milk, one pint of water, season with half a saltspoonful of salt; place
the pan on the hot range, and, when boiling, plunge in four ounces of
well-cleaned, Italian raw rice, and continually stir at the bottom with
the spatula, while cooking for twenty-five minutes. Remove it from the
fire, lay the pan on a table, and immediately add four ounces of
powdered sugar, one ounce of fresh butter, and one teaspoonful of
orange-flower water. Mix thoroughly together with the spatula for two
minutes; transfer it then into a vessel and let rest for one hour.
Lightly butter and gently dredge with powdered sugar a well-cleaned,
three-pint timbale-mold. Place in a vessel half a pint of well-cleaned,
ripe, sound, fresh strawberries, with six lady-fingers cut into
quarter-inch pieces, and three ounces of currant jelly. Mix all well
together for two minutes with a spoon, and then place it at the bottom
of the mold. Lay over it four lady-fingers cut in such a way as to
entirely cover the first layer, then arrange over it eight ounces of
candied pineapple cut into thin slices, then entirely fill the mold with
the prepared rice. Place the mold in a tin pan, fill the pan up to half
its height with warm water, put it in a moderate oven to steam for one
and a half hours. Remove from out the oven, lay it on a table and let
rest for fifteen minutes. Take the mold up from the pan, carefully slide
down a thin knife all around the mold, so as to easily detach the
timbale; lay a dessert-dish over the mold, turn it upside down, and
remove the mold.
Beat up to a stiff froth the whites of three fresh eggs in a copper
basin; remove the whip, and then with a skimmer gently mix in six ounces
of powdered sugar. Slide down a fancy tube (No. 2) into the pastry-bag
(No. 1079); transfer the preparation into the bag; and, by gently
pressing down the contents on top of the timbale, give any fanciful
dome-like-shape desired, and then with the remaining preparation
decorate the base of the timbale--all around; evenly dredge over it, as
well as all around, one ounce of powdered sugar. Place it in a moderate
oven for ten minutes, seeing that it gets a light brown color; take from
out the oven and immediately send to the table.
=1525. Mince Pie à la Emma Robbins, New England Fashion.=--Pour into a
large saucepan six quarts of cold water, and place in it nine pounds of
lean, raw, rump of beef; put the saucepan on the fire, and when it comes
to a boil thoroughly skim the skum from the surface, and then allow it
to boil for two hours. Remove the pan from the fire, lay it on a table,
then with a fork take up the beef, lay it on a dish and let thoroughly
cool off. Strain the broth through a sieve into another saucepan. Have
three pounds of fresh beef suet, carefully suppress all the sinews, and
then add it to the broth; place the saucepan on the fire, and let boil
until the suet is thoroughly dissolved, which will take about five
minutes; then add two pounds of well-stoned and finely chopped Malaga
raisins, and let the whole boil for five minutes, and then add twenty
fine, sound, medium-sized, peeled, cored, and finely chopped-up apples,
and let cook again for five minutes. Remove the pan from the fire;
transfer the contents into a vessel, and let thoroughly cool off.
Chop the beef up very fine, then place it in a vessel, adding to it
three-quarters of a pound of finely chopped-up candied citron, pouring
over it half a pint of good brandy, and let soak for six hours at least.
Boil in a saucepan for one minute two quarts of good cider, then lay it
aside to cool off.
Now transfer the contents of the two vessels to a large saucepan, adding
one pound of powdered sugar, one pound of well-cleaned currants, half a
pint of molasses, and the cooled-off cider, and then with the spatula
mix the whole well together for three minutes. Season with three ounces
of salt and a quarter of an ounce of black pepper. Place the saucepan on
the fire, stir at the bottom with the wooden spatula until it is
thoroughly heated, but under no circumstances allow it to boil. Remove
it from the fire, transfer the whole into a vessel, and let thoroughly
cool off. Then grate in the rind of four fine, medium-sized, sound
lemons, squeezing in the juice also, and adding half an ounce of ground
cloves, half an ounce of ground cinnamon, half an ounce of ground
allspice, half an ounce of grated nutmeg, and half a pint of good
brandy. Mix the whole well together for five minutes. Then transfer the
whole into a large stone jar, tightly cover it, and lay it in a cool
place. The above preparation will keep in perfect condition for any
length of time, even so long as six months.
