the consistency of a moderate batter; then beat 4 eggs, putting the
yolks in the batter, and the whites must be beaten up to a froth and
put in just before baking; salt to taste; put in a baking-pan and bake
quickly in a hot oven; a tablespoonful of butter or lard is also mixed
with the meal.
No. 256.
FRENCH MUFFINS.
One and a half pints flour, 1 cupful honey, 1/2 teaspoonful salt, 2
teaspoonfuls baking-powder, 2 tablespoonfuls butter, 3 eggs, and little
over 1/2 pint of milk or thin cream. Sift together the flour, salt,
and powder; rub in the butter, cold; add the beaten eggs, milk or thin
cream, and honey. Mix smoothly into a batter as for pound cake; about
half fill sponge-cake tins, cold and carefully greased, and bake in
good, steady oven 7 or 8 minutes.
No. 257.
BOSTON BROWN BREAD.
One half pint of flour, 1 pint cornmeal, 1/2 pint rye flour, 2
potatoes, 1 teaspoonful salt, 1 tablespoonful brown sugar, 2
teaspoonfuls baking-powder, 1/2 pint water. Sift the flour, cornmeal,
rye flour, sugar, salt, and powder together. Peel, wash, and well boil
two mealy potatoes; rub them through a sieve, thinning with water. When
cold, use it to mix the flour, etc., into a batter like cake. Pour it
into a greased mould, with a cover; place it in a saucepan half full
of boiling water, when the loaf will simmer 1 hour without letting the
water get into it. Remove, then take off the cover, and finish cooking
it by baking in a fairly hot oven 30 minutes.
No. 258.
APPLE POT-PIE.
Fourteen apples peeled, cored, and sliced; 1-1/2 pints flour, 1
teaspoonful baking-powder, 1 cupful sugar, 1/2 cupful butter, 1 cupful
milk, large pinch of salt. Sift the flour with the powder and salt;
rub in the butter, cold; add the milk, and mix into a dough as for
tea-biscuits; with it line a shallow stewpan to within two inches of
the bottom. Pour in 1-1/2 cupfuls water, the apples and sugar; wet
the edges, and cover with the rest of the dough; then place it in a
moderate oven till the apples are cooked; then remove it from the oven;
cut the top crust in four equal parts; dish the apples; lay on them the
pieces of side crust cut in diamonds, and the pieces of top crust on a
plate. Serve with cream.
No. 259.
OATMEAL CRACKNELS.
One and a half pints fine oatmeal, 1/2 pint Graham flour, 1 teaspoonful
salt, 1 teaspoonful baking-powder, 1 pint of milk. Mix oatmeal and
milk; let it stand, to swell, 5 hours in a cold place. Sift together
the Graham flour, salt, and powder. Add it to the oatmeal; mix into a
smooth dough. Flour the board with cornmeal; turn out dough, and roll
1/4 inch thick; cut it out with cutter; lay them on greased baking
tins; wash over with milk, and bake 10 minutes in moderate oven.
No. 260.
GERMAN WAFFLES.
One quart of flour, 1/2 teaspoonful salt, 3 tablespoonfuls sugar, 2
tablespoonfuls baking-powder, 2 tablespoonfuls lard, the rind of 1
lemon grated, 1 teaspoonful extract of cinnamon, 4 eggs, 1 pint thin
cream. Sift flour, sugar, salt, and powder together; rub in lard,
cold; add the beaten eggs, lemon rind, extract, and milk. Mix into
smooth batter, rather thick. Bake in hot waffle-iron. Serve with sugar
flavored with lemon.
No. 261.
TEA BISCUITS.
One quart of flour, 1 teaspoonful salt, 1/2 teaspoonful sugar, 2
teaspoonfuls baking-powder, 1 teaspoonful lard, 1 pint milk. Sift
together flour, salt, powder, sugar; rub in lard, cold; add the milk,
and form into a smooth, consistent dough. Flour the board; turn out the
dough; roll it out to the thickness of 3/4 of an inch; cut with a small
round cutter; lay them close together on a greased baking-tin; wash
over with milk. Bake in hot oven 20 minutes.
No. 262.
RICE MUFFINS.
Two cupfuls of cold boiled rice, 1 pint of flour, 1 teaspoonful of
salt, 1 tablespoonful of sugar, 1-1/2 teaspoonfuls of baking powder,
1/2 pint of milk, 3 eggs; thin out the rice with the milk and beaten
eggs; sift the flour, sugar, salt and powder together; add the rice;
mix into a smooth batter; fill muffin pans two-thirds full, having
carefully greased them; bake 15 minutes in a hot oven.
No. 263.
CHEESE CRACKERS.
