 128
" Lobster Fingers, 124
" Milwaukee, The, 129
" Mosaic, 127
" Mushroom-and-Lobster, 121
" Nasturtium Fold, 125
" Pâté de Foie Gras (Imitation), 122
" Peanut, 125, 126
" Pineapple, 133
" Puff Paste, 133
" Rose Leaf, 132
" Russian, 121
" Sardine, 120
" Shad-Roe-and-Butter, 126
" Tomato, 200
" Tongue-and-Veal, 120
" Tower of Babel, 124
" Violet, 132
" Wedding Sandwich Roll, 129
" Whipped Cream, 133
Sardine Canapés, 177
Sardine-and-Egg Salad, 70
Sardine Mayonnaise, 25
" Rarebit, 185
" Salad, 69
" Sandwiches, 120
Sardines, Curried, 177
" , French Fashion, 177
" on Toast, 181
Sauce for Baba, 216
Sauce, Bacon, 27
" , Bechamel, 205, 210
" , Bernaise, 28
" , Bread, 211
" , Chaud-froid, 101
" , Cherry, 213
" , Hollandaise, 28, 173
" , Ingredients for One cup, 159
" , " " " pint, 160
" , Livournaise, 25
" , Mayonnaise, 22
" , Mushroom, 210
" , Tartare, 25
" , Tomato, 179
Sauces, How to Make, 158
" , Stock for use in, 99
Scallop Salad, 68
Scotch Woodcock, 190, 207
Scrambled Eggs with Cheese, 188
" " " Dried Beef, 189
" " " Ham, 204
" " " Oysters, 166
" " " Smoked Salmon, 188
" " " Tomatoes, 189
" " à la Union Club, 188
Shad-Roe-and-Butter Sandwiches, 126
Shad-Roe-and-Cucumber Salad, 61
Shells of Fish and Mushrooms, 65
Shirred Eggs, 192
Shrimp Salad, 68
" " Aspic Border, 67
" " , Cucumber Boat, 67
" , Bamboo-and-Lettuce Salad, 74
Shrimps with Peas, 175
" à la Poulette, 175
Smoked Salmon with Eggs, 188
Soda-Water, Home-Made, 147
Soufflé, Cheese, 105
Soufflés, " Iced, 108
Spaghetti, Queen Style, 203
Spanish Chocolate, 148
Spanish Salad, 63
Spinach-and-Egg Salad, 86
" with Eggs, 194
" -and-Tongue Salad, 85
Sponge, Pineapple, 217
" , Tapioca and Banana, 218
Stock, Chicken, for Aspic, 99
Stock, Fish, 100
" for Sauces, 99
Straws, Cheese, 106
Strawberry,-Peach-and-Cherry Salad, 95
String Beans, Lyonnaise, 200
Sultana Cocoa, 145
Sweetbread-and-Cucumber Salad, 77
Sweetbreads-and-Brains, To Cook, 16
" " Mushrooms, 196
" Sautéd, 209
Tapioca-and-Banana Sponge, 218
Tartare Sauce, 25
Tea, Beef, in Chafing-Dish, 207
Tea, Five o'clock, 144
Terrapin, Mock, 203
Timbales, Chicken, 210
" , Egg, 211
" , Ham, 214
Toast, Fig, 217
" , Mock Crab, 186
" , Woodcock, 206
Tomato-and-Artichoke Salad, 44
Tomato, Bean-and-Endive Salad, 36
Tomato,-Cress-and-Cucumber Salad, 41
Tomato Jelly, 43
" " Salad, 43, 44
Tomato-and-Onion Salad, 36
Tomato Salad, Horseradish Dressing, 40
Tomato Salad, Stuffed, 40
Tomato Sandwich, 200
" -and-Sweetbread Salad, 40
Tomatoes Farces à l'Aspic, 42
Tomatoes with Scrambled Eggs, 189
Tomatoes Stuffed with Celery and Nuts, 39
Tomatoes Stuffed with Cucumber, 41
" " " Jelly, 42
Tongue-and-Ham Sandwiches, 119
" -and-Spinach Salad, 85
" " Veal Sandwiches, 120
Tower of Babel, 124
Turkey-and-Chestnut Salad, 83
Turnips and Asparagus in Salad, 46
Turquoise Salad, 94
Two Loaves of Wheat Bread, 137
Veal-and-Tongue Sandwiches, 120
Vegetable, Cooked, Salad, 37
Vegetable Salad, Macedoine of, 47
Vegetable Salad, Russian, 48
Vegetables, To Blanch and Cook, 14
" , Curried, 199
" , To Render Crisp, 14
Vinegar, Fines Herbes, 17, 18
" , Nasturtium, 77
" , Tarragon, 17
Violet Sandwiches, 132
Watercress, How to Keep, 16
Wedding Sandwich Rolls, 129
Welsh Rarebit, 183
" " No. 2, 183
" " with Ale, 184
Whipped Cream Sandwiches, 133
White Hashed Potatoes, 199
Wine Cake (Baba), 216
Woodcock Scotch, 190, 207
Woodcock Toast, 206
Yorkshire Rarebit, 186
[Illustration: BOOKS THE BEST COMPANIONS]
PRACTICAL COOKING & SERVING
[Illustration]
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_By Janet McKenzie Hill_
Of the Boston Cooking School
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[Illustration: LE CUISINIER
After the engraving by Mariette]
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Transcriber's Notes:
Obvious punctuation errors repaired and recipe form made consistent.
Page 5, "recherche" changed to "recherché".
Page 21, "teaspooonful" change to "teaspoonful". (1/2 of teaspoonful of
salt.)
Page 42, "Tomates" changed to "Tomatoes". (Tomatoes Farces)
Page 85, "an" changed to "a". (centre half a)
Page 96, "grape fruit" changed to "grapefruit". (grapefruit upon
shredded)
Page 156, "Newburg" changed to "Newburgh" to match rest of text. (a
lobster Newburgh or)
Page 164, the recipe for Curried Oysters was missing a measurement for
"teaspoonful of curry powder" in the original text. Research showed that
1/2 was most usual for recipes for this involving a fraction of a
teaspoon. The text has been changed to reflect this.
Illustration for Yorkshire Rarebit originally read "Yorkshire Rabbit."
This was changed to fit the actual recipe.
Page 215, "Rechauffé" changed to "Réchauffé". (Mutton Réchauffé)
Page 221, index entry for Plain Lobster was lacking the page number. It
has been added.
Page 225, "Litichi" changed to "Litchi". (Litchi Nut Salad, 88)
Page 225, "Duxelles" changed to "D'Uxelles". (à la D'Uxelles, 164)
Page 228, "Serve" changed to "Served". (when Served with French)
Page 229, in the index both "Souffle" and "Souffles" were changed to
"Soufflé" and "Soufflés."
The four instances of "tabasco" and five instances of "tobasco" were
both retained, as were the instances of "well-nigh" and "wellnigh".