_How to make the pie._--Take a half-pound of pie paste as in No. 1077,
cut out a piece of three ounces, roll it round ten inches in diameter.
Lightly butter a pie-plate nine and a half inches in diameter, arrange
the paste over it. Then take up from the jar one and a half pounds of
the prepared mince, lay it over the lined pie-plate--evenly flatten it,
leaving one inch clear around the edge of the plate; take the remaining
five ounces of paste, roll it round-shape, the same as before, fold it
in two, and with a knife make three light incisions, in the centre, of
half an inch each. Lightly moisten the edge of the plate with beaten
egg, then cover with the paste, pressing it down with the hands all
around the edge, so as to entirely enclose the preparation, and then
lightly moisten the surface with beaten egg. Place in a moderate oven to
bake for fifty minutes. Remove it to the oven door, liberally sprinkle
powdered sugar over, return it to the oven, close the door for two
minutes, so as to have the sugar entirely melted. Remove from out the
oven, then carefully lay the pie on a dessert-dish and serve either hot
or cold.
=1526. Pâté de Milan au Chocolat á la Leo.=--Sift one pound of flour on
a table, make a hollow space in the centre, place in it half a pound of
powdered sugar and nine ounces of well-washed butter; then thoroughly
knead, with the right hand, the butter and sugar for five minutes; then
add three whole fresh raw eggs, one by one, at one-minute intervals from
one another, constantly kneading briskly; add two ounces of melted cocoa
and a teaspoonful of vanilla essence. Mix all well for two minutes, then
gradually and gently incorporate the flour, taking special care not to
knead it too hard, so as to have it to perfection, and seeing that the
flour is thoroughly incorporated.
Slide down a fancy tube (No. 2) into the pastry-bag (No. 1079); now put
the paste into the bag. Have a well buttered and floured pastry
baking-pan ready, carefully press down the paste on the pan, giving
various fancy shapes--apple, banana, pear, fig, grape, peach, gage, or
any other shape of fruits you may desire. The quantity of this paste, if
equally divided, will make about one hundred cakes, and then with a hair
brush gently moisten the surface of each cake with a beaten egg. Place
them in a brisk oven to bake for ten minutes. Remove from out the oven
and let cool off for one hour. Place them in a tin box or a jar, and
serve when desired.
=1527. Beignets à la Josephine Delmonico.=--Have in a small saucepan on
the fire one gill of cold water and two gills of cold milk; let it just
come to a boil, and then immediately add one ounce of good butter, also
a saltspoonful of salt and half a teaspoonful of powdered sugar. Sift
two ounces of flour on a dish, then add the flour to the milk all at
once. Sharply mix all together with the spatula for four minutes. Add
now the yolks of three raw eggs, mixing them thoroughly together, and
then lay it in a cool place until further action.
Take six fine fresh apricots and six fine fresh plums, cut them all into
halves and remove the stones. Melt two tablespoonfuls of powdered sugar
with half a teaspoonful of water, continually mixing until the sugar is
completely dissolved; then add to the melted sugar half a teaspoonful of
vanilla essence. With the aid of a knife fill the hollow space of each
apricot and plum, then adjust half of an apricot to half a plum, and so
on with the rest; then they will be firmly attached together; dip them
into the above batter, and plunge them into plenty of hot fat, but not
too hot, and fry them for twelve minutes. Remove them with a skimmer
from the fat, lay them on a tin dish, sprinkle a little powdered sugar
over them, and then place in a hot oven to glaze for one minute. Remove
from the oven, dress on a hot dish with a folded napkin, and send to the
table with any kind of sweet sauces desired. If no apricots or fresh
plums be on hand, preserved ones can be used in their stead.
=1528. Appetizer à la Walter Stanton.=--Place in a large tumbler three
heaped teaspoonfuls of clean and finely cracked ice; add to it the third
of a teaspoonful of fine powdered sugar, two dashes of orange bitters,
half a sherry-wineglassful of whiskey; and one teaspoonful of Calisaya
bark; then, with the glass and a shaker, briskly shake all together for
thirty seconds, so as to have it thoroughly cold; strain through a small
strainer into a small fancy glass, and serve.
