(one-half pound size), five drops of onion juice, six drops lemon juice,
few grains salt, two level teaspoons grated cheese, one tablespoon thick
cream. Remove the skins and bones from the sardines, mince fine and add
seasonings, cheese and cream. Mix to a paste, spread on bread and heat
thoroughly in the oven.
~SQUASH FLOWER OMELET~--Put to soak in cold water. Then boil about fifteen
minutes, strain in a colander and cut up, not too fine. Now a regular
omelet is made but fried in a little bit of olive oil instead of butter,
and just before it is turned over the flowers are spread on top. Brown
quick and turn out on a hot platter.
~VEGETABLE ROAST~--Take cooked beans or peas, pass through a colander to
remove the skins, and mix with an equal quantity of finely chopped nut
meats. Season to taste. Put one-half the mixture into a buttered baking
dish, spread over it a dressing made as follows: Pour boiling water on
four slices of zweiback, cover, let stand for a few minutes, then break
them up with a fork and pour over one-half cup of sweet cream, season
with salt and sage. Cover the dressing with the remainder of the nut
mixture, pour over all one-half cup of cream, and bake for one and
one-half hours. Serve in slices with cranberry sauce.
~WALNUT LOAF~--One pint of dry breadcrumbs, one and one-half cups of
chopped or ground nut meats, mix well with salt and sifted sage to suit
the taste, add two tablespoons of butter, one beaten egg and sufficient
boiling water to moisten. Form into a loaf and bake in a granite or
earthen dish in a modern hot oven.
GAME, GRAVY AND GARNISHES
~ROASTED CANVAS-BACK DUCK~--Procure a fine canvas-back duck, pick,
singe, draw thoroughly and wipe; throw inside a light pinch of salt, run
in the head from the end of the head to the back, press and place in a
roasting pan. Sprinkle with salt, put in a brisk oven, and cook for
eighteen minutes. Arrange on a very hot dish, untruss, throw in two
tablespoons of white broth. Garnish with slices of fried hominy and
currant jelly. Redhead and mallard ducks are prepared the same way.
~BROILED WILD DUCK~--Pick, singe and draw well a pair of wild ducks,
split them down the back without detaching, place them skin downwards on
a dish, season with salt and pepper and pour over two tablespoons of
oil. Boil the birds well in this marinade, place them on a broiler on a
brisk fire, broil for seven minutes on each side. Place them on a hot
dish and cover with maitre d'hotel butter, garnish with watercress, and
serve.
~ROAST DUCK WITH ORANGE SAUCE~--Scrape a tablespoonful each of fat,
bacon, and raw onion and fry them together for five minutes. Add the
juice of an orange and a wine-glassful of port wine, the drippings from
the duck and seasoning of salt and pepper. Keep hot without boiling and
serve with roast duck.
~CHICKEN GRAVY~--Put into a stockpot the bones and trimmings of a fowl
or chicken with a small quantity of stock and boil them. Add flour and
butter to thicken it, and then place the pot on the side of the stove
and let simmer. Stir well and after the gravy has simmered for some
minutes skim and strain it, and it will be ready to serve.
~GRAVY FOR WILD FOWL~--Put into a small saucepan a blade of mace, piece
of lemon peel, two tablespoonfuls each of mushroom catsup, walnut catsup
and strained lemon juice; two shallots cut in slices, two wineglasses of
port wine. Put the pan over the fire and boil the contents; then strain,
add it to the gravy that has come from the wild fowl while roasting. If
there is a large quantity of gravy less wine and catsup will be
necessary.
~SALMI OF GAME~--Cut cold roast partridges, grouse or quail into joints
and lay aside while preparing the gravy. This is made of the bones,
dressing, skin, and general odds and ends after the neatest pieces of
the birds have been selected. Put this (the scraps) into a saucepan,
with one small onion minced, and a bunch of sweet herbs, pour in a pint
of water and whatever gravy may be left, and stew, closely covered, for
nearly an hour. A few bits of pork should be added if there is no gravy.