One and a half pints of flour, 1/2 pint of cornmeal, 1 teaspoonful
of salt, 1 teaspoonful of baking-powder, 1 tablespoonful of butter,
little more than 1/2 pint of milk; sift together flour, cornmeal, salt
and powder; rub in the butter cold; add the milk; mix into a smooth,
rather firm dough; flour the board; turn out the dough; give it a roll
or two quickly, and roll it to the thickness of a quarter of an inch;
cut out with a large round cutter; glaze the top as you would pies, and
sprinkle cheese and cayenne pepper over top and bake ten minutes in hot
oven; cheese straws can be made nearly the same way out of puff paste
cut thin about 1/4 of a yard long.
No. 264.
FRUIT JELLY.
Two pints of water; 1/2 pint of milk, and 1 gill of wine, 1 gill of
lemon juice, the peel of 3 lemons, 1 pound of sugar, whites of 3 eggs
beaten, not stiff, and stir in the above; melt and put in this 1 paper
of gelatine; put on the fire and stir till it begins to boil; then
stop for 10 minutes; take off; strain through a flannel bag, place in
pan till cool enough to dip up with a spoon; peel and quarter in layers
1 orange; put a slim layer of jelly in bottom of mould; on this put
6 pieces of orange; now cover with jelly; second layer, drop 7 or 8
candied cherries on the top of layer in mould, another layer of jelly;
then 5 or 6 Malaga grapes between them; 5 or 6 blanched almonds, a
layer of jelly; on this candied cherries and almonds between them; then
fill mould up with jelly; put on ice.
No. 265.
FROZEN PEACH CUSTARD.
One quart of milk; 5 yolks of eggs, 3 whites; boil milk; make a custard
of it; sweeten to taste; cut in thin slices soft peaches; put peaches
in custard when cold; freeze it for use; this can be moulded in form of
a brick.
No. 266.
SNOWBALL.
Six apples, peeled and cored, 1/2 pound of rice washed well; put apples
in pudding cloth; pour rice on top; leave room to swell; boil in pot
1-1/2 hours; make wine sauce for it; this is a dinner dish.
No. 267.
BLANC-MANGE.
Take 1 package of gelatine, divide it in half; take 3 half pints of
milk, 3 yolks of eggs; put on the milk to boil and make a custard of
it; season to taste with lemon; melt one half of the gelatine, and
melt it in 1/2 teacup of cold milk; then stir it in custard when done;
take another 3 half pints of milk; let it boil; season with vanilla;
sweeten to taste; melt the remaining half of the gelatine in a little
milk and stir it in this last custard while it is hot; put out to cool
enough, so it will mould; then take the first custard made and put in
the mould, then on top of that in the same mould the last custard made;
place on ice to cool; eat with whipped cream, seasoned with lemon or
vanilla.
No. 268.
COFFEE BLANC-MANGE.
Take and divide 1 package of gelatine in half; take 1 pint of milk,
1/2 pint of coffee and let it boil; melt one half of the gelatine in
a little milk; stir it in the boiled milk; now take 3 half pints of
milk, stir in 2 tablespoonfuls of chocolate and boil it; take the
remaining half of the gelatine, melt it in a little milk; stir it in
the chocolate; let it get cold before putting in the mould; then put
in the mould the portion made first, then the second portion on top of
this; set away to cool; eat with whipped cream.
No. 269.
FRENCH COFFEE.
Three pints of water to 1 cup of ground coffee. Put the coffee grounds
in a bowl, pour over it about 1/2 pint of cold water, and let stand for
15 minutes; bring remaining 2-1/2 pints water to a boil. Take coffee
in bowl, strain through a fine sieve, then take a French coffee pot,
put coffee grounds in strainer at top of French pot, leaving the water
in the bowl. Then take the boiling water and pour over the coffee very
slowly; then set the coffee pot on the stove for five minutes; must
not boil. Take off and pour in the cold water from the bowl that coffee
was first soaked in to settle. Serve in another pot. The French have
the reputation of making the best coffee. Use 3 parts Java and 1 part
Mocha.
No. 270.
BISCUIT GLACE.
One and a half pints of cream, 12 ounces sugar, 8 yolks of eggs, 1
tablespoonful extract of vanilla; take 6 ounces crisp macaroons, pound
in a mortar to dust; stir into the macaroon dust another tablespoonful
extract of vanilla. Mix the cream, sugar, eggs, and extract. Place
on the fire and stir this until it begins to thicken. Strain and rub
through a hair sieve into a basin; put in freezer, and when nearly
frozen mix in the macaroon dust and finish the freezing.
No. 271.
NOYEAU CORDIAL.
To 1 gallon of proof spirits add 3 pounds of loaf sugar and a
tablespoonful of extract of almonds. Mix well together, and allow to
stand 48 hours, covered closely; now strain through thick flannel and
bottle. This liquor is much improved by adding 1/2 pint of apricot or
peach juice.