=1529. Appetizer à la Joseph Herman.=--Have a large glass with plenty of
finely cracked clean ice, with three dashes of Angostura bitters,
one-third of a teaspoonful of maraschino, half a sherry-wineglassful of
Italian vermouth, and half a wineglassful of old sherry, and then
thoroughly shake it with the glass and shaker; strain into a small
glass, and serve.
=1530. Appetizer à la Albert Plummer.=--Have in a large glass plenty of
clean, finely cracked ice; then put into it half a teaspoonful of fine
powdered sugar, two dashes of Angostura bitters, two dashes of orange
bitters, one teaspoonful of Calisaya bark, and one sherry-wineglassful
of whiskey; stir well with a spoon for half a minute, strain it into a
flat glass, and serve.
=1531. Appetizer à la T. Kingman.=--Place in a large glass two heaped
tablespoonfuls of finely cracked ice, adding two good dashes of
Angostura bitters, one good dash of orange bitters, half a
sherry-wineglassful of Italian vermouth, and half a sherry-wineglassful
of Holland gin, thoroughly stir with a spoon for three-quarters of a
minute, then strain it into a small glass, and serve.
=1532. Appetizer à la F. D. Mersereau.=--Put into a large tumbler two
dashes of orange bitters, half a teaspoonful of Calisaya, one
teaspoonful of Peruvian bitters, and half a sherry-wineglassful of
whiskey; then fill the glass with clean and finely cracked ice,
thoroughly shake with the glass and the shaker for thirty seconds, then
strain into a flat glass, and serve.
=1533. Appetizer à la C. Norwood.=--Have in a schooner-glass plenty of
finely cracked ice, adding three good dashes of Angostura bitters, one
good dash of absinthe, and one sherry-wineglassful of Italian vermouth,
shake briskly for three-quarters of a minute, then strain into a small
flat glass, and serve.
=1534. Appetizer à la T. F. Vail.=--Have in a goblet one dash
of Angostura bitters, one dash of orange bitters, half a
sherry-wineglassful of Old Tom gin, and half a sherry-wineglassful of
Italian vermouth; fill up the glass with finely cracked ice, thoroughly
mix with a small spoon, then strain through a small strainer into a
wineglass, and serve.
=1535. Cooler à la T. S. Van Volkenburg.=--Place in a very large glass
three tablespoonfuls of clean, finely cracked ice, squeeze in the juice
of a good-sized, sound, ripe, red orange, pour in one pony of brandy,
half a pony of red curaçoa, and then gradually pour in one bottle of
cold plain soda-water, briskly mixing with a long spoon while pouring it
in; then strain it through a fine strainer into a large glass, and
serve.
=1536. Cooler à la Frederick Vanderbilt.=--Place in a very large glass
the white of one fresh-cracked egg. Squeeze in the juice of a
medium-sized sound lemon, adding two teaspoonfuls of fine powdered
sugar. Thoroughly beat it up with a spoon, then pour in four
tablespoonfuls of fresh milk and one and a half ponies of Old Tom gin;
fill up the glass with clean, finely cracked ice, briskly shake it with
the shaker, strain into a large glass, then fill up the glass with
plain soda, seltzer apollinaris, clysmic, or any other kind of mineral
waters; mix well with a spoon, and serve.
=1537. Cooler à la H. P. Sampers.=--Squeeze the juice of one good-sized
sound lemon into a large tumbler, add two teaspoonfuls of powdered
sugar, one tablespoonful of orgeat, two tablespoonfuls of St. Croix rum,
and three tablespoonfuls of clean, finely cracked ice; thoroughly mix
with a spoon, then pour in one bottle of cold, plain, soda-water,
continually mixing with a spoon while pouring it in; then strain into a
large glass and serve.
=1538. Cooler à la Benjamin Wood.=--Put into a large glass two
tablespoonfuls of finely cracked ice, one teaspoonful of powdered sugar;
squeeze in the juice of a good-sized, sound, juicy lemon, adding one
tablespoonful of orgeat; pour in one bottle of cold plain soda.
Thoroughly mix all well together and serve.
=1539. Cooler à la Hollywood.=--Have in a large glass four heaped
tablespoonfuls of clean, finely cracked ice. Squeeze in the juice of a
medium-sized very juicy sound lemon, add half a teaspoonful of powdered
sugar, one pony-glassful of raspberry syrup, one pony of Swiss kirsch;
then thoroughly shake it with the glass and shaker, strain into a
lemonade glass, pour in a bottle of cold plain soda, mix well, and
immediately serve.