Skim and strain, return to the fire, and add the juice of a half lemon,
with a pinch of nutmeg, thicken with browned flour if the stuffing has
not thickened it sufficiently, boil up and pour over the reserved meat,
which should be put into another saucepan. Warm until smoking hot, but
do not let it boil. Arrange the pieces of bird in heap upon a dish and
pour the gravy over them.
LENTEN DISHES
~ORANGE FOOL~--Take the juice of six oranges, six eggs well beaten, a
pint of cream, quarter of a pound of sugar, little cinnamon and nutmeg.
Mix well together. Place over a slow fire and stir until thick, then add
a small lump of butter.
~PLUM PORRIDGE~--Take a gallon of water, half a pound of barley, quarter
of a pound of raisins, and a quarter of a pound of currants. Boil until
half the water is wasted. Sweeten to taste and add half pint of white
wine.
~RICE SOUP~--Boil two quarts of water and a pound of rice, with a little
cinnamon, until the rice is tender. Take out the cinnamon and sweeten
rice to taste. Grate half a nutmeg over it and let stand until it is
cold. Then beat up the yolks of three eggs, with half a pint of white
wine, mix well and stir into the rice. Set over a slow fire, stirring
constantly to prevent curdling. When it is of good thickness it is ready
to serve.
~RICE MILK~--Boil half pound of rice in a quart of water, with a little
cinnamon. Let it boil until the water is wasted, taking great care it
does not burn. Then add three pints of milk and the yolk of an egg. Beat
up and sweeten to taste.
~FORCED MEAT BALLS FOR TURTLE SOUP~--Cut off a very small part of the
vealy part of a turtle, mince it very fine and mix it with a very small
quantity of boned anchovy and boiled celery, the yolks of one or two
hard-boiled eggs, and two tablespoons of sifted breadcrumbs, with mace,
cayenne pepper and salt to taste, a small quantity of warm butter, and
well beaten egg. Form the paste into balls, plunge them into a
frying-pan of boiling butter or fat, fry them to a good color, and they
are ready. They should be added to the soup hot.
~TRUFFLES FOR GARNISH~--Choose large round truffles, wash them
thoroughly and peel them, and put the required number into a saucepan,
pour over them enough chicken broth or champagne to nearly cover them,
add an onion stuck with three or four cloves, a clove of garlic, a bunch
of sweet herbs, and a little of the skimmings of the chicken broth or
fat. Place the pan on the fire and boil for fifteen minutes with the lid
on, then remove from the fire, and let the truffles cool in their
liquor. Remove them, drain, and they are ready for use. Another way to
fix them is to boil them ten minutes and cut them into various shapes.
The trimmings from them as well as the liquor may be used in making
sauce.
~FRIED PARSLEY~--Carefully pick the stems from the parsley, dry it on a
cloth, put into a frying basket, then into hot fat. Be careful that the
fat is not too hot. Fry for a few minutes.
~BEEF MARROW QUENELLES~--Put one-half pound beef marrow into a basin,
with an equal quantity of breadcrumbs, add two tablespoons of flour;
salt and pepper to taste. Work it into a smooth paste with the yolks of
six eggs and the whites of one. Take it out a little at a time and poach
in boiling salted water, drain, trim, and serve very hot.
~CALF'S LIVER QUENELLES~--Steep a thick layer of bread in milk, until
well soaked, then squeeze and mix with half a pound of finely ground
calf's liver, and season with parsley, chives and lemon peel in small
quantities, and all finely ground. Dust in salt and pepper and a
tablespoonful of flour. Bind the mixture with beaten eggs. Divide the
mixture with a tablespoon into small quantities and shape each one like
an oval. Plunge the ovals into a saucepan of boiling water and boil for
a half an hour. Chop some bacon, place it in a frying-pan with a lump of
butter and fry until brown. When the quenelles are cooked pour the hot
bacon and fat over them, and serve.