No. 272.
RED CURRANT FRUIT-ICE.
Put 2 pints ripe currants, 1 pint red raspberries, 1/2 pint water in a
basin. Place on the fire and allow to simmer a few minutes, then strain
through a hair sieve. To this add 12 ounces of sugar and 1/2 pint of
water. Place all into a freezing-can and freeze.
No. 273.
TOUTES FRUITS ICE-CREAM.
Take 2 quarts richest cream and add to it 1 pound pulverized sugar and
4 whole eggs. Mix all together; place on the fire, stirring constantly,
and bring just to the boiling point; remove immediately and continue
to stir till nearly cold; flavor this with 1 tablespoonful of extract
of vanilla; place in freezer and freeze, after which mix thoroughly
into it 1 pound of preserved fruit in equal parts of peaches, apricots,
gages, cherries, pineapple, etc. All of these fruits are to be cut up
into small pieces and well mixed with the cream, frozen. Should you
wish to mould this ice, sprinkle it with a little carmine dissolved in
a teaspoonful of water with 2 drops of spirits of ammonia. Mix in this
color so that it will be streaky or in veins like marble.
No. 274.
CRUSHED STRAWBERRY ICE-CREAM.
Three pints best cream, 12 ounces pulverized white sugar, 2 whole
eggs, 2 tablespoonfuls extract of vanilla. Mix all together in a
porcelain-lined basin; place on the fire; stir constantly to the
boiling point. Remove and strain through a hair sieve. Place in a
freezer and freeze. Take 1 quart ripe strawberries, select, hull and
put in a bowl; add 6 ounces pulverized sugar, white, and crush all down
to a pulp; add this pulp to the frozen cream and mix in well. Now give
the freezer a few additional turns to harden.
No. 275.
PEACH ICE-CREAM.
One dozen best, ripest red-cheeked peaches; peel and stone; place in
china basin and crush with 6 ounces pulverized sugar. Take 1 quart best
cream, 8 ounces pulverized sugar, white, 2 whole eggs, 8 drops extract
almond. Place all on the fire till it reaches the boiling point. Remove
and strain. Place in freezer and freeze. When nearly frozen, stir in
the peach pulp. Give the freezer a few more turns to harden.
No. 276.
FRENCH VANILLA ICE-CREAM.
One quart of rich, sweet cream, 1/2 pound of granulated sugar, yolks of
6 eggs. Place the cream and sugar in a porcelain kettle on the fire,
and allow them to come to a boil; strain immediately through a hair
sieve, and having the eggs well beaten add them slowly to the cream and
sugar while hot, at the same time stirring rapidly. Place them on the
fire again and stir for a few minutes, then pour it into the freezer
and flavor with 1 tablespoonful of vanilla, and freeze.
No. 277.
LEMON ICE-CREAM.
One quart of best cream, 8 ounces of pulverized sugar, 3 whole eggs,
and a tablespoonful of the extract of lemon; place it on the fire, then
immediately remove and strain. When cold place in freezer and freeze.
No 278.
CHOCOLATE TRANSPARENT ICING.
Melt 3 ounces of fine chocolate with a small quantity of water in a pan
over the fire, stirring constantly until it becomes soft. Dilute this
with 1/2 gill of syrup and work till perfectly smooth, then add to the
boiled sugar as above.
* * * * *
Transcriber's Notes:
Obvious punctuation errors repaired. The text uses accents in the table
of contents but not in the text itself. For example, text uses Glacé in
the table of contents and GLACEE in the text. This was retained. Text
also uses both "Italienne" and "Italien."
Page v, "Canvas-Back" changed to "Canvasback" (Canvasback Duck)
Page vi, "Mussles" changed to "Mussels" (Mussels, stewed)
Page vii, page number added for entry "Oysters, stewed."
Page vii, "Patte" changed to "Pate" (Patte la Foie Gras)
Page vii, "soufflée" changed to "soufflé" (Potatoes, soufflé)
Page 35, "boulion" changed to "boullion" (pints of boullion)
Page 36, "Pate-la-foi-gras" changed to "Pate-la-foie-gras" (slice of
Pate-la-foie-gras)
Page 38, "oyters" changed to "oysters" (quart of oysters to one)
Page 60, "wel lbuttered" changed to "well buttered" (cake-mould well
buttered)
Page 62, "smoothe" changed to "smooth" (smooth, and pour over cake)
Page 87, "ligth" changed to "light" (oven to get a light)
Page 90, "MUSSLES" changed to "MUSSELS" (STEWED MUSSELS)
Page 92, "gridion" changed to "gridiron" (on gridiron over hot)
Page 97, "will" changed to "well" (must be well covered)