=1540. Cooler à la W. J. Florence.=--Crack one fresh egg, separate the
white from the yolk, place the latter in a schooner-glass, add half a
teaspoonful of powdered sugar; then thoroughly beat it with a spoon;
moisten with half a pony of maraschino and one pony of brandy, fill the
glass with finely cracked ice, then thoroughly mix for half a minute.
Strain through a strainer into a claret glass, and serve.
=1541. Cooler à la Britain.=--Have at the bottom of a very large glass
three sprigs of good fresh mint, with two teaspoonfuls of powdered
sugar; then fill the glass with very finely cracked ice, add one
sherry-wineglassful of good brandy or whiskey, whichever is preferable;
thoroughly shake it with the glass and shaker, pour all back into the
glass; arrange three sprigs of fresh mint inside near the edge of the
glass, also one slice of a sound orange cut in two at each side of the
glass, and serve with straws if at hand.
=1542. Cooler à la A. T. Sullivan.=--Place in a large glass six
tablespoonfuls of finely cracked, clean ice with half a teaspoonful of
powdered sugar; pour in half a pony of red curaçoa, and one wineglassful
of Catawba wine, then, with both glass and shaker, thoroughly shake the
contents for three-quarters of a minute; pour all back into the glass
without straining it, and serve with straws.
=1543. Egg-Nog.=--Have a punch-bowl sufficiently large to hold at least
three quarts.
Crack eight very fresh eggs, separate the yolks from the whites, and
then with the aid of a wire whip sharply beat up the yolks in a bowl
with eight tablespoonfuls of fine powdered sugar; then pour in one pint
of Jamaica rum and two quarts of fresh milk, continually stirring with
the whip while pouring in the milk; when all added, sharply beat with
the whip again for two and a half to three minutes.
Now beat up the whites in a bowl to a very stiff froth, and then pour it
over the egg-nog. Place the bowl in a cool place, and serve when desired
with six fine tumblers.
=1544. Champagne Punch.=--Have a pretty champagne bowl large enough to
hold three quarts.
Prepare a pot of Oolong tea (by preference) the equivalent of two
teacupfuls; lay it aside until cool, without placing it on the ice, etc.
Pour one pony of eurak into the bowl (which can be obtained at Park &
Tilford’s, Acker, Merrill & Condit’s, or, I think, at any pharmacist’s),
two wineglassfuls of Rhein wine, one pony of brandy, one pony of
maraschino, one bottle of cold plain soda, and one quart of champagne,
and then strain in the prepared tea also. Mix the whole thoroughly
together with a ladle; then put in the punch a piece of clean and clear
ice of about one pound. Peel a fine, medium-sized, sound banana, slice
it into thin slices, scatter them all over the punch. Neatly peel and
slice, also, a fine, juicy, sound orange, and spread the slices all over
the punch, and then send it to the table with six fine punch glasses.
=1545. After-Dinner Cordial à la Tocci.=--Have a clean well-polished
cordial-glass. Place at the bottom of the glass one teaspoonful of red
curaçoa, then fill a teaspoon with yellow chartreuse; take the
cordial-glass in your left hand; slightly incline it toward the right,
then gently and carefully put the spoon into the glass as far down as to
allow the point of the spoon to just touch the surface of the red
curaçoa, and then gradually pour it over the curaçoa, slowly withdrawing
the spoon till empty. Fill the spoon with brandy, and gradually pour it
over the yellow chartreuse, and carefully serve it without shaking.
=1546. After-Dinner Cordial à la T. S. Kingman.=--Have a cordial-glass
the same as above. Put in it a little over two-thirds of a teaspoonful
of red curaçoa, the same quantity of maraschino, the same of yellow
chartreuse, and also the same of brandy; all very carefully poured with
the aid of a teaspoon by the same process as for No. 1545.
=1547. After-Dinner Cordial à la T. A. Lord.=--Have at the bottom of a
cordial-glass two-thirds of a teaspoonful of red curaçoa, two-thirds of
maraschino over the curaçoa, two-thirds of yellow chartreuse over the
maraschino, two-thirds of green chartreuse over the yellow, and then
two-thirds of brandy, taking care that all the different ingredients are
carefully poured in with a teaspoon exactly as for No. 1545.