~CHICKEN QUENELLES~--Mix together one teacupful each of breadcrumbs and
finely pounded cooked chicken. Season highly with salt and cayenne and
bind with raw egg yolks. Mold into pieces about the size and shape of an
olive, between two spoons. Roll in egg and cracker dust and fry them, or
poach them in boiling broth or water until they float, and use them as
desired.
MISCELLANEOUS
~BEAUREGARD EGGS~--Two level tablespoons butter, two level tablespoons
flour, one-half level teaspoon salt, one cup milk, four hard-boiled
eggs. Make a white sauce of the butter, flour, salt and milk, and add
the whites of the eggs chopped fine. Cut buttered toast in pointed
pieces and arrange on a hot plate to form daisy petals. Cover with the
sauce and put the egg yolks through a ricer into the center.
~EGG AND POTATO SCALLOP~--Fill a buttered baking dish with alternate
layers of cold boiled potatoes sliced thin, hard-boiled eggs also
sliced, and a rich white sauce poured over each layer. Cover the top
with buttered crumbs and set in the oven until the crumbs are browned.
~EGGS SCRAMBLED IN MILK~--Half pint of milk, five eggs. Heat the milk in
a saucepan and when it is just at the boiling point stir in the eggs,
which should have been beaten enough to mix them thoroughly. Stir
steadily until they thicken, add a half teaspoonful of salt and serve at
once.
~EGG WITH WHITE SAUCE FOR LUNCHEON~--Cut stale bread into one-fourth
slices and shape into rounds, then saute in olive oil. Arrange on a hot
platter and on each place a French poached egg. Cover with Marnay sauce,
sprinkle with buttered breadcrumbs and put in oven just long enough to
brown crumbs. For the Marnay sauce, cook one and one-half cups of
chicken stock with one slice of onion, one slice carrot, bit of bay
leaf, a sprig of parsley and six peppercorns until reduced to one cup,
then strain. Melt one-fourth cup of butter, add one-fourth cup flour,
and stir until well blended, then pour on gradually while constantly
heating the chicken stock and three-fourths cup scalded milk. Bring to
the boiling point and add one-half teaspoon salt, one-eighth teaspoon
paprika, two tablespoons of Parmesean cheese and one-half cup goose or
duck liver, cut in one-third inch cubes.
~LIGHT OMELET~--Separate your eggs and beat the yolks until thick and
light colored, adding a tablespoonful cold water for each yolk and a
seasoning of salt and pepper. Beat the whites until they are dry and
will not slip from the dish, then turn into them the beaten yolks,
folding carefully until thoroughly blended. Have the pan hot and butter
melted, turn in the mixture, smothering it over the top, cover and place
on asbestos mat on top of stove until well risen, then uncover and set
in the oven to dry. Try it with a heated silver knife thrust in the
middle. When done, cut across the middle, fold and turn out, dust with
sugar, glaze and serve quickly.
~OMELET FOR ONE~--Beat the yolks of two eggs until creamy, add four
tablespoons of milk and saltspoon of salt. Add the whites beaten stiff
and put into a hot pan in which a rounding teaspoon of butter is melted.
The mixture should begin to bubble almost at once; cook three or four
minutes, slipping a knife under now and then to keep the under side from
burning. When the top begins to set, fold it over and turn on a hot
platter.
~SCRAMBLED EGGS WITH MUSHROOMS~--Pare, wash and slice half a pound of
fresh mushrooms, put them in a sautoir; cover, shake the sautoir once in
awhile and cook ten minutes. Break and beat five or six eggs in a
saucepan, adding seasoning of salt, pepper, nutmeg and one-half ounces
of butter cut into bits. Add the mushrooms, set over the fire, stir
constantly with wooden paddle, and when eggs are thick and creamy turn
into a heated dish, garnish with toasted bread points, and serve at
once.
~SCRAMBLED EGGS WITH PEPPERS~--Scrambled eggs on toast with chopped
sweet green peppers make an excellent breakfast dish. Toast four slices
of bread, butter, and put where the platter on which they are arranged
will keep hot. Put a tablespoonful of butter in a hot frying-pan, as
soon as it bubbles turn in half a dozen eggs which have been broken into
a bowl, and mix with half a dozen tablespoonfuls of water. As the whites
begin to set, whip together quickly with a silver knife. Sprinkle over
the top two finely cut peppers from which the seeds have been removed,
stir through the eggs, let the whole cook a half minute, then pour over
the slices of toast, garnish with sprigs of parsley, and serve at once.
~SCOTCH EGGS~--Shell six hard-boiled eggs and cover with a paste made of
one-third stale breadcrumbs cooked soft in one-third cup milk, then mix
with one cup lean boiled ham minced very fine and seasoned with cayenne
pepper, one-half teaspoon mixed mustard and one raw egg beaten. Roll
slightly in fine breadcrumbs and fry in hot deep fat a delicate brown.
~BANANAS WITH OATMEAL~--Add a teaspoonful of salt to a quart of rapidly
boiling water and sprinkle in two cups of rolled oatmeal. Set the
saucepan into another dish of boiling water (double boiler), cover and
cook at least one hour. Longer cooking is preferable. Have ready half a
banana for each person to be served. The banana should be peeled and cut
in thin slices. Put a spoonful of the hot oatmeal over the bananas in
the serving dishes. Pass at the same time sugar and milk or cream. Other
cereals may be served with bananas in the same way.
~SPAWN AND MILK~--Have the water boiling fast. Salt to taste, then
holding a handful of meal high in the left hand, let it sift slowly
between the fingers into the bubbling water, stirring all the time with
the right hand. Stir until a thin, smooth consistency obtains, then push
back on the fire where it will cook slowly for several hours, stirring
occasionally with a "pudding stick" or wooden spoon. It will thicken as
it cooks. Serve in bowls with plenty of good rich milk.
~BOILED SAMP~--Soak two cupfuls over night in cold water. In the morning
wash thoroughly, cover with boiling water, and simmer gently all day. Do
not stir, as that tends to make it mushy, but shake the pot frequently.
As the water boils away add more, but not enough to make much liquid.
About a half hour before serving add a cupful rich milk, tablespoon
butter, and salt to season. Let this boil up once, and serve hot.
~MOLDED CEREAL WITH BANANA SURPRISE~--Turn any left-over breakfast
cereal, while still hot, into cups rinsed in cold water, half filling
the cups. When cold, scoop out the centers and fill the open spaces with
sliced bananas, turn from the cups onto a buttered agate pan, fruit
downward, and set into a hot oven to become very hot. Remove with a
broad-bladed knife to cereal dishes. Serve at once with sugar and cream
or milk.
~THICKENED BUTTER~--Place in a saucepan the yolks of a couple of eggs.
Break them gently with a spoon, adding four ounces of butter, melted but
not browned. Set the pan over a slow fire, stirring until of the
required consistency.
~SHRIMP BUTTER~--Pick and shell one pound of shrimps, place them in a
mortar and pound, add one-half pound of butter when well mixed; pass the
whole through a fine sieve. The butter is then ready for use.
~SARDINE BUTTER~--Remove the skins and bones from seven or eight
sardines; put them in a mortar and pound until smooth. Boil two large
handfuls of parsley until tender, squeeze it as dry as possible, remove
all stalks and stems and chop it. Put the parsley in the mortar with the
fish and four ounces of butter, then pound again. When well incorporated
mold the butter into shapes. Keep on ice until ready for serving.
Excellent for hot toast.
~MAITRE D'HOTEL BUTTER~--Quarter of a pound of butter, two
tablespoonfuls of chopped parsley, salt and pepper and juice of two
lemons. Mix thoroughly and keep in cool place.
~CAULIFLOWER IN MAYONNAISE~--Select some large, cold boiled cauliflowers
and break into small branches, adding a little salt, pepper and vinegar
to properly season. Heap them on a dish to form a point. Surround with a
garnish of cooked carrots, turnips and green vegetables, pour some white
mayonnaise sauce over all, and serve.
~SARDINE COCKTAIL~--Drain and skin one-half box boneless sardines and
separate into small pieces. Add one-half cup tomato catsup, mixed with
two teaspoons Worcestershire sauce, one-half teaspoon tabasco sauce, the
juice of one lemon, and salt to taste. Chill thoroughly and serve in
scallop shells, placing each shell on a plate of crushed ice.
~SAUCE FOR VARIOUS SHELLFISH IN THE SHAPE OF COCKTAIL~--For the truffle
sauce melt three tablespoons of butter, add three tablespoons of flour,
and stir until well blended, then pour on gradually while heating
constantly one cup milk and one-half cup heavy cream. Bring to the
boiling point and add two chopped truffles, two tablespoons Madeira
wine, salt and pepper to taste.
~BAKED MILK~--Put fresh milk into a stone jar, cover with white paper
and bake in a moderate oven until the milk is thick as cream. This may
be taken by the most delicate stomach.
~MINT VINEGAR~--Fill in a wide-mouthed bottle or a quart fruit jar with
fresh mint leaves, well washed and bruised a little. Let the leaves fall
in without pressing. Fill the jar with cider vinegar, put on the
rubber, and turn the cover tightly. Let stand three weeks, uncover, and
drain off the vinegar into bottles and keep well corked.
~BLACKBERRY VINEGAR~--Mash the berries to a pulp in an earthenware or
wooden vessel. Add good cider vinegar to cover and stand in sun during
the day and in the cellar at night, stirring occasionally. Next morning
strain and add the same amount fresh berries. Crush and pour the whole,
the strained juice, and set in the sun again all day and in the cellar
at night. The third day strain to each quart of the juice one pint water
and five pounds sugar. Heat slowly and when at boiling point skim, and
after it boils strain and bottle.
~HOMEMADE VINEGAR~--For pineapple vinegar, cover the parings and some of
the fruit, if you wish, with water. A stone crock or glass jar is the
best receptacle for this purpose. Add sugar or sirup, according to the
condition of the fruit, and set in the sun where it can ferment
thoroughly. Skim frequently to remove all impurities, and when as acid
as desired, strain and bottle. Gooseberry vinegar is made by crushing
gooseberries not quite ripe, covering with cold water (three quarts of
water to two of fruit) and allowing it to stand for two days. Press and
strain. Allow a pint of sugar and half a yeast cake to each gallon of
the liquid. Set in the sun, and when the fluid has worked clear, strain
and leave in a warm place until as sharp as desired. A cloth should be
tied over the top of the jar to keep out insects and dust.
~SAMP AND BEANS~--Soak a quart of the samp and a scant pint pea beans
over night in cold water, each in a separate vessel. In the morning put
the samp over to cook in a large pot, covering with fresh boiling water.
Simmer gently about two hours, protecting from scorch, by an asbestos
mat and a frequent shaking of the pot. As the samp commences to swell
and the water dries out add more. After two hours add the beans that
have been soaking, together with a pound of streaked salt pork. Season
with salt and pepper and continue the cooking all day, shaking
frequently. Just before serving add butter and more salt if it needs it.
~DRESSING FOR ITALIAN RAVIOLI~--Nine eggs beaten very light. One quart
of spinach boiled and drained until dry. Chop very fine. Add salt and
pepper to taste, one cup grated American cream cheese, little nutmeg,
one-half pint breadcrumbs soaked in milk, two tablespoonfuls olive oil,
three tablespoonfuls of cream. Cracker meal enough to thicken.
~NOODLE DOUGH FOR ITALIAN RAVIOLI~--Make noodle crust as you would for
noodles. Roll very fine and cover half the crust with ravioli dressing
half-inch thick. Turn over the other half to cover. Mark in squares as
shown in figure.
Cut with a pie cutter after marking. Drop one by one in salted boiling
water, cook about twenty minutes, drain and arrange on platter and
sprinkle each layer with grated cheese and mushroom sauce.
~BOLOGNA SAUSAGE~--Chop fine one pound each of beef, pork, veal and fat
bacon. Mix with three-fourths of a pound of fine chopped beef suet and
season with sage, sweet herbs, salt and pepper. Press into large skins
thoroughly cleaned and soaked in cold salt water for several hours
before being used, fasten tightly on both ends and prick in several
places. Place in a deep saucepan, cover with boiling water, simmer
gently for an hour, lay on straw to dry and hang.
~LEMON JELLY~--Grate two lemons and the juice of one. The yolks of three
eggs, two cups of sugar. Butter, the size of an egg. Boil until thick.
~MARGARETTES~--One half-pound of peanuts, one pound of dates chopped
fine. One cup of milk in the dates and boil, add peanuts. Make a boiled
icing. Take the long branch crackers, spread the filling between the
crackers, put on the icing and put in the oven to brown.
VEGETABLES
~BRUSSELS SPROUTS~--Wash well in salted water about two pounds of
Brussels sprouts and pick them over well. Place them on a fire in a
saucepan filled with water, a little salt and bicarbonate of soda. With
the lid off boil fast till tender; about twenty to twenty-five minutes.
When done drain them and dry on a cloth. Put in a large saucepan a
good-sized lump of butter and a little salt and pepper. Toss the sprouts
in this until they become quite hot again, but do not fry them. Serve on
a quartered round of buttered toast.
~BRUSSELS SPROUTS MAITRE D'HOTEL~--Boil the sprouts and then place them
in a saucepan with a lump of butter and beat them well. Put half a pound
of fresh butter in a pan with two tablespoonfuls of chopped parsley, the
juice of a couple of lemons, a little salt and white pepper and mix
together well with a spatula, and when it boils stir quickly. Place the
sprouts on a dish and turn the sauce over them.
~BRUSSELS SPROUTS SAUTED~--One pound of Brussels sprouts should be
thoroughly washed and boiled and then put into a pan over the fire
together with a good-sized lump of butter, a little salt, and toss for
eight minutes. Sprinkle over them a little chopped parsley, and serve
when done.
~BAKED MUSHROOMS IN CUPS~--Peel and cut off the stalks of a dozen or
more large fat mushrooms, and chop up fine. Put the trimmings in a
stewpan with some water or clear gravy, and boil well. When nicely
flavored strain the liquor, return it to the stewpan with the mushrooms
and a moderate quantity of finely chopped parsley, season to taste with
salt and pepper, and boil gently on the side of the stove for nearly
three-quarters of an hour. Beat four eggs well in one-half teacupful of
cream, and strain. When the mushrooms are ready move the stewpan away
from the fire and stir in the beaten eggs. Butter some small cups or
molds, fill each with the mixture, and bake in a brisk oven. Prepare
some white sauce; when baked turn the mushrooms out of the molds on a
hot dish, pour the sauce around them, and serve.
~BOILED CHESTNUTS SERVED AS VEGETABLES~--Peel off the outside skin of
the chestnuts and steep them in boiling water until the skin can be
easily removed, and throw them into a bowl of cold water. Put two ounces
of butter into a saucepan with two tablespoons of flour and stir the
whole over a fire until well mixed. Then pour in one-half pint or more
of clear broth and continue stirring over the fire until it boils.
Season with salt, throw in the chestnuts and keep them simmering at the
side of the fire until tender. When served in this way they make a good
vegetable for roasted meat or poultry, particularly turkey.
~BOILED CORN~--Choose short, thick ears of fresh corn, remove all the
husks except the inner layer: strip that down far enough to remove the
silk and any defective grains and then replace it, and tie at the upper
end of each ear of corn. Have ready a large pot half full of boiling
water, put in the corn and boil steadily for about twenty minutes, if
the ears are large, and fifteen minutes if they are small. Remove from
the boiling water, take off the strings, and serve hot at once. If
desirable, the inner husk may be removed before serving, but this must
be done very quickly, and the ears covered with a napkin or a clean
towel to prevent the heat from escaping. Serve plenty of salt, butter
and pepper with the corn. These may be mixed by heating them together,
and serve in a gravy bowl.