=1548. After-Dinner Cordial à la B. E. Kingman.=--Put in a cleanly
polished cordial-glass half a teaspoonful of raspberry syrup; carefully
pour over it half a teaspoonful of maraschino, half a teaspoonful of
crême de menthe, half a teaspoonful of yellow chartreuse, half a
teaspoonful of green chartreuse, and lastly, half a teaspoonful of
brandy, all very carefully poured in, one over the other, and then very
carefully served without mixing the different colors.
=1549. Cordial à la Chas. H. Wheeler.=--Put in a small wineglass a
teaspoonful of red curaçoa, the yolk of one fresh egg, taking special
care that the yolk should remain whole, then carefully pour in one
teaspoonful of maraschino, one teaspoonful of yellow chartreuse, one
teaspoonful of green chartreuse, and lastly, one teaspoonful of very
good brandy; then light a match, set fire to the brandy, and let it burn
for one and a half minutes, which should be done in the presence of the
guest.
=1550. Cordial à la Col. Brown.=--Crack a whole fresh egg into a large
tumbler, add half a teaspoonful of powdered sugar, then thoroughly beat
the egg and sugar with a spoon; pour in one teaspoonful of red curaçoa,
one teaspoonful of green Chartreuse, and one pony-glassful of
Delmonico’s old Cabinet Whiskey; then fill the glass with finely cracked
clean ice. Thoroughly shake it with the glass and shaker for at least
one minute. Then strain it into a small flat glass, and serve.
INDEX TO SECOND SUPPLEMENT.
BEEF.
1471, Fillet of beef to the success of the World’s Fair.
1472, Filet mignon à la Albert Pulitzer.
1470, Salisbury steaks.
BREAD.
1469, Boston brown bread.
1463, Dough for French rolls; how to prepare.
1464, French rolls and fluttes; how to shape.
1466, French rolls and fluttes; how to bake.
1465, French loaf and ring (couronne); how to shape.
1467, how to bake.
1468, Tea biscuits.
DESSERTS.
1529, Appetizer à la Joseph Herman.
1531, à la T. Kingman.
1532, à la F. D. Mersereau.
1533, à la C. Norwood.
1530, à la Albert Plummer.
1528, à la Walter Stanton.
1534, à la T. F. Vail.
1511, Cakes, angel, à la Mrs. Gertrude Vanderbilt.
1505, à la Mme. Carnot.
1506, à la Dougherty.
1515, à la Luganese.
1508, à la Rusk.
1507, à la Mrs. Russell.
1527, Beignets à la Josephine Delmonico.
1490, Chocolate biscuits à la Marie Delmonico.
1491, Chocolate biscuits soufflée à la Deodora Fonseca.
1497, cakes à la Carter.
1499, cakes à la Czarina.
1498, cakes frangipani, à la Regina Margherita.
1493, gauffres, à la Oswald Ottendorfer.
1495, kisses, à la Adelina Patti.
1500, madeleine, à la Mme. Renault.
1494, marsapain, à la Ticinese.
1492, Chocolate méringues, Italian.
1526, pâté de Milan, à la Leo.
1496, pignolates, à la Barnum.
1514, Domino, à la Paul Morphy.
1513, Ginger snaps.
1512, Lady, à la Mrs. Frederick Vanderbilt.
1503, Macaroons à la J. C. Delmonico.
1501, chocolate à la Aimee Delmonico.
1502, chocolate à la Geo. Hamling.
1504, soufflée à la Mrs. Judge Martine.
1517, Pancake, French.
1518, Pancake, German.
1510, Patience à la Mrs. General Sheridan.
1509, à la Mrs. Sullivan.
1516, Turkish bonnet à la Abdul-Hamid.
1519, Candy, chocolate caramels.
1520, peppermint drops.
1541, Cooler, à la Britain.
1540, à la Florence.
1539, à la Hollywood.
1537, à la H. P. Sampers.
1542, à la A. T. Sullivan.
1536, à la Frederick Vanderbilt.
1535, à la T. S. Van Volkenburg.
1538, à la Benjamin Wood.
1550, Cordial, à la Col. Brown.
1548, à la B. E. Kingman.
1546, à la T. S. Kingman.
1545, à la Tocci.
1549, à la Chas. H. Wheeler.
1543, Egg-nog.
1525, Pie, mince, à la Emma Robbins, New England fashion.
1522, Pudding, à la H. B. Hollins.
1521, à la Mrs. Frank Leslie.
1544, Punch, champagne.
1524, Timbale à la Picabia.
1523, à la Mme. Schultze.
EGGS.
1412, Eggs à la Lloyd Aspinwall.
1407, à la Belmont.
1403, à la A. F. Bowers.
1398, à la Buckley.
1411, à la Cockrane.
1404, à la Darling.
1408, à la Diaz.
1400, à la W. M. Evarts.
1405, à la Hamilton Fish.
1399, à la Jay Gould.
1410, à la D. B. Hill.
1402, à la Geo. O. Jones.
1396, à la W. B. Kendall.
1409, à la W. W. Ladd, Jr.
1406, à la Mme. Morton.
1397, à la Villeroi.
1419, eggs-cocotte.
1420, à la Wm. Bracken.
1395, molet.
1417, Omelette à la M. Ballou.
1418, à la Mrs. W. L. Brown.
1414, à la Clark.
1416, à la E. L. Godkin.
1415, à la Hughes.
1413, crême de vanille, à la R. A. C. Smith.
1401, stuffed à la Higgins.
FISH.
1440, Bass, cold, à la James Gordon Bennett.
1435, fillet of, à la Chauncey M. Depew.
1436, Bluefish, fillet of, à la Vénitienne.
1437, Canapés à la Edw. Van Volkenberg.
1438, à la Frank A. Watson.
1447, Clams, soft, en brochette à la A. P. Montant.
1452, Oysters à la Pomeroy.
1445, à la W. F. G. Shanks.
1446, scalloped à la Baltimore.
1431, Shad, fillet of, à la C. Bliss.
1432, à la Chas. C. Delmonico.
1433, à la Whitelaw Reid.
1434, à la Keppler and Schwarzman.
1421, Sole, fillet of, how to prepare.
1424, au gratin à la James G. Blaine.
1429, à la F. A. Buck.
1423, à la Thomas A. Edison.
1425, à la H. S. Jaffray.
1430, à la Marguerite.
1422, à la Miss Miege.
1427, à la Gen. Sherman.
1428, à la Cornelius Vanderbilt.
1426, à la Chas. Webb.
1441, Salt Mackerel à la Whitman.
1442, boiled à la Cowing.
1439, Striped bass, boiled à la Lorenzo C. Delmonico.
1448, Terrapin à la Robert Bonner.
1451, à la James Harris.
1450, à la McGovern.
1449, in chafing-dish à la Maryland.
1444, White Bait à la W. Merrill.
1443, fried.
GAME.
1488, Game pie, hot, à la Henry Watson.
1487, Reed birds à la Barsotti.
1486, à la Joseph Pulitzer.
1484, Venison, chops à la Tyrolienne.
1483, saddle of, à la Joel B. Erhardt.
1485, saddle of, à la Talleyrand.
1482, Woodcocks en croustade à la Harper Bros.
LAMB.
1473, Lamb chops à la E. F. Shepard.
1475, Fillets d’agneau en papillotes à la J. E. Hedrington.
1474, à la H. McConnell.
POULTRY.
1480, Chicken, fritot à la Villeroi.
1481, emincée en croustade à la Hugh J. Grant.
1479, Spring turkey, broiled à la Judge Brady.
SAUCES.
1489, Sauce, Finoise.
SOUPS AND STOCKS.
1478, Mirepoix.
1477, Restorative à la Mrs. James A. Garfield.
VEAL.
1476, Sweetbreads à la Geo. Vanderbilt.
VEGETABLES.
1453, Banana fritters à la Whittemore.
1454, fried à la John Claflin.
1455, fried à la Juarez.
1456, How to blanch macaroni and spaghetti.
1457, Macaroni à la crême.
1460, Teltauer Rubchens à la H. A. Cæsar.
1462, à la Musser.
1461, à la Schlissinger.
1458, Timbale de macaroni à la Napolitaine.
1459, spaghetti à la Levantinese